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Method for preparing cassava starch octenyl succinate by sub-gelatinization technology

A technology of octenyl succinic acid and octenyl succinic anhydride, which is applied in the field of preparation of octenyl succinic acid tapioca starch ester, can solve the problems of severe reaction, limited application of tapioca starch raw material, uneven reaction, etc., to achieve uniform reaction, Convenience for continuous production and uniform structure

Inactive Publication Date: 2012-11-14
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Huang Qiang etc. carried out the esterification reaction to cassava raw starch by dry method, but the reaction was not uniform, the reaction was locally severe, and the reaction temperature reached 180°C. .Dry preparation of octenyl succinic acid starch and its viscosity properties[J].Food and Feed Industry, 2008, (11): 27-29)
In summary, there are still few methods for preparing cassava modified starch with high substitution degree and good performance, which limits the application of cassava starch raw materials.

Method used

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  • Method for preparing cassava starch octenyl succinate by sub-gelatinization technology
  • Method for preparing cassava starch octenyl succinate by sub-gelatinization technology
  • Method for preparing cassava starch octenyl succinate by sub-gelatinization technology

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Experimental program
Comparison scheme
Effect test

Embodiment 1-5

[0049] The influence of embodiment 1-5 starch emulsion concentration (weight ratio of starch and ethanol solution) on degree of substitution and reaction efficiency of octenyl succinic acid tapioca starch ester

[0050] Weigh a certain amount of cassava starch respectively, put it into a beaker containing 100g of ethanol solution with a volume fraction of 50%, keep stirring and gelatinizing for 2h in a constant temperature magnetic stirrer at 68.7°C, and cool the solution to 35 DEG C, keep this temperature in the constant temperature magnetic stirrer, be that the NaOH solution of 3% with mass fraction adjusts the reaction system to pH8.2, the octenyl succinic anhydride (octenyl succinic anhydride) Accounting for the mass fraction of starch dry base is 3%, the volume ratio of absolute ethanol and acid anhydride is 5: 1) is added in batches, is constantly adjusted with NaOH in the whole reaction process, makes it maintain under alkaline conditions, and reacts for a period of 2.5 ...

Embodiment 6-9

[0054] The influence of embodiment 6-9 gelatinization temperature on octenyl succinic acid tapioca starch ester degree of substitution and reaction efficiency

[0055] Weigh 25g of tapioca starch respectively, put it into a beaker containing 100g of ethanol solution with a volume fraction of 50%, keep stirring and gelatinizing for 2h in a constant temperature magnetic stirrer at different temperatures, and cool the solution to 35 ℃, keep this temperature in the constant temperature magnetic stirrer, with the NaOH solution that mass fraction is 3%, the reaction system is adjusted to pH8. The mass fraction of starch dry base is 3%, and the volume ratio of absolute ethanol to acid anhydride is 5:1) added in batches, constantly adjusted with NaOH during the whole reaction process, so as to maintain it under alkaline conditions, and react for a period of 2.5h Finally, use 0.1mol / L HCl to drop to pH 6.5 to terminate the reaction. The reaction product is filtered through a Buchner fu...

Embodiment 10-14

[0059] The volume fraction of embodiment 10-14 ethanol solution is on the influence of degree of substitution and reaction efficiency of octenyl succinic acid tapioca ester

[0060] Weigh 25g of tapioca starch respectively, put them into beakers containing 100g of ethanol solutions with different volume fractions, keep stirring and gelatinizing for 2h in a constant temperature magnetic stirrer at 68.7°C, and cool the solution to 35°C after the reaction is completed. Keep this temperature in a constant temperature magnetic stirrer, use a mass fraction of 3% NaOH solution to adjust the reaction system to pH8.2, and octenyl succinic anhydride (octenyl succinic anhydride) The mass fraction of base is 3%, the volume ratio of absolute ethanol and acid anhydride is 5: 1) add in batches, constantly adjust with NaOH in the whole reaction process, make it maintain under alkaline condition, after reacting for a period of 2.5h, use 0.1mol / L HCl was dropped to pH6.5 to terminate the reacti...

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Abstract

The invention provides a method for preparing cassava starch octenyl succinate by a sub-gelatinization technology. The method comprises the following steps of: adding cassava starch into an ethanol solution with concentration of 45-65% by volume; gelatinizing at 60-85 DEG C for 1-3 hours while stirring to obtain sub-gelatinized cassava starch emulsion; in a condition with pH value of 7.2-9.2, adding the octenyl succinic anhydride diluted by an organic solvent into the sub-gelatinized cassava starch emulsion to enable esterification reaction; and processing the reaction product to obtain the cassava starch octenyl succinate. According to the method provided by the invention, the raw materials are widely available, and the cost is low; moreover, the technology is simple, the gelatinization degree of starch is proper, the esterification reaction is uniform, and the reaction efficiency is high; and the prepared cassava modified starch has high esterification substation degree and relatively good transparency, thickening property and emulsifying property.

Description

technical field [0001] The invention relates to the technical field of modified starch, in particular to a method for preparing tapioca starch octenyl succinate by sub-gelatinization technology. Background technique [0002] Native starch is composed of two parts: crystalline area and non-crystalline area. The crystalline area is relatively dense and difficult to undergo chemical reactions. After a certain degree of swelling, the non-crystalline area has higher permeability and is prone to chemical reactions. The preparation of modified starch usually involves Two methods: (1) without destroying the starch structure, react with the hydroxyl group on the surface of the starch with a modifier; (2) destroy the crystalline structure of the starch, lose crystallinity, increase the proportion of the amorphous region, and improve the reaction efficiency. The modified starch prepared by method (1) maintains the original granule structure of the starch, has crystallinity and granulat...

Claims

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Application Information

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IPC IPC(8): C08B31/04C08B30/12
Inventor 何国庆石闪闪
Owner ZHEJIANG UNIV
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