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Method for preparing cassava amylodextrin by acid-alcohol medium

A technology of tapioca starch dextrin and tapioca starch, which is applied in the field of preparing tapioca starch dextrin by alcohol-medium acid method, can solve the problems of long reaction time and achieve the effects of short reaction time, less investment, simple and practical process

Inactive Publication Date: 2009-12-30
GUANGDONG OCEAN UNIVERSITY
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AI Technical Summary

Problems solved by technology

The acid hydrolysis process of cassava in aqueous medium has been studied and reported, but the acid modification of starch must be carried out below the gelatinization temperature of starch, and the gelatinization temperature in aqueous medium generally does not exceed 60°C, which causes the shortcoming of long reaction time and affects its performance. Promote application

Method used

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  • Method for preparing cassava amylodextrin by acid-alcohol medium
  • Method for preparing cassava amylodextrin by acid-alcohol medium
  • Method for preparing cassava amylodextrin by acid-alcohol medium

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Experimental program
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Effect test

Embodiment 1

[0025] Process flow of cassava starch dextrin alcohol medium acid hydrolysis:

[0026] Tapioca starch is hydrolyzed with acid in ethanol solution, heated to boiling point, refluxed and continuously stirred, after hydrolysis, the starch dextrin is separated by filtration, dispersed in distilled water, neutralized with NaOH, dehydrated, washed with distilled water, dehydrated with ethanol and dried overnight.

Embodiment 2

[0028] Determination of water holding capacity of tapioca starch dextrin:

[0029] The water holding capacity of 10% and 30% starch dextrin aqueous solution samples was determined by centrifugation. The sample was weighed and dispersed in distilled water at 20°C according to the specified concentration, and centrifuged at 7500r / min for 15min. Remove the water from the upper part of the tube and weigh it. The water holding capacity can be calculated by the following formula:

[0030] Water holding capacity = (the amount of water in the dispersed sample - the amount of water removed from the upper part of the centrifuge tube) / the amount of starch dextrin

Embodiment 3

[0032] Determination of hygroscopicity of tapioca starch dextrin:

[0033] Take about 2.5g of starch dextrin sample, put it in a desiccator, place it at 20°C for 1.5 days at different relative humidity, use sulfuric acid solutions of different concentrations to adjust the humidity of the closed environment, and measure the weight change of starch dextrin sample Hygroscopicity.

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Abstract

The invention discloses a method for preparing cassava amylodextrin by acid-alcohol medium, which comprises the steps of: using HCl to hydrolyze cassava starch in ethanol solution; heating the solution to the boiling point; refluxing and continuously stirring the solution; filtering the solution after the hydrolysis, and separating out amylodextrin; dispersing the amylodextrin into distilled water; neutralizing the obtained solution by NaOH; dehydrating the obtained solution; washing the obtained solution by the distilled water; and obtaining the cassava amylodextrin through the dehydration by ethanol and drying. An obtained product has larger water retention property than native starch and has stronger hydroscopic property, and the value of the viscosity of acidolysis amylodextrin is reduced compared with the native starch. The method takes the cassava starch as a raw material, uses acids and alcohols with different concentrations to hydrolyze to prepare the amylodextrin under the condition that the temperature is higher than the gelatinization temperature of aqueous medium, has the advantages of shorter reaction time, simple and practical process, and low investment and quick response during the production, and has the technology which is suitable to be widely popularized.

Description

technical field [0001] The invention belongs to the field of chemical food, in particular to a method for preparing tapioca starch dextrin by an alcohol-medium acid method. Background technique [0002] Starch is the final product of photosynthesis of green plants, the most abundant renewable resource synthesized by biology, and an inexhaustible and cheap organic raw material. Its renewability is the focus of people's attention, and it has also become one of the main raw materials of modern organic chemical industry and polymer chemical industry. Compared with non-renewable resources petroleum and coal, starch and its derivatives have the functions of sustainable resource utilization and environmental protection, and its development and utilization have attracted the attention of many countries. At present, starch and its deep-processing products are not only widely used in food, but also in textile, medicine, feed, oil drilling, casting, architectural coatings and other in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/18
Inventor 郝晓敏谷长生宋文东颜建斌
Owner GUANGDONG OCEAN UNIVERSITY
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