以玉米淀粉为原料,用甘油对其进行塑化处理,通过单螺杆挤出机制备了热塑性淀粉(TPS),探讨了增塑时间对淀粉塑化程度和TPS性能的影响规律.采用差示扫描量热仪(DSC)、扫描电镜(SEM)、X射线衍射仪(XRD)和热重分析(TGA)对TPS进行了表征,并测定了其拉伸性能和吸水率.SEM、XRD和DSC结果都表明,随着增塑时间延长,玉米淀粉的塑化程度增大.TGA结果表明,淀粉的塑化程度增大,TPS的热稳定性则减小.TPS的力学性能和吸水率也与淀粉的塑化程度相关,随着塑化程度增大,抗拉强度降低,断裂伸长率增大,吸水率增大.
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