共查询到19条相似文献，搜索用时 359 毫秒
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淀粉粒度对热塑性淀粉性能的影响研究 总被引：5，自引：4，他引：5
研究了微细化淀粉结晶度的变化以及淀粉粒度对热塑性淀粉性能的影响,结果表明,淀粉粒度降低的同时,其颗粒团聚作用明显。机械研磨作用能够明显地破坏淀粉分子的结晶结构,导致其结晶度降低,而无序化程度增加。淀粉粒度的适度降低对热塑性淀粉性能有显著改善作用,以中位径d50≈4.23 μm附近的微细化淀粉为原料制备热塑性淀粉,其力学性能,熔体流变性以及生物降解性均较为理想,抗拉强度为21.7 MPa,断裂伸长率为138.3%,28 d土埋生物降解失重率近60%。 相似文献
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为了提高热塑性淀粉基薄膜的力学性能,采用0、10、20、30、40、50 kGy 6个剂量的~(60)Co-γ射线对玉米淀粉进行辐照处理,研究辐照对玉米淀粉结构、颗粒尺寸的影响;并以辐照玉米淀粉为原材料,采用挤出造粒、熔融吹塑法制备热塑性辐照玉米淀粉薄膜,研究辐照剂量对热塑性薄膜力学性能、表面形貌的影响。结果表明,~(60)Co-γ射线能够有效破坏玉米淀粉分子内、分子间氢键,降低玉米淀粉的刚性;能够有效减小玉米淀粉的颗粒尺寸,增加玉米淀粉的加工流动性。随着辐照剂量的增加,热塑性辐照玉米淀粉薄膜的力学性能不断增加;未熔融颗粒不断减少,表面形貌更加均匀、平整。综合考虑热塑性辐照玉米淀粉薄膜的力学性能和钴源能耗,40kGy剂量辐照的玉米淀粉制备的热塑性淀粉基降解薄膜更具有实用价值。本研究结果为辐照玉米淀粉制造热塑性降解薄膜提供了理论依据和实际参考。 相似文献
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玉米淀粉的塑化及其注射成型一次性餐具特性研究 总被引：4，自引：1，他引：4
通过玉米淀粉中加入增塑剂，制备热塑性淀粉，并以热塑性淀粉用注射成型法制造一次性生物降解餐具。研究了3种增塑剂的最佳用量，采用红外及X-衍射对淀粉塑化本质进行表征，进一步探讨了以塑化淀粉制造的一次性餐具的物理性能、卫生指标及其生物降解特性。结果表明：三种增塑剂的最佳用量为15%水、5%丙三醇、5%丙二醇；淀粉经塑化后，次价键断裂、晶区被破坏，使淀粉具备热塑性；以该塑化淀粉制造的一次性餐具，其物理性能、卫生指标达到纸餐具、塑料餐具的实际使用性能，淀粉餐具具有快速的生物降解特性。该研究结果为用淀粉制造一次性生物降解餐具、消除“白色污染”，提供了理论依据和实际参考。 相似文献
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干燥对玉米饲用和加工品质影响的研究进展 总被引：1，自引：4，他引：1
玉米是重要的粮食作物,不仅是推动畜牧业发展所不可缺少的能量饲料,而且是生产淀粉和酒精的重要原料.干燥是玉米安全贮藏的保证,但是不当的干燥却会对玉米的饲用品质和加工品质造成影响.该文报道了干燥对玉米中氨基酸的消化及玉米加工中淀粉得率、淀粉纯度、淀粉性能、胚芽油得率等评价玉米饲用品质和加工品质的关键指标所造成影响的国内外研究现状;介绍了现有的研究方法和检测仪器;结合玉米的种植及深加工发展趋势,对进一步研究提出了一些建议和意见. 相似文献
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藕淀粉的加工性能研究 总被引：6，自引：1，他引：6
该文从化学成分、淀粉颗粒大小、淀粉糊、热力学、淀粉颗粒形态和表面结构以及对酶水解耐受力等方面，对藕淀粉的加工性质进行了较为详尽的研究。结果表明，藕淀粉(重庆产)的水分含量为15.32%、蛋白质0.16%、脂肪0.07%、粗纤维0.02%、灰分0.54%、磷0.053%，其直链淀粉含量(30.61%)高于玉米淀粉的。藕淀粉的平均粒径为50.27 μm，而玉米淀粉的为38.97 μm。藕淀粉颗粒呈小圆形和椭圆形，但在某些淀粉颗粒一端有凹陷。淀粉的X-衍射图谱为B型，糊化温度为54.09℃，透明度为57.9%，淀粉糊达到最大黏度即呈现平缓的特征，黏度峰值远低于玉米淀粉糊的。该研究对实际生产中，提高藕淀粉得率和纯度以及应用具有指导意义。 相似文献
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Reyna Nallely Falfn Corts Marcela Gaytn Martínez Iigo Verdalet Guzmn Silvia Lorena Amaya Llano Carlos Raimundo Ferreira Grosso Fernando Martínez Bustos 《Cereal Chemistry》2014,91(3):300-308
The objective of this study was to develop with thermoplastic extrusion amaranth starch derivatives and to characterize and evaluate their functionality as encapsulating agents of Bifidobacterium breve ATCC 15700 and Lactobacillus casei ATCC 334 during spray drying. The survival of both probiotics during storage at different water activities and at two storage temperatures, their viability in a food model system, and their tolerance to a simulated gastrointestinal tract were determined. Native amaranth starch was chemically modified to obtain phosphorylated, acetylated, and succinylated starch. Starch derivatives were reduced in viscosity, and the solubility in water was increased. In general, the modified amaranth starches and control corn starch did not provide good protection to both probiotics during storage at 25°C. However, there was excellent viability during storage at 4°C for both probiotics. Microcapsules showed a uniform coverage of the cells. Storage for 35 days at 25°C of blends of oat with succinylated amaranth microcapsules with probiotics had a lower reduction. Also, this succinylated amaranth starch containing probiotics showed a higher resistance to simulated gastrointestinal conditions. The results with food model systems supported the applicability of the modified starches. 相似文献
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热塑性包膜尿素微观结构特征及养分释放机理研究 总被引：3，自引：1，他引：2
采用扫描电镜、水中溶出法、饱和盐溶液蒸汽压法和土壤培养法,探讨了热塑性包膜尿素微观结构特性及养分释放机理。结果表明,热塑性包膜尿素膜表面光滑,膜上存在纤维状孔隙,膜厚度53.8～65.2 μm。氮素释放速率随温度的升高而增大,在25、30、40、50、60℃水中,尿素累积释放80％的时间分别为96、80、12、8、4 d。在不同培养温度条件下,氮素释放率与时间的关系可用一级动力学方程:Nt=No(1-e-kt)、Elovich方程:Nt=a+blnt和抛物线方程:Nt=a+bt0.5表征;在25和40℃时,以一级动力学方程拟合效果最好。包膜尿素的氮素释放率随着水蒸气压差的增大而增加,并且随水分含量降低而降低。定量描述氮素养分释放的动力学方程中,以一级动力学方程更具有实效性。包膜控释肥料膜内外水蒸气压差是控制养分释放的主要因素。 相似文献
