CN114773493A - Method for improving gel strength of sodium starch octenylsuccinate - Google Patents
Method for improving gel strength of sodium starch octenylsuccinate Download PDFInfo
- Publication number
- CN114773493A CN114773493A CN202210367997.9A CN202210367997A CN114773493A CN 114773493 A CN114773493 A CN 114773493A CN 202210367997 A CN202210367997 A CN 202210367997A CN 114773493 A CN114773493 A CN 114773493A
- Authority
- CN
- China
- Prior art keywords
- starch
- modified
- sodium
- waxy
- gel strength
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 22
- 229940080313 sodium starch Drugs 0.000 title claims description 14
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 title claims description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 282
- 235000019698 starch Nutrition 0.000 claims abstract description 282
- 239000008107 starch Substances 0.000 claims abstract description 280
- 239000002002 slurry Substances 0.000 claims abstract description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 68
- 229940100486 rice starch Drugs 0.000 claims abstract description 49
- 229920002486 Waxy potato starch Polymers 0.000 claims abstract description 43
- 238000013329 compounding Methods 0.000 claims abstract description 40
- 238000000967 suction filtration Methods 0.000 claims abstract description 37
- 230000004048 modification Effects 0.000 claims abstract description 33
- 238000012986 modification Methods 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 31
- 229920000881 Modified starch Polymers 0.000 claims abstract description 27
- 235000019426 modified starch Nutrition 0.000 claims abstract description 27
- 239000004368 Modified starch Substances 0.000 claims abstract description 24
- FLISWPFVWWWNNP-BQYQJAHWSA-N dihydro-3-(1-octenyl)-2,5-furandione Chemical compound CCCCCC\C=C\C1CC(=O)OC1=O FLISWPFVWWWNNP-BQYQJAHWSA-N 0.000 claims abstract description 20
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 9
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 claims abstract description 9
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 9
- 239000011734 sodium Substances 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 230000032050 esterification Effects 0.000 claims abstract description 7
- 238000005886 esterification reaction Methods 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 229930014626 natural product Natural products 0.000 claims abstract description 6
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims abstract 3
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims abstract 3
- 229940032147 starch Drugs 0.000 claims description 269
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 36
- 238000006243 chemical reaction Methods 0.000 claims description 29
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 28
- 150000001875 compounds Chemical class 0.000 claims description 26
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 20
- 238000000227 grinding Methods 0.000 claims description 19
- 230000007935 neutral effect Effects 0.000 claims description 14
- 239000011780 sodium chloride Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 22
- 238000006467 substitution reaction Methods 0.000 abstract description 7
- 239000000499 gel Substances 0.000 description 64
- 238000001914 filtration Methods 0.000 description 27
- 230000006835 compression Effects 0.000 description 23
- 238000007906 compression Methods 0.000 description 23
- 238000012360 testing method Methods 0.000 description 21
- 238000007789 sealing Methods 0.000 description 20
- 238000005406 washing Methods 0.000 description 20
- 238000005303 weighing Methods 0.000 description 20
- 239000008187 granular material Substances 0.000 description 19
- 239000004570 mortar (masonry) Substances 0.000 description 19
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 18
- 229910052782 aluminium Inorganic materials 0.000 description 18
- 238000002156 mixing Methods 0.000 description 18
- 230000000694 effects Effects 0.000 description 14
- 238000001816 cooling Methods 0.000 description 12
- 239000000523 sample Substances 0.000 description 12
- 239000003513 alkali Substances 0.000 description 10
- 230000003993 interaction Effects 0.000 description 10
- 239000006228 supernatant Substances 0.000 description 10
- 238000003760 magnetic stirring Methods 0.000 description 7
- 229920000945 Amylopectin Polymers 0.000 description 6
- 239000012528 membrane Substances 0.000 description 6
- 238000001223 reverse osmosis Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 229920000856 Amylose Polymers 0.000 description 4
- 238000004132 cross linking Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 239000012634 fragment Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 238000007385 chemical modification Methods 0.000 description 2
- 125000001165 hydrophobic group Chemical group 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/02—Esters
- C08B31/04—Esters of organic acids, e.g. alkenyl-succinated starch
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/04—Starch derivatives, e.g. crosslinked derivatives
- C08L3/06—Esters
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
- C08L2205/025—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group containing two or more polymers of the same hierarchy C08L, and differing only in parameters such as density, comonomer content, molecular weight, structure
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a method for improving the gel strength of starch sodium octenylsuccinate; comprises the steps of compounding, modifying, preparing starch gel and the like: compounding waxy rice and waxy potato starch, adding water to form starch slurry, and performing suction filtration and drying to obtain natural compound starch; respectively carrying out esterification modification on waxy rice starch, waxy potato starch and the natural compound starch by using octenyl succinic anhydride to obtain modified waxy rice starch, modified waxy potato starch and compound-first and then modified starch; compounding the modified waxy rice starch and the modified waxy potato starch to obtain modified and then compounded starch; gelatinizing the starch compounded after the modification and the starch compounded after the modification by using a rapid viscometer to obtain starch paste, and storing the starch paste at a low temperature to form starch gel. The invention solves the problem that the application of the traditional octenyl succinic acid starch sodium in the food industry is limited due to limited substitution degree, and simultaneously provides a new idea for expanding the application of other chemically modified starches in the food industry.
Description
Technical Field
The invention relates to the technical field of food, in particular to a method for improving the gel strength of octenyl sodium starch succinate.
Background
The gelatinization and gelling properties of starch are widely used in the food industry. Starch gelatinization forms a starch paste consisting of a continuous phase and a discontinuous phase. Wherein the continuous phase is a solution of starch molecules (amylose and amylopectin molecules released from the starch granule during heating) and the discontinuous phase comprises water-swellable starch granules and granule fragments. Some starch molecules begin to aggregate during cooling of the starch paste, forming a starch gel, the strength of which depends on the extent to which the starch molecules aggregate. Generally, the higher the amylose content of the starch, the higher the gel strength. The swollen starch granules and granule fragments can significantly increase the strength of the gel. The strength of starch gel determines the application range of the starch gel in the food industry, and many traditional gourmets are made on the basis of starch gel with higher strength, such as bean jelly, bean jelly and the like, so the gel strength of the starch determines the sense and stability of the food, but the traditional sodium starch octenyl succinate gel lacks corresponding energy evacuation due to the defects of low crosslinking degree, non-uniformity and the like, so that the traditional sodium starch octenyl succinate gel shows poor gel strength, the application of the modified starch in the food industry is limited to a great extent, and the expansion of the application range of the starch in the food industry becomes one of research hotspots in the field of starch at present.
