Method for efficiently preparing thermal-stability-type slowly digestible starch by combining chemical method and enzymic method

A slow-digesting starch, chemical combination technology, applied in the field of high-efficiency chemical combined with enzymatic modification to prepare heat-stable slow-digesting starch, can solve the problems of reducing the sensitivity of digestive enzymes, poor thermal stability of SDS, low SDS content, etc. Simple, thermally stable, low-cost effect

Active Publication Date: 2016-02-24
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, these methods have the following disadvantages: (1) The temperature cycle recrystallization method can obtain higher SDS, but the production process is cumbersome, the energy consumption is high, and the thermal stability of SDS is poor; (2) The chemical method can be obtained by introducing The foreign chemical groups reduce the sensitivity of digestive enzymes, which brings hidden dangers to human health to a certain extent; (3) The content of SDS prepared by starch debranching enzymatic method is low

Method used

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  • Method for efficiently preparing thermal-stability-type slowly digestible starch by combining chemical method and enzymic method
  • Method for efficiently preparing thermal-stability-type slowly digestible starch by combining chemical method and enzymic method

Examples

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Effect test

Embodiment 1

[0025] 1. Take 100g of waxy cornstarch, add 233.3g of 0.14mol / L dilute hydrochloric acid, and acidolysis it in a water bath at 40°C for 6 hours;

[0026] 2. After the acid hydrolysis treatment, wash with 3 to 4 times the volume of deionized water and centrifuge, discard the supernatant, repeat the washing 3 times, dry the precipitate in a 45°C oven for 24 hours, crush it and pass it through a 200-mesh sieve. Obtain the acid-thinned starch product;

[0027] 3. Weigh 60g of acid-thinned starch, add 800mL of deionized water, heat the solution to 100°C and boil for 15 minutes to completely gelatinize the starch. After the solution is cooled to 30°C, add 120g of sucrose, and stir the solution until the sucrose is completely dissolved. Add deionized water and make up to 1L;

[0028] 4. Add amylosucrase to make the enzyme activity 1000U / L, react at a constant temperature for 8 hours at a stirring speed of 200r / min, and the reaction temperature is 30°C;

[0029] 5. After the reactio...

Embodiment 2

[0032] 1. Take 150g of waxy cornstarch, add 225g of 0.14mol / L dilute hydrochloric acid, and acidolyze it in a water bath at 45°C for 8 hours;

[0033] 2. After the acid hydrolysis treatment, wash with 3 to 4 times the volume of deionized water and centrifuge, discard the supernatant, repeat the washing 3 times, dry the precipitate in an oven at 50°C for 36 hours, crush it and pass it through a 200-mesh sieve. Obtain the acid-thinned starch product;

[0034] 3. Weigh 80g of acid-thinned starch, add 800mL of deionized water, heat the solution to 100°C and boil for 15 minutes to completely gelatinize the starch. After the solution is cooled to 35°C, add 160g of sucrose, and stir the solution until the sucrose is completely dissolved. Add deionized water and make up to 1L;

[0035] 4. Add amylosucrase to make the enzyme activity 1500U / L, react at a constant temperature for 10 hours at a stirring speed of 200r / min, and the reaction temperature is 35°C;

[0036] 5. After the react...

Embodiment 3

[0039] 1. Take 200g of waxy corn starch, add 200g of 0.14mol / L dilute hydrochloric acid, and then acidolysis it in a water bath at 50°C for 10 hours;

[0040] 2. After the acid hydrolysis treatment, wash with 3 to 4 times the volume of deionized water and centrifuge, discard the supernatant, repeat the washing 3 times, dry the precipitate in a 55°C oven for 48 hours, crush it and pass it through a 200-mesh sieve. Obtain the acid-thinned starch product;

[0041] 3. Weigh 100g of acid-thinned starch, add 800mL of deionized water, heat the solution to 100°C and boil for 15 minutes to completely gelatinize the starch. After the solution is cooled to 40°C, add 200g of sucrose, and stir the solution until the sucrose is completely dissolved. Add deionized water and make up to 1L;

[0042] 4. Add amylosucrase to make the enzyme activity 2000U / L, react at a constant temperature for 12 hours at a stirring speed of 200r / min, and the reaction temperature is 40°C;

[0043]5. After the r...

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Abstract

The invention relates to a method for efficiently preparing thermal-stability-type slowly digestible starch by combining a chemical method and an enzymic method. Waxy corn is taken as a raw material, and a preparation method comprises the following steps: (1) acid decomposition treatment; (2) washing and drying; (3) heating and pre-gelatinization treatment; (4) amylosucrase treatment; (5) washing, autoclaving treatment and preserving at 4 DEG C; (6) freezing and drying. According to the method provided by the invention, the defects that the waxy corn is high in viscosity and low in enzyme reaction efficiency under the condition of high concentration, the prepared slowly digestible starch is good in stability, and can be used as an original auxiliary material of food processing for being subjected to hot-working treatment, so the slowly digestible starch has wide market prospect and the method is a novel, simple, efficient and safe thermal-stability-type slowly digestible starch preparation method.

Description

technical field [0001] The invention relates to the technical field of modification of starch, in particular to a method for preparing heat-stable slow-digestible starch by using waxy cornstarch as a raw material through high-efficiency chemical modification combined with enzymatic modification. Background technique [0002] Starch is the main form of carbohydrate storage in plants and the main source of energy for the human body. According to the bioavailability of starch, it can be divided into rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). Among them, SDS refers to starch that can be completely digested and absorbed in the small intestine but at a slower rate. It is a typical low-glycemic index food, which has the functions of slow absorption, continuous release of energy, maintenance of blood sugar homeostasis, and prevention and treatment of metabolic syndrome. Therefore, it has increasingly become a research hotspot in the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/00
CPCC08B31/00
Inventor 王韧张昊
Owner JIANGNAN UNIV
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