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Method for preparing regenerated resistant starch by adding seed crystal

A resistant starch and seed crystal technology, which is applied in the field of preparing retrograded resistant starch, can solve the problems of slow crystal nucleus growth, prolonging the preparation time of retrograded starch, low starch retrogradation rate, unfavorable crystal nucleus growth, etc., to shorten production time and improve Regeneration rate and energy consumption reduction effect

Inactive Publication Date: 2013-12-11
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production method of retrograded starch is to age the gelatinized starch at refrigerated temperature. This aging temperature is conducive to crystal nucleation and is not conducive to the growth of crystal nuclei, resulting in low retrogradation rate of starch.
At the same time, due to the need to maintain low temperature, the energy consumption is increased, and the preparation time of retrograded starch is prolonged due to the slow growth of crystal nuclei, and the cultivation time is generally more than 7 days.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Mix 100 grams of sweet potato starch with water to make starch milk with a mass percentage concentration of 10%, put it into an autoclave after gelatinization at 90°C for 30 minutes and carry out high-pressure treatment to obtain sweet potato starch paste, the high-pressure temperature is 120°C, and the high-pressure time The sweet potato starch paste was taken out and aged for 30 minutes to obtain a semi-solid retrograded resistant starch. The aging temperature was 4° C. and the aging time was 48 hours.

[0019] (2) Adding 30 g of the semi-solid retrograded resistant starch obtained in step (1) into an aqueous solution of 100 g of hydrochloric acid with an acid concentration of 1% for hydrolysis, the hydrolysis temperature is 70° C., the hydrolysis time is 30 h, and then 3000 rpm Centrifuge for 1 minute, take the precipitate and wash it three times with three times the volume of water, then centrifuge again to get the precipitate to obtain the seed crystal.

[0020...

Embodiment 2

[0022] (1) Mix 100 grams of cornstarch with water to make starch milk with a mass percentage concentration of 10%. After gelatinization at 90°C for 30 minutes, put it in a pressure cooker for high-pressure treatment to obtain cornstarch paste. The high-pressure temperature is 120°C, and the high-pressure time The cornstarch paste was taken out and aged for 30 minutes to obtain semi-solid retrograded resistant starch. The aging temperature was 4° C. and the aging time was 48 hours.

[0023] (2) Add 30 g of the non-solid retrograded resistant starch obtained in step (1) to an aqueous solution of 100 g of citric acid with an acid concentration of 3% for hydrolysis, the hydrolysis temperature is 80° C., the hydrolysis time is 10 h, and then 3000 rpm Centrifuge for 1 / min, take the precipitate and wash it three times with three times the volume of water, then centrifuge again to get the precipitate to obtain the seed crystal.

[0024] (3) Weigh 10g of sweet potato starch and dissolv...

Embodiment 3

[0026] (1) 100 grams of potato starch is mixed with water to make starch milk with a mass percentage concentration of 10%. After gelatinization at 90°C for 30 minutes, put it in a pressure cooker and carry out high-pressure treatment to obtain potato starch paste. The high-pressure temperature is 120°C, and the high-pressure time for 30min. The potato starch paste was taken out and then aged to obtain semi-solid retrograded resistant starch. The aging temperature was 4° C. and the aging time was 48 hours.

[0027] (2) Adding 40 g of the semi-solid retrograded resistant starch obtained in step (1) into an aqueous solution of 100 g of acetic acid with an acid concentration of 5% for hydrolysis, the hydrolysis temperature is 90° C., the hydrolysis time is 10 h, and then 3000 rpm Centrifuge for 1 minute, take the precipitate and wash it three times with three times the volume of water, then centrifuge again to get the precipitate to obtain the seed crystal.

[0028] (3) Weigh 10 ...

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Abstract

The invention discloses a method for preparing regenerated resistant starch by adding seed crystals, and aims to provide a method for promoting the growth of a regenerated crystal nucleus at a high temperature and increasing the regeneration rate of starch by adding the seed crystals into pasted starch paste. The method comprises the following steps of: pasting starch milk at the temperature of 90 DEG C for 30 minutes, and performing high-pressure treatment to obtain sweet potato starch paste; and adding a crystal into the starch paste, culturing at the temperature of 30-50 DEG C for 72 hours, and drying at the temperature of 60 DEG C to obtain regenerated resistant starch. The crystal is prepared with a method comprising the following steps of: adding the regenerated resistant starch into an aqueous solution of an acid; hydrolyzing at the temperature of 70-90 DEG C for 10-30 hours; centrifuging; extracting a precipitate and washing with water; centrifuging again; and extracting a precipitate to obtain the seed crystals. In the regeneration method disclosed by the invention, the seed crystals are added into the starch paste by using a crystal nucleus growing theory, and the crystal is cultured in a temperature range which is suitable for the growth of the regenerated starch crystal nucleus to prepare the regenerated starch, so that regenerated starch with high regeneration rate is obtained.

Description

technical field [0001] The invention relates to a method for preparing retrograde resistant starch by adding crystal seeds. 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] Retrograded starch is a crystal formed by linear and amylopectin. Crystallization is generally divided into two stages: nucleation and nucle...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B30/12
Inventor 连喜军
Owner TIANJIN UNIV OF COMMERCE
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