超声处理对氧化淀粉性质的影响  

Effect of Ultrasonic Treatment on Properties of Oxidized Starch

作　　者：王丽萍[1] 李祥[1] 师春兰 

机构地区：[1]陕西科技大学化学与化工学院,陕西西安710021

出　　处：《纸和造纸》2015年第9期63-66,共4页Paper and Paper Making

基　　金：西安市科技局项目;项目编号:CXY1434(2);未央区科技局项目:项目编号:201411

摘　　要：研究超声处理对造纸用氧化淀粉性质的影响,采用超声波对原淀粉先进行超声处理,再氧化得到氧化淀粉。结果表明:在氧化条件不变的情况下,随着超声时间的延长和超声频率的增大,氧化淀粉的结晶度下降,黏度下降,糊化温度降低,直链淀粉含量逐渐增加,糊化度增加。该研究为氧化淀粉在造纸中的应用提供了理论指导。The effects of ultrasonic treatment on oxidized starch properties were studied. The oxidized starch was obtained by the processes of ultrasonic and oxidation, the results showed that under the same oxidation conditions, with the increase of ultrasonic frequency and time, the crystaUinity and viscosity of oxidized starch decreased effectively by ultrasonic treatment, while amylose content and degree of gelatinization increased gradually. The temperature of gelatinization with oxidized starch could be increased. The research have provided the theoretical guidance for the application of oxidized starch in the paper.

关 键 词：超声 氧化淀粉 性质 造纸 

分 类 号：TS727[轻工技术与工程—制浆造纸工程]