CN102634049B - Modified starch and manufacturing method and application of modified starch - Google Patents
Modified starch and manufacturing method and application of modified starch Download PDFInfo
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- CN102634049B CN102634049B CN201210131857.8A CN201210131857A CN102634049B CN 102634049 B CN102634049 B CN 102634049B CN 201210131857 A CN201210131857 A CN 201210131857A CN 102634049 B CN102634049 B CN 102634049B
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- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses modified starch and a manufacturing method and application of the modified starch. The manufacturing method of the modified starch provided by the invention comprises the following steps: dispersing starch by an organic solvent, adding water and uniformly mixing to prepare a starch suspension, and performing the microwave or the ultrasonic treatment to obtain the modified starch. According to the invention, crystalline regions in modified starch granules are greatly reduced, and the crystallinity of the modified starch granules is decreased from 15-45% to 8-30%. After the crystallinity is decreased, cassava starch is used for manufacturing dialdehyde starch, hydroxypropyl starch and octenyl succinic anhydride starch ester and has obviously improved reactivity.
Description
Technical field
The invention belongs to Material Field, particularly a kind of treated starch and its preparation method and application.
Background technology
At present, the starting raw material of most of energy, organic synthesis material, petrochemicals is mainly to depend on this fossil resource of oil, and because oil is Nonrenewable resources, human society reduces petroleum resources to consuming excessively of petroleum resources just day by day.Therefore find can petroleum replacing other resource, become a problem in the urgent need to address in the scientific research in this century.Natural polymer is from occurring in nature animal and plant and Microbial resources, and they are inexhaustible, nexhaustible renewable resourcess.And, after these materials and finished product are discarded, easily by nature microorganism, resolved into water, carbonic acid gas and inorganic molecules, belong to environment-friendly material and raw material.Natural polymer is most possibly to become the starting raw material that petroleum replacing becomes the energy, organic synthesis material, petrochemicals.So research and development, all in the input that increases gradually manpower and financial resources, are carried out to the processing of natural polymer and utilization in countries in the world.
Starch is one of natural polymer of nature output maximum, is mainly present in roots of plants, stem, seed.At Material Field, starch can be used as the raw material of preparation numerous kinds novel degradable material.In starch, add the auxiliary agents such as softening agent of minute quantity to make starch molecule disordering, can form and have thermoplastic starch-resin, this plastics more and more obtain people's attention due to energy complete biodegradable.Equally can good, the biodegradable matrix material of processability by blend such as starch and derivative thereof and poly(lactic acid) (PLA), poly butyric esters (PHB).At energy field, starch, after biological and chemical degraded, can bio-transformation be the bioenergy products such as ethanol and butanols; At Material Field, starch bio-transformation is that the petroleum replacing based raw materials such as lactic acid and 1,3-PD are for the synthesis of biodegradable polymkeric substance and other chemical.At chemical field, by converting the part of hydroxyl in starch chain structure to other functional group, can prepare the fine chemical product of various superior performances, be widely used in each industrial production industry.
