CN117229428B

CN117229428B - Octenyl succinic acid starch, preparation method and application thereof

Info

Publication number: CN117229428B
Application number: CN202311491342.3A
Authority: CN
Inventors: 陈燕芳; 别平平; 梁逸超; 刘大伟; 张子倩
Original assignee: Jiangsu Tianjiang Biotechnology Co ltd; Guangdong Haitian Innovation Technology Co Ltd
Current assignee: Jiangsu Tianjiang Biotechnology Co ltd; Guangdong Haitian Innovation Technology Co Ltd
Priority date: 2023-11-10
Filing date: 2023-11-10
Publication date: 2024-01-16
Anticipated expiration: 2043-11-10
Also published as: CN117229428A

Abstract

The application provides octenyl succinic acid starch, a preparation method and application thereof, wherein the preparation method of the octenyl succinic acid starch comprises the following steps: preparing starch into starch milk, and adding octenyl succinic anhydride to perform esterification reaction to prepare an esterification product; carrying out primary enzymolysis on the esterification product by adopting alpha-amylase to prepare primary decomposition liquid; the glucose value of the first-level decomposition liquid is 0.5-2.0; and (3) carrying out secondary enzymolysis on the primary decomposition liquid by adopting starch branching enzyme to prepare the octenyl succinic acid starch. When the octenyl succinic acid starch is prepared, the alpha-amylase and starch branching enzyme are adopted to carry out enzymolysis on the esterified product, the hydrolysis degree of the octenyl succinic acid starch is controlled, and the length and branching degree of the octenyl succinic acid starch molecular chain can be further adjusted, so that the emulsion stability of the octenyl succinic acid starch is improved.

Description

Octenyl succinic acid starch, preparation method and application thereof

Technical Field

The application relates to the technical field of modified starch, in particular to octenyl succinic acid starch, a preparation method and application thereof.

Background

Starch is a high molecular carbohydrate composed of glucose units, and is divided into amylose and amylopectin, wherein the amylose is an amylose structure formed by connecting anhydroglucose units through alpha-1, 4 glycosidic bonds, and the amylopectin is a branched molecule with a main chain connected by alpha-1, 4 glycosidic bonds and a branch structure connected by alpha-1, 6 glycosidic bonds.

Starch is esterified with octenyl succinic anhydride and hydrolyzed to give starch octenyl succinate, usually in the form of sodium starch octenyl succinate. Because hydrophilic carboxyl and hydrophobic long-chain groups are simultaneously introduced into the reacted starch molecular chain, the octenyl succinic acid starch can obviously reduce the surface tension of an oil-water interface, prevent oil drops from aggregation and flocculation, not only can be used for stabilizing food emulsifying systems such as catshida sauce, salad sauce, soft drinks and the like, but also can be used as microcapsule wall materials for embedding fat-soluble active ingredients such as essence, pigment, vitamin, beta-carotene and the like, thereby avoiding the adverse effect of the active ingredients caused by factors such as light, heat, oxygen and the like and ensuring the normal exertion of functions of the active ingredients.

Currently, most of octenyl succinic acid starch is prepared by hydrolysis with alpha-amylase or alpha-amylase and beta-amylase double amylase. Although the prepared octenyl succinic acid starch has good emulsifying property, in the practical application process, the best application effect can be exerted under the assistance of other substances such as small molecular active agents, protein macromolecular emulsifying agents and the like.

Accordingly, there is a need to provide starch octenyl succinate with significantly improved emulsifying properties.

Disclosure of Invention

Based on the above, the application provides octenyl succinic acid starch, and a preparation method and application thereof, wherein the preparation method can remarkably improve the emulsifying property of the prepared octenyl succinic acid starch.

In a first aspect, the present application provides a method for preparing starch octenyl succinate, comprising the steps of:

preparing starch into starch milk, and adding octenyl succinic anhydride to perform esterification reaction to prepare an esterification product;

carrying out primary enzymolysis on the esterification product by adopting alpha-amylase to prepare primary decomposition liquid, wherein the glucose value of the primary decomposition liquid is 0.5-2.0;

and (3) carrying out secondary enzymolysis on the primary decomposition liquid by adopting starch branching enzyme to prepare the octenyl succinic acid starch.

In some embodiments, the primary enzymolysis comprises:

mixing the emulsion containing the esterified product with calcium chloride to obtain mixed emulsion, regulating the pH of the mixed emulsion to 5.5-6.5, regulating the temperature of the mixed emulsion to 60-80 ℃, and carrying out primary enzymolysis on the mixed emulsion by adopting alpha-amylase, wherein the pH of a first enzymolysis product is regulated to be less than or equal to 3.5, so as to prepare primary decomposition liquid.

In some embodiments, the primary enzymolysis comprises at least one of the following conditions:

(1) The mass content of the calcium chloride in the emulsion is 20ppm-60ppm;

(2) The mass of the alpha-amylase accounts for 0.02-0.09 percent of the mass of the starch;

(3) The mass ratio of the esterification product in the emulsion is 20% -30%;

(4) Adjusting the pH of the mixed milk with at least one of oxalic acid and slaked lime;

(5) And adjusting the pH value of the first enzymolysis product by oxalic acid.

In some embodiments, the secondary enzymolysis comprises:

regulating the pH value of the primary decomposition liquid to 6.5-7.5, adding starch branching enzyme, regulating the temperature of the primary decomposition liquid to 50-70 ℃ for secondary enzymolysis, and regulating the pH value of a second enzymolysis product to be less than or equal to 3.5 to prepare the secondary decomposition liquid.

In some embodiments, the secondary enzymolysis comprises at least one of the following conditions:

(1) The adding amount of the starch branching enzyme is 100U/g-500U/g based on the mass of the starch;

(2) The secondary enzymolysis time is 2-6 h;

(3) Adjusting the pH value of the primary decomposition liquid by adopting at least one of oxalic acid and slaked lime;

(4) And adjusting the pH value of the second enzymolysis product by oxalic acid.

