以淀粉膜的断裂强度、断裂伸长、耐挠曲疲劳性、水溶性和吸湿率为量化指标,通过对淀粉进行马来酸酯化和磺基丁二酸酯化变性,研究了2种变性淀粉浆液老化对淀粉膜力学性能的影响.结果表明,2种变性均能缓解淀粉浆液老化对淀粉膜力学性能的负面影响,改善淀粉在较低温度下的成膜能力,提高淀粉膜的韧性.对于改善淀粉浆液的抗老化性,提高淀粉薄膜的力学性能,磺基丁二酸酯化作用优于马来酸酯化作用.
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