【正文】 %的濕度下，放置48小時(shí)。StarchLDPE薄膜由天然淀粉、交聯(lián)淀粉及甘油變性淀粉混合制備而成。復(fù)合物中含有交聯(lián)淀粉的薄膜經(jīng)過混合反應(yīng)提高了特性，因此要比天然淀粉薄膜更光滑。 cone and the discharge opening 30176。試驗(yàn)期間，該同學(xué)通過查閱一定的中英文文獻(xiàn)，對(duì)國(guó)內(nèi)外分散劑對(duì)納米材料改性后的大豆蛋白/聚乙烯醇復(fù)合薄膜性能影響的研究有了一定的了解。該文章思路清晰，邏輯性強(qiáng)，語言簡(jiǎn)明，重點(diǎn)突出，符合學(xué)士論文寫作要求。理論基礎(chǔ)與科研能力16具有堅(jiān)實(shí)的基礎(chǔ)理論和系統(tǒng)的專門知識(shí)，具有較強(qiáng)地獨(dú)立從事科研工作的能力，研究方法和技術(shù)體系得當(dāng)。 Agricultural University of Hebei amp。使用后遺棄在環(huán)境中不易腐爛分解而被稱為“白色污染”。同時(shí)，大豆蛋白質(zhì)分子具有眾多的活性基團(tuán)，可以通過化學(xué)、物理和生物的方法進(jìn)行改性，制備出一系列具有優(yōu)良性能和功能的新材料。高速攪拌是實(shí)現(xiàn)淀粉與PVA溶液共混的良好方法，可明顯提高淀粉/PVA共混薄膜的力學(xué)性能、透明性、耐水性及生物降解性[8,9]。在本實(shí)驗(yàn)中聚乙二醇作為分散劑使用，本實(shí)驗(yàn)中還要用六偏磷酸鈉，吐溫（80）作為分散劑。以空比色皿作對(duì)照，用透光率大小間接表示膜透明度。加入分散劑的不同對(duì)膜性能的影響見下面圖圖圖圖圖5：圖1 分散劑對(duì)復(fù)合膜伸長(zhǎng)率的影響圖2 分散劑對(duì)復(fù)合薄膜拉伸強(qiáng)度的影響圖3 分散劑對(duì)復(fù)合薄膜透光度的影響圖4 分散劑對(duì)復(fù)合薄膜吸水率的影響圖5 分散劑對(duì)復(fù)合薄膜吸水率的影響試驗(yàn)結(jié)果：由圖1得出當(dāng)用。取10㎝*10㎝的方塊薄膜兩個(gè)，于105℃下烘干至恒重（W0）,然后置于室溫下的蒸餾水中，定期取出，用濾紙吸干表面水分，稱重（W1）,計(jì)算吸水率，每個(gè)樣品取2塊膜為一組，取平均值。通過對(duì)膜的單因素試驗(yàn)，研制出納米材料改性后的大豆蛋白PVA復(fù)合薄膜，并對(duì)其成膜的特性及膜的性能進(jìn)行研究。PAM 具有的特殊的物理化學(xué)性質(zhì), 緣于分子結(jié)構(gòu)上的特性。深入了解大豆蛋白質(zhì)材料的結(jié)構(gòu)和相互作用，建立有效的材料結(jié)構(gòu)和性能關(guān)系，并運(yùn)用基礎(chǔ)研究的成果指導(dǎo)材料的開發(fā)和性能的優(yōu)化，已經(jīng)成為目前大豆蛋白質(zhì)材料研究領(lǐng)域的熱點(diǎn)?？山到庑阅な且环N可以降解甚至可以食用并具有一定包裝保護(hù)功能的薄膜。 Baoding 071000 )Abstract：This paper focuses on soybean protein and polyvinyl alcohol is the basic filmforming substances, through singlefactor test, study on dispersant type, dispersant, single factor effect on the performance of films, determine the best process parameters. Tests showed that after the preparation of nanomodified soy protein/PVA posite films using TWAIN (80) as a dispersing agent, add amounts of degradable films at the resulting appearance is not only good, and has good tensile strength, elongation, light transmission rate and low water absorption. tensile strength, elongation rate of %, light transmission rate of %, water absorption rate of %.Key Words：Soy protein。答辯報(bào)告10能簡(jiǎn)明扼要、重點(diǎn)突出地闡述論文或設(shè)計(jì)的主要內(nèi)容，有新見解，結(jié)論明確；時(shí)間掌握恰當(dāng)。修改意見：應(yīng)增加語言的說服性，大量數(shù)據(jù)配合著說服性語言，文章會(huì)更精彩；再查閱更多的參考文獻(xiàn)，在老師的指導(dǎo)下進(jìn)一步修改論文格式。立題新穎，思路清晰，條理清楚，重點(diǎn)突出，具有很好的理論和實(shí)踐價(jià)值。 mm. Then the films were kept for conditioning for 48 h at room temperature 25 ℃, 70% . Tensile strength and percent elongationTensile strength and percent elongation of the films were determined by Instron Universal Testing Machine (Lloyd instruments, UK) at load cell 100 N, load range 5 and crosshead speed 100 mm/min. Samples were cut into strips 3 cm 1 cm according to standard ISO – 527 in the longitudinal direction of extrusion and were conditioned to equilibrium moisture content in the room at 70% relative humidity for 24 h at 25 ℃ prior to testing. Measurements were done in five replicates.3. ConclusionThe starch and LDPE blend characteristics was improved through the reduction in hydrophilicity of the starch by modification of starch by crosslinking and by using plasticizer glycerol. Starch was crosslinked by the use of the bifunctional