Method for preparing straight-chain or branched-chain starch through freeze thawing method
A technology of amylopectin and freeze-thaw method, which is applied in the field of food processing, can solve problems such as the use of amylopectin and environmental pollution, and achieve the effects of low cost, many separated products and short separation time
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Embodiment 1
[0012] Mix 1000 grams of sweet potato starch with water to make starch milk with a concentration of 15%, gelatinize at 70°C for 30 minutes, and stir at a speed of 1.5m / s. Then freeze at -10°C for 24 hours, and then thaw at 110°C for 10 hours. The thawed starch solution is centrifuged at 3000 rpm, and the precipitate after centrifugation is the prepared sweet potato amylose. Amylose was dried to constant weight. The purity of sweet potato amylose obtained was 87%.
Embodiment 2
[0014] Mix 2,000 grams of cornstarch with water to make starch milk with a concentration of 36%, gelatinize at 90°C for 60 minutes, and stir at a speed of 6m / s. Then freeze at -30°C for 20 hours, and then thaw at 120°C for 40 hours. The thawed starch liquid is centrifuged at 3000 rpm, and the precipitate after centrifugation is the prepared corn amylose. Amylose was dried to constant weight. The purity of the obtained corn amylose was 84%.
Embodiment 3
[0016] Mix 3000 grams of glutinous rice starch with water to make starch milk with a concentration of 36%, gelatinize at 95°C for 50 minutes, and stir at a speed of 4m / s. Then freeze at -20°C for 4 hours, and then thaw at 30°C for 20 hours. The thawed starch liquid is centrifuged at 3000 rpm, and the precipitate after centrifugation is the prepared glutinous rice starch. The starch is dried to constant weight. The obtained glutinous rice amylose purity is 92%.
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