CN107334141A - A kind of sweet potato oxidized starch and preparation method thereof - Google Patents
A kind of sweet potato oxidized starch and preparation method thereof Download PDFInfo
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- CN107334141A CN107334141A CN201710476559.5A CN201710476559A CN107334141A CN 107334141 A CN107334141 A CN 107334141A CN 201710476559 A CN201710476559 A CN 201710476559A CN 107334141 A CN107334141 A CN 107334141A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 86
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 86
- 239000001254 oxidized starch Substances 0.000 title claims abstract description 65
- 235000013808 oxidized starch Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 117
- 235000019698 starch Nutrition 0.000 claims abstract description 117
- 239000008107 starch Substances 0.000 claims abstract description 117
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims abstract description 48
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 48
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000011790 ferrous sulphate Substances 0.000 claims abstract description 13
- 235000003891 ferrous sulphate Nutrition 0.000 claims abstract description 13
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims abstract description 13
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims abstract description 13
- 210000000481 breast Anatomy 0.000 claims description 42
- 235000013336 milk Nutrition 0.000 claims description 39
- 239000008267 milk Substances 0.000 claims description 39
- 210000004080 milk Anatomy 0.000 claims description 39
- 238000002156 mixing Methods 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 229920001592 potato starch Polymers 0.000 claims description 17
- 230000010355 oscillation Effects 0.000 claims description 16
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000005360 mashing Methods 0.000 claims description 8
- 230000035484 reaction time Effects 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 7
- 229910021641 deionized water Inorganic materials 0.000 claims description 7
- 238000000527 sonication Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims 2
- 238000003287 bathing Methods 0.000 claims 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims 1
- 238000007254 oxidation reaction Methods 0.000 abstract description 15
- 230000003647 oxidation Effects 0.000 abstract description 14
- 239000000463 material Substances 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 230000007613 environmental effect Effects 0.000 abstract description 4
- 230000001590 oxidative effect Effects 0.000 abstract description 4
- 239000012286 potassium permanganate Substances 0.000 abstract description 4
- 239000005708 Sodium hypochlorite Substances 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract description 3
- 239000003054 catalyst Substances 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000007800 oxidant agent Substances 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 abstract description 3
- 235000010980 cellulose Nutrition 0.000 abstract description 2
- 239000003002 pH adjusting agent Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 238000002834 transmittance Methods 0.000 description 19
- 238000012360 testing method Methods 0.000 description 9
- 239000003643 water by type Substances 0.000 description 7
- 238000013461 design Methods 0.000 description 6
- 238000000967 suction filtration Methods 0.000 description 6
- 238000004448 titration Methods 0.000 description 6
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 238000000611 regression analysis Methods 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000004044 response Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- BZSXEZOLBIJVQK-UHFFFAOYSA-N 2-methylsulfonylbenzoic acid Chemical group CS(=O)(=O)C1=CC=CC=C1C(O)=O BZSXEZOLBIJVQK-UHFFFAOYSA-N 0.000 description 1
- 241000207782 Convolvulaceae Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- WQZGKKKJIJFFOK-UHFFFAOYSA-N alpha-D-glucopyranose Natural products OCC1OC(O)C(O)C(O)C1O WQZGKKKJIJFFOK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012803 optimization experiment Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- SQGYOTSLMSWVJD-UHFFFAOYSA-N silver(1+) nitrate Chemical compound [Ag+].[O-]N(=O)=O SQGYOTSLMSWVJD-UHFFFAOYSA-N 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a kind of sweet potato oxidized starch and preparation method thereof, and mainly using sweet potato as starch material, hydrogen peroxide is starch oxidation agent, and for sodium hydroxide as pH adjusting agent, ferrous sulfate is catalyst preparation sweet potato oxidized starch.Sweet potato oxidized starch technique provided by the invention is simple, cost is cheap, safety and environmental protection, easy to operate, easily controllable and mass produced.Contain the materials such as abundant starch, carbohydrate, protein, vitamin, cellulose and various amino acid in starch material sweet potato, with very high nutritive value and healthcare function, and hydrogen peroxide oxidant is relative to sodium hypochlorite and potassium permanganate starch oxidation agent, more green pollution-free.
