烷基羧酸及其钠盐对淀粉浆膜性能的影响

以浆膜的断裂强度、断裂伸长率、磨耗、耐屈曲次数为评价指标,评估了烷基羧酸及其钠盐对淀粉浆膜性能的影响.研究表明:对于烷基羧酸,当碳链在8～18之间时,淀粉浆料浆膜的断裂强度、断裂伸长率、耐屈曲次数随碳链长度减小而增加,磨耗减小.在相同的碳链长度下,烷基羧酸钠比烷基羧酸的使用效果好,其中,辛酸钠的效果最好,且w(辛酸钠)为2%(对淀粉浆料质量)时,淀粉浆膜的各项性能均较好.     

烷基羧酸助剂碳链长度对淀粉粘附性的影响

研究烷基羧酸浆纱助剂碳链长度对淀粉粘附性的影响.以轻浆粗纱条的最大强力和断裂功为量化指标,定量研究了烷基羧酸浆纱助剂的碳链长度及羧酸形式对淀粉浆料粘附性能的影响.试验结果表明:烷基羧酸及其碳链长度以及羧酸形式都对淀粉的粘附性能有显著影响.烷基羧酸类助剂能使淀粉对棉纤维的粘附性能提高,但对涤纶纤维的粘附性能下降;当碳链长度在10～18碳原子之间时,粘附性能随着碳链长度的增加而下降.     

癸酸钠对淀粉与PVA混和浆液性能的影响

研究癸酸钠助剂对淀粉/PVA-1799黏附性能及浆膜性能的影响.通过与目标配方的对比,探索了淀粉取代PVA的可能性.试验结果表明:当癸酸钠用量为主浆料质量的1%时,淀粉/PVA共混浆料的黏附性能及浆膜性能都会显著提高;在使用癸酸钠时,随着淀粉用量的增加,共混浆膜的断裂强度增大,但断裂伸长率下降,耐屈曲次数减少,磨耗增加,对棉纤维的黏附性能提高.     

不同蒸煮方式下不同链长脂肪酸对板栗淀粉特性的影响

目的 研究不同蒸煮方式下不同链长脂肪酸与板栗淀粉（chestnut starch, CS）复合对板栗淀粉特性的影响。方法 通过测定淀粉及淀粉-脂质复合物的粒径大小,短程有序度、结晶度、糊化特性和流变特性,探究脂肪酸碳链长度和蒸煮方式对CS性质的影响。结果 脂肪酸的加入降低了CS颗粒尺寸、结晶度和短程有序性,增强了CS持水能力。同一蒸煮方式下,以板栗淀粉-月桂酸复合物变化最为明显,其次依次为板栗淀粉-肉豆蔻酸复合物、板栗淀粉-棕榈酸复合物。与常压蒸煮相比,高压蒸煮后淀粉持水能力增强,结晶结构更有序;短期老化淀粉的储能模量G''降低,损耗角正切值tan δ升高,表明抗短期老化性能提升。结论 不同碳链脂肪酸与CS 复合,短链脂肪酸及高压蒸煮复合效果更优,复合体系复合率更高,持水性能和抗短期回升效果更好。     

DS·HP-PVA复合浆料的应用

DS·HP-PVA复合浆料系由DS·HP浆料与PVA混合应用而成。DS·HP浆料是以玉米淀粉为原料进行化学深加工的产物,属于非离子型变性淀粉,比许多阳离子或阴离子变性淀粉有更多的优越性,因其活性基团是非离子性的,故对酸、碱、硬水、电解质等的耐抗性强,对各种阴离子、阳离子型化合物,如染料、助剂、表面活性剂等均很稳定,     

烷基糖苷系列表面活性剂泡沫性能研究

采用DFA100动态泡沫分析仪,对烷基糖苷(APG)系列表面活性剂在不同条件下的的泡沫性能进行研究。结果表明:随着APG疏水性增加,泡沫性能先提高后降低,疏水链碳数为10时,泡沫性能最好;质量浓度增加,APG泡沫性能提高,但到一定质量浓度时泡沫性能趋于稳定;温度对APG的泡沫性能影响较大,温度升高,APG泡沫性能下降;无机盐硫酸钠质量浓度增高,APG0810、APG10泡沫性能有所提高,而疏水链较长的APG1214泡沫性能略有下降;pH值对APG的泡沫性能影响不大;硬水会降低APG的泡沫性能。     

