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1.
In this study, polyurethane films were prepared using starch as the main polyol component, and the mechanical properties of these films were investigated. The starch content of the polyols was 30–50 wt%. To confirm the formation of a urethane linkage between the −OH of starch and −NCO of toluene 2,4-diisocyanate, Fourier transform infrared (FT-IR) spectroscopic analysis was performed. Differential scanning calorimetry (DSC) thermograms of the polyurethanes resulted in two endothermic peaks, which shifted to higher temperatures with increasing starch content and −NCO/−OH molar ratio. Due to the melting behavior of polyurethane, films could be prepared by hot pressing at an appropriate temperature. Polyurethane films were prepared with various polyol starch content and −NCO/−OH molar ratios. Tensile testing indicated that the breaking stress and elastic modulus increased significantly with starch content and −NCO/−OH molar ratio. In addition, bending tests indicated an increase in breaking stress and bending modulus with starch content and −NCO/−OH molar ratio and decreased breaking strain. The strain rate in both tensile and bending tests had a significant effect on the mechanical properties.  相似文献   

2.
Polyurethanes are polymers with urethane linkages in their backbone. It is prepared by polyaddition polymerization between isocyanates and polyols, which produce different chemical, physical, and mechanical properties depending on their types and characteristics. Previous reports of polyurethane foams prepared by using PEG polyol indicated prominent features in the elasticity and recovery of the foams. However, it is necessary to improve the mechanical strength of these materials. In this study, polyurethane foams were prepared using a PLA/PEG polyol mixture and 1,6-hexamethylene diisocyanate. PLA polyol was synthesized by the direct condensation polymerization of lactic acid. The polyurethane foams were characterized using FE-SEM analysis, FT-IR spectroscopy, water absorbency measurement, and mechanical property measurement. In FE-SEM analysis, it was shown that the PLA content of polyol mixture significantly affected the porous structure. FT-IR spectra confirmed that urethane linkages formed between the PLA/PEG polyols and the isocyanates. The water absorbency decreased due to the hydrophobicity of PLA. With respect to the mechanical properties, the breaking stress and the Young’s modulus increased with increasing PLA content. When the PLA content of polyols was 60 and 70 percent, the breaking strain was significantly higher than those of other polyurethane foams.  相似文献   

3.
A novel biodegradable polylactic acid-based polyurethane (PU) was synthesized via a chain extension reaction between hydroxylated polylactic acid (PLA-OH) and hydroxylated tung oil (HTO) using 1,6-hexamethylene diisocyanate (HDI) to link the two polyols and dibutyltin dilaurate (DBTDL) as a catalyst. Both PLA-OH and HTO, as polyols, were separately synthesized in our laboratory. Three different molecular weights of PLA-OH prepolymers were used, and the molar ratio of PLA-OH to HTO was also changed to investigate the effect of these two parameters on the structure and properties of the final PUs. Chemical structures of PLA-OH, HTO, and final PUs were investigated by Fourier transform infrared (FTIR) and Hydrogen-1 nuclear magnetic resonance (1HNMR) spectroscopies. Thermal transitions and thermal stability of the final PUs were, respectively, studied by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). The FTIR and 1HNMR results showed that the chain-extension reaction of the two polyols with HDI was sufficiently achieved. The TGA results showed that the polyurethanes based on the lower molecular weight PLA segments were more thermally stable; it was not degraded up to 270 °C. DSC results showed that incorporating HTO in the PU chains led to formation of more flexible PU chains, while the glass transition temperatures of the PUs of higher PLA-OH molecular weights were higher than those of lower ones.  相似文献   

4.
啤酒大麦与饲用大麦籽粒结构和淀粉粒的比较研究   总被引：2，自引：0，他引：2  
为了探索大麦籽粒结构和淀粉粒与其用途的关系，利用扫描电子显微镜（SEM）和差示扫描量热分析仪（DSC）对啤酒大麦（港啤1号和扬农啤2号）与饲用大麦（扬饲麦1号）的籽粒结构和淀粉粒进行了比较研究。结果表明，3个品种表现相似的胚乳结构，但啤酒大麦的淀粉粒与蛋白质结合不紧密，饲用大麦的淀粉粒和蛋白质结合较紧密，且饲用大麦的蛋白质基质含量高于啤酒大麦。采用碱处理和差速沉淀法分离了籽粒胚乳大、中、小淀粉粒，虽然品种间淀粉粒的形态无明显差别，但大、中、小淀粉粒的大小和含量差异很大。DSC分析所得参数表明，大淀粉粒糊化时的起始温度（To）、峰值温度（Tp）和终结温度（n）高于相同品种的中、小淀粉粒，且糊化过程所需的热焓（△H）也较高。  相似文献   