Starch is the most important biorenewable energy source in the central position of the world's food supply chain. Despite the diverse nature of starch from different plant sources, it still does not meet all food processing needs. To overcome the limitations of natural starch sources, chemical, physical and enzymatic methods are commonly used to modify the properties of natural starch to better meet the needs of food processing. Chemical modification is widely used to impart new functional properties to starch. For example, starch esters formed by reacting starch with octenyl succinic anhydride have been used in the food industry for over half a century because of the introduction of new hydrophobic groups, and thus the modified starch is amphiphilic and exhibits good entrapment, interfacial, thermodynamic, nutritional and rheological properties. The substitution degree is considered to be one of the most important factors influencing the properties of the chemically modified starch, generally increases with the addition amount of octenyl succinic anhydride in a reaction system, but when the produced sodium starch octenyl succinate is used in food industry, the FDA and European Union require that the addition amount of octenyl succinic anhydride cannot exceed 3% of the dry basis of the starch, which results in the limited substitution degree of the modified starch, which in turn limits the diversity of the properties and the application of the modified starch. Therefore, it is important to develop a new modification technology under the existing standard framework to further improve the gel strength of the modified starch, and further expand the application of the modified starch in the food industry.
According to a search, the prior patent document CN 111938140 discloses a method for increasing the viscosity of potato starch by compounding natural waxy rice starch with natural waxy potato starch. However, the patent document does not investigate the strength of the semisolid gel formed by cooling the starch paste, and only a single modification (physical compounding) is used to improve the viscosity properties of the starch, and since there is very little amylose in the system, the object of the patent is achieved in relation to the interaction between two native waxy starch granules during starch gelatinization and the composition of the starch paste. In the case of waxy rice and waxy potato starch, the peak viscosity of starch is mainly determined by the degree of swelling of starch due to water absorption, the chain length distribution of amylopectin and the arrangement of the chains affect the stacking mode (crystal stability) of double helix, which has an important effect on the water swelling of starch granules. The strength of the gel is determined by the degree of cross-linking of the starch chains in the region of the gel formed, based on the interactions between the amylopectin molecules in the continuous phase; the swollen starch particles and particle fragments are able to strengthen the gel based on the interaction between the water-swellable starch particles and between the particles and amylopectin molecules in the discontinuous phase; thus, a higher gel strength requires not only a proper ratio of continuous and discontinuous phases, i.e. an appropriate amount of amylopectin molecules to be dissolved out of the disintegrated starch granules and to form a certain degree of cross-linking, but also a strong interaction between the two phases. A high viscosity requires that the starch granule disintegrates as little as possible, while a strong gel formation requires a moderate disintegration of the starch granule in order to release the amylopectin molecules and to form a certain degree of cross-linking, just in terms of the degree of disintegration of the starch granule, i.e. there is not much correlation between the viscosity of the starch paste and the strength of the gel that is formed at the end.
The single modification has proven to be ineffective for the use of starch in some food industries at present. To further improve the properties of starch, double modification has been employed to optimize the function of the modified starch. The double modification currently available mainly comprises pretreatment of starch before modification using mechanical agitation and ultrasonic assistance during modification, or by moist heat, mechanical agitation, enzymes and chemical methods. In view of the above problems, there is no report or patent of dual modification to further improve the gel strength of such modified starch. How to double modify sodium starch octenyl succinate for different sources is expected to provide a new idea for improving the gel property of sodium starch octenyl succinate with limited substitution degree, thereby expanding the application of the modified starch in the food industry.
Disclosure of Invention
The invention provides a method for improving the gel strength of octenyl succinic acid starch sodium, which comprises the steps of firstly compounding and then modifying, firstly modifying and then compounding, preparing starch gel, measuring the gel strength and the like. The method solves the problem that the application of the traditional octenyl succinic acid starch sodium in the food industry is limited due to limited substitution degree, and simultaneously provides a new idea for expanding the application of other chemically modified starch in the food industry.
The technical scheme adopted by the invention is as follows:
the invention provides a method for improving gel strength of sodium starch octenylsuccinate, which comprises the following steps:
s1 preparation of modified starch after compounding
S1-1, compounding waxy rice and waxy potato starch, adding water, stirring to form uniform starch slurry, and performing suction filtration and drying to obtain natural compound starch;
s1-2, carrying out esterification modification on the natural compound starch by using octenyl succinic anhydride to obtain compound modified starch; or S2, preparation of modified and then compounded starch
S2-1, respectively carrying out esterification modification on waxy rice starch and waxy potato starch by using octenyl succinic anhydride to obtain modified waxy rice starch and modified waxy potato starch;
s2-2, compounding the modified waxy rice starch and the modified waxy potato starch, adding water, stirring to form uniform starch slurry, and performing suction filtration and drying to obtain modified and compounded starch;
s3, gelatinizing the compound starch and then the modified starch or the compound starch and then the modified starch to obtain starch paste; storage at low temperature forms a starch gel.
In the step S1-1, the compounding mass ratio of the waxy rice and the waxy potato starch is 1-9: 1-9; in the step S2-2, the compounding mass ratio of the modified waxy rice starch to the modified waxy potato starch is 1-9: 1-9. Preferably, the compounding mass ratio of the waxy rice to the waxy potato starch is 2-6: 4-8; in the step S2-2, the compounding mass ratio of the modified waxy rice starch to the modified waxy potato starch is 2-6: 4-8.
In the steps S1-1 and S2-2, the dosage ratio of the compound starch to the water is 1 g: 4-6ml (W/V).
In steps S1-1 and S2-2, the two starches are compounded, water is added, after magnetic stirring is carried out for a period of time, the starch slurry is filtered by a Buchner funnel, the obtained starch is filtered by a proper amount of absolute ethyl alcohol for several times to remove water, then the starch is put into an oven for drying, ground by a mortar and sieved.
