干法变性温度对淀粉糊化及混合浆相分离的影响

通过比较不同温度处理过的淀粉试与原淀粉的Brabender粘度曲线，探讨了变性淀粉浆料干法生产过程中反应温度与淀粉糊化特性之间的联系，然后以初显分离时间和沉降率为量化指标，定量评估了该温度对淀粉与PVA－1799及VPA－1788混合浆液相分离的影响，实验结果表明，提高变性淀粉浆料干法生产过程中的反应温度，有助于降低淀粉的糊化温度和浆液粘度，并能减小淀粉与PVA混合浆液的初始相分离速度。

Influences of Reaction Temperature of Dry Process on Starch Pasting and Phase Separation of Blended Pastes

By comparing the Brabenderviscosity curve of native starch and those of the starches treated under a series of temperature,the relations of reaction temperature during dry process of starch modification to the pasting behavior were investigated,then,the effects of the temperature on the phase separation of PVA 1799 or PVA 1788/starch blend pastes were quantitatively evaluated by the terms of initial demixing time and subsidence ratio. The experimental results demonstrate that increasing the reaction temperature can decrease the pasting temperature of the starch, reduce the viscosity of the starch size,and cut down the initial separation rates of the sizing pastes.