三种变性淀粉浆料性能对比研究  

Properties Comparison Study of Three Kinds of Modified Starch

作　　者：武宗文[1] 尹振华[1] 周培文[1] 李俊礼 

机构地区：[1]中原工学院,河南郑州451191

出　　处：《棉纺织技术》2015年第7期27-31,共5页Cotton Textile Technology

摘　　要：对比玉米、小麦、木薯变性淀粉的浆料性能。以玉米、小麦及木薯原淀粉为原料,分别制备了各自的氧化淀粉、羧甲基淀粉及羟丙基淀粉等浆料,并对其浆膜性能及黏附性进行对比。研究结果表明:氧化淀粉、羧甲基淀粉及羟丙基淀粉浆液黏度较原淀粉有明显降低,黏度热稳定性显著提高;以木薯淀粉为原料制备的三种变性淀粉的浆膜断裂强度、浆膜断裂伸长率及对棉纱黏附力好于相应的玉米和小麦变性淀粉;同一种原淀粉制备的变性淀粉中羟丙基淀粉浆膜断裂强度、浆膜断裂伸长率及对棉纱黏附力略优于羧甲基淀粉,而氧化淀粉的浆膜断裂强度、浆膜断裂伸长率及对棉纱黏附力等性能则明显低于另外两种变性淀粉。认为:在三种原料的不同变性淀粉中,木薯羟丙基淀粉较适宜纯棉产品上浆。Sizing properties of corn,wheat and cassava modified starches were compared. Original starch ofcorn,wheat and cassava were used as raw materials. Oxidized starch, carboxymethyl starch and hydroxypropylstarch of the three original starches were prepared respectively. The sized film property and viscosity were compared. The test results show that viscosity of oxidized starch, carboxymethyi starch and hydroxypropyl starchmixtures are decreased obviously compared with original starches. The viscosity stability are improved obviously.The sized film breaking strength, breaking elongation and adhesive force of three kinds of modified starch madewith cassava starch are shghtiy better than that made with corn and wheat starch. Among modified starches madewith same original starch,size film strength, breaking elongation and adhesive force to cotton yarn of hydroxypropyl starch are better than that of carboxymethyl starch. While above properties of oxidized starch are obviouslyworse than those of the other two modified starches. It is considered that hydroxypropyl starch made with cassavastarch is better for sizing pure cotton product among the modified starches with three original materials.

关 键 词：氧化淀粉 羧甲基淀粉 羟丙基淀粉 浆膜性能 黏度热稳定性 

分 类 号：TS103.846.1[轻工技术与工程—纺织工程]