Description
【Technical field】
The invention belongs to food processing technology field, and in particular to a kind of sweet potato oxidized starch and preparation method thereof.
【Background technology】
Starch is a kind of natural polymer being made up of multiple α-D-glucopyranose construction unit, and a kind of heavy
The raw-food material wanted.But with the continuous progress of foods processing technique, the diversified development of food variety, traditional starch is
Can not increasingly meet the needs of people.Therefore change the property of traditional starch, by the means of physics, chemistry or enzyme, allow
Its performance is more excellent, it has also become the main trend of modern starch processing technology development.
For oxidized starch as one of converted starch the most frequently used in recent years, it is usually in acid, alkali or neutrality by starch
Aoxidize and be made in medium, due to introducing aldehyde radical and carboxyl in oxidizing process so that the glycosidic bond fracture in starch, function
Group changes, wide so as to have the advantages that gelatinization point is low, viscosity is small, good fluidity, transparency are high, stability is strong
It is general to be applied to the every field such as ice cream, jelly, candy, cake, preserved fruit.Currently used oxidized starch oxidant mainly has secondary
Sodium chlorate, hydrogen peroxide and potassium permanganate, relative to sodium hypochlorite and potassium permanganate, hydrogen peroxide due to more green,
Water can be also resolved into even if excessive, purer oxidized starch is can obtain after oxidation reaction, environment will not be polluted, so as to
It is more exposed to the concern of people.
It is well known that sweet potato is a kind of common medical and edible dual purpose plant, belong to Convolvulaceae, it is widely distributed also known as pachyrhizus, red
Potato, sweet potato, sweet potato, sweet potato etc..It has high nutritive value and healthcare function, rich in starch, carbohydrate, protein, dimension life
The nutriments such as element, cellulose and various amino acid, and the wherein content of starch is even more up to 30%, is had in food service industry
Huge application prospect.But because the universal whiteness of sweet potato starch is not high, color and luster is gloomy, and this just greatly limit it
Application space.Therefore with reference to oxidized starch and a variety of characteristics of sweet potato, a kind of technique of exploitation design is simple, cost is cheap, safety
The high sweet potato oxidized starch of environmental protection, nutritive value has been imperative.
【The content of the invention】
The problem to be solved in the present invention be for more than deficiency, there is provided a kind of technique is simple, cost is cheap, safety and environmental protection, nutrition
Costly sweet potato oxidized starch and preparation method thereof.
The technical solution adopted by the present invention is as follows：A kind of preparation method of sweet potato oxidized starch, comprises the following steps：
（1）Fresh sweet potato is selected, supernatant is washed away after cleaning, peeling, stripping and slicing, mashing, filtering, filtrate standing, washs, is dry
To sweet potato starch；
（2）Sweet potato starch is weighed, then adds deionized water, starch milk is made；
（3）Starch milk obtained above is ultrasonically treated, then adds the pH value of sodium hydroxide solution regulation starch milk, to
Regulate and ferrous sulfate is separately added into the starch milk of pH value and hydrogen peroxide obtains mixing starch breast a；
（4）Mixing starch breast a obtained above is put into water bath chader after oscillating reactions and takes out to obtain mixing starch breast b；
（5）Add absolute ethyl alcohol into mixing starch breast b obtained above, stand, filter, dry sweet potato oxidized starch.
Specifically, the step（2）The mass fraction of middle starch milk is 30~35%, preferably 30%.
Specifically, the step（3）Middle sonication treatment time is 25~30min, supersonic frequency 40kHZ；The scope of pH value
For 8~12, it is preferred that pH 10, the addition of ferrous sulfate are 0.1~0.12% of starch quality in starch milk, hydrogen peroxide
Addition be the 4~6% of starch and deionized water gross mass, preferred mass fraction is 4.6%.
