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Method for improving freeze-thaw stability of maltodextrin

A freeze-thaw stability and maltodextrin technology, applied in the field of maltodextrin, can solve the problems of high content of straight-chain molecules, restrictions on products added with maltodextrin, affecting the sensory properties and shelf life of products added with maltodextrin, etc. The effect of improving branching degree and improving freeze-thaw stability

Active Publication Date: 2018-11-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the maltodextrin produced by the traditional enzymatic process has certain limitations. The content of straight chain molecules in maltodextrin is high. During repeated freeze-thaw cycles (FTC), macromolecules are easy to aggregate and cause flocculation and precipitation, which affects the addition of maltodextrin products. sensory properties and shelf life
Frozen food will inevitably undergo repeated freezing and thawing processes during transportation or storage, which greatly limits the application of maltodextrin products in frozen food

Method used

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  • Method for improving freeze-thaw stability of maltodextrin
  • Method for improving freeze-thaw stability of maltodextrin
  • Method for improving freeze-thaw stability of maltodextrin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Influence of the amount of starch branching enzyme added on the freeze-thaw stability of maltodextrin

[0037] (1) Slurry preparation: adjust the starch into 35% starch milk, keep it warm at 70°C for 30 minutes, add high-temperature-resistant α-amylase of 12U / g starch on a dry basis and 0.2% calcium chloride, and adjust the pH after stirring evenly is 6.5.

[0038] (2) Injection liquefaction: Use a low-pressure steam injection liquefier for injection. The material pressure of the first injection is 0.35MPa, the steam pressure is 0.1MPa, the temperature is 105°C, and the time is 8min. After that, it is liquefied at 90°C for 40min. Carry out the second spraying to kill the enzyme, the material pressure is 0.35MPa, the steam pressure is 0.3MPa, the temperature is 140°C, and the time is 5min.

[0039] (3) Starch branching enzyme action: After the liquefied solution in (2) is cooled below 50°C, add starch branching enzymes from Rhodothermus obamensis at 100, 200,...

Embodiment 2

[0053] Example 2: Effect of starch branching enzyme action time on the freeze-thaw stability of maltodextrin

[0054] (1) Slurry preparation: adjust the starch into 35% starch milk, keep it warm at 70°C for 30 minutes, add high-temperature-resistant α-amylase of 12U / g starch on a dry basis and 0.2% calcium chloride, and adjust the pH after stirring evenly is 6.5.

[0055] (2) Injection liquefaction: Use a low-pressure steam injection liquefier for injection. The material pressure of the first injection is 0.35MPa, the steam pressure is 0.1MPa, the temperature is 105°C, and the time is 8min. After that, it is liquefied at 90°C for 40min. Carry out the second spraying to kill the enzyme, the material pressure is 0.35MPa, the steam pressure is 0.3MPa, the temperature is 140°C, and the time is 5min.

[0056] (3) Starch branching enzyme action: After cooling the liquefied solution in (2) below 50°C, add 200 U / g Rhodothermus obamensis starch branching enzyme on a dry basis, adjust ...

Embodiment 3

[0070] Example 3: Effect of starch branching enzyme action temperature on the freeze-thaw stability of maltodextrin

[0071] (1) Slurry preparation: adjust the starch into 35% starch milk, keep it warm at 70°C for 30 minutes, add high-temperature-resistant α-amylase of 12U / g starch on a dry basis and 0.2% calcium chloride, and adjust the pH after stirring evenly is 6.5.

[0072] (2) Injection liquefaction: Use a low-pressure steam injection liquefier for injection. The material pressure of the first injection is 0.35MPa, the steam pressure is 0.1MPa, the temperature is 105°C, and the time is 8min. After that, it is liquefied at 90°C for 40min. Carry out the second spraying to kill the enzyme, the material pressure is 0.35MPa, the steam pressure is 0.3MPa, the temperature is 140°C, and the time is 5min.

[0073] (3) Starch branching enzyme action: After the liquefied liquid in (2) is cooled below 50°C, add 200U / g Rhodothermus obamensis starch branching enzyme, adjust the pH to...

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Abstract

The invention discloses a method for improving freeze-thaw stability of maltodextrin and belongs to the technical field of maltodextrin. The method disclosed in the invention comprises the following steps: introducing starch branching enzymes derived from Rhodothermus obamensis on the basis of the traditional enzymic method for producing maltodextrin, cutting off alpha-1,4-glucosidic bonds, and linking the cut short chains onto a receptor chain so as to form alpha-1,6-branching points, so that the branching degree is increased, more clustered structures are formed, and the aim of enhancing thefreeze-thaw stability of maltodextrin is achieved. The method specifically comprises the steps: size mixing, spray liquefaction, starch branching enzyme interaction, filtering, discoloring, performing ion exchange, concentrating, performing spray drying and the like, thereby obtaining the maltodextrin with excellent freeze-thaw stability.

Description

technical field [0001] The invention relates to a method for improving the freeze-thaw stability of maltodextrin, which belongs to the technical field of maltodextrin. Background technique [0002] Maltodextrin, also known as water-soluble dextrin or enzymatic dextrin, is a starch hydrolyzate with a DE value of less than 20 obtained by acid or enzymatic treatment. The main components are dextrin, polysaccharides, and oligosaccharides. A small amount of maltose and glucose, which is between starch and starch sugar, is a nutritional polysaccharide without any taste. As a food additive, maltodextrin has a wide range of functions, for example, it can change the viscosity of the system, has better emulsification and thickening effects; it can be used as a fat substitute; it can inhibit browning reaction; it can be used as a variety of sweeteners and flavors , an excellent carrier for fillers and pigments; reduce the sweetness and freezing point of the system; low price, smooth t...

Claims

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Application Information

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IPC IPC(8): C12P19/04C12P19/16
CPCC12P19/04C12P19/16
Inventor 顾正彪李兆丰王哲李才明邹莹莹程力洪雁
Owner JIANGNAN UNIV
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