熔融加工和超声处理对高直链玉米淀粉物理性能的影响。

Effect of melt-processing and ultrasonic treatment on physical properties of high-amylose maize starch.

机构信息

Universidade Federal do Rio de Janeiro, Instituto de Macromoléculas Professora Eloisa Mano, Centro de Tecnologia, Bloco J, PO Box 68525, 21945-970 Rio de Janeiro, Brazil.

出版信息

Ultrason Sonochem. 2010 Apr;17(4):637-41. doi: 10.1016/j.ultsonch.2010.01.001. Epub 2010 Jan 7.

DOI:10.1016/j.ultsonch.2010.01.001

PMID:20133177

Abstract

High-amylose maize starch (Hylon VII) was submitted to melt-processing in an internal mixer at 100 degrees C and 40 rpm for 8 min. Glycerol was used as a plasticiser at different polymer/glycerol ratios. Torque and temperature curves were obtained. After glycerol extraction with ethyl alcohol, the samples were dispersed at 5 g/L, and treated by ultrasound radiation at the same conditions for 30 min. Samples were characterised by (1)H NMR spectrometry, viscosity measurements, and X-ray diffractometry. The results revealed that both glycerol and water had an important role on the crystallinity properties of the resulting products. Melt-processed and sonicated samples showed similar (1)H NMR spectra. Ultrasound treatment caused a significant reduction in intrinsic viscosity for the sample previously processed with the highest glycerol content, probably because of its higher solubility in water.

摘要

高直链玉米淀粉（Hylon VII）在 100°C 和 40rpm 的内部混合器中进行熔融加工，时间为 8 分钟。甘油用作增塑剂，在不同的聚合物/甘油比下使用。获得了扭矩和温度曲线。用乙醇提取甘油后，将样品在 5g/L 下分散，并在相同条件下用超声波辐射处理 30 分钟。通过（1）H NMR 光谱、粘度测量和 X 射线衍射法对样品进行了表征。结果表明，甘油和水对所得产物的结晶性能都有重要作用。熔融加工和超声处理的样品显示出相似的（1）H NMR 光谱。超声处理导致先前用最高甘油含量处理的样品的特性粘度显著降低，这可能是因为其在水中的溶解度更高。