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A kind of method utilizing salt eutectic method to prepare anti-retrogradation amylose

An amylose and anti-retrogradation technology, which is applied in the field of preparing anti-retrogradation amylose, can solve problems such as changing the taste of amylose solution, achieve the effects of weakening the retrogradation property and improving safety

Active Publication Date: 2022-05-10
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The former of these methods does not change the properties of amylose, the excessive addition of polysaccharides will change the excellent taste of the amylose solution itself, and the presence of chemical reagents such as sodium trimetaphosphate in the product during the latter’s large-scale use will bring food safety problems

Method used

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  • A kind of method utilizing salt eutectic method to prepare anti-retrogradation amylose
  • A kind of method utilizing salt eutectic method to prepare anti-retrogradation amylose

Examples

Experimental program
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Effect test

Embodiment 1

[0014] (1) Dissolve 50g of table salt in 1L of tap water to make an aqueous solution with a salt content of 5% (g / v), and add wheat amylose, salt When dissolving with wheat amylose in water, the stirrer speed was 150 rev / min, and the stirring time was 5 minutes. Wheat amylose was dissolved in saline and cultured at 4°C for 6 hours, 3 times the volume of absolute ethanol was added to precipitate the amylose, centrifuged, washed with water and desalted to obtain anti-retrogradation amylose. The centrifugation speed is 3500 rpm for 20 minutes during the process of ethanol precipitation of starch and water washing for desalination, and the amount of water added for desalination is 3 times the amount of wet starch. The resulting anti-retrogradation amylose was air-dried at 60 °C to constant weight to obtain solid starch. Mix 100 grams each of wheat original amylose and anti-retrogradation wheat amylose with water to make starch milk with a concentration of 10% (g / v), gelatinize at...

Embodiment 2

[0017] (1) Dissolve 80g of table salt in 1L of tap water to make an aqueous solution with a salt content of 8% (g / v), and add sweet potato amylose, salt When dissolving sweet potato amylose in water, the mixer speed was 150 rpm, and the stirring time was 10 minutes. Sweet potato amylose was dissolved in saline and cultured at 10°C for 12 hours, 3 times the volume of absolute ethanol was added to precipitate the amylose, centrifuged, washed with water and desalted to obtain anti-retrogradation sweet potato amylose. The centrifugation speed is 3500 rpm for 20 minutes during the process of ethanol precipitation of starch and water washing for desalination, and the amount of water added for desalination is 3 times the amount of wet starch. The resulting anti-retrogradation sweet potato amylose was air-dried at 60 °C to constant weight to obtain solid starch. Mix 100 grams each of sweet potato amylose and anti-retrograded sweet potato amylose with water to make starch milk with a ...

Embodiment 3

[0020] (1) Dissolve 200g of table salt in 1L of tap water to make an aqueous solution with a salt content of 20% (g / v), and add corn amylose, salt When dissolving amylose and corn starch in water, the mixer speed was 150 rpm, and the stirring time was 20 minutes. Dissolve corn amylose in saline and culture at 40°C for 48 hours, add 3 times the volume of absolute ethanol to precipitate the amylose, centrifuge, wash with water to remove salt, and obtain anti-retrogradation corn amylose. The centrifugation speed is 3500 rpm for 20 minutes during the process of ethanol precipitation of starch and water washing for desalination, and the amount of water added for desalination is 3 times the amount of wet starch. The obtained anti-retrogradation corn amylose was air-dried at 60 °C to constant weight to obtain solid starch. Mix 100 grams each of corn original amylose and anti-retrograded corn amylose with water to make starch milk with a concentration of 10% (g / v), gelatinize at 90°C...

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Abstract

The invention discloses a method for preparing anti-retrogradation amylose by using a salt eutectic method. The present invention dissolves water-soluble salt in tap water or deionized water to make an aqueous solution with a salt content of 5-20% (g / v). When the salt and starch are dissolved in water, the speed of the mixer is 150 rpm, and the stirring time is 5-20 minutes. Dissolve amylose in saline and culture at 4-50°C for 6-72 hours, add 3 times the volume of absolute ethanol to precipitate amylose, centrifuge, wash with water to remove salt, and obtain anti-retrogradation amylose. Ethanol precipitation starch and water washing desalination process The centrifugal speed of the starch separation process is 3500 rpm, and the time is 20 minutes. When adding water to desalinate, the amount of water added is 3 times the amount of wet starch. The obtained anti-retrogradation amylose was air-dried at 60° C. to constant weight to obtain solid starch. The invention has the characteristics of simple use method, low cost and obvious anti-retrogradation ability of the obtained amylose.

Description

technical field [0001] The invention relates to a method for preparing anti-retrogradation amylose by using a salt eutectic method. Background technique [0002] Amylose has better water solubility than amylopectin, and the aqueous solution formed has high transparency. At the same concentration, the viscosity of the solution formed with water is greater than that of amylopectin. Amylose is widely used in food, cosmetics, decorative materials and other fields due to its fast dissolution in water, high viscosity and good transparency. However, the degradation properties of amylose gel solution such as rapid retrogradation, water loss, viscosity reduction, and hard texture during short-term storage limit its large-scale addition and use. The essence of amylose retrogradation is that hydrogen bonds are formed between starch hydroxyl groups, starch molecules aggregate and retrograde, and water molecules that originally formed hydrogen bonds with starch are squeezed out, and sta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B33/00
CPCC08B33/00
Inventor 连喜军杨璐李春花
Owner TIANJIN UNIV OF COMMERCE
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