Preparation method of resistant starch with glutinous rice starch as raw material
A technology of glutinous rice starch and resistant starch, applied in the direction of fermentation and the like, can solve the problems that food processing cannot be well satisfied, and the physical and chemical functional properties are greatly different, and achieve the effects of avoiding significant changes, high yield and low cost.
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Embodiment 1
[0022] 1. Take 10g of waxy corn starch and 30g of sucrose, add 1LTris-HCl buffer solution (0.05mol / L, pH7.0), heat the solution to 100°C and boil for 10 minutes to gelatinize the starch.
[0023] 2. After the solution is cooled to 30°C, add amylosucrase to make the enzyme activity 0.1U, and react at a constant temperature for 36 hours at a stirring speed of 200rpm, and the reaction temperature is 30°C.
[0024] 3. After the reaction is over, heat the reaction solution to 100°C and boil for 10 minutes to inactivate the enzyme. After cooling to room temperature, place it in a refrigerator at 4°C for 12 hours to promote starch regeneration.
[0025] 4. Take it out, centrifuge at 8000rpm for 20 minutes, discard the supernatant, wash the precipitate with 1L deionized water, repeat the washing 5 times, put the obtained precipitate in an oven at 45°C for 24 hours, crush it and pass it through a 200-mesh sieve. 17.2 g of resistant starch product was obtained, wherein the content of re...
Embodiment 2
[0027] 1. Take 30g of glutinous rice starch and 60g of sucrose, add 1LTris-HCl buffer solution (0.05mol / L, pH8.0), heat the solution to 100°C and boil for 10 minutes to gelatinize the starch.
[0028] 2. After the solution is cooled to 40°C, add amylosucrase to make the enzyme activity 0.3U, and react at a constant temperature for 12 hours at a stirring speed of 200rpm, and the reaction temperature is 40°C.
[0029] 3. After the reaction is over, heat the reaction solution to 100°C and boil for 10 minutes to inactivate the enzyme. After cooling to room temperature, place it in a refrigerator at 4°C for 12 hours to promote starch regeneration.
[0030] 4. Take it out, centrifuge at 8000rpm for 20 minutes, discard the supernatant, wash the precipitate with 1L deionized water, repeat the washing 5 times, put the obtained precipitate in an oven at 45°C for 24 hours, crush it and pass it through a 200-mesh sieve. 47.2 g of resistant starch product was obtained, wherein the content ...
Embodiment 3
[0032] 1. After adding 20 g of glutinous rice starch and 40 g of sucrose, 1 L Tris-HCl buffer solution (0.05 mol / L, pH 7.5), the solution was heated to 100 ° C and boiled for 10 minutes to gelatinize the starch.
[0033] 2. After the solution is cooled to 35°C, add amylosucrase to make the enzyme activity 0.2U, and react at a constant temperature for 24 hours at a stirring speed of 200rpm, and the reaction temperature is 35°C.
[0034] 3. After the reaction is over, heat the reaction solution to 100°C and boil for 10 minutes to inactivate the enzyme. After cooling to room temperature, place it in a refrigerator at 4°C for 12 hours to promote starch regeneration.
[0035] 4. Take it out, centrifuge at 8000rpm for 20 minutes, discard the supernatant, wash the precipitate with 1L deionized water, repeat the washing 5 times, put the obtained precipitate in an oven at 45°C for 24 hours, crush it and pass it through a 200-mesh sieve. 31.1 g of resistant starch product was obtained, ...
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