CA1289094C - Method of solubilizing potato starch - Google Patents
Method of solubilizing potato starchInfo
- Publication number
- CA1289094C CA1289094C CA000500416A CA500416A CA1289094C CA 1289094 C CA1289094 C CA 1289094C CA 000500416 A CA000500416 A CA 000500416A CA 500416 A CA500416 A CA 500416A CA 1289094 C CA1289094 C CA 1289094C
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- CA
- Canada
- Prior art keywords
- starch
- process according
- potato
- kcl
- nacl
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/16—Halogen-containing compounds
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Crystallography & Structural Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Abstract A process as described for solubilizing starch, par-ticularly potato starch. Raw or partially gelled potato starch granules are mixed with a substantially saturated aqueous solution of NaCl and KCl in which the NaCl and KCl are in equilibrium, causing swelling of the starch granules to form swollen membrane-encapsulated starch granules. These swollen membrane-encapsulated starch granules are ruptured, e.g. by homogenization, to dis-perse the solubilized starch into the saturated NaCl/KCl solution.
Description
~39~
Method of Solubilizinq Potato Starch This invention relates to a process for solubilizing starch, particularly potato starch.
Starch in plants is in the form of discrete granules which are not soluble in water. Before raw starch can be used in most applications, it must be gelatiniæed to solubilize the glucose polymers. Normally starch is solubilized by heating in water or by using certain chemicals, such as ~aOH, to gelatinize the s~arch.
In the past, Canadian potash mines used starches to act as a clay depressant in their potassium chloride floa~ation operation. The clay depressing agent is add~
ed to prevent clays from reacting with the amines which are used to float off the potassium chloride and to help sediment the clays. Effectively, the clay depressing agent blocks sites on the clay in which amines can be attached.
It is also known ~rom U.S. Patent 4,422,947 that a cross-linked potato starch is an effective ayent for a wellbore fluid, providing improved water loss control.
The water loss reduction was obtained using brines con-taining NaCl, CaC12 or KCl.
In recent years nearly all mines have switched to guar gum as a clay depressant because it is soluble in ~;
' ' '. ' : , . .
~L2~90~
cold brine and because of price considerations. It was considered too costly and too inconvenient to use raw starches since it was necessary to cook them prior to use. Pre-cooked dry starches are used in some coun-tries, such as France, but these pre-cooked starches are extremely expensive.
There is, therefore, a need for a cheap, simple way to solubilize starches.
According to the present invention, it has been dis-covered that potato starch appears to have the uniqueproperty of being capable of being solubilized by con-tact at room temperature with a solution saturated with both NaCl and KC1.
It has surprisingly been found that while saturated NaC1 is only moderately effective in solubilizing potato starch and saturated KCl is totally ineffective, the com-bination of NaCl and KCl saturation i5 highly effective.
Only a sli~ht dilutîon of the saturated NaCl/KCl solution - can be tolerated without markedly decreasing the rate of potato starch solubilization. Moreover, it was found that corn, wheat starch and tapioca stirred in saturated NaCl/KCl solution did not dissolve nor did the solutions increase in viscosity even after extended solubilization times. Potato starch is believed to be unique among 25 starches in having high concentrations, e.g. 0.06 - 0.1%, of phosphorus present as dihydrogen orthophosphate groups esterified to amylopectin fractions.
A typical aqueous solution saturated with both NaCl and KCl in equilibrium contains about 20 wt. ~ NaCl and about 10 wt. ~ KCl. The saturated solution preferably has a pH from about 4 to about 10 and preferably the starch is present in the saturated solution in an amount of les~s than 10% by weight dry starch solids.
As potato starch dissolves in saturated NaCl/KCl brine, the solution increases markedly in viscosity.
:' :' ~' - - ~ : , - . , . ; , 9~
The increase in viscosity is due to the swelling of the starch granules, with the granules swelling to occupy many times their original volume. The granules swell slowly and it is apparent ~rom microscopic analysis that the contents of the granules dissolve in the brine. It was observed under microscopic analysis that the granules did not burst to release their soluble contents even after lengthy periods of stirring. It was necessary to rupture the membrane, e.g. by shearing, homogenization, sonic waves, or freezing, to disperse the contents of the swol-len granules into the brine. A decrease in viscosity isobserved as the swollen granules are ruptured. Although the solubilization is preferably carried out at room tem-perature, a higher temperature can be used to speed up the rate of solubilization. Generally, the temperature is in the range of 20-40C.
