Chickpea modified starch, its extraction and modification method and application
By using dual-frequency ultrasound to synergistically enzymatically hydrolyze and esterify broad bean starch, the problems of low extraction efficiency and poor heat resistance were solved, achieving efficient and environmentally friendly preparation of porous hydrophobic modified starch, and improving the thermal stability and anti-aging properties of broad bean starch.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- XIAMEN AIYI SNACK RES INST CO LTD
- Filing Date
- 2026-05-27
- Publication Date
- 2026-07-17
AI Technical Summary
Existing methods for extracting broad bean starch suffer from problems such as high water consumption, long process flow, high energy consumption, and low product purity. Furthermore, enzymatically modified starch has poor heat resistance and low viscosity, while chemical modification may lead to environmental pollution and safety hazards.
Broad beans were treated with dual-frequency ultrasound in conjunction with cellulase, alkaline protease, and neutral protease to form a porous structure. Then, the mixture was treated with α-amylase and glucosylamylase, followed by esterification modification using octenyl succinic anhydride or dodecenyl succinic anhydride as the esterification modifier.
It improves extraction rate and purity, constructs multi-level channels to achieve adjustable hydrophobicity, enhances thermal stability and anti-aging properties, and the process is environmentally friendly and residue-free.
Smart Images
Figure CN122404582A_ABST