CN102603904A - Method for preparing hydroxypropyl acetylated adipate starch - Google Patents
Method for preparing hydroxypropyl acetylated adipate starch Download PDFInfo
- Publication number
- CN102603904A CN102603904A CN2012100661950A CN201210066195A CN102603904A CN 102603904 A CN102603904 A CN 102603904A CN 2012100661950 A CN2012100661950 A CN 2012100661950A CN 201210066195 A CN201210066195 A CN 201210066195A CN 102603904 A CN102603904 A CN 102603904A
- Authority
- CN
- China
- Prior art keywords
- hydroxypropyl
- starch
- acetylize
- adipic acid
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title abstract description 17
- 235000019698 starch Nutrition 0.000 title abstract description 17
- 239000008107 starch Substances 0.000 title abstract description 17
- -1 hydroxypropyl Chemical group 0.000 title abstract description 16
- 238000000034 method Methods 0.000 title abstract 5
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 title abstract 3
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 abstract description 24
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 abstract description 11
- 235000011037 adipic acid Nutrition 0.000 abstract description 9
- 239000001361 adipic acid Substances 0.000 abstract description 9
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 abstract description 7
- 240000003183 Manihot esculenta Species 0.000 abstract description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 150000008064 anhydrides Chemical class 0.000 abstract 3
- 239000007795 chemical reaction product Substances 0.000 abstract 1
- 150000008065 acid anhydrides Chemical class 0.000 description 8
- 239000002253 acid Substances 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 229920000881 Modified starch Polymers 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- 235000019426 modified starch Nutrition 0.000 description 3
- 239000003513 alkali Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000015784 hyperosmotic salinity response Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 229910000041 hydrogen chloride Inorganic materials 0.000 description 1
- IXCSERBJSXMMFS-UHFFFAOYSA-N hydrogen chloride Substances Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a method for preparing hydroxypropyl acetylated adipate starch. The method includes: using tapioca starch as raw materials and water as medium to be reacted with epoxypropane at 40-50 DEG C in an alkaline environment, and subjecting the reaction product to be reacted with mixed anhydride in an alkaline environment to obtain the hydroxypropyl acetylated adipate starch, wherein the mixed anhydride is made by mixing adipic acid with acetic anhydride, the mass ratio of the adipic acid to the acetic anhydride is 1:5-10, and the mixed anhydride accounts for 1-3% of the starch in weight. The method is simple in process, easy in operation and effective.
Description
Technical field
The present invention relates to a kind of preparation method of hydroxypropyl acetylize adipic acid ester starch.
Background technology
The development of modified starch has had more than 100 year history, and along with development of technology, the kind of product constantly increases in recent years.But general composite modified starch is difficult to possess simultaneously salt tolerance, anti-aging function, stability in storage and anti-processing characteristics.
Hydroxypropyl acetylize adipic acid ester starch is a kind of chemically modified starch, carries out etherification reaction by propylene oxide and starch, and then carries out the cross-linked esterification reaction with mixed acid anhydride.Hydroxypropyl acetylize adipic acid ester starch has higher use value in sauce food, can be used as thickening material, and stablizer improves the salt tolerance of sauce food, anti-aging function, stability in storage and anti-processing characteristics.
Summary of the invention
The object of the present invention is to provide the preparation method of simple, the easy-operating hydroxypropyl acetylize of a kind of technology adipic acid ester starch.
Technical solution of the present invention is:
A kind of preparation method of hydroxypropyl acetylize adipic acid ester starch; It is characterized in that: comprise the following steps: with the tapioca(flour) to be raw material, water is medium, in the strong basicity environment; 40-50 ℃ reacts with propylene oxide down, then in weakly alkaline environment and mixed acid anhydride react and make product; Said mixed acid anhydride is mixed by hexanodioic acid, aceticanhydride and forms, and hexanodioic acid, aceticanhydride mass ratio are: hexanodioic acid: aceticanhydride=1:5-10, mixed acid anhydride accounts for the 1-3% of starch weight.
Be that raw material, water are that the solid-liquid ratio of medium is 1:1.5～2 with the tapioca(flour).The pH of said strong alkali environment is 10.5～12.5.The addition of propylene oxide is the 5-10% of starch weight.The pH of said weak base environment is 7.5～9.5.
Technology of the present invention is simple, easy to operate, and is effective.
Below in conjunction with embodiment the present invention is described further.
Embodiment
Embodiment 1:
In reaction kettle, add 100kg tapioca(flour), 200kg water, after stirring, regulate pH to 12.5, add the 5kg propylene oxide, be warming up to 48 ℃, treat that temperature arrives 48 ℃ after, pick up counting, reacted 28 hours.Regulate pH to 7.5, add the mixed acid anhydride 3kg of 1:5, and keep pH, finish; Keep reaction 20 minutes, regulate pH to 5.0 with 8% Hydrogen chloride then, cross the washing of suspension separator, then dehydration; Cross the air stream drying system, vapor pressure 0.3-0.5Mpa, cross 100 sieve finished product.
