Method for producing high temperature stable slow-slaking amidon and uses thereof

A slow-digesting starch, high-temperature stable technology, applied in the fields of food, non-chemically modified starch, medicine, and feed, to achieve the effect of simple process, increasing the value of agricultural and sideline products, and good product quality

Inactive Publication Date: 2010-08-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, as a new type of functional resource, slowly digestible starch has great potential development value. At present, there are no reports on the industrialization of such products at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The common corn starch milk with a concentration of 5% is gelatinized at a temperature of 50°C for 60 minutes. After the starch paste is cooled, add pullulanase, α-amylase and phosphate buffer and mix evenly. Lanzyme 0.005kg, α-amylase 0.001kg, buffer 1L. The reaction was continuously stirred at 40° C. and pH 3.5 for 1 h. Enzyme inactivation treatment, the enzymatic hydrolysis product was stored at 1°C for 5 hours and then dried for recrystallization. Then add water to adjust the water content to 35%, heat the heat at 50° C. for 0.01 h, and then dry and pulverize to obtain high-temperature stable slow-digestible starch with a content of 58%.

Embodiment 2

[0031] The potato starch milk with a concentration of 20% is gelatinized at a temperature of 70°C for 30 minutes. After the starch paste is cooled, add pullulanase, α-amylase and phosphate buffer and mix evenly. Among them, 1kg of starch paste, pullulan Enzyme 0.03kg, α-amylase 0.01kg, buffer 2L. The reaction was continuously stirred at 70° C. and pH 5 for 10 h. Enzyme inactivation treatment, the enzymolysis product was stored at 10°C for 10 hours and then dried for recrystallization. Then add water to adjust the water content to 45%, heat the heat at 40° C. for 6 hours, and then dry and pulverize to obtain high-temperature stable slow-digestible starch with a content of 83%.

Embodiment 3

[0033] Mung bean starch milk with a concentration of 40% was gelatinized at a temperature of 150°C for 5 minutes. After the starch paste was cooled, add pullulanase, α-amylase and phosphate buffer and mix evenly. Among them, 1kg of starch paste, pullulan Enzyme 0.5kg, α-amylase 0.3kg, buffer 3L. The reaction was continuously stirred at 90° C. and pH 6 for 24 h. Enzyme inactivation treatment, the enzymatic hydrolysis product was stored at 20°C for 24 hours and then dried for recrystallization. Then add water to adjust the water content to 60%, heat the heat at 30° C. for 20 hours, and then dry and pulverize to obtain high-temperature stable slow-digestible starch with a content of 78%.

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PUM

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Abstract

A production method and the application of a high temperature stable slowly digestible starch belong to the non-chemical modified starch field. The material starch of the present invention, such as cornstarch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch, mung bean starch, chick pea starch, sorghum starch, sago starch, and canna starch, is gelatinized, and the complex debranching treatment is conducted after adding the commodity diastases, pullulanase and alpha amylase, and finally, the slowly digestible starch is gained after preservation, recrystallization, and hydrothermal treatment. The content of the slowly available glucose is greater than or equal to fifty percent, and the residue of the slowly digestible starch is greater than or equal to 80 percent after high temperature processing treatment. The present invention relates to a plurality of fields, such as baking food, short order, candy, flavoring, dairy products, athlete special food, food for diabetes, slimming foods, oral intestinal target controlled release film coating, and animal feed.

Description

technical field [0001] The invention discloses a production method and application of high-temperature stable slow-digestible starch, belonging to the field of non-chemically modified starch. The invention relates to a method for producing high-temperature stable slow-digesting starch from raw starch by synergistic biological and physical methods, and uses the slow-digesting starch as a functional base material for addition and application in food, medicine, feed and other fields. Background technique [0002] As a renewable resource second only to cellulose, starch has the characteristics of cheap and easy to obtain, degradable and easy to convert into starch derivatives. For a long time, all countries in the world have attached great importance to the research on the development and utilization of starch resources, especially the modification of starch by various methods has always been a research hotspot for scientists and manufacturers. [0003] At the same time, with t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B30/12C12S3/12
Inventor 江波张涛缪铭
Owner JIANGNAN UNIV
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