淀粉微波改性的实验研究

An Experimental Study on the Starch Treated with Microwave

研究了微波处理后淀粉结构及成份发生的变化,并由此引起浆料性能的变化,探讨了微波处理淀粉的作用机理。处理后的淀粉粘度降低,粘度的热稳定性提高,浆液对涤/棉纱的上浆性能有较大的改善。

In this paper, the method of physical modification of the starch is studied. The starch treated with microwave shows that its structure and composition are changed. In result, the properties of the size agents are changed. The principes of the microwave modification of the starch are investigated. Treated with the microwave, the viscosity of the starch is lowered and more stable, and its moisturing capacity and adhesion to T/C yarn is improved.