化工进展2017，Vol.36Issue(2)：665-671,7.DOI:10.16085/j.issn.1000-6613.2017.02.037
孔径对多孔马铃薯淀粉结构及吸附性能的影响
Influence of pore size on structure and adsorption properties of porous potato starch
摘要
Abstract
In this paper,a new type of porous potato starch was synthesized by microwave-assisted method. During the preparation process,the parameters of the emulsifier were changed so that the starch granules were not evenly dispersed. Different mesh of porous starches were obtained by grinding and sieving. Using Scanning Electron Microscopy(SEM),Specific surface area analyzer(BET)and Fourier Transform Infrared Spectroscopy(FTIR),the detailed analysis was performed on the morphology and structure of potato starch and porous starch. Isothermal adsorption experiment of different mesh of porous starch was conducted with methylene blue solution(MB)and the influence of Gibbs's free energy on adsorption was studied. The results show that the crosslinking reaction occurs not only within the particles but also between the particles due to the uneven dispersion of starch particles. With the increase of mesh number,the surface structure of porous starch was destroyed and the surface roughness was increased;more and more holes were in the starch and pore size increased gradually. The adsorption process of porous starch was in line with the Langmuir Isothermal adsorption equation. With the increase of mesh size,fitting degree and adsorption amount increase gradually. The maximum adsorption amount of porous starch is 188.7 mg/g at the temperature of 298K.关键词
多孔淀粉/不均匀分散/吸附/亚甲基蓝/吉布斯自由能Key words
porous starch/uneven dispersion/adsorption/methylene blue/Gibbs free energy分类
化学化工引用本文复制引用
王建坤,范新宇,郭晶,梁卡,张昊,谢鹏远..孔径对多孔马铃薯淀粉结构及吸附性能的影响[J].化工进展,2017,36(2):665-671,7.基金项目
国家自然科学基金项目（51503147）。 （）
