CAJ | 학술논문

将乙酰化木薯淀粉与大豆蛋白共混，经模压成型制成乙酰化木薯淀粉/大豆蛋白塑料，并研究了塑料的力学性能、吸水性能、耐水性、热稳定性、转矩流变性能、动态力学性能、结构和形态。结果表明：添加乙酰化木薯淀粉后，共混塑料的力学性能提高，且当乙酰化木薯与大豆蛋白质量比为10∶90时，该材料的拉伸强度、断裂伸长率和断裂能最大；共混塑料的吸水性能下降、R值增大；采用乙酰化改性，塑料的热稳定性提高，最大扭矩和平衡扭矩下降、玻璃化转变温度之差减小，表明其加工性得到改善。乙酰化木薯淀粉/大豆蛋白塑料中大豆蛋白的酰胺I峰未发生改变，其断面中有少量乙酰化木薯淀粉颗粒存在，表明该材料中乙酰化木薯淀粉和大豆蛋白存在相分离。
장을선화목서정분여대두단백공혼，경모압성형제성을선화목서정분/대두단백소료，병연구료소료적역학성능、흡수성능、내수성、열은정성、전구류변성능、동태역학성능、결구화형태。결과표명：첨가을선화목서정분후，공혼소료적역학성능제고，차당을선화목서여대두단백질량비위10∶90시，해재료적랍신강도、단렬신장솔화단렬능최대；공혼소료적흡수성능하강、R치증대；채용을선화개성，소료적열은정성제고，최대뉴구화평형뉴구하강、파리화전변온도지차감소，표명기가공성득도개선。을선화목서정분/대두단백소료중대두단백적선알I봉미발생개변，기단면중유소량을선화목서정분과립존재，표명해재료중을선화목서정분화대두단백존재상분리。
Acetylated cassava starch and soy protein were blended and hot press molded for making acetylated cassava starch and soy protein plastics,and mechanical properties,water absorption,R value,thermal stability,torque rheological properties,dynamic properties,structure and morphology of the plastics were studied. The results showed that mechanical properties of acetylated cassava starch and soy protein plastics increased,and when Acetylated starch and soybean protein ratio was 10∶90,the plastics had the maximum tensile strength,elongation at break and fracture energy. Thermal properties increased,and water absorption,maximum torque and glass transition temperature difference decreased for the plastics,indicating water resistance and processing ability improvement. The amide I had no changed and there was no acetylated starch in the fracture surface,indicating phase separation between acetylated cassava starch and soy protein.