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本文研究了淀粉磷酸酯(PS)的粘度性质,包括剪切应力和剪切速率之间的关系、粘度和剪切速率之间的关系、浓度对粘度的影响、粘度对温度的依赖性,以及粘度的时间稳定性,并且与羧甲基淀粉(CMS)和羧甲基纤维素(CMC)水溶液的粘度性质作了比较。结果表明,PS的粘度与CMS或CMC相近似;在浓度为0.5～1.5％时增稠效果较显著;CMC具有较高的剪切稳定性,PS次之,而CMS较差;PS具有较长的时间稳定性,但热稳定性则较差。
This article studies the viscosity properties of starch phosphate esters (PS), including the relationship between shear stress and shear rate, the relationship between viscosity and shear rate, the effect of concentration on viscosity, the dependence of viscosity on temperature, and Viscosity of the time stability, and carboxymethyl starch (CMS) and carboxymethyl cellulose (CMC) aqueous solution of viscosity properties were compared. The results showed that the viscosity of PS was similar to that of CMS or CMC; the thickening effect was more pronounced when the concentration was 0.5-1.5%; CMC had higher shear stability, followed by PS, but worse CMS; PS had longer Of the time stability, but the thermal stability is poor.