According to a preferred embodiment, it has been dis-covered that it is possible to substantially reduce the viscosity of potato starch solubilized in brine by adding thereto alpha-amylase enzyme. It appears that the enzyme is capable of hydrolyzing the potato glucose polymers even in a saturated brine solution.
In accordance with another preferred embodiment, it has been found that the addition of heavy metals, such as CuSo4, CuC12 or MgC12, increases the rate of potato starch solubilization in saturated NaCl/KCl brine~ It is be-lieved that this due to the stabilization of amylopectin molecules in solution by the formation of phosphate-metal ion complexes, As a conseqjuence, it has been found that some potash brines solubilize starch better than others.
For instance brine from the Cory mine, which contains Mg , solubilizes starch faster than a saturated NaCl/KCl solution.
According to another preferred embodiment, it has been found that freezing whole potatoes followed by drying in a 9~L
~reeze-drier markedly increases the rate of potato starch solubilization in saturated NaCl/KCl brine.
The process of this invention has the advantage of being carried out in saturated brine which is a very dense medium. When starches are handled in water, they settle rapidly and pack extremely tightly on the bottom of a container because the starch itself has a high den-sity. ~n brine, the starch does not settle quickly and is thus much easier to handle. Brine also has unique advantages in handling because of its high boiling point elevation. This allows low temperature storage of brine solubilized potato starch without freezing the solution.
It is also possible to utilize brine to solubilize the starch and then partially remove the brine by lowering the temperature.
The potato starch can be in the form of pure potato starch or potato flour or the potato may be in a raw form~
Certain preferred embodiments oE the present invention are illustrated by the following examples.
Example 1 A series of tests were conducted in which dr~m-dried potato starch and raw potato~ wheat, corn and tapioca starches were mixed with difEerent solvents. The raw potato starches were obtained from the Sigma and Sargent Chemical Companies and The Canada Starch Co. Drum-dried potato starch was prepared using potato starch from the Sargent Chemical Company. For each test with the raw starches, 2 g of starch was continuously mixed in 100 ml of solvent for a period of time. The mixture was trans-ferred with washing (distilled water) to an Osterizerblender and homogenized at the highest speed for 1 min.
The solution was transferred with distilled water wash-ing into a 200 ml centrifuge bottle and centriEuged at 10,000 rpm for 10 min. to sediment the insoluble starch.
The supernatant was discarded and the insoluble starch ~ "
~28~
residue was stirred with 200 ml of distilled water to remove residual salt. The solution was again centrifuged for 10 minutes at lO,000 rpm and the supernatant was dis-carded. The insoluble starch was dried and weighed. The percentage o~ soluble starch (on a dry weight basis) was calculated based on the initial weight (2 g) of starch which was used and on the weight of insoluble starch.
For each test with the drum-dried potato starch, 2 g of starch was continuously mixed with lO0 ml of solvent for 0.5 hr. The solution was transferred with distilled water into a centrifuge bottle and centri~uged at lO,000 rpm for 10 min. The supernatant was discarded and the insoluble starch residue was stirred with 200 ml of dis-tilled water to remove residual salt. The residue was washed, dried and weighed as above. In one test without the homogenization step, the insoluble starch residue was washed 4 times, each with 200 ml distilled waterl to re-move the residual salt. The saturated NaCl/KCl solution was prepared by mixing equal amounts of weight of NaCl and KCl crystals in solution to yield 20.8% by weight NaCl and 10.4% by weight KCl. The results are shown in Table l below.
1~
...
