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Biological modification method for inhibiting starch retrogradation

A technology of biomodification and starch, which is applied in food science, food preservation, application, etc., can solve the problems of increased branching of starch, achieve the effects of reducing hardness, improving digestibility, and inhibiting starch retrogradation

Inactive Publication Date: 2015-04-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the catalytic mechanism of starch branching enzyme is only the above-mentioned preliminary understanding, and further research is needed, for example, there may be reverse reactions, etc. Therefore, starch branching enzyme is not able to increase the degree of starch branching under any reaction conditions

Method used

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  • Biological modification method for inhibiting starch retrogradation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Dissolve cornstarch in 100mL water to obtain 30% (w / v) cornstarch milk, adjust the pH to 7.5 with 2.5% NaOH solution, add starch branching enzyme at 300U / g starch on a dry basis, and treat at 50°C for 4h, The reaction solution was washed with 5 times the volume of deionized water, the solid matter was collected, and vacuum-dried at 45° C. for 12 hours to obtain modified starch. Taking corn starch without starch branching enzyme treatment as a control, after refrigerated at 4°C for 7 days, the retrogradation enthalpy and hardness were compared, and the results are shown in Table 1.

Embodiment 2

[0028] Dissolve cornstarch in 100mL water to obtain 30% (w / v) cornstarch milk, adjust the pH to 7.5 with 2.5% NaOH solution, add starch branching enzyme at 300U / g starch on a dry basis, and treat at 50°C for 10h. The reaction solution was washed with 5 times the volume of deionized water, the solid matter was collected, and vacuum-dried at 45° C. for 12 hours to obtain modified starch. Taking corn starch without starch branching enzyme treatment as a control, after refrigerated at 4°C for 7 days, the retrogradation enthalpy and hardness were compared, and the results are shown in Table 1.

Embodiment 3

[0030] Dissolve cornstarch in 100mL water to obtain 30% (w / v) cornstarch milk, adjust the pH to 7.5 with 2.5% NaOH solution, add starch branching enzyme at 300U / g starch on a dry basis, and treat at 50°C for 6h, The reaction solution was washed with 5 times the volume of deionized water, the solid matter was collected, and vacuum-dried at 45° C. for 12 hours to obtain modified starch. Taking corn starch without starch branching enzyme treatment as a control, after refrigerated at 4°C for 7 days, the retrogradation enthalpy and hardness were compared, and the results are shown in Table 1.

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Abstract

The invention discloses a biological modification method for inhibiting starch retrogradation, and belongs to the field of agricultural product processing and biology. The method comprises the steps of dissolving starch into water to obtain 30% (w / v) of starch milk, adjusting the pH to 7.5, adding 300-1,000U / g of starch branching enzyme of dried starch, treating at 50 DEG C for 4-10h to obtain a reaction solution, washing the reaction solution with deionized water, collecting solid and performing vacuum drying to obtain biological modified starch. By adopting the method, starch molecules have smaller branched chains and relatively high branching degree through the modification effect of the starch branching enzyme to hinder the rearrangement of amylopectin in the storage process, so that starch retrogradation can be well inhibited.

Description

technical field [0001] The invention relates to a biomodification method for inhibiting starch retrogradation, belonging to the fields of agricultural product processing and biotechnology. Background technique [0002] As an important raw material and process aid, starch is widely used in the food industry. It can be used to make various foods such as steamed buns, bread, and rice noodles. These starchy foods usually undergo some internal quality changes during storage, such as tissue hardening, loss of elasticity and flavor, and poor taste. These quality changes are mainly caused by starch retrogradation. Therefore, effective measures should be taken to control starch Retrogradation has a very important application value for maintaining the quality of starchy foods and prolonging their shelf life. [0003] At present, there are mainly chemical methods, physical methods and biological enzyme methods to inhibit starch retrogradation at home and abroad. The biological enzyma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571
Inventor 顾正彪李兆丰李雯雯李才明程力洪雁
Owner JIANGNAN UNIV
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