CN115160446A - Preparation method of nano starch - Google Patents
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- CN115160446A CN115160446A CN202210998686.2A CN202210998686A CN115160446A CN 115160446 A CN115160446 A CN 115160446A CN 202210998686 A CN202210998686 A CN 202210998686A CN 115160446 A CN115160446 A CN 115160446A
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Abstract
The invention discloses a preparation method of nano starch, which is characterized by comprising the following steps: the method comprises the steps of hydrolyzing starch granules with the grain size of more than 1 mu m into water-soluble polysaccharide by performing differential hydrolysis treatment on natural starch, and finally obtaining the nano starch with a natural structure. Compared with the prior art, the preparation method has simple process and can not damage the natural structure of the starch.
Description
Technical Field
The invention relates to the technical field of nano-starch preparation, in particular to a preparation method of nano-starch.
Background
Starch is widely present in plants, is one of the main sources of energy taken by people, and is widely applied to the aspects of paper making, textile, medicine, food, fermentation and the like as an important industrial raw material. However, with the development of the starch industry, the application range of starch is continuously expanded, the requirement on the quality of starch is higher and higher, and the naturally occurring starch cannot completely meet the requirements of people.
Nanoparticles refer to particles having at least one dimension less than 1 μm, which exhibit special properties such as reduced light scattering, high stability, high biological barrier penetration, etc., different from the precursor materials due to their small size and large surface to volume ratio. The nano starch granules can be applied to the fields of food packaging, plastic filling, diagnosis and treatment of cardiovascular diseases, drug delivery and the like, so that the preparation of nano starch by using natural starch as a precursor substance is widely concerned, and the efficient and simple preparation method of the nano starch granules has great significance for the development of the starch industry in China.
There are two main methods for preparing nano starch reported currently: one is that the physical, chemical or biological action is directly applied to the original starch granules, the starch granules are affected by external acting force, the onion structures with the internal crystalline regions and the amorphous regions which are arranged in a crossed way are crushed into fine particles, the size of the fine particles can be reduced from micron level to nanometer level, the method specifically comprises a mechanical grinding method, a hydrolysis method, an ultrasonic method, a high-pressure homogenization method, a reaction extrusion method and the like, and the invention patent with the patent application number of CN202110540047.7 (the publication number of CN 113087931A) refers to a method for preparing nano starch by ultrasonic high-pressure homogenization combined use; the other method is to disperse starch in a corresponding solvent, form a nano-sized aggregate by utilizing the anisotropy of crystal growth and the characteristics of retrogradation, self-aggregation and the like of the starch in the presence of an organic solvent and a surfactant, and then separate the nano-sized aggregate to obtain the nano-starch, wherein the method specifically comprises a chemical precipitation method, an emulsion-crosslinking method and an electrostatic spraying method.
However, in the above method, the nano-starch obtained by the mechanical grinding method has various shapes and uneven sizes; the hydrolysis method has high requirements on reaction equipment and low yield; high-pressure homogenization and ultrasonic wave require special equipment and have high energy consumption; chemical precipitation, emulsification-crosslinking methods do not easily control the size and morphology of the nano-starch particles, and organic solvents are difficult to remove. In addition, the preparation mode of the nano starch changes the natural structure of the starch, and meanwhile, the treatment process is complex and difficult to industrially apply.
Disclosure of Invention
The invention aims to solve the technical problem of the prior art and provides a preparation method of nano starch, which has simple process and does not damage the natural granular structure of the starch.
The technical scheme adopted by the invention for solving the technical problems is as follows: a preparation method of nano starch is characterized by comprising the following steps: the method comprises the steps of hydrolyzing starch granules with the grain size of more than 1 mu m into water-soluble polysaccharide by performing differential hydrolysis treatment on natural starch, and finally obtaining the nano starch with a natural structure.
Preferably, the differential hydrolysis treatment comprises the following specific steps:
(1) According to the mass portion, 10-100 portions of deionized water are added into 1 portion of natural starch, and the mixture is pretreated for 0.5-1 h at 50-80 ℃ to obtain starch milk;
(2) Cooling the starch milk obtained in the step (1) to 50-70 ℃, adjusting the pH value to 4-7, adding alpha-amylase and glucosidase, and reacting in a water bath at 30-80 ℃ for 10-48 h;
(3) And (3) adjusting the pH value of the starch milk treated in the step (2) to 2.0-3.0, inactivating enzyme, washing and drying to obtain the required nano starch.
