Method for improving gel strength of starch sodium octenylsuccinate

A technology of octenyl succinic acid and octenyl succinic anhydride, which is applied in the field of improving the gel strength of sodium starch octenyl succinate, can solve the problems of limited application, and achieve the solution of limited application, simple and easy operation, Optimizing the effect of functional features

Pending Publication Date: 2022-07-22
SHANGHAI JIAO TONG UNIV +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This method solves the limited application of traditional starch sodium octenyl succinate in the food industry due to the limited degree of substitution, and also provides a new idea for expanding the application of other chemically modified starches in the food industry

Method used

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  • Method for improving gel strength of starch sodium octenylsuccinate

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] (1) Compounding of starch: add waxy rice starch and waxy potato starch into the beaker according to the compounding ratio of 8:2, the ratio of starch to water is 1:5 (W:V), and the magnetic stirring time is For 0.6 h, the starch slurry was suction filtered, and then filtered with anhydrous ethanol for 3 times to remove the water, then placed in a 37° C. oven to dry, ground in a mortar and filtered with a 200-mesh sieve.

[0051] (2) Modification of starch: Accurately weigh 20g of compound starch into a 250mL beaker, add 45mL of water, continue stirring with a magnetic stirrer (400rpm), and adjust the pH of the starch slurry to 8.5 with 2% sodium hydroxide solution , 0.6 mL of octenyl succinic anhydride was added dropwise, during the reaction, the pH of the reaction was kept constant by adding the above-mentioned lye solution, and after the reaction was continued for 4 h, the pH of the starch slurry was adjusted to neutral with 2% hydrochloric acid, and centrifuged Remov...

Embodiment 2

[0056] (1) Compounding of starch: add waxy rice starch and waxy potato starch into the beaker according to the compounding ratio of 6:4, the ratio of starch to water is 1:5 (W:V), and the magnetic stirring time is For 0.6 h, the starch slurry was suction filtered, and then filtered with anhydrous ethanol for 3 times to remove the water, then placed in a 37° C. oven to dry, ground in a mortar and filtered with a 200-mesh sieve.

[0057] (2) Modification of starch: Accurately weigh 20g of compound starch into a 250mL beaker, add 45mL of water, continue stirring with a magnetic stirrer (400rpm), and adjust the pH of the starch slurry to 8.5 with 2% sodium hydroxide solution , 0.6 mL of octenyl succinic anhydride was added dropwise, during the reaction, the pH of the reaction was kept constant by adding the above-mentioned lye solution, and after the reaction was continued for 4 h, the pH of the starch slurry was adjusted to neutral with 2% hydrochloric acid, and centrifuged Remov...

Embodiment 3

[0062] (1) Compounding of starch: add waxy rice starch and waxy potato starch into the beaker according to the compounding ratio of 4:6, the ratio of starch to water is 1:5 (W:V), and the magnetic stirring time is For 0.6 h, the starch slurry was suction filtered, and then filtered with anhydrous ethanol for 3 times to remove the water, then placed in a 37° C. oven to dry, ground in a mortar and filtered with a 200-mesh sieve.

[0063] (2) Modification of starch: Accurately weigh 20g of compound starch into a 250mL beaker, add 45mL of water, continue stirring with a magnetic stirrer (400rpm), and adjust the pH of the starch slurry to 8.5 with 2% sodium hydroxide solution , 0.6 mL of octenyl succinic anhydride was added dropwise, during the reaction, the pH of the reaction was kept constant by adding the above-mentioned lye solution, and after the reaction was continued for 4 h, the pH of the starch slurry was adjusted to neutral with 2% hydrochloric acid, and centrifuged Remov...

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Abstract

The invention discloses a method for improving the gel strength of starch sodium octenylsuccinate. Comprising the following steps: compounding waxy rice and waxy potato starch, adding water to form starch slurry, and performing suction filtration and drying to obtain natural compound starch; performing esterification modification on waxy rice starch, waxy potato starch and the natural compound starch respectively by using octenyl succinic anhydride to obtain modified waxy rice starch, modified waxy potato starch and compound-modified starch; the modified waxy rice starch and the modified waxy potato starch are compounded to obtain modified and compounded starch; the preparation method comprises the following steps: gelatinizing starch which is firstly compounded and then modified and starch which is firstly modified and then compounded by using a rapid viscometer to obtain starch paste, and storing the starch paste at low temperature to form starch gel. The invention solves the problem of limited application of the traditional starch sodium octenylsuccinate in the food industry due to limited substitution degree, and provides a new idea for expanding the application of other chemically modified starch in the food industry.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for improving the gel strength of sodium starch octenyl succinate. Background technique [0002] The gelatinization and gelation properties of starch are widely used in the food industry. The starch paste formed by starch gelatinization consists of continuous phase and discontinuous phase. Where the continuous phase is a solution of starch molecules (amylose and amylopectin molecules released from starch granules during heating), the discontinuous phase contains water-swelled starch granules and granule fragments. During the cooling process of starch paste, some starch molecules begin to aggregate to form starch gel, and the strength of the gel depends on the degree of aggregation of starch molecules. Generally, the higher the amylose content of the starch, the stronger the gel. Expanded starch granules and granule fragments can significantly increase the strength of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04C08L3/06A23L29/219
CPCC08B31/04C08L3/06A23L29/219A23V2002/00C08L2205/025A23V2200/228A23V2250/5118
Inventor 隋中泉张闯闯许泽坤马梦婷南流南潇
Owner SHANGHAI JIAO TONG UNIV
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