CAJ | 학술논문

以羟丙基乙酰化木薯淀粉和大豆蛋白为原料，经模压成型制成羟丙基乙酰化木薯淀粉/大豆蛋白塑料，并研究了该材料的力学性能、抗水性、热稳定性、加工性、结构和形貌。结果表明：添加羟丙基乙酰化木薯淀粉，塑料的力学性能、R值提高，而2 h和24 h吸水率下降，表明该材料的强度、柔顺性、韧性和抗水性得到改善；当羟丙基乙酰化木薯淀粉与大豆蛋白质量比为10∶90时，塑料的热稳定性提高、加工性得到改善；羟丙基乙酰化木薯淀粉/大豆蛋白塑料中仅存在一个损耗峰，大豆蛋白的酰胺I峰偏移至低波数，且塑料断面平整，未出现颗粒和裂纹，表明羟丙基乙酰化淀粉与大豆蛋白之间相容性良好。
이간병기을선화목서정분화대두단백위원료，경모압성형제성간병기을선화목서정분/대두단백소료，병연구료해재료적역학성능、항수성、열은정성、가공성、결구화형모。결과표명：첨가간병기을선화목서정분，소료적역학성능、R치제고，이2 h화24 h흡수솔하강，표명해재료적강도、유순성、인성화항수성득도개선；당간병기을선화목서정분여대두단백질량비위10∶90시，소료적열은정성제고、가공성득도개선；간병기을선화목서정분/대두단백소료중부존재일개손모봉，대두단백적선알I봉편이지저파수，차소료단면평정，미출현과립화렬문，표명간병기을선화정분여대두단백지간상용성량호。
Hydroxypropyl acetylated cassava starch and soy protein plastics were prepared using hydroxypropyl acetylated cassava starch and soy protein as raw material,and mechanical properties, water resistance,processing ability,structure and morphology of the plastics were studied. The results showed that mechanical properties and R value of hydroxypropyl acetylated cassava starch and soy protein plastics increased and 2 h and 24 h water absorption decreased,indicating the strength, extensibility,toughness and water resistance improvement. when hydroxypropyl acetylated cassava starch and soybean protein ratio was 10∶90,Thermal properties and processing ability of the plastics increased. There was a peak and no hydroxypropyl acetylated cassava starch and cavity in the fracture surface with the amide I shift to lower wavenumbers,indicating hydroxypropyl acetylated cassava starch and soy protein were compatible.