不同直链含量酯化淀粉的合成与性能  

Synthesis and properties of esterified starches with different contents of straight chain

作　　者：郝文博 唐诗 苏婷婷[1] 王战勇 HAO Wenbo;TANG Shi;SU Tingting;WANG Zhanyong(School of Petrochemical Engineering,Liaoning University of Petrochemical Technology,Fushun 113001,China;College of Bioscience and Biotechnology,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]辽宁石油化工大学石油化工学院,辽宁抚顺113001 [2]沈阳农业大学生物科学与技术学院,沈阳110866

出　　处：《中国塑料》2024年第5期19-23,共5页China Plastics

基　　金：辽宁省兴辽英才计划项目(XLYC180734)。

摘　　要：以甲酸为酯化剂,分别按一定比例与3种具有不同支链含量的天然淀粉混合,制备得到3种酯化淀粉——木薯酯化淀粉(EM)、玉米酯化淀粉(EN)和蜡质酯化淀粉(EW),借助傅立叶红外光谱仪(FTIR)、广角X射线衍射仪(XRD)、扫描电子显微镜(SEM)、热重分析仪(TG)等仪器对天然淀粉与酯化淀粉的结构性能表征分析;并进一步研究了不同直链含量的热塑性酯化淀粉与PBS共混后力学性能的改变。实验分析表明,淀粉酯化后显现疏水特性,且随直链淀粉含量的增加,疏水性增强。淀粉晶体结构被酯化淀粉破坏,结晶度与直链淀粉含量成正比,热损失率与支链淀粉含量成正比,具体为EM(237℃)>EN(235℃)>EW(231℃)。分子间的氢键相互作用降低,提高了淀粉的热塑性,且支链淀粉含量高的酯化淀粉塑化效果好。Three types of esterified starches with different contents of straight chain were prepared by mixing formic acid with three natural starches at a certain proportion,including cassava esterified starch(EM),corn esterified starch(EN),and waxy esterified starch(EW).The structural properties of the as‐prepared esterified starches were characterized and analyzed using Fourier‐transform infrared spectroscopy,wide‐angle X‐ray diffraction,scanning electron microscopy,and thermogravimetric analysis.The changes in the mechanical properties of PBS/esterified starch blends were further analyzed.The result indicated that the starches exhibited a hydrophobic property after esterification,and their hydrophobic degree increased with an increase in the amylose content.The crystal structure of the starches was damaged by the incorporation of the esterified starch.The crystalline degree of the starches was proportional to the content of amylose,and their heat loss rate increased proportionally with an increase in the amylopectin by a factor of EM(237℃)>EN(235℃)>EW(231℃).The hydrogen bond interaction between the molecules of the starches decreased,resulting in an improvement in the thermoplasticity of the starches.Moreover,the esterified starch with a high content of amylopectin has a good plasticizing effect.

关 键 词：改性淀粉 酯化淀粉 疏水性 结晶度 热塑性 

分 类 号：TQ321[化学工程—合成树脂塑料工业]