In some embodiments, the method of making further comprises:

and (3) carrying out impurity removal treatment on the secondary decomposition liquid prepared after the secondary enzymolysis by adopting ion exchange resin.

In some embodiments, the method of preparing the esterification product comprises at least one of the following conditions:

(1) When octenyl succinic anhydride is added for esterification reaction, sodium hydroxide solution with the mass percent concentration of 2% -4% is adopted to adjust the pH value of the starch milk to 7.5-8.5, and the temperature is kept at 35 ℃ -40 ℃;

(2) The mass ratio of the starch in the starch milk is 25% -40%;

(3) The starch comprises one or more of corn starch, waxy corn starch, tapioca starch, wheat starch, sago starch, sorghum starch, sweet potato starch, waxy tapioca starch and waxy potato starch;

(4) The weight of the octenyl succinic anhydride accounts for 1-3% of the weight of the starch.

In a second aspect, the present application provides starch octenyl succinate prepared by the preparation method of the first aspect.

In some embodiments, the starch octenyl succinate has a viscosity of 300cp to 800cp at 30 ℃.

A third aspect of the present application provides the use of starch octenyl succinate according to the second aspect of the present application for the preparation of a beverage emulsion or microcapsule.

According to the octenyl succinic acid starch, the preparation method and the application thereof, when the octenyl succinic acid starch is prepared, the alpha-amylase and starch branching enzyme are adopted for enzymolysis of an esterification product, and the hydrolysis degree of the octenyl succinic acid starch is controlled by controlling the glucose value (DE value) of the primary decomposition liquid, so that the length and branching degree of the octenyl succinic acid starch molecular chain can be adjusted, and the emulsion stability performance of the octenyl succinic acid starch is improved.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present application and to more fully understand the present application and its advantageous effects, the following brief description will be given with reference to the accompanying drawings, which are required to be used in the description of the embodiments. It is obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained from these drawings without inventive effort to a person skilled in the art.

FIG. 1 is a molecular weight distribution curve of example 3;

FIG. 2 is a molecular weight distribution curve of comparative example 1;

FIG. 3 is a molecular weight distribution curve of comparative example 2.

Detailed Description

In order to facilitate an understanding of the present application, a more complete description of the present application will now be provided with reference to the relevant figures. Preferred embodiments of the present application are shown in the accompanying drawings. This application may, however, be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein in the description of the application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.

In the present application, the technical features described in an open manner include a closed technical scheme composed of the listed features, and also include an open technical scheme including the listed features.

In the present application, reference is made to numerical intervals, where the numerical intervals are considered to be continuous unless specifically stated, and include the minimum and maximum values of the range, and each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values of the range is included. Further, when multiple range description features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to include any and all subranges subsumed therein.

Only a few numerical ranges are specifically disclosed herein. However, any lower limit may be combined with any upper limit to form a range not explicitly recited; and any lower limit may be combined with any other lower limit to form a range not explicitly recited, and any upper limit may be combined with any other upper limit to form a range not explicitly recited. Furthermore, each separately disclosed point or individual value may itself be combined as a lower limit or upper limit with any other point or individual value or with other lower limit or upper limit to form a range not explicitly recited.

The temperature parameter in the present application is not particularly limited, and may be a constant temperature treatment or a treatment within a predetermined temperature range. The constant temperature process allows the temperature to fluctuate within the accuracy of the instrument control.

In the description of the invention, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise.

All embodiments and alternative embodiments of the present application may be combined with each other to form new solutions, unless specifically stated otherwise. All technical features and optional technical features of the present application may be combined with each other to form new technical solutions, unless specified otherwise.

All steps of the present application may be performed sequentially or randomly, preferably sequentially, unless otherwise indicated.

At present, when octenyl succinic acid starch is prepared, alpha-amylase or alpha-amylase and beta-amylase dual amylase are mostly adopted for hydrolysis, and as the enzyme treatment reaction rate is high and the degradation degree is not easy to control, the viscosity of the final product is low, the molecular chain of starch is shorter, and the emulsifying property of the starch is influenced to a certain extent.

Based on the problems, the method adopts alpha-amylase and starch branching enzyme dual-amylase to carry out enzymolysis on the esterified product when the octenyl succinic starch is prepared, and controls the glucose value (DE value) of the first enzymatic hydrolysate when the esterified product is subjected to enzymolysis by the alpha-amylase, so that the length and branching degree of the molecular chain of the octenyl succinic starch are adjusted, and the emulsion stability performance of the octenyl succinic starch is improved.

In a first aspect, the present application provides a method for preparing starch octenyl succinate, comprising the steps of: preparing starch into starch milk, and adding octenyl succinic anhydride to perform esterification reaction to prepare an esterification product; carrying out primary enzymolysis on the esterification product by adopting alpha-amylase to prepare primary decomposition liquid; the glucose value of the first-level decomposition liquid is 0.5-2.0; and (3) carrying out secondary enzymolysis on the primary decomposition liquid by adopting starch branching enzyme to prepare the octenyl succinic acid starch.

The glucose value of the first-level decomposition liquid is 0.5-2.0; for example, but not limited to, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, or a range between any two of the foregoing values. The alpha-amylase belongs to exonuclease, can randomly cut off alpha-1, 4 glycosidic bonds in starch molecular chains, and generates small molecular reducing sugar along with the reaction, so that the glucose value (DE value) of a product is increased, therefore, the glucose value (DE value) of a first enzymolysis product (namely primary decomposition liquid) is monitored in the enzymolysis process of the alpha-amylase, the hydrolysis degree of the starch molecular chains is favorable to be mastered in time, the size of the starch molecular chains of the primary decomposition liquid is accurately controlled, the starch octenyl succinate can be prevented from forming an oversized molecular chain structure due to insufficient hydrolysis, the starch molecular chain structure too short due to too deep hydrolysis can be avoided, and the emulsifying property is reduced. When the glucose value of the primary decomposition solution is 0.5-2.0, long molecular chain polysaccharide molecules can be obtained, and alpha-1, 4 glycosidic bonds on starch molecular chains are cut off and converted into alpha-1, 6 glycosidic bonds through starch branching enzyme treatment, so that more branch structures are generated, and short molecular chain polysaccharide molecules are formed.

