WO2020093919A1 - 吸附淀粉、吸附淀粉团聚体及制备方法、应用和营养素制剂 - Google Patents

吸附淀粉、吸附淀粉团聚体及制备方法、应用和营养素制剂 Download PDF

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WO2020093919A1
WO2020093919A1 PCT/CN2019/114564 CN2019114564W WO2020093919A1 WO 2020093919 A1 WO2020093919 A1 WO 2020093919A1 CN 2019114564 W CN2019114564 W CN 2019114564W WO 2020093919 A1 WO2020093919 A1 WO 2020093919A1
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starch
adsorbed
preparation
water
soluble
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PCT/CN2019/114564
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English (en)
French (fr)
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陈志荣
胡柏剡
仇丹
竹文礼
李建东
祁勇
李其川
吴可军
于凯
Original Assignee
浙江新和成股份有限公司
浙江大学
宁波工程学院
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Priority to DE112019003321.2T priority Critical patent/DE112019003321T5/de
Publication of WO2020093919A1 publication Critical patent/WO2020093919A1/zh

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
    • A61K8/73—Polysaccharides
    • A61K8/732—Starch; Amylose; Amylopectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
    • B01J20/22—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising organic material
    • B01J20/24—Naturally occurring macromolecular compounds, e.g. humic acids or their derivatives
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
    • B01J20/22—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising organic material
    • B01J20/26—Synthetic macromolecular compounds
    • B01J20/265—Synthetic macromolecular compounds modified or post-treated polymers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
    • B01J20/22—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising organic material
    • B01J20/26—Synthetic macromolecular compounds
    • B01J20/265—Synthetic macromolecular compounds modified or post-treated polymers
    • B01J20/267—Cross-linked polymers
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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    • A61K2800/10—General cosmetic use
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J2220/00—Aspects relating to sorbent materials
    • B01J2220/40—Aspects relating to the composition of sorbent or filter aid materials
    • B01J2220/48—Sorbents characterised by the starting material used for their preparation
    • B01J2220/4812—Sorbents characterised by the starting material used for their preparation the starting material being of organic character
    • B01J2220/4825—Polysaccharides or cellulose materials, e.g. starch, chitin, sawdust, wood, straw, cotton

Definitions

  • the invention relates to the technical field of synthetic chemistry, in particular to an adsorbed starch, an adsorbed starch aggregate, a preparation method, an application and a nutrient preparation.
  • Starch is a natural renewable resource in the world after cellulose. Due to some inherent characteristics of starch, it has a wide range of applications in medicine, food, papermaking, chemical industry and so on. In order to meet the industrial development's demand for starch, people use some chemical or biological methods to improve the original properties of starch or introduce new properties to further expand the application of starch. Among the many modified starches, the adsorbed starch has attracted extensive attention from researchers due to its excellent adsorption properties and environmentally friendly preparation methods.
  • Adsorbed starch generally has physical, mechanical or biochemical methods to make starch particles form micropores from the surface to the inside to have an adsorption effect.
  • the surface of the adsorbed starch has many small pores with a diameter of about 1 ⁇ m, and a hollow structure is formed inside the particles, the porosity can reach 50% or more, and has a certain particle strength. Due to the hollow pore structure of the adsorbed starch, the adsorbed starch has a larger specific surface area, higher porosity, lower bulk density, and excellent adsorption performance.
  • the classical biological method for preparing adsorbed starch is prepared by enzymatic hydrolysis, for example, starch is treated by amylase to prepare adsorbed starch.
  • the adsorption starch obtained by enzymatic hydrolysis generally has a small pore size and weak adsorption capacity (generally, the oil absorption rate is less than 1), which makes it difficult to meet the application requirements of products with high adsorption capacity.
  • An aspect of the present invention provides a method for preparing adsorbed starch, including the following steps:
  • the enzymolyzed starch ester is sequentially subjected to expansion treatment and drying treatment to obtain adsorbed starch.
  • the number of micropores is limited, and its adsorption effect is difficult to be greatly improved. This is because too high a degree of enzymatic hydrolysis or esterification will cause the starch granule structure to disappear, thereby failing to exert the adsorption effect.
  • enzymatic hydrolysis as an example, in general, the effect of enzyme on starch starts from the amorphous region.
  • the enzyme acts on the crystalline region, it remains due to its anti-enzymatic properties, and the amorphous region is decomposed and disappeared, and then Forms a porous structure of starch granules.
  • the micropores after enzymolysis cover the entire surface of the starch granules and deepen from the surface to the center, so that the starch has good adsorption and slow release properties.
  • a large amount of starch micropores may become a small number of macropores due to excessive enzymolysis, resulting in a decrease in the adsorption capacity.
  • the separate cross-linking treatment can only fix the surface structure of starch, and cannot be used to increase the number of starch micropores and the adsorption effect.
  • the inventors also found that the conventional adsorbed starch exerts an adsorption effect through the outer surface and the inner micropores of the starch, wherein the adsorption ratio of the outer surface is greater, so when adsorbing fat-soluble substances, the starch surface will inevitably adhere A considerable amount of fat-soluble substances is produced, which has a negative impact on the later application process, and the adsorption capacity is also limited.
  • the present invention maximizes the expansion of the internal cavity of the adsorbed starch and the adsorbed starch agglomerates. Under the same adsorption amount, the adsorption ratio of the outer surface is significantly reduced, thereby overcoming the application problems of the traditional adsorbed starch.
  • the invention creatively adopts a combined process of firstly crosslinking starch, then performing esterification of octenyl succinic anhydride, enzymatic hydrolysis of amylase, expansion and drying treatment, and firstly, through crosslinking treatment, starch is significantly improved in esterification, enzymatic hydrolysis and The degree of tolerance of the expansion treatment, and then the esterification reaction can introduce hydrophobic groups that promote adsorption and generate physical micropores.
  • the enzymatic hydrolysis reaction can add a large number of micropores on the basis of maintaining the starch granule structure. Under the premise of non-gelatinization (that is, maintaining the particle structure), the pores and particle volume are increased to maximize the adsorption capacity of starch.
  • starch molecules first form a cross-linked starch with a multi-dimensional spatial network structure through a cross-linking agent, thereby improving the acid-base treatment of starch, resistance to mechanical processing, shear resistance, enhancing gel performance, and thus significantly improving The degree of tolerance of starch to esterification, enzymatic hydrolysis and swelling treatment. Then, the esterification of octenyl succinic anhydride is carried out. On the one hand, the esterification reaction forms new micropores on the surface of the starch, and simultaneously introduces a hydrophilic group and a hydrophobic group on the polysaccharide long chain of the cross-linked starch.
  • the gelatinization temperature of starch is greatly increased, so that the enzymolyzed starch ester can fully absorb water and swell under the heating condition of expansion treatment without gelatinization, and still maintain the starch granularity, so that the volume and pore size of the original micropores of starch are significantly increased , Thereby improving the adsorption performance of the prepared adsorbed starch.
  • the cross-linking reagent is one or more of sodium trimetaphosphate, sodium hexametaphosphate, sodium tripolyphosphate, phosphorus oxychloride, glyoxal, and epichlorohydrin.
