Preparation method of fully soluble dextrin

A dextrin and solubility technology, applied in the field of preparation of fully soluble dextrin, can solve the problems of dextrin being easily soluble in hot water and poor solubility, and achieve the effects of broadening the scope of application, uniform molecular chain and high total solubility

Inactive Publication Date: 2019-11-15
WEIFANG SENRUITE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of preparation method of fully soluble dextrin, the method carries out enzymolysis treatment (prehydrolyzed starch, reduces viscosity), esterification treatment (increasing acetyl group reduces gelatinization temperature, improves transparency, Improve solution stability), dextrinization reaction (high temperature acid hydrolysis, gelatinized starch) to obtain a kind of fully soluble dextrin, solve the technical problem that existing dextrin is easily soluble in hot water, but poor solubility in low temperature cold water, It further expands the application range and application fields of dextrin, and can meet the application requirements of low-temperature dissolution of dextrin and clear and transparent solution in different food, pharmaceutical and industrial printing fields

Method used

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  • Preparation method of fully soluble dextrin
  • Preparation method of fully soluble dextrin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Add water to 1000g dry potato starch to make 22 Baume starch milk, raise the temperature and keep the temperature at 35°C, add 10g of α-amylase, keep the pH value at 5.0, and stir for 1 hour for enzymatic hydrolysis.

[0026] (2) Adjust the pH value of the above-mentioned starch milk after enzymolysis to 8.5 with sodium hydroxide, and then add vinyl acetate to react for 2 hours. During this period, do not add or add additional amount of vinyl acetate to control the acetyl content of 0.6%, and then pump Dehydration is filtered, the solid is washed twice with water, dried, and crushed to obtain modified potato starch.

[0027] (3) Add dilute nitric acid with a concentration of 10% to the potato enzymatically modified starch by spraying, fully mix, and adjust the pH value to 2.0.

[0028] (4) Put the material in an oven, heat up to 120° C., and react for 2.5 hours to obtain 920 g of dextrin on an absolute dry basis that meets the requirement of complete dissolution.

Embodiment 2

[0030] (1) Add water to 1000g dry potato starch to make 23 Baume starch milk, raise the temperature and keep the temperature at 40°C, add 20g of α-amylase, keep the pH value at 5.5, and stir for 1 hour for enzymatic hydrolysis.

[0031] (2) Adjust the pH value of the above-mentioned reduced starch milk to 8.5 with sodium hydroxide, add vinyl acetate to react for 2 hours, adjust the amount of vinyl acetate added, control the acetyl group content to 1.5, dehydrate by suction filtration, and wash the solid with water twice Dried and crushed to obtain potato enzymatically modified starch.

[0032] (3) Add dilute hydrochloric acid with a concentration of 10% to the potato enzymatically degraded starch by spraying, fully mix, and adjust the pH value to 2.5.

[0033] (4) Put the material in an oven, heat up to 130° C., and react for 4 hours to obtain 910 g of dextrin on an absolute dry basis that meets the requirement of full solubility.

Embodiment 3

[0035] (1) Add water to 1000g of absolute dry potato starch to make 24 Baume starch milk, raise the temperature and keep the temperature at 45°C, add 15g of α-amylase dropwise, keep the pH value at 6.0 during the dropwise addition, and stir for 30 minutes .

[0036] (2) Use sodium hydroxide to adjust the pH value of the above-mentioned starch milk to 8.7, add vinyl acetate to react for 2 hours, adjust the amount of vinyl acetate added, control the acetyl group content to 2.0, dehydrate by suction filtration, and wash the solid with water twice Dried and crushed to obtain potato enzymatically modified starch.

[0037] (3) Add dilute hydrochloric acid with a concentration of about 5% to the potato enzymatically degraded starch by spraying, fully mix, and adjust the pH value to 2.8.

[0038] (4) Put the material in an oven, heat up to 150° C., and react for 3.5 hours to obtain 900 g of dextrin that meets the requirement of full solubility.

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Abstract

The invention discloses a preparation method of fully soluble dextrin. The method comprises the step of performing enzymolysis treatment, esterification treatment and a dextrinization reaction on starch to obtain the dextrin fully soluble in cold water. The method solves the technical problem that existing dextrin is easy to dissolve in hot water but poor in solubility in low-temperature cold water; the application range and application field of the dextrin are further expanded, and the application requirements for low-temperature dissolution of dextrin and clear and transparent solutions in different fields including food, medicines and industrial printing can be met.

Description

technical field [0001] The invention belongs to the technical field of dextrin preparation, and in particular relates to a preparation method of fully soluble dextrin. Background technique [0002] Dextrin is a small molecular intermediate substance that starch is decomposed and hydrolyzed under the action of heating, acid or amylase, and converts macromolecular starch into a small molecule. It is an incomplete hydrolyzate of starch and is a white or yellow amorphous powder. [0003] In the process of starch treatment, enzymatic treatment of starch can cut off the α-1,4 glycosidic bond in the starch, so that the viscosity of the treated starch is greatly reduced compared with the original starch, and the starch is easier to hydrolyze during dextrinization . The esterification reaction treatment introduces polar acyl groups into the starch molecules, reduces the gelatinization temperature of the starch, greatly improves the swelling degree and transparency of the starch, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/18C08B31/04
CPCC08B30/18C08B31/04
Inventor 王明生赵卫强刘伟杰扈雪娜丛丽程婷婷
Owner WEIFANG SENRUITE BIOTECH
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