5.
In the present work polyurethane foams containing variable concentrations of nano-sized clay and esparto wool were prepared and studied, with the objective of developing new multi-scalar rigid foams. The addition of montmorillonite clay favoured foaming and the formation of finer and homogeneous cellular structures, resulting in foams with compressive elastic moduli and collapse stresses lower than that of the polyurethane foams. Nevertheless, a comparative analysis versus the foams’ relative density demonstrated that both properties follow one single trend for the two materials. The combination of esparto and montmorillonite further reduced the cell size of foams, at the same time promoting higher open cell contents, resulting in the foams with the lowest mechanical properties. Although no important differences in thermal conductivity were found with adding montmorillonite, its value decreasing with reducing the relative density, the incorporation of esparto led to higher thermal conductivities, independently of the relative density. The combination of esparto and montmorillonite resulted in foams with thermal conductivities halfway between the esparto-reinforced and the montmorillonite-reinforced foams, related to a higher open cell content.  相似文献   

6.
Starch based foams have been studied as replacements for non-degradable expanded polystyrene (EPS) as loose-fill packaging material because of starch’s total degradation and low cost. However, starch’s hydrophilicity, poor mechanical properties and dimensional stability limited their applications. Acetylated starch with a high degree of substitution (DS) is an alternative. Starch acetates with DS 1.11, 1.68, and 2.23 were extruded with either water or ethanol as solvents. The effects of DS and type of solvent on the starch acetate foam’s water absorption index (WAI), water solubility index (WSI), thermal behavior (glass transition temperature [Tg], melting temperature [Tm], and thermal decomposition temperature), and biodegradability were investigated. There was a significant interaction (P < 0.05) between solvent type and DS on WAI and WSI of the foams. As DS increased from 1.11 to 2.23, WAI and WSI increased when ethanol was used as solvent and decreased when water was used as solvent. The Tg values of starch decreased with acetylation and with increasing DS, but increased with extrusion. Acetylation and extrusion increased the thermal stability of the foams. The rate of biodegradation of the foams decreased with increasing DS. The foams, extruded with ethanol, had higher degradation rates than those with water.  相似文献   

7.
为了明确不同生态点对不同小麦品种籽粒淀粉含量及理化特性的影响,对四川省27个小麦品种(系)在四个生态点(温江、西昌、崇州、仁寿)3年的籽粒淀粉总含量、直链/支链淀粉比例(直/支比)以及小麦淀粉糊化温度等参数进行了分析。结果表明,同一个生态点的小麦淀粉品质指标在不同年份间没有显著差异;同一性状在不同生态点间存在一定的差异,仁寿地区的小麦淀粉直/支比和直链淀粉含量显著高于其他三个生态点,总淀粉含量显著高于崇州点;仁寿和崇州地区的小麦淀粉糊化初始温度显著高于其他两个生态点,且仁寿地区的小麦淀粉糊化峰值温度和结束温度均显著高于温江地区。淀粉组成对淀粉的糊化特性有一定影响,且总淀粉含量、直链淀粉含量、直/支比与淀粉的糊化特性之间均存在显著正相关关系。不同气象因子对小麦淀粉不同品质指标影响程度不同,其中,降雨量、温度和光照时间对大多数淀粉品质指标有显著影响。  相似文献   

8.
Recycled polyols from waste polyurethane (PU) foams were grafted onto PU to improve the properties such as tensile strength, shape recovery, low-temperature flexibility, and water compatibility. The recycled polyol was either purified by column chromatography before grafting or was used directly for grafting. The soft segment melting temperature of PU did not notably increase with the addition of polyol, whereas the glass transition temperature increased with increased polyol content. The tensile strength sharply increased at low polyol content and decreased at high polyol content, while the strain at break did not significantly change with an increase in polyol content. The shape recovery at 10 oC notably improved compared with unmodified PU and remained high after four cyclic tests. Polyol-grafted PU demonstrated better lowtemperature flexibility and reduced the water vapor permeability of PU membranes. Overall, grafting recycled polyol onto PU significantly improved the tensile stress, shape recovery, and low-temperature flexibility of PU.  相似文献   

