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Method for accurately determining starch gelatinization degree in pig feed

A technology for starch gelatinization and accurate determination, which is applied in the direction of chemical analysis by titration method, can solve the problems of inaccurate determination of starch gelatinization degree, etc., and achieve the effect of less reagent consumption, accurate detection results and low cost

Inactive Publication Date: 2018-10-16
NINGBO TECH BANK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some data show that the compound enzyme also has a certain enzymolysis effect on raw starch, so the result of starch gelatinization degree measurement is inaccurate

Method used

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  • Method for accurately determining starch gelatinization degree in pig feed

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Select the sample 50% cooked corn starch, accurately weigh 1g of the ground sample passing through a 60-mesh sieve (de-sugar and degreasing treatment if necessary) and place it in two 100mL ground-mouth flasks, labelled A1, A2, and the other Take a 100mL ground-mouth Erlenmeyer flask without adding sample as a blank and mark it as B. Add 50 mL of distilled water to these 3 bottles. Place A1 in an electric furnace to boil (micro) or boil in a boiling water bath for 1 hour, and then cool the homologous fully matured sample, sample and blank together to 20°C. Add 0.12g of β-amylase into each of the three Erlenmeyer flasks A1, A2, and B, keep it in a 40℃ water bath for 1.5h, shake it every 15min, and then quickly add 2mL of 1mol / L hydrochloric acid solution into the three Erlenmeyer flasks , Use distilled water to transfer and dilute to a 100mL volumetric flask, filter it and use it as a test solution. Take 10 mL of each test solution and place them in three 100 mL flasks ...

Embodiment 2

[0053] Select the sample 50% cooked corn starch, accurately weigh 1g of the ground sample passing through a 60-mesh sieve (de-sugar and degreasing treatment if necessary), and place them in two 100 mL ground-mouth flasks, labelled A1, A2, and the other Take a 100mL ground-mouth Erlenmeyer flask without adding sample as a blank and mark it as B. Add 50 mL of distilled water to these 3 bottles. Place A1 in an electric furnace to boil (micro) or boil in a boiling water bath for 1 hour, and then cool the homologous fully matured sample, sample and blank together to 20°C. Add 0.20g of β-amylase into each of the three Erlenmeyer flasks A1, A2, and B, keep them in a 37℃ water bath for 3h, shake every 15min, and then quickly add 2mL of 1mol / L hydrochloric acid solution into the three Erlenmeyer flasks. Use distilled water to transfer and dilute to a 100mL volumetric flask, and use as a test solution after filtering. Take 10mL of each test solution and place them in three 100mL flasks...

Embodiment 3

[0055] Select the sample 50% cooked corn starch, accurately weigh 1g of the ground sample passing through a 60-mesh sieve (de-sugar and degreasing treatment if necessary) and place it in two 100mL ground-mouth flasks, labelled A1, A2, and the other Take a 100mL ground-mouth Erlenmeyer flask without adding sample as a blank, and mark it as B. Add 50 mL of distilled water to these 3 bottles. Place A1 in an electric furnace to boil (micro) or boil in a boiling water bath for 1 hour, and then cool the homologous fully matured sample, sample and blank together to 20°C. Add 0.15g β-amylase into each of the three Erlenmeyer flasks A1, A2, and B, keep them in a 38℃ water bath for 2h, shake every 15min, and then quickly add 2mL of 1mol / L hydrochloric acid solution into the three Erlenmeyer flasks. Use distilled water to transfer and dilute to a 100mL volumetric flask, and use it as a test solution after filtration. Take 10 mL of each test solution and place them in three 100 mL flasks...

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Abstract

The invention discloses a method for accurately determining starch gelatinization degree in pig feed. According to the method for accurately determining the starch gelatinization degree in pig feed, gelatinized starch is subjected to enzymolysis with beta-amylase, the gelatinized starch is quantitatively converted into reducing sugar, a quantitative iodine solution and the converted reducing sugarare subjected to a redox reaction, the remaining iodine solution is subjected to back titration with sodium thiosulfate, finally, the gelatinization degree of a sample of the pig feed is calculated on the basis of the consumption of sodium thiosulfate by the sample and a homologous and fully cured sample. Compared with the prior art, the method has the advantages that the detection result is accurate, the end point is easy to judge (from blue to colorless property), and besides, few reagents are used and the cost is low.

Description

Technical field [0001] The invention relates to the technical field of detection of chemical components, in particular to a method for accurately determining the starch gelatinization degree in pig feed. Background technique [0002] The raw starch is heated in water until the micellar structure is completely collapsed, and the starch molecules form a single molecule, which is surrounded by water and becomes a solution state. Since starch molecules are chain-like or even branched, they are involved in each other, resulting in a sticky paste-like solution. This phenomenon is called gelatinization. The essence of gelatinization is that the hydrogen bonds between the crystalline and amorphous starch molecules in the starch are broken, and the microcrystalline bundles are separated to form a three-dimensional network structure with large gaps. The original microcrystalline structure in the starch granules is damage. The gelatinization temperature of starch must reach a certain leve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N31/16
CPCG01N31/16
Inventor 于菲朱凌盈赵帅兵傅永钢许晓燕方芳赵德志吴文俊肖登元
Owner NINGBO TECH BANK
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