When the starch branching enzyme is adopted to hydrolyze the primary decomposition liquid, the starch branching enzyme can further hydrolyze alpha-1, 4 glycosidic bonds and transfer the alpha-1, 4 glycosidic bonds to branch structures on starch molecular chains to form new alpha-1, 6 glycosidic bonds, which is beneficial to forming more starch branch structures. Compared with amylose, the amylopectin branch structure in the octenyl succinic acid starch finally prepared by the method is complex, and is more beneficial to stabilizing an oil-water mixing system.

Understandably, when the octenyl succinic acid starch is prepared, the esterification product is subjected to enzymolysis by adopting alpha-amylase and starch branching enzyme dual amylase, and the hydrolysis degree of the octenyl succinic acid starch is controlled by controlling the glucose value of the primary decomposition liquid, so that the length and branching degree of the octenyl succinic acid starch molecular chain can be adjusted, and the emulsion stability performance of the octenyl succinic acid starch is improved.

When the octenyl succinic acid starch prepared by the method is applied to the beverage emulsion, the long molecular chain polysaccharide molecules play a role in thickening, so that the relative density of the emulsion is increased, and the octenyl succinic acid starch is used as a substitute for a weighting agent; the short molecular chain polysaccharide has high molecular branching degree and better emulsifying property. Can be used as an emulsifier and a weighting agent simultaneously when applied to beverage emulsion, and is beneficial to simplifying the formula.

The starch octenyl succinate prepared by the method can emulsify orange oil by 4 times at most. The microcapsule powder grease with the oil content of up to 50% can be prepared when the microcapsule powder grease is used for microcapsule embedding, the embedding rate is 95.4%, and the surface oil content is 0.4%. Compared with the existing octenyl succinic acid starch, the starch has better embedding performance.

In some embodiments, the primary enzymolysis comprises: mixing the emulsion containing the esterified product with calcium chloride to obtain mixed emulsion, regulating the pH of the mixed emulsion to 5.5-6.5, regulating the temperature of the mixed emulsion to 60-80 ℃, carrying out primary enzymolysis on the mixed emulsion by adopting alpha-amylase, and regulating the pH of the first enzymolysis product to be less than or equal to 3.5 to prepare primary decomposition liquid.

When primary enzymolysis is carried out, the pH value of the mixed milk is regulated to 5.5-6.5; for example, but not limited to, pH ranges of 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, or between any two of the above pH values. When the pH of the mixed milk is regulated to the range, the alpha-amylase has high reaction activity, which is beneficial to accelerating the enzymolysis reaction rate.

In some alternative embodiments, at least one of oxalic acid and slaked lime is used to adjust the pH of the mixed milk.

When primary enzymolysis is carried out, the temperature of the mixed milk is regulated to be 60-80 ℃; for example, the temperature range may be, but is not limited to, 60 ℃, 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃, 66 ℃, 67 ℃, 68 ℃, 69 ℃, 70 ℃, 71 ℃, 72 ℃, 73 ℃, 74 ℃, 75 ℃, 76 ℃, 77 ℃, 78 ℃, 79 ℃, 80 ℃, or any two of the above temperatures. When the temperature is controlled in the above range when the primary enzymolysis is carried out by adopting the alpha-amylase, the reaction activity of the alpha-amylase is high, and the enzymolysis rate is high.

After the primary enzymolysis is finished, the pH value of the first enzymolysis product is regulated to be less than or equal to 3.5, and the first enzymolysis product is treated for 30min below the pH value of 3.5, so that the alpha-amylase is ensured to be completely inactivated at the moment, and the residual non-inactivated alpha-amylase is prevented from continuously acting in the subsequent secondary enzymolysis process.

In some alternative embodiments, oxalic acid is used to adjust the pH of the first enzymatic hydrolysate.

In some alternative embodiments, the mass content of calcium chloride in the emulsion is 20ppm to 60ppm when the primary enzymolysis is carried out; for example, the content range may be, but is not limited to, 20ppm, 23ppm, 25ppm, 27ppm, 30ppm, 33ppm, 35ppm, 37ppm, 40ppm, 43ppm, 45ppm, 47ppm, 50ppm, 53ppm, 55ppm, 57ppm, 60ppm, or a range between any two of the above. When the amount of calcium chloride is in the above range, the activity of alpha-amylase can be promoted, and at this time, the enzyme activity is high and the enzymolysis rate is high.

In some alternative embodiments, the mass of alpha-amylase in the primary enzymolysis is 0.02-0.09% of the mass of starch used in the preparation of the esterified product; for example, but not limited to, 0.02%, 0.025%, 0.03%, 0.035%, 0.04%, 0.045%, 0.05%, 0.055%, 0.06%, 0.065%, 0.07%, 0.075%, 0.08%, 0.085%, 0.09%, or a range of percentages between any two of the above percentages. When the dosage of the alpha-amylase is within the range, the enzymolysis degree of the first enzymolysis product is controlled, and the influence on the molecular weight and the distribution of the octenyl succinic acid starch caused by excessive enzymolysis due to the excessive dosage of the enzyme is avoided.

In some alternative embodiments, the mass ratio of the esterified product in the emulsion is 20% -30% when the primary enzymolysis is carried out; for example, but not limited to, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30% or a range of duty cycles between any two of the above. When the mass ratio of the esterified product in the emulsion is in the range, the esterified product and amylase can be fully and effectively contacted and uniformly dispersed, so that poor dispersibility caused by over-high concentration is avoided, and stirring is difficult.

And (3) preparing a first-stage decomposition liquid through first-stage enzymolysis. And (3) carrying out secondary enzymolysis on the primary decomposition liquid by adopting starch branching enzyme. In some embodiments, the secondary enzymolysis comprises:

Regulating the pH value of the first-stage decomposition liquid to 6.5-7.5, adding starch branching enzyme, regulating the temperature of the first-stage decomposition liquid to 50-70 ℃ for secondary enzymolysis, and regulating the pH value of the second enzymolysis product to be less than or equal to 3.5 to prepare the second-stage decomposition liquid.

