Method for improving transparency degree of starch liquidation product

A technology of starch liquefaction and liquefaction products, applied in the direction of biochemical equipment and methods, enzymes, transferases, etc., to achieve the effect of improving transparency

Active Publication Date: 2018-08-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, in the current reports, there is still a lot of room for improvement in the effects that can be achieved by enzymatically modified starch liquefaction products.

Method used

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  • Method for improving transparency degree of starch liquidation product
  • Method for improving transparency degree of starch liquidation product
  • Method for improving transparency degree of starch liquidation product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Dissolve the starch liquefaction product of DE4 in water to prepare a 5% (w / v) aqueous starch liquefaction product solution, adjust the pH to 6.5, add 30 U / g starch branching enzyme derived from Rhodothermus obamensis on a dry basis, and treat at 60°C After 4 hours, boil to kill the enzyme, store at 4°C, and measure its transparency at regular intervals. The results of the transparency measurement were as figure 1 As shown, the control represents the same concentration of unmodified starch liquefaction product.

[0036]The reaction results showed that starch branching enzyme modification can improve the transparency of DE4 starch liquefaction products. The unmodified DE4 starch liquefaction product with a concentration of 5% (w / v) was completely turbid when stored at 4°C for 12 days, and the transparency of the starch liquefaction product modified for 4 hours could reach 50.0% when stored at 4°C for 30 days.

Embodiment 2

[0038] Dissolve the starch liquefaction product of DE4 in water to prepare a 5% (w / v) aqueous starch liquefaction product solution, adjust the pH to 6.5, add 30 U / g starch branching enzyme derived from Rhodothermus obamensis on a dry basis, and treat at 60°C 8h, boil to kill the enzyme, store at 4°C, and measure its transparency at regular intervals. The results of the transparency measurement were as figure 2 As shown, the control represents the same concentration of unmodified starch liquefaction product.

[0039] The reaction results showed that starch branching enzyme modification can significantly improve the transparency of DE4 starch liquefaction products. The unmodified DE4 starch liquefaction product with a concentration of 5% (w / v) was completely turbid when stored at 4°C for 12 days, and the transparency of the modified starch liquefaction product after 8 hours was stored at 4°C for 30 days could reach 91.0%. The modification effect is better than that of modific...

Embodiment 3

[0041] Dissolve the starch liquefaction product of DE7 in water to prepare a 5% (w / v) aqueous starch liquefaction product solution, adjust the pH to 7.5, add 100 U / g of starch branching enzyme derived from Rhodothermus obamensis on a dry basis, and treat at 50°C After 12 hours, boil to kill the enzyme, store at 4°C, and measure its transparency at regular intervals. The results of the transparency measurement were as image 3 As shown, the control represents the same concentration of unmodified starch liquefaction product.

[0042] The reaction results showed that the modification of starch branching enzyme can significantly improve the transparency of DE7 starch liquefaction products. The unmodified DE7 starch liquefaction product with a concentration of 5% (w / v) is completely cloudy when stored at 4°C for 20 days, and the transparency of the modified starch liquefaction product can still reach 93.2% when stored at 4°C for 30 days .

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Abstract

The invention discloses a method for improving the transparency degree of a starch liquidation product, and belongs to the field of biological modification starch. The molecular structure of a starchliquidation product is changed through adding starch branching enzymes from rhodothermus obamensis, so that a small branch chain and a higher branching degree are realized; the goals of improving thetransparency and the stability are achieved. The method comprises the following steps of dissolving the starch liquidation product into water according to a certain concentration so as to prepare thestarch liquidation product water solution; the starch branching enzymes are added for reaction for a period of time at a certain temperature so as to improve the transparency of the starch liquidationproduct in the storage process; a novel idea is provided for improving the stability of the starch liquidation product; great potentials and application prospects are realized.

Description

technical field [0001] The invention relates to a method for improving the transparency of starch liquefaction products, belonging to the field of biologically modified starch. Background technique [0002] Starch liquefaction is the use of medium-temperature or high-temperature-resistant α-amylase to catalyze the hydrolysis of gelatinized starch into smaller dextrins, oligosaccharides, and monosaccharide molecules. Depending on the degree of liquefaction, starch liquefaction products with different DE values ​​can be obtained. When the DE value is 4-7, the starch liquefaction product has the characteristics of soft taste, low sweetness, and low hygroscopicity. It can be used as a thickener, stabilizer, filler and carrier in food, and is easily absorbed by the human body. It is suitable to be used as the basic raw material of food for patients and infants and young children; when the DE value is 9-12, the starch liquefaction product is not easy to be affected by moisture, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/18C12P19/04
CPCC12P19/04C12P19/18C12Y204/01018C12P19/14
Inventor 李兆丰顾正彪王哲李才明徐思佳程力洪雁
Owner JIANGNAN UNIV
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