摘要
由顺丁烯二酸酐羧化的淀粉与聚乙烯醇按比例进行溶液混合,经冷冻-解冻形成物理交联复合水凝胶。采用WAXD和DSC分析了复合凝胶的结晶性和热性能,探讨了羧化淀粉的含量及其取代度对凝胶结构和溶胀性质的影响。结果表明,羧化改性增强了淀粉与PVA的相互作用,复合水凝胶的稳定性和溶胀性取决于羧化淀粉的质量分数及其取代度。
Carboxylic derivative of starch（MAS） derived from starch and maleic anhydride was mixing with PVA in solution and formed physically cross-linked hydrogel by freezing/thawing process.The interaction between the components of MAS/PVA hydrogel was enhanced due to the introduction of carboxyl groups.As a result,the crystallinity and the melting points of the complex gels decreased and the re-swelling property of the gels was much improved.In a word,the structure and the re-swelling property of the complex gels can be tailored by the degree of substitution of MAS and the composition.
出处
《化工科技》
CAS
2010年第4期9-12,共4页
Science & Technology in Chemical Industry
基金
福建省自然科学基金计划资助项目(E0640005)
关键词
羧化淀粉
聚乙烯醇
物理交联
水凝胶
PVA
Carboxylic derivative of starch
Physically cross-linked
Complex hydrogel
