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。     

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。     

酸解淀粉物理化学性质的研究

玉米淀粉和马铃薯淀粉分别在35C条件下用浓度为2．4mol／L的HCI处理不同时间,采用X射线衍射分析、差热分析和扫描电镜等测试方法对酸解后的淀粉颗粒进行结构和性能分析。结果表明,淀粉的酸解过程可分为两个阶段：首先淀粉无定形区进行水解,颗粒结晶度、结晶热稳定性和酶解速率增加;随着酸解时间的延长,结晶结构受到破坏,热稳定性降低,达到酶解平衡的时间减少。酸解4d时,玉米淀粉和马铃薯淀粉颗粒的结晶均最完整,结晶转变温度最高,分别为87．0C和93．5C。     

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。     

水合状态的无定形氧化铁用作高效水氧化催化剂

由于传统化石燃料的不可再生性和使用过程中对环境的污染,近年通过太阳光驱动催化水分解制备氢气或CO_2还原制备甲醇等高能化学燃料是人工光合作用制备太阳能燃料领域的研究重点.水的氧化反应是制备太阳能燃料的重要半反应,为质子或CO_2的还原提供必需的质子和电子,开发基于非贵金属氧化物的高效水氧化催化剂是人工光合作用制备太阳能燃料的重要挑战之一.最近我们课题组的研究发现,无定形氧化钴作为水氧化催化剂时,其本征活性比结晶态的高出一个数量级.与氧化钴催化剂相比,铁基氧化物作为水氧化催化剂具有许多优点,比如成本低、环境友好、对动植物不产生生理毒性.基于此,本文探索了开发制备具有高催化活性的铁基氧化物作为水氧化催化剂.结果发现,氧化铁水氧化催化剂活性不但受其结晶度影响,还与其水合状态密切相关.水合氧化铁在进行室温真空干燥脱水处理后,在Ru(bpy)3~(2+)-Na_2S_2O_8光催化水氧化体系中,其催化水氧化活性降低了一个数量级.热重分析、XRD和拉曼测试等结果表明,室温下进行脱水处理后,氧化铁基本不含有水分子的信号,其体相结构没有发生显著的变化. XRD和拉曼结果表明,催化水氧化测试后回收的氧化铁催化剂结构没有发生改变,表明该水合状态的氧化铁是水氧化过程中真实的催化剂成分,并不是充当前驱体的角色.基于此,我们进一步制备了尺寸较小且为水合状态的无定形氧化铁纳米粒子,后者在Ru(bpy)_3~(2+)-Na_2S_2O_8光催化水氧化体系中显示出极高的催化活性, TOF值高达9.3 s~(-1),基于产生的氧气分子计算的光催化量子效率达到67%.该尺寸较小的水合状态氧化铁纳米粒子还可以有效地负载在SiO_2表面进行催化水氧化反应,循环测试结果表明,负载的水合状态氧化铁纳米粒子连续进行三个催化水氧化循环测试,其活性未明显衰减,显示了较高的稳定性.该结果表明,未来设计铁基氧化物作为高活性的水氧化催化剂时,需要特别考虑其水合状态.     

CS2与大气颗粒物的多相催化反应研究

利用原位FTIR,XRD,XPS,BET,质谱和连续微量反应等手段研究了大气颗粒物及部分氧化物样品上CS₂多相催化反应,确认了反应产物,并对催化剂的晶化状况和比表面积等进行了考察.结果表明,CS₂在氧化物和大气颗粒物样品上发生氧化反应,生成COS及单质硫,部分样品上生成CO₂,活化状态下的[S]在大气颗粒物表面上能被进一步氧化为六价态硫.收集所得到的大气颗粒物样品成分主要是Ca(Al₂Si₂O₈)·4H₂O;CS₂在氧化物或大气颗粒物样品上催化生成COS是催化剂表面吸附氧的作用之故.     

