| 淀粉粒度效应对微细化淀粉/LDPE共混体系相态结构的影响 |
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| 引用本文： | 吴俊,文庆珍,谢守和,谢笔钧. 淀粉粒度效应对微细化淀粉/LDPE共混体系相态结构的影响[J]. 高分子材料科学与工程, 2005, 21(3): 141-144 |
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| 作者姓名： | 吴俊 文庆珍 谢守和 谢笔钧 |
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| 作者单位： | 中国人民解放军军事经济学院营养食品研究所,湖北,武汉,430035;中国人民解放军海军工程大学高分子研究室,湖北,武汉,430033;华中农业大学食品科技学院,湖北,武汉,430070 |
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| 基金项目： | 国家高技术研究发展计划(863计划)项目(2002AA6Z3181)，湖北省自然科学基金项目(2003ABA102) |
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| 摘 要： | 以玉米淀粉为原料，制备不同粒度梯度的微细化淀粉，将其分别疏水化改性后以相同质量分数与LDPE共混，分析不同拉度微细化淀粉与LDPE共混体系的相态结构。扫描电镜显示，随着淀粉粒度的降低，微细化淀粉在LDPE中的分散性提高；流变学分析表明，MST／LDPE共混体系熔体为非牛顿假塑性流体．随着淀粉粒度的降低，熔体非牛顿指数减小，但粘度变化不显著。淀粉粒度降低有利于改善共混体系的加工性能扣力学性能。
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| 关 键 词： | 微细化淀粉 低密度聚乙烯 流变行为 力学性能 |
| 文章编号： | 1000-7555(2005)03-0141-04 |
| 修稿时间： | 2004-07-06 |
EFFECT OF STARCH GRANULARITY EFFECT ON THE MORPHOLOGICAL STRUCTURE OF MST/LDPE BLEND SYSTEM |
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| WU Jun,WEN Qing-zhen,XIE Shou-he,XIE Bi-jun. EFFECT OF STARCH GRANULARITY EFFECT ON THE MORPHOLOGICAL STRUCTURE OF MST/LDPE BLEND SYSTEM[J]. Polymer Materials Science & Engineering, 2005, 21(3): 141-144 |
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| Authors: | WU Jun WEN Qing-zhen XIE Shou-he XIE Bi-jun |
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| Affiliation: | WU Jun~1,WEN Qing-zhen~2,XIE Shou-he~1,XIE Bi-jun~3 |
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| Abstract: | Different size grades of micronized starch (MST) which were prepared from corn starch were hydrophobic modified respectively. And same mass content of each modified MST was blent with LDPE. The morphological structure of each MST/LDPE blend system was characterized. SEM photographs show the dispersibility of MST in LDPE is enhanced with the decrease of starch granules size. Rheological analysis shows that MST/LDPE blend melts are pseudoplastic fluid. And along with the reduction of starch granularity, the flow Behavior Index of blend melts decreases, but the viscosity changes little. The decrease of starch granularity improves the processing and mechanic properties of blend melts. |
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| Keywords: | micronized starch LDPE rheological property mechanic property |
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