CN109879976A - A kind of preparation method of high amylose starch - Google Patents
A kind of preparation method of high amylose starch Download PDFInfo
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- CN109879976A CN109879976A CN201910237245.9A CN201910237245A CN109879976A CN 109879976 A CN109879976 A CN 109879976A CN 201910237245 A CN201910237245 A CN 201910237245A CN 109879976 A CN109879976 A CN 109879976A
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- 229920001685 Amylomaize Polymers 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 73
- 239000008107 starch Substances 0.000 claims abstract description 72
- 235000019698 starch Nutrition 0.000 claims abstract description 72
- 238000001125 extrusion Methods 0.000 claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 241000219780 Pueraria Species 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 229920000856 Amylose Polymers 0.000 abstract description 19
- 238000000034 method Methods 0.000 abstract description 10
- 238000012986 modification Methods 0.000 abstract description 3
- 230000004048 modification Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 229920000945 Amylopectin Polymers 0.000 description 9
- 239000007787 solid Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 102000001049 Amyloid Human genes 0.000 description 1
- 108010094108 Amyloid Proteins 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明提供了一种高直链淀粉的制备方法，属于淀粉改性技术领域。本发明先将淀粉与水混合，得到淀粉乳，再将淀粉乳进行双螺杆挤出，得到高直链淀粉。本发明利用双螺杆挤出时产生的高温高压使淀粉的分子结构发生改变，淀粉分子支链发生断链从而提高淀粉中直链淀粉的含量。此外，本发明提供的制备方法操作简单，成本低廉，易于实现工业化生产。实施例结果表明，使用本发明方法得到的高直链淀粉中直链淀粉的质量含量均在38％以上，相比未经处理的淀粉，直链淀粉的含量有明显的提升。The invention provides a preparation method of high amylose starch, which belongs to the technical field of starch modification. In the present invention, starch and water are mixed to obtain starch milk, and then the starch milk is extruded by twin-screw to obtain high amylose starch. The invention utilizes the high temperature and high pressure generated during twin-screw extrusion to change the molecular structure of the starch, and the branched chains of the starch molecules are broken, thereby increasing the content of amylose in the starch. In addition, the preparation method provided by the present invention is simple in operation, low in cost, and easy to realize industrialized production. The results of the examples show that the mass content of amylose in the high amylose starch obtained by the method of the present invention is all above 38%, and the content of amylose is significantly improved compared with untreated starch.
Description
Technical field
The present invention relates to starch conversion technical field, in particular to a kind of preparation method of high amylose starches.
Background technique
Starch is one of living resources the most abundant in nature, and source is very extensive, can be by corn, sweet potato, wild
It extracts and obtains in the amyloid substance such as acorn nut and pueraria lobata.As a kind of important renewable substance, starch food, papermaking,
It is widely applied in the industry such as weaving, pharmacy, petroleum.
Starch can be divided into amylose and amylopectin by molecular structure point.It forms sediment in high amylose starches containing higher straight chain
Powder ratio has the characteristics that PhastGel, high-gel strength, high rigidity and high structural stability, in packaging material for food, low
The fields such as fat foods, food additives, medical treatment and pharmacy are all widely used.However, directly being extracted from amyloid crops
Starch be mostly amylopectin, and be mainly at present butanol method by the technique that amylopectin is converted into high amylose starches, process
Relatively complicated, this causes in the market, and high amylose starches price is costly.
Summary of the invention
In view of this, it is an object of that present invention to provide a kind of preparation methods of high amylose starches.Gao Zhi provided by the invention
The preparation method of chain starch is easy to operate, low in cost, can effectively improve the content of amylose in starch.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
The present invention provides a kind of preparation methods of high amylose starches, comprising the following steps:
(1) starch is mixed with water, obtains starch milk；
(2) starch milk is subjected to twin-screw extrusion, obtains high amylose starches.
Preferably, the starch is cornstarch, wheaten starch, sorghum starch, sweet potato starch, wild acorn starch and Pueraria lobota
One or more of root starch.
Preferably, the dosage of water is the 10~15% of starch quality in the step (1).
Preferably, the time mixed in the step (1) is 30~40min.
Preferably, the Heating Zone Temperature of the twin-screw extrusion is 90~95 DEG C.
Preferably, the screw speed of the twin-screw extrusion is 800~1600r/min.