Further, in the step (2), the alpha-amylase comprises low-temperature alpha-amylase, medium-temperature alpha-amylase or high-temperature resistant alpha-amylase.
Further, in the step (2), the addition amounts of the alpha-amylase and the glucosidase are 500-10000U/g of natural starch and 0-10000U/g of natural starch, respectively.
Further, the preparation method of the natural starch comprises the following steps: adding 200-500 parts of NaOH solution into 100 parts of plant seeds by weight, soaking at 2-6 ℃ for 10-24 h, pulping by using a crusher, adding alkaline protease, filtering until no white starch exists in the filtrate, centrifuging the filtrate, and washing and drying the precipitate to obtain the required natural starch.
Furthermore, the plant seeds are all plant seeds containing starch granules with the diameter of less than 1 mu m.
Further, the plant seed is at least one of amaranth seed, taro or quinoa.
Furthermore, the concentration of the NaOH solution is 0.05-0.2 mol/L.
Furthermore, the pulping time is 5-10 min.
Furthermore, the adding amount of the alkaline protease is 200-2000U/g of plant seeds.
Furthermore, the filtration refers to the sieving of 80 meshes, 100 meshes and 120 meshes in sequence.
Compared with the prior art, the invention has the advantages that: the method is characterized in that the phenomenon that nano starch with the particle size smaller than 1 mu m originally exists in the natural small-particle-size starch is utilized, differential hydrolysis treatment is carried out on the natural starch by setting a proper enzymolysis condition, wherein alpha-amylase can carry out enzymolysis on starch particles with larger particle size from outside to inside, glucosidase can penetrate into the starch through holes formed by the alpha-amylase, the starch particles with the particle size larger than 1 mu m are hydrolyzed into water-soluble polysaccharide, the nano starch with the particle size smaller than 1 mu m is reserved in the form of the starch particles, the nano starch with higher gelatinization temperature, higher enzymolysis resistance and uniform particle size is finally obtained, the technical aim is achieved by a simple process, complete nano starch particles and fine structures are reserved, and the appearance and the property of the starch particles are not damaged.
Drawings
FIG. 1 is a scanning electron microscope image of amaranth nano-starch prepared in example 1 of the present invention;
FIG. 2 is a graph showing particle size distributions of samples obtained in example 1, comparative example 2 and comparative example 3 of the present invention.
Detailed Description
The invention is described in further detail below with reference to the following examples of the drawings.
Example 1:
(1) Taking 100g of amaranth seeds, adding 500g of NaOH solution with the concentration of 0.1mol/L, soaking for 24h at 4 ℃, pulping for 5min by using a crusher, adding 200U/g of alkaline protease of the amaranth seeds into the pulp, then sequentially sieving by 80-mesh, 100-mesh and 120-mesh sieves, washing filter residues by using deionized water until white starch cannot be washed out, then centrifuging for 10min at 3000r/m, and drying a lower-layer precipitate in a 50 ℃ oven to obtain the amaranth starch;
(2) Taking 1g grain amaranth starch, adding 20g deionized water, and gelatinizing in 80 deg.C water bath for 0.5h to obtain grain amaranth starch milk;
(3) Cooling the grain amaranth starch milk to 60 ℃, adjusting the pH value to 6, adding 2000U/g of medium temperature alpha-amylase of the grain amaranth starch and 5000U/g of glucosidase of the grain amaranth starch, and stirring and reacting for 24 hours in a water bath at 60 ℃;
(4) Adjusting pH of the treated Amaranthus hypochondriacus starch milk to 2.0, inactivating enzyme, washing the precipitate with deionized water for 3 times, and lyophilizing.
Example 2:
(1) Adding 200g of NaOH solution with the concentration of 0.05mol/L into 100g of amaranthus hypochondriacus seeds, soaking for 24h at the temperature of 2 ℃, pulping for 10min by using a crusher, adding 200U/g of alkaline protease of the amaranthus hypochondriacus seeds into the pulp, then sequentially sieving by using 80-mesh, 100-mesh and 120-mesh sieves, washing filter residues by using deionized water until white starch cannot be washed out, then centrifuging for 10min at 3000r/m, and drying a lower-layer precipitate in a 50-DEG C oven to obtain the amaranthus hypochondriacus starch;
(2) Taking 1g of grain amaranth starch, adding 10g of deionized water, and gelatinizing in a water bath at 50 ℃ for 0.5h to obtain grain amaranth starch milk;
(3) Cooling the grain amaranth starch milk to 60 ℃, adjusting the pH to 4, adding 500U/g of low-temperature alpha-amylase of the grain amaranth starch and 10000U/g of glucosidase of the grain amaranth starch, and reacting for 10 hours in a water bath at 30 ℃;
(4) And adjusting the pH of the treated amaranth starch milk to 2.0 for inactivating enzyme, washing the precipitate with deionized water for 3 times, and freeze-drying to obtain the required amaranth nano-starch.