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In this study, the functional properties of A‐ and B‐type wheat starch granules from two commercial wheat flours were investigated for digestibility in vitro, chemical composition (e.g., amylose, protein, and ash content), gelatinization, retrogradation, and pasting properties. The branch chain length and chain length distribution of these A‐ and B‐type wheat starch granules were also determined using high‐performance anion exchange chromatography (HPAEC). Wheat starches with different granular sizes not only had different degrees of enzymatic hydrolysis and thermal and pasting properties, but also different molecular characteristics. Different amylose content, protein content, and branch chain length of amylopectin in A‐ and B‐type wheat starch granules could also be the major factors besides granular size for different digestibility and other functional properties of starch. The data indicate that different wheat cultivars with different proportion of A‐ and B‐type granular starch could result in different digestibility in wheat products. 相似文献
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Flours and starches from rough rice dried using different treatment combinations of air temperature (T) and relative humidity (RH) were studied to better understand the effect of drying regime on rice functionality. Rough rice from cultivars Bengal and Cypress were dried to a moisture content of ≈12% by three drying regimes: low temperature (T 20°C, RH 50%), medium temperature (T 40°C, RH 12%), and high temperature (T 60, RH 17%). Head rice grains were processed into flour and starch and evaluated for pasting characteristics with a Brabender Viscoamylograph, thermal properties with differential scanning calorimetry, starch molecular‐size distribution with high‐performance size‐exclusion chromatography (HPSEC), and amylopectin chain‐length distribution with high‐performance anion‐exchange chromatography with pulsed amperometric detection (HPAEC‐PAD). Lower head rice and starch yields were obtained from the batch dried at 60°C which were accompanied by an increase in total soluble solids and total carbohydrates in the pooled alkaline supernatant and wash water used in extracting the starch. Drying regime caused no apparent changes on starch molecular‐size distribution and amylopectin chain‐length distribution. Starch fine structure differences were due to cultivar. The pasting properties of flour were affected by the drying treatments while those of starch were not, suggesting that the grain components removed in the isolation of starch by alkaline‐steeping were important to the observed drying‐related changes in rice functionality. 相似文献
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小麦淀粉的回生现象和较差的冻融稳定性是限制面制品加工的重要原因。为探索一种有效抑制小麦淀粉回生及改善其冻融稳定性的方法,该文研究了挤压体系中不同质量分数的可得然胶对小麦淀粉回生特性和冻融稳定性的影响,利用差示扫描量热仪、X-射线衍射和傅里叶红外光谱等技术表征了可得然胶-小麦淀粉复合物的分子结构,并结合化学试剂处理、质构仪和扫描电镜探讨了可得然胶与小麦淀粉的结合机制。结果表明：随着可得然胶浓度的增加,可得然胶-小麦淀粉复合物的回生值和析水率先降低后增加;与挤压小麦淀粉相比,添加质量分数0.6%的可得然胶能够显著提高小麦淀粉的糊化温度,并降低小麦淀粉的相对结晶度、短程有序性和碘结合力,抑制了直链淀粉的重结晶;挤压体系中可得然胶与小麦淀粉主要通过氢键和弱的静电相互作用结合,使小麦淀粉的结构更加致密,从而抑制小麦淀粉的回生并改善其冻融稳定性,该研究可为开发抗回生和低析水率的挤压小麦淀粉基食品提供参考。 相似文献
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基于多年田间实验的尿素和控释尿素肥料对稻田甲烷排放的影响研究 总被引：9，自引：0，他引：9
A four-year(2008–2011) field study was implemented in a major rice-growing region of China to better understand the effect of urea and controlled release fertilier(CRF, thermoplastic resin-coated urea in this study) on CH4 emission from paddy fields. Over the four years, the average CH4 emission during the rice growing seasons was 76.9, 65.8 and 64.9 kg CH4ha-1in treatments CK(zero N), U(urea) and C(CRF), respectively. Urea and CRF significantly reduced CH4 emission by 14.4% and 15.6%, and increased average rice grain yield by 25.8% and 19.7%(P 0.05), respectively, compared with treatment CK. Flooding duration would affect CRF's effect on CH4 emission from paddy fields. Under normal aeration conditions, CH4 emission tended to be 3.9%–15.2% lower in treatment C than in treatment U from 2009 to 2011, while it tended to be 4.2% higher under delayed aeration conditions in 2008. The findings suggest that mid-season aeration(MSA) starting on D30(30 days after rice transplanting), just like the local practice, would optimize the CRF's effect on CH4 emission from rice fields in China. Over the four years, average rice yield did not differ between treatments U and C, and tended to be 5% lower in treatment C than in treatment U. 相似文献