  • the alcohol hydroxyl group of the starch forms a diether bond or a diester bond with the multifunctional functional group of the crosslinking agent, thereby enabling two or more starch molecules to "bridge" and generate a starch derivative with a multidimensional spatial network structure, that is, a cross United starch.
  • the weight ratio of the starch, the water and the cross-linking reagent is 100: (100-200): (5-20).
  • the pH value of the cross-linking reaction is 7.5-12, the temperature is 30 ° C-60 ° C, and the reaction time is 1h-9h. Further, after the reaction is completed, the pH value is adjusted to 7 to 9 with dilute hydrochloric acid, and cooled to 20 to 50 ° C.
  • the ratio of the weight of the starch raw material corresponding to the cross-linked starch to the weight of the octenyl succinic anhydride is 100: (1-3). That is, the added amount of the cross-linked starch is based on the corresponding starch raw material, and the weight ratio of the cross-linked starch to the octenyl succinic acid starch ester is 100: (1-3).
  • the pH value of the esterification reaction is 7.5-9, the reaction time is 1h-5h, and the reaction temperature is 20 ° C-50 ° C.
  • the esterification reaction is carried out under weakly basic conditions, so that the hydroxyl group on the starch glucose molecule is esterified with octenyl succinic anhydride.
  • the starch octenyl succinate is collected by filtration and washed 3 to 5 times with water.
  • the amylase is one or more of ⁇ -amylase, ⁇ -amylase, isoamylase and saccharification enzyme; based on the weight of starch corresponding to the starch octenyl succinate
  • the enzyme dosage of the amylase is 5U / g ⁇ 200U / g.
  • the enzymolysis reaction uses water as a solvent, and the mass ratio of the starch octenyl succinate to the water used for the enzymolysis reaction is 100: (100-200).
  • the pH value of the enzymolysis reaction is 5.0 to 7.0, and the enzymolysis time is 3h to 24h; after the completion of the enzymolysis reaction, before the step of obtaining the enzymolyzed starch ester It also includes the steps of adjusting the pH value of the system after the enzymatic hydrolysis reaction to 3.0-3.5 and maintaining the enzyme for 10min-30min to kill the enzyme, and then adjusting the pH value back to 6.5-7.0.
  • the expansion treatment is performed under heating conditions.
  • the heating temperature is 75 ° C to 95 ° C, and the heating time is 15min to 120min.
  • the drying method may be a method commonly used in the art, such as freeze drying, air drying, spray drying, and the like.
  • the drying treatment is spray drying.
  • the starch is one of potato starch, corn starch, waxy corn starch, wheat starch, barley starch, rye starch, rice starch, sorghum starch, sweet potato starch, tapioca starch, sweet potato starch and legume starch One or more.
  • an adsorbed starch which is prepared by any of the above-mentioned preparation methods.
  • Another aspect of the present invention provides an adsorbed starch having an oil absorption rate of 3 to 5; wherein the oil absorption rate refers to the weight of the soybean oil adsorbed by the adsorbed starch per unit weight, and the unit is 1 .
  • the oil absorption rate of the adsorbed starch is 3 to 4.5.
  • an adsorbed starch agglomerate comprising any of the adsorbed starch and the blocking agent described above, the blocking agent is a water-soluble colloid, and the adsorbed starch is formed by the blocking agent Said adsorbed starch agglomerates.
  • the water-soluble colloid in the water-soluble colloid solution is a plant-derived colloid or animal-derived colloid, including but not limited to gum arabic, xanthan gum, peach gum, pectin, gelatin, and fish gelatin One or more.
  • the mass ratio of the adsorbed starch to the water-soluble colloid is 100: (3-10).
  • Another aspect of the present invention provides a method for preparing an adsorbed starch agglomerate, including the following preparation steps:
  • the water-soluble colloid solution is sprayed on the adsorbed starch by a spray method, and after drying, the adsorbed starch agglomerate is obtained; wherein the adsorbed starch is the adsorbed starch according to any one of the above.
  • the above-mentioned adsorbed starch agglomerate and its preparation method of the present invention wherein the water-soluble colloid is used as the adhesion agent, and the adhesiveness of the water-soluble colloid solution is used to spray on the adsorbed starch through the spray method, so that the adsorbed starch is aggregated and granulated.
  • the prepared starch agglomerates have a lot of physical voids between the starch particles. Therefore, for the adsorbed starch agglomerates formed by a large number of starch granules, the internal adsorption space is significantly increased, which provides starch particles on the basis of the micropore adsorption in the auxiliary particles of the single starch lipophilic group that originally adsorbed starch. Adsorption between micropores will eventually enhance the adsorption effect compared to starch adsorption.
  • the water-soluble colloid in the water-soluble colloid solution is a plant-based colloid or animal-based colloid, including but not limited to one of gum arabic, xanthan gum, peach gum, pectin and gelatin Or more; the mass fraction of the water-soluble colloidal solution is 3% -20%.
  • the above-mentioned method for preparing the adsorbed starch agglomerates can be prepared in a fluidized bed, and agglomerated starch granules in the fluidized bed are agglomerated by the action of high-viscosity colloids to obtain adsorbed starch agglomerates.
  • the water-soluble colloid solution is atomized and sprayed into a fluidized bed provided with adsorbed starch, the inlet air temperature is set at 45 ° C to 60 ° C, and then fluidized and dried for 3 min to 15 min to obtain the adsorbed starch agglomerate.
  • the adsorbed starch or adsorbed starch agglomerates prepared according to the above method can be used for adsorbing fat-soluble substances, or for adsorbing dispersions using fat-soluble substances as a dispersion medium.
  • an adsorbed starch agglomerate having an oil absorption rate of 3 to 5; wherein the oil absorption rate refers to a unit weight of soybean oil adsorbed by the adsorbed starch agglomerate The weight of the unit is 1.
  • the oil absorption rate of the starch agglomerates is 4.5-5.
  • Another aspect of the present invention provides a nutrient preparation, including the following components: nutrients, water and additives; the additives are any of the above-mentioned adsorbent starch or any of the above-mentioned preparation method Starch agglomerates; the nutrients are fat-soluble nutrients or water-soluble nutrients, and when the nutrients are water-soluble nutrients, the nutrient preparation also includes a fat-soluble dispersion medium.
  • a fat-soluble dispersion medium can be added selectively; while when the nutrient is a water-soluble nutrient, it is generally necessary to add a fat-soluble dispersion medium by dispersing the water-soluble nutrient first In the fat-soluble dispersion medium, it is prepared by adsorbing starch.
  • antioxidants can also be selected according to need or not.
  • the nutrient preparation can first mix nutrients and water, and then add the above additives for adsorption (that is, the above-mentioned adsorbed starch or adsorbed starch agglomerates), so that the nutrients are loaded on the adsorbed starch or adsorbed starch agglomerates, which can further improve the nutrient Adsorption capacity. If there are fat-soluble dispersion media and antioxidants, they are mixed with nutrients and water, and then the above additives are added for adsorption (that is, the above-mentioned adsorbed starch or adsorbed starch agglomerate).
  • the fat-soluble dispersion medium includes, but is not limited to, corn oil, soybean oil, sunflower oil, salad oil, olive oil, and the like.
  • the nutrient preparation is a fat-soluble nutrient preparation; the nutrient preparation includes, by weight percentage, The following components:
  • the nutrient preparation is a water-soluble nutrient preparation.
