淀粉氨基甲酸酯化对毛纱低温上浆性能的影响  

Effects of starch carbamate on the properties of wool yarns sized under low temperature

作　　者：刘志军[1] 祝志峰[1] 

机构地区：[1]安徽工程科技学院,安徽芜湖241000

出　　处：《纺织学报》2008年第6期64-67,共4页Journal of Textile Research

基　　金：安徽省高校省级科技创新团队计划资助项目(TD200710)

摘　　要：为提高变性淀粉浆料在毛纱上浆中的应用性能,制备了一系列具有不同取代度的氨基甲酸酯淀粉。研究温度变化对氨基甲酸酯变性淀粉浆液性能和羊毛纤维黏附性能的影响,探讨这种淀粉浆料在不同温度条件下对羊毛经纱的上浆性能。结果表明:氨基甲酸酯化变性能够使浆液在温度低至60℃条件下仍具有一定的黏度稳定性,这为低温上浆提供了条件;随着氨基甲酸酯淀粉取代度的提高,对羊毛纤维的黏附力增大;氨基甲酸酯变性有利于改善淀粉在低温条件下对羊毛经纱的上浆性能。In order to improve the serviceability of modified starch in sizing wool warp yarns, a series of starch carbamate with different degree of substitution were prepared. The influences of temperature variation on the size liquid behaviors of starch carbamate, adhesion and sizing properties for wool warp yarns were studied. The result shows that starch carbamate can keep certain viscosity stability when the temperature of the size liquid is as low as 60℃, which can provide the possibility of low temperature sizing. The adhesion of starch carbamate for wool fiber increases with the increase of the degree of substitution of starch modification. The modification is favorable to the improvement of sizing properties of starch size liquid under lower temperature.

关 键 词：氨基甲酸酯淀粉 取代度 毛纱 温度 上浆性能 

分 类 号：TS105.213[轻工技术与工程—纺织工程]