CN105441514A - Porous starch - Google Patents
Porous starch Download PDFInfo
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- CN105441514A CN105441514A CN201510877265.4A CN201510877265A CN105441514A CN 105441514 A CN105441514 A CN 105441514A CN 201510877265 A CN201510877265 A CN 201510877265A CN 105441514 A CN105441514 A CN 105441514A
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- starch
- porous
- sweet potato
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/20—Preparation of compounds containing saccharide radicals produced by the action of an exo-1,4 alpha-glucosidase, e.g. dextrose
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
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- Life Sciences & Earth Sciences (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Cosmetics (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention provides porous starch and a preparation method thereof. Since the sweet potato starch content is as high as about 30%, sweet potatoes serve as a raw material, an enzymatic degradation process is adopted, and by adjusting preparation process conditions and adding appropriate additives to control starch microsphere grain sizes and micropore structures, the porous sweet potato starch is prepared. The porous starch is low in production cost and easy to industrialize.
Description
Technical field
The present invention relates to a kind of porous-starch, particularly a kind of porous sweet potato starch and preparation method thereof, belong to chemical industry synthesis field.
Background technology
Starch is a kind of natural macromolecule carbohydrate synthesized by photosynthesis in plant tissue by carbonic acid gas and water, the poly glucose sugar be made up of α-D-six ring glucose.It is extensively present in plant cell tissue, is green plants fruit, seed, stem tuber, block root main component.When starch is as sorbent material, native starch grain relies on grain surface atom or the faint valency of atomic group to produce adsorptive power adsorbent, when adsorbate is subject to larger magnetism, adsorptive will disintegrate, and porous-starch is because having shrinkage pool, adsorbate can be sucked empty inwall, absorption is comparatively firm, and adsorptive is not easily departed from.
Porous-starch is exactly a kind of treated starch, also known as micropore starch, it be there is uncooked amylum enzyme activity enzyme at the porousness cellular products formed lower than acting on uncooked amylum under gelatinization point.Micropore starch surface is covered with the aperture that diameter is about 1 μm, and by surface to center deeply, the volume in hole accounts for about 50% of particle volume to aperture.
Porous-starch is main compared with native starch following characteristics: (1) larger specific pore volume and specific surface area; (2) tap density, pellet density are lower; (3) good water suction, oil absorption; (4) course of processing does not use chemical reagent, and safe, nontoxic, using dosage is unrestricted, and cost is low, can natural degradation.Therefore can be used as a kind of efficient, nontoxic, safe sorbent material, be widely used in the industries such as food, medical and health, agricultural, papermaking, printing, makeup, washing composition, tackiness agent.
At present, prepare porous-starch and mainly contain following several method: one is physical method, such as, by ultrasonic irradiation or spray art; Two is adopt mechanical means, such as, by mechanical impacts such as ball-milling technologies; 3rd is biochemical method, such as alcohol sex change or acid hydrolysis, and in above-mentioned several method, the production cost of the mechanical impact such as ultrasonic irradiation, ball-milling technology method is higher, not easily realizes industrialization; And spray method and alcohol sex change are formed is a kind of solid popcorn polymer spheroid, adsorption only occurs in the gully of surface irregularity, and adsorptive capacity is limited, and application prospect is pessimistic; Acid-hydrolysis method speed of reaction under gelatinization point is comparatively slow, and degraded differs, and randomness is strong, is not easily formed poroid, limits the application of acid system.
Sweet potato belongs to convolvulaceae sweet potato climing property herbaceous plant, and output is high, purposes is wide, and plant easy, starch content is up to about 30%.The present invention is using sweet potato as raw material, adopt enzyme liberating processing method, spherex particle diameter and microvoid structure is controlled by regulating preparation process condition and adding suitable adjuvants, thus prepare a kind of sweet potato porous-starch, the porous-starch specific surface area of preparation is large, production cost is low, easily realizes industrialization.
Summary of the invention
The object of this invention is to provide a kind of preparation method of the preparation sweet potato porous-starch using sweet potato as raw material, its main method steps is as follows:
(1) get a certain amount of sweet potato starch, add appropriate distilled water, be placed in water-bath and heat, Heating temperature is no more than 80 DEG C, and constantly stirs with agitator, until solution is transparent;
(2) be then cooled to room temperature, then add appropriate sodium lauryl sulphate, and stirring makes it be uniformly dissolved;
(3) again system is passed through heating in water bath, Heating temperature is no more than 50 DEG C, then adds a certain amount of glucoamylase and α-amylase successively, and stirring makes abundant reaction;
(4) add a certain amount of pentanedioic acid, and stirring makes abundant reaction;
(5), more successively with acetone cleaning, washing, filter;
(6) last vacuum-drying, gets product.
Preferentially, step (1) in, water bath heating temperature is 70-80 DEG C.
Preferentially, step (2) in, the amount of the sodium lauryl sulphate of interpolation and the ratio of sweet potato starch are 1mL:5g.
Preferentially, step (3) in, the glucoamylase of interpolation and the mass ratio of α-amylase are 1:1.
Preferentially, step (3) in, system Heating temperature is 35-45 DEG C, and the reaction times is 5-10h.
Preferentially, step (4) in, the amount of the pentanedioic acid of interpolation and the ratio of sweet potato starch are 1mL:100g.
The present invention has following advantages and characteristic:
(1) the porous-starch specific surface area prepared is large, good stability;
(2) preparation technology is simple;
(3) abundant raw material, cheap.