  • the nutrient formulation includes the following components by weight percentage:
  • the above-mentioned water-soluble nutrient preparation can be prepared by dispersing the water-soluble nutrients in a fat-soluble dispersion medium first, and then using adsorption starch for adsorption.
  • the nutrient preparation is a fat-soluble nutrient preparation
  • the nutrient formulation includes the following components by weight percent:
  • the nutrient preparation is a water-soluble nutrient preparation
  • the nutrient formulation includes the following components by weight percent:
  • the above-mentioned water-soluble nutrient preparation can be prepared by dispersing the water-soluble nutrients in a fat-soluble dispersion medium first, and then using adsorption starch for adsorption.
  • the antioxidant is propyl gallate, BHT (dibutylhydroxytoluene), ethoxyquinoline, tea polyphenols, ⁇ -tocopherol, L-ascorbic acid-6-palmitate , One or more of tea polyphenol palmitate, sodium ascorbate, ascorbic acid, dilauryl thiodipropionate and lipoic acid.
  • BHT dibutylhydroxytoluene
  • ethoxyquinoline tea polyphenols
  • ⁇ -tocopherol ⁇ -tocopherol
  • L-ascorbic acid-6-palmitate One or more of tea polyphenol palmitate, sodium ascorbate, ascorbic acid, dilauryl thiodipropionate and lipoic acid.
  • the antioxidant is a fat-soluble antioxidant, which includes one or more of propyl gallate, BHT, sodium ascorbate, ascorbic acid, ethoxyquinoline, tea polyphenols, and ⁇ -tocopherol.
  • the water-soluble nutrients are one of vitamin A derivatives, vitamin E derivatives, vitamin D, carotenoids, coenzyme Q10, vitamin C, vitamin B group, mineral salts and water-soluble amino acids.
  • the fat-soluble nutrients are vitamin A acetate, vitamin A palmitate, vitamin E acetate, vitamin E palmitate, vitamin D2, vitamin D3, ⁇ -carotene, astaxanthin, lycopene, canthaxanthin, Lutein, coenzyme Q10, vitamin C, vitamin B1, vitamin B2, vitamin B6, folic acid, vitamin B12, niacin, L-selenium-methylselenocysteine, methionine, sodium iodate, sodium selenite , One or more of ferrous sulfate, ferrous fumarate, ferrous gluconate and cuprous iodide.
  • the present invention has at least the following beneficial effects:
  • the adsorption capacity of the adsorbed starch and its agglomerates is stronger, and the oil absorption rate can reach 3 to 5 (wherein the oil absorption rate refers to the weight of the soybean oil adsorbed by the adsorbed starch per unit weight, the unit is 1).
  • Example 1 is a scanning electron micrograph of the adsorbed starch prepared in Example 1;
  • FIG. 2 is a scanning electron microscope image of the starch agglomerates prepared in Example 10.
  • step 3 Add 150Kg of water to the octenyl succinate starch ester prepared in step 2), adjust the pH to 6.5, add 12 million U of saccharification enzyme and 12 million U of alpha amylase, enzymolysis for 8h, and kill the enzyme ( Adjust the pH to 3.5 and keep it for 30 min), then adjust the pH to 6.5.
  • Example 1 According to the method of Example 1, adjust the parameters of starch type, crosslinking reagent type and its usage, octenyl succinic anhydride usage, enzyme type and usage, expansion treatment heating temperature and heating time, other conditions and implementation Example 1 is the same, the results are shown in Table 1:
  • Example 2 According to the method of Example 1, the reaction conditions of the cross-linking reaction, esterification reaction and enzymatic hydrolysis reaction were adjusted. The other conditions were the same as those in Example 1, and the results are shown in Table 2:
  • step 3 Add 150Kg of water to the octenyl succinate starch ester prepared in step 2), adjust the pH to 6.5, add 12 million U of saccharification enzyme and 12 million U of alpha amylase, enzymolysis for 8h, and kill the enzyme ( Adjust the pH to 3.5 and keep it for 30 min), then adjust the pH to 6.5.
  • the corn adsorbed starch prepared in Example 1 was used to prepare agglomerates using gelatin as a blocking agent, as follows:
  • Example 2 Weigh 100Kg of the corn adsorbed starch obtained in Example 1 and place it on a fluidized bed, set the inlet air temperature at 53 ° C, the injection speed of the colloidal solution is 2mL / min, spray the sample into the fluidized bed and tumble , Treatment time (fluidized drying) 10min, finally get the agglomerates of corn adsorbed starch. After testing, the oil absorption rate of the corn adsorbed starch agglomerates was 4.9.
  • the adsorbed starch prepared in Example 1 and the adsorbed starch agglomerates prepared in Example 10 were respectively characterized in morphology to obtain scanning electron micrographs, as shown in Figures 1 and 2, respectively. It can be seen from FIG. 1 that the surface and internal cavity of the adsorbed starch prepared in Example 1 are obvious, and the volume of the adsorbed cavity is significantly increased due to the expansion treatment. It can be seen from FIG. 2 that in the adsorbed starch agglomerates prepared in Example 10, a single starch adsorption cavity is obvious, and after agglomeration, an obvious inter-particle physical cavity is formed.
  • Example 10 adjust the raw material source of the starch used for adsorption (selected from the above Examples 2 to 4), the type and concentration of the colloidal solution, the injection speed of the colloidal solution, the inlet air temperature and the treatment time of fluidized drying, Other conditions are the same as in Example 10, and the results are shown in Table 3:
  • Example 10 Weighing 100 kg of the conventional corn adsorbed starch prepared in Comparative Example 1, instead of the corn adsorbed starch in Example 10, the other conditions are the same as in Example 10 to obtain a conventional corn adsorbed starch agglomerate. After testing, the oil absorption rate of the corn adsorbed starch was 2.6.
  • VE acetate containing 2Kg BHT that is, vitamin E acetate
  • the adsorption limit when the particles are not agglomerated and used as an index is different from the adsorption amount when the oil absorption rate is measured.
  • the above oil absorption rate is measured as a saturated oil absorption rate, and a large amount of soybean oil is also adsorbed on the starch surface; and the adsorption limit in the preparation of the above formulation refers to the adsorption limit inside the adsorbed starch.
