Preparation method of starch hydrolysis, chemical equation of starch hydrolysis

A method that uses acids (inorganic acids or organic acids) as catalysts to hydrolyze starch into glucose at high temperature and pressure.

Advantages: simple production, the whole chemical reaction process of gradual hydrolysis of starch into glucose is only carried out in a high-pressure vessel, the hydrolysis time is short, and the equipment has a large production capacity.

If 10obe concentration starch is used, it takes 20min under MPA pressure; It only takes 7-10min under MPA pressure

Disadvantages: 1) Because the hydrolysis is carried out under high temperature and high pressure conditions, the equipment is required to be corrosion resistant, high temperature and high pressure resistant;

2) In the process of acid hydrolysis, in addition to the hydrolysis reaction of starch, there are still side reactions, which will reduce the utilization rate of starch;

3) The acid hydrolysis method has strict requirements for starch raw materials, the particle size is uniform, and the starch concentration should not be too high The enzymatic hydrolysis method is to use amylase to hydrolyze starch into glucose.

Enzymatic hydrolysis can be done in two steps:

Step 1: Amylase is used to convert starch into dextrin and oligosaccharides to increase the solubility of starch, a process called "liquefaction";

If BF7658 bacteria-amylase is used, the reaction temperature is 85-90 °C; With saccharinase, the reaction temperature is 50-60 °C, and the second step is to use glycase to further hydrolyze dextrin or oligosaccharides into glucose, a process called "saccharification".

"Liquefaction" and "saccharification" are both done under the action of enzymes, hence the name.

Acidolysis is generally 10-12°BE (containing 18-20% starch).

Double enzymatic method: generally 20-23°BE (containing starch 34-40%) acid enzymatic method.

Some starches, such as corn, wheat and other cereal starches, starch granules are solid, such as liquefaction with -amylase, in a short time, the liquefaction reaction is often incomplete;

Starch can be hydrolyzed to a glucose value of 10-15 with acid, and then the hydrolysate is cooled, neutralized, and saccharified with saccharification enzymes.

Glucose value (DE value; dextrose equivalent value) – refers to the percentage of glucose sugar (all measured reducing sugars are treated as glucose) in the dry matter, which is used to indicate the degree of hydrolysis and saccharification of starch.

Broadly speaking, there are 3 types: 1 chemical method hydrolysis under acidic conditions 2 enzymatic hydrolysis method with the addition of appropriate enzymatic substances 3 biological fermentation method uses the fermentation action of microorganisms to decompose polysaccharides.

Starch is made up of a lot of glucose.

A long chain of macromolecular substances formed by the dehydration and condensation of molecules between molecules. The hydrolysis of Dianbi dough powder is to add a molecule of water between the glucose molecules to reduce it to a small molecule of glucose.

The equation is:

C6H10O5)N+(N)H2O (acid rolling, heat, large number of spikeases, etc.) NC6H12O6

Starch is a polysaccharide, which can be hydrolyzed into a monosaccharide-glucose by acid and heating or amylase.

C6H10O5)N(starch)NH2O

NC6H12O6 (glucose).

Note: Above the written conditions are acid, heated.

Or. Amylase, after (C6H10O5)N and C6H12O6, write starch and grape mu mountain sugar in brackets to distinguish other sugars from rock types.

Hope it helps.

Starch hydrolysis is the hydrolysis of starch molecules into smaller molecules next to silver in order to be better absorbed and utilized by the body. The commonly used starch hydrolysis methods are as follows: Biological Banquet.

1.Acid hydrolysis method: starch is added to dilute acid, and the heating reaction is carried out to break the starch cover silver molecule into small molecules.

2.Enzymatic hydrolysis: Amylase is used to break down starch molecules into sugar molecules, which can obtain higher quality hydrolyzed starch.

3.Physical method: The starch is heated to a high temperature and high pressure state to break the starch molecules into small molecules.

Among them, enzymatic hydrolysis is the most widely used starch hydrolysis method at present, because it can be carried out under mild conditions, the quality of the hydrolysate is relatively high, and the reaction is relatively controllable.

1. Add starch and 4ml of water to tube 1 and starch and 4ml of 20% sulfuric acid solution to tube 2. Heat the tubes separately for 3 4 min.

2. Pour a part of the solution in test tube 2 into test tube 3 and keep it for the next experiment.

3. Add a few drops of iodine solution to test tubes 1 and 2 and observe the phenomenon. It was found that the solution of test tube 1 was blue (starch turned blue when exposed to iodine), and there was no obvious phenomenon in test tube 2.

4. Drop 10% sodium hydroxide solution into the mid-range of test tube 3, and adjust the pH value of the solution to about 9 10.

5. Take another test tube 4 and add 3ml of sodium hydroxide solution, and drop 4 drops of 2% copper sulfate solution into it, and immediately have Xingqing blue copper hydroxide precipitation. Then take 1ml of the hydrolysate in the test tube 3 and drop it in, shake and mix evenly, heat and boil with an alcohol lamp, and the color of the solution often has a series of changes such as blue-yellow-green (yellow and blue mixed)-red. Eventually, a red precipitate is formed.

