Taro starch with high adsorbability and preparation method thereof

A taro starch, high adsorption technology, applied in the field of starch deep processing, can solve the problems of destroying the original properties of starch, poor product color, insignificant effect, etc., to achieve improved sensitivity, low particle density and bulk density, and uniform size Effect

Active Publication Date: 2014-04-16
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented process involves modifying or crushing tallow starch into fine powder called taurospongue flour (TSP). By adding this modified material onto different types of cheese such as yogurt, it becomes stronger without losing its texture when heated up compared to unmodified ones. Additionally, Tollamostimulant polypeptides were added during processing to enhance certain properties like binding ability between calcium chloride molecules and glucose polymers found within cells walls. These modifications help improve the quality and structure of the final product while also being safer and less harmful due to their lower levels of residual solvent content.

Problems solved by technology

This patented technical problem addressed in this patents relates to how to modify starch through modifying factors like molecular size, shape, pore volume, etc., while keeping it effective without causing unwanted effects such as reducing their ability to absorb liquid water (adsorbing).

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) Deproteinization: Add 4 times the mass of deionized water to the taro starch, adjust the pH to 10.0 with a 4% sodium hydroxide (NaOH) solution, add alkaline protease with a mass of 0.6% of the original starch, at a temperature of 40 °C, Stir at 120 rpm for 1 hour, pass through 80-mesh sieve, 200-mesh sieve and 325-mesh sieve respectively, centrifuge at 1800 rpm for 15 min, remove the supernatant, scrape off the yellow-brown substance on the surface of the precipitate, and obtain white The precipitate was washed three times with 10 times the mass of dewatered water, put into an oven, and baked at 40°C for 16 hours to obtain deproteinized taro starch;

[0032] 2) Degreasing: Mix deproteinized taro starch and ethanol-ether solution at a mass-volume ratio of 1:10 (g / ml), reflux at 60°C for 2.5 h, and bake at 40°C for 12 h to obtain degreasing Deproteinized taro starch;

[0033] 3) Slurry: Blend the defatted and deproteinized taro starch into a taro starch slurry with a ...

Embodiment 2

[0039] 1) Deproteinization: Add 4 times the mass of deionized water to the taro starch, adjust the pH to 10.0 with a 4% sodium hydroxide solution, add alkaline protease with a mass of 0.9% of the original starch, at a temperature of 40 °C and a speed of 120 rpm Stir under the conditions for 1.5h, pass through 80-mesh sieve, 200-mesh sieve and 325-mesh sieve respectively, centrifuge at 1800 rpm for 15 min, remove the supernatant, scrape off the yellow-brown substance on the precipitation surface, and obtain a white precipitate , washed 3 times with 10 times the mass of dewatered water, put into an oven, and bake at 40°C for 16 hours to obtain deproteinized taro starch;

[0040]2) Degreasing: Mix deproteinized taro starch and ethanol-ether solution at a mass volume ratio of 1:15 (g / ml), reflux at 60°C for 2.5 h, and bake at 40°C for 12 h to obtain degreasing Deproteinized taro starch;

[0041] 3) Slurry preparation: use the disodium hydrogen phosphate-citric acid buffer solutio...

Embodiment 3

[0047] 1) Deproteinization: Add 4 times the mass of deionized water to the taro starch, adjust the pH to 10.0 with a 4% sodium hydroxide solution, add alkaline protease with a mass of 0.9% of the original starch, at a temperature of 40 °C and a speed of 120 rpm Stir under the conditions for 1 hour, pass through 80-mesh sieve, 200-mesh sieve and 325-mesh sieve respectively, centrifuge at 1800 rpm for 15 min, remove the supernatant, scrape off the yellow-brown substance on the precipitation surface, and obtain a white precipitate. Wash 3 times with 10 times the mass of water, put it in an oven, and bake at 40°C for 16 hours to obtain deproteinized taro starch;

[0048] 2) Degreasing: Mix deproteinized taro starch and ethanol-ether solution at a mass volume ratio of 1:20 (g / ml), reflux at 60°C for 2.5 h, and bake at 40°C for 12 h to obtain degreasing Deproteinized taro starch;

[0049] 3) Slurry preparation: use the disodium hydrogen phosphate-citric acid buffer solution with pH...

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Abstract

The invention relates to taro starch with high adsorbability and a preparation method thereof. The mean particle size < of the taro starch with high adsorbability is 2 microns; the whiteness > of the taro starch is 95%; the specific surface area > of the taro starch is 4.0m<2>/g; the adsorption rate > on methylthionine chloride of the taro starch is 94%. The taro starch can be applied to a plurality of fields such as healthcare foods, medicines, hygienic products, agricultures and chemical industry. By adopting preparation method disclosed by the invention, the raw taro starch is taken as a raw material, and the taro starch with high adsorbability is prepared by the processes of deproteinization, degreasing, size mixing, ultrasonic pretreatment, enzymolysis of composite enzyme liquid, termination reaction and freeze drying. The surfaces of taro starch particles are induced to generate small pits by using ultrasonic pretreatment, so that the sensitivity of the taro starch on amylase is improved, and the enzyme reaction sites are increased. By adopting the freeze-drying method, the taro starch particles are loose, easy to crush, and uniform in particle size, and the whiteness is improved.

Description

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Claims

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Application Information

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Owner HEFEI UNIV OF TECH
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