Study on the optimal preparation conditions The effect of wheat starch emulsion concentration on hydroxypropylation reaction Different concentrations of wheat starch milk were prepared and reacted under the same reaction conditions (propylene oxide 75mL, Na2SO410g, NaOH05g, 40, 16h) ,
The effect of starch concentration on the degree of substitution of the product is known from the test. When the concentration of starch milk is increased, the reaction efficiency is improved, and the degree of substitution of the product is correspondingly increased. However, when the milk concentration reaches 38% or more, the consistency of the reaction system increases, the stirring becomes difficult, and the reaction progresses. Therefore, the starch emulsion concentration of the hydroxypropylation reaction can be set to 38%.
Effect of starch concentration on reaction efficiency Effect of propylene oxide dosage on hydroxypropylation of wheat starch The amount of propylene oxide added was changed, and hydroxypropylation reaction was carried out under the same conditions (starch 50g, water 80mL, Na2SO410g, NaOH05g, 43, 15h), the experimental results are shown.
Effect of the amount of propylene oxide on the degree of substitution of the product The effect of the amount of propylene oxide on the reaction efficiency is tested. Increasing the amount of propylene oxide can significantly increase the degree of etherification of the reaction and increase the degree of product substitution, but the reaction efficiency also decreases. Moreover, when the amount of propylene oxide added is too large, although the obtained product has a high degree of substitution, due to the decrease of the gelatinization temperature, partial gelatinization phenomenon has occurred at the reaction temperature, which causes difficulty in washing and centrifugal dehydration, and thus is in the reaction. The amount of propylene oxide should be controlled at 75125mL.
Effect of Reaction Time on Product Substitution Degree Effect of Reaction Time on Reaction Efficiency When the reaction time increases, the degree of substitution and reaction efficiency of the product also increase accordingly. When the reaction time exceeds 14 h, the degree of increase becomes slow, so the reaction time is preferably controlled at 1216 h. Effect of reaction temperature on hydroxypropylation reaction of wheat starch Under the same conditions, the reaction temperature was changed to carry out the reaction (starch 50 g, water 80 mL, propylene oxide 75 mL, Na2SO4 125 g, NaOH 05 g, 15 h), and the results are shown.
Effect of NaOH dosage on hydroxypropylation reaction NaOH dosage/g02505075 substitution degree 02803420347 reaction efficiency/%503614623 When the dosage is small, it is not enough to swell, starch granules; when the dosage is too large, starch is gelatinized due to excessive expansion of starch granules Adhesion, the reaction cannot be carried out uniformly. Therefore, sodium hydroxide should be selected in an appropriate amount of 05g. Effect of Na2SO4 dosage on hydroxypropylation of wheat starch Na2SO4 can inhibit the swelling of starch and affect the hydroxypropylation of starch. Its interaction with NaOH is mutually restricted. The reaction results of different amounts of Na2SO4 and other reaction conditions (starch 50g, water 80mL, propylene oxide 10mL, NaOH05g, 43, 14h) are shown as 0.
Conclusion The optimum process of wheat hydroxypropyl starch prepared by humidification method is 50g starch, water 80mL, propylene oxide 125mL, temperature 43, sodium sulfate 125g, sodium hydroxide 05g, reaction time 12h. Compared with the original starch, hydroxypropyl starch has a lower gelatinization temperature, higher viscosity, good freeze-thaw stability, resistance to a wide range of pH, and higher paste transparency. It is an ideal edible modified starch.
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