Starch is comprised of the D-Glucose of α-(Isosorbide-5-Nitrae)-link, and molecule contains a large amount of activity hydroxies, easily form in molecule and intermolecular hydrogen bonding, starch itself contains higher crystallizing field, indissoluble, infusibility, thereby can not melt-processed, be difficult for and chemistry or biological degeneration agent effect.Starch is when petroleum-based raw material is for the preparation of type material, the energy and Chemicals as an alternative, all must relate to reacting and acting on this basic problem of the change of starch crystals state and properties-correcting agent and active group in its molecular chain structure.On the one hand, starch molecule applies the course of processing of external enwergy field action, and the variation of crystal form will directly affect the phase structure of product, and the phase structure of material, particularly homogeneity directly affect the performance of the material of machining acquisition.On the other hand, when carrying out chemistry and biological processing, the active group that crystal form directly affects on properties-correcting agent and macromolecular chain reacts and acts on.When crystal form, properties-correcting agent is difficult to be penetrated into inside, crystallizing field and reacts and act on the active group on the inner macromolecular chain in crystallizing field, and simultaneous reactions and effect are also difficult to regulate and control, thereby are difficult to reach the homogeneity of reaction and effect.The ununiformity of this reaction and effect, makes starch be difficult to control the performance of target product man-hour or make its course of processing be difficult to carry out adding.For example the starch at crystal form can not directly carry out melt-processed; When carrying out enzymic hydrolysis and bio-transformation, transformation efficiency is low; When carrying out chemical modification, be difficult to obtain substitution value even, stay-in-grade product.China has abundant potato starch resource, and wherein the plantation of cassava does not account for arable land, belongs to non-grain plant amylum; Tapioca (flour) is the raw materials for production that most possibly become bio-based materials and the bio-based energy, does not affect grain security, again can utilization of waste material, may become the raw material of best petroleum replacing.Therefore, in potato starch sex change deep processing, the general character key issue of a needs solution is: how to adopt effective technological method to make crystal form in potato starch particle be converted into noncrystalline state, improve the reactive behavior of tapioca (flour) particle.In recent years, starch granules non-crystalline state transforms, and has become an advanced subject in the outer starch science fundamental research of Present Domestic field.
Summary of the invention
Technical problem to be solved by this invention is low for the crystallizing field reactive behavior of starch granules inside, be difficult to carry out the deficiency of chemical reaction, and providing treated starch degree of crystallinity prepared by a kind of treated starch and its preparation method and application, the present invention to reduce, reactive behavior obviously improves.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of method of treated starch, and comprise starch is mixed with to starch suspension with adding water to mix after organic solvent dispersion again, adopt microwave or ultrasonication to obtain treated starch.
In the present invention, described microwave or ultrasonication are conventional treatment processs, and preferred, microwave action power is 100W-400W, preferably 200W-300W, more preferably 250W-300W.The microwave action time is 10 seconds-300 seconds, preferably 100 seconds-250 seconds, and more preferably 150 seconds-250 seconds.Ul-trasonic irradiation power is 250W-500W, preferably 400W-500W, more preferably 400W-450W.The ul-trasonic irradiation time is 20 minutes-50 minutes, preferably 30 minutes-50 minutes, and more preferably 30 minutes-40 minutes.
In the present invention, when ultrasonication, with conventional, ultrasonication is carried out in ice-water bath, the heat producing with cooling ultrasonic wave.Usually, the ul-trasonic irradiation time is 15s, and interval 5s is beneficial to the heat that cooling ultrasonic wave produces.
In the present invention, the concentration of described starch suspension (or claiming starch emulsion) is 10-50% (wt), preferably 15%-45% (wt), more preferably 20-30% (wt).After starch is disperseed with organic solvent, add again water to mix, be mixed with starch suspension.Described organic solvent can be various organic polar solvents, is preferably selected from one or more in methyl alcohol, ethanol, acetone, ethyl acetate, propyl carbinol, isopropylcarbinol and hexanaphthene.The volume ratio of organic solvent and water is 15%-25% preferably, and more preferably 20%.In the present invention, organic solvent is as dispersion agent.Between organic solvent and starch granules, there is repulsive interaction, can form certain protection dissemination to starch granules, thereby the crystalline texture of microwave or ultrasonication starch granules is weakened and has synergism.
In the present invention, after starch is disperseed with organic solvent, add again water to mix, be mixed with starch suspension.Wherein, organic solvent and the water of described organic solvent and the preferred normal temperature of water.Described normal temperature temperature is generally no more than 30 ℃, preferably within the scope of 15 ℃-25 ℃.Better, select 10 ℃ of left and right winter, select 30 ℃ of left and right summer.
In the present invention, described starch is the homopolymer by D-Glucose monomer composition, is the main storage form of carbohydrate in plant.The starch that comprises various plant origins, as being selected from one or more in green starch, tapioca (flour), sweet potato starch, sweet potato starch, yam starch, wheat kind of starch, water caltrop starch, Rhizoma Nelumbinis starch and W-Gum.The preferred tapioca (flour) of the present invention.
