交联阳离子玉米淀粉的合成及功能性质研究

制备了取代度为０．０４的阳离子玉米淀粉，然后用不同量的三氯氧磷交联。试验表明交联对淀粉阳离子化的反应速率没有影响，交联会减小阳离子淀粉的膨胀率和溶解度。电子显微镜扫描显示交联会阻碍直链淀粉从阳离子玉米淀粉表面的渗出。微分扫描差热仪的数据表明，交联的阳离子玉米淀粉有较高的峰转换温度，糊化热较低，这是由于交联减少了直链淀粉的缘故。在粘焙力测量仪上交联阳离子玉米淀粉有较高的粘度和粘度稳定性，这将更适合于工业应用，并有可能减少阳离子淀粉的用量。

Synthesis of Cross-linked Cationic Corn Starch and Study on Functional Property

Cationic corn starch at DS 0 04 was prepared, then cross-linked using various amounts of phosphorus oxychloride. It was found that there was no effect of cross-linking on cationization reaction rate. Cross-linking decreased the swelling power and solubility. Scanning electron microscopy exhibited that cross-linking hindered amylose exudation from the surfaces of the granules of cationic corn starch. Differential scanning calorimetry data showed higher peak transition temperature and lower enthalphy of gelatinization for cross-linked cationic corn starch Because cross-linking decreased the amylose. Increased viscosity and viscosity stability presented on amylograph due to cross-linking will be more suitable for industrial application and possible to reduce the amount of cationic corn starch used in paper making.