Method for preparing straight-chain or branched-chain starch through freeze thawing method

A technology of amylopectin and freeze-thaw method, which is applied in the field of food processing, can solve problems such as the use of amylopectin and environmental pollution, and achieve the effects of low cost, many separated products and short separation time

Inactive Publication Date: 2016-02-17
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The amylose obtained by the above method cannot be used in food due to the use of organic solvents such as n-butanol, and the use of a large amount of ethanol in the preparation of amylopectin will cause environmental pollution, and the obtained amylopectin cannot be used in food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Mix 1000 grams of sweet potato starch with water to make starch milk with a concentration of 15%, gelatinize at 70°C for 30 minutes, and stir at a speed of 1.5m / s. Then freeze at -10°C for 24 hours, and then thaw at 110°C for 10 hours. The thawed starch solution is centrifuged at 3000 rpm, and the precipitate after centrifugation is the prepared sweet potato amylose. Amylose was dried to constant weight. The purity of sweet potato amylose obtained was 87%.

Embodiment 2

[0014] Mix 2,000 grams of cornstarch with water to make starch milk with a concentration of 36%, gelatinize at 90°C for 60 minutes, and stir at a speed of 6m / s. Then freeze at -30°C for 20 hours, and then thaw at 120°C for 40 hours. The thawed starch liquid is centrifuged at 3000 rpm, and the precipitate after centrifugation is the prepared corn amylose. Amylose was dried to constant weight. The purity of the obtained corn amylose was 84%.

Embodiment 3

[0016] Mix 3000 grams of glutinous rice starch with water to make starch milk with a concentration of 36%, gelatinize at 95°C for 50 minutes, and stir at a speed of 4m / s. Then freeze at -20°C for 4 hours, and then thaw at 30°C for 20 hours. The thawed starch liquid is centrifuged at 3000 rpm, and the precipitate after centrifugation is the prepared glutinous rice starch. The starch is dried to constant weight. The obtained glutinous rice amylose purity is 92%.

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PUM

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Abstract

The invention discloses a method for preparing straight-chain or branched-chain starch through a freeze thawing method. The method comprises the steps that starch is prepared into starch milk with the concentration of 15%-36%, and gelatinization is performed for 20-60 min at the temperature of 70 DEG C-95 DEG C; gelatinized starch is frozen for 4-24 h at the temperature of minus 10 DEG C-minus 30 DEG C; unfreezing is performed for 10-40 h at the temperature of 30 DEG C-120 DEG C, unfrozen starch liquid is centrifuged at the speed of 3000 r/min, and centrifuged starch is the prepared straight-chain or branched-chain starch. The method is simple, low in cost and short in separating time, and the straight-chain and branched-chain starch with the purity larger than 80% can be efficiently separated. The method for efficiently preparing the thick-straight-chain and branched-chain starch is simple and low in cost.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing linear or amylopectin by freezing and thawing. Background technique [0002] Starch contains amylose and amylopectin, and the properties of the two types of starch are different. Amylose is easy to form a hard gel and has a fast retrogradation speed, while amylopectin is easy to form a film and has a slow retrogradation speed. All amylose is often used in food thickeners, etc., while amylopectin is used in bonding materials, etc. The preparation of amylose and amylopectin in starch is usually prepared by gelatinization and organic solvent precipitation. The starch globules are broken during the starch gelatinization process, and the amylose and amylopectin are dissociated into water to form a starch solution, and then the water The insoluble matter is removed by centrifugation or filtration, the amylose is separated by adding n-butanol to the water-soluble m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/20
CPCC08B30/20
Inventor 连喜军
Owner TIANJIN UNIV OF COMMERCE
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