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Springiness of Pancake and Its Relation to Binding of Prime Starch to Tailings in Stored Wheat Flour
Masaharu Seguchi Machiko Hayashi Kazuko Kanenaga Chiho Ishihara Satoko Noguchi 《Cereal Chemistry》1998,75(1):37-42
Wheat flours were stored at room temperature (15–25°C), 40, 60, 80, and 100°C for various times. The baking performance of these flours was then evaluated in terms of the springiness of pancakes (recovery from crushing). Baking performance improved with increased storage time at each temperature. Brabender Amylograph tests of the flours indicated that the onset temperature in viscosity decreased with increased storage time at each temperature. When the flours were fractionated by acetic acid (pH 3.5) with mortar and pestle, recoveries of the water-solubles and gluten fractions were unchanged, but recoveries of prime starch and tailings fractions changed remarkably with increased storage time. On the other hand, those changes were not observed when flours were fractionated with a Waring blender. The binding of prime starch to tailings was correlated significantly with baking performance. 相似文献
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Inexpensive and biodegradable thermoplastics were developed through graft polymerization of native chicken feather with methyl acrylate as a potential substitute for petroleum products. Poultry feathers are available in large quantities at a low price. However, natural chicken feathers have poor thermoplasticity, cannot be used to develop thermoplastic products, have very limited industrial applications, and are often considered as solid wastes. In this research, the effects of graft polymerization conditions, such as molar ratio of NaHSO(3) to K(2)S(2)O(8), initiator and monomer concentrations, pH, temperature and time of polymerization, on grafting parameters, that is, the conversion of monomer to polymer, grafting percentage, and grafting efficiency were evaluated. Methyl acrylate was found to be successfully grafted onto functional groups on the surfaces of the chicken feathers, and optimal graft polymerization conditions were also obtained. The feather-g-poly(methyl acrylate) developed showed good thermoplasticity, and feather films had substantially higher tensile properties than soy protein isolate and starch acetate films. 相似文献
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Monika MIERZWA-HERSZTEK Krzysztof GONDEK Altaf Hussain LAHORI Micha&#; KOPE&#; Ryszard MAZUREK Tomasz ZALESKI Tomasz G&#;&#;B Jerzy WIECZOREK 《土壤圈》2021,31(4):560-571
Composts are considered to be one of the best soil amendments. However, the effects of composts with added polymeric materials on soil physical,hydraulic, and micromorphological properties have not been widely discussed. Changes in soil physical properties influence the numerous services that soils provide. We studied the impacts of composts with the addition of three different polymers(F1–F3) produced from polyethylene and thermoplastic corn starch on the physical, hydraulic, and micromorphological properties of two soils, a Cambic Phaeozem and a Luvic Phaeozem. Applying composts with polymers had limited or no significant effect on soil bulk density and porosity, but increased the field water capacity by 18%–82% and 3%–6% and the plant-available water content by 15%–23% and 4%–17% for the Cambic Phaeozem and Luvic Phaeozem, respectively. The application of composts with polymers had a greater effect on the Cambic Phaeozem than on the Luvic Phaeozem. It was suggested that the use of modified composts led to changes in soil physical properties and micromorphological features and this effect was dependent on the compost application rate. Composts made with the addition of composite synthetic and natural material-derived polymers during composting were found to be a composite mixture that can be successfully used in agriculture. 相似文献