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Method for preparing slowly digestible starch by pressure and heat collaborative double-enzyme treatment

A slow-digesting starch and double-enzyme technology, applied in fermentation and other directions, can solve the problems of low content of slow-digesting starch, hidden dangers to human health and safety, and cumbersome production process, and achieve reduced energy consumption, excellent shear resistance and heat stability. , the effect of simplifying the process

Inactive Publication Date: 2013-07-10
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main disadvantages of these methods are: (1) the content of slow-digestible starch obtained by hydrothermal treatment is not high; Certain potential safety hazards; (3) The temperature cycle recrystallization method can obtain a higher content of slowly digestible starch, but the production process is cumbersome and the energy consumption is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) 100g of ordinary pea starch milk with a mass concentration of 5% is placed in an autoclave, and is autoclaved at 121°C for 30mins;

[0034] (2) Add 200 mL of 0.5 mol / L acetic acid-sodium acetate buffer solution (pH5.2) to the product obtained in step (1), adjust the pH to 4.0, and add β-amylase with an amount of 50 U / g starch at 45 ° C , keep 8hrs;

[0035] (3) the product obtained in step (2) is placed in a boiling water bath for 30mins to kill the enzyme;

[0036] (4) Keep the pH of the product obtained in step (3) at 4.0, add glucosidase at 40°C, the dosage is 100U / g starch, and keep it for 48hrs;

[0037] (5) the product obtained in step (4) is placed in a boiling water bath for 30mins to kill the enzyme;

[0038] (6) through natural cooling, centrifugal;

[0039] (7) drying in blast oven for 12hrs, pulverizing and crossing 100 mesh standard sieves to obtain product;

[0040] (8) Englyst method to measure the content of slow digestible starch. According to ...

Embodiment 2

[0043](1) 100 g of wrinkled pea starch milk with a mass concentration of 15% was placed in an autoclave, and autoclaved at 140° C. for 20 mins;

[0044] (2) Add 200mL of 0.5mol / L acetic acid-sodium acetate buffer solution (pH5.2) to the product obtained in step (1), adjust the pH to 5.0, and add β-amylase with an amount of 150U / g starch at 55°C , keep 4hrs;

[0045] (3) the product obtained in step (2) is placed in a boiling water bath for 30mins to kill the enzyme;

[0046] (4) The product obtained in step (3) was kept at pH 5.0, and glucosyltransferase was added at 50°C in an amount of 200U / g starch, and kept for 24hrs;

[0047] (5) the product obtained in step (4) is placed in a boiling water bath for 30mins to kill the enzyme;

[0048] (6) through natural cooling, centrifugal;

[0049] (7) drying in blast oven for 12hrs, pulverizing and crossing 100 mesh standard sieves to obtain product;

[0050] (8) Englyst method to measure the content of slow digestible starch. Ac...

Embodiment 3

[0052] (1) 100 g of high-chain V cornstarch milk with a mass concentration of 25% was placed in an autoclave, and autoclaved at 110° C. for 40 mins;

[0053] (2) Add 200 mL of 0.5 mol / L acetic acid-sodium acetate buffer solution (pH5.2) to the product obtained in step (1), adjust the pH to 5.5, and add 250 U / g starch beta-amylase at 60 ° C , keep 2hrs;

[0054] (3) the product obtained in step (2) is placed in a boiling water bath for 30mins to kill the enzyme;

[0055] (4) Keep the pH of the product obtained in step (3) at 5.5, add glucosidase at 55°C, the dosage is 300U / g starch, and keep it for 12hrs;

[0056] (5) the product obtained in step (4) is placed in a boiling water bath for 30mins to kill the enzyme;

[0057] (6) through natural cooling, centrifugal;

[0058] (7) drying in blast oven for 12hrs, pulverizing and crossing 100 mesh standard sieves to obtain product;

[0059] (8) Englyst method to measure the content of slow digestible starch. According to the met...

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Abstract

The invention discloses a method for preparing slowly digestible starch by pressure and heat collaborative double-enzyme treatment. The method comprises the steps of putting 5-45% of starch milk into a high-pressure sterilization pan to carry out pressure heat reaction, adjusting pH to 4.0-7.5, adding beta-amylase of which the dosage is 50-450U / g of starch at 45-75 DEG C to keep for 1-8hrs; carrying out high-temperature enzyme deactivation; adjusting pH to 4.0-7.5, adding glucose glycosides enzyme at 40-75 DEG C, wherein the dosage is 100-500U / g of starch; keeping for 6-48hrs; carrying out high-temperature enzyme deactivation; naturally cooling, drying by an air dry oven, crushing and screening to obtain the product. By adopting the method, the starch is taken as the material; the content of the slowly digestible starch is greatly improved by a biotechnology in cooperation with a physical treatment method; the technology of preparing the slowly digestible starch is simplified; the yield is effectively improved; and the energy consumption is reduced. The slowly digestible starch produced by the method has the characteristics of retarding digestion, strengthening nutrition and the like.

Description

technical field [0001] The invention relates to a kind of slow-digesting starch starch, in particular to a method for preparing slow-digesting starch by coordinating double-enzyme treatment with autoclaving. Background technique [0002] According to the digestion of starch in the human body, Englyst, a physiologist at the University of Cambridge, divides starch into rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). RDS refers to those starches that can be quickly digested in the mouth and small intestine (<20min); SDS refers to a kind of starch that can be completely digested in the small intestine but the digestion speed is relatively slow (20-120min); RS refers to the starch that cannot be digested by the human small intestine. Absorbed and finally fermented and utilized by microorganisms in the large intestine (>120min). [0003] Professor Jenkins of the University of Toronto in Canada proposed an effective index to measure...

Claims

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Application Information

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IPC IPC(8): C12P19/22C12P19/18
Inventor 高群玉史苗苗谷峰
Owner SOUTH CHINA UNIV OF TECH
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