The present invention also provides a kind of method that reduces starch crystals degree, comprises starch is mixed with to starch suspension with adding water to mix after organic solvent dispersion again, adopts microwave or ultrasonication to obtain the starch that degree of crystallinity reduces.Wherein said each step and composition and their optimal way are as mentioned before.
The raw material that the present invention is used or reagent except special instruction, equal commercially available obtaining.
In the present invention, unless otherwise noted, described per-cent is mass percent.
In the present invention, the optimum condition of each above-mentioned technical characterictic can arbitrary combination, obtains preferred embodiment of the present invention.
Than prior art, beneficial effect of the present invention is as follows:
(1) the present invention selects microwave or ultrasonic wave to starch granules effect, and after processing, the shape of starch granules and Birefringence feature weaken and disappear, and variation in various degree occurs for crystalline texture and molecular structure etc.This for starch is carried out to chemical modification, expand its use field better condition be provided.
(2) former tapioca (flour) degree of crystallinity is 39%.And the present invention is with after microwave or ultrasonication, the about 18-25% of the degree of crystallinity of gained modified tapioca starch.
(3) the invention provides a kind of method of treated starch, the degree of crystallinity that it has reduced starch, has improved the chemical reactivity of starch.After degree of crystallinity reduces, tapioca (flour) is for the preparation of dialdehyde starch, hydroxypropylated starch and starch octenyl succinate anhydride, and its reactive behavior obviously improves.
Embodiment
The inventor is through research for a long time and widely, find that crystal form starch reaction is active low, affect the further processing of starch, the degree of crystallinity that reduces starch can improve the reactive behavior of starch, thereby conventional starch is carried out to modification, adopt ultrasonic wave or microwave treatment starch, and with an organic solvent as dispersion agent, prepare starch suspension, can greatly reduce the degree of crystallinity of starch, improve starch reaction active.Based on this, completed the present invention.
The inventor is optimized reducing the method for starch crystals degree by the following method:
To the processing mode of starch (microwave, ultrasonic wave), Starches, carry out single factor experiment, the mutual test of two factors and multifactorial experiment as the organic solvent kind of dispersion agent and concentration thereof, treatment time, processing intensity etc., investigate the factor that can reduce starch crystals degree, adopt " orthogonal experimental design " mathematical method to determine kind and the concentration of above-mentioned influence factor, and by variance analysis, the factor that definite impact is larger, the final influence factor combination of determining effective reduction starch crystals degree.Found that, starch adds water to be mixed with starch suspension after first disperseing with organic solvent again, can greatly strengthen microwave or the execution of ultrasonic wave to starch crystals.The present invention also provides optimum combination and the concentration of each influence factor, and within the scope of this, starch crystals degree can effectively be reduced, and the reactive behavior of starch can strengthen greatly.Degree of crystallinity is for to be reduced to 8%-30% by 15%-45%.These scopes are described in technical solution of the present invention above.
In process of the test, the crystalline indice of infrared spectrum characterization starch for the present invention, the Birefringence that the crystalline form district of polarizing microscope research starch granules changes, scanning electron microscope characterizes starch granules metamorphosis, obtains the crystallinity level of starch by X-ray diffraction analysis.
The method of polarized light microscopy research comprises: by starch emulsion, drip appropriate (or the dry starch that takes a morsel) on glass analysis sheet, be placed on and on polarizing microscope Stage microscope, observe starch granules and Birefringence.Starch granules there will be " ten " font under polarizing microscope, and starch granules has birefringence.This is because the high-sequential of starch granules is caused, and when this high-sequential is destroyed, " ten " word polarisation will disappear.Former tapioca (flour) is clear, complete " cross " polarisation as seen.After ultrasonic wave or microwave treatment, the fragmentation of bursting apart of tapioca (flour) particle, crystalline texture is subject to havoc, be ultrasonic or microwave causes that tapioca (flour) particle constantly bursts apart, fragmentation, cause degree of crystallinity to reduce, along with microwave or the increase of ul-trasonic irradiation time, starch granules loses a lot of crystalline texture.
