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Method for preparing porous starch

A technology of porous starch and starch, which is applied in the field of food processing, can solve the problems of high cost and complicated process, and achieve the effect of low cost, simple process and improved oil absorption capacity

Inactive Publication Date: 2015-11-25
WUHAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

The existing pretreatment methods generally include cross-linking of starch, active treatment of starch surface and heating pregelatinization, etc. Although they can improve the structure of native starch to a certain extent and reduce the difficulty of enzymatic hydrolysis, the process is complicated, time-consuming and costly. too high

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  • Method for preparing porous starch

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Embodiment Construction

[0012] This method first uses extrusion technology to make the surface of starch granules rapidly and partially gelatinized, and the surface of starch granules after pregelatinization expands, and the structure becomes loose; and then through ultrasonic treatment, it is easier to form some concave holes on the surface of starch granules. It is beneficial for subsequent hydrolysis by glucoamylase and amylase along the position of the cavity. Promote the rapid formation of pores on the porous surface, greatly improve the pore-forming effect, and obtain porous starch with better performance, and the oil absorption capacity is greatly improved compared with untreated native starch.

[0013] In order to enable those skilled in the technical field to which the application belongs to understand the application more clearly, the technical solutions of the application will be described in detail below through specific embodiments in conjunction with the accompanying drawings.

[0014] ...

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Abstract

The invention discloses a method for preparing porous starch, wherein the method comprises the following steps: firstly, squeezing starch; rapidly gelatinizing the surfaces of partial starch particles, and expanding the pre-gelatinized starch particle surfaces, so that structures become loosen; then, drying the starch under normal pressure and grinding so as to obtain pre-gelatinized starch; and preparing an emulsion from the pre-gelatinized starch, and ultrasonically processing the emulsion so as to form pores in the surfaces of the starch particles more easily and to bring about benefit for subsequent hydrolysis of saccharifying enzyme and amylase along the positions of the pores, thereby forming the porous starch. The method disclosed by the invention can be used for promoting the rapid formation of the pores in the porous surface and greatly enhancing a pore-forming effect, so that the obtained porous starch is better in performance and oil-absorbent capacity is greatly improved compared with unprocessed raw starch; and the method is simple in process and is relatively low in cost.

Description

technical field [0001] The present application relates to the field of food processing, in particular to a method for preparing porous starch. Background technique [0002] Porous starch, also known as microporous starch, is a new type of modified starch. It is a porous honeycomb product formed by the action of enzymes with raw amylase activity on raw starch below the gelatinization temperature. [0003] After the natural raw starch is hydrolyzed and externally treated, small holes are formed on the surface of the granule and extend to the inside of the granule. It is a hollow granule similar to a hornet's honeycomb, which can hold various substances in it and has good adsorption. Therefore, porous starch is a new type of organic adsorbent and embedding material with high-tech content, which is widely used in medicine, pesticide, printing, sewage treatment, daily chemical industry, cosmetics and food industry. [0004] The crystalline structure of starch granules has strong...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/04
Inventor 沈汪洋孙威李芳陈轩
Owner WUHAN POLYTECHNIC UNIVERSITY
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