A rotor-type fluorescent molecule for detecting starch gelatinization degree and its preparation and application

Abstract

The invention discloses a rotor-type fluorescent molecule for detecting starch gelatinization degree and its preparation and application. The rotor-type fluorescent molecule has the following structure: the structure contains a freely rotatable benzene ring structure, which is suitable for starch gelatinization Viscosity changes in the micro-regions in the liquid can be sensitively sensed and reflected by the strength of the apparent fluorescent signal release, which has a good visual detection effect; at the same time, it has the characteristics of aggregation-induced emission (AIE), which is suitable as a functional Nanoparticle tools for application. The rotor-type fluorescent molecule of the present invention is suitable for use in the complex solution environment in the starch gelatinization solution. It can reflect the change of the viscosity of the micro-region of the solution during the starch gelatinization process by releasing fluorescent signals, and then judge the degree of gelatinization of the starch. It can be used in starch gelatinization. Effective monitoring of the degree of starch gelatinization during the gelatinization process is helpful to the improvement of food processing technology.

Description

technical field [0001] The invention relates to the technical field of functional food applications, in particular to a rotor-type fluorescent molecule used for detecting starch gelatinization degree and its preparation and application. Background technique [0002] Starch is a high-molecular carbohydrate that is condensed from the basic unit glucose through α-1,4 glycosidic bonds and α-1,6 glycosidic bonds. Gelatinization is a key characteristic of starch, which mainly means that when the starch suspension is heated, the starch granules are easy to absorb water, and the amorphous and crystalline areas in the internal structure of the granules are destroyed by water molecules, making its structure irreversible. The transition from an ordered state to a disordered state, and then a swelling phenomenon, finally forms a uniform viscous paste solution. The gelatinization properties of starch are widely used in the food industry. The shape, taste and taste of food can be improve...

AI Technical Summary

Problems solved by technology

Chinese patent 201611250606.6 discloses a method for measuring the degree of gelatinization of corn starch. The main method is to first add amylase to degrade the starch, and then measure the degree of gelatinization by titration with a starch indicator. The steps of this method are cumbersome and the required chemical reagents are relatively Many, and there are large errors in the combination of enzymatic hydrolysis and titration, which is not conducive to the accurate determination of the degree of gelatinization; Chinese patent application 201710073838.7 discloses a detection method for the degree of gelatinization of feed starch, specifically, feed samples and glucose standards are passed through chromatography. Comparison is used to judge the gelatinization degree of the feed sample, but the pretreatment process is relatively complicated, and a large amount of chemical reagents are also required to prepare the sample liquid, and the chromatographic operation needs to select a suitable chromatographic column, control the column temperature, and Selecting a suitable mobile phase requires sieving and other operations. There are many steps, which are not conducive to the fast and efficient determination of starch gelatinization degree; Chinese patent application 201710672065.4 discloses an online method for starch gelatinization degree and gelatinization temperature The detection method uses a hot stage polarizing microscope and artificial intelligence deep learning to identify the degree of starch gelatinization and monitor the morphological changes of the starch gelatinization process. Although it can reduce the error of manual visual observation, it requires a lot of programming and image recognition. The program is constantly improving, and a large number of starch gelatinized pictures are needed to complete the deep learning process of artificial intelligence on starch gelatinized pictures, so as to lay the foundation for the subsequent judgment of gelatinized pictures, and the pre-processing includes film production (use glue head to drip The entire process is complex and requires high software algorithms for personnel, such as sucking starch milk and adding it dropwise to obtain sample slices), shooting (collecting a large number of pictures), building a database (building a feature database based on the Starch-SSD method), and quantifying and fitting formulas. , at the same time, building a database requires a large amount of data to obtain, which seriously affects the efficiency

Although this visual detection method has become a powerful research tool in the fields of biological microenvironment and chemical biology, it is rarely used to detect the viscosity of starch gelatinization liquid.

Images