http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103305568-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-04 |
| filingDate | 2013-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_743ec8a912a077873726ddb060d9d56b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe74924b030d653dc644e554f043c89b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_099d0013c912d7270957fe9ead3f0067 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c4d625ca26b106ce179ebf7c251df40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f389fa431fdbf801c940e5223aed78c6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d0d6e6ced6bd124385b7a2758d8529e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb7bd61cf7aecd1a76053331c5d442e8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd04949b7a3a1a414461229ea6d83802 |
| publicationDate | 2015-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103305568-B |
| titleOfInvention | Preparation method of starch nanocrystal ester |
| abstract | The invention provides a preparation method of starch nanocrystal ester, belonging to the technical field of starch deep processing. According to the principle of the method, based on the strong adsorption capacities of nanoscale particles on the oil-water interfaces, acid is adopted to hydrolyze starch restrictively to micronize the starch to obtain starch nanocrystals with certain surface activities and dimensions of 50-100nm. After the micronized starch nanocrystals are subjected to surface modification through enzymatic ester exchange by adopting methyl oleate, the surface hydroxyl groups of the micronized starch nanocrystals are connected with hydrophobic carbon chains by ester bonds, thus further improving the surface activities of the micronized starch nanocrystals. By adding 1% of the surface esterified nanocrystals, water and liquid paraffin (1:1) systems can form stable emulsion, the emulsifying capacity reaches 65% and the median diameter D50 of the emulsion is 70mu m. The particle size distribution of the emulsion is free from obvious change after the emulsion is put under room temperature for three months. The oleic acid esterified nanocrystals prepared by the preparation method have strong emulsifying capacities and high emulsifying stability and have extensive industrial application prospects. |
| priorityDate | 2013-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.