探讨氨基甲酸酯淀粉浆料的抗老化性能.通过改变尿素对玉米淀粉的投料比,制备出一系列具有不同取代度的氨基甲酸酯淀粉,测试了淀粉浆液的黏度、透明度和沉降积,研究了氨基甲酸酯化变性程度与淀粉浆液抗老化性能之间的关系.结果表明:当取代度不超过0.054时,随着氨基甲酸酯化程度的提高,浆液的冷热黏度差值变小,透明度得到明显改善,沉降积增加.指出:当取代度不超过0.054时,氨基甲酸酯淀粉随取代度的提高,浆液的老化速度降低,抗老化性能明显改善.%Anti-aging property of carbamate starch size mixture was studied. A series of carbamate starch with different substitution degrees were prepared through changing the feed ration of urea to native corn starch. The viscosity, transparency and sedimentation volume of starch sizing were measured. The relationship between modification of carbamate starch and anti-aging property of the starch sizing was investigated. The result shows when the substitution degree is less 0.054,as substitution degree of carbamate starch increases,the difference of cold and hot viscosity of starch is reduced, the transparency of the starch is improved,the sedimentation volume of the starch is increased and the anti-aging property is improved significantly.
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