聚乙烯亚胺及橙皮粉改性淀粉膜的制备及性能分析

Preparation and Properties of Starch Films Modified by Polyethyleneimine and Orange Peel Powder

为了改善淀粉膜的拉伸性能,以淀粉、橙皮粉及聚乙烯亚胺为主要原料,通过物理交联和化学交联的方法制备出橙皮粉/淀粉(orange peel powder/starch,OS)膜、聚乙烯亚胺(polyethyleneimine,PEI)交联改性的橙皮粉/淀粉(polyethyleneimine-orange peel powder/starch,PEI-OS)膜,并对淀粉溶液黏度、淀粉膜热稳定性及拉伸性能进行测试表征。结果表明,橙皮粉和聚乙烯亚胺显著改善了淀粉膜的热稳定性和拉伸性能。与淀粉膜相比,淀粉与橙皮粉的质量比为10∶4时,可以将OS膜的拉伸强度提高4.2%;淀粉、橙皮粉及聚乙烯亚胺的质量比为10∶4∶10时,可以将PEI-OS膜的拉伸强度提高189.6%。

In order to improve the tensile properties of starch films,orange peel powder/starch(OS)film and polyethyleneimine-orange peel powder/starch(PEI-OS)film were prepared by physical cross-linking and chemical cross-linking using starch,orange peel powder and polyethyleneimine(PEI)as main raw materials.The viscosity of starch solution,thermal stability and tensile properties of starch films were characterized.The results show that both orange peel powder and polyethyleneimine improve the thermal stability and tensile properties of starch films significantly;compared with starch films,the tensile strength of OS film is increased by 4.2%when the mass ratio of starch to orange peel powder was 10∶4,and the tensile strength of PEI-OS film is increased by 189.6%when the mass ratio of starch,orange peel powder and polyethyleneimine was 10∶4∶10.