CN1594364A - Cross linking-enzymolysis or cross linking-esterification-enzymolysis modified maltodextrin and its preparation and application - Google Patents
Cross linking-enzymolysis or cross linking-esterification-enzymolysis modified maltodextrin and its preparation and application Download PDFInfo
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- CN1594364A CN1594364A CN 200410041343 CN200410041343A CN1594364A CN 1594364 A CN1594364 A CN 1594364A CN 200410041343 CN200410041343 CN 200410041343 CN 200410041343 A CN200410041343 A CN 200410041343A CN 1594364 A CN1594364 A CN 1594364A
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Abstract
The invention discloses a cross linking-enzymolysis or cross linking-esterification-enzymolysis modified maltodextrin, its preparation and application, wherein the starch is subject to cross-linked modification or simultaneous cross-linked modification and esterification modification, and modified maltodextrin is obtained through enzymolysis. The invention can be applied to obtain functional factors and slow release agents used in food and pharmaceutical industry.
Description
Technical field
A kind of crosslinked-enzymolysis or crosslinked-esterification-enzymolysis modified maltodextrin and preparation and application, belong to starch conversion deep process technology field.
Background technology
Because its unique physicochemical property of maltodextrin, purposes and cheap cost widely, abroad, the production of maltodextrin and use the history in existing more than 100 year; In China, since the eighties in 20th century, the maltodextrin project is competitively striven in various places, makes the production of this product that very big development arranged.For a long time, mainly concentrate on selection, production technique and equipment and the Application Areas of enzyme about the research of maltodextrin, and few to the expansion of product performance profound level, so the kind of product is comparatively single.With the increase of turnout, the defective effect of maltodextrin product the development of this industry, as, the easy moisture absorption of maltodextrin, to the conditional request height of storing; Product property is more single, emulsifying property, dispersed relatively poor etc.Present technique is exactly to develop a kind of agent of low hygroscopicity at the defective of maltodextrin, and the novel maltodextrin product of certain emulsifying property is arranged.
Summary of the invention
The object of the present invention is to provide a kind of crosslinked-enzymolysis or crosslinked-esterification-enzymolysis modified maltodextrin and preparation and application.By cross-linking of starch, or crosslinked-esterification makes cross-linking starch or crosslinked-esterification starch, and product makes crosslinked or crosslinked-esterification modification maltodextrin with the enzyme effect again, and this product water absorbability is low and have certain emulsifying effect.Utilize the production unit of existing maltodextrin, need not add too many production unit just can organically combine crosslinked, two kinds of method of modifying of esterification, produce modification maltodextrin product with new functionalized matter, product can be used as the functional factor and the sustained release dosage of food and medicine industry, has overcome the defective of easy moisture absorption of traditional maltodextrin and emulsifying property difference.
Technical scheme of the present invention: a kind of crosslinked-enzymolysis modified maltodextrin, used starch cross-linking modifiedly, the method for enzymolysis prepares crosslinked-enzymolysis modified maltodextrin again.A kind of crosslinked-esterification-enzymolysis modified maltodextrin, used, esterification modification crosslinked to starch, the method for enzymolysis prepares crosslinked-esterification-enzymolysis modified maltodextrin again.The maltodextrin of modification has agent of low hygroscopicity, low viscous characteristic, and has given parents function.
The preparation method of described modification maltodextrin, with starch or amyloid material is raw material, add water and be made into certain mass fractional starch suspension, add linking agent and carry out cross-linking modifiedly, or add linking agent and carry out cross-linking modified and drip esterifying agent carrying out esterification modification, after washing, be deployed into the certain mass fractional suspension of treated starch again, add amylase and carry out enzymolysis, the enzyme that goes out filters, spraying drying makes crosslinked-enzymolysis modified maltodextrin or crosslinked-esterification-enzymolysis modified maltodextrin.
Starch material can be W-Gum, wheat starch, potato starch or amyloid raw material, as broken long-grained nonglutinous rice powder etc.
Cross-linking modified used linking agent can be phosphorus oxychloride, Trisodium trimetaphosphate or many sodium-metaphosphates etc.
