CN105483185A - Modified sorghum starch and preparation process thereof - Google Patents
Modified sorghum starch and preparation process thereof Download PDFInfo
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- CN105483185A CN105483185A CN201510889222.8A CN201510889222A CN105483185A CN 105483185 A CN105483185 A CN 105483185A CN 201510889222 A CN201510889222 A CN 201510889222A CN 105483185 A CN105483185 A CN 105483185A
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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
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
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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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Abstract
The invention provides modified sorghum starch and a preparation process thereof. The modified sorghum starch is prepared by the following steps: pouring distilled water into sorghum starch particles, heating the sorghum starch particles in a water bath and continuously stirring, so that the starch particles become swollen and cracked in the water to form a uniform pasty starch solution; and cooling the solution, adding lauryl sodium sulfate, uniformly dissolving, then heating the system and sequentially adding glucamylase and alpha-amylase, fully reacting and adding glutaric acid, and finally cleaning, filtering and drying so as to obtain the modified starch. The modified starch can be widely applied to such fields as food, medicine & hygiene and the like.
Description
Technical field
The present invention relates to a kind of modified starch, particularly a kind of Chinese sorghum modified starch and preparation technology 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, and 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 modified starch is because having shrinkage pool, adsorbate can be sucked empty inwall, absorption is comparatively firm, and adsorptive is not easily departed from.
Modified starch is a kind of starch through modification.This kind of starch has some special physicochemical properties, 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.
Modified 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 modified 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.
Chinese sorghum, also known as black standing grain, chinese sorghum, is important drought-enduring plant, and have the features such as high yield, drought resisting, anti-saline and alkaline, waterlogging-resistant, impoverishment tolerant, cultivated area and output are only second to wheat, paddy rice, corn, barley, occupy the 5th.In jowar, starch is up to 65%-70%.The present invention is using sorghum starch 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 Chinese sorghum modified starch, the Chinese sorghum modified 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 preparing sorghum starch using Chinese sorghum as raw material, its main method steps is as follows:
(1) get a certain amount of sorghum starch grain, add distilled water, be placed in water-bath and heat, and constantly stir with agitator, make that starch small grain is swelling in water, division, form homogeneous paste starch solution;
(2) add appropriate sodium lauryl sulphate after pasty state starch solution being cooled to room temperature, and stirring makes it be uniformly dissolved;
(3) again system is passed through heating in water bath, add a certain amount of glucoamylase and α-amylase, and stirring makes abundant reaction;
(4) add in a certain amount of pentanedioic acid reactor, and stirring makes abundant reaction;
(5) with acetone cleaning, filtration, then wash with water, filter;
(6) filtration product is put into vacuum-drying, get product.
Preferentially, step (1) in, water bath heating temperature is 50-60 DEG C.
Preferentially, step (2) in, the amount of the sodium lauryl sulphate of interpolation and the ratio of sorghum starch are 1mL:5g.
Preferentially, step (3) in, the glucoamylase of interpolation: α-amylase: the mass ratio of sorghum starch is 1:1:100, and 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 sorghum starch are 1mL:100g.
The present invention has following advantages and characteristic:
(1) the modified starch specific surface area prepared is large, good stability;
(2) preparation technology is simple;
(3) abundant raw material, cheap.
Embodiment
Embodiment one:
Get 5g sorghum starch grain, add 100ml distilled water, be placed in water-bath to heat, Heating temperature 50 DEG C, and constantly stir with agitator, make starch small grain swelling in water, division, form homogeneous paste starch solution, 1mL sodium lauryl sulphate is added after pasty state starch solution is cooled to room temperature, and stirring makes it be uniformly dissolved, system is heated, when temperature reaches 45 DEG C, add 0.05g glucoamylase and 0.05g α-amylase, and stirring makes fully, after reaction 5h, add the pentanedioic acid of 0.05g again, after stirring makes it fully, then clean with acetone, filter, wash with water again, filter, filtration product is put into vacuum-drying, get product.
Embodiment two:
Get 10g sorghum starch grain, add 200ml distilled water, be placed in water-bath to heat, Heating temperature 55 DEG C, and constantly stir with agitator, make starch small grain swelling in water, division, form homogeneous paste starch solution, 2mL sodium lauryl sulphate is added after pasty state starch solution is cooled to room temperature, and stirring makes it be uniformly dissolved, system is heated, when temperature reaches 40 DEG C, add 0.1g glucoamylase and 0.1g α-amylase, and stirring makes fully, after reaction 5h, add the pentanedioic acid of 0.1g again, after stirring makes it fully, then clean with acetone, filter, wash with water again, filter, filtration product is put into vacuum-drying, get product.
