CN106699910A - Preparation method of corn denatured starch - Google Patents
Preparation method of corn denatured starch Download PDFInfo
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- CN106699910A CN106699910A CN201611170168.2A CN201611170168A CN106699910A CN 106699910 A CN106699910 A CN 106699910A CN 201611170168 A CN201611170168 A CN 201611170168A CN 106699910 A CN106699910 A CN 106699910A
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- 229920002472 Starch Polymers 0.000 title claims abstract description 30
- 235000019698 starch Nutrition 0.000 title claims abstract description 30
- 239000008107 starch Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000008042 Zea mays Species 0.000 title abstract description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 title abstract description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title abstract description 17
- 235000005822 corn Nutrition 0.000 title abstract description 17
- 229920002261 Corn starch Polymers 0.000 claims abstract description 69
- 239000008120 corn starch Substances 0.000 claims abstract description 69
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000002002 slurry Substances 0.000 claims abstract description 25
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000004382 Amylase Substances 0.000 claims abstract description 11
- 102000013142 Amylases Human genes 0.000 claims abstract description 11
- 108010065511 Amylases Proteins 0.000 claims abstract description 11
- 235000019418 amylase Nutrition 0.000 claims abstract description 11
- FDRCDNZGSXJAFP-UHFFFAOYSA-M sodium chloroacetate Chemical compound [Na+].[O-]C(=O)CCl FDRCDNZGSXJAFP-UHFFFAOYSA-M 0.000 claims abstract description 11
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 10
- BZSXEZOLBIJVQK-UHFFFAOYSA-N 2-methylsulfonylbenzoic acid Chemical compound CS(=O)(=O)C1=CC=CC=C1C(O)=O BZSXEZOLBIJVQK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000003054 catalyst Substances 0.000 claims abstract description 5
- 230000003647 oxidation Effects 0.000 claims abstract description 5
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 5
- 229940099112 cornstarch Drugs 0.000 claims description 65
- 239000002994 raw material Substances 0.000 claims description 34
- 229920000881 Modified starch Polymers 0.000 claims description 20
- -1 hydroxypropyl Chemical group 0.000 claims description 11
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical group [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 10
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims description 8
- 230000033228 biological regulation Effects 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000009991 scouring Methods 0.000 claims description 5
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- LRWZZZWJMFNZIK-UHFFFAOYSA-N 2-chloro-3-methyloxirane Chemical compound CC1OC1Cl LRWZZZWJMFNZIK-UHFFFAOYSA-N 0.000 claims description 4
- 229910019213 POCl3 Inorganic materials 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000004132 cross linking Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 15
- 238000003860 storage Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract 2
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 abstract 1
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 abstract 1
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 7
- 239000013049 sediment Substances 0.000 description 7
- 229910019142 PO4 Inorganic materials 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 5
- 239000010452 phosphate Substances 0.000 description 5
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- XTEGARKTQYYJKE-UHFFFAOYSA-N chloric acid Chemical compound OCl(=O)=O XTEGARKTQYYJKE-UHFFFAOYSA-N 0.000 description 3
- 229940005991 chloric acid Drugs 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 238000007654 immersion Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 102000005525 fibrillarin Human genes 0.000 description 1
- 108020002231 fibrillarin Proteins 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
Classifications
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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
- C08B31/18—Oxidised starch
- C08B31/185—Derivatives of oxidised starch, e.g. crosslinked oxidised starch
-
- 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
- C08B31/16—Ether-esters
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
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- Chemical & Material Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of corn denatured starch. The preparation method of the corn denatured starch comprises the following steps: (1) preparing slurry by using corn starch and water; (2) adding sodium chlorate and amylase into the corn starch slurry, stirring uniformly and reacting at the temperature of 50 to 60 DEG C for 30 to 60 minutes; (3) adding hydrogen peroxide and an oxidation catalyst into the corn starch slurry and mixing; (4) adding sodium chloroacetate, acetic anhydride, a cross-linking agent and hydroxy propyl distarch phosphate into the slurry, mixing, adding hydrochloric acid and adjusting the pH value to be 6 to 7; (5) washing starch slurry, centrifuging and drying until the water content is below 15 percent, heating to the temperature of 100 to 120 DEG C again, maintaining the temperature for 0.5 to 1 hour and cooling to obtain the denatured starch. According to the corn denatured starch prepared by the method provided by the invention, fresh meat is soaked into a solution of the denatured corn starch and then is taken out, the drip loss of the meat in the storage process can be reduced, the water content and the pH value of the meat are increased, and the influence on the meat color is little.
