Method for preparing micro nano starch granules emulsifier and application thereof

A technology of starch granules and emulsifiers, applied in the field of micro-nano starch granule emulsifiers in food and cosmetics

Inactive Publication Date: 2012-04-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it has not been reported that the acid-degraded micro-nano st

Method used

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  • Method for preparing micro nano starch granules emulsifier and application thereof
  • Method for preparing micro nano starch granules emulsifier and application thereof
  • Method for preparing micro nano starch granules emulsifier and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0016] Example 1 Weigh 10.0g of waxy corn amylopectin and add it to 100mL, 3.16mol / L H 2 SO 4 Put the solution in a round-bottomed flask, put the flask into an oil bath at 40°C, and stir evenly at a speed of 100 rpm. After reacting for 6 days, the precipitated product was collected by centrifugation, washed repeatedly by centrifugation and water until it became neutral, and then freeze-dried to obtain micro-nano starch granules.

[0017] Determination of morphology and particle size of micro-nano starch granules: Disperse micro-nano starch granules in toluene, use a pipette to pick up the droplet and drop it on the copper grid. After the toluene volatilizes, the sample is stained with osmium tetroxide. The operating voltage was 80kV, and the microscopic morphology of the samples was observed with a Hitachi H600 transmission electron microscope.

[0018] figure 1 It is a transmission electron micrograph of micro-nano starch granules obtained after acid degradation. It can ...

Embodiment 2

[0021] Example 2 Weigh 10.0 g of potato starch and add it into a round bottom flask containing 100 mL of 5 mol / L HCl solution, put the flask into an oil bath at 40°C, and stir evenly at a speed of 100 rpm. After reacting for 1 day, the precipitated product was collected by centrifugation, washed repeatedly by centrifugation and water until it became neutral, and then freeze-dried to obtain micro-nano starch granules.

Embodiment 3

[0022] Example 3 Weigh 10.0g of tapioca starch and add it to 100mL, 1mol / L HNO 3 Put the solution in a round-bottomed flask, put the flask into an oil bath at 40°C, and stir evenly at a speed of 100 rpm. After reacting for 10 days, the precipitated product was collected by centrifugation, washed repeatedly by centrifugation and water until it became neutral, and then freeze-dried to obtain micro-nano starch granules.

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Abstract

The invention relates to a method for preparing a micro nano starch granules emulsifier and an application thereof, which belongs to the technical field of an emulsifier or a foam stabilizer. According to the invention, the product degrades raw starch by acid to obtain the micro nano starch granules, the average size of the micro nano starch granules is less than 1 mum. The micro nano starch granules can be used as the emulsifier to prepare an emulsion with high stabilization, especially prepare food and a cosmetic emulsifier.

Description

technical field [0001] The invention relates to the preparation and application of a micronano starch granule emulsifier, in particular to the application of the micronano starch granule emulsifier in food and cosmetics. The invention belongs to the technical field of emulsifiers or foam stabilizers. Background technique [0002] Emulsification with particles is also called Pickering emulsification, which was first discovered by Pickering in 1907. Compared with conventional emulsifiers such as small molecule surfactants and proteins, this granular emulsifier has the following characteristics (1) It completely blocks the Ostwald ripening process, which is the main reason for the enlargement of bubbles / droplets of emulsions and foams; (2) High long-term stability; (3) Complex hierarchical structure is an ideal precursor for building new materials; (4) Unique rheological properties. In addition, it is also reported in the literature that compared with the emulsion formed by t...

Claims

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Application Information

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IPC IPC(8): B01F17/00A23L1/035A61K8/73C09K23/00A23L29/10
Inventor 杨成李琛孙培冬曹光群
Owner JIANGNAN UNIV
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