The used esterifying agent of esterification modification can be alkenyl succinic anhydride, and as octenyl succinic acid anhydride, dodecenylsuccinic anhydride etc., esterifying agent adds in the reaction system after being dissolved in solvent, and solvent for use can be ethanol, acetone or Virahol etc.
The used amylase of enzyme digestion reaction can be high temperature resistant α-Dian Fenmei etc.
Preparation technology's basic recipe (w/w) is:
Starch 100g
Water 150～300g
NaCl??????????????????5～20g
NaOH??????????????????0.5～1.5g
Linking agent 0.1～1.5g
Esterifying agent 1～3g
Amylase 10～35u/g dry starch
The principal reaction processing condition are: cross-linking modified condition: cross-linking modifiedly under agitation carry out, the pH value is 9.0～12.0, and temperature of reaction is 20～50 ℃, and the reaction times is 1～3h; The condition of esterification modification: the method that esterifying agent adopt to drip, drip and esterification modification all under agitation carries out, esterifying agent drips after with 3～6 times of solvent cuts, the dropping time is controlled at 0.5～1h, pH value in reaction is 7.0～9.0, and temperature of reaction is at 20～40 ℃, and the reaction times is at 1～3h; Reactant adds amylase enzymolysis through water washing, enzymatic hydrolysis condition: temperature of reaction is 85～95 ℃, enzyme concentration 10～35u/g dry starch, and enzymolysis time 5～45min, the enzyme that goes out filters, and last spraying drying gets product.
The application of described modification maltodextrin is mainly used in the functional factor and the sustained release dosage of food and medicine industry.
Beneficial effect of the present invention: the present invention is intended to crosslinked, or crosslinked and two kinds of method of modifying of esterification organically combine, starch is carried out modification, the modification maltodextrin of enzyme digestion reaction development of new again, expand its range of application, can on traditional maltodextrin production line, carry out, need not increase too many equipment, technological design science, practicality are easy to realize suitability for industrialized production.Product can be used as the functional factor and the sustained release dosage of food and medicine industry, has overcome the defective of easy moisture absorption of traditional maltodextrin and emulsifying property difference, and is easy to utilize.
Contrast as can be seen from table 1 and table 2, reach under the situation of essentially identical emulsifying stability parameter and separation time, employing is adopted the maltodextrin without modification through crosslinked-esterification modification maltodextrin ratio, as long as add a spot of emulsifying agent (single diacylglycerol), just can keep higher emulsifying stability.
The single diacylglycerol consumption of table 1 is stable to crosslinked-esterification-enzymolysis modified maltodextrin-salad oil milk sap
The property influence
| Single diacylglycerol massfraction (%) | ??0.1 | ??0.2 | ??0.4 | ??0.6 | ??0.8 |
| The emulsifying stability parameter | ??0.0010 | ??0.0131 | ??0.0032 | ??0.0045 | ??0.0056 |
| Separation time (min) | ??54 | ??32 | ??26 | ??20 | ??15 |
Annotate: single diacylglycerol massfraction is that the DE value is 18.90% with wall material (butt) Mass Calculation, and substitution value (DS) is 0.0166.
The single diacylglycerol consumption of table 2 is to the stability influence of maltodextrin-salad oil milk sap
| Single diacylglycerol massfraction (%) | ??0.2 | ??0.4 | ??0.6 | ??0.8 | ??1.0 |
| The emulsifying stability parameter | ??0.0057 | ??0.0018 | ??0.0101 | ??0.0002 | ??0.0270 |
| Separation time (min) | ??40 | ??56 | ??43 | ??24 | ??21 |
Annotate: single diacylglycerol massfraction is that the DE value is 19.20% with wall material (butt) Mass Calculation.
