V型直链淀粉-月桂酸钠复合物的制备方法研究

PREPARATION METHOD OF V-TYPE AMYLOSE-SODIUM LAURATE COMPLEXE

以B型淀粉和月桂酸钠为原料,分别采用热溶液复合-冷却沉淀法(A)、热溶液复合-乙醇脱淀法(B)和混合溶剂复合法(C)制备得到了V型直链淀粉-月桂酸钠复合物.应用扫描电子显微镜(SEM)、X-射线衍射(XRD)、差示扫描量热法(DSC)和红外光谱(IR)进行测试分析,结果表明:3种方法均能得到V型直链淀粉-月桂酸钠复合物,产品形态均为细小颗粒聚集体,方法 A得到的复合物中残余的月桂酸钠较少,其他两种方法得到的产物中未复合的月桂酸钠较多,三者的结晶度分别为45%、38%和42%.

The V-type amylose-sodium laurate complex was prepared from B-type starch and sodium laurate by three methods,i.e, composite hot solution-cooling precipitation method （A） , composite hot solution-ethanol precipitation method （B） and mixed solvent method （C）. The V-type amylose-sodium laurate complex was tested and analyzed by scanning electron microscope （SEM）, X-Ray diffraction （XRD）, differential scanning calorimetry （DSC） and infrared spectroscopy （IR）. The results showed that： the V-type amylose-sodium laurate complex could be prepared by the three methods ; all of the products prepared by the three methods had a form of tiny particles aggregate;the product prepared by method （A） contained less residual sodium laurate; the products prepared by method （B） and method （C） contained more residual sodium laurate;and the crystallization degrees of the three products were 45%,38% and 42%,respectively.