Method for preparing high-substitution-degree cation starch emulsifier
A technology of cationic starch and non-ionic emulsifier, applied in chemical instruments and methods, chemical/physical processes, transportation and packaging, etc., can solve problems such as poor stability, achieve low cost, good water resistance and storage stability, and disperse good sex effect
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[0021] The preferred embodiments of the present invention are given below to describe the technical solution of the present invention in detail.
[0022] Example 1
[0023] Add 185g of deionized water, 4g of sorbitan monooleate (Span 80), 1g of α-amylase and 100g of cornstarch into a four-necked flask equipped with a condenser, agitator, and a thermometer, heat up to 60°C, and keep warm 1h, add slow solvent anhydrous sodium sulfate 5g under stirring, add sodium hydroxide with a weight concentration of 32% until the pH of the solution is 11.0, add 10g of water to another beaker to dissolve 7g of 3-chloro-2-hydroxypropyl-trimethyl ammonium chloride, then added to the starch milk, reacted for 4 hours, cooled to 30°C, adjusted the pH of the system to 4.0 with hydrochloric acid, and the measured substitution degree was 0.311.
[0024] Example 2
[0025] Add 150g of deionized water, 10g of polyethylene oxide (20), 1g of β-amylase and 100g of cornstarch into a four-necked flask...
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