A method for detecting cross-linking degree of cross-linked starch

A technology of cross-linked starch and cross-linking degree, which is applied in the measurement of color/spectral characteristics, material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, etc. It can solve the problem of inability to distinguish cross-linked starch , cannot accurately and comprehensively reflect the cross-linking degree of starch, and the physical and chemical properties of starch are not obvious, etc.
CN108414459BActive Publication Date: 2019-11-15SOUTH CHINA UNIV OF TECH
6 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SOUTH CHINA UNIV OF TECH
Publication Date
2019-11-15

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention discloses a method for detecting the cross-linking degree of cross-linked starch. The method comprises the following steps: 1, chemically gelatinizing: uniformly mixing (100 + / - 0.5) mgof dry starch with 1-2 mL of an ethanol solution, adding 8-9 mL of a sodium hydroxide solution having a concentration of 1-2 mol / L, and performing chemical gelatinization for 10-30 min; 2, performinga chromogenic reaction: preparing a blank solution, and detecting absorbance; and 3, calculating the cross-linking degree: determining the cross-linking degree CL% according to the average absorbanceA of native starch and the average absorbance a of the cross-linked starch by the following relation: CL% = [(A-a) / A] * 100%. Compared with traditional methods, the method in the invention has the characteristics of sensitivity, high efficiency, scientific property, convenience, reflection of the true situation of a cross-linking reaction through characterizing the cross-linking degree of the starch having different cross-linking degrees, accurate and reliable result, and realization of the detection of the cross-linking degree of the cross-linked starch in a wide range under a safe condition.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to a starch detection method, in particular to a method for detecting the cross-linking degree of starch, which is a method for measuring the cross-linking degree of cross-linked starch with a wide range and different degrees. Background technique

[0002] There are two opposite mechanisms in the cross-linking process of starch. On the one hand, the cross-linking reaction inhibits the dissolution of soluble small molecules, which can increase the dry matter of starch paste, thereby increasing the viscosity of starch paste; on the other hand, cross-linking inhibits the dissolution of starch granules. The expansion of starch particles reduces the volume of starch granules and reduces the viscosity of starch paste. When the degree of cross-linking reaches a certain level, the viscosity of cross-linked starch will not be detected.

[0003] The traditional methods for characterizing the degree of crosslinking mainly include viscosity m...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More