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Preparation method of denatured starch special for preservative material

A technology of modified starch and fresh-keeping materials, applied in the field of fruit preservation and starch modification, to achieve the effects of short production cycle, good fresh-keeping effect and low gelatinization temperature

Inactive Publication Date: 2011-11-23
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application range of modified starch using starch as raw material is becoming wider and wider, but the research on preparing fresh-keeping materials by using starch as raw material and introducing fresh-keeping functional groups after modification has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Mix 100 parts of tapioca starch and 25 parts of water, stir for 20 minutes to make it uniform; use dilute sodium hydroxide aqueous solution to adjust the pH to 7-7.5, control the reaction temperature at 50-55°C, add 18 parts of hydrogen peroxide, and stir for 6 hours; heat up to 50-55°C, add 10 parts of chitosan solution with a concentration of 1-2%, then add 0.2 parts of ammonium cerium nitrate and 2 parts of sodium trimetaphosphate, continue to stir and react for 2.5 hours, unload the powder, sieve, and pack.

[0024] The product is tested, and its indexes are as follows: the content of the fresh-keeping functional group is 2.5%, the hygroscopicity and moisture retention are 25%, and the minimum inhibitory concentration (w / v) to Escherichia coli is 0.08%.

[0025] The special modified starch for fresh-keeping materials prepared above was used for the surface sizing of paper to obtain a flexible packaging material with fresh-keeping function, which was applied to the no...

Embodiment 2

[0027] Mix 100 parts of corn starch and 10 parts of water, stir for 20 minutes to make it uniform; use dilute potassium hydroxide aqueous solution to adjust the pH to 8-8.5, control the reaction temperature at 40-45°C, add 15 parts of calcium hypochlorite, and stir for 6 hours Raise the temperature to 50-55°C, add 10 parts of maleic acid and stir evenly, then add 0.5 parts of cerium ammonium nitrate and 1 part of sodium trimetaphosphate, continue to stir and react for 3 hours, unload the powder, sieve, and pack.

[0028] The product is tested, and its indexes are as follows: the content of fresh-keeping functional groups is 2.9%, the moisture absorption and moisture retention are 35%, and the minimum inhibitory concentration (w / v) to Escherichia coli is 0.05%.

[0029] Add the special modified starch for fresh-keeping materials prepared above into the polyethylene film to obtain a soft packaging material with fresh-keeping function, which is applied to the fresh-keeping of litc...

Embodiment 3

[0031] Mix 50 parts of corn starch, 50 parts of potato starch and 20 parts of water, stir for 20 minutes to make it uniform; adjust the pH to 9-9.5 with dilute sodium hydroxide aqueous solution, control the reaction temperature at 45-50°C, and add 10 parts of hypochlorous acid Calcium, stir and react for 6 hours; heat up to 45-50°C, add 10 parts of acrylic acid and stir evenly, then add 0.15 parts of cerium ammonium nitrate and 0.5 parts of sodium trimetaphosphate, continue stirring and reacting for 2 hours, unload the powder, sieve, and pack.

[0032] The product is tested, and its indexes are as follows: the content of the fresh-keeping functional group is 3.1%, the hygroscopicity and moisture retention are 35%, and the minimum inhibitory concentration (w / v) to Escherichia coli is 0.06%.

[0033] The special modified starch for fresh-keeping materials prepared above is used for the surface coating of paper to obtain a flexible packaging material with fresh-keeping function, w...

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PUM

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Abstract

The invention discloses a preparation method of denatured starch special for a preservative material. The preparation method comprises the following steps: by taking starch as a raw material, carrying out oxidation reaction; then adding an unsaturated organic acid monomer or chitin and a derivative thereof for grafting and crosslinking reaction so as to introduce a group with a preservative function, so that the denatured starch, which has the characteristics of good antibiotic property, film-forming property, low gelatinization temperature and the like, special for the preservative material is obtained. According to the invention, the content of the preservative functional group of the denatured starch is more than 2%, the moisture absorption and preservation property of the denatured starch is more than 20%, and the minimum inhibitory concentration (MIC) of the denatured starch is less than 0.1%. A preservative flexible package material produced by using the denatured starch can give the characteristics of antibiotic property, wettability, water resistance, air permeability and the like to a flexible package material, is environmentally-friendly and is used for preservation of lychee and other fruits and vegetables, the preservative period is prolonged by 4-6 days, and good fruit rate is improved by 20-30%. The preparation method is suitable for production of denatured starch special for preservative materials based on the original wetting method or semi-dry method process route and equipment.

Description

technical field [0001] The invention belongs to the technical fields of starch denaturation and fruit fresh-keeping, and relates to a method for preparing modified starch special for fresh-keeping materials. Background technique [0002] Fruits and vegetables contain a variety of nutrients needed by human life, and are indispensable food in people's life. However, the seasonality and regionality of fruit and vegetable production are strong, and they are extremely perishable and cause losses. Therefore, relying on advanced science and technology, it is very important to prolong or maintain the natural quality and characteristics of fruits and vegetables as much as possible. At present, my country basically uses mechanical low-temperature storage and chemical agents to preserve fresh fruits and vegetables. However, low-temperature storage is costly, consumes a lot of energy, and the quality is unstable; chemical treatment will bring health hazards and environmental pollution...

Claims

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Application Information

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IPC IPC(8): C08F251/00C08B31/18C08J3/24C08L5/08C08L3/20
Inventor 林宝凤梁兴泉
Owner GUANGXI UNIV
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