CN101747445B - Method for preparing hydroxypropul starch under ultrasound and microwave synergistic effect - Google Patents
Method for preparing hydroxypropul starch under ultrasound and microwave synergistic effect Download PDFInfo
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- CN101747445B CN101747445B CN 200810154106 CN200810154106A CN101747445B CN 101747445 B CN101747445 B CN 101747445B CN 200810154106 CN200810154106 CN 200810154106 CN 200810154106 A CN200810154106 A CN 200810154106A CN 101747445 B CN101747445 B CN 101747445B
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Abstract
The invention relates to a method for preparing hydroxypropul starch under ultrasound and microwave synergistic effect, belonging to the grain processing field; cereal grains or yam starch are used as raw material, epoxypropane is taken as etherifying agent, sodium hydroxide is taken as catalyst, and anhydrous sodium sulfate is used as swelling restraining agent, and the hydroxypropul starch is prepared under the ultrasound and microwave synergistic effect; the starch raw material is prepared into starch milk with 10-50 percent of concentration by mass ratio, and then the starch milk is placed in an ultrasonic wave reactor with 200W-800W of supersonic wave electric power and 20kHz-500kHz of frequency, ultrasound action is carried out for 10-60min, and then the starch milk is taken out, filtered and dried, and then the starch milk is mixed with 0.2-0.4 percent of sodium hydroxide, 1.0-3.0 percent of the anhydrous sodium sulfate and 2.0-7.2 percent of epoxypropane, the mixture is fully stirred and mixed uniformly, and then the mixture is placed in a microwave reactor for reaction, the microwave power is 60-300W, and the microwave action time is 2-20min; after the reaction is carried out, the reaction product is taken out and is neutralized by HCL with 1mol/L until the pH value is 5.5-6.0, and then the drying is carried out, so as to obtain the hydroxypropul starch with 0.01-2.00 of molecule substitution degree; in the method, the reaction time is short, the efficiency is high, the product quality is good, the molecule substitution degree can be adjusted in a large range, and the application range is wide.
Description
Technical field
The invention belongs to the grain processing field.Relate in particular to a kind of method for preparing hydroxypropylated starch through ultrasonic and microwave cooperating effect.
Background technology
Hydroxypropylated starch is a kind of important chemically modified starch, after its modification, because etherification starch replaces the stability height of ehter bond; The hydroxypropyl possess hydrophilic property can weaken the inside HYDROGEN BOND INTENSITY of starch granules structure, makes it be easy to expand; Gelatinization is easy, and it is transparent to stick with paste liquid, good fluidity; A little less than the retrogradation property, stability is high.Hydroxypropyl corn starch all can be used in industries such as food, printing, weaving, printing and dyeing, washing composition, papermaking, medicine, metallurgy, petroleum drillings.In foodstuffs industry, can be used as thickening material, suspension agent and coating etc., be specially adapted to frozen product and ready-to-eat, make food when low-temperature storage, have good water-retentivity as thickening material.In paper industry, can be used as paper internal sizing and top sizing, make printing-ink distinct, even, reduce ink consumption.Can be used as warp size in textile industry, the wear resistance when raising is weaved etc.
The working method of hydroxypropylated starch has dry method, water dispersion and non-water dispersion.Dry process is that starch and propylene oxide directly carry out gas-solid reaction under certain condition.Concrete working method mainly contains alr mode, boiling mode and fashion of extrusion etc.The dry production reaction efficiency is low, and the molecule substitution value of products therefrom is low, heterogeneity, and the product separation purification difficult etc.Water dispersion is present widely used method, but also can not make the high substitution value product, and general molecule substitution value is not more than 0.3.Non-aqueous solvent method is with in starch dispersion and alcohol or the ketone organic solvent, and then with propylene oxide reaction, the sub-substitution value of the best result of products obtained therefrom is below 2.0.Generally speaking, all there is following problem in the various working methods of existing hydroxypropylated starch: reaction efficiency is low, and the molecule substitution value of gained hydroxypropylated starch is low, heterogeneity.
