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Porous starch modification method and application in powdered oil

A porous starch, modified technology, applied in the fields of application, edible oil/fat, food science, etc., can solve the problems of insufficient heat resistance, acid resistance and shear resistance, low paste transparency, etc. Protective, non-destructive effect

Inactive Publication Date: 2012-10-10
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Crosslinked starch has viscosity stability and shear stability under high temperature and acidic conditions, but the paste transparency is low; esterified starch usually has the characteristics of easy gelatinization, good freeze-thaw stability and high paste transparency, but is resistant to Insufficient heat, acid and shear resistance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Take 2kg of cornstarch as raw material, add glucoamylase and α-amylase with 0.4% starch mass according to the mass ratio of glucoamylase and α-amylase at a ratio of 1:1, pH 4.5, temperature 40°C The porous starch was prepared by enzymatic hydrolysis for 12 hours.

[0016] (2) Weigh sodium chloride at a mass ratio of 0.03 for sodium chloride: porous starch, and weigh sodium hydroxide for a mass ratio of 0.03 for sodium hydroxide: porous starch, and dissolve them in distilled water until the sodium chloride and sodium hydroxide are completely After dissolving, add porous starch at a mass ratio of distilled water: porous starch of 6:1, stir, and alkalize in a water bath at 30°C for 3 hours; / mass ratio, add epichlorohydrin, complete the addition within 2 minutes, and cross-link at 20°C for 3 hours, finally adjust the pH to neutral, stop the reaction, suction filter, wash, and dry to obtain cross-linked porous starch.

[0017] (3) Weigh the cross-linked porous starch i...

Embodiment 2

[0019] (1) Take 5kg of corn starch as raw material, add glucoamylase and α-amylase with 1.2% starch mass according to the mass ratio of glucoamylase and α-amylase at a ratio of 4:1, pH 5.5, temperature 40°C The porous starch was prepared by enzymatic hydrolysis for 10 h.

[0020] (2) Weigh sodium chloride at a mass ratio of sodium chloride: porous starch of 0.12, sodium hydroxide: porous starch at a mass ratio of 0.01, weigh sodium hydroxide and dissolve it in distilled water until the sodium chloride and sodium hydroxide are completely After dissolving, add porous starch at a mass ratio of distilled water: porous starch of 6:1, stir, and alkalize in a water bath at 50°C for 1 hour; / mass ratio, add epichlorohydrin, finish adding within 3 minutes, and cross-link at 35°C for 1 hour, finally adjust the pH to neutral, stop the reaction, suction filter, wash, and dry to obtain cross-linked porous starch.

[0021] (3) Weigh the cross-linked porous starch in step (2) to prepare a 3...

Embodiment 3

[0023] (1) Take 6kg of cornstarch as raw material, add glucoamylase and α-amylase with 0.8% starch mass according to the mass ratio of glucoamylase and α-amylase at a ratio of 2:1, pH 4.5, temperature 55°C The porous starch was prepared by enzymatic hydrolysis for 16 hours.

[0024] (2) Weigh sodium chloride at a mass ratio of sodium chloride: porous starch of 0.08, sodium hydroxide: porous starch at a mass ratio of 0.02, weigh sodium hydroxide and dissolve it in distilled water until the sodium chloride and sodium hydroxide are completely After dissolving, add porous starch at a mass ratio of distilled water: porous starch of 6:1, stir, and alkalize in a water bath at 35°C for 2 hours; The volume / mass ratio, add epichlorohydrin, finish adding within 2.5min, and crosslink at 30°C for 2h, finally adjust the pH to neutral, stop the reaction, suction filter, wash, and dry to obtain crosslinked porous starch .

[0025] (3) Weigh the cross-linked porous starch in step (2) to prep...

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PUM

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Abstract

The invention provides a porous starch modification method and an application of the porous starch modification method in powdered oil. The porous starch is first alkalinized through sodium chloride and sodium hydroxide until being completely alkalinized, and then subject to crosslinking modification through epichlorohydrin, and finally modified under esterification to obtain the crosslinked and esterified porous starch. With the crosslinked and esterified porous starch serves as a wall material, and purple perilla seed oil, grape seed oil, and pine seed oil or olive oil serves as the core materials, the embedding can be carried out for 30 to 60 minutes at 40 to 55 DEG C based on the mass ratio of the core materials to the wall material of (2: 4) to (4: 1). According to the porous starch modification method, the dual modification based on the crosslinking and esterification is carried out on the porous starch; the performance of the modified porous starch is more stable, the porous structure is hard to be damaged, the oil absorption rate is increased by nearly 10%, and the water absorption rate is increased by more than 20%; and however, compared with the powdered oil directly prepared with the dually modified porous starch serving as the wall material, the powdered oil prepared with the dually modified porous starch serving as the wall material has higher lipophicity, over 30% of embedding rate, and has a high protective effect on the oil, and can obviously improve the oxidation resistance.

Description

technical field [0001] The invention belongs to starch modification and the application of modified starch. Background technique [0002] Porous starch, also known as microporous starch, is covered with honeycomb-shaped pores on its surface and has good adsorption effect. It can be used as a microcapsule wall material to embed various target substances for slow release and protection. , anti-oxidation and other effects, it is a new type of microcapsule material and adsorption material used in many fields such as food additives. However, during the process of enzymatic hydrolysis of porous starch, the stability of porous starch deteriorates due to the destruction of a large number of starch molecular chains inside the granules by enzymes. Some of its physical properties, such as freeze-thaw stability, shear resistance, viscosity stability, and granule firmness, are lower than those of native starch granules. These disadvantages limit the application fields of porous starch....

Claims

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Application Information

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IPC IPC(8): C08B31/04C08J3/24A23D9/04A23D9/06
Inventor 黄赣辉顾振宇江慧娟
Owner NANCHANG UNIV
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