Specifically, the step（4）The bath temperature of middle water bath chader is 45~50 DEG C, oscillation amplitude 20mm, is shaken
It is 150rpm to swing speed；Reaction time is 2~6h, preferably 4.5h.
Specifically, the step（5）Middle absolute ethyl alcohol and mixing starch breast b volume range is 1:1~1.5:1；Stand
Time is 1-1.5h.
Specifically, the sweet potato oxidized starch prepared using any of the above method.
It is an advantage of the invention that：
1. sweet potato oxidized starch provided by the invention is using sweet potato as starch material, hydrogen peroxide is starch oxidation agent, sodium hydroxide
For pH adjusting agent, ferrous sulfate is catalyst, and its preparation method technique is simple, cost is cheap, safety and environmental protection, easy to operate, easy
In controlling and mass produced.
2. sweet potato oxidized starch provided by the invention is starch isolation raw material from sweet potato, raw material is easy to get, and cost is cheap, sweet
Containing materials such as abundant starch, carbohydrate, protein, vitamin, cellulose and various amino acid in potato, there is very high battalion
Value and healthcare function are supported, while has widened application of the sweet potato in terms of starch processing.
3. sweet potato oxidized starch provided by the invention adds ferrous sulfate conduct using hydrogen peroxide as starch oxidation agent
Catalyst, the oxidation rate of starch is substantially increased, while relative to sodium hypochlorite and potassium permanganate starch oxidation agent, peroxidating
Water can be resolved into when hydrogen is due to excess, therefore while ensureing to produce, more green pollution-free.
【Embodiment】
In order to more fully understand the technology contents of the present invention, enter traveling one to technical solution of the present invention below by specific embodiment
Step is introduced and explanation.Following examples are descriptive, are not limited, it is impossible to the protection model of the present invention is limited with this
Enclose.
Embodiment 1
（1）Select fresh sweet potato, cleaning, peeling, stripping and slicing, mashing, filtering, wash away supernatant after filtrate standing, wash, be dry
To sweet potato starch；
（2）35g sweet potato starch is weighed, then adds 65ml deionized waters, the starch milk that mass fraction is 35% is made；
（3）Starch milk obtained above is ultrasonically treated 25min in the case where frequency is 40kHZ, sodium hydroxide solution is then added and adjusts
The pH value for saving starch milk is 12, is separately added into 0.042g ferrous sulfate into the starch milk that pH value is 12 and 6g hydrogen peroxide obtains
Mixing starch breast a；
（4）Mixing starch breast a obtained above is put into 45 DEG C of water bath chader with 20mm oscillation amplitude, 150rpm
Oscillation rate, take out to obtain mixing starch breast b after oscillating reactions 2h；
（5）It is 1 to be added into mixing starch breast b obtained above with mixing starch breast b volume ratios:1 absolute ethyl alcohol, stand
1.5h, suction filtration, dry sweet potato oxidized starch.
（6）The carboxyl-content and light transmittance for detecting sweet potato oxidized starch obtained above are shown in Table 1.
Embodiment 2
（1）Fresh sweet potato is selected, supernatant is washed away after cleaning, peeling, stripping and slicing, mashing, filtering, filtrate standing, washs, is dry
To sweet potato starch；
（2）33g sweet potato starch is weighed, then adds 67ml deionized waters, the starch milk that mass fraction is 33% is made；
（3）Starch milk obtained above is ultrasonically treated 26min in the case where frequency is 40kHZ, sodium hydroxide solution is then added and adjusts
The pH value for saving starch milk is 8, is separately added into 0.036g ferrous sulfate into the starch milk that pH value is 8 and 5.5g hydrogen peroxide obtains
Mixing starch breast a；
（4）Mixing starch breast a obtained above is put into 46 DEG C of water bath chader with 20mm oscillation amplitude, 150rpm
Oscillation rate, take out to obtain mixing starch breast b after oscillating reactions 3h；
（5）It is 1.1 to be added into mixing starch breast b obtained above with mixing starch breast b volume ratios:1 absolute ethyl alcohol, stand
1.4h, suction filtration, dry sweet potato oxidized starch.
