羟丙基木薯淀粉水凝胶的构建及性能研究

Construction and Properties of Hydroxypropyl Cassava Starch Hydrogel

近年来,淀粉基水凝胶的研究备受关注,但是天然淀粉水凝胶存在高脆性、低拉伸性等缺陷,限制了它的应用。本研究旨在通过羟丙基改性木薯淀粉提高其凝胶特性,并将羟丙基木薯淀粉与玉米淀粉复配,探究复配淀粉水凝胶的性能。结果表明,木薯淀粉经羟丙基化改性后,焓值从14.885 J/g降低到7.780 J/g,结晶度由28.2%降低到22.1%,其构成的水凝胶拉伸应变从320%提高到550%。通过将羟丙基木薯淀粉与玉米淀粉复配,提高了复配淀粉凝胶的拉伸应变,能够拓展其在工业、农业、食品等领域的应用。

In recent years,study on starch-based hydrogels has attracted much attention,however,the application of natural starch hydrogels is limited by their high brittleness and low tensile properties.This work aimed to improve the gel properties of starch by modifying cassava starch with hydroxypropyl.A hydrogel was constructed using the obtained hydroxypropyl cassava starch compounded with corn starch to exploring the hydrogel properties.The results showed that the enthalpy of cassava starch after hydroxypropylation decreased from 14.885 J/g to 7.780 J/g,the crystallinity decreased from 28.2%to 22.1%,while the tensile strain of its hydrogel increased from 320%to 550%.The tensile strain of compounded starch gel was also improved,greatly expanding its application in industry,agriculture,food and other fields.