[关键词]
[摘要]
以对苯二甲酰氯为交联剂,玉米淀粉为原料,研究了交联酯化玉米淀粉的醇相制备方法及产品性质。通过单因素实验优化对苯二甲酰氯交联酯化淀粉的制备工艺,以及利用现代分析仪器傅里叶变换红外光谱(FT-IR)、扫描电子显微镜(SEM)、X射线衍射仪(XRD)及布拉班德粘度仪对制备的成品进行了微观表征,检测对苯二甲酰氯交联酯化淀粉的透光率和抗盐性等理化性质,为对苯二甲酰氯交联酯化淀粉的研究提供理论基础。实验发现:红外光谱(IR)显示1570 cm-1附近出现了苯环的特征吸收峰,证明交联淀粉上成功引入了苯环。XRD图谱显示交联淀粉与与原淀粉同属A型结构,但交联淀粉的结晶度降低的幅度很小,说明交联反应对淀粉颗粒整体结构有所影响,但没有对结晶区和亚结晶区造成严重的破坏。最佳制备工艺条件为对苯二甲酰氯用量为淀粉干基质量的5%,氢氧化钠用量为淀粉干基质量的4%,反应温度为45 ℃,反应时间为7 h。
[Key word]
[Abstract]
The preparation method and the product properties of cross-linked esterified corn starch were studied by using terephthaloyl chloride as the crosslinking agent. Single factor experiment was used to optimize the preparation of terephthaloyl chloride cross-linked esterified starch, and the fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), X-ray diffraction (XRD) and brabender viscometer were used for the characterization of the prepared products. The physicochemical properties of terephthaloyl chloride cross-linked esterified starch such as light transmittance and salt resistance were measured, providing a theoretical basis of the study on terephthaloyl chloride cross-linked esterified starch. The results of infrared absorption spectrum (IR) showed that the characteristic absorption peak appeared at around 1570 cm-1 was attributed to benzene ring, which indicated that the benzene ring was successfully introduced on the cross-linked starch. XRD spectrum showed that crosslinked starch and original starch belonged to A-type structure, and the crystallinity of crosslinked starch decreased slightly, which indicated that crosslinking reaction had an effect on the overall structure of the starch granules. In addition, the crosslinking reaction did not cause serious damage to the crystalline and subcrystalline regions. The optimum preparation conditions were as follows: amount of terephthaloyl chloride 5% of dry starch, amount of sodium hydroxide 4% of dry starch, reaction temperature 45 ℃, reaction time 7 h.
[中图分类号]
[基金项目]
广州市对外科技合作项目(201508030020)