（6）The carboxyl-content and light transmittance for detecting sweet potato oxidized starch obtained above are shown in Table 1.
Embodiment 3
（1）Fresh sweet potato is selected, supernatant is washed away after cleaning, peeling, stripping and slicing, mashing, filtering, filtrate standing, washs, is dry
To sweet potato starch；
（2）32g sweet potato starch is weighed, then adds 68ml deionized waters, the starch milk that mass fraction is 32% is made；
（3）Starch milk obtained above is ultrasonically treated 28min in the case where frequency is 40kHZ, sodium hydroxide solution is then added and adjusts
The pH value for saving starch milk is 11, is separately added into 0.032g ferrous sulfate into the starch milk that pH value is 11 and 4g hydrogen peroxide obtains
Mixing starch breast a；
（4）Mixing starch breast a obtained above is put into 47 DEG C of water bath chader with 20mm oscillation amplitude, 150rpm
Oscillation rate, take out to obtain mixing starch breast b after oscillating reactions 6h；
（5）It is 1.3 to be added into mixing starch breast b obtained above with mixing starch breast b volume ratios:1 absolute ethyl alcohol, stand
1.2h, suction filtration, dry sweet potato oxidized starch.
（6）The carboxyl-content and light transmittance for detecting sweet potato oxidized starch obtained above are shown in Table 1
Embodiment 4
（1）Fresh sweet potato is selected, supernatant is washed away after cleaning, peeling, stripping and slicing, mashing, filtering, filtrate standing, washs, is dry
To sweet potato starch；
（2）30g sweet potato starch is weighed, then adds 70ml deionized waters, the starch milk that mass fraction is 30% is made；
（3）Starch milk obtained above is ultrasonically treated 30min in the case where frequency is 40kHZ, sodium hydroxide solution is then added and adjusts
The pH value for saving starch milk is 10, is separately added into 0.03g ferrous sulfate into the starch milk that pH value is 10 and 4.5g hydrogen peroxide obtains
To mixing starch breast a；
（4）Mixing starch breast a obtained above is put into 50 DEG C of water bath chader with 20mm oscillation amplitude, 150rpm
Oscillation rate, take out to obtain mixing starch breast b after oscillating reactions 4h；
（5）It is 1.5 to be added into mixing starch breast b obtained above with mixing starch breast b volume ratios:1 absolute ethyl alcohol, stand
1h, suction filtration, dry sweet potato oxidized starch.
（6）The carboxyl-content and light transmittance for detecting sweet potato oxidized starch obtained above are shown in Table 1.
Embodiment 5
（1）Fresh sweet potato is selected, supernatant is washed away after cleaning, peeling, stripping and slicing, mashing, filtering, filtrate standing, washs, is dry
To sweet potato starch；
（2）30g sweet potato starch is weighed, then adds 70ml deionized waters, the starch milk that mass fraction is 30% is made；
（3）Starch milk obtained above is ultrasonically treated 30min in the case where frequency is 40kHZ, sodium hydroxide solution is then added and adjusts
The pH value for saving starch milk is 10, is separately added into 0.03g ferrous sulfate into the starch milk that pH value is 10 and 4.6g hydrogen peroxide obtains
To mixing starch breast a；
（4）Mixing starch breast a obtained above is put into 50 DEG C of water bath chader with 20mm oscillation amplitude, 150rpm
Oscillation rate, take out to obtain mixing starch breast b after oscillating reactions 4.5h；
（5）It is 1.5 to be added into mixing starch breast b obtained above with mixing starch breast b volume ratios:1 absolute ethyl alcohol, stand
1h, suction filtration, dry sweet potato oxidized starch.
