Starch-fatty alcohol complex and preparation method thereof

Abstract

The present invention provides a starch-fatty alcohol complex and a preparation method thereof. The method comprises: subjecting starch and a fatty alcohol having a cycloalkane group to ultrahigh pressure treatment. Under ultrahigh pressure treatment, the starch and the cycloalkane group-containing fatty alcohol exhibit strong binding, effectively improving binding rate, crystallinity, and thermal stability. The resulting starch-fatty alcohol complex has a stable structure and high application value.

Description

Technical Field

[0001] The present invention relates to the field of starch processing, and in particular to a starch-fatty alcohol complex and a preparation method thereof. Background Art

[0002] Starch is the main source of energy for humans from diet. It is of great significance to maintaining normal life activities of the human body and is widely used in fields such as food or cosmetics. Specifically, starch is modified into resistant starch, which can be used as dietary fiber. There are many ways to modify resistant starch, one of which is to combine it with fatty alcohols to form a complex. Most fatty alcohols themselves have a unique aromatic smell and can be used in food or cosmetics to increase the added value of the product, but their structure is unstable and easily degraded. By combining starch with fatty alcohols to form a complex, the purpose of embedding fatty alcohols is achieved, thereby maintaining the long-term stability of fatty alcohols and helping them to release fragrance better. However, the combination of starch and such fatty alcohols has the problem of low binding rate. If the binding rate between the two can be improved, it will greatly promote its promotion and application and enhance its market value. Summary of the Invention

[0003] The present invention aims to, at least to some extent, address the technical problems existing in the prior art. To this end, the present invention provides a starch-fatty alcohol complex, a preparation method thereof, and food and cosmetic products. By combining starch with a cycloalkane-containing fatty alcohol, the combination efficiency, crystallinity, and thermal stability are effectively improved. The resulting starch-fatty alcohol complex has a stable structure and high application value.

[0004] In one aspect, the present invention provides a method for preparing a starch-fatty alcohol complex. According to an embodiment of the present invention, the method comprises: subjecting starch and a fatty alcohol to ultrahigh pressure treatment; the fatty alcohol has a cycloalkane group.

[0005] While researching how to improve the binding rate between starch and fatty alcohols, the inventors discovered that while the binding rate is low under normal pressure, ultrahigh pressure treatment effectively promotes the binding of starch and fatty alcohols. Furthermore, the inventors unexpectedly discovered that, compared to linear fatty alcohols, the use of fatty alcohols with a cycloalkane structure (also referred to as "alicyclic alcohols" in the present invention) combined with ultrahigh pressure treatment significantly improves the binding force between starch and fatty alcohols, effectively increasing the binding rate, crystallinity, and thermal stability. The resulting starch-fatty alcohol complex has a stable structure and high application value. Furthermore, the method is simple to operate, low-cost, and suitable for large-scale production.

[0006] According to an embodiment of the present invention, the above method for preparing a starch-fatty alcohol complex may also have the following additional technical features:

[0007] According to an embodiment of the present invention, the number of carbon atoms in the cycloalkane group, the substitution position of the hydroxyl group in the fatty alcohol, and / or the pressure of the ultrahigh pressure treatment are correlated with the binding rate, residual weight, and / or crystallinity of the starch-fatty alcohol complex. The inventors have discovered that the number of carbon atoms in the cycloalkane group, the substitution position of the hydroxyl group in the fatty alcohol (e.g., direct substitution on the cycloalkane group, including -CH2 substitution and -CH substitution; substitution of the hydroxyl group on an alkyl group directly attached to the cycloalkane group), and the ultrahigh pressure treatment pressure can affect the binding rate, residual weight (used to characterize thermal stability), and crystallinity of the starch-fatty alcohol complex. Furthermore, the number of carbon atoms in the cycloalkane group, the substitution position of the hydroxyl group in the fatty alcohol, and the pressure of the ultrahigh pressure treatment can be determined based on the actual binding rate, thermal stability, and crystallinity required for the starch-fatty alcohol complex.

