Finishing agent

 

(57) Abstract:

The application relates to starch amylopectin type derived from potatoes, modified by genetic engineering to suppress the formation of starch amelonado type, used as an agent for finishing paper in paper production. The technical result is to increase environmental safety by simplifying the process of chemical modification to obtain a stable agent for finishing paper. 5 C.p. f-crystals.

The invention relates to the use of starch amylopectin type or its derivatives as a finishing agent in paper production.

More specifically, the present invention relates to the use of starch amylopectin type derived from potatoes, modified through genetic engineering to suppress the formation of starch amelonado type.

In the manufacture of paper and thin cardboard (thick paper) for printing type, receptive printing surface is treated pure starch solution or covering (coating) material. When using traditional starch of any known origin is odificatio to obtain the product, with sufficient stability. Various stages of modifications usually include a stage of stabilization, such as the reaction of esterification with propertyaction or reaction of esterification with vinyl acetate or acetic anhydride, and the stage of decomposition, such as oxidation, enzymatic cleavage, hydrolysis with an acid or the so-called thermochemical conversion. During the above stages is the substitution of the starch and the degree of substitution that is associated with a corresponding stage of stabilization, usually equal to 0.01-0.5 mol/mol glucose, preferably 0.05 to 0.20 mol/mol glucose.

The need for more than one stage modification entails costs and a negative impact on the environment, resulting in a desirable reduction in the number of required stages of chemical modification.

Known application of starch amylopectin type derived from potatoes, modified by genetic engineering to suppress the formation of starch amelonado type in the food industry (WO 92/11376). However, it is not known the use of starch amylopectin type derived from potatoes, modified by genetic engineering to suppress the formation of starch amelonado type is improving environmental safety by reducing the number of stages of chemical modification, necessary to obtain a stable agent for finishing paper.

This goal is achieved through the application of starch amylopectin type derived from potatoes, modified by genetic engineering to suppress the formation of starch amelonado type, as agent for finishing paper in paper production.

It is preferable to apply the starch amylopectin type, containing more than 95% of amylopectin, preferably more than 98% of amylopectin.

It is advisable to apply the starch amylopectin type obtained by the chemical, physical and/or enzymatic means.

It is desirable to apply the starch amylopectin type and its derivative in the amount of 0.5-8 wt.%, preferably 2-6 wt.%.

It is possible to apply the starch amylopectin type, subjected to oxidation, enzymatic treatment, acid hydrolysis or thermochemical conversion.

It is advisable to apply the starch amylopectin type, subjected to a thermochemical transformation through connections persulfate or peroxide.

Thus, according to this invention, the starch amylopectin type or its derivatives are used in quality is", used throughout the text of this application, refers to a starch derived from potatoes, subjected to genetic engineering to suppress the formation of starch amelonado type. The expression "derivative" refers to the result of chemical, physical and/or by enzymatic derivative of starch amylopectin type. The content of amylopectin in the starch amylopectin type exceeds 95%, preferably greater than 98%. The rest of the ingredient in the starch amylopectin type is amylose.

Detailed description of the above-mentioned starch amylopectin type and its derivatives and methods of their preparation can be found in the Patent application Sweden 9004096-5 (Amilogene HB).

When applying this invention, the starch amylopectin type added in amounts of 0.5-8 wt.%, preferably 2-6 wt.%, during the production process.

With this invention, it becomes possible to eliminate the above stabilization stage, because the amylopectin in the starch used according to this invention, having a significantly reduced content of amylose, due to its branched structure, has excellent stability. So you only need one Ryuusei products can be manufactured by a process which is much less harmful to the environment than was possible until now. The reason for this is not only an exception to the stage of the modification, but also the fact that there is the possibility of changing stage of decomposition. The result of this change, the amount of oxidant required for the degradation of amylopectin in the starch used in accordance with this invention, approximately 50% lower than the number required for the decomposition of traditional potato starch. Usually as a decomposing chemikalie use sodium hypochlorite, hydrogen peroxide or a persulfate type connection.