烷基二苯醚双磺酸钠的性能

研究了烷基链长度对烷基二苯醚双磺酸钠(C_n-MADS,n=6、10、16)平衡表面张力、动态表面张力、泡沫性能、润湿性能和乳化性能的影响。结果表明:C_(10)-MADS和C_6-MADS的临界胶束浓度(cmc)均大于C_(16)-MADS;随着C_n-MADS表面活性剂浓度的降低和烷基链长度的增加,扩散系数增大;随着烷基链长度的增加,cmc时的表面张力增大,平衡接触角显著增大,起泡性和泡沫稳定性降低,乳化性能无明显变化。     

新型印花增稠剂XF的合成及性能研究

通过反相乳液聚合的方法合成一种印花增稠剂XF，并测试了它的成糊率，流变性，耐硬水，耐电解质等应用性能。结果表明，合成增稠剂XF有比较强的增稠性能，而且耐电解质性能明显优于同类产品KG-202。     

丙烯酸酯烷基长度对变性淀粉性能的影响

针对变性淀粉对疏水性纤维的黏着力不足,选择不同烷基长度的丙烯酸酯对氧化淀粉进行改性。通过以淀粉为原料,过硫酸铵为引发剂,丙烯酸甲酯和丙烯酸丁酯为单体,采用不同烷基长度对淀粉进行酯化反应的多元复合改性;同时测试了浆料的黏度、黏附性及对涤棉混纺纱的上浆性能。结果表明,用丙烯酸酯对氧化淀粉改性能较好提高其性能,丙烯酸酯的烷基长度越短改性效果越好。     

增稠剂Argoprint在涂料印花中的应用

研究了合成增稠剂Argoprint在涂料印花中的应用，测试了增稠剂的增稠性能、耐稀释性能和抱水性能，探讨了电解质、硬水和温度对增稠剂的影响，以及涂料印花色浆的流变性能和产品的牢度。结果表明，合成增稠剂Argoprint能满足使用需要。     

Hydrophobic Modification of Starch by Alkali‐Catalyzed Addition of 1,2‐Epoxyalkanes

An efficient method of preparing hydrophobic α‐hydroxy starch ethers using aqueous alkaline conditions is described. α‐Hydroxy starch ethers were synthesized by addition of 1,2‐epoxyalkanes to an aqueous alkaline starch gel in the presence of sodium sulfate as a co‐catalyst. The reaction, carried out in a stirred autoclave at 140 °C and 3.9 bar, was optimized with respect to the concentrations of sodium hydroxide and 1,2‐epoxyalkane. Optimum yields and molar substitutions (MS) were obtained at molar ratios of sodium hydroxide to anhydroglucose unit (AGU) of 0.5 to 1.0. The amount of molar substitution could be controlled by 1,2‐epoxyalkane concentration. Thus, a series of α‐hydroxyoctyl starch ethers with MS from 0.7 to 2.4 were synthesized in yields up to 90% by using these conditions. Starches with different amylose contents were also converted to the corresponding ethers using a threefold excess of 1,2‐epoxyoctane and an equimolar ratio sodium hydroxide : AGU. The reaction is hardly effected by the origin of the starch and its amylose content. The influence of the 1,2‐epoxyalkane chain length was investigated by performing the conversion with a series of terminal epoxyalkanes from 1,2‐epoxyhexane to 1,2‐epoxydodecane. The results indicated that the hydrophobic character of the starch ethers increased by increasing the molar substitution and alkyl chain length. All products were insoluble in water, but soluble in mixtures of methanol and methylene chloride. Furthermore the starch ethers can be converted into shaped articles by extrusion technology without the addition of plasticizers.     

