Method for acylation of starch
AssigneeParrish & Heimbecker, Limited
InventorsGary B. Nickel, Bernhard Berger
Life of this patent
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Abstract
A process for the uniform acylation of starch comprising preconditioning the starch with a base for at least six hours, adjusting the pH to a suitable range for acylation, adding the desired acylation agent and isolating the acylated starch. A continuous method for acylating starch is also described.
Claims8
A process for uniformly acylating starch without gelatinization of the starch, comprising:
- a) providing a granular non-gelatinized starch-containing substrate selected from the group consisting of mung bean flour, lentil bean flour and pea flour
- b) soaking said substrate in a penetrating base at a pH of between 8 and 10 for a sufficient amount of time to swell the substrate
- c) heating the substrate and base during soaking to between 15.degree. C.
- d) reducing the pH to between about 7 and about 8;
- e) adding an acylating, agent selected from the group consisting of acid anhydrides, acid halides and alkali metal salts of carboxylic acids to the swelled substrate;
- and
- f) isolating the resulting acylated product by washing and centrifuging the acylated product.
A process for uniformly acylating starch without gelatinization of the starch, comprising:
- a) providing a non-gelatinized starch-containing substrate:
- b) soaking said substrate in a penetrating base at a pH of between 8 and 10 for a sufficient amount of time to swell the substrate:
- c) heating the substrate and base during soaking to between 15.degree. C. and 30.degree. C.;
- d) reducing the pH to between about 7 and about 8 by adding acetic acid;.
- e) adding an acylating agent selected from the group consisting of acid anhydrides, acid halides and alkali metal salts of carboxylic acids to the swelled substrate:
- and
- f) isolating the resulting acylated product by washing and centrifuging the acylated product.
A process for uniformly acetylating amylose to a degree of substitution of between 0.05 and 1.0 without gelatinization of the amylose, comprising:
- a) soaking an amylose-containing, non-gelatinized substrate selected from the group consisting of mung bean flour, lentil bean flour and pea flour having an amylose content of at least 10% in sodium hydroxide at a pH of between 8 and not over 11 for a period of time sufficient to allow the sodium ions to penetrate and migrate throughout the starch-containing substrate;
- b) decreasing fire pH to between about 7 and about 8;
- c) adding a carboxylic acid anhydride acetylating agent to effect acetylation;
- and
- d) isolating the resulting acetylated starch by washing and centrifuging the acetylated product.
A process for uniformly acetylating amylose to a degree of substitution of between 0.05 and 1.0 without gelatinization of the amylose, comprising:
- a) soaking an amylose-containing, non-gelatinize substrate in sodium hydroxide at a pH of between 8 and not over 11 for a period of time sufficient to allow the sodium ions to penetrate and migrate throughout the starch-containing substrate;
- b) decreasing the pH to between about 7 and about 8 by the addition of acetic acid;
- c) adding a carboxylic acid anhydride acetylating agent to effect acetylation;
- and
- d) isolating the resulting acetylated starch washing and centrifuging the acetylated product.
Dependencies are inferred from the claim text.