成膜溶剂对聚4-甲基戊烯-1膜的形态结构和透过行为的影响——Ⅱ.膜的气体透过行为

以聚4－甲基戊烯－1（PMP）为膜材质，分别以环己烷、三氯乙烯、四氯乙烯及环己烷／三氯乙烯为溶剂，研究了这些溶液浇铸膜对O2、N2、H2及CO2等气体的透过行为。结果表明，气体的透过主要发生在PMP的无定形区域，但也在PMP的晶区进行。PMP的Ⅵ型结晶比Ⅰ型结晶具有较低的氧化透过活化能。     

“淀粉的氧化”研究性学习案例

以木薯淀粉为原料,双氧水为氧化剂,硫酸铜为催化剂,采用干法工艺制备氧化淀粉,考察了反应时间、反应温度、氧化剂用量、催化剂用量、加水量等因素对木薯淀粉氧化反应的影响。结果表明,通过探究活动,学生掌握了基本的实验课题研究方法,了解了课题研究的一般过程,实验技能及能力得到了提高,极大地激发了学生学习化学的兴趣。     

甲烷氧化偶联Mn_2O_3-Na_2WO_4/SiO_2催化剂——Ⅲ.高温(700—800℃)XRD和XPS研究

在本工作的研究报导Ⅰ和Ⅱ(见本期477页和481页)中,已对Mn_2O_3-Na_2WO_4/SiO_2催化剂活性相的表面分散状态、表面氧种和表面结构进行了详细表征。但甲烷氧化偶联反应在高温(700—800℃)下进行。本文进一步对该催化剂在此反应高温下的XRD和XPS研究表明,其表面状态较室温下有显著变化,结合前文的室温下表征结果,使我们对高温反应条件下该催化剂组分间协同作用、表面活性氧种和活性位结构性质有了进一步的理解,并有可能对其甲烷催化活化机理进行较为深入的探讨。     

CuCl／SiO2-Al2O3催化剂的表面结构及甲醇氧化羰基化催化性能

通过掺杂Al对无定形层析硅胶进行表面改性,采用固体离子交换法制备了CuCl/SiO2-Al2O3催化剂,并考察了它在甲醇液相氧化羰基化合成碳酸二甲酯反应中的催化性能.结果表明,掺杂Al制备的SiO2-Al2O3载体仍保持了硅胶的无定形结构,比表面积降为200m2/g,但表面酸性明显增强,具有B酸中心.CuCl不仅分散于SiO2-Al2O3载体表面,而且与载体表面的B酸发生离子交换作用形成了表面Cu 物种,使催化剂比表面积降为148m2/g,且两种Cu 物种共同构成了催化活性中心.当CuCl/SiO2-Al2O3催化剂的Si/Al比为5,在500℃焙烧时,催化剂上甲醇氧化羰基化反应的碳酸二甲酯的选择性和时空收率分别达到74%和1.27g/(g.h).     

Gelatinization properties of native starches and their Näegeli dextrins

Cassava, potato, sweet potato, and Peruvian carrot starches were hydrolyzed with 15% v/v sulfuric acid solution for up to 30 days. Näegeli dextrins obtained from 1, 3, 6, 12, and 30 days were evaluated using differential scanning calorimeter (DSC) and scanning electron microscopy (SEM). Two phases of hydrolysis were found. The first phase was attributed to faster degradation of amorphous areas of granules, whereas the second phase corresponded to slower degradation of crystalline regions. Peruvian carrot starch was the most susceptible to acid, whereas potato and sweet potato starches were the most resistant. From DSC, it was observed a progressive reduction in peak height and a broadening of peaks with increasing hydrolysis time. The peaks shifted to higher temperatures. Onset temperature decreased on first day of hydrolysis for cassava and Peruvian carrot starches, and on third day for potato and sweet potato. Enthalpy decreased during first stage of hydrolysis in cassava and Peruvian carrot starches, and during second phase, it reduced in all starches. SEM showed that the granule surfaces were degraded by erosion on the first day of treatment, followed by degradation of amorphous areas. On third day, potato and sweet potato starches still displayed some granules almost intact, whereas cassava and Peruvian carrot starch granules were totally degraded, confirming their high susceptibility to acid attack. On sixth day of hydrolysis, starch granules had faceted structures, characteristic of crystalline material. The effect that acid hydrolysis had on thermal properties of starches depended on both hydrolysis stage and starch source.     

