磷酸酯淀粉与PVA的混溶性分析

Analyses of Compatibility of Phosphate Starch and PVA

以初显分离时间和沉降率为性能指标,分析了磷酸酯(香芋)淀粉与PVA的混溶性。结果表明,磷酸酯化能显著提高香芋淀粉与PVA的混溶性,并且随着取代度的增长,酯化淀粉与PVA的混溶性提高;浆料浓度的增加,使酯化淀粉与PVA的混溶性降低。

Take the time of the first separation and sinker rate as property indexes, compatibility of phosphate starch and PVA was analyzed. The result shows that phosphate esterification can enhance the compatibility of taro starch and PVA evidently. The compatibility of esterified starch and PVA was enhanced with the increasing of substitution degree, and the compatibility of them was reduced with the increasing of size concentration,