Starch octenyl succinate as well as preparation method and application thereof

A technology of octenyl succinic acid and starch ester, applied in chemical instruments and methods, transportation and packaging, dissolution, etc., can solve the problems of insufficient emulsification performance, low encapsulation rate, high surface oil, etc., and achieve the goal of encapsulation Improved embedding stability, improved emulsification performance, and good emulsification and film-forming performance

Inactive Publication Date: 2017-09-22
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In a word, after the starch is esterified by octenyl succinic anhydride, it can endow the starch with strong hydrophilicity and hydrophobicity, making the starch an amphiphilic substance with good emulsification, but most of the methods prepared The emulsifier octenyl succinic acid starch ester has the problems of insufficient emulsification performance, easy demulsification, low encapsulation efficiency or excessive surface oil when used in high oil load systems

Method used

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  • Starch octenyl succinate as well as preparation method and application thereof
  • Starch octenyl succinate as well as preparation method and application thereof
  • Starch octenyl succinate as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Waxy cornstarch and octenyl succinic anhydride synthesized under wet conditions octenyl succinic acid starch ester configuration 500g mass fraction is 1% (w / w) starch milk, fully gelatinized in a boiling water bath, Afterwards, high-pressure homogenization under 20 MPa pressure once, then add 500 g of octenyl succinic acid starch ester milk with a mass fraction of 25% (w / w) to the starch paste after homogenization, and fully gelatinize in a boiling water bath , then homogenize under high pressure once under 20MPa pressure, cool down to 55°C, and adjust the pH value of the starch paste to 5.5;

[0026] Add 0.15% glucoamylase relative to the starch mass for enzymolysis, maintain the system at 55°C for 4 hours, raise the temperature to 80°C after the reaction, stir for 30 minutes to kill the enzyme, freeze-dry, and pulverize to obtain the finished product.

[0027] The DE value of the finished product was measured, and microcapsules were prepared at the same time to invest...

Embodiment 2

[0031] Waxy cornstarch and octenyl succinic anhydride synthesized under wet conditions octenyl succinic acid starch ester configuration 500g mass fraction is 8% (w / w) starch milk, fully gelatinized in a boiling water bath, Afterwards, under the pressure of 80MPa, homogenize under high pressure for 2 times, then add 500g of octenyl succinic acid starch ester milk with a mass fraction of 30% (w / w) into the starch paste after homogenization, and fully gelatinize in a boiling water bath , followed by high-pressure homogenization twice under 80MPa pressure, cooling to 55°C, and adjusting the pH value of the starch paste to 5.5;

[0032] Add 0.15% glucoamylase relative to the starch mass for enzymolysis, maintain the system at 55°C for 4 hours, raise the temperature to 80°C after the reaction, stir for 30 minutes to kill the enzyme, freeze-dry, and pulverize to obtain the finished product.

[0033] The DE value of the finished product was measured, and microcapsules were prepared at...

Embodiment 3

[0037] Waxy cornstarch and octenyl succinic anhydride synthesized under wet condition octenyl succinic acid starch ester configuration into 500g mass fraction is 10% (w / w) starch milk, fully gelatinized in boiling water bath, Afterwards, 4 times of high-pressure homogenization under 140 MPa pressure, then 500 g of octenyl succinic acid starch ester milk with a mass fraction of 35% (w / w) was added to the starch paste after homogenization, and fully gelatinized in a boiling water bath , then homogenize under high pressure for 4 times under 140MPa pressure, cool down to 55°C, and adjust the pH value of the starch paste to 5.5;

[0038] Add 0.15% glucoamylase relative to the starch mass for enzymolysis, maintain the system at 55°C for 4 hours, raise the temperature to 80°C after the reaction, stir for 30 minutes to kill the enzyme, freeze-dry, and pulverize to obtain the finished product.

[0039] The DE value of the finished product was measured, and microcapsules were prepared a...

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Abstract

The invention belongs to the technical field of preparation of modified starch embedding wall materials, and particularly relates to starch octenyl succinate as well as a preparation method and application thereof. The preparation method of the starch octenyl succinate comprises the following steps: (1) preparing starch octenyl succinate synthesized by starch and octenyl succinic anhydride under a wet process condition into 1%-15% of starch milk I and 25%-40% of starch milk II; (2) fully gelatinizing the starch milk I in boiling water bath, and then homogenizing under high pressure to prepare a starch paste solution I; (3) adding the starch milk II into the starch paste solution I, fully gelatinizing in boiling water bath, then homogenizing under high pressure, reducing the temperature to 45-55 DEG C, and adjusting the pH value of the starch paste solution to 5.5 to prepare a starch paste solution II; and (4) adding glucamylase into the starch paste solution II, carrying out enzymolysis, increasing the temperature and deactivating enzyme after the reaction is ended, freezing and drying, and pulverizing to obtain a finished product. When the starch octenyl succinate is used as an emulsification embedding wall material with high oil carrying capacity, the starch octenyl succinate has high oil carrying capacity; when the starch octenyl succinate is used for embedding 40% of oil substance, the maximum embedding rate can reach up to 98.51% maximally.

Description

technical field [0001] The invention belongs to the technical field of preparation of modified starch, and in particular relates to a method for preparing starch octenyl succinate with low viscosity and which can be used for emulsification and embedding. Background technique [0002] Due to the advancement of food biotechnology such as food enzyme engineering and fermentation engineering, various bio-manufactured functional proteins and peptides, polysaccharides and oligosaccharides, lipids and fatty acids and other physiologically active substances are entering the market at an unprecedented speed and variety. The ranks of new food ingredients and additives. This kind of food ingredients and additives have the characteristics of strong activity, specific effect, and sensitivity to heat, light, pH value, etc. Therefore, they are easily affected by light, temperature, gas, pH value, Inactivation and quality deterioration due to the influence of microorganisms and enzymes and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04B01F17/52C09K23/52
CPCC08B31/04C09K23/00
Inventor 别平平陈玲李晓玺
Owner SOUTH CHINA UNIV OF TECH
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