马来酸酯淀粉对热敏感型纤维的低温粘合强度

The adhesion of maleated starch to heat-sensitive fibers under lower temperature

碱性条件下，以马来酸酐为酯化剂，制备了一系列具有不同取代度的马来酸酯淀粉，探讨了取代度和温度对淀粉与纤维粘合强度的影响。结果表明，淀粉经马来酸酯变性，改善了淀粉对热敏感羊毛和粘胶纤维在较低温度下的粘合强度，且随着取代度的增加，粘合强度均逐渐增大；随着温度的降低，粘合强度下降的趋势均得到缓解。马来酸酯淀粉取代度0．04，温度50～65℃为宜。

A series of maleated starches with different levels of degree of substitution （DS） were prepare in alkaline aqueous dispersion by using maleic anhydride as esterifying agent. The effects Of DS and adhe sive temperature on the adhesion to wool and viscose fibers were researched. The results showed that with the rise in DS and the decrease in temperature, the adhesion to heatsensitive wool and viscose fibers were improved,and as the DS increased, the adhesion increased;as the temperature decreased, the reduced trend of adhesion was depressed. Maleated starch with a DS of 0.04 under the temperature of 50 65 ℃ was suitable for improving the adhesion.