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Method for preparing starch microspheres

A technology of starch microspheres and plant starch, which is applied in the direction of microsphere preparation, microcapsule preparation, bulk transportation, etc. It can solve the problems of large changes in microporosity rate and affect the slow-release effect of starch microspheres, and achieve the preparation process simple effect

Active Publication Date: 2013-01-09
合肥市君科合成材料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many factors affecting the microporous starch prepared by enzymatic hydrolysis, such as too high or too low pH value will lead to a large change in the microporous rate; in addition, the particle size of the original starch directly affects the pore depth and density of the starch , thus directly affecting the slow-release effect of starch microspheres as a carrier

Method used

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  • Method for preparing starch microspheres

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Preparation of potato starch microspheres:

[0028] 1. 10g potato starch is mixed with 4.2g water, and preparation mass percent concentration is the potato starch emulsion of 70%;

[0029] ② Mix 2 g of cyclodextrin with 98 g of water, heat up to 80°C at a stirring speed of 5000 rpm, and prepare a cyclodextrin solution with a concentration of 2% by mass;

[0030] ③Reduce the temperature of the cyclodextrin solution to 58°C, and slowly add the potato starch emulsion to the cyclodextrin solution at a stirring speed of 5000 rpm. After adding the potato starch emulsion, raise the temperature to 68°C, and stir at a constant temperature for 10 Minutes, stand still, cool naturally, discard the supernatant, wash and dry to prepare the potato starch microspheres.

[0031] In order to see the internal structure of the prepared starch microspheres more intuitively, the starch microsphere sample was partially ground during the preparation of the sample under the scanning electron m...

Embodiment 2

[0033] Preparation of tapioca starch microspheres:

[0034] 1. 30g tapioca starch is mixed with 120g water, and the preparation mass percentage concentration is the tapioca starch emulsion of 20%;

[0035] ② Mix 7.5g of polyvinylpyrrolidone with 42.5g of water, heat up to 40°C at a stirring speed of 1000 rpm, and prepare a polyvinylpyrrolidone solution with a concentration of 15% by mass;

[0036] ③Raise the temperature of the polyvinylpyrrolidone solution to 50°C, slowly add the tapioca starch emulsion to the polyvinylpyrrolidone solution at a stirring speed of 1000 rpm, after adding the tapioca starch emulsion, raise the temperature to 65°C, and stir at a constant temperature After 10 minutes, stand still, cool naturally, discard the supernatant, wash and dry to prepare tapioca starch microspheres with a particle size of 70-100 μm and a wall thickness of 7-10 μm.

Embodiment 3

[0038] Preparation of yam starch microspheres:

[0039] 1. Mix 10g of yam starch with 10g of water to prepare a 50% yam starch emulsion;

[0040] 2. Mix 5g of xanthan gum with 45g of water, heat up to 45°C at a stirring speed of 3000 rpm, and prepare a xanthan gum solution with a concentration of 10% by mass;

[0041] ③Raise the temperature of the xanthan gum solution to 60°C, slowly add the yam starch emulsion to the xanthan gum solution at a stirring speed of 2000 rpm, after adding the yam starch emulsion, raise the temperature to 70°C, and stir at a constant temperature Stand for 30 minutes, cool naturally, discard the supernatant, wash, and dry to prepare yam starch microspheres with a particle size of 20-50 μm and a wall thickness of 1-2 μm.

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Abstract

The invention discloses a method for preparing starch microspheres, which comprises the following steps of: stirring 20 to 70 percent of plant starch emulsion at the constant temperature in the critical temperature of starch gelatinization for 10 to 30 minutes under the action of 2 to 15 percent of water-soluble thickening agent, standing, cooling naturally, removing supernate, washing, and drying to prepare the starch microspheres. The surfaces of the prepared starch microspheres are smooth, the inner part is hollow, one or more nano-scale micropores are distributed on the surface, the wall thickness is uniform, the grain diameter is between 10 and 100 micrometers, and the wall thickness is between 1 and 10 micrometers. The prepared starch microspheres have a simple preparation process and readily available materials, and are widely applied to fields of medicines, cosmetics, food modifiers, printing ink, papermaking and the like.

Description

technical field [0001] The invention relates to a carrier starch microsphere, in particular to a preparation method of the starch microsphere. Background technique [0002] In the prior art, the starch microspheres used as carriers are mostly microporous starch microspheres, the surface of which is porous, and the micropores cover the entire surface of the starch granules and go deep from the surface to the center. As a drug carrier, the sustained release rate of the drug can be controlled. , but as the preparation method is not used, it will directly lead to the slow-release effect of starch microspheres as the carrier. [0003] At present, the preparation methods of starch microspheres mainly include enzymatic hydrolysis. The preparation process is the steps of enzymolysis of raw starch in a suitable pH range, centrifugation, washing, deenzyme removal, and drying to obtain porous starch microspheres. There are many factors affecting the microporous starch prepared by enzy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B01J13/04A61K9/16A61K47/36A61K47/38
Inventor 胡克良马宏如
Owner 合肥市君科合成材料有限公司
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