Physically modified high-lipophilicity starch as well as preparation method and application thereof
A technology of physical modification and high lipophilicity, applied in the fields of application, chemical instruments and methods, food science, etc., can solve the problems of low lipophilicity and poor modification effect of modified starch, achieve high lipophilicity and improve lipophilicity , the effect of saving energy
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[0029] In order to improve the lipophilicity of modified starches, the present invention provides a method for preparing physically modified highly lipophilic starches. Since modified starches with lower lipophilicity, such as potato starch, have large particle sizes and contain a large number of phosphoric acid groups, swelling Strong resistance, so it is especially suitable for ultrasonic modification and freeze-thaw modification. Ultrasonic modification can cause mechanical damage to starch granules, resulting in depressions and small holes, and freeze-thaw modification can damage starch granules, resulting in pores and cracks.
[0030] Determination of oil absorption: Weigh the weight of the centrifuge tube, accurately weigh 1.000g of starch sample into the centrifuge tube, add 5.0g of soybean oil, stir evenly, put it in a shaker, shake at 25°C and 200r / min for 30min, take it out, and take it out at 4000r Centrifuge at 1 / min for 10 minutes, discard the upper layer of greas...
Embodiment 1
[0049] Mix potato starch and distilled water at a ratio of 1:2, and stir magnetically at room temperature for 30 minutes to prepare starch suspension. 100mL of starch suspension was subjected to ultrasonic treatment for 10 minutes. The ultrasonic equipment was an ultrasonic cell breaker with a power of 750W and a frequency of 20kHz. The diameter of the ultrasonic probe was 13mm and the amplitude was 40%. During the process, the suspension was placed in an ice bath. Afterwards, the starch suspension after ultrasonication once was subjected to freezing treatment, the freezing temperature was -40° C., and the freezing time was 3 hours. The frozen starch samples were thawed by placing them in a water bath at 50°C for 30 minutes. This is an ultrasonic-freeze-thaw modification cycle. After repeating this cycle for 3 times, the obtained starch suspension was dried in an oven at 30°C for 8 hours. The dried starch is pulverized and passed through a 100-mesh sieve. The measured oil ...
Embodiment 2
[0051] Mix potato starch and distilled water at a ratio of 1:2, and stir magnetically at room temperature for 30 minutes to prepare starch suspension. 100mL of starch suspension was subjected to ultrasonic treatment for 10 minutes. The ultrasonic equipment was an ultrasonic cell breaker with a power of 750W and a frequency of 20kHz. The diameter of the ultrasonic probe was 13mm and the amplitude was 40%. During the process, the suspension was placed in an ice bath. Afterwards, the starch suspension after ultrasonication once was subjected to freezing treatment, the freezing temperature was -40° C., and the freezing time was 3 hours. The frozen starch samples were thawed by placing them in a water bath at 50°C for 30 minutes. This is an ultrasonic-freeze-thaw modification cycle. After repeating this cycle 7 times, the obtained starch suspension was dried in an oven at 30°C for 8 hours. The dried starch is pulverized and passed through a 100-mesh sieve. The measured oil abso...
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