Crosslinked maltodextrin of table 3 and maltodextrin are to the influence of soy sauce powder moisture absorption
Annotate: relative humidity (RH) 100%
Table 4 is crosslinked-the resistance to enzymolysis performance of esterification-enzymolysis modified maltodextrin
| Raw material | Resistant starch content (%) |
| Ative starch | ????????7.5 |
| White dextrin | ????????12.7 |
| The modification maltodextrin | ????????43 |
The different modification maltodextrin of table 5 sample is that the greasy storage stability of the microcapsule of wall material compares
| Period of storage (d) | ????A | ????B | ????C | ????D |
| ????0 | ????0 | ????0 | ????0 | ????0 |
| ????1 | ????2.95 | ????0.27 | ????0.08 | ????0.81 |
| ????2 | ????11.31 | ????2.48 | ????2.89 | ????2.01 |
| ????3 | ????38.57 | ????3.23 | ????4.39 | ????2.52 |
| ????4 | ????70.80 | ????4.11 | ????4.67 | ????3.24 |
Annotate: A: percentage/% that the peroxide value of conventional oil increases;
B: percentage/% that the peroxide value of crosslinked-esterification-enzymolysis cassava maltodextrin increases;
C: percentage/% that the peroxide value of crosslinked-esterification-enzymolysis potato maltodextrin increases;
D: percentage/% that the peroxide value of crosslinked-esterification-enzymolysis malted maize dextrin increases;
Description of drawings
Fig. 1 is a modification maltodextrin preparation technology synoptic diagram.
Embodiment
Embodiment 1
1000g long-grained nonglutinous rice powder is added water size mixing into 25%-40% concentration (butt), temperature is controlled at 20 ℃, adds alkali number 15g, control pH value is 12, salt adding amount 150g, phosphorus oxychloride amount 1.5g, behind the reaction 2.5h, washing adds water and resets into the suspension that massfraction is 25%-40%, adds the high temperature resistant α-Dian Fenmei of 12u/g dry starch, at 90 ± 5 ℃ of following enzymolysis 40min, go out behind the enzyme, Plate Filtration, spraying drying makes finished product.
Embodiment 2
Crosslinking temperature is controlled at 30 ℃, reaction 1h, and all the other conditions are with embodiment 1.
Embodiment 3
1000g long-grained nonglutinous rice powder is added water size mixing into 25%-40% concentration (butt), temperature is controlled at 20 ℃, adds alkali number 5g, and control pH value is 9, salt adding amount 150g, phosphorus oxychloride amount 1.0g, behind the reaction 3.0h, adjust pH 8.0, drip octenyl succinic acid anhydride 30g (starch butt meter, with 6 times of uses of isopropanol), 35 ℃ of temperature of reaction, reaction times 2.0h; Washing, the slurry of resetting, the high temperature resistant α-Dian Fenmei of adding 12u/g dry starch, at 90 ± 5 ℃ of following enzymolysis 40min, behind the enzyme that goes out, Plate Filtration, spraying drying makes finished product.
Embodiment 4
The 1000g tapioca (flour) is added water size mixing into 25%-40% concentration (butt), temperature is controlled at 50 ℃, add alkali number 15g, salt adding amount 50g, Trisodium trimetaphosphate 15g, behind the reaction 2.5h, adjust pH 8.0 drips dodecenylsuccinic anhydride 30g (starch butt meter is with 6 times of uses of alcohol dilution), 25 ℃ of temperature of reaction, reaction times 2.0h; Washing, the slurry of resetting, the high temperature resistant α-Dian Fenmei of adding 12u/g dry starch, at 90 ± 5 ℃ of following enzymolysis 40min, behind the enzyme that goes out, Plate Filtration, spraying drying makes finished product.
Embodiment 5
The 1000g W-Gum is added water size mixing into 25%-40% concentration (butt), temperature is controlled at 50 ℃, add alkali number 15g, salt adding amount 50g, many sodium-metaphosphates 10g, behind the reaction 2.5h, adjust pH 8.0 drips octenyl succinic acid anhydride 10g (starch butt meter is with 6 times of uses of isopropanol), 35 ℃ of temperature of reaction, reaction times 3.0h; Washing, the slurry of resetting, the high temperature resistant α-Dian Fenmei of adding 35u/g dry starch unit, at 90 ± 5 ℃ of following enzymolysis 5min, behind the enzyme that goes out, Plate Filtration, spraying drying makes finished product.
