Method for processing and preparing resistant starch by Pullulanase cooperated with acid alcohol

A technology of pullulanase and resistant starch, which is applied in the field of food and food additives, can solve the problems that are not conducive to automatic production, low content of resistant starch, and reduced product yield, so as to achieve excellent product quality and resistant starch The effect of high content and improved production efficiency

Inactive Publication Date: 2010-05-26
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The current production of resistant starch mainly uses corn starch as raw material, which is prepared by multiple cold and hot cycle treatment or enzymatic method supplemented by cold and heat treatment, drying and other steps, which has the following disadvantages: (1) The content of resistant starch is low , it is difficult to commercialize
(2) The preparation method adopts multiple repeated cycles, the energy consumption is high and the process is cumbersome, which is not conducive to automatic production
(3) There is no industrialized equipment for wet heat treatment. Due to uneven heating during the reaction, some starch will be gelatinized due to overheating during the reaction process, which will reduce the product yield.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) In cornstarch milk with a concentration of 10% and a pH of 4.0, heat to 60°C, add pullulanase at a dosage of 30 ASPU / g starch, and keep for 48hrs;

[0047] (2) Use a temperature higher than 75°C for 15 minutes or adjust the pH to ≤3.0 with hydrochloric acid and keep it for about 1 hour to achieve the purpose of inactivating the enzyme.

[0048] (3) put the product obtained in step (2) into an ethanol reactor containing 50% weight concentration, the volume ratio of ethanol and starch milk is 1:1, add hydrochloric acid of 1.5% of the reactor reactant volume, and heat at 80°C Down reaction 2hrs;

[0049] (4) The product is obtained by cooling at normal temperature, filtering, drying at 40-50°C, pulverizing and sieving. The product is a white powder with no peculiar smell, no teeth, and no sundries. According to AACC76-13, the resistant starch content in the product is 40.6%. The yield of resistant starch is more than 85%, the moisture is less than 12%, the ash conte...

Embodiment 2

[0051] (1) In mung bean starch milk with a concentration of 15% and a pH of 5.5, heat to 70°C, add pullulanase at a dosage of 15 ASPU / g starch, and keep for 18 hrs;

[0052] (2) Use ≥75°C for 15 minutes or adjust the pH to ≤3.0 with hydrochloric acid and keep it for about 1 hour to achieve the purpose of inactivating the enzyme.

[0053] (3) put the product obtained in step (2) into an ethanol reactor containing 60% concentration by weight, the volume ratio of ethanol and starch milk is 1: 1, add 2% hydrochloric acid of the reactor reactant volume, at 50 DEG C Down reaction 1.5hrs;

[0054] (4) The product is obtained by cooling at normal temperature, filtering, drying at 40-50°C, pulverizing and sieving. The product is a white powder with no peculiar smell, no teeth, and no sundries. The content of resistant starch in the product measured by AACC76-13 is 65%. The yield of resistant starch is more than 85%, the moisture content is less than 12%, the ash content is less than...

Embodiment 3

[0056] (1) In the high-chain corn starch milk with a concentration of 30% and a pH of 3.5, heat to 50°C, add pullulanase at a dosage of 40 ASPU / g starch, and keep for 8hrs;

[0057] (2) Use ≥75°C for 15 minutes or adjust the pH to ≤3.0 for about 1 hour to achieve the purpose of inactivating the enzyme.

[0058] (3) Put the product obtained in step (2) into an ethanol reactor containing 90% weight concentration, the volume ratio of ethanol to starch milk is 1: 0.8, add 3% hydrochloric acid of the reactor reactant volume, at 60 ° C Lower reaction 3hrs;

[0059] (4) The product is obtained by cooling at normal temperature, filtering, drying at 40-50°C, pulverizing and sieving.

[0060] The product is a white powder with no peculiar smell, no teeth, and no sundries. The resistant starch content measured by AACC76-13 was 85.0%. The yield of resistant starch is more than 85%, the moisture is less than 12%, the ash content is less than 0.4%, the whiteness is 88, the protein conten...

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Abstract

The invention discloses a method for processing and preparing resistant starch by Pullulanase cooperated with acid alcohol, comprising the following steps: heating starch milk of which the weight concentration is 10-45% and the pH value is 3.5-6.5 to 40-70 DEG C, adding Pullulanase of which the dosage is 1-40ASPU per gram of starch, and keeping for 8-48hrs; inactivating enzymes, assisting by acid alcohol processing, cooling, filtering, drying, crushing and sieving to obtain the product. The invention takes starch as a raw material, adopts the biological technology and acid alcohol processing means, thus greatly improving the content of the resistant starch, simplifying the process for preparing the resistant starch, effectively enhancing the yield, and lowering energy consumption. The obtained product not only has the function of dietary fiber, but also has the characteristics of fat substitute, and can be widely used as functional food materials and biochemical drug carriers.

Description

technical field [0001] The invention relates to the technology for producing food and food additives, in particular to a method for preparing resistant starch with amylase. The method utilizes renewable resource starch as a raw material to produce a low calorie and high dietary fiber functional food additive. Background technique [0002] Resistant starch (Resistant starch) is a new type of dietary fiber, which has better physiological functions and food processing performance than traditional dietary fiber, and is a food resource with "medicine and food from the same source". Resistant starch is found to be contained in insoluble dietary fiber (IDF) when dietary fiber is quantified using the enzymatic-gravimetric method. Scholars such as Englyst first defined this part of starch as resistant starch. The European Flair Concerted Action on Resistant Starch defined resistant starch in 1993 as a general term for starch and its decomposition products that are not absorbed by t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/00A23L1/30A23L1/308A23L33/125A23L33/21
Inventor 高群玉
Owner SOUTH CHINA UNIV OF TECH
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