Method for preparing compound modified starch for replacing gelatin

A technology of compound modified starch and starch, which is applied in food preparation, food science, application, etc., can solve the problems that the application performance cannot reach the level of gelatin, single function, etc., and achieve good freeze-thaw stability, high transparency, and simple synthesis process Effect

Inactive Publication Date: 2011-04-27
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the rice modified starches currently studied are simple one-time modified starches with a single function, and cannot reach the level of gelatin in all application properties. Comprehensive optimization has become a research hotspot in the current food and pharmaceutical industries

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Adjust 100g of rice starch with distilled water to make starch milk with a weight percentage of 20%, add 10g of hydrogen peroxide to react for 1 hour, wash and dry to obtain oxidized starch, slowly add 3g of succinic acid to the oxidized starch, and heat it at 80°C React at low temperature for 1 hour, adjust the pH value to neutral, wash and dry, crush and sieve to obtain oxidized-crosslinked starch, add 3g of sodium hydroxide solution and 5g of sodium benzoate to the oxidized-crosslinked starch, and stir at 90°C , and control the reaction pH value at 10, add 5g propylene oxide, react for 12 hours, wash and dry to obtain composite modified starch.

[0015] The gelatinization temperature of the composite modified starch prepared in this example is 61° C., the peak viscosity after gelatinization is 40 mPas, and the light transmittance of the starch paste measured by an ultraviolet-visible spectrophotometer is 73%. The thermal decomposition temperature of the composite mod...

Embodiment 2

[0018] Adjust 100g of rice starch with distilled water to make starch milk with a weight percentage of 60%, add 30g of sodium hypochlorite to react for 20 hours, wash and dry to obtain oxidized starch, slowly add 20g of sodium trimetaphosphate to the oxidized starch, and heat it at 40°C React at low temperature for 10 hours, adjust the pH value to neutral, wash and dry, crush and sieve to obtain oxidized-crosslinked starch, add 10g of sodium carbonate solution and 20g of sodium sulfate to the oxidized-crosslinked starch, and stir at 60°C , and control the reaction pH value at 8, add 30g of propylene oxide, react for 4 hours, wash and dry to obtain composite modified starch.

[0019] The gelatinization temperature of the compound modified rice starch prepared in this example is 57° C., the peak viscosity after gelatinization is 47 mPas, and the light transmittance of the starch paste measured by an ultraviolet-visible spectrophotometer is 68%. The thermal decomposition temperat...

Embodiment 3

[0022] Adjust 100g of rice starch with distilled water into starch milk of 40% by weight, add 20g of potassium permanganate to react for 15 hours, wash and dry to obtain oxidized starch, slowly add 8g of trimesic acid to the oxidized starch, React at 70°C for 8 hours, adjust the pH value to neutral, wash and dry, crush and sieve to obtain oxidized-crosslinked starch, add 7g of sodium hydroxide solution and 10g of sodium chloride to the oxidized-crosslinked starch, Stir at 40°C and control the reaction pH at 9, add 20g of propylene oxide, react for 24 hours, wash and dry to obtain composite modified starch.

[0023] The gelatinization temperature of the compound modified rice starch prepared in this example is 63° C., the peak viscosity after gelatinization is 32 mPas, and the light transmittance of the starch paste measured by an ultraviolet-visible spectrophotometer is 78%. The thermal decomposition temperature of the composite modified starch measured by thermogravimetric an...

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Abstract

The invention relates to a method for preparing compound modified starch for replacing gelatin, which comprises the steps of: first, mixing rice starch and water to form starch milk; adding an oxidant for reaction to obtain oxidized starch, then adding a cross-linking agent for reaction to obtain cross-linking starch, and then adding epoxypropane and alkali liquor for hydroxypropylate reaction to obtain the compound modified starch finally. The compound modified starch has performance advantages of various modified starches, good water-solubility, low pasting temperature, low viscosity of pasting, high stability, strong gelatinization, good freeze thawing stability and high transparency. The method has simple synthesizing process, low cost, high yield, and simple operation and is expected to replace gelatin and be applied actually in preparation of capsule wall material, jelly and candy.

Description

technical field [0001] The invention relates to a preparation method of compound modified starch which replaces gelatin. Background technique [0002] Starch is a glucose polymer compound in plants, which is widely used in daily diet and food processing industry. Modified starch refers to starch derivatives with certain special properties and uses obtained by treating native starch with physical, chemical or enzymatic methods. According to different treatment methods, starch denaturation methods can be divided into physical denaturation, chemical denaturation and enzymatic denaturation. Among them, physical methods are mainly used to produce pregelatinized starch, and enzymatic methods are mainly used to produce dextrin. Because these two methods produce There are fewer types of products, and their application range is greatly limited. The chemical method is to use chemical reagents to react with starch, so that more types and more properties of modified starch can be obta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/00C08B31/18A23L1/0522A23L29/219
Inventor 舒小丽崔元靖吴殿星
Owner ZHEJIANG UNIV
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