Method for improving transparency of starch

A technology of transparency and starch, which is applied in the direction of fermentation, etc., can solve the problems of affecting the appearance, the decrease of transparency, and the decline of product quality, and achieve the effect of improving transparency, simple operation, and broad market prospects

Inactive Publication Date: 2017-02-01
李郑松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the transparency of most starches decreases after gelatinization, which will affect their appearance and reduce product quality when applied to the final product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Dissolve corn starch in water to obtain 6.0% starch milk, gelatinize in a boiling water bath for 30 min, cool and place in a water bath shaker at 40 °C for 15 min at a speed of 150 r / min, adjust its pH to 7.5, add 2 U / g (based on starch dry basis) starch branching enzyme from rice was reacted for 4 h. After the reaction, the enzyme was inactivated by heating in a boiling water bath for 20 min, and the modified starch was obtained by freeze-drying and grinding through a 100-mesh sieve. The control group was added with inactivated starch branching enzyme. The transparency of starch was measured by GB 7648 method. Compared with the control group, the transparency of modified corn starch increased by 30%.

Embodiment 2

[0019] Dissolve wheat starch in water to obtain 5% starch milk, gelatinize in a boiling water bath for 30 min, cool it and place it in a water bath shaker at 50 °C for 15 min at a speed of 150 r / min, adjust its pH to 7.0, add 4 U / g (based on starch dry basis) starch branching enzyme derived from corn was reacted for 3 h. After the reaction, the enzyme was inactivated by heating in a boiling water bath for 20 min, and the modified starch was obtained by freeze-drying and grinding through a 100-mesh sieve. The control group was added with inactivated starch branching enzyme. The transparency of starch was measured by GB 7648 method. Compared with the control group, the transparency of modified wheat starch increased by 10%.

Embodiment 3

[0021] Dissolve sweet potato starch in water to obtain 4% starch milk, gelatinize in a boiling water bath for 30 min, cool and place in a water bath shaker at 45 °C for 15 min at a speed of 150 r / min, adjust its pH to 6.0, add 1 U / g (based on starch dry basis) derived from the starch branching enzyme reaction of Geobacillus thermoglucosidans for 6 h. After the reaction, the enzyme was inactivated by heating in a boiling water bath for 20 min, and the modified starch was obtained by freeze-drying and grinding through a 100-mesh sieve. The control group was added with inactivated starch branching enzyme. The transparency of starch was measured by GB 7648 method. Compared with the control group, the transparency of modified sweet potato starch increased by 20%.

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PUM

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Abstract

The invention discloses a method for improving the transparency of starch. The method mainly comprises the following steps: dissolving starch in water, thus obtaining starch milk, heating the starch milk for gelatinization, carrying out cooling, placing the cooled product in a water bath shaker and carrying out heat preservation for 15 min, wherein the rotation speed is 150r / min, adjusting the pH, adding with a starch branching enzyme, and carrying out reaction for a period of time; after reaction, carrying out boiling water bath heating for 20min for enzyme deactivation, carrying out freeze drying, carrying out grinding, and screening the obtained powder by adopting a 100-mesh sieve, thus obtaining modified starch. According to the method, the starch is modified by adopting the starch branching enzyme, the transparency of the starch is obviously improved, the application range of the starch is expanded, meanwhile, the operation is simple, the controllability of the product quality is strong, and thus the promotion potential is good.

Description

technical field [0001] The invention relates to a method for improving the transparency of starch and belongs to the fields of agricultural product processing and biotechnology. Background technique [0002] Starch is an important raw material and process aid, which is widely used in food, medicine, chemical industry, textile and other industrial fields. However, the transparency of most starches decreases after gelatinization, which will affect the appearance of the final product and reduce the quality of the product. Therefore, improving the transparency of starch is of great significance for its industrial application. [0003] The starch branching enzyme (EC 2.4.1.18) used in the present invention is a glycosyltransferase belonging to glycoside hydrolase family 13, which can hydrolyze α-1,4 glycosidic bonds in starch molecules to produce Short chains are connected to starch molecules by α-1,6 glycosidic bonds. Using starch branching enzyme to treat starch can increase...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/18C12P19/04
CPCC12P19/04C12P19/18
Inventor 李郑松
Owner 李郑松
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