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A kind of preparation method of citric acid modified starch with anti-digestion property

A technology of citric acid and starch, applied in the field of food processing, can solve problems such as poor starch uniformity, and achieve the effects of accelerating modification speed, remarkable modification effect and improving anti-digestion properties.

Active Publication Date: 2021-06-22
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Another example is the invention patent "A Method for Preparing Corrugated Adhesives with Irradiation-Microwave Esterification of Potato Starch" (Patent Publication No. CN109370474A) which discloses the preparation of esterified potato starch by combining irradiation with microwaves. The surface of the obtained modified starch granules has different degrees of depressions, which changes the shape of the starch. In addition, the uniformity of the starch after irradiation-microwave treatment is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment one, the preparation of citric acid modified starch

[0029] Dissolve 20g of citric acid in 20mL of distilled water, stir until the citric acid is completely dissolved, adjust its pH to 3.0-4.0 with 10mol / L NaOH solution, add 20g of glutinous rice starch under constant stirring, and let it stand for 16 hours. Dry the citric acid starch mixture in a low-temperature drying oven until the moisture content is 8%, and the drying temperature is controlled at 50°C. After drying, take out the mixture and pulverize it, collect the starch powder that has passed through a 100-mesh sieve, and put it into the infrared radiation temperature of 175 In the mid-infrared equipment of ℃, 200℃, 225℃, 250℃, 275℃, the infrared radiation range: 3.2~7.6μm, so that it can be fully reacted at high temperature for 5 minutes, and the reactant is taken out and dried in a constant temperature oven at 130℃ for 2 hours. Wash with water to remove excess citric acid that has not reacted with ...

Embodiment 3

[0034] Embodiment three, the preparation of citric acid modified starch

[0035] Weigh 20g of citric acid and dissolve it in 20mL of distilled water, stir until the citric acid is completely dissolved, adjust its pH to 3.0-4.0 with 10mol / L NaOH solution, add 20g of corn starch under constant stirring, and let it stand for 16h , dry the citric acid starch mixture in a low-temperature drying oven until the moisture content is 8%, and the drying temperature is controlled at 50°C. After drying, take out the mixture and pulverize it, collect the starch powder that has passed through a 100-mesh sieve, and put it into an infrared radiation temperature of 250°C In the infrared equipment, make it fully react at high temperature for 1min, 3min, 5min, 7min, 9min respectively, take out the reactant and dry heat it in a constant temperature oven at 130°C for 2h, wash with water to remove excess citric acid that has not reacted with starch, wash with water The starch sample was placed in a ...

Embodiment 4 Embodiment 3

[0036] Embodiment four, the property detection of embodiment three citric acid modified starches

[0037] The degree of substitution was measured for the starch treated with infrared for five different times in Example 3. Through the determination of its degree of substitution, the results are shown in the following table 2. When starch is treated at 250 ° C infrared radiation temperature for 7 minutes, the degree of substitution increases significantly, and when it is treated for 5 to 7 minutes, the degree of substitution is at a relatively high level, so it is suitable Infrared radiation time ranges from 5 to 7 minutes.

[0038] The degree of starch substitution before and after the treatment of table 2 embodiment three

[0039] Infrared radiation time / min Degree of substitution original 0 1 0.037 3 0.080 5 0.141 7 0.156 9 0.124

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Abstract

The present invention adopts citric acid as modifier, citric acid is combined with starch, plays a good role in modifying starch under high temperature conditions, improves the anti-digestion property of starch; It is very safe and has high practical value; the present invention adopts infrared treatment technology to make starch and citric acid undergo crosslinking reaction, and further dry heat treatment promotes the entry of citric acid modifier into starch, making the modification effect remarkable and stable, and the modification efficiency high.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of citric acid-modified starch with anti-digestion properties, in particular to a method for improving the digestion properties of natural starch by mixing corn starch and citric acid solution. Background technique [0002] Starch is a renewable natural organic compound and is an important industrial raw material. However, the characteristics of native starch such as poor stability, poor drug resistance, high gelatinization temperature, and insolubility in cold water have great limitations in the application process, and cannot meet the industrial requirements. Production requirements for the development and utilization of starch raw materials. Therefore, according to the different physical and chemical properties and structural differences of starch, different treatment methods are used to modify native starch to change the structure of starch gran...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B31/04
CPCC08B31/04C08J3/12C08J2303/06
Inventor 丁超张华娟陶婷婷
Owner NANJING UNIV OF FINANCE & ECONOMICS
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