When the secondary enzymolysis is carried out, the pH value of the primary decomposition liquid is regulated to be 6.5-7.5; for example, but not limited to, pH ranges of 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, or between any two of the above pH values. When the secondary enzymolysis is carried out, the pH of the primary decomposition liquid is regulated in the range, and the starch branching enzyme is stable, so that the activity of the starch branching enzyme is favorably exerted, and the enzymolysis reaction rate is improved.

In some alternative embodiments, at least one of oxalic acid and slaked lime is used to adjust the pH of the primary decomposition liquid.

When the secondary enzymolysis is carried out, the temperature of the primary decomposition liquid is regulated to be 50-70 ℃; for example, the temperature range may be, but is not limited to, 50 ℃, 53 ℃, 55 ℃, 58 ℃, 60 ℃, 63 ℃, 65 ℃, 68 ℃, 70 ℃, or any two of the above temperatures. When the temperature of the primary decomposition liquid is regulated to the range, the enzyme activity of starch branching enzyme is higher and the enzymolysis rate is faster.

After the secondary enzymolysis is finished, the pH value of the second enzymolysis product is regulated to be less than or equal to 3.5, and the second enzymolysis product is treated for 30min below the pH value of 3.5, so that the starch branching enzyme is ensured to be completely inactivated at the moment, and the continuous action of residual non-inactivated starch branching enzyme is avoided.

In some alternative embodiments, oxalic acid is used to adjust the pH of the second enzymatic hydrolysate.

In some alternative embodiments, the starch branching enzyme is added in an amount of 100U/g to 500U/g based on the mass of starch used in preparing the esterified product when performing the secondary enzymolysis; for example, but not limited to, 100U/g, 130U/g, 150U/g, 180U/g, 200U/g, 230U/g, 250U/g, 280U/g, 300U/g, 330U/g, 350U/g, 380U/g, 400U/g, 430U/g, 450U/g, 480U/g, 500U/g, or a range between any two of the above. The dosage of the starch branching enzyme influences the enzymolysis rate of starch and the molecular weight of the final product, and when the dosage of the starch branching enzyme is in the range, the dosage of the enzyme is increased and the enzymolysis reaction rate is accelerated; however, if the amount is increased to 500U/g or more, the effect of increasing the enzymatic hydrolysis rate is not large, and therefore, the amount of starch branching enzyme to be added is preferably in the above-mentioned range.

In some alternative embodiments, the secondary enzymolysis time is 2-6 hours; for example, but not limited to, 2h, 2.5h, 3h, 3.5h, 4h, 4.5h, 5h, 5.5h, 6h, or a time range between any two of the above. When the time of the secondary enzymolysis is in the range, the branching degree of the starch is improved by the action of starch branching enzyme, so that the emulsifying property of the final product octenyl succinic acid starch is improved.

And (3) carrying out secondary enzymolysis on the primary decomposition liquid by adopting starch branching enzyme to prepare secondary decomposition liquid, and further removing impurities from the secondary decomposition liquid. In some embodiments, the method of making further comprises: and (3) carrying out impurity removal treatment on the secondary decomposition liquid prepared after the secondary enzymolysis by adopting ion exchange resin. Sodium ions and calcium ions in the secondary decomposition liquid can be effectively removed by adopting ion exchange resin, so that the prepared octenyl succinic acid starch ash is prevented from being too high. Further, after the impurity removal treatment, the octenyl succinic acid starch can be prepared by drying, crushing and sieving.

In some embodiments, the esterification product is prepared by the following method: preparing starch into starch milk, regulating the pH of the starch milk to 7.5-8.5, preserving the temperature at 35-40 ℃, and adding octenyl succinic anhydride for esterification reaction to prepare an esterification product.

When the esterified product is prepared, the pH of the starch milk is regulated to 7.5-8.5; for example, but not limited to, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5 or a pH range between any two of the above pH values. When the pH of the starch milk is regulated in the above range during the preparation of the esterified product, the esterification reaction efficiency of starch and octenyl succinic anhydride is high, more esterified products can be formed, and the emulsifying property of the final product is improved.

In some alternative embodiments, the pH of the starch milk is adjusted with a sodium hydroxide solution having a concentration of 2% -4% by mass. When the mass percentage concentration of the adopted sodium hydroxide solution is lower than the range, the addition amount of the sodium hydroxide solution is increased, so that excessive water is introduced into the reaction system; when the mass percentage concentration of the sodium hydroxide solution is higher than the range, if the sodium hydroxide solution is added too fast, the starch particles are partially expanded and gelatinized, the dispersibility is poor, and the too high or the too low concentration of the sodium hydroxide solution is unfavorable for the esterification reaction of starch and octenyl succinic anhydride.

When the esterified product is prepared, the heat preservation temperature of the starch milk is 35-40 ℃; for example, the temperature range may be, but is not limited to, 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃, 40 ℃, or any two of the above temperatures. When the starch emulsion is kept in the temperature range during the preparation of the esterified product, the esterification reaction efficiency of the starch and the octenyl succinic anhydride is high, so that more esterified products can be formed, and the emulsifying property of the final product is improved.

In some alternative embodiments, the weight percentage of octenyl succinic anhydride to starch is 1% -3% when the esterified product is prepared; for example, but not limited to, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0% or a range of percentages between any two of the above percentages. When the addition amount of octenyl succinic anhydride is in the above range, octenyl succinic acid long chain groups are sufficiently introduced into the starch molecule, and the resulting esterified product is excellent in emulsifying property.

In some possible embodiments, the mass ratio of starch in the starch milk is 25% -40% when preparing the esterified product; for example, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40% or a range of duty cycles between any two of the above. When the mass ratio of the starch in the starch emulsion is within the above range, the starch emulsion is fully contacted with octenyl succinic anhydride, the dispersibility is good, and at the moment, the esterification reaction efficiency is high, so that more esterification products can be generated.