Description
Technical field
The present invention relates to converted starch field, more particularly to a kind of preparation method of modified corn starch.
Background technology
China's corn annual production is 1.2 hundred million t or so, occupies second place of the world, and cheap, latent with very big exploitation
Power.Corn is due to aboundresources, and content of starch is high, and average content is 71.6%, therefore modern starch industry is main with corn
Based on.The processing of corn is both the extension and in-depth of agricultural production, is again the upstream industry of industrial processes.
Cornstarch is applied to many industries, and the starch in the current world more than 90% is all cornstarch.Although corn forms sediment
Powder has the incomparable advantage of many other kind of kind of starch, but because it does not dissolve in cold water, gelatinized corn starch easily aging dehydration, envelope
Difference, lack emulsifying ability, the weak point such as mechanical resistant difference and limit its range of application, and converted starch by physics, chemistry or
The means of enzyme change the property of native starch, improve the performance of cornstarch, improve to heat, acid, freezing change it is steady
It is qualitative, make it have stronger application value.
The information for being disclosed in the background section is merely intended to increase the understanding to general background of the invention, without answering
In being considered as recognizing or imply in any form that the information structure has been the prior art well known to persons skilled in the art.
The content of the invention
It is an object of the invention to provide a kind of preparation method of modified corn starch, so as to overcome denaturation cornstarch to use
When meat is processed, meat poor water retention property, the shortcoming of taste bad.
To achieve the above object, the invention provides a kind of preparation method of modified corn starch, comprise the following steps：
(1) slurries are made with cornstarch and water, control the corn starch liquid that its Baume degrees is 16-22Be；
(2) sodium chlorate and amylase are added in cornstarch slurries obtained in step (1), is stirred, be in temperature
30-60min is reacted under conditions of 50-60 DEG C；
(3) hydrogen peroxide and oxidation catalyst is added to be mixed in the cornstarch slurries after step (2) treatment；
(4) sodium chloroacetate, acetic anhydride, crosslinking agent and the starch phosphate of hydroxypropyl two are added in slurry obtained in step (3)
Ester mixes, and is reacted 2-4 hours under conditions of being 40-50 DEG C in temperature, is subsequently adding hydrochloric acid, and regulation pH value is to 6-7；
(5) starch plasm scouring, centrifugation, drying to water content obtained in step (4) are less than 15%, then are warming up to 100-
120 DEG C, kept for 0.5-1 hours, cooling can obtain converted starch.
Preferably, in above-mentioned technical proposal, the weight that sodium chlorate is added in the step (2) is cornstarch raw material weight
0.4-0.9%；The weight of amylase is added for the 0.3-0.7% of cornstarch raw material weight.
Preferably, in above-mentioned technical proposal, oxidation catalyst is copper sulphate in the step (3), and the consumption of copper sulphate is
The 0.08-0.1% of the weight of cornstarch raw material.
Preferably, in above-mentioned technical proposal, the weight that hydrogen peroxide is added in the step (3) is cornstarch raw material weight
The 0.6-1.1% of amount.
Preferably, in above-mentioned technical proposal, crosslinking agent is in POCl3 or epoxychloropropane in the step (4)
Plant or two kinds, addition is the 0.2-0.7% of former cornstarch weight.
