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Method for preparing digestible starch with resistance improved

A technology that is easy to digest and starch is applied in the field of starch processing to achieve the effect of increasing resistant starch and increasing its content

Inactive Publication Date: 2017-05-31
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the existing ways of increasing the resistance of potato starch, the present invention provides a method for processing potato starch to produce RS and RDS by microwave, toughening and other methods

Method used

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  • Method for preparing digestible starch with resistance improved
  • Method for preparing digestible starch with resistance improved
  • Method for preparing digestible starch with resistance improved

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The technological process of the method for preparing starch with increasing resistance and digestibility by using microwave and toughening treatment method of the present invention is shown in the appendix figure 1 .

[0039] Concrete process steps are as follows:

[0040] The method for preparing resistant and / or digestible starch comprises the following steps:

[0041] (1) Deionized water is added to the potato starch to form a potato starch emulsion; the mass-to-volume ratio of potatoes and deionized water is: 1:2;

[0042] (2) Stir the potato starch milk in step (1) evenly, microwave toughening treatment, take out after microwave treatment and let stand for 6-7 hours, separate to obtain supernatant A and starch precipitation A;

[0043] The conditions of microwave treatment are: power 300W, treatment time 100s, microwave temperature 37°C;

[0044] (3) Add deionized water to the starch precipitation A, place it in a constant temperature shaking incubator for high...

Embodiment 2

[0058] The resistant starch content of starch C was determined. First, draw a glucose standard curve, as shown in Table 1:

[0059] Table 1 Glucose standard curve drawing table

[0060]

[0061]

[0062] As shown in Table 1, shake each stoppered test tube well and place it in a boiling water bath to heat accurately for 5 minutes, take it out, cool it down to room temperature, dilute it to 25 mL with distilled water, mix well, measure the absorbance at 540 nm, and take the number of mg of glucose as the abscissa , the absorbance is the ordinate, draw the glucose standard curve. as follows figure 2 Shown:

[0063] (2) Hydrolysis of non-resistant starch

[0064] Accurately weigh 100±5mg of starch C (dry basis) into a centrifuge tube, add 4mL of a mixture of pancreatic α-amylase (30U / mL) and amyloglucosidase (3U / mL), and mix well. At 37°C, the shaking speed was 200 beats / min, and the reaction was performed at a constant temperature for 16 hours. After shaking, take ou...

Embodiment 3

[0075] The present invention measures the digestibility of the obtained starch AB mixture and starch C. Accurately weigh 100mg of maltose in a 100mL volumetric flask, constant volume, and accurately draw 1, 2, 3, 4, 6, and 10mL of standard maltose solutions into a 100mL volumetric flask, then you can get 10μg / mL, 20μg / mL, 30μg / mL , 40μg / mL, 60μg / mL, 100μg / mL maltose standard solution. Take 2mL of standard maltose solution in a test tube, add 1mL of 5% phenol solution, shake well, add 5mL of concentrated sulfuric acid, and place in a 30°C water bath for 20min. Take the blank as a reference, measure at a wavelength of 490nm, take the absorbance as the abscissa, and the standard maltose concentration as the ordinate, and draw a standard curve.

[0076] Accurately weigh 100mg of starch A and 400mg of starch B in the dialysis bag, and then accurately weigh 500mg of starch C in the dialysis bag. The raw materials in the two dialysis bags are subjected to the following experimental ...

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Abstract

The invention belongs to the field of starch processing and in particular relates to a method for improving resistance of potatoes and enabling the potatoes to be digested more easily. The method provided by the invention comprises the following steps: (1) adding deionized water into potato starch, and preparing into potato starch emulsion; (2) uniformly stirring the potato starch emulsion obtained in the step (1), toughening with microwave, then taking out and standing, and separating to obtain supernate A and starch sediment A; (3) adding deionized water into the starch sediment A, carrying out high temperature toughening treatment, cooling to room temperature, collecting supernate B, cleaning starch sediment B, then carrying out low temperature ageing, dehydrating, drying, smashing, sieving, and collecting the obtained starch C; and (4) respectively filtering the supernate A and the supernate B, drying the obtained sediment, then smashing and sieving, so that respective corresponding starch A and starch B are obtained respectively. Branch of the potato starch can be removed through the microwave and high temperature toughening treatment, and content of amylose of the potato starch is improved, so that the digestible starch with the resistance improved is obtained.

Description

technical field [0001] The invention belongs to the field of starch processing, and specifically relates to a method for enhancing and modifying potato starch by using physical means such as high temperature and toughening to make it easier to digest, and also relates to the application of the starch obtained by the above method. Background technique [0002] Starch can be divided into three types: rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) according to the degree of digestibility of the human body. Digestible starch refers to the starch that can be quickly digested and absorbed by the human body after ingestion and causes a rapid rise in blood sugar; slowly digestible starch can slowly digest and release glucose and be completely absorbed by the human body; resistant starch refers to the starch that cannot be used by the small intestine of a healthy human body to provide glucose , but it can be fermented by intestinal microorga...

Claims

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Application Information

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IPC IPC(8): A23L33/125
CPCA23V2002/00A23V2200/328A23V2200/32
Inventor 刘丽娜李有栋杜方岭徐同成刘玮邱斌宗爱珍贾敏
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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