摘要
以玉米淀粉为材料,采用高效、节能、无害的微波辐射加工技术,使淀粉受微波辐射处理后结构和性能发生变化。通过视频显微拍摄的照片明显可见微波辐射使淀粉颗粒形态结构发生了转变;淀粉特性黏度测试结果充分证实了微波辐射引起淀粉大分子高频振动,导致其甙键断裂大分子降解。对微波辐射后的淀粉、原淀粉以及氧化淀粉和酸解淀粉的浆液与浆膜性能进行测试,实验结果表明:受微波辐射后的淀粉浆液黏度降低,且降低程度与微波辐射时间有关;浆液对纤维的黏附性有改善;浆膜的断裂强度和断裂伸长率、耐磨性和耐屈曲性、吸湿性各项指标较氧化淀粉和酸解淀粉有所改善或接近。
The structures and performance of starch were modified by microwave radiation, which is a high efficient, energy saving and harmless technique. It was obviously observed that the microwave radiation changed the morphology and structure of starch particles. It was proved by the intrinsic viscosity test of starch that microwave radiation caused high frequency vibrations of the starch macromolecules, leading to fracture of glycoside bonds and degradation of macromolecules. The behaviors of sizing pastes and films of the starch, natural starch, oxidative starch and hydrolyzed starch radiated by microwave were also tested. The results indicated that the viscosity of sizing paste decreased after the starch was radiated by microwave and the decrease level was related to the duration of microwave radiation. And its adhesion to the fiber was also improved after microwave radiation. The breaking strength, elongation, abrasive resistance, flexibility and wettability were close to or higher than those of oxidative starch and hydrolyzed starch.
出处
《纺织学报》
EI
CAS
CSCD
北大核心
2008年第7期53-56,共4页
Journal of Textile Research
基金
生态纺织教育部重点实验室开放基金项目(KLET0611)
关键词
微波辐射
淀粉
浆膜
浆液
microwave radiation
starch
size film
paste
