Method for preparing high-viscosity cross-linking carboxymethyl starch

A cross-linked carboxymethyl, high-viscosity technology, used in the preparation of modified starch and food additives, can solve the problems of acid resistance, heat resistance, shear resistance, poor viscosity stability of paste liquid, etc. Good melting performance and good taste

Inactive Publication Date: 2015-01-28
西安莹朴生物科技股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, in actual production, the viscosity stability of the carboxymethyl starch (CMS) paste liquid produced at present is very poor, and its acid resistance, heat resistance, and shear resistance are difficult to meet the requirements of the food and daily chemical industry for high-viscosity thickeners. Requirements, resulting in high viscosity carboxymethyl starch (CMS) can not be fully applied in the above fields

Method used

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  • Method for preparing high-viscosity cross-linking carboxymethyl starch

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Weigh corn starch, sodium hydroxide, and chloroacetic acid according to the molar ratio of 1:1.85:0.85, and then uniformly disperse the corn starch in ethanol with a concentration of 90-95%, and add the weighed hydrogen at a temperature lower than 30°C Sodium oxide, and cross-linking agent epichlorohydrin with 0.15% starch weight, stir evenly, and ripen for 20-30 minutes, then add chloroacetic acid that has been weighed, keep 45-50°C for etherification reaction for 2.5h, and then use acid and, filtering and washing, drying at low temperature, and pulverizing to obtain the product high-viscosity cross-linked carboxymethyl starch.

Embodiment 2

[0015] Embodiment two: viscosity stability

[0016] After measurement, the viscosity and storage time of the high-viscosity cross-linked carboxymethyl starch prepared by the preparation method of the present invention are shown in Table-1

[0017]

[0018] As shown in Table-1, the viscosity of the high-viscosity cross-linked carboxymethyl starch prepared by the present invention is increased, and the viscosity stability is greatly improved. The viscosity of the 2% aqueous solution is placed at room temperature for 30 days, and the viscosity drops by less than 5%. However, the viscosity of commercially available CMS drops rapidly, and the viscosity basically disappears after 15 days.

[0019] The paste liquid is boiled at 100°C for 60 minutes, and the viscosity increases slightly after cooling, showing high thermal stability. And commercially available CMS is boiled for 60 minutes, and the viscosity disappears substantially after cooling.

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Abstract

The invention relates to a method for preparing high-viscosity cross-linking carboxymethyl starch, belonging to the field of preparation methods of food additives, especially modified starch. The method for preparing high-viscosity cross-linking carboxymethyl starch comprises the following steps: uniformly dispersing corn starch into 90-95% ethanol, adding a proper amount of sodium hydroxide and a cross-linking agent at the temperature less than 30 DEG C, uniformly stirring, aging for 20-30 minutes, adding chloroacetic acid, keeping the temperature at 45-50 DEG C, performing etherification reaction for multiple hours, neutralizing by using acid, filtering, washing, drying at a low temperature, and crushing, thereby obtaining a product, namely the high-viscosity cross-linking carboxymethyl starch. The method provided by the invention has the characteristics of simple process, high operability, applicability to industrial production, high application performance and the like. The prepared high-viscosity cross-linking carboxymethyl starch can be used in situations that the viscosity needs to be kept stable for a relatively long time, is suitable for being used in situations needing high temperature steaming and sterilization in the food industry, and is applicable to a certain acid environment (such as acid beverage) and processing procedures with external shearing force (such as homogenization).

Description

technical field [0001] The invention relates to a preparation method of high-viscosity cross-linked carboxymethyl starch, which belongs to the field of food additives, especially the preparation method of modified starch. Background technique [0002] Carboxymethyl starch (CMS) is an excellent thickener, because its structural characteristics are similar to carboxymethyl cellulose (CMC), and it has the advantages of lower price, good whiteness, easy solubility in water, no caking, etc. advantage. It has wide application prospects in the fields of welding electrodes, textiles, printing and dyeing, papermaking, daily chemicals, food, petroleum, and medicine. However, in actual production, the viscosity stability of the carboxymethyl starch (CMS) paste liquid produced at present is very poor, and its acid resistance, heat resistance, and shear resistance are difficult to meet the requirements of the food and daily chemical industry for high-viscosity thickeners. Requirements,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/12C08J3/24C08K5/1515C08L3/02
Inventor 李勇刘文斌
Owner 西安莹朴生物科技股份有限公司
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