Method for preparing resistant starch employing microwave technology

A technology of resistant starch and starch, which is applied in the field of starch processing, can solve the problems of low content of resistant starch, long aging process, low production efficiency, etc., and achieve the effects of low cost, product safety and stable structure

Inactive Publication Date: 2015-05-06
HUAZHONG AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Using the above method (the present invention is also one of them) not only the content of the resistant starch prepared is low, but also the cooling time of the starch after gelatinization or enzyme treatment ranges from 1 to 30 days, the aging process takes a long time, and the production efficiency is low; The preparation of resistant starch by chemical methods may cause problems such as chemical residues in the product, which limits the application of the product in food

Method used

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  • Method for preparing resistant starch employing microwave technology
  • Method for preparing resistant starch employing microwave technology
  • Method for preparing resistant starch employing microwave technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 Preparation of resistant starch by microwave post-treatment

[0025] Weigh 0.75 kg of high-amylose corn starch (amylose content is 70%), add 4.25 kg of tap water to make the starch slurry concentration 15%, shake at room temperature for 5 minutes, and mix the starch and water evenly to obtain a starch slurry sample. The obtained starch slurry sample was pregelatinized at 100° C. for 30 min. Put the pregelatinized starch in an autoclave at a temperature of 121 °C and a pressure of 0.1 MPa for 30 minutes, and then adjust the pH to 6.0 after cooling to 85 °C, and add 20 U / g of starch high temperature resistant α - Amylase (Shanghai Jingchun Biochemical Technology Co., Ltd., Aladdin Reagent), at a temperature of 85° C., enzymolysis for 15 minutes. Adjust the pH to 5.2, add 30 U / g of starch pullulanase (Genencor, USA), and enzymolyze for 4 hours at a temperature of 50°C, so that the length of the starch chain segment is 20-110DP. The material after enzymatic hydr...

Embodiment 2

[0028] Embodiment 2: the impact of enzymatic hydrolysis on the preparation of resistant starch

[0029]The basic preparation method of this embodiment is the same as that of Embodiment 1. The difference of this embodiment is that after the autoclave treatment, the material is divided into two parts: enzymatic hydrolysis and non-enzymatic hydrolysis. Among them, the enzymatic hydrolysis part is to cool the pregelatinized material to 85 ° C, adjust the pH to 6.0, add 20 U / g starch of high temperature resistant α-amylase (Shanghai Crystal Pure Biochemical Technology Co., Ltd., Aladdin reagent), at temperature Enzymatic hydrolysis for 15 minutes at 85°C. Adjust the pH to 5.2, add 30 U / g of starch pullulanase (Genencor, USA), and enzymolyze for 4 hours at a temperature of 50°C, so that the length of the starch chain segment is 20-110DP. Spread the enzymatically hydrolyzed material and another part of the material on the flat plate separately, so that the thickness of the starch l...

Embodiment 3

[0032] Embodiment 3: the impact of microwave dose and microwave termination temperature on the preparation of resistant starch

[0033] The basic preparation method of this embodiment is the same as that of Embodiment 1. The difference is that the sample is enzymatically hydrolyzed and spread on the plate so that the thickness of the starch layer is 0.1-2mm, and then the plate is placed at 4°C for 4 hours, the plate is taken out, and the plate is placed in a microwave oven. The power of the microwave oven is adjusted to 0.1, 0.4, 0.7, 1.0, 1.3, 1.6w / g material, dry the material, when the temperature of the material reaches 30, 35, 40, 45, 50, 55 ℃, take out the material and cool it to room temperature, and continue to place it in 4 Under the condition of ℃ for 4 hours, the above steps were repeated 3 times, and the water content of the starch was measured to be 14%. The dried sample was placed in a pulverizer for pulverization, and passed through a 100-mesh sieve to obtain re...

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Abstract

The invention belongs to the field of deep processing of starch, and particularly relates to a method for preparing resistant starch employing a microwave technology. The method is characterized by comprising the following steps: (1) preparing a starch emulsion from raw starch, and pregelatinizing the starch by virtue of microwave; (2) carrying out autoclaving treatment on the pregelatinized material at proper temperature and pressure, cooling materials, and hydrolyzing the starch with heat-resistant alpha-amylase and pullulanase until the chain length is 20-120DP; (3) paving the material on a flat plate, storing at 4 DEG C for 3-5 hours, heating the material to 30-50 DEG C by virtue of the microwave, cooling to a room temperature, repeating the temperature circulating process for 2-4 times until the moisture content of the starch is smaller than 14%, crushing and sieving to obtain resistant starch A; and (4) adding water to the resistant starch A, carrying out thermal treatment, adjusting the pH to be 1.5-2, carrying out oscillating reaction, adjusting the pH to be 7-8, adding pancreatin for enzymolysis, filtering and drying a filter cake by airflow until the moisture content is smaller than 14%, and crushing and sieving through a 100-mesh sieve, so as to obtain high-purity resistant starch B.

Description

technical field [0001] The invention belongs to the technical field of starch processing. In particular, it relates to a method for preparing resistant starch by microwave technology. Background technique [0002] Resistant starch (referred to as RS) refers to starch that cannot be digested and absorbed in the human small intestine (>120min). Resistant starch has physiological functions such as preventing and relieving constipation, diabetes, weight loss and promoting lipid metabolism, similar to dietary Fiber is only fermented and utilized by microorganisms in the large intestine, which promotes intestinal health. After starch is gelatinized and placed under certain conditions, amylose can undergo double helix bonding, or a relatively rigid molecular chain, which is difficult to be hydrolyzed by enzymes in the digestive system, and is the most important type of resistant starch. Compared with dietary fiber, resistant starch not only has similar potential physiological ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/16C12P19/14C12P19/04C08B30/12
Inventor 赵思明熊善柏李江涛韩文芳
Owner HUAZHONG AGRI UNIV
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