食品工业科技Issue(1)：112-115,4.
高速混合条件下不同增塑剂对热塑性淀粉结构及性能的影响
Effect of different plasticizers on the structure and properties of TPS under the condition of high-speed mixing
孟令 1曹龙奎1
作者信息
- 1. 黑龙江八一农垦大学食品学院,黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319
- 折叠
摘要
Abstract
Purpose:The influences of the type of plasticizers on the structure and properties were studied in a certain temperature of high-speed mixing, in order to supply valuable information for the application of TPS as degradable material.Methods: The TPS materials with three different plasticizers ( glycerol, formamide, urea) were produced by high-speed mixing.The samples used in various tests were stored under normal temperature and 65RH％ relative humidity.Results:SEM suggested that plasticizers can be damaged and change the form of starch granules to a certain extent.Results of XRD demonstrated that the retrogradation-resistant properties of the FPTPS and the UPTPS was better than the GPTPS.TG showed that the thermal stability of the TPS of three kinds of plasticizer plasticized was glycerol ＜ formamide ＜ urea.FTIR revealed the ability of forming hydrogen bonds between the three plasticizers and starch was: urea ＞ formamide ＞ glycerol.Conclusion: Comprehensive performance of the thermoplastic starch which formamide and urea plasticized was superior to glycerol.关键词
热塑性淀粉/甘油/甲酰胺/尿素/SEM/XRD/TG/FTIR分类
轻工纺织引用本文复制引用
孟令,曹龙奎..高速混合条件下不同增塑剂对热塑性淀粉结构及性能的影响[J].食品工业科技,2011,(1):112-115,4.
