CN105418773A - Preparation process for crosslinking starch - Google Patents
Preparation process for crosslinking starch Download PDFInfo
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- CN105418773A CN105418773A CN201510919321.6A CN201510919321A CN105418773A CN 105418773 A CN105418773 A CN 105418773A CN 201510919321 A CN201510919321 A CN 201510919321A CN 105418773 A CN105418773 A CN 105418773A
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/003—Crosslinking of starch
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Abstract
The invention discloses a preparation process for crosslinking starch, wherein a certain amount of natural starch and distilled water are poured into a container, are stirred to enable a solution to paste during the heating process, the solution is cooled to be the room temperature after being fully pasted, then a moderate amount of sodium dodecyl sulfate solution is added into the solution, then the solution is heated after being uniformly stirred, then a certain amount of glucamylase is added, a certain amount of N, N methylene double acrylamide crosslinking agents are added after the glucamylase is stirred to be fully reacted with the solution, and is fully crosslinked by stirring to form molecules with large relative molecular mass, then a mixture is further poured into an alcoholic solution, is filtered, collected and precipitated to pour into clean water, and then is filtered again, and filtered products are collected at last, and are placed to dry in vacuum, thereby obtaining the crosslinking starch.
Description
Technical field
The present invention relates to a kind of preparation technology of cross-linking starch, particularly one adds the technique that N, N ′ – methylene-bisacrylamide linking agent is cross-linked porous-starch, belongs to starch Chemical Industry field.
Background technology
Porous-starch is the porousness cellular products formed through certain technique by native starch.Porous-starch surface is covered with the aperture that diameter is about 1 μm, and by surface to center deeply, the volume in hole accounts for about 50% of particle volume to aperture.Porous produces very large specific surface area, and thus porous-starch is mainly used as the carrier of absorption.Porous-starch, compared with other sorbent materials, except having good absorption property, also has the characteristics such as biodegradable, production technique simple, be widely used.Preparing in porous-starch process, not only its hole count, aperture, hole depth can be controlled, also modification easily can be carried out according to adsorbed material characteristic to it.Such as, when adsorbed material is apolar substance, non-polar group can be connected on the surface of porous-starch, and strengthen the specificity of its absorption.Therefore can be used as a kind of efficient, nontoxic, safe sorbent material, be widely used in the industries such as food, medical and health, agricultural, papermaking, printing, makeup, washing composition, tackiness agent.
At present, modification is carried out to native starch and prepares porous-starch and mainly contain following several method: one is physical method, such as, by ultrasonic irradiation or spray art; Two is adopt mechanical means, such as, by mechanical impacts such as ball-milling technologies; 3rd is biochemical method, such as alcohol sex change or acid hydrolysis, and in above-mentioned several method, the production cost of the mechanical impact such as ultrasonic irradiation, ball-milling technology method is higher, not easily realizes industrial sector; And spray method and alcohol sex change are formed is a kind of solid popcorn polymer spheroid, adsorption only occurs in the rough gully of spherome surface, and adsorptive capacity is more limited, and application prospect is pessimistic; Acid-hydrolysis method speed of reaction under gelatinization point is comparatively slow, and degraded differs, and randomness is strong, is not easily formed poroid, limits the application of acid system.And adopt enzyme liberating technique, control spherex particle diameter and microvoid structure by regulating preparation process condition and adding suitable adjuvants, the modified porous starch specific surface area of preparation is large, has wide application prospect.But after starch granules forms porous-starch under diastatic effect, its structure suffers destruction to a certain degree, show as poor, the anti-Swelling Capacity of resistance to mechanical destructive force and weaken.In order to make up porous-starch these deficiencies structural, in the preparation process of porous-starch, adding linking agent, making two or more starch molecules formation spacial framework crosslinked together.
The present invention, in the preparation process of porous-starch, adds N, N ′ – methylene-bisacrylamide linking agent, starch is cross-linked, after crosslinked, the relative molecular mass of porous-starch becomes large, and settling volume significantly increases, and has high stability to heat, acid and shearing force impact.