[0008] According to an embodiment of the present invention, the binding rate of the starch-fatty alcohol complex is calculated according to the following formula: Y1=e (A+B*X1+C*D1)X2 ; The residual weight of the starch-fatty alcohol complex is calculated according to the following formula: Y2=D+f(X1)+E*X2+F*D1; the crystallinity of the starch-fatty alcohol complex is calculated according to the following formula: Y3=G+H*X2+J*D1+f(X1); wherein, Y1, Y2 and Y3 respectively represent the binding rate, residual weight and crystallinity of the starch-fatty alcohol complex; X1 represents the ultra-high pressure treatment pressure; X2 represents the number of carbon atoms of the cycloalkane group; D1 represents the substitution position of the hydroxyl group in the fatty alcohol, D1=1 represents substitution -CH, and D1=0 represents substitution -CH2; f(X1) represents the result of smooth function fitting of X1; A, B, C, D, E, F, G, H and J are constants.

[0009] According to an embodiment of the present invention, the cycloalkane group is selected from C 5～9 Cycloalkane groups: Using cycloalkane groups with 5 to 9 carbon atoms is beneficial for binding with starch, increasing the binding rate, and the resulting starch-fatty alcohol complex has strong stability.

[0010] According to an embodiment of the present invention, the fatty alcohol has 1 to 3 C 1～3 Alkyl and 1 to 3 hydroxyl groups. 1～3 The steric hindrance of the alkyl group and the fatty alcohol with 1 to 3 hydroxyl groups with starch is small, which is conducive to mutual combination, and the obtained starch-fatty alcohol complex has strong stability.

[0011] According to an embodiment of the present invention, at least one hydroxyl group in the fatty alcohol replaces the -CH group on the cycloalkane group, i.e., the -CH groups of the other substituents and the hydroxyl group are directly connected to the same substitution site on the cycloalkane group. The hydroxyl group in the fatty alcohol can combine with the -CH2 and -CH groups on the cycloalkane group. The fatty alcohol obtained after combining with the -CH group is more conducive to binding with starch, and the resulting complex is more stable.

[0012] According to an embodiment of the present invention, the fatty alcohol is selected from 1-ethylcyclohexanol, 4-methyl-1-cyclohexanemethanol, cyclooctanol, or 4,4-dimethylcyclohexan-1-ol. The inventors, through extensive experimentation, have identified these preferred fatty alcohols, which can efficiently bind to starch, resulting in a starch-fatty alcohol complex with excellent stability.

[0013] According to an embodiment of the present invention, the ultrahigh pressure treatment is performed at a pressure of 100 to 500 MPa for 5 to 15 minutes. The inventors have determined these optimal ultrahigh pressure treatment conditions through extensive experiments. These conditions further enhance the binding efficiency between the fatty alcohol and starch, resulting in a highly stable starch-fatty alcohol complex. The results are particularly effective when the ultrahigh pressure treatment pressure is 300 to 500 MPa.

[0014] According to an embodiment of the present invention, the mass ratio of the starch to the fatty alcohol is 1:1 to 3:1. This can further improve the binding force between the fatty alcohol and the starch, making the structure of the obtained starch-fatty alcohol complex stable.

[0015] According to an embodiment of the present invention, the method includes: mixing starch with water for a first heating treatment to obtain a first heating product; performing a second heating treatment on the first heating product and a fatty alcohol to obtain a second heating product; performing an ultrahigh pressure treatment on the second heating product to obtain the starch-fatty alcohol complex; and freeze-drying the starch-fatty alcohol complex.

[0016] The first heating treatment disrupts the starch granule structure, allowing the amylose to dissolve in water after granule disintegration. The second heating treatment allows for full contact with the alcohol to form a starch-fatty alcohol complex. The inventors unexpectedly discovered that ultrahigh pressure treatment of the heated product significantly increases the binding rate between the fatty alcohol and starch, resulting in a highly stable starch-fatty alcohol complex.

[0017] According to an embodiment of the present invention, the temperature of the first heat treatment is 90-100° C. and the time is 20-40 minutes, which is conducive to the dissolution of amylose after the granules are disintegrated.

[0018] According to an embodiment of the present invention, the temperature of the second heating treatment is 40-60° C. and the time is 20-40 minutes, thereby facilitating the starch and fatty alcohol to fully react and combine to form a stable complex.

[0019] According to an embodiment of the present invention, when the properties of the prepared starch-fatty alcohol complex do not meet the requirements, the method further includes: feedback adjusting the second heating treatment conditions and / or ultra-high pressure treatment conditions, and then performing the second heating treatment and / or ultra-high pressure treatment conditions until the properties of the obtained starch-fatty alcohol complex meet the requirements; the properties include at least one of the following: binding rate, special stability and crystallinity.