Embodiment 6
The 1000g yam starch is added water size mixing into 25%-40% concentration (butt), temperature is controlled at 30 ℃, add alkali number 15g, salt adding amount 150g, phosphorus oxychloride amount 1.5g, behind the reaction 2.5h, adjust pH 8.0 drips octenyl succinic acid anhydride 20g (starch butt meter is with 6 times of uses of acetone diluted), 35 ℃ of temperature of reaction, reaction times 2.0h; Washing, the slurry of resetting, the high temperature resistant α-Dian Fenmei of adding 10u/g dry starch, at 90 ± 5 ℃ of following enzymolysis 40min, behind the enzyme that goes out, Plate Filtration, spraying drying makes finished product.
Embodiment 7
Esterifying agent octenyl succinic acid anhydride consumption is 30g, 40 ℃ of esterification reaction temperatures, and reaction time of esterification 1h, all the other conditions are with embodiment 6.
Claims (10)
1, a kind of crosslinked-enzymolysis modified maltodextrin, it is characterized in that having used cross-linking modified to starch, the method for enzymolysis prepares crosslinked-enzymolysis modified maltodextrin again.
2, a kind of crosslinked-esterification-enzymolysis modified maltodextrin, it is characterized in that having used, esterification modification crosslinked to starch, the method for enzymolysis prepares crosslinked-esterification-enzymolysis modified maltodextrin again.
3, a kind of preparation method of the maltodextrin of modification as claimed in claim 1 or 2, it is characterized in that with starch or amyloid material be raw material, add water and be made into certain mass fractional starch suspension, adding linking agent carries out cross-linking modified, or add linking agent and carry out cross-linking modified and drip esterifying agent carrying out esterification modification, after washing, be deployed into the certain mass fractional suspension of treated starch again, add amylase and carry out enzymolysis, enzyme goes out, filter, spraying drying makes crosslinked-enzymolysis modified maltodextrin or crosslinked-esterification-enzymolysis modified maltodextrin.
4, preparation method according to claim 3 is characterized in that cross-linking modified used linking agent is a phosphorus oxychloride, Trisodium trimetaphosphate or many sodium-metaphosphates.
5, preparation method according to claim 3 is characterized in that the used esterifying agent of esterification modification is an alkenyl succinic anhydride, is dissolved in behind the solvent adding in the reaction system.
6, according to claim 3 or 5 described preparation methods, it is characterized in that the esterifying agent alkenyl succinic anhydride is octenyl succinic acid anhydride or dodecenylsuccinic anhydride, solvent for use is ethanol, acetone or Virahol.
7, preparation method according to claim 3 is characterized in that the used zymin of enzyme digestion reaction is high temperature resistant α-Dian Fenmei.
8, preparation method according to claim 3 is characterized in that basic recipe (w/w) is:
Starch 100g
Water 150～300g
NaCl?????????5～20g
NaOH?????????0.5～1.5g
Linking agent 0.1～1.5g
Esterifying agent 1～3g
Amylase 10～35u/g dry starch.
9, preparation method according to claim 3 is characterized in that cross-linking modified condition: cross-linking modifiedly under agitation carry out, the pH value is 9.0～12.0, and temperature of reaction is 20～50 ℃, and the reaction times is 1～3h; The condition of esterification modification: the method that esterifying agent adopt to drip, drip and esterification modification all under agitation carries out, esterifying agent drips after with 3～6 times of solvent cuts, the dropping time is controlled at 0.5～1h, pH value in reaction is 7.0～9.0, and temperature of reaction is at 20～40 ℃, and the reaction times is at 1～3h; Reactant adds amylase enzymolysis through water washing, enzymatic hydrolysis condition: temperature of reaction is 85～95 ℃, enzyme concentration 10～35u/g dry starch, and enzymolysis time 5～45min, the enzyme that goes out filters, and last spraying drying gets product.