Summary of the invention
The object of this invention is to provide a kind of preparation technology adding N, N ′ – methylene-bisacrylamide linking agent and prepare cross-linking starch, the main step of its preparation technology is as follows:
(1) first get a certain amount of native starch to pour in a container, then pour appropriate distilled water into, stir and heat, make solution gelatinization;
(2) cooled by solution after gelatinization fully, add appropriate sodium dodecyl sulfate solution after being cooled to room temperature, stirring and dissolving is even;
(3) again solution system is heated, then add a certain amount of glucoamylase, stir and make it fully react;
(4) add a certain amount of N, N ′ – methylene-bisacrylamide linking agent, stir and make it fully react;
(5) again mixture is poured in spirituous solution, filtration, collecting precipitation,
(6) again precipitation is poured in clear water, again and filter;
(7) collect filtration product, place vacuum-drying, obtain a kind of cross-linking starch.
Preferentially, step (1) in, Heating temperature is 60-70 DEG C.
Preferentially, step (2) in, the amount of the sodium lauryl sulphate of interpolation and the ratio of native starch are 1mL:5g.
Preferentially, step (3) in, system Heating temperature is 40-50 DEG C, and the mass ratio of glucoamylase and native starch is 1:50.
Preferentially, step (4) in, the amount of the N of interpolation, N ′ – methylene-bisacrylamide and the ratio of native starch are 1mL:100g.
The present invention has following advantages and characteristic:
(1) modified technique is simple, easily operates;
(2) the cross-linking starch prepared has high stability.
Embodiment
Embodiment one:
The native starch first getting 5g is poured in a container, then pours 100ml distilled water into, stirs heating in water bath, and heating and temperature control, at about 60 DEG C, makes solution gelatinization; Cooled by solution after gelatinization fully, add 1mL sodium dodecyl sulfate solution when being cooled to room temperature, stirring and dissolving is even; Again solution system is heated, when temperature reaches to 40 DEG C, then add the glucoamylase of 0.1g, stir and make it fully react; Add the N of 0.05g again, N ′ – methylene-bisacrylamide, fully reacts, again mixture is poured in spirituous solution, filters, collecting precipitation, then precipitation poured in clear water, again filter, collect filtration product and place vacuum-drying, after drying, namely obtaining a kind of cross-linking starch.
Embodiment two:
The native starch first getting 10g is poured in a container, then pours 200ml distilled water into, stirs heating in water bath, and heating and temperature control, at about 65 DEG C, makes solution gelatinization; Cooled by solution after gelatinization fully, add 2mL sodium dodecyl sulfate solution when being cooled to room temperature, stirring and dissolving is even; Again solution system is heated, when temperature reaches to 45 DEG C, then add the glucoamylase of 0.2g, stir and make it fully react; Add the N of 0.1g again, N ′ – methylene-bisacrylamide, fully reacts, again mixture is poured in spirituous solution, filters, collecting precipitation, then precipitation poured in clear water, again filter, collect filtration product and place vacuum-drying, after drying, namely obtaining a kind of cross-linking starch.
Embodiment three:
The native starch first getting 20g is poured in a container, then pours 300ml distilled water into, stirs heating in water bath, and heating and temperature control, at about 70 DEG C, makes solution gelatinization; Cooled by solution after gelatinization fully, add 4mL sodium dodecyl sulfate solution when being cooled to room temperature, stirring and dissolving is even; Again solution system is heated, when temperature reaches to 50 DEG C, then add the glucoamylase of 0.4g, stir and make it fully react; Add the N of 0.2g again, N ′ – methylene-bisacrylamide, fully reacts, again mixture is poured in spirituous solution, filters, collecting precipitation, then precipitation poured in clear water, again filter, collect filtration product and place vacuum-drying, after drying, namely obtaining a kind of cross-linking starch.
