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Preparation method of crosslinked starch

A technology for cross-linking starch and starch, applied in the field of starch modification, can solve the problems of poor flavor and color of starch, and achieve the effects of improving stability and shear resistance, avoiding deepening of color and reducing processing time.

Active Publication Date: 2022-04-29
GUANGDONG HAITIAN INNOVATION TECH CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the potential safety hazards caused by chemically modified starch and the deficiencies of starch with bad flavor, color and other methods such as conventional dry heat, to provide a cross-linked starch preparation method, to obtain a kind of starch with similar chemical properties. The products obtained by cross-linking and modifying the properties of starch can avoid bad flavor at the same time, expand the application value and scope of cross-linking starch, and make it have a broader application prospect

Method used

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  • Preparation method of crosslinked starch
  • Preparation method of crosslinked starch
  • Preparation method of crosslinked starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Example 1 Effects of mixed solutions of different concentrations of sodium ascorbate and glucose (mass ratio 1:1) on the properties of the prepared starch

[0059] This embodiment has verified the influence of sodium ascorbate and the total concentration of glucose on cross-linked starch, and its specific method is as follows:

[0060] Take 0.15g, 15g and 150g of sodium ascorbate and glucose (the mass ratio of the two is 1:1) and add them into an appropriate amount of deionized water to prepare sodium ascorbate and glucose with a total concentration of 0.01%, 1% and 10% (w / w) respectively. Glucose aqueous solution 1500g; take 1000g of waxy cornstarch and the above mixed solution of sodium ascorbate and glucose, mix well, and temper into starch milk; adjust the pH value of the starch milk system to 5.0, keep stirring for 1 hour, dry, pulverize and sieve, in a closed container at 140 oC Heat treatment for 4 hours, the powder is cooled, then washed with water and adjust...

Embodiment 2

[0065] Example 2 Effect of pH value of mixed solution of sodium ascorbate and glucose (mass ratio 1:1) on the properties of the prepared starch

[0066] This example verifies the impact of the pH value of the starch milk system on the cross-linked starch, the specific method is as follows:

[0067] Take 15g of sodium ascorbate and glucose (mass ratio 1:1) and add it to an appropriate amount of deionized water to make 1500g of sodium ascorbate and glucose aqueous solution with a mass percentage of 1%. Take 1000g of waxy corn starch and mix well with the above-mentioned sodium ascorbate and glucose aqueous solution , prepared into starch milk, adjust the pH value of the starch milk system to 4.0, 5.0, 6.0 and 7.0 respectively, keep stirring for 1 hour, dry, pulverize and sieve, place in a closed container at 130 oC Heat treatment for 4 hours, the powder is cooled, then washed with water and adjusted to pH 6.0, dehydrated, dried, pulverized and sieved to obtain the finished pro...

Embodiment 3

[0071] Example 3 Effect of heat treatment temperature on the properties of starch produced by sodium ascorbate and glucose mixed solution (mass ratio 1:1)

[0072] This embodiment has verified the influence of heat treatment temperature on cross-linked starch, and its specific method is as follows:

[0073] Take 15g of sodium ascorbate and glucose (mass ratio 1:1) and add it to an appropriate amount of deionized water to make 1500g of sodium ascorbate and glucose aqueous solution with a mass percentage of 1%. Take 1000g of waxy corn starch and mix well with the above-mentioned sodium ascorbate and glucose aqueous solution , tempered into starch milk, adjust the pH value of the starch milk system to 5.0, keep stirring for 1 hour, dry, pulverize and sieve, and separate them in a closed container at 130 oC 、140 oC and 150 oC Heat treatment for 4 hours, the powder is cooled, then washed with water and adjusted to pH 6.0, dehydrated, dried, pulverized and sieved to obtain the f...

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Abstract

The invention relates to a preparation method of cross-linked starch, which is characterized in that the viscosity of the cross-linked starch is flexibly controlled by adjusting the concentration (w / w) of sodium ascorbate and glucose, the pH value of starch milk, the heat treatment temperature and the treatment time so as to prepare the cross-linked starch with different viscosities. According to the method, food-grade sodium ascorbate and a glucose aqueous solution are combined for high-temperature treatment for the first time, and the prepared crosslinked starch completely has the processing tolerance of chemical crosslinked starch, and can completely eliminate an obvious peak value and a large-amplitude disintegration value in the original starch gelatinization process, so that the crosslinked starch has the characteristics of conventional deep chemical crosslinked starch.

Description

technical field [0001] The invention belongs to the technical field of starch modification, and in particular relates to a preparation method of crosslinked starch. Background technique [0002] Starch is a green raw material widely used in food, textile, chemical, pharmaceutical and other fields. However, when the original starch suspension is heated, the starch granules expand at a certain temperature. With the shearing process such as stirring and pumping during the processing, the collapse and fragmentation of the starch granules will directly lead to the decrease of the viscosity of the system. Therefore, the original starch paste generally has disadvantages such as easy aging and unstable paste, which lead to great limitations in use. In order to improve the performance of starch and expand its application range, chemical methods are usually used on the basis of the inherent characteristics of starch to attach certain chemical groups, thereby changing the natural prop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/00
CPCC08B31/003
Inventor 别平平童星梁逸超
Owner GUANGDONG HAITIAN INNOVATION TECH CO LTD
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