[0020] Figure 1 A method for preparing a starch-fatty alcohol complex according to one embodiment of the present invention is shown. When the properties of the prepared starch-fatty alcohol complex (such as crystallinity, thermal stability, binding rate, etc.) do not meet the expected requirements, feedback adjustment can be performed, for example, the second heating treatment conditions and / or ultra-high pressure treatment conditions can be adjusted, and related and subsequent treatments can be performed according to the adjusted parameters until the starch-fatty alcohol complex meets the expected requirements.

[0021] In another aspect, the present invention provides a starch-fatty alcohol complex. According to an embodiment of the present invention, the starch-fatty alcohol complex is obtained using the aforementioned method for preparing a starch-fatty alcohol complex. Thus, the starch-fatty alcohol complex according to the embodiment of the present invention has strong stability and high application value.

[0022] In yet another aspect, the present invention provides a food or cosmetic. According to an embodiment of the present invention, the food or cosmetic comprises the aforementioned starch-fatty alcohol complex. Thus, the starch-fatty alcohol complex in the food or cosmetic according to the embodiments of the present invention is highly stable, helping to better exert its corresponding efficacy and extending its shelf life.

[0023] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments with reference to the following drawings, in which:

[0025] Figure 1 A schematic flow diagram of a method for preparing a starch-fatty alcohol complex is shown;

[0026] Figure 2 Shown are the binding rates of potato starch with 1-ethylcyclohexanol, 4-methyl-1-cyclohexanemethanol, and cyclooctanol (from left to right in the figure) under different pressure treatment conditions;

[0027] Figure 3 Shows the XRD patterns of potato starch complexes with 1-ethylcyclohexanol, 4-methyl-1-cyclohexanemethanol, and cyclooctanol. DETAILED DESCRIPTION

[0028] Below, the scheme of the present invention will be explained in conjunction with embodiment.It will be understood by those skilled in the art that the following examples are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention.In the embodiment, if specific technology or conditions are not indicated, the technology or conditions described in the literature in this area or the product instructions are used.The reagents or instruments used are not indicated by the manufacturer, and are all conventional products that can be obtained by commercial purchase.

[0029] 1. Preparation of potato starch-fatty alcohol complex

[0030] Weigh 1g of potato starch into 50mL of deionized water, place it in a magnetic stirrer and heat it at 95°C for 30 minutes. After cooling, add 50% of the dry weight of the starch alcohol (1-ethylcyclohexanol, cyclooctanol, 4-methyl-1-cyclohexane methanol). Then transfer it to a stoppered test tube and place it in a magnetic stirrer and continue heating at 50°C for 30 minutes. After cooling, transfer the starch-alcohol complex to a polyethylene bag, seal it with a sealer and mark it. Place it in an ultrahigh pressure device and treat it at 0.1MPa, 100MPa, 200MPa, 300MPa, 400MPa, and 500MPa pressure for 10 minutes respectively. After treatment, the potato starch-alcohol complex is obtained. The complex that has not been treated with ultrahigh pressure serves as a control group. After pre-freezing the complex in a -20°C refrigerator for 24 hours, freeze-dry it for 48 hours to obtain a white flocculent substance, which is the potato starch-alcohol complex, and store it at room temperature for later use. The potato starch blank control sample was processed in the same manner as above except that no alcohol was added.

[0031] 2. Determination of potato starch-alcohol complexation rate

[0032] (1) Gas chromatography conditions

[0033] Gas chromatography column model: Stabilwax-da (30m×320μm×0.50μm), with high-purity nitrogen as carrier gas; detector: FID, temperature 240℃; gas chromatography conditions: injection volume 0.5μL, injection port temperature 240℃, split ratio 10:1, injection time 1min; heating program: 150℃ for 2min, then increase the temperature at a rate of 10℃ / min to 220℃ for 5min.

