交联度对交联羧甲基淀粉性能的影响  

Effect of crosslinking degree on properties of cross-linked carboxymethyl starch

作　　者：王建坤[1] 范新宇[1] 张昊[1] 郭晶[1] WANG Jian-kun;FAN Xin-yu;ZHANG Hao;GUO Jing(College of Textile, Tianjin Polytechnic University, Tianjin 300387, Chin)

机构地区：[1]天津工业大学纺织学院,天津300387

出　　处：《应用化工》2018年第4期708-711,715,共5页Applied Chemical Industry

基　　金：国家自然科学基金(51503147)

摘　　要：以玉米淀粉为原料,以环氧氯丙烷为交联剂,制备交联淀粉(CS),以高、中、低三种交联度的CS为原料,以氯乙酸为醚化剂,制备不同取代度的交联羧甲基淀粉(CCMS),分析其理化性能、吸附性能。结果表明,交联度相同时,随着取代度的增大,CCMS的透明度、溶解度和膨胀力均增大,吸附量提高;取代度相同时,CCMS的透明度、溶解度和膨胀力随着交联度的增加而减小,吸附量呈上升趋势可以改善其再生性能。Crosslinking starch was synthesized by corn starch using epichlorohydrin as cross-linking agent.The influence of reaction conditions on the degree of crosslinking was investigated and crosslinking starch with high,medium and low crosslinking degree was selected respectively. Cross-linked carboxymethyl starch（ CCMS） with different degree of substitution was prepared using crosslinked starch of three crosslinking degrees as raw material and chloroacetic acid as etherification agent. The physical and chemical properties,adsorption properties of CCMS were analyzed. The results showed that when the crosslinking degree was the same,the transparency,solubility and swelling force of CCMS increased with the increase of degree of substitution. The transparency,solubility and swelling force of CCMS decreased with the increase of crosslinking degree when the substitution degree was the same. The adsorption quantity of CCMS with the same substitution degree increased with the increase of crosslinking degree. The crosslinking degree of increased,and its regeneration performance could be improved.

关 键 词：交联淀粉 交联羧甲基淀粉 理化性能 亚甲基蓝 再生 

分 类 号：TQ424.3[化学工程] TQ31