Method for preparing resistant starch through utilizing wheat starch
A technology of wheat starch and resistant starch, applied in the field of preparing resistant starch and using wheat starch to prepare resistant starch, can solve the problem of low purity of resistant starch
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Embodiment 1
[0016] a. Blending
[0017] a.1 Take 1000g of wheat starch, the pulping concentration is 19°Bé,
[0018] a.2 adjust the pH value to 5.7,
[0019] a.3 Add high temperature resistant α-amylase 0.9L / t starch,
[0020] b. Gelatinization
[0021] First preheat to 100°C, then spray gelatinization, the temperature inside the injector is controlled at 125°C,
[0022] c. After the vacuum flash cooling system, the temperature drops from 100°C to 95°C, the iodine test shows its true color, and the gelatinization is completed;
[0023] d. Debranching
[0024] When the temperature of the starch paste solution drops to 58°C, add pullulanase 20U / g starch and carry out debranching treatment for 15 hours. After the reaction is over, immediately heat the solution to 80°C and keep it for 20 minutes to inactivate the enzyme and terminate the debranching. Branch reaction;
[0025] e. cooling crystallization
[0026] Cool the debranched solution to room temperature and let stand for 15 hours...
Embodiment 2
[0029] a. Blending
[0030] a.1 Take 1000g of wheat starch, the pulping concentration is 22°Bé,
[0031] a.2 adjust the pH value to 7.0,
[0032] a.3 Add high temperature resistant α-amylase 1.1L / t starch;
[0033] b. Gelatinization
[0034] First preheat to 100°C, and then spray gelatinization, the temperature inside the injector is controlled at 140°C,
[0035] c. After the vacuum flash cooling system, the temperature drops from 100°C to 90°C; the iodine test shows its true color, and the gelatinization is completed;
[0036] d. Debranching
[0037] When the temperature of the starch paste solution drops to 65°C, add pullulanase 35U / g starch and then carry out debranching treatment for 10 hours. After the reaction is over, immediately heat the solution to 85°C and keep it for 10 minutes to inactivate the enzyme and terminate the debranching. Branch reaction;
[0038] e. cooling crystallization
[0039] Cool the debranched solution to room temperature and let stand for...
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