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Method of separation of the amylose and amylopectin

机译:直链淀粉和支链淀粉的分离方法

摘要

Substantially fat-free retrograded amylose is prepared by dissolving retrograded amylose in a mixture consisting essentially of water and an alcohol having 4 to 6 carbon atoms, at a temperature of from 250 DEG F. to the temperature at which amylose tends to degrade, the period during which the solution remains at the temperature being limited to avoid substantial degradation of the amylose, the proportions of water and alcohol in the mixture being such that separable water and alcohol layers can be formed at a temperature below the atmospheric boiling-point of the water-alcohol mixture but at 120 DEG F. or above the amount of impure retrograded amylose dry substance being not more than 15% by weight based on the weight of the water in the water-alcohol mixture, cooling the solution to a temperature below the atmospheric boiling-point of the water-alcohol mixture but not less than 120 DEG F., maintaining the solution at a temperature of from 120 DEG F. to the boiling point of the mixture for a time sufficient to form an upper alcohol layer and a lower water layer, separating the two layers, and recovering substantially fat-free amylose from the water layer. The water/alcohol mixture is preferably heated rapidly to above 250 DEG F. by mixing with steam at super-atmospheric pressure. The mixture may be maintained at a temperature between 120 DEG F. and the boiling point for a time sufficient to allow solid amylose to form in the water layer, from which it may be separated by conventional methods. Alternatively, the amylose may be precipitated from the water layer, before any solid amylose has formed, by an organic liquid, e.g. pyridine, alcohols or ketones. To ensure separation of aqueous and alcoholic layers at the required temperature, the water/alcohol mixture contains not less than 8% alcohol, based on the weight of water. Preferably the weight of impure amylose used is less than 9%, in which case the amylose may be separated from residual branched-chain material, the latter remaining in solution while amylose solidifies in the water layer. Specifications 895,215 and 923,240 is referred to.
机译:通过在温度为250°F至直链淀粉倾向于降解的温度下,将经还原的直链淀粉溶解在基本上由水和具有4至6个碳原子的醇组成的混合物中来制备基本上无脂肪的直链淀粉。在此期间,将溶液保持在一定温度下以避免限制直链淀粉的实质降解,混合物中水和醇的比例应确保在低于水的大气沸点的温度下可形成可分离的水和醇层-醇混合物,但在120°F或更高温度下,不纯的直链淀粉干物质的含量不超过15%(重量)(基于水-醇混合物中水的重量),将溶液冷却至低于大气压的温度水-醇混合物的沸点,但不低于120°F,使溶液保持在120°F至室温的沸点固定足够的时间以形成上层醇层和下层水层,将两层分离,并从水层中回收基本上无脂肪的直链淀粉。优选通过与超大气压的蒸汽混合将水/醇混合物迅速加热至250°F以上。可以将混合物在120°F至沸点之间的温度下保持足以使固体直链淀粉在水层中形成的时间,可以通过常规方法将其从中分离出来。可选择地,在任何固体直链淀粉已经形成之前,可以通过有机液体例如碳酸氢钠从水层中沉淀直链淀粉。吡啶,醇或酮。为了确保在所需温度下分离水层和醇层,水/醇混合物中的醇含量以水的重量计不少于8%。优选地,所使用的不纯直链淀粉的重量小于9%,在这种情况下,直链淀粉可以与残余的支链材料分离,后者保留在溶液中,而直链淀粉在水层中固化。参考规格895,215和923,240。

著录项

  • 公开/公告号FR1418852A

    专利类型

  • 公开/公告日1965-11-26

    原文格式PDF

  • 申请/专利号FR19640976898

  • 发明设计人

    申请日1964-06-03

  • 分类号C08B30/20;

  • 国家 FR

  • 入库时间 2022-08-23 14:55:23

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