含水量对淀粉玻璃化转变特性的影响  

Effect of Water Content on the Glass Transition Behavior of Starch

作　　者：战希臣[1] 陈淑花[1] 詹世平[1] 张欣华[1] 

机构地区：[1]大连大学环境与化学工程学院

出　　处：《精细化工》2006年第4期397-399,共3页Fine Chemicals

基　　金：国家自然科学基金资助课题(20376008)~~

摘　　要：为揭示非晶态高聚物的结块机理,该文对不同含水量的淀粉玻璃化转变特性进了研究。采用自行设计的热膨胀计实验装置测定了玉米、地瓜(甘薯)、荞麦及豌豆4种淀粉的玻璃化转变温度,考察了不同含水量对玻璃化转变温度的影响。利用Gordon-Taylor方程建立了淀粉体系的含水量与玻璃化转变温度间的数学关系式Tg=(-135M+kTg)′/(M+k)与k=-0.00618Tg′+1.10607,其预测值与实验测量值接近。这为淀粉及其相关制品的加工及储藏提供了参考。For elucidation of the consolidation of amorphous macromolecular powders, this paper studied the glass transition behavior of starch of different water contents. The glass transition temperatures （Tg） of starch of different water contents were determined and a mathematical model for the relationship of Tg and water content was built ： Tg = （ - 135M ＋ kTg′ ） / （ M ＋ k） and k = - 0. 00618 Tg′ ＋ 1. 10607. The values predicated by the model are close to the values measured by experiments. This gives a theoretical gist to the processing and storage of the starch products and the research about caking phenomena of amorphous macromolecular powders.

关 键 词：非晶态高分子粉体 玻璃化转变 膨胀计 增塑 

分 类 号：O636.12[理学—高分子化学]