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CN-121994784-A - Starch flocculation characteristic detection method based on enzymatic liquefaction and visual recognition

CN121994784ACN 121994784 ACN121994784 ACN 121994784ACN-121994784-A

Abstract

The invention discloses a starch flocculation characteristic detection method based on enzymatic liquefaction and visual recognition, which relates to the technical field of starch quality detection and performance evaluation, and comprises the steps of firstly preparing a sample, mixing a starch sample to be detected with tap water according to a preset mass-volume ratio, and shaking uniformly to form starch emulsion suspension; regulating the pH value of the starch milk suspension to 5.2-6.5 with dilute acid or dilute alkali solution, enzymolysis and liquefying, adding proper amount of amylase solution into the starch milk suspension with regulated pH value, continuously oscillating or stirring under heating until the system is completely liquefied, cooling, standing and observing, naturally cooling the completely liquefied liquid to room temperature, standing, observing whether floccules are generated in the liquid level or the solution during and after standing, evaluating the aggregation state of the floccules, and finally judging the result. Compared with the prior art, the invention has the advantages of rapidness, intuitionism, low cost, strong simulation, good differentiation and flexible method.

Inventors

  • YANG JINXIA
  • WANG GE
  • YIN SHOUSHAN
  • ZHONG XIANGDONG
  • Gai Wenshuo

Assignees

  • 山东中谷淀粉糖有限公司

Dates

Publication Date
20260508
Application Date
20260325

Claims (6)

  1. 1. A starch flocculation characteristic detection method based on enzymatic liquefaction and visual recognition is characterized by comprising the following steps: Step 1, sample preparation, namely mixing a starch sample to be detected with tap water according to a preset mass-volume ratio, and shaking uniformly to form a starch emulsion suspension; Step 2, regulating the system, namely regulating the pH value of the starch milk suspension to be 5.2-6.5 by using dilute acid or dilute alkali solution; Step 3, enzymolysis and liquefaction, namely adding a proper amount of amylase solution into the starch milk suspension with the pH value adjusted, and continuously oscillating or stirring under the heating condition until the system is completely liquefied; step 4, cooling, standing and observing, namely naturally cooling the completely liquefied liquid to room temperature, standing, observing whether floccules are generated in the liquid level or the solution in the standing process and after standing, and evaluating the aggregation state of the floccules; step 5, judging the result, namely (1) if the quantity of the floccules generated is large, the particles are obvious, and the floccules can be quickly agglomerated to form a compact-structure block, and the sedimentation is easy, judging that the flocculation characteristic of the starch sample to be detected is good; (2) If the generated floccules are sparse and fine, the clusters are loose or suspended and dispersed and are not easy to settle, judging that the flocculation characteristic of the starch sample to be detected is poor; (3) If there is little visible floc, the starch sample is judged to be substantially flocculation free.
  2. 2. The method for detecting the flocculation property of the starch based on enzymatic liquefaction and visual recognition according to claim 1, wherein in the step 1, the ratio of the starch sample to be detected to tap water is 1:2-1:4 g/mL.
  3. 3. The method for detecting the flocculation property of the starch based on enzymatic liquefaction and visual recognition according to claim 2, wherein the ratio of the starch sample to be detected to tap water is 1:3g/mL.
  4. 4. The method for detecting flocculation characteristics of starch based on enzymatic liquefaction and visual recognition according to claim 1, wherein in the step 2, the pH value of the starch milk suspension is 5.6-5.8.
  5. 5. The method for detecting the flocculation property of the starch based on enzymatic liquefaction and visual recognition according to claim 1 is characterized in that in the step 3, the judgment standard of complete liquefaction is that a system is changed from turbid to clear or semitransparent, the viscosity is obviously reduced, and an electric furnace or water bath is adopted for heating, and a micro-boiling state is kept for a plurality of times in the heating process so as to promote the reaction.
  6. 6. The method for detecting flocculation characteristics of starch based on enzymatic liquefaction and visual recognition according to claim 1, wherein in the step 3, amylase is high-temperature resistant alpha-amylase, and the adding amount is 2-6 drops of 2000-4000U/mL of enzyme solution per 25g of starch.

