CN104987423A - Octenyl succinic anhydride starch with high expansion coefficient and preparation method and application thereof - Google Patents
Octenyl succinic anhydride starch with high expansion coefficient and preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses octenyl succinic anhydride starch with the high expansion coefficient and a preparation method and application thereof. The preparation method comprises the steps that starch is weighed and added with water; the pH value is controlled to be alkaline; octenyl succinic anhydride is added, and stirring and reaction are carried out; the pH value is adjusted to be neutral; centrifugation is carried out, and sediment is obtained; the sediment is filtered in a suction mode, cleaned and dried, and then the octenyl succinic anhydride starch with the high expansion coefficient is obtained. The octenyl succinic anhydride starch obtained through the preparation method can be used for making various kinds of cooked wheaten food, has the high and stable expansion coefficient, and can be added into cereal products, such as being used for making high-tenacity, high-viscidity and smooth noodles.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of to there is preparation of the octenyl succinic acid anhydride starch of high expansion coefficient and uses thereof.
Background technology
On Starch Modified With Octenyl Succinic Anhydride obtains through esterification with octenyl succinic acid anhydride and starch.This material is white powder thing, and nontoxic free from extraneous odour can dissolve in the hot water, can dissolve after pre-gelatinized process in cold water, and transparent liquid, all has satisfactory stability in acid-base solution.Octenyl succinic acid anhydride has hydrophobic group, is incorporated in hydrophilic starch, and starch can be made to have good performance, as: emulsifying stability, froth stability, toughness etc.Food and Argriculture OrganizationFAO and the World Health Organization evaluate On Starch Modified With Octenyl Succinic Anhydride: daily intake is without the need to special stipulation, and can use it for food, use range does not limit.With the starch that octenyl succinic acid anhydride is modified, because having character and the high security of OSA group concurrently, it is a kind of excellent modified starch.
Amaranth seed powder is Amaranthaceae Amaranthus annual herb plant, is grain, raises, dish dual-purpose type crop.Amaranth seed powder starch median size, at about 1 μm, is generally acknowledged starch granule.Starch granule has obvious physico-chemical property and changes after octenyl succinic acid anhydride is modified, and is more suitable for being applied in food as foodstuff additive.
Starch heats in excessive water, after at high temperature starch granules absorbs available free water, volume increases, after particulate water absorbent expands, volume can reach original decades of times, the result of starch granules interphase interaction, all most important to the Effect On Gelatinization Characteristics of starch, crosslinked action, viscosity and intensity etc.Introduce octenyl succinic acid anhydride group to starch molecule, contribute to weakening the Hyarogen-bonding between starch chain, make the coefficient of expansion of starch increase.The octenyl succinic acid anhydride starch of high expansion coefficient can plastic at low temperatures, and be a kind of thickening material efficiently, its thickening effectiveness is good, and save energy.
This technology significantly promotes the coefficient of expansion of octenyl succinic acid anhydride amaranth seed powder starch, may be used for preparing all kinds of wheaten food, and its coefficient of expansion is high and stable, can add in cereal product, such as, for making high tenacity, viscosity and smooth noodles.Be limited to conventional art, this series products is commercially also comparatively rare, estimates that the demand of this series products will increase with fast speed within considerable time.
Summary of the invention
For defect of the prior art, the object of this invention is to provide a kind of preparation method and its usage with the octenyl succinic acid anhydride amaranth seed powder starch of high expansion coefficient.Described starch can be used for preparing all kinds of wheaten food, and its coefficient of expansion is high and stable, can add in cereal product, such as, for making high tenacity, viscosity and smooth noodles.
The present invention is achieved by the following technical solutions:
First aspect, the invention provides a kind of preparation method with the octenyl succinic acid anhydride starch of high expansion coefficient, described preparation method comprises the steps:
Step 1, take starch, add water;
Step 2, whipping step 1 products therefrom, control ph is alkalescence;
Step 3, in step 2 products therefrom, add octenyl succinic acid anhydride, stir, reaction;
The pH value of step 4, regulating step 3 products therefrom is to neutral;
Step 5, centrifugation step 4 products therefrom, obtain precipitation;
Step 6, described precipitation is carried out suction filtration, cleans, dried, there is described in obtaining the octenyl succinic acid anhydride starch of high expansion coefficient;
Preferably, described starch comprises amaranth seed powder starch, Starch rice, wheat Type B starch, oat starch or lamb's-quarters wheat starch;
More preferably, described starch is amaranth seed powder starch.
