Method for improving thermal stability of acetic ester starch slurry viscosity

A technology of starch acetate and slurry viscosity, which is applied in textiles, papermaking, fiber processing, etc., can solve the problems of poor thermal stability of starch acetate slurry viscosity, improve textile production efficiency and product quality, and overcome the thermal stability of viscosity. The effect of poor performance and stable sizing quality

Inactive Publication Date: 2009-07-29
DONGGUAN DONGMEI FOOD
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Problems solved by technology

[0003] The technical problem to be solved by the present invention is exactly to provide a kind of method that improves the viscosity thermal stability of starch acetate slurry in order to overcome above-mentioned weak point, and this method is to carry out

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  • Method for improving thermal stability of acetic ester starch slurry viscosity

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Embodiment Construction

[0021] The invention will be further described in conjunction with examples.

[0022] The method for improving the viscosity heat stability of acetate starch slurry comprises carrying out oxidative denaturation, esterification denaturation and cross-link denaturation to tapioca starch, comprises the following steps:

[0023] ①. Oxidative denaturation: 200 parts by weight of cassava starch are dispersed in 300 parts of distilled water to prepare a starch suspension emulsion with a concentration of 40%. After stirring evenly, move it into a 1000ml three-necked flask, and use a concentration of 3% hydrogen Sodium oxide solution adjusts the pH value of cassava starch slurry to 8.0-8.2, adds sodium hypochlorite solution, the addition is 5% of the weight of cassava starch, oxidizes at room temperature for 3 hours, and dechlorinates;

[0024] 2. Esterification denaturation: be 3% sodium hydroxide solution with concentration to adjust cassava starch slurry pH value to be 9.0~9.2, add ...

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Abstract

The invention relates to a method for improving viscosity thermal stability of acetic ester starch slurry, in particular to a method for improving viscosity thermal stability of starch slurry during the chemical processing and denaturation of cassava starch. The method comprises oxidization denaturation, esterification denaturation and cross-linking denaturation. After the oxidization denaturation and the esterification denaturation, sodium trimetaphosphate which accounts for 1 percent of the weight of the cassava starch is added, then the reaction lasts 5 hours at the room temperature, and during the reaction, sodium hydroxide solution with the concentration of 3 percent is used for remaining the pH value of the cassava starch slurry to be 9.0-9.2. The invention has the advantages that when the acetic ester starch slurry prepared according to the method of the invention is used, in comparison with the acetic ester starch slurry prepared through oxidization-esterification denaturation, the viscosity thermal stability is improved from 55.6 percent to 81 percent, the stability of sizing quality can be ensured, and the spinning production efficiency and the product quality can be improved.

Description

technical field [0001] The invention relates to a preparation and processing method of modified starch used in textile sizing, in particular to a method for chemical processing and denaturation of cassava starch to improve the viscosity and thermal stability of starch size. Background technique [0002] Sizing is a non-reactive adhesive, which is a key polymer additive in the textile production process. Its viscosity and thermal stability determine the required value of the sizing rate, which directly affects the textile production efficiency and product quality. . In order to achieve the applicable viscosity range of textile size, the original starch is usually oxidized and pretreated, followed by esterification and denaturation to prepare acetate starch size. However, the acetate starch prepared by this method has the disadvantage of poor viscosity and thermal stability. , so that the viscosity of the size is prone to fluctuations, which is not conducive to the smooth pro...

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Application Information

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IPC IPC(8): C08B31/04C08B31/18D06M15/11
Inventor 陈沛华李向东罗明昌
Owner DONGGUAN DONGMEI FOOD
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