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对氧化淀粉与聚乙烯醇(PVA)水溶液的混溶性进行了研究,探讨了氧化淀粉/PVA体系的某些因素(如含量、黏度、pH、电导率、羧基含量和乙酰化等)对混溶性的影响。研究结果表明:混溶稳定性随体系含量、黏度的增大而提高;羧基含量越高,混溶性越好;pH越高,混溶性越好,在碱性条件下稳定性大幅提高;体系电导率对混溶性有一定影响,尤其在较高电导率下,混溶性迅速变差;乙酰化对混溶性影响较小,提高乙酰基含量不能明显提高相容性;提高氧化淀粉本身热力学稳定性能够提高体系的稳定性。
The miscibility of oxidized starch and polyvinyl alcohol (PVA) aqueous solution was studied. The effects of certain factors (such as content, viscosity, pH, conductivity, carboxyl content and acetylation) Impact. The results show that: the miscibility stability increases with the increase of system content and viscosity; the higher the carboxyl content is, the better the miscibility; the higher the pH is, the better miscibility is and the stability under alkaline conditions is greatly increased; The miscibility has a certain influence on the miscibility, especially the miscibility rapidly deteriorates under higher electrical conductivity. Acetylation has little influence on the miscibility, and the content of acetyl can not obviously improve the compatibility. The thermostable stability of the oxidized starch can be improved Improve the stability of the system.