CN105441510A - Method for preparing porous starch through enzymolysis technology - Google Patents
Method for preparing porous starch through enzymolysis technology Download PDFInfo
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- CN105441510A CN105441510A CN201510878886.4A CN201510878886A CN105441510A CN 105441510 A CN105441510 A CN 105441510A CN 201510878886 A CN201510878886 A CN 201510878886A CN 105441510 A CN105441510 A CN 105441510A
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Abstract
The invention provides a method for preparing porous starch through an enzymolysis technology. The ratio of amylopectin to amylose in cassava native starch is up to 80:20, and therefore the cassava native starch is high in peak viscosity. With the cassava native starch as a raw material, the porous cassava starch is prepared through an enzymolysis technological method, the porous starch has multiple special purposes, and the use value of starch is greatly improved.
Description
Technical field
The present invention relates to a kind of preparation method of porous-starch, particularly a kind of enzymolysis process prepares the method for porous-starch, belongs to chemical industry synthesis field.
Background technology
Tapioca (flour) is the powder that cassava dehydrates after starch isolation.In cassava ative starch, the ratio of amylopectin and amylose starch is up to 80:20, therefore has very high spike viscosity.But cassava ative starch is restricted in a lot of fields due to this body structure.The specific requirement customization that porous-starch can propose according to user, to be applicable to special purpose.
Porous-starch is exactly a kind of treated starch, also known as micropore starch, it be there is uncooked amylum enzyme activity enzyme at the porousness cellular products formed lower than acting on uncooked amylum under gelatinization point.Micropore starch surface is covered with the aperture that diameter is about 1 μm, and by surface to center deeply, the volume in hole accounts for about 50% of particle volume to aperture.Porous-starch is main compared with native starch following characteristics: (1) larger specific pore volume and specific surface area; (2) tap density, pellet density are lower; (3) good water suction, oil absorption; (4) course of processing does not use chemical reagent, and safe, nontoxic, using dosage is unrestricted, and cost is low, can natural degradation.Therefore can be used as a kind of efficient, nontoxic, safe sorbent material, be widely used in the industries such as food, medical and health, agricultural, papermaking, printing, makeup, washing composition, tackiness agent.
At present, prepare porous-starch and mainly contain following several method: one is physical method, such as, by ultrasonic irradiation or spray art; Two is adopt mechanical means, such as, by mechanical impacts such as ball-milling technologies; 3rd is biochemical method, such as alcohol sex change or acid hydrolysis, and in above-mentioned several method, the production cost of the mechanical impact such as ultrasonic irradiation, ball-milling technology method is higher, not easily realizes industrialization; And spray method and alcohol sex change are formed is a kind of solid popcorn polymer spheroid, adsorption only occurs in the gully of surface irregularity, and adsorptive capacity is limited, and application prospect is pessimistic; Acid-hydrolysis method speed of reaction under gelatinization point is comparatively slow, and degraded differs, and randomness is strong, is not easily formed poroid, limits the application of acid system.
The present invention is using tapioca (flour) as raw material, adopt enzyme liberating processing method, spherex particle diameter and microvoid structure is controlled by regulating preparation process condition and adding suitable adjuvants, thus prepare a kind of cassava porous-starch, the porous-starch specific surface area of preparation is large, production cost is low, easily realizes industrialization.
Summary of the invention
The object of this invention is to provide a kind of method utilizing enzymolysis process to prepare porous-starch, its main method steps is as follows:
(1) get a certain amount of cassava ative starch, add appropriate distilled water, be placed in water-bath and heat, Heating temperature is no more than 70 DEG C, and constantly stirs with agitator, until solution is transparent;
(2) be then cooled to room temperature, then add appropriate sodium lauryl sulphate, and stirring makes it be uniformly dissolved;
(3) again system is passed through heating in water bath, Heating temperature is no more than 50 DEG C, then adds a certain amount of glucoamylase and α-amylase successively, and stirring makes abundant reaction;
(4) add a certain amount of pentanedioic acid, and stirring makes abundant reaction;
(5), more successively with acetone cleaning, washing, filter;
(6) last vacuum-drying, gets product.
Preferentially, step (1) in, water bath heating temperature is 50-60 DEG C.
Preferentially, step (2) in, the amount of the sodium lauryl sulphate of interpolation and the ratio of cassava ative starch are 1mL:5g.
Preferentially, step (3) in, the glucoamylase of interpolation and the mass ratio of α-amylase are 1:1.
Preferentially, step (3) in, system Heating temperature is 35-45 DEG C, and the reaction times is 5-10h.
Preferentially, step (4) in, the amount of the pentanedioic acid of interpolation and the ratio of cassava ative starch are 1mL:100g.
The present invention has following advantages and characteristic:
(1) technique is simple, easily operates;
(2) abundant raw material, cheap.
Embodiment
Embodiment one:
Get 5g cassava ative starch and put into beaker, add 100ml distilled water, being positioned over one is equipped with in machine mixer water bath heating device, heating and temperature control is at 50 DEG C, start agitator, until solution becomes transparent rear stopping heating, when system is cooled to room temperature, 1mL sodium lauryl sulphate is added again in container, and stirring makes it be uniformly dissolved, system is heated, when temperature reaches 45 DEG C, add 0.05g glucoamylase and 0.05g α-amylase, and stirring makes fully, after reaction 5h, add the pentanedioic acid of 0.05g again, after stirring makes it fully, then pour in acetone, precipitation washes with water, last vacuum-drying, get product.
