袁晓芸,杨波,杨光.双重酯化糯米淀粉标签胶的制备与性能研究[J].包装工程,2022,43(15):167-177.
YUAN Xiao-yun,YANG Bo,YANG Guang.Preparation and Properties of Double Esterified Glutinous Rice Starch Label Adhesive[J].Packaging Engineering,2022,43(15):167-177. |
| 双重酯化糯米淀粉标签胶的制备与性能研究 |
| Preparation and Properties of Double Esterified Glutinous Rice Starch Label Adhesive |
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| DOI：10.19554/j.cnki.1001-3563.2022.15.019 |
| 中文关键词: 糯米淀粉 丁二酸酐 马来酸酐 酯化 理化性质 标签胶 黏结性能 |
| 英文关键词: glutinous rice starch succinic anhydride maleic anhydride esterification physicochemical properties label adhesive adhesive properties |
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| 中文摘要: |
| 目的 为了进一步提高酯化糯米淀粉标签胶的黏结性能，以达到国家标准。方法 在丁二酸酐酯化糯米淀粉的基础上，利用马来酸酐对其进行二次酯化改性。通过单因素及响应面试验确定出最优条件，并测定其结构特性、黏合强度、剥离强度和耐水时间。结果 马来酸酐二次酯化改性糯米淀粉的最优工艺条件:二次酯化时间为77 min、酯化温度为45.3 ℃、酯化pH为9.0，在此条件下制得的糯米淀粉标签胶的黏合强度为250.672 N/m，剥离强度为216.935 N/m，比未经酯化的标签胶黏合强度提高了55.64%，剥离强度提高了122%;比单一酯化的标签胶黏合强度提高了48.77%，剥离强度提高了76.73%，并且双重酯化后的标签胶耐水性提高。傅里叶红外光谱分析可知，酯化后的淀粉分子在1 730 cm−1存在酯基特征峰，扫描电镜分析表明二次酯化后淀粉颗粒崩解，表面粗糙，出现凹陷与裂缝。热力学性质表明酯化淀粉具有更低的糊化温度。结论 经过丁二酸酐与马来酸酐双重酯化后，糯米淀粉标签胶的黏结性能与耐水性能大大增强。 |
| 英文摘要: |
| The work aims to further improve the bonding property of esterified glutinous rice starch label adhesive and meet the national standard. Maleic anhydride was used to esterify glutinous rice starch on the basis of succinic anhydride. The optimal conditions were determined by single factor and response surface tests, and the structural characteristics, bonding strength, peel strength and water-resistant time were measured. The optimal process conditions of maleic anhydride secondary esterification of glutinous rice starch were as follows:the secondary esterification time was 77 min, the esterification temperature was 45.3℃, and the esterification pH was 9.0. Under these conditions, the bonding strength of glutinous rice starch label adhesive was 250.672 N/m, and the peel strength was 216.935 N/m. Compared with the non-esterified adhesive, the adhesive strength was increased by 55.64% and the peel strength was increased by 122%. Compared with the single esterification, the adhesive strength of the label was increased by 48.77% and the peel strength was increased by 76.73%. And the water resistance of the label adhesive after double esterification was greatly improved. Fourier infrared spectrum analysis showed that ester group characteristic peaks existed in the esterified starch molecule at 1730 cm-1. And scanning electron microscope analysis showed that starch grains disintegrated after secondary esterification. The surface was rough, depression and crack appeared. Thermodynamic properties showed that esterified starch had lower gelatinization temperature. The bonding property and water resistance of glutinous rice starch label adhesive are greatly enhanced after the double esterification of succinic anhydride and maleic anhydride. |
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