CN105199005A - Preparation method of high-performance starch slurry - Google Patents
Preparation method of high-performance starch slurry Download PDFInfo
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- CN105199005A CN105199005A CN201510767223.5A CN201510767223A CN105199005A CN 105199005 A CN105199005 A CN 105199005A CN 201510767223 A CN201510767223 A CN 201510767223A CN 105199005 A CN105199005 A CN 105199005A
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Abstract
The invention discloses a preparation method of high-performance starch slurry. The preparation method comprises the steps of dispersing starch with the mass concentration of 10-40% into water; stirring and heating to 40-60 DEG C; reacting for 3-8 hours through stirring a starch branching enzyme at the constant temperature of 40-60 DEG C, wherein 30-150U/g starch is added into the starch branching enzyme; and filtering, centrifugally dehydrating and drying to obtain modified high-performance starch slurry with high branching degree. Compared with unmodified starch, the high-performance starch slurry has the advantages that the gelatinization temperature is reduced, the slurry is not frozen at room temperature, the flowability is favorable, and the adhesion to a pulpified yarn is improved to a relatively high extent.
Description
Technical field
The present invention relates to a kind of method of Biological preparation high-performance starch slurry, particularly a kind of method utilizing Q-enzyme to prepare high-performance starch slurry, belongs to textile process applied technical field.
Background technology
Starch, as source a kind of natural macromolecular widely, has good biocompatibility and environment friendly.In textile industry, starch is a kind of very important warp sizing material, for improving the weavability of warp thread.Native starch is by amylose starch and amylopectin two kinds of molecular compositions, and the former connects into linear polymer by α-Isosorbide-5-Nitrae glycosidic link, and the latter forms side chain by α-1,6 glycosidic link on α-Isosorbide-5-Nitrae simple linear polymer main chain.The molecular structure difference of starch causes in starch molecule, even aggregated structure is different for intermolecular interaction, thus produces different impacts to the application performance of prepared slurry.Spinning sizing agent requires good film-forming property, and pliable and tough, wear-resisting, the anti-flexing of the serous coat formed is tired, stretching property and good springiness by force, and requires that slurries have good adhesion property to by pulp fibres.
In starch size, the ratio of amylose starch and amylopectin has a significant effect to its sizing performance.The increase of amylopection content is conducive to starch mashing off, reduces the cooled gelatin phenomenon of farinaceous size, improves stability and the mobility of slurries, can increase serous coat toughness simultaneously, improves slurries to the adhesion property of yarn.Ative starch is difficult to meet this requirement, so the sizing performance in order to improve starch size, domestic and international research and utilization physics or chemical process are carried out graft modification to starch and prepared grafting modified starch as spinning sizing agent, and are once becoming the focus of research.All there is grafting conditions harshness in various grafting modification method, grafting process is wayward due to existing, the defects such as easy generation by product, particularly be subject to the restriction of starch self composition and structure, the film forming properties of product and remarkable to being improved by the adhesion property of pulp fibres, has had a strong impact on its sizing effect.Current grafting starch also cannot replace completely or at high proportion and be difficult to biodegradable polyvinyl alcohol pulp.Therefore, the preparation method finding effectively gentle high-performance starch slurry has important using value.
Q-enzyme is the one of glycosyltransferase, is the key enzyme of synthesis amylopectin in amyloplast.It can cut α-1, α-1 in 4 dextran straight chain donors (the straight chain district of amylose starch or amylopectin), α-1 is formed between the short chain that 4 glycosidic links simultaneously catalysis are cut and receptor chain (former chain or other chains), 6 glycosidic links, thus produce branch, improve the amylopectin ratios in ative starch.Along with the increase of amylopection content in system, the application performance of starch size also significantly improves thereupon.
Summary of the invention
The technical problem to be solved in the present invention utilizes the glycosyl shift reaction of Q-enzyme to process ative starch, increase the degree of branching of starch, improve the pulp stability of starch size, low-temperature fluidity, to by the adhesivity of pulp fibres and film-forming properties, prepare a kind of high-performance starch slurry.
