交联羧甲基玉米淀粉和交联酯化木薯淀粉的制备与性质研究

摘要

The optimum synthesis conditions of the cross-linked carboxymethyl corn starch and cross-linked esterified cassava starch and the key factors affecting the degree of substitution were studied. The physical properties of the two kinds of composite-modified starch, such as freeze-melt stability, light transmissivity, expansibility, were determined. The results showed that the freeze-melt stability, light transmissivity, expansibility of composite-modified starch all improved compared to the n-ative starch,and the cross-linked esterified cassava starch could be used in polluted water with better flocculation effect.%研究了制备交联羧甲基玉米淀粉和交联酯化木薯淀粉的最佳工艺条件及影响取代度的关键因素,并测定了两种复合变性淀粉的冻融稳定性、透光率、膨胀度等特性.结果表明:两种复合变性淀粉的冻融稳定性、膨胀度、透光率等性能均优于原淀粉；交联酯化木薯淀粉具有良好的絮凝效果可用于污水处理.