10, the application of modification maltodextrin as claimed in claim 1 or 2 is characterized in that being used for the functional factor and the sustained release dosage of food and medicine industry.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410041343 CN1268646C (en) | 2004-07-09 | 2004-07-09 | Cross linking-enzymolysis or cross linking-esterification-enzymolysis modified maltodextrin and its preparation and application |
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|---|---|---|---|
| CN 200410041343 CN1268646C (en) | 2004-07-09 | 2004-07-09 | Cross linking-enzymolysis or cross linking-esterification-enzymolysis modified maltodextrin and its preparation and application |
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| CN1268646C CN1268646C (en) | 2006-08-09 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102206288A (en) * | 2011-04-26 | 2011-10-05 | 华南理工大学 | Method for preparing acetic acid esterified modified dextrin and crosslinking acetic acid esterified composite modified dextrin |
| CN102070722B (en) * | 2010-02-03 | 2012-07-04 | 内蒙古奈伦农业科技股份有限公司 | Octenyl succinate distarch phosphate and preparation method and applications thereof |
| CN102605024A (en) * | 2011-12-20 | 2012-07-25 | 江南大学 | Preparation method of esterified maltodextrins |
| CN107198099A (en) * | 2017-06-14 | 2017-09-26 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving resistant to cook rice noodles |
| CN107557409A (en) * | 2017-10-31 | 2018-01-09 | 无锡甜丰食品有限公司 | The preparation method of modified maltodextrin |
| CN107674126A (en) * | 2017-10-31 | 2018-02-09 | 无锡甜丰食品有限公司 | A kind of production technology of resistant maltodextrin |
| CN109457004A (en) * | 2018-11-06 | 2019-03-12 | 浙江新和成股份有限公司 | Non-adsorbed starch, non-adsorbed starch aggregate and preparation method, application and nutrient formulation |
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- 2004-07-09 CN CN 200410041343 patent/CN1268646C/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102070722B (en) * | 2010-02-03 | 2012-07-04 | 内蒙古奈伦农业科技股份有限公司 | Octenyl succinate distarch phosphate and preparation method and applications thereof |
| CN102206288A (en) * | 2011-04-26 | 2011-10-05 | 华南理工大学 | Method for preparing acetic acid esterified modified dextrin and crosslinking acetic acid esterified composite modified dextrin |
| CN102206288B (en) * | 2011-04-26 | 2012-08-22 | 华南理工大学 | Method for preparing acetic acid esterified modified dextrin and crosslinking acetic acid esterified composite modified dextrin |
| CN102605024A (en) * | 2011-12-20 | 2012-07-25 | 江南大学 | Preparation method of esterified maltodextrins |
| CN107198099A (en) * | 2017-06-14 | 2017-09-26 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving resistant to cook rice noodles |
| CN107557409A (en) * | 2017-10-31 | 2018-01-09 | 无锡甜丰食品有限公司 | The preparation method of modified maltodextrin |
| CN107674126A (en) * | 2017-10-31 | 2018-02-09 | 无锡甜丰食品有限公司 | A kind of production technology of resistant maltodextrin |
| CN109457004A (en) * | 2018-11-06 | 2019-03-12 | 浙江新和成股份有限公司 | Non-adsorbed starch, non-adsorbed starch aggregate and preparation method, application and nutrient formulation |
| WO2020093919A1 (en) * | 2018-11-06 | 2020-05-14 | 浙江新和成股份有限公司 | Adsorptive starch and adsorptive starch agglomerate, preparation method and application thereof, and nutrient formulation comprising same |
| CN111410697A (en) * | 2020-05-29 | 2020-07-14 | 上海晨光文具股份有限公司 | Oil-in-water emulsion ink and preparation method thereof |
| CN114831217A (en) * | 2022-04-22 | 2022-08-02 | 浙江花园营养科技有限公司 | Powder containing 2% biotin and preparation method thereof |
| CN114831217B (en) * | 2022-04-22 | 2023-12-12 | 浙江花园营养科技有限公司 | Powder containing 2% biotin and preparation method thereof |
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