Method for preparing slowly digestible wheat starch through coordination of biological enzyme and low-temperature freeze-thawing

A wheat starch and biological enzyme technology, applied in the direction of fermentation, can solve the problems of unsuitable thermal processing, high production cost, high technical difficulty, etc., to reduce postprandial insulin reaction, ensure food safety, and have broad application prospects. Effect

Active Publication Date: 2013-05-22
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing SDS preparation technology, such as chemical methods, chemicals need to be added, the production cost is high, the product safety is poor, and it is not suitable for thermal process

Method used

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  • Method for preparing slowly digestible wheat starch through coordination of biological enzyme and low-temperature freeze-thawing
  • Method for preparing slowly digestible wheat starch through coordination of biological enzyme and low-temperature freeze-thawing
  • Method for preparing slowly digestible wheat starch through coordination of biological enzyme and low-temperature freeze-thawing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Weigh 1kg of wheat starch, add a buffer solution with a pH value of 4.3 (prepared from 0.2M disodium hydrogen phosphate solution and 0.1M citric acid solution), and prepare a starch suspension with a concentration of 10%. Heating in a water bath for 60 minutes to obtain starch milk, cooling at room temperature to a temperature of 58°C, adding pullulanase and glucosidyl transferase to the starch milk, the addition amount of pullulanase and glucosidyl transferase is 2 ×10 4 ASPU, 3×10 3 U, enzymatic hydrolysis for 16 hours under stirring, after the enzymatic hydrolysis, use an autoclave to sterilize the enzyme at a pressure of 0.07Mpa and a temperature of 110°C for 15 minutes, and then store it at 20°C for 6h to form a starch gel.

[0034] 2. Freeze the starch gel at -5°C for 8 hours, then thaw it to room temperature, and repeat the freeze-thaw process 3 times. The starch gel after three freeze-thaw treatments was vacuum-dried at 40°C for 3 hours, then air-dried at 4...

Embodiment 2

[0037] 1. Weigh 1kg of wheat starch, add a buffer solution with a pH value of 4.3 (prepared from 0.2M disodium hydrogen phosphate solution and 0.1M citric acid solution), and prepare a starch suspension with a concentration of 10%. Heating in a water bath for 60 minutes to obtain starch milk, cooling at room temperature to a temperature of 58°C, adding pullulanase and glucosidyl transferase to the starch milk, the addition amounts of pullulanase and glucosidyl transferase were 4 per liter of starch milk ×10 4 ASPU, 4×10 3 U, enzymatic hydrolysis with stirring for 18 hours, after the end of the enzymatic hydrolysis, use an autoclave to sterilize the enzyme at a pressure of 0.07Mpa and a temperature of 110°C for 15 minutes, and then store it at a temperature of 23°C for 15 hours to form a starch gel.

[0038] 2. Freeze the starch gel at -15°C for 16 hours, then thaw it to room temperature, and repeat the freeze-thaw process 3 times. The starch gel after 3 freeze-thaw treatment...

Embodiment 3

[0041] 1. Weigh 1kg of wheat starch, add a buffer solution with a pH value of 4.3 (prepared from 0.2M disodium hydrogen phosphate solution and 0.1M citric acid solution), and prepare a starch suspension with a concentration of 10%. Heating in a water bath for 60 minutes to obtain starch milk, cooling at room temperature to a temperature of 58°C, adding pullulanase and glucosidyl transferase to the starch milk, the addition amounts of pullulanase and glucosidyl transferase were 6 ×10 4 ASPU, 5×10 3 U, enzymatic hydrolysis with stirring for 20 hours, after the end of the enzymatic hydrolysis, use an autoclave to sterilize the enzyme at a pressure of 0.07 MPa and a temperature of 110°C for 15 minutes, and then store it at a temperature of 25°C for 24 hours to form a starch gel.

[0042] 2. Freeze the starch gel at -20°C for 24 hours, then thaw it to room temperature, and repeat the freeze-thaw process 3 times. The starch gel after 3 freeze-thaw treatments was vacuum-dried at 40...

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Abstract

The invention discloses a method for preparing slowly digestible wheat starch through the coordination of a biological enzyme and low-temperature freeze-thawing, which comprises the following steps: performing debranching treatment on starch through a biological enzyme method; forming a structure the most of which is in the form of a compact perfect crystal under retrogradation action; and performing low-temperature repeated freeze-thawing treatment to destroy the perfect crystal of the starch so as to form a structure the most of which is in the form of an imperfect crystal, thus increasing content of the slowly digestible starch. The slowly digestible starch content in the slowly digestible wheat starch is no less than 30%; and after high-temperature cooking (at 100 DEG C), the residual content of the slowly digestible starch is up to 95% or above. Thus, the slowly digestible wheat starch is especially suitable for being developed into a food for diabetics, has the characteristics of stable property, high safety, low blood sugar generation index, high glucose utilization rate and the like, and is easy to realize industrial production.

Description

1. Technical field [0001] The invention belongs to the field of starch modification and processing, and in particular relates to a method for synergistically preparing slowly digestible wheat starch by biological enzymes and low-temperature freezing and thawing. 2. Background technology [0002] From a nutritional point of view, starch can be divided into rapid digestible starch (Rapidly digestible starch, RDS), slow digestible starch (Slowly digestible starch, SDS) and resistant starch (Resistant starch, RS) according to the digestion rate and degree of starch. ). Slowly digestible starch plays an important role in regulating and preventing metabolic diseases, including controlling blood sugar concentration, reducing the content of free fatty acids circulating in the body after meals, and alleviating the oxidative stress effect on cell membrane and DNA caused by oxygen free radicals produced by mitochondria stimulated by high concentration of blood sugar . Therefore, it i...

Claims

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Application Information

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IPC IPC(8): C12P19/18C12P19/16
Inventor 陈寒青谢耀宇胡晓沛高洁张婷
Owner HEFEI UNIV OF TECH
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