| 淀粉糊化对淀粉—丙烯酰胺接枝共聚的影响 |
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| 引用本文： | 潘松汉,王贞,黎国康,王真智.淀粉糊化对淀粉—丙烯酰胺接枝共聚的影响[J].广州化学,1991(1). |
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| 作者姓名： | 潘松汉 王贞 黎国康 王真智 |
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| 摘 要： | 本文比较了糊化前后的淀粉结构形态及它和丙烯酰胺接枝共聚的反应速率、接枝率、支链分子量的变化及接枝物结构形态的差异。淀粉糊化后,团粒结构解体、润胀和水合成较均匀的糊状胶体,和丙烯酰胺接枝共聚反应活性点多,初期反应速率较大,接枝率高,支链分子量较低。来糊化淀粉和丙烯酰胺接枝聚合仅发生在淀粉团粒表面,所以初期反应速度低,接枝率低。但从后期聚合速率上升和凝胶加速出现说明淀粉表面对丙烯酰胺聚合有很好的促进作用。
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EFFECT OF STARCH GELATINIZE ON GRAFT COPOLYMERIZATION OF STARCH-ACRYLAMIDE |
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| Abstract: | The effect of starch gelatinize on graft copolymerization of starchacrylamide was investigated. The gelatinize starch had swellen and hydration. So that gelatinize starch-acrylamide copolymerization had good initiate reaction rate, higher grafting efficiency but lower chain molecular weight. While granules starch had tightly structure. So tnat granules starch-acrylamide copolymeriztion was slowly in itiate, more homopolymer, but rapid in successive and had good yield, higher molecular weight. |
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