CN102952199B - Composite modified pregelatinized starch and preparation method thereof - Google Patents
Composite modified pregelatinized starch and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of starch production processing and especially relates to composite modified pregelatinized starch and a preparation method thereof. The composite modified pregelatinized starch comprises 95-99% of starch, 0.5-3% of esterifying agent and 0.5-2% of surfactant. A ball mill is used as a mechanical activation solid-phase reactor, and the preparation process is as follows: uniformly mixing the starch with the esterifying agent, adding the starch mixture and grinding balls into the reactor, performing starch pregelatinization and esterification compound modification through a mechanical activation technology, crushing and sieving, and performing functional surface decoration on the composite modified starch to obtain the composite modified pregelatinized starch. According to the preparation method provided by the invention, the pregelatinization and esterification steps are combined to simplify the production process, no three wastes is emitted during the preparation process; and the obtained product has the properties of quick dispersibility and quick solubility, the freeze-thaw stability is not smaller than 5, the emulsibility (light absorption value) is not smaller than 0.4, and the dissolving property is not smaller than 85, so that the composite modified pregelatinized starch can be applied in the industries of medicine and food.
Description
Technical field
The invention belongs to Starch Production processing technique field, relate to specifically a kind of composite modified pregelatinized Starch and preparation method thereof.
Background technology
Pregelatinized Starch (Pregelatinized Starch) refers to that adopting method chemistry or physics is starch granules all or part of fragmentation when having water to exist, and then through super-dry, modification, improves its solvability, compressibility, mobility.Different according to pregelatinated degree, be divided into partially pregelatinized starch (PPS) and whole pregelatinized Starch (WPS), their performance and use function are different.Because having, binds and the dual function of disintegration pregelatinized Starch, be solubilized at normal temperatures, there is good humidity viscosity, there is good thickening water conservation, conformal and emulsifying effect, have good carrier function, almost there is no sugariness or sweetless, thermotolerance is strong, be difficult for brown stain, the advantages such as good film-forming property, are widely used as newtype drug auxiliary material, foodstuff additive, plant milk extract weighting agent etc.
At present on document, be difficult to find detailed pregelatinized Starch production method at home and abroad, relevant production method is mainly the pre-gelatinized starch of introducing for fields such as food.Pre-gelatinized starch is all generally to adopt wet method processing technology to prepare coldwater-soluble pre-gelatinized starch, as heating method, starch is added to water and be made into suspension, then heating, destroys starch small grain, or add a small amount of gelation promotor and tensio-active agent, bonding when dry to reduce, suspension drying device dry, pulverize and get final product, and comprises cylinder drying, Extrusion and spray-drying process etc.The methods such as High Temperature High Pressure alcohol method, normal pressure polyvalent alcohol method, alcohol-alkaline process, alcohol-salt acid system of having developed are in recent years prepared water soluble starch.Utilize the water soluble starch poor quality of produced in conventional processes, narrow application range.And need to use a large amount of alcohol or alkali with High Temperature High Pressure alcohol method, normal pressure polyvalent alcohol method and the standby water soluble starch of alcohol alkali combination treatment legal system, easily produce harmful material, and these methods also exist equipment requirements high, complex process, cause environmental pollution, the problem such as quality product is wayward.
Mechanical activation (Mechanical Activation) refers to that solid particulate matter is under the mechanical force such as friction, collision, impact, shearing, crystalline structure and physical and chemical performance are changed, make part mechanical energy be transformed into the interior energy of material, thereby cause that the chemically reactive of solid increases.At present mechanical activation is processed at ultra micro and nanometer powder, nano composite material, strengthened dispersion alloy structured material, refining of metal, mineral and refuse, research and the application of the aspect such as synthetic of organic materials be increasingly extensive.The patent CN102134281.A of the applications such as yellow Zu Qiang has announced the production method of high-flowability pregelatinized starch, first starch, glidant are mixed in high-speed mixer, mixture again with grinding media ball mill under constant temperature, through mechanical stirring activation after a while, finally by sieving, minute obtain this starch, prepared high-flowability pregelatinized starch.But no matter be that the prepared pregelatinized Starch of which kind of method all exists following several respects problem: in liquid phase medium, easily formation can not disperse agglomerate, hydration rate too slow; Emulsifying property is poor; The problems such as freeze-thaw stability is poor.Therefore to expand the purposes of pregelatinized Starch, especially apply as foodstuff additive with regard to solving pregelatinized Starch, existingly difficultly disperse, dissolution rate is slow and emulsification and the problem such as freeze-thaw stability is poor.
