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Method for determining corn starch gelatinization degree

A technology of corn starch and measurement method, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, so as to achieve accurate and effective results, accurate measurement results, and low prices.

Active Publication Date: 2017-05-10
NANCHANG AONONG BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing method for measuring the gelatinization degree of starch is to use a spectrophotometer. This method requires certain equipment support, and it needs to be maintained from time to time.

Method used

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  • Method for determining corn starch gelatinization degree

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Effect test

Embodiment 1

[0029] Two portions of corn of 0.5 g were weighed, respectively added to 150 mL Erlenmeyer flasks containing 45 mL of anhydrous sodium acetate-acetic acid buffer solution with a pH of 4.4, as the first sample and the second sample. Set up an empty sample containing only the above anhydrous sodium acetate-acetate buffer. Heat the first sample at 95°C for 45min; after cooling, add 2mL of compound amylase solution to the first sample, the second sample and the blank sample respectively. The enzyme activity of the compound amylase is 3300U / g, 1300U / g and 25U / g of glucoamylase, α-amylase and debranched amylase. Heat the first sample, the second sample and the empty sample added with the compound enzyme amylase solution at 38°C for 43 minutes, then add 2mL of sulfuric acid solution and sodium tungstate solution in sequence and shake well; set the volume to 100mL , filtered, and the filtrates of the three were collected respectively to obtain a fully gelatinized sample, a sample to...

Embodiment 2

[0032] Weigh two portions of 0.9 g corn crushed to 35 mesh, and add them to 150 mL Erlenmeyer flasks containing 55 mL of anhydrous sodium acetate-acetic acid buffer solution with a pH of 4.7 as the first sample and the second sample. Set up an empty sample containing only the above anhydrous sodium acetate-acetate buffer. Heat the first sample at 100°C for 35min; after cooling, add 2mL of compound amylase solution to the first sample, the second sample and the blank sample respectively. The enzyme activity of the compound amylase is 3700U / g, 1700U / g and 35U / g of glucoamylase, α-amylase and debranched amylase. Heat the first sample, the second sample and the blank sample added with the compound enzyme amylase solution at 43°C for 38min, then add 2mL of sulfuric acid solution and sodium tungstate solution in sequence and shake well; set the volume to 100mL , filtered, and the filtrates of the three were collected respectively to obtain a fully gelatinized sample, a sample to b...

Embodiment 3

[0035] Weigh two portions of 0.7 g corn crushed to 45 mesh, and add them to 150 mL Erlenmeyer flasks containing 50 mL of anhydrous sodium acetate-acetic acid buffer solution with a pH of 4.5, respectively, as the first sample and the second sample. Set up an empty sample containing only the above anhydrous sodium acetate-acetate buffer. Heat the first sample at 98°C for 40min; after cooling, add 2mL of compound amylase solution to the first sample, the second sample and the blank sample respectively. The enzyme activity of the compound amylase is 3500U / g, 1500U / g and 30U / g of glucoamylase, α-amylase and debranched amylase. Heat the first sample, the second sample and the empty sample added with the compound enzyme amylase solution at 40°C for 40 minutes, then add 2 mL of sulfuric acid solution and sodium tungstate solution in sequence and shake well; set the volume to 100 mL , filtered, and the filtrates of the three were collected respectively to obtain a fully gelatinized ...

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Abstract

The invention relates to a method for determining a corn starch gelatinization degree and belongs to the technical field of chemical component detection. The method comprises the steps of mixing two equal parts of corn with equivalent anhydrous sodium acetate-acetic acid buffer solutions respectively to obtain a first sample and a second sample, wherein an empty sample only contains anhydrous sodium acetate-acetic acid buffer solution, and performing complete gelatinization on the first sample; adding equivalent composite amylase solution into the three samples, and after primary heat treatment, sequentially adding equivalent sulfuric acid solution and sodium tungstate solution; performing constant volume filtration, collecting filtrate, and obtaining a complete gelatinization sample, a to-be-measured sample and a blank sample; taking the same amount of three groups of samples, respectively adding basic iron potassium ferricyanide solution, and after secondary heat treatment, respectively adding acetate solution and potassium iodide solution, using sodium thiosulfate solution to perform titration until the solutions become pale yellow, adding starch indicator, continuing to perform titration until the solutions become milk white, and calculating the gelatinization degree. Reagents used for the determination method are wide in source and moderate in cost, and results obtained by determination through the determination method are accurate and effective.

Description

technical field [0001] The invention relates to the technical field of detection of chemical components, and in particular to a method for measuring the gelatinization degree of corn starch. Background technique [0002] Starch is a high polymer of glucose. Starch molecules can form a micelle structure through hydrogen bond interaction. Because of the existence of this structure, raw starch is not easily soluble in water at room temperature, and it is absorbed by animals after eating. Efficiency is also lower than gelatinized starch. The so-called starch gelatinization means that after the starch and water are heated together, the micelle structure can be destroyed, so that the starch volume expands, the viscosity increases, and it becomes non-crystalline starch. The gelatinized starch is easier for amylase to play a role, which is beneficial to the hydrolysis of starch. [0003] In corn processing, puffing treatment is usually carried out, that is, starch is gelatinized u...

Claims

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Application Information

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IPC IPC(8): G01N21/78
Inventor 徐长跃罗满珍张杏莉吴海英张书金刘国梁刘道扬
Owner NANCHANG AONONG BIOLOGICAL SCI & TECH
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