Preparation Of The Aldehyde-Starch And It’s Application In Treating Wastewater With Water-Souble Protein

In order to produce modified starch with aldehyde-group using appropriate oxidants, native potato starch was chosen as the raw material. In the processing of removing proteins in the wastewater, aldehyde groups in the aldehyde-starch combined with water-soluble protein in the wastewater, and then removed the proteins from the water and reduce the environmental pollution by the wastewater. This study mainly included the following aspects:1、Choose appropriate Oxidant:among NaCIO, KMnO4and H2O2, only NaIO4could react with potato starch and obtain oxidized starch with aldehyde group.2、Studied on the treatment time, temperature, pH, concentration of oxidant and the mole ratio of oxidant and starch separately, and the result showed the aldehyde-starch with any concentration of aldehyde group could be prepared by controlling concentration of oxidant and the mole ratio of oxidant and starch.3、Established bovine serum albumin wastewater mode and corn protein wastewater mode, and treated the wastewater mode with two kinds of aldehyde-starch separately. Discussed the relationships between protein-removal ratio and treatment time, treatment temperature, dosage of the aldehyde-starch, content of aldehyde of the aldehyde-starch. The orthogonal analytic method was used to study the impact of four factors to the protein-removal ratio. The result showed that:the best treatment conditions to remove water-soluble protein from bovine serum albumin mode were:treatment temperature was25℃, treatment time was2hours, the dosage of aldehyde-starch was4g/L, the content of aldehyde was30%, and in this condition the protein-remove ratio was95.3%; The best treatment condition to remove water-soluble protein from corn protein mode were: treatment temperature was45℃, treatment time was2.5hours, the dosage of aldehyde-starch was4g/L, the aldehyde content was95%, and in this condition the protein-remove ratio was78.5%.4、Structural analysis:FTIR spectroscopy show the similarities and differences between native starch and aldehyde-starch. Aldehyde-starch had aldehyde carbonyl vibration peak in the1720cm"1～1740cm-1department, which indicated that the potato starch was with aldehyde groups after treatment, while this peak could not be found in the native starch. When viewed under scanning electron microscope, there was a smooth surface on the native starch, while the aldehyde-starch had a very uneven surface.5、RVA was used to draw the gelatinization curves of both native starch and aldehyde-starch, and the relationship between gelatinization temperature and viscosity could be attained from the curves.6、Properties of native potato starch and aldehyde-starch, such as whiteness, water content, solubility, swelling ratio, iodine blue value and hygroscopicity were analyzed.