Example 3:
(1) Adding 500g of NaOH solution with the concentration of 0.2mol/L into 100g of amaranth seeds, soaking for 10 hours at 6 ℃, pulping for 10 minutes by using a crusher, adding 200U/g of alkaline protease of the amaranth seeds into the pulp, then sequentially sieving by using 80-mesh, 100-mesh and 120-mesh sieves, washing filter residues by using deionized water until white starch cannot be washed out, centrifuging for 10 minutes at 3000r/m, and drying a lower-layer precipitate in a 50-DEG C oven to obtain amaranth starch;
(2) Taking 1g of grain amaranth starch, adding 100g of deionized water, and gelatinizing in a water bath at 80 ℃ for 1h to obtain grain amaranth starch milk;
(3) Cooling the grain amaranth starch milk to 60 ℃, adjusting the pH value to 7, adding 4000U/g of high-temperature resistant alpha-amylase of the grain amaranth starch and 10000U/g of glucosidase of the grain amaranth starch, and reacting for 24 hours in a water bath at 80 ℃;
(4) And adjusting the pH of the treated amaranth starch milk to 3.0 for enzyme deactivation, washing the precipitate for 3 times by using deionized water, and freeze-drying to obtain the required amaranth nano-starch.
Example 4:
(1) Adding 500g of NaOH solution with the concentration of 0.1mol/L into 100g of amaranth seeds, soaking for 10 hours at 4 ℃, pulping for 10 minutes by using a crusher, adding 2000U/g of alkaline protease of the amaranth seeds into the pulp, then sequentially sieving by using 80-mesh, 100-mesh and 120-mesh sieves, washing filter residues by using deionized water until white starch cannot be washed out, then centrifuging for 10 minutes at 3000r/m, and drying a lower-layer precipitate in a 50-DEG C oven to obtain amaranth starch;
(2) Taking 1g of grain amaranth starch, adding 50g of deionized water, and gelatinizing in a water bath at 50 ℃ for 1h to obtain grain amaranth starch milk;
(3) Cooling the grain amaranth starch milk to 50 ℃, adjusting the pH value to 5, adding 2000U/g of low-temperature alpha-amylase of the grain amaranth starch and 5000U/g of glucosidase of the grain amaranth starch, and reacting for 48 hours in a water bath at 30 ℃;
(4) And adjusting the pH of the treated amaranth starch milk to 2.0 for inactivating enzyme, washing the precipitate with deionized water for 3 times, and freeze-drying to obtain the required amaranth nano-starch.
Example 5:
(1) Adding 300g of NaOH solution with the concentration of 0.2mol/L into 100g of taros, soaking for 10 hours at 4 ℃, pulping for 10 minutes by using a crusher, adding 1000U/g of alkaline protease of taros into the pulp, sequentially passing through 80-mesh, 100-mesh and 120-mesh meshes, washing filter residues by using deionized water until white starch cannot be washed out, centrifuging for 10 minutes at 3000r/m, and drying a lower layer precipitate in an oven at 50 ℃ to obtain taro starch;
(2) Taking 1g of taro starch, adding 10g of deionized water, and gelatinizing in a water bath at 70 ℃ for 1h to obtain taro starch milk;
(3) Cooling the taro starch milk to 60 ℃, adjusting the pH value to 6, adding 500U/g of low-temperature alpha-amylase of taro starch and 8000U/g of glucosidase of taro starch, and reacting for 48 hours in a water bath at the temperature of 30 ℃;
(4) And adjusting the pH value of the treated taro starch milk to 2.0 to inactivate enzyme, washing the precipitate for 3 times by using deionized water, and freeze-drying to obtain the required taro nano starch.