In scanning electron microscopic observation starch granules metamorphosis, find, former tapioca (flour) particle surface is round and smooth smooth, does not sustain damage, and particle is spherical shape, on particle without aperture and crack.There are many pittings in the tapioca (flour) particle surface through microwave or ul-trasonic irradiation, particle surface is uneven, and granule interior weathers and occurs caving in, breaking and rupture.
With embodiment, further illustrate the present invention below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, conventionally according to normal condition, or the condition of advising according to manufacturer." room temperature " described in embodiment refers to the temperature of the operation room of testing, and is generally 25 ℃.
Embodiment 1
Take tapioca (flour) 10g, put into the beaker of 150mL, add ethanol 40ml, stir, then add distilled water 10ml, be mixed with quality percentage composition and be 20% starch suspension.And beaker is put into the large beaker of 1000mL, between beaker and beaker, add ice cube, and keep having all the time the nonfused mixture of ice and water of ice cube.The time that ultrasonic wave acts on tapioca (flour) is at every turn 15s, interval 5s, and effect 30min, constant power is 350W.Ul-trasonic irradiation finishes rear taking-up, and the state of starch suspension after measuring the temperature of starch suspension in beaker and observe microwave with thermometer at once, when temperature drops to room temperature, with the variation of polarized light microscope observing starch granules and Birefringence.With X-ray diffraction, analyze the degree of crystallinity of starch.
The method of X-ray diffraction analysis comprises: using CuKv radiation is gamma ray source, λ=1.5405 * 10
-10m, voltage: 40kV, electric current: 40mA, 4 ° of scanning initial angles, 60 ° of end angles, 0.02 ° of step-length, sweep velocity: 8 °/min, starch sample is carried out to X-ray diffraction analysis.
In the X-ray diffractogram of tapioca (flour), former tapioca (flour) goes out peak and is mainly positioned at 2 θ=10～28 ° and locates, and ° occurs 4 spikes in 2 θ=15～25.Along with the increase of ultrasonic time, the diffracted intensity of spike, peak width feature weaken gradually, show that starch granules has produced lattice imperfection, the grain-size lattice distortion phenomenon such as diminish, and its ordering degree reduces gradually.Ultrasonic completely after, spike completely dissolve, whole piece curve presents mild arch peak, for typical amorphous structure diffractogram, shows that tapioca (flour) is destroyed completely in ultrasonic post crystallization structure, the result of this polarized light microscope observing is consistent.
The degree of crystallinity that obtains tapioca (flour) by X-ray diffraction analysis is 22%.And former tapioca (flour) degree of crystallinity is 39%.
Embodiment 2
Take tapioca (flour) 10g, put into the beaker of 150mL, add propyl carbinol 82ml as dispersion agent, stir, then add distilled water 18ml, be mixed with quality percentage composition and be 10% tapioca (flour) emulsion.Other experimental procedures are with embodiment 1, but ul-trasonic irradiation tapioca (flour) 20min, power is 400W.The degree of crystallinity that obtains tapioca (flour) by X-ray diffraction analysis is 23%.
Embodiment 3
Take tapioca (flour) 10g, put into the beaker of 150mL, add ethyl acetate 28ml as dispersion agent, stir, then add distilled water 7ml, be configured to quality percentage composition and be 30% starch suspension.Fixedly microwave power is 160W, is set as 60s action time.Microwave action finishes rear taking-up, and the state of starch suspension after measuring the temperature of starch suspension in beaker and observe microwave with thermometer at once, when temperature drops to room temperature, with the variation of polarized light microscope observing starch granules and Birefringence.
The degree of crystallinity that obtains tapioca (flour) by X-ray diffraction analysis is 24%.
Embodiment 4
Take yam starch 10g, put into the beaker of 150mL, add isopropylcarbinol 42ml as dispersion agent, then adding distil water 8ml, be mixed with quality percentage composition and be 20% yam starch emulsion.Other experimental procedures are with embodiment 3, but microwave action yam starch 80s, power is 180W.
The degree of crystallinity that obtains yam starch by X-ray diffraction analysis is 12%.And former yam starch degree of crystallinity is 30%.
