STMP交联变性对淀粉浆料性能的影响

 为探索适用于淀粉浆料的环保型交联剂，满足经纱上浆中对淀粉浆液黏度热稳定性的要求，替代目前常用的甲醛、环氧氯丙烷等有毒交联剂，本文以木薯淀粉为原料，无毒的三偏磷酸钠（STMP）为交联剂，通过改变 STMP对木薯淀粉的投料比，制备了一系列具有不同交联度（DC）的交联淀粉。研究了交联度对淀粉浆液的黏度、黏度热稳定性、黏附性能、浆膜性能、退浆性以及五日生化需氧量（BOD5）和化学需氧量（COD）的影响。研究结果表明，STMP交联可显著提高淀粉浆料的黏度热稳定性；交联度对淀粉浆液的黏度、黏度热稳定性、黏附性能、浆膜性能及退浆性有显著影响，但对淀粉浆料的生物可降解性影响不大。当采用该交联淀粉用于经纱上浆时，交联度选择在650 AGU/CL为宜。

Effect of starch cross-linking using STMP on properties of starch sizes

In order to find environmentally friendly cross-linking agents suitable for the modification of cassava starch used for warp sizing for the purpose of replacing the toxic cross-linking agents commonly used in the production of the starch sizes and meeting the demands of viscosity stability of the cooked starch pastes to heat during warp sizing operation, a series of cross-linked starch with different degree of crosslinking (DC) were prepared by using non-toxic sodium trimetaphosphate (STMP) as a crosslinking agent through varying the feed ratio of STMP to the starch. Influences of DC on the paste viscosity, viscosity stability, adhesion to fibers, film properties, de-sizing behavior, BOD5 and COD were studied. It was found that the cross-linkage could significant improve the viscosity stability of cooked starch pastes to heat. DC exhibited marked effects on the viscosity, viscosity stability, adhesion to fibers, properties of starch film and de-sizing behavior, but little effect on biodegradability. Experiments demonstrated that the cross-linked starch could meet the demand in the warp sizing if the starch was cross-linked to a DC value of 650 AGU/CL by STMP.