Preferably, in above-mentioned technical proposal, the weight that sodium chloroacetate is added in the step (4) is cornstarch raw material weight
The 0.3-0.7% of amount.
Preferably, in above-mentioned technical proposal, the weight that acetic anhydride is added in the step (4) is cornstarch raw material weight
0.7-1.3%.
Preferably, in above-mentioned technical proposal, the weight that hydroxypropyl PASELLI EASYGEL is added in the step (4) is corn
The 0.2-0.5% of starch material weight.
Compared with prior art, the present invention has the advantages that：The corn denaturation that the inventive method is prepared is formed sediment
Powder, by the solution of fresh meat immersion cornstarch after denaturing, further takes out, it is possible to decrease meat drips in storage
Loss, improves the moisture and pH value of meat, while little to the Color influences of meat.The surface of meat can form sediment with the corn after denaturation
Powder solidification, bonding, and network structure is formed, denaturation cornstarch can form myogen fine with the protein-colloid synthesis and ubiquit in meat
Fibrillarin gel, improves the water-retaining property of meat products.
Specific embodiment
With reference to specific embodiment, specific embodiment of the invention is described in detail, it is to be understood that this hair
Bright protection domain is not limited by specific embodiment.
Embodiment 1
A kind of preparation method of modified corn starch, comprises the following steps：
(1) 2 tons of cornstarch needed for preparing production, slurries are made with cornstarch and water, control its Baume degrees to be
The corn starch liquid of 19Be；
(2) sodium chlorate and amylase are added in cornstarch slurries obtained in step (1), is stirred, add chloric acid
The weight of sodium is the 0.6% of cornstarch raw material weight；It is the 0.4% of cornstarch raw material weight to add the weight of amylase,
40min is reacted under conditions of being 50-60 DEG C in temperature；
(3) hydrogen peroxide and copper sulphate is added to be mixed in the cornstarch slurries after step (2) treatment；Copper sulphate
Consumption be the 0.09% of the weight of cornstarch raw material, add the weight of hydrogen peroxide for cornstarch raw material weight
0.8%；
(4) sodium chloroacetate, acetic anhydride, crosslinking agent and the starch phosphate of hydroxypropyl two are added in slurry obtained in step (3)
Ester mixes, and is reacted 3 hours under conditions of being 40-50 DEG C in temperature, is subsequently adding hydrochloric acid, and regulation pH value is to 6.5；
It is the 0.5% of cornstarch raw material weight to add the weight of sodium chloroacetate, adds the weight of acetic anhydride to be formed sediment for corn
The 0.9% of powder raw material weight；Crosslinking agent is POCl3, and addition is the 0.5% of former cornstarch weight；Add hydroxypropyl two
The weight of starch phosphate is the 0.3% of cornstarch raw material weight.
(5) starch plasm scouring, centrifugation, drying to water content obtained in step (4) are less than 15%, then are warming up to 100-
120 DEG C, kept for 1 hour, cooling can obtain converted starch.
Embodiment 2
A kind of preparation method of modified corn starch, comprises the following steps：
(1) 2 tons of cornstarch needed for preparing production, slurries are made with cornstarch and water, control its Baume degrees to be
The corn starch liquid of 16Be；
(2) sodium chlorate and amylase are added in cornstarch slurries obtained in step (1), is stirred, add chloric acid
The weight of sodium is the 0.4% of cornstarch raw material weight；It is the 0.7% of cornstarch raw material weight to add the weight of amylase,
60min is reacted under conditions of being 50-60 DEG C in temperature；
(3) hydrogen peroxide and copper sulphate is added to be mixed in the cornstarch slurries after step (2) treatment；Copper sulphate
Consumption be the 0.08% of the weight of cornstarch raw material, add the weight of hydrogen peroxide for cornstarch raw material weight
1.1%；
(4) sodium chloroacetate, acetic anhydride, crosslinking agent and the starch phosphate of hydroxypropyl two are added in slurry obtained in step (3)
Ester mixes, and is reacted 2 hours under conditions of being 40-50 DEG C in temperature, is subsequently adding hydrochloric acid, and regulation pH value is to 6；
It is the 0.3% of cornstarch raw material weight to add the weight of sodium chloroacetate；The weight of acetic anhydride is added to be formed sediment for corn
The 1.3% of powder raw material weight；Crosslinking agent is epoxychloropropane, and addition is the 0.2% of former cornstarch weight；Add hydroxypropyl
The weight of PASELLI EASYGEL is the 0.5% of cornstarch raw material weight.
