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Preparation method of high amylose

A technology of high amylose and starch, applied in fermentation and other directions, can solve problems such as inability to hydrolyze

Inactive Publication Date: 2017-03-15
李郑松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Isoamylase can decompose the smallest unit of branched chain and maximize the use of starch raw materials, while pullulanase can also hydrolyze the α-1,6 glycosidic bond at the branch point, but it cannot hydrolyze side branch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Accurately weigh 2 g of cornstarch (on a dry basis) and dissolve in 120 mL of acetic acid-sodium acetate buffer solution with a concentration of 0.02 mol / L and a pH of 3.5, gelatinize in a boiling water bath for 20 min, and place at a constant temperature of 35 °C Incubate in a shaking water bath for 12 min, add 600 U isoamylase and 1000 U pullulanase, react in a constant temperature water bath for 4 h, and boil for 30 min to terminate the reaction. Centrifuge at 10,000 rpm for 10 min, take the supernatant, and freeze-dry to obtain excellent high-amylose modified starch. The content of amylose reaches 93%.

Embodiment 2

[0020] Accurately weigh 2.5 g of potato starch (on a dry basis) and dissolve it in 125 mL of acetic acid-sodium acetate buffer solution with a concentration of 0.02 mol / L and a pH of 4.0, gelatinize in a boiling water bath for 25 min, and place at a constant temperature of 45 °C Incubate in a shaking water bath for 12 minutes, add 650 U isoamylase and 950 U pullulanase, shake and react in a constant temperature water bath for 4.5 hours, and then boil for 30 minutes to terminate the reaction. Centrifuge at 10,000 rpm for 10 min, take the supernatant, and freeze-dry to obtain excellent high-amylose modified starch. The content of amylose reaches 95%.

Embodiment 3

[0022] Accurately weigh 3 g of tapioca starch (on a dry basis) and dissolve it in 130 mL of acetic acid-sodium acetate buffer solution with a concentration of 0.02 mol / L and a pH of 4.5. Incubate in a oscillating water bath for 12 min, add 700 U isoamylase and 900 U pullulanase, react in a constant temperature water bath for 5 h, and boil for 30 min to terminate the reaction. Centrifuge at 10,000 rpm for 10 min, take the supernatant, and freeze-dry to obtain excellent high-amylose modified starch. The content of amylose reaches 92%.

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PUM

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Abstract

The invention discloses a preparation method of high amylose. The preparation method comprises the following steps: accurately weighing the amount of amylose (on a dry basis) at a concentration of 0.02 mol / L and acetic acid sodium acetate buffer solution of a certain pH value, gelatinizing by boiling water bath for some time, placing in a certain temperature of the thermostatic shock water bath pot for 12 min, adding the appropriate amount of isoamylase and pullulanase, oscillating in the thermostatic water bath for some time, and terminating the reaction in boiling water bath for 30 minutes; centrifuging at 10,000 rpm for 10 minutes, taking the supernatant, and freeze-drying to get excellent high amylose. The preparation method adopts the complex enzyme composed of isoamylase and pullulanin to act on the ordinary starch to obtain high amylose, has the advantages of simplicity, high efficiency and no pollution, and has good practical value.

Description

technical field [0001] The invention relates to a method for preparing high amylose starch, belonging to the field of modified starch preparation. Background technique [0002] High amylose contains a relatively high proportion of amylose, and has the characteristics of rapid gelation, high gel strength and hardness, and high structural stability. It has a wide range of applications in food packaging materials, low-fat foods, food additives, medical pharmaceuticals, etc. application. [0003] Both pullulanase and isoamylase are starch debranching enzymes, which can specifically cut the α-1,6 glycosidic bond in the branch point of amylopectin, cut off the entire branch structure, and form amylose, and their reaction The conditions are similar. Isoamylase can decompose the smallest unit of branched chain and maximize the use of starch raw materials, while pullulanase can also hydrolyze the α-1,6 glycosidic bond at the branch point, but it cannot hydrolyze constitute side br...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/04
CPCC12P19/14C12P19/04
Inventor 李郑松
Owner 李郑松
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