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Preparation method of oxidative cationic modified starch slurry

A modified starch, cationic technology, used in textiles and papermaking, fiber processing, etc., can solve problems such as high viscosity, yarn stains, poor thermal stability, etc.

Inactive Publication Date: 2012-10-10
内蒙古奈伦农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the size film has poor thermal stability, and it is easy to cause yarn stains when heated and melted.
The industrial production of cationic starch began in the 1950s. It is widely used in the paper industry, but it is rarely used in textile pulp, and there is a significant defect of high viscosity in textile pulp, which cannot be used at high concentrations. Use under

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 Potato oxidized cationic modified starch

[0035] Prepare potato oxidized cationic starch according to the following steps:

[0036] 1). Adjust the raw potato starch and water into starch milk according to the mass ratio of 1:1;

[0037] 2). Start heating to raise the temperature of starch milk to 40.0°C, adjust the pH value to 8.0 with 2% sodium hydroxide solution, and slowly add industrial grade sodium hypochlorite equivalent to 1.0% of the original starch mass (calculated as 100% sodium hypochlorite) solution, the oxidation reaction has been kept at 8.5-9.5 throughout the process, while maintaining the temperature at 40-42 ° C; from the calculation of the addition of sodium hypochlorite, the oxidation reaction should continue for 1.5 hours;

[0038] 3). After the oxidation reaction is finished, use 0.004% sodium sulfite relative to the original starch mass to remove chlorine, which can be detected by starch potassium iodide test paper until the chlorine re...

Embodiment 2

[0043] Embodiment 2 Potato oxidized cationic starch

[0044] Prepare potato oxidized cationic starch according to the following steps:

[0045] 1). Adjust the raw potato starch and water into starch milk according to the mass ratio of 1:1;

[0046] 2). Start heating to raise the temperature of starch milk to 41.5°C, adjust the pH value to 8.25 with 3.8% sodium hydroxide solution, and slowly add industrial grade sodium hypochlorite equivalent to 0.7% of the original starch mass (calculated as 100% sodium hypochlorite) Solution, keep the pH at 8.9-9.2 throughout the oxidation reaction, and keep the temperature at 41-42°C; the oxidation reaction should continue for 2 hours from the time when the sodium hypochlorite is added;

[0047] 3). After the oxidation reaction is finished, use 0.005% sodium sulfite relative to the original starch mass to remove chlorine;

[0048] 4). After chlorine removal, adjust the pH value of starch milk to 11.50 with 5% sodium hydroxide solution;

...

Embodiment 3

[0052] Embodiment 3 Potato oxidized cationic starch

[0053] Prepare potato oxidized cationic starch according to the following steps:

[0054] 1). Adjust the raw potato starch and water into starch milk according to the mass ratio of 1:1;

[0055] 2). Start heating to raise the temperature of starch milk to 42°C, adjust the pH value to 8.50 with 4% sodium hydroxide solution, and slowly add industrial grade sodium hypochlorite equivalent to 0.3% of the original starch mass (calculated as 100% sodium hypochlorite) solution, the oxidation reaction has been kept at 9.0-9.2 throughout the process, while maintaining the temperature at 41-42 ° C; from the calculation of the addition of sodium hypochlorite, the oxidation reaction should continue for 2.5 hours;

[0056] 3). After the oxidation reaction is finished, use 0.0015% sodium sulfite relative to the original starch mass to remove chlorine;

[0057] 4). After chlorine removal, adjust the pH value of starch milk to 11.25 with ...

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Abstract

The invention provides a preparation method of oxidative cationic modified starch slurry, which comprises the following steps of: firstly, dissolving starch into water to prepare starch milk; secondly, using an oxidant namely sodium hypochlorite to perform oxidation reaction with the starch to obtain oxidized starch; thirdly, removing chlorine; fourthly, adopting a cationic etherifying agent to perform etherification reaction; and finally, performing dehydration and drying. When the modified starch prepared from the starch serves as the slurry, the slurry not only has the characteristics of high fluidity, low viscosity and high concentration usage of oxidative starch slurry, but also solves the problem that the oxidative starch has poor thermal stability through quaternary ammonium etherification, and simultaneously, the slurry additionally obtains the following advantages that: the adhesiveness to a warp is significantly improved; the serous membrane forming capacity is strong, and the slurry is difficult to break and burst; the paste viscosity is stable, and the fluidity is good; the slurry has certain hygroscopicity, and has high co-solvency with a synthetic slurry; a membrane is easy to be dissolved in water, and is easy to desize; and paste solution has high thermal stability, is not influenced by high heat fusing, and the like.

Description

technical field [0001] The present application relates to a preparation method of composite modified starch, more specifically, relates to a preparation method of oxidized cationic modified starch size used in the field of textile size. Background technique [0002] In the textile industry, warp yarns for fabrics are staple fibers spun from natural fibers such as cotton, wool, silk, hemp, man-made fibers such as viscose and acetate fibers, and synthetic fibers such as polypropylene, nylon, and polyester. Blended yarn, filament yarn and blended filament, etc. During the weaving process, the warp and weft yarns are subject to different mechanical actions. Each warp yarn not only has to rub against each other, but also has to contact thousands of weft yarns successively, so the friction is very intense. At the same time, due to the opening, picking, and beating-up movement of the loom, the friction between the yarn and the heddle, reed, and warp stopper will cause the warp ya...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B31/00C08B31/18C08B31/12D06M15/11
Inventor 张丽娜邬丽清周庆锋
Owner 内蒙古奈伦农业科技股份有限公司
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