Method for preparing crosslinking-oxidization jointly modified starch

A technology for compounding modified starch and starch milk is applied in the field of preparation of cross-linked oxidized rice starch, which can solve the problems of low transparency, low viscosity of oxidized starch, and shear intolerance, and achieve the effects of good swelling and high transparency.

Inactive Publication Date: 2010-05-12
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the single modified starch itself still has some disadvantages, such as low viscosity of oxidized starch, not resistant to shearing, and poor swelling and low transparency of cross-linked starch.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] (1) 100g rice starch, add 150ml water to make starch milk, add 3gNaCl, stir and mix evenly with an electric mixer, adjust the pH to 10.0 with 3% sodium hydroxide (or potassium hydroxide) solution, add 0.3% (relatively (2) adjust the pH to 6.5 with hydrochloric acid to obtain cross-linked rice starch; (3) supplement the water lost during the reaction to increase the quality of cross-linked rice starch Concentration is 40%, adjust pH to 8 with 3% sodium hydroxide (or potassium hydroxide) solution, temperature is 30 ℃, add the sodium hypochlorite solution 50g that available chlorine mass concentration is 10%, continue reaction 30min after adding sodium hypochlorite, with mass The sodium bisulfite solution with a concentration of 20% removes excess chlorine in the reactant, adjusts the pH to 6.5 with hydrochloric acid, filters, washes with water, and dries to obtain cross-linked oxidized rice starch.

[0011] The peak viscosity value of the obtained rice starch product is 1...

Embodiment 2

[0013] (1) 200g rice starch, add 250ml water to make starch milk, add 3gNaCl, stir and mix evenly with an electric mixer, adjust the pH to 11.0 with 4% sodium hydroxide solution, add 0.2% (relative to the starch mass ratio) Epichlorohydrin, react at a temperature of 40°C for 2.5h; (2) adjust the pH to 6.2 with hydrochloric acid to obtain cross-linked rice starch; (3) supplement the water lost during the reaction, so that the concentration of cross-linked rice starch is about 40% , use 3% sodium hydroxide solution to adjust the pH to 9, the temperature is 30 ° C, add 100 g of sodium hypochlorite solution with a mass concentration of 8% available chlorine, continue to react for 30 minutes after the addition of sodium hypochlorite, and use a mass concentration of 20% sodium bisulfite solution Remove excess chlorine in the reactant, adjust pH to 6.0-6.5 with hydrochloric acid, filter, wash with water, and dry to obtain cross-linked oxidized rice starch.

[0014] Tested by the rapi...

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PUM

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Abstract

The invention discloses a method for preparing crosslinking-oxidization jointly modified starch, which comprises the following steps: (1) adding water into rice starch to prepare starch milk, adding 0.01 to 0.03 percent of NaCl into the starch milk and uniformly mixing the starch milk and the NaCl; (2) adjusting the pH value of the mixture to 9.0 to 11.0, adding epoxy chloropropane in an amount which is 0.1 to 0.9 percent of the weight of the rich starch for performing reaction at 20 to 50 DEG C for 2 to 5 hours, adjusting the pH value of the mixture obtained after reaction to 6.0 to 7.0 to obtain crosslinked rice starch; (3), adjusting the reaction temperature to 30 to 50 DEG C and adjusting the pH value of the crosslinked rice starch to 8 to 10; and (4) adding sodium hypochlorite solution of which the mass concentration of active chlorine is 7 to 10 percent in an amount which is 40 to 50 percent of the weight of the rice starch for performing further reaction for 20 to 40 minutes, removing excessive chlorine in the reactants by using solution of sodium bisulfate, adjusting the pH value of the resulting product to 6.0 to 6.5, filtering the resulting product, washing the resulting product and drying the resulting product. The crosslinking-oxidization jointly modified rice starch has a viscosity of more than or equal to 1,800cP, a shearing stress at 30 DEG C of up to 1,200dy / cm2, high swelling performance, high transparency and stability.

Description

technical field [0001] The invention relates to a preparation method of compound modified starch, in particular to a preparation method of cross-linked oxidized rice starch which has both the performance of oxidized starch and the performance of cross-linked starch by using rice as a raw material. Background technique [0002] The main component of rice is starch (accounting for more than 80%). Restricted by raw materials, cost and people's consumption level, rice starch and its derivatives started relatively late and developed slowly, accounting for a very small proportion in the industry of starch and its derivatives. [0003] Some characteristics of rice starch itself (such as low viscosity, easy retrogradation, etc.) limit its application range. The introduction of functional groups into starch through chemical or physical denaturation to change its physical and chemical properties is beneficial to expand the application range of starch. Modified starch can be widely us...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/00C08B31/18
Inventor 肖华西林亲录
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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