# US 5,703,226 A · Method for acylation of starch

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- Number: US 5,703,226 A
- Document ID: US5703226A
- Status: Granted
- Kind: A
- Application number: 08/437,212
- Filed: 1995-05-08
- Granted: 1997-12-30
- Earliest claimed: 1993-11-19
- Assignees: Parrish & Heimbecker, Limited
- Inventors: Gary B. Nickel; Bernhard Berger
- Web page: https://patentgrep.com/patent/US5703226A

## CPC

- C08B 31/04: of organic acids {, e.g. alkenyl-succinated starch}
- C08B: POLYSACCHARIDES; DERIVATIVES THEREOF (polysaccharides containing less than six saccharide radicals attached to each other by glycosidic linkages C07H; fermentation or enzyme-using processes C12P19/00; sugar industry C13; production of cellulose D21)

## 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.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

The process of claim 1 wherein the substrate is mung bean flour.

### Claim 3 (depends on 1)

The process of claim 1 wherein the substrate is lentil bean flour.

### Claim 4

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.

### Claim 5

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.

### Claim 6 (depends on 5)

The process of claim 5 wherein the substrate is lentil bean flour.

### Claim 7 (depends on 5)

The process of claim 5 wherein the substrate is mung bean flour.

### Claim 8

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.