淀粉磷酸酯粘度性质的研究

本文研究了淀粉磷酸酯(PS)的粘度性质,包括剪切应力和剪切速率之间的关系、粘度和剪切速率之间的关系、浓度对粘度的影响、粘度对温度的依赖性,以及粘度的时间稳定性,并且与羧甲基淀粉(CMS)和羧甲基纤维素(CMC)水溶液的粘度性质作了比较。结果表明,PS的粘度与CMS或CMC相近似;在浓度为0.5～1.5％时增稠效果较显著;CMC具有较高的剪切稳定性,PS次之,而CMS较差;PS具有较长的时间稳定性,但热稳定性则较差。

STUDY ON THE VISCOSITY PROPERTIES OF PHOSPHATED STARCH SOLUTION

The various viscosity properies of phosphated starch (PS) were investigated. They are the relationship between shear stress and shear rate, viscosity and shear rate, concentration and viscosity, Viscosity and temperature and the time stability of viscosity Meanwhile these properties were compared with those of such as CMC and CMS. The results showed that the viscosities of PS are quite similar to those of CMS and CMC. The viscose effect is most obvious when the concentration was in 0.5-1.5%. The second is PS and the third is CMS. Finally, the PS has more long time stability of viscosity but its heat stability is not so good.