Embodiment 5
Take wheat starch 10g, put into the beaker of 150mL, add acetone 30ml as dispersion agent, then adding distil water 5ml, be mixed with quality percentage composition and be 30% wheat starch emulsion.Other experimental procedures are with embodiment 1, but ul-trasonic irradiation wheat starch 30min, power is 350W.
The degree of crystallinity that obtains wheat starch by X-ray diffraction analysis is 22%.And former wheat starch degree of crystallinity is 37%.
Embodiment 6
Take W-Gum 10g, put into the beaker of 150mL, add hexanaphthene 43.5ml as dispersion agent, then adding distil water 6.5ml, be mixed with quality percentage composition and be 20% cornstarch emulsion.Other experimental procedures are with embodiment 1, but ul-trasonic irradiation W-Gum 35min, power is 400W.
The degree of crystallinity that obtains W-Gum by X-ray diffraction analysis is 20%.And former W-Gum degree of crystallinity is 40%.
Embodiment 7
Take green starch 10g, put into the beaker of 150mL, add methyl alcohol 8ml as dispersion agent, then adding distil water 2ml, be mixed with quality percentage composition and be 50% green starch emulsion.Other experimental procedures are with embodiment 1, but ul-trasonic irradiation green starch 50min, power is 250W.
The degree of crystallinity that obtains green starch by X-ray diffraction analysis is 12%.And former green starch degree of crystallinity is 21%.
Embodiment 8
Take sweet potato starch 10g, put into the beaker of 150mL, add isopropylcarbinol 20ml as dispersion agent, then adding distil water 5ml, be mixed with quality percentage composition and be 40% sweet potato starch emulsion.Other experimental procedures are with embodiment 1, but ul-trasonic irradiation sweet potato starch 40min, power is 500W.
The degree of crystallinity that obtains sweet potato starch by X-ray diffraction analysis is 14%.And former sweet potato starch degree of crystallinity is 29%.
Embodiment 9
Take sweet potato starch 10g, put into the beaker of 150mL, add methyl alcohol 8ml as dispersion agent, then adding distil water 2ml, be mixed with quality percentage composition and be 50% sweet potato starch emulsion.Other experimental procedures are with embodiment 3, but microwave action sweet potato starch 300s, power is 100W.
The degree of crystallinity that obtains sweet potato starch by X-ray diffraction analysis is 10%.And former sweet potato starch degree of crystallinity is 26%.
Embodiment 10
Take water caltrop starch 10g, put into the beaker of 150mL, add ethanol 21ml as dispersion agent, then adding distil water 4ml, be mixed with quality percentage composition and be 40% water caltrop starch emulsion.Other experimental procedures are with embodiment 3, but microwave action water caltrop starch 200s, power is 200W.
The degree of crystallinity that obtains water caltrop starch by X-ray diffraction analysis is 21%.And former water caltrop starch degree of crystallinity is 36%.
Embodiment 11
Take Rhizoma Nelumbinis starch 10g, put into the beaker of 150mL, add ethanol 43ml as dispersion agent, then adding distil water 7ml, be mixed with quality percentage composition and be 20% Rhizoma Nelumbinis starch emulsion.Other experimental procedures are with embodiment 3, but microwave action Rhizoma Nelumbinis starch 10s, power is 400W.
By X-ray diffraction analysis, obtain the degree of crystallinity 15% of Rhizoma Nelumbinis starch.And former Rhizoma Nelumbinis starch degree of crystallinity is 29%.
Comparative example 1
Take tapioca (flour) 10g, put into the beaker of 150mL, add distilled water, be mixed with quality percentage composition and be 20% tapioca (flour) emulsion.Other experimental procedures are with embodiment 1, but ul-trasonic irradiation tapioca (flour) 30min, power is 350W.The degree of crystallinity that obtains tapioca (flour) by X-ray diffraction analysis is 28%.
Comparative example 2
Take tapioca (flour) 10g, put into the beaker of 150mL, add distilled water, be mixed with quality percentage composition and be 10% tapioca (flour) emulsion.Other experimental procedures are with embodiment 1, but ul-trasonic irradiation tapioca (flour) 20min, power is 250W.The degree of crystallinity that obtains tapioca (flour) by X-ray diffraction analysis is 28%.
