尿素和甲酰胺塑化热塑性淀粉

用甲酰胺和尿素作为塑化剂制备了热塑性淀粉 (TPS) .扫描电镜显示甲酰胺和尿素混合物可以使淀粉塑化 ,形成均一的连续相 ;根据FT IR谱图可以确定 ,与甘油相比 ,甲酰胺可以使热塑性淀粉体系在保存时更稳定 ,各基团的化学环境变化更小 ,这是由于甲酰胺可以和淀粉羟基形成更稳定的氢键 .X ray衍射说明甲酰胺和尿素 (重量比为 10 % 2 0 % )作为混合塑化剂可以有效抑制淀粉的回生 ,同时防止尿素结晶析出 .在RH=33%的湿度环境保存 1周 ,这种热塑性淀粉有良好的拉伸强度、伸长率和断裂能 ,分别达到 4 83MPa ,10 4 6 %和 2 17N·m .水含量对热塑性淀粉的力学性能的影响也被研究 .另外 ,热失重实验和吸水实验说明这种热塑性淀粉的热稳定性和耐水性也要优于常用的甘油塑化热塑性淀粉     

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.     

热塑性淀粉中氢键及其对性能的影响

热塑性淀粉中的氢键对热塑性淀粉的性能有决定性的作用．本文利用红外光谱分析甘油或甲酰胺塑化热塑性淀粉中塑化剂和淀粉间的氢键形成情况,发现在淀粉中,与塑化剂形成氢键的主要是C-O-C基团中的氧原子和C-O-H基团中的氢原子;而且过量的塑化剂之间会形成氢键,减弱塑化剂与C-O-C中氧原子的氢键作用．与甘油相比,甲酰胺可以和淀粉形成更稳定的氢键．X-ray衍射研究了氢键对两种热塑性淀粉在不同湿度环境下的回生性能的影响．结果表明甲酰胺可以有效抑制淀粉回生．热动态力学分析(DMTA)研究发现,氢键使甲酰胺塑化热塑性淀粉的玻璃化转变温度更低．氢键使甲酰胺塑化热塑性淀粉强度和杨氏模量低,但伸长率和断裂能大．     

热塑性淀粉/蒙脱石复合材料性能研究

用柠檬酸活化蒙脱石(CMMT),用尿素和甲酰胺塑化热塑性淀粉(UFTPS),制备了热塑性淀粉/蒙脱石(UFTPS/CMMT)复合材料.广角X-ray衍射(WAXD)、透射电子显微镜(TEM)表明,UFTPS和CMMT形成复合材料.CMMT质量分数2%~10%时,将复合材料在相对湿度50%(RH=50%)的环境下保存10 d,力学测试得出,复合材料的最大拉伸应力达到24.86 MPa,应变为134.50%,杨氏模量和断裂活化能分别由UFTPS的87.25MPa,1.87 N.m上升到复合材料625.25 MPa,2.45 N.m;可以看出,和纯UFTPS相比,复合材料强度明显提高;流变行为研究得出,通过改变加工温度和螺杆挤出机速度可以调整复合材料的流变行为;与传统的甘油体系相比,复合材料很好的抑制了材料长时间放置的结晶行为;并且该材料比纯UFTPS具有很好的耐水性能和热稳定性.     

甲酰胺塑化热塑性淀粉的性能研究

用甲酰胺作为塑化剂制备了热塑性淀粉 (TPS) ,扫描电镜显示甲酰胺可以使淀粉塑化 ,形成均一的连续相 ;流变性能说明在加工温度范围内 ,甲酰胺塑化淀粉 (FPTPS)的剪切应力对温度变化敏感性要小于甘油塑化淀粉 (GPTPS) ;用热重和DSC研究了热稳定性和玻璃化转变 ;FPTPS在 13%～ 2 3%的水含量时有较好的力学性能 ,水含量为 13%时 ,FPTPS有最大的断裂强度 3 9MPa ;水含量为 17%时 ,FPTPS最大的伸长率为 95 % ;与GPTPS相比 ,在RH(Relativehumidity) =0 5 0 %and 10 0 %环境下 ,FPTPS有良好的耐回生性能 ,这主要是因为甲酰胺可以和淀粉羟基形成更稳定的氢键     