（6）The carboxyl-content and light transmittance for detecting sweet potato oxidized starch obtained above are shown in Table 1.
Embodiment 6
（1）Fresh sweet potato is selected, supernatant is washed away after cleaning, peeling, stripping and slicing, mashing, filtering, filtrate standing, washs, is dry
To sweet potato starch；
（2）31g sweet potato starch is weighed, then adds 69ml deionized waters, the starch milk that mass fraction is 31% is made；
（3）Starch milk obtained above is ultrasonically treated 29min in the case where frequency is 40kHZ, sodium hydroxide solution is then added and adjusts
The pH value for saving starch milk is 9, is separately added into 0.034g ferrous sulfate into the starch milk that pH value is 9 and 5g hydrogen peroxide is mixed
Close starch milk a；
（4）Mixing starch breast a obtained above is put into 49 DEG C of water bath chader with 20mm oscillation amplitude, 150rpm
Oscillation rate, take out to obtain mixing starch breast b after oscillating reactions 5h；
（5）It is 1.2 to be added into mixing starch breast b obtained above with mixing starch breast b volume ratios:1 absolute ethyl alcohol, stand
1.3h, suction filtration, dry sweet potato oxidized starch.
（6）The carboxyl-content and light transmittance for detecting sweet potato oxidized starch obtained above are shown in Table 1.
The assay method of indices is as follows in table 1：
1. carboxyl-content determines：Heat paste titration
Weigh 1.00 g sweet potatoes ative starch and 1.00 g sweet potato oxidized starch are respectively placed in 100 ml beaker.To filling 1.00
10 ml hydrochloric acid are added in the beaker of g sweet potato oxidized starch, are filtered after stirring half an hour, and with without CO2, without N2Deionized water
Cleaning is to without Cl-Untill（Cl is detected with silver nitrate-It whether there is）；Nothing is added into the beaker for filling 1.00 g sweet potato ative starch
CO2, without N2Deionized water cleaning for several times, then the sweet potato oxidized starch of washes clean and sweet potato ative starch are transferred to respectively
In 150 ml triangular flask, 60 ml deionized waters are separately added into, will fill the three of sweet potato oxidized starch and sweet potato ative starch afterwards
Angle bottle is respectively put into heating and thermal insulation 20 minutes in boiling water bath, is gelatinized, and 1% phenolphthalein is respectively dropped into after gelatinization as indicator,
Titrated with 0.1 mol/L NaOH standard liquids, when solution show pale red and it is red in 30 seconds do not take off, respectively
The volume of consumption sodium hydroxide is recorded, the content of carboxyl calculates according to following formula in starch：
Carboxyl-content（%）=
In formula：V1：Titrate volume/ml of the NaOH titer titration of sweet potato oxidized starch consumption；
V2：Volume/the ml for the NaOH titer titration that titration sweet potato ative starch is consumed；
m1：Quality/g of sweet potato oxidized starch；
m2：Quality/g of sweet potato ative starch；
C ：Concentration/mol/L of NaOH titer titration；
0.045 ：The quality of carboxyl contained by the mol/L NaOH titer titrations of 1 ml 1.000.
2. determination of light transmittance
Weigh 1 g sweet potato oxidized starch samples to be placed in 100 ml beakers, be made into 1% starch milk；Then beaker is placed in boiling water
It is gelatinized within 15 minutes with the oscillating reactions of 160rpm oscillation rates in bath, it is necessary to remain starch milk in this course of reaction
Volume do not change.Starch milk after gelatinization is taken out and is cooled to room temperature, and control reference is done with deionized water, is put into point
Light photometer WFJ 7200 determines the light transmittance of gelatinized corn starch sample with 1 cm cuvettes under 620 nm wavelength.
