CN107383219A - A kind of physically modified starch and preparation method thereof - Google Patents
A kind of physically modified starch and preparation method thereof Download PDFInfo
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- CN107383219A CN107383219A CN201710595866.5A CN201710595866A CN107383219A CN 107383219 A CN107383219 A CN 107383219A CN 201710595866 A CN201710595866 A CN 201710595866A CN 107383219 A CN107383219 A CN 107383219A
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- 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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Abstract
The invention belongs to the preparation field of modified food starch, discloses a kind of physically modified starch and preparation method thereof, comprises the following steps：The aqueous solution of alkali metal salt that mass percent is 0.05%~2.5% is prepared, by solid-to-liquid ratio 3:1~1:1 ratio reconciles starch and aqueous solution of alkali metal salt uniform, mediated 1~3 hour in kneader, drying and crushing is sieved, in pressure-tight container and ethyl acetate medium, it is heat-treated 2~4 hours at 110 DEG C~180 DEG C, solvent is recovered by filtration, is washed again afterwards and adjusts pH to 4.5~6.5, drying and crushing is sieved to obtain finished product.The present invention carries out pre-treatment to starch by the way of organic phase heat treatment is combined using kneading, both the uniformity of product reaction had been ensure that, it is set to possess the property of converted starch further through physical means, and the working process time is significantly reduced, while avoid due to the influence of the bad flavors such as being charred of bringing of dry heat treatment.
Description
Technical field
The invention belongs to the preparation field of modified food starch, it is related to the preparation method of physically modified starch.
Background technology
Starch is as a kind of natural high-molecular compound, and because it has, yield is big, and cheap, environmental sound etc. is excellent
Point, turn into a kind of green raw material for being widely used in the multiple fields such as food, weaving, chemical industry, medicine.But ative starch is universal
Have the shortcomings that easy to aging, paste liquid is unstable, cause use to receive great limitation.To improve the performance of starch and expansion
Its big application, is usually taken on the basis of starch inherent characteristic, carries out the processing of chemical method, connect some chemical bases
Group, so as to change the natural property of starch, increase feature, make its application requirement more suitable for certain some particular aspects.With
Under the security requirement tendency influence growing day by day of food industry, to requirement of the starch without chemical modification composition increasingly
It is high.Therefore how chemical modification mode is not being used, without making it on the basis of increase chemical group in starch molecular structure
Possess the functional characteristic of converted starch, be the important foundation for making starch be provided simultaneously with feature and security.
At present both at home and abroad many related scholars all in the research for being directed to studying physical modification and being influenceed on starch performance.Pass through
Mechanism has obtained some effects to improve the physical and chemical performance of starch, and yellow ancestral is waited in " the mechanic effect of cornstarch by force
Analysis " (mechanic effect analysis [J] Chemical Engineerings of the cornstarch such as Huang Zuqiang, Hu Huayu, child method, 2006,34 (10)：
51~54) using cornstarch in, agitating ball mill is activated to it for raw material, and mechanical activation is dissolved to cornstarch
The influences such as degree, freeze-thaw stability, crystalline texture, apparent viscosity are evaluated, and are as a result shown, mechanical caused by agitating ball mill
Activation makes the reduction of cornstarch crystallinity, and crystalline texture is destroyed, and cornstarch is transformed into amorphous state by polycrystalline state in 3h,
Mechanical activation makes the reduction of corn starch pasting temperature, and cold water solubility improves, and apparent viscosity declines, and the shearing of corn starch paste is dilute
Change phenomenon also to decrease.Wang Shusheng etc. " influence of humid heat treatment digestion component slow to cornstarch " (Wang Shusheng, Gao Nannan,
Influence [J] grain and feed industries of the such as Su Yuchun humid heat treatments digestion component slow to cornstarch, 2012 (12)：106~
109) by handling cornstarch in, it have studied influence of the treatment conditions to its slow digestion constituent content, the results showed that：
The formation of temperature, initial water content and processing time digestion component slow to cornstarch during humid heat treatment has significantly
Effect, the size of influence are followed successively by：Treatment temperature, processing time, initial water content.Gunaratne etc. is " humid heat treatment is to root
Amyloid structure and materialization Xing Zhi roads influence " (A Gunaratne, R Hoover.Effect of heat~moisture
treatment on the structure and physicochemical properties of tuber and root
starches[J].Carbohydrate Polymers.2002,49(4):425~437) formed sediment in using wet heating processing is every
Powder, explore the influence of its properties such as linear to starch, crystallinity, molecular weight, gelation, the results showed that：Humid heat treatment mistake
Journey destroys partial starch crystalline texture, and in amorphous region, fracture, gelling temperature rise occurs in strand.Chiu et al.