Embodiment 2:
A kind of preparation method of hydroxypropyl acetylize adipic acid ester starch; With the tapioca(flour) is raw material, and water is medium, in the strong basicity environment; 40-50 ℃ (example 40 ℃, 45 ℃, 50 ℃) reacts with propylene oxide down, then in weakly alkaline environment and mixed acid anhydride react and make product; Said mixed acid anhydride is mixed by hexanodioic acid, aceticanhydride and forms, and hexanodioic acid, aceticanhydride mass ratio are: hexanodioic acid: aceticanhydride=1:5-10 (routine 1:5,1:7,1:10), mixed acid anhydride account for the 1-3% (routine 1%, 2%, 3%) of starch weight.
Be that raw material, water are that the solid-liquid ratio of medium is 1:1.5～2 with the tapioca(flour).The pH of said strong alkali environment is 10.5～12.5.The addition of propylene oxide is the 5-10% (example 5%, 7%, 10%) of starch weight.The pH of said weak base environment is 7.5～9.5.
Claims (5)
1. the preparation method of a hydroxypropyl acetylize adipic acid ester starch; It is characterized in that: comprise the following steps: with the tapioca(flour) to be raw material, water is medium, in the strong basicity environment; 40-50 ℃ reacts with propylene oxide down, then in weakly alkaline environment and mixed acid anhydride react and make product; Said mixed acid anhydride is mixed by hexanodioic acid, aceticanhydride and forms, and hexanodioic acid, aceticanhydride mass ratio are: hexanodioic acid: aceticanhydride=1:5-10, mixed acid anhydride accounts for the 1-3% of starch weight.
2. the preparation method of hydroxypropyl acetylize adipic acid ester starch according to claim 1 is characterized in that: be that raw material, water are that the solid-liquid ratio of medium is 1:1.5～2 with the tapioca(flour).
3. the preparation method of hydroxypropyl acetylize adipic acid ester starch according to claim 1 and 2 is characterized in that: the pH of said strong alkali environment is 10.5～12.5.
4. the preparation method of hydroxypropyl acetylize adipic acid ester starch according to claim 1 and 2 is characterized in that: the addition of propylene oxide is the 5-10% of starch weight.
5. the preparation method of hydroxypropyl acetylize adipic acid ester starch according to claim 1 and 2 is characterized in that: the pH of said weak base environment is 7.5～9.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100661950A CN102603904A (en) | 2012-03-14 | 2012-03-14 | Method for preparing hydroxypropyl acetylated adipate starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100661950A CN102603904A (en) | 2012-03-14 | 2012-03-14 | Method for preparing hydroxypropyl acetylated adipate starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102603904A true CN102603904A (en) | 2012-07-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100661950A Pending CN102603904A (en) | 2012-03-14 | 2012-03-14 | Method for preparing hydroxypropyl acetylated adipate starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102603904A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103992413A (en) * | 2014-05-08 | 2014-08-20 | 江阴职业技术学院 | Synthetic method of cross-linked acetate cation double-modified starch printing and dyeing wastewater treating agent |
| CN105360335A (en) * | 2014-08-15 | 2016-03-02 | 玉米产品开发公司 | Food products containing a modified waxy cassava starch |
| US10524485B2 (en) | 2014-08-15 | 2020-01-07 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
Citations (5)
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|---|---|---|---|---|
| EP0990687A2 (en) * | 1998-10-01 | 2000-04-05 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Adhesive and adhesive preproduct |
| CN101195692A (en) * | 2008-01-04 | 2008-06-11 | 广西明阳生化科技股份有限公司 | Diversification premixing method modified starch and producing method thereof |
| CN101735485A (en) * | 2009-12-23 | 2010-06-16 | 广西明阳生化科技股份有限公司 | Special cassava modified starch for instant noodles and production method thereof |
| CN101967200A (en) * | 2010-02-03 | 2011-02-09 | 内蒙古奈伦农业科技股份有限公司 | Acetylated hydroxypropyl potato starch, preparation method thereof and application thereof |
| WO2011041702A2 (en) * | 2009-10-02 | 2011-04-07 | University Of Idaho | Potato products with enhanced resistant starch content and moderated glycemic response and methods thereof |
-
2012
- 2012-03-14 CN CN2012100661950A patent/CN102603904A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0990687A2 (en) * | 1998-10-01 | 2000-04-05 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Adhesive and adhesive preproduct |
| CN101195692A (en) * | 2008-01-04 | 2008-06-11 | 广西明阳生化科技股份有限公司 | Diversification premixing method modified starch and producing method thereof |
| WO2011041702A2 (en) * | 2009-10-02 | 2011-04-07 | University Of Idaho | Potato products with enhanced resistant starch content and moderated glycemic response and methods thereof |
| CN101735485A (en) * | 2009-12-23 | 2010-06-16 | 广西明阳生化科技股份有限公司 | Special cassava modified starch for instant noodles and production method thereof |
| CN101967200A (en) * | 2010-02-03 | 2011-02-09 | 内蒙古奈伦农业科技股份有限公司 | Acetylated hydroxypropyl potato starch, preparation method thereof and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 苏琼等: "《淀粉精细化学品合成及其应用》", 31 July 2004, 民族出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103992413A (en) * | 2014-05-08 | 2014-08-20 | 江阴职业技术学院 | Synthetic method of cross-linked acetate cation double-modified starch printing and dyeing wastewater treating agent |
| CN105360335A (en) * | 2014-08-15 | 2016-03-02 | 玉米产品开发公司 | Food products containing a modified waxy cassava starch |
| US10524485B2 (en) | 2014-08-15 | 2020-01-07 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
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Application publication date: 20120725 |