In order to solve the problems of the technologies described above, ative starch is scattered in water, concentration is 10%-40%, stir and be warming up to 40-60 DEG C, then a certain amount of Q-enzyme is added, constant temperature stirring reaction 3-8 hour at 40-60 DEG C, filtration, centrifuge dehydration, obtain the high-performance starch slurry of the high side chain degree through modification after drying.
Concrete technical scheme is: by starch dispersion in water, the mass concentration of starch is 10%-40%, stir and be warming up to 40-60 DEG C, add Q-enzyme constant temperature stirring reaction 3-8 hour at 40-60 DEG C of 30-150U/ gram of starch, filtration, centrifuge dehydration, obtain the high-performance starch slurry of the high side chain degree through modification after drying.
The present invention utilizes Q-enzyme to process starch, improves the degree of branching of starch, prepares a kind of starch size with high sizing performance.This method has preparation condition gentleness, easy to operate, method environmental protection and the easy feature such as control, has very strong practicality.The present invention can significantly improve the degree of branching of ative starch, and the degree of branching generally can improve 20%-30%.The highly-branched degree starch preparing gained is prepared into farinaceous size and carries out test to its performance and shows, compared with the starch of non-modified process, its gelatinization point decreases, slurries at room temperature do not congeal, there is good mobility, be greatly increased to by the adhesion property of sizing line.
Embodiment
Utilize RVA viscosimetry to measure starch pasting performance, utilize the ultimate strength evaluation starch slurry after the starching of rove method mensuration rove to by the adhesion property of sizing line, utilize the degree of branching of spectrophotometry starch.
Embodiment 1 utilizes starch branching enzyme to prepare the high performance W-Gum slurry of highly-branched degree
Be scattered in by W-Gum in water, mass concentration is 30%, stirs and is warming up to 50 DEG C, add the Q-enzyme of 100U/ gram of W-Gum, constant temperature stirring reaction 7 hours at 50 DEG C, filtration, centrifuge dehydration, obtain the highly-branched W-Gum slurry through modification after drying.
After tested, the degree of branching of W-Gum brings up to 91% by 72% before modified; Complete gelatinization point is reduced to 62 DEG C by 71 DEG C of ative starch, and viscosity brings up to 55mPas by 45mPas, and place 24h under 5-10 DEG C of condition and do not congeal, not bleed, the pulp stability at 95 DEG C is increased to 96% by 85%; By 52.5N, 68N is brought up to the adhesive power of the textile rove of 13tex, improves 29.5%, by 85.3N, 105.6N is brought up to the adhesive power of 14.5tex polyester-cotton blend rove, improve 23.8%.
Embodiment 2 utilizes starch branching enzyme to prepare the high performance W-Gum slurry of highly-branched degree
Be scattered in by W-Gum in water, mass concentration is 10%, stirs and is warming up to 40 DEG C, add the Q-enzyme of 30U/ gram of W-Gum, constant temperature stirring reaction 8 hours at 60 DEG C, filtration, centrifuge dehydration, obtain the highly-branched W-Gum slurry through modification after drying.
After tested, the degree of branching of W-Gum brings up to 89% by 70% before modified; Gelatinization point is reduced to 61 DEG C by 71 DEG C of ative starch, and viscosity brings up to 54mPas by 46mPas, and place 24h under 5-10 DEG C of condition and do not congeal, not bleed, the pulp stability at 95 DEG C is increased to 93% by 84%; By 53N, 67N is brought up to the adhesive power of the textile rove of 13tex, by 87,105N is brought up to the adhesive power of 14.5tex polyester-cotton blend rove.