121~9~
~o~
'~ ~ U~
~ ~ ,~
E~
c) ~;
~`1 ~: h ~i3 O n~ ~O t~
-~ ~ IJ'~
~ ~ V ~t) ~C) I I O~ I I I
Q, ~
o ~ ' .C ~
~ S~
4 a) 0 Ll U~ ~ ~ ~ a~ ~
U~ ~ O U~ U~ ~ u~ ~D I I I
~ 0 ~ a~
~31 n 2 c~
~1 ~
~ ~ o O a) ~ ~ o~ ~ 0 a ~ P~
O c) ~ ~ oo w o ~ ~r ~ o ~ oo~o ~ '; S~
~ ,( ~ c~ U ~ ~a ~r O ~ O O O ~ ui ~a <~
~ ~ru) co o o~
V ;~ c~ V~
c~ ~ c~ c~ ul ,a c.~ ~ c~ " "
~ ~ ~ ra ~ ~ ~ C~
z c~ Z Z ~ X IJ~ Z C Z Z
'a ~ o ~ v D-aJ a) a~ a~ v ~ O ~I) a C v~ a 0 V~ 3 8 ~ v~
a) ~ $ ~3 ,,v~
~0 ~ .~ V~ lVa V~ ~ ~ 3 tVa V~
Cl~ ~ CI~
:
.
, ' ., '. ' "` .
g4 The above table shows that raw potato starch as well as raw wheat, corn and tapioca starch, have limited solu-bilities in water, whereas drum-dried (pre-cooked) potato starch is highly soluble in water. The table shows that the combination of saturated ~aCl and KCl is much more effective in solubilizing raw potato starch than is satu-rated NaCl or saturated KCl alone at all solubilization times tested. It also shows ~hat a slight dilution of the saturated NaCl/KCl solution effectively eliminates its ability to solubilize the potato starch. Whereas the solubility of potato starch was very high in the saturated ~aCl/KCl solution, the solubility of raw wheat, corn and tapioca starches is negligible. The rate of potato stàrch solubilization is increased by the addition of 0.2% MgC12 to the saturated NaCl/KCl solution at 0~5 hrO and 96 hr.
solubilization times. If the homogenization step is eli-minated, raw potato starch cannot be effectively solubi-lized in saturated NaCl/KCl brines since the results show a starch solubility of only 16.7%. The potato starches obtained from the Sargent Chemical Company and The Canada ~tarch Co. were more soluble in saturated NaCl/KCl solu-tion and solubilized at a faster rate than starch from the ~igma Chemical Co.
Example 2 A series of ~ests were conducted to determine the effectiveness of potato starch solubilized according to this invention to depress clay in potash ore taken from the Rocanville mine. In these tests, purified raw potato starch and fresh whole potatoes were solubilized in the manner described hereinbefore and tested as a clay de~ressant at a Level of 0.060~ kg/tonne of ore.
Cooked starches are normally used at levels between 0.0906 and 0.151 kg/tonne; the present tests were con-ducted at a lower level to accentuate the differences between samples. The satura~ed brine used in preparing ,: . .
: . ':, .
.
~2B9~4 the depressants was obtained from the Cory mine. The ore contained 27.13% ~Cl, 71.04~ NaCl and 1.83~ insolu-bles, while the Cory brine was composed of 10~63~ KCl, 20.30~ NaCl and 69.08% water.
1. Preparation of Depressants Depressent A
Twenty grams of peeled, diced Russet Burbank pota-toes from the Dept. of Horticulture, U. of Sask. were placed in a 500 ml flask. Saturated brine from the Cory potash mine was added to the flask until the contents weighed 336 grams. This was homogenized in a Sunbeam~
blender for 4 minutes at high speed. Excess NaCl and KCl was added to resaturate the mixture. The saturated mixture was mixed for three days at 22C, then allowed to stand for 10 seconds and the solution was decanted, leaving the salt crystals behind. This was homogenized again for 4 minutes in a blender and was diluted with Cory brine to 0.5~ soluble starch level (based on the moisture content of potatoes, assuming that potatoes contained 75% starch on a dry basis and that 90% of the starch was solubilized~.
Depressant B
Fresh potatoes (Russet Burbank) in an amount of 17.55 grams were cut into cubes (approximately 1/4" x 1/4" x 1/4"). The cubed potatoes were made up to 474 mls with Cory brine and the solution was resaturated with excess NaCl and KCl. The saturated mixture was mixed for two days at 22C and decanted after allowing the excess NaCl and'KCl to settle. The solution was homogenized for 2 minu~es. About 0.15~ of CuSO4 was then added to the solution as a preservative.
A pure potato starch was obtained from the Sargent Chemical Company and 1.33 grams of the starch was made up to 250 mls with Cory brine. This was mixed for 15 ~l J
~2~
hours at 22C and homogenized for 1 minute.
