酸解淀粉及其接枝性能的研究

采用正交法研究盐酸浓度、反应温度、反应时间对淀粉降解程度的影响以及不同降解程度淀粉的接枝性能．运用傅里叶红外光谱（FT-IR）、X-射线衍射仪（XRD）、扫描电镜（SEM）对酸解淀粉进行表征．实验结果表明：淀粉的化学降解并未生成新的官能团；酸解淀粉与玉米淀粉相比无定形态增多，结晶更完美．影响淀粉降解程度大小的因素依次是反应温度、盐酸浓度、反应时间．同时实验还表明：酸解淀粉与丙烯酸甲酯的接枝率高于玉米淀粉与丙烯酸甲酯的接枝率．

Study on the Acid-Degraded Starch and Grafting Performance

The corn starch was degraded under the hydrochloric acid function to obtain the acidolysis starch. This experiment used the orthogonal analysis to study the density of hydrochloric acid, the reaction temperature, the reaction time to the influence of starch degeneration degree as well as grafting performance of the different degeneration degree starch. The acidolysis of the starch was monitored by FTIR, X-ray and SEM methods. The experimental results showed that the chemical degradation of starch did not generate new functional groups; the acidolysis starch increased amorphous regions and the crystallinity was excellent. The experimental results also indicated that the influence of starch degeneratior factors were the reaction temperature, the hydrochloric acid density and the reaction time. Simultaneously the result indicated that the degeneration starch is higher than the corn starch in the grafting rate of methyl acrylate grafting.