Inhibited Starch Preparation via Controlled Protein and Bleaching
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Solution Overview
Problem
Native starches lack viscosity stability and shear and acid tolerance, making them unsuitable for many food applications where thickening properties need to remain stable over time, especially under acidic conditions.
Innovation Solution
A process involving the extraction and partial refinement of starch to maintain a residual protein content of 0.4-8% by weight, followed by treatment with a bleaching agent, such as hypochlorite, and optionally a protease to produce an inhibited starch with enhanced viscosity stability, shear tolerance, and acid tolerance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If native starch is used as a thickening agent, then the starch provides initial thickening properties through hydration and swelling, but the viscosity quickly decreases after reaching an initial peak due to granule instability and bursting
Solution Approach 1:
The invention changes the chemical composition parameters of starch by controlling residual protein content (0.4-8.0% dry starch basis) and applying specific bleaching treatments. This modifies the starch structure to achieve viscosity stability without chemical cross-linking, resolving the contradiction between initial thickening capability and long-term viscosity maintenance
Solution Approach 2:
The invention replaces expensive and potentially unsafe chemical cross-linking reagents (phosphorus oxychloride, epichlorohydrin) with a simpler, safer approach using controlled protein content and bleaching agents. This achieves similar stabilisation effects without the harmful residues associated with traditional chemical modification methods
2Stability of the object's composition
If chemical cross-linking reagents are used to produce stabilised starch, then viscosity stability, shear tolerance and acid tolerance are improved, but harmful residues may remain in the final product
Solution Approach 1:
The invention converts the typically harmful residual proteins (0.4-8.0% content) into a beneficial component that enables stabilisation through controlled oxidation by bleaching agents. The proteins act as cross-linking sites without requiring external chemical reagents, transforming a potential contaminant into a functional ingredient for achieving viscosity stability
Solution Approach 2:
The invention uses bleaching agents as intermediaries to achieve cross-linking without direct application of chemical cross-linking reagents. The bleaching agents oxidise the residual proteins and starch components, creating cross-links indirectly through a safer intermediate chemical process that leaves no harmful residues
3Stability of the object's composition
If low levels of bleaching agents are used to inhibit starch, then mild inhibition is achieved, but the degree of inhibition is limited and acid and shear tolerance are significantly reduced
Solution Approach 1:
The invention optimises the concentration parameters of bleaching agents in combination with specific residual protein levels (0.4-8.0%). This parameter optimization enables strong inhibition and cross-linking effects without the depolymerisation that occurs at high bleaching agent concentrations, achieving both high inhibition degree and maintained acid/shear tolerance
Solution Approach 2:
The invention creates a composite system where residual proteins (0.4-8.0% content) and bleaching-treated starch components work together to form a stabilised network. This composite structure provides enhanced inhibition degree while maintaining acid and shear tolerance through the synergistic interaction between protein cross-links and starch matrix
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting inhibited starch exhibits improved viscosity stability, shear tolerance, and acid tolerance, making it suitable for a wide range of food applications, including acidic products, with increased stability across various processing conditions.
Implementation Method 1
treating said partially refined starch with a bleaching agent to provide an inhibited starch
Data Source
AI summary
The present invention provides a process for preparing an inhibited starch comprising, in order: a) extracting starch from a native source and partially refining to provide a partially refined starch having a residual protein content on a dry starch basis of more than 0.4 % by weight and less than 8.0 % by weight; b) treating said partially refined starch with a bleaching agent to provide an inhibited starch; and c) recovering said inhibited starch.