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Method for preparing amorphous starch grain not containing cross-linked chemical bond using alcohol solvent

A technology of starch granules and chemical bonds, applied in the field of amorphous starch production, can solve the problems of losing starch gelatinization characteristics, limitations, and inability to gelatinize starch paste, etc., and achieve good processability, easy biodegradation, digestion and absorption, and adsorption good performance

Inactive Publication Date: 2008-06-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this kind of starch granules has both amorphous and granular properties, its biggest defect is that due to the existence of a large number of cross-links in the granules, it loses the most basic gelatinization characteristics of starch, resulting in the inability to gelatinize and Preparation of good starch pastes is extremely limited
Unable to gelatinize into a uniform starch paste in industrial applications

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Configure starch milk: disperse potato starch into an ethanol solution with a mass concentration of 40% at a constant temperature of 5°C, and prepare a uniform starch milk with a mass concentration of 1%;

[0030] (2) Amorphization treatment: heat the starch milk to 60°C and keep it for 0.01 hour, the starch granules will expand and transform into an amorphous state when heated;

[0031] (3) Post-treatment: filter, pulverize and dry the amorphized starch, and pass through a 80-120 mesh sieve to obtain the amorphous starch granules of the present invention.

Embodiment 2

[0033] (1) Configure starch milk: disperse tapioca starch into an ethanol solution with a mass concentration of 45% at a constant temperature of 10° C., and prepare a uniform starch milk with a mass concentration of 3%;

[0034] (2) Amorphization treatment: heat the starch milk to 65°C and keep it for 0.1 hour, the starch granules will expand and transform into an amorphous state when heated;

[0035] (3) Post-treatment: filter, pulverize and dry the amorphized starch, and pass through a 80-120 mesh sieve to obtain the amorphous starch granules of the present invention.

Embodiment 3

[0037] (1) Configure starch milk: disperse the modified starch into an ethanol solution with a mass concentration of 50% at a constant temperature of 15°C, and prepare a uniform starch milk with a mass concentration of 8%;

[0038] (2) Amorphization treatment: heat the starch milk to 70°C and keep it for 0.3 hours, the starch granules will expand and transform into an amorphous state when heated;

[0039] (3) Post-treatment: filter, pulverize and dry the amorphized starch, and pass through a 80-120 mesh sieve to obtain the amorphous starch granules of the present invention.

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Abstract

The invention relates to a method for preparing amorphous starch grain containing no cross bond with alcohol, comprising following steps: dispersing starch or converted starch into alcohol solution at constant temperature to prepare homogenous starch milk, heating or adding strong basic for amorphous treatment, washing, filtering, disintegrating, drying and sifting with 80-120 mu screen got amorphous starch. The method can also comprises following steps: dispersing starch or converted starch into water or salt solution to prepare starch milk, then treating starch milk for amorphous, dispersing amorphous starch with alcohol or washing, filtering, disintegrating, drying and sifting with 0-120 mu screen. The prepared starch grain retains gelatinization property of original starch grain, and can be widely used in foodstuff, paper making, weaving, building material, chemical industry, pharmacy, oil, environmental protection, agriculture, forestry and mining industry.

Description

technical field [0001] The invention relates to a method for producing amorphous starch, in particular to a method for preparing amorphous starch granules without crosslinking chemical bonds by using ethanol solvent. Background technique [0002] Starch is a granular natural polymer synthesized by plants through photosynthesis. Its basic components are carbohydrates. Starch products mainly refer to starch and modified starch. At present, although there are many kinds of starch products, they can be divided into two categories in terms of physical properties. One is polycrystalline granular products that are both crystalline and granular; the other is neither crystalline nor granular. Amorphous gelatinized product without granularity. [0003] Although starch and modified starch products in these two states of matter have been widely used, they still have relatively large defects in structure and properties. Starch in the polycrystalline granular state has both crystallinit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J3/12C08L3/16
Inventor 张本山刘培玲
Owner SOUTH CHINA UNIV OF TECH
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