  • Example 14 After testing, the component content (weight percent content) of the VE preparation prepared in Example 14 was:
  • Comparative Example 4 A conventional corn adsorbed starch agglomerate was used to prepare a VE preparation
  • the oil solution is prepared by adsorbing starch to absorb water-soluble nutrients: 20Kg VC is dispersed in 20Kg corn oil, mixed with 50Kg of sweet potato adsorption starch prepared in Example 2, stirring continuously, and slowly adding fat-soluble solution containing nutrients , The particles are not cohesive and the adsorption limit, stirring for 30min, that is, VC preparation. After testing, its component content (weight percent content) is:

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Abstract

一种吸附淀粉、吸附淀粉团聚体及制备方法、应用和营养素制剂，其中吸附淀粉的制备方法包括以下步骤：将淀粉分散于水中形成淀粉分散液，再加入交联试剂进行交联反应，得到交联淀粉；将交联淀粉与辛烯基琥珀酸酐进行酯化反应，得到辛烯基琥珀酸淀粉酯；将辛烯基琥珀酸淀粉酯用淀粉酶进行酶解反应，再依次进行膨胀处理和干燥处理，得到吸附淀粉。该方法创造性地先通过交联处理使淀粉显著提高酯化、酶解和膨胀处理的耐受程度，而后酯化反应可引入促进吸附的疏水基团并生成物理微孔，酶解反应可在保持淀粉颗粒结构基础上增加大量微孔，后续的膨胀处理可使淀粉分子在非糊化前提下增大微孔和颗粒体积，从而最大限度提高吸附淀粉的吸附能力。

Description

吸附淀粉、吸附淀粉团聚体及制备方法、应用和营养素制剂
相关申请
本申请要求2018年11月6日申请的，申请号为201811312484.8，名称为“吸附淀粉、吸附淀粉团聚体及制备方法、应用和营养素制剂”的中国专利申请的优先权，在此将其全文引入作为参考。
技术领域
本发明涉及合成化学技术领域，特别是涉及一种吸附淀粉、吸附淀粉团聚体及制备方法、应用和营养素制剂。
背景技术
淀粉是地球上含量仅次于纤维素的一种天然可再生资源。由于淀粉的一些固有的特性，使其在医药、食品、造纸、化工等方面有着广泛的应用。为满足工业发展对淀粉的需求，人们通过一些化学或者生物方法来改善淀粉的原有特性或者引进新的性质进一步拓展了淀粉的应用。而在众多的变性淀粉中，吸附淀粉以其优良的吸附性能，以及环保的制备方法得到了研究者的广泛关注。
吸附淀粉一般通过物理、机械或生化方法使淀粉颗粒由表面至内部形成微孔而具有吸附作用。吸附淀粉的表面有很多直径大约为1μm左右的小孔，颗粒内部形成中空结构，孔隙率可达50％甚至以上，并具有一定的颗粒强度。由于吸附淀粉的中空孔结构，使得吸附淀粉具有较大的比表面积，较高的孔隙率，较低的堆积密度，具有优良的吸附性能。
关于吸附淀粉的报道非常多。经典的生物法制备吸附淀粉的方法是通过酶解法制备，例如通过淀粉酶处理淀粉制备吸附淀粉。然而单纯通过酶解得到的吸附淀粉一般孔径较小，吸附能力较弱(一般吸油率小于1)，很难满足高吸附量产品的应用需求。又有一些文献报道了在酶解法基础上结合交联、酯化、醚化、酸解、糊化或超声波等手段来进一步改善吸附淀粉的性能，但对于淀粉内部微结构和吸附能力的提升有限，此外若结合多种工艺又易破坏淀粉的颗粒结构从而影响其吸附作用。
发明内容
基于此，有必要提供一种吸附性能较好的吸附淀粉、吸附淀粉团聚体及制备方法、应 用和营养素制剂。
本发明的一个方面，提供了一种吸附淀粉的制备方法，包括以下步骤：
将淀粉分散于水中形成淀粉分散液，再加入交联试剂进行交联反应，得到交联淀粉；
将所述交联淀粉与辛烯基琥珀酸酐进行酯化反应，得到辛烯基琥珀酸淀粉酯；
将所述辛烯基琥珀酸淀粉酯用淀粉酶进行酶解反应，得到酶解后的淀粉酯；
将所述酶解后的淀粉酯依次进行膨胀处理和干燥处理，得到吸附淀粉。
发明人通过研究发现，传统的吸附淀粉通过酶解、酯化等方式生成微孔，但由于淀粉本身分子特性决定，导致微孔生成数量受限，其吸附效果很难有较大的提高。这是因为过高的酶解或酯化程度会导致淀粉颗粒结构消失，从而无法发挥吸附效果。具体地，以酶解为例，一般地，酶对淀粉的作用从无定形区开始，当酶作用于结晶区时因其具有抗酶解特性而残留下来，无定形区则被分解消失，进而形成淀粉颗粒的多孔结构。酶解后的微孔布满整个淀粉颗粒表面，并由表面向中心深入，使淀粉具有良好的吸附与缓释性能。但是随着酶解程度的加大，可能会因酶解过度而使淀粉的大量微孔变为少量大孔，导致吸附能力下降。此外单独的交联处理只能固定淀粉的表面结构，无法用于增加淀粉的微孔数量和吸附效果。
此外，发明人还发现，常规的吸附淀粉通过淀粉的外表面和内部微孔发挥吸附作用，其中外表面的吸附比例更大，因此在吸附脂溶性物质时，不可避免地会使淀粉表面粘附了相当量的脂溶性物质，从而对后期应用过程产生负面影响，同时吸附能力也受到局限。本发明通过最大限度地拓展吸附淀粉和吸附淀粉团聚体地内部空腔，同等吸附量条件下，外表面的吸附比例显著下降，从而克服传统吸附淀粉存在的应用问题。
本发明创造性地采用将淀粉先进行交联，再进行辛烯基琥珀酸酐酯化、淀粉酶酶解、膨胀和干燥处理的组合工艺，先通过交联处理使淀粉显著提高酯化、酶解和膨胀处理的耐受程度，而后酯化反应可引入促进吸附的疏水基团并生成物理微孔，酶解反应可在保持淀粉颗粒结构基础上增加大量微孔，后续的膨胀处理可使淀粉分子在非糊化(即保持颗粒结构)前提下增大微孔和颗粒体积，从而最大限度提高吸附淀粉的吸附能力。