Preferably, in step 1, the quality that takes of described starch is dry weight;
Preferably, in step 1, described in add water quality be 2.25 ~ 5 times of starch.
Preferably, in step 2, the mode of described stirring comprises magnetic stirring apparatus Keep agitation.
Preferably, in step 2, the method for described control ph comprises dropping NaOH solution; More preferably, the concentration of described NaOH solution is 1mol/L.
Preferably, in step 2, described alkalescence specifically refers to that pH value is 8.5 ~ 9.0, and pH value measures and adopts pH meter.
Preferably, in step 3, the addition of described octenyl succinic acid anhydride is 3 ~ 15% (mass percents) of amaranth seed powder starch; Step 3 is carried out under the condition of alkaline environment (pH value should maintain about 8.5); Alr mode comprises magnetic stirring apparatus Keep agitation;
Preferably, in step 3, the time of described reaction is 6 ~ 8 hours.
Preferably, in step 4, described adjustment specifically refers to adopt dilute hydrochloric acid to regulate pH for neutral; The concentration of described dilute hydrochloric acid is 1mol/L; Described neutrality specifically to pH be 6.5 ~ 7.0.
Preferably, in step 5, described centrifugal rotating speed is 3000r/min, the time is 15min.
Preferably, in step 6, described suction filtration mode comprises use Büchner funnel suction filtration; Cleaning comprises use washes of absolute alcohol filter cake twice; Dry and dry under room temperature.
Second aspect, the invention provides a kind of described in there is the purposes of the octenyl succinic acid anhydride starch of high expansion coefficient, described purposes is specially all kinds of wheaten food of preparation, adds in cereal product, such as, for making high tenacity, viscosity and smooth noodles.
The present invention is a kind of preparation of high expansion coefficient octenyl succinic acid anhydride starch, and be known although octenyl succinic acid anhydride contributes to improving the starch coefficient of expansion, its coefficient of expansion improves limitation.The starting material of existing octenyl succinic acid anhydride starch all use starch common on the market, such as W-Gum.And the present invention makes the increase rate of the coefficient of expansion significantly be greater than existing level by using the starch in other plant source as starting material.In example of the present invention, the coefficient of expansion of octenyl succinic acid anhydride W-Gum is only had to be existing level, other starch: lamb's-quarters wheat, amaranth seed powder, oat, wheat B and Starch rice are innovative content, and only wherein the coefficient of expansion of lamb's-quarters wheat starch is the highest.
Technology is compared, and the present invention has following beneficial effect:
(1) the inventive method step is simple, and easily realize, production efficiency is high, running cost is low;
(2) the present invention uses octenyl succinic acid anhydride modified starch, and obtained starch is nontoxic, and reaction process is safe and efficient;
(3) starch that the present invention obtains can be used for preparing all kinds of wheaten food, adds in cereal product, improves the quality of noodles.
Accompanying drawing explanation
By reading the detailed description done non-limiting example with reference to the following drawings, other features, objects and advantages of the present invention will become more obvious:
Fig. 1 is embodiment of the present invention gained starch and the coefficient of expansion comparison diagram without Modified Starch;
Fig. 2 is the coefficient of expansion comparison diagram of the octenyl succinic acid anhydride amaranth seed powder starch obtained under different condition;
Fig. 3 is the expansion effect figure of embodiment and comparative example products therefrom.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.Following examples will contribute to those skilled in the art and understand the present invention further, but not limit the present invention in any form.It should be pointed out that to those skilled in the art, without departing from the inventive concept of the premise, some distortion and improvement can also be made.These all belong to protection scope of the present invention.
Following examples and comparative example relate to coefficient of expansion testing method, are specially and take 0.5g dry weight sample; Put into 50ml centrifuge tube; Add water to 25ml, fully shake up, put into the water-bath 30min that temperature is 85 DEG C; Put into whizzer centrifugal (rotating speed 3000 turns, time 20min); After centrifugal, measure starch expanding layer height and liquid surface total height, expanding layer height is obtained coefficient of expansion ratio divided by total height, and concrete outcome is shown in Fig. 1 to Fig. 3.
embodiment 1
The present embodiment relates to a kind of preparation method and its usage of octenyl succinic acid anhydride amaranth seed powder starch, and described step is as follows:
Step 1, take the amaranth seed powder starch sample of 20g dry weight;
Step 2, sample is put into 250ml beaker, add the water of 45ml;
Step 3, sample is placed on magnetic stirring apparatus and at the uniform velocity stirs, measure with pH meter, and control ph is 8.5;
Step 4, in beaker, add the octenyl succinic acid anhydride of 600 μ l;
Step 5, remain that pH value is about 8.5, react 6 hours;
The dilute hydrochloric acid of step 6, use 1mol/L regulates sample pH to 6.5;
Step 7, sample transfer is entered whizzer 3000r/min, 15min, centrifugally must to precipitate;
Step 8, taking-up precipitation, use Büchner funnel suction filtration, then dry by washes of absolute alcohol twice, room temperature, obtain octenyl succinic acid anhydride amaranth seed powder starch.
