摘要
以木薯淀粉为材料,大豆色拉油为油相,淀粉水溶液为水相,环氧氯丙烷为交联剂,山梨醇脂肪酸酯(Span-60)为乳化剂,采用逆相悬浮交联聚合法制备淀粉微球,实验运用正交优化设计,选择淀粉浓度、油水相之比、乳化剂用量和交联剂用量4个因素为考察对象,对淀粉微球的制备条件进行了优化。对所得的淀粉微球用扫描电镜、红外光谱进行了表征。
In this paper,the starch microspheres were synthesized from cassava starch by counter suspension crosslinking polymerization with epichlorohydrin as the crosslinking agent,Span-60 as the emulsifying agent and the soybean salad oil as the organic phase.With the concentration of starch,ratio of organic phase and aqueous phase,the quantity of emulsifying agent and cross-linking agent chosen as considering parameters,through orthogonal experiment,the preparation conditions were optimized.The product was characterized by IR and SEM.
出处
《化工科技》
CAS
2010年第3期25-27,49,共4页
Science & Technology in Chemical Industry
基金
海南大学2009科研项目(hd09xm22)
关键词
木薯淀粉
逆相悬浮交联
微球
表征
Cassava starch
Counter suspension crosslinking polymerization
Microsphere
Characterization