In steps S1-1 and S2-2, the stirring is performed under magnetic stirring for 0.5-2 h.
In the steps S1-1 and S2-2, the suction filtration and drying are that the starch slurry is suction filtered by a Buchner funnel, the obtained starch is suction filtered by absolute ethyl alcohol for a plurality of times to remove water, and then the starch is dried at 35-40 ℃, and is sieved by a 100-300-mesh sieve after being ground.
In the esterification modification, 30-50mL of water is added into every 10-30g of starch, the mixture is stirred, the pH value of the system is controlled to be alkalescent, and 0.3-0.9mL of octenyl succinic anhydride is dripped for reaction; and after the reaction is finished, adjusting the pH value of the system to be neutral, centrifuging, cleaning to remove sodium chloride in the starch, and performing suction filtration and drying to obtain the esterified modified starch.
Preferably, the stirring is performed by magnetic stirring at the rotation speed of 300-600 rpm.
The pH is preferably adjusted to 8.3-8.7 with 1-3% sodium hydroxide solution.
Preferably, the reaction temperature is 20-30 ℃, and after the reaction is continued for 3-6h, the pH value of the starch slurry is adjusted to be neutral by using 1-4% hydrochloric acid.
Preferably, the centrifugal force of the centrifugation is 2000-4000g, sodium chloride in the starch is repeatedly cleaned for 3-5 times, then the extraction filtration is carried out for 3-5 times by using absolute ethyl alcohol, and the drying is carried out at the temperature of 35-40 ℃; after drying, the mixture is ground and sieved by a 100-300 mesh sieve.
In step S3, the starch gelatinization is to prepare starch paste by RVA temperature programming.
In the step S3, in the starch gelatinization, water is added to 25-28g of starch per 1.5-3g of starch, the temperature is maintained for 0.5-1.5min at 40-60 ℃, the temperature is raised to 90-95 ℃ within 2.7-4.7min and maintained for 1.5-3.5min, the temperature is cooled to 40-60 ℃ within 2.8-4.8min and maintained for 1-3min, and then the starch is sealed and stored at low temperature.
Preferably, the low temperature is 4-8 ℃, and the storage time is 18-36 h.
The mass of the starch in all the above steps is the dry mass of the starch.
The invention also comprises the step of measuring the gel strength of the starch gel by using a texture analyzer. The measurements were made using the appropriate probe and test mode, the speed before and during the test was kept the same and the maximum value at the first compression was recorded. Specifically, a P5 probe is adopted for measurement, the downward compression is 5-15mm under a compression mode, the trigger force is 0.1-0.5g, and the speed before and during the test is 1-3 mm/s. In the preparation process of the starch gel, the starch and the water are added into the aluminum box to be uniformly mixed and then the aluminum box is arranged, so that the non-uniformity of the gel is avoided. The shelf life of the starch paste was kept as consistent as possible before the strength of the gel was determined.
The combination effect of the compound starch in the gelatinization process mainly depends on the interaction between starch granules, and comprises two ways, namely the interaction between the overflowing of amylose molecules of one starch granule and the other starch granule, and the interaction between surface molecules of the two starch granules. The invention takes two waxy starches as raw materials, thus avoiding the first interaction mode between the granules, and further changing the interaction between the surfaces of the starch granules by changing the structure of the molecules on the surfaces of the starch granules and introducing hydrophobic groups. The compounding effect of such compounded modified starches is therefore mainly dependent on the interaction between the surfaces of the starch granules.
Compared with the prior art, the invention has the following beneficial effects:
(1) the limitation of single modification is overcome by organically combining chemical modification and compounding;
(2) the octenyl succinic acid starch sodium of different varieties and sources in the food industry is compounded, so that the functional characteristics of the starch are optimized, and different processing requirements are met;
(3) the compounding is simple and easy to operate, is more economical compared with other modifications, and simultaneously conforms to the concept of environmental protection;
(4) the property of octenyl succinic acid starch sodium is obviously improved through compounding, the problem that the application of the traditional octenyl succinic acid starch sodium in the food industry is limited due to limited substitution degree is solved, and a new idea is provided for expanding the application of other chemically modified starch in the food industry.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a graph showing the effect of the gel strength of starch in examples and comparative examples of the present invention.
Detailed Description
The present invention will be described in detail with reference to examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that it would be apparent to those skilled in the art that several modifications and improvements can be made without departing from the inventive concept. All falling within the scope of the invention.
Comparative example 1
(1) Modification of starch: accurately weighing 20g of waxy rice starch, placing the waxy rice starch into a 250mL beaker, adding 45mL of water, continuously stirring by using a magnetic stirrer (400rpm), adjusting the pH value of the starch slurry to 8.5 by using 2% sodium hydroxide solution, dropwise adding 0.6mL of octenyl succinic anhydride, keeping the pH value of the reaction unchanged by adding the alkali liquor in the reaction process, continuously reacting for 4 hours, adjusting the pH value of the starch slurry to be neutral by using 2% hydrochloric acid, centrifuging to remove supernatant (3000g), washing sodium chloride in the starch by using water, repeatedly washing for 3 times, performing suction filtration on the starch slurry, performing suction filtration for 3 times by using absolute ethyl alcohol, taking away water, then placing the starch slurry into a 37 ℃ oven for drying, grinding by using a mortar, and filtering by using a 200-mesh sieve.
(2) Preparing starch gel: accurately weighing 1.96g of starch, adding water to the total weight of 28g, uniformly mixing, preparing starch paste by RVA temperature programming, maintaining the temperature at 50 ℃ for 1min, heating to 95 ℃ within 3.7min, maintaining the temperature for 2.5min, cooling to 50 ℃ within 3.8min, maintaining the temperature for 2min, sealing the aluminum box with a sealing film, and storing at 4 ℃ for 24 h.
(3) And (3) measuring gel strength: the measurements were performed using a P5 probe, compressed 10mm downward in compression mode, with a trigger force of 0.1g, and at a speed of 1mm/s both before and during the test, and the maximum value was recorded for the first downward compression.