具体地，由于淀粉分子之间首先通过交联试剂形成具有多维空间网络结构的交联淀粉，从而提高了淀粉耐酸碱处理、耐机械加工、耐剪切性、增强凝胶性能，进而显著提高了淀粉对酯化、酶解和膨胀处理的耐受程度。然后再进行辛烯基琥珀酸酐酯化，酯化反应一方面使淀粉表面形成了新的微孔，且在交联淀粉的多糖长链上同时引入亲水基和疏水基，由于疏水基团的存在，使淀粉与脂溶性物质的结合作用得到增强，从而共同提高吸附淀粉的吸附能力。且由于本发明预先对淀粉做了交联处理，可有效避免酶解过度使得淀粉的大量微孔变为少量大孔进而导致吸附能力下降的问题，同时交联反应增加了淀粉的有序性，进而大大提 高了淀粉的糊化温度，使得酶解后的淀粉酯在膨胀处理的加热条件下充分吸水膨胀但不糊化，仍保持淀粉颗粒状，使淀粉原有微孔的体积和孔径明显提高，从而提高了制得的吸附淀粉的吸附性能。
在其中一个实施例中，所述交联试剂为三偏磷酸钠、六偏磷酸钠、三聚磷酸钠、三氯氧磷、乙二醛和环氧氯丙烷的一种或多种。如此淀粉的醇羟基与交联剂的多元官能团形成二醚键或二酯键，从而使两个或两个以上淀粉分子实现“架桥”，生成具有多维空间网络结构的淀粉衍生物，即交联淀粉。
在其中一个实施例中，在所述得到交联淀粉的步骤中，所述淀粉、所述水和所述交联试剂的重量比为100:(100～200):(5～20)。
在其中一个实施例中，所述交联反应的pH值为7.5～12，温度为30℃～60℃，反应时间为1h～9h。进一步地，反应结束后用稀盐酸调节pH值至7～9，冷却至20℃～50℃。
在其中一个实施例中，所述交联淀粉对应的淀粉原料的重量与所述辛烯基琥珀酸酐的重量的比值为100:(1～3)。即所述交联淀粉的加入量以对应的淀粉原料计，所述交联淀粉与所述辛烯基琥珀酸淀粉酯的重量比为100:(1～3)。
在其中一个实施例中，所述酯化反应的pH值为7.5～9，反应时间为1h～5h，反应温度20℃～50℃。酯化反应在弱碱性条件下进行，使淀粉葡萄糖分子上的羟基与辛烯基琥珀酸酐发生酯化。优选地，反应结束后将辛烯基琥珀酸淀粉酯过滤收集，并用水洗涤3～5次。
在其中一个实施例中，所述淀粉酶为α-淀粉酶、β-淀粉酶、异淀粉酶和糖化酶的一种或多种；以所述辛烯基琥珀酸淀粉酯对应的淀粉重量计，所述淀粉酶的酶用量为5U/g～200U/g。
在其中一个实施例中，所述酶解反应以水为溶剂，所述辛烯基琥珀酸淀粉酯与所述酶解反应所用的水的质量比为100:(100～200)。
在其中一个实施例中，所述酶解反应的pH值为5.0～7.0，酶解时间为3h～24h；在所述酶解反应完成之后，在得到所述酶解后的淀粉酯的步骤之前，还包括将所述酶解反应后的体系pH值调到3.0～3.5并保持10min～30min灭酶，再将pH值调回到6.5～7.0的步骤。
在其中一个实施例中，所述膨胀处理是在加热条件下进行。
在其中一个实施例中，所述加热的温度为75℃～95℃，所述加热的时间为15min～120min。
可理解干燥方法可为本领域常用方法，例如冷冻干燥、风干、喷雾干燥等等。优选地，所述干燥处理为喷雾干燥。
在其中一个实施例中，所述淀粉为马铃薯淀粉、玉米淀粉、糯玉米淀粉、小麦淀粉、 大麦淀粉、裸麦淀粉、稻米淀粉、高粱淀粉、甘薯淀粉、木薯淀粉、红薯淀粉和豆类淀粉中的一种或多种。
本发明的另一方面，提供了一种吸附淀粉，采用上述任一项所述的制备方法制得。
本发明的另一方面，提供了一种吸附淀粉，所述吸附淀粉的吸油率为3～5；其中所述吸油率是指单位重量的所述吸附淀粉吸附的大豆油的重量，单位为1。优选地，所述吸附淀粉的吸油率为3～4.5。
本发明的另一方面，提供了一种吸附淀粉团聚体，包括上述任一项所述的吸附淀粉及粘连剂，所述粘连剂为水溶性胶体，所述吸附淀粉通过所述粘连剂形成所述吸附淀粉团聚体。
在其中一个实施例中，所述水溶性胶体溶液中的水溶性胶体为植物源胶体或动物源胶体，包括但不局限于阿拉伯胶、黄原胶、桃胶、果胶、明胶和鱼明胶中的一种或多种。
在其中一个实施例中，所述吸附淀粉与所述水溶性胶体的质量比为100:(3～10)。
本发明的另一方面，提供了一种吸附淀粉团聚体的制备方法，包括以下制备步骤：
将水溶性胶体溶液采用喷雾方法喷涂于吸附淀粉上，干燥后，得到所述吸附淀粉团聚体；其中所述吸附淀粉为上述任一项所述的吸附淀粉。
本发明上述吸附淀粉团聚体及其制备方法，其中水溶性胶体作粘连剂，利用水溶性胶体溶液的粘结性，通过喷雾方法喷涂于吸附淀粉上，使得吸附淀粉粘结团聚造粒。制得的吸附淀粉团聚体，淀粉粒子间产生大量物理空隙。因而对于大量淀粉粒粘结形成的吸附淀粉团聚体而言，内部的吸附空间明显增大，从而在原吸附淀粉的单个淀粉亲油基团辅助粒子内微孔吸附的基础上，又提供了淀粉粒子间微孔进行吸附，最终相比吸附淀粉，进一步提升了吸附效果。
在其中一个实施例中，所述水溶性胶体溶液中的水溶性胶体为植物源胶体或动物源胶体，包括但不局限于阿拉伯胶、黄原胶、桃胶、果胶和明胶中的一种或多种；所述水溶性胶体溶液的质量分数为3％～20％。
进一步地，上述吸附淀粉团聚体的制备方法可在流化床中制备，通过高粘度胶体作用使流化床中翻腾的淀粉粒团聚而得到吸附淀粉团聚体。将所述水溶性胶体溶液雾化并喷入设有吸附淀粉的流化床中，设置进风温度为45℃～60℃，再进行流化干燥3min～15min，得到所述吸附淀粉团聚体。
根据上述方法制得的吸附淀粉或吸附淀粉团聚体可用于吸附脂溶性物质，或用于吸附以脂溶性物质作为分散介质的分散体等。
本发明的另一方面，提供了一种吸附淀粉团聚体，所述吸附淀粉团聚体的吸油率为3～5；其中所述吸油率是指单位重量的所述吸附淀粉团聚体吸附的大豆油的重量，单位为1。 优选地，所述吸附淀粉团聚体的吸油率为4.5～5。
本发明的另一方面，提供了上述任一项所述的吸附淀粉或上述任一项所述的制备方法制得的吸附淀粉团聚体在制备化妆品、饲料添加剂、食品添加剂或药品中的应用。
本发明的另一方面，提供了一种营养素制剂，包括如下组分：营养素、水及添加剂；所述添加剂为上述任一项所述的吸附淀粉或上述任一项所述的制备方法制得的吸附淀粉团聚体；所述营养素为脂溶性营养素或水溶性营养素，且当所述营养素为水溶性营养素时，所述营养素制剂还包括脂溶性分散介质。
需要说明的是，当所述营养素为脂溶性营养素时，脂溶性分散介质可以选择性添加；而当所述营养素为水溶性营养素时，一般需要添加脂溶性分散介质，通过先将水溶性营养素分散在脂溶性分散介质中，再利用吸附淀粉进行吸附的方式制得。此外，抗氧化剂也可根据需要选择是否添加。
进一步地，该营养素制剂可先将营养素和水混合，再加入上述添加剂进行吸附(即上述吸附淀粉或吸附淀粉团聚体)，以使营养素负载于吸附淀粉或吸附淀粉团聚体，进而可提高营养素的吸附量。如还有脂溶性分散介质和抗氧化剂时，先与营养素和水混合，再加入上述添加剂进行吸附(即上述吸附淀粉或吸附淀粉团聚体)即可。
