淀粉与丙烯酰胺接枝共聚物性质的研究

研究了小麦淀粉与丙烯酰胺的接枝共聚物的物理特性和结构特征,实验结果表明:该接枝共聚物在热性质上与原淀粉有明显的区别,其糊化温度比原淀粉略低,粘度热稳定性及溶解度较原淀粉均有提高。接枝共聚反应不仅发生在淀粉颗粒的表面上,而且也发生在颗粒结构的内部,但反应仅发生在淀粉的无定型区。     

阳离子丙烯酰胺 ——淀粉接枝共聚物的应用

山东淄博华光集团公司有1台三长网纸板机，主要牛产2509／m’以下的低定量箱纸板。我们进行f丙烯酸胺一淀粉接技共聚物的生产及其应用试验。该聚合物是由淀粉和丙烯酸胺单体共聚而成的，具有丙烯酸胺和淀粉的双重特性，在生产试验中取得了较好的增强、助留效果，现将情况总结如下。1丙烯酸胶一淀粉接校共聚物一1．1反应原理淀粉经糊化后在引发剂的作用下产生自由基而与丙烯酸股单体接技共聚，在淀粉的分子链上引入丙烯酸胺侧链，同时部分丙烯酸胺单体聚合成聚丙烯酸胺均聚物，即聚合反应的生成物为接枝共聚物和均聚物的混合体。再调节反应条…     

淀粉丙烯腈接枝共聚物及其皂化物的颗粒结构特性

使用扫描电子显微镜、偏光显微镜和Ｘ－ｒａｙ衍射分析仪,研究了淀粉、淀粉丙烯腈接枝共聚物（ＳＰＡＮ）及其经碱皂化后的产物ＨＳＰＡＮ的颗粒形貌结构和晶体特性。结果表明：ＳＰＡＮ仍具有类似于淀粉颗粒形貌的颗粒结构;同时,低接枝百分率的ＳＰＡＮ接枝反应主要发生在淀粉颗粒的非结晶区,但随着接枝百分率的提高,接枝共聚反应逐渐向淀粉颗粒内部结晶区渗透,淀粉颗粒的结晶区逐渐被破坏,当接枝百分率高于５４．８９％时,原淀粉颗粒的半结晶性基本上被完全破坏;而ＨＳＰＡＮ为非晶体结构。     

接枝淀粉及其在纺织上的应用

甲基丙烯酸甲酯／丙烯酸丁酯的接枝共聚反应是用过氧化物-亚铁离子氧化还原系统，在淀粉上接枝苯乙烯。在60℃时进行接枝，苯乙烯／甲基丙烯酸甲酯和苯乙烯／丙烯酸丁酯的单体比率重量百分比为80／20，50／50，20／80。本文研究了影响接枝效率的引发剂浓度，淀粉浓度，和单体比率。对接枝淀粉做了进一步研究，分析了他们的颗粒大小，体积密度，上过浆的棉纱的物理机械性能，例如断裂时的强力和伸长等。研究在水中和乳化液中淀粉接枝共聚物的流变学性能。     

HRP催化淀粉与丙烯酰胺接枝共聚物的制备及性能研究

淀粉和丙烯酰胺(AAM)在辣根过氧化酶(HRP)/H2O2/乙酰丙酮(ACAC)催化下进行接枝聚合反应,制备了淀粉与AAM的接枝共聚物,研究了体系pH、反应温度、HPR用量对共聚反应的影响。在pH为7.0、反应温度为30℃时,5g淀粉和3gAAM在用HRP5mg、ACAC0.2g、H2O25mL催化下反应3.5h所得产物应用性能较好。用红外光谱(FTIR)和核磁共振(NMR)对共聚物的结构进行了表征,用凝胶色谱(GPC)测定了共聚物的平均相对分子质量。该共聚物作为皮革复鞣剂时,选择填充性良好,革染色均匀。     

