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Method for determining gelatinization temperature and gelatinization degree of starch

A technology of starch gelatinization and determination method, which is applied to measurement devices, material analysis by optical means, instruments, etc., can solve the problems of inability to characterize starch gelatinization, and achieve the effect of reducing experimental workload and high statistical significance.

Inactive Publication Date: 2013-07-03
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the traditional method of counting the number of granules disappearing is not even a geometric parameter, so they cannot represent the real situation of starch gelatinization at a certain point in time

Method used

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  • Method for determining gelatinization temperature and gelatinization degree of starch
  • Method for determining gelatinization temperature and gelatinization degree of starch
  • Method for determining gelatinization temperature and gelatinization degree of starch

Examples

Experimental program
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Effect test

Embodiment 1

[0059] Example 1: Used to measure the gelatinization temperature and crystal characteristic gelatinization curve of corn starch

[0060] The corn starch emulsion system with a mass concentration (dry basis) of 5% was simulated, and the change of starch gelatinization degree during the continuous heating process was detected.

[0061] 1. Taking digital photos. Including the following steps and process conditions:

[0062] (1) Prepare a corn starch emulsion with a mass concentration (dry basis) of 5%, and equilibrate it at room temperature for 2 hours. Stir the balanced starch milk vigorously to stir up the sunken starch and distribute it more evenly in the system. Take 60μl of starch milk with the dropper, quickly add two to three drops to the center of the glass sheet that has been coated with a circle of sealant on the edge, and use the tip of the dropper to make the starch milk evenly distributed, and then cover with another sheet Glass sheet, press to seal. The film prod...

Embodiment 2

[0079] Embodiment 2: for measuring the gelatinization temperature and crystal characteristic gelatinization curve of pea starch.

[0080] The pea starch emulsion system with a mass concentration (dry basis) of 10% was simulated to detect the change of starch gelatinization degree during the continuous heating process.

[0081] It is used to determine the gelatinization process of pea starch in an emulsion with a water content of about 90%.

[0082] 1. Taking digital photos.

[0083] Including the following steps and process conditions:

[0084] (1) Prepare a pea starch emulsion with a mass concentration (dry basis) of 10%, equilibrate it at room temperature for 1 hour, and vigorously stir the balanced starch milk to stir up the sunken starch and distribute it more evenly in the system. Take 80μl of starch milk with the dropper, quickly drop two to three drops to the center of the glass sheet that has been coated with a circle of sealant on the edge, and use the tip of the dr...

Embodiment 3

[0102] It is used to control the heating temperature and heating time in the preparation process of partially gelatinized potato starch milk, and to prepare potato starch products with different degrees of gelatinization.

[0103] The potato starch emulsion system with a mass concentration (dry basis) of 20% was simulated to detect the change of starch gelatinization degree during the heat preservation process.

[0104] 1. Taking digital photos.

[0105] Including the following steps and process conditions:

[0106] (1) Configure a potato starch emulsion with a mass concentration (dry basis) of 20%, and equilibrate it at room temperature for 1.5 hours. Stir the balanced starch emulsion vigorously to stir up the sunken starch and distribute it more evenly in the system. Take 50μl of starch milk with the tip dropper, quickly drop two to three drops to the center of the glass sheet that has been coated with a circle of sealant on the edge, and stroke with the tip of the glue tip...

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Abstract

The invention discloses a method for determining the gelatinization temperature and gelatinization degree of starch. In the method, according to a principle that starch has a crystal structure which produces a birefringent light phenomenon under polarized light, an IOD (integral optical density) value and an OD (optical density) value of an acquired microscopic digital photo are analyzed by usingprofessional image analysis software Image-proplus, and then the gelatinization degree of the starch is obtained through conversion. Compared with the traditional method, the method disclosed by the invention is scientific, simple, convenient and quick, and can characterize starch granules in a partially gelatinized state, therefore, the true situation in a sample gelatinization process can be reflected better, and obtained results are accurate and reliable; meanwhile, the higher-density observation of the starch under a microscope is realized, the experiment workload is reduced, and the results have high statistical significance.

Description

technical field [0001] The invention relates to a method for measuring the gelatinization temperature and degree of gelatinization of starch, in particular to a method for measuring the gelatinization of starch granules in the process of gelatinization (on-line) or samples obtained after treatment (off-line). Background technique [0002] The traditional gelatinization theory holds that the gelatinization of starch is a phase transition process from regular to irregular structure. When native starches are heated in water, their polycrystallinity gradually disappears, leading to structural damage, followed by dispersion of starch polymers in solution. Since the nineteenth century, many researchers have proposed their own starch gelatinization theories, but the structural transformation process caused by this hydrothermal treatment is still not fully understood. In recent years, more and more studies have found that the gelatinization phase transition of starch is a more comp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/23
Inventor 高群玉谢钦
Owner SOUTH CHINA UNIV OF TECH
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