[0034] (2) Drawing of standard curve

[0035] Standard solutions of 1-ethylcyclohexanol and cyclooctanol were dispersed in anhydrous ethanol to prepare ethanol solutions with concentrations of 0.08 μL / mL, 0.16 μL / mL, 0.32 μL / mL, 0.64 μL / mL, and 1.28 μL / mL, respectively. A standard solution of 4-methyl-1-ethylcyclohexanol was dispersed in anhydrous ethanol to prepare ethanol solutions with concentrations of 0.64 μL / mL, 1.28 μL / mL, 2.56 μL / mL, and 5.12 μL / mL, respectively. These solutions were transferred to headspace vials and analyzed by gas chromatography to obtain the corresponding peak areas. Standard curves for the three alcohols were plotted, with the concentrations as the abscissa and the peak areas as the ordinate.

[0036] (3) Extraction of free alcohol

[0037] Take 0.5 g of the complex obtained in the above experiment into a 5 ml centrifuge tube, add 3 mL of anhydrous ethanol and shake thoroughly. Set the centrifugation conditions: temperature 4°C, speed 10000 rpm / min, centrifuge for 10 min to elute free alcohol, take 1 mL of supernatant into a gas phase bottle, detect according to the above set parameters, and quantify the concentration of free alcohol in the complex according to the standard curve.

[0038] (4) Calculation of binding rate

[0039] Binding rate (%) = volume of alcohol in the complex (μL) / volume of alcohol initially added (μL)

[0040] 3. Conclusion

[0041] Figure 2The figures show the binding rates of potato starch with 1-ethylcyclohexanol, 4-methyl-1-cyclohexanemethanol, and cyclooctanol under different pressure treatment conditions. When prepared under normal pressure, the binding rates of the three alcohols were relatively low, with no significant differences among them. When the pressure was increased from 0.1 MPa to 500 MPa, the binding rates of the three alcohols initially increased and then decreased, indicating that high pressure has a certain regulatory effect on the binding rates of potato starch-alcohol complexes. This phenomenon may be due to the fact that increased pressure promotes the dissolution of amylose, increasing the contact opportunities between potato starch and alcohol, thereby improving the overall binding rate. However, when the pressure is too high, the binding rates of the three alcohols decrease. This may be because the helical structure of amylose is deformed by the pressure, reducing its ability to retain alcohol molecules and thus reducing the alcohol recombination rate. The highest binding rate was achieved at 400 MPa, with 1-ethylcyclohexanol at 73.33%, 4-methyl-1-cyclohexanemethanol at 58.23%, and cyclooctanol at 54.81%. Analysis revealed significant differences in the binding rates of 1-ethylcyclohexanol, 4-methyl-1-cyclohexanemethanol, and cyclooctanol, but no significant difference in the binding rates of 4-methyl-1-cyclohexanemethanol and cyclooctanol. The binding rate of cyclooctanol is the lowest, which may be because cyclooctanol is an eight-membered ring, which has greater resistance when entering the starch helical cavity, resulting in the lowest binding rate. However, after high-pressure treatment, the binding rate increased. In addition to the six-membered ring in the molecules of 1-ethylcyclohexanol and 4-methyl-1-cyclohexanemethanol, 1-ethylcyclohexanol also has an ethyl group connected to the carbon atom to which the hydroxyl group is attached. The group closest to the hydroxyl group in the 4-methyl-1-cyclohexanemethanol molecule is methyl. Since the ethyl group has a stronger electron-donating ability, the electronegativity of the hydroxyl oxygen of 1-ethylcyclohexanol is stronger, and its binding ability with starch is stronger.

[0042] Furthermore, by statistically analyzing the data in Table 1, the calculation formula for the binding rate of the starch-fatty alcohol complex was obtained:

[0043] Y1=e (3.8955523+0.0005713*X1-0.1353128*D1)X2 , wherein X1 represents the ultrahigh pressure treatment pressure, D1 represents the substitution position of the hydroxyl group in the fatty alcohol, D1=1 represents substitution of -CH, D1=0 represents substitution of -CH2, and X2 represents the number of carbon atoms of the cycloalkane group.

[0044] Based on the above formula, the binding rate of the starch-fatty alcohol complex can be determined. When the binding rate does not meet the expected requirements, the binding rate requirements can be met by changing the ultra-high pressure treatment pressure, the substitution position of the hydroxyl group on the fatty alcohol, and the number of carbon atoms of the cycloalkane group.