淀粉/MMA-EA自交联型接枝共聚物的合成与结构表征

在联联剂存在下,以硝酸铵为引发剂研究了玉米淀粉与甲基丙烯酸甲酯和丙烯酸乙酯进行自交联接枝共聚合成反应的规律,讨论了引发剂浓度、单体浓度、反应温度和反应时间对接枝共聚反应的影响。实验结果表明,在引发剂浓度为７．０＊１０＾－３ｍｏｌ／ｌ、单体浓度为１．３０ｍｏｌ／ｌ、反应温度为５１℃、反应时间为２．５小时,自交联接枝共聚物的接枝率较高。通过红外光谱和Ｘ－射线粉末衍射对共聚物进行了结构表征。     

醚化、交联对玉米淀粉功能性质的影响

本文研究了醚化和交联反应对玉米淀粉物理性质和结构的影响。实验结果表明:醚化明显地改善了淀粉糊的透明度和低温稳定性,降低了糊化温度;醚化淀粉再经交联后,可改善淀粉糊的粘度稳定性。醚化及交联反应主要在淀粉的非结晶区进行,反应并未破坏淀粉颗粒。醚化影响直链淀粉的构象并在颗粒表面形成空穴,交联则使淀粉颗粒在蒸煮后仍保持完整并抑制了直链淀粉的渗出。     

马铃薯羟丙基羧甲基淀粉颗粒及分子结构变化

对马铃薯原淀粉、马铃薯羟丙基淀粉、马铃薯羧甲基淀粉、马铃薯羟丙基羧甲基淀粉分别利用红外光谱分析(FT-IR),证实了马铃薯羟丙基羧甲基淀粉的结构变化;利用X-射线衍射分析(X-RD),证实了马铃薯羟丙基羧甲基淀粉的结晶度变化,随着无序化程度降低,导致其结晶度增加;利用扫描电子显微镜(SEM)观察了复合变性前后淀粉的表观形貌变化,证实了淀粉羟丙基羧甲基化其反应不仅发生在淀粉颗粒表面,也发生在淀粉颗粒内部,同时该反应首先发生在淀粉颗粒中结构较薄弱的非结晶区。     

接枝淀粉浆料干法接枝反应的研究

为探讨新型接枝淀粉浆料(能替代PVA用于涤棉纱上浆)的制法,在干法条件下制备了接枝淀粉浆料.研究了反应温度、引发剂用量、反应时间及接枝单体用量对接枝淀粉接枝率、接枝效率和接枝单体转化率的影响.结果表明:ω(引发剂)=2%(对淀粉质量)、ω(接枝单体)=50%(对淀粉质量),35℃反应3.5 h条件下,可以得到接枝率和接枝效率均佳的接枝淀粉;扫描电镜(SEM)显示有聚合物接枝到淀粉颗粒表面;结构分析表明发生了共聚反应,产物为丙烯酸、丙烯酰胺、丙烯酸丁酯与淀粉的接枝共聚物.     

丙烯酸酯单体结构对接枝淀粉上浆性能的影响

探讨丙烯酸酯单体结构对烯丙基醚化预处理型淀粉-丙烯酸-丙烯酸酯接枝共聚物上浆性能的影响。通过将烯丙基醚化淀粉与丙烯酸及具有不同分子结构的丙烯酸酯类单体进行接枝共聚合反应,制备出一系列具有不同接枝支链分子结构的接枝淀粉。采用该系列接枝淀粉对涤棉混纺纱进行上浆试验,测试了浆纱的强伸性能、耐磨性和毛羽数。结果表明:当选择丙烯酸乙酯为接枝单体时,所制备的接枝淀粉浆出的涤棉混纺纱性能较好。认为:烯丙基醚化淀粉-丙烯酸-丙烯酸酯接枝共聚物可适宜于涤棉混纺纱的上浆。     