The present invention provides a kind of preparation method of high amylose starches, the present invention first mixes starch with water, obtains starch
Cream, then starch milk is subjected to twin-screw extrusion, obtain high amylose starches.The present invention utilizes the high temperature generated when twin-screw extrusion high
Pressure makes the molecular structure of starch change, and chain rupture occurs for starch molecule branch to improve the content of amylose in starch.
In addition, preparation method provided by the invention is easy to operate, it is low in cost, it is easy to accomplish industrialized production.Embodiment the result shows that,
The mass content of amylose is 38% or more in the high amylose starches obtained using the method for the present invention, compared to untreated
The content of starch, amylose is obviously improved.
Specific embodiment
The present invention provides a kind of preparation methods of high amylose starches, comprising the following steps:
(1) starch is mixed with water, obtains starch milk；
(2) starch milk is subjected to twin-screw extrusion, obtains high amylose starches.
The present invention mixes starch with water, obtains starch milk.In the present invention, the starch be preferably cornstarch, it is small
One or more of wheat starch, sorghum starch, sweet potato starch, wild acorn starch and pueraria starch.The present invention is to the shallow lake
The source of powder does not have special requirement, uses the starch of this field conventional commercial.
In the present invention, the dosage of the water is preferably the 10~15% of starch quality, more preferably 12~14%；It is described
The mixed time is preferably 30~40min, more preferably 32~36min；In the present invention, the mixed mode is preferably stirred
Mix mixing.The present invention does not have special requirement to the rate of the stirring, can stir evenly starch and water.
After obtaining starch milk, the starch milk is carried out twin-screw extrusion by the present invention, obtains high amylose starches.In the present invention
In, the Heating Zone Temperature of the twin-screw extrusion is preferably 90~95 DEG C, and more preferably 90~93 DEG C；The twin-screw extrusion
Screw speed is preferably 800~1600r/min, more preferably 1000~1400r/min, most preferably 1200r/min；The present invention
Twin-screw extrusion is carried out using double screw extruder well known to those skilled in the art.
In the present invention, it is rotated along with screw rod, starch milk is extruded；When starch milk passes through the heating of double screw extruder
Qu Shi, the high temperature and pressure that heating zone generates are gelatinized starch, and the molecular structure of starch can also change correspondingly at this time, starch point
Chain rupture can occur for sub- branch, so that the content of amylose rises in starch；Spray orifice of the last starch milk from double screw extruder
It squeezes out, starch milk is contacted with air at this time, and into relatively low pressure area, meeting instantaneous expansion is dry, obtains high amylose starches solid.
After obtaining high amylose starches solid, the present invention preferably crushes the high amylose starches solid.The present invention couple
The mode of the crushing does not have special requirement, can crush high amylose starches solid to be powdered, of the invention real
It applies in example, it is preferable to use pulverizer crushes the high amylose starches solid.
It is described in detail below with reference to preparation method of the embodiment to high amylose starches provided by the invention, but not
They can be interpreted as limiting the scope of the present invention.
Embodiment 1
Commercially available cornstarch 6000g is weighed, this starch is detected using ultraviolet spectrophotometer method, through detecting,
The mass content of amylose is 27% in this starch, and the mass content of amylopectin is 73%.
Above-mentioned cornstarch is divided into 3 parts, every part with the water mixing 40min of 200g, respectively in 800r/min, 1200r/
Twin-screw extrusion is carried out under the screw speed of min and 1600r/min, wherein the Heating Zone Temperature of double screw extruder is disposed as
90 DEG C, obtained high amylose starches solid is respectively labeled as sample 1, sample 2, sample 3, and using pulverizer will sample 1,
Sample 2, sample 3 are crushed.
Test sample 1, sample 2 are distinguished using ultraviolet spectrophotometer method, amylose and amylopectin contains in sample 3
Amount, acquired results are listed in Table 1 below.
Under 1 different screw of table in starch amylose and amylopectin mass content
As shown in Table 1, using preparation method provided by the invention, when screw speed is 800~1600r/min, double spiral shells
The mass content of amylose after bar squeezes out in starch mutually less carries out the sample of twin-screw extrusion up to 46% or more,
Its amylose content is obviously improved.
