催化氧化木薯淀粉的结构与胶粘性能

考察了催化剂硫酸亚铁对氧化木薯淀粉的绝对分子量及其分布、羧基和羰基含量以及其胶粘性能的影响。结果表明,催化氧化使木薯淀粉的氧化降解时间减少到0.5 h,羧基和羰基含量分别增加了105%和12%以上。用高效凝胶渗透色谱与多角度激光光散射仪联用技术分析氧化淀粉的结果表明,催化氧化淀粉的绝对分子量比无催化氧化淀粉的小,且分布均匀。由催化氧化淀粉制得的淀粉胶粘剂的固含量达28.9%,干燥15 m in时粘接强度达57 N。     

木薯羧甲基淀粉对铜离子的吸附性能

采用搅拌球磨机对木薯淀粉进行机械活化,以活化60 min的木薯淀粉为原料,干法合成羧甲基淀粉吸附剂。考察羧甲基淀粉的取代度、溶液的pH值、Cu2+的初始浓度、吸附时间、羧甲基淀粉的投加量等因素对羧甲基淀粉吸附Cu2+性能的影响。结果表明,该羧甲基淀粉对Cu2+有很好的吸附作用;用取代度为0.841的羧甲基淀粉处理含Cu2+的废水,在pH=7.0、羧甲基淀粉的投加量50.00 mg/L、吸附时间15 min时,羧甲基淀粉对废水中Cu2+的吸附率高达98.80%,处理后的水质达到国家污水综合排放标准(GB8978-1996)中一级标准要求。     

木薯淀粉磷酸单酯的性质及结构

木薯淀粉磷酸单酯的性质及结构;木薯淀粉磷酸单酯;理化性质;结构表征     

阳离子化淀粉的结构分析与性能表征方法

介绍了红外光谱、1HNMR光谱、13C NMR光谱、空间排阻色谱-激光散射法、气相色谱、X-光散射、X-光衍射、显微镜等多种测试手段在阳离子化淀粉的官能团、取代度、区域选择性、相对分子质量、晶型和粒子形态等结构分析上的应用。并详细介绍了微分扫描热量测定和热重分析法在阳离子化淀粉溶胀温度、溶胀焓和热降解行为等性能表征上的应用。同时介绍了阳离子化淀粉应用性能表征的研究进展。     

高取代度淀粉磷酸酯的理化性质及结构表征

以磷酸二氢钠、磷酸氢二钠的混盐为酯化剂,干法制备高取代度木薯淀粉磷酸酯(CSP-HDS)。研究表明,取代度不同时,产物的表观粘度、糊透明度、凝沉性、冻融稳定性均不相同。与木薯淀粉相比,酯化反应后产物粘度增大,糊透明度、凝沉性及冻融稳定性得到改善。XRD分析表明酯化反应主要发生在淀粉分子的非结晶区,对结晶区破坏不明显;SEM分析显示酯化后大部分淀粉颗粒保持原来形貌,仅少数团粒受到侵蚀。     

淀粉/MMA-BA自交联型接枝共聚物的合成与结构表征

在交联剂存在下,以硝酸铈铵为引发剂研究了玉米淀粉与甲基丙烯酸甲酯和丙烯酸丁酯进行自交联接枝共聚合成反应的规律。实验结果表明,在引发剂浓度为８ ．０ ×１０ －３ ｍｏｌ／Ｌ、单体浓度为１ ．５５ ｍｏｌ／Ｌ、反应温度为５８ ℃、反应时间为２ ．７ ｈ 时,自交联接枝共聚物的接枝率较高。通过红外光谱和Ｘ－ 射线衍射对共聚物进行了结构表征。     

氧化淀粉基高吸水性树脂的制备及表征

以过硫酸铵为引发剂,N,N’-亚甲基双丙烯酰胺为交联剂,制备氧化淀粉―丙烯酸―丙烯酰胺高吸水性树脂,并采用红外光谱、X射线衍射等手段对产品的结构进行表征。通过单因素实验优化其制备工艺,最佳工艺条件为:氧化淀粉基体用量为50%,丙烯酸/丙烯酰胺质量比为4∶1,丙烯酸中和度为70%,引发剂过硫酸铵用量为0.5%,交联剂N,N’-亚甲基双丙烯酸胺用量为0.15%,反应温度为80℃,反应时间为3 h。此条件下,氧化淀粉基高吸水性树脂的吸水率达到972.4 g/g。     

淀粉衍生物微球的制备及其表征

以可溶性淀粉为原料,环氧氯丙烷(ECH)与N,N-亚甲基双丙烯酰胺分别为交联剂(MBAA),Span 60和Tween 60为乳化剂,环己烷和三氯甲烷混合液为油相,硝酸铈铵为引发剂,反相乳液聚合法合成淀粉衍生物微球.通过红外光谱判定主要官能团的变化,借用图片直观淀粉衍生物微球的形貌,判断其控制聚合变量各种因素对合成微球形貌的影响,找到最佳合成条件为可溶性淀粉浓度5%,交联剂用量3 g,引发剂硝酸铈铵用量0.15g,水油相体积比2∶5,聚合温度65℃,聚合时间2 h.使得聚合衍生微球在形体类似球型,体内多孔多面,为进一步探讨吸附作用完成前期工作.     

"氧化还原"认知结构的重建

针对氧化还原的教学现状,依据有关理论,重新设计了氧化还原的认知结构和实施过程,并通过具体实践和效果评估进行了试验研究,以教学设计的校本研究方式呈现了研究结果。     

木质素脱甲基化改性及产物结构表征

通过对不同催化剂、催化剂量、反应温度和反应时间等反应条件下得到的改性木质素与甲醛反应活性的研究,确定了木质素脱甲基化反应条件,并通过FT-IR半定量、GPC1、H NMR对木质素脱甲基化前后结构进行表征。FT-IR半定量表明木质素甲氧基由反应前的0.990降至0.765,酚羟基由1.174增至1.529;GPC表明木质素脱甲基化后大分子木质素发生了降解,分子量小于2000的木质素含量由由改性前的38%增至改性后的51%;1H NMR表明木质素改性后脂肪族侧链与苯环分离,同时大量-βO-4醚键裂解。     

Surface structural characterization of highly porous activated carbon prepared from corn grain

A novel corn grain precursor was used for the preparation of activated carbon by chemical activation. The detailed investigation of the porosity development in the prepared activated carbon was done by altering the various activation conditions such as the activation temperature, activation time and ratio between the powdered form of carbonized corn grain char and KOH. The surface characteristics including the surface roughness of all the activated carbon samples were evaluated from the analysis of nitrogen (N₂) adsorption isotherm data. At the maximum of 2978 m²/g, a super surface area having the corn grain‐based activated carbon (CG‐AC) was synthesized by using the following conditions: 1/4 ratio of powdered form of carbonized corn grain char/KOH; 800 °C; and 4 h. The possibility of preparing highly porous activated carbons with controlled porosity by varying different activation conditions was found from the pore size distribution results. In particular, the domination of the ratio between the powdered form of carbonized corn grain char and KOH on the porosity development was high compared to the activation temperature and activation time. In addition, the surface roughness calculated from the surface fractal dimension indicates the decrease of surface roughness with increasing activation conditions. Copyright © 2009 John Wiley & Sons, Ltd.     

交联木薯淀粉微球的合成与表征

以木薯淀粉为原料,N,N′-亚甲基双丙烯酰胺(MBA)为交联剂,通过逆向悬浮聚合法合成交联木薯淀粉微球(CCSM).利用扫描电镜、傅里叶变换红外光谱、X射线粉末衍射对聚合物的结构进行了表征.同时实验考察了聚合反应工艺条件,研究了交联木薯淀粉微球对Fe3+的静态吸附行为.扫描电镜照片显示合成的交联木薯淀粉微球呈圆球形,表...     

Structural and mechanical properties of edible films from composite mixtures of starch,dextrin and different types of chemically modified starch

Abstract

Recent regulations restricting the use of one-use-plastics open the possibility to develop starch-based edible packaging material. The objective of this work was to determine the effect of three different modified starches on starch and dextrin composite edible films by a mixture design approach on edible films’ mechanical properties. The amylose content of chemically modified starches influenced their swelling capacities, where higher amylose content was inversely related to water-power uptake and directly related to film thickness. CMS3 Nifrastarch-TS edible films, with higher amylose content, presented higher puncture force and tensile strength, but lower puncture deformation and elongation, related to a less smooth surface, according to atomic force micrographs. The use of CMS1 Gelamil-100, with lower amylose content, decreased stiffness but increased films’ stretching, presenting higher surface smoothness film topography. The use of commercial chemical modified starches in combination with starch and dextrin will allow to control of edible film thickness and hence, mechanical properties, depending on food covering necessities.     