Carboxyl-content and light transmittance, it is the oxidation journey of the important indicator, wherein carboxyl-content and starch of evaluating oxidized starch
Spend closely bound up, and the height of light transmittance then embodies the height of oxidized starch transparency.As shown in Table 1, prepared by the present invention
Oxidized starch has preferable quality, and the carboxyl-content of oxidized starch is more than 0.34%, and light transmittance is more than 90%, its
The carboxyl-content and light transmittance highest of middle embodiment 5, oxidized starch quality are best.
It is well known that the degree of oxidation of oxidized starch, mainly by dosage, pH value, oxidation time of oxidant etc.
The influence of factor.Therefore influence of the reciprocation of each factor to oxidized starch is explored so as to join to optimize the technique of oxidized starch
Number tool is of great significance.Responds Surface Methodology is as interactive a kind of regression analysis side between several factors of research
Method, the fields such as biology, food are widely applied to, we have studied sweet potato oxidized starch with Responds Surface Methodology herein
Optimal processing parameter.
We have obtained influenceing each factor level scope of starch oxidation by single factor experiment first, according to experiment, I
Preferably 30% starch milk be raw material, be response from concentration of hydrogen peroxide, pH, reaction time, and use Design
Expert8.0 softwares, it is as follows to have devised oxidized starch orthogonal test factor level coding schedule according to the result of the test of single factor test.
According to the oxidized starch orthogonal test factor level coding schedule of table 2, we design 17 testing sites, this 17 examinations
Test and a little contain 12 factorial points and also have 5 zero points, the carboxyl-content of each experimental point is drawn such as by response surface optimization experiment
Shown in table 3 and light transmittance is as shown in table 4.
Multiple regression analysis is carried out to above-mentioned experiment the data obtained according to Design-Expert softwares, obtained with starch oxygen
Carboxyl-content in sample after change（R）It is as follows for the quadratic polynomial regression equation of target：
R=0.38+1.766E-003*A-1.842E-003*B+6.106E-003*C-1.359E-003*A*B+3.267E-003*
A*C+7.636E-004*B*C-0.013*A2-0.021*B2-6.878E-003C2
In formula：A is concentration of hydrogen peroxide, and B is pH value, and C is oxidation time.
Similarly, multiple regression analysis is carried out to resulting data using Design-Expert softwares, obtained with after oxidation
The light transmittance of starch sample（T）It is as follows for the quadratic polynomial regression equation of target：
T=94.54+0.20*A-0.22*B+0.63C-0.10*A*B+0.30*A*C+0.050*B*C-1.35*A2-2.10* B2-
0.59*C2
In formula：A is concentration of hydrogen peroxide, and B is pH value, and C is oxidation time.
Consolidated statement 3 and table 4 and above-mentioned with carboxyl-content（R）And light transmittance（T）For the regression equation of target, we are to gained
Model carries out significance test and variance analysis, analysis result are as follows.
Knowable to consolidated statement 5 and table 6, carboxyl-content（R）For the regression equation model P of target<0.0001, the regression coefficient of model
R2=0.9813, lose and intend item P=0.1248>0.05, light transmittance（T）For the regression equation P of target<0.0001, model
Regression coefficient R2=0.9839, lose and intend item P=0.0693>0.05, this shows that the test method that the present invention uses is reliable, returns
Equation is returned to describe the relation between the carboxyl-content of the concentration of hydrogen peroxide, pH, reaction time and oxidized starch well.
Finally we use the Numerical analysis methods in Design expert softwares with carboxyl-content（R）
Based on the regression equation of target, the technological parameter of oxidized starch is optimized respectively, optimizes the theoretical technique bar of gained
Part is：Hydrogen peroxide mass fraction is 4.6%, and regulation pH is 10, and the reaction time is 4.5 h, is produced under this condition in theory
Oxidized starch in the yield of carboxyl can reach 0.385476%, and embodiment 5 tests the carboxyl measured under this process conditions
The value of content is 0.384672%, and it is 0.000804% that the analogue value differs with experiment value, and this shows that this equation can be fitted reality well
Border situation, the manufacture craft of oxidized starch can use the regression analysis of response phase method progress and the optimization of parameter.