Implementation result: its coefficient of expansion of starch that the present embodiment obtains is 98%, and the coefficient of expansion of not modified amaranth seed powder starch is 6%, and the coefficient of expansion obviously raises.
embodiment 2
The present embodiment relates to a kind of preparation method and its usage of octenyl succinic acid anhydride Starch rice, and described step is as follows:
Step 1, take the Starch rice sample of 20g dry weight;
Step 2, sample is put into 250ml beaker, add the water of 45ml;
Step 3, sample is placed on magnetic stirring apparatus and at the uniform velocity stirs, measure with pH meter, and control ph is 8.5;
Step 4, in beaker, add the octenyl succinic acid anhydride of 600 μ l;
Step 5, remain that pH value is about 8.5, react 6 hours;
The dilute hydrochloric acid of step 6, use 1mol/L regulates sample pH to 6.5;
Step 7, sample transfer is entered whizzer 3000r/min, 15min, centrifugally must to precipitate;
Step 8, taking-up precipitation, use Büchner funnel suction filtration, then dry by washes of absolute alcohol twice, room temperature, obtain octenyl succinic acid anhydride Starch rice.
Implementation result: its coefficient of expansion of starch that the present embodiment obtains is 96%, and the coefficient of expansion of not modified general rice starch is 44%, and the coefficient of expansion obviously raises.
embodiment 3
The present embodiment relates to a kind of preparation method and its usage of octenyl succinic acid anhydride wheat Type B starch, and described step is as follows:
Step 1, take the wheat Type B starch sample of 20g dry weight;
Step 2, sample is put into 250ml beaker, add the water of 45ml;
Step 3, sample is placed on magnetic stirring apparatus and at the uniform velocity stirs, measure with pH meter, and control ph is 8.5;
Step 4, in beaker, add the octenyl succinic acid anhydride of 600 μ l;
Step 5, remain that pH value is about 8.5, react 6 hours;
The dilute hydrochloric acid of step 6, use 1mol/L regulates sample pH to 6.5;
Step 7, sample transfer is entered whizzer 3000r/min, 15min, centrifugally must to precipitate;
Step 8, taking-up precipitation, use Büchner funnel suction filtration, then dry by washes of absolute alcohol twice, room temperature, obtain octenyl succinic acid anhydride wheat Type B starch.
Implementation result: its coefficient of expansion of starch that the present embodiment obtains is 59%, and the coefficient of expansion of not modified wheat Type B starch is 33%, the coefficient of expansion raises.
embodiment 4
The present embodiment relates to a kind of preparation method and its usage of octenyl succinic acid anhydride oat starch, and described step is as follows:
Step 1, take the oat starch sample of 20g dry weight;
Step 2, sample is put into 250ml beaker, add the water of 45ml;
Step 3, sample is placed on magnetic stirring apparatus and at the uniform velocity stirs, measure with pH meter, and control ph is 8.5;
Step 4, in beaker, add the octenyl succinic acid anhydride of 600 μ l;
Step 5, remain that pH value is about 8.5, react 6 hours;
The dilute hydrochloric acid of step 6, use 1mol/L regulates sample pH to 6.5;
Step 7, sample transfer is entered whizzer 3000r/min, 15min, centrifugally must to precipitate;
Step 8, taking-up precipitation, use Büchner funnel suction filtration, then dry by washes of absolute alcohol twice, room temperature, obtain octenyl succinic acid anhydride oat starch.
