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Method for preparing resistant starch of corn

A technology of resistant starch and corn starch, which is applied in food preparation, application, food science, etc., can solve the problems of low yield of resistant starch products and lack of high amylose raw materials, etc., to improve food texture, low water holding capacity, and taste delicate effect

Inactive Publication Date: 2009-05-13
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a method for preparing resistant starch using common corn starch as a raw material, aiming to solve the problems of low yield of resistant starch products in production and no high-amylose raw materials in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Add fermentation medium in a 2L Erlenmeyer flask, the medium is added per liter of distilled water, the concentration of starch is 60g / L, the concentration of beef extract is 5g / L, the concentration of diammonium sulfate is 5.0g / L, and the concentration of potassium dihydrogen phosphate is 1.00g / L, magnesium sulfate concentration 0.10g / L, initial pH=6, medium volume 1.0L, rotating speed 170rpm, insert pullulanase-producing bacteria Bacillus, inoculum size 7%, and ferment at 36°C for 60h.

[0020] (2) Centrifuge the fermentation liquid obtained in the above steps at 4°C, remove the liquid part, add 300mL of distilled water, use a rubber dropper to absorb bacteria and other impurities, and then wash and separate the starch repeatedly for 4 times, then recover the starch, and store the starch at 40°C Under drying, obtain 56g starch;

[0021] (3) 2 kg of the starch obtained in the above steps was adjusted to a starch milk mass concentration of 35% with distilled water,...

Embodiment 2

[0024] (1) Add fermentation medium in a 2L Erlenmeyer flask, the medium is added per liter of distilled water, the concentration of starch is 60g / L, the concentration of beef extract is 4.5g / L, the concentration of diammonium sulfate is 5.5g / L, and the concentration of potassium dihydrogen phosphate is 1.00 g / L, magnesium sulfate concentration 0.10g / L, initial pH=6, medium volume 0.9L, rotation speed 170rpm, insert pullulanase-producing bacteria Bacillus, inoculum size 6%, ferment at 36°C for 60h .

[0025] (2) Centrifuge the fermentation broth at 4°C, remove the liquid part, add 400mL of distilled water, absorb bacteria and other impurities with a rubber dropper, and then wash and separate the starch repeatedly for 4 times, then recover the starch, and dry the starch at 40°C to obtain 50g fermented starch;

[0026] (3) Get 2kg of the starch obtained in the above steps, adjust the starch milk concentration to 30% with distilled water, pretreat with boiling water for 10 minute...

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PUM

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Abstract

The invention relates to a preparation method of corn resistant starch, which uses common corn starch as raw material to produce corn resistant starch with multiple physiological functions and characteristics by combined treatment of microbial fermentation and hot pressing and cooling. The resistant starch has physiologic functions of effectively controlling body weight, preventing constipation, appendicitis, hemorrhoids and colon cancer, controlling diabetes, increasing lipid discharge, improving lipid composition, promoting absorption of zinc, calcium and magnesium ions, increasing removal of cholesterol and cholic acid, and reducing cholesterol biosynthesis, lipid absorption and fatty acid biosynthesis. The resistant starch used in food processing industry has better physicochemical properties than those of dietary fiber, low water retention capacity, good mouthfeel, no influence on food, and improve food texture. The invention solves the problems in production of resistant starch, including low yield and lack of high amylase starch in China.

Description

technical field [0001] The invention relates to a preparation method of corn resistant starch. In the method, common corn starch is used as a raw material, and the resistant starch with various physiological function characteristics is produced through combined treatment of microbial fermentation and autoclaving and cooling. Background technique [0002] Starch is the most important carbohydrate in the human diet and the main source of energy required by the human body. Starch was long thought to be fully digestible in the human body until Anderson first discovered in 1981 that starch in food passes through the small intestine without being fully digested. In 1983, Englyst first defined this part of starch as resistant starch (Resistant Starch, referred to as RS). In 1992, the World Food and Agriculture Organization defined it as "starch and its degradation products that are not absorbed in the small intestine of normal healthy people". [0003] Studies have shown that: re...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/29A23L1/308A23L33/21
Inventor 闵伟红刘艳姜宏宇方丽
Owner JILIN AGRICULTURAL UNIV
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