Embodiment
Embodiment one:
Get 5g sweet potato starch and put into beaker, add 100ml distilled water, being positioned over one is equipped with in machine mixer water bath heating device, heating and temperature control is at 70 DEG C, start agitator, until solution becomes transparent rear stopping heating, when system is cooled to room temperature, 1mL sodium lauryl sulphate is added again in container, and stirring makes it be uniformly dissolved, system is heated, when temperature reaches 45 DEG C, add 0.05 glucoamylase and 0.05 α-amylase, and stirring makes fully, after reaction 5h, add the pentanedioic acid of 0.05g again, after stirring makes it fully, then pour in acetone, precipitation washes with water, last vacuum-drying, get product.
Embodiment two:
Get 10g sweet potato starch and put into beaker, add 200ml distilled water, being positioned over one is equipped with in machine mixer water bath heating device, heating and temperature control is at 75 DEG C, start agitator, until solution becomes transparent rear stopping heating, when system is cooled to room temperature, 2mL sodium lauryl sulphate is added again in container, and stirring makes it be uniformly dissolved, system is heated, when temperature reaches 40 DEG C, add 0.1 glucoamylase and 0.1 α-amylase, and stirring makes fully, after reaction 5h, add the pentanedioic acid of 0.1g again, after stirring makes it fully, then pour in acetone, precipitation washes with water, last vacuum-drying, get product.
Embodiment three:
Get 20g sweet potato starch and put into beaker, add 300ml distilled water, being positioned over one is equipped with in machine mixer water bath heating device, heating and temperature control is at 80 DEG C, start agitator, until solution becomes transparent rear stopping heating, when system is cooled to room temperature, 4mL sodium lauryl sulphate is added again in container, and stirring makes it be uniformly dissolved, system is heated, when temperature reaches 35 DEG C, add 0.05 glucoamylase and 0.05 α-amylase, and stirring makes fully, after reaction 10h, add the pentanedioic acid of 0.2g again, after stirring makes it fully, then pour in acetone, precipitation washes with water, last vacuum-drying, get product.
Claims (6)
1. a porous-starch, is characterized in that, the preparation method of this porous-starch comprises the steps:
(1) get a certain amount of sweet potato starch, add appropriate distilled water, be placed in water-bath and heat, Heating temperature is no more than 80 DEG C, and constantly stirs with agitator, until solution is transparent;
(2) be then cooled to room temperature, then add appropriate sodium lauryl sulphate, and stirring makes it be uniformly dissolved;
(3) again system is passed through heating in water bath, Heating temperature is no more than 50 DEG C, then adds a certain amount of glucoamylase and α-amylase successively, and stirring makes abundant reaction;
(4) add a certain amount of pentanedioic acid, and stirring makes abundant reaction;
(5), more successively with acetone cleaning, washing, filter;
(6) last vacuum-drying, gets product.
2. a kind of porous-starch according to claim 1, is characterized in that, step (1) in, water bath heating temperature is 70-80 DEG C.
3. a kind of porous-starch according to claim 1, is characterized in that, step (2) in, the amount of the sodium lauryl sulphate of interpolation and the ratio of sweet potato starch are 1mL:5g.
4. a kind of porous-starch according to claim 1, is characterized in that, step (3) in, the glucoamylase of interpolation and the mass ratio of α-amylase are 1:1.
5. a kind of porous-starch according to claim 1, is characterized in that, step (3) in, system Heating temperature is 35-45 DEG C, and the reaction times is 5-10h.
6. a kind of porous-starch according to claim 1, is characterized in that, step (4) in, the amount of the pentanedioic acid of interpolation and the ratio of sweet potato starch are 1mL:100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877265.4A CN105441514A (en) | 2015-12-03 | 2015-12-03 | Porous starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877265.4A CN105441514A (en) | 2015-12-03 | 2015-12-03 | Porous starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105441514A true CN105441514A (en) | 2016-03-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510877265.4A Pending CN105441514A (en) | 2015-12-03 | 2015-12-03 | Porous starch |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108250312A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of high stability micropore starch and preparation method thereof |
| CN108250311A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of corn-based micropore starch of modification |
| CN108250313A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of preparation process of the water chestnut micropore starch of anti-shearing force |
| CN108250306A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of anti-swelling micropore starch and its preparation process |
| CN108250308A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of modification preparation process of sorghum micropore starch |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1318602C (en) * | 2004-12-22 | 2007-05-30 | 华南理工大学 | Method for preparing porous starch through enzyme method in high temperature |
-
2015
- 2015-12-03 CN CN201510877265.4A patent/CN105441514A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1318602C (en) * | 2004-12-22 | 2007-05-30 | 华南理工大学 | Method for preparing porous starch through enzyme method in high temperature |
Non-Patent Citations (2)
| Title |
|---|
| 李婧妍等: "多孔淀粉的研究进展", 《粮食与食品工程》 * |
| 王航等: "多孔淀粉的研究进展", 《精细化工》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108250312A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of high stability micropore starch and preparation method thereof |
| CN108250311A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of corn-based micropore starch of modification |
| CN108250313A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of preparation process of the water chestnut micropore starch of anti-shearing force |
| CN108250306A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of anti-swelling micropore starch and its preparation process |
| CN108250308A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of modification preparation process of sorghum micropore starch |
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Application publication date: 20160330 |
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