| 糊化条件对淀粉溶解度及性能的影响 |
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| 引用本文： | 卢玉栋,吴宗华.糊化条件对淀粉溶解度及性能的影响[J].中国造纸学报,2003,18(1):94-96. |
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| 作者姓名： | 卢玉栋 吴宗华 |
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| 作者单位： | 福建师范大学高分子研究所,福建福州,350007 |
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| 基金项目： | 福建自然科学基金重点项目 (B982 0 0 2 ) |
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| 摘 要： | 考察了原淀粉和变性淀粉的取代度、糊化温度与时间和添加NaOH等糊化条件对淀粉溶解度的影响。并解析了溶解度与淀粉作用效果的关系。研究结果表明，糊化温度越高，淀粉的溶解度越大，糊化温度应在90~C以上。淀粉才能充分溶解；添加NaOH加速淀粉的糊化速度；变性淀粉的取代度和制备条件对其溶解度均有较大影响；延长糊化时间可提高阳离子淀粉的作用效果，而加碱糊化会降低阳离子淀粉的作用效果。
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| 关 键 词： | 淀粉溶解度 性能 造纸助剂 变性淀粉 取代度 作用效果 糊化温度 时间 原淀粉 |
| 文章编号： | 1000-6842(2003)01-0094-03 |
| 修稿时间： | 2003年2月25日 |
Effect of Gelatinization Conditions on Starch Solubility and Performance |
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| Abstract: | The effect of the gelatinization conditions (temperature and time of gelatinization, NaOH dosage and substitution degree of modified starch etc) on starch solubility and performance was investigated. The results showed that the higher the gelatinization temperature was, the greater the starch solubility was, and the addition of NaOH accelerated gelatinization of the starches. The preparation condition and substitution degree of the modified starch influenced greatly its solubilities. The performance of the starch gelatinized for 30 min was better than that of the starch gelatinized for 10 min. The increase of gelatinization time in the presence of NaOH could result in the deterioration of the performance of the starch. The relationships between the solubilities of the modified starches and their function were complex. |
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| Keywords: | starch gelatinization solubility performance |
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