CN101492509B - Method for improving thermal stability of acetic ester starch slurry viscosity - Google Patents
Method for improving thermal stability of acetic ester starch slurry viscosity Download PDFInfo
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- CN101492509B CN101492509B CN2009100364261A CN200910036426A CN101492509B CN 101492509 B CN101492509 B CN 101492509B CN 2009100364261 A CN2009100364261 A CN 2009100364261A CN 200910036426 A CN200910036426 A CN 200910036426A CN 101492509 B CN101492509 B CN 101492509B
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Abstract
The invention relates to a method for improving viscosity thermal stability of acetic ester starch slurry, in particular to a method for improving viscosity thermal stability of starch slurry during the chemical processing and denaturation of cassava starch. The method comprises oxidization denaturation, esterification denaturation and cross-linking denaturation. After the oxidization denaturation and the esterification denaturation, sodium trimetaphosphate which accounts for 1 percent of the weight of the cassava starch is added, then the reaction lasts 5 hours at the room temperature, and during the reaction, sodium hydroxide solution with the concentration of 3 percent is used for remaining the pH value of the cassava starch slurry to be 9.0-9.2. The invention has the advantages that when the acetic ester starch slurry prepared according to the method of the invention is used, in comparison with the acetic ester starch slurry prepared through oxidization-esterification denaturation, the viscosity thermal stability is improved from 55.6 percent to 81 percent, the stability of sizing quality can be ensured, and the spinning production efficiency and the product quality can be improved.
Description
Technical field
The present invention relates to the preparation working method of the modified starch of textile sizing use, particularly tapioca (flour) chemical process sex change improves the method for starch slurry viscosity thermostability.
Background technology
Slurry belongs to non-reacted tackiness agent, is a kind of key pluronic polymer in the process of textile production, and the quality of its viscosity thermal stability is determining the demand numerical value of the rate of sizing, directly has influence on weaving production efficiency and quality product.For reaching the range of viscosities that spinning sizing agent is suitable for, usually ative starch is carried out oxidation pre-treatment, then carry out the esterification sex change and prepare acetic ester starch slurry, yet, the acetate starch of preparing by this quadrat method, the defective that has the viscosity thermal stability difference makes slurry viscosity fluctuate easily, is unfavorable for carrying out smoothly of sizing production.
Summary of the invention
Technical problem to be solved by this invention is exactly to provide a kind of method that improves thermal stability of acetic ester starch slurry viscosity in order to overcome above-mentioned weak point, this method is that the acetate starch through the dual sex change of peroxidation-esterification is carried out crosslinked sex change once more, by between the acetate starch molecule, building bridge, overcome the shortcoming of thermal stability of acetic ester starch slurry viscosity difference.Adopt the acetic ester starch slurry of the inventive method preparation, and compare through the acetic ester starch slurry of the dual sex change of peroxidation-esterification, viscosity thermal stability is increased to 81% from 55.6%, ensures the stable of sizing quality.
The present invention adopts following technical scheme.
Improve the method for thermal stability of acetic ester starch slurry viscosity, comprise tapioca (flour) is carried out oxidative deformation, esterification sex change and crosslinked sex change, may further comprise the steps:
1.. oxidative deformation: with parts by weight is that 200 parts tapioca (flour) is scattered in 300 parts of distilled water, be mixed with concentration and be 40% starch suspension emulsion, move in the there-necked flask of 1000ml after stirring, with concentration is that the pH value that 3% sodium hydroxide solution is regulated the tapioca (flour) slurry is 8.0～8.2, add the chlorine bleach liquor, add-on is 5% of a tapioca (flour) weight, and oxidizing reaction is 3 hours under the room temperature, dechlorination;
2.. the esterification sex change: with concentration is that to regulate tapioca (flour) slurry pH value be 9.0～9.2 for 3% sodium hydroxide solution, add vinyl acetate, add-on is 3～10% of a tapioca (flour) weight, carries out esterification under the room temperature 1 hour, and reaction process uses yellow soda ash to keep pH value constant;
3.. crosslinked sex change: add Trisodium trimetaphosphate, add-on is 0.5～2% of a tapioca (flour) weight, carries out crosslinking reaction under the room temperature 3～6 hours, and the reaction process working concentration is that 3% sodium hydroxide solution makes the pH value of tapioca (flour) slurry remain 9.0～9.2;
4.. make finished product: the pH value of regulating the tapioca (flour) slurry after the crosslinked sex change with dilute hydrochloric acid solution is 6.2～6.3, through dehydration, dry, pulverize and obtain finished product.
