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Preparing process of high-substitution-degree carboxymethyl modified starch through dissolving and gelatinating method

A technology with high degree of substitution and preparation technology, which is applied in the field of preparation technology of carboxymethyl modified starch, can solve the problems of low degree of substitution, low reaction efficiency and low degree of substitution of carboxymethyl modified starch, so as to improve reaction efficiency and The effect of product substitution degree, good product performance, improvement of substitution degree and reaction efficiency

Inactive Publication Date: 2017-03-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a high-efficiency and high-substitution-degree carboxymethyl-modified starch preparation process aiming at the defects of low substitution degree, low reaction efficiency and low substitution degree of carboxymethyl-modified starch prepared by the existing solvent method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) One-time milk conditioning: use 40% ethanol solution by volume to adjust 200 g of corn starch into starch milk with a concentration of 5% wt;

[0032] (2) Heating semi-gelatinization: under stirring state, heat the starch milk in step (1), control the reaction temperature to 70°C, and hold the temperature for 12h, so that the starch granules undergo limited expansion and undergo semi-gelatinization modification;

[0033] (3) Intermediate drying: stop heating, wash with 70% ethanol by volume, filter, dry, pulverize and sieve to obtain semi-gelatinized starch;

[0034] (4) Secondary milk adjustment: using the ethanol solution with a volume concentration of 80%, the above-mentioned semi-gelatinized starch is adjusted into starch milk with a concentration of 5% wt;

[0035] (5) Alkalization of starch: under stirring state, add 20% sodium hydroxide relative to the starch quality to the starch milk prepared for the second time, control the reaction temperature to 45°C, an...

Embodiment 2

[0039] (1) One-time milk conditioning: 200 g of potato starch was adjusted into starch milk with a concentration of 15% wt with an ethanol solution with a volume concentration of 50%;

[0040] (2) Heating semi-gelatinization: under stirring state, heat the starch milk in step (1), control the reaction temperature to 75°C, and hold the temperature for 10h, so that the starch granules undergo limited expansion and undergo semi-gelatinization modification;

[0041] (3) Intermediate drying: stop heating, wash with 75% ethanol by volume, filter, dry, pulverize and sieve to obtain semi-gelatinized starch;

[0042](4) Secondary milk adjustment: using the ethanol solution with a volume concentration of 100%, the above-mentioned semi-gelatinized starch is adjusted into starch milk with a concentration of 50% wt;

[0043] (5) Alkalization of starch: under stirring, add 50% sodium hydroxide to the starch quality to the starch milk prepared twice, control the reaction temperature to be 20...

Embodiment 3

[0047] (1) One-time milk conditioning: with 60% ethanol solution by volume, 200 g of tapioca starch is adjusted into starch milk with a concentration of 25% wt;

[0048] (2) Heating semi-gelatinization: under stirring state, heat the starch milk in step (1), control the reaction temperature to 80°C, and hold the temperature for 8h, so that the starch granules undergo limited expansion and undergo semi-gelatinization modification;

[0049] (3) Intermediate drying: stop heating, wash with 80% ethanol by volume, filter, dry, pulverize and sieve to obtain semi-gelatinized starch;

[0050] (4) Secondary milk adjustment: using the ethanol solution with a volume concentration of 90%, the above-mentioned semi-gelatinized starch is adjusted into starch milk with a concentration of 25%wt;

[0051] (5) Alkalization of starch: under stirring, add 100% sodium hydroxide to the starch quality to the starch milk prepared twice, control the reaction temperature to be 60°C, and the reaction tim...

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Abstract

The invention discloses a preparing process of high-substitution-degree carboxymethyl modified starch through a dissolving and gelatinating method. The process includes the steps that starch is heated in a solvent water solution until the temperature is higher than gelatinization point to carry out gelatinization or semi-gelatinization activating treatment on starch particles; a solvent method of the semi-gelatinated starch is used for carboxymethylation. The process of starch semi-gelatinization mainly includes the operation steps of primary emulsion blending, heating semi-gelatinization, middle washing, drying and smashing, and the carboxymethylation process mainly includes the operation steps of secondary emulsion blending, starch alkalization, chloroacetic acid etherification and follow-up treatment. The preparing process has the main creative advantages that starch gelatination activating method and the solvent method are combined to achieve semi-gelatinization of the starch particles. The characteristics of original starch are retained, chemical reactivity of the starch is improved, reaction efficiency and product substitution degree of solvent method carboxymethylation are improved, and product performance is improved.

Description

technical field [0001] The invention relates to a preparation process of carboxymethyl modified starch, in particular to a preparation process of carboxymethyl modified starch with a high degree of substitution by a paste method. Background technique [0002] Carboxymethyl starch is also known as sodium carboxymethyl starch or carboxymethyl starch ether. After the starch is etherified by carboxymethyl, the original structure of the granules is destroyed, the product has strong water solubility, and the degree of substitution is 0.1 and above can be soluble in cold water, resulting in a clear, transparent and viscous starch paste. The viscosity of the paste is higher than the original one. High starch, high transparency, good freeze-thaw stability. Within a certain range, the viscosity, transparency, freeze-thaw stability and other properties of carboxymethyl starch paste increased with the increase of the degree of substitution. [0003] At present, there is no strict defi...

Claims

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Application Information

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IPC IPC(8): C08B31/12C08B30/12
CPCC08B31/12C08B30/12
Inventor 张本山李为民马喜春
Owner SOUTH CHINA UNIV OF TECH
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