Embodiment 3
Be scattered in by W-Gum in water, mass concentration is 40%, stirs and is warming up to 60 DEG C, add the Q-enzyme of 150U/ gram of W-Gum, constant temperature stirring reaction 8 hours at 60 DEG C, filtration, centrifuge dehydration, obtain the highly-branched W-Gum slurry through modification after drying.
After tested, the degree of branching of W-Gum brings up to 89% by 73% before modified; Gelatinization point is reduced to 60 DEG C by 71 DEG C of ative starch, and viscosity brings up to 55mPas by 46mPas, and place 24h under 5-10 DEG C of condition and do not congeal, not bleed, the pulp stability at 95 DEG C is increased to 94% by 86%; By 54N, 68N is brought up to the adhesive power of the textile rove of 13tex, by 89,108N is brought up to the adhesive power of 14.5tex polyester-cotton blend rove.
Embodiment 4 utilizes starch branching enzyme to prepare highly-branched degree high-performance tapioca (flour) slurry
Be scattered in by tapioca (flour) in water, concentration 40%, stir and be warming up to 45 DEG C, adding the Q-enzyme of 80U/ gram of tapioca (flour), constant temperature stirring reaction 8 hours at 45 DEG C, filtration, centrifuge dehydration, obtain the modified tapioca starch of highly-branched degree after drying.The degree of branching brings up to 84.3% by 65.7% before modified, improves 28.3%.
Before modified the gelatinization point of tapioca (flour) and viscosity differences less, place 12h under 5-10 DEG C of condition and do not congeal, not bleed, the pulp stability at 95 DEG C is increased to 82% by 78%; By 56N, 63N is brought up to the adhesive power of the textile rove of 13tex, improves 12.5%, by 85.3N, 95.6N is brought up to the adhesive power of 14.5tex polyester-cotton blend rove, improve 12%.
Tapioca (flour) is little through the change of highly-branched modified gelatinization point, but the peak viscosity of slurries, final value viscosity comparatively unmodified starch decrease, rise value slightly declines, show the degree of branching improve after tapioca (flour) be conducive to mashing off, pulp stability improves.
Embodiment 5 utilizes starch branching enzyme to prepare the high performance konjak starch slurry of highly-branched degree
Be scattered in by konjak starch in water, concentration is 35%, stirs and is warming up to 50 DEG C, add the Q-enzyme of 100U/ gram of konjak starch, constant temperature stirring reaction 8 hours at 50 DEG C, filtration, centrifuge dehydration, obtain the highly-branched W-Gum slurry through modification after drying.
After tested, the degree of branching of konjak starch brings up to 78.1% by 63.5% before modified, improves 23%; Before modified the gelatinization point of konjak starch and viscosity differences less, place 16h under 5-10 DEG C of condition and do not congeal, not bleed, the pulp stability at 95 DEG C is increased to 85% by 79%; By 52N, 62N is brought up to the adhesive power of the textile rove of 13tex, improves 19.2%, by 80.3N, 92.6N is brought up to the adhesive power of 14.5tex polyester-cotton blend rove, improve 15.3%.
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.
Claims (6)
1. preparing a method for high-performance starch slurry, it is characterized in that, take starch as raw material, adds Q-enzyme, improves the degree of branching of starch, obtains and is easy to gelatinization, slurries stable in properties, to cotton and that polyester adhesion property is excellent textile warp starching slurry.
2. method according to claim 1, is characterized in that, concrete steps are:
By starch dispersion in water, the mass concentration of starch is 10%-40%, stir and be warming up to 40-60 DEG C, add Q-enzyme constant temperature stirring reaction 3-8 hour at 40-60 DEG C of 30-150U/ gram of starch, filtration, centrifuge dehydration, obtain the high-performance starch slurry of the high side chain degree through modification after drying.
3. method according to claim 1 and 2, is characterized in that the preferred 30%-40% of described starch concentration.
4. method according to claim 1 and 2, is characterized in that the described optimum temps stirring intensification is 40-55 DEG C.
