醋酸酯支链淀粉的制备及其性能  

Preparation and performance of acetate amylopectin

作　　者：闫怀义[1] 李辉[1] 续跃平 

机构地区：[1]忻州师范学院,山西忻州034000 [2]山西云河纺织集团有限责任公司,山西忻州034000

出　　处：《纺织学报》2012年第10期84-91,共8页Journal of Textile Research

基　　金：山西省教育厅高校科技项目(20091034)

摘　　要：为研究醋酸酯支链淀粉的制备条件与性能,以玉米淀粉为原料,以醋酸酐为酯化剂,采用干法制备醋酸酯支链淀粉。以透光率、糊化温度和取代度为指标,采用正交试验确定制备醋酸酯支链淀粉的最优条件。测定并分析醋酸酯支链淀粉的取代度、IR图谱和X衍射光谱。测定并比较了醋酸酯支链淀粉与玉米淀粉、支链淀粉、醋酸酯淀粉的浆纱强伸性、透光率、糊化温度、黏度、黏度热稳定性。结果表明:醋酸酯支链淀粉与支链淀粉的X衍射光谱基本相同,为无定形晶体结构;与玉米淀粉、支链淀粉和醋酸酯淀粉比较,醋酸酯支链淀粉具有黏度低、糊化温度低、取代度高、透明度高、黏度热稳定性高等特点,是一种比醋酸酯淀粉更好的纺织浆料。The preparation and performance of acetate amylopectin prepared by the dry method using corn starch as raw material and acetic anhydride as esterifying agent were researched.The conditions for preparation were optimized by orthogonal experiment taking transmissivity,gelatinization temperature and degree of substitution as indexed.The characteristics of acetate amylopectin,such as the degree of substitution,IR chart spectra,X-ray diffraction spectroscopy,breaking strength and breaking elongation rate of sized yarns,transmissivity,gelatinization temperature,viscosity,and viscosity thermal stability were determined and compared with those of corn starch and amylopectin.The results showed that the X-ray diffraction spectroscopy of acetate amylopectin was similar with that of amylopectin and both of them belonged to amorphous structure.Compared with corn starch,amylopectin and acetate starch,acetate amylopectin possesses distinguishing features such as lower viscosity and gelatinization temperature,higher degree of substitution,transparency,and viscosity thermal stability,and thus is a better size than acetate starch.

关 键 词：醋酸酯支链淀粉 玉米淀粉 醋酸酐 性能 

分 类 号：TS103.846.1[轻工技术与工程—纺织工程]