CN104211820A - Method for preparing starch with different viscosities by starch and protein blending and dryly-heating technology - Google Patents
Method for preparing starch with different viscosities by starch and protein blending and dryly-heating technology Download PDFInfo
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- CN104211820A CN104211820A CN201410478097.7A CN201410478097A CN104211820A CN 104211820 A CN104211820 A CN 104211820A CN 201410478097 A CN201410478097 A CN 201410478097A CN 104211820 A CN104211820 A CN 104211820A
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Abstract
The invention discloses a method for preparing starch with different viscosities by a starch and protein blending and dryly-heating technology. The method comprises the following steps: 1, preparing modified starch subjected to protein-assisted dryly-heating treatment: dissolving protein: slowly adding the protein into distilled water and agitating the protein at a high speed until the protein is completely dissolved; mixing the starch with the protein: dispersing the starch into a 3%-10% protein solution and dispersing and agitating at 35 DEG C for two hours; transferring a dispersed solution into a glass dish and drying in a drying box; keeping a constant temperature of the drying box at 45 DEG C until the water content is less than 10%; grinding a dried mixture into powder and sieving the powder by a sieve with the size of 100 meshes; and 2, dryly heating and modifying: heating the mixture sieved in the step 1 at 110-130 DEG C for two to four hours or dryly heating by microwaves for one to six minutes to obtain a dryly-heated modified sample. According to the method, raw materials have a wide source, are safe and can be regenerated; the method is simple to operate, low in price and suitable for large-scale production; and the modified starch with different pasting properties is obtained.
Description
Technical field
The present invention relates to starch conversion and intensive processing field thereof, particularly a kind of starch and the xeothermic technology of protein blend prepare the method for different viscosity starch.
Background technology
Modification is carried out to starch and the most often uses three kinds of methods, be respectively: physical modified method, chemic modified method, enzyme modification method.At present, chemical modification need add chemical reagent, and this just causes Cucumber in starch chemical reaction may occur, and chemically takes treated starch and will inevitably cause environmental pollution.Moreover the active compound produced in food thermal treatment can enter into food, so chemically modified has potential toxicity.Enzyme modification is by adding zymin, reacts with starch, thus reaches modification object.Though can reach the requirement of environmental protection, zymin is high cost often, or needs fiting chemical modification just can reach modified effect, is difficult to meet industrialization needs.Physically modified is different from chemical modification, and its most outstanding advantage is exactly do not add chemical reagent, and thus have operating process simple, non-environmental-pollution, cost is low, income advantages of higher.
The physically modified of starch comprises wet heat treatment and dry heat treatment etc.Damp and hot modification refers under a small amount of water (general 20-35%) exists situation, certain heat treated a kind of physical method of temperature range (lower than gelatinization point).Xeothermic modification refers to dried starch thermal treatment for some time extremely anhydrous or relatively anhydrous state at a higher temperature.Research abroad for xeothermic treated starch starts comparatively early, and has been tending towards ripe.As far back as 1998, the people such as Chiu just proved that the processing environment of dry heat product of can keeping intact are not contaminated, and can realize starch conversion.Thermal treatment refers to starch or flour to be placed between 100 DEG C to 200 DEG C and heat-treats, and moisture controlled is below 10%, and the starch viscosity after this process can make gelatinization changes, and drop value reduces.1987, the mixture of a small amount of levoglucos(a)e and wheat starch was carried out dry heat treatment by the people such as Theander, finally obtains glucoside bond; Nineteen ninety-five, 1996, Miladinov.V.D and Hanna.M.A finds through long-term research, if mixed with xanthan gum by starch, and injects linking agent in the mixture, finally can find that the apparent viscosity of mixture obviously strengthens.Accordingly, hot dry method modification starch also can reach the object of starch conversion, and overcomes the shortcoming of chemical modification.But at present, do thermally-denatured research for starch and mainly concentrate on starch and ion glue, ion glue is as higher in the price such as carrageenin, xanthan gum, and add excessive unsuitable to human body.
Summary of the invention
The object of the invention is to solve deficiency of the prior art, provide the xeothermic technology of a kind of starch and protein blend to prepare the method for different viscosity starch.
