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Method for preparing starch stearate by using cassava starch

A technology of cassava starch and stearic acid, which is applied in the field of preparing starch stearate from cassava starch, can solve the problems of poor emulsification, low degree of product substitution, complex production process, etc., and achieves improved reactivity, simple process and , the effect of low production cost

Active Publication Date: 2013-04-24
YULIN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this invention is to provide a method for preparing starch stearate with tapioca starch, to solve the problems of limited raw materials for preparing starch stearate, low degree of product substitution, poor emulsification, complex production process, serious pollution, etc. , to expand the utilization of cassava starch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The cassava starch with a water content of 10% is ground at a temperature of 60°C with a zirconia ball milling medium with a diameter of 6mm, the volume ratio of the ball to material is 1:0.5, the rotating speed of the stirring shaft is 400 rpm, and the grinding time is 1 hour, to obtain Activated tapioca starch;

[0021] Weigh 0.09g of stearic acid, dissolve it in 1.8mL of absolute ethanol, add 0.0042mL of 12mol / L hydrochloric acid, and mix well; add the obtained solution into 3g of activated tapioca starch, and keep stirring until it is evenly mixed; then add 0.69 mL of water, so that the water content in the starch reaches 35%; conduct intermittent microwave heating for 30 seconds, react at a power of 800W for 5.5 minutes, then cool to 25°C, wash with 80% ethanol at 60°C, and vacuum Suction filter and dry at 60°C.

[0022] The degree of substitution of the starch stearate of gained is 0.0125, and reaction efficiency is 60%, and emulsifying ability is 72%, and emulsi...

Embodiment 2

[0024] The cassava starch with a water content of 14% is ground at a temperature of 60°C with a zirconia ball milling medium with a diameter of 6 mm, the volume ratio of the ball to material is 1:0.5, the rotating speed of the stirring shaft is 400 rpm, and the grinding time is 1 hour, and the obtained Activated tapioca starch;

[0025] Weigh 0.09g of stearic acid, dissolve it in 1.8mL of absolute ethanol, add 0.0032mL of 12mol / L hydrochloric acid, and mix well; add the obtained solution into 3g of activated tapioca starch, and keep stirring until it is evenly mixed; then add 0.69 mL of water, so that the water content in the starch reaches 35%; conduct intermittent microwave heating for 30 seconds, react at a power of 800W for 5.5 minutes, then cool to 25°C, wash with 80% ethanol at 60°C, and vacuum Suction filter and dry at 60°C.

[0026] The degree of substitution of the obtained starch stearate is 0.01436, the reaction efficiency is 63%, the emulsifying ability is 75%, an...

Embodiment

[0028] The cassava starch with a water content of 14% is ground at a temperature of 60°C with a zirconia ball milling medium with a diameter of 6 mm, the volume ratio of the ball to material is 1:0.5, the rotating speed of the stirring shaft is 400 rpm, and the grinding time is 1 hour, and the obtained Activated tapioca starch;

[0029] Weigh 0.015g of stearic acid, dissolve it in 45mL of absolute ethanol, add 0.0032mL of 12mol / L hydrochloric acid, and mix well; add the obtained solution to 3g of activated tapioca starch, and keep stirring until it is evenly mixed; then add 0.54mL Water, so that the water content in the starch reaches 30%; conduct intermittent microwave heating for 30 seconds, react at a power of 560W for 5.5 minutes, then cool to 25°C, wash with 80% ethanol at 60°C, and vacuum Filter and dry at 60°C.

[0030] The degree of substitution of the obtained starch stearate is 0.0058, the reaction efficiency is 42%, the emulsifying ability is 62%, and the emulsifyi...

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PUM

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Abstract

The invention discloses a method for preparing starch stearate by using cassava starch. The method comprises the steps of: a, grinding the cassava starch with a moisture content of 10-20% and a ball-milling medium at 40-60 DEG C to prepare activated cassava starch; b, weighing stearic acid accounting for 0.5-5% by mass of the activated starch, dissolving the stearic acid in absolute ethyl alcohol until an acid alcohol ratio is 1 g: (20-30) m1, then adding hydrochloric acid accounting for 0.0175-0.175% by mass of the activated starch and mixing uniformly; c, adding the solution obtained in the step b into the activated cassava starch obtained in the step a, mixing uniformly and then adding water until the moisture content in the starch is up to 15-40%, cooling to 20-30 DEG C after interval microwave heating, washing with ethanol, and drying at 30-65 DEG C after suction filtration. The method for preparing the starch stearate by using the cassava starch, disclosed by the invention, can prepare starch stearate with high degree of substitution by using the cassava starch, has low production cost and a simple process, and is environment-friendly.

Description

technical field [0001] The invention relates to a method for preparing starch stearate from tapioca starch. Background technique [0002] Starch stearate is a long-chain fatty acid starch ester. It is an esterification product obtained by reacting starch and its derivatives with stearic acid, methyl stearate, stearic acid chloride or stearic anhydride. Due to the introduction of hydrophobic organic carbon chains, the hydrophobicity of starch increases, making it have the amphiphilic properties of lipophilic and hydrophilic, so it has emulsifying properties, and can be used in food, medicine, materials, daily chemicals and other fields. However, only starch stearate with a high degree of substitution has a high emulsifying ability, and can be used in microencapsulated products to obtain a high embedding rate, replacing expensive gum arabic; while starch stearate with a low degree of substitution is only used in fat substitutes. Therefore people pay more and more attention ...

Claims

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Application Information

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IPC IPC(8): C08B31/04
Inventor 陈渊杨家添朱万仁谢祖芳
Owner YULIN NORMAL UNIVERSITY
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