Thermal transitions of cassava starch at intermediate water contents

Order-disorder transitions were investigated in native cassava starch at intermediate moisture contents (35 to 60% wt. water), using Differential Scanning Calorimetry (DSC) and dynamic Wide Angle X-ray Diffractometry (WAXS) with a synchrotron radiation source.The gelatinization of granules occurs as a cooperative process, due to constraints induced in crystallites by the amorphous areas. Variations of water content (water volume fraction from 0.28 to 0.86) and heating rate (0.2–10C min^–1) allowed access to equilibrium melting conditions. Cassava starch exhibits a higher melting temperature of the undiluted starch (T _m ^o ) and an equivalent melting enthalpy of the repeating glucosyl unit (H _u), compared to other A-type starches. At intermediate water content (45% wt. water), a two-stage melting process is evidenced, with different kinetic rates below and above 75 C.We wish to thank F. Lavigne (URA, CNRS 1218, Chatenay Malabry) for valuable help with this work and C. Bourgaux from L.U.R.E. for helping us with dynamic X-ray diffraction experiments. The present study was supported by a grant from the European Communities (STD3-CT92-0110).     

Mechanical characterization of soft microparticles prepared by droplet microfluidics

Droplet microfluidics is one of the most promising approaches that allows preparation of microparticles with tailored structure and composition. Various functional microparticles have been developed using microfluidics, where their controlled structure shows high potential for a wide range of applications. Among these, soft polymeric microparticles which exhibit low elastic modulus compared to ceramics and metals are extensively investigated in biomedical applications due to their biocompatibility, high surface-to-volume ratio, as well as soft and deformable nature. As the mechanical properties of soft microparticles play important role in determining how they function in each application, it is essential to adequately characterize them for the optimal design of functional microparticles. In this review, we mainly discuss the mechanical characterization methods of soft microparticles and their elastic property. A brief overview of the droplet microfluidics-assisted fabrication of microparticles is also provided before discussing the mechanical characterization techniques. We then describe the general characterization methods and models employed to determine the elastic properties of microparticles. In addition, we discuss the relationship between the physical parameters (size, composition, and structure) and the elastic properties of the microparticles, followed by the role of elastic properties in various applications including microcarrier, bioink, and self-healing to name a few.     

三甲基硅基淀粉醚的合成

本文以淀粉和三甲基氯硅烷(TMS-Cl)为原料,在吡啶中合成了三甲基硅基淀粉醚(TMSS).详细研究了反应温度、时间、吡啶以及三甲基氯硅烷(TMS-Cl)用量等对TMSS产率的影响.红外及核磁图谱表明,三甲基硅基被成功地引入淀粉的分子骨架.     

Phase transitions of cassava starch dispersions prepared with glycerol solutions

The aim of this work was to study the glass transition, the glass transition of the maximally freeze-concentrated fractions, the ice melting and the gelatinization phenomenon in dispersions of starch prepared using glycerol-water solutions. The starch concentration was maintained constant at 50 g cassava starch/100 g starch dispersions, but the concentration of the glycerol solutions was variable (C _g= 20, 40, 60, 80 and 100 mass/mass%). The phase transitions of these dispersions were studied by calorimetric methods, using a conventional differential scanning calorimeter (DSC) and a more sensitive equipment (micro-DSC). Apparently, in the glycerol diluted solutions (20 and 40%), the glycerol molecules interacted strongly with the glucose molecules of starch. While in the more concentrated glycerol domains (C _g>40%), the behaviour was controlled by migration of water molecules from the starch granules, due to a hypertonic character of glycerol, which affected all phase transitions.     

微细化交联木薯淀粉醋酸酯的制备与研究

本文以三偏磷酸钠为交联剂,醋酸酐为酯化剂,采用先交联、后酯化,先酯化、后交联,两种方案对木薯淀粉进行改性,并对木薯淀粉醋酸酯进行微细化处理。利用IR、SEM、XRD和TGA对合成产物进行表征;并对其冷热粘度进行了研究。结果表明,理想合成路线为:先酯化,后交联合成交联木薯淀粉醋酸酯。通过机械球磨,能有效地将木薯淀粉颗粒微细化,并可通过球磨时间控制淀粉颗粒的粒度和形貌。测试表明,微细化交联木薯淀粉醋酸酯的耐热性下降、结晶度下降;冷粘度增高,但热粘度性质有所下降。