文献类型：期刊文献

中文题名：干热处理对高直链热塑性淀粉结构与性能的影响

英文题名：Effect of dry heat modification on structure and properties of high-amylose thermoplastic starch

作者：周胜荣[1];万舟[1];黄超然[1];朱惠豪[1];王玉[1];谢林生[1];李果[1]

机构：[1]华东理工大学机械与动力工程学院,上海200237

年份：2025

卷号：42

期号：12

起止页码：2751

中文期刊名：精细化工

外文期刊名：Fine Chemicals

收录：;北大核心:【北大核心2023】；

语种：中文

中文关键词：高直链淀粉;干热改性;热塑性淀粉;热机械加工;干热时间;淀粉化学品

外文关键词：high amylose starch;dry heat treatment;thermoplastic starch;hot mechanical processing;dry heat time;starch chemicals

摘要：首先,对干燥(50℃,12 h)的高直链玉米淀粉(干燥淀粉)进行130℃的干热处理制备干热淀粉;然后,以丙三醇和尿素为复配塑化剂,采用热机械加工法将干热淀粉制成高直链热塑性淀粉。通过SEM、XRD、TGA、接触角测量仪、万能试验机对其进行了表征和测试。考察了干热处理时间对高直链热塑性淀粉性能的影响。结果表明,干热处理造成干燥淀粉颗粒的团聚,破坏了结晶结构,降低了结晶度,干热4 h后的干热淀粉G-4的结晶度(29.5%)低于干燥淀粉的结晶度(31.8%)。随着干热处理时间的增加,热塑性淀粉的脆断面更加粗糙,干热处理4 h制备的热塑性淀粉G-4-S的结晶度(10.0%)高于干燥淀粉直接制备的热塑性淀粉G-0-S的结晶度(8.2%);随着干热处理时间的增加,热塑性淀粉含水率下降,热稳定性能提高,热分解残留率从G-0-S的15.53%降至G-4-S的13.48%;热塑性淀粉亲水性提高,水接触角由G-0-S的85.2°逐渐减至G-4-S的70.2°;随着干热处理时间的增加,热塑性淀粉由韧性向脆性转变,抗拉强度由G-0-S的0.2 MPa提高到G-4-S的6.4 MPa,断裂伸长率由G-0-S的206%降至G-4-S的30%。
Highly linear thermoplastic starch was prepared from thermal mechanical processing of dry hot starch,which was obtained from dry heat treatment of dry high amylose corn starch(50℃,12 h)at 130℃,using glycerol and urea as compound plasticizers,and characterized by SEM,XRD,TGA,contact angle measuring instrument,universal testing machine.The effect of dry heat treatment time on the microscopic morphology,structural composition,thermal stability,hydrophilicity and mechanical properties of high-amylose thermoplastic starch were further analyzed.The results showed that dry heat treatment led to the agglomeration of dry starch granules,destroyed the crystalline structure and reduced the crystallinity,with the crystallinity of dry hot starch G-4 after 4 h of dry heat(29.5%)lower than that of dry starch(31.8%).With the increase of dry heat treatment time,the brittle cross-section of thermoplastic starch became coarser,and the crystallinity of thermoplastic starch G-4-S prepared by dry heat treatment for 4 h(10.0%)was higher than that of thermoplastic starch G-0-S directly prepared from dry starch(8.2%),while the moisture content of thermoplastic starch decreased,the thermal stability improved,and the residual rate of thermal decomposition decreased from 15.53%of G-0-S to 13.48%of G-4-S,the hydrophilicity increased,and the water contact angle gradually decreased from 85.2°of G-0-S to 70.2°of G-4-S.Moreover,with the increase of dry heat treatment time,the tensile strength of thermoplastic starch changed from toughness to brittleness,the tensile strength increased from 0.2 MPa of G-0-S to 6.4 MPa of G-4-S,and the elongation at break decreased from 206%of G-0-S to 30%of G-4-S.