【摘要】 以玉米淀粉为原料,经酸解或酸解酯化改性后,用甘油对其进行塑化处理,利用单螺杆挤出机制备改性热塑性淀粉,并通过X-射线衍射仪、差示扫描量热仪和扫描电镜对热塑性淀粉的塑化程度进行分析。结果表明,基于不同淀粉制得的热塑性淀粉呈现出不同的结晶结构,改性处理降低了热塑性淀粉的结晶度,增大了DSC吸热峰值,经挤出成型形成更加均一的连续相,塑化程度增大,特别是热塑性酸解酯化淀粉。TGA分析表明,热塑性淀粉的热稳定性随塑化程度的增大而降低。更多还原

【Abstract】 Using corn starch as a raw material,we prepared acidolysis modified starch and acidolysis-esterification modified starch.Then,using glycerol as a plasticizer,we prepared different modified thermoplastic starch by extruding the starch with a single screw extruder.Furthermore,we analyzed the plasticizing degree of different modified thermoplastic starch by X-ray diffraction(XRD),differential scanning calorimeter(DSC),and scanning electron microscopy(SEM).The results show that the thermoplastic starch prepared with different matrix starch exhibits different crystalline structures,and the crystallinity of modified thermoplastic starch decreases while the endothermic peaks of DSC increase after modified treatment.Moreover,the modified thermoplastic starch shows a more homogeneous continuous phase by extrusion,and the plasticizing degree of thermoplastic starch increases,especially the acidolysis-esterification modified thermoplastic starch.TGA results show that the thermal stability of thermoplastic starch decreases as the plasticizing degree of starch increases.更多还原