热塑性淀粉/聚乙烯醇/蒙脱土三元纳米复合材料

用熔融挤出的方法制备了甘油塑化热塑性淀粉（TPS）/聚乙烯醇（PVA）/蒙脱土（MMT）纳米复合材料,添加蒙脱土和聚乙烯醇用以提高热塑性淀粉材料的力学性能。 在相对湿度50%的条件下,复合材料的XRD衍射谱图和透射电子显微镜测试表明,MMT以剥离状态均匀分布在TPS/PVA基体中;力学测试表明,当MMT的质量分数从0％增至5％时,复合材料的力学性能明显提高。 当蒙脱土的质量分数为3%时,复合材料最大抗张强度达到13.24 MPa,杨氏模量达到61.46 MPa。 这说明蒙脱土在复合材料中可以起到物理交联点的作用,提高了复合材料的力学性能。     

短孔道Pt/W-s-SBA-15催化剂的合成及甘油催化氢解制1,3-丙二醇性能的研究

合成了孔道平行于短轴方向的W原位掺杂的介孔SBA-15分子筛(W-s-SBA-15), 以其为载体制备了Pt/W-s-SBA-15催化剂, 考察了催化剂中Pt、W负载量变化对甘油氢解制1,3-丙二醇(1,3-PDO)性能的影响. 采用多种手段对催化剂的形貌、活性组分Pt和W的存在状态、催化剂的酸性等性质进行了系统的表征. 催化剂评价结果表明, 随着Pt、W负载量的增加, 甘油的总转化率和液相转化率(CTL)提高, 而1,3-PDO选择性呈先升高后降低的火山型变化趋势. 在Pt负载量为4.0 wt%、W/Si物质的量比为1/480的4Pt/W-s-SBA-15(1/480)催化剂上, 在433 K、H₂压力4.0 MPa、反应时间24 h的条件下, 甘油氢解制1,3-PDO的得率可达49.0%. 根据表征结果, 我们发现在Pt/W-s-SBA-15催化剂上的甘油转化率与Pt活性比表面积直接相关, 而小的Pt粒径、Pt与单分散WO₄之间密切的协同作用, 则有助于提高1,3-PDO的选择性.     

热塑性淀粉/聚丁二酸丁二醇酯合金的制备和结构性能表征

制备了高填充的甘油塑化淀粉（GTPS）/聚丁二酸丁二醇酯（PBS）合金,并对其结构性能进行了表征。结果表明：GTPS/PBS在合金加工过程中其扭矩以及力学性能随PBS质量分数的增加及甘油质量分数的减小而增大;扫描电镜（SEM）显示甘油可提高合金的相容性;动态力学分析（DMA）表明合金在玻璃态时的储存模量高于纯PBS,黏流态时则相反;合金的热稳定性随PBS和甘油质量分数的增加而有所提高;PBS的加入将合金的吸水率由100%以上降低到10%以下;淀粉和甘油的存在则均可提高PBS的降解率。     

淀粉添加量和增塑剂对聚乙烯醇/淀粉复合材料结构与性能影响

近些年来，由于不可再生资源的消耗问题以及塑料垃圾等造成的白色污染等环境问题，人们对绿色环保产品的需求日益增长，高性能生物降解材料的开发受到越来越多的关注。采用醇解度适中的1788型聚乙烯醇(PVA1788)和玉米淀粉为原料，添加少量甘油与氯化钙，通过溶液流延法制得了聚乙烯醇/淀粉(PVA/ST)复合材料。研究了淀粉添加量以及增塑剂配比对PVA/ST复合材料结构与性能的影响。结果表明：淀粉的加入会导致PVA的结晶度明显下降，黏度提高，同时因为淀粉的高脆性，导致复合材料模量明显提高，力学性能明显下降；而加入的甘油和氯化钙作为增塑剂，能够减弱PVA和ST的分子间作用力，降低结晶度，提高材料的柔韧性。当加入甘油与氯化钙的比例均为PVA和ST总含量的10%时，复合材料的力学性能最优，拉伸强度约为16 MPa,断裂伸长率约为410%。     

热塑性淀粉的制备、性质及应用研究进展

淀粉由于可降解、来源广泛、价格低廉、可再生而被认为是最具发展前景的生物降解材料之一,因此,热塑性淀粉材料的研究与开发备受关注。本文综述了近年来热塑性淀粉材料的研究进展情况,内容主要涉及了热塑性淀粉的制备、性质和应用。     

