阴离子淀粉微球的制备及表征  

Preparation and characterization of anionic starch microspheres

作　　者：丁年平[1] 解新安[1] 刘华敏[1] 徐慧静[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代化工》2009年第S2期141-143,145,共4页Modern Chemical Industry

摘　　要：以可溶性淀粉为原料、环氧氯丙烷为交联剂,采用反相乳液聚合法制备中性淀粉微球,然后用六偏磷酸钠为交联剂进行二次交联和阴离子化,制得阴离子淀粉微球,对产物进行了表征。考察了不同因素对微球的平均粒径及产率的影响,并得到了制备微球的优化工艺:油水比15∶1,搅拌速度1 000 r/min,乳化剂用量12%,淀粉乳浓度7.5%(质量分数);制备的阴离子淀粉微球粒径较小(大部分小于10μm),球形圆整,表面较光滑。The neutral starch microspheres(ESM) are synthesized from soluble starch by the inverse microemulsion polymerization with epichlorohydrin as the crosslinking agent.The anionic starch microspheres are made of ESM by the secondary polymerization and anionization using sodium hexametaphosphate as the crosslinking agent.The product is characterized.The influences of different preparation conditions on average diameter and productivity rate of starch microspheres are analyzed,and the optimal conditions of preparation are obtained as follows:15∶1 of volume ratio of oil phase to aqueous,1 000 r/min of agitating speed,12% of dosage of emulsifier(mass of emulsifier to volume of oil),7.5% of concentration of starch solution.The prepared anionic starch microspheres are round in form with good sphericity,the diameter is small and most of them have diameters less than 10 μm.

关 键 词：淀粉微球 二次交联 反相乳液聚合法 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]