Method of Solubilizinq Potato Starch This invention relates to a process for solubilizing starch, particularly potato starch.
Starch in plants is in the form of discrete granules which are not soluble in water. Before raw starch can be used in most applications, it must be gelatiniæed to solubilize the glucose polymers. Normally starch is solubilized by heating in water or by using certain chemicals, such as ~aOH, to gelatinize the s~arch.
In the past, Canadian potash mines used starches to act as a clay depressant in their potassium chloride floa~ation operation. The clay depressing agent is add~
ed to prevent clays from reacting with the amines which are used to float off the potassium chloride and to help sediment the clays. Effectively, the clay depressing agent blocks sites on the clay in which amines can be attached.
It is also known ~rom U.S. Patent 4,422,947 that a cross-linked potato starch is an effective ayent for a wellbore fluid, providing improved water loss control.
The water loss reduction was obtained using brines con-taining NaCl, CaC12 or KCl.
In recent years nearly all mines have switched to guar gum as a clay depressant because it is soluble in ~;
' ' '. ' : , . .
~L2~90~
cold brine and because of price considerations. It was considered too costly and too inconvenient to use raw starches since it was necessary to cook them prior to use. Pre-cooked dry starches are used in some coun-tries, such as France, but these pre-cooked starches are extremely expensive.
There is, therefore, a need for a cheap, simple way to solubilize starches.
According to the present invention, it has been dis-covered that potato starch appears to have the uniqueproperty of being capable of being solubilized by con-tact at room temperature with a solution saturated with both NaCl and KC1.
It has surprisingly been found that while saturated NaC1 is only moderately effective in solubilizing potato starch and saturated KCl is totally ineffective, the com-bination of NaCl and KCl saturation i5 highly effective.
Only a sli~ht dilutîon of the saturated NaCl/KCl solution - can be tolerated without markedly decreasing the rate of potato starch solubilization. Moreover, it was found that corn, wheat starch and tapioca stirred in saturated NaCl/KCl solution did not dissolve nor did the solutions increase in viscosity even after extended solubilization times. Potato starch is believed to be unique among 25 starches in having high concentrations, e.g. 0.06 - 0.1%, of phosphorus present as dihydrogen orthophosphate groups esterified to amylopectin fractions.
A typical aqueous solution saturated with both NaCl and KCl in equilibrium contains about 20 wt. ~ NaCl and about 10 wt. ~ KCl. The saturated solution preferably has a pH from about 4 to about 10 and preferably the starch is present in the saturated solution in an amount of les~s than 10% by weight dry starch solids.
As potato starch dissolves in saturated NaCl/KCl brine, the solution increases markedly in viscosity.
:' :' ~' - - ~ : , - . , . ; , 9~
The increase in viscosity is due to the swelling of the starch granules, with the granules swelling to occupy many times their original volume. The granules swell slowly and it is apparent ~rom microscopic analysis that the contents of the granules dissolve in the brine. It was observed under microscopic analysis that the granules did not burst to release their soluble contents even after lengthy periods of stirring. It was necessary to rupture the membrane, e.g. by shearing, homogenization, sonic waves, or freezing, to disperse the contents of the swol-len granules into the brine. A decrease in viscosity isobserved as the swollen granules are ruptured. Although the solubilization is preferably carried out at room tem-perature, a higher temperature can be used to speed up the rate of solubilization. Generally, the temperature is in the range of 20-40C.
According to a preferred embodiment, it has been dis-covered that it is possible to substantially reduce the viscosity of potato starch solubilized in brine by adding thereto alpha-amylase enzyme. It appears that the enzyme is capable of hydrolyzing the potato glucose polymers even in a saturated brine solution.
In accordance with another preferred embodiment, it has been found that the addition of heavy metals, such as CuSo4, CuC12 or MgC12, increases the rate of potato starch solubilization in saturated NaCl/KCl brine~ It is be-lieved that this due to the stabilization of amylopectin molecules in solution by the formation of phosphate-metal ion complexes, As a conseqjuence, it has been found that some potash brines solubilize starch better than others.
For instance brine from the Cory mine, which contains Mg , solubilizes starch faster than a saturated NaCl/KCl solution.