UW is a kind of mechanical wave of in elastic medium, propagating, and has heat effect, mechanical effect and cavitation effect.After UW acts on starch, can make the surface of starch granules form many small holes, the viscosity degradation of starch paste can quicken chemical reaction process.Microwave has inner heat characteristic, can make starch expanded, and chemical reaction is quickened.
Summary of the invention
With the propylene oxide is etherifying agent, and through supersonic method, microwave method synergy, synthetic hydroxypropyl corn starch is not seen any report so far as yet.The object of the invention is in order to solve low, the inhomogenous problem of reaction efficiency molecule substitution value low, the gained hydroxypropylated starch that the various working methods of hydroxypropylated starch all exist, for starch deep processing and application ultrasonic, microwave provide useful reference.
The present invention realizes through following method and technology scheme:
It is 10%～50% milk of starch that starch material (can use Cereals or potato starchs such as W-Gum, glutinous rice starch, wheat starch, green starch, yam starch, tapioca(flour)) is made into concentration by mass ratio; Placing hyperacoustic electric power is that 200W～800W, frequency are the ultrasound reactor of 20kHz～500kHz; Ultrasonication 10min～60min takes out suction filtration then; Oven dry; Again its catalyzer-sodium hydroxide 1.0%～3.0% repression of swelling agent-SODIUM SULPHATE ANHYDROUS 99PCT, 2.0%～7.2% propylene oxide with 0.2%～0.4% is mixed, fully stir, mix, be placed in the microwave reactor at last and react; The power of microwave is 60W-300W, and be 2min～20min action time.Reaction finishes, and the HCL that takes out with 1mol/L is neutralized to pH5.5-6.0, dries to get final product to such an extent that the molecule substitution value is 0.01～2.00 hydroxypropylated starch.
Compare with working method in the past; The invention has the advantages that: the reaction times is short, reaction efficiency is high, the product substitution value is adjustable in a big way, quality product stable homogeneous, performance are good, can use in many industries such as food, printing, weaving, printing and dyeing, washing composition, papermaking, medicine, metallurgy, petroleum drilling.
Embodiment
Below in conjunction with instance the present invention is described further.
Example one
It is 40% milk of starch that W-Gum is made into concentration by mass ratio, and placing hyperacoustic electric power is that 200W, frequency are the ultrasound reactor of 20kHz, ultrasonication 10min; Take out then, the suction filtration oven dry mixes its sodium hydroxide 2.8% SODIUM SULPHATE ANHYDROUS 99PCT, 3.4% propylene oxide with 0.32% again; Fully stir, mix; Be placed in the microwave reactor at last and react, the power of microwave is 100W, and be 2min action time.Reaction finishes, and the HCL that takes out with 1mol/L is neutralized to pH5.5～6.0, dries, and gets final product to such an extent that the molecule substitution value is 0.03 hydroxypropylated starch.
Example two
It is 45% milk of starch that the wheat starch raw material is made into concentration by mass ratio, and placing hyperacoustic electric power is that 250W, frequency are the ultrasound reactor of 40kHz, ultrasonication 30min; Take out then, the suction filtration oven dry mixes its sodium hydroxide, 3.0% SODIUM SULPHATE ANHYDROUS 99PCT, 3.8% propylene oxide with 0.35% again; Fully stir, mix; Be placed in the microwave reactor at last and react, the power of microwave is 150W, and be 3min action time.Reaction finishes, and the HCL that takes out with 1mol/L is neutralized to pH5.5～6.0, dries to get final product to such an extent that the molecule substitution value is 0.09 hydroxypropylated starch.
