月桂酸酯化淀粉/聚乙烯醇共混膜的制备及其性质研究

The Research on Preparation and Properties of Lauric Acid Esterified Starch / Polyvinyl Alcohol Blend Films

为了制备酯化淀粉/聚乙烯醇(PVA)共混膜,拓宽长链脂肪酸酯化淀粉的加工应用范围,以玉米淀粉制备的月桂酸酯化淀粉为原料,采用流延法制备淀粉/PVA共混膜,并对共混膜的显微结构、机械性能和热特性进行表征。结果表明,月桂酸酯化改性增加共混膜的表面的光滑性,提高共混膜的透明度和断裂伸长率,但对共混膜的耐水性和抗拉伸强度改善不明显;热重分析结果表明酯化淀粉共混膜与原淀粉共混膜相比,其热分解更不完全。月桂酸酯化改性能有效提高淀粉与PVA的相容性,扩大淀粉/PVA共混膜的应用范围。

Objective： The study was to prepare lauric acid esterified starch/polyvinyl alcohol （PVA） blend films for further applications. Methods： The laurie acid esterified starches/PVA blend films were prepared by tape casting method taking the laurie acid esterified starch made by corn starch as the raw material, and the microstructure, mechanical properties and thermal properties of blend films were characterized. Results ： The laurie acid esterifled starch/PVA blend films were smoother than the native starch/PVA blend film, and estification improved the compatibility between laurie acid esterified starch and PVA. The esterifieation of starch also significantly increased the transparency and the elongation at breakage of blend film, but the esterification had no significant influence on the resistance against water and tensile strength of blend film. The thermogravimetric analysis showed that the decomposition of esterified starch/PVA blend film was more incomplete in comparison with native starch/PVA blend film. Conclusion： The starch esterification with laurie acid effectively improved the compatibility of starch and PVA and their industrial potential.