| 桑蚕丝蛋白粉的制备及结构性能测试 |
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| 引用本文： | 左葆齐,查明,杨迎敏. 桑蚕丝蛋白粉的制备及结构性能测试[J]. 丝绸, 2003, 0(9): 35-37 |
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| 作者姓名： | 左葆齐 查明 杨迎敏 |
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| 作者单位： | 苏州大学材料工程学院,江苏,苏州,215021;苏州大学材料工程学院,江苏,苏州,215021;苏州大学材料工程学院,江苏,苏州,215021 |
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| 摘 要： | 利用红外光谱、X-射线衍射、DSC热分析和电镜扫描等先进测试手段和常规测试方法对硫酸和磷酸水解法制备的桑蚕丝粉进行测试，分析不同水解制备方法对其结晶度、热性能、微观形态、水溶性和吸湿率等理化性能变化的影响。
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| 关 键 词： | 桑蚕丝 蛋白粉 制备 测试 结构分析 |
| 文章编号： | 1001-7003(2003)09-0035-03 |
| 修稿时间： | 2003-04-18 |
Preparation and Property Measure of Mulberry Silk Powder |
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| ZUO Bao-qi,ZHA Ming,YANG Ying-min. Preparation and Property Measure of Mulberry Silk Powder[J]. Silk Monthly, 2003, 0(9): 35-37 |
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| Authors: | ZUO Bao-qi ZHA Ming YANG Ying-min |
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| Affiliation: | ZUO Bao-qi1,ZHA Ming2,YANG Ying-min2 |
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| Abstract: | By methods of infrared spectroscopy (IR), X-ray diffraction, DSC thermal analysis and electronic microscope scanningthe mulberry silk powder hydrolyzed with sulfuric acid or phosphoric acid is measured. The effects of different preparationmethods on the changes of physico-chemical properties of the powder such as crystallinity, thermal properties, microstructure,solubility and absorbent quality are analyzed. |
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| Keywords: | Mulberry silk protein powder infrared spectroscopy DSC X-ray diffraction analysis |
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