Example three
It is 42% milk of starch that the yam starch raw material is made into concentration by mass ratio, and placing hyperacoustic electric power is that 300W, frequency are the ultrasound reactor of 20kHz, ultrasonication 40min; Take out then, the suction filtration oven dry mixes it again with 0.38% sodium hydroxide, 3.0% SODIUM SULPHATE ANHYDROUS 99PCT, 3.9% propylene oxide; Fully stir, mix; Be placed in the microwave reactor at last and react, the power of microwave is 200W, and be 2min action time.Reaction finishes, and the HCL that takes out with 1mol/L is neutralized to pH5.5～6.0, dries to get final product to such an extent that the molecule substitution value is 1.50 hydroxypropylated starch.
Claims (2)
1. working method for preparing hydroxypropylated starch through ultrasonic and microwave cooperating effect; It is characterized in that: it is 10%～50% milk of starch that starch material is made into concentration by mass ratio, and placing hyperacoustic electric power is that 200W～800W, frequency are the ultrasound reactor of 20kHz～500kHz, ultrasonication 10min～60min; Take out then; Suction filtration, oven dry mixes its catalyzer-sodium hydroxide 1.0%～3.0% repression of swelling agent-SODIUM SULPHATE ANHYDROUS 99PCT, 2.0%～7.2% propylene oxide with 0.2%～0.4% again; Fully stir, mix; Be placed in the microwave reactor at last and react, the power of microwave is 60W-300W, and be 2min～20min action time; Reaction finishes, and the HCL that takes out with 1mol/L is neutralized to pH5.5-6.0, dries to get final product to such an extent that the molecule substitution value is 0.01～2.00 hydroxypropylated starch.
2. as claimed in claim 1ly a kind ofly prepare the method for hydroxypropylated starch through ultrasonic and microwave cooperating effect, it is characterized in that: described starch material is W-Gum, glutinous rice starch, wheat starch, green starch, yam starch, tapioca(flour).
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| Application Number | Priority Date | Filing Date | Title |
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| CN 200810154106 CN101747445B (en) | 2008-12-15 | 2008-12-15 | Method for preparing hydroxypropul starch under ultrasound and microwave synergistic effect |
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| CN 200810154106 CN101747445B (en) | 2008-12-15 | 2008-12-15 | Method for preparing hydroxypropul starch under ultrasound and microwave synergistic effect |
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| CN101747445A CN101747445A (en) | 2010-06-23 |
| CN101747445B true CN101747445B (en) | 2012-12-12 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102504035A (en) * | 2011-11-02 | 2012-06-20 | 山东福洋生物科技有限公司 | Method for increasing substitution degree of hydroxypropul starch |
| CN107244828B (en) * | 2017-06-02 | 2018-08-28 | 安徽喜宝高分子材料有限公司 | A kind of resistance to water-white lacquer |
| CN107352854A (en) * | 2017-06-02 | 2017-11-17 | 安徽喜宝高分子材料有限公司 | A kind of true mineral varnish with favorable elasticity |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996006866A1 (en) * | 1994-08-31 | 1996-03-07 | Rijksuniversiteit Te Groningen | Method of modifying starch |
| EP1473308A1 (en) * | 2003-04-28 | 2004-11-03 | B. Braun Melsungen Ag | Derivatives of starch for clinic use, especially parenteral |
| CN101280121A (en) * | 2008-05-27 | 2008-10-08 | 曹龙奎 | Method for extracting corn flavochrome by microwave-ultrasonic |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996006866A1 (en) * | 1994-08-31 | 1996-03-07 | Rijksuniversiteit Te Groningen | Method of modifying starch |
| EP1473308A1 (en) * | 2003-04-28 | 2004-11-03 | B. Braun Melsungen Ag | Derivatives of starch for clinic use, especially parenteral |
| CN101280121A (en) * | 2008-05-27 | 2008-10-08 | 曹龙奎 | Method for extracting corn flavochrome by microwave-ultrasonic |
Non-Patent Citations (2)
| Title |
|---|
| 何小维等.物理场改性淀粉的研究.《食品工业科技》.2005,(第09期), * |
| 周昆等.超声-微波协同水解玉米淀粉生成乙酰丙酸的工艺研究.《食品工业科技》.2008,(第02期), * |
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