[0045] Table 1 The binding rate of potato starch with 1-ethylcyclohexanol, 1-ethylcyclohexanol and cyclooctanol under different treatment pressures

[0046] Pressure (MPa) 1-Ethylcyclohexanol (%) 4-Methyl-1-cyclohexanemethanol (%) Cyclooctanol (%) 0.1 49.29±5.24 46.68±5.23 43.66±5.53 100 57.99±6.94 47.18±3.93 45.37±5.32 200 60.58±5.25 48.54±1.74 47.12±9.56 300 72.46±6.08 48.75±4.85 53.92±3.44 400 73.33±2.85 58.23±4.88 54.81±2.47 500 72.71±6.44 54.78±5.67 53.68±6.49

[0047] 4. In order to fully understand the effect of non-pressure treatment on the thermal stability of potato starch-alcohol composites, thermal stability and thermal decomposition were characterized by thermogravimetric analysis. The specific steps are as follows:

[0048] The thermal stability of the composite was characterized using thermogravimetric analysis (TGA). A 3mg sample was weighed into an empty crucible, which was then placed on the stand of the thermogravimetric instrument. The furnace was closed, the experimental parameters were set, and the test began. The test conditions included a temperature range of 10-500°C at a heating rate of 10°C / min. The sample residue was collected, the residual amount was determined, and a weight loss curve was plotted.

[0049] The results are shown in Tables 1-3. The thermal degradation of potato starch (PS) can be divided into two main stages: (i) the first stage, with a weight loss of approximately 5.16%, occurs between 34°C and 239°C, primarily due to the evaporation of water from the composite; (ii) the second stage, with a weight loss of approximately 70.24%, occurs between 239°C and 490°C, likely related to the decomposition of starch, namely, the depolymerization of the starch polysaccharide backbone and the generation of low-molecular-weight gaseous products during the decomposition of some charred residues.

[0050] After the addition of alcohol, the degradation curves of the three composites resemble those of PS, still primarily consisting of two phases. The first phase is characterized by the evaporation of free water and the volatilization of alcohols, while the second phase is still driven by the decomposition of starch. In the first phase, the maximum degradation rates of the three alcohol-potato starch composites under atmospheric pressure approached the temperature corresponding to PS. The temperatures corresponding to the maximum degradation rates at all other pressures decreased compared to PS. This may be due to the addition of alcohol trapping some free water within or between the helices of the starch-alcohol composite, reducing water evaporation. Alternatively, the addition of alcohol may disrupt the integrity of the starch, shifting the composite degradation rate toward lower temperatures. In the second phase, the temperatures corresponding to the maximum degradation rates of the three composites were higher than those of PS, indicating that the addition of alcohol enhances the thermal stability of starch and confirms the formation of composites. The maximum degradation rates of all three composites reached their highest values ​​at 400 MPa, indicating that 400 MPa is the most favorable condition for the binding of alcohol to potato starch, consistent with the binding rate analysis. Under the same pressure conditions, the maximum degradation rate of the 1-ethylcyclohexanol / potato starch complex was higher than that of 4-methyl-1-cyclohexanemethanol and cyclooctanol, indicating that 1-ethylcyclohexanol had the highest degree of binding with potato starch. This may be because the ethyl group attached to the hydroxyl group in 1-ethylcyclohexanol is an electron-donating group. While the methyl group attached to the hydroxyl group in 4-methyl-1-cyclohexanemethanol also has electron-donating ability, the ethyl group has a stronger electron-donating ability than the methyl group. Therefore, 1-ethylcyclohexanol forms the most hydrogen bonds during its interaction with starch, resulting in the strongest stability. In contrast, the complexes formed by 4-methyl-1-cyclohexanemethanol and cyclooctanol with potato starch showed little difference in stability.

[0051] Furthermore, by statistically analyzing the data in Tables 2-4, the residual weight calculation formula of the starch-fatty alcohol complex was obtained:

[0052] Y2=18.5190+f(X1)+11.7019X2-31.1871D1, wherein X1 represents the ultrahigh pressure treatment pressure, f(X1) represents the result of smooth function fitting of X1, D1 represents the substitution position of the hydroxyl group in the fatty alcohol, D1=1 represents substitution with -CH, D1=0 represents substitution with -CH2, and X2 represents the number of carbon atoms of the cycloalkane group.