In " heat suppresses the preparation of non-pre-gelatinized starch and flour " (Chiu, C.W.；Schiemeyer,E.；Thomas,
D.J.etc.Thermally inhibited non~pregelatinized granular starches and flours
And process for their preparation.U.S.Patent 5932017,1999) find in research, 120~
Dry heat treatment 6~20h of starch is used between 180 DEG C, the viscosity after starch gelatinization can be caused to increase, and drop value is reduced.Chung etc.
People " influence of the addition of a small amount of xanthans to crosslinking rice starch and phosphate performance under hot dry conditions " (Chung, Hyun~
Jung.Effect of minor addition of xanthan on crosslinking of rice starches by
dry heating with phosphate salts[J].Journal of Applied Polymer Science,2007
(105):2280~2286.) xanthans of the moisture below 10% and Waxy Rice Starch and non-wax are dried to by 45 DEG C in
The mixture of matter rice starch xeothermic 2h under the conditions of 130 DEG C, it is found that Waxy Rice Starch is more easy to than non-Waxy Rice Starch
It is denatured under dry heat condition, and it is gelatinized enthalpy decline, phase transformation just temperature rise after xanthans dry heat treatment.In sum, above-mentioned thing
Reason modification processing method the physico-chemical property of starch can be impacted in one aspect, but most methods to starch through place
After reason, the degrading resistance property and storage stability of starch are not significantly increased, can also bring one because of the problem of processing mode
A little negative impacts, such as dry heat treatment will bring the harmful effect for being charred taste to starch.
The content of the invention
Safety risks caused by it is an object of the invention to overcome converted starch and it is xeothermic the methods of can cause
Starch with bad flavor, color and luster the deficiencies of part, there is provided a kind of physically modified starch for preparing has converted starch
The method of performance, while the influence such as bad flavor is avoided the occurrence of, the application value and scope of physically modified starch are expanded, makes its tool
There is broader practice prospect.
The present invention reaches above-mentioned purpose using following technical scheme：
A kind of preparation method of physically modified starch, comprises the following steps：
The aqueous solution of alkali metal salt that mass percent is 0.05%~2.5% is prepared, by solid-to-liquid ratio 3:1~1:1 ratio
Starch and aqueous solution of alkali metal salt are reconciled uniformly, mediated 1~3 hour in kneader, drying and crushing sieving, in pressure-tight
In container and ethyl acetate medium, it is heat-treated 2~4 hours at 110 DEG C~180 DEG C, solvent is recovered by filtration, is washed again afterwards
And pH to 4.5~6.5 is adjusted, drying and crushing is sieved to obtain finished product.
The alkali metal salt is sodium carbonate.
The mass percent of the aqueous solution of alkali metal salt is 0.2%~2.5%.
The solid-to-liquid ratio of the starch and aqueous solution of alkali metal salt is 2:1~1:1.
The time of the kneading is 2~3 hours.
The temperature of the heat treatment is 150 DEG C~180 DEG C.
The time of the heat treatment is 3~4 hours.
The starch is waxy corn starch, tapioca, farina, cornstarch, glutinous rice starch, wheaten starch
In one kind or combinations thereof.