进一步地，脂溶性分散介质包括但不限于玉米油、大豆油、葵花籽油、色拉油、橄榄油等。
在其中一个实施例中，当所述营养素为脂溶性营养素，所述添加剂为上述任一项所述的吸附淀粉时，所述营养素制剂为脂溶性营养素制剂；所述营养素制剂按重量百分比计包括如下组分：
5％～75％的脂溶性营养素；
20％～70％的吸附淀粉；
0～45％的脂溶性分散介质；
0～3％的抗氧化剂；及
1％～5％的水。
在其中一个实施例中，当所述营养素为水溶性营养素，所述添加剂为上述任一项所述的吸附淀粉时，所述营养素制剂为水溶性营养素制剂。所述营养素制剂按重量百分比计包括如下组分：
5％～40％的水溶性营养素；
20％～70％的吸附淀粉；
10％～40％的脂溶性分散介质；
0～3％的抗氧化剂；及
1％～5％的水。
进一步地，上述水溶性营养素制剂可通过先将水溶性营养素分散在脂溶性分散介质中，再利用吸附淀粉进行吸附的方式制得。
在其中一个实施例中，当所述营养素为脂溶性营养素，所述添加剂为上述任一项所述的制备方法制得的吸附淀粉团聚体时，所述营养素制剂为脂溶性营养素制剂；所述营养素制剂按重量百分比计包括如下组分：
5％～80％的脂溶性营养素；
17％～60％的吸附淀粉团聚体；
0～50％的脂溶性分散介质；
0～3％的抗氧化剂；及
1％～5％的水。
在其中一个实施例中，当所述营养素为水溶性营养素，所述添加剂为上述任一项所述的制备方法制得的吸附淀粉团聚体时，所述营养素制剂为水溶性营养素制剂；所述营养素制剂按重量百分比计包括如下组分：
5％～45％的水溶性营养素；
17％～65％的吸附淀粉团聚体；
10％～40％的脂溶性分散介质；
0～3％的抗氧化剂；及
1％～5％的水。
进一步地，上述水溶性营养素制剂可通过先将水溶性营养素分散在脂溶性分散介质中，再利用吸附淀粉进行吸附的方式制得。
在其中一个实施例中，所述抗氧化剂为没食子酸丙酯、BHT(二丁基羟基甲苯)、乙氧基喹啉、茶多酚、α-生育酚、L-抗坏血酸-6-棕榈酸酯、茶多酚棕榈酸酯、抗坏血酸钠、抗坏血酸、硫代二丙酸二月桂酯及硫辛酸中的一种或多种。
作为优选，所述的抗氧化剂为脂溶性抗氧化剂，包含没食子酸丙酯、BHT、抗坏血酸钠、抗坏血酸、乙氧基喹啉、茶多酚及α-生育酚中的一种或多种。
在其中一个实施例中，所述水溶性营养素为维生素A衍生物、维生素E衍生物、维生素D、类胡萝卜素、辅酶Q10、维生素C、维生素B族、矿物质盐及水溶性氨基酸中的一种或多种；
所述脂溶性营养素为维生素A醋酸酯、维生素A棕榈酸脂、维生素E醋酸酯、维生 素E棕榈酸脂、维生素D2、维生素D3、β-胡萝卜素、虾青素、番茄红素、斑蝥黄、叶黄素、辅酶Q10、维生素C、维生素B1、维生素B2、维生素B6、叶酸、维生素B12、烟酸、L-硒-甲基硒代半胱氨酸、蛋氨酸、碘酸钠、亚硒酸钠、硫酸亚铁、富马来酸亚铁、葡萄糖酸亚铁及碘化亚铜中的一种或多种。
与传统的吸附淀粉相比，本发明至少具有如下有益效果：
1)吸附淀粉及其团聚体的内部空腔体积和孔径更大。
2)吸附淀粉及其团聚体的吸附能力更强，吸油率可达3～5(其中所述吸油率是指单位重量的所述吸附淀粉吸附的大豆油的重量，单位为1)。
附图说明
图1为实施例1制得的吸附淀粉的扫描电镜图；
图2为实施例10制得的吸附淀粉团聚体的扫描电镜图。
具体实施方式
为了便于理解本发明，下面将参照相关附图对本发明进行更全面的描述。附图中给出了本发明的较佳实施例。但是，本发明可以以许多不同的形式来实现，并不限于本文所描述的实施例。相反地，提供这些实施例的目的是使对本发明的公开内容的理解更加透彻全面。
除非另有定义，本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用的术语只是为了描述具体的实施例的目的，不是旨在于限制本发明。本文所使用的术语“和/或”包括一个或多个相关的所列项目的任意的和所有的组合。
以下为具体实施例。
实施例1 玉米吸附淀粉的制备
1)将100Kg玉米淀粉加入140Kg水中搅拌均匀后制成淀粉分散液。向淀粉分散液中加入12Kg三偏磷酸钠进行交联反应，反应过程中控制pH值为10，温度为40℃，反应时间为5h。反应结束后将物料冷却至室温，用稀盐酸调节pH值至8。
2)加入3Kg辛烯基琥珀酸酐，用稀氢氧化钠溶液控制pH值为8.1，反应3h，进行酯化接枝。反应结束后通过抽滤、复水，进行洗涤，洗去盐和未反应的辛烯基琥珀酸酐，得到辛烯基琥珀酸淀粉酯。
3)向步骤2)制备得到的辛烯基琥珀酸淀粉酯中加入150Kg水，pH值调至6.5，加 入1200万U的糖化酶和1200万U的α淀粉酶，酶解8h，灭酶(调pH值至3.5，保持30min)，再调pH值至6.5。
4)在85℃将物料加热30min，使淀粉发生一定程度的膨胀。冷冻干燥后即得到玉米吸附淀粉。经检测，该玉米吸附淀粉的吸油率为3.7。
实施例2至实施例5
依照实施例1的方法，调整淀粉种类、交联试剂种类及其使用量、辛烯基琥珀酸酐的使用量、酶的种类及其用量、膨胀处理加热温度和加热时间等参数，其它条件与实施例1相同，得到结果如下表1：
表1
Figure PCTCN2019114564-appb-000001
实施例6至实施例9
依照实施例1的方法，调整交联反应、酯化反应和酶解反应的反应条件，其它条件与实施例1相同，得到结果如下表2：
表2
Figure PCTCN2019114564-appb-000002
对比例1 常规吸附淀粉的制备
1)取100Kg玉米淀粉加入140Kg水中搅拌均匀后制成淀粉分散液。向淀粉分散液中 加入12Kg三偏磷酸钠进行交联反应，反应过程中控制pH值为10，温度为40℃，反应时间为5h。反应结束后将物料冷却至室温，用稀盐酸调节pH值至8。
2)加入3Kg辛烯基琥珀酸酐，用1％质量分数的氢氧化钠溶液维持pH值为8.1，反应3h，进行酯化接枝反应。反应结束后通过抽滤、复水，进行洗涤，洗去盐和未反应的辛烯基琥珀酸酐，得到辛烯基琥珀酸淀粉酯。
3)向步骤2)制备得到的辛烯基琥珀酸淀粉酯中加入150Kg水，pH值调至6.5，加入1200万U的糖化酶和1200万U的α淀粉酶，酶解8h，灭酶(调pH值至3.5，保持30min)，再调pH值至6.5。
4)酶解液进行冷冻干燥，得到常规法制备的吸附淀粉。经检测，该玉米吸附淀粉的吸油率为1.8。
实施例10 玉米吸附淀粉团聚体的制备方法
将实施例1制备得到的玉米吸附淀粉，用明胶作为粘连剂进行团聚体的制备，方法如下：
