摘要：本文以淀粉微球、交联微孔淀粉微球的制备、性能测定及其应用研究为课题，以玉米淀粉为原料，通过酶解原淀粉反应所得淀粉微球的交联制得交联淀粉微球。探讨了活化温度、交联剂用量、引发剂用量、交联温度等因素对铬离子吸附量的影响得出了该方法制备交联微孔淀粉的最佳反应条件；并通过傅立叶变换红外光谱对比了淀粉微球与交联微孔淀粉结构的异同，用扫描电子显微镜观察了交联淀粉微球化前后表面形貌的变化，用热重分析仪考察了淀粉微球与交联淀粉微球的热稳定性。结果表明，使用m（淀粉）/m(水)=0.1；m(引发剂)/m(淀粉)=0.01；m(交联剂)/m(淀粉)=0.2；活化淀粉微球温度为80℃；交联温度为60℃所制得的交联淀粉微球开孔率更高，结构更稳定，能与铬离子很好的络合吸附。将其应用于皮胶原中，当m(水)/m(蓝皮)液比为3：1的液比时，皮革的丰满性厚薄，柔软度弹性两项指标都是最高的，能够显著提高皮革的档次和附加价值。9863
关键词： 微孔交联淀粉球；络合能力；皮胶原
The Preparation and Properties of Modified starch microspheres
Abstract：In this paper,as the subject of the preparation，performance measurement and application of microporous starch,crosslinked microporous starch microspheres was carried out. The microporous starch was obtained by enzymatic hydrolysis with native com starch，and the crosslinked microporous starch was prepared by crosslinking with the microporous starch. step．The effect of each reaction condition on adsorption rate of the products for Cr+ is studied systematically,which included the activation temperature, crosslinker dosage, initiator dosage, crosslinking temperature.The optimal reaction conditions were obtained．FTIR spectra showed the characteristic peaks of the crosslinked microporous starch, SEM photos revealed its surface morphology, and TGA investigated starch microspheres and crosslinked starch microspheres thermal stability.The results show that use mstarch/mwater=0.1；m crosslinker/mstarch=0.01；minitiator/mstarch=0.2; starch microspheres activation temperature is 80℃; the crosslinking temperature is 60℃ make the obtained cross-linked starch microspheres ball opening rate is higher, more stable structure, and good Cr+.Applied to the skin collagen, at the same time,use liquid ratio 3:1 of m water / m blue leather, both the thickness of the leather fullness indicator and the softness elastic is the highest, can significantly improve leather grade and added value.
Keywords： microporous crosslinked starch sphere；absorption; the leather collagen
目录
1    绪论    1
1.1    前言    1
1.2    淀粉的结构与性质    1
1.2.1 淀粉    1
1.2.2 淀粉的结构    2
1.3    淀粉微球的制备    2
1.3.1 淀粉微球    2
1.3.2 淀粉微球的种类    2
1.4    淀粉微球的制备方法    3
1.5    淀粉微球的性能    4
1.5.1 可降解性    4
1.5.2 控释性    4
1.5.3 络合及包埋性    4
1.6    淀粉微球的应用    4
1.6.1 医药卫生行业    4
1.6.2 食品行业    5
1.6.3 纺织、皮革行业    5
1.7    结语    5
2    实验部分    5
2.1    实验材料    7
2.1.1 实验材料和试剂    7
2.1.2 主要仪器设备    7
2.2    交联淀粉微球的制备工艺研究    8 改性淀粉微球的制备及性能研究:http://www.751com.cn/huaxue/lunwen_8737.html