http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2132685-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_aeee8d3f65d495ab7c77f7132d3b5da2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P20-582 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-12 |
| filingDate | 1994-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef866c9204478a322677cf6c7a541c82 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01be523a6fc843003b18ac1be2f6f16b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f016007368fa425fabf4e2cf5cd3fde http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8ece5885560c0b36d2f77a5f87f6d24 |
| publicationDate | 1996-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2132685-A1 |
| titleOfInvention | An aqueous alcoholic alkaline process for cationization of normal, waxy and high amylose starches from legume, cereal, tuber and root |
| abstract | A starch cationization process comprises suspending the starch in an aqueous alcoholic alkaline solvent containing a critical level of water (starch to water ratio 1:0.5 to 3:1), heating the reaction mixture for 10 minutes at 30-80 °C, adding a cationizing reagent such as 3-chloro-2-hydroxypropyl-trimethylammonium chloride, heating for 1-24 hours at 30-80 °C, neutralizing, centrifuging, washing by organic solvent and drying of the cake to yield cationic starches with degrees of substitution of 0.01 to 0.12. Recycling of reagents comprises of either direct addition of ion exchange resin or recovering of catonizing reagent by ion exchange column, and the solvent by distillation. Pin milling the dry starch of certain species such as legumes increases the starch damage for enhancing the cationizing reaction rates. |
| priorityDate | 1994-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.