1)称取4Kg明胶，溶于100Kg水中，60℃水浴中完全溶解，得到胶体溶液，作为粘连剂溶液。
2)称取实施例1得到的玉米吸附淀粉100Kg，置于流化床上，设定进风温度53℃，胶体溶液的进样速度2mL/min，雾化喷入流化床中翻滚的样品，处理时间(流化干燥)10min，最终得到玉米吸附淀粉的团聚体。经检测，该玉米吸附淀粉团聚体的吸油率为4.9。
将实施例1制得的吸附淀粉及实施例10制得的吸附淀粉团聚体分别进行形貌表征，得到扫描电镜图，分别如图1和图2所示。从图1可知，实施例1制得的吸附淀粉表面和内部空腔明显，且因膨胀处理使吸附空腔体积显著增大。从图2可知，实施例10制得的吸附淀粉团聚体中单个淀粉吸附空腔明显，且团聚后形成了明显的颗粒间物理空腔。
实施例11至实施例13
按照实施例10的方法，调整所用的吸附淀粉的原料来源(选自上述实施例2～4)、胶体溶液的种类和浓度、胶体溶液进样速度、进风温度和流化干燥的处理时间，其它条件与实施例10相同，得到结果如下表3：
表3
Figure PCTCN2019114564-appb-000003
Figure PCTCN2019114564-appb-000004
对比例2 采用常规吸附淀粉制备团聚体的对比
称取对比例1制备得到的常规玉米吸附淀粉100Kg，替代实施例10中的玉米吸附淀粉，其他条件与实施例10相同，得到常规玉米吸附淀粉团聚体。经检测，该玉米吸附淀粉的吸油率为2.6。
需要说明的是，上述实施例1至实施例13、对比例1、以及对比例2中吸油率的表征方法如下：
称取吸附淀粉B克(精确0.001g)，恒温下与10mL大豆油混合搅拌30min，置于已知质量C克(精确0.001g)的砂芯漏斗抽滤，直至没有油滴滴下。根据砂芯漏斗总质量D克(精确0.001g)，计算最大吸油率A，单位为1。
吸油率的计算公式：A＝(D-B-C)/B
实施例14 采用玉米吸附淀粉制备维生素E制剂，简称VE制剂
称取实施例1制备得到的玉米吸附淀粉20Kg，在搅拌条件下缓慢加入含有2KgBHT的VE醋酸酯(即维生素E醋酸酯)，以粒子不黏连聚并为吸附极限，搅拌30min，即得VE制剂。
其中，以粒子不黏连聚并作为指标时的吸附极限不同于上述吸油率测定时的吸附量。上述吸油率测定的是饱和吸油率，淀粉表面也吸附有大量大豆油；而在上述制备制剂时的吸附极限是指吸附淀粉内部吸附极限。
经检测，实施例14制得的VE制剂的组分含量(重量百分含量)为：
44.87％的VE醋酸酯；
52.16％的吸附淀粉；
1.87％的抗氧化剂；
1.10％的残留水。
实施例15 采用玉米吸附淀粉团聚体制备VE制剂
称取实施例10制备得到的玉米吸附淀粉团聚体20Kg，在搅拌条件下缓慢加入含有2Kg BHT的VE醋酸酯，以粒子不黏连聚并为吸附极限，搅拌30min，即得VE制剂。经检测，其组分含量(重量百分含量)为：
68.43％的VE醋酸酯；
28.45％的吸附淀粉团聚体；
1.96％的抗氧化剂；
1.16％的残留水。
对比例3 采用常规吸附淀粉制备VE制剂
称取对比例1制备得到的常规玉米吸附淀粉20Kg，在搅拌条件下缓慢加入含有2Kg的BHT的VE醋酸酯，以粒子不黏连聚并为吸附极限，搅拌30min，即得VE制剂。经检测，其组分含量(重量百分含量)为：
25.04％的VE醋酸酯；
71.53％的吸附淀粉；
1.63％的抗氧化剂；
1.80％的残留水。
对比例4 采用常规玉米吸附淀粉团聚体制备VE制剂
称取对比例2制备得到的常规玉米吸附淀粉团聚体20Kg，在搅拌条件下缓慢加入含有2Kg BHT的VE醋酸酯，以粒子不黏连聚并为吸附极限，搅拌30min，即得VE制剂。经检测，其组分含量(重量百分含量)为：
32.07％的VE醋酸酯；
64.56％的吸附淀粉；
1.68％的抗氧化剂；
1.69％的残留水。
实施例16 采用吸附淀粉制备水溶性营养素制剂
采用吸附淀粉吸附水溶性营养素的油溶液吸附制备得到：称取20Kg VC分散于20Kg玉米油中，与50Kg由实施例2制备得到的甘薯吸附淀粉混合，不断搅拌，缓慢加入含有营养素的脂溶性溶液，以粒子不黏连聚并为吸附极限，搅拌30min，即得VC制剂。经检测，其组分含量(重量百分含量)为：
22.22％的VC；
51.43％的吸附淀粉；
22.22％的玉米油；
4.13％的残留水。
实施例17 采用吸附淀粉团聚体制备水溶性营养素制剂
称取20Kg蛋氨酸，3Kg抗坏血酸，加入20Kg大豆油中，得到含有蛋氨酸的油溶液。
称取实施例10制备得到的玉米吸附淀粉团聚体50Kg，将玉米吸附淀粉团聚体不断搅拌，缓慢加入含有蛋氨酸的油溶液，以粒子不黏连聚并为吸附极限，搅拌30min，即得蛋氨酸制剂。经检测，其组分含量(重量百分含量)为：
21.51％的蛋氨酸；
50.01％的吸附淀粉团聚体；
21.51％的大豆油
3.22％的抗氧化剂；
3.75％的残留水。
以上所述实施例的各技术特征可以进行任意的组合，为使描述简洁，未对上述实施例中的各个技术特征所有可能的组合都进行描述，然而，只要这些技术特征的组合不存在矛盾，都应当认为是本说明书记载的范围。
以上所述实施例仅表达了本发明的几种实施方式，其描述较为具体和详细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明的保护范围。因此，本发明专利的保护范围应以所附权利要求为准。

Claims (29)

  1. 一种吸附淀粉的制备方法，其特征在于，包括以下步骤：
    将淀粉分散于水中形成淀粉分散液，再加入交联试剂进行交联反应，得到交联淀粉；
    将所述交联淀粉与辛烯基琥珀酸酐进行酯化反应，得到辛烯基琥珀酸淀粉酯；
    将所述辛烯基琥珀酸淀粉酯用淀粉酶进行酶解反应，得到酶解后的淀粉酯；
    将所述酶解后的淀粉酯依次进行膨胀处理和干燥处理，得到吸附淀粉。
  2. 如权利要求1所述的制备方法，其特征在于，所述交联试剂为三偏磷酸钠、三聚磷酸钠、三氯氧磷和环氧氯丙烷的一种或多种。
  3. 如权利要求1或2所述的制备方法，其特征在于，在所述得到交联淀粉的步骤中，所述淀粉、所述水和所述交联试剂的重量比为100:(100～200):(5～20)。
  4. 如权利要求1所述的制备方法，其特征在于，所述交联反应的pH值为7.5～12，温度为30℃～60℃，反应时间为1h～9h。
  5. 如权利要求1或4所述的制备方法，其特征在于，所述交联淀粉对应的淀粉原料的重量与所述辛烯基琥珀酸酐的重量的比值为100:(1～3)。
