部分糊化淀粉浆料特性及上浆性能研究  

Research of Partial Gelatinized Starch Size Mixture and Sizing Properties

作　　者：包杰 王鸿博 高卫东 

机构地区：[1]江南大学,江苏无锡214122

出　　处：《棉纺织技术》2014年第11期16-20,共5页Cotton Textile Technology

基　　金：教育部长江学者和创新团队发展计划(№IRT1135)

摘　　要：探讨部分糊化淀粉浆液的特性及上浆性能。以示差扫描量热法测定了浆液的糊化程度,用数显黏度计测量了浆液黏度随温度的变化情况,并用莱卡偏光显微镜观察了不同制浆条件下浆液中淀粉颗粒的形貌和偏光性,通过制作浆纱切片观察了浆液在纱线中的分布情况。结果表明:部分糊化淀粉浆液糊化程度对温度很敏感,蒸汽加热至65℃制得的浆液黏度稳定性较高;原淀粉颗粒多呈圆形和多角形,表面光滑,具有明显的偏光十字;发生部分糊化后,淀粉颗粒吸水膨胀,体积变大,颗粒破裂,偏光十字消失;经过部分糊化淀粉室温上浆,棉纱毛羽降低,强力提高,耐磨增加。认为部分糊化淀粉上浆技术利于节能,值得推广。Partial gelatinized starch size mixture and sizing properties were discussed. Gelatinization degree of size mixture was measured by the method of differential scanning calorimetry. The change of sizing viscosity with temperature was tested using digital viscometer. Morphology and polarity of starch particle in sizing which were made in different siz- ing preparation conditions were observed by Leica polarization microscope. The distribution of sizing in yarn was also ob- served by making sizing section. The result shows that gelatinization degree of partial gelatinized starch size mixture is sensitive to temperature. The viscosity stability of sizing made by 65 ~C steam heating is higher. Native starch particles are mostly shown as round and polygon with smooth surface and obvious polarization cross. After partial gelatinization, starch particles are swelled after absorbing water. The volume is enlarged then particles are broken. The polarization cross phenomenon is also disappeared. Through sizing at room temperature with partial gelatinized starch size, cotton yarn hairi- ness is decreased. The strength is improved and the wear resistance is increased. It is considered that partial gelatinized starch sizing technology is helpful for energy saving and worth to be promoted.

关 键 词：淀粉 糊化度 淀粉颗粒形貌 偏光性 浆纱毛羽 浆纱强伸性 浆纱耐磨性 

分 类 号：TS103.846.1[轻工技术与工程—纺织工程]