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Preparation technology for methyl starch

A technology of methyl starch and preparation process, which is applied in the field of methyl starch preparation technology, can solve the problems of methylated starch substitution degree or low methoxyl content, achieve stable performance and increase the effect of methoxyl content

Inactive Publication Date: 2017-05-24
CHONGQING UNIV OF EDUCATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are not many researches on starch methylation in China, and the degree of substitution or methoxyl content of the prepared methylated starch is not very high, and further improvement is needed, and methyl starch products have not yet been seen in the food field.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Add 9g of starch and 70mL of 30% ethanol aqueous solution into the reactor, stir evenly, add 6g of dimethyl sulfate, activate with microwave intermittently for 10min, then heat in a water bath to 50°C, add 5mL of 30% by mass fraction of sodium hydroxide solution , reacted for 1 hour. After the reaction, solid-liquid separation, centrifugation (6000r / min, 10 minutes) (or suction filtration), the precipitate was washed 3 times with 95% ethanol aqueous solution, and centrifugation to obtain the crude product of starch methylation. The crude methyl starch was subjected to Soxhlet extraction with 87% ethanol aqueous solution by volume fraction for 5 hours, and dried at 105°C to obtain purified methyl starch with a methoxyl content of 12.11% and an appearance of light yellow solid without smell.

Embodiment 2

[0024] Add 9g of starch and 70mL of 30% volume fraction ethanol aqueous solution into the reactor, stir evenly, add 6g of dimethyl sulfate, intermittently ultrasonically activate for 20min, then heat in a water bath to 50°C, add 5mL of 30% mass fraction of sodium hydroxide solution , reacted for 1 hour. After the reaction, solid-liquid separation, centrifugation (6000r / min, 10 minutes) (or suction filtration), the precipitate was washed 3 times with 95% ethanol aqueous solution, and centrifugation to obtain the crude product of starch methylation. The crude methyl starch was subjected to Soxhlet extraction with 87% ethanol aqueous solution for 5 hours, and dried at 105°C to obtain purified methyl starch with a methoxyl content of 9.13% and an appearance of light yellow solid without smell.

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PUM

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Abstract

The invention relates to a preparation technology for methyl starch, wherein the preparation technology comprises the specific method: adding starch and an ethanol aqueous solution with the volume fraction of 30% into a reactor, stirring evenly, adding dimethyl sulfate, carrying out intermittent microwave or ultrasonic activation for 10-20 minutes, and then heating to 50 DEG C with water bath; and adding a sodium hydroxide solution with the mass fraction of 30%, carrying out a reaction for 1 hour, carrying out solid-liquid separation, and postprocessing the obtained solid to obtain the product. The dimethyl sulfate is used as a methylation reagent, and, the ultrasonic and microwave activation technology is assisted on the basis of a conventional methylation modification method, so the methoxyl content of the obtained methyl starch is greatly improved. Moreover, the prepared methyl starch has stable performance in a drying state.

Description

technical field [0001] The invention belongs to the field of food and relates to a preparation process of methyl starch. Background technique [0002] Sweet potatoes are widely planted in my country. Sweet potatoes are rich in starch, vitamins, cellulose, lysine, and rich in magnesium, phosphorus, calcium, selenium and other mineral elements and linoleic acid and other essential nutrients. Natural sweet potato starch has certain limitations in practical application, so the original starch is usually treated with physical, chemical or enzymatic methods to introduce new functional groups on the starch molecules or change the size of the starch molecules and the properties of the starch granules, thereby Change the natural properties of starch (such as: gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming property, transparency, etc.) to make it more suitable for certain application requirements. [0003] At present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/10
CPCC08B31/10
Inventor 周雅琳王睿王强李贵节
Owner CHONGQING UNIV OF EDUCATION