摘要
为了提高淀粉的抑菌性能,采用羟丙基三甲基氯化铵壳聚糖(HACC)对木薯淀粉进行交联抗菌改性处理,分析了HACC质量分数、交联剂体积分数、反应温度和反应时间等因素对交联改性抗菌淀粉的沉降积和抑菌率的影响,并对抗菌淀粉进行了分析表征。研究得出交联改性抗菌淀粉的较佳工艺:HACC质量分数为3.0%,环氧氯丙烷体积分数为0.6%,反应温度为50℃,反应时间为5h。在此工艺条件下抗菌淀粉的沉降积为1.7mL,其对金黄色葡萄球菌的抑菌率达到95.5%。扫描电子显微镜形貌分析表明,交联改性抗菌淀粉表面致密有凹坑;傅里叶变换红外光谱分析证明,淀粉和HACC发生了交联反应。
In order to improve the antibacterial activity of starch,we modified cassava starches with hydroxypropyltrimethyl ammonium chloride chitosan(HACC).The influence of mass fraction of HACC,volume fraction of cross-linking agent,reaction temperature and reaction time on the sedimentation volume and bacterial inhibition rate were studied,and the modified starches were characterized.Results show that the optimum preparation process parameters are 3.0%of mass fraction of HACC,0.6%of volume fraction of cross-linker,50℃of the reaction temperature and5 hours of the reaction time.Under the conditions,the sedimentation volume is 1.7 mL and the bacterial inhibition rate against S.aureus is 95.5%.The results of scanning electron microscope show that the surface of modified starch is dense and has some dents.The results of Fourier transform infrared spectroscopy show that the cross-linking reaction happens between starches and HACC.
作者
周纯
张斌
张洁
ZHOU Chun;ZHANG Bin;ZHANG Jie(College of Textiles;Key Laboratory of Textile Science & Technology, Ministry of Education,Donghua University, Shanghai 201620, China)
出处
《东华大学学报（自然科学版）》
CAS
CSCD
北大核心
2018年第6期929-933,共5页
Journal of Donghua University(Natural Science)
关键词
淀粉
交联
沉降积
抑菌率
starch
cross-linking
sedimentation volume
bacterial inhibition rate
