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Preparation method of microporous starch having high specific surface area

A high specific surface area, microporous starch technology, applied in the direction of fermentation, can solve the problems of slow reaction rate, limited water and oil adsorption capacity, difficult to industrialize, etc., to achieve the effect of increasing specific surface area and improving adsorption capacity

Active Publication Date: 2012-05-02
NORTHWEST UNIV(CN)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] In the above several methods, when a certain method is used alone for the preparation of microporous starch, not only does each method have certain limitations, such as ultrasonic treatment and mechanical impact method, the production cost is high, and it is not easy to realize. Industrialization; the porous starch formed by the spraying method and the alcohol denaturation method is a solid endpolymer sphere, and the adsorption only occurs in the uneven grooves on the surface, and the adsorption amount is limited; the reaction rate of the acid hydrolysis method is lower at the gelatinization temperature. Slow, uneven degradation, strong randomness, and difficult to form pores; and enzymatic hydrolysis, although the effect is better, but the enzyme itself is expensive, the production cost is large, etc., and the specific surface area of ​​the obtained microporous starch is small, Limited adsorption capacity for both water and grease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Embodiment 1: the preparation of wheat microporous starch

[0060] Removal and pregelatinization of impurities such as proteins and lipids in wheat starch: Soak raw wheat starch (commercially available) in dilute lye with a concentration of 0.2%, colloid mill after soaking, pass through a 200-mesh sieve, centrifuge, wash, 40°C dry.

[0061] The pregelatinization of starch is to prepare the dried starch into a starch emulsion (W / V) with a content of 35%, centrifuge after stirring at 70°C for 10 minutes, precipitate, dry at 40°C and then pulverize;

[0062] Preliminary acid hydrolysis induced by low-frequency pulsed ultrasonic waves: Weigh a certain amount of pre-gelatinized starch into a 200mL beaker, adjust it with 12% HCl solution to form a starch emulsion containing 38% starch, and then use ultrasonic power of 500W , the ultrasonic pulse is 10 seconds per ultrasonic, with an interval of 15 seconds. Under the induction of 25kHz pulse ultrasonic wave, heat in a water b...

Embodiment 2

[0066] Embodiment 2: the preparation of corn microporous starch

[0067] Raw materials: sulfuric acid, corn starch, α-amylase (α-amylase, 300 IU / ml of raw amylase activity) and glucoamylase (glucoamylase, 350 IU / ml of raw amylase activity) are commercially available.

[0068] The removal of impurities such as protein and lipid in the starch of cornstarch and pregelatinization are identical with embodiment 1.

[0069] Weigh a certain amount of pre-removed and pre-gelatinized cornstarch in a 200mL beaker, use 5% sulfuric acid to make an acid solution of 2.0mL per gram of starch, and place it in a water bath at 45°C under the induction of low-frequency pulsed ultrasonic waves. Heating and stirring with an electric mixer at the same time, stop the reaction after 3.5 hours, neutralize the acid with saturated sodium carbonate solution, and then wash with suction; then weigh 15g of starch after acid hydrolysis in a 500ml reaction bottle, add pH value of 5.6 Mix 100ml of disodium hyd...

Embodiment 3

[0071] Embodiment 3: Preparation of early indica rice microporous starch

[0072] Raw materials: early indica rice starch, the water content is about 15% after determination; glucoamylase, Aspergillus niger glucoamylase (enzyme activity is 500IU / ml); α-amylase (α-amylase, amylase activity 300IU / ml) are all commercially available.

[0073] The removal and pregelatinization of impurities such as protein and lipid in the starch of early indica rice starch are the same as in Example 1.

[0074] Weigh a certain amount of impurity-removed and pregelatinized early indica rice starch in a 200mL beaker, adjust it into a uniform starch milk with a 12% HCl solution, heat it in a water bath at 40°C under the induction of low-frequency pulsed ultrasonic waves, and simultaneously use an electric Stir with a mixer, stop the reaction after about 2.5 hours, neutralize the hydrochloric acid with a saturated sodium carbonate solution, and then wash with suction.

[0075] The early indica rice st...

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Abstract

The invention discloses a preparation method of microporous starch having a high specific surface area. The preparation method adopts native starch as a raw material and comprises the following steps of removing proteins, lipid and impurities of native starch, carrying out primary starch acid hydrolysis to a limited degree by low-frequency pulsed ultrasound induction, and carrying out enzymatic hydrolysis by amylase under the conditions of low-frequency pulsed ultrasound induction to obtain the microporous starch having a high specific surface area, wherein apertures having appropriate aperture sizes and appropriate depth are formed on the whole surface of the microporous starch having a high specific surface area. The specific surface area of the microporous starch obtained by the preparation method is larger than that of microporous starch obtained by a single enzymatic hydrolysis method by above 60%. A water and oil adsorption capability of the microporous starch obtained by the preparation method is higher than that of the microporous starch obtained by the single enzymatic hydrolysis method by above 30%.

Description

technical field [0001] The invention relates to a method for preparing microporous starch with high specific surface area. The microporous starch prepared by the method has a specific surface area more than 60% larger than that obtained by enzymatic hydrolysis alone, and has the ability to absorb water and oil. Improve by more than 30%. Background technique [0002] Starch is a kind of polysaccharide, which is a nutrient stored in plants. It exists together with protein, fiber, oil, sugar, minerals, etc. in the grains, roots, and tubers of crops. Starch is a colorless, odorless white powder with a granular structure and hygroscopicity, with a density of 1.499 to 1.513. Starch granules are insoluble in water. This property is used in industry to remove non-starch impurities by water milling process to obtain starch products with high purity. Table 1 shows the chemical composition of starch in common plants. [0003] Table 1: Chemical composition of starch [0004] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C08B30/12
Inventor 边六交刘成程冀旭
Owner NORTHWEST UNIV(CN)
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