The effect of the implementation is shown in fig. 1. The strength of the modified waxy rice starch gel was 1.22g, and the peak viscosity was 2141 cP.
Comparative example 2
(1) Modification of starch: accurately weighing 20g of waxy potato starch, placing the waxy potato starch into a 250mL beaker, adding 45mL of water, continuously stirring by using a magnetic stirrer (400rpm), adjusting the pH value of the starch slurry to 8.5 by using 2% sodium hydroxide solution, dropwise adding 0.6mL of octenyl succinic anhydride, keeping the pH value of the reaction unchanged by adding the alkali liquor in the reaction process, after continuously reacting for 4 hours, adjusting the pH value of the starch slurry to be neutral by using 2% hydrochloric acid, centrifugally removing supernatant (3000g), washing sodium chloride in the starch by using water, repeatedly washing for 3 times, performing suction filtration on the starch slurry, performing suction filtration for 3 times by using absolute ethyl alcohol, taking away water, then placing the starch slurry into a 37 ℃ oven for drying, grinding the starch by using a mortar, and filtering by using a 200-mesh sieve.
(2) Preparing starch gel: accurately weighing 1.96g of starch, adding water to the total weight of 28g, uniformly mixing, preparing starch paste by RVA temperature programming, maintaining the temperature at 50 ℃ for 1min, heating to 95 ℃ within 3.7min, maintaining the temperature for 2.5min, cooling to 50 ℃ within 3.8min, maintaining the temperature for 2min, sealing the aluminum box with a sealing film, and storing at 4 ℃ for 24 h.
(3) And (3) measuring the gel strength: the measurements were performed using a P5 probe, compressed 10mm downward in compression mode, with a trigger force of 0.1g, and at a speed of 1mm/s both before and during the test, and the maximum value was recorded for the first downward compression.
The effect of the embodiment is shown in fig. 1. The strength of the modified waxy potato starch gel was 1.54g and the peak viscosity was 3236 cP.
Example 1
(1) Compounding starch: mixing waxy rice starch and waxy potato starch according to the ratio of 8: 2, adding the starch into a beaker, wherein the ratio of the starch to the water is 1: 5 (W: V), magnetic stirring for 0.6h, carrying out suction filtration on the starch slurry, carrying out suction filtration for 3 times by using absolute ethyl alcohol, then putting the starch slurry into a 37 ℃ oven for drying, grinding the starch slurry by using a mortar, and filtering the starch slurry by using a 200-mesh sieve.
(2) Modification of starch: accurately weighing 20g of compound starch, putting the compound starch into a 250mL beaker, adding 45mL of water, continuously stirring by using a magnetic stirrer (400rpm), adjusting the pH of the starch slurry to 8.5 by using 2% sodium hydroxide solution, dropwise adding 0.6mL of octenyl succinic anhydride, keeping the pH of the reaction unchanged by adding the alkali liquor in the reaction process, after continuously reacting for 4 hours, adjusting the pH of the starch slurry to be neutral by using 2% hydrochloric acid, centrifugally removing supernatant (3000g), washing sodium chloride in the starch by using water, repeatedly washing for 3 times, carrying out suction filtration on the starch slurry, carrying away water after carrying out suction filtration for 3 times by using absolute ethyl alcohol, then putting the starch slurry into a 37 ℃ oven for drying, grinding the starch by using a mortar, and filtering by using a 200-mesh sieve.
(3) Preparing starch gel: accurately weighing 1.96g of starch, adding water to the total weight of 28g, uniformly mixing, preparing starch paste by utilizing RVA (reverse osmosis membrane) programmed temperature rise, maintaining the temperature at 50 ℃ for 1min, raising the temperature to 95 ℃ within 3.7min, maintaining the temperature for 2.5min, cooling to 50 ℃ within 3.8min, maintaining the temperature for 2min, sealing the aluminum box by using a sealing film, and storing the aluminum box at 4 ℃ for 24 h.
(4) And (3) measuring the gel strength: the test was carried out using a P5 probe, compressed 10mm downwards in compression mode, with a trigger force of 0.1g, and at a speed of 1-3mm/s both before and during the test, and the maximum value at the first downward compression was recorded.
The effect of the implementation is shown in fig. 1. When the ratio of modified waxy rice starch to modified waxy potato starch is 8: 2, the gel strength of the compound starch prepared by compounding and modifying is 1.36g, and the peak viscosity is 2267 cP.
Example 2
(1) Compounding starch: mixing waxy rice starch and waxy potato starch according to the ratio of 6:4, adding the starch and the water into a beaker in a ratio of 1: 5 (W: V), stirring for 0.6h by magnetic force, filtering the starch slurry, filtering with anhydrous ethanol for 3 times, removing water, drying in an oven at 37 deg.C, grinding in a mortar, and filtering with a 200-mesh sieve.
(2) Modification of starch: accurately weighing 20g of compound starch, putting the compound starch into a 250mL beaker, adding 45mL of water, continuously stirring by using a magnetic stirrer (400rpm), adjusting the pH of the starch slurry to 8.5 by using a 2% sodium hydroxide solution, dropwise adding 0.6mL of octenyl succinic anhydride, keeping the pH of the reaction unchanged by adding the alkali liquor in the reaction process, continuously reacting for 4 hours, adjusting the pH of the starch slurry to be neutral by using 2% hydrochloric acid, centrifuging to remove a supernatant (3000g), washing away sodium chloride in the starch by using water, repeatedly washing for 3 times, carrying out suction filtration on the starch slurry, carrying out suction filtration for 3 times by using absolute ethyl alcohol, then putting the starch slurry into a 37 ℃ oven for drying, grinding by using a mortar, and filtering by using a 200-mesh sieve.
(3) Preparing starch gel: accurately weighing 1.96g of starch, adding water to the total weight of 28g, uniformly mixing, preparing starch paste by utilizing RVA (reverse osmosis membrane) programmed temperature rise, maintaining the temperature at 50 ℃ for 1min, raising the temperature to 95 ℃ within 3.7min, maintaining the temperature for 2.5min, cooling to 50 ℃ within 3.8min, maintaining the temperature for 2min, sealing the aluminum box by using a sealing film, and storing the aluminum box at 4 ℃ for 24 h.
