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Analysis method of aged starch

A technology of aging starch and analysis method, which is applied in the analysis of materials, material excitation analysis, and analysis by nuclear magnetic resonance. Time cost, the effect of reducing inspection time

Pending Publication Date: 2021-11-09
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional methods for the detection of aged starch mostly use classical chemical means, but these methods generally have disadvantages such as high cost, long time-consuming, large human error, and only one index can be measured each time.

Method used

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  • Analysis method of aged starch
  • Analysis method of aged starch
  • Analysis method of aged starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0079] According to a particularly preferred embodiment of the present invention, the aging starch is prepared in the following manner:

[0080] (1) Preparation of aging starch standard sample: take wheat starch and deionized water to prepare a starch solution with a concentration of 8-12g / ml, mix it evenly, put it into a sealed sterilizer, and heat it with steam at 110-125°C for 18 -25 minutes for gelatinization. The gelatinized samples were quickly cooled to room temperature, airtight and stored in a refrigerator at 3-5°C for 0, 1, 3, 5, 7, 14, 21, 28, and 35 days, respectively. Take it out and freeze at -83 to -77°C for 8-10 hours, dry and crush, and sieve. Store in a desiccator for later determination.

[0081] (2) The crystallinity of aged starch standard samples was determined by DSC.

[0082] (3) The degree of retrogradation of aged starch standard samples was determined by α-amylase method.

[0083] The following method is used to establish the regression equation ...

preparation example 1

[0091] (1) Preparation of aged starch standard sample: Add 20g of wheat starch to 200mL of deionized water, mix well, put into a sealed sterilizer, heat at 120°C for 20 minutes with steam in a sealed container for gelatinization. The gelatinized samples were quickly cooled to room temperature, airtight and stored in a 4°C refrigerator for 0, 1, 3, 5, 7, 14, 21, 28, and 35 days, respectively. After taking it out, it was frozen at -80°C for 8 hours, dried and pulverized, and passed through a 100-mesh sieve. Store in a desiccator for later determination.

[0092] (2) The crystallinity of aged starch standard samples was determined by DSC.

[0093] The specific measuring method is as follows: spread the sieved powder of the aged starch standard sample equilibrated overnight in the water environment in the groove of the sample platform, and use a glass slide to ensure that the surface is smooth. The test conditions are: use monochromatic Cu-Kα rays with a wavelength of 0.1542nm, ...

preparation example 2

[0097] Analytical method for illustrating the aging starch provided by the present invention

[0098] (1) Preparation of aged starch standard sample: Add 5 g of wheat starch to 200 mL of deionized water, heat at 60° C. for 5 minutes in a steam-tight seal for gelatinization. The gelatinized samples were quickly cooled to room temperature, sealed and stored in a refrigerator at 9°C for 0, 3, 7, 21, 28, and 35 days, respectively. After taking it out, it was frozen at -50°C for 4 hours, dried and crushed, and passed through a 100-mesh sieve. Store in a desiccator for later determination.

[0099] (2) Determine the crystallinity of aged starch standard samples by solid-state nuclear magnetic resonance.

[0100] (3) Determination of retrogradation degree of aged starch standard samples by X-ray diffraction method.

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Abstract

The invention relates to the field of food, in particular to an analysis method of aged starch. The method comprises the following steps: acquiring spectrograms of a plurality of aged starch standard samples by utilizing a spectrum technology so as to obtain a spectrum data set; respectively obtaining the aging days, the crystallinity and the retrogradation degree of the plurality of aged starch standard samples; respectively performing regression fitting on the spectral data set and the corresponding aging days, crystallinity and retrogradation degree by adopting a partial least square method to respectively obtain regression equations; and acquiring a spectrogram of the aged starch to be analyzed to obtain a spectral data set of the aged starch to be analyzed, and respectively calculating the aging days, the crystallinity and the retrogradation degree of the aged starch to be analyzed according to the established regression equation, wherein the spectrum technology is selected from near infrared spectrum, Raman spectrum and terahertz spectrum. According to the method, the cost can be reduced, the detection time is greatly shortened, the experimental error is reduced, and a plurality of physicochemical indexes can be simultaneously measured on the premise that the sample is not damaged.

Description

technical field [0001] The invention relates to the field of food, in particular to an analysis method for aged starch. Background technique [0002] The phenomenon that starch milk turns into paste after cooking, baking and other heating processes is called gelatinization of starch. During the storage of gelatinized starch, the hardening phenomenon caused by the continuous association of hydrogen bonds between molecular chains is called starch aging or retrogradation. For completely gelatinized starch, when the temperature drops to a certain level, the system is in a thermodynamic non-equilibrium state due to the lack of molecular thermal energy, and the molecular chains are attracted and arranged by hydrogen bonds, which reduces the free enthalpy of the system, and the starch molecules and Matching and rearranging with water molecules in spatial conformation to achieve an orderly arrangement and stable state of system equilibrium. At this time, the linear parts of amylose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/359G01N21/3586G01N21/65G01N24/08G01N25/20G01N1/28G01N1/38G01N1/42G01N1/44G06K9/62
CPCG01N21/359G01N21/3586G01N21/65G01N25/20G01N24/08G01N1/286G01N1/38G01N1/42G01N1/44G06F18/2135
Inventor 王书雅翟晨王涛李梦瑶
Owner COFCO GROUP
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