凝沉型及交联型淀粉微球的水包水乳液法制备及理化特性比较研究

发布时间：2018-06-06 00:46

  本文选题：淀粉微球 + 水包水乳液　； 参考：《河南工业大学学报(自然科学版)》2017年03期

【摘要】：以酸变性木薯淀粉为原料,采用水包水乳液法在不同温育温度下制备了凝沉型和交联型淀粉微球,并对微球的产率和理化特性进行比较研究。随着温育温度的提高,凝沉型淀粉微球的产率降低,但交联型淀粉微球的产率提高。温育温度为6℃时,凝沉型淀粉微球产率最高,达到79.8%。交联型淀粉微球的溶胀率和亚甲基蓝吸附量明显大于凝沉型淀粉微球。扫描电镜照片显示,凝沉型和交联型淀粉微球基本均为球形,但凝沉型淀粉微球表面较粗糙且有多个小凹坑,而交联型淀粉微球表面较致密。X射线衍射图谱显示凝沉型淀粉微球为部分结晶结构,而交联型淀粉微球为无定形结构。热重分析结果表明,凝沉型淀粉微球的热稳定性明显高于交联型淀粉微球。
[Abstract]:The condensed and cross-linked starch microspheres were prepared by water-in-water emulsion at different temperature from acid-modified cassava starch. The yield and physical and chemical properties of the microspheres were compared. With the increase of temperature, the yield of condensed and precipitated starch microspheres decreased, but the yield of cross-linked starch microspheres increased. When the temperature was 6 鈩，

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