氧化淀粉与聚乙烯醇混溶性研究  

Study on miscibility between oxidized starch and polyvinyl alcohol

作　　者：卢艳敏[1,2] 邱立忠 卞希良 王浩林 邱洪伟 陈玲[2] Lu Yanmia Qiu Lizhong Bian Xiliang Wang Haolin Qiu Hongwei Chen Ling(Zhueheng Xingmao Corn Developing Co., Ltd., Zhueheng 262218, China School of Light Industry and Food Seienee, South China University of Teehnology, Guangzhou 510640, China)

机构地区：[1]诸城兴贸玉米开发有限公司,山东诸城262218 [2]华南理工大学轻工与食品学院,广东广州510641

出　　处：《中国胶粘剂》2017年第4期10-12,22,共4页China Adhesives

基　　金：国家十二五科技支撑计划--生鲜农产品防腐保鲜新型物流包装材料安全评价与示范(2015BAD16B06)

摘　　要：对氧化淀粉与聚乙烯醇(PVA)水溶液的混溶性进行了研究,探讨了氧化淀粉/PVA体系的某些因素(如含量、黏度、pH、电导率、羧基含量和乙酰化等)对混溶性的影响。研究结果表明:混溶稳定性随体系含量、黏度的增大而提高;羧基含量越高,混溶性越好;pH越高,混溶性越好,在碱性条件下稳定性大幅提高;体系电导率对混溶性有一定影响,尤其在较高电导率下,混溶性迅速变差;乙酰化对混溶性影响较小,提高乙酰基含量不能明显提高相容性;提高氧化淀粉本身热力学稳定性能够提高体系的稳定性。The miscibility between oxidized starch and PVA（polyvinyl alcohol） water solution was investigated, and the influences of some factors （such as content, viscosity, pH value, electric conductivity, carboxyl content, and acetylation） of oxidized starch/PVA system on the miscibility were discussed. The research results showed that the stability of miscibility was increased with increasing content and viscosity of system. The miscibility was better with increasing carboxyl content. The miscibility was better with increasing pH value , and the stability at the alkaline condition was obviously increased. The electric conductivity of system had a certain influence on miscibility, especially, the miscibility was quickly decreased at the high electric conductivity. The influence of acetylation on miscibility was less, so the increasing acetyl content could not obviously increase the miscibility. The stability of system could be increased when the thermodynamic stability of oxidized starch-self was increased.

关 键 词：氧化淀粉 聚乙烯醇 混溶性 

分 类 号：TQ432.2[化学工程]