Example 6:
(1) Adding 200g of NaOH solution with the concentration of 0.1mol/L into 100g of taro, soaking for 24h at 4 ℃, pulping for 5min by using a crusher, adding 200U/g of alkaline protease of taro into the pulp, sequentially passing through 80-mesh, 100-mesh and 120-mesh meshes, washing filter residues by using deionized water until white starch cannot be washed out, centrifuging for 10min at 3000r/m, and drying a lower layer precipitate in an oven at 50 ℃ to obtain taro starch;
(2) Taking 1g of taro starch, adding 100g of deionized water, and gelatinizing in a water bath at 80 ℃ for 0.5h to obtain taro starch milk;
(3) Cooling the taro starch milk to 70 ℃, adjusting the pH value to 4, adding 10000U/g of high-temperature resistant alpha-amylase of taro starch, and reacting in a water bath at 80 ℃ for 48 hours;
(4) And adjusting the pH value of the treated taro starch milk to 3.0 to inactivate enzyme, washing the precipitate for 3 times by using deionized water, and freeze-drying to obtain the required taro nano starch.
Example 7:
(1) Adding 500g of NaOH solution with the concentration of 0.05mol/L into 100g of taros, soaking for 20h at 4 ℃, pulping for 10min by using a crusher, adding 800U/g of alkaline protease of taros into the pulp, sequentially passing through 80-mesh, 100-mesh and 120-mesh meshes, washing filter residues by using deionized water until white starch cannot be washed out, centrifuging for 10min at 3000r/m, and drying a lower layer precipitate in an oven at 50 ℃ to obtain taro starch;
(2) Taking 1g of taro starch, adding 50g of deionized water, and gelatinizing in a water bath at 60 ℃ for 0.6h to obtain taro starch milk;
(3) Cooling the taro starch milk to 50 ℃, adjusting the pH value to 7, adding 2000U/g of high-temperature resistant alpha-amylase of taro starch and 5000U/g of glucosidase of taro starch, and reacting for 10 hours in a water bath at 80 ℃;
(4) And adjusting the pH value of the treated taro starch milk to 3.0 to inactivate enzyme, washing the precipitate for 3 times by using deionized water, and freeze-drying to obtain the required taro nano starch.
Example 8:
(1) Adding 500g of NaOH solution with the concentration of 0.05mol/L into 100g of chenopodium quinoa willd, soaking for 24h at the temperature of 6 ℃, pulping for 10min by using a crusher, adding 200U/g of alkaline protease of the chenopodium quinoa willd into the pulp, then sequentially screening through 80-mesh, 100-mesh and 120-mesh meshes, washing filter residues by using deionized water until white starch cannot be washed out, then centrifuging for 10min at 3000r/m, and drying a lower-layer precipitate in an oven at the temperature of 50 ℃ to obtain chenopodium quinoa willd starch;
(2) Taking 1g of quinoa starch, adding 10g of deionized water, and gelatinizing in a water bath at 80 ℃ for 0.5h to obtain quinoa starch milk;
(3) Cooling quinoa starch milk to 60 ℃, adjusting the pH to 4, adding 500U/g of low-temperature alpha-amylase of quinoa starch and 10000U/g of glucosidase of quinoa starch, and reacting in a water bath at 30 ℃ for 10 hours;
(4) And adjusting the pH value of the treated quinoa starch milk to 2.0 for enzyme inactivation, washing the precipitate for 3 times by using deionized water, and freeze-drying to obtain the required quinoa nano starch.
Example 9:
(1) Adding 500g of NaOH solution with the concentration of 0.1mol/L into 100g of taro, soaking for 20h at 4 ℃, pulping for 10min by using a crusher, adding 1000U/g of alkaline protease of taro into the pulp, sequentially passing through 80-mesh, 100-mesh and 120-mesh sieves, washing filter residues by using deionized water until white starch cannot be washed out, centrifuging for 10min at 3000r/m, and drying a lower layer precipitate in a 50 ℃ oven to obtain taro starch; adding 400g of NaOH solution with the concentration of 0.2mol/L into 100g of chenopodium quinoa willd, soaking for 10 hours at the temperature of 6 ℃, pulping for 10 minutes by using a crusher, adding 800U/g of alkaline protease into the pulp, sequentially sieving by using 80-mesh, 100-mesh and 120-mesh sieves, washing filter residues by using deionized water until white starch cannot be washed out, centrifuging for 10 minutes at the speed of 3000r/m, and drying a lower-layer precipitate in an oven at the temperature of 50 ℃ to obtain chenopodium quinoa willd starch;
(2) Taking 1g of a mixture of taro starch and quinoa starch (the mass ratio of the taro starch to the quinoa starch is 1), adding 50g of deionized water, and gelatinizing in a water bath at 80 ℃ for 0.5h to obtain mixed starch milk;
(3) Cooling the starch milk to 50 ℃, adjusting the pH value to 6, adding 2000U/g of medium-temperature alpha-amylase of the mixed starch and 10000U/g of glucosidase of the mixed starch, and stirring and reacting in a water bath at 60 ℃ for 24 hours;
(4) And adjusting the pH value of the treated mixed starch milk to 2.0 for inactivating enzyme, washing the precipitate for 3 times by using deionized water, and freeze-drying to obtain the nano starch.
