辐照淀粉与聚丙烯酰胺共煮糊化特性  

Character of boiled gelatinization about radiated starch and polyacrylamide

作　　者：王晓广[1] 汪三刚[1] 毛新华[2] 杨晓瑛 

机构地区：[1]武汉科技学院,湖北武汉430073 [2]武汉工交职业学院,湖北武汉430205 [3]武汉江南实业集团有限公司,湖北武汉430036

出　　处：《纺织学报》2006年第8期29-31,36,共4页Journal of Textile Research

基　　金：科学技术部火炬计划项目(2003EB031173)

摘　　要：淀粉经γ-射线辐照后将产生过氧化物和自由基,在其与聚丙烯酰胺共煮糊化的产物中,通过红外光谱分析检测出接枝反应的产物,这种接枝反应可能与过氧化物的分解以及聚丙烯酰胺的霍夫曼反应有关。同时,不同的糊化条件能使浆液的特征粘度发生变化,高压煮浆使浆液具有更高的粘度,但是相同糊化条件下浆液的粘度性能稳定。Peroxid and free radical are created when starch is radiated by gamma ray. Grafting action can be tested by infrared spectroscopic analysis, when γ-radiated starch is gelatinized with polyacrylamide together. This action maybe concerned with peroxide decomposed and the Hofmann action of polyacrylamide. Moreover, different gelatinization makes stability is ensured under the different viscosity, high-pressured size mixing has higher viscosity, but viscosity identical gelatinized condition.

关 键 词：辐照淀粉 糊化 聚丙烯酰胺 接枝 粘度 

分 类 号：TS103.846[轻工技术与工程—纺织工程]