Implementation result: its coefficient of expansion of starch that the present embodiment obtains is 89%, and the coefficient of expansion of not modified oat starch is 41%, and the coefficient of expansion obviously raises.
embodiment 5
The present embodiment relates to a kind of preparation method and its usage of octenyl succinic acid anhydride lamb's-quarters wheat starch, and described step is as follows:
Step 1, take the lamb's-quarters wheat starch sample of 20g dry weight;
Step 2, sample is put into 250ml beaker, add the water of 45ml;
Step 3, sample is placed on magnetic stirring apparatus and at the uniform velocity stirs, measure with pH meter, and control ph is 8.5;
Step 4, in beaker, add the octenyl succinic acid anhydride of 600 μ l (octenyl succinic acid anhydride reagent is liquid);
Step 5, remain that pH value is about 8.5, react 6 hours;
The dilute hydrochloric acid of step 6, use 1mol/L regulates sample pH to 6.5;
Step 7, sample transfer is entered whizzer 3000r/min, 15min, centrifugally must to precipitate;
Step 8, taking-up precipitation, use Büchner funnel suction filtration, then dry by washes of absolute alcohol twice, room temperature, obtain octenyl succinic acid anhydride lamb's-quarters wheat starch.
Implementation result: its coefficient of expansion of starch that the present embodiment obtains is 100%, and the coefficient of expansion of not modified lamb's-quarters wheat starch is 39%, and the coefficient of expansion significantly raises.
Embodiment 1 is optimum embodiment of the present invention, and use octenyl succinic acid anhydride lamb's-quarters wheat starch to do the coefficient of expansion and measure, the starch coefficient of expansion is very high, obtained wheaten food quality better.
comparative example 1
The present embodiment relates to a kind of preparation method and its usage of octenyl succinic acid anhydride common corn starch, and described step is as follows:
Step 1, take the common corn starch sample of 20g dry weight;
Step 2, sample is put into 250ml beaker, add the water of 45ml;
Step 3, sample is placed on magnetic stirring apparatus and at the uniform velocity stirs, measure with pH meter, and control ph is 8.5;
Step 4, in beaker, add the octenyl succinic acid anhydride of 600 μ l;
Step 5, remain that pH value is about 8.5, react 6 hours;
The dilute hydrochloric acid of step 6, use 1mol/L regulates sample pH to 6.5;
Step 7, sample transfer is entered whizzer 3000r/min, 15min, centrifugally must to precipitate;
Step 8, taking-up precipitation, use Büchner funnel suction filtration, then dry by washes of absolute alcohol twice, room temperature, obtain octenyl succinic acid anhydride common corn starch.
Implementation result: its coefficient of expansion of starch that the present embodiment obtains is 48%, and the coefficient of expansion of not modified common corn starch is 38%, the coefficient of expansion raises.
In above-mentioned the present embodiment 1 ~ 5 and comparative example 1 implementation process, in step 3 pH value be 8.5 ~ 9.0, in step 4 addition of octenyl succinic acid anhydride be starch 3 ~ 15%, in step 5 pH value be 8.5 ~ 9.0, in step 5 reaction times be that in 6 ~ 8h, step 6, pH value is all can obtain identical effect under the condition of 8.5 ~ 9.0.
comparative example 2
This comparative example is the comparative example of embodiment 1, and relate to a kind of preparation method and its usage of octenyl succinic acid anhydride amaranth seed powder starch, described step is as follows:
The present embodiment relates to a kind of preparation method and its usage of octenyl succinic acid anhydride amaranth seed powder starch, and described step is as follows:
Step 1, take the amaranth seed powder starch sample of 20g dry weight;
Step 2, sample is put into 250ml beaker, add the water of 45ml;
Step 3, sample is placed on magnetic stirring apparatus and at the uniform velocity stirs, measure with pH meter, and control ph is 8.5;
Step 4, in beaker, add the octenyl succinic acid anhydride of 300 μ l;
Step 5, remain that pH value is about 8.5, react 1 hour;
The dilute hydrochloric acid of step 6, use 1mol/L regulates sample pH to 6.5;
Step 7, sample transfer is entered whizzer 3000r/min, 15min, centrifugally must to precipitate;
Step 8, taking-up precipitation, use Büchner funnel suction filtration, then dry by washes of absolute alcohol twice, room temperature, obtain octenyl succinic acid anhydride amaranth seed powder starch.
Implementation result: its coefficient of expansion of starch that the present embodiment obtains is 57%, and the coefficient of expansion of not modified amaranth seed powder starch is 6%, the coefficient of expansion raises.
comparative example 3
This comparative example is the comparative example of embodiment 1, and relate to a kind of preparation method and its usage of octenyl succinic acid anhydride amaranth seed powder starch, described step is as follows:
The present embodiment relates to a kind of preparation method and its usage of octenyl succinic acid anhydride amaranth seed powder starch, and described step is as follows:
Step 1, take the amaranth seed powder starch sample of 20g dry weight;
Step 2, sample is put into 250ml beaker, add the water of 45ml;
Step 3, sample is placed on magnetic stirring apparatus and at the uniform velocity stirs, measure with pH meter, and control ph is 8.5;
Step 4, in beaker, add the octenyl succinic acid anhydride of 600 μ l;
Step 5, remain that pH value is about 11.3, react 1 hour;
The dilute hydrochloric acid of step 6, use 1mol/L regulates sample pH to 6.5;
Step 7, sample transfer is entered whizzer 3000r/min, 15min, centrifugally must to precipitate;
Step 8, taking-up precipitation, use Büchner funnel suction filtration, then dry by washes of absolute alcohol twice, room temperature, obtain octenyl succinic acid anhydride amaranth seed powder starch.
