A kind of preparation method of yam porous starch

A technology of porous starch and yam starch, which is applied in the field of modified starch, can solve the problem of low resource utilization of yam starch and achieve high adsorption effect

Active Publication Date: 2019-07-26
宿迁波波猴食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies existing in the prior art, the technical problem to be solved by the present invention is: Aiming at the technical problem that the prior art basically does not modify the starch in yam, so that the resource utilization degree of yam starch is low, and provide a A kind of preparation method of the excellent yam porous starch of adsorption capacity, to widen the scope of application of yam starch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of Chinese yam porous starch, comprising the steps of:

[0027] 1) Peel and wash the yam to obtain raw material of yam;

[0028] 2) Mix and beat the yam raw material and water according to the mass volume ratio of 1 g: 30 mL to obtain a mixed solution, add alkaline protease to the mixed solution, adjust the pH of the mixed solution to 8.0, and store at 45°C Stir and extract for 60 min to obtain the yam starch extract; the amount of alkaline protease added is 2% of the raw material quality of yam; the enzyme activity of the alkaline protease is 250000 U / g;

[0029] 3) Filter the yam starch extract obtained in step 2) to obtain a yam starch slurry, centrifuge the yam starch slurry at 3000 r / min for 10 min, discard the supernatant, and remove the yellow gum on the upper part of the centrifuged sediment shape substance;

[0030] 4) Resuspend the precipitate obtained in step 3) with 50% ethanol aqueous solution, centrifuge the resuspension at 6000 r / mi...

Embodiment 2

[0040] A preparation method of Chinese yam porous starch, comprising the steps of:

[0041] 1) Peel and wash the yam to obtain raw material of yam;

[0042] 2) Mix and beat the yam raw material and water according to the mass volume ratio of 1 g: 40 mL to obtain a mixed solution, add alkaline protease to the mixed solution, adjust the pH of the mixed solution to 9.0, and store at 55°C Stir and extract for 90 min to obtain the yam starch extract; the amount of alkaline protease added is 4% of the raw material quality of yam; the enzyme activity of the alkaline protease is 250000 U / g;

[0043] 3) Filter the yam starch extract obtained in step 2) to obtain a yam starch slurry, centrifuge the yam starch slurry at 3000 r / min for 15 min, discard the supernatant, and remove the yellow gum on the upper part of the centrifuged sediment shape substance;

[0044] 4) Resuspend the precipitate obtained in step 3) with 60% ethanol aqueous solution, centrifuge the resuspension at 6000 r / mi...

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PUM

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Abstract

The invention provides a preparation method of yam porous starch. The preparation method includes: mixing yams subjected to washing and peeling with water prior to pulping; subjecting protein obtained in size to enzymolysis by adopting alkaline and protease and extracting the starch in the yams to obtain the yam starch; subjecting to the yam starch to enzymolysis by adopting beta-amylase and debranching enzyme and performing centrifugal treatment on the starch size subjected to enzymolysis; collecting and washing precipitation prior to subjecting the precipitation to drying treatment to obtain the yam porous starch. According to test detection, adsorption rate of the yam porous starch subjected to enzymolysis on methyl oranges reaches up to 98,54%, an unexpected high adsorption effect is achieved, and the yam porous starch can be used as a good adsorption material.

Description

technical field [0001] The invention belongs to the technical field of modified starch, and in particular relates to a preparation method of yam porous starch. Background technique [0002] Yam, also known as yam, is a perennial herb with good health effects. The tubers of yam contain starch, glycoprotein, choline and other substances. At present, yam is only used as raw material to prepare dishes, and there is little deep processing of yam The product appears. How to carry out intensive utilization of resources of yam, especially how to carry out intensive processing and utilization of starch, the main component of yam, is of great significance. [0003] Porous starch is a new type of modified starch, which is a kind of honeycomb starch product with many small holes on the surface of starch granules. The substance has good adsorption properties and can be used as an adsorption material in products in the fields of food, medicine, and chemical industry. The difficulty in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/22C12P19/16C12P19/04
CPCC12P19/04C12P19/16C12P19/22
Inventor 刘峰
Owner 宿迁波波猴食品有限公司
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