According to another preferred embodiment, it has been found that freezing whole potatoes followed by drying in a 9~L
~reeze-drier markedly increases the rate of potato starch solubilization in saturated NaCl/KCl brine.
The process of this invention has the advantage of being carried out in saturated brine which is a very dense medium. When starches are handled in water, they settle rapidly and pack extremely tightly on the bottom of a container because the starch itself has a high den-sity. ~n brine, the starch does not settle quickly and is thus much easier to handle. Brine also has unique advantages in handling because of its high boiling point elevation. This allows low temperature storage of brine solubilized potato starch without freezing the solution.
It is also possible to utilize brine to solubilize the starch and then partially remove the brine by lowering the temperature.
The potato starch can be in the form of pure potato starch or potato flour or the potato may be in a raw form~
Certain preferred embodiments oE the present invention are illustrated by the following examples.
Example 1 A series of tests were conducted in which dr~m-dried potato starch and raw potato~ wheat, corn and tapioca starches were mixed with difEerent solvents. The raw potato starches were obtained from the Sigma and Sargent Chemical Companies and The Canada Starch Co. Drum-dried potato starch was prepared using potato starch from the Sargent Chemical Company. For each test with the raw starches, 2 g of starch was continuously mixed in 100 ml of solvent for a period of time. The mixture was trans-ferred with washing (distilled water) to an Osterizerblender and homogenized at the highest speed for 1 min.
The solution was transferred with distilled water wash-ing into a 200 ml centrifuge bottle and centriEuged at 10,000 rpm for 10 min. to sediment the insoluble starch.
The supernatant was discarded and the insoluble starch ~ "
~28~
residue was stirred with 200 ml of distilled water to remove residual salt. The solution was again centrifuged for 10 minutes at lO,000 rpm and the supernatant was dis-carded. The insoluble starch was dried and weighed. The percentage o~ soluble starch (on a dry weight basis) was calculated based on the initial weight (2 g) of starch which was used and on the weight of insoluble starch.
For each test with the drum-dried potato starch, 2 g of starch was continuously mixed with lO0 ml of solvent for 0.5 hr. The solution was transferred with distilled water into a centrifuge bottle and centri~uged at lO,000 rpm for 10 min. The supernatant was discarded and the insoluble starch residue was stirred with 200 ml of dis-tilled water to remove residual salt. The residue was washed, dried and weighed as above. In one test without the homogenization step, the insoluble starch residue was washed 4 times, each with 200 ml distilled waterl to re-move the residual salt. The saturated NaCl/KCl solution was prepared by mixing equal amounts of weight of NaCl and KCl crystals in solution to yield 20.8% by weight NaCl and 10.4% by weight KCl. The results are shown in Table l below.
1~
...
121~9~
~o~
'~ ~ U~
~ ~ ,~
E~
c) ~;
~`1 ~: h ~i3 O n~ ~O t~
-~ ~ IJ'~
~ ~ V ~t) ~C) I I O~ I I I
Q, ~
o ~ ' .C ~
~ S~
4 a) 0 Ll U~ ~ ~ ~ a~ ~
U~ ~ O U~ U~ ~ u~ ~D I I I
~ 0 ~ a~
~31 n 2 c~
~1 ~
~ ~ o O a) ~ ~ o~ ~ 0 a ~ P~
O c) ~ ~ oo w o ~ ~r ~ o ~ oo~o ~ '; S~
~ ,( ~ c~ U ~ ~a ~r O ~ O O O ~ ui ~a <~
~ ~ru) co o o~
V ;~ c~ V~
c~ ~ c~ c~ ul ,a c.~ ~ c~ " "
~ ~ ~ ra ~ ~ ~ C~
z c~ Z Z ~ X IJ~ Z C Z Z
'a ~ o ~ v D-aJ a) a~ a~ v ~ O ~I) a C v~ a 0 V~ 3 8 ~ v~
a) ~ $ ~3 ,,v~
~0 ~ .~ V~ lVa V~ ~ ~ 3 tVa V~
Cl~ ~ CI~
:
.
