中国塑料2024，Vol.38Issue(5)：19-23,5.DOI:10.19491/j.issn.1001-9278.2024.05.004
不同直链含量酯化淀粉的合成与性能
Synthesis and properties of esterified starches with different contents of straight chain
摘要
Abstract
Three types of esterified starches with different contents of straight chain were prepared by mixing formic acid with three natural starches at a certain proportion,including cassava esterified starch(EM),corn esterified starch(EN),and waxy esterified starch(EW).The structural properties of the as-prepared esterified starches were character-ized and analyzed using Fourier-transform infrared spectroscopy,wide-angle X-ray diffraction,scanning electron micros-copy,and thermogravimetric analysis.The changes in the mechanical properties of PBS/esterified starch blends were further analyzed.The result indicated that the starches exhibited a hydrophobic property after esterification,and their hy-drophobic degree increased with an increase in the amylose content.The crystal structure of the starches was damaged by the incorporation of the esterified starch.The crystalline degree of the starches was proportional to the content of amy-lose,and their heat loss rate increased proportionally with an increase in the amylopectin by a factor of EM(237℃)>EN(235℃)>EW(231℃).The hydrogen bond interaction between the molecules of the starches decreased,result-ing in an improvement in the thermoplasticity of the starches.Moreover,the esterified starch with a high content of amy-lopectin has a good plasticizing effect.关键词
改性淀粉/酯化淀粉/疏水性/结晶度/热塑性Key words
modified starch/esterified starch/hydrophobicity/crystallinity/thermoplastic分类
化学化工引用本文复制引用
郝文博,唐诗,苏婷婷,王战勇..不同直链含量酯化淀粉的合成与性能[J].中国塑料,2024,38(5):19-23,5.基金项目
辽宁省兴辽英才计划项目(XLYC180734) （XLYC180734）