(5) starch plasm scouring, centrifugation, drying to water content obtained in step (4) are less than 15%, then are warming up to 100-
120 DEG C, kept for 0.5 hour, cooling can obtain converted starch.
Embodiment 3
A kind of preparation method of modified corn starch, comprises the following steps：
(1) 2 tons of cornstarch needed for preparing production, slurries are made with cornstarch and water, control its Baume degrees to be
The corn starch liquid of 22Be；
(2) sodium chlorate and amylase are added in cornstarch slurries obtained in step (1), is stirred, add chloric acid
The weight of sodium is the 0.9% of cornstarch raw material weight；It is the 0.3% of cornstarch raw material weight to add the weight of amylase,
30min is reacted under conditions of being 50-60 DEG C in temperature；
(3) hydrogen peroxide and copper sulphate is added to be mixed in the cornstarch slurries after step (2) treatment；Copper sulphate
Consumption be the 0.1% of the weight of cornstarch raw material, add the weight of hydrogen peroxide for cornstarch raw material weight
0.6%；
(4) sodium chloroacetate, acetic anhydride, crosslinking agent and the starch phosphate of hydroxypropyl two are added in slurry obtained in step (3)
Ester mixes, and is reacted 4 hours under conditions of being 40-50 DEG C in temperature, is subsequently adding hydrochloric acid, and regulation pH value is to 7；
It is the 0.7% of cornstarch raw material weight to add the weight of sodium chloroacetate, adds the weight of acetic anhydride to be formed sediment for corn
The 0.7% of powder raw material weight, crosslinking agent is one or two in POCl3 or epoxychloropropane, and addition is that former corn forms sediment
The 0.7% of powder weight, it is the 0.2% of cornstarch raw material weight to add the weight of hydroxypropyl PASELLI EASYGEL.
(5) starch plasm scouring, centrifugation, drying to water content obtained in step (4) are less than 15%, then are warming up to 100-
120 DEG C, kept for 1 hour, cooling can obtain converted starch.
Meat is processed using maize modified starch
Test method is as follows：Take 4 pieces of pigs and carry on the back flesh long, every piece of 2kg, then by three pieces of porks respectively as embodiment 1-3 systems
Soaked in the modified corn starch solution for obtaining, i.e., one piece of pork soaked in modified corn starch solution obtained in each embodiment,
As experimental group.Pork after immersion is refrigerated, then is detected moisture and the loss amount of storage in pork.It is remaining one piece
Used as blank test, cold preservation time is identical with experimental group.
Table 1：Modified corn starch water retention property is tested
As shown in table 1, when being processed to meat products using modified corn starch of the present invention, moisture control exists
88.64-88.75%, storage losses are in 5.01-5.10%.By contrast, the corn prepared using the present invention is denatured
Starch processes meat products, it is possible to decrease meat drip loss in storage, improves the moisture of meat.
