A preparing method of a cassava polysaccharide-iron complex

A cassava polysaccharide and cassava starch technology, which is applied in the field of fine chemicals, can solve the problems of high toxicity, high by-product glucose, and production safety hazards, so as to improve the ability of comprehensive utilization, reduce the production of glucose, and eliminate production safety hazards. Effect

Active Publication Date: 2018-02-16
GUANGXI RES INST OF CHEM IND CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Acid degradation of starch is simple and easy to operate, but it consumes a lot of acid. After the degradation is completed, neutralizing the acid with alkali will produce more salt and increase the cost of subsequent desalination. The bigger defect is This method has poor selectivity for degrading starch, resulting in low yield of the target product - suitable oligosaccharides, and more glucose by-products, which affects the purity of the product; while enzymatic degradation of starch, although its selectivity is much better than the acid method, it is not enough. The disadvantage is that the operation steps of this method are complicated, especially the degradation time is as long as more than 6 hours, the production efficiency is low, and the cost is high
The ethanol or methanol used in the solvent process is a flammable and explosive dangerous chemical, which has hidden dangers in production safety, and methanol is very poisonous to the human body
In addition, in the production process, the amount of ethanol or methanol required is relatively large, the loss of raw materials is also large, and the cost of ethanol or methanol recovery is relatively high.

Method used

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  • A preparing method of a cassava polysaccharide-iron complex
  • A preparing method of a cassava polysaccharide-iron complex

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Hydrogen peroxide oxidatively degrades tapioca starch to prepare suitable oligosaccharides: In a 200L enamel reaction kettle, start stirring, add 75.0 kg of water and 22.0 kg of tapioca starch, heat up to 60°C, and add 27.5% hydrogen peroxide 7.5 kg of solution, then heated up to 80°C, kept at a constant temperature, and carried out oxidation reaction for 60 minutes, when the reaction time was up, then added 29% sodium hydroxide seasoning solution with a pH value of 7.6, to obtain the suitable low-density compound with a weight average molecular weight of 4000-27000Da. polysaccharide solution.

[0038] (2) Complexation reaction: keep stirring, heat the prepared suitable oligosaccharide solution to 90°C, keep constant temperature, add 52 liters of 39.0% ferric chloride solution and 56 liters of 29.0% sodium hydroxide solution at the same time, Added within 3 hours. After adding the materials, adjust the pH value of the complexation reaction solution to 7.3 with 20% ...

Embodiment 2

[0043] ⑴ Hydrogen peroxide oxidatively degrades tapioca starch to prepare suitable oligosaccharides: In a 200L enamel reaction kettle, start stirring, add 80.0 kg of water and 22.0 kg of tapioca starch, heat up to 60°C, and add 27.5% hydrogen peroxide solution 8.5 kg, then raise the temperature to 88°C, keep the constant temperature, carry out the oxidation reaction for 45 minutes, when the reaction time is up, add 29% sodium hydroxide seasoning solution and the pH value is 7.2, that is, the suitable oligomer with a weight average molecular weight of 4000-27000Da sugar solution.

[0044] (2) Complexation reaction: keep stirring, heat the prepared suitable oligosaccharide solution to 95°C, keep the constant temperature, add 52 liters of 39.0% ferric chloride solution and 56 liters of 29.0% sodium hydroxide solution at the same time, in 2.5 hours Added. After adding the materials, adjust the pH value of the complexation reaction solution to 7.6 with 20% hydrochloric acid to obt...

Embodiment 3

[0049] ⑴ Hydrogen peroxide oxidatively degrades tapioca starch to prepare suitable oligosaccharides: In a 200L enamel reaction kettle, start stirring, add 85.0 kg of water and 22.0 kg of tapioca starch, heat up to 60°C, add 27.5% hydrogen peroxide solution 9.5 Then raise the temperature to 95°C, keep constant temperature, carry out the oxidation reaction for 30 minutes, when the reaction time is up, add 29% sodium hydroxide seasoning solution with a pH value of 8.0, and obtain suitable oligosaccharides with a weight average molecular weight of 4000-27000Da solution.

[0050] (2) Complexation reaction: keep stirring, heat the prepared suitable oligosaccharide solution to 85°C, keep a constant temperature, add 52 liters of 39.0% ferric chloride solution and 56 liters of 29.0% sodium hydroxide solution at the same time, in 2 Added within hours. After adding the materials, adjust the pH value of the complexation reaction solution to 8.0 with 20% hydrochloric acid to obtain the ca...

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Abstract

The invention relates to a preparing method of a cassava polysaccharide-iron complex. The method includes subjecting cassava starch to oxidative degradation by utilizing hydrogen peroxide to obtain anapplicable oligosaccharide solution; then adding dropwise an iron trichloride solution and a sodium hydroxide solution into the oligosaccharide solution to perform a complexing reaction to obtain a cassava polysaccharide-iron complex synthesis solution; performing filtration to remove water-insoluble impurities to obtain a cassava polysaccharide-iron complex solution; desalting and concentratingthe solution by adopting an ultrafiltration membrane process; and subjecting a product to spray-drying or vacuum evaporation drying, and crushing to obtain a cassava polysaccharide-iron complex product. The hydrogen peroxide is adopted to perform oxidative degradation on the cassava starch so as to replace previous acid-method or enzyme-method degradation processes, and therefore generation of a side product that is glucose in the method is significantly reduced than that in acid methods, a higher yield of applicable oligosaccharide is obtained, and the degradation time is greatly shortened than that of enzyme methods, thus reducing the production cost. Sodium chloride removal utilizing an ethanol or methanol solvent is replaced, thus avoiding use of flammable and combustible substances such as ethanol or methanol and eliminating hidden safety risks. The prepared cassava polysaccharide-iron complex can be used as an iron supplementing agent for livestock and poultry.

Description

technical field [0001] The invention relates to a synthesis method of a polysaccharide iron complex, in particular to a synthesis process for preparing cassava polysaccharide iron from starch, which belongs to the field of fine chemicals. Background technique [0002] Iron deficiency anemia is a common, worldwide nutritional disease that faces both humans and the animal kingdom. Taking iron supplements is an effective way to solve the problem of iron deficiency anemia. It is a long process for human beings to fight against iron deficiency anemia. The development of iron supplements has gone through three stages. The first generation of iron supplements is an inorganic acid iron salt represented by ferrous sulfate. The second generation of iron supplements The supplement is an organic acid iron salt represented by ferrous citrate, and the third-generation iron supplement is an organic iron complex represented by iron dextran and iron methionine. [0003] Polysaccharides are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/02A61K31/7135A61P3/02
CPCA61K31/7135C08B37/0003C08B37/0006
Inventor 梁初海韦少平黄尚顺阮恒潘雪峰杨宏权陈樱玉谭波张丽娟李本盈
Owner GUANGXI RES INST OF CHEM IND CO LTD
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