Claims (5)
1. to the preparation technology that starch is cross-linked, it is characterized in that, this preparation technology comprises the steps:
(1) first get a certain amount of native starch to pour in a container, then pour appropriate distilled water into, stir and heat, make solution gelatinization;
(2) cooled by solution after gelatinization fully, add appropriate sodium dodecyl sulfate solution after being cooled to room temperature, stirring and dissolving is even;
(3) again solution system is heated, then add a certain amount of glucoamylase, stir and make it fully react;
(4) add a certain amount of N, N ′ – methylene-bisacrylamide linking agent, stir and make it fully react;
(5) again mixture is poured in spirituous solution, filtration, collecting precipitation,
(6) again precipitation is poured in clear water, again and filter;
(7) collect filtration product, place vacuum-drying, obtain a kind of cross-linking starch.
2. a kind of preparation technology be cross-linked starch according to claim 1, is characterized in that, step (1) in, Heating temperature is 60-70 DEG C.
3. a kind of preparation technology be cross-linked starch according to claim 1, is characterized in that, step (2) in, the amount of the sodium lauryl sulphate of interpolation and the ratio of native starch are 1mL:5g.
4. a kind of preparation technology be cross-linked starch according to claim 1, is characterized in that, step (3) in, system Heating temperature is 40-50 DEG C, and the mass ratio of glucoamylase and native starch is 1:50.
5. a kind of preparation technology be cross-linked starch according to claim 1, is characterized in that, step (4) in, the amount of the N of interpolation, N ′ – methylene-bisacrylamide and the ratio of native starch are 1mL:100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510919321.6A CN105418773A (en) | 2015-12-14 | 2015-12-14 | Preparation process for crosslinking starch |
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| CN201510919321.6A CN105418773A (en) | 2015-12-14 | 2015-12-14 | Preparation process for crosslinking starch |
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| CN105418773A true CN105418773A (en) | 2016-03-23 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108250313A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of preparation process of the water chestnut micropore starch of anti-shearing force |
| CN108250306A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of anti-swelling micropore starch and its preparation process |
| CN108250311A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of corn-based micropore starch of modification |
| CN108250312A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of high stability micropore starch and preparation method thereof |
| CN108250308A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of modification preparation process of sorghum micropore starch |
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| CN1661028A (en) * | 2004-12-22 | 2005-08-31 | 华南理工大学 | Method for preparing porous starch through enzyme method in high temperature |
| CN1690083A (en) * | 2004-04-23 | 2005-11-02 | 郝庆阳 | Composite modified starch and its preparing method |
| CN101559235A (en) * | 2009-05-21 | 2009-10-21 | 官培龙 | Compound microporous starch powder hemostat and preparation method thereof |
| CN103613778A (en) * | 2013-10-29 | 2014-03-05 | 大连理工大学 | Preparation of cross-linked porous starch |
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2015
- 2015-12-14 CN CN201510919321.6A patent/CN105418773A/en active Pending
Patent Citations (4)
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| CN1690083A (en) * | 2004-04-23 | 2005-11-02 | 郝庆阳 | Composite modified starch and its preparing method |
| CN1661028A (en) * | 2004-12-22 | 2005-08-31 | 华南理工大学 | Method for preparing porous starch through enzyme method in high temperature |
| CN101559235A (en) * | 2009-05-21 | 2009-10-21 | 官培龙 | Compound microporous starch powder hemostat and preparation method thereof |
| CN103613778A (en) * | 2013-10-29 | 2014-03-05 | 大连理工大学 | Preparation of cross-linked porous starch |
Non-Patent Citations (1)
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| 林江涛 等: "微孔性变性淀粉的研究", 《郑州粮食学院学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108250313A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of preparation process of the water chestnut micropore starch of anti-shearing force |
| CN108250306A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of anti-swelling micropore starch and its preparation process |
| CN108250311A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of corn-based micropore starch of modification |
| CN108250312A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of high stability micropore starch and preparation method thereof |
| CN108250308A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of modification preparation process of sorghum micropore starch |
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Application publication date: 20160323 |