Implementation result: its coefficient of expansion of starch that the present embodiment obtains is 76%, and the coefficient of expansion of not modified amaranth seed powder starch is 6%, the coefficient of expansion raises.
Octenyl succinic acid anhydride common corn starch is existing common octenyl succinic acid anhydride Modified Starch, but its coefficient of expansion level allows of no optimist, the present invention is based on this present situation, explore the character of different plant origin, finally develop octenyl succinic acid anhydride lamb's-quarters wheat starch, octenyl succinic acid anhydride B-Starch from Wheat, octenyl succinic acid anhydride Starch rice, octenyl succinic acid anhydride oat starch, octenyl succinic acid anhydride amaranth seed powder starch, the Modified Starch coefficient of expansion of research place of the present invention significantly improves, particularly octenyl succinic acid anhydride lamb's-quarters wheat starch, its effect is particularly outstanding.
Above specific embodiments of the invention are described.It is to be appreciated that the present invention is not limited to above-mentioned particular implementation, those skilled in the art can make various distortion or amendment within the scope of the claims, and this does not affect flesh and blood of the present invention.
Claims (10)
1. have a preparation method for the octenyl succinic acid anhydride starch of high expansion coefficient, it is characterized in that, described preparation method comprises the steps:
Step 1, take starch, add water;
Step 2, whipping step 1 gained mixture, control ph is alkalescence;
Step 3, in step 2 products therefrom, add octenyl succinic acid anhydride, stir, reaction;
The pH value of step 4, regulating step 3 products therefrom is to neutral;
Step 5, centrifugation step 4 products therefrom, obtain precipitation;
Step 6, described precipitation is carried out suction filtration, cleans, dried, there is described in obtaining the octenyl succinic acid anhydride starch of high expansion coefficient.
2. the preparation method with the octenyl succinic acid anhydride starch of high expansion coefficient according to claim 1, is characterized in that, described starch comprises amaranth seed powder starch, Starch rice, wheat Type B starch, oat starch or lamb's-quarters wheat starch.
3. the preparation method with the octenyl succinic acid anhydride starch of high expansion coefficient according to claim 1 and 2, is characterized in that, described starch is amaranth seed powder starch.
4. the preparation method with the octenyl succinic acid anhydride starch of high expansion coefficient according to claim 1, is characterized in that, in step 1, described in add water quality be 2.25 ~ 5 times of starch quality.
5. the preparation method with the octenyl succinic acid anhydride starch of high expansion coefficient according to claim 1, is characterized in that, in step 2, the method for described control ph comprises dropping NaOH solution; Described alkalescence specifically refers to that pH value is 8.5 ~ 9.0.
6. the preparation method with the octenyl succinic acid anhydride starch of high expansion coefficient according to claim 1, is characterized in that, in step 3, the addition of described octenyl succinic acid anhydride is 3 ~ 15% of starch quality; The time of described reaction is 6 ~ 8 hours.
7. the preparation method with the octenyl succinic acid anhydride starch of high expansion coefficient according to claim 1, is characterized in that, in step 4, described adjustment specifically refers to adopt dilute hydrochloric acid to regulate pH for neutral; Described neutrality specifically to pH be 6.5 ~ 7.0.
8. the preparation method with the octenyl succinic acid anhydride starch of high expansion coefficient according to claim 1, is characterized in that, in step 5, described centrifugal rotating speed is 3000r/min, the time is 15min.
9. the preparation method with the octenyl succinic acid anhydride starch of high expansion coefficient according to claim 1, is characterized in that, in step 6, described suction filtration mode comprises use Büchner funnel suction filtration; Cleaning comprises use washes of absolute alcohol filter cake twice; Dry and dry under room temperature.
10. the purposes with the octenyl succinic acid anhydride starch of high expansion coefficient obtained by preparation method described in claim 1, it is characterized in that, described purposes is specially for the preparation of all kinds of wheaten food or adds in cereal product.
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Application publication date: 20151021 |