Summary of the invention
The present invention is directed to current production pregelatinized Starch and have complicated process of preparation, the product of producing exists that easy formation can not disperse that agglomerate, hydration rate are too slow, emulsification and the problem such as freeze-thaw stability is poor, use mechanical activation method to carry out synchronously composite modified to starch and long-chain fat acid mixture, and carry out surface and radical functino modification, thereby obtain composite modified pregelatinized Starch.
For solving the technical problem existing in present modification pregelatinized Starch preparation process, following technical scheme has been proposed: the moiety of the composite modified pregelatinized Starch of the present invention comprises starch, esterifying agent, tensio-active agent, the ratio of quality and the number of copies of each component is: 95 ~ 99 parts of starch, 0.5 ~ 3 part of esterifying agent, 0.5 ~ 2 part, tensio-active agent.
Described starch is the mixture of any or they in potato starch, W-Gum, wheat starch, and its size is 50 ~ 80 orders, and its water content is≤12%; Described esterifying agent is the mixture of any or they in stearic acid, Palmiticacid, palmitinic acid; Described tensio-active agent is alkyl glycoside, its viscosity >=100mPa.S, and rank is edible or medicinal rank.
Prepare above-described composite modified pregelatinized Starch method, its preparation process comprises that material stirring mixing, pregelatinated and esterification are composite modified, functional modification, and all preparation process complete in mechanical activation equipment:
(1) material stirring mixes: by starch and esterifying agent, according to mass ratio, be that 95 ~ 99:0.5 ~ 3 join in mechanical activation equipment, high-speed stirring is mixed 5 ~ 10min, obtains mixture;
(2) pregelatinated and esterification are composite modified: the mixture that step 1) obtains and pellet heap volume are according to ratio hybrid reaction 0.5 ~ 2.5h of 100g:250 ~ 350ml, and discharging crushes and screens, and obtains composite modified starch;
(3) ratio that composite modified starch functional modification: by step 2) obtaining and alkyl glycoside are 95 ~ 99:0.5 ~ 2 according to mass ratio is mixed, and high-speed mixing reaction 0.2 ~ 0.5h, obtains composite modified pregelatinized Starch.
The above mechanical activation equipment is ball-milling reaction device; Described starch is the mixture of any or they in potato starch, W-Gum, wheat starch, and its size is 50 ~ 80 orders, and its water content is≤12%; Described esterifying agent is the mixture of any or they in stearic acid, Palmiticacid, palmitinic acid.
The above material stirring is mixed into starch and esterifying agent is 97:1.5 according to mass ratio; Described functional modification is that composite modified starch and alkyl glycoside are 98.5:1.5 according to mass ratio.
The composite modified pregelatinized Starch that the above preparation method obtains is 15 ~ 99.5% at 30 ℃ of cold water solubilities, freeze-thaw stability >=5, emulsifying property >=0.4, brew >=85.
The composite modified pregelatinized Starch that above-described composite modified pregelatinized Starch or described preparation method obtain, can be used as food thickener, stablizer, weighting agent, pharmaceutical excipient.
A kind of composite modified pregelatinized Starch of the present invention and preparation method thereof has produced following good result:
(1) by pregelatinated and the esterification modification that originally need to complete respectively in many complete equipments, a plurality of flow process, concentrate in a set of mechanical activation equipment and complete, simplify technique, reduce costs, preparation technology is solid state reaction process, the liquid phase process generally using than like product and stage liquid process, production process is without " three wastes " discharge, environmentally safe;
(2) pregelatinized Starch after composite modified is through functional modification step, make its surface coverage have the coarse particles of active substance porosity characteristic, thereby make product there is the characteristic that rapid dispersion dissolves, composite modified pregelatinized Starch cold water solubility (30 ℃) is 15 ~ 99.5%, freeze-thaw stability >=5, emulsifying property (light absorption value) >=0.4, brew >=85.
Accompanying drawing explanation
Fig. 1 is preparation method's schematic diagram of the present invention.
Embodiment
The present invention is further described in conjunction with Fig. 1 and following examples.
Embodiment 1
(1) material stirring mixes: 97 portions of tapioca (flour)s and 1.5 parts of stearic acid are joined in mechanical activation equipment, and high-speed stirring is mixed 10min, obtains mixture;
(2) pregelatinated is composite modified with esterification: mixture and pellet heap volume mix according to the ratio of 100g:300ml, in ball-milling reaction device, react 2.5h, and discharging crushes and screens, and obtains composite modified starch;
(3) functional modification: 98.5 parts of composite modified starch and 1.5 parts of mixing of alkyl glycoside, high-speed mixing reaction 0.3h, obtains composite modified pregelatinized Starch.
The composite modified pregelatinized Starch cold water solubility (30 ℃) preparing is 68.5%, freeze-thaw stability >=5, and emulsifying property (light absorption value) >=0.4, brew >=85, can be used as food stabiliser and pharmaceutical excipient.
Embodiment 2
(1) material stirring mixes: 96 portions of cassavas and W-Gum mixture, 2 parts of palmitinic acids are joined in mechanical activation equipment, and high-speed stirring is mixed 5min, obtains mixture;
(2) pregelatinated is composite modified with esterification: mixture and pellet heap volume mix according to the ratio of 100g:260ml, in ball-milling reaction device, react 0.8h, and discharging crushes and screens, and obtains composite modified starch;
(3) functional modification: 98 parts of composite modified starch and 2 parts of mixing of alkyl glycoside, high-speed mixing reaction 0.25h, obtains composite modified pregelatinized Starch.
The composite modified pregelatinized Starch cold water solubility (30 ℃) preparing is 37%, freeze-thaw stability >=5, and emulsifying property (light absorption value) >=0.4, brew >=85, can be used as food thickener, weighting agent, pharmaceutical excipient.
Embodiment 3
(1) material stirring mixes: 99 parts of W-Gums and 0.5 part of Palmiticacid are joined in mechanical activation equipment, and high-speed stirring is mixed 5min, obtains mixture;
(2) pregelatinated is composite modified with esterification: mixture and pellet heap volume mix according to the ratio of 100g:250ml, in ball-milling reaction device, react 0.5h, and discharging crushes and screens;
(3) functional modification: 99.5 parts of composite modified starch and 0.5 part of alkyl glycoside are mixed, high-speed mixing reaction 0.2h, obtains composite modified pregelatinized Starch.
The composite modified pregelatinized Starch cold water solubility (30 ℃) preparing is 18%, freeze-thaw stability >=5, and emulsifying property (light absorption value) >=0.4, brew >=85, can be used as food thickener, weighting agent.
Embodiment 4
(1) material stirring mixes: 98 portions of wheat starches, 1.5 parts of Palmiticacid are joined in mechanical activation equipment with stearic acid mixture, and high-speed stirring mixing 8min, obtains mixture;
(2) pregelatinated is composite modified with esterification: mixture and pellet heap volume mix according to the ratio of 100g:280ml, in ball-milling reaction device, react 0.5h, and discharging crushes and screens;
(3) functional modification: 99.5 parts of composite modified starch and 0.5 part of alkyl glycoside are mixed, high-speed mixing reaction 0.2h, obtains composite modified pregelatinized Starch.
The composite modified pregelatinized Starch cold water solubility (30 ℃) preparing is 45%, freeze-thaw stability >=5, and emulsifying property (light absorption value) >=0.4, brew >=85, can be used as food thickener, stablizer, weighting agent.
Embodiment 5
(1) material stirring mixes: 95.5 parts of potato starchs and 2.5 parts of palmitinic acids are joined in mechanical activation equipment, and high-speed stirring is mixed 6min, obtains mixture;
(2) pregelatinated is composite modified with esterification: mixture and pellet heap volume mix according to the ratio of 100g:300ml, in ball-milling reaction device, react 1.5h, and discharging crushes and screens;
(3) functional modification: 98 parts of composite modified starch and 2 parts of alkyl glycoside are mixed, high-speed mixing reaction 0.3h, obtains composite modified pregelatinized Starch.
The composite modified pregelatinized Starch cold water solubility (30 ℃) preparing is 60%, freeze-thaw stability >=5, and emulsifying property (light absorption value) >=0.4, brew >=85, can be used as food thickener, weighting agent, pharmaceutical excipient.
Embodiment 6
(1) material stirring mixes: 96 parts of corns and wheat starch mixture, 3 parts of palmitinic acids are joined in mechanical activation equipment, and high-speed stirring is mixed 8min, obtains mixture;
(2) pregelatinated is composite modified with esterification: mixture and pellet heap volume mix according to the ratio of 100g:350ml, in ball-milling reaction device, react 2h, and discharging crushes and screens;
(3) functional modification: 99 parts of composite modified starch and 1 part of alkyl glycoside are mixed, high-speed mixing reaction 0.5h.
The composite modified pregelatinized Starch cold water solubility (30 ℃) preparing is 85%, freeze-thaw stability >=5, and emulsifying property (light absorption value) >=0.4, brew >=85, can be used as food stabiliser, weighting agent, pharmaceutical excipient.
Embodiment 7
(1) material stirring mixes: 98.5 portions of tapioca (flour)s and 1 part of soft ester acid are joined in mechanical activation equipment, and high-speed stirring is mixed 7min, obtains mixture;
(2) pregelatinated is composite modified with esterification: mixture and pellet heap volume mix according to the ratio of 100g:300ml, in ball-milling reaction device, react 2.3h, and discharging crushes and screens;
(3) functional modification: 99.5 parts of composite modified starch and 0.5 part of alkyl glycoside are mixed, high-speed mixing reaction 0.45h, obtains composite modified pregelatinized Starch.
The composite modified pregelatinized Starch cold water solubility (30 ℃) preparing is 73%, freeze-thaw stability >=5, and emulsifying property (light absorption value) >=0.4, brew >=85, can be used as food weighting agent, pharmaceutical excipient.
Embodiment 8
(1) material stirring mixes: 96.5 parts of W-Gums, 1.8 parts of stearic acids are joined in mechanical activation equipment with palmitinic acid mixture, and high-speed stirring mixing 9min, obtains mixture;
(2) pregelatinated is composite modified with esterification: mixture and pellet heap volume mix according to the ratio of 100g:330ml, in ball-milling reaction device, react 2h, and discharging crushes and screens;
(3) functional modification: 98.3 parts of composite modified starch and 1.7 parts of alkyl glycoside are mixed, high-speed mixing reaction 0.4h, obtains composite modified pregelatinized Starch.
The composite modified pregelatinized Starch cold water solubility (30 ℃) preparing is 92%, freeze-thaw stability >=5, and emulsifying property (light absorption value) >=0.4, brew >=85, can be used as pharmaceutical excipient.
Embodiment 9
(1) material stirring mixes: 95 parts of W-Gums and 3 parts of palmitinic acids are joined in mechanical activation equipment, and high-speed stirring is mixed 10min, obtains mixture;
(2) pregelatinated is composite modified with esterification: mixture and pellet heap volume mix according to the ratio of 100g:350ml, in ball-milling reaction device, react 2.5h, and discharging crushes and screens;
(3) functional modification: 98 parts of composite modified starch and 2 parts of alkyl glycoside are mixed, high-speed mixing reaction 0.5h, obtains composite modified pregelatinized Starch.
The composite modified pregelatinized Starch cold water solubility (30 ℃) preparing is 99%, freeze-thaw stability >=5, and emulsifying property (light absorption value) >=0.4, brew >=85, can be used as food stabiliser, weighting agent, pharmaceutical excipient.
Embodiment 10
(1) material stirring mixes: 97.5 portions of wheats and tapioca (flour) mixture, 1.5 parts of palmitinic acids are joined in mechanical activation equipment, and high-speed stirring is mixed 10min, obtains mixture;
(2) pregelatinated is composite modified with esterification: mixture and pellet heap volume mix according to the ratio of 100g:250ml, in ball-milling reaction device, react 0.8h, and discharging crushes and screens;
(3) functional modification: 99 parts of composite modified starch and 1 part of alkyl glycoside are mixed, high-speed mixing reaction 0.5h, obtains composite modified pregelatinized Starch.
The composite modified pregelatinized Starch cold water solubility (30 ℃) preparing is 52%, freeze-thaw stability >=5, and emulsifying property (light absorption value) >=0.4, brew >=85, can be used as food thickener, stablizer, weighting agent, pharmaceutical excipient.
Embodiment 11
(1) material stirring mixes: 96 portions of tapioca (flour)s, 2.5 parts of palmitinic acids are joined in mechanical activation equipment with Palmiticacid mixture, and high-speed stirring mixing 9min, obtains mixture;
(2) pregelatinated is composite modified with esterification: mixture and pellet heap volume mix according to the ratio of 100g:300ml, in ball-milling reaction device, react 2.3h, and discharging crushes and screens, and obtains composite modified starch;
(3) functional modification: 98.5 parts of composite modified starch and 1.5 parts of mixing of alkyl glycoside, high-speed mixing reaction 0.45h, obtains composite modified pregelatinized Starch.
The composite modified pregelatinized Starch cold water solubility (30 ℃) preparing is 78.5%, freeze-thaw stability >=5, and emulsifying property (light absorption value) >=0.4, brew >=85, can be used as food weighting agent, pharmaceutical excipient.
Claims (4)
1. prepare a composite modified pregelatinized Starch method, it is characterized in that, preparation process comprises that material stirring mixing, pregelatinated and esterification are composite modified, functional modification, and all preparation process complete in mechanical activation equipment:
(1) material stirring mixes: by starch and esterifying agent, according to mass ratio, be that 95～99:0.5～3 join in mechanical activation equipment, high-speed stirring is mixed 5～10min, obtains mixture;
(2) pregelatinated and esterification are composite modified: mixture step 1) obtaining and pellet heap volume are according to ratio hybrid reaction 0.5～2.5h of 100g:250～350ml, and discharging crushes and screens, and obtains composite modified starch;
(3) ratio that composite modified starch functional modification: by step 2) obtaining and alkyl glycoside are 95～99:0.5～2 according to mass ratio is mixed, and high-speed mixing reaction 0.2～0.5h, obtains composite modified pregelatinized Starch.
2. a kind ofly according to claim 1 prepare composite modified pregelatinized Starch preparation method, it is characterized in that, described starch is the mixture of any or they in potato starch, W-Gum, wheat starch, and its water content is≤12%; Described esterifying agent is the mixture of any or they in stearic acid, Palmiticacid, palmitinic acid.
3. a kind of composite modified pregelatinized Starch preparation method for preparing according to claim 1, is characterized in that, described material stirring is mixed into starch and esterifying agent is 97:1.5 according to mass ratio; Described functional modification is that composite modified starch and alkyl glycoside are 98.5:1.5 according to mass ratio.
4. a kind of method of preparing composite modified pregelatinized Starch according to claim 1, it is characterized in that, the composite modified pregelatinized Starch preparing is 15～99.5% at 30 ℃ of cold water solubilities, freeze-thaw stability >=5, emulsifying property >=0.4, brew >=85.
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| CN103435710B (en) * | 2013-07-26 | 2016-01-27 | 广西大学 | A kind of preparation method being oxidized pregelatinated composite modified starch |
| CN103626879B (en) * | 2013-11-27 | 2016-03-23 | 广西大学 | Mechanical activation reinforcement prepares cellulose acetate butyrate or cellulose acetate propionate |
| CN105348399A (en) * | 2015-11-12 | 2016-02-24 | 华中农业大学 | Octenyl succinic anhydride modified starch prepared through dry mechanical force induction of esterification reaction and application thereof |
| CN105968422A (en) * | 2016-05-24 | 2016-09-28 | 湖州展望药业有限公司 | Preparation technology of pregelatinized starch |
| CN105884915A (en) * | 2016-06-25 | 2016-08-24 | 张莘蔓 | Method for preparing novel environment-friendly modified starch |
| CN107163151A (en) * | 2017-06-12 | 2017-09-15 | 安徽紫山农业科技有限公司 | One kind prepares pregelatinized starch method with sweet potato starch |
| CN107602714A (en) * | 2017-09-25 | 2018-01-19 | 山东神州翔宇科技集团有限公司 | A kind of composite modified pregelatinized starch and preparation method thereof |
| CN108003203B (en) * | 2017-11-28 | 2020-07-28 | 广东省石油与精细化工研究院 | Preparation method of glycosyl fatty acid ester |
| CN109294000A (en) * | 2018-08-29 | 2019-02-01 | 天峨县平昌生态农业有限公司 | A method of edible film is prepared using oxidized starch |
| CN109337126A (en) * | 2018-08-29 | 2019-02-15 | 天峨县平昌生态农业有限公司 | A method of food fresh keeping membrane is prepared using esterification starch |
| CN109293790A (en) * | 2018-08-29 | 2019-02-01 | 天峨县平昌生态农业有限公司 | A kind of method of dry process esterification starch |
| CN110327368B (en) * | 2019-06-28 | 2021-09-14 | 广州富诺营养科技有限公司 | Tabletting preparation for supplementing selenium for adults and preparation method thereof |
| CN113896955A (en) * | 2021-11-08 | 2022-01-07 | 蚌埠天成包装科技股份有限公司 | Starch-based sheet composition and preparation method thereof |
| CN114287618B (en) * | 2021-12-21 | 2023-02-03 | 南昌大学 | Processing method of instant arrowroot compounded with palmitic acid |
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| JP4514089B2 (en) * | 2003-01-22 | 2010-07-28 | 関西ペイント株式会社 | Curable starch composition, modified starch, method for producing the same, and article thereof |
| CN101456916B (en) * | 2008-12-31 | 2012-01-04 | 江南大学 | Method for preparing fatty acid starch ester and application |
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