Embodiment three:
Get 40g sorghum starch grain, add 600ml distilled water, be placed in water-bath to heat, Heating temperature 60 DEG C, and constantly stir with agitator, make starch small grain swelling in water, division, form homogeneous paste starch solution, 8mL sodium lauryl sulphate is added after pasty state starch solution is cooled to room temperature, and stirring makes it be uniformly dissolved, system is heated, when temperature reaches 35 DEG C, add 0.1g glucoamylase and 0.1g α-amylase, and stirring makes fully, after reaction 10h, add the pentanedioic acid of 0.4g again, after stirring makes it fully, then clean with acetone, filter, wash with water again, filter, filtration product is put into vacuum-drying, get product.
Claims (5)
1. a Chinese sorghum modified starch, is characterized in that, the preparation technology of this modified starch comprises the steps:
(1) get a certain amount of sorghum starch grain, add distilled water, be placed in water-bath and heat, and constantly stir with agitator, make that starch small grain is swelling in water, division, form homogeneous paste starch solution;
(2) add appropriate sodium lauryl sulphate after pasty state starch solution being cooled to room temperature, and stirring makes it be uniformly dissolved;
(3) again system is passed through heating in water bath, add a certain amount of glucoamylase and α-amylase, and stirring makes abundant reaction;
(4) add in a certain amount of pentanedioic acid reactor, and stirring makes abundant reaction;
(5) with acetone cleaning, filtration, then wash with water, filter;
(6) filtration product is put into vacuum-drying, get product.
2. a kind of Chinese sorghum modified starch according to claim 1, is characterized in that, step (1) in, water bath heating temperature is 50-60 DEG C.
3. a kind of Chinese sorghum modified 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 sorghum starch are 1mL:5g.
4. a kind of Chinese sorghum modified starch according to claim 1, is characterized in that, step (3) in, the glucoamylase of interpolation: α-amylase: the mass ratio of sorghum starch is 1:1:100, and system Heating temperature is 35-45 DEG C, and the reaction times is 5-10h.
5. a kind of Chinese sorghum modified starch according to claim 1, is characterized in that, step (4) in, the amount of the pentanedioic acid of interpolation and the ratio of sorghum starch are 1mL:100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510889222.8A CN105483185A (en) | 2015-12-07 | 2015-12-07 | Modified sorghum starch and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510889222.8A CN105483185A (en) | 2015-12-07 | 2015-12-07 | Modified sorghum starch and preparation process thereof |
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| CN105483185A true CN105483185A (en) | 2016-04-13 |
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| CN201510889222.8A Pending CN105483185A (en) | 2015-12-07 | 2015-12-07 | Modified sorghum starch and preparation process thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108203469A (en) * | 2016-12-20 | 2018-06-26 | 韦师 | A kind of converted starch and preparation method thereof |
| CN108203467A (en) * | 2016-12-20 | 2018-06-26 | 韦师 | A kind of method that converted starch is prepared using Rhizoma Nelumbinis starch |
| CN108203466A (en) * | 2016-12-20 | 2018-06-26 | 韦师 | A kind of taro converted starch and its preparation process |
| 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 |
|---|---|---|---|---|
| CN1661028A (en) * | 2004-12-22 | 2005-08-31 | 华南理工大学 | Method for preparing porous starch through enzyme method in high temperature |
-
2015
- 2015-12-07 CN CN201510889222.8A patent/CN105483185A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1661028A (en) * | 2004-12-22 | 2005-08-31 | 华南理工大学 | Method for preparing porous starch through enzyme method in high temperature |
Non-Patent Citations (1)
| Title |
|---|
| 李莹: "酶水解和交联改性制备玉米多孔淀粉", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108203469A (en) * | 2016-12-20 | 2018-06-26 | 韦师 | A kind of converted starch and preparation method thereof |
| CN108203467A (en) * | 2016-12-20 | 2018-06-26 | 韦师 | A kind of method that converted starch is prepared using Rhizoma Nelumbinis starch |
| CN108203466A (en) * | 2016-12-20 | 2018-06-26 | 韦师 | A kind of taro converted starch and its preparation process |
| 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: 20160413 |