Pre-treatment is carried out to starch, its molecular structure can be changed, be more beneficial for the progress of subsequent reactions.The present invention is by pinching
Close processing to change starch molecular structure, improve the rheological equationm of state of starch, then make the resist processing of starch by organic phase high-temperature process
Performance has reached converted starch identical level, and meets the application of food system, can be in all food product environment systems
Thickening water retention is played instead of converted starch.
The preparation method of present invention cleaning label physically modified starch has the advantages of very notable：
(1) present invention will mediate pre-treatment and combines with organic phase high-temperature process first, ensure that physical modification is made
While starch possesses converted starch process tolerant condition completely, the working process time is significantly reduced, by typically doing
Heat treatment time is shorten to 2~4 hours for 6~20 hours, and can be worth ative starch by 970BU in 95 DEG C of breakages kept after 5min
0 is reduced to, the damaged value after 5min is held at 121 DEG C and is reduced to 0 by 1313mPas, while avoids what is brought due to dry heat treatment
The influence of bad flavor such as it is charred.
(2) physically modified starch of present invention gained is in 121 DEG C of sterilizing systems of 95 DEG C of food processing systems of normal pressure and high temperature
Using good result is obtained, it can be widely used for normal pressure heat treatment and need in autoclaved food.
Embodiment
With reference to embodiment, the present invention is described in further detail, but embodiment is not limited to that.
Embodiment 1
By 0.5g Na2CO3The aqueous solution for being made into that mass percent is 0.05% in 1000g deionized waters is added to, is taken
3000g waxy corn starch is sufficiently mixed uniformly with above-mentioned sodium carbonate liquor, is mediated 1 hour in kneader, drying and crushing mistake
Sieve, is heat-treated 2 hours at 110 DEG C in pressure-tight container and ethyl acetate medium, solvent is recovered by filtration, carries out again afterwards
Wash and adjust pH to 6.0, drying and crushing is sieved to obtain finished product.
Starch gelatinization curve is analyzed using brabender amylograph (Brabender Micro Visco-Amylo-Graph)
Figure.6g (butt) starch is made into 6% (w/w) starch milk 100mL, with 1% lemon acid for adjusting pH to 3.0, moved into after mixing
In Brabender viscometer cups, start to warm up from 30 DEG C, be incubated after being warming up to 95 DEG C with 7.5 DEG C/min speed
30min, then 30min is incubated after being cooled to 50 DEG C with 7.5 DEG C/min speed, Brabender viscographs are obtained, are in moment of torsion
It is BU that viscosity unit is measured under 100cmg.
Brabender viscographs have following 6 key points：Play paste temperature A：The temperature that viscosity is begun to ramp up；Peak value glues
Spend B：The highest viscosity number of gelatinized corn starch；Viscosity number C when being warming up to 95 DEG C；Viscosity number D, B and D point after 95 DEG C of insulation 30min
Viscosity difference (disintegration value) represents the rupture strength of gelatinized corn starch, and the rupture strength and gelatinized corn starch resist processing are in inverse ratio；Gelatinized corn starch
Temperature drops to viscosity number E at 50 DEG C；Viscosity number F after 50 DEG C of insulation 30min.Viscosity and stability are as shown in table 1.
Table 1 is contrasted using physically modified starch obtained by this method and ative starch physicochemical property
Compared with ative starch, the disintegration value of paste is changed into physically modified starch obtained by the present embodiment from original 970BU
588BU, illustrate that starch degrading resistance property under 95 DEG C of high temperature increases after physical modification processing.
Embodiment 2
By 22.5g Na2CO3The aqueous solution for being made into that mass percent is 1.5% in 1500g deionized waters is added to, is taken
3000g waxy corn starch is sufficiently mixed uniformly with above-mentioned sodium carbonate liquor, is mediated 2 hours in kneader, drying and crushing mistake
Sieve, is heat-treated 3 hours at 150 DEG C in pressure-tight container and ethyl acetate medium, solvent is recovered by filtration, carries out again afterwards
Wash and adjust pH to 6.0, drying and crushing is sieved to obtain finished product.Method of testing as described in Example 1, viscosity and stability
As shown in table 2.