As one possible embodiment, in preparing the esterified product, starches used include one or more of corn starch, waxy corn starch, tapioca starch, wheat starch, sago starch, sorghum starch, sweet potato starch, waxy tapioca starch, and waxy potato starch.

In some embodiments, octenyl succinic anhydride is diluted three times with ethanol and added dropwise to starch milk.

In some embodiments, in the esterification reaction process, dilute alkali liquor is supplemented to maintain the pH value of the reaction system, hydrochloric acid is added for neutralization after the reaction is carried out for 30 min until the pH value is unchanged, and the esterification product is obtained through water washing and centrifugation. Optionally, the dilute alkali solution comprises sodium hydroxide solution with the mass percent concentration of 2% -4%.

In some embodiments, a method of making starch octenyl succinate comprises:

weighing starch, adding water to prepare starch milk with the mass fraction of 25% -40%, regulating the pH value of the starch milk to 7.5-8.5 by using sodium hydroxide solution with the mass percent concentration of 2% -4%, and placing the starch milk in constant-temperature water bath at the temperature of 35-40 ℃ for heat preservation; weighing octenyl succinic anhydride with the mass of 1% -3% of that of starch, diluting by ethanol three times, slowly dripping into starch milk for esterification reaction, continuously supplementing dilute alkali liquor to maintain the pH value of a reaction system in the reaction process, adding hydrochloric acid for neutralization after the pH value is unchanged within 30 min, washing with water, and centrifuging to obtain an esterification product;

adding water into the esterified product to prepare emulsion with the mass fraction of 20% -30%, adding calcium chloride with the mass of 20ppm-60ppm into the emulsion, adjusting the pH value to 5.5-6.5 by oxalic acid or slaked lime, heating to 60-80 ℃, adding alpha-amylase with the mass of 0.02% -0.09% into the starch to perform primary enzymolysis, and adding oxalic acid to adjust the pH value to be below 3.5 to inactivate enzyme when the enzymolysis is carried out until the glucose value is 0.5-2.0, thus obtaining primary decomposition liquid; the glucose value of the first-level decomposition liquid is also 0.5-2.0;

adjusting the pH value of the primary decomposition liquid to 6.5-7.5 by using oxalic acid or slaked lime, removing 100U/g-500U/g starch branching enzyme (calculated by starch mass), heating to 50-70 ℃, reacting for 2-6 h, adding oxalic acid to adjust the pH value to be less than 3.5, and inactivating enzyme to obtain a secondary decomposition liquid;

And (3) the secondary decomposition liquid is subjected to ion exchange resin, drying, crushing and sieving to obtain octenyl succinic acid starch.

In a second aspect, the present application provides an octenyl succinic acid starch prepared by the method of the first aspect of the present application, wherein the octenyl succinic acid starch has a viscosity of 300cp to 800cp at 30 ℃. When the viscosity of the octenyl succinic acid starch is in the above range, the octenyl succinic acid starch has the best emulsification stability, and can give consideration to the application effects of beverage emulsion and microcapsule embedding.

The test parameters for the viscosity test of starch octenyl succinate include: 1. the tested starch octenyl succinate solution has a mass percentage concentration of 20%;2. the test temperature was 30 ℃;3. the test instrument is a rotary viscometer, for example, an ATAGO rotary viscometer can be adopted; 4. the rotation speed was 20rpm.

In some embodiments, the beverage emulsion is prepared from a starting material comprising the starch octenyl succinate of the second aspect of the present application. The method of preparing the beverage emulsion may employ any suitable method in the art.

In some embodiments, the microcapsule comprises a microcapsule wall, the starting material for the microcapsule wall comprising starch octenyl succinate of the second aspect of the present application. The method of preparing the microcapsules may employ any suitable method in the art.

The following describes the technical scheme of the present application in detail with reference to specific embodiments. It should be understood that these examples are illustrative only of the present application and are not intended to limit the scope of the present application. The experimental methods, in which specific conditions are not noted in the following examples, are preferably referred to in the guidelines given in the present application, may be according to the experimental manual or conventional conditions in the art, may be according to the conditions suggested by the manufacturer, or may be referred to experimental methods known in the art.

In the specific examples described below, the measurement parameters relating to the raw material components, unless otherwise specified, may have fine deviations within the accuracy of weighing. Temperature and time parameters are involved, allowing acceptable deviations from instrument testing accuracy or operational accuracy.

1. Preparation of starch octenyl succinate

1. Example 1

Weighing waxy corn starch, adding water to prepare starch milk with the mass fraction of 30%, adjusting the pH value of the starch milk to 7.5 by using sodium hydroxide solution with the mass percent concentration of 3%, and placing the starch milk in a constant-temperature water bath at 40 ℃ for heat preservation; weighing octenyl succinic anhydride with the mass of 2.5% of that of starch, diluting by ethanol three times, slowly dripping into starch milk for esterification reaction, continuously supplementing dilute alkali liquor to maintain the pH value of a reaction system in the reaction process, adding hydrochloric acid to neutralize to 6.0 after the pH value is unchanged within 30 min, washing with water, and centrifuging to obtain an esterification product, namely octenyl succinic starch ester;

Adding water into the esterified product to prepare emulsion with the mass fraction of 20%, adding calcium chloride with the mass of 50ppm into the emulsion, regulating the pH value to 6.0 by using slaked lime, transferring the emulsion into a reaction kettle, adding alpha-amylase with the mass of 0.08% of starch, heating to 80 ℃ for primary enzymolysis, and adding oxalic acid to regulate the pH value to be less than 3.0 when the glucose value is 1.7 for enzyme deactivation to obtain primary decomposition liquid;

adjusting the pH value of the primary decomposition liquid to 7.0 by using slaked lime, removing 300U/g starch branching enzyme (calculated by starch mass), heating to 50 ℃, reacting for 6 hours, adding oxalic acid to adjust the pH value to be less than 3.5, and inactivating enzyme to obtain a secondary decomposition liquid;

and (3) the secondary decomposition liquid is subjected to ion exchange resin, drying, crushing and sieving to obtain the octenyl succinic acid starch with the viscosity of 400cp at 30 ℃.

