白果淀粉微球的制备及其特性研究

摘要

以白果淀粉为原料,采用反相乳液聚合法制备淀粉微球,研究淀粉乳浓度、油水体积比、交联剂用量、乳化剂浓度、引发剂用量等条件对白果淀粉微球吸附量的影响,确定最优制备条件.采用红外、扫描电镜、粒度测定仪、X射线衍射仪、差示扫描量热仪和热重分析仪等对白果淀粉微球进行性能测定.结果表明,最优制备条件为淀粉乳浓度10％、油水体积比8:1、交联剂用量25％、乳化剂浓度12％、引发剂用量20％、聚合温度为60℃、反应时间2h.制备的白果淀粉微球表面布有大量的孔洞,微球粒径分布均匀,平均粒径为19.6 μm,对亚甲基蓝的吸附量达到39.2 mg/g,与白果淀粉相比,白果淀粉微球的吸附性能和热稳定性显著提高.%Gingko starch microspheres were prepared by inverse emulsion polymerization treating with gingko starch as raw material.The effects of starch concentration,volume ratio of oil and water,dosage of crosslinking agent,emulsifier concentration,dosage of initiator on adsorbing capacity were investigated.The performance of the gingko starch microspheres was observed with particle size analyzer,IR,SEM,XRD,DSC and TG.Results showed that the optimal conditions for the starch microspheres production obtained are as follows:starch concentration 10％,volume ratio of oil and water 8∶1,dosage of crosslinking agent 25％,emulsifier concentration 12％,dosage of initiator 20％,reaction temperature 60 ℃ and reaction time 2 h.There were many holes on the surface of gingko starch microspheres,the size distribution of microspheres was uniform,the average particle size was 19.6 μm,and the adsorption of methylene blue was 39.2 mg/g.Comparing with raw gingko starch,the adsorption performance and thermal stability of gingko starch microspheres were significantly improved.