[0053] Since the residual weight of the starch-fatty alcohol complex can characterize thermal stability, the residual weight of the starch-fatty alcohol complex can be determined based on the above formula. When the residual weight does not meet the expected requirements, the residual weight (thermal stability) requirements can be met by changing the ultra-high pressure treatment pressure, the substitution position of the hydroxyl group on the fatty alcohol, and the number of carbon atoms of the cycloalkane group.

[0054] Table 2 TGA parameters of potato starch and 1-ethylcyclohexanol complexes under different pressure treatment conditions

[0055]

[0056] Table 3 TGA parameters of potato starch and 4-methyl-1-cyclohexanemethanol complex under different pressure treatment conditions

[0057]

[0058] Table 4 TGA parameters of potato starch and cyclooctanol complexes under different pressure treatment conditions

[0059]

[0060] 5. X-ray diffraction is a non-invasive probe for studying starch structure. It can provide valuable information about the crystal characteristics. The specific steps are as follows:

[0061] The crystal structure and properties of potato starch-alcohol complex were analyzed by X-ray diffraction (XRD). X-rays are Cu-Kα rays with a wavelength of The scanning range was 4 to 50°, the test rate was 0.02° / s, and the X-ray diffraction pattern was obtained. The pattern was analyzed and the crystallinity was calculated.

[0062] Aci represents the area of ​​the crystalline peak, and At represents the total area of ​​the diffraction pattern.

[0063] See also Figure 3The X-ray diffraction pattern of potato starch shows a typical B-type starch crystal form, with distinct diffraction peaks at 5.6°, 11.60°, 19.60°, and 23.70°. After the addition of alcohol, the shape of the diffraction peak of the complex remained almost unchanged, but the position of the diffraction peak shifted slightly, with distinct V-type starch diffraction peaks appearing near 2θ of 13° and 19°, respectively. This indicates that the addition of alcohol causes the B-type potato starch to transform into a V-type. Ultra-high pressure (HPP) treatment causes the hydrophobic portion of the alcohol molecule to transfer to the starch's less polar environment, where a stable crystal structure is formed through hydrophobic interactions. Hydrogen bonds can form between the more polar hydroxyl groups remaining on the outside of the helix. It is speculated that the stable structure of the complex is maintained by the combined effects of hydrophobic interactions, van der Waals forces, and hydrogen bonds. After HPP treatment, the sharpness of the diffraction peaks of the three complexes first increased and then decreased, and the positions of the diffraction peaks shifted slightly. This may be because the pressure increased the proportion of alcohol bound to starch. The alcohol not only entered the interior of the starch helical cavity, but also part of the alcohol was trapped between the helices under the action of pressure, further increasing the complexity of the starch crystals, promoting the formation of an orderly crystal structure of the starch-alcohol complex, and improving the crystallinity of the complex.

[0064] The stability of the complex is related to the XRD diffraction peak shape: the higher the characteristic peak height, the more stable the complex, and the stability of the complex is inversely proportional to the characteristic peak width. Comparing the diffraction peak heights of complexes of potato starch with 1-ethylcyclohexanol, 4-methyl-1-cyclohexanemethanol, and cyclooctanol at the same pressure reveals that the characteristic peak height of the 1-ethylcyclohexanol complex is relatively low and the peak width is narrow. The peak heights and widths of 4-methyl-1-cyclohexanemethanol and cyclooctanol gradually increase, indicating that the crystal structure formed by potato starch and 1-ethylcyclohexanol is the most stable. For the three complexes, the characteristic peak height is lowest and the peak shape is sharpest at a treatment pressure of 400 MPa, further demonstrating that the stability of the complex increases with increasing treatment pressure. However, when the pressure reaches 500 MPa, the peak shape of the complex becomes diffuse and the peak width increases, indicating that excessive pressure is not conducive to the formation of a stable complex and may even destroy the complex structure.