9.
Intrinsic UV reflection and fluorescence behaviors of polycarbonate, polyurethane and poly(ethylene terephthalate) films were investigated in order to characterize the interaction of water in these films. During water sorption process, UV reflection spectra of polycarbonate and polyurethane films showed little peak position changes. Fluorescence emission spectra of polycarbonate films showed red spectral shifts from 332 nm with water immersion time. This red-shifted peak could be due to phenyl-2-phenoxybenzoate, which is one of the major thermal degradation products in polycarbonate. Fluorescence peaks of polyurethane films appeared at two different positions and the ratio of these peak intensities increased with increasing immersion time. In the case of PET films, the UV reflection spectrum showed the peak intensity around 340 nm to change in response to water sorption. The fluorescence near 388 nm probably due to ground state dimer exhibited sensitivity with water sorption, when excited at 340 nm.  相似文献   

10.
In this study, polyurethane foams (PUF) were prepared using alginic acid, glycerin, and poly(ethylene glycol) (PEG) as polyols, 1,6-hexamethylene diisocyanate (HDI) as a diisocyanate, and water as a foaming agent by one-shot process. Their structura, mechanical, and water-absorbing properties were investigated. The amount of alginic acid was varied up to 30 wt%. Fourier transform infrared (FT-IR) analysis showed that urethane linkage was formed by the reactions between −NCO groups of diisocyanate and −OH groups of all polyols used. Also urea linkage was formed by the reactions between −NCO groups of HDI and water or −COO− groups of alginic acid. The reaction times for cream forming increased with increasing alginic acid but foam structures were not formed when alginic acid content in polyols was above 30 wt%. The optical micrographs showed that the average cell size of PUF slightly increased with increasing alginic acid. However, the density of PUF decreased with alginic acid content. The compressive modulus of PUF decreased with increasing alginic acid content. In the mean time, the water absorbency of PUF increased with increasing alginic acid content.  相似文献   

11.
The effect of compositions of isophorone diisocyanate (IPDI)/4,4′-diphenylmethane diisocyanate (MDI) and polypropylene oxide diol (PPG,M w : 3000)/1,4-butane diol (BD) on the properties of UV-cured polyurethane acrylate films based on 2-hydroxyethyl acrylate (HEA) was examined. UV-curable polyurethane acrylates were formulated from the prepolymer, trimethylol propane triacrylate (TMPTA) as a reactive diluent, and 1-hydroxycyclohexyl ketone (Irgacure 184) as a photoinitiator. Dynamic mechanical thermal properties and elastic properties of UV-cured polyurethane acrylates was found to depend on the chemical composition of IPDI/MDI and PPG/BD. As the BD content increased, the tensile storage modulus of all series samples increased significantly. The storage modulus increased in the order of samples A (IPDI based samples)>samples B (IPDI/MDI (7/3 molar ratio) based samples)>samples C (IPDI/MDI (5/5 molar ratio) based samples at the same composition. Two distinct loss modulus peaks for all samples are observed owing to the soft segment glass transition temperature (T gs ) and hard segment glass transition temperature (T gh ). The difference betweenT gs andT gh (ΔT g ) increases in the order of A>B>C at the same composition. In cycle test, the initial onset strain (%) was found to decrease with increasing BD content in PPG/BD and with increasing MDI content in IPDI/MDI.  相似文献   

12.
为探明氮肥对小麦籽粒淀粉组分和理化特性的影响,采用田间试验,分析了4个施氮量(0、100、200、300kg·hm~(-2))对糯小麦(农大糯50222)和非糯小麦(轮选987)籽粒淀粉组分与理化特性的影响。结果表明,随施氮量的增加,小麦籽粒淀粉含量降低,轮选987籽粒中B型淀粉粒的数目占比增加,而农大糯50222籽粒的B型淀粉粒数目占比呈减少趋势;增施氮肥能显著提高小麦籽粒淀粉的峰值黏度和谷值黏度。相同施氮量处理下,轮选987淀粉的被测糊化特征参数(除谷值黏度外)均大于农大糯50222。施氮量不同,2个品种籽粒淀粉X-衍射图谱中各峰的位置和相对强度明显不同。随施氮量的增加,轮选987淀粉的相对结晶度增大,而农大糯50222淀粉的相对结晶度减小。相关分析表明,小麦籽粒的直链淀粉含量和直支比与最终黏度、稀澥值、反弹值、糊化温度和峰值时间呈显著正相关,与谷值黏度和相对结晶度呈显著负相关;支链淀粉含量反之。小麦籽粒的B型淀粉粒数目占比与峰值黏度、稀澥值呈显著负相关。综上所述,施氮量可影响小麦籽粒的淀粉含量和粒度分布,进而改变其糊化特性和晶体特征。  相似文献   

