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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  • Abstract
  • Description
  • Claims
  • Application Information

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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 i

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

Examples

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Example Embodiment

[0049] Example 1-5 The effect of starch emulsion concentration (weight ratio of starch to ethanol solution) on the degree of substitution and reaction efficiency of octenyl succinate tapioca starch

[0050] Weigh a certain quality of tapioca starch, put it into a beaker containing 100g of 50% ethanol solution, keep stirring and gelatinize in a constant temperature magnetic stirrer at 68.7℃ for 2h, and cool the solution to 35°C, keep this temperature in a thermostatic magnetic stirrer, adjust the reaction system to pH 8.2 with 3% NaOH solution, and dilute the octenyl succinic anhydride (octenyl succinic anhydride) diluted with absolute ethanol. The mass fraction of starch dry basis is 3%, the volume ratio of anhydrous ethanol to acid anhydride is 5:1) It is added in batches, and NaOH is continuously adjusted during the whole reaction process to keep it under alkaline conditions, and the reaction time is 2.5 After h, use 0.1 mol / L HCl to drop to pH 6.5 to terminate the reaction. Th...

Example Embodiment

[0054] Example 6-9 The influence of gelatinization temperature on the degree of substitution and reaction efficiency of octenyl succinate tapioca starch ester

[0055] Weigh 25g of tapioca starch and put them into a beaker containing 100g of 50% ethanol solution. In a thermostatic magnetic stirrer at different temperatures, keep stirring for 2h and cool the solution to 35 after the reaction is over. ℃, keep this temperature in a thermostatic magnetic stirrer, adjust the reaction system to pH 8.2 with 3% NaOH solution, and dilute the octenyl succinic anhydride (octenyl succinic anhydride) diluted with absolute ethanol. The mass fraction of starch dry basis is 3%, and the volume ratio of anhydrous ethanol to acid anhydride is 5:1) It is added in batches, and NaOH is continuously adjusted during the whole reaction process to keep it under alkaline conditions for a period of 2.5 hours. Then use 0.1 mol / L HCl to drop to pH 6.5 to terminate the reaction. The reaction product is filtere...

Example Embodiment

[0059] Example 10-14 Influence of the volume fraction of ethanol solution on the substitution degree and reaction efficiency of octenyl succinate tapioca starch ester

[0060] Weigh 25g of tapioca starch and put them into a beaker containing 100g of ethanol solution with different volume fractions. In a constant-temperature magnetic stirrer at 68.7°C, keep stirring for 2h and cool the solution to 35°C after the reaction is over. Keep this temperature in a constant temperature magnetic stirrer, adjust the reaction system to pH 8.2 with a 3% NaOH solution, and dilute the octenyl succinic anhydride (octenyl succinic anhydride accounts for the dry starch). The mass fraction of the base is 3%, and the volume ratio of absolute ethanol to acid anhydride is 5:1). Add in batches, and constantly adjust with NaOH during the whole reaction process to keep it under alkaline conditions. After a period of 2.5 hours of reaction, use 0.1 mol / L HCl was dropped to pH 6.5 to terminate the reaction. ...

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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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