Ethanolamine as a novel plasticiser for thermoplastic starch

Ethanolamine plasticised thermoplastic starch (ETPS) was prepared using a novel plasticiser ethanolamine. SEM images show that the native starch granules were destroyed, and the ethanolamine made them come into a uniform continuous phase. FTIR spectroscopy showed that the hydrogen bonds between the ethanolamine and starch molecules weakened the strong effect of starch intermolecular and intramolecular hydrogen bonds. The ETPS successfully restrains the re-crystallization of traditional thermoplastic starch plasticised by glycerol (GTPS), which was proved by XRD. The mechanical properties of ETPS, such as Young's modulus and breaking energy and the water absorption were improved. The glass-transition temperature (T_g) and thermal stability were also studied by DSC and TGA.     

The Annealing of Acetylated Potato Starch with Various Substitution Degrees

This study aimed to determine the effect of “annealing” acetylated potato starch with a homogenous granule size and various degrees of substitution on the thermal pasting characteristics (DSC), resistance to amylases, rheology of the prepared pastes, swelling power and dynamics of drug release. A fraction of large granules was separated from native starch with the sedimentation method and acetylated with various doses of acetic anhydride (6.5, 13.0 or 26.0 26 cm³/100 g starch). The starch acetates were then annealed at slightly lower temperatures than their pasting temperatures. The annealing process caused an almost twofold increase in the resistance to amylolysis and a threefold increase in the swelling power of the modified starch preparations. The heat of phase transition decreased almost two times and the range of starch pasting temperatures over two times, but the pasting temperature itself increased by ca. 10 °C. The 40 g/100 g addition of the modified starch preparation decreased the rate of drug release from a hydrogel by ca. one-fourth compared to the control sample.     

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.     

Heterogeneity of laser‐irradiated films of polyvinyl alcohol/starch blends: effect of glycerol content

The present paper reports the results of studies on the effect of laser irradiation on the morphology and thermal properties of starch/polyvinyl alcohol (PVA) blend, with varying glycerol concentration. Differential scanning calorimeter results showed that laser irradiation increased the heat of fusion (ΔH_fus), heat of crystallization (ΔH_cry), temperature of melting (T_m), temperature of crystallization (T_cry) and percentage crystallinity as a function of the amount of glycerol. It is believed that breakdown of the intermolecular hydrogen bonding between the starch and PVA causes an increase in the blend heterogeneity. These results are corroborated with the findings from thermogravimetric analysis and scanning electron microscope images. Copyright © 2013 John Wiley & Sons, Ltd.     

Studies on the properties and characteristics of starch-LDPE blend films using cross-linked, glycerol modified, cross-linked and glycerol modified starch

Corn starch was modified by cross-linking with epichlorohydrin and plasticizer glycerol. X-ray diffraction studies showed that relative crystallinity of the native and cross-linked starch were similar and were not affected by cross-linking. Different films were prepared by blending corn starch, cross-linked starch or glycerol modified starch in LDPE. The mechanical properties of the films were studied for tensile strength, elongation, melt flow index, and burst strength. The properties of the blend films were compared with LDPE films. It was observed that with the blending of 7.5% native starch, there was a decrease in tensile strength, elongation and melt flow index but burst strength increased. The tensile strength, elongation and melt flow index of the films containing cross-linked starch was considerably higher than those containing native starch but the burst strength showed a reverse trend. For native starch and cross-linked starch modified with glycerol, the elongation and melt flow index of the films increased but burst strength decreased. Surface scanning of the blend films were done by scanning electron microscope. Film containing cross-linked starch/glycerol modified starch in the blend was observed to be smoother than the native starch blend films.     

Blends of Poly（lactic acid） with Thermoplastic Acetylated Starch

Blends of poly(lactic acid)(PLA) and thermoplastic acetylated starch(ATPS) were prepared by means of the melt mixing method. The results show that PLA and ATPS were partially miscible, which was confirmed with the measurement of Tg by dynamic mechanical analysis(DMA) and differrential scanning calorimetry(DSC). The mechanical and thermal properties of the blends were improved. With increasing the ATPS content, the elongation at break and impact strength were increased. The elongation at break increased from...     

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting,Thermal, Textural,and Rheological Properties of Corn,Sweet Potato,and Turkish Bean Starches

This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (T_p) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.