淀粉结构对浆料性能的影响  

Influence of Starch Structure on Size Mixture Property

作　　者：朱小雷 王强[1] 范雪荣 吴燕 章金芳 

机构地区：[1]江南大学,江苏无锡214122 [2]宜兴市军达浆料科技有限公司,江苏无锡214264 [3]新天龙集团有限公司,浙江绍兴312369

出　　处：《棉纺织技术》2015年第5期21-24,67,共5页Cotton Textile Technology

基　　金：江苏省生态染整技术重点实验室;江苏省纺织上浆工程技术研究中心;江苏省产学研联合创新资金资助项目(BY2013015-18;BY2014023-05)

摘　　要：研究直链淀粉和支链淀粉比例对浆料性能的影响。以高直链玉米淀粉和蜡质(支链)玉米淀粉为原料,运用光学显微镜、差示扫描量热仪研究了高直链玉米淀粉糊化所需要的条件;测试比较了不同比例的直链淀粉和支链淀粉混合浆液黏度、浆液黏附性能、浆膜性能等指标。结果表明:高直链玉米淀粉在130℃下糊化15min才能完全糊化;随着直链淀粉含量的增加,浆液的黏度下降,黏度热稳定性提高;浆膜的断裂强度、断裂伸长、耐屈曲性及磨耗增加,但对棉、涤棉粗纱的黏附力降低。认为浆料中直链淀粉和支链淀粉比例对其上浆性能有明显影响。Influence of ylase corn starch and waxy amylose and amylopectin proportions on size mixture property was studied. High am- corn starch was used as raw material. Required conditions of high amylase corn starch dextrinization was studied by optical microscope and differential scanning calorimeter. Indexes of blended size mixture as viscosity,adhesion property, film property and so on with different proportions of amylose and amyl- opectin were tested and compared. The results show that 15 min is needed for the complete dextrinization of high amylase corn starch at 130 ~C. As the increase of high amylase corn starch content, size mixture viscosity is de- creased,viscosity heat stability is improved. Breaking strength, breaking elongation rate, flex resistance and abra- sion consumption of sized film are increased while adhesive force to cotton and polyester cotton roving was re- duced. It is considered that sizing properties were influenced obviously by proportion of amylose and amylopectin in size mixture.

关 键 词：高直链玉米淀粉 蜡质玉米淀粉 黏度 黏附性 浆膜性能 

分 类 号：TS103.846.1[轻工技术与工程—纺织工程]