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A kind of preparation method of porous starch with emulsification

A technology of porous starch and emulsification, applied in chemical instruments and methods, inorganic chemistry, alkali metal compounds, etc., can solve the problems of inability to emulsify and achieve the effects of less pollution, simple operation and simplified production process

Inactive Publication Date: 2011-12-14
苏州高峰淀粉科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These modification methods only make the starch have a porous adsorption effect when used in the state of raw starch granules, and cannot emulsify.
There has not been any report on the denaturation process of using porous starch as raw material, cross-linked esterification, and then dry-degrading with acid under high temperature conditions, so that porous starch has both adsorption and emulsification effects.

Method used

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  • A kind of preparation method of porous starch with emulsification
  • A kind of preparation method of porous starch with emulsification
  • A kind of preparation method of porous starch with emulsification

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] As shown in the accompanying drawing, take 100g of cornstarch (dry basis), add 150ml of acetic acid-sodium acetate buffer solution with pH=3.5, and add 5ml of mixed enzyme solution (α-amylase: glucose starch Enzyme, volume ratio = 1:5), after reacting for 20 hours, neutralize with sodium hydroxide, filter with suction and wash with distilled water, place the obtained starch in an oven at 40-50°C, and pulverize to obtain a porous starch sample.

[0036] Weigh 100g of porous starch (dry basis), mix it with 150g of water, add sodium hydroxide to adjust the solution to PH=9, the temperature is 35°C, add 0.1g of sodium trimetaphosphate under constant stirring, react for 3 hours, and then oxidize with hydrogen Sodium neutralization, suction filtration and washing with distilled water, the resulting starch is dried in an oven at 40-50°C and pulverized.

[0037] Weigh 100g (dry basis) of the above-mentioned crosslinked starch sample, mix it with 150g water, add sodium hydroxide...

Embodiment 2

[0045] Weigh 100g of cornstarch (dry basis), add 100ml of acetic acid-sodium acetate buffer solution with pH=6, and add 5ml of mixed enzyme solution (α-amylase:glucoamylase, volume ratio=1 : 2), after reacting for 40h, neutralize with sodium hydroxide, suction filter and wash with distilled water, place the obtained starch in a 40-50°C oven for drying, pulverize, and obtain a porous starch sample.

[0046] Weigh 100g of porous starch (dry basis), mix it with 200g of water, add sodium hydroxide to adjust the solution to PH=11, the temperature is 30°C, add 0.6g of sodium trimetaphosphate under constant stirring, react for 4 hours, and then oxidize with hydroxide Sodium neutralization, suction filtration and washing with distilled water, the resulting starch is dried in an oven at 40-50°C and pulverized.

[0047] Weigh 100g (dry basis) of the above crosslinked starch sample, mix it with 200g water, add sodium hydroxide to adjust the pH of the solution to 6.0, and add 0.5g of octe...

Embodiment 3

[0051] Weigh 100g of cornstarch (dry basis), add 300ml of acetic acid-sodium acetate buffer solution with pH=3, and add 5ml of mixed enzyme solution (α-amylase:glucoamylase, volume ratio=1 : 4), after reacting for 30 h, neutralize with sodium hydroxide, suction filter and wash with distilled water, place the obtained starch in a 40-50°C oven for drying, pulverize, and obtain a porous starch sample.

[0052] Weigh 100g of porous starch (dry basis), mix it with 100g of water, add sodium hydroxide to adjust the solution to PH=10, and the temperature is 25°C. Under constant stirring, add 1g of sodium trimetaphosphate, react for 5 hours, and use sodium hydroxide to Neutralize, filter with suction and wash with distilled water, place the obtained starch in a 40-50°C oven to dry, and pulverize.

[0053] Weigh 100g (dry basis) of the above-mentioned crosslinked starch sample, mix it with 100g water, add sodium hydroxide to adjust the pH of the solution to 8.0, and add 2g of octenyl su...

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Abstract

The invention discloses a method for preparing porous starch with emulsibility. The method comprises the following steps of: degrading starch serving as a raw material in presence of amylase, modifying by crosslinking, modifying hydrophobic groups, degrading by acid, and thus, synthesizing composite modified starch with absorptive embedding performance and emulsibility. In the method, after beingsubjected to modification of crosslinking and esterification, the starch is washed and filtered to remove residues and is dried at normal temperature, crushed and sieved, moisture is regulated, and the pH value is regulated by an acid to react at high temperature, the starch is in the integral granular state and has the porous property, and after being degraded to a certain extent, the starch hascold water solubility.

Description

technical field [0001] The invention relates to a method for preparing porous starch, in particular to a method for preparing porous starch with emulsification, and belongs to the technical field of modified starch. Background technique [0002] The emulsification modification of starch is mainly to react starch with long-chain fatty acids and fatty acid anhydrides to obtain starch with hydrophobic properties, and then undergo degradation treatment to make it hydrophilic and lipophilic. This kind of starch has been emulsified and modified to form a strong film at the interface between the water phase and the oil phase, which can effectively reduce the surface tension and stabilize the emulsification. It is widely used in the food, chemical and pharmaceutical industries. After emulsification and modification, the starch has usually been degraded into a cold water-soluble state. If it is necessary to prepare emulsified powder particles in advance, it is necessary to mix the oi...

Claims

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Application Information

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IPC IPC(8): C08J3/00C08B31/04C08J3/24C08J9/00C12P19/14B01J20/24B01J20/28B01J20/30
Inventor 王嫣田颖
Owner 苏州高峰淀粉科技有限公司
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