Previously, nothing was known about the use of starch amylopectin type as agent for finishing paper. Practical tests have shown, however, that the use of starch amylopectin type gives an amazing and unexpected combined effects in view of the fact that it allows you to get the agent to furnish a simplified and less environmentally harmful way.

Hereinafter the invention will be described in more detail by means of examples.

Example 1

Oxidized starch is potato starch recip who drove up to 9.5 with sodium hydroxide. Added to 23.4 l of sodium hypochlorite containing the active substance in a quantity of 150 g/l of active chlorine. The pH of this reaction mixture was maintained constant by adding sodium hydroxide. Upon completion of the reaction, i.e. when we used chlorine, the reaction was stopped by neutralization with hydrochloric acid to a pH of 5.5, after which the product was obezvozhivani and washed before drying. Analysis of this product gave the following values:

Dry content, % - 82,4

the pH of the suspension to 8.0

the pH of the solution is 6.4

Conductivity, µs/cm - 155

The content of carboxyl groups, % - 0,87

The viscosity at different temperatures:

Viscosity, SP, 25%, 100 rpm

80oC 80

70oC 95

50oC 135

The viscosity at different concentrations:

Viscosity, SP, 50oC, 100 rpm

10% 26

15% 47

20% 76

25% 135

30% 343

35% 600

Stability

Viscosity, SP, 25%, 25oC, 100 rpm

0 min 350

60 min 580

120 min 780

180 min 1250

1 day the Formation of a solid gel

At relatively high concentrations (25%) of the product showed a very low stability at low temperatures (25oC) and after two hours the viscosity boleo only be used at low concentrations and at a temperature of at least 50oC.

Example 2

Oxidized amylopectin starch from potatoes was prepared as follows. From 100 kg of starch amylopectin type was prepared by aqueous suspension. The pH of this suspension is brought to 9.5 with sodium hydroxide. Added 11,0 l of sodium hypochlorite containing the active substance in a quantity of 150 g/l of active chlorine. The pH value of the reaction mixture was maintained constant by adding sodium hydroxide. Upon completion of the reaction, i.e. when the chlorine was consumed, the reaction was stopped by neutralization with hydrochloric acid to pH 5.5, after which the product was obezvozhivani and washed before drying. Analysis of this product gave the following values:

Dry content, % - 83,5

the pH of the suspension to 8.0

the pH of 6.1

Conductivity, µs/cm - 149

The viscosity at different temperatures:

Viscosity, SP, 25%, 100 rpm

80oC 78

70oC 92

50oC 131

30oC 198

The viscosity at different concentrations:

Viscosity, SP, 50oC, 100 rpm

10% 24

15% 44

20% 73

25% 116

30% 203

35% 603

Stability

Viscosity, SP, 25%, 25oC, 100 rpm

0 min 267

60 min 267

120 min 267

180 min 270

1 e and at low temperature (25oC) and the viscosity was increased only at the end after storage of the product up to 3 days. The product can easily be used in high concentrations, also if the temperature becomes lower. It is possible in the case of products having in their potato starch, only if the product is stabilized by esterification with the formation of a complex or a simple ester).

1. The use of starch amylopectin type derived from potatoes, modified by genetic engineering to suppress the formation of starch amelonado type, as agent for finishing paper in paper production.

2. Application under item 1 starch amylopectin type, containing more than 95% of amylopectin, preferably more than 98% of amylopectin.

3. Application under item 1 starch amylopectin type obtained by the chemical, physical and/or enzymatic means.

4. The use according to any one of paragraphs. 1-3 starch amylopectin type and its derivative in the amount of 0.5-8 wt.%, preferably 2-6 wt.%.

5. The use according to any one of paragraphs.1-4 starch amylopectin type, subjected to oxidation, enzymatic treatment, acid hydrolysis or thermochemical conversion.


 

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