Preparation and Aqueous Properties of Starch‐grafted Polyacrylamide Copolymers

In the present work, starch‐grafted polyacrylamide copolymers were prepared and their rheological properties, either in water or in water‐based muds, were investigated. The advantages in using starches as substrates to prepare additives which are suited for improving stability and the rheological properties of water‐based muds, lie in their low cost, and their lower biodegradability than native starches. Thus, various copolymer series were prepared by free‐radically grafting acrylamide (AM) onto starch using ceric ammonium sulphate (CAS) as initiator. It is shown that the intrinsic viscosity and the molecular weight of the grafted starches are controlled by the initiator and monomer concentrations. Furthermore, to predict the behaviour of the samples under oil‐well conditions, the aqueous solution properties of the copolymers such as water solubility, viscosity, shear rate, were determined as function of temperature, salt concentration and type, and aging time. The knowledge of these properties is a prerequisite for the use of the copolymers in drilling fluids. The data indicate that starch‐grafted polyacrylamide copolymers as compared to the non‐modified starch, behave as shear‐thinning, are salt resistant, and their rheological properties are stable with time. The grafted starches as prepared above were also added to water‐based mud and the rheological properties of the resulting muds were determined under oil‐well conditions. Grafted starches, having high AM contents, are more efficient in decreasing the filtrate volume, and increasing the plastic viscosity of the muds, when compared to PAC‐L, a modified cellulosic polymer used in the filtration control of most water‐based muds. Such improvements in the rheological properties of the muds were found to result from the behaviour and/or properties of the grafted starches in water.     

氧化降解淀粉与乙烯基单体接枝共聚物复鞣剂的合成及应用研究

经过氧化降解的玉米淀粉与乙烯基单体丙烯酸（AA)和丙烯腈（AN）在Fe^2 -(NH4)2S2O8氧化还原引发剂作用下进行了接枝共聚合反应，制得了改性淀粉复鞣剂。研究了单体浓度及配比、引发剂浓度等因素对接枝共聚合反应的接枝率、单体转化率、接枝效率等的影响，用红外光谱对接枝共聚物的结构进行了分析表征，同时进行了复鞣剂应用实验。     

降解淀粉与乙烯基单体AA-AN-AM接枝共聚物复鞣剂的合成及应用研究

氧化降解的玉米淀粉与丙烯酸(AA)、丙烯腈(AN)和丙烯酰胺(AM)在引发剂(NH4)2S2O8作用下进行了接枝共聚合反应，制得改性淀粉复鞣剂。研究了单体浓度及配比、引发剂浓度等因素对接枝共聚合反应的接枝率、单体转化率、接枝效率等的影响，用红外光谱对接枝共聚物的结构进行了分析表征，同时进行了应用实验。     

降解淀粉/AA-AN接枝共聚物复鞣剂的合成及应用

氧化降解的玉米淀粉与丙烯酸 (AA)和丙烯腈 (AN) ,在Fe2 + -(NH4) 2 S2 O8氧化还原引发剂作用下 ,进行了接枝共聚合反应 ,制得改性淀粉复鞣剂。研究了单体浓度及配比等因素对接枝共聚合反应的接枝率、单体转化率、接枝效率等的影响 ,用红外光谱对接枝共聚物的结构进行了分析表征 ,同时进行了应用试验     

木薯变性淀粉对猪肉肌原纤维蛋白凝胶质构、流变及热力学特性的影响

本实验研究了不同比例的木薯变性淀粉对猪肉肌原纤维蛋白(MP)凝胶特性的影响。分析了凝胶质构、静态流变和热力学特性的变化。结果显示:添加10%的木薯变性淀粉增加了蛋白凝胶的弹性,而凝胶的硬度、强度、内聚性、咀嚼性和胶黏性相对适中,从而改善凝胶的质构特性;通过差示扫描量热仪(Differential scanning calorimetry,DSC)分析发现木薯变性淀粉添加量为10%时,降低了蛋白的热相变温度和焓值,促进蛋白变性;另外,木薯变性淀粉的添加也改变了凝胶的表观粘度及触变环面积。当木薯淀粉添加量为10%时,凝胶的表观粘度和触变环面积最小,改善了凝胶的塑性能力及流变稳定性。     

Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride

The objective of the present study was to investigate the structural and rheological properties of octenyl succinic anhydrate (OSA) modified potato starch. Potato starch was modified with different concentrations of OSA (0, 1, 3, and 5%, v/v). X-ray results suggested that OSA modification did not disrupt the crystallinity of the native starch, and esterification occurs primarily in the amorphous regions. The use of ¹H-NMR spectra confirmed the presence of methyl protons in substituted OSA groups, which interacted with the starch molecules. In steady shear rheological analysis, OSA modified starch pastes showed a pronounced shear thinning behavior (n = 0.47–0.54). The consistency index (K) and yield stress (σ_oc) values of OSA modified starch pastes were significantly lower than those of the native starch. Dynamic shear rheological tests indicated that OSA modified starch pastes had weak gel-like behavior with storage moduli (G’) higher than loss moduli (G’’). OSA potato starch pastes were more viscous as compared to the native potato starch paste, as evidenced by their higher tan δ values.     

变性淀粉对面团流变学特性和面包品质的影响

探讨不同添加量的马铃薯变性淀粉和木薯变性淀粉对面团流变学特性和面包品质的影响。结果表明:两种变性淀粉均可改善面团的流变学特性,增大面团的韧性、减小面团的延伸性,改善面团的筋力;与对照相比,马铃薯变性淀粉能有效改善面包的焙烤品质,明显增加面包的比容,有效改善面包的硬度和弹性,木薯变性淀粉对面包品质的影响不明显;马铃薯变性淀粉的最适添加量为0.8%～1.2%面粉。     

木薯改性淀粉对鹅血凝胶特性的影响

为研究木薯改性淀粉对鹅血凝胶特性的影响,将不同浓度的木薯改性淀粉与鹅血混合,测定鹅血凝胶的保水性、质构、色泽、流变特性、热特性和感官评价等指标。结果表明,木薯改性淀粉添加浓度为0.2%时,保水性与未添加木薯改性淀粉的鹅血相比提高11.14%;咀嚼性是未添加木薯改性淀粉的鹅血的2.07倍;鹅血凝胶的感官评分与未添加木薯改性淀粉的鹅血相比提高45.83%;弹性值是未添加木薯改性淀粉的鹅血的2.71倍。静态流变学分析表明,添加0.2%的木薯改性淀粉,凝胶的表观黏度和触变环面积较小,说明凝胶的塑性和流变稳定性得到改善。通过热力学分析,木薯改性淀粉添加浓度为0.2%时,鹅血凝胶的变性温度与未添加木薯改性淀粉的鹅血相比增加9.2 ℃,热焓是未添加木薯改性淀粉的鹅血的1.03倍,使得鹅血凝胶更稳定。可见0.2%的木薯改性淀粉与鹅血混合能够较好提高鹅血的凝胶特性。     

淀粉糊流变特性研究新进展

对淀粉糊和改性淀粉糊的流变特性研究分别进行了综述,详细介绍了各因素对淀粉糊的流变特性的影响以及不同物理化学改性方法对淀粉糊的流变特性的影响,指出今后应着重于淀粉糊流变特性各个影响因素的研究,获得各个因素对流变性能影响的规律,以开拓淀粉的广阔的应用前景。     

Rheological,thermal and microstructural properties of whey protein isolate‐modified cassava starch mixed gels at different pH values

The objective of this study was to investigate the rheological, thermal and microstructural properties of whey protein isolate (WPI)‐hydroxypropylated cassava starch (HPCS) gels and WPI‐cross‐linked cassava starch (CLCS) gels at different pH values (5.75, 7.00 and 9.00). The rheological results showed that the WPI‐modified starch gels had greater storage modulus (G?) values than the WPI‐native cassava starch gels at pH 5.75 and 7.00. Differential scanning calorimetry curves suggested that the phase transition order of the WPI and modified starch changed as the pH increased. Scanning electron microscopy images showed that the addition of HPCS and CLCS contributed to the formation of a compact microstructure at pH 5.75 and 7.00. A comprehensive analysis showed that the gelling properties of the WPI‐modified starch were affected by the difference between the WPI denaturation temperature and modified starch gelatinisation temperature and by the granular properties of the modified starch during gelatinisation. These results may contribute to the application of WPI‐modified starch mixtures in food preparation.