, ' ., '. ' "` .
g4 The above table shows that raw potato starch as well as raw wheat, corn and tapioca starch, have limited solu-bilities in water, whereas drum-dried (pre-cooked) potato starch is highly soluble in water. The table shows that the combination of saturated ~aCl and KCl is much more effective in solubilizing raw potato starch than is satu-rated NaCl or saturated KCl alone at all solubilization times tested. It also shows ~hat a slight dilution of the saturated NaCl/KCl solution effectively eliminates its ability to solubilize the potato starch. Whereas the solubility of potato starch was very high in the saturated ~aCl/KCl solution, the solubility of raw wheat, corn and tapioca starches is negligible. The rate of potato stàrch solubilization is increased by the addition of 0.2% MgC12 to the saturated NaCl/KCl solution at 0~5 hrO and 96 hr.
solubilization times. If the homogenization step is eli-minated, raw potato starch cannot be effectively solubi-lized in saturated NaCl/KCl brines since the results show a starch solubility of only 16.7%. The potato starches obtained from the Sargent Chemical Company and The Canada ~tarch Co. were more soluble in saturated NaCl/KCl solu-tion and solubilized at a faster rate than starch from the ~igma Chemical Co.
Example 2 A series of ~ests were conducted to determine the effectiveness of potato starch solubilized according to this invention to depress clay in potash ore taken from the Rocanville mine. In these tests, purified raw potato starch and fresh whole potatoes were solubilized in the manner described hereinbefore and tested as a clay de~ressant at a Level of 0.060~ kg/tonne of ore.
Cooked starches are normally used at levels between 0.0906 and 0.151 kg/tonne; the present tests were con-ducted at a lower level to accentuate the differences between samples. The satura~ed brine used in preparing ,: . .
: . ':, .
.
~2B9~4 the depressants was obtained from the Cory mine. The ore contained 27.13% ~Cl, 71.04~ NaCl and 1.83~ insolu-bles, while the Cory brine was composed of 10~63~ KCl, 20.30~ NaCl and 69.08% water.
1. Preparation of Depressants Depressent A
Twenty grams of peeled, diced Russet Burbank pota-toes from the Dept. of Horticulture, U. of Sask. were placed in a 500 ml flask. Saturated brine from the Cory potash mine was added to the flask until the contents weighed 336 grams. This was homogenized in a Sunbeam~
blender for 4 minutes at high speed. Excess NaCl and KCl was added to resaturate the mixture. The saturated mixture was mixed for three days at 22C, then allowed to stand for 10 seconds and the solution was decanted, leaving the salt crystals behind. This was homogenized again for 4 minutes in a blender and was diluted with Cory brine to 0.5~ soluble starch level (based on the moisture content of potatoes, assuming that potatoes contained 75% starch on a dry basis and that 90% of the starch was solubilized~.
Depressant B
Fresh potatoes (Russet Burbank) in an amount of 17.55 grams were cut into cubes (approximately 1/4" x 1/4" x 1/4"). The cubed potatoes were made up to 474 mls with Cory brine and the solution was resaturated with excess NaCl and KCl. The saturated mixture was mixed for two days at 22C and decanted after allowing the excess NaCl and'KCl to settle. The solution was homogenized for 2 minu~es. About 0.15~ of CuSO4 was then added to the solution as a preservative.
A pure potato starch was obtained from the Sargent Chemical Company and 1.33 grams of the starch was made up to 250 mls with Cory brine. This was mixed for 15 ~l J
~2~
hours at 22C and homogenized for 1 minute.
2. Preparation of Ore The Rocanville ore was first screened on a l9-inch Sweco~screen to the fractions shown in Table II below:
S
TABLE II
Sweco Screen Size Opening Wire DIA
6 0.1318 0.0348 B 0.0964 0.0286 14 0.0510 0.0204 0.0340 0.0162 34 0.0065 0.0084 0.0035 0.0029 Feed samples were measured a~d stored in the splits shown in Table III below.
TABLE III
Mesh Coarse (g) Fine (g) CUM %
- 6 + 8 25 2 - 8 + 14 258 23 25-14 + 20 416 37 -20 + 34 574 51 -34 + 80 32680 3. Floatation Testin~
Scrubbing and reagentizing were performed in a Denver cell at 1200 rpm. Coarse and ine eractions were treated separately. The coarse fraction was treated at 65~ solids while the eines were treated at 50~ solids. The ~eagents and their concentcations are shown in Table IV:
. , .~
., . : :., ~............. :
, ' .
