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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

Inactive Publication Date: 2014-08-20
庆阳中盛必优特生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the defect of low purity of the current method for preparing resistant starch, and disclose a method for preparing resistant starch using wheat starch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a method for preparing resistant starch through utilizing wheat starch, and belongs to the field of agriculture product processing. The technical scheme is realized through the following steps of: performing sizing mixing on the wheat starch; and then performing gelatinizing, vacuum flash cooling, debranching, cooling crystallization and centrifugal separating, thus obtaining the wheat resistant starch. The method is used for overcoming the defect that the purity of the wheat resistant starch which is prepared in an autoclave method, an enzymic method, an acid method and other methods at present is low, and ensuring that the purity of the resistant starch which is prepared from the wheat starch is higher than 40%.

Description

technical field [0001] The invention relates to a method for preparing resistant starch, in particular to a method for using wheat starch to prepare resistant starch, and belongs to the field of agricultural product processing. Background technique [0002] Resistant starch is also known as enzyme-resistant starch and indigestible starch. Compared with other starches, this kind of starch is difficult to degrade, and it is digested and absorbed slowly in the human body and enters the blood. Resistant starch itself is still starch. Its chemical structure is different from that of fiber, but its properties are similar to soluble fiber. First, resistant starch is a kind of dietary fiber. The totality of edible vegetable ingredients, carbohydrates and the like that can be partially or fully fermented. Includes polysaccharides, oligosaccharides, lignin, and related plant matter. Dietary fiber has a variety of physiological functions such as laxative, regulating and controlling b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/16C12P19/14
Inventor 黄继红苗仲水惠民张华张新武侯银臣何星
Owner 庆阳中盛必优特生物科技有限公司
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