(4) And (3) measuring the gel strength: the test was carried out using a P5 probe, compressed 10mm downwards in compression mode, with a trigger force of 0.1g, and a speed of 1-3mm/s both before and during the test, and the maximum value at the first downward compression was recorded.
The effect of the embodiment is shown in fig. 1. When the ratio of modified waxy rice starch to modified waxy potato starch is 6:4, the gel strength of the compound starch prepared by compounding and modifying is 1.63g, and the peak viscosity is 2616 cP.
Example 3
(1) Compounding starch: mixing waxy rice starch and waxy potato starch according to a ratio of 4: 6, adding the mixture into a beaker, wherein the ratio of starch to water is 1: 5 (W: V), magnetic stirring for 0.6h, carrying out suction filtration on the starch slurry, carrying out suction filtration for 3 times by using absolute ethyl alcohol, then putting the starch slurry into a 37 ℃ oven for drying, grinding the starch slurry by using a mortar, and filtering the starch slurry by using a 200-mesh sieve.
(2) Modification of starch: accurately weighing 20g of compound starch, putting the compound starch into a 250mL beaker, adding 45mL of water, continuously stirring by using a magnetic stirrer (400rpm), adjusting the pH of the starch slurry to 8.5 by using 2% sodium hydroxide solution, dropwise adding 0.6mL of octenyl succinic anhydride, keeping the pH of the reaction unchanged by adding the alkali liquor in the reaction process, after continuously reacting for 4 hours, adjusting the pH of the starch slurry to be neutral by using 2% hydrochloric acid, centrifugally removing supernatant (3000g), washing sodium chloride in the starch by using water, repeatedly washing for 3 times, carrying out suction filtration on the starch slurry, carrying away water after carrying out suction filtration for 3 times by using absolute ethyl alcohol, then putting the starch slurry into a 37 ℃ oven for drying, grinding the starch by using a mortar, and filtering by using a 200-mesh sieve.
(3) Preparing starch gel: accurately weighing 1.96g of starch, adding water to the total weight of 28g, uniformly mixing, preparing starch paste by utilizing RVA (reverse osmosis membrane) programmed temperature rise, maintaining the temperature at 50 ℃ for 1min, raising the temperature to 95 ℃ within 3.7min, maintaining the temperature for 2.5min, cooling to 50 ℃ within 3.8min, maintaining the temperature for 2min, sealing the aluminum box by using a sealing film, and storing the aluminum box at 4 ℃ for 24 h.
(4) And (3) measuring the gel strength: the test was carried out using a P5 probe, compressed 10mm downwards in compression mode, with a trigger force of 0.1g, and at a speed of 1-3mm/s both before and during the test, and the maximum value at the first downward compression was recorded.
The effect of the embodiment is shown in fig. 1. When the ratio of modified waxy rice starch to modified waxy potato starch is 4: 6, the gel strength of the compound starch prepared by compounding and modifying is 2.12g, and the peak viscosity is 2894 cP.
Example 4
(1) Compounding starch: mixing waxy rice starch and waxy potato starch according to the ratio of 2: 8, adding the mixture into a beaker, wherein the ratio of starch to water is 1: 5 (W: V), stirring for 0.6h by magnetic force, filtering the starch slurry, filtering with anhydrous ethanol for 3 times, removing water, drying in an oven at 37 deg.C, grinding in a mortar, and filtering with a 200-mesh sieve.
(2) Modification of starch: accurately weighing 20g of compound starch, putting the compound starch into a 250mL beaker, adding 45mL of water, continuously stirring by using a magnetic stirrer (400rpm), adjusting the pH of the starch slurry to 8.5 by using 2% sodium hydroxide solution, dropwise adding 0.6mL of octenyl succinic anhydride, keeping the pH of the reaction unchanged by adding the alkali liquor in the reaction process, after continuously reacting for 4 hours, adjusting the pH of the starch slurry to be neutral by using 2% hydrochloric acid, centrifugally removing supernatant (3000g), washing sodium chloride in the starch by using water, repeatedly washing for 3 times, carrying out suction filtration on the starch slurry, carrying away water after carrying out suction filtration for 3 times by using absolute ethyl alcohol, then putting the starch slurry into a 37 ℃ oven for drying, grinding the starch by using a mortar, and filtering by using a 200-mesh sieve.
(3) Preparing starch gel: accurately weighing 1.96g of starch, adding water to the total weight of 28g, uniformly mixing, preparing starch paste by RVA temperature programming, maintaining the temperature at 50 ℃ for 1min, heating to 95 ℃ within 3.7min, maintaining the temperature for 2.5min, cooling to 50 ℃ within 3.8min, maintaining the temperature for 2min, sealing the aluminum box with a sealing film, and storing at 4 ℃ for 24 h.
(4) And (3) measuring gel strength: the test was carried out using a P5 probe, compressed 10mm downwards in compression mode, with a trigger force of 0.1g, and a speed of 1-3mm/s both before and during the test, and the maximum value at the first downward compression was recorded.
The effect of the implementation is shown in fig. 1. When the ratio of modified waxy rice starch to modified waxy potato starch is 2: when 8 hours, the gel strength of the compound starch prepared by compounding and modifying is 2.16g, and the peak viscosity is 3197 cP.
Example 5
(1) Modification of starch: accurately weighing 20g of waxy rice starch, placing the waxy rice starch into a 250mL beaker, adding 45mL of water, continuously stirring by using a magnetic stirrer (400rpm), adjusting the pH of starch slurry to 8.5 by using a 2% sodium hydroxide solution, dropwise adding 0.6mL of octenyl succinic anhydride, keeping the pH of the reaction unchanged by adding the alkali liquor in the reaction process, continuously reacting for 4 hours, adjusting the pH of the starch slurry to be neutral by using 2% hydrochloric acid, centrifuging to remove supernatant (3000g), washing sodium chloride in the starch by using water, repeatedly washing for 3 times, carrying out suction filtration on the starch slurry, carrying out suction filtration for 3 times by using absolute ethyl alcohol, then placing the starch slurry into a 37 ℃ oven for drying, grinding by using a mortar, and filtering by using a 200-mesh sieve to obtain modified waxy rice starch, wherein the potato starch is obtained according to the modification method of the waxy rice starch.
