三偏磷酸钠交联淀粉微球的制备与性能研究
首发时间:2006-06-02
摘要:本文以可溶性淀粉为原料,采用乳化交联法制备三偏磷酸钠交联淀粉微球,并对微球粒径分布、溶胀性以及吸附能力进行考察。结果表明:微球形状较圆整,大小较均匀;当交联剂浓度为1 %时微球表面有许多小孔;随交联剂浓度增大,微球的平均粒径、对亚甲基兰的吸附能力增大,而溶胀度先增大,后逐渐减小;溶液中NaCl浓度越大,微球的溶胀度越小。
关键词: 淀粉微球 三偏磷酸钠 乳化交联法 吸附能力 溶胀性
For information in English, please click here
Preparation and properties of starch microspheres crosslinked with trisodium trimetaphosphate
Abstract:A starch microsphere was preparaed from soluble starch through emulsion crosslinking, with trisodium trimetaphosphate as cross-lingker. The size distributions, swelling degrees and adsorbabilities of microspheres caused by cross-linker of different concentrations were studied. The results showed that the microspheres were in the shape of sphere approximately, when cross-lingker concentration amount for 1%, many lacunules were found on the surface of microspheres. As the concentration of cross-linker increased, both the average diameter of microspheres and the amount of methylene blue absorbed by microspheres increased, but the swelling degree of microspheres increased to maximum and then decreased. As the concentration of NaCl solution increased, the swelling degree decreased .
Keywords: starch microsphere trisodium trimetaphosphate emulsion crosslinking adsorptive capacity swelling degree
论文图表:
引用
No.6908146031149228****
同行评议
共计0人参与
勘误表
三偏磷酸钠交联淀粉微球的制备与性能研究
评论
全部评论0/1000