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Preparation method of slowly digestive starch

A technology that digests starch slowly and is applied in the field of preparation of slowly digestible starch, which can solve problems such as heavy economic burden and achieve the effects of improved crystallinity, high yield, and good health effects

Inactive Publication Date: 2009-09-02
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, often patients need to take medicine for life, in addition to heavy economic burden, there are also some side effects caused by long-term medication

Method used

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  • Preparation method of slowly digestive starch

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Effect test

Embodiment 1

[0021] Embodiment 1, the used starch raw material of the present invention except cornstarch, can adopt other starch raw materials, as raw material processing raw starch such as potato, cassava, wheat, sweet potato, mung bean, also can adopt waxy starch. The enzyme preparation adopted in the present invention is pullulanase, the enzyme debranching treatment conditions are controlled, the crystal structure of the original starch is changed, and high enzyme concentration and short debranching treatment time are used for treatment. After the enzyme treatment is completed, it is refrigerated at 1-5°C to promote the formation of a semi-crystalline structure, dried at 60°C, and crushed to an appropriate mesh size to further increase the slowly digestible starch content. The specific preparation method of slowly digestible starch of the present invention comprises:

[0022] (1) Prepare raw starch into starch milk with a mass fraction of 4-20%, heat in a boiling water bath for 30 minu...

Embodiment 2

[0031] Embodiment 2, a kind of preparation method of slowly digesting starch of the present invention, comprises the following steps:

[0032] (1) The raw material starch is formulated into starch milk with a mass fraction of 4-20%, and heated in a boiling water bath for 30 minutes to fully gelatinize the starch;

[0033] (2) Cool to 40°C, adjust the pH value of the starch paste to 4.5-5.3, add pullulanase, and oscillate in a constant temperature water bath for enzymolysis;

[0034] (3) The amount of pullulanase in the enzymolysis process is 8U / g~80U / g (enzyme unit / dry starch weight), and the enzymolysis time is 2~24h. During this process, the pH value is kept at 4.5-5.3, The treatment temperature is kept at 52-62°C;

[0035] (4) inactivate enzyme;

[0036] (5) The reaction system after inactivating the enzyme is rapidly cooled in an ice-water bath, then refrigerated at 1-5°C for 1-4 days, centrifuged, and the precipitate is taken;

[0037] (6) Dry at 60°C for 16 hours, pul...

Embodiment 3

[0038] Example 3, the cornstarch was formulated into starch milk with a mass fraction of 4%, and sealed. Heat in a boiling water bath for 30 minutes to fully gelatinize the starch, cool to about 40°C, adjust the pH value of the starch paste to 4.9, add pullulanase to 60U / g (enzyme unit / dry starch weight), mix well, and mix well at 57.5 debranching treatment in a water-bath shaker at ℃ (150r / m) for 8 hours, after enzymolysis was completed, the enzyme was inactivated in a boiling water bath for 30 minutes, cooled to 4 ℃ and stored for 2 days, then centrifuged, dried at 60 ℃ for 16 hours, crushed through a 160-mesh sieve, and slowly The digestible starch content was 31.1%.

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Abstract

The invention provides a preparation method of slowly digestive starch by utilizing Pullulanase to modify and process raw starch by an enzyme method, changing the particle structure of the starch, enabling molecular chains of the starch to realign and recombine, controlling action conditions to damage amorphous structure and adjust crystal structure and further changing crystallization conditions so that the crystallinity of the starch is improved and can be controlled. The method comprises the following steps: preparing the raw starch, adding the Pullulanase to be enzymatically hydrolyzed, sterilized, cooled, refrigerated, baked, pulverized, screened, and the like. The invention provides an enzymatic preparation technology for a novel functional food raw material-slowly digestive starch and can be used in raw starch and modified starch enterprises, and the slowly digestive starch and slowly digestive starch products, which are produced by the technology, can be applied to the food industry and the medicine industry.

Description

(1) Technical field [0001] The invention relates to food engineering, in particular to a preparation method of slowly digestible starch. (2) Background technology [0002] Starch is an important basic raw material in the food industry. In addition to improving food processing performance, starch also has an important characteristic of providing nutrition. However, native starch digests faster in the body and causes postprandial blood sugar to rise, which belongs to high GI (Glycemic Index ) food raw materials are not suitable for some specific groups of people to eat for a long time, and its adjustment effect on food taste and texture is often irreplaceable by other food raw materials. Therefore, it is necessary to improve its digestion and absorption speed by modifying it. Enhance nutritional value. Starch can be divided into three types according to bioavailability: rapidly digestible starch, slowly digestible starch and resistant starch. Among them, gelatinized and preg...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/29A23L33/125
Inventor 赵凯谷广烨
Owner HARBIN UNIV OF COMMERCE
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