The foregoing description to specific illustrative embodiment of the invention be in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explaining that certain principles of the invention and its reality should
With so that those skilled in the art can realize and using a variety of exemplaries of the invention and
A variety of selections and change.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (8)
1. a kind of preparation method of modified corn starch, it is characterised in that comprise the following steps：
(1) slurries are made with cornstarch and water, control the corn starch liquid that its Baume degrees is 16-22Be；
(2) sodium chlorate and amylase are added in cornstarch slurries obtained in step (1), is stirred, be 50-60 in temperature
30-60min is reacted under conditions of DEG C；
(3) hydrogen peroxide and oxidation catalyst is added to be mixed in the cornstarch slurries after step (2) treatment；
(4) add sodium chloroacetate, acetic anhydride, crosslinking agent and hydroxypropyl PASELLI EASYGEL mixed in slurry obtained in step (3)
Close, reacted 2-4 hours under conditions of being 40-50 DEG C in temperature, be subsequently adding hydrochloric acid, regulation pH value is to 6-7；
(5) starch plasm scouring, centrifugation, drying to water content obtained in step (4) are less than 15%, then are warming up to 100-120
DEG C, being kept for 0.5-1 hours, cooling can obtain converted starch.
2. the preparation method of modified corn starch according to claim 1, it is characterised in that added in the step (2)
The weight of sodium chlorate is the 0.4-0.9% of cornstarch raw material weight；The weight for adding amylase is cornstarch raw material weight
0.3-0.7%.
3. the preparation method of modified corn starch according to claim 1, it is characterised in that oxidation in the step (3)
Catalyst is copper sulphate, and the consumption of copper sulphate is the 0.08-0.1% of the weight of cornstarch raw material.
4. the preparation method of modified corn starch according to claim 1, it is characterised in that added in the step (3)
The weight of hydrogen peroxide is the 0.6-1.1% of cornstarch raw material weight.
5. the preparation method of modified corn starch according to claim 1, it is characterised in that crosslinking in the step (4)
Agent is one or two in POCl3 or epoxychloropropane, and addition is the 0.2-0.7% of former cornstarch weight.
6. the preparation method of modified corn starch according to claim 1, it is characterised in that added in the step (4)
The weight of sodium chloroacetate is the 0.3-0.7% of cornstarch raw material weight.
7. the preparation method of modified corn starch according to claim 1, it is characterised in that added in the step (4)
The weight of acetic anhydride is the 0.7-1.3% of cornstarch raw material weight.
8. the preparation method of modified corn starch according to claim 1, it is characterised in that added in the step (4)
The weight of hydroxypropyl PASELLI EASYGEL is the 0.2-0.5% of cornstarch raw material weight.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110194854A (en) * | 2019-05-21 | 2019-09-03 | 广西高源淀粉有限公司 | A kind of composite modified starch and preparation method thereof |
| CN110372806A (en) * | 2019-07-30 | 2019-10-25 | 诸城兴贸玉米开发有限公司 | A kind of emgloves interleaving agent converted starch |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101104642A (en) * | 2007-07-26 | 2008-01-16 | 江门市科恒实业有限责任公司 | Method for preparing composite modified starch |
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| CN101104642A (en) * | 2007-07-26 | 2008-01-16 | 江门市科恒实业有限责任公司 | Method for preparing composite modified starch |
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| CN101775161A (en) * | 2009-01-12 | 2010-07-14 | 四川省蓬溪县弘桥实业有限公司 | Process for producing modified starch by using microwave far infrared method |
| CN102391797A (en) * | 2011-07-09 | 2012-03-28 | 山西大学 | Corn starch adhesive for building and preparation method thereof |
| CN104543663A (en) * | 2014-11-28 | 2015-04-29 | 安徽紫山农业科技有限公司 | Corn modified starch |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110194854A (en) * | 2019-05-21 | 2019-09-03 | 广西高源淀粉有限公司 | A kind of composite modified starch and preparation method thereof |
| CN110372806A (en) * | 2019-07-30 | 2019-10-25 | 诸城兴贸玉米开发有限公司 | A kind of emgloves interleaving agent converted starch |
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| CN106699910B (en) | 2019-10-25 |
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