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Novel starch-based emulsifier

An emulsifier and starch-based technology, which is applied in the field of new starch-based emulsifiers, can solve the problems of poor water solubility and freeze-thaw stability of starch octenyl succinate, starch is difficult to be denatured, and is prone to aging, so as to achieve freeze-thaw Good stability, high reaction efficiency, good emulsification effect

Inactive Publication Date: 2018-05-08
NANCHANG UNIV
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  • Claims
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AI Technical Summary

Problems solved by technology

Starch octenyl succinate is mainly prepared by modifying the original starch granules. The starch inside the granules is difficult to be denatured. Therefore, the quality of the obtained products is not uniform.
In addition, according to my country's national food safety standards, the content of octenyl succinic acid in starch octenyl succinate should not exceed 3%. Starch octenyl succinate still has high crystallinity and poor solubility, so it has not been used The substituted part is prone to aging phenomenon, and the final starch octenyl succinate has poor water solubility and freeze-thaw stability, which is not conducive to its application

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0010] The preparation process of β-limit dextrin octenyl succinate is as follows:

[0011] 1. Preparation of β-limit dextrin solution: Weigh 20g (dry basis) glutinous rice starch, prepare 10% starch milk with 0.1mol / L acetic acid-sodium acetate buffer solution with pH 5.0, and heat under 95°C water bath Gelatinize for 30 minutes, stirring constantly. After the gelatinization is complete, cool down to 56°C, add β-amylase, stir constantly to enzymatically hydrolyze for 24 hours, and bathe in boiling water for 10 minutes to inactivate the enzyme and remove the enzyme in the solution. Afterwards, small molecular impurities such as maltose and salt produced are removed by dialysis. Finally, the dialyzed solution was subjected to rotary evaporation to remove excess water in the solution until the β-limit dextrin concentration was 40%.

[0012] 2. Esterification of β-limit dextrin: Weigh 1.4g of octenyl succinic anhydride and dissolve it in ethanol, take 100mL of β-limit dextrin s...

Embodiment 2

[0023] Determination of emulsifying ability of β-limit dextrin ester of octenyl succinate:

[0024] Accurately weigh 0.5 g of octenylsuccinic acid β-limit dextrin prepared in Example 1 into a 100 mL beaker, add a certain amount of distilled water to form a 2% solution. Stir until clear and translucent. At 25°C, add 25mL soybean salad oil, homogenize at 2000r / min, 30s each time, twice in total. Transfer the homogenized emulsion to a 10mL graduated centrifuge tube, put it into a centrifuge, centrifuge at 3000r / min for 20min, take out the centrifuge tube, and record the height of the emulsified layer and the total height of the liquid. Calculate the emulsifying capacity EA according to the following formula:

[0025]

[0026] The emulsifying ability of β-limit dextrin octenyl succinate is as high as 92.6%.

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Abstract

The invention provides a novel starch-based food emulsifier, and belongs to the field of food ingredients. The method of the invention, based on the fact that beta-limit dextrin as a product of amylopectin which is fully hydrolyzed by beta-amylase maintains the multi-branched structure and short side chain of amylopectin and accordingly has the advantages of no aging, good water solubility and strong freeze-thaw stability, adopts octenyl succinic anhydride for low-degree modification of beta-limit dextrin to obtain beta-limit dextrin ester of octenyl succinic acid with good water solubility, good emulsifying property and strong freeze-thaw stability.

Description

technical field [0001] A novel starch-based emulsifier belongs to the field of food ingredients. Background technique [0002] Starch-based emulsifier is a kind of macromolecular emulsifier obtained by hydrophobically modifying starch, which retains the high viscosity of starch. Therefore, it is widely used in the food industry as an emulsifier and thickener. Among them, starch octenyl succinate is the most widely used starch-based emulsifier. Starch octenyl succinate is mainly prepared by modifying native starch granules, and the starch inside the granules is difficult to be denatured, so the quality of the obtained product is not uniform. In addition, according to my country's national food safety standards, the content of octenyl succinic acid in starch octenyl succinate should not exceed 3%. Starch octenyl succinate still has high crystallinity and poor solubility. The substituted part is prone to aging phenomenon, and the final starch octenyl succinate has poor water s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04A23L29/30A23L29/10
Inventor 胡秀婷刘成梅方冲张芳胡迪高连明钟业俊
Owner NANCHANG UNIV
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