脂肪酸链长对高直链玉米淀粉—脂质复合物结构及理化性质的影响

目的：探究淀粉—脂质复合物的形成机理。方法：采用12~18个碳链的脂肪酸与脱支/非脱支高直链玉米淀粉复合,利用差示扫描量热仪、X-射线衍射仪、傅里叶红外光谱仪等分析复合物的热特性、结晶结构及有序结构等,探究脂肪酸链长及脱支/非脱支高直链玉米淀粉对淀粉—脂肪酸复合物结构及性质的影响。结果：脱支处理的淀粉与脂肪酸的复合率随碳链的增长而降低,其中月桂酸复合率最高(15.00%);未脱支处理的淀粉与脂肪酸的复合率随碳链的增长先升高后下降,其中软脂酸复合率(13.73%)最高。复合物的热特性、结晶结构、分子有序度等与其复合程度有关,淀粉和脂肪酸复合后,糊化峰值温度升高,热稳定性升高,经复合后,淀粉由B型结晶结构转变为V型。结论：脂肪酸链长及淀粉脱支对淀粉—脂质复合物结构及理化性质具有较大影响。     

Preparation of Starch Carbamates in Homogeneous Phase using Different Mixing Conditions

The preparation of starch carbamates of wrinkled pea starch in homogeneous phase catalysed by dibutyltin dilaurate in DMSO as solvent is described. The empfloyed isocyanates have linear alkyl chains with 7, 9, 11, 15 or 18 carbon atoms. Starch carbamates with equal degrees of substitution and different alkyl chains lengths were synthesised in a reaction flask. The preparation of carbamates with equal alkyl chain length and different degrees of substitution was also possible. The structures of the polymers were characterised by elemental analysis, IR‐ and ¹H‐NMR‐spectroscopy. The behaviour of the prepared starch carbamates under thermal loading was investigated by using Differential Scanning Calorimetry (DSC) and a hot press. In addition, for 1‐undecyl isocyanate the starch carbamate was prepared both in a kneader and an extruder. The differences in reaction conditions and the results were discussed.     

红豆淀粉-脂质复合物结构及体外消化性质

将红豆淀粉与棕榈酸、硬脂酸、油酸和亚油酸4 种脂肪酸复合,采用微波处理淀粉后,使用水浴加热方法制备红豆淀粉-脂质复合物,利用扫描电子显微镜、差示扫描量热仪、傅里叶变换红外光谱及X射线衍射探讨复合物的结构变化,并测定复合物的体外消化特性。结果表明,在扫描电子显微镜下观察,与对照红豆淀粉相比,红豆淀粉-脂质复合物的体积增大,表面凹凸不平。差示扫描量热分析结果表明红豆淀粉只有单一峰,而复合物有3 个峰,证明复合物是由I型和II型复合物共同构成;糊化起始温度、峰值温度、结束温度均升高,说明加入脂肪酸抑制了淀粉的糊化;热焓随着脂肪酸碳链长度及不饱和度的增加而增大,热焓的增加可能与抗性淀粉的形成有关。傅里叶变换红外光谱分析结果表明复合物形成,氢键的增加可能使抗性淀粉含量增多。复合物产生了V型结晶结构的衍射角,晶体特性发生改变,证明了复合物的存在,添加棕榈酸、硬脂酸、油酸形成复合物的特征峰强度明显高于添加亚油酸形成复合物的特征峰强度,随着V型特征峰强度的增加,抗性淀粉含量增多。复合物的快速消化淀粉质量分数降低、缓慢消化淀粉及抗性淀粉质量分数升高,抗消化性随着脂肪酸碳链长度的增加及不饱和度的增加而降低。4 种脂肪酸对红豆淀粉结构及体外消化影响不同,其中,以棕榈酸的影响效果最为显著。本实验可为淀粉-脂质复合物的结构性质及其在抗性淀粉的应用提供参考依据。     

Oxidation reaction of high molecular weight carboxylic acids in supercritical water

