摘要
借助XRD和IR技术及通过对淀粉微乳液相体积和电导值的测定,研究了正戊醇对形成含量不同的淀粉微乳体系产生的影响。结果表明:随着淀粉含量增大,正戊醇的助表面活性剂作用逐渐减弱,加入的正戊醇主要与其中的直链淀粉生成了络合晶体,被表面活性剂分散的淀粉自身充当着助表面活性剂的作用。但正戊醇的加入有利于生成稳定的W/O型淀粉微乳液。
The effects of namyl alcohol on the formation of microemulsion system which contains different contents of starch have been studied by means of XRD and IR techniques and the measurement of microemulsion's phase volume and conductance value. The results show that with the increase of the starch content, the role of cosurfactant that namyl alcohol plays is weakening. The namyl alcohol added to the microemulsion system mainly forms complex crystal with amylose. Starch acts as the role of cosurfactant by itself under the surfactant dispersive action. But the addition of namyl alcohol makes for the formation of stable W/O microemulsion.
出处
《合肥工业大学学报（自然科学版）》
CAS
CSCD
2003年第1期100-103,共4页
Journal of Hefei University of Technology：Natural Science