To achieve these goals, the technical solution adopted is in the present invention: a kind of starch prepares the method for different viscosity starch from the xeothermic technology of protein blend, and its step comprises:
One, albumen assists the preparation of dry heat treatment treated starch:
Protein dissolution: get albumen and slowly add distilled water, high-speed stirring treats that it dissolves completely;
Starch and albumen mixing: by starch dispersion in the protein solution of 3-10%, at 35 DEG C, 2h is stirred in dispersion; Transferred to by dispersion liquid in glass dish, in loft drier, carry out drying, loft drier keeps constant temperature 45 DEG C, until moisture content is less than 10%, by dry mixture grind into powder, crosses 100 mesh sieves;
Two, xeothermic modification: the mixture obtained that step one sieved heats 2 ~ 4h or the xeothermic 1min ~ 6min of microwave at 110 ~ 130 DEG C, obtains xeothermic modified sample.
Further, the albumen in described step one is soybean protein isolate or peanut protein isolate.
Further, the starch in described step one is that W-Gum or waxy corn starch or tapioca (flour) or sweet potato starch are a kind of.
The beneficial effect that the present invention produces is: soybean or peanut protein isolate are a kind of abundant raw material source, cheap, the quality plant albumen that is of high nutritive value, starch contains a large amount of oh groups, albumen contains a large amount of hydrophilic radical, as carboxyl, hydroxyl, amino etc., due to its constructional feature, the amino of albumen or carboxyl can be integral with starch composition.Along with the change of admixture characteristic, contribute to the molecular mass increasing mixture, thus obtain the treated starch of different Effect On Gelatinization Characteristics.And raw material sources are wide, safe, renewable; Simple to operate, cheap, be applicable to scale operation; By at different temperatures, process different time, obtain the starch that viscosity is different, not only can meet different application requiring, also can be further used as the film forming material etc. of edible film.
Accompanying drawing explanation
Below in conjunction with drawings and Examples, the present invention is further elaborated.
Fig. 1 is the viscosity change curve of CS and CS/SPI mixture of the present invention in xeothermic front and back;
Fig. 2 is the viscosity change curve of WCS and WCS/SPI mixture of the present invention in xeothermic front and back.
In figure: 0h: mix not xeothermic; 2h: xeothermic 2h; 4h: xeothermic 4h.
Embodiment
Embodiment 1
Getting soybean protein isolate is placed in beaker, slowly adds distilled water, is mixed with the soybean protein isolate solution of 3%, fully stirs.After soybean protein isolate dissolves completely, W-Gum (CS) or waxy corn starch (WCS) (97g, db) are distributed in the solution of soybean protein isolate.At 35 DEG C, 2h is stirred in dispersion.Transferred to by dispersion liquid in glass dish, in loft drier, carry out drying, loft drier will keep constant temperature 45 DEG C, until moisture content is less than 10%.By the starch soybean protein isolate mixture grind into powder of drying, and by 100 mesh sieves.The mixture of amyloid proteins heats 2h or 4h at 130 DEG C, obtains xeothermic modified sample.
Embodiment 2
Getting peanut protein isolate is placed in beaker, slowly adds distilled water, is mixed with the peanut protein isolate solution of 10%, fully stirs.After peanut protein isolate dissolves completely, tapioca (flour) or sweet potato starch (90g, db) are distributed in peanut protein isolate solution.At 35 DEG C, 2h is stirred in dispersion.Transferred to by dispersion liquid in glass dish, in loft drier, carry out drying, loft drier will keep constant temperature 45 DEG C, until moisture content is less than 10%.By the starch peanuts protein isolate mixture grind into powder of drying, and by 100 mesh sieves.The mixture of amyloid proteins, at the xeothermic 3min of microwave, obtains xeothermic modified sample.
