氨基甲酸酯淀粉浆料的制备及上浆性能

摘要

探讨氨基甲酸酯淀粉的取代度对氨基甲酸酯淀粉浆料上浆性能的影响.通过改变氧化铵对淀粉的投料比,制备了一系列具有不同变性程度的氨基甲酸酯淀粉,对不同取代度的氨基甲酸酯淀粉浆料的浆液性能及对棉纤维的黏附性能进行了测试.结果表明:当取代度不超过0.053时,随氨基甲酸酯淀粉取代度的提高,浆液黏度降低,热稳定性提高,对棉纤维的黏着力增大.指出:氨基甲酸酯变性有利于改善淀粉对纯棉经纱的上浆性能.%Effect of carbamate starch substitution degree on size mixture property was discussed. Through changing feed ratio of ammonium chloride to starch,a series of carbamate starch with different substitution degree were made. Sizing property of carbamate starch with different substitution degree and adhesion performance to cotton fiber were tested. The result shows when the substitution degree is less 0. 053 and substitution degree of carbamate starch is increasing,sizing viscosity is reduced, the thermal stability is increased, the adhesion to cotton fiber is increased. It is pointed out that sizing property of carbamate starch to pure cotton yarn can be improved.