Study on the morphology, crystalline structure and thermal properties of yellow ginger starch acetates with different degrees of substitution

Yellow ginger starch acetates with different degrees of substitution (DS) were prepared by reacting native starch with glacial acetic acid/acetic anhydride using sulfuric acid as catalyst. X-ray diffraction (XRD) of acetylated starch revealed that the crystal structure of native starch was disappeared and new crystalline regions were formed. Their formation was confirmed by the presence of the carbonyl signal around 1750 cm⁻¹, as well as the reduced hydroxyl groups, in the Fourier transform infrared spectroscopy (FT-IR). The scanning electron microscopy (SEM) suggested most of the starch granules disintegrated with many visible fragments along with the increasing DS. The thermal behavior of the native starch and starch acetate were investigated using thermogravimetric analysis (TGA) and differential thermal analysis (DTA), it was observed that the thermal stability of acetylated starch depends on the degree of substitution. Thermal stability of high DS acetylated starch is much better than that of the original starch when DS reached to 2.67.     

A comparative study of the characteristics of cross-linked, oxidized and dual-modified rice starches

Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obtained by the oxidation of cross-linked rice starch and the cross-linking of oxidized rice starch at the same level of reagents. The physicochemical properties of native rice starch, cross-linked rice starch and oxidized rice starch were also studied parallel with those of the two dual-modified rice starch samples using rapid visco analysis (RVA), differential scanning calorimetry (DSC), dynamic rheometry and scanning electron microscopy (SEM). It was found that the levels of cross-linking and oxidation used in this study did not cause any significant changes in the morphology of rice starch granules. Cross-linked oxidized starch showed lower swelling power (SP) and solubility, and higher paste clarity in comparison with native starch. Cross-linked oxidized rice starch also had the lowest tendency of retrogradation and highest ability to resistant to shear compared with native, cross-linked, oxidized and oxidized cross-linked rice starches. These results suggest that the undesirable properties in native, cross-linked and oxidized rice starch samples could be overcome through dual-modification.     

Primary and secondary dielectric relaxations in semi-crystalline and amorphous starch

The thermally stimulated depolarization current technique, TSDC, has been used to study the dielectric relaxations in cassava starch on semi-crystalline and amorphous samples. The A-type structure was observed by WAXS experiments and the variation of the crystallinity as a function of the moisture content, h, was followed on native starch. Retrogradation of the amorphous sample occurred at room temperature after 4 weeks in a closed vessel with a water activity 97.3%. In these conditions the humidity content reached a value of 28.5 wt% dry base and the crystallinity degree was comparable to that of the native starch. Three secondary relaxation modes were detected and attributed to short range orientations of polar groups and to main chain restricted motion. The influence of the moisture plasticization effect on the relaxation parameters of the local modes, was determined by decomposing the global TSDC curve in elementary Debye peaks with Arrhenius relaxation times. The main relaxation, α, which is proposed to be the dielectric manifestation of the dynamic glass transition, sweeps a wide temperature interval around room temperature as the sample dries, shifting to higher temperatures as a result of the plasticization of the polysaccharide by water molecules. The α peak deconvolution lead to the 2D relaxation time distribution and Vogel-Tammann-Fulcher parameters were obtained confirming the cooperative character of this mode. The transformed sample showed a bimodal distribution of segmental relaxation times that is interpreted as the existence of a heterogeneous amorphous phase: the mobile one which is similar to the original disordered phase present in semi-crystalline native starch and a more restricted one originated by the disruption of the crystalline lamellae during the pre-gelatinization process.     

新型热塑性淀粉的制备和性能

以二甲基亚砜(DMSO)为增塑剂, 通过熔融共混法制备了一种新型热塑性淀粉(TPS), 研究不同增塑剂含量对材料结构和性能的影响, 并与甘油及甘油/水复合增塑淀粉体系进行了比较. FTIR结果显示, DMSO能够与淀粉产生强烈而稳定的氢键相互作用. WAXD和SEM的研究结果表明, DMSO的加入破坏了淀粉的有序结构, 实现了淀粉的塑化, 形成均一的非晶连续相. 同甘油及甘油/水增塑体系相比, DMSO与淀粉的羟基形成更为稳定的氢键, 能够有效抑制淀粉的重结晶. 动态力学和拉伸力学性能测试结果表明, 经过DMSO的增塑, 有效降低了淀粉的玻璃化转变温度, 改善了材料的韧性, 增塑效率要好于甘油及甘油/水复合增塑体系.     

Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions

The use of chemically modified starches is widely accepted in various industries, with several applications. In this research, natural cassava starch granules were treated with standard sodium hypochlorite solution at 0.8, 2.0, and 5.0 g Cl/100 g starch. The native and modified starch samples were investigated by means of the following techniques: simultaneous thermogravimetry–differential thermal analysis, which allowed us to verify the thermal decomposition associated with endothermic or exothermic phenomena; and differential scanning calorimetry that was used to determine gelatinization enthalpy as well as the rapid viscoamylographic analysis that provided the pasting temperature and viscosity. By means of non-contact-atomic force microscopy method and X-ray powder patterns diffractometry, it was possible to observe the surface morphology, topography of starch granules, and alterations in the granules’ crystallinity.     

Nitric acid oxidation of irradiated polyethylene

Samples of high-density polyethylene were irradiated with x-rays and oxidized with concentrated nitric acid to determine the location of unsaturated groups. Vinyl groups initially present in the polymer were rapidly oxidized to the extent of 85% and are assumed to be excluded from the crystals. Vinylene groups show a rapid oxidation followed by slow oxidation. The initial oxidation is about 35%, which is slightly greater than the 25% amorphous content of the polymer prior to irradiation. Diene groups are rapidly oxidized by nitric acid but are formed at about the same rate in crystalline and amorphous samples. This is interpreted to indicate that diene groups are formed throughout the polymer but form large defects in crystalline regions and are accessible to oxidation. Defects formed in crystalline regions during irradiation lower the melting point to a greater extent than predicted by the mole fraction of noncrystallizable units.     

The molecular structural transformation of jackfruit seed starch in hydrogen peroxide oxidation condition

Jackfruit (Artocarpus heterophyllus Lam.) is popularly grown in tropical countries including Vietnam. Jackfruit seeds contain high starch but usually discharged during processing produces about jackfruit. The study was carried out oxidizing the starch isolating from jackfruit seeds by hydrogen peroxide agent to increase starch value for its potential industrial applications. The optimal parameters were oxidizing agent concentration, starch/water ratio, temperature, pH and reaction time. The recovery efficiency was at 95.79%; Carbonyl content of oxidized jackfruit seed starch (OJS) products was at 1.06%; and carboxyl was at 0.29%. Scanning electron microscopy (SEM) revealed that the OJS particles remained the original structure, but the grain surface was no longer as smooth as natural starch but rough, appeared to have small pores and the edges lost definition completely. The vibrations of featured functional groups in OJS structure appeared at peak with the wavenumber of 1760 ​cm⁻¹ related to the oscillation of the C = O group via Fourier transform infrared (FTIR) spectrum. The oxidation mainly occurred in the amorphous phase using X-ray diffraction (XRD) pattern. The structural modellings of jackfruit seed starch products related to glucose chains were shown based on evaluation for changes of microstructure via XRD and FTIR analyses Abstract Text.     

Effects of NaOH treatment of cereal starch granules on the extent of granular starch hydrolysis

Effect of NaOH treatment on granular hydrolysis of cereal starches was studied and granular starch hydrolyzing enzyme is used to hydrolyze native and NaOH-treated starch for 24?h. The dextrose equivalent value of NaOH-treated starch increased significantly compared to native starch, i.e., 28–38?% for corn, 7–37?% for rice, but no significant increase for corn starch. Scanning electron microscopy micrographs showed that NaOH treatment caused an enlargement of pores and degrades the surface of starch granules. Hydrolyzed-treated starch exhibited rougher surface and more porous granules compared to native starch. The swelling power and pasting properties of NaOH-treated starches were markedly altered after hydrolysis. X-ray pattern of all starches showed no changes and the amylose content decrease significantly after hydrolysis, which could due to extensive degradation of amorphous region. Evidently, NaOH treatment below gelatinization temperature was effective in enhancing the degree of granular starch hydrolysis.     

Characterization of the oxidized beta-Si3N4 whisker surface layer using XPS and TOF-SIMS.

The change in composition of the surface layer of beta-Si3N4 whiskers was examined after heat treatment in atmosphere. At 873 K, the beta-Si3N4 whisker was barely oxidized. At 1273 K, the oxidation of the surface layers of the whisker occurred easily. With the beta-Si3N4 oxidation, the Si-N bond gradually changed into the Si-N-O bond, and finally became the oxidized layer (amorphous layer) of the whisker surface. It was assumed that the whisker surface has a gradient interface structure which gradually changes from the oxide layer of the whisker's outer surface to the nitride crystal of the inside layer. It was confirmed that impurity elements such as Y and Ca existed mainly in the amorphous region near the interface between the amorphous layer and the crystal layer.