crosslinking agent epichlorohydrin under alkaline conditions. Xray diffraction studies showed that both the native starch and crosslinked starch were semicrystalline in nature. Relative crystallinity of the native and crosslinked starch was similar and was not affected by crosslinking. Starch–LDPE films were prepared by incorporating native starch, crosslinked starch and glycerol modified starch in the blend. Mechanical properties of the films were tested for tensile strength, elongation, melt flow index and burst strength. Crosslinked starch– LDPE blend films had higher mechanical strength than the native starch blend films. This was due to reaction of starch with epichlorohydrin decreased hydrophilicity, solubility and viscosity of starch, and increase in the patibility of the blend. Glycerol modification of crosslinked starch did not improve the tensile strength but percent elongation of the film . stretchability of the film increased. Film containing crosslinked starch further modified with glycerol was superior among all the films. The glycerol requirement for modification after crosslinking of starch is important because excess quantity of glycerol for plasticizing will lead to poor properties of the film. SEM studies showed that the surface morphology of the starch particles did not change due to crosslinking. Film containing crosslinked starch in the blend was smoother than native starch due to improved blend characteristics. With glycerol modification after crosslinking of starch, the patibility further increased to give better surface characteristics and uniformity of the blend films.河北農(nóng)業(yè)大學(xué) 2011 屆畢業(yè)論文開題報(bào)告記錄表所在學(xué)院： 食品科技學(xué)院 專業(yè)班級(jí)： 包裝工程 時(shí)間：2011年 3 月 16 日學(xué) 生 姓 名申利發(fā)學(xué) 號(hào)2007244030201指導(dǎo)教師姓名陳志周職稱副教授畢業(yè)論文題目：分散劑對(duì)納米材料改性后的大豆蛋白/聚乙烯醇復(fù)合薄膜性能影響的研究審 核 小 組 成 員姓 名職 稱備 注姓 名職 稱備 注陳志周副教授遲建講師王頡教授于志彬講師張偉教授臧蕊講師開題報(bào)告記錄：該開題報(bào)告所研究?jī)?nèi)容技術(shù)路線成熟，試驗(yàn)方法已確定，試驗(yàn)設(shè)備、儀器條件均具備，預(yù)期可以得到綜合性能較高的可降解復(fù)合薄膜，同意開題。英文原文（標(biāo)明英文出處）Studies on the properties and characteristics of starch–LDPE blend films using crosslinked, glycerol modified, crosslinked and glycerol modified starchAbstract: Corn starch was modified by crosslinking with epichlorohydrin and plasticizer glycerol. Xray diffraction studies showed that relative crystallinity of the native and crosslinked starch were similar and were not affected by crosslinking. Different films were prepared by blending corn starch, crosslinked starch or glycerol modified starch in LDPE. The mechanical properties of the films were studied for tensile strength, elongation, melt flow index, and burst strength.The properties of the blend films were pared with LDPE films. It was observed that with the blending of % native starch, there was a decrease in tensile strength, elongation and melt flow index but burst strength increased. The tensile strength, elongation and melt flow index of the films containing crosslinked starch was considerably higher than those containing native starch but the burst strength showed a reverse trend. For native starch and crosslinked starch modified with glycerol, the elongation and melt flow i