摘要
目的:研究在一定高速混合温度下增塑剂种类对材料的结构与性能产生的影响,为今后TPS在降解材料领域的应用提供依据。方法:通过高速混合的方法制得三种不同增塑剂(甘油、甲酰胺、尿素)增塑的热塑性淀粉(TPS)样品,对保存在室温及65RH%湿度下的样品的各项性能进行测试。结果:SEM结果说明:增塑剂能在一定程度上破坏和改变淀粉颗粒的形态。XRD测试表明:甲酰胺塑化的TPS(FPTPS)和尿素塑化的TPS(UPTPS)的耐回生性能好于甘油塑化的TPS(GPTPS)。TG测试表明:三种塑化剂塑化的热塑性淀粉的热稳定性次序为甘油<甲酰胺<尿素。FTIR谱图可得出几种塑化剂与淀粉形成氢键的能力为:尿素>甲酰胺>甘油。结论:甲酰胺和尿素作为淀粉增塑剂,其塑化的热塑性淀粉的综合性能要优于甘油。
Purpose：The influences of the type of plasticizers on the structure and properties were studied in a certain temperature of high- speed mixing, in order to supply valuable information for the application of TPS as degradable material. Methods ： The TPS materials with three different plasticizers （ glycerol, formamide, urea） were produced by high-speed mixing.The samples used in various tests were stored under normal temperature and 65RH% relative humidity.Results：SEM suggested that plasticizers can be damaged and change the form of starch granules to a certain extent.Results of XRD demonstrated that the retrogradation-resistant properties of the FPTPS and the UPTPS was better than the GPTPS.TG showed that the thermal stability of the TPS of three kinds of plasticizer plasticized was glycerol 〈 formamide 〈 urea. FTIR revealed the ability of forming hydrogen bonds between the three plasticizers and starch was： urea 〉 formamide 〉 glycerol. Conclusion： Comprehensive performance of the thermoplastic starch which formamide and urea olasticized was superior to glvcerol.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第1期112-115,共4页
Science and Technology of Food Industry
