检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:王善勇 项舟洋 祁海松 WANG Shanyong;XIANG Zhouyang;QI Haisong(State Key Laboratory of Pulp and Paper Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China)
机构地区:[1]华南理工大学制浆造纸工程国家重点实验室,广东广州510640
出 处:《精细化工》2020年第10期1965-1976,共12页Fine Chemicals
基 金:国家自然科学基金(31600470)。
摘 要:多糖分子结构具有两亲性,能够较好地吸附在相界面上并表现出改善固-液、液-液之间相容性的能力。此外,多糖独特的理化结构使其在溶液中具有良好的流变学性质以及形成凝胶网络的能力,能够在较低表面活性下体现出较好的界面吸附能力,常被用于多相体系的乳化、分散、增稠和稳定。化学改性可对天然多糖进行亲水-疏水平衡,并赋予其一定的化学活性、表面电荷、流变性能等,能够获得性能更加优异的绿色大分子表面活性剂。该文主要介绍了多糖在表面活性剂中的应用,主要包括纤维素、淀粉、半纤维素、甲壳素、天然树胶等,并从多糖独特的理化性质、结构以及改性特点出发,剖析其对乳化、分散、破乳、增溶等表面活性作用的影响,阐述多糖及其衍生物在表面活性剂中的研究进展及应用潜力。最后,指出非共价结合是一种具有很大发展潜力的多糖表面活性增强手段。Polysaccharides with amphiphilic molecular structure can be well adsorbed onto the multiphase interface and have the ability to improve the compatibility between solid-liquid and liquid-liquid.In addition,the unique physicochemical structure of polysaccharides enables them to have good rheological properties in solution and the ability to form gel networks,which can exhibit good interfacial adsorption ability under low surface activity,and are often used to emulsify,disperse,thicken and stabilize multiphase systems.Chemical modification can balance the hydrophilic-hydrophobic equilibrium of natural polysaccharides,which gives them certain chemical activity,surface charge,rheological properties,etc.,which can obtain more excellent green macromolecular surfactants.The application of naturally abundant polysaccharides such as cellulose,starch,hemicellulose,chitin and natural gum in surfactants is introduced.The effects of chemical structures and modifications of polysaccharides on their emulsifying,dispersing,demulsifying,solubilizing properties are analyzed.The research progress and application potential of polysaccharides and their derivatives in surfactants are described.Finally,it is pointed out that noncovalent binding is a potential method to enhance the surface activity of polysaccharides.
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.112