Method for identifying doping or not of foreign starch in potato food

A technology for food and potatoes, applied in the field of identifying whether potato foods are doped with heterologous starches, can solve the problems of difficult identification of characteristic bands, missed detection, and identification is easily interfered, and achieves the effect of easy wide-scale promotion and accurate detection. , The effect of easy and quick identification

Active Publication Date: 2017-06-13
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, there is a lack of relevant testing standards for potato foods. At the same time, due to the obvious difference in the price of edible starch from different sources, the phenomenon of doping heterogeneous starch in potato foods is serious, resulting in uneven quality of potato foods, disrupting the market order and enterprises. Fair competition in China has violated the rights and interests of consumers and seriously hindered the healthy development of the potato processing industry
[0004] The identification methods of traditional potato foods, especially potato vermicelli or vermicelli, mainly include visual inspection, light inspection, fire inspection, tasting or price method, etc. The existing problems are: only by observing transparency, smell, taste , price level, etc. to preliminarily speculate whether there are other impurities in the food or whether substances that affect human health are added
[0005] The Chinese patent application with the application number 201510921013.7 discloses a method for identifying whether vermicelli / vermicelli is mixed with foreign proteins by electrophoresis. The method ① standard product is pure protein, because it is not the whole protein in the raw material powder, it cannot accurately reflect All the information of the protein in the raw material powder, which may cause missed detection; ② Tris-HCl is used for sample pretreatment, and the background color on the polypropylene gel electrophoresis film is dark, the characteristic bands are not easy to identify, and the identification is easily interfered

Method used

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  • Method for identifying doping or not of foreign starch in potato food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The protein composition of embodiment 1 sweet potato flour, potato flour, cassava flour and corn flour

[0046] 1) Weigh 0.3g of sweet potato flour, potato flour, tapioca flour and corn flour respectively, add 0.5ml of phosphate buffer solution to them respectively, mix well and then ultrasonicate (ultrasonic frequency is 50kHz, ultrasonic power is 200W, temperature is 30°C) Treat for 60 minutes, centrifuge at 10,000g for 10 minutes, and take the supernatant;

[0047] 2) The obtained supernatant was mixed with 5 times reduced loading buffer and then subjected to 12.5% ​​polyacrylamide gel electrophoresis, with a sample volume of 10 μL, and the electrophoresis was carried out at a constant current of 30 mA. After the electrophoresis was completed, the coomassie brilliant blue method was used Proteins were stained and judged.

[0048] It was found that under reducing conditions, there were two main bands in sweet potato flour, which were β-amylase and Sporamin, and their...

Embodiment 2

[0049] The protein composition of embodiment 2 sweet potato starch, potato starch, tapioca starch and cornstarch

[0050] 1) Weigh 0.3g sweet potato starch, potato starch, tapioca starch and cornstarch respectively, add 0.5ml phosphate buffered saline solution containing 2% SDS respectively therein, after mixing evenly, ultrasonic (ultrasonic frequency is 50kHz, ultrasonic power is 200W, The temperature is 30°C) for 60 minutes, centrifuged at 10,000 g for 10 minutes to take the supernatant, and then subjected to ultrafiltration and centrifugation;

[0051] 2) The supernatant after ultrafiltration and centrifugation was mixed with 5 times reduced sample buffer and then subjected to 12.5% ​​polyacrylamide gel electrophoresis. The sample volume was 10 μL. The staining method was used to stain and judge the protein.

[0052] The result is as figure 1 As shown, under reducing conditions, sweet potato starch mainly has two bands, which are β-amylase and Sporamin, and their molecul...

Embodiment 3

[0053] The identification of embodiment 3 sweet potato vermicelli

[0054] 10% tapioca starch and 90% sweet potato starch are used as raw materials to prepare vermicelli, and the obtained vermicelli is recorded as 10% tapioca starch vermicelli, and the following methods are used for identification:

[0055] 1) Get 4 parts of 10% cassava starch vermicelli cooked and ground with a weight of 3g, add 10ml of phosphate buffered saline solution, phosphate buffered saline solution containing 2% SDS, phosphate buffered saline solution containing 2% SDS, 4% glycerin Buffer solution, phosphate buffer solution containing 2% SDS, 4% glycerol and 3% DTT, after mixing evenly, ultrasonic treatment (ultrasonic frequency: 50kHz, ultrasonic power: 200W, temperature: 30°C) for 60min, centrifuged at 10,000g for 10min to take supernatant, followed by ultrafiltration and centrifugation;

[0056] 2) The supernatant after ultrafiltration and centrifugation was mixed with 5 times reduced sample buffe...

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Abstract

The invention relates to the technical field of food, in particular to a method for identifying doping or not of foreign starch in potato food. The method specifically comprises the following steps: extracting proteins in a sample to be measured and a potato noodle standard, then performing measurement by adopting polyacrylamide gel electrophoresis, and judging whether the sample to be measured contains foreign proteins or not and specific foreign starch through protein bands in the sample to be measured and the potato noodle standard. According to the method, the foreign starch to be identified is directly adopted as the standard, so that all information about the proteins in raw noodles can be accurately reflected, detection omission can be prevented, and the accuracy of an identification result can be improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for identifying whether potato foods are mixed with different starches. Background technique [0002] Potatoes are the fourth largest food crops in the world after wheat, rice and corn. my country is a big potato producer. In 2014, my country's total potato production was about 167 million tons, ranking first in the world. Starch accounts for about 50-80% of the dry weight of potatoes, and is the main component of potatoes. Most potatoes are used to make vermicelli, vermicelli and starch-related products. Among them, vermicelli or vermicelli made from potatoes are very popular among consumers in Asian countries and regions, including my country. [0003] At present, there is a lack of relevant testing standards for potato foods. At the same time, due to the obvious difference in the price of edible starch from different sources, the phenomenon of doping heterog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/447
CPCG01N27/44747
Inventor 木泰华张苗
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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