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A method for identifying whether potato foods are mixed with heterogeneous starch

A technology for food and potatoes, which is applied in the field of identifying whether potato foods are mixed with heterogeneous starches, can solve the problems of difficult identification of characteristic bands, interference in identification, missed detection, etc., and achieves easy large-scale promotion and rapid identification , Accurately detect the effect of the effect

Active Publication Date: 2019-07-02
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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  • A method for identifying whether potato foods are mixed with heterogeneous starch
  • A method for identifying whether potato foods are mixed with heterogeneous starch
  • A method for identifying whether potato foods are mixed with heterogeneous starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Example 1 Protein composition of sweet potato flour, potato flour, tapioca flour and corn flour

[0046] 1) Take by weighing 0.3g sweet potato flour, potato flour, tapioca flour and corn flour respectively, add 0.5ml phosphate buffer solution to it respectively, mix well and ultrasonically (ultrasonic frequency is 50kHz, ultrasonic power is 200W, temperature is 30 ℃) Treat for 60min, centrifuge at 10,000g for 10min, and take the supernatant;

[0047] 2) The obtained supernatant was mixed with 5-fold reduced loading buffer, and then subjected to 12.5% ​​polyacrylamide gel electrophoresis. The loading volume was 10 μL, and the electrophoresis was carried out under a constant current of 30 mA. Protein staining and identification.

[0048] It was found that under reducing conditions, sweet potato flour mainly had two bands, β-amylase and Sporamin, with molecular weights of about 55 and 25 kDa, respectively. Potato flour is mainly composed of two bands, which are protease ...

Embodiment 2

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

[0050] 1) take by weighing 0.3g sweet potato starch, potato starch, tapioca starch and corn starch respectively, add the phosphate buffered solution of 0.5ml containing 2% SDS therein respectively, mix after ultrasonic (ultrasonic frequency is 50kHz, ultrasonic power is 200W, The temperature is 30°C) for 60min, centrifuged at 10,000g for 10min to take the supernatant, and carry out ultrafiltration centrifugation;

[0051] 2) Mix the supernatant after ultrafiltration and centrifugation with 5-fold reduced sample loading buffer and perform 12.5% ​​polyacrylamide gel electrophoresis with a loading volume of 10 μL. Electrophoresis is performed under constant current of 30 mA. The staining method was used to stain and determine the protein.

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

Embodiment 3

[0053] The identification of embodiment 3 sweet potato vermicelli

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

[0055] 1) get 4 parts of 3g 10% tapioca vermicelli to cook, grind, respectively add 10ml phosphate buffer solution, phosphate buffer solution containing 2% SDS, phosphate buffer solution containing 2% SDS, 4% glycerol to it Buffer solution, phosphate buffer solution containing 2% SDS, 4% glycerol and 3% DTT, mixed well, ultrasonically (ultrasonic frequency 50kHz, ultrasonic power 200W, temperature 30°C) for 60min, centrifuged at 10,000g for 10min The supernatant is then ultrafiltered and centrifuged;

[0056] 2) Mix the supernatant after ultrafiltration and centrifugation with 5-fold reduced sample loading buffer and perform 12.5% ​​polyacrylamide gel electrophoresis with a loading volume of 10 ...

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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 Patents(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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