The when 2. step is the esterification denaturing step, add the vinyl acetate ester, add-on is 5% or 8% of a tapioca (flour) weight.
The when 3. step is crosslinked denaturing step, add Trisodium trimetaphosphate, add-on is 1% of a tapioca (flour) weight.
When 3. step is crosslinked denaturing step, crosslinking reaction is 5 hours under the room temperature.
The invention has the advantages that: method of the present invention is that the acetate starch through the dual sex change of peroxidation-esterification is carried out crosslinked sex change once more, by building bridge between the acetate starch molecule, overcomes the shortcoming of acetate starch viscosity thermal stability difference.Adopt the acetic ester starch slurry of the inventive method preparation, and compare through the acetic ester starch slurry of the dual sex change of peroxidation-esterification, viscosity thermal stability is increased to 81% from 55.6%, can ensure that sizing quality is stable, improves weaving production efficiency and quality product.
The mensuration of thermal stability of acetic ester starch slurry viscosity is to operate by the industry regulation, in the 500ml four-necked bottle of mechanical stirring, prolong and thermometer is housed, allocate 400ml concentration into and be 6% starch suspension and add the distilled water preparation again, be stirred and heated to 95 ℃, under whipped state, be incubated then, and test the viscosity number of farinaceous size with NDJ-79 type rotational viscosimeter.The temperature of going bail for 1 hour the time measured apparent viscosity value be starch viscosity, after this measured a viscosity number every 30 minutes, the thermostability of viscosity and fluctuation ratio are by formula (2-1) and (2-2) calculating:
Viscosity thermal stability (%)=100-viscosity fluctuation rate (2-1)
In the formula: η-at the viscosity number that 95 ℃ of insulations record during 1h, unit is mPas; Max| η-η ' |-be raised to 95 ℃ of insulations to pick up counting after 1 hour, measured a viscosity number every 30 minutes, the extreme difference of the viscosity number of 5 mensuration.
When the vinyl acetate add-on is 8% of a cassava weight, crosslinked reaction of degeneration is 5 hours, and the performance comparison such as the following table of prior art:
| 1 hour η | 1.5 hour η ' | 2 hours η ' | 2.5 hour η ' | 3 hours η ' | Viscosity thermal stability (%) | |
| The oxidation of prior art-esterification sex change acetic ester starch slurry | 9 | 8 | 7 | 6 | 5 | 55.6 |
| Oxidation-esterification of the present invention-crosslinked sex change acetic ester starch slurry | 10.5 | 10 | 9.5 | 9 | 8.5 | 81 |
Embodiment
In conjunction with the embodiments invention is further described.
Improve the method for thermal stability of acetic ester starch slurry viscosity, comprise tapioca (flour) is carried out oxidative deformation, esterification sex change and crosslinked sex change, may further comprise the steps:
1.. oxidative deformation: with parts by weight is that 200 parts tapioca (flour) is scattered in 300 parts of distilled water, be mixed with concentration and be 40% starch suspension emulsion, move in the there-necked flask of 1000ml after stirring, with concentration is that the pH value that 3% sodium hydroxide solution is regulated the tapioca (flour) slurry is 8.0～8.2, add the chlorine bleach liquor, add-on is 5% of a tapioca (flour) weight, and oxidizing reaction is 3 hours under the room temperature, dechlorination;
2.. the esterification sex change: with concentration is that to regulate tapioca (flour) slurry pH value be 9.0～9.2 for 3% sodium hydroxide solution, add vinyl acetate, add-on is 3～10% of a tapioca (flour) weight, embodiment one is 5%, embodiment two is 8%, embodiment three is 6.5%, and embodiment four is 4%, and embodiment five is 9%.Carried out esterification under the room temperature 1 hour, using yellow soda ash to keep pH value in the reaction process is 9.0～9.2.
