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Starch octenyl succinate-zein complex and preparation method thereof

A technology of zein and octenyl succinic acid, which is applied in the field of food processing, can solve the problems of rare research on the characteristics of SSOS-zein complexes, and achieve the effects of being beneficial to industrial production, simple equipment and convenient processing.

Active Publication Date: 2021-04-16
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the preparation method of SSOS-zein complex and the research on the characteristics of SSOS-zein complex are relatively rare at home and abroad.

Method used

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  • Starch octenyl succinate-zein complex and preparation method thereof
  • Starch octenyl succinate-zein complex and preparation method thereof
  • Starch octenyl succinate-zein complex and preparation method thereof

Examples

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Effect test

Embodiment 1

[0039] A kind of preparation method of octenyl starch succinate-zein complex, comprises the following steps:

[0040] (1) Mix starch octenyl succinate with 80% (v / v) ethanol solution to make starch milk with a solid-liquid ratio of 1:10 (g / mL), and gelatinize in a constant temperature water bath at 85°C for 15 minutes;

[0041] (2) dissolving zein in 80% (v / v) ethanol solution to make a zein solution with a concentration of 100 g / L;

[0042] (3) Mix gelatinized starch milk and zein solution according to the weight ratio of starch octenyl succinate: zein 9.5:0.5, adjust the pH to 7, react in a constant temperature water bath at 40°C for 30 minutes, Rotary steaming, suction filtration, drying at 45°C, and passing through a 100-mesh sieve.

Embodiment 2

[0044] A kind of preparation method of octenyl starch succinate-zein complex, comprises the following steps:

[0045] (1) Mix starch octenyl succinate with 80% (v / v) ethanol solution to make starch milk with a solid-liquid ratio of 1:10 (g / mL), and gelatinize in a constant temperature water bath at 85°C for 15 minutes;

[0046] (2) dissolving zein in 80% (v / v) ethanol solution to make a zein solution with a concentration of 100 g / L;

[0047] (3) Mix gelatinized starch milk and zein solution according to the weight ratio of starch octenyl succinate: zein 9:1, adjust the pH to 7, and react in a constant temperature water bath at 40°C for 30 minutes, Rotary steaming, suction filtration, drying at 45°C, and passing through a 100-mesh sieve.

Embodiment 3

[0049] A kind of preparation method of octenyl starch succinate-zein complex, comprises the following steps:

[0050] (1) Mix starch octenyl succinate with 80% (v / v) ethanol solution to make starch milk with a solid-liquid ratio of 1:10 (g / mL), and gelatinize in a constant temperature water bath at 85°C for 15 minutes;

[0051] (2) dissolving zein in 80% (v / v) ethanol solution to make a zein solution with a concentration of 100 g / L;

[0052] (3) Mix gelatinized starch milk and zein solution according to the weight ratio of starch octenyl succinate: zein 8.5:1.5, adjust the pH to 7, react in a constant temperature water bath at 40°C for 30 minutes, Rotary steaming, suction filtration, drying at 45°C, and passing through a 100-mesh sieve.

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Abstract

The invention discloses an octenyl succinate starch ester-zein compound and a preparation method thereof, which is prepared by wrapping zein on the surface of octenyl succinate starch ester. The present invention utilizes the characteristic that zein can be dissolved in 60%-95% ethanol solution and is insoluble in water and absolute ethanol. It is first dissolved in 80% ethanol solution, and then the ethanol is evaporated by rotary evaporator so that zein gradually dissolves in SSOS particles. The surface precipitates to form complexes of SSOS‑zein. The SSOS‑zein compound obtained by this method has some changes in solubility, emulsification, thermal stability, viscosity and other properties. When this compound is used in food, it can endow the food system with some unique processing and functional properties, and improve the product quality. The quality of the starch-protein copolymer can be improved, and the application of the starch-protein copolymer in the industry can be expanded.

Description

technical field [0001] The invention relates to a starch octenyl succinate-zein compound and a preparation method thereof, belonging to the technical field of grain processing. Background technique [0002] The trade name of starch octenyl succinate is pure gum, and it generally exists in the form of sodium starch octenyl succinate (Starch Sodium Octenyl Succinate, SSOS). It is prepared by esterification reaction of hydrophobic octenyl succinic anhydride (Octenyl Succinic Anhydride, OSA) and starch milk under weakly alkaline conditions. SSOS is different from other modified starches because it introduces a hydrophilic group and a hydrophobic group 1:1 on the basis of the molecular structure of the original starch, which makes SSOS have excellent emulsifying properties in water-oil systems. In addition, after modification, its viscosity increases, its gelatinization temperature decreases, and its antifreeze performance is also improved. Therefore, SSOS is widely used in food...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30A23L29/00A23P10/20C08J3/00C08L3/06C08L89/00
CPCA23V2002/00A23L29/045A23L29/30A23P10/20C08J3/005C08J2303/06C08J2489/00A23V2250/5482A23V2250/5118
Inventor 刘亚伟王海洋刘洁王香丽王亚丹吕宁炊宁玉王阳阳
Owner HENAN UNIVERSITY OF TECHNOLOGY
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