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Method for preparing acetylated potato starch residual grains

A technology of potato starch and acetylation, which is applied in the field of preparation of acetylated potato starch residual granules, can solve the problems affecting the physical and chemical properties of the product, and the report of the residual granule preparation technology without acetylated potato starch, and achieves low cost and low cost. and easy effect

Inactive Publication Date: 2010-06-16
SHAANXI UNIV OF SCI & TECH
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Problems solved by technology

Since the reaction reagents with different reactivity have different penetration efficiencies into the granule, the granule structure of starch has a great influence on the distribution of substituent groups in the granule, thus affecting the physical and chemical properties of the product.
[0007] At present, there is no report on the preparation technology of residual granules for acetylated potato starch

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  • Method for preparing acetylated potato starch residual grains

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Embodiment Construction

[0014] In order to obtain the acetylated potato starch residual granules with relatively uniform gelatinization degree in the periphery, the present invention firstly sieves the granules. Because the particle size distribution of natural starch granules is in a very wide range, the particle size range of potato starch granules is between 5 μm and 100 μm, and the maximum particle size can reach about 20 times the minimum particle size. The chemical gelatinization rate of particles with different sizes is different. Therefore, in order to make the peripheral gelatinization degree of the particles more uniform, the particle size range of the particles needs to be reduced. In the present invention, standard sieves are used for sieving without water, replacing the original used for The filter cloth separation method of potato raw starch granules requires a large amount of water when the filter cloth is used to separate the particle components of different sizes, about 7.5L water / 100...

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Abstract

The invention discloses a method for preparing acetylated potato starch residual grains. The method comprises the following steps of: screening the grains; and at the room temperature, chemically treating the acetylated potato starch gains to make the grains gelatinized from the outside to the inside, and separating the external gelatinized layer to obtain the internally ungelatinized residual grains. By selecting the chemical gelatinization time, a series of the acetylated potato starch residual grains which are shelled layer by layer can be generated, and the method can be used for an analysis on the internal structure of the grains.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products; in particular, it relates to a method for preparing residual granules of acetylated potato starch. Background technique [0002] Starch is unique among carbohydrates in that it occurs naturally in the form of tiny particles, with particle sizes ranging from 2 μm to 100 μm. The granules consist mainly of two polymers - essentially linear amylose and highly branched amylopectin. Hydrogen bonds between adjacent segments of amylopectin or amylose can form microcrystalline micelles, which is the reason why starch granules can remain intact and why starch granules show polarized crosses under a polarizing microscope. The alternating regions of amylopectin with different densities form the crystalline and amorphous regions of the starch, where amylose is predominantly present. In starch granules, the hard and soft shells have different structures and are arranged alternately. T...

Claims

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Application Information

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IPC IPC(8): C08B31/04
Inventor 黄峻榕李宏梁张佩文兴
Owner SHAANXI UNIV OF SCI & TECH
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