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Method for preparing amylose having narrow molecular weight distribution range

A technology of molecular weight distribution and amylose, which is applied in the field of amylose with a narrow range of molecular weight distribution by the retrogradation method, can solve the problems of long separation time, few separation products, high price, etc., and achieve simple preparation method, short separation time, The effect of separating more products

Inactive Publication Date: 2011-10-26
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The molecular weight distribution range of amylopectin and amylose obtained by the above method is relatively wide. In the course of studying starch properties, such as viscosity, degree of melting, retrogradation, etc., the molecular weight distribution range of amylose and amylopectin is too wide to cause the experimental results The reproducibility is poor, and there is no comparability between the research results of the same starch properties by different researchers. In order to obtain linear and amylopectin in a certain molecular weight range, it is necessary to separate them by gel chromatography, which is expensive and takes a long time to separate , less isolated product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Mix 100 grams of sweet potato starch with water to make starch milk with a concentration of 10%. After gelatinization at 90°C for 30 minutes, put it into a pressure cooker for high-pressure treatment. The high-pressure temperature is 105-120°C, and the high-pressure time is 30 minutes. The semi-solid retrograded resistant starch was obtained by aging, the aging temperature was 15°C, and the aging time was 6h.

[0020] (2) Enzymolyze the semi-solid retrograded resistant starch obtained in step (1) with high-temperature amylase, and the enzymatic hydrolysis conditions are: add 1200 U of amylase to every 100 g of the semi-solid retrograded resistant starch obtained in step (1). The hydrolysis temperature is 90-100°C, the enzymatic hydrolysis time is 10 minutes, and then centrifuged at 3000 rpm, the precipitate is washed three times with three times the volume of water, and then centrifuged to obtain purified retrograded resistant starch.

[0021] (3) The purified retro...

Embodiment 2

[0024] (1) Mix 100 grams of cornstarch with water to make starch milk with a concentration of 10%. After gelatinization at 90°C for 30 minutes, put it into a pressure cooker for high-pressure treatment. The high-pressure temperature is 105-120°C, and the high-pressure time is 30 minutes. The semi-solid retrograded resistant starch was obtained by aging, the aging temperature was 15°C, and the aging time was 6h.

[0025] (2) Enzymolyze the retrograded resistant starch obtained in step (1) with high-temperature amylase, and the enzymolysis conditions are: add 1200 U of amylase to every 100 g of the semi-solid retrograded resistant starch obtained in step (1), and the enzymolysis temperature is 90-100°C, enzymolysis time is 10min, and then centrifuged at 3000rpm, the precipitate is washed three times with three times the volume of water and then centrifuged to obtain purified retrograded resistant starch.

[0026] (3) The purified retrograded resistant starch obtained after enzym...

Embodiment 3

[0029] (1) Mix 100 grams of potato starch with water to make starch milk with a concentration of 10%. After gelatinization at 90°C for 30 minutes, put it into a pressure cooker for high-pressure treatment. The high-pressure temperature is 105-120°C, and the high-pressure time is 30 minutes. The semi-solid retrograded resistant starch was obtained by aging, the aging temperature was 15°C, and the aging time was 6h.

[0030] (2) Enzymolyze the retrograded resistant starch obtained in step (1) with high-temperature amylase, and the enzymolysis conditions are: add 1200 U of amylase to every 100 g of the semi-solid retrograded resistant starch obtained in step (1), and the enzymolysis temperature is 90-100°C, enzymolysis time is 10min, and then centrifuged at 3000rpm, the precipitate is washed three times with three times the volume of water and then centrifuged to obtain purified retrograded resistant starch.

[0031] (3) The purified retrograded resistant starch obtained after en...

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Abstract

The invention discloses a method for preparing amylose having a narrow molecular weight distribution range, and aims to provide a simple and low-cost preparation method for separating amylose and amylopectin from retrogradation resistant starch based on the characteristic that only amylose and amylopectin within a certain molecular weight range participate in retrogradation under specific conditions in the starch retrogradation process. The method comprises the following steps: carrying out enzymolysis on the retrogradation resistant starch by thermostable amylase, thus obtaining purified retrogradation resistant starch; dissolving the purified retrogradation resistant starch in 2-4mol / L alkaline liquid; and carrying out precipitation separation on the retrogradation resistant starch dissolved in the alkaline liquid by n-butyl alcohol to obtain the amylose, and carrying out precipitation separation by ethanol to obtain the amylopectin. The method disclosed by the invention is simple, is low in cost, is short in separation time and can obtain a large number of separation products.

Description

technical field [0001] The invention relates to a method for preparing amylose with narrow molecular weight distribution range by retrogradation. Background technique [0002] Resistant starch has physiological functions such as prevention, relief and treatment of constipation, control of diabetes, promotion of lipid and cholesterol metabolism, promotion of mineral absorption, and enhancement of disease resistance. In 1996, the European Resistant Starch Association defined and standardized the concept of resistant starch (RS), which is the general term for starch and its hydrolyzates that are not absorbed by the small intestine of healthy humans. The essence of starch is the formation of crystals between amylose, which cannot be digested by the small intestine in normal humans, but can be partially utilized by microorganisms in the large intestine. [0003] The preparation of amylose and amylopectin in starch is usually prepared by gelatinization and organic solvent precipi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14
Inventor 连喜军
Owner TIANJIN UNIV OF COMMERCE
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