9~L
TAB LE IV
Reagent Name Conc. Coarse Fine Depressant (tab IV) 0.5 40% 60~
Collector Amine 3.0 1 ml .6 ml Modifier Esso 904R R100 6 drp nil Frother Dowforth P 100 2 drp to cell The brine was prepared in a 300 gallon tank with an agitator. Rocanville ore was used to saturate the brine.
During tests the brine was transferred to a 35 gallon barrel where pure KCl and NaCl were added to maintain saturation. The average brine assay showed 10.63~ ~Cl, 20.30% NaCl and 69.08% water. The ambient temperature was 19C.
Floatation was performed on a Wemco~ cell. Both coarse and fine fractions were combined in the cell with 2 liters of brine. This sLurry was agitated for 1 minute following the addition of the frother. The air was turned on and the concentrate was skimmed off. Floatation time was 2 minutes with 2 liters of brine added to maintain the cell level. The concentrates and tailings were filtered and dried. The wet and dry weights were recorded and the sam-ples were pulverized and analyzed by X-ray for KCl and in-soluble levels. The results are shown in Table V:
; TABLE V
I
Comparison of Di~ferent Depressants for KCl Floatation .... . _ n .. _ _ . _ . _ % Recovery ~ ~Cl in _oE RCl_ ConcentrateInsolubles ~ 86.2 74.6 3.4 B 89.6 77.3 2.3 C 74.8 77.5 2.5 . , , ,.. ~ , ~2~`~
From the above results it can be seen that potato starch in the form of a purified starch or as present in the fresh whole potato can be used effectively as a clay depressant to give a high recovery (74.8-89.~%) of KCl from the ore. Whereas the concentration of KCl in the ore was 27.13%, the concentration in the concentrate was raised to 74.6-77.5%.
The results also show that the granules in the fresh potato can be effectively swollen if the potato is com-pletely macerated in saturated NaC1/KCl brine (DepressantA) or if the potato is dispersed in the brine in the form o,f cubes (1/4" x 1/4" x 1/4")(Depressant B). The brine is presumably able to penetrate the potato cubes effectively and the intact cellular structure of the potato does not ; 15 inhibit the swe~ling of the starch granules.
When fresh potatoes were used as a depressant, it was observed that the starch from some potato varieties did not swell at room temperature even after prolonged contact with the saturated NaCl/KCl solution. However, every com-mercially purified potato starch which was tested showed ahigh degree of solubility in saturated NaCl/KCl solution.
.
S
TABLE II
Sweco Screen Size Opening Wire DIA
6 0.1318 0.0348 B 0.0964 0.0286 14 0.0510 0.0204 0.0340 0.0162 34 0.0065 0.0084 0.0035 0.0029 Feed samples were measured a~d stored in the splits shown in Table III below.
TABLE III
Mesh Coarse (g) Fine (g) CUM %
- 6 + 8 25 2 - 8 + 14 258 23 25-14 + 20 416 37 -20 + 34 574 51 -34 + 80 32680 3. Floatation Testin~
Scrubbing and reagentizing were performed in a Denver cell at 1200 rpm. Coarse and ine eractions were treated separately. The coarse fraction was treated at 65~ solids while the eines were treated at 50~ solids. The ~eagents and their concentcations are shown in Table IV:
. , .~
., . : :., ~............. :
, ' .
9~L
TAB LE IV
Reagent Name Conc. Coarse Fine Depressant (tab IV) 0.5 40% 60~
Collector Amine 3.0 1 ml .6 ml Modifier Esso 904R R100 6 drp nil Frother Dowforth P 100 2 drp to cell The brine was prepared in a 300 gallon tank with an agitator. Rocanville ore was used to saturate the brine.
During tests the brine was transferred to a 35 gallon barrel where pure KCl and NaCl were added to maintain saturation. The average brine assay showed 10.63~ ~Cl, 20.30% NaCl and 69.08% water. The ambient temperature was 19C.
