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Sizing starch and its preparation method

A technology of sizing starch and starch milk, which is applied in the field of starch, can solve the problems of reducing surface sizing quality and starch strength, and achieve the effects of facilitating sizing operation, improving strength and low viscosity

Active Publication Date: 2022-06-17
GOLD EAST PAPER JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the inventors of the present application found in the long-term research and development process that after the starch is digested by enzymes, the molecular chain is cut off, which will reduce the strength of the starch itself to a certain extent, thereby reducing the quality of surface sizing

Method used

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  • Sizing starch and its preparation method
  • Sizing starch and its preparation method
  • Sizing starch and its preparation method

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preparation example Construction

[0022] see figure 1 , figure 1 It is a schematic flow chart of an embodiment of the preparation method of sizing starch of the present application, and the method includes:

[0023] Step S101: adding amylase to the first starch slurry for enzymatic digestion to obtain a first starch emulsion;

[0024] Wherein, the first starch slurry in the present application may be a mixed solution of native starch and water.

[0025] The amylase may be at least one of alpha-amylase, beta-amylase, gamma-amylase, isoamylase, and the like.

[0026] It should be pointed out that, because starch itself has shortcomings such as high gelatinization temperature, poor film-forming properties and transparency, it is difficult to meet the needs of sizing in the papermaking industry. original nature. In this embodiment, the first starch emulsion is in a completely gelatinized state after the enzymatic cleavage treatment, and the molecular chain of the starch is cut off after the enzymatic cleavage ...

Embodiment

[0071] Preparation of the first starch emulsion:

[0072] 1. Weigh 200 g of tapioca native starch with a moisture content of 14%, add 230 g of water to it to prepare the first starch slurry, add α-amylase with an absolute dry mass of native starch of 0.10‰ under stirring, stir evenly and heat, When heated to a temperature of 80° C. for 20 minutes, the temperature is rapidly increased to 98° C. for 30 minutes, and after the heat preservation is completed, the first starch emulsion A1 is prepared by diluting to a concentration of 10%.

[0073] 2. Weigh 200 g of tapioca native starch with a moisture content of 14%, add 230 g of water to it to prepare a first starch slurry, add α-amylase with an absolute dry mass of 0.15‰ of native starch under stirring, stir evenly and heat, When heated to a temperature of 80° C. for 20 minutes, the temperature is rapidly increased to 98° C. for 30 minutes, and after the heat preservation is completed, the first starch emulsion A2 is prepared by ...

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Abstract

The present application discloses a sizing starch and a preparation method thereof, the method comprising: adding amylase to the first starch slurry to carry out enzymatic digestion treatment to obtain the first starch emulsion; heating and heat-insulating the second starch slurry until reaching Semi-gelatinized state to obtain the second starch emulsion; mixing the first starch emulsion and the second starch emulsion according to a preset ratio evenly to obtain sized starch. Through the above method, the present application can improve the strength of the sized starch.

Description

technical field [0001] The present application relates to the technical field of starch, in particular to a sizing starch and a preparation method thereof. Background technique [0002] Starch is a rich source of carbohydrates and is the main raw material of the paper industry. For example, in the sizing process, the main body of the sizing solution used is starch. [0003] Currently, starch used for surface sizing is generally prepared by enzymatic digestion, which can minimize the cost of sizing while taking into account the quality of sizing. However, the inventors of the present application found in the long-term research and development process that after the starch is digested with enzymes, the molecular chain is cut, which will reduce the strength of the starch itself to a certain extent, thereby reducing the quality of surface sizing. SUMMARY OF THE INVENTION [0004] The main technical problem to be solved by the present application is to provide a sizing starch ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): D21H21/16C12P19/14C12P19/04
CPCD21H21/16C12P19/14C12P19/04
Inventor 刘翔飞王红亮许立兵
Owner GOLD EAST PAPER JIANGSU