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作 者:朱洁 崔波[1] 高伟[2] 王琨 贾思强 ZHU Jie;CUI Bo;GAO Wei;WANG Kun;JIA Si-qiang(Qilu University of Technology〔Shangdong Academy of Sciences〕,Jinan,Shandong 250000,China;Shandong Agricultural University,Taian,Shangdong 271000,China)
机构地区:[1]齐鲁工业大学〔山东省科学院〕,山东济南250000 [2]山东农业大学,山东泰安271000
出 处:《食品与机械》2021年第9期23-28,共6页Food and Machinery
基 金:国家重点研发计划项目(编号:2019YFD1002704);山东省重点研发计划项目(编号:2017YYSP024);山东省自主创新重大专项(编号:2019JZZY010722)。
摘 要:目的:研究淀粉在挤压吹塑过程中粉、母粒、膜三态的结构演变规律。方法:以羟丙基二淀粉磷酸酯为原料,通过挤压吹塑制备淀粉膜。采用傅里叶红外光谱—衰减全反射(FTIR-ATR)、X-射线衍射(XRD)、热稳定分析仪(TGA)、凝胶渗透色谱(GPC)等技术手段,分析淀粉在粉态、母粒态和膜态下的结晶结构、热稳定性及分子结构变化。结果:经挤压后,淀粉晶型由粉态的A型转变为母粒态和膜态的V型,且膜态样品的衍生峰强度相比于母粒态增加;淀粉分子发生降解导致相对分子质量降低;同时,三态样品的水分含量和溶解度呈不同的变化趋势。结论:挤压吹塑过程中,挤压机的高温、高剪切,促进成了膜组分间的相互作用,破坏了淀粉分子结构。Objective:In order to study the structure evolution of three states of powder,masterbatch and film of starch during extrusion blowing.Methods:Using hydroxypropyl distarch phosphate as raw material,starch film was prepared by extrusion blow molding.Using Fourier Infrared Spectroscopy-Attenuated Total Reflectance(FTIR-ATR),X-ray Diffraction(XRD),Thermal Stability Analyzer(TGA),Gel Permeation Chromatography(GPC)and other technical means,crystal structure,thermal stability and molecular structure changes of the starch were analyzed in powder state,masterbatch state and film state.Results:After extrusion,the starch crystal form changed from powder state A to masterbatch state and film state V,and the derived peak intensity of the film state sample increased compared with the masterbatch state;the degradation of starch molecules resulted in the relative molecular mass at the same time,and the moisture content and solubility of the three-state samples show different trends.Conclusion:In the extrusion blow molding process,the high temperature and high shear of the extruder promote the interaction between the film-forming components and destroy the molecular structure of starch.
关 键 词:挤压吹塑 粉态 母粒态 膜态 结晶结构 热稳定性
分 类 号:TQ320.662[化学工程—合成树脂塑料工业]
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