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Preparation method of lotus seed starch-protein compound

A technology of lotus seed starch and complex, applied in chemical instruments and methods, hybrid peptides, peptides, etc., can solve the inconvenience of complex use and processing, low starch-protein complex complex rate, starch and protein cannot be fully complexed, etc. problem, to achieve the effect of increasing the composite index, good performance, and increasing the surface area

Active Publication Date: 2017-09-15
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] But above-mentioned method owing to rely on spontaneous Maillard reaction only, starch and albumen can not be compounded fully, and general preparation method starch surface can be compounded with albumen granule composition (protein and lipid) less, in addition condition requirement is strict, causes The resulting starch-protein complex has a low compounding rate, which is inconvenient for later use and processing of the compound

Method used

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Examples

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Effect test

preparation example Construction

[0022] A preparation method of lotus seed starch-protein complex, comprising the following steps:

[0023] Step 1: Dissolve lotus seed starch in an acidic solution, add amylase for enzymatic hydrolysis reaction for 24-48 hours, then adjust the system to be alkaline, then centrifuge to remove the supernatant to obtain a precipitate, wash the precipitate, remove the supernatant, and dry And pulverized to obtain lotus seed porous starch;

[0024] Step 2: After mixing the phospholipid with the porous lotus seed starch of step 1, the combined treatment is performed by microwave-ultrasonic wave for 16-20 min to obtain a crude lotus seed porous starch-phospholipid complex;

[0025] Step 3: Mix the protein, the crude lotus seed porous starch-phospholipid complex obtained in step 2 and water, and then perform ultra-high pressure treatment, then remove the supernatant by centrifugation to obtain the wet lotus seed starch-protein complex, and then mix the wet lotus seed starch-protein co...

Embodiment 1

[0050] 1 Materials and methods

[0051] 1.1 Materials

[0052] Lotus seed protein, lotus seed starch, disodium hydrogen phosphate-citric acid buffer, moderate temperature α-amylase (10 000U g -1 ) and glucoamylase (3 700U g -1 ), 1 mol / L sodium hydroxide, phospholipids, absolute ethanol, phosphate buffer solution with a pH of 4.7

[0053] 1.2 Main instruments

[0054] DK-S24 type electric heating constant temperature water bath, Shanghai Jinghong Experimental Equipment Co., Ltd.;

[0055] TU-1901 UV-Vis Spectrophotometer, Beijing Puxi General Instrument Co., Ltd.;

[0056] 5L-HPP-600MPa ultra-high pressure processing device, Baotou Kefa High Pressure Technology Co., Ltd.;

[0057] SL-SM microwave-ultrasonic combined reaction system, Nanjing Shunliu Instrument Manufacturing Co., Ltd.;

[0058] TG16-WS centrifuge, Changzhou Jintan High-tech Instrument Factory;

[0059] BAS224S electronic analytical balance, Sartorius Scientific Instruments (Beijing) Co., Ltd.

[0060] 1....

Embodiment 2

[0075]Others are with embodiment 1, and difference is the preparation of lotus seed starch-protein complex, as follows:

[0076] Step 1: Weigh 25g lotus seed starch in a 250mL conical flask, add 50mL of disodium hydrogen phosphate-citric acid buffer with a pH value of 5.5 to prepare a starch emulsion suspension, heat it at 55°C for 10min, and then add a medium temperature Alpha-amylase (10000U g -1 ) and glucoamylase (3 700U g -1 ) compound enzyme, incubated for 24h, then added 5mL of 1mol / L sodium hydroxide solution to terminate the reaction, then centrifuged at 5000r / min for 15min to remove the supernatant to obtain the precipitate, and washed the precipitate to remove the supernatant , the centrifugation result is dried to constant weight at 50 ° C under normal pressure conditions, then pulverized and sieved to obtain lotus seed porous starch;

[0077] Step 2: Mix the phospholipid and the lotus seed porous starch of Step 1 in a mass ratio of 6:1, and then use a microwave-...

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Abstract

The invention provides a preparation method of a lotus seed starch-protein compound. The method comprises the following steps that lotus seed starch is dissolved in an acid solution; amylase is added for enzymolysis reaction for 24 to 48h; then, a system is regulated into an alkaline state; next, centrifugation is performed to remove supernate to obtain precipitates; after the precipitates are washed, supernate is removed; drying and smashing are performed to obtain lotus seed porous starch; phospholipid and the lotus seed porous starch are mixed and are subjected to microwave-ultrasonic combined treatment for 16 to 20min, so that a coarse lotus seed porous starch-phospholipid compound is obtained; the protein, the coarse lotus seed porous starch-phospholipid compound and water are mixed and are then subjected to superhigh pressure treatment; then, centrifugation is performed to remove supernate to obtain a wet lotus seed starch-protein compound; next, the wet lotus seed starch-protein compound is dried to the constant weight and is then smashed and sieved to obtain a final product. The lotus seed starch-tea polyphenol compound with high complex indexes can be prepared.

Description

technical field [0001] The invention relates to the technical field of modified protein processing, in particular to a preparation method of lotus seed starch-protein complex. Background technique [0002] Starch and protein are two important types of natural macromolecular polymers, which are cheap, easily available, degradable and good biocompatibility. For a long time, countries all over the world have attached great importance to the development and utilization of starch and protein resources, especially the modification of the two has always been a research hotspot. When the two coexist and some physical and chemical conditions are suitable, the phenomenon of copolymerization modification occurs, that is, some groups on the macromolecules can be connected and compounded with each other, thereby improving and giving the system some unique functional properties, processing characteristics and quality characteristics. Eventually expand its application in the food industry...

Claims

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Application Information

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IPC IPC(8): C07K19/00C12P19/14C12P19/04
CPCC07K19/00C12P19/04C12P19/14
Inventor 郭泽镔赵蓓蓓贾祥泽郑宝东杨炳昆
Owner FUJIAN AGRI & FORESTRY UNIV