Embodiment two:
Get 10g cassava ative starch and put into beaker, add 200ml distilled water, being positioned over one is equipped with in machine mixer water bath heating device, heating and temperature control is at 55 DEG C, start agitator, until solution becomes transparent rear stopping heating, when system is cooled to room temperature, 2mL sodium lauryl sulphate is added again in container, and stirring makes it be uniformly dissolved, system is heated, when temperature reaches 40 DEG C, add 0.1g glucoamylase and 0.1g α-amylase, and stirring makes fully, after reaction 5h, add the pentanedioic acid of 0.1g again, after stirring makes it fully, then pour in acetone, precipitation washes with water, last vacuum-drying, get product.
Embodiment three:
Get 20g cassava ative starch and put into beaker, add 300ml distilled water, being positioned over one is equipped with in machine mixer water bath heating device, heating and temperature control is at 60 DEG C, start agitator, until solution becomes transparent rear stopping heating, when system is cooled to room temperature, 4mL sodium lauryl sulphate is added again in container, and stirring makes it be uniformly dissolved, system is heated, when temperature reaches 35 DEG C, add 0.05g glucoamylase and 0.05g α-amylase, and stirring makes fully, after reaction 10h, add the pentanedioic acid of 0.2g again, after stirring makes it fully, then pour in acetone, precipitation washes with water, last vacuum-drying, get product.
Claims (6)
1. utilize enzymolysis process to prepare a method for porous-starch, it is characterized in that, the method comprises the steps:
(1) get a certain amount of cassava ative starch, add appropriate distilled water, be placed in water-bath and heat, Heating temperature is no more than 70 DEG C, and constantly stirs with agitator, until solution is transparent;
(2) be then cooled to room temperature, then add appropriate sodium lauryl sulphate, and stirring makes it be uniformly dissolved;
(3) again system is passed through heating in water bath, Heating temperature is no more than 50 DEG C, then adds a certain amount of glucoamylase and α-amylase successively, and stirring makes abundant reaction;
(4) add a certain amount of pentanedioic acid, and stirring makes abundant reaction;
(5), more successively with acetone cleaning, washing, filter;
(6) last vacuum-drying, gets product.
2. a kind of method utilizing enzymolysis process to prepare porous-starch according to claim 1, is characterized in that, step (1) in, water bath heating temperature is 50-60 DEG C.
3. a kind of method utilizing enzymolysis process to prepare porous-starch according to claim 1, is characterized in that, step (2) in, the amount of the sodium lauryl sulphate of interpolation and the ratio of cassava ative starch are 1mL:5g.
4. a kind of method utilizing enzymolysis process to prepare porous-starch according to claim 1, is characterized in that, step (3) in, the glucoamylase of interpolation and the mass ratio of α-amylase are 1:1.
5. a kind of method utilizing enzymolysis process to prepare porous-starch according to claim 1, is characterized in that, step (3) in, system Heating temperature is 35-45 DEG C, and the reaction times is 5-10h.
6. a kind of method utilizing enzymolysis process to prepare porous-starch according to claim 1, is characterized in that, step (4) in, the amount of the pentanedioic acid of interpolation and the ratio of cassava ative starch are 1mL:100g.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510878886.4A CN105441510A (en) | 2015-12-04 | 2015-12-04 | Method for preparing porous starch through enzymolysis technology |
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| CN201510878886.4A CN105441510A (en) | 2015-12-04 | 2015-12-04 | Method for preparing porous starch through enzymolysis technology |
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| CN201510878886.4A Pending CN105441510A (en) | 2015-12-04 | 2015-12-04 | Method for preparing porous starch through enzymolysis technology |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106480134A (en) * | 2016-11-23 | 2017-03-08 | 贵州盛禾特色农产品有限公司 | A kind of preparation method of Rhizoma Dioscoreae porous-starch |
| CN108250306A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of anti-swelling micropore starch and its preparation process |
| CN108250308A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of modification preparation process of sorghum micropore starch |
| CN108250312A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of high stability micropore starch and preparation method thereof |
| CN108250311A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of corn-based micropore starch of modification |
| CN108250313A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of preparation process of the water chestnut micropore starch of anti-shearing force |
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| CN1318602C (en) * | 2004-12-22 | 2007-05-30 | 华南理工大学 | Method for preparing porous starch through enzyme method in high temperature |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1318602C (en) * | 2004-12-22 | 2007-05-30 | 华南理工大学 | Method for preparing porous starch through enzyme method in high temperature |
Non-Patent Citations (2)
| Title |
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| 李婧妍等: "多孔淀粉的研究进展", 《粮食与食品工业》 * |
| 王航等: "多孔淀粉的研究进展", 《精细化工》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106480134A (en) * | 2016-11-23 | 2017-03-08 | 贵州盛禾特色农产品有限公司 | A kind of preparation method of Rhizoma Dioscoreae porous-starch |
| CN106480134B (en) * | 2016-11-23 | 2019-07-26 | 宿迁波波猴食品有限公司 | A kind of preparation method of Chinese yam porous-starch |
| CN108250306A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of anti-swelling micropore starch and its preparation process |
| CN108250308A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of modification preparation process of sorghum micropore starch |
| CN108250312A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of high stability micropore starch and preparation method thereof |
| CN108250311A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of corn-based micropore starch of modification |
| CN108250313A (en) * | 2016-12-29 | 2018-07-06 | 朱二鹏 | A kind of preparation process of the water chestnut micropore starch of anti-shearing force |
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Application publication date: 20160330 |