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Method for preparing slowly-digested dextrin

A slow-digesting dextrin and modification technology, which is applied in the field of preparing slow-digesting dextrin, can solve the problems of low content of slow-digesting starch, low yield of modified products, long storage time, etc. The effect of increased content, decreased digestion rate, and obvious slow digestibility

Active Publication Date: 2018-12-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Previous studies mostly used single-enzyme modification to treat starch, but the content of slow-digesting starch in modified starch was low; several double-enzyme treatment methods reported in the literature, the main methods include: transglucosylase and β-amylase Enzyme synergistic modification, maltose α-amylase and transglucosylase synergistic modification, starch branching enzyme and amylosucrase synergistic modification, etc. However, ethanol washing steps are required to obtain limit dextrin, and aging starch requires long storage time, leading to problems such as low yield of modified products, large loss, and long modification time
[0004] Therefore, in order to obtain starch modified products with good slow digestibility more efficiently, it is necessary to explore new amylases for modification treatment, so there is also a large room for research and improvement in the enzymatic preparation process

Method used

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  • Method for preparing slowly-digested dextrin
  • Method for preparing slowly-digested dextrin
  • Method for preparing slowly-digested dextrin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: The effect of Gt-GBE modification alone on the content of fast digestible starch in the modified product

[0023] Dissolve corn starch in water to obtain 10% starch milk, gelatinize in boiling water, add Gt-GBE of 25U / g dry base starch, treat at 50°C for 2, 4, 6, 8, 10 hours, terminate the reaction in a boiling water bath, and freeze Dry to obtain modified samples. Refer to Englyst in vitro simulated digestion method to determine the digestibility of modified starch, as shown in Table 1. Among them, the control group represents the digestibility of corn starch paste before unmodified treatment. The results showed that under the action of Gt-GBE alone, compared with the control group, the fast digestible starch content decreased by 20.8%, the slow digestible starch content increased by 134%; the resistant starch content increased by 28.5%. The proportion of slowly digestible starch increased significantly, possibly because the highly branched structure produ...

Embodiment 2

[0026] Example 2: The effect of Ro-GBE modification alone on the content of fast-digestible starch in the modified product

[0027] Dissolve cornstarch in water to obtain 25% starch milk, gelatinize in boiling water, add Ro-GBE of 30U / g dry base starch, treat at 65°C for 2, 4, 6, 8, 10h, stop the reaction in a boiling water bath, freeze Dry to obtain modified samples. Refer to Englyst in vitro simulated digestion method to determine the digestibility of modified starch, as shown in Table 2. The results showed that under the action of Ro-GBE alone, compared with the control group, the fast digestible starch content decreased by 12.5%, the slow digestible starch content increased by 9.78%, and the resistant starch content increased by 66.9%. Compared with Example 1, Ro-GBE has a better modification effect in a short period of time, but with the prolongation of the action time, the content of fast digestible starch increases again. The possible reason is that Ro-GBE has a stron...

Embodiment 3

[0031] Example 3: Effect of the amount of enzyme added by Ro-GBE on the content of fast-digestible starch in the double-enzyme synergistically modified product

[0032] Dissolve corn starch in water to obtain 25% starch milk, add Ro-GBE after gelatinization in boiling water, treat at 65°C for 2 hours, stop the reaction in a boiling water bath, add Gt-GBE with 25U / g dry base starch, and keep at 50°C Under treatment for 10 h, the reaction was terminated, and the modified sample was obtained by freeze-drying. Refer to Englyst in vitro simulated digestion method to determine the digestibility of modified starch, as shown in Table 3. The results showed that compared with Example 1, the content of fast-digestible starch decreased by 31.6%, the content of slowly-digested starch increased by 52.8%, and the content of resistant starch increased by 48.5%; compared with Example 2, the content of fast-digested starch decreased by the maximum 38.1%, the highest increase in slow digestible...

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Abstract

The invention discloses a method for preparing slowly-digested dextrin and belongs to the field of bio-modified starch. The method comprises the step of carrying out synergistic modification on to-be-modified starch by adopting Ro (Rhodothermus obamensi)-GBE (Glucan Branching Enzyme) and Gt (Geobacillus thermoglucosidans)-GBE. According to the method disclosed by the invention, corn starch is synergistically treated by utilizing starch branching enzymes with two different microbial sources, the Ro-GBE is firstly added to pretreat, the Gt-GBE is added later, the to-be-modified starch is catalyzed by the Ro-GBE to form a chain segment structure which is more beneficial to the further utilization of the Gt-GBE and slender-type starch molecules are transformed into chunky-type more compact branching structures under the action of the Gt-GBE, so that the slow digestibility of the modified product is more obvious; and further, through changing the adding amount of the Ro-GBE, the modification time and the state of the to-be-modified starch, the synergistic effect between the Ro-GBE and the Gt-GBE is promoted, the branching degree of the amylopectin is increased and the content of the slowly-digested and resistant starch is further increased.

Description

technical field [0001] The invention relates to a method for preparing slow-digesting dextrin, which belongs to the field of biologically modified starch. Background technique [0002] Starch is the main component of green plant fruits, seeds, tubers and roots, and is the most abundant storage polysaccharide on the earth. As the main source of energy for humans and most animals, it is often used in food, medicine, chemical and other industrial fields. In the diet of residents, the "quality" and "quantity" of starch directly affect the regulation of blood sugar. With the improvement of people's living standards, the incidence of chronic diseases such as diabetes has increased year by year in recent years. It is imperative to research and prepare slow-digestion and resistant starch modified products that release energy continuously, avoid violent fluctuations in blood sugar, and have adjuvant therapeutic effects on non-insulin-dependent diabetes and cardiovascular diseases. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/04
CPCC12P19/04C12P19/14C08B30/18C12P19/18C08B30/20
Inventor 李兆丰顾正彪李阳李才明程力洪雁
Owner JIANGNAN UNIV
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