METHOD FOR PRODUCING POROUS CHEMICALLY MODIFIED SUBSTITUTED STARCH Russian patent published in 2022 - IPC C08B31/00 

FIELD: starch industry.

SUBSTANCE: invention relates to the starch industry. The method for producing porous chemically modified substituted starch involves adding a chemical modifying agent to the starch, adjusting the pH of the medium, and carrying out a chemical modification reaction. As starch, native starch with a moisture content of 30–95% is used: potato, and/or corn, and/or tapioca, and/or wheat, and/or rye, and/or barley, and/or triticale, and/or rice , and/or amaranth, and/or sorghum, and/or oatmeal, and/or chickpeas, and/or peas, and/or legumes, and/or plague, and/or buckwheat, and/or banana, which is gelatinized. The chemical modification reaction is carried out after adding chemical modifying agents to the starch paste: glycerol, and/or adipic acid, and/or ethylene oxide, and/or propylene oxide, and/or monochloroacetic acid, and/or N-(3-chloro-2 -hydroxypropyl) trimethylammonium chloride, and/or sodium salts of orthophosphoric acid: unisubstituted and/or disubstituted and/or trisubstituted and/or glacial acetic acid and/or vinyl acetate and/or epichlorohydrin and/or acetic anhydride and or without the addition of catalysts: alkali, and/or oxides of alkali and/or alkaline earth metals or mineral acids, and/or acid oxides in a microwave unit at a power of 1–500 kW for 1–10 minutes. Next, the modified starch is frozen at a temperature of -5°C to -70°C, thawed at a temperature of +20°C to +30°C, dehydrated and dried at a temperature of not more than +60°C with or without crushing in a hammer mill to particles with a size of 0.1–1.0 mm of the obtained porous chemically modified substituted starch. Crushed porous chemically modified substituted starch is sifted through a sieve with openings of not more than 1.0 mm and magnetic separation is carried out using permanent magnets. The thickness of the product layer is 6–8 mm, and the speed of the layer passing through the magnets is no more than 0.5 m/s.

EFFECT: invention makes it possible to develop a highly efficient method for producing high quality chemically modified substituted starch with a porous structural organization for various branches of the food industry and for technical purposes.

1 cl, 7 ex