Table 2 is contrasted using physically modified starch obtained by this method and ative starch physicochemical property
Compared with ative starch, the disintegration value of paste is changed into physically modified starch obtained by the present embodiment from original 970BU
458BU, illustrate adjusted Na2CO3The concentration of the aqueous solution and organic phase heat treatment temperature, starch is 95 after physical modification processing
Degrading resistance property can be further improved under DEG C high temperature.
Embodiment 3
By 75g Na2CO3The aqueous solution for being made into that mass percent is 2.5% in 3000g deionized waters is added to, takes 3000g
Waxy corn starch is sufficiently mixed uniformly with above-mentioned sodium carbonate liquor, is mediated 3 hours in kneader, drying and crushing sieving,
It is heat-treated 4 hours at 180 DEG C in pressure-tight container and ethyl acetate medium, solvent is recovered by filtration, is washed again afterwards
And pH to 6.0 is adjusted, drying and crushing is sieved to obtain finished product.Method of testing as described in Example 1, viscosity and stability such as table
Shown in 3.
Table 3 is contrasted using physically modified starch obtained by this method and ative starch physicochemical property
Physically modified starch obtained by the present embodiment is compared with ative starch, and disintegration value is changed into 0 from original 970BU, explanation
Adjusted Na2CO3Concentration, rise organic phase heat treatment temperature and the increase kneading time of the aqueous solution, formed sediment after physical modification processing
For powder with the extension of digestion time at a temperature of 95 DEG C, viscosity is ever-increasing, is not compromised by the effect of high temperature and shearing
The phenomenon of desaturation occurs.
Embodiment 4
By 10g Na2CO3The aqueous solution for being made into that mass percent is 0.5% in 2000g ionized waters is added to, takes 3000g
Waxy corn starch is sufficiently mixed uniformly with above-mentioned sodium carbonate liquor, is mediated 2 hours in kneader, drying and crushing sieving,
It is heat-treated 4 hours at 160 DEG C in pressure-tight container and ethyl acetate medium, solvent is recovered by filtration, is washed again afterwards
And pH to 6.0 is adjusted, drying and crushing is sieved to obtain finished product.Method of testing as described in Example 1, viscosity and stability such as table
Shown in 4.
Table 4 is contrasted using physically modified starch obtained by this method and ative starch physicochemical property
Physically modified starch obtained by the present embodiment is compared with ative starch, and disintegration value is changed into 0 from original 970BU, explanation
Adjusted Na2CO3Concentration, rise organic phase heat treatment temperature and the increase kneading time of the aqueous solution, formed sediment after physical modification processing
Powder viscosity can increase sharply after gelatinization point is reached and reach highest viscosity, and can be at a temperature of 95 DEG C with digestion time
Extend, maintain this viscosity not change, performance demand can be met under conditions of relatively low starch concentration.
Embodiment 5
By 5g Na2CO3The aqueous solution for being made into that mass percent is 0.2% in 2500g ionized waters is added to, takes 3000g
Waxy corn starch is sufficiently mixed uniformly with above-mentioned sodium carbonate liquor, is mediated 3 hours in kneader, drying and crushing sieving,
It is heat-treated 4 hours at 150 DEG C in pressure-tight container and ethyl acetate medium, solvent is recovered by filtration, is washed again afterwards
And pH to 6.0 is adjusted, drying and crushing is sieved to obtain finished product.
Starch gelatinization curve map under high temperature is analyzed using rotational rheometer (TA DISCOVERY).
1.2g (butt) starch is made into 6% (w/w) starch milk 20mL, moved into after mixing in rheometry cup, it is close
Envelope, is started to warm up from 30 DEG C, is warming up to 7.5 DEG C/min speed after 121 DEG C and is incubated 5min, then the speed with 7.5 DEG C/min
5min is incubated after being cooled to 50 DEG C, obtains starch viscosity curve, it is mPas to measure viscosity unit.
