Method for preparing granulated slow-digestion starch by restriction enzymolysis

A technology for digesting starch and restriction enzymes, which is applied in the field of preparation of granular slow-digesting starch, and can solve the problems that granular starch cannot be produced

Inactive Publication Date: 2017-09-01
HARBIN UNIV OF COMMERCE
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  • Description
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  • Application Information

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Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that the starch prepared by enzymatic method and enzymatic physical method combined modification is non-granular state, and the problem that granular starch cannot be obtained, and to provide a method for preparing granular starch through restricted enzymatic hydrolysis. slow digesting starch

Method used

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  • Method for preparing granulated slow-digestion starch by restriction enzymolysis
  • Method for preparing granulated slow-digestion starch by restriction enzymolysis
  • Method for preparing granulated slow-digestion starch by restriction enzymolysis

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specific Embodiment approach 1

[0024] Embodiment 1: A method for preparing granular slow-digestible starch by restriction enzymolysis according to the present embodiment is carried out according to the following steps:

[0025] 1. Preparation of starch milk: Add a buffer solution with a pH value of 4 to 5 to the starch, mix well to obtain starch milk, and then place the starch milk in a constant temperature water bath at a temperature of 30 to 60°C to preheat for 5 minutes to 15 minutes;

[0026] The ratio of the mass of the starch to the volume of the buffer solution in step 1 is 5g-40g:100mL;

[0027] 2. Enzyme hydrolysis: add enzyme to the preheated starch milk in step 1, then seal it, shake it in a constant temperature water bath with a temperature of 30-55°C for 6h-14h, and then add NaOH with a mass fraction of 3%-5% The solution is stopped and centrifuged to obtain supernatant and precipitate;

[0028] The ratio of the amount of enzyme added in step 2 to the mass of starch in step 1 is 10U to 50U: 1g...

specific Embodiment approach 2

[0031] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the starch described in step 1 is cereal starch. Other steps and parameters are the same as those in the first embodiment.

specific Embodiment approach 3

[0032] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that the cereal starch is one or any combination of wheat, corn and rice. Other steps and parameters are the same as those in Embodiment 1 or 2.

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Abstract

The invention discloses a method for preparing granulated slow-digestion starch by restriction enzymolysis, relates to a preparation method of the granulated slow-digestion starch, and aims to solve problems in the prior art that starch prepared by adopting an enzymic method and an enzymatic physical compound modification is not granulated and granulated starch can not be prepared. The method comprises: firstly, preparation of starchy milk; secondly, enzymolysis; thirdly, drying. The method adopts the combination of restriction enzymolysis and toughening treatment to prepare SDS; the ratio of amylose to amylopectin is improved by debarking, so that the crystal structure is adjusted; at the same time, the starch structure is improved by toughening at the temperature lower than the gelatinization temperature, and the resistance to enzymes is enhanced. The content of SDS disclosed by the invention can be up to 40.0%, and the starch is of the granulated structure; the starch also has the characteristics of porous starch, such as being easily separated, purified, dehydrated, dried and pulverized, can be easily used in the fields of food and medicines, and can be used for preparing low-calorie food or used as a sustained-release preparation.

Description

technical field [0001] The invention relates to a preparation method of granular slow-digestible starch. Background technique [0002] Starch is an important basic raw material in the food industry. Different types of starch have great differences in granule structure, straight branch ratio, crystallinity and physical and chemical properties. These differences directly affect the application of starch in the food industry. In 1992, Englyst et al. divided starch into three categories according to the length of time for the human body to digest starch and release glucose: Those starches that can be quickly digested and absorbed in the oral cavity or small intestine within 20 minutes are called ready digestible starches. , RDS), such as hot rice, hot steamed buns, hot lotus root paste and other starch-rich foods; starch that can be completely digested and absorbed through the small intestine but at a slower rate is called slowly digestible starch (SDS), such as raw rice Most o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04C12P19/16
CPCC12P19/04C12P19/16
Inventor 赵凯刘宁宫玉晶李君
Owner HARBIN UNIV OF COMMERCE
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