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Method for preparing crosslinked porous cassavastarch

A technology of porous starch and cross-linked starch, which is applied in the field of modified starch, can solve the problems of poor product quality stability and high process requirements, and achieve the effect of compact structure, simple production process and high cross-linking degree

Inactive Publication Date: 2011-02-23
南宁创新科技医药技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its process requirements are high, and the product quality stability is poor

Method used

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  • Method for preparing crosslinked porous cassavastarch
  • Method for preparing crosslinked porous cassavastarch
  • Method for preparing crosslinked porous cassavastarch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The water of 50 parts by weight is placed in the stainless steel reaction kettle, starts the stirrer, then adds the cassava raw starch raw material of 20 parts by weight, the modulation cassava raw starch suspension is thick to the weight of 28%, then adjusts the pH of the cassava raw starch suspension Value is 9.5, and the control temperature is 48 ℃, in cassava raw starch suspension, according to the cassava raw starch total amount, the cross-linking agent phosphorus oxychloride of the multifunctional group that adds 0.2 weight part, control temperature is 48 ℃, stirring reaction, control The time is 5 hours to prepare the cassava cross-linked starch suspension; adjust the pH value of the cassava cross-linked starch suspension to 7.4, end the cross-linking reaction, use a centrifuge to dehydrate the cassava cross-linked starch suspension at 4000r / min for 5min, and then Wash 3 times with distilled water, then put it into a vacuum drying oven, and control the temperature...

Embodiment 2

[0056] The water of 40 parts by weight is placed in the stainless steel reactor, starts agitator, then adds the tapioca raw starch raw material of 20 parts by weight, the modulation cassava raw starch suspension is thick to be 33% weight, then regulates the pH of tapioca raw starch suspension Value is 10, and the control temperature is 47 ℃, in cassava raw starch suspension, according to the cassava raw starch total amount, add the phosphorus oxychloride of 0.5 weight part 1: 1 and sodium trimetaphosphate polyfunctional group cross-linking agent, control temperature is 46 ℃, stirring reaction, control time is 6 hours, prepare cassava cross-linked starch suspension; adjust the pH value of cassava cross-linked starch suspension to 7.2, end the cross-linking reaction, use a centrifuge to centrifuge the cassava cross-linked starch suspension at 4000r / Centrifuge for 5 minutes to dehydrate, then wash with distilled water for 3 times, then put it into a vacuum drying oven, and dry it...

Embodiment 3

[0059] The water of 50 parts by weight is placed in the enamel reaction kettle, starts the stirrer, then adds the tapioca raw starch raw material of 16 parts by weight, the modulation cassava raw starch suspension is thick to be 24% weight, then adjusts the pH of the tapioca raw starch suspension Value is 10, and the control temperature is 48 ℃, in cassava raw starch suspension, according to the cassava raw starch total amount, the cross-linking agent phosphorus oxychloride of the multifunctional group of adding 0.8 weight part, control temperature is 46 ℃, stirring reaction, control The time is 6 hours to prepare the cassava cross-linked starch suspension; adjust the pH value of the cassava cross-linked starch suspension to be 7, end the cross-linking reaction, use a centrifuge to dehydrate the cassava cross-linked starch suspension at 4000r / min for 5min, and then Wash 3 times with distilled water, then put it into a vacuum drying oven, and control the temperature to dry at 48...

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Abstract

The invention discloses a method for preparing crosslinked porous cassavastarch, which is to regulate the concentration of cassavastarch suspension to a diluter range from 20 to 34.8 weight percent for facilitating cross-linking reaction, achieving high degree of crosslinking and ensuring the quality uniformity of the crosslinked starch and creating a favorable condition for subsequent enzymolysis. The prepared crosslinked porous cassavastarch has a compact molecular shell structure, is stable in structure, enzymolysis resistant, chemically stable, free from collapse, safe, nontoxic, biodegradable and widely applicable and allows the size of the aperture of the molecular network to be adjusted by processes. In the preparation method, the production process is simple, the raw material cassavastarch is rich, cheap and readily available, the production cost is low, the production scale can be adjusted flexibly and the adaptability is high. The method is applicable to common fine starch manufacturers, chemically modified starch manufactures and common food, medicine, industrial, farm chemical, pesticide manufacturers and other manufacturers.

Description

technical field [0001] The invention belongs to the field of modified starch and relates to a preparation method of cassava crosslinked porous starch. technical background [0002] Modified starch refers to the starch with different characteristics obtained by introducing certain functional groups through physical methods or chemical reactions to change the structure of the original starch. At present, the modified starches widely used in my country include dextrin, oxidized starch, acid-thinned starch, cationic starch, amphoteric starch, dialdehyde starch, hydroxyalkyl starch, superabsorbent starch, pregelatinized starch, and carboxymethyl starch. , phosphate starch, acetate starch and cross-linked starch. Porous starch is a new type of enzyme-modified starch, which is a porous honeycomb product formed by the action of enzymes with raw amylase activity on the non-crystalline region of raw starch granules at a temperature lower than the starch gelatinization temperature. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C08B31/00
Inventor 邱英华王玉海秦志喧
Owner 南宁创新科技医药技术有限公司
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