(2) Compounding starch: mixing the modified waxy rice starch and waxy potato starch according to the ratio of 8: 2 into a beaker, wherein the ratio of starch to water is 1: 5 (W: V), magnetic stirring for 0.6h, carrying out suction filtration on the starch slurry, carrying out suction filtration for 3 times by using absolute ethyl alcohol, then putting the starch slurry into a 37 ℃ oven for drying, grinding the starch slurry by using a mortar, and filtering the starch slurry by using a 200-mesh sieve.
(3) Preparing starch gel: accurately weighing 1.96g of starch, adding water to the total weight of 28g, uniformly mixing, preparing starch paste by utilizing RVA (reverse osmosis membrane) programmed temperature rise, maintaining the temperature at 50 ℃ for 1min, raising the temperature to 95 ℃ within 3.7min, maintaining the temperature for 2.5min, cooling to 50 ℃ within 3.8min, maintaining the temperature for 2min, sealing the aluminum box by using a sealing film, and storing the aluminum box at 4 ℃ for 24 h.
(4) And (3) measuring gel strength: the test was carried out using a P5 probe, compressed 10mm downwards in compression mode, with a trigger force of 0.1g, and at a speed of 1-3mm/s both before and during the test, and the maximum value at the first downward compression was recorded.
The effect of the embodiment is shown in fig. 1. When the ratio of modified waxy rice starch to modified waxy potato starch is 8: 2, the gel strength of the compound starch prepared by modifying and compounding is 1.44g, and the peak viscosity is 2314 cP.
Example 6
(1) Modification of starch: accurately weighing 20g of waxy rice starch, putting the waxy rice starch into a 250mL beaker, adding 45mL of water, continuously stirring with a magnetic stirrer (400rpm), adjusting the pH of the starch slurry to 8.5 with 2% sodium hydroxide solution, dropwise adding 0.6mL of octenyl succinic anhydride, keeping the pH of the reaction unchanged by adding the alkali liquor in the reaction process, continuously reacting for 4 hours, adjusting the pH of the starch slurry to be neutral with 2% hydrochloric acid, centrifuging to remove supernatant (3000g), washing sodium chloride in the starch with water, repeatedly washing for 3 times, performing suction filtration on the starch slurry, performing suction filtration for 3 times with absolute ethyl alcohol, taking away water, then putting the starch slurry into a 37 ℃ oven for drying, grinding the starch in a mortar, and filtering with a 200-mesh sieve to obtain modified waxy rice starch, wherein the waxy potato starch is obtained according to the modification step of the waxy rice starch.
(2) Compounding starch: mixing the modified waxy rice starch and waxy potato starch according to the ratio of 6:4, adding the mixture into a beaker, wherein the ratio of starch to water is 1: 5 (W: V), stirring for 0.6h by magnetic force, filtering the starch slurry, filtering with anhydrous ethanol for 3 times, removing water, drying in an oven at 37 deg.C, grinding in a mortar, and filtering with a 200-mesh sieve.
(3) Preparing starch gel: accurately weighing 1.96g of starch, adding water to the total weight of 28g, uniformly mixing, preparing starch paste by utilizing RVA (reverse osmosis membrane) programmed temperature rise, maintaining the temperature at 50 ℃ for 1min, raising the temperature to 95 ℃ within 3.7min, maintaining the temperature for 2.5min, cooling to 50 ℃ within 3.8min, maintaining the temperature for 2min, sealing the aluminum box by using a sealing film, and storing the aluminum box at 4 ℃ for 24 h.
(4) And (3) measuring the gel strength: the test was carried out using a P5 probe, compressed 10mm downwards in compression mode, with a trigger force of 0.1g, and a speed of 1-3mm/s both before and during the test, and the maximum value at the first downward compression was recorded.
The effect of the embodiment is shown in fig. 1. When the ratio of modified waxy rice starch to modified waxy potato starch is 6:4, the gel strength of the compound starch prepared by modifying and compounding is 1.59g, and the peak viscosity is 2608 cP.
Example 7
(1) Modification of starch: accurately weighing 20g of waxy rice starch, putting the waxy rice starch into a 250mL beaker, adding 45mL of water, continuously stirring with a magnetic stirrer (400rpm), adjusting the pH of the starch slurry to 8.5 with 2% sodium hydroxide solution, dropwise adding 0.6mL of octenyl succinic anhydride, keeping the pH of the reaction unchanged by adding the alkali liquor in the reaction process, continuously reacting for 4 hours, adjusting the pH of the starch slurry to be neutral with 2% hydrochloric acid, centrifuging to remove supernatant (3000g), washing sodium chloride in the starch with water, repeatedly washing for 3 times, performing suction filtration on the starch slurry, performing suction filtration for 3 times with absolute ethyl alcohol, taking away water, then putting the starch slurry into a 37 ℃ oven for drying, grinding the starch in a mortar, and filtering with a 200-mesh sieve to obtain modified waxy rice starch, wherein the waxy potato starch is obtained according to the modification step of the waxy rice starch.
(2) Compounding starch: mixing the modified waxy rice starch and waxy potato starch according to a ratio of 4: 6, adding the mixture into a beaker, wherein the ratio of starch to water is 1: 5 (W: V), stirring for 0.6h by magnetic force, filtering the starch slurry, filtering with anhydrous ethanol for 3 times, removing water, drying in an oven at 37 deg.C, grinding in a mortar, and filtering with a 200-mesh sieve.
(3) Preparing starch gel: accurately weighing 1.96g of starch, adding water to the total weight of 28g, uniformly mixing, preparing starch paste by utilizing RVA (reverse osmosis membrane) programmed temperature rise, maintaining the temperature at 50 ℃ for 1min, raising the temperature to 95 ℃ within 3.7min, maintaining the temperature for 2.5min, cooling to 50 ℃ within 3.8min, maintaining the temperature for 2min, sealing the aluminum box by using a sealing film, and storing the aluminum box at 4 ℃ for 24 h.