  6. 如权利要求1所述的制备方法，其特征在于，所述酯化反应的pH值为7.5～9，反应时间为1h～5h，反应温度20℃～50℃。
  7. 如权利要求1所述的制备方法，其特征在于，所述淀粉酶为α-淀粉酶、β-淀粉酶、异淀粉酶和糖化酶的一种或多种；以所述辛烯基琥珀酸淀粉酯对应的淀粉重量计，所述淀粉酶的酶用量为5U/g～200U/g。
  8. 如权利要求1或7所述的制备方法，其特征在于，所述酶解反应以水为溶剂，所述辛烯基琥珀酸淀粉酯与所述酶解反应所用的水的质量比为100:(100～200)。
  9. 如权利要求1或7所述的制备方法，其特征在于，所述酶解反应的pH值为5.0～7.0，酶解时间为3h～24h；在所述酶解反应完成之后，在得到所述酶解后的淀粉酯的步骤之前，还包括将所述酶解反应后的体系pH值调到3.0～3.5并保持10min～30min灭酶，再将pH值调回到6.5～7.0的步骤。
  10. 如权利要求1所述的制备方法，其特征在于，所述膨胀处理是在加热条件下进行，所述加热的温度为75℃～95℃，所述加热的时间为15min～120min。
  11. 如权利要求1所述的制备方法，其特征在于，所述干燥处理为喷雾干燥。
  12. 如权利要求1所述的制备方法，其特征在于，所述淀粉为马铃薯淀粉、玉米淀粉、 糯玉米淀粉、小麦淀粉、大麦淀粉、裸麦淀粉、稻米淀粉、高粱淀粉、甘薯淀粉、木薯淀粉、红薯淀粉和豆类淀粉中的一种或多种。
  13. 一种吸附淀粉，其特征在于，采用权利要求1～12任一项所述的制备方法制得。
  14. 一种吸附淀粉，其特征在于，所述吸附淀粉的吸油率为3～5，其中所述吸油率是指单位重量的所述吸附淀粉吸附的大豆油的重量，单位为1。
  15. 如权利要求14所述的吸附淀粉，其特征在于，所述吸附淀粉的吸油率为3～4.5。
  16. 一种吸附淀粉团聚体，其特征在于，包括权利要求13～15任一项所述的吸附淀粉及粘连剂，所述粘连剂为水溶性胶体，所述吸附淀粉通过所述粘连剂形成所述吸附淀粉团聚体。
  17. 如权利要求16所述的吸附淀粉团聚体，其特征在于，所述水溶性胶体为植物源胶体或动物源胶体。
  18. 如权利要求17所述的吸附淀粉团聚体，其特征在于，所述水溶性胶体为阿拉伯胶、黄原胶、桃胶、果胶和明胶中的一种或多种。
  19. 如权利要求16～18任一项所述的吸附淀粉团聚体，其特征在于，所述吸附淀粉与所述水溶性胶体的质量比为100:(3～10)。
  20. 一种吸附淀粉团聚体的制备方法，其特征在于，包括以下制备步骤：
    将水溶性胶体溶液采用喷雾方法喷涂于吸附淀粉上，干燥后，得到所述吸附淀粉团聚体；其中所述吸附淀粉为权利要求13～15任一项所述的吸附淀粉。
  21. 如权利要求20所述的制备方法，其特征在于，将所述水溶性胶体溶液雾化并喷入设有吸附淀粉的流化床中，设置进风温度为45℃～60℃，再进行流化干燥3min～15min，得到所述吸附淀粉团聚体。
  22. 权利要求13～15任一项所述的吸附淀粉、权利要求16～19任一项所述的吸附淀粉团聚体或权利要求20～21任一项所述的制备方法制得的吸附淀粉团聚体在制备化妆品、饲料添加剂、食品添加剂或药品中的应用。
  23. 一种营养素制剂，其特征在于，包括如下组分：营养素、水及添加剂；
    所述添加剂为权利要求13～15任一项所述的吸附淀粉、权利要求16～19任一项所述的吸附淀粉团聚体或权利要求20～21任一项所述的制备方法制得的吸附淀粉团聚体；
    所述营养素为脂溶性营养素或水溶性营养素；
    且当所述营养素为水溶性营养素时，所述营养素制剂还包括脂溶性分散介质。
  24. 如权利要求23所述的营养素制剂，其特征在于，当所述营养素为脂溶性营养素，所 述添加剂为权利要求13～15任一项所述的吸附淀粉时，所述营养素制剂按重量百分比计包括如下组分：
    5％～75％的脂溶性营养素；
    20％～70％的吸附淀粉；
    0～45％的脂溶性分散介质；
    0～3％的抗氧化剂；及
    1％～5％的水。
  25. 如权利要求23所述的营养素制剂，其特征在于，当所述营养素为水溶性营养素，所述添加剂为权利要求13～15任一项所述的吸附淀粉时，所述营养素制剂按重量百分比计包括如下组分：
    5％～40％的水溶性营养素；
    20％～70％的吸附淀粉；
    10％～40％的脂溶性分散介质；
    0～3％的抗氧化剂；及
    1％～5％的水。
  26. 如权利要求23所述的营养素制剂，其特征在于，当所述营养素为脂溶性营养素，所述添加剂为权利要求16～19任一项所述的吸附淀粉团聚体或权利要求20～21任一项所述的制备方法制得的吸附淀粉团聚体时，所述营养素制剂按重量百分比计包括如下组分：
    5％～80％的脂溶性营养素；
    17％～60％的吸附淀粉团聚体；
    0～50％的脂溶性分散介质；
    0～3％的抗氧化剂；及
    1％～5％的水。
  27. 如权利要求23所述的营养素制剂，其特征在于，当所述营养素为水溶性营养素，所述添加剂为权利要求16～19任一项所述的吸附淀粉团聚体或权利要求20～21任一项所述的制备方法制得的吸附淀粉团聚体时，所述营养素制剂按重量百分比计包括如下组分：
    5％～45％的水溶性营养素；
    17％～65％的吸附淀粉团聚体；
    10％～40％的脂溶性分散介质；
    0～3％的抗氧化剂；及
    1％～5％的水。
  28. 如权利要求24～27任一项所述的营养素制剂，其特征在于，所述抗氧化剂为没食子酸丙酯、BHT、乙氧基喹啉、茶多酚、α-生育酚、L-抗坏血酸-6-棕榈酸酯、茶多酚棕榈酸酯、抗坏血酸钠、抗坏血酸、硫代二丙酸二月桂酯及硫辛酸中的一种或多种。
  29. 如权利要求23所述的营养素制剂，其特征在于，所述水溶性营养素为维生素A衍生物、维生素E衍生物、维生素D、类胡萝卜素、辅酶Q10、维生素C、维生素B族、矿物质盐及水溶性氨基酸中的一种或多种；
    所述脂溶性营养素为维生素A醋酸酯、维生素A棕榈酸脂、维生素E醋酸酯、维生素E棕榈酸脂、维生素D2、维生素D3、β-胡萝卜素、虾青素、番茄红素、斑蝥黄、叶黄素、辅酶Q10、维生素C、维生素B1、维生素B2、维生素B6、叶酸、维生素B12、烟酸、L-硒-甲基硒代半胱氨酸、蛋氨酸、碘酸钠、亚硒酸钠、硫酸亚铁、富马来酸亚铁、葡萄糖酸亚铁及碘化亚铜中的一种或多种。
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