Stearic acid, being a model compound of high molecular weight carboxylic acids, was oxidized in a batch reactor by changing the oxygen supply with an insufficient oxygen supply at a constant reaction time at 420 degrees C. On the basis of the intermediate products identified by GC/MS, NMR, and HPLC analyses and the free-radical reaction mechanism, the oxidation pathways of high molecular weight carboxylic acids in supercritical water are discussed. The reaction of carboxylic acids in supercritical water proceeds with the consecutive oxidation of higher molecular weight carboxylic acids to lower molecular weight carboxylic acids through several major pathways. The attack of the hydroxyl radical occurs not only at the carbons in alpha-, beta-, gamma-positions to a --COOH group but also at the carbons ((omega-1)-carbon and/or omega-carbon) far in the alkyl chain from a --COOH group, which may lead to the formation of dicarboxylic acids.     

德国环保法规对印染助剂的影响

本文就德国环保法规对印染助剂影响的有关问题进行了分析。纺织印染助剂与染料一样会带来生态影响和对纺织品带来毒素危害,其产生的主要来源是印染助剂本身的分子结构某些组分、生产印染助剂的原料以及使用印染助剂的某些过程。对某些使用的印染助剂中有害成分已受到法律法规的极限含量和排放标准的限制,如酚类化合物中烷基酚聚氧乙烯醚、含磷化合物中蓝藻、部分金属络合剂、重金属化合物等。某些印染助剂也受到个别致癌芳香胺的影响,如聚氨酯涂层剂、净洗剂等。广泛应用于各类纺织印染助剂,如树脂整理剂、固色剂、防水剂、阻燃剂、柔软剂、粘合剂等,这些助剂自身的游离甲醛及释放甲醛,造成织物上含有超量的甲醛,很难低于规定的极限值。     

Bread Quality of Wheat Flour by Near-Infrared Spectrophotometry: Feasibility of Modeling

Commercial bakeries need a means to measure the dough-handling and bread-making functionalitv of wheat flour during processing. The feasibility of using near-infrared (NIR) reflectance spectrophotometry for such measurement was examined. Flour from hard red spring and hard red winter wheat were tested for: water absorption, dough mixing time, dough mixing tolerance, loaf height, internal grain appearance, and overall bake score. The ability of NIR to measure protein level, and/ or starch damage, as well as positive relationships between the two and water absorption, probably made it successful for modeling water absorption. Models for the remaining five indices were less accurate due to the complexity of interactions between protein, starch, and lipids, and inadequate instrument sensitivity.     

Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization

A series of starch–fatty acid samples were prepared using potato starch and four fatty acids differing in their chain length, including lauric (C12), myristic (C14), palmitic (C16), and stearic (C18) acids. The results indicated that the fatty-acid chain length played a significant role in altering the properties of potato starch–fatty acid complexes. The complexing index of potato starch–fatty acid complexes decreased from 0.38 to 0.18 with increasing carbon-chain length. V-type crystalline polymorphs were formed between starch and four fatty acids, with shorter chain fatty acids preserving more crystalline structure. X-ray diffraction studies revealed that the degree of crystallinity exhibited by the starch samples was dependent on the fatty-acid chain length. In the Fourier transformed infrared spectrum of the samples, the new spikes at 2917, 2850, 1018, and 720 cm^?1 were assumed to be related to the presence of fatty long chains. The formation of amylose–fatty acid complex inhibited granule swelling of potato starch, w\ith longer chain fatty acids showing greater inhibition. Scanning electron microscopy microscopic examination indicated that amylose–fatty acid interactions taken place during starch gelatinization retarded the destruction of the granules.     

Bola电解质在蚕丝中性浴染色中的作用

研究不同中间烷基链长的苄基季铵型Bola电解质对酸性染料在中性条件下染蚕丝的吸附等温线及其热力学参数的影响,探讨了中性条件下该类Boal电解质的促染机理。研究结果表明,该类电解质与染料形成的复合物以Nernst分配型吸附而上染蚕丝纤维,复合物的分配系数随Bola电解质中间烷基链长的增长而增加,染色熵对亲和力的大小随Bo-la电解质中间烷基链长的增长而增加,染色热和染色熵具有补偿现象。