Comparative example 1:
(1) Taking 100g of amaranth seeds, adding 500g of NaOH solution with the concentration of 0.1mol/L, soaking for 24h at 4 ℃, pulping for 5min by using a crusher, adding 200U/g of alkaline protease of the amaranth seeds into the pulp, then sequentially sieving by 80-mesh, 100-mesh and 120-mesh sieves, washing filter residues by using deionized water until white starch cannot be washed out, then centrifuging for 10min at 3000r/m, and drying a lower-layer precipitate in a 50 ℃ oven to obtain the amaranth starch;
(2) Taking 1g grain amaranth starch, adding 20g deionized water, and gelatinizing in 80 deg.C water bath for 30min to obtain grain amaranth starch milk;
(3) Cooling the amaranthus hypochondriacus starch milk to 60 ℃, adjusting the pH to 6, and stirring in a water bath at 60 ℃ for 24 hours;
(4) The reaction solution was adjusted to pH 2.0, centrifuged, the precipitate was washed 3 times with deionized water and lyophilized.
Comparative example 2:
(1) Taking 100g of amaranth seeds, adding 500g of NaOH solution with the concentration of 0.1mol/L, soaking for 24h at 4 ℃, pulping for 5min by using a crusher, adding 200U/g of alkaline protease of the amaranth seeds into the pulp, then sequentially sieving by 80-mesh, 100-mesh and 120-mesh sieves, washing filter residues by using deionized water until white starch cannot be washed out, then centrifuging for 10min at 3000r/m, and drying a lower-layer precipitate in a 50 ℃ oven to obtain the amaranth starch;
(2) Taking 1g grain amaranth starch, adding 20g deionized water, and gelatinizing in 80 deg.C water bath for 30min to obtain grain amaranth starch milk;
(3) Cooling the grain amaranth starch milk to 60 ℃, adjusting the pH value to 6, adding 4000U/g of medium-temperature alpha-amylase of the grain amaranth starch, and stirring and reacting in a water bath at 60 ℃ for 24 hours;
(4) Adjusting pH of the treated Amaranthus hypochondriacus starch milk to 2.0, inactivating enzyme, washing the precipitate with deionized water for 3 times, and lyophilizing.
Comparative example 3:
(1) Taking 100g of amaranth seeds, adding 500g of NaOH solution with the concentration of 0.1mol/L, soaking for 24h at 4 ℃, pulping for 5min by using a crusher, adding 200U/g of alkaline protease of the amaranth seeds into the pulp, then sequentially sieving by 80-mesh, 100-mesh and 120-mesh sieves, washing filter residues by using deionized water until white starch cannot be washed out, then centrifuging for 10min at 3000r/m, and drying a lower-layer precipitate in a 50 ℃ oven to obtain the amaranth starch;
(2) Taking 1g of grain amaranth starch, adding 20g of deionized water, and gelatinizing in a water bath at 80 ℃ for 30min to obtain grain amaranth starch milk;
(3) Cooling the amaranthus hypochondriacus starch milk to 60 ℃, adjusting the pH to 6, adding 10000U/g of starch, adding glucosidase, and stirring in a water bath at 60 ℃ for reacting for 24 hours;
(4) Adjusting pH of the treated Amaranthus hypochondriacus starch milk to 2.0, inactivating enzyme, washing the precipitate with deionized water for 3 times, and lyophilizing.
The results of the experimental tests of all examples and comparative examples are shown in table 1, fig. 1 and fig. 2.
The specific test items are the gelatinization temperature, the apparent morphology and the particle size distribution of the product:
(1) The gelatinization temperature of the starch is measured by a differential calorimeter, and the specific method comprises the following steps: weighing about 3mg of starch sample, placing the starch sample and deionized water in a sample aluminum crucible according to a mass ratio of 1 0 Gelatinization peak temperature T P And gelatinization completion temperature T e ；
(2) The surface morphology SEM test method comprises the following steps: uniformly placing the sample on an instrument objective table, and observing and taking a picture by using a scanning electron microscope under the accelerating voltage of 5 kV;
(3) Particle size test method: taking a proper amount of starch, adding deionized water to prepare a solution with the mass fraction of 1 per mill, and measuring the particle size by using a laser particle size analyzer.