Example 2

Adding water into cassava starch to prepare starch milk with the mass fraction of 35%, regulating the pH value of the starch milk to 8.5 by using sodium hydroxide solution with the mass percent concentration of 3%, and placing the starch milk in a constant-temperature water bath at 35 ℃ for heat preservation; weighing octenyl succinic anhydride with the mass of 3% of the starch, diluting three times by using ethanol, slowly dripping the octenyl succinic anhydride into starch milk for esterification reaction, continuously supplementing dilute alkali liquor to maintain the pH value of a reaction system in the reaction process, adding hydrochloric acid to neutralize to 5.7 after the pH value is unchanged within 30 min, washing with water, and centrifuging to obtain an esterification product;

Adding water into the esterified product to prepare emulsion with the mass fraction of 22%, adding calcium chloride with the mass of 40ppm into the emulsion, regulating the pH value to 5.5 by using slaked lime, transferring the emulsion into a reaction kettle, adding alpha-amylase with the mass of 0.05% of starch, heating to 75 ℃ for primary enzymolysis, and adding oxalic acid to regulate the pH value to be less than 3.0 when the glucose value is 1.0 for enzyme deactivation to obtain primary decomposition liquid;

adjusting the pH value of the primary decomposition liquid to 7.2 by using slaked lime, removing 400U/g of starch branching enzyme (calculated by starch mass), heating to 50 ℃, reacting for 2 hours, adding oxalic acid, adjusting the pH value to be less than 3.5, and inactivating enzyme to obtain a secondary decomposition liquid;

the secondary decomposition liquid is subjected to ion exchange resin, drying, crushing and sieving to obtain octenyl succinic acid starch with the viscosity of 540cp at 30 ℃.

Example 3

Weighing waxy potato starch, adding water to prepare starch milk with the mass fraction of 35%, adjusting the pH value of the starch milk to 8.2 by using sodium hydroxide solution with the mass percent concentration of 3%, and placing the starch milk in a constant-temperature water bath at 38 ℃ for heat preservation; weighing octenyl succinic anhydride with the mass of 2% of the starch, diluting by ethanol for three times, slowly dripping into starch milk for esterification reaction, continuously supplementing dilute alkali liquor to maintain the pH value of a reaction system in the reaction process, adding hydrochloric acid for neutralization until the pH value is unchanged within 30 min, washing with water, and centrifuging to obtain an esterification product;

Adding water into the esterified product to prepare emulsion with the mass fraction of 20%, adding calcium chloride with the mass of 30ppm into the emulsion, regulating the pH value to 5.8 by using slaked lime, transferring the emulsion into a reaction kettle, adding alpha-amylase with the mass of 0.06% of starch, heating to 70 ℃ for primary enzymolysis, and adding oxalic acid to regulate the pH value to be less than 3.0 when the glucose value is 0.8 for enzyme deactivation to obtain primary decomposition liquid;

adjusting the pH value of the primary decomposition liquid to 7.0 by using slaked lime, removing 300U/g starch branching enzyme (calculated by starch mass), heating to 50 ℃, reacting for 4 hours, adding oxalic acid to adjust the pH value to be less than 3.5, and inactivating enzyme to obtain a secondary decomposition liquid;

and (3) the secondary decomposition liquid is subjected to ion exchange resin, drying, crushing and sieving to obtain the octenyl succinic acid starch with the viscosity of 650cp at 30 ℃.

Example 4

Weighing corn starch, adding water to prepare starch milk with the mass fraction of 40%, adjusting the pH value of the starch milk to 8.0 by using a sodium hydroxide solution with the mass percent concentration of 3%, and placing the starch milk in a constant-temperature water bath with the temperature of 40 ℃ for heat preservation; weighing octenyl succinic anhydride with the mass of 3% of the starch, diluting three times by using ethanol, slowly dripping the octenyl succinic anhydride into starch milk for esterification reaction, continuously supplementing dilute alkali liquor to maintain the pH value of a reaction system in the reaction process, adding hydrochloric acid to neutralize to 5.5 after the pH value is unchanged within 30 min, washing with water, and centrifuging to obtain an esterification product;

Adding water into the esterified product to prepare emulsion with the mass fraction of 25%, adding calcium chloride with the mass of 50ppm into the emulsion, regulating the pH value to 6.0 by using slaked lime, transferring the emulsion into a reaction kettle, adding alpha-amylase with the mass of 0.03% into the starch, heating to 70 ℃ for primary enzymolysis, and adding oxalic acid to regulate the pH value to be less than 3.0 when the glucose value is 0.5 for primary enzymolysis, thereby obtaining primary decomposition liquid;

adjusting the pH value of the primary decomposition liquid to 7.0 by using slaked lime, removing 300U/g starch branching enzyme (calculated by starch mass), heating to 60 ℃, reacting for 2 hours, adding oxalic acid to adjust the pH value to be less than 3.5, and inactivating enzyme to obtain a secondary decomposition liquid;

and (3) the secondary decomposition liquid is subjected to ion exchange resin, drying, crushing and sieving to obtain the octenyl succinic acid starch with the viscosity of 750cp at 30 ℃.

Example 5

Weighing corn starch, adding water to prepare starch milk with the mass fraction of 25%, adjusting the pH value of the starch milk to 7.8 by using sodium hydroxide solution with the mass percent concentration of 3%, and placing the starch milk in a constant-temperature water bath at 37 ℃ for heat preservation; weighing octenyl succinic anhydride with the mass of 1% of the starch, diluting by ethanol for three times, slowly dripping into starch milk for esterification reaction, continuously supplementing dilute alkali liquor to maintain the pH value of a reaction system in the reaction process, adding hydrochloric acid for neutralization until the pH value is unchanged within 30 min, washing with water, and centrifuging to obtain an esterification product;

Adding water into an esterified product to prepare emulsion with the mass fraction of 30%, adding calcium chloride with the mass of 60ppm into the emulsion, regulating the pH value to 6.5 by using slaked lime, transferring the emulsion into a reaction kettle, adding alpha-amylase with the mass of 0.09% of starch, heating to 60 ℃ for primary enzymolysis, and adding oxalic acid to regulate the pH value to be less than 3.0 when the glucose value is 2.0 for enzyme deactivation to obtain primary decomposition liquid;

adjusting the pH value of the primary decomposition liquid to 7.5 by using slaked lime, removing 500U/g of starch branching enzyme (calculated by starch mass), heating to 70 ℃, reacting for 5 hours, adding oxalic acid, adjusting the pH value to be less than 3.5, and inactivating enzyme to obtain a secondary decomposition liquid;

and (3) the secondary decomposition liquid is subjected to ion exchange resin, drying, crushing and sieving to obtain the octenyl succinic acid starch with the viscosity of 320cp at 30 ℃.

