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Method for preparing double-enzyme enzymatic hydrolysis octenyl succinic anhydride modified starch ester

A technology of octenyl succinic anhydride and octenyl succinate, applied in the field of macromolecular emulsifier preparation, can solve the problems of unsatisfactory emulsification performance, high price, unsatisfactory emulsification stability and the like, and achieves increased emulsification Stability, enhancing emulsifying ability, reducing the effect of product molecular weight

Active Publication Date: 2018-08-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, gum arabic and guar gum are relatively expensive, and their emulsifying performance is not very ideal, while protein emulsifiers have good emulsifying effect, but because of their isoelectric point effect, they have strict requirements on the pH of the system, so , it has become a research hotspot to industrially prepare a natural polymer emulsifier with low price, wide range of raw materials, and no requirement on system pH
[0003] Due to the wide range of starch sources, low price, renewable, safe and non-toxic properties, octenyl succinic anhydride has amphiphilic properties because of its hydrophobic 8-carbon long-chain alkyl and hydrophilic dicarboxylic acid structure. The carboxyl group of the acid anhydride can undergo esterification reaction with the hydroxyl group of the starch in a weakly alkaline environment. The traditional technology uses starch octenyl succinate (OSA for short) as an emulsification stabilizer directly in the emulsion system, and the emulsification stability but not as expected

Method used

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  • Method for preparing double-enzyme enzymatic hydrolysis octenyl succinic anhydride modified starch ester
  • Method for preparing double-enzyme enzymatic hydrolysis octenyl succinic anhydride modified starch ester
  • Method for preparing double-enzyme enzymatic hydrolysis octenyl succinic anhydride modified starch ester

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Experimental program
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Effect test

Embodiment 1

[0032] Embodiment 1: the preparation of octenyl succinic anhydride starch ester

[0033] Prepare a certain concentration (w / v) of starch milk and place it in a beaker, adjust the pH of the starch milk to a certain range, and after mixing, transfer the starch to a constant temperature water bath at a certain temperature, at a stirring rate of 2000r / min Slowly and uniformly add octenyl succinic anhydride diluted in 95% ethanol solution to the starch milk within 0.5 hour. Use 2% NaOH solution to control the pH of the system and keep it within a certain range. After continuing the reaction for a certain period of time, the pH of the system was adjusted to 6.5 with 2% HCl. Then transfer the starch milk to the Buchner funnel, wash it twice with 75% ethanol by suction filtration, then centrifuge twice with distilled water, dry it in an oven at 40°C after dehydration, and finally grind the dried esterified starch Sieve to obtain the finished product of starch octenyl succinate.

[...

Embodiment 2

[0049] Embodiment 2: the mensuration of degree of substitution of starch octenyl succinate

[0050] The specific method is as follows:

[0051] Accurately weigh 1.5g-2g canna starch octenyl succinate with an electronic balance, dissolve it in 50mL 95% isopropanol solution, place it on a magnetic stirrer and stir for 10min, then add 15mL 2.0mol / L hydrochloric acid-isopropyl alcohol Alcohol solution, continue magnetic stirring for 30 min. Then the solution was transferred to a Buchner funnel for dehydration, and washed several times with 90% isopropanol solution until no chloride ions were detected with 0.1mol / L silver nitrate. Then transfer the solid sample into a 250mL Erlenmeyer flask, add 100mL of distilled water, heat in a boiling water bath for 20min, then immediately add 2 drops of phenolphthalein and shake well, titrate with 0.1mol / L NaOH while hot until pink. The calculation formula of product substitution degree is as follows:

[0052]

[0053] In the formula: 0....

Embodiment 3

[0054] Example 3: Enzymatic hydrolysis of starch octenyl succinate with alpha amylase only

[0055] 1. The octenyl succinic anhydride starch ester prepared in Example 1 was prepared into a suspension with a mass concentration of 10% with a buffer solution, and kept stirring in a 40° C. water bath.

[0056] ②Dissolve a-amylase with acetic acid-sodium acetate buffer solution, refrigerate and centrifuge at 4000r / min for 30min. Take the supernatant and set aside.

[0057] ③ Add a-amylases with enzyme activities of 0.7, 3.5, 6.6, and 19.8 U / g to the suspension of starch octenyl succinate, and keep the temperature in a water bath at a certain reaction temperature and pH value of 4.5. Oscillation response for a certain time.

[0058] ④ Adjust the pH of the reaction system to 2 to inactivate the enzyme.

[0059] Figure 5 After the emulsion was prepared by hydrolyzing OSA starch with α-amylase only, the emulsification rate of the emulsion was accelerated after 30 days of storage. ...

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Abstract

The invention discloses a method for preparing double-enzyme enzymatic hydrolysis octenyl succinic anhydride modified starch ester. The method includes preparing octenyl succinic anhydride starch ester; carrying out amylase enzymatic hydrolysis, to be more specific, regulating the pH (potential of hydrogen) until the acidity is indicated, dissolving amylase by buffer solution, then adding the amylase into the octenyl succinic anhydride starch ester and carrying out reaction under stirring conditions. Compared with the traditional methods, the method has the advantages that surface tension, theviscosity and the molecular weight of the prepared octenyl succinic anhydride modified starch ester are changed, the octenyl succinic anhydride starch ester produced by means of alpha-beta double-amylase enzymatic hydrolysis is good in emulsifying stability as compared with products prepared by the aid of the traditional processes, the application has extremely high theoretical research value andpractical application significance, starch is endowed with novel performance and functionality, the application fields of the starch can be expanded, and a novel way can be provided for improvement of the application performance of the starch and processes for producing starch derivative emulsifiers.

Description

technical field [0001] The invention belongs to the technical field of preparation of macromolecular emulsifiers, and in particular relates to a preparation method of double-enzyme enzymatically hydrolyzing octenyl succinic anhydride modified starch esters. Background technique [0002] Some natural biological macromolecules, such as gum arabic, guar gum, casein, whey protein, soybean protein, various water-soluble polymers, etc., can usually be used as emulsification stabilizers in food, medicine, cosmetics and other industrial systems agent. Oil is one of the three major nutrients for human beings. It is a good energy nutrient and has important physiological functions in the human body. Generally speaking, gum arabic and guar gum are relatively expensive, and their emulsifying performance is not very ideal, while protein emulsifiers have good emulsifying effect, but because of their isoelectric point effect, they have strict requirements on the pH of the system, so It ha...

Claims

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Application Information

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IPC IPC(8): C08B31/04
CPCC08B31/04
Inventor 李玥钟芳刘微徐菲菲陈茂深梁蓉
Owner JIANGNAN UNIV
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