Likewise, with light transmittance（T）Based on the regression equation of target, using in Design expert softwares
Numerical analysis methods optimize respectively to the technological parameter of oxidized starch, optimize the theoretical process conditions of gained
For：Hydrogen peroxide mass fraction is 4.6%, and regulation pH is 10, reaction time 4.5h, is produced under this condition in theory
The light transmittance of oxidized starch can reach 94.7391%, and embodiment 5 tests the light transmittance values measured under this process conditions and is
94.7208%, it is 0.0183% that the analogue value differs with experiment value, and this shows that this equation can also be fitted actual conditions well, oxidation
The manufacture craft of starch can use the regression analysis of response phase method progress and the optimization of parameter.
In summary：Preferable hydrogen peroxide mass fraction is 4.6% in this sweet potato oxidized starch preparation method, and pH value is
10, the reaction time is 4.5 h.
Embodiment described above only expresses embodiments of the present invention, and its description is more specific and detailed, but can not
Therefore it is interpreted as the limitation to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art,
On the premise of this design is not departed from, some improvement can also be made, these belong to protection scope of the present invention.Therefore, originally
The protection domain of patent of invention should be determined by the appended claims.
Claims (9)
1. a kind of preparation method of sweet potato oxidized starch, it is characterised in that comprise the following steps：
（1）Fresh sweet potato is selected, supernatant is washed away after cleaning, peeling, stripping and slicing, mashing, filtering, filtrate standing, washs, is dry
To sweet potato starch；
（2）Sweet potato starch is weighed, then adds deionized water, starch milk is made；
（3）Starch milk obtained above is ultrasonically treated, then adds the pH value of sodium hydroxide solution regulation starch milk, to
Regulate and ferrous sulfate is separately added into the starch milk of pH value and hydrogen peroxide obtains mixing starch breast a；
（4）Mixing starch breast a obtained above is put into water bath chader after oscillating reactions and takes out to obtain mixing starch breast b；
（5）Add absolute ethyl alcohol into mixing starch breast b obtained above, stand, filter, dry sweet potato oxidized starch.
A kind of 2. preparation method of sweet potato oxidized starch as claimed in claim 1, it is characterised in that：The step（2）Middle shallow lake
The mass fraction of powder breast is 30~35%.
A kind of 3. preparation method of sweet potato oxidized starch as claimed in claim 2, it is characterised in that：The step（2）Middle shallow lake
The mass fraction preferably 30% of powder breast.
A kind of 4. preparation method of sweet potato oxidized starch as claimed in claim 1, it is characterised in that：The step（3）In surpass
The sonication time is 25~30min, supersonic frequency 40kHZ；The scope of pH value is 8~12, and the addition of ferrous sulfate is starch
The 0.1~0.12% of starch quality in breast, the addition of hydrogen peroxide are the 4~6% of starch and deionized water gross mass.
A kind of 5. preparation method of sweet potato oxidized starch as claimed in claim 4, it is characterised in that：The step（3）Middle pH
Value preferably 10, the addition preferred mass fraction of hydrogen peroxide is 4.6%.
A kind of 6. preparation method of sweet potato oxidized starch as claimed in claim 1, it is characterised in that：The step（4）Reclaimed water
The bath temperature for bathing oscillator is 45~50 DEG C, oscillation amplitude 20mm, oscillation rate 150rpm；Reaction time is 2~6h.
A kind of 7. preparation method of sweet potato oxidized starch as claimed in claim 6, it is characterised in that：The step（4）Reclaimed water
Bathe the reaction time preferred 4.5h of vibration.
A kind of 8. preparation method of sweet potato oxidized starch as claimed in claim 1, it is characterised in that：The step（5）Middle nothing
Water-ethanol and mixing starch breast b volume range are 1:1~1.5:1；Time of repose is 1-1.5h.
9. sweet potato oxidized starch prepared by the either method as described in claim 1-8.
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Application publication date: 20171110 |