Non-crystalline high-emulsification activity starch preparation method

An emulsifying active, non-crystalline technology, applied in the field of food processing, can solve the problems of destroying the crystalline area and reducing viscosity, and achieve the effect of reducing viscosity, high reproducibility, and easy promotion.

Active Publication Date: 2018-12-25
THE SUIZHOU ER YUE FENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the fact that there is no effective and purely physical method to solve the emulsification performance and cold water solubility of OSA modified starch in the field of production and processing of OSA modified starch, the purpose of the present invention is to provide a non-crystalline high emulsifying The preparation method of active starch adopts pure physical methods such as gelatinization, high-speed shearing and high-pressure homogenization to destroy the crystallization area, reduce the viscosity, improve the dispersion and flexibility of starch molecules, and then improve the emulsification performance of starch molecules

Method used

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Examples

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Effect test

Embodiment 1

[0019] A kind of preparation method of non-crystalline high emulsification active starch, its specific steps are as follows:

[0020] (1) Add 35g of pueraria starch into 65g of water, stir to form a starch suspension, adjust its pH to 8.0, and keep it warm at 35 o C; then slowly add 1.05 g of octenyl succinic anhydride (OSA) dropwise to the starch suspension, keep the pH and temperature of the suspension constant, and keep stirring, the final modification time is 3h; the modification is over Finally, the pH value was lowered to 6.5, and the starch was washed twice with water and 75% alcohol aqueous solution to ensure that there was no residual unreacted OSA. After washing, the modified starch was kept at 45 o C drying 24h, you can get OSA modified starch.

[0021] (2) Completely gelatinize the OSA modified starch suspension obtained in step (1), the starch concentration is 3% (w / w), and the gelatinization temperature is 95 o C, gelatinization time 20 min; then use high-speed...

Embodiment 2

[0024] A kind of preparation method of non-crystalline high emulsification active starch, its specific steps are as follows:

[0025] (1) Add 35g of rice starch to 65g of water, stir to form a starch suspension, adjust its pH to 8.5, and keep it warm at 30 o c. Then 0.75 g OSA was slowly added dropwise to the starch suspension while keeping the pH and temperature of the suspension constant while stirring. The final modification time was 4 h; Wash the starch twice with water and 75% alcohol solution to ensure that there is no residual unreacted OSA; after washing, the modified starch was washed at 45 o The OSA modified starch can be obtained by drying at C for 24 h.

[0026] (2) Completely gelatinize the OSA modified starch suspension obtained in step (1), the starch concentration is 5% (w / w), and the gelatinization temperature is 95 o C, gelatinization time 20 min. Then apply a high-speed shearing machine and a high-pressure homogenizer to the OSA modified starch gelatiniz...

Embodiment 3

[0029] A kind of preparation method of non-crystalline high emulsification active starch, its specific steps are as follows:

[0030] (1) Add 35g of potato starch into 65g of water, stir to form a starch suspension, adjust its pH to 8.0, and keep it warm at 35 o c. Then 1.05 g of OSA was slowly added dropwise to the starch suspension, keeping the pH and temperature of the suspension constant while stirring, and the final modification time was 3.5 h; after the modification, the pH value was lowered to 6.5, And wash the starch twice with water and 75% alcohol aqueous solution to ensure that there is no residual unreacted OSA. After washing, the modified starch was washed at 45 o The OSA modified starch can be obtained by drying at C for 24 h.

[0031] (2) Completely gelatinize the OSA modified starch suspension obtained in step (1), the starch concentration is 3% (w / w), and the gelatinization temperature is 95 o C, gelatinization time 20 min. Then apply a high-speed shear an...

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Abstract

The invention discloses a non-crystalline high-emulsification activity starch preparation method, and belongs to the field of food processing. According to the preparation method, octenyl succinic anhydride modified starch is gelatinized at high temperature, starch granules and crystalline areas are broken, amylose and amylopectin are released, starch gelatinization solution is prepared and treated by a high-speed shearing machine and a high-pressure homogenizer, polymerization between starch molecular chains is broken, viscosity is reduced, dispersity and emulsibility of molecules are furtherimproved, and high-solvency and high-emulsibility non-crystalline starch is prepared by a spray-drying technology. Compared with a chemistry method, a biology method and the like, the preparation method is a purely physical modified starch method, adding of any reagent is omitted, and the method is convenient to operate and popularize and high in repeatability.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a method for preparing non-crystalline OSA modified starch with high emulsifying activity. Background technique [0002] Starch is a common polysaccharide with a wide range of sources, such as cereals, roots, etc. Due to its high yield, high safety and low price, it is widely used in food, medicine, cosmetics and other industries. Starch is a macromolecule, which is composed of amylose and amylopectin, so it has some inherent limitations caused by molecular structure, such as low thermal stability, low cold water solubility, low lipophilic ability and so on. In order to overcome this disadvantage and improve the application range and ability of starch, various methods of physical, chemical and biological modification of starch have been researched and applied by scholars. [0003] At present, octenyl succinic anhydride (OSA) modified starch is an important modified...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04C08B30/06C08B30/18C08B31/00
CPCC08B30/06C08B30/18C08B31/006C08B31/04
Inventor 赵一果赵今月宋金义杨帆陈华群
Owner THE SUIZHOU ER YUE FENG FOOD
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