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Emulsified starch with high degree of substitution and preparation method thereof

A technology of emulsified starch and high degree of substitution, which is applied in the direction of fermentation, etc., can solve the problems of low reaction efficiency, insufficient surface active physical and chemical properties of products, and low degree of substitution of products

Inactive Publication Date: 2010-08-18
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The primary purpose of the present invention is to overcome the disadvantages of low reaction efficiency, low product substitution degree and insufficient surface activity and other physical and chemical properties in the existing emulsified starch preparation process, and provide a method for preparing emulsified starch with high substitution degree

Method used

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  • Emulsified starch with high degree of substitution and preparation method thereof
  • Emulsified starch with high degree of substitution and preparation method thereof

Examples

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Embodiment 1

[0042] First, waxy cornstarch is added with water to adjust the milk, the concentration of the starch emulsion is 30% by mass, and preheated in a water bath at 50°C for 3 hours; the temperature of the starch milk is reduced to 35°C, and the sodium hydroxide solution with a mass percentage of 3% is used Adjust the pH value to 8.5, then add octenyl succinic anhydride accounting for 3% of the dry weight of the starch for reaction, and when the pH value does not change for half an hour, the reaction ends, and neutralize to pH 5.5 with 3% hydrochloric acid , centrifuged at a speed of 4000 rpm for 20 minutes, took the filter cake, washed the filter cake with water three times; added water to adjust the starch emulsion concentration to 25% by mass, added high-temperature-resistant α-amylase, and the amount of high-temperature-resistant α-amylase Be 10 activity units / g starch, heat to 100 ℃ and liquefy for 10 minutes, obtain the liquefaction liquid that the average polymerization degre...

Embodiment 2

[0044] First, waxy cornstarch is added with water to adjust the milk, the concentration of the starch emulsion is 30% by mass, and preheated in a water bath at 50°C for 3 hours; the temperature of the starch milk is reduced to 35°C, and the sodium hydroxide solution with a mass percentage of 3% is used Adjust the pH value to 8.5, then add octenyl succinic anhydride accounting for 3% of the dry weight of the starch for reaction, and when the pH value does not change for half an hour, the reaction ends, and neutralize with 3% hydrochloric acid to a pH value of 6.5, centrifuge at a speed of 3000 rpm for 30 minutes, take the filter cake, wash the filter cake with water three times; add water to adjust the starch emulsion concentration to 25% by mass, add high temperature resistant α-amylase, and add high temperature resistant α-amylase The amount is 10 activity units / g starch, heated to 100°C to liquefy for 10 minutes, cooled to 60°C after liquefaction, and then adding β-amylase, t...

Embodiment 8

[0051] First, waxy cornstarch is added with water to adjust the milk, the concentration of the starch emulsion is 30% by mass, and preheated in a water bath at 50°C for 3 hours; the temperature of the starch milk is reduced to 35°C, and the sodium hydroxide solution with a mass percentage of 3% is used Adjust the pH value to 8.5, and then add dodecenyl succinic anhydride accounting for 3% of the dry weight of the starch for reaction. When the pH value does not change for half an hour, the reaction ends, and neutralize to the pH value with 3% hydrochloric acid by mass percentage 6.5, centrifuged for 30 minutes at a speed of 3000 rpm, took the filter cake, washed the filter cake with water three times; added water to adjust the starch emulsion concentration to 25% by mass, added high temperature resistant α-amylase, high temperature resistant α-amylase Add 10 activity units / g starch, heat to 100°C to liquefy for 10 minutes, cool down to 60°C after liquefaction, then add β-amylase...

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Abstract

The invention discloses an emulsified starch with high degree of substitution and a preparation method thereof. The preparation method of the invention comprises the following steps: firstly, adding starch into water for emulsifying, then preheating for 3-8 hours at the temperature of 50-80 DEG C, modifying with alkenyl succinic anhydrides, neutralizing, filtering, and washing the filter cake; then, degrading and filtering the obtained modified starch, regulating the pH value of the filtered solution to 7.0-8.0, and stirring for 10-60min; enabling the obtained product to flow into anion exchange resin for carrying out component separation, and eluting with 5-10% of neutral salt after separation; and finally, desalting the obtained eluent by a membrane filtration method, concentrating and drying to obtain the emulsified starch with high degree of substitution, wherein the degree of substitution is 0.02-0.1. The emulsified starch obtained by the preparation method of the invention has the characteristics of high degree of substitution, easy control, uniform substitution, good surface activity and the like, can be dissolved in cold water, and has wide application in the field of high added-value food chemical industry.

Description

technical field [0001] The invention relates to the field of starch emulsification modification and its deep processing, in particular to emulsified starch with a high degree of substitution and a preparation method thereof. Background technique [0002] Starch is a kind of macromolecular substance that exists naturally in nature. It has the characteristics of abundant reserves, low price, and renewability. Starch paste obtained after gelatinization of starch granules in water has a high viscosity and is a very important food thickener. Natural starch macromolecules have many hydroxyl groups, are highly hydrophilic, and have no emulsifying ability; in addition, due to the presence of linear amylose molecules in ordinary natural starch, starch molecules are prone to recrystallization, retrogradation or aging after gelatinization. Therefore, the application of native starch in aspects such as emulsification and thickening is greatly restricted. [0003] Starch or starch degr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04C12P19/14
Inventor 黄强扶雄罗发兴何小维于淑娟
Owner SOUTH CHINA UNIV OF TECH
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