Preparation method of modified starch capable of replacing gelatin and application of modified starch
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A technology of modified starch and starch, which is applied in the fields of medicine and food, to achieve the effects of reducing costs, stabilizing the disintegration time limit, and prolonging the shelf life of storage
Inactive Publication Date: 2017-01-04
浙江谷佑生物科技有限公司
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Problems solved by technology
However, based on the source of raw materials for special varieties, there are few studies using combined physical and chemical denaturation methods
Method used
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Embodiment 1
[0033] A kind of preparation method of the modified starch that can replace gelatin, comprises the steps:
[0034] 1) The specific rice variety "Zhefu 201" starch with high amylose and soft gel consistency was selected as the raw material, and 3.0 g of the specific rice starch was taken to measure the amylose content and gel consistency of the rice starch, and the result was that the amylose content was 27.3%. , with a gel consistency of 89 mm, this rice starch can form a soft and solidified gel.
[0035] 2) Hydroxypropyl rice starch was prepared by chemical method of adding hydroxypropyl group, the adopted process parameters were: rice starch milk concentration 50% (m / m), propylene oxide 10wt%, reaction temperature 45°C, sodium hydroxide 1.2 wt%, sodium sulfate 15wt%, reaction time 20h.
[0036] 3) Prepare pre-gelatinized hydroxypropyl rice starch by heating physical method, the adopted process parameters are: gelatinization temperature is 95°C, gelatinization time is 2.5h, ...
Embodiment 2
[0039] The application of modified starch in preparing hollow capsules comprises the steps:
[0040] 1) Select modified starch as the coagulant, and the dosage is 500g / L;
[0041] 2) Add 1L of cold water to soak for 3 hours, stir once every 15 minutes until the homogenate is saturated;
[0042] 3) heating the starch and water homogenate to 80°C for gelatinization, adding 0.1wt% plasticizer, and stirring evenly;
[0043] 4) Stand at 80°C for 2 hours, pressurize to remove air bubbles;
[0044] 5) The colloid is cooled to a dipping temperature of 50°C, and poured into the insulation tank for dipping;
[0045] 6) drying to make hollow capsules with a moisture content of 12%.
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Abstract
The invention discloses a preparation method of modified starch capable of replacing gelatin and an application of the modified starch. According to the method, a specific rice variety with the amylose content between 25% and 28% and the gel consistency exceeding 70 mm is taken as a basis, and pregelatinized hydroxypropyl rice starch is obtained with a physicochemical combined denaturation method adopting a chemical method for preparing hydroxypropyl starch and a physical method for preparing pregelatinized starch. According to the modified starch prepared with the method, the problem that the application range of conventional starch is limited due to starch retrogradation, starch viscous characteristics, reversible use of starch and the like is solved, the starch can replace animal protein gelatin, and botanical starch empty capsules can be produced.
Description
technical field [0001] The invention relates to the fields of medicine and food, in particular to a preparation method and application of modified starch. Background technique [0002] Gelatin is a kind of animal protein, which is widely used in medicine, food, health products and other fields. Due to the animal source characteristics of gelatin, the successive outbreaks of infectious diseases such as mad cow disease, foot-and-mouth disease, and bird flu, people have expressed deep concerns about the safety of animal protein products. The cusp of national media and public opinion has caused a serious impact on the gelatin market. Therefore, the research and development of plant-based gelatin substitute products has become the development trend of the pharmaceutical industry in the future. [0003] Starch is the most important energy storage method and nutritional energy source at home and abroad, but the starch coagulation resistance of ordinary crops and their varieties i...
Claims
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Application Information
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