Description

Starch flocculation characteristic detection method based on enzymatic liquefaction and visual recognition Technical Field The invention relates to the technical field of starch quality detection and performance evaluation, in particular to a starch flocculation characteristic detection method based on enzymatic liquefaction and visual identification. Background When the flocculation property of starch is a key index affecting the application performance of starch in the fields of food, paper making, textile, beer manufacturing and the like. Starch with good flocculation (usually higher amylose content) is more prone to form stable gels or flocks in certain processes, which is critical for the texture, water retention or sedimentation of the final product. Currently, the method for evaluating the flocculation property of starch adopts instrument analysis, such as a turbidity meter, a rheometer or a sedimentation centrifugation method, and the methods have the defects of expensive equipment, complex operation, long time consumption, inapplicability to quick screening of a production line and the like although accurate. Therefore, a detection method which is low in cost, simple to operate, visual in result and capable of rapidly judging whether the flocculation property of the starch is good or not is needed. Disclosure of Invention The invention aims to overcome the defects of the prior art, provides a rapid detection method for the flocculation characteristic of starch based on enzymatic liquefaction and visual identification, the method can effectively distinguish and evaluate the flocculation property of the starch by simulating specific process conditions and observing the form of the floccule without a complex instrument. Specifically, the technical scheme provided by the invention is that the starch flocculation characteristic detection method based on enzymatic liquefaction and visual recognition comprises the following steps: Step 1, sample preparation, namely mixing a starch sample to be detected with tap water according to a preset mass-volume ratio, and shaking uniformly to form a starch emulsion suspension; Step 2, regulating the system, namely regulating the pH value of the starch milk suspension to be 5.2-6.5 by using dilute acid or dilute alkali solution; Step 3, enzymolysis and liquefaction, namely adding a proper amount of amylase solution into the starch milk suspension with the pH value adjusted, and continuously oscillating or stirring under the heating condition until the system is completely liquefied; step 4, cooling, standing and observing, namely naturally cooling the completely liquefied liquid to room temperature, standing, observing whether floccules are generated in the liquid level or the solution in the standing process and after standing, and evaluating the aggregation state of the floccules; step 5, judging the result, namely (1) if the quantity of the floccules generated is large, the particles are obvious, and the floccules can be quickly agglomerated to form a compact-structure block, and the sedimentation is easy, judging that the flocculation characteristic of the starch sample to be detected is good; (2) If the generated floccules are sparse and fine, the clusters are loose or suspended and dispersed and are not easy to settle, judging that the flocculation characteristic of the starch sample to be detected is poor; (3) If there is little visible floc, the starch sample is judged to be substantially flocculation free. Preferably, in the step 1, the ratio of the starch sample to be measured to tap water is 1:2-1:4 g/mL. Preferably, the ratio of the starch sample to be tested to tap water is 1:3g/mL. Preferably, in step 2, the pH of the starch milk suspension is between 5.6 and 5.8. Preferably, in the step 3, the judgment standard of complete liquefaction is that the system is changed from turbidity to clear or semitransparent, the viscosity is obviously reduced, and an electric furnace or water bath is adopted for heating, and the micro-boiling state is kept for a plurality of times in the heating process so as to promote the reaction. Preferably, in step 3, the amylase is a high temperature resistant alpha-amylase and the amount of the amylase added is 2-6 drops of 2000-4000U/mL enzyme solution per 25g of starch. Compared with the prior art, the invention has the advantages that (1) the whole detection process is quick and visual, the whole detection process can be completed within 20-50 minutes, and the result can be judged by naked eye observation without waiting for long-time sedimentation or depending on instrument reading. (2) The cost is low, only conventional laboratory glassware, heating source and PH test paper (or PH meter) are needed, the reagent consumption is very little, and the method is particularly suitable for quality control of small and medium-sized enterprises or production sites. (3) The method has strong simulation, namely, the gelatinization and