Comparative example 3
Take tapioca (flour) 10g, put into the beaker of 150mL, add distilled water, be mixed with quality percentage composition and be 30% tapioca (flour) emulsion.Other experimental procedures are with embodiment 1, but ul-trasonic irradiation tapioca (flour) 40min, power is 450W.The degree of crystallinity that obtains tapioca (flour) by X-ray diffraction analysis is 30%.
Effect embodiment 1
The tapioca (flour) that uses former tapioca (flour) and the embodiment of the present invention 1 condition to process is prepared respectively dialdehyde starch.
Prepare dialdehyde starch method steps: sodium periodate is made into certain density solution, adds in reactor and stir, add the pH value of a certain amount of sulfuric acid regulation solution; The starch emulsion preparing is added in reactor continuously, under the temperature condition of regulation, react the regular hour; After reaction finishes, mixture is filtered, filter cake water repetitive scrubbing is extremely without IO
3 -ion, then use washing with acetone; Dry, obtain white dialdehyde starch, sampling analysis is the content of dialdehyde starch wherein.
Prepare dialdehyde starch experiment condition: starch concentration is 10%, sodium periodate is 1.1: 1 with the ratio of the amount of starch substance, and the pH value of reaction soln is 3, and temperature of reaction is 40 ℃, stirring reaction 3h.
The oxidisability of gained dialdehyde starch is respectively 84.4%, 96.7%.
Effect embodiment 2
The tapioca (flour) that uses former tapioca (flour) and the embodiment of the present invention 2 conditions to process is prepared respectively hydroxypropylated starch.
Prepare hydroxypropylated starch method steps: take a certain amount of tapioca (flour) (starch after untreated tapioca (flour), ul-trasonic irradiation) and put into three-necked bottle, in 40 ℃, in the thermostat water bath of certain rotating speed, add successively certain ethanolic soln, repression of swelling agent sodium sulfate and catalyzer sodium hydroxide, stir 30min, slowly add afterwards a certain amount of propylene oxide, question response filters after finishing, its filter cake water and washing with acetone, and about 40 ℃ oven dry, pulverize the substitution value value of measure sample.
Prepare hydroxypropylated starch experiment condition: 45 ℃ of ratio 2: 1, sodium hydroxide 3%, alcohol concn 40%, mixing speed 300r/min, reaction times 16h, the temperature of reaction of the ratio 5: 1 of starch and propylene oxide consumption, ethanol consumption and starch.
The substitution value of gained hydroxypropylated starch is respectively 0.047,0.195.
Effect embodiment 3
The tapioca (flour) that uses former tapioca (flour) and the embodiment of the present invention 3 conditions to process is prepared respectively starch octenyl succinate anhydride.
Prepare starch octenyl succinate anhydride method steps: take certain mass starch and mix with appropriate distilled water, be made into certain density emulsion, by constant temperature blender with magnetic force, control temperature of reaction and stirring velocity, regulate the pH value of emulsion, the octenyl succinic acid anhydride that in batches adds isopropanol, be controlled in 1h and add, the sodium hydroxide solution maintenance system pH value with 3% in reaction process is weakly alkaline.After question response finishes, the hydrochloric acid soln with 3% is adjusted to 6.5 left and right by system pH, and water and ethanolic soln washing, put 40 ℃ of drying in oven successively, and the product after drying is pulverized, sieved, and obtains white starch octenyl succinate anhydride.
Prepare starch octenyl succinate anhydride experiment condition: starch concentration 60%, pH value 8.0, reaction times 5h, 55 ℃ of temperature of reaction, acid anhydrides concentration 7%.
The substitution value of gained starch octenyl succinate anhydride is respectively 0.0075,0.028.
Effect embodiment 4
The yam starch that uses former yam starch and the embodiment of the present invention 4 conditions to process is prepared respectively hydroxypropylated starch.
Preparation method and condition are with effect embodiment 2.
The substitution value of gained hydroxypropylated starch is respectively 0.043,0.16.
Effect embodiment 5
The wheat starch that uses former wheat starch and the embodiment of the present invention 5 conditions to process is prepared respectively hydroxypropylated starch.
