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中文摘要：
以可溶性淀粉为原料,N,N′-亚甲基双丙烯酰胺为交联剂,采用反相悬浮聚合得到了一种交联淀粉微球（CSM）。为了深入了解交联淀粉微球（CSM）的降解过程,利用傅里叶变换红外光谱（FTIR）和X射线粉末衍射（XRD）等光谱分析手段,对可溶性淀粉、CSM及其CSM在模拟肠液中不同时间的降解产物进行了分析。FTIR和SEM的研究结果表明,CSM在消化液中3 h内可稳定维持其交联结构,降解后3和12 h之间1090 cm^-1处的C—O—C弯曲振动峰减弱,酰胺的Ⅰ带吸收峰和Ⅱ带吸收峰强度的减弱说明了淀粉分子链被降解,交联结构开始解聚,12 h后酰胺的Ⅰ带吸收峰和Ⅱ带吸收峰完全消失,说明交联结构已完全被除去;XRD结果表明,CSM在消化液中降解12 h后的情况与可溶性淀粉的降解情况相似,非结晶性部分被分解,结晶度随降解过程的进行而提高,但是仍然小于可溶性淀粉的结晶度。
英文摘要：
Crosslinked starch microspheres（CSM） were prepared by crosslinking of soluble starch and N,N＇-methylene-bis-acrylamide in inverse suspension.In order to describe the enzymatic degradation of CSM in this experiment,soluble starch,CSM and CSM＇s degradation product obtained from the simulated intestinal fluid in different time were analysed by Fourier transform infrared spectroscopy（FTIR） and X-ray diffractometer（XRD）.The FTIR and SEM results showed that the CSM＇s crosslinking structure could be maintained steady in digested liquid within 3 hours.The intensity at 1 090 cm-1 related to bending vibration bands of C—O—C,the amide band Ⅰ and the amide band Ⅱ became weaker in 3-12 hours along with the process of the enzymatic degradation, indicating the degradation of the molecular chain of starch and the depolymerization of the cross-linking structure.And then the disappearing of the amide band Ⅰ and the amide band Ⅱ indicated that the crosslinking structure was totally destructed after 12 hours and thereafter the enzymatic degradation was consistent with soluble starch.The XRD results proved that after 12 hours the CSM＇s degradation was similar to starch＇s degradation,their non-crystalline parts were decomposed,and their degree of crystallinity increased with the development of the degradation,but did not exceed the crystallinity of soluble starch.
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