取代度对醋酸酯淀粉结构与性能的影响  

Effect of Substitution Degree on Structure and Properties of Starch Acetate

作　　者：杨明杰 沈艳琴[2] 武海良[2] 崔桂新 严燕钫 

机构地区：[1]陕西省纺织科学研究院,西安710038 [2]西安工程大学纺织与材料学院,西安710048 [3]绍兴中纺院江南分院有限公司,浙江绍兴312000

出　　处：《现代纺织技术》2017年第4期1-5,共5页Advanced Textile Technology

基　　金：陕西省科学技术研究与发展计划项目(2015GY161);绍兴市2015年公益计划项目(2015B70003)

摘　　要：取代度的大小对醋酸酯淀粉的性能有重要的影响。利用相同的制备工艺获取3种不同取代度的醋酸酯淀粉,采用红外光谱仪对淀粉的分子构成做出表征分析,在扫描电镜(SEM)下观察不同取代度醋酸酯淀粉颗粒的表面及内部的微观结构与原淀粉进行对比分析,并对浆液的凝沉性及淀粉的成膜性进行测试。结果表明,取代度较低的醋酸酯淀粉颗粒表面发生的变化较小,浆液的凝沉性及成膜性与原淀粉相差不大,浆膜较脆硬;高取代度的醋酸酯淀粉中酯基含量较明显,淀粉颗粒的网状结构突出,浆膜的吸湿率较低,保湿性较差。The degree of substitution has a great effect on performance of starch acetate. Starch acetate of three different substitution degrees was prepared with the same technology, characterization analysis was made on molecular constitution of starch with infrared spectrometer, the surface and internal microstructure of starch acetate granule of different substitution degrees were observed with scanning electron microscope （SEM） and compared with that of native starch, and the retrogradation of serous fluid and the film-forming property of starch were tested. The results show that the surface of starch acetate granule of low degree of substitution has slight change, the retrogradation and film-forming property of its serous fluid have little difference from that of native starch, and its serous membrane is relatively brittle and hard; the content of ester group in starch acetate of high degree of substitution is high, and its network structure of starch granules is prominent, moisture absorption rate of serous membrane is low, and moisture retention is poor.

关 键 词：取代度 醋酸酯淀粉 凝沉性 浆膜 

分 类 号：TS103.846[轻工技术与工程—纺织工程]