增塑剂对热塑性木薯淀粉回生行为的影响

Effect of Plasticizers on Retrogradation Behaviors of Thermoplastic Cassava Starch

以水、甘油作为增塑剂,通过熔融混合法制备热塑性木薯淀粉,利用差示扫描量热仪和傅立叶红外仪对热塑性木薯淀粉的回生动力学和结构进行研究。结果表明,随着回生时间的增加,热塑性木薯淀粉的回生程度增加,且用水增塑木薯淀粉的回生程度高于用甘油的。利用Avrami方法研究热塑性木薯淀粉回生动力学,发现水增塑木薯淀粉的回生速率比甘油的快。从红外分析结果发现,随着回生时间的增加,热塑性木薯淀粉的氢键作用增强,且甘油与木薯淀粉分子之间形成氢键,起到抑制木薯淀粉回生作用。

Thermoplastic cassava starch was prepared by melting method using water and glycerol as plasticizers. The retrogradation kinetics and structures of thermoplastic cassava starch were analyzed by DSC and FTIR. The results indicate that with the increase of the retrogradation time, the degree of retrogradation of thermoplastic cassava starch increases. The degree of retrogradation of water plasticized cassava starch is higher than that of glycerol plasticized cassava starch. The Avrami method was used to study ret- rogradation kinetics. It is found that the retrogradation rate of water plasticized cassava starch is faster than that of glycerol plasticized cassava starch. The FTIR results reveal that the hydrogen bonding of thermoplastic starch cassava enhances with the increase of the retrogradation time, and hydrogen bonds between glyceron and cassava starch form, which inhibites the retrogradation of cassava starch.