(4) And (3) measuring the gel strength: the test was carried out using a P5 probe, compressed 10mm downwards in compression mode, with a trigger force of 0.1g, and a speed of 1-3mm/s both before and during the test, and the maximum value at the first downward compression was recorded.
The effect of the implementation is shown in fig. 1. When the ratio of modified waxy rice starch to modified waxy potato starch is 4: 6, the gel strength of the compound starch prepared by modifying and compounding is 2.04g, and the peak viscosity is 2940 cP.
Example 8
(1) Modification of starch: accurately weighing 20g of waxy rice starch, putting the waxy rice starch into a 250mL beaker, adding 45mL of water, continuously stirring with a magnetic stirrer (400rpm), adjusting the pH of the starch slurry to 8.5 with 2% sodium hydroxide solution, dropwise adding 0.6mL of octenyl succinic anhydride, keeping the pH of the reaction unchanged by adding the alkali liquor in the reaction process, continuously reacting for 4 hours, adjusting the pH of the starch slurry to be neutral with 2% hydrochloric acid, centrifuging to remove supernatant (3000g), washing sodium chloride in the starch with water, repeatedly washing for 3 times, performing suction filtration on the starch slurry, performing suction filtration for 3 times with absolute ethyl alcohol, taking away water, then putting the starch slurry into a 37 ℃ oven for drying, grinding the starch in a mortar, and filtering with a 200-mesh sieve to obtain modified waxy rice starch, wherein the waxy potato starch is obtained according to the modification step of the waxy rice starch.
(2) Compounding starch: mixing the modified waxy rice starch and waxy potato starch according to the weight ratio of 2: 8, adding the mixture into a beaker, wherein the ratio of starch to water is 1: 5 (W: V), magnetic stirring for 0.6h, carrying out suction filtration on the starch slurry, carrying out suction filtration for 3 times by using absolute ethyl alcohol, then putting the starch slurry into a 37 ℃ oven for drying, grinding the starch slurry by using a mortar, and filtering the starch slurry by using a 200-mesh sieve.
(3) Preparing starch gel: accurately weighing 1.96g of starch, adding water to the total weight of 28g, uniformly mixing, preparing starch paste by RVA temperature programming, maintaining the temperature at 50 ℃ for 1min, heating to 95 ℃ within 3.7min, maintaining the temperature for 2.5min, cooling to 50 ℃ within 3.8min, maintaining the temperature for 2min, sealing the aluminum box with a sealing film, and storing at 4 ℃ for 24 h.
(4) And (3) measuring the gel strength: the test was carried out using a P5 probe, compressed 10mm downwards in compression mode, with a trigger force of 0.1g, and at a speed of 1-3mm/s both before and during the test, and the maximum value at the first downward compression was recorded.
The effect of the embodiment is shown in fig. 1. When the ratio of modified waxy rice starch to modified waxy potato starch is 2: when 8 hours, the gel strength of the compound starch prepared by modifying and compounding is 2.07g, and the peak viscosity is 3117 cP.
By comparing the above-mentioned control examples and examples, when the ratio of modified waxy rice starch to modified waxy potato starch is 2: when 8, the gel strength of the compound modified starch prepared by compounding first and then modifying (example 4) or compounding first and then modifying (example 8) is highest.
In conclusion, the method provided by the invention obviously improves the gelling property of the octenyl succinic acid starch sodium, solves the problem that the application of the traditional octenyl succinic acid starch sodium in the food industry is limited due to the limited substitution degree, and simultaneously provides a new idea for improving the properties of other chemically modified starches.
The above embodiments are only for assisting understanding of the core idea of the present invention, the present invention is not limited to the specific embodiments in the embodiments, and those skilled in the art can make changes in the detailed implementation process and the application range thereof according to the core idea of the present invention, which does not affect the essence of the present invention.
Claims (10)
1. A method for increasing the gel strength of sodium starch octenyl succinate, comprising the steps of:
s1 preparation of modified starch after compounding
S1-1, compounding waxy rice and waxy potato starch, adding water, stirring to form uniform starch slurry, and performing suction filtration and drying to obtain natural compound starch;
s1-2, carrying out esterification modification on the natural compound starch by using octenyl succinic anhydride to obtain compound modified starch;
or S2, preparation of modified and then compounded starch
S2-1, respectively carrying out esterification modification on waxy rice starch and waxy potato starch by using octenyl succinic anhydride to obtain modified waxy rice starch and modified waxy potato starch;
s2-2, compounding the modified waxy rice starch and the modified waxy potato starch, adding water, stirring to form uniform starch slurry, and performing suction filtration and drying to obtain modified and compounded starch;
s3, gelatinizing compound starch and then modified starch or compound starch and then modified starch to obtain starch paste; storage at low temperature forms a starch gel.
2. The method for improving gel strength of sodium starch octenyl succinate according to claim 1, wherein in the step S1-1, the waxy rice and waxy potato starch are compounded in a mass ratio of 1-9: 1-9; in the step S2-2, the compounding mass ratio of the modified waxy rice starch to the modified waxy potato starch is 1-9: 1-9.
3. The method for improving the gel strength of sodium starch octenyl succinate according to claim 1, wherein in the steps S1-1 and S2-2, the dosage ratio of the compound starch to the water is 1 g: 4-6 ml.
4. The method as claimed in claim 1, wherein in steps S1-1 and S2-2, the step of suction filtration drying is that the starch slurry is suction filtered by a buchner funnel, the obtained starch is suction filtered by absolute ethyl alcohol for several times to remove water, then dried at 35-40 ℃, and sieved by a 100-300-mesh sieve after grinding.
5. The method for improving the gel strength of the octenyl succinic acid starch sodium according to the claim 1, characterized in that in the esterification modification, 30-50mL of water is added into every 10-30g of starch, the mixture is stirred, the pH of the system is controlled to be weakly alkaline, and 0.3-0.9mL of octenyl succinic anhydride is added dropwise for reaction; and after the reaction is finished, adjusting the pH value of the system to be neutral, centrifuging, cleaning to remove sodium chloride in the starch, and performing suction filtration and drying to obtain the esterified modified starch.
