反应温度和时间对干法制备马来酸酐酯化淀粉性能的影响

Effect of reaction temperature and time on properties of esterified starch prepared by dry method

采用干法制备马来酸酐酯化淀粉,研究了反应温度和时间对酯化淀粉性能的影响。采用红外光谱(FT-IR)证明了马来酸酐成功酯化到淀粉上。利用化学滴定法、X射线衍射(XRD)、差示扫描量热法(DSC)和热重分析(TGA)对酯化淀粉的取代度、结晶结构、糊化温度和热稳定性进行了分析。结果表明,随着反应温度升高和时间延长,取代度逐渐增大。酯化反应一定程度上破坏了淀粉的结晶结构,随反应温度升高和反应时间延长,结晶度逐渐降低。糊化温度和热稳定性跟酯化淀粉的结晶度密切相关,结晶度降低,糊化温度和热稳定性都逐渐降低。

Maleic anhydride esterified starch was prepared by dry method,and then the properties of esterification starch under different reaction temperature and time were studied.Fourier transform infrared spectrum（FT-IR） was used to prove that maleic anhydride was reacted with starch successfully.Using chemical titration method,X-ray diffraction（XRD）,differential scanning calorimetry（DSC） and thermo gravimetric analysis（TGA） to analysis the substitution degree,crystal structure,gelatinization temperature and thermal stability of esterification starch.The results showed that substitution degree was increased with the increase of the reaction temperature and time gradually.Esterification reaction damage starch crystal structure in a certain extent,the crystallinity decreased gradually along with the increase of reaction temperature and reaction time.Gelatinization temperature and thermal stability were closely related with the crystallinity of esterified starch.Gelatinization temperature and the thermal stability were decreased along with increasing crystallinity gradually.