Embodiment 2
Commercially available wheaten starch 6000g is weighed, this starch is detected using ultraviolet spectrophotometer method, through detecting,
The mass content of amylose is 27% in this starch, and the mass content of amylopectin is 73%.
Above-mentioned wheaten starch is divided into 3 parts, every part with the water mixing 40min of 300g, be respectively 90 in Heating Zone Temperature
DEG C, 93 DEG C, carry out twin-screw extrusion under conditions of 95 DEG C, wherein the screw speed of double screw extruder is disposed as 1200r/
Obtained high amylose starches solid is respectively labeled as sample 4, sample 5, sample 6 by min, and using pulverizer will sample 4,
Sample 5, sample 6 are crushed.
Test sample 4, sample 5 are distinguished using ultraviolet spectrophotometer method, amylose and amylopectin contains in sample 6
Amount, acquired results are listed in Table 2 below.
At a temperature of 2 different heating area of table in starch amylose and amylopectin mass content
As shown in Table 2, using preparation method provided by the invention, when the Heating Zone Temperature of double screw extruder is 90~95
DEG C when, the mass content of the amylose after twin-screw extrusion in starch mutually less carries out twin-screw and squeezes up to 38% or more
Sample out, amylose content are obviously improved.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (6)
1. a kind of preparation method of high amylose starches, which comprises the following steps:
(1) starch is mixed with water, obtains starch milk；
(2) starch milk is subjected to twin-screw extrusion, obtains high amylose starches.
2. preparation method according to claim 1, which is characterized in that the starch is cornstarch, wheaten starch, sorghum
One or more of starch, sweet potato starch, wild acorn starch and pueraria starch.
3. preparation method according to claim 1, which is characterized in that the dosage of water is starch quality in the step (1)
10~15%.
4. preparation method according to claim 1, which is characterized in that the time mixed in the step (1) is 30~
40min。
5. preparation method according to claim 1, which is characterized in that the Heating Zone Temperature of the twin-screw extrusion be 90~
95℃。
6. preparation method according to claim 1, which is characterized in that the screw speed of the twin-screw extrusion be 800~
1600r/min。
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| CN201910237245.9A CN109879976B (en) | 2019-03-27 | 2019-03-27 | A kind of preparation method of high amylose starch |
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| CN109879976B CN109879976B (en) | 2021-07-27 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110696214A (en) * | 2019-10-12 | 2020-01-17 | 寿光金远东变性淀粉有限公司 | Production method of pregelatinized starch |
| CN113045679A (en) * | 2019-12-27 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | Method for enriching amylose |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0769501A2 (en) * | 1995-10-20 | 1997-04-23 | Unilever Plc | Food process |
| CN101033263A (en) * | 2007-04-19 | 2007-09-12 | 成都新柯力化工科技有限公司 | Method for preparing amylose |
| CN101203533A (en) * | 2005-06-03 | 2008-06-18 | 泰特&莱尔组分美国公司 | Production of Enzyme-Resistant Starches by Extrusion |
| CN107997178A (en) * | 2017-12-28 | 2018-05-08 | 山东百龙创园生物科技股份有限公司 | A kind of method that fashion of extrusion prepares high dietary fiber content resistant starch |
-
2019
- 2019-03-27 CN CN201910237245.9A patent/CN109879976B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0769501A2 (en) * | 1995-10-20 | 1997-04-23 | Unilever Plc | Food process |
| CN101203533A (en) * | 2005-06-03 | 2008-06-18 | 泰特&莱尔组分美国公司 | Production of Enzyme-Resistant Starches by Extrusion |
| CN101033263A (en) * | 2007-04-19 | 2007-09-12 | 成都新柯力化工科技有限公司 | Method for preparing amylose |
| CN107997178A (en) * | 2017-12-28 | 2018-05-08 | 山东百龙创园生物科技股份有限公司 | A kind of method that fashion of extrusion prepares high dietary fiber content resistant starch |
Non-Patent Citations (1)
| Title |
|---|
| 黄继红: "《抗性淀粉生产技术及其应用》", 31 January 2017, 河南科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110696214A (en) * | 2019-10-12 | 2020-01-17 | 寿光金远东变性淀粉有限公司 | Production method of pregelatinized starch |
| CN113045679A (en) * | 2019-12-27 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | Method for enriching amylose |
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| CN109879976B (en) | 2021-07-27 |
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