孔径对多孔马铃薯淀粉结构及吸附性能的影响

发布时间：2018-11-24 09:13

【摘要】：通过微波辅助制备一种新型的多孔马铃薯淀粉。在制备过程中选择合适的乳化剂参数,使淀粉颗粒不均匀分散。研磨过筛之后得到不同目数的多孔淀粉。通过扫描电子显微镜(SEM)、比表面积仪(BET)和傅里叶红外变换光谱(FTIR)对原淀粉和不同目数多孔淀粉的形貌与结构进行表征,以亚甲基蓝为吸附对象,对不同目数的多孔淀粉进行等温吸附实验并探究吉布斯自由能对吸附的影响。实验结果表明,由于淀粉颗粒的不均匀分散,交联反应不仅发生在颗粒内部也发生在颗粒之间。随着目数的增大,淀粉表面结构被破坏,表面粗糙程度增加,孔洞增多,孔径也逐渐增大。多孔淀粉的吸附过程符合Langmuir等温吸附方程,且随着多孔淀粉目数的增大,拟合度逐渐增大,吸附量也逐渐增大。多孔淀粉在温度为298K时最大吸附量为188.679mg/g。
[Abstract]:A new porous potato starch was prepared by microwave. Suitable emulsifier parameters were selected in the preparation process to make starch granules dispersed inhomogeneously. After grinding and sifting, the porous starch with different mesh number was obtained. The morphology and structure of raw starch and porous starch with different mesh number were characterized by scanning electron microscope (SEM) (SEM), surface area analyzer (BET) and Fourier transform spectroscopy (FTIR). Methylene blue was used as adsorbent. The isothermal adsorption experiments of porous starch with different mesh numbers were carried out and the effect of Gibbs free energy on adsorption was investigated. The results show that the cross-linking reaction occurs not only in the interior but also among the granules due to the uneven dispersion of starch particles. With the increase of mesh number, the surface structure of starch is destroyed, the surface roughness increases, the pore size increases, and the pore size increases gradually. The adsorption process of porous starch accords with the Langmuir isothermal adsorption equation, and with the increase of the mesh number of porous starch, the fit degree and adsorption capacity increase gradually. The maximum adsorption capacity of porous starch was 188.679 mg / g at 298K.
【作者单位】：天津工业大学纺织学院;
【基金】：国家自然科学基金项目(51503147)
【分类号】：O636.12

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