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OALib Journal期刊
ISSN: 2333-9721
费用：99美元
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氧化淀粉的氧化度对其交联海藻酸钠/明胶互穿网络膜性能的影响
DOI: 10.11777/j.issn1000-3304.2015.14305, PP. 374-381
Keywords: 氧化淀粉,海藻酸钠,明胶,互穿网络膜,制备,性能
Abstract:
以氧化淀粉为交联剂交联明胶、以氯化钙为交联剂交联海藻酸钠,采用分步交联的方法制备了海藻酸钠/明胶互穿网络膜.通过红外光谱仪表征了氧化淀粉、海藻酸钠/明胶互穿网络膜的结构;研究了氧化淀粉的氧化度对互穿网络膜力学性能、热稳定性能、微观形貌、交联度、吸水保水性能等各种性能的影响.结果表明,随着氧化淀粉氧化度的增加,互穿网络膜的拉伸强度、断裂伸长率、交联度呈现先增加后降低的趋势,氧化度为60%的氧化淀粉交联制备的互穿网络膜的以上性能达到最大值;吸水保水性能呈现先降低后增加的趋势,这主要是因为随着互穿网络膜交联度的增加,使两相间形成了均匀、致密的网络结构,两者分子链上大量的羟基和羧基受到束缚,导致互穿网络膜吸水率、保水率的下降.同时也说明了该体系的交联度并不是随着氧化淀粉氧化度的提高而逐渐提高,对于该体系氧化淀粉存在最佳氧化度.
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