3.. crosslinked sex change: add Trisodium trimetaphosphate, add-on is 0.5～2% of a tapioca (flour) weight, and embodiment one is 1%.Carried out crosslinking reaction under the room temperature 3～6 hours, embodiment one is 5 hours, and embodiment two is 4 hours, and embodiment three is 5.5 hours, and the reaction process working concentration is that 3% sodium hydroxide solution makes the pH value of tapioca (flour) slurry remain 9.0～9.2.
4.. make finished product: the pH value of regulating the tapioca (flour) slurry after the crosslinked sex change with dilute hydrochloric acid solution is 6.2～6.3, through dehydration, dry, pulverize and obtain finished product.Finished product is powdery or particulate.
Claims (4)
1. method that improves thermal stability of acetic ester starch slurry viscosity is characterized in that: comprise tapioca (flour) is carried out oxidative deformation, esterification sex change and crosslinked sex change, may further comprise the steps:
1.. oxidative deformation: with parts by weight is that 200 parts tapioca (flour) is scattered in 300 parts of distilled water, be mixed with concentration and be 40% starch suspension emulsion, move in the there-necked flask of 1000ml after stirring, with concentration is that to regulate the tapioca (flour) pH value of slurry be 8.0～8.2 for 3% sodium hydroxide solution, add the chlorine bleach liquor, add-on is 5% of a tapioca (flour) weight, and oxidizing reaction is 3 hours under the room temperature, dechlorination;
2.. the esterification sex change: with concentration is that to regulate the tapioca (flour) slurry pH value be 9.0～9.2 for 3% sodium hydroxide solution, add vinyl acetate, add-on is 3～10% of a tapioca (flour) weight, carries out esterification under the room temperature 1 hour, and reaction process uses yellow soda ash to keep the pH value constant;
3.. crosslinked sex change: add Trisodium trimetaphosphate, add-on is 0.5～2% of a tapioca (flour) weight, carries out crosslinking reaction under the room temperature 3～6 hours, and the reaction process working concentration is that 3% sodium hydroxide solution makes the tapioca (flour) pH value of slurry remain 9.0～9.2;
4.. make finished product: the tapioca (flour) pH value of slurry of regulating after the crosslinked sex change with dilute hydrochloric acid solution is 6.2～6.3, through dehydration, dry, pulverize and obtain finished product.
2. the method for raising thermal stability of acetic ester starch slurry viscosity according to claim 1 is characterized in that: the when 2. step is the esterification denaturing step, add the vinyl acetate ester, add-on is 5% or 8% of a tapioca (flour) weight.
3. the method for raising thermal stability of acetic ester starch slurry viscosity according to claim 1 is characterized in that: the when 3. step is crosslinked denaturing step, add Trisodium trimetaphosphate, add-on is 1% of a tapioca (flour) weight.
4. the method for raising thermal stability of acetic ester starch slurry viscosity according to claim 1 is characterized in that: when 3. step is crosslinked denaturing step, crosslinking reaction is 5 hours under the room temperature.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100364261A CN101492509B (en) | 2009-01-05 | 2009-01-05 | Method for improving thermal stability of acetic ester starch slurry viscosity |
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| CN2009100364261A CN101492509B (en) | 2009-01-05 | 2009-01-05 | Method for improving thermal stability of acetic ester starch slurry viscosity |
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| CN101492509A CN101492509A (en) | 2009-07-29 |
| CN101492509B true CN101492509B (en) | 2011-05-18 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104277127A (en) * | 2013-07-10 | 2015-01-14 | 江苏宝宝宿迁国民生物科技有限公司 | Preparation method for oxidized esterified rice starch |
| CN104031295B (en) * | 2014-05-09 | 2016-08-24 | 广西农垦明阳生化集团股份有限公司 | A kind of preparation method of tri compound modified tapioca starch |
| CN107163152B (en) * | 2017-04-27 | 2020-01-14 | 广东美味鲜调味食品有限公司 | Preparation method of acetylated distarch phosphate used in oyster sauce |
| CN108003247A (en) * | 2017-12-19 | 2018-05-08 | 东莞东美食品有限公司 | A kind of preparation method of Wall paper adhesive converted starch |
| CN109810199B (en) * | 2018-12-28 | 2021-04-06 | 东莞建泰生物科技有限公司 | Pretreatment method and system of starch slurry |
| CN114651015B (en) * | 2019-10-29 | 2023-06-20 | 斯美思股份有限公司 | Modified acetylated distarch adipate, and products containing same |
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