Method for preparing porous starch through enzyme method in high temperature

A technology of porous starch and high-temperature enzymes, which is applied in the fields of food and chemical industry, can solve the problems of poor permeability, flexibility, poor activity binding ability, slow enzymolysis reaction speed, and small degree of hydrolysis, etc., to achieve flexibility, enhanced activity, and faster reaction speed , The effect of enhanced permeability

Inactive Publication Date: 2005-08-31
SOUTH CHINA UNIV OF TECH
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  • Summary
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AI Technical Summary

Problems solved by technology

Secondly, at the gelatinization temperature, starch still maintains a complete granule and crystalline structure, and its permeability, starch molecular chain flexibility and a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Preparation of cross-linked starch

[0030]Weigh 100 parts by weight of cassava, corn starch or other raw starch, and 0.1 to 10 parts by weight of NaCl or Na 2 SO 4 and other inhibitors, stir and disperse in water, the milk concentration is 35-45%, and slowly add 4.0% (w / w) NaOH solution to adjust the pH to 8-13, the reaction temperature is 20-50°C, and then add 0.01- 10 wt of ECH, POCl 3 , adipic acid, citric acid and acetic anhydride mixtures and other cross-linking agents, stirred for 0.5-20 hours, with 10% H 2 SO 4 or HCl to pH 6-7, filter, wash and dehydrate, and dry to obtain cross-linked starch.

[0031] In addition, some crosslinking agents (such as formaldehyde, etc.) can only work under acidic conditions, so first use 10% H 2 SO 4 or HCl solution to adjust the pH of the starch emulsion to 1.5-4.0, the reaction temperature is 20-50°C, add 0.01-10 parts by weight of formaldehyde, acetaldehyde, acrolein, the reaction time is 0.5-10hr, and then use 4.0% (...

example 1

[0034] Example 1. Get the cross-linked tapioca starch obtained by cross-linking treatment at 30 DEG C with 6.0% ECH (weight to starch), and carry out the following treatments respectively with various enzymes after pulping:

[0035] (1) Using Genencor’s OPTIDEX TM L-400 type glucoamylase, the enzyme dosage is 1000u / g, and the action is carried out at a temperature of 56-60°C and a pH of 4.2-4.4. The results of the hydrolysis rate with the enzymatic hydrolysis time are listed in Table 1.

[0036] Enzyme hydrolysis time (hr)

[0037] (2) Dextrozyme from Novozymes TM For E-type compound glucoamylase, the enzyme dosage is 1000u / g, at a temperature of 56-60°C and a pH of 4.2-4.4, the results of the hydrolysis rate changing with the enzymolysis time are listed in Table 2.

[0038] Enzyme hydrolysis time (hr)

[0039] From the results in Tables 1 and 2, it can be seen that (composite) glucoamylase has very little effect on 6.0% ECH cross-linked starch, and 6.0%...

example 2

[0047] Example 2. get the same cross-linked cornstarch obtained by 6.0% ECH (to starch weight) at 30 ℃ of cross-linking treatment as raw material, carry out the same treatment of above-mentioned example 1 respectively, the result of gained is close to cassava starch.

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Abstract

A process for preparing the porous starch by high-temp enzyme method includes such steps as proportionally mixing starch with water, regulating pH=1.5-12.5, adding the cross-linking agent with multiple function groups, stirring while reacting to obtain cross-linked starch, regulating pH=6-7, dewatering, washing, drying to obtain powdered cross-linked starch, regulating concentration of emulsion, adding amylase, enzymolyzing, regulating pH=6-7, filtering, washing, centrifugal dewatering, pulverizing filtered cake, and drying to obtain porous starch.

Description

technical field [0001] The invention relates to a method for preparing starch in the fields of food and chemical industry, in particular to a method for preparing porous starch by a high-temperature enzymatic method. Background technique [0002] Amylase has been widely used in industry to produce various starch sugars such as glucose, maltose, isomaltose and fructose syrup. At present, there are several types of commonly used commercial amylase preparations that can be used for enzymatic hydrolysis to prepare porous starch: (1) liquefaction enzyme, also known as α-amylase, can be subdivided into medium temperature if it is distinguished by its optimum action temperature. Amylase and high temperature amylase. The enzyme is an endonuclease, capable of hydrolyzing α-1, 4 glucoside bonds, but has no hydrolysis effect on α-1, 6 glycoside bonds. (2) Glucoamylase, including glucoamylase, β-amylase, etc., mainly used in the production of glucose, m...

Claims

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Application Information

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IPC IPC(8): C12P19/14
Inventor 黄立新余若黔杨晓泉温其标黄农荣王航熊丽苹
Owner SOUTH CHINA UNIV OF TECH
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