Floatation was performed on a Wemco~ cell. Both coarse and fine fractions were combined in the cell with 2 liters of brine. This sLurry was agitated for 1 minute following the addition of the frother. The air was turned on and the concentrate was skimmed off. Floatation time was 2 minutes with 2 liters of brine added to maintain the cell level. The concentrates and tailings were filtered and dried. The wet and dry weights were recorded and the sam-ples were pulverized and analyzed by X-ray for KCl and in-soluble levels. The results are shown in Table V:
; TABLE V
I
Comparison of Di~ferent Depressants for KCl Floatation .... . _ n .. _ _ . _ . _ % Recovery ~ ~Cl in _oE RCl_ ConcentrateInsolubles ~ 86.2 74.6 3.4 B 89.6 77.3 2.3 C 74.8 77.5 2.5 . , , ,.. ~ , ~2~`~
From the above results it can be seen that potato starch in the form of a purified starch or as present in the fresh whole potato can be used effectively as a clay depressant to give a high recovery (74.8-89.~%) of KCl from the ore. Whereas the concentration of KCl in the ore was 27.13%, the concentration in the concentrate was raised to 74.6-77.5%.
The results also show that the granules in the fresh potato can be effectively swollen if the potato is com-pletely macerated in saturated NaC1/KCl brine (DepressantA) or if the potato is dispersed in the brine in the form o,f cubes (1/4" x 1/4" x 1/4")(Depressant B). The brine is presumably able to penetrate the potato cubes effectively and the intact cellular structure of the potato does not ; 15 inhibit the swe~ling of the starch granules.
When fresh potatoes were used as a depressant, it was observed that the starch from some potato varieties did not swell at room temperature even after prolonged contact with the saturated NaCl/KCl solution. However, every com-mercially purified potato starch which was tested showed ahigh degree of solubility in saturated NaCl/KCl solution.
.
Claims (11)
1. A process for solubilizing potato starch which comprises mixing (a) raw or partially gelled potato starch granules containing phosphorus as dihydrogen orthophosphate groups esterified to amylopectin fractions with (b) a substantially saturated aqueous solution of NaCl and KCl in which the NaCl and KCl are in equilibrium and maintaining contact between the starch granules and saturated solution until the starch is solubilized.
2. A process according to claim 1 wherein the starch granules swell during contact with the saturated solution to form swollen membrane-encapsulated starch granules.
3. A process according to claim 2 wherein the swollen membrane-encapsulated starch granules are ruptured to disperse the solubilized starch into the saturated NaCl/KCl solution.
4. A process according to claim 1, 2 or 3 wherein the swollen membrane-encapsulated starch granules are ruptured by shearing, homogenization, sonic waves or freezing.
5. A process according to claim 1, 2 or 3 carried out at a temperature in the range of about 20 to 40°C.
6. A process according to claim l, 2 or 3 wherein the potato starch is in the form of pure potato starch, potato flour, raw potato or a water-insoluble potato starch derivative.
7. A process according to claim 1, 2 or 3 wherein the mixing is carried out in the presence of heavy metals used for increasing the rate of potato starch solubilization.
8. A process according to claim l, 2 or 3 wherein the mixture contains up to 10% by weight dry starch solids.
9. A process according to claim 1, 2 or 3 wherein the saturated solution has a pH from 4 to 10.
10. A process according to claim 1, 2 or 3 wherein .alpha.-amylase enzyme is added to the mixture during solubilization to reduce the viscosity of the solubilized starch.
11. A process according to claim 1, 2 or 3 wherein fresh potatoes are used as a starch source and the potatoes are frozen and freeze-dried prior to solubilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000500416A CA1289094C (en) | 1986-01-27 | 1986-01-27 | Method of solubilizing potato starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000500416A CA1289094C (en) | 1986-01-27 | 1986-01-27 | Method of solubilizing potato starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1289094C true CA1289094C (en) | 1991-09-17 |
Family
ID=4132343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000500416A Expired - Fee Related CA1289094C (en) | 1986-01-27 | 1986-01-27 | Method of solubilizing potato starch |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1289094C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10524436B2 (en) | 2009-10-26 | 2020-01-07 | Agventure B.V. | Hybrid seed potato breeding |
-
1986
- 1986-01-27 CA CA000500416A patent/CA1289094C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10524436B2 (en) | 2009-10-26 | 2020-01-07 | Agventure B.V. | Hybrid seed potato breeding |
| US11140841B2 (en) | 2009-10-26 | 2021-10-12 | Agventure B.V. | Hybrid seed potato breeding |
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