5. method according to claim 1, is characterized in that described starch can be cereal starch, potato starch, also can be the modified starch of these starch; Cereal starch comprises W-Gum, wheat starch etc.; Potato starch comprises tapioca (flour), sweet potato starch, konjak starch, banana lily starch etc.; The modified starch of these starch is as acidified starch, Sumstar 190, acetate starch, hydroxypropylated starch etc.
6. method according to claim 5, is characterized in that the preferred W-Gum of described starch.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107869060A (en) * | 2017-11-29 | 2018-04-03 | 苏州润弘贸易有限公司 | Spinning sizing agent |
| CN107869061A (en) * | 2017-12-20 | 2018-04-03 | 苏州润弘贸易有限公司 | fluorescent type aqueous polyurethane slurry |
| CN107956128A (en) * | 2017-12-20 | 2018-04-24 | 苏州润弘贸易有限公司 | Fluorescence spinning sizing agent |
| CN108047340A (en) * | 2017-12-11 | 2018-05-18 | 江南大学 | A kind of method of modifying for improving the slowly digestible energy of starch |
| CN115058466A (en) * | 2022-07-29 | 2022-09-16 | 江南大学 | Freeze-thaw stable type biological modified starch and preparation method thereof |
| CN115895050A (en) * | 2022-11-17 | 2023-04-04 | 江南大学 | Method for directionally regulating and controlling performance of starch-based edible film |
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| CN1946895A (en) * | 2004-04-01 | 2007-04-11 | 巴斯福植物科学有限公司 | Amylose starch products as sizing agents for textile yarns |
| CN103965802A (en) * | 2014-05-14 | 2014-08-06 | 郑州市中食农产品加工研究院 | Biochemical process preparation technology of high-viscosity starch adhesive |
| CN104411885A (en) * | 2012-06-29 | 2015-03-11 | 艾维贝合作公司 | Methods and means for coating paper by film coating |
| CN104544473A (en) * | 2014-12-08 | 2015-04-29 | 江南大学 | Biological modification method for inhibiting starch retrogradation |
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Patent Citations (4)
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| CN1946895A (en) * | 2004-04-01 | 2007-04-11 | 巴斯福植物科学有限公司 | Amylose starch products as sizing agents for textile yarns |
| CN104411885A (en) * | 2012-06-29 | 2015-03-11 | 艾维贝合作公司 | Methods and means for coating paper by film coating |
| CN103965802A (en) * | 2014-05-14 | 2014-08-06 | 郑州市中食农产品加工研究院 | Biochemical process preparation technology of high-viscosity starch adhesive |
| CN104544473A (en) * | 2014-12-08 | 2015-04-29 | 江南大学 | Biological modification method for inhibiting starch retrogradation |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107869060A (en) * | 2017-11-29 | 2018-04-03 | 苏州润弘贸易有限公司 | Spinning sizing agent |
| CN108047340A (en) * | 2017-12-11 | 2018-05-18 | 江南大学 | A kind of method of modifying for improving the slowly digestible energy of starch |
| WO2019114020A1 (en) * | 2017-12-11 | 2019-06-20 | 江南大学 | Modification method for improving slow digestion performance of starch |
| CN107869061A (en) * | 2017-12-20 | 2018-04-03 | 苏州润弘贸易有限公司 | fluorescent type aqueous polyurethane slurry |
| CN107956128A (en) * | 2017-12-20 | 2018-04-24 | 苏州润弘贸易有限公司 | Fluorescence spinning sizing agent |
| CN115058466A (en) * | 2022-07-29 | 2022-09-16 | 江南大学 | Freeze-thaw stable type biological modified starch and preparation method thereof |
| CN115058466B (en) * | 2022-07-29 | 2023-08-25 | 江南大学 | Freeze-thawing stable biological modified starch and preparation method thereof |
| CN115895050A (en) * | 2022-11-17 | 2023-04-04 | 江南大学 | Method for directionally regulating and controlling performance of starch-based edible film |
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