Following 6 key points are taken to evaluate starch paste property：Play paste temperature A：The temperature that viscosity is begun to ramp up；
Peak viscosity B：The highest viscosity number of gelatinized corn starch；Viscosity number C when being warming up to 121 DEG C；Viscosity number after 121 DEG C of insulation 30min
D, B and D point viscosity difference (disintegration value) represent the rupture strength of gelatinized corn starch, and the rupture strength is with gelatinized corn starch resist processing in anti-
Than；Gelatinized corn starch temperature drops to viscosity number E at 50 DEG C；Viscosity number F after 50 DEG C of insulation 30min.Viscosity and stability
As shown in table 5.
Table 5 is using physically modified starch obtained by this method and ative starch physicochemical property contrast (121 DEG C of autoclavings of simulation
Use environment)
To simulate canned food under the conditions of 121 DEG C of high-temperature sterilizations, whether physically modified starch can meet makes the present embodiment
With requiring, for physically modified starch compared with ative starch, disintegration value is changed into 0 from original 1313mPas, illustrates adjusted Na2CO3
Concentration, rise organic phase heat treatment temperature and the increase kneading time of the aqueous solution, the later starch of physical modification processing are passing through
At a temperature of 121 DEG C of sterilization treatments, the stabilization of viscosity can be still maintained.
Claims (9)
1. a kind of preparation method of physically modified starch, it is characterised in that comprise the following steps：
The aqueous solution of alkali metal salt that mass percent is 0.05%~2.5% is prepared, by solid-to-liquid ratio 3:1~1:1 ratio will form sediment
Powder reconciles uniformly with aqueous solution of alkali metal salt, is mediated 1~3 hour in kneader, drying and crushing sieving, in pressure-tight container
In ethyl acetate medium, it is heat-treated 2~4 hours at 110 DEG C~180 DEG C, solvent is recovered by filtration, is washed and is adjusted again afterwards
PH to 4.5~6.5 is saved, drying and crushing is sieved to obtain finished product.
2. preparation method according to claim 1, it is characterised in that the alkali metal salt is sodium carbonate.
3. preparation method according to claim 1 or 2, it is characterised in that the quality percentage of the aqueous solution of alkali metal salt
Than for 0.2%~2.5%.
4. preparation method according to claim 1 or 2, it is characterised in that the starch and aqueous solution of alkali metal salt are consolidated
Liquor ratio is 2:1~1:1.
5. preparation method according to claim 1 or 2, it is characterised in that the time of the kneading is 2~3 hours.
6. preparation method according to claim 1 or 2, it is characterised in that the temperature of the heat treatment is 150 DEG C~180
℃。
7. preparation method according to claim 1 or 2, it is characterised in that the time of the heat treatment is 3~4 hours.
8. preparation method according to claim 1 or 2, it is characterised in that the starch is waxy corn starch, para arrowroot
One kind or combinations thereof in powder, farina, cornstarch, glutinous rice starch, wheaten starch.
9. physically modified starch made from claim 1~8 any one methods described.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110746510A (en) * | 2019-11-05 | 2020-02-04 | 广西民族大学 | Method for simultaneously reducing relative crystallinity and thermal stability of starch |
| CN111499930A (en) * | 2020-06-16 | 2020-08-07 | 佛山市国农淀粉有限公司 | Physically modified starch and preparation method thereof |
| CN111511772A (en) * | 2017-12-20 | 2020-08-07 | 罗盖特公司 | Method for preparing thermally modified starch |
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| CN107163303A (en) * | 2017-07-11 | 2017-09-15 | 华南理工大学 | A kind of physically modified starch and preparation method thereof |
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| CN111511772A (en) * | 2017-12-20 | 2020-08-07 | 罗盖特公司 | Method for preparing thermally modified starch |
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Application publication date: 20171124 |