[0065] The proportion of the crystalline region in a composite can be expressed by the degree of crystallinity. Generally speaking, the higher the degree of crystallinity, the more regular the molecular chain arrangement. Tables 5-7 show the XRD parameters of potato starch with 1-ethylcyclohexanol, 4-methyl-1-cyclohexanemethanol, and cyclooctanol. The degree of crystallinity of PS is 43.77%. After adding alcohol, the crystallinity of the composite increases to 48.05%, 53.74%, and 49.24%, respectively, indicating that the introduction of alcohol can improve the order of the starch chains. After HPP treatment, the crystallinity of the composites was improved compared with that under normal pressure treatment. The crystallinity of the 1-ethylcyclohexanol composite reached its highest value of 64.23% at 400 MPa; the crystallinity of the 4-methyl-1-cyclohexanemethanol composite reached its highest value of 62.67% at 400 MPa; and the crystallinity of the cyclooctanol composite reached its highest value of 62.07% under 500 MPa treatment conditions, indicating that the 1-ethylcyclohexanol composite had the highest crystallinity. The crystallinity of the 4-methyl-1-cyclohexanemethanol and cyclooctanol composites was not much different, but lower than that of 1-ethylcyclohexanol. On the one hand, this indicates that pressure treatment can promote the formation of a denser structure between the alcohol molecules and the crystalline regions of starch, thereby improving the crystallinity of the composites. On the other hand, it also confirms that among the three alcohols, the addition of 1-ethylcyclohexanol is most conducive to the formation of a stable composite with potato starch, which may be because the electron cloud overlap density between 1-ethylcyclohexanol and the crystalline regions of starch is the highest.

[0066] Furthermore, by statistically analyzing the data in Tables 5-7, the formula for calculating the crystallinity of the starch-fatty alcohol complex was obtained:

[0067] Y3=18.5190+11.7019X2-31.1871D1+f(X1), wherein X1 represents the ultrahigh pressure treatment pressure, f(X1) represents the result of smooth function fitting of X1, D1 represents the substitution position of the hydroxyl group in the fatty alcohol, D1=1 represents substitution with -CH, D1=0 represents substitution with -CH2, and X2 represents the number of carbon atoms of the cycloalkane group.

[0068] The crystallinity of the starch-fatty alcohol complex can be determined based on the above formula. When the crystallinity does not meet the expected requirements, the crystallinity requirements can be met by changing the ultra-high pressure treatment pressure, the substitution position of the hydroxyl group on the fatty alcohol, and the number of carbon atoms of the cycloalkane group.

[0069] Table 5 XRD parameters of potato starch and 1-ethylcyclohexanol complexes under different pressure treatment conditions

[0070]

[0071] Table 6 XRD parameters of potato starch and 4-methyl-1-cyclohexanemethanol complex under different pressure treatment conditions

[0072]

[0073] Table 7 XRD parameters of potato starch and cyclooctanol complexes under different pressure treatment conditions

[0074]

[0075] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A method for preparing a starch-fatty alcohol complex, characterized in that: include: Mixing starch with water and performing a first heating treatment to obtain a first heating product; performing a second heating treatment on the first heated product and a fatty alcohol to obtain a second heated product; subjecting the second heated product to ultrahigh pressure treatment to obtain the starch-fatty alcohol complex; The fatty alcohol is selected from 1-ethylcyclohexanol, 4-methyl-1-cyclohexanemethanol, cyclooctanol or 4,4-dimethylcyclohexan-1-ol; The ultra-high pressure treatment is performed at a pressure of 100-500 MPa for 5-15 minutes. The mass ratio of the starch to the fatty alcohol is 1:1 to 3:

1.

2. The method according to claim 1, characterized in that The pressure of the ultra-high pressure treatment is 300-500 MPa.

3. The method according to claim 1, characterized in that include: The starch-fatty alcohol complex is freeze-dried.

4. The method according to claim 1, wherein The first heating treatment is performed at a temperature of 90-100° C. for 20-40 minutes. The second heating treatment is performed at a temperature of 40-60° C. and for a time of 20-40 minutes.

5. The method according to claim 1, wherein When the properties of the prepared starch-fatty alcohol complex do not meet the requirements, the method further comprises: feedback-adjusting the second heating treatment conditions and / or ultrahigh pressure treatment conditions, and then performing the second heating treatment and / or ultrahigh pressure treatment conditions until the properties of the obtained starch-fatty alcohol complex meet the requirements; The properties include at least one of the following: binding rate, stability and crystallinity.

6. A starch-fatty alcohol complex, characterized in that The starch-fatty alcohol complex is obtained by the method for preparing a starch-fatty alcohol complex according to any one of claims 1 to 5.

7. A food or cosmetic, characterized in that: include: The starch-fatty alcohol complex according to claim 6.

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