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Cross-linked starch microsphere preparation method

A technology of cross-linked starch and microspheres, which is applied in the field of material chemistry, can solve the problems that the application of inverse emulsion polymerization has not been widely concerned, and there are few research reports, so as to achieve uniform particle size distribution, improve adsorption capacity, and improve adsorption capacity Effect

Inactive Publication Date: 2019-06-21
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of inverse emulsion polymerization in starch modification has not been widely concerned, especially in the mechanism of inverse emulsion polymerization of starch and hydrophilic monomers, there are few research reports.

Method used

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  • Cross-linked starch microsphere preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of cross-linked starch microspheres, the steps are as follows:

[0030] (1) Add 100 parts of raw corn starch and a pre-configured buffer solution (pH = 5.5) to a 100mL round bottom flask, place the round bottom flask on a magnetic stirrer for stirring, and control the temperature of the system through a water bath is 50°C. Then, 0.2857 parts of glucoamylase and 1.7143 parts of α-amylase were added thereto, and reacted for 12 hours to obtain the product microporous starch. Subsequently, the Buchner funnel was used for suction filtration, and then the filter cake was washed successively with distilled water, a Ph=10 sodium hydroxide solution, and distilled water, and the filter cake was air-dried at room temperature after draining to obtain the product.

[0031] (2) Add 6 parts of sodium hydroxide, 2 parts of sodium chloride and 667 parts of distilled water to a 100 mL round bottom flask, and stir it with a magnetic stirrer to dissolve it. The devic...

Embodiment 2

[0037] A preparation method of cross-linked starch microspheres, the steps are as follows:

[0038] (1) Add 100 parts of raw corn starch and a pre-configured buffer solution (pH = 5.5) to a 100mL round bottom flask, place the round bottom flask on a magnetic stirrer for stirring, and control the temperature of the system through a water bath is 50°C. Then add 0.66 parts of glucoamylase and 1.34 parts of α-amylase to it, and react for 10 hours to obtain the product microporous starch. Subsequently, the Buchner funnel was used for suction filtration, and then the filter cake was washed successively with distilled water, a Ph=10 sodium hydroxide solution, and distilled water, and the filter cake was air-dried at room temperature after draining to obtain the product.

[0039] (2) Add 6 parts of sodium hydroxide, 2 parts of sodium chloride and 667 parts of distilled water to a 100 mL round bottom flask, and stir it with a magnetic stirrer to dissolve it. The device was placed in ...

Embodiment 3

[0043] A preparation method of cross-linked starch microspheres, the steps are as follows:

[0044] (1) Add 80 parts of raw corn starch and a pre-configured buffer solution (pH = 5.5) to a 100mL round bottom flask, place the round bottom flask on a magnetic stirrer for stirring, and control the temperature of the system through a water bath is 50°C. Then 0.2286 parts of glucoamylase and 1.3714 parts of α-amylase were added thereto, and reacted for 12 hours to obtain the product microporous starch. Subsequently, the Buchner funnel was used for suction filtration, and then the filter cake was washed successively with distilled water, a Ph=10 sodium hydroxide solution, and distilled water, and the filter cake was air-dried at room temperature after draining to obtain the product.

[0045] (2) Add 3 parts of sodium hydroxide, 1 part of sodium chloride and 533 parts of distilled water to a 100 mL round bottom flask, and stir it with a magnetic stirrer to dissolve it. The device w...

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Abstract

The invention discloses a cross-linked starch microsphere preparation method, which comprises: (1) adding corn raw starch to saccharifying enzyme and alpha-amylase, and carrying out an enzymolysis reaction; and (2) carrying out a cross-linking reaction twice on the microporous starch obtained in the step (1) through inverse emulsion polymerization to obtain cross-linked starch microspheres. According to the present invention, the cross-linked starch microsphere is prepared by replacing the raw starch with the microporous starch with good adsorption through the inverse emulsion polymerization,wherein the cross-linking reaction is performed twice so as to improve the structural stability of the microporous starch microspheres, achieve the uniform particle size distribution, significantly improve the adsorption performance, and broaden the applications of microporous starch in food, medicine, cosmetics, food modifiers, industrial wastewater treatment and other industries.

Description

technical field [0001] The invention relates to the field of material chemistry, in particular to a preparation method of crosslinked starch microspheres. Background technique [0002] Starch is a renewable resource with abundant sources second only to cellulose in nature. It is one of the forms of plant energy storage and an important source of human food. As a renewable natural resource, starch has the advantages of wide sources and low price, and has become an important industrial raw material. Starch and its deep-processed products are widely used in many industries such as food, textiles, papermaking, medicine, adhesives, casting, and oil exploration. Native starch without any treatment is called native starch. Due to its many inherent properties, such as insolubility in cold water, instability of paste liquid under acid, heat, and shear, etc., the industrial application of starch is limited. [0003] As one of the important modified starches, microporous starch not o...

Claims

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Application Information

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IPC IPC(8): C08B31/00C12P19/20C12P19/14C12P19/04
Inventor 韦会鸽刘梦蕾崔大鹏马俊辉曾威
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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