A method for simultaneously reducing the relative crystallinity and thermal stability of starch
A technology of relative crystallinity and thermal stability, which is applied in the preparation and application of natural polymer materials, can solve the problems of easy swelling of starch granules, and achieve the effects of reducing high thermal stability, inhibiting swelling and disintegration, and inhibiting starch swelling
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0039] A method for simultaneously reducing starch relative crystallinity and thermal stability, comprising the steps of:
[0040] (1) preparing and choosing concentration is that the ethanol of 90% is mixed with calcium chloride to obtain alkoxide solution, wherein the calcium chloride containing 0.15mol / L in the alkoxide solution;
[0041] (2) Weigh the tapioca starch and put it in the reaction kettle, then drop the alkoxide solution into it while stirring evenly, then react in a drying oven at 120°C for 4 hours to obtain starch milk; the amount of the tapioca starch and the alkoxide solution The ratio is 1g: 15ml;
[0042] (3) After the reaction, the reaction kettle was naturally cooled at room temperature, and then the starch milk in the reaction kettle was vacuum filtered, and the filter cake was washed three times with ethanol with a volume concentration of 95%, and then dried at 36°C. After 12 hours of drying in an oven, a product with reduced relative crystallinity an...
Embodiment 2
[0067] A method for simultaneously reducing starch relative crystallinity and thermal stability, comprising the steps of:
[0068] (1) choose concentration to be 95% ethanol and calcium nitrate to mix and obtain alkoxide solution, wherein the calcium nitrate containing 0.15mol / L in the alkoxide solution;
[0069] (2) Weigh the tapioca starch and put it in the reaction kettle, then drop the alkoxide solution into it while stirring evenly, then react in a drying oven at 110°C for 3 hours to obtain starch milk; the ratio of the amount of the starch to the alkoxide solution is For 1g: 14ml;
[0070] (3) After the reaction, the reaction kettle was naturally cooled at room temperature, and then the starch milk in the reaction kettle was vacuum filtered, and the filter cake was washed twice with ethanol with a volume concentration of 97%, and then dried at 35°C. After drying in the oven for 16 hours, a product with reduced relative crystallinity and thermal stability can be obtained...
Embodiment 3
[0072] A method for simultaneously reducing starch relative crystallinity and thermal stability, comprising the steps of:
[0073] (1) choose concentration to be 92% ethanol and lithium chloride to mix and obtain alkoxide solution, the lithium chloride containing 0.30mol / L in wherein said alkoxide solution;
[0074] (2) Weigh the tapioca starch and put it in the reaction kettle, then drop the alkoxide solution into it while stirring evenly, then react in a drying oven at 115°C for 3.5h to obtain starch milk; the amount of the starch and the alkoxide solution The ratio is 1g: 16ml;
[0075] (3) After the reaction, the reaction kettle was naturally cooled at room temperature, and then the starch milk in the reaction kettle was vacuum filtered, and the filter cake was washed three times with ethanol with a volume concentration of 96%, and then dried at 36°C. After drying in the oven for 14 hours, a product with reduced relative crystallinity and thermal stability can be obtained...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More