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论文摘要

淀粉醋酸酯的干法制备及其结构研究

Study on Dry Preparation and Structure of Starch Acetate

作者:石磊(四川大学 轻纺与食品学院);李少华(四川大学 轻纺与食品学院);程飞(四川大学 轻纺与食品学院);朱谱新(四川大学 轻纺与食品学院)

Author:Shi Lei(College of Light Industry,Textile and Food Eng.,Sichuan Univ.);Li Shaohua(College of Light Industry,Textile and Food Eng.,Sichuan Univ.);Cheng Fei(College of Light Industry,Textile and Food Eng.,Sichuan Univ.);Zhu Puxin(College of Light Industry,Textile and Food Eng.,Sichuan Univ.)

收稿日期:2015-01-12          年卷(期)页码:2015,47(5):191-195

期刊名称:工程科学与技术

Journal Name:Advanced Engineering Sciences

关键字:醋酸酐;玉米淀粉;干法;酯化

Key words:acetic anhydride;corn starch;dry method;esterification

基金项目:国家“863”计划资助项目(2007AA03Z344);四川大学青年教师科研启动基金项目(2014SCU11030)

中文摘要

采用氢氧化钠催化、用醋酸酐干法酯化玉米淀粉,制备了低、中、高3种取代度的淀粉醋酸酯,通过羧基含量的变化研究了酯化改性的反应动力学,并以FTIR和XRD分析了改性淀粉的结构特征。结果表明,淀粉的醋酸酐酯化反应符合二级反应动力学,在催化下其活化能为36.16 kJ/mol;酯化后淀粉缔合羟基数量锐减,而羰基和酯基逐渐增多;随取代度提高,淀粉的结晶度降低。

英文摘要

Esterified starch samples with low,moderate and high levels of substitution degrees (DS) were prepared in dry-state with acetic anhydride by using NaOH as catalyst.FTIR and XRD were applied to detect the changes of starch structure after the modification.The results showed that the associated hydroxyl groups in starch declined sharply,but the carbonyl group and ester group grew gradually with the increase of DS. The crystallinity in starch granule was decreased along with the modification. Changes of carboxyl group content during the modification demonstrated that the esterification of starch fitted the characteristic of second-order reaction kinetics.The reaction activation energy was 36.16 kJ/mol.

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