13.
The effects of processing on starch gelatinisation of corn masa prepared by extrusion were monitored by observing the changes in thermal diffusivity, starch crystallinity, peak viscosity and the differential dissipation factor (DDF). The results show that there is a threshold processing temperature (Tc), about 80 °C, above and below which different behaviour patterns for the measured properties are observed. The thermal diffusivity, starch crystallinity and the position of a peak in the DDF have a maximum at approximately Tc=80 °C. The peak viscosity decreases monotonically for Tc up to 80 °C and then remains constant. On the bases of textural characteristics of masa and tortilla, this work indicates that the degree of starch gelatinisation in the extruded masa is optimum at temperatures at approximately 80 °C where the room temperature thermal diffusivity and differential dissipation factors have maximum values. Textural analysis made in tortillas with masas prepared at various temperatures support the above conclusions.  相似文献   

14.
富含抗性淀粉水稻突变体的淀粉特性   总被引：16，自引：0，他引：16  
 从杂交水稻优异恢复系R7954诱变筛选了1个富含抗性淀粉的突变体RS111。该突变体热米饭中抗性淀粉的含量高达7.0%，是其野生型的2.4倍。突变体的淀粉颗粒形态、DSC和多晶衍射的曲线和参数与野生型明显不同，表现为淀粉颗粒大小较为一致，圆形和卵形淀粉颗粒所占比率较高，溶晶起始温度(TO)、最高温度(TP)、回落温度(TC)、焓变(ΔHGEL)及结晶度更低。突变体的表观直链淀粉、粗脂肪和粗纤维的含量显著提高。  相似文献   

15.
In this study we evaluated the thermo-mechanical properties of maize starch pastes (80% wt/wt) under the effect of exogenous lysophosphatidylcholine (LPC) using differential scanning calorimetry (DSC), dynamic mechanical spectrometry (DMS), and scanning electron microscopy (SEM). Particular attention was paid to the development of the amylose-LPC inclusion complex. Results from SEM and DSC showed that with no exogenous LPC, granular maize starch developed the amylose network structure for starch gelling at 80–95 °C. In comparison, at 1.86 and 3.35% of LPC, heating up to 130 °C was needed to develop the three-dimensional network required for starch gelling. Results showed that at these LPC concentrations LPC interacted mainly with amylose within the starch granule. At concentrations ≥8.26% the LPC interacted with amylose both inside the granule and on the granule's surface. At such LPC concentrations heating to 130 °C did not fully develop the starch network structure for gelling. These results suggested that a higher thermal stability was achieved by starch granules because of LPC inclusion complex formation. DSC or DMS did not detect the development of this complex, probably because its formation took place below the onset of gelatinization under conditions of limited molecular mobility. Subsequently, a lower level of organization (i.e. complex in form I) was achieved than in the complex developed at high temperature and water excess (i.e. complex in form II). On the other hand, the changes in the starch granule structure observed by SEM as a function of the time–temperature variable were well described by the phase shift angle (δ) rheograms for starch pastes with and without addition of LPC.  相似文献   

16.
Wheat quality characteristics are influenced by different factors such as moisture content, storage time and temperature. In this study accelerated ageing of wheat grains was carried out by increasing moisture content (16, 18 and 20%) and keeping the samples in different temperatures (30, 40 and 50 °C) for different periods (2, 5 and 8 days). After milling, the thermal properties of starch and structure of gluten were investigated using Differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR); respectively. The experimental set up was designed using response surface methodology and the three distinct factors were combined by central composite design. Results showed that increasing moisture content caused a decrease in onset, peak and end set temperatures of gelatinization while increasing storage time and temperature increased these parameters. By progressing storage time the band intensity of thiol groups decreased while that of disulfide groups of gluten increased indicating an improvement in gluten quality. Increasing moisture content from 16 to 20% and higher storage temperature (50 °C) decreased intensity of disulfide bands.  相似文献   