Soybean or peanut protein isolate are a kind of abundant raw material source, cheap, the quality plant albumen that is of high nutritive value.Starch is made up of two main components, i.e. linear straight chain starch and a large amount of amylopectin, and is organized into hemicrystalline grain pattern.As a kind of nexhaustible natural macromolecular material, starch and soybean protein isolate can be modified easily by physico-chemical process.Starch contains a large amount of oh groups, and albumen contains a large amount of hydrophilic radical, as carboxyl, hydroxyl, amino etc.Due to its constructional feature, the amino of albumen or carboxyl can be integral with starch composition.Along with the change of admixture characteristic, contribute to the molecular mass increasing mixture, thus obtain the treated starch of different Effect On Gelatinization Characteristics.
The present invention has the following advantages: 1. raw material sources are wide, safe, renewable; 2. simple to operate, cheap, be applicable to scale operation; 3. the treated starch of different Effect On Gelatinization Characteristics is obtained.
Above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited in above-mentioned citing, and the change that those skilled in the art make in essential scope of the present invention, remodeling, interpolation or replacement also should belong to protection scope of the present invention.
Claims (3)
1. starch and the xeothermic technology of protein blend prepare a method for different viscosity starch, and its step comprises:
One, albumen assists the preparation of dry heat treatment treated starch:
Protein dissolution: get albumen and slowly add distilled water, high-speed stirring treats that it dissolves completely;
Starch and albumen mixing: by starch dispersion in the protein solution of 3-10%, at 35 DEG C, 2h is stirred in dispersion; Transferred to by dispersion liquid in glass dish, in loft drier, carry out drying, loft drier keeps constant temperature 45 DEG C, until moisture content is less than 10%, by dry mixture grind into powder, crosses 100 mesh sieves;
Two, xeothermic modification: the mixture obtained that step one sieved heats 2 ~ 4h or the xeothermic 1min ~ 6min of microwave at 110 ~ 130 DEG C, obtains xeothermic modified sample.
2. starch according to claim 1 and the xeothermic technology of protein blend prepare the method for different viscosity starch, it is characterized in that: the albumen in described step one is soybean protein isolate or peanut protein isolate.
3. starch according to claim 1 and the xeothermic technology of protein blend prepare the method for different viscosity starch, it is characterized in that: the starch in described step one is that W-Gum or waxy corn starch or tapioca (flour) or sweet potato starch are a kind of.
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| CN201410478097.7A CN104211820A (en) | 2014-09-15 | 2014-09-15 | Method for preparing starch with different viscosities by starch and protein blending and dryly-heating technology |
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| CN201410478097.7A CN104211820A (en) | 2014-09-15 | 2014-09-15 | Method for preparing starch with different viscosities by starch and protein blending and dryly-heating technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938267A (en) * | 2019-03-28 | 2019-06-28 | 海南绿康安健康生物科技有限公司 | A kind of chlorella pyrenoidosa vermicelli and preparation method thereof |
| CN109942836A (en) * | 2019-03-21 | 2019-06-28 | 安徽农业大学 | A kind of preparation method of modification rice starch |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5712001A (en) * | 1980-06-27 | 1982-01-21 | Ajinomoto Co Inc | Production of modified starch material |
| WO2013063085A1 (en) * | 2011-10-24 | 2013-05-02 | Washington State University Research Foundation | Sequential hydrothermal liquifaction (seqhtl) for extraction of superior bio-oil and other organic compounds from oleaginous biomass |
-
2014
- 2014-09-15 CN CN201410478097.7A patent/CN104211820A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5712001A (en) * | 1980-06-27 | 1982-01-21 | Ajinomoto Co Inc | Production of modified starch material |
| WO2013063085A1 (en) * | 2011-10-24 | 2013-05-02 | Washington State University Research Foundation | Sequential hydrothermal liquifaction (seqhtl) for extraction of superior bio-oil and other organic compounds from oleaginous biomass |
Non-Patent Citations (1)
| Title |
|---|
| LEE K J等: "Effect of dry heating on the pasting/retrogradation and textural properties of starch-soy protein mixture", 《KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109942836A (en) * | 2019-03-21 | 2019-06-28 | 安徽农业大学 | A kind of preparation method of modification rice starch |
| CN109938267A (en) * | 2019-03-28 | 2019-06-28 | 海南绿康安健康生物科技有限公司 | A kind of chlorella pyrenoidosa vermicelli and preparation method thereof |
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