Example 6

Weighing corn starch, adding water to prepare starch milk with the mass fraction of 28%, adjusting the pH value of the starch milk to 8.0 by using sodium hydroxide solution with the mass percent concentration of 3%, and placing the starch milk in a constant-temperature water bath at 38 ℃ for heat preservation; weighing octenyl succinic anhydride with the mass of 1.5% of that of the starch, diluting by ethanol for three times, slowly dripping the octenyl succinic anhydride into starch milk for esterification reaction, continuously supplementing dilute alkali liquor to maintain the pH value of a reaction system in the reaction process, adding hydrochloric acid for neutralization to 5.6 after the pH value is unchanged within 30 min, washing with water, and centrifuging to obtain an esterification product;

Adding water into the esterified product to prepare emulsion with the mass fraction of 27%, adding calcium chloride with the mass of 20ppm into the emulsion, regulating the pH value to 6.3 by using slaked lime, transferring the emulsion into a reaction kettle, adding alpha-amylase with the mass of 0.02% of starch, heating to 65 ℃ for primary enzymolysis, and adding oxalic acid to regulate the pH value to be less than 3.0 when the glucose value is 0.9 for primary enzymolysis, thereby obtaining primary decomposition liquid;

adjusting the pH value of the primary decomposition liquid to 6.5 by using slaked lime, removing 100U/g of starch branching enzyme (calculated by starch mass), heating to 60 ℃, reacting for 5 hours, adding oxalic acid, adjusting the pH value to be less than 3.5, and inactivating enzyme to obtain a secondary decomposition liquid;

and (3) the secondary decomposition liquid is subjected to ion exchange resin, drying, crushing and sieving to obtain the octenyl succinic acid starch with the viscosity of 580cp at 30 ℃.

Comparative example 1

Sodium starch octenyl succinate is commercially available as comparative example 1 from Yiruian, inc., U.S. under the model number Purity gum 2000.

Comparative example 2

Sodium starch octenyl succinate is commercially available as comparative example 2 from Yiruian, inc., USA under the model Hi-cap 100.

Comparative example 3

The difference between comparative example 3 and example 3 is mainly that: and adding oxalic acid to adjust the pH value to be below 3.0 when the glucose value is 3.0 during primary enzymolysis, and inactivating enzymes, wherein the other enzymes are the same.

Comparative example 4

The difference between comparative example 4 and example 3 is mainly that: adding oxalic acid to adjust the pH value to be below 3.0 when the glucose value is 0.2 during primary enzymolysis, and inactivating enzyme; the dosage of starch branching enzyme is adjusted to 800U/g during secondary enzymolysis, and the other components are the same.

Comparative example 5

The difference between comparative example 5 and example 4 is mainly that: when the secondary enzymolysis is carried out, slaked lime is used for adjusting the pH value of the primary enzymolysis liquid to 5.0, and beta-amylase is used for replacing starch branching enzyme.

2. Performance test experiments

1. Molecular weight distribution test

Molecular weight distribution was measured using a gel permeation chromatography technique (Agilent, SEC-DRI system) using dimethyl sulfoxide as a mobile phase, and the molecular weight distribution curves of the above examples and comparative examples were processed to obtain the molecular weight parameters shown in Table 1. The molecular weight distribution curves of example 3, comparative example 1 and comparative example 2 are shown in fig. 1, fig. 2 and fig. 3, respectively.

TABLE 1

The closer the polydispersity coefficient is to 1, the more single the component is, the more complex the component is, and the broader the molecular distribution is. As is clear from the results in Table 1, the starch octenyl succinates in examples 1 to 6 of the present application are each larger in molecular weight, more complex in component distribution, and the Hi-cap 100 is the smallest in molecular weight and the most single in component, as compared with comparative examples 1 to 5. The reason for this analysis may be due to: in the method, the glucose value of the primary decomposition liquid is accurately controlled to be 0.5-2.0 during enzymolysis of alpha-amylase, so that limited hydrolysis of starch is ensured, and the hydrolysis degree is shallower compared with that of comparative examples 1-5, so that the molecular weight of the obtained octenyl succinic acid starch is larger; in addition, the first enzymolysis product is subsequently transferred to branches on starch molecular chains by starch branching enzyme, and forms new alpha-1.6 glycosidic bonds, so that the molecular chain length and distribution of starch are adjusted compared with comparative example 5, and the final octenyl succinic acid starch has complex components and wider molecular weight distribution.

3. Preparation of orange oil emulsion

1. The formulation of the orange oil emulsion is shown in table 2.

TABLE 2

In the preparation example, rosin glyceride is used as a weighting agent, and because rosin glyceride cannot be dissolved in water, the rosin glyceride needs to be stirred in orange oil in advance until the rosin glyceride is completely dissolved in the orange oil, and then other components are added. The preparation method comprises pre-cutting the mixture of all the components at 6000rpm for 5min, circularly homogenizing at 30MPa high pressure for 2 times, placing the homogenized emulsion in a 50 ℃ oven for 7 days, and observing the layering condition of the emulsion, wherein the result is shown in table 2.

