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Fabrication method for resistant rich starch

A technology of resistant starch and rice, applied in the field of preparation of resistant starch, can solve the problems of low yield and the like

Inactive Publication Date: 2011-11-23
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, using these two methods to prepare resistant starch, the yield is low, and the highest is no more than 20%.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] (1) Weigh 50 g of raw rice starch, put it into a 500 ml flask, add 150 ml of 0.4 mol / L hydrochloric acid solution, and the solid-liquid weight ratio is 1:3; (2) acidify at 30°C for 3.0 hours, use Dilute sodium hydroxide solution to adjust the pH value of the solution until the solution is neutral; (3) Adjust the pH value of the solution to 5 with citric acid buffer solution, add pullulanase 2.5 PUN / g dry starch 125 PUN, and digest in a constant temperature water bath at 60°C 8 hours, put it in a boiling water bath for 2 hours to inactivate the enzyme activity; (4) Cool to room temperature, centrifuge (3000 rpm, 15 min), put it in the refrigerator (4°C) for 24 hours, take it out and place it at room temperature After 6 hours, dry it in an oven at 80°C and crush it to get rice resistant starch with a yield of about 23.5%.

Embodiment 2

[0014] (1) Weigh 50g of raw rice starch, put it into a 500ml flask, add 250ml of 0.5 mol / L hydrochloric acid solution, and the solid-liquid weight ratio is 1:5; Adjust the pH value of the solution to neutral with sodium hydroxide solution; (3) Adjust the pH value of the solution to 5 with citric acid buffer solution, add pullulanase 3.0 PUN / g (dry starch) 150 PUN, and place in a constant temperature water bath at 62°C Digest for 7 hours, inactivate the enzyme activity in a boiling water bath for 2.5 hours; (4) Cool to room temperature, centrifuge (3000 rpm, 16 min), put it in the refrigerator (4°C) for 24 hours, take it out and place it at room temperature After 6 hours, it was dried in an oven at 80°C and crushed to obtain rice resistant starch with a yield of about 22%.

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PUM

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Abstract

The present invention discloses a fabrication method of resistant rich starch, comprising the following steps: (1) putting the raw rice starch into a acid-resistant container and adding hydrochloric acid solution with concentration rate of 0.4 mol / L to 0.6 mol / L with the solid-solution weight ratio of 1:3 to 1:5. (2) exposing the starch to acidolysis under the temperature of 30 to 40 degrees celcius for 2 to 4 hours and then adjusting the PH value of the solution to neutral.(3) adding in citrate buffer solution until the PH value of the acid hydrolyzate is adjusted to 5 to 6, adding 2 to 4 PUN promozyme to each gram of dry starch, conducting constant temperature bath to the solution to facilitate the process of the enzyme, and then deactivating the enzyme by boiling water bath for 1 to 3 hours. (4) cooling down the solution to room temperature and centrifuging the solution before refrigerating it in the fridge at 3-4 degree celcius for 22-24 hours, taking the solution out and storing 5 to 6.5 hours in room temperature before drying it up in the oven at 75 to 85 degrees, and grinding it into powder. By employment of the fabrication method of resistant rice starch, the yielding rate is greater or equal to 20 weight percent.

Description

technical field [0001] The invention relates to a method for preparing resistant starch, in particular to a method for preparing resistant starch from rice. Background technique [0002] The main component of rice is starch (accounting for more than 80%). Rice starch and its derivatives started relatively late due to the constraints of raw materials, cost and people's consumption level. In addition, the viscosity of rice starch itself is low, and it is easy to retrograde, which limits its application range, so its development is slow, and its proportion in the industry of starch and its derivatives is very small. [0003] Modified starch can be widely used in papermaking, food, textile, detergent and cosmetics, soil stabilization and environmental protection and other fields. [0004] The introduction of functional groups into starch through chemical or physical denaturation will change its physical and chemical properties, which will help expand the application range of r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B30/12
Inventor 肖华西林亲录刘一洋
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY