CN103721683A - Taro starch with high adsorbability and preparation method thereof - Google Patents
Taro starch with high adsorbability and preparation method thereof Download PDFInfo
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Abstract
The invention relates to taro starch with high adsorbability and a preparation method thereof. The mean particle size <of the taro starch with high adsorbability is 2 microns; the whiteness >of the taro starch is 95%; the specific surface area >of the taro starch is 4.0m<2>/g; the adsorption rate >on methylthionine chloride of the taro starch is 94%. The taro starch can be applied to a plurality of fields such as healthcare foods, medicines, hygienic products, agricultures and chemical industry. By adopting preparation method disclosed by the invention, the raw taro starch is taken as a raw material, and the taro starch with high adsorbability is prepared by the processes of deproteinization, degreasing, size mixing, ultrasonic pretreatment, enzymolysis of composite enzyme liquid, termination reaction and freeze drying. The surfaces of taro starch particles are induced to generate small pits by using ultrasonic pretreatment, so that the sensitivity of the taro starch on amylase is improved, and the enzyme reaction sites are increased. By adopting the freeze-drying method, the taro starch particles are loose, easy to crush, and uniform in particle size, and the whiteness is improved.
Description
Technical field
The invention belongs to starch deep processing field, be specifically related to a kind of high adsorption taro starch and preparation method.
Background technology
Starch is a kind of degradable cheap natural material, converted starch refers to as improving its performance and expanding range of application, keeping on the basis of starch inherent characteristic, utilize physical method, chemical method and enzyme process, change structure, physical property and the chemical property of starch, thereby show the product of specific performance and purposes.
Have at present many scholars to use AMS and carbohydrase complex enzyme hydrolysis ative starch both at home and abroad, improve the absorption property of starch, result shows that the specific area of starch increases, and has formed some trickle pores, and adsorption effect is promoted.But in existing research, it is all the larger starch of size ratio such as farina, cornstarch, tapioca that ative starch is selected, the specific area of these starch is little, and product specific area recruitment, adsorbance that enzymolysis obtains are still limited, have certain limitation.As patent CN101708460A discloses a kind of preparation method of starch absorption carrier material, by one or more mixture in corn, cassava, potato or wheat ative starch is carried out after enzymolysis processing and amorphisation, make the amorphous starch adsorption material that grain structure is loose, have a lot of holes and high adsorption capacity.In the research of majority system for high adsorption starch at present, be all to adopt wet pretreatment to increase the sensitiveness of starch to enzyme, improve enzyme digestion reaction effect, its effect is not remarkable.Drying means to high adsorption starch, more options heated-air drying or spray drying process, these methods not only can be brought a series of side reactions, cause product color not good, and can destroy original character of starch.
Summary of the invention
In order to improve taro starch enzymolysis efficiency, improve whiteness and the absorption property of taro starch, the invention provides a kind of high adsorption taro starch and preparation method.
Concrete operation step of the present invention is as follows:
An average grain diameter <2 μ m for high adsorption taro starch, whiteness >95%, specific area >4.0 m
2/ g, to methylene blue adsorption number rate >94%.
The concrete preparation manipulation step of preparing a kind of high adsorption taro starch is as follows:
1) de-albumen: to the water that adds 4 times of quality in taro starch, with the sodium hydroxide solution of concentration 4 %, regulate pH to 10.0, the alkali protease that adds ative starch quality 0.6 ~ 0.9 %, under 40 ℃ of temperature, rotating speed 120 rpm conditions, stir 1～1.5 h, cross respectively 80 mesh sieves, 200 mesh sieves and 325 mesh sieves, under rotating speed 1800 rpm conditions, centrifugation 15 min, remove supernatant, strike off precipitation surface yellowish-brown material, obtain white depositions, with the water washing of 10 times of quality 3 times, under 40 ℃ of conditions of temperature, toast 16 h, must take off albumen taro starch;
2) degreasing: press mass volume ratio 1:10～1:20, will take off albumen taro starch and alcohol-ether solution and mix, temperature 60 C backflow degreasing 1.5～2.5 h, toast 12 h under 40 ℃ of conditions of temperature, obtains the de-albumen taro starch of degreasing;
3) size mixing: with sodium hydrogen phosphate-citrate buffer solution of pH 4.4～6.4, the de-albumen taro starch of degreasing is deployed into the taro starch slurries of concentration 10～20%;
4) ultrasonic pretreatment: by taro starch slurries ultrasonic pretreatment 10～30 min, ultrasonic power 100～250 W;
5) complex enzyme liquid enzymolysis: AMS and carbohydrase are added in sodium hydrogen phosphate-citrate buffer solution of pH 4.4～6.4, be mixed with the complex enzyme liquid of concentration 2.0 %, the mass ratio 1:1～1:3 of described AMS and carbohydrase; In the taro starch slurries of concentration 10～20%, add complex enzyme liquid, the addition of complex enzyme liquid is 0.3～0.9 % of taro starch quality, and under 45～60 ℃ of temperature, rotating speed 120 rpm conditions, stirring reaction 2～6 h, obtain enzymolysis taro starch slurries;
6) cessation reaction: to the NaOH solution that adds concentration 4 % in enzymolysis taro starch slurries, regulate pH to 10.0, enzymolysis reaction; Under rotating speed 1335 rpm conditions, centrifugation 15 min, abandon supernatant, obtain enzymolysis starch sedimentation thing;
7) freeze drying: the water washing by gained enzymolysis starch sedimentation thing by 10 times of quality, under rotating speed 1350 rpm conditions, centrifugation 15 min, centrifugal 3 times of repeated washing, obtains smart starch sedimentation thing; By smart starch sedimentation thing pre-freeze 12 h under ℃ condition of temperature-80; Freeze drying 24 h in freeze-dryer, cross 100 mesh sieves, obtain high adsorption taro starch; The average grain diameter <2 μ m of described high adsorption taro starch, whiteness >95%, specific area >4.0 m
2/ g, to methylene blue adsorption number rate >94%.
Described water is deionized water.
The enzyme work of described alkali protease is 198000 U/g.
In described alcohol-ether solution, the volume ratio of ethanol and ether is 1:6.
The enzyme work of described AMS is 3000 U/g, and the enzyme work of carbohydrase is 100000 U/g.
Useful technique effect of the present invention embodies in the following areas:
1. compare with farina, cornstarch, tapioca, taro starch whiteness is high, and the overwhelming majority is amylopectin, and digestibility can reach 98.8%; Particle diameter is less than 2um, is only 1/10th left and right of farina, cornstarch, tapioca;
2. the high adsorption taro starch specific area >4.0 m that the present invention makes
2/ g, average grain diameter <2 μ m, have that oil suction, water absorbing capacity are strong, grain density and the advantage such as bulk density is low, structural intergrity is good in decentralized medium, and safety non-toxic, using dosage is unrestricted, can be used for a plurality of fields such as health food, medicine, amenities, agricultural, chemical industry;
3. the present invention selects taro starch to carry out the enzymolysis modified relevant report that has not yet to see.In the pretreatment of raw material, because the existence of albumen and lipid can hinder the particle that enzyme approaches taro starch, thereby affect enzymolysis speed and efficiency, the raising of the prepared product adsorption capacity of final impact, therefore utilize alkali protease and alcohol-ether solution to take off albumen, ungrease treatment to taro starch, enzymolysis speed and efficiency improve over 30 %.Utilize ultrasonic technology to carry out pretreatment to taro starch, lure that dolly dimple appears in starch particle surface into, improve starch to diastatic sensitiveness, increased enzyme reaction site.Adopt freeze-drying to be dried taro starch, make taro starch loose particles, be easy to fragmentation, and big or small homogeneous, whiteness is high.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described.
The raw materials used source of following examples is described as follows:
Taro starch is common commercially available prod, the lonely taro of Laiyang Shandong Province,
The enzyme work of described alkali protease is 198000 U/g, and Pangbo Bioengineering Co Ltd, Nanning produces,
The enzyme work of described AMS is 3000 U/g, and Beijing extensive and profound in meaning star biotechnology Co., Ltd produces,
The enzyme work of described carbohydrase is 100000 U/g, and Beijing extensive and profound in meaning star biotechnology Co., Ltd produces,
In alcohol-ether solution, the ratio of ethanol and ether is 1:6(v/v).
Embodiment 1
1) de-albumen: to the deionized water that adds 4 times of quality in taro starch, with NaOH (NaOH) solution of concentration 4 %, regulate pH to 10.0, the alkali protease that adds ative starch quality 0.6%, 40 ℃ of temperature, under rotating speed 120 rpm conditions, stir 1h, cross respectively 80 mesh sieves, 200 mesh sieves and 325 mesh sieves, under rotating speed 1800 rpm conditions, centrifugation 15 min, remove supernatant, strike off precipitation surface yellowish-brown material, obtain white depositions, the washing 3 times of anhydrating by 10 times of quality, put into baking oven, under 40 ℃ of conditions of temperature, toast 16 h, must take off albumen taro starch,
2) degreasing: press mass volume ratio 1:10(g/ml), will take off albumen taro starch and alcohol-ether solution and mix, temperature 60 C backflow degreasing 2.5 h, toast 12 h under 40 ℃ of conditions of temperature, obtain the de-albumen taro starch of degreasing;
3) size mixing: with sodium hydrogen phosphate-citrate buffer solution of pH 5.4, the de-albumen taro starch of degreasing is deployed into the taro starch slurries of concentration 20%;
4) ultrasonic pretreatment: by taro starch slurries ultrasonic pretreatment 30 min, ultrasonic power 100 W;
5) complex enzyme liquid enzymolysis: AMS and carbohydrase are added in sodium hydrogen phosphate-citrate buffer solution of pH 5.4, be mixed with the complex enzyme liquid of concentration 2.0 %, the mass ratio 1:3 of described AMS and carbohydrase; In the taro starch slurries of concentration 20%, add complex enzyme liquid, the addition of complex enzyme liquid is 0.6 % of taro starch quality, and under 50 ℃ of temperature, rotating speed 120 rpm conditions, stirring reaction 2h, obtains enzymolysis taro starch slurries;
6) cessation reaction: to the NaOH solution that adds concentration 4 % in enzymolysis taro starch slurries, regulate pH to 10.0, enzymolysis reaction; Under rotating speed 1335 rpm conditions, centrifugation 15 min, abandon supernatant, obtain enzymolysis starch sedimentation thing;
7) freeze drying: the water washing by gained enzymolysis starch sedimentation thing by 10 times of quality, under rotating speed 1335 rpm conditions, centrifugation 15 min, centrifugal 3 times of repeated washing, obtains smart starch sedimentation thing; By smart starch sedimentation thing pre-freeze 12 h in ℃ refrigerator of temperature-80; Freeze drying 24 h in freeze-dryer, cross 100 mesh sieves, obtain high adsorption taro starch; The average grain diameter of described high adsorption taro starch is 1.6 μ m, and whiteness is 96 %, specific area >4.2 m
2/ g, the blue adsorption rate of subunit is 94.08%.
Embodiment 2
1) de-albumen: to the deionized water that adds 4 times of quality in taro starch, with the sodium hydroxide solution of concentration 4 %, regulate pH to 10.0, the alkali protease that adds ative starch quality 0.9%, 40 ℃ of temperature, under rotating speed 120 rpm conditions, stir 1.5h, cross respectively 80 mesh sieves, 200 mesh sieves and 325 mesh sieves, under rotating speed 1800 rpm conditions, centrifugation 15 min, remove supernatant, strike off precipitation surface yellowish-brown material, obtain white depositions, the washing 3 times of anhydrating by 10 times of quality, put into baking oven, under 40 ℃ of conditions of temperature, toast 16 h, must take off albumen taro starch,
2) degreasing: press mass volume ratio 1:15(g/ml), will take off albumen taro starch and alcohol-ether solution and mix, temperature 60 C backflow degreasing 2.5 h, toast 12 h under 40 ℃ of conditions of temperature, obtain the de-albumen taro starch of degreasing;
3) size mixing: with sodium hydrogen phosphate-citrate buffer solution of pH 5.4, the de-albumen taro starch of degreasing is deployed into the taro starch slurries of concentration 15%;
4) ultrasonic pretreatment: by taro starch slurries ultrasonic pretreatment 30 min, ultrasonic power 100 W;
5) complex enzyme liquid enzymolysis: AMS and carbohydrase are added in sodium hydrogen phosphate-citrate buffer solution of pH 5.4, be mixed with the complex enzyme liquid of concentration 2.0 %, the mass ratio 1:3 of described AMS and carbohydrase; In the taro starch slurries of concentration 20%, add complex enzyme liquid, the addition of complex enzyme liquid is 0.3 % of taro starch quality, and under 55 ℃ of temperature, rotating speed 120 rpm conditions, stirring reaction 6h, obtains enzymolysis taro starch slurries;
6) cessation reaction: to the NaOH solution that adds concentration 4 % in enzymolysis taro starch slurries, regulate pH to 10.0, enzymolysis reaction; Under rotating speed 1335 rpm conditions, centrifugation 15 min, abandon supernatant, obtain enzymolysis starch sedimentation thing;
7) freeze drying: the water washing by gained enzymolysis starch sedimentation thing by 10 times of quality, under rotating speed 1335 rpm conditions, centrifugation 15 min, centrifugal 3 times of repeated washing, obtains smart starch sedimentation thing; By smart starch sedimentation thing pre-freeze 12 h in ℃ refrigerator of temperature-80; Freeze drying 24 h in freeze-dryer, cross 100 mesh sieves, obtain high adsorption taro starch; The average grain diameter of described high adsorption taro starch is 1.7 μ m, and whiteness is 97 %, specific area >4.3 m
2/ g, the blue adsorption rate of subunit is 95.26 %.
Embodiment 3
1) de-albumen: to the deionized water that adds 4 times of quality in taro starch, with the sodium hydroxide solution of concentration 4 %, regulate pH to 10.0, the alkali protease that adds ative starch quality 0.9%, 40 ℃ of temperature, under rotating speed 120 rpm conditions, stir 1h, cross respectively 80 mesh sieves, 200 mesh sieves and 325 mesh sieves, under rotating speed 1800 rpm conditions, centrifugation 15 min, remove supernatant, strike off precipitation surface yellowish-brown material, obtain white depositions, the washing 3 times of anhydrating by 10 times of quality, put into baking oven, under 40 ℃ of conditions of temperature, toast 16 h, must take off albumen taro starch,
2) degreasing: press mass volume ratio 1:20(g/ml), will take off albumen taro starch and alcohol-ether solution and mix, temperature 60 C backflow degreasing 2.5 h, toast 12 h under 40 ℃ of conditions of temperature, obtain the de-albumen taro starch of degreasing;
3) size mixing: with sodium hydrogen phosphate-citrate buffer solution of pH 5.4, the de-albumen taro starch of degreasing is deployed into the taro starch slurries of concentration 10%;
4) ultrasonic pretreatment: by taro starch slurries ultrasonic pretreatment 10 min, ultrasonic power 100 W;
5) complex enzyme liquid enzymolysis: AMS and carbohydrase are added in sodium hydrogen phosphate-citrate buffer solution of pH 6.4, be mixed with the complex enzyme liquid of concentration 2.0 %, the mass ratio 1:3 of described AMS and carbohydrase; In the taro starch slurries of concentration 20%, add complex enzyme liquid, the addition of complex enzyme liquid is 0.3 % of taro starch quality, and under 55 ℃ of temperature, rotating speed 120 rpm conditions, stirring reaction 4h, obtains enzymolysis taro starch slurries;
6) cessation reaction: to the NaOH solution that adds concentration 4 % in enzymolysis taro starch slurries, regulate pH to 10.0, enzymolysis reaction; Under rotating speed 1335 rpm conditions, centrifugation 15 min, abandon supernatant, obtain enzymolysis starch sedimentation thing;
7) freeze drying: the water washing by gained enzymolysis starch sedimentation thing by 10 times of quality, under rotating speed 1335 rpm conditions, centrifugation 15 min, centrifugal 3 times of repeated washing, obtains smart starch sedimentation thing; By smart starch sedimentation thing pre-freeze 12 h in ℃ refrigerator of temperature-80; Freeze drying 24 h in freeze-dryer, cross 100 mesh sieves, obtain high adsorption taro starch; The average grain diameter of described high adsorption taro starch is 1.9 μ m, and whiteness is 96 %, specific area >4.1 m
2/ g, the blue adsorption rate of subunit is 94.51 %.
Claims (6)
1. a high adsorption taro starch, is characterized in that: the average grain diameter <2 μ m of described high adsorption taro starch, whiteness >95%, specific area >4.0 m
2/ g, to methylene blue adsorption number rate >94%.
2. the method for preparation a kind of high adsorption taro starch claimed in claim 1, is characterized in that: ative starch used is taro starch, and concrete preparation manipulation step is as follows:
1) de-albumen: to the water that adds 4 times of quality in taro starch, with the sodium hydroxide solution of concentration 4 %, regulate pH to 10.0, the alkali protease that adds ative starch quality 0.6 ~ 0.9 %, under 40 ℃ of temperature, rotating speed 120 rpm conditions, stir 1～1.5 h, cross respectively 80 mesh sieves, 200 mesh sieves and 325 mesh sieves, under rotating speed 1800 rpm conditions, centrifugation 15 min, remove supernatant, strike off precipitation surface yellowish-brown material, obtain white depositions, with the water washing of 10 times of quality 3 times, under 40 ℃ of conditions of temperature, toast 16 h, must take off albumen taro starch;
2) degreasing: press mass volume ratio 1:10～1:20, will take off albumen taro starch and alcohol-ether solution and mix, temperature 60 C backflow degreasing 1.5～2.5 h, toast 12 h under 40 ℃ of conditions of temperature, obtains the de-albumen taro starch of degreasing;
3) size mixing: with sodium hydrogen phosphate-citrate buffer solution of pH 4.4～6.4, the de-albumen taro starch of degreasing is deployed into the taro starch slurries of concentration 10～20%;
4) ultrasonic pretreatment: by taro starch slurries ultrasonic pretreatment 10～30 min, ultrasonic power 100～250 W;
5) complex enzyme liquid enzymolysis: AMS and carbohydrase are added in sodium hydrogen phosphate-citrate buffer solution of pH 4.4～6.4, be mixed with the complex enzyme liquid of concentration 2.0 %, the mass ratio 1:1～1:3 of described AMS and carbohydrase; In the taro starch slurries of concentration 10～20%, add complex enzyme liquid, the addition of complex enzyme liquid is 0.3～0.9 % of taro starch quality, and under 45～60 ℃ of temperature, rotating speed 120 rpm conditions, stirring reaction 2～6 h, obtain enzymolysis taro starch slurries;
6) cessation reaction: to the NaOH solution that adds concentration 4 % in enzymolysis taro starch slurries, regulate pH to 10.0, enzymolysis reaction; Under rotating speed 1335 rpm conditions, centrifugation 15 min, abandon supernatant, obtain enzymolysis starch sedimentation thing;
7) freeze drying: the water washing by gained enzymolysis starch sedimentation thing by 10 times of quality, under rotating speed 1350 rpm conditions, centrifugation 15 min, centrifugal 3 times of repeated washing, obtains smart starch sedimentation thing; By smart starch sedimentation thing pre-freeze 12 h under ℃ condition of temperature-80; Freeze drying 24 h in freeze-dryer, cross 100 mesh sieves, obtain high adsorption taro starch; The average grain diameter <2 μ m of described high adsorption taro starch, whiteness >95%, specific area >4.0 m
2/ g, to methylene blue adsorption number rate >94%.
3. preparation method according to claim 2, is characterized in that: the water described in step 1) is deionized water.
4. preparation method according to claim 2, is characterized in that: the enzyme work of alkali protease described in step 1) is 198000 U/g.
5. preparation method according to claim 2, is characterized in that: step 2) described in alcohol-ether solution the volume ratio of ethanol and ether be 1:6.
6. preparation method according to claim 2, is characterized in that: the enzyme work of AMS described in step 5) is 3000 U/g, and the enzyme work of carbohydrase is 100000 U/g.
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| CN103772510A (en) * | 2014-01-23 | 2014-05-07 | 青岛农业大学 | Extraction method of taro starch |
| CN105861184A (en) * | 2016-05-05 | 2016-08-17 | 华若延 | Preparation method of fruit-vegetable cleaning powder |
| CN108887392A (en) * | 2018-06-21 | 2018-11-27 | 陕西科技大学 | A kind of production method of semen sojae atricolor enzymatic hydrolysis concentrate |
| CN109673950A (en) * | 2019-03-05 | 2019-04-26 | 想念食品股份有限公司 | The preparation method of the noodles containing nutrition fortifier and noodles containing nutrition fortifier |
| CN112971041A (en) * | 2021-03-12 | 2021-06-18 | 合肥工业大学 | Method for processing soybean milk by loading okra nutrition and flavor substances through porous starch |
| CN113004903A (en) * | 2021-03-15 | 2021-06-22 | 湖南华田盛德生物科技有限公司 | Organic fertilizer for repairing heavy metal contaminated soil and preparation method thereof |
| CN113185721A (en) * | 2021-05-29 | 2021-07-30 | 沈阳农业大学 | Starch nano-particle prepared by jet cavitation assisted enzymolysis, preparation method and application |
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Cited By (9)
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| CN103772510A (en) * | 2014-01-23 | 2014-05-07 | 青岛农业大学 | Extraction method of taro starch |
| CN103772510B (en) * | 2014-01-23 | 2016-01-13 | 青岛农业大学 | A kind of extracting method of taro starch |
| CN105861184A (en) * | 2016-05-05 | 2016-08-17 | 华若延 | Preparation method of fruit-vegetable cleaning powder |
| CN108887392A (en) * | 2018-06-21 | 2018-11-27 | 陕西科技大学 | A kind of production method of semen sojae atricolor enzymatic hydrolysis concentrate |
| CN108887392B (en) * | 2018-06-21 | 2021-07-13 | 陕西科技大学 | Preparation method of black bean enzymolysis concentrated solution |
| CN109673950A (en) * | 2019-03-05 | 2019-04-26 | 想念食品股份有限公司 | The preparation method of the noodles containing nutrition fortifier and noodles containing nutrition fortifier |
| CN112971041A (en) * | 2021-03-12 | 2021-06-18 | 合肥工业大学 | Method for processing soybean milk by loading okra nutrition and flavor substances through porous starch |
| CN113004903A (en) * | 2021-03-15 | 2021-06-22 | 湖南华田盛德生物科技有限公司 | Organic fertilizer for repairing heavy metal contaminated soil and preparation method thereof |
| CN113185721A (en) * | 2021-05-29 | 2021-07-30 | 沈阳农业大学 | Starch nano-particle prepared by jet cavitation assisted enzymolysis, preparation method and application |
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