化工进展
化工進展
화공진전
CHEMICAL INDUSTRY AND ENGINEERING PROGRESS
2014年
2期
453-458
,共6页
陆来仙%童张法%石海信%张友全
陸來仙%童張法%石海信%張友全
륙래선%동장법%석해신%장우전
非晶木薯淀粉%合成%交联辛烯基琥珀酸淀粉酯%性能%一步法
非晶木藷澱粉%閤成%交聯辛烯基琥珀痠澱粉酯%性能%一步法
비정목서정분%합성%교련신희기호박산정분지%성능%일보법
non-crystallization cassava starch%synthesis%cross-linked octenyl succinic anhydride cassava starch ester%performance%one-step process
以非晶木薯淀粉（N-NS）为原料，三偏磷酸钠（STMP）和辛烯基琥珀酸酐（OSA）为变性剂，采用一步法合成非晶交联辛烯基琥珀酸淀粉酯（N-1-COSAS），测定产物的取代度、结合磷含量、透明度、表观黏度、特性黏度和蓝值，并与三步法合成的非晶交联辛烯基琥珀酸淀粉酯（N-3-COSAS）作对比。同时采用傅里叶红外光谱仪（FT-IR）、扫描电镜（SEM）、X射线衍射仪（XRD）和差示扫描量热仪（DSC）对产物的官能团、形貌、结晶结构和热稳定性进行表征。结果表明， N-1-COSAS的取代度、结合磷含量、特性黏度要比N-3-COSAS的大，糊化温度比N-3-COSAS的低；N-1-COSAS与N-3-COSAS在1600 cm-1附近都出现了辛烯基C=C特征吸收峰，表明酯化反应的发生； N-1-COSAS与N-3-COSAS的结晶度均比原淀粉低，峰的弥散程度与N-NS相似；N-1-COSAS与N-3-COSAS颗粒表面比N-NS更加粗糙，且这二者的热稳定性优于N-NS。
以非晶木藷澱粉（N-NS）為原料，三偏燐痠鈉（STMP）和辛烯基琥珀痠酐（OSA）為變性劑，採用一步法閤成非晶交聯辛烯基琥珀痠澱粉酯（N-1-COSAS），測定產物的取代度、結閤燐含量、透明度、錶觀黏度、特性黏度和藍值，併與三步法閤成的非晶交聯辛烯基琥珀痠澱粉酯（N-3-COSAS）作對比。同時採用傅裏葉紅外光譜儀（FT-IR）、掃描電鏡（SEM）、X射線衍射儀（XRD）和差示掃描量熱儀（DSC）對產物的官能糰、形貌、結晶結構和熱穩定性進行錶徵。結果錶明， N-1-COSAS的取代度、結閤燐含量、特性黏度要比N-3-COSAS的大，糊化溫度比N-3-COSAS的低；N-1-COSAS與N-3-COSAS在1600 cm-1附近都齣現瞭辛烯基C=C特徵吸收峰，錶明酯化反應的髮生； N-1-COSAS與N-3-COSAS的結晶度均比原澱粉低，峰的瀰散程度與N-NS相似；N-1-COSAS與N-3-COSAS顆粒錶麵比N-NS更加粗糙，且這二者的熱穩定性優于N-NS。
이비정목서정분（N-NS）위원료，삼편린산납（STMP）화신희기호박산항（OSA）위변성제，채용일보법합성비정교련신희기호박산정분지（N-1-COSAS），측정산물적취대도、결합린함량、투명도、표관점도、특성점도화람치，병여삼보법합성적비정교련신희기호박산정분지（N-3-COSAS）작대비。동시채용부리협홍외광보의（FT-IR）、소묘전경（SEM）、X사선연사의（XRD）화차시소묘량열의（DSC）대산물적관능단、형모、결정결구화열은정성진행표정。결과표명， N-1-COSAS적취대도、결합린함량、특성점도요비N-3-COSAS적대，호화온도비N-3-COSAS적저；N-1-COSAS여N-3-COSAS재1600 cm-1부근도출현료신희기C=C특정흡수봉，표명지화반응적발생； N-1-COSAS여N-3-COSAS적결정도균비원정분저，봉적미산정도여N-NS상사；N-1-COSAS여N-3-COSAS과립표면비N-NS경가조조，차저이자적열은정성우우N-NS。
Using non-crystal starch (N-NS) as raw material,sodium trimetaphosphate (STMP) and Octenyl Succinic Anhydride (OSA) as modification agents,non-crystal cross-linked octenyl succinic anhydride starch ester (N-1-COSAS) was synthesized by one-step process. The properties of N-1-COSAS,such as degree of substitution,combined phosphorus,intrinsic viscosity,transparency, apparent viscosity and blue value,were comparatively studied by the product synthesized by three-step process (N-3-COSAS) to analyze their similarities and differences. The functional groups, morphology,crystal structure and thermostability of the products were characterized by Fourier transform infrared spectroscopy (FT-IR),scanning electron microscopy (SEM),X-ray diffraction and differential scanning calorimetry (DSC). The results showed that the degree of substitution,combined phosphorus and intrinsic viscosity for N-1-COSAS were greater than those by N-3-COSAS. The new absorption peak at 1600 cm-1 appeared in the FT-IR spectrum of the two starch esters demonstrated that the esterification reaction were occurred in both processes. The results of XRD indicated that the dispersion degrees of the peaks in N-1-COSAS and N-3-COSAS were similar to those of N-NS but the crystallinities of N-1-COSAS and N-3-COSAS were lower than that of NS. The particle surfaces of N-1-COSAS and N-3-COSAS were rougher than that of N-NS. Moreover , thermostabilities of N-1-COSAS and N-3-COSAS were better than that of N-NS.