Table 1 shows the initial gelatinization temperatures T measured by differential calorimetry of the samples obtained in example 1, comparative example 2 and comparative example 3 0 。
TABLE 1 thermal stability of the samples
| Sample (I) | T 0 /℃ | T p /℃ | T e /℃ |
| Amaranthus hypochondriacus starch | 71.8 | 76.0 | 81.1 |
| Example 1 | 80.3 | 82.4 | 84.7 |
| Comparative example 1 | 72.7 | 75.2 | 78.9 |
| Comparative example 2 | 77.4 | 80.1 | 81.7 |
| Comparative example 3 | 75.9 | 78.7 | 80.6 |
FIG. 1 is a SEM photograph of a sample obtained in example 1, wherein a and b correspond to magnifications of 4000 and 80000, respectively.
FIG. 2 is a graph showing particle size distributions of samples obtained by different processing methods, wherein a, b, c and d correspond to the samples of example 1, comparative example 2 and comparative example 3, respectively.
As can be seen from the data in table 1: the gelatinization temperature of the nano starch prepared by the method is greatly improved compared with that of the original starch and the corresponding single enzymolysis starch.
The results of fig. 1 and 2 show: the invention can obtain the nanoscale starch granules with complete granule shapes and uniform grain size distribution (within the range of 40-300 nm).
The reason for this is that: by the combined use of alpha-amylase and glucosidase, starch granules larger than 1 mu m in the original amaranth starch are hydrolyzed into water-soluble polysaccharide, so that the complete granular nano-starch is reserved, in the pre-gelatinization process, an amorphous area is destroyed, the crystallinity is higher, and the gelatinization temperature and the enzymolysis resistance are stronger.
Claims (10)
1. A preparation method of nano starch is characterized by comprising the following steps: the method comprises the steps of hydrolyzing starch granules with the grain diameter of more than 1 mu m into water-soluble polysaccharide by performing differential hydrolysis treatment on natural starch, and finally obtaining the nano starch with a natural structure.
2. The method for preparing nano starch according to claim 1, wherein: the differential hydrolysis treatment comprises the following specific steps:
(1) According to the mass portion, 10-100 portions of deionized water are added into 1 portion of natural starch, and the mixture is pretreated for 0.5-1 h at 50-80 ℃ to obtain starch milk;
(2) Cooling the starch milk obtained in the step (1) to 50-70 ℃, adjusting the pH value to 4-7, adding alpha-amylase and glucosidase, and reacting in a water bath at the temperature of 30-80 ℃ for 10-48 h;
(3) And (3) adjusting the pH value of the starch milk treated in the step (2) to 2.0-3.0, inactivating enzyme, washing and drying to obtain the required nano starch.
3. The method for preparing nano starch according to claim 2, wherein: in the step (2), the alpha-amylase comprises low-temperature alpha-amylase, medium-temperature alpha-amylase or high-temperature-resistant alpha-amylase.
4. The method for preparing nano starch according to claim 2, wherein: in the step (2), the addition amount of the alpha-amylase and the glucosidase is 500-10000U/g of natural starch and 0-10000U/g of natural starch respectively.
5. The method for preparing nano-starch according to any one of claims 2 to 4, wherein: the preparation method of the natural starch comprises the following steps: adding 200-500 parts of NaOH solution into 100 parts of plant seeds by weight, soaking at 2-6 ℃ for 10-24 h, pulping by using a crusher, adding alkaline protease, filtering until no white starch exists in the filtrate, centrifuging the filtrate, washing and drying the precipitate to obtain the required natural starch.
6. The method for preparing nano starch according to claim 5, wherein: the plant seed is at least one of amaranth seed, taro or quinoa.
7. The method for preparing nano starch according to claim 5, wherein: the concentration of the NaOH solution is 0.05-0.2 mol/L.
8. The method for preparing nano starch according to claim 5, wherein: the pulping time is 5-10 min.
9. The method for preparing nano starch according to claim 5, wherein: the adding amount of the alkaline protease is 200-2000U/g of plant seeds.
10. The method for preparing nano starch according to claim 5, wherein: the filtration refers to the sequential sieving of 80 meshes, 100 meshes and 120 meshes.
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