纺织学报 ›› 2015, Vol. 36 ›› Issue (06): 60-63.

• 染整与化学品 • 上一篇    下一篇

磷酸酯化对氨基甲酸酯淀粉凝沉性质的影响

  

  • 收稿日期:2014-04-03 修回日期:2015-03-11 出版日期:2015-06-15 发布日期:2015-06-17
  • 通讯作者: 刘志军 E-mail:liuzhijun88@sina.com

Influence of phosphorylation on retrogradation of carbamate starch size mixture

  • Received:2014-04-03 Revised:2015-03-11 Online:2015-06-15 Published:2015-06-17
  • Contact: Zhi-Jun LIU E-mail:liuzhijun88@sina.com

摘要:

为改善氨基甲酸酯淀粉的凝沉性质,通过改变磷酸盐、尿素对玉米淀粉的质量比,制备一系列磷酸酯化程度不同的氨基甲酸酯淀粉。通过性能对比试验,研究了氨基甲酸酯淀粉的磷酸酯化变性对淀粉浆液冷、热黏度、透明度、沉降积和冻融稳定性的影响。结果表明,随着磷酸酯化程度的提高,这种变性淀粉浆液的黏度明显提高,冷热黏度差值变小,磷酸酯化变性可进一步提高氨基甲酸酯淀粉糊的透明度,浆液的凝沉速度和凝沉程度降低,冻融稳定性提高,抗老化性能明显改善。

关键词: 玉米淀粉, 磷酸酯化, 氨基甲酸酯淀粉, 凝沉性质

Abstract:

In order to improve the retrogradtion of carbamate starch, a series of carbamate starch with different amount of phosphate groups were prepared through varying the feed ration of phosphate and urea to native corn starch. The influence of phosphorylation modification on the cold and hot viscosity, transparency, the volume of sedimentation and freeze-thaw stability were investigated by control tests. The experiment results demonstrated when the substitution degree of phosphorylation is increasing, the viscosity of the modified starch paste increases obviously, the difference of cold and hot viscosity of paste is reduced, the speed and the scale of retrogradation are also weakened. The modification is favorable to the improvement of the transparency, freeze-thaw stability and the anti-aging property of the starch paste.

Key words: corn starch, phosphorylation, starch carbamate, retrogradation

中图分类号: 

  • TS103.846
[1] 王娟 徐进 孙月玲 蒋龙宇 史博生 王强 高卫东 范雪荣 . 部分糊化玉米淀粉浆液的性能[J]. 纺织学报, 2015, 36(04): 76-0.
[2] 李林 黄小华. 丙烯酸接枝淀粉的制备及其印花性能[J]. 纺织学报, 2013, 34(3): 93-97.
[3] 闫怀义 李辉 续跃平. 醋酸酯支链淀粉的制备及其性能[J]. 纺织学报, 2012, 33(10): 84-91.
[4] 石点;吴孟茹;朱谱新. 黄原胶对玉米淀粉糊化性能的影响[J]. 纺织学报, 2011, 32(2): 64-67.
[5] 刘志军;祝志峰. 淀粉氨基甲酸酯化对毛纱低温上浆性能的影响[J]. 纺织学报, 2008, 29(6): 64-67.
[6] 张宏伟. 甲基丙烯酸甲酯接枝淀粉浆料的研制[J]. 纺织学报, 2002, 23(01): 62-63.
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