From a comparison of the results of preparation examples 1 and 2, it is clear that orange oil emulsion with Hi-cap 100 as emulsifier is still less stable, while orange oil emulsion with Purity gum 2000 as emulsifier is more stable in the case of using weighting agent. From comparison of the results of preparation examples 2 and 3, it is evident that stable orange oil emulsion can be prepared by using only octenyl succinic acid starch of the present application without using weighting agent, and it is possible to remarkably improve emulsifying property and reduce compatible substances when the octenyl succinic acid starch of the present application is applied. As can be seen from comparison of the results of preparation example 3 and preparation example 6, the octenyl succinic acid starch prepared by using the alpha-amylase and starch branching enzyme in the present application has better emulsifying property than the octenyl succinic acid starch prepared by using the alpha-amylase and beta-amylase.

In preparation examples 4 and 5, the ratio of starch octenyl succinate to orange oil was increased to 1:4; as can be seen from the comparison of the results of preparation examples 4 and 5, the orange oil emulsion prepared with Purity gum 2000 in preparation example 4 was layered, while the orange oil emulsion prepared with octenyl succinic starch prepared in preparation example 5 using octenyl succinic starch prepared in application example 4 as an emulsifier was not layered, indicating that the emulsifying property of octenyl succinic starch of the application was superior to that of Purity gum 2000, and at most 4 times of orange oil could be emulsified.

4. Preparation of fish oil microcapsule powder

Preparation example 7

Weighing 150 g of octenyl succinic acid starch prepared in example 4, placing in 700 g water, stirring and heating in 70 ℃ water bath until the starch is completely gelatinized and free of agglomerations, cooling to room temperature, and then supplementing water to the original total weight; adding 150 g fish oil, pre-cutting at 8000 rpm for 8 min, circularly homogenizing at 35 MPa high pressure for 2 times to obtain high pressure homogenized emulsion, and spray drying at air inlet temperature of 170deg.C and air outlet temperature of 90deg.C to obtain fish oil microcapsule powder oil.

The method for measuring the surface oil content and the embedding rate of the fish oil microcapsule powder grease comprises the following steps:

1. surface oil content: the surface oil content of the oil microcapsule powder grease is determined by referring to the method for determining the surface grease content of the oil microcapsule in SC/T3505-2006 appendix A.

2. The embedding rate testing method comprises the following steps: 3g (quasi-0.0001 g) of the microcapsule sample was accurately weighed into a 100mL conical flask with a stopper, 12mL of distilled water was added, and the sample was completely dissolved by magnetic stirring at 30 ℃. Accurately measuring and adding a chloroform/methanol (15 mL/30 mL) mixed solution, continuously stirring for 10min, accurately adding 15mL of chloroform, magnetically stirring for 2min, adding 15mL of distilled water, stirring for 5min, standing for 20min to completely separate, and sucking out the lower clear chloroform layer for analysis. Accurately sucking 12mL of the oily chloroform layer solution, placing the solution into a small beaker with constant weight, drying the solution at 105 ℃, volatilizing most of the solvent in a water bath at 40 ℃ of a fume hood, placing the beaker into a drying oven at 105 ℃ for drying for 1h, taking out the beaker, placing the beaker into a dryer for cooling for 15min, and weighing the beaker to obtain the total oil content of the microcapsule sample. Experiments were performed in triplicate and averaged.

The surface oil content was measured to be 0.4% and the embedding rate was measured to be 95.4%.

Further, the octenyl succinic acid starch prepared in comparative example 5 of 150 g was weighed, and fish oil microcapsule powder grease was prepared as described above. Finally, the surface oil content was measured to be 0.9%, and the embedding rate was measured to be 90.2%.

As can be seen from comparison of the two groups of results, the embedding performance of the octenyl succinic acid starch prepared by adopting the alpha-amylase and the starch branching enzyme is better than that of the octenyl succinic acid starch prepared by adopting the alpha-amylase and the beta-amylase as the microcapsule wall material.

The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.

The above examples merely represent a few embodiments of the present application, which are described in more detail and are not to be construed as limiting the scope of the invention. It should be noted that it would be apparent to those skilled in the art that various modifications and improvements could be made without departing from the spirit of the present application, which would be within the scope of the present application. Accordingly, the scope of protection of the present application is to be determined by the claims appended hereto.

Claims

1. A method for preparing octenyl succinic acid starch, which is characterized by comprising the following steps:

Performing secondary enzymolysis on the primary decomposition liquid by adopting starch branching enzyme to prepare octenyl succinic acid starch;

the viscosity of the octenyl succinic acid starch at 30 ℃ is 300cp-800cp; the viscosity test parameters include: the concentration of the octenyl succinic acid starch solution by mass percent is 20%, the testing temperature is 30 ℃, and the testing instrument is a rotary viscometer with the rotating speed of 20rpm.

2. The method for producing starch octenyl succinate according to claim 1, wherein the primary enzymolysis comprises:

3. The method of producing starch octenyl succinate according to claim 2, wherein the primary enzymolysis comprises at least one of the following conditions:

(1) The mass content of the calcium chloride in the emulsion is 20ppm-60ppm;

(3) The mass ratio of the esterification product in the emulsion is 20% -30%;

(5) And adjusting the pH value of the first enzymolysis product by oxalic acid.

4. The method for producing starch octenyl succinate according to claim 1, wherein the secondary enzymolysis comprises:

5. The method of producing starch octenyl succinate according to claim 4, wherein the secondary enzymolysis comprises at least one of the following conditions:

(2) The secondary enzymolysis time is 2-6 h;

6. The method for producing an octenyl succinic starch according to any one of claims 1 to 5, further comprising:

7. The method of producing octenyl succinic acid starch according to any one of claims 1 to 5, wherein the method of producing the esterified product comprises at least one of the following conditions:

(2) The mass ratio of the starch in the starch milk is 25% -40%;

(3) The starch comprises at least one of corn starch, tapioca starch, wheat starch, sago starch, sorghum starch, sweet potato starch and potato starch; or (b)

The starch comprises at least one of waxy corn starch, waxy tapioca starch, wheat starch, sago starch, sorghum starch, sweet potato starch and waxy potato starch;

8. An octenyl succinic acid starch prepared by the process of any one of claims 1 to 7.

9. Use of starch octenyl succinate according to claim 8 for the preparation of beverage emulsions or microcapsules.