羟丙基乙酰化木薯淀粉/大豆蛋白塑料性能和结构  

Properties and structure of hydroxypropyl acetylated cassava starch and soy protein plastics

作　　者：邹文中[1,2] 邹艾一 张小芳[2] 潘志民 李雨茵 

机构地区：[1]贺州学院化学与生物工程学院,广西贺州542800 [2]北海职业学院海洋食品研发中心,广西北海536000 [3]暨南大学化学系,广东广州510640 [4]鹤山市东古调味食品有限公司,广东鹤山529738

出　　处：《粮食与油脂》2014年第6期36-39,共4页Cereals & Oils

基　　金：广西自然科学基金(桂科自0991268)

摘　　要：以羟丙基乙酰化木薯淀粉和大豆蛋白为原料,经模压成型制成羟丙基乙酰化木薯淀粉/大豆蛋白塑料,并研究了该材料的力学性能、抗水性、热稳定性、加工性、结构和形貌。结果表明:添加羟丙基乙酰化木薯淀粉,塑料的力学性能、R值提高,而2 h和24 h吸水率下降,表明该材料的强度、柔顺性、韧性和抗水性得到改善;当羟丙基乙酰化木薯淀粉与大豆蛋白质量比为10∶90时,塑料的热稳定性提高、加工性得到改善;羟丙基乙酰化木薯淀粉/大豆蛋白塑料中仅存在一个损耗峰,大豆蛋白的酰胺I峰偏移至低波数,且塑料断面平整,未出现颗粒和裂纹,表明羟丙基乙酰化淀粉与大豆蛋白之间相容性良好。Hydroxypropyl acetylated cassava starch and soy protein plastics were prepared using hydroxypropyl acetylated cassava starch and soy protein as raw material,and mechanical properties,water resistance,processing ability,structure and morphology of the plastics were studied. The results showed that mechanical properties and R value of hydroxypropyl acetylated cassava starch and soy protein plastics increased and 2 h and 24 h water absorption decreased,indicating the strength,extensibility,toughness and water resistance improvement. when hydroxypropyl acetylated cassava starch and soybean protein ratio was 10∶90,Thermal properties and processing ability of the plastics increased. There was a peak and no hydroxypropyl acetylated cassava starch and cavity in the fracture surface with the amide I shift to lower wavenumbers,indicating hydroxypropyl acetylated cassava starch and soy protein were compatible.

关 键 词：木薯淀粉 大豆蛋白 羟丙基化 乙酰化 塑料 

分 类 号：TQ321.4[化学工程—合成树脂塑料工业]