磷酸酯化反应残留物对淀粉浆料上浆性能的影响

Effects of the Residual Reactants within Phosphorylated Starch on the Sizing Behaviors of the Starch Sizes

以磷酸酯淀粉浆料的粘度、热浆粘度稳定性、粘附性能、浆膜性能为指标,研究了淀粉磷酸酯化反应残留物的种类及其含量对浆料基本性能的影响;并以磷酸二氢钠残留物为例,探讨了它对磷酸酯淀粉与PVA1799及PVA1788混合浆性能的影响。实验结果表明,磷酸酯淀粉中所存在的这些残留物,都会在一定程度上降低磷酸酯淀粉浆料的性能,并随着残留物含量的增加而降低;此外,残留物还会在一定程度上降低淀粉与PVA混合浆的性能。

The effects of types and content of the residual reactants such as sodium dihydrogen phosphate, sodium hydrogen phosphate, sodium phosphate, phosphoric acid, sodium pyrophosphate and pentasodium triphosphate within phosphorylated starch on the sizing behaviors of the modified starch were investigated in terms of viscosity, hot paste stability, adhesion behavior, and the behavior of starch film. And by using sodium dihydrogen phosphate as model of the reactants, the influences of the reactants upon the behaviors of phosphorylated starch-PVA1799 and phosphorylated starch-PVA1788 blends were also evaluated. It is found that the residual reactants within the modified starch reduce sizing performance of the modified starch, and the performance is reduced with the increase of amount of the reactants. In addition, the reactants also reduce the sizing performance of starch-PVA blend pastes.