超微改性淀粉的制备及其分散性的研究

Preparation of the ultra-fine modified starch and the studying of it's dispersion

利用高能行星磨在球磨过程中产生的机械力化学效应,制备出中位径为1um左右的超微改性淀粉,为克服团聚现象对球磨后样品均匀性和稳定性的影响,分别采用非离子型、阴离子型和两性表面活性剂对其进行分散研究,分散效果用可见分光光度计测定吸光度进行表征。研究了加入不同质量百分比的烷基糖苷(APG0810、APG1214)、油酸及磺基甜菜碱(DSB)在不同超声时间内对超微淀粉颗粒在无水乙醇溶液中的分散性能的影响。实验结果表明,加入0.4wt%的APG-1214超声25分钟时对超微淀粉颗粒的分散效果最好。

In this paper,the ultra-fine starch was prepared in a high energy planetary ball milling.In order to conquer the agglomerated among the particles after milling we used non-ionic surface active agent,anionic surface active agent and amphoteric surface active agent to study the dispersion of the particles.The result was attributed by the absorbency measured from the visible light spectrometer.The APG Oleic acid and DSB with different percentage and at different supersonic times was studied.The conclusion was that adding 0.4wt% APG and using supersonic wave for 25 minutes could make the ultra-fine starch in a fine dispersion.