The reason is that copper hydroxide is reduced to form cuprous oxide, which is red in water and insoluble in water. Experimental conclusion: starch can be hydrolyzed under the catalysis of acid; Hydrolysis process of starch:

Mr. is a small amount of dextrin (the product of incomplete hydrolysis of starch), dextrin continues to hydrolyze to form maltose, and the final hydrolysate is glucose.

The hydrolysate of starch is glucose.

Starch is the polymerization of glucose molecules, which is the most prevalent storage form of carbohydrates in cells. Starch is also known as starch in the catering industry, which is hydrolyzed to the disaccharide stage as maltose, and the monosaccharide (glucose) is obtained after complete hydrolysis, and the chemical formula is C6H12O6. There are two types of starches: amylose and amylopectin.

Physical properties of starch

1. Adsorption properties.

Starch can adsorb many organic and inorganic compounds, and amylose and amylopectin have different adsorption properties due to different molecular forms. Amylose molecules have good molecular stretchability in solution, and are easy to associate with some polar organic compounds such as n-butanol and fatty acids through hydrogen bonds to form crystalline complexes and precipitate.

2. Solubility.

The solubility of starch refers to the dissolved mass fraction of starch sample molecules after heating in water for 30 min at a certain temperature. Starch granules are insoluble in cold water, damaged starch or chemically modified starch is soluble in cold water, but the dissolved swelling starch is irreversible. As the temperature rises, the swelling of starch increases and the solubility increases.

3. Gelatinization. The starch suspension is heated, the starch granules begin to absorb water and expand, after reaching a certain temperature, the starch granules suddenly expand rapidly, continue to heat up, the volume can reach dozens or even hundreds of times of the original, the suspension becomes a translucent viscous colloidal solution, this phenomenon is called starch gelatinization.

The main conditions for starch hydrolysis are:

1. Dilute sulfuric acid as a catalyst and heating conditions: starch is hydrolyzed to produce glucose under dilute sulfuric acid as a catalyst and heating conditions;

2. Under the action of salivary amylase, intestinal amylase and pancreatic amylase in the human body: starch is hydrolyzed to generate maltose under the use of salivary amylase, intestinal amylase and pancreatic amylase in the human body, and then under the action of intestinal maltase pancreatic maltase, the final product of digestion is generated glucose.

The chemical equation for the hydrolysis of starch is: (C6H10O5)N+NH2O NC6H12O6

Starch is a polysaccharide composed of many glucose molecules, which is one of the main energy storage substances in plants. Starch molecules are relatively large and cannot be directly absorbed and utilized by the human body, so they need to go through the hydrolysis reaction of Zaofeng to decompose the starch into monosaccharides before they can be absorbed and utilized by the human body. Starch hydrolysis is the process of starch decomposition, which can be accelerated by enzyme catalysts or acid-base catalysts.

Where, n denotes the number of glucose molecules in the starch molecule. In simple terms, starch molecules are reacted with water to produce an equal amount of glucose molecules, a process called starch hydrolysis.

The mechanism of starch hydrolysis reaction is complex. In living organisms, starch hydrolysis is mainly done by enzyme catalysts. Amyllolytic enzymes are able to recognize -1,4-glycosidic bonds in starch molecules and break down starch molecules into glucose units by hydrolyzing these bonds.

In this process, starch hydrolase can break down starch molecules into smaller molecules through the action of -1,6-glycosidic bond transferase. These small molecules can then be absorbed by intestinal epithelial cells for further metabolism into energy.

Chemically, the starch hydrolysis reaction is primarily a thermodynamically driven reaction. During the reaction, the glycosidic bonds of the polymer structure in the starch molecule will be broken by the affinity of the water molecule, and the reaction will form glucose units and water molecules. In this reaction, the appropriate activation energy needs to be provided for the reaction to take place.

In order to achieve an efficient reaction of starch hydrolysis, it is often necessary to use a number of catalysts, such as enzyme catalysts and acid-base catalysts. These catalysts can increase the reaction rate and specificity, and accelerate the progress of starch hydrolysis reactions.

Starch stool purification is a very important biochemical reaction that is able to break down complex polysaccharide starch molecules into available monosaccharide components that meet the body's needs for energy and other nutrients. By gaining a deeper understanding of the chemical equation and reaction mechanism of starch hydrolysis reactions, we can better understand the complexity and importance of this process.

Summary. Starch hydrolysis refers to the hydrolysis reaction process of starch, after starch enters the human body, a part of starch is catalyzed by amylase contained in saliva, and a hydrolysis reaction occurs to generate maltose; The remaining starch is hydrolyzed by amylase secreted by the pancreas in the small intestine to form maltose. Maltose is catalyzed by maltase in intestinal fluid and hydrolyzed into absorbable glucose for the nutritional needs of human tissues.

Equation: (C6H10O5)N+(N)H2O NC6H12O6.

After starch enters the human body, a part of starch is catalyzed by the amylase contained in saliva, and the hydrolysis reaction occurs, and the limb becomes maltose; The remaining starch is hydrolyzed by amylase secreted by the pancreas in the small intestine to form maltose. Maltose is catalyzed by maltase in intestinal fluid and hydrolyzed into absorbable glucose for the nutritional needs of human tissues.