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Method for preparing carboxymethyl rice starch via intermittent feeding method

A technology of carboxymethyl starch and rice starch, which is applied in the field of preparing carboxymethyl rice starch by the intermittent feeding method, can solve the problems of abnormal reaction, unstable reaction system, excessive viscosity increase, etc., and achieve stable reaction and easy Control and improve the effect of stability

Inactive Publication Date: 2014-12-17
无锡市善源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of preparation method of carboxymethyl rice starch, aiming at using ordinary solvent method to carry out carboxymethylation modification process to new raw material rice starch, there is reaction system instability, reaction system viscosity increases too fast, The problem of agglomeration leads to low product yield, abnormal reaction, low degree of substitution, etc., and the improvement is aimed at providing a new way for the deep processing of rice starch

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  • Method for preparing carboxymethyl rice starch via intermittent feeding method
  • Method for preparing carboxymethyl rice starch via intermittent feeding method
  • Method for preparing carboxymethyl rice starch via intermittent feeding method

Examples

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Effect test

Embodiment 1

[0036] Add 55 parts of NaOH and 6 parts of cetyltrimethylammonium bromide to 100 parts of rice starch, dissolve with 1200 parts of isopropanol and 50 parts of distilled water, stir at a speed of 200 r / min, and fully stir in a water bath at 50 °C Heat for 30 minutes to alkalize the starch. After the temperature rises to 60°C, add a total of 80 parts of chloroacetic acid in six batches. Add 20 parts of chloroacetic acid to the first batch for reaction, and add the second batch of 20 parts of chloroacetic acid after 30 minutes. The third batch of 10 parts of chloroacetic acid was reacted, after 30 minutes, the fourth batch of 10 parts of chloroacetic acid was added for reaction, after 30 minutes, the fifth batch of 10 parts of chloroacetic acid was added for reaction, and after 30 minutes, the sixth batch of 10 parts of chloroacetic acid was added for reaction. Immediately after each addition of chloroacetic acid, adjust the stirring speed to 400r / min, and reduce the speed to 300r...

Embodiment 2

[0038] Add 60 parts of NaOH and 7 parts of cetyltrimethylammonium bromide to 100 parts of rice starch, dissolve with 1210 parts of isopropanol and 52 parts of distilled water, stir at a speed of 250 r / min, and fully stir in a water bath at 50 °C Heat for 32 minutes to alkalize the starch. After the temperature rises to 60°C, add 82 parts of chloroacetic acid in five batches. Add 20 parts of chloroacetic acid in the first batch for reaction, add the second batch of 20 parts of chloroacetic acid for reaction after 30 minutes, and add the third batch after 60 minutes. 20 parts of chloroacetic acid were reacted, and after 30 minutes, the fourth batch of 12 parts of chloroacetic acid was added for reaction, and after 30 minutes, the fifth batch of 10 parts of chloroacetic acid was added for reaction. Immediately after each addition of chloroacetic acid, adjust the stirring speed to 450r / min, and reduce the speed to 300r / min after 15 minutes. In order to maintain the alkaline environme...

Embodiment 3

[0040] Add 52 parts of NaOH and 6.5 parts of cetyltrimethylammonium bromide to 100 parts of rice starch, dissolve with 1250 parts of isopropanol and 55 parts of distilled water, stir at a speed of 200 r / min, and fully stir in a water bath at 50 °C Heat for 35 minutes to alkalize the starch. After the temperature rises to 60°C, add 80 parts of chloroacetic acid in four batches. Add 20 parts of chloroacetic acid to the first batch for reaction, add the second batch of 20 parts of chloroacetic acid to react after 30 minutes, and add the third batch after 60 minutes. 20 parts of chloroacetic acid were reacted, and the fourth batch of 20 parts of chloroacetic acid was added after 60 minutes. Immediately after each addition of chloroacetic acid, adjust the stirring speed to 400r / min, and reduce the speed to 300r / min after 15 minutes. In order to maintain the alkaline environment of the system during the reaction, add 5 parts after 15 minutes after adding chloroacetic acid in each bat...

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Abstract

The invention relates to a method for preparing carboxymethyl rice starch via an intermittent feeding method. The method comprises the following steps: adding NaOH and a catalyst into rice starch, dissolving the starch with an isopropyl alcohol solution and fully stirring to alkalify the starch; adding chloroacetic acid multiple times to etherify the starch, maintaining system alkalinity, stirring, cooling after the reaction, regulating a pH value, carrying out suction filtration, cleanly rinsing filter residues with ethanol, drying and screening. In the etherifying process of the rice starch prepared via a dissolvant method, the chloroacetic acid is intermittently added in batches, and the stirring speed is regulated during a reaction process to maintain the alkaline environment of the reaction system, so that the operation that the reactant chloroacetic acid is added by one step is avoided, and thus the stability of the reaction system is improved and the normal running of the reaction is ensured. Therefore, the problem of caking caused by overquick increasing of viscosity in the reaction process is effectively solved, and the degree of substitution (DS) of the prepared carboxymethyl starch can reach above 0.7. The method is simple, easy, feasible and stable in reaction, and guarantees high DS of the carboxymethyl starch.

Description

Technical field: [0001] The invention relates to a method for preparing carboxymethyl rice starch by an intermittent feeding method, and belongs to the technical field of rice deep processing. technical background: [0002] Starch is a widely used high polymer, not only because it is a cheap natural product, but also because it is easy to change the physical and chemical properties of starch through chemical denaturation and physical treatment. Starch and its derivatives are usually widely used in industries such as food, medicine, textile printing and dyeing, papermaking, daily chemical water treatment and mining. The introduction of functional groups into starch through chemical or physical denaturation improves the properties of starch and further expands the application of starch. Rice is the main agricultural product in China, and starch is the main component of rice. Rice starch has the common functions of other starches and also has a series of unique properties such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/12
Inventor 于秋生刘忠义彭丽包浩陈婷乔丽娟
Owner 无锡市善源生物科技有限公司
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