干燥淀粉的热塑化研究  

A Study of Thermoplasticity of Dry Starch

作　　者：李云政[1] 宁卓远[1] 董洪壮[1] 张青山[1] 

机构地区：[1]北京理工大学化工与环境学院,北京100081

出　　处：《北京理工大学学报》2008年第11期1027-1030,共4页Transactions of Beijing Institute of Technology

基　　金：国家科技支撑计划项目(2006BAD07A06);国家"八六三"计划项目(2006AA100216)

摘　　要：研究了淀粉的干燥预处理对淀粉塑化效果的影响.对原淀粉和干燥淀粉采用甘油塑化,双螺杆挤出机挤出,分别得到热塑性淀粉(GPTPS、GPTPDS-1和GPTPDS-2).采用X射线衍射、热失重分析、示差量热扫描和扫描电镜,对三者的塑化效果进行比较.结果表明,在塑化剂总量接近的情况下,干燥淀粉较原淀粉可以制得结晶度低的热塑性淀粉.加工温度控制在170℃以下,在加工温度范围内,热稳定性GPTPS强于GPTPDS-2,则GPTPDS-1最低.Glycerol-plasticized thermoplastic starch（GPTPS） and glycerol-plasticized thermoplastic dry starches （GPTPDS-1 and GPTPDS-2） were prepared through a twin-screw extruder. Plasticity of the three were compared by X-ray diffraction（XRD）, thermal gravimetric analysis （TGA）, differential scanning calorimetry（DSC）, and scanning electron microscope （SEM）, to study the effect of pre-dry treatment on their plasticity. The results indicated, compared with native starch, TPS with lower crystallinity can be produced from dry starch in the presence of close amount of plasticizers; the temperature of extrusion should be under 170 ℃, and within the extrusion temperature range, the thermal stability Of GPTPS is higher than that of GPTPDS-2, while GPTPDS-1 has the lowest thermal stability.

关 键 词：干燥淀粉 热塑化 结晶度 甘油 

分 类 号：TB383[一般工业技术—材料科学与工程]