Method for preparing physically modified starch by using heating and freezing-thawing and adding various edible gums

A starch and modification technology is applied in the field of preparing physically modified starch to achieve the effects of improving storage stability, good stability, promoting quality and storage stability

Pending Publication Date: 2020-06-05
KOREA UNIV RES & BUSINESS FOUND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The present invention has addressed the problems of native starches and intends to provide a starch or starch-glue mixture prepared by heating and freeze-thawing with good stability against heat and shear, outstanding ability to form gels and improved storage stability A method for permanently modifying starches while overcoming the disadvantages of native starches

Method used

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  • Method for preparing physically modified starch by using heating and freezing-thawing and adding various edible gums
  • Method for preparing physically modified starch by using heating and freezing-thawing and adding various edible gums
  • Method for preparing physically modified starch by using heating and freezing-thawing and adding various edible gums

Examples

Experimental program
Comparison scheme
Effect test

example

[0060] The present invention will be explained in more detail with reference to the following examples. Those skilled in the art will appreciate that these examples are illustrative only and that the scope of the present invention should not be construed as being limited to the examples. Accordingly, the true scope of the invention should be defined by the appended claims and their equivalents.

[0061] Materials and methods

[0062] starch

[0063] Corn starch and waxy corn starch received from Samyang Genex (Korea) and potato starch and tapioca starch received from Seoan (Korea) and Daesang (Korea) were used for In the following experiments.

[0064] glue

[0065] Four kinds of gums were used in the following experiments, including: xanthan gum (Xanthan gum, XT) (Keltrol, The Nutrasweet Kelco Company, USA (USA)), guar gum (guar gum, GG) (Lotus Gum and Chemicals, India), gum arabic (GA) (The Gum Arabic Company, Sudan) and Carboxymethylcellulose (CMC) (Showa Chemic...

example 1

[0066] Example 1: Preparation of modified starch

[0067] 1-1: Preparation of modified starch

[0068] (1) each dispersion liquid in common corn starch (NCS), waxy corn starch (WCS), potato starch (PS) and tapioca starch (TS) is heated to the temperature that does not take place corresponding starch gelatinization ( 60°C for normal corn starch and waxy corn starch, and 55°C for potato starch and tapioca starch) (hereinafter referred to as "H").

[0069] (2) The heated dispersion liquid was cooled in a refrigerator for 12 hours (hereinafter referred to as "HC").

[0070] (3) The cooled dispersion was frozen in a freezer (-20°C) for 12 hours and thawed at room temperature (25°C) for 1 hour (hereinafter referred to as "HCFT").

[0071] Thereafter, the starch dispersion was dried and powdered in a drying oven at 45°C. Starch powder was used in the following experiments.

[0072] 1-1-1: Heating temperature setting

[0073] The final gluing temperature for each of the nativ...

example 2

[0102] Example 2: Prepare the modified starch that adds glue

[0103] 2-1: Preparation of modified starch

[0104] Based on the results of Example 1, potato starch (PS) was selected and used as a control native starch in subsequent experiments because of its superior characteristics compared to the other 3 starches.

[0105] First, a starch-glucose mixture is prepared. The starch-glue mixture was modified in the same manner as Example 1-1.

[0106] (1) The starch-glue mixture was heated for 1 hour at a temperature (55° C.) at which potato starch does not gelatinize, and cooled in a refrigerator for 12 hours (hereinafter referred to as “HC”).

[0107] (2) The cooled starch-glue mixture was frozen in a freezer (-20°C) for 12 hours and thawed at room temperature (25°C) for 2 hours (hereinafter referred to as "HCFT").

[0108] Thereafter, the thawed starch-gum mixture was dried in a drying oven at 45°C and pulverized. The powder was used in the following experiments.

[010...

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Abstract

The present invention relates to a method for preparing physically modified starch by utilizing heating and freezing-thawing (FT) on starch or a starch-gum mixture obtained by adding gum to starch. According to the method for preparing physically modified starch of the present invention, the weakness of natural starch can be supplemented, and heat and shear stability, gel-forming ability, and storage stability thereof can be improved. Especially, modified starch with a significantly improved modification effect can be produced by the addition of gum and the heating and freezing-thawing treatment. The present invention can significantly improve quality and storage stability of various starchy foods through a simple modification procedure, and thus it is expected that the present invention can be variously utilized in industry field of food including starchy food.

Description

technical field [0001] The present invention relates to a process for the preparation of physically modified starches comprising heating and freezing-thawing (FT) starches or starch-gum mixtures obtained by adding gums to starches. Background technique [0002] Native starches are not widely used in the food industry due to their many disadvantages such as poor stability against heat or shear, aging, formation of unstable pastes and gels and low storage stability of starch gels . Therefore, native starch needs to be modified to overcome its disadvantages. [0003] Numerous physical, chemical, enzymatic and biotechnological methods for the modification of starch are known. Precisely, chemical methods for the modification of starches are known, since they are able to best overcome the disadvantages of native starches and impart favorable characteristics to modified starches. Physical methods for starch modification are considered the safest, easiest and most economical and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/212C08B30/12
CPCC08B30/00A23L29/212C08B30/12C08L3/02C08L5/00A23L29/27A23L29/262A23L29/238A23L29/25A23L3/365A23L3/40A23V2002/00C08B30/06
Inventor 林承泽张琛
Owner KOREA UNIV RES & BUSINESS FOUND
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