具有不同基基数的聚醇对粉的结构和特性的影响
Chenyu Ma1, Haiteng Tao1, Congping Tan1
1State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
Carbohydrate polymers
|September 22, 2023
概括
聚醇中基的数量与它们对玉米粉吸管的塑化作用没有线性相关. 红醇和甘油增强了草的特性,如机械强度和热稳定性.
科学领域:
- 材料科学 材料科学 材料科学
- 聚合物科学 聚合物科学
- 食品科学 食品科学 食品科学
背景情况:
- 玉米粉是一种生物降解材料,具有可持续包装的潜力.
- 增塑剂对于提高粉基材料的可加工性和性能至关重要.
- 了解聚醇相互作用是优化粉产品特性的关键.
研究的目的:
- 为了研究聚醇基基数和玉米粉吸管中的塑化效率之间的关系.
- 为了比较各种聚醇 (乙烯基醇,甘油,红醇,酸醇,酸醇) 对粉草特性的影响.
- 阐明聚醇对玉米粉的结构,机械和热特性的影响.
主要方法:
- 玉米粉吸管是用不同的聚合物可塑剂准备的.
- 评估了机械性能 (曲力,弹性模量),吸水率 (WAR) 和热稳定性.
- 福利埃变换红外光谱法 (FTIR) 用于分析分子间相互作用.
- 确定了相对晶度 (RC) 和降解温度 (Tdmax).
主要成果:
- 聚醇添加显著增强机械性能,减少WAR,并提高了粉吸管的热稳定性.
- 没有发现基基数量与塑化效应之间的线性相关性.
- 红醇导致了最高的曲力和最低的WAR.
- 甘油具有最低的相对晶度和最高的降解温度,具有良好的长期稳定性.
结论:
- 聚合物是玉米粉吸管的有效增塑剂,提高了整体性能.
- 红醇和糖对于特定的特性具有明显的优势.
- 塑化机制是复杂的,不仅仅取决于基基的数量.
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