A method for detecting cross-linking degree of cross-linked starch

A technology of cross-linked starch and cross-linking degree, which is applied in the measurement of color/spectral characteristics, material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, etc. It can solve the problem of inability to distinguish cross-linked starch , cannot accurately and comprehensively reflect the cross-linking degree of starch, and the physical and chemical properties of starch are not obvious, etc.

Active Publication Date: 2019-11-15
SOUTH CHINA UNIV OF TECH
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Problems solved by technology

All three methods cannot accurately and comprehensively reflect the degree of cross-linking of starch due to their respective limitations.
And the method of phosphorus content is in the cross-linking process of starch, the change of the physical and chemical properties of starch to the addition amount of lower cross-linking agent is bigger; The change in properties is not obvious, and the phosphorus content does not really reflect the change in the physical and chemical properties of starch
[0006] For the swelling force method, the amount of sample used for the detection of the swelling force is relatively large. For a relatively low amount of cross-linking agent added, there is no difference in the swelling of cross-linked starch compared with the original starch. Generally speaking, the swelling force of cross-linked starch decreases with the increase of cross-linking agent, but the degree of cross-linking and the amount of cross-linking agent added are not in a linear relationship. If the amount of cross-linking agent added continues to increase, the volume reading cannot Distinguish cross-linked starches with different amounts of cross-linking agent added

Method used

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  • A method for detecting cross-linking degree of cross-linked starch
  • A method for detecting cross-linking degree of cross-linked starch
  • A method for detecting cross-linking degree of cross-linked starch

Examples

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Effect test

Embodiment 1

[0032] Embodiment 1: be used to detect the assay method of cross-linking degree of common corn cross-linked starch.

[0033]1) Preparation of cross-linked starch: according to the method for preparing cross-linked starch by Woo et al. 825.) The cross-linking agent (the mass ratio of sodium trimetaphosphate and sodium tripolyphosphate is 99:1) was prepared with the addition amounts of 0.01%, 0.05%, 0.1%, 0.5%, 1%, 5%, and 10%, respectively. Cross-linked starch.

[0034] 2) chemical gelatinization: take by weighing respectively the raw corn starch and the cross-linked starch (0.01%, 0.05%, 0.1%, 0.5%, 1%, 5%, 10% corn Cross-linked starch), placed in 15mL centrifuge tubes, respectively, add 1mL of ethanol solution to the sample, wash off the sample sticking to the tube wall, and mix with a vortex instrument. Add 9.0 mL of 1 mol / L sodium hydroxide solution to the centrifuge tube, shake gently, and chemically gelatinize for 10 min.

[0035] 3) Color reaction: Transfer the above ...

Embodiment 2

[0044] Embodiment 2: be used to detect the assay method of cross-linking degree of common potato cross-linked starch.

[0045] 1) Preparation of cross-linked starch: according to the method for preparing cross-linked starch by Woo et al. 825.) Potato cross-linked starches with the addition of cross-linking agent (sodium trimetaphosphate / sodium tripolyphosphate—99:1) at 0.01, 0.05, 0.1, 0.5, 1, 5, and 10% were prepared.

[0046] 2) chemical gelatinization: take by weighing respectively the original potato starch and the cross-linked starch (0.01, 0.05, 0.1, 0.5, 1, 5, 10% corn cross-linked starch) whose dry basis weight is 100 ± 0.5 mg, respectively Place in a 15mL centrifuge tube, add 2mL of ethanol solution to the sample respectively, wash off the sample sticking to the tube wall, and mix with a vortex instrument. Add 8.0mL of 2mol / L sodium hydroxide solution to the centrifuge tube, shake gently, and chemically gelatinize for 15min.

[0047] 3) Color reaction: Transfer the ...

Embodiment 3

[0054] Embodiment 3: be used for the assay method of detecting common pea crosslinked starch cross-linking degree.

[0055] 1) Preparation of cross-linked starch: according to the method for preparing cross-linked starch by Woo et al. 825.) Prepared pea cross-linked starches with cross-linking agents (sodium trimetaphosphate / sodium tripolyphosphate—99:1) added in amounts of 0.01, 0.05, 0.1, 0.5, 1, 5, and 10%, respectively.

[0056] 2) Chemical gelatinization: Weigh pea raw starch and cross-linked starch (0.01, 0.05, 0.1, 0.5, 1, 5, 10% corn cross-linked starch) with a dry basis weight of 100 ± 0.5 mg, respectively. Place in a 15mL centrifuge tube, add 1mL of ethanol solution to the sample, wash off the sample stuck to the tube wall, and mix with a vortex instrument. Add 9.0 mL of 2 mol / L sodium hydroxide solution to the centrifuge tube, shake gently, and chemically gelatinize for 30 min.

[0057] 3) Color reaction: Transfer the above solutions to 50mL volumetric flasks, and...

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Abstract

The invention discloses a method for detecting the cross-linking degree of cross-linked starch. The method comprises the following steps: 1, chemically gelatinizing: uniformly mixing (100 + / - 0.5) mgof dry starch with 1-2 mL of an ethanol solution, adding 8-9 mL of a sodium hydroxide solution having a concentration of 1-2 mol / L, and performing chemical gelatinization for 10-30 min; 2, performinga chromogenic reaction: preparing a blank solution, and detecting absorbance; and 3, calculating the cross-linking degree: determining the cross-linking degree CL% according to the average absorbanceA of native starch and the average absorbance a of the cross-linked starch by the following relation: CL% = [(A-a) / A] * 100%. Compared with traditional methods, the method in the invention has the characteristics of sensitivity, high efficiency, scientific property, convenience, reflection of the true situation of a cross-linking reaction through characterizing the cross-linking degree of the starch having different cross-linking degrees, accurate and reliable result, and realization of the detection of the cross-linking degree of the cross-linked starch in a wide range under a safe condition.

Description

technical field [0001] The invention relates to a starch detection method, in particular to a method for detecting the cross-linking degree of starch, which is a method for measuring the cross-linking degree of cross-linked starch with a wide range and different degrees. Background technique [0002] There are two opposite mechanisms in the cross-linking process of starch. On the one hand, the cross-linking reaction inhibits the dissolution of soluble small molecules, which can increase the dry matter of starch paste, thereby increasing the viscosity of starch paste; on the other hand, cross-linking inhibits the dissolution of starch granules. The expansion of starch particles reduces the volume of starch granules and reduces the viscosity of starch paste. When the degree of cross-linking reaches a certain level, the viscosity of cross-linked starch will not be detected. [0003] The traditional methods for characterizing the degree of crosslinking mainly include viscosity m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/31G01N21/78
CPCG01N21/31G01N21/78
Inventor 高群玉寇婷婷
Owner SOUTH CHINA UNIV OF TECH
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