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A method for preparing starch nanocrystals by fat-removing enzymatic hydrolysis combined with multi-frequency ultrasonic treatment

A technology of starch nanocrystals and ultrasonic waves, which is applied in fermentation and other directions, can solve the problems of complexity and poor treatment effect, and achieve the effects of promoting the crushing process, promoting reversible swelling, and improving preparation efficiency and yield

Active Publication Date: 2021-06-22
镇江恒顺米业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the complexity of the system due to the variety of porous starch pores and wide particle size distribution, it is difficult to completely resonate the porous starch with a fixed single-frequency ultrasonic treatment, resulting in poor treatment effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Prepare 90% (v / v) methanol-water solution, wrap waxy rice starch with filter paper, its mass volume fraction is 20% of the methanol-water solution, Soxhlet extraction at 65°C for 24 hours, hot air after the organic solvent volatilizes Dried to a moisture content of approximately 10% (w / w). The above-mentioned degreased starch was prepared into 15% (w / v) starch milk with a phosphate buffer solution of pH=5, added a medium-temperature α-amylase (1500u / g starch), placed in a constant temperature water bath at 50°C, and stirred After hydrolysis for 5 hours, excess ethanol was added to inactivate amylase, and porous starch was obtained after filtration and drying.

[0022] Prepare the above-mentioned porous starch into 4% (w / v) porous starch milk, place it in a multi-frequency ultrasonic operating system, set the temperature at 10°C, and operate the ultrasonic at 20kHz, 35kHz and 50kHz, with a pulse mode of 10s and an interval of 10s. 5s, the processing power is 400W, the m...

Embodiment 2

[0024] Prepare a 70% (v / v) methanol-water solution, wrap waxy rice starch with filter paper, and its mass volume fraction is 40% of the methanol-water solution, soxhlet extraction at 85°C for 24 hours, and hot air after the organic solvent volatilizes Dry to a moisture content of approximately 10%. The above-mentioned degreased starch was prepared into 15% starch milk with a phosphate buffer solution with a pH of 7, added a medium-temperature α-amylase (500u / g starch), placed in a constant temperature water bath at 60°C, stirred and hydrolyzed for 10 hours, and then added excess Ethanol promotes the inactivation of amylase, resulting in porous starch after filtration and drying.

[0025] Prepare the above-mentioned porous starch into 12% porous starch milk, place it in a multi-frequency ultrasonic operating system, set the temperature at 10°C, and set the operating frequency of the ultrasonic wave to a combination of 20 / 35kHz, 20 / 50kHz and 35 / 50kHz, pulse mode 10s, interval 5...

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Abstract

The invention discloses a method for preparing starch nanocrystals through fat-removing enzymatic hydrolysis combined with multi-frequency ultrasonic treatment, and belongs to the technical field of modified starch development. The method of the present invention first uses Soxhlet extraction to remove lipids to destroy the hard shell layer resistant to enzymes and shorten the hydrolysis time; then uses medium-temperature amylase to restrict the hydrolysis of the amorphous region of starch granules to form "peak-like" dimples Porous semi-crystalline structure. Due to the destruction of the particle structure and the reduction of mechanical strength, multi-frequency ultrasonic waves are used to mechanically break it, which promotes the breakage of the weak physical connection between the crystallization area and the crystallization area after enzymolysis, thereby forming starch nanocrystals. Compared with single-frequency ultrasonic treatment, multi-frequency ultrasonic treatment can solve the shortcomings of low resonance efficiency caused by the wide particle size distribution of starch itself and the complex size of porous starch after enzymatic hydrolysis, thereby improving the crushing efficiency of porous starch. The method of the invention has short time and high efficiency for preparing starch nanocrystals, and has broad industrial application prospects.

Description

technical field [0001] A method for preparing starch nanocrystals by degreasing enzymatic hydrolysis combined with multi-frequency ultrasonic treatment involves alcohol degreasing, starch swelling enzymatically restricted degradation and multi-frequency ultrasonic treatment technologies, and belongs to the technical field of modified starch development. Background technique [0002] Starch nanocrystals are acid-resistant nano-sheet crystalline parts remaining after acid hydrolysis of the amorphous region of starch. Its three-dimensional dimensions are: length 20-40nm, width 15-30nm, height 5-7nm. Starch nanocrystals combine the nanoeffects of particles with the advantages of starch bio-based sources. Compared with inorganic nanoparticles, they have the characteristics of regeneration, biodegradability and excellent biocompatibility; in addition, starch nanocrystals also show Strong mechanical properties and high surface energy. Based on the above advantages, starch nanocrys...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/14C12P19/04
CPCC12P19/04C12P19/14
Inventor 魏本喜徐保国任晓锋吴本刚王洋肖露露吴梦
Owner 镇江恒顺米业有限责任公司
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