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Preparation technology of oxidized hydroxypropyl starch

A hydroxypropyl oxidized, preparation technology, applied in the field of oxidized hydroxypropyl starch preparation, to achieve the effect of low paste liquid viscosity, high transparency, strong freeze-thaw stability

Inactive Publication Date: 2018-05-08
临泉县金禾面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the process of preparing oxidized hydroxypropyl starch by modifying oxidized hydroxypropyl starch is rarely reported.

Method used

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Examples

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Effect test

preparation example Construction

[0018] A preparation process for oxidized hydroxypropyl starch, comprising the following steps:

[0019] S1. Weigh 230-260 parts of deionized water into a beaker, add 10-12 parts of anhydrous Na 2 SO 4 , after stirring at room temperature to completely dissolve, add 100 parts of starch to prepare starch milk;

[0020] S2, transfer the starch milk into a three-necked flask, place the three-necked flask in a constant temperature water bath, control the reaction temperature to 50-55°C, and add NaOH solution with a concentration of 2.5-3.5% while stirring to adjust the pH to 10-11, Then slowly add 8-10 parts of propylene oxide, seal the neck with plastic wrap and react for 17-23h;

[0021] S3. After the reaction is over, neutralize the pH of the starch milk to 7-8 with dilute sulfuric acid with a concentration of 5-7%, and add 9-12 parts of CuSO with a concentration of 0.5% 4 solution, add 10-15 parts of 30% H 2 o 2 , reaction 3-3.5h;

[0022] S4, adding 8-10 parts of NaHSO ...

Embodiment 1

[0024] A preparation process for oxidized hydroxypropyl starch, comprising the following steps:

[0025] S1. Weigh 230 parts of deionized water in a beaker, add 10 parts of anhydrous Na 2 SO 4 , after stirring at room temperature to completely dissolve, add 100 parts of starch to prepare starch milk;

[0026] S2, transfer the starch milk into a three-necked flask, place the three-necked flask in a constant temperature water bath, control the reaction temperature to 50°C, add a NaOH solution with a concentration of 2.5% to adjust the pH to 10 while stirring, and then slowly add 8 parts of ring Oxypropane, seal the neck with plastic wrap and react for 17h;

[0027] S3. After the reaction is over, neutralize the pH of the starch milk to 7 with dilute sulfuric acid with a concentration of 5%, and add 9 parts of CuSO with a concentration of 0.5%. 4 solution, and then add 10 parts of 30% H 2 o 2 , reaction 3h;

[0028] S4, adding 8 parts of concentration is 10% NaHSO 3 The so...

Embodiment 2

[0030] A preparation process for oxidized hydroxypropyl starch, comprising the following steps:

[0031] S1. Weigh 250 parts of deionized water in a beaker, add 11 parts of anhydrous Na 2 SO 4 , after stirring at room temperature to completely dissolve, add 100 parts of starch to prepare starch milk;

[0032] S2. Transfer the starch milk into a three-necked flask, place the three-necked flask in a constant temperature water bath, control the reaction temperature to 53°C, add a NaOH solution with a concentration of 3.0% to adjust the pH to 10.5 while stirring, and then slowly add 9 parts of 9 Propylene oxide, seal the neck with plastic wrap and react for 20h;

[0033] S3. After the reaction is over, neutralize the pH of the starch milk to 7.5 with dilute sulfuric acid with a concentration of 6%, and add 11 parts of CuSO with a concentration of 0.5% 4 solution, and then add 13 parts of 30% H 2 o 2 , reaction 3.2h;

[0034] S4, adding 9 parts of concentration is 10% NaHSO ...

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Abstract

The invention discloses a preparation technology of oxidized hydroxypropyl starch. The preparation technology is characterized by comprising the following steps: S1, preparing starch milk; S2, performing a hydroxypropylation reaction on propylene oxide; S3, oxidizing hydroxypropyl starch; and S4, performing centrifugation, washing, oven drying, smashing and screening to obtain the oxidized hydroxypropyl starch. The oxidized hydroxypropyl starch prepared by the preparation technology has the characteristics of high whiteness, low gelatinization temperature, low paste viscosity, good freeze-thawstability, high transparency and the like, and has common characteristics of oxidized starch and hydroxypropyl starch. By controlling the usage amount of propylene oxide and the hydroxylation time, the content of hydroxypropyl in the starch can be increased, and the oxidized hydroxypropyl starch has strong freeze-thaw stability, and high transparency, salt resistance and acid resistance; and at the same time, after the hydroxylation is finished, oxidation of the starch is continued, and by controlling the usage amount of an oxidant and the oxidation temperature, the content of carboxyl in thestarch can be effectively increased, and the oxidation efficiency can be improved.

Description

technical field [0001] The invention belongs to the technical field of starch processing, and in particular relates to a preparation process of oxidized hydroxypropyl starch. Background technique [0002] Starch is a storage polysaccharide stored in cells in the form of starch granules during plant growth. It is particularly abundant in organs such as seeds, tubers and roots. Due to the increasing shortage of energy resources, starch, as a common, renewable and low-cost natural polymer material, has been used in many fields. By denaturing starch, it can improve its performance defects, improve its processing characteristics, better meet the production and processing needs of modern enterprises, and broaden its application fields. [0003] Hydroxypropyl and oxidative modification are currently commonly used starch modification methods. Hydroxypropyl starch is a kind of non-ionic starch obtained by nucleophilic substitution reaction of starch with propylene oxide under alka...

Claims

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Application Information

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IPC IPC(8): C08B31/12C08B31/18
Inventor 王东杰郝保梅刘治坤马飞亚
Owner 临泉县金禾面粉有限公司
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