6. The method for improving the gel strength of starch sodium octenyl succinate according to claim 5, wherein the pH of the system is controlled to be slightly alkaline, and the pH is adjusted to 8.3-8.7 by using 1-3% sodium hydroxide solution.
7. The method for improving the gel strength of sodium starch octenyl succinate according to claim 5, wherein the reaction temperature is 20-30 ℃, and after the reaction is continued for 3-6h, the pH of the starch slurry is adjusted to be neutral by using 1-4% hydrochloric acid.
8. The method for improving the gel strength of sodium octenyl succinate starch according to claim 5, wherein the centrifugal force of the centrifugation is 2000-4000g, the sodium chloride in the starch is repeatedly washed for 3-5 times, and then is filtered by suction with anhydrous ethanol for 3-5 times, and is dried at 35-40 ℃; after drying, the mixture is ground and sieved by a 100-300 mesh sieve.
9. The method for improving the gel strength of starch sodium octenyl succinate according to claim 1, wherein in the step S3, water is added to 25-28g of starch per 1.5-3g of starch in the starch gelatinization, the temperature is maintained at 40-60 ℃ for 0.5-1.5min, the temperature is raised to 90-95 ℃ within 2.7-4.7min and maintained for 1.5-3.5min, the temperature is cooled to 40-60 ℃ within 2.8-4.8min and maintained for 1-3min, and then the starch is sealed and stored at low temperature.
10. The method for improving gel strength of sodium starch octenylsuccinate according to claim 1 or 9, wherein the low temperature is 4-8 ℃, and the storage time is 18-36 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210367997.9A CN114773493A (en) | 2022-04-08 | 2022-04-08 | Method for improving gel strength of sodium starch octenylsuccinate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210367997.9A CN114773493A (en) | 2022-04-08 | 2022-04-08 | Method for improving gel strength of sodium starch octenylsuccinate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114773493A true CN114773493A (en) | 2022-07-22 |
Family
ID=82427824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210367997.9A Pending CN114773493A (en) | 2022-04-08 | 2022-04-08 | Method for improving gel strength of sodium starch octenylsuccinate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114773493A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4626288A (en) * | 1985-01-10 | 1986-12-02 | National Starch And Chemical Corporation | Starch derivatives forming reversible gels |
| CN107666831A (en) * | 2015-05-29 | 2018-02-06 | 嘉吉公司 | Salt cheese production with modified starch |
| CN111938140A (en) * | 2020-08-21 | 2020-11-17 | 上海交通大学 | Method for improving viscosity of potato starch |
| CN113995119A (en) * | 2021-10-29 | 2022-02-01 | 华中农业大学 | Preparation and preservation method of rice-potato modified starch composite gel |
-
2022
- 2022-04-08 CN CN202210367997.9A patent/CN114773493A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4626288A (en) * | 1985-01-10 | 1986-12-02 | National Starch And Chemical Corporation | Starch derivatives forming reversible gels |
| CN107666831A (en) * | 2015-05-29 | 2018-02-06 | 嘉吉公司 | Salt cheese production with modified starch |
| CN111938140A (en) * | 2020-08-21 | 2020-11-17 | 上海交通大学 | Method for improving viscosity of potato starch |
| CN113995119A (en) * | 2021-10-29 | 2022-02-01 | 华中农业大学 | Preparation and preservation method of rice-potato modified starch composite gel |
Non-Patent Citations (4)
| Title |
|---|
| CHUANGCHUANG ZHANG等: "Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches", 《INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES》 * |
| JINSONG BAO等: "Physical Properties of Octenyl Succinic Anhydride Modified Rice, Wheat, and Potato Starches", 《JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY》 * |
| 刘军平等: "交联辛烯基琥珀酸大米淀粉酯的制备及其糊化性能", 《食品工业科技》 * |
| 张正茂等: "马铃薯淀粉和豌豆淀粉复配体系的流变与凝胶特性研究", 《食品工业科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Liu et al. | Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch | |
| Gao et al. | Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes | |
| CN111333740A (en) | Efficient preparation method of novel octenyl succinic acid granular starch ester | |
| Trela et al. | Synthesis and characterization of acetylated cassava starch with different degrees of substitution | |
| Shuaiyang et al. | Preparation of xylan citrate—A potential adsorbent for industrial wastewater treatment | |
| US3720663A (en) | Preparation of starch esters | |
| CN102399841A (en) | Method for synthesizing starch acetate | |
| CN111234040A (en) | Preparation method and application of urea modified starch | |
| Wang et al. | Physicochemical properties and structure of starch ester/copolymer/complex synthesized by combination of microwave and acid (anhydride): A review | |
| CN107573422B (en) | Preparation method of starch octenyl succinate | |
| Sumardiono et al. | Effect of esterification on cassava starch: Physicochemical properties and expansion ability | |
| CN114773493A (en) | Method for improving gel strength of sodium starch octenylsuccinate | |
| CN114805619B (en) | Preparation method of acetylated modified high-amylose corn starch | |
| KR102385432B1 (en) | Method for increase resistant starch content of cross-linked starch using malic acid tratment | |
| WO1995014043A1 (en) | Method for acylation of starch | |
| Ibikunle et al. | Effects of phosporylation and cross-linking on starches obtained from banana (Musa acuminata) and plantains (Musa paradisiaca and Musa balbisiana) | |
| Kapelko‐Żeberska et al. | Physically and chemically modified starches in food and non‐food industries | |
| CN102690362A (en) | Preparation method for oxidation cross-linked-carboxymethyl composite modified starch, and oxidation cross-linked-carboxymethyl composite modified starch | |
| CN105884912A (en) | Method for preparing cross-linked acetate starch by adopting wet process | |
| CN109678976A (en) | A kind of preparation process of the double starch adipates of acetylation | |
| CN110386989B (en) | Preparation method of low-viscosity high-resistance starch | |
| CN110194806B (en) | Preparation method of cationic starch | |
| CN113121712A (en) | Starch mixed acid ester derivative and preparation method thereof | |
| CN111471115A (en) | Method for preparing hydroxypropyl starch in aqueous medium | |
| CN115873139B (en) | Preparation method of dilute alkali hydrothermal solution modified starch |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220722 |
|
| RJ01 | Rejection of invention patent application after publication |