Preparation method and condition are with effect embodiment 2.
The substitution value of hydroxypropylated starch is respectively 0.12,0.39.
Effect embodiment 6
The W-Gum that uses former W-Gum and the embodiment of the present invention 6 conditions to process is prepared respectively dialdehyde starch.
Preparation method and condition are with effect embodiment 1.
The oxidisability of gained dialdehyde starch is respectively 85.5%, 97.8%.
Should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (3)
1. the preparation method of a treated starch, it is characterized in that, comprise starch is mixed with to starch suspension with adding water to mix after organic solvent dispersion again, described organic solvent is methyl alcohol, ethanol, acetone, ethyl acetate, propyl carbinol, one or more in isopropylcarbinol and hexanaphthene, the mass percent concentration of described starch suspension is 15-45%, described water and the volume ratio of organic solvent are 15%-25%, in described starch suspension, the temperature of organic solvent and water is 10 ℃-30 ℃, adopt microwave or ultrasonication to obtain treated starch, described microwave treatment is that microwave 200W-300W processes 100 seconds-250 seconds, described ultrasonication is that ultrasonic wave 250-500W processes 20-50 minute.
2. preparation method as claimed in claim 1, is characterized in that, described starch is selected from one or more in green starch, tapioca (flour), sweet potato starch, sweet potato starch, yam starch, wheat kind of starch, water caltrop starch, Rhizoma Nelumbinis starch and W-Gum.
3. a method that reduces starch crystals degree, it is characterized in that, comprise starch is mixed with to starch suspension with adding water to mix after organic solvent dispersion again, adopt microwave or ultrasonication to obtain the starch that degree of crystallinity reduces, described organic solvent is methyl alcohol, ethanol, acetone, ethyl acetate, propyl carbinol, one or more in isopropylcarbinol and hexanaphthene, the mass percent concentration of described starch suspension is 15-45%, described water and the volume ratio of organic solvent are 15%-25%, adopt microwave or ultrasonication to obtain treated starch, described microwave treatment is that microwave 200W-300W processes 100 seconds-250 seconds, described ultrasonication is that ultrasonic wave 250-500W processes 20-50 minute.
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| CN103044557B (en) * | 2013-01-04 | 2014-03-05 | 钦州学院 | Preparation method of octenyl succinic acid modified starch ester |
| CN104034744A (en) * | 2014-06-03 | 2014-09-10 | 杭州电子科技大学 | Method for measuring residual stress of pyrolytic carbon coating by virtue of X ray diffraction |
| CN106117373A (en) * | 2016-06-22 | 2016-11-16 | 陕西科技大学 | A kind of method improving starch reaction activity |
| CN107163303A (en) * | 2017-07-11 | 2017-09-15 | 华南理工大学 | A kind of physically modified starch and preparation method thereof |
| CN107903593A (en) * | 2017-12-23 | 2018-04-13 | 刘凯 | A kind of environment-friendly engineering plastics |
| CN109824788A (en) * | 2019-03-19 | 2019-05-31 | 合肥工业大学 | A kind of novel starch gelatinizing method |
| CN110064375B (en) * | 2019-04-11 | 2020-09-22 | 华南理工大学 | Preparation method of modified starch with efficient adsorption and controlled release of ethylene |
| CN110665459A (en) * | 2019-09-30 | 2020-01-10 | 广西民族大学 | Starch carbide/sepiolite composite material and preparation method thereof |
| CN110665457A (en) * | 2019-09-30 | 2020-01-10 | 广西民族大学 | Sucrose carbide/sepiolite composite material and preparation method thereof |
| CN110665458A (en) * | 2019-09-30 | 2020-01-10 | 广西民族大学 | Glucose carbide/sepiolite composite material and preparation method thereof |
| CN112321853A (en) * | 2020-11-02 | 2021-02-05 | 广西民族大学 | Crystallinity-controllable starch nanoparticle, preparation method and application |
| CN113577307A (en) * | 2021-07-23 | 2021-11-02 | 广西民族大学 | Preparation method and application of kaempferol starch nanoparticles |
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