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Preparation method of resistant sorghum starch

A technology for resistant starch and sorghum, applied in the field of preparing resistant starch, can solve the problems of less research on sorghum resistant starch, poor taste, less application, etc. Effect

Inactive Publication Date: 2016-03-30
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Sorghum is a common food crop in my country. It has high starch content and can grow in arid and barren and saline-alkaline areas. It has good stress resistance, but because of its poor taste, it is rarely used in food. It is mainly used for wine and vinegar. and other traditional industries
According to the structural characteristics of sorghum starch, sorghum starch is a high-quality raw material for preparing resistant starch. At present, there are only some patents, such as Chinese patents CN2013100799838 and CN2013100290300, which only measure the content of amylopectin and amylose in sorghum, but about Less research on sorghum resistant starch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Weigh 50g of sorghum starch, put it into a 500mL flask, add water to adjust the mass concentration to 30%, and then perform microwave treatment for 90s;

[0024] (2) Adjust the pH of the starch slurry obtained in step (1) to 7.5 with 0.1mol / L NaOH solution, and treat it in a high-temperature sterilization pot at 125°C and 0.1MPa for 35 minutes;

[0025] (3) Adjust the pH of the starch slurry obtained in step (2) to 4.5 with 0.5 mol / L dilute hydrochloric acid solution, add 4.0 PUN / g pullulanase, and react in a water bath at 60°C for 6 hours at a constant temperature;

[0026] (4) Adjust the temperature of the water bath to 100°C and keep it for 60 minutes to inactivate the enzyme and inactivate the pullulanase;

[0027] (5) The product obtained in step (4) is subjected to a low-temperature transient freezing aging treatment at -18°C for 2 days;

[0028] (6) The product obtained in step (5) is dried in a vacuum drying oven, crushed, and passed through a 100-mesh siev...

Embodiment 2

[0031] (1) Weigh 50g of sorghum starch, put it into a 500mL flask, add water to adjust the mass concentration to 40%, and then perform microwave treatment for 100s;

[0032] (2) Adjust the pH of the starch slurry obtained in step (1) to 7 with 0.1mol / L NaOH solution, and treat it in a high-temperature sterilization pot at 130°C and 0.1MPa for 45 minutes;

[0033] (3) Adjust the pH of the starch slurry obtained in step (2) to 5.0 with 0.5 mol / L dilute hydrochloric acid solution, add 5.0 PUN / g pullulanase, and react in a water bath at 65°C for 7 hours;

[0034] (4) Adjust the temperature of the water bath to 100°C and keep it for 70 minutes to inactivate the enzyme and inactivate the pullulanase;

[0035] (5) The product obtained in step (4) is subjected to a low-temperature transient freezing aging treatment at -15°C for 3 days;

[0036] (6) The product obtained in step (5) is dried in a vacuum drying oven, crushed, and passed through a 100-mesh sieve to obtain sorghum resista...

Embodiment 3

[0039] (1) Weigh 50g of sorghum starch, put it into a 500mL flask, add water to adjust the mass concentration to 20%, and then perform microwave treatment for 100s;

[0040] (2) Adjust the pH of the starch slurry obtained in step (1) to 8.0 with 0.1mol / L NaOH solution, and treat it in a high-temperature sterilization pot at 140°C and 0.1MPa for 50 minutes;

[0041] (3) Adjust the pH of the starch slurry obtained in step (2) to 4.0 with 0.5 mol / L dilute hydrochloric acid solution, add 4.5 PUN / g pullulanase, and react in a water bath at 65°C for 8 hours at a constant temperature;

[0042] (4) Adjust the temperature of the water bath to 100°C and keep it for 80 minutes to inactivate the enzyme and inactivate the pullulanase;

[0043] (5) The product obtained in step (4) is subjected to a low-temperature transient freezing aging treatment at -20°C for 4 days;

[0044] (6) The product obtained in step (5) is dried in a vacuum drying oven, crushed, and passed through a 100-mesh sie...

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PUM

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Abstract

The invention relates to a novel method for preparing resistant starch from high-quality sorghum starch. The preparation method of the resistant sorghum starch comprises steps of starch slurry preparation, microwave treatment, hot-press treatment, enzymolysis, enzyme deactivation, low-temperature instant freeze-aging treatment and the like. The content of the resistant starch which takes the sorghum starch as a raw material and is prepared in combination with the microwave method and the hot-press-enzyme method is higher than 55%, compared with resistant starch prepared from raw materials including corn, wheat, rice and the like, the resistant starch has the advantages that the utilization rate of the raw material is high and the yield of the resistant starch is high, the added value of the sorghum starch can be greatly increased, and an efficient and feasible method is provided for industrial production of the resistant starch.

Description

technical field [0001] The invention relates to a method for preparing resistant starch by using novel high-quality sorghum starch as raw material. (2) Background technology [0002] With the continuous improvement of our country's national economic level and the increasingly affluent life, the traditional dietary structure has undergone tremendous changes. The proportion of meat protein and oily foods in our daily diet has continued to increase, resulting in overnutrition , obesity, hyperglycemia, hyperlipidemia and other diseases are spreading rapidly in our country, and showing a trend of younger age. Therefore, it is imperative to properly adjust the eating habits and optimize the diet structure. [0003] Resistant starch cannot be absorbed in the human small intestine and does not produce energy, but it can ferment with volatile fatty acids in the human large intestine to increase the amount of defecation, so it can be used to treat constipation. Resistant starch can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/16
CPCC12P19/16
Inventor 崔波檀琮萍于滨张若辰
Owner QILU UNIV OF TECH
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