17.
A series of crosslinked waterborne polyurethane (WBPU) adhesives were prepared by prepolymer synthesis. Modified melamine, hexamethoxymethyl melamine (HMMM) was used as the crosslinking agent. It was elucidated by FTIR and 1H-NMR spectroscopy that the crosslinking reaction occurred between the polyurethane carboxyl acid salt groups and the HMMM methoxy groups. The hydrophobicity of the WBPU films increased after HMMM crosslinking. As the HMMM content was increased (increasing mole ratio of HMMM/dimethylol propionic acid (DMPA)), the water uptake (%) of the film decreased, and the water contact angle increased. The thermal stability, tensile strength, and initial modulus increased with increasing HMMM content up to an optimum value (mole ratio of HMMM/DMPA=0.5) at which point the maximum thermal stability, tensile strength, and initial modulus were recorded. The adhesive strength was found to be dependent on HMMM content, curing time, and temperature. The adhesive strength of crosslinked WBPU in the case of optimum HMMM content (8.46 wt%) was only slightly affected after immersing adhesive bonded nylon fabrics in water (for up to 2 days).  相似文献   

18.
不同地区不同裸燕麦品种淀粉品质分析   总被引：2，自引：0，他引：2  
为研究不同生长环境对燕麦淀粉品质的影响,分别选取同时在我国两大燕麦主产区内蒙古和河北省种植的10个裸燕麦品种,测定其抗性淀粉含量、总淀粉含量、糊化特性和淀粉水解率,通过多重比较分析品种的变异性和地区之间的差异性。结果表明,两地区内参试样品间的抗性淀粉、总淀粉、峰值黏度、破损值和回生值的差异均较大;两地区之间,抗性淀粉和总淀粉含量存在显著差异(P<0.05),淀粉水解率以及大部分糊化特性存在极显著差异(P<0.01);内蒙古地区种植的燕麦样品淀粉水解率、糊化温度极显著(P<0.01)高于河北地区种植的燕麦样品,而峰值黏度、破损值、回生值极显著(P<0.01)低于河北地区的样品。  相似文献   

19.
Thermoplastic starch (TPS) was modified with ascorbic acid and citric acid by melt processing of native starch with glycerol as plasticizer in an intensive batch mixer at 160 °C. It was found that the molar mass decreases with acid content and processing time causing the reduction in melting temperature (Tm). As observed by the results of X-ray diffraction and DSC measurements, crystallinity was not changed by the reaction with organic acids. Tm depression with falling molar mass was interpreted on the basis of the effect of concentration of end-chain units, which act as diluents. FTIR did not show any appreciable change in starch chemical compositions, leading to the conclusion that the main changes observed were produced by the variation in molar mass of the material. We demonstrated that it is possible to decrease melt viscosity without the need for more plasticizer thus avoiding side-effects such as an increase in water affinity or relevant changes in the dynamic mechanical properties.  相似文献   

20.
Expanded polystyrene (EPS) foams are widely used to provide protection to merchandise during shipping and handling. The disposal of EPS foams, however, causes pollution to the environment. Starch based loose fill packaging foams are commercially available to replace the EPS foams. Starch foams dissolve readily in water, and do not possess satisfactory physical and mechanical properties. To improve the functional properties and water resistance of starch foams, regular (25% amylose) and waxy corn starches blended with Mater-Bi® ZF03U (MBI) were extruded into loose-fill packaging foams using a co-rotating twin screw extruder. MBI contents of 10, 25 and 40% and starch moisture contents of 19, 22 and 25% (d.b.) were used. Waxy starch produced foam with greater radial expansion and lower unit and bulk densities than regular starch. Higher levels of MBI reduced radial expansion and increased unit and bulk densities. Foam made with regular starch had a lower water solubility index than foam made with waxy starch. The addition of MBI improved the water solubility. Higher starch moisture contents increased foam water solubility indices. Foams made from both types of starch possessed acceptable mechanical properties. Regular starch produced more rigid foams than the waxy starch as indicated by the higher compressibility values based on both single-piece and bulk samples. Moisture content affected the compressibilities. Higher moisture contents produced more rigid foams. The spring indices of bulk samples were excellent (>95%) for all MBI contents.  相似文献   

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