Preparation method of RS5 wheat resistant starch

A technology of resistant starch and wheat starch, applied in the functions of food ingredients, food heat treatment, food science, etc., can solve the problems of unstable nature of natural starch, and achieve the effects of relieving diabetes, ensuring safety, and low equipment cost

Inactive Publication Date: 2019-04-09
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the instability of natural starch during heat

Method used

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  • Preparation method of RS5 wheat resistant starch
  • Preparation method of RS5 wheat resistant starch
  • Preparation method of RS5 wheat resistant starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] 1. First weigh 1 kg of wheat starch, add pH 5.8 phosphate buffer solution to make a 10% (w / v) starch suspension, shake it in a water bath at a temperature of 100°C for 30 minutes to obtain a starch paste, and then cool it to 58°C at room temperature , adding 40 ASPU / g pullulanase to the starch paste, and then shaking the enzymolysis in a water bath at 58°C for 9h. Immediately after the enzymatic hydrolysis, 2 times the volume of absolute ethanol was added to the starch hydrolyzate, and after stirring to inactivate the enzyme, glyceryl monostearate with a mass fraction of 1% on the dry basis of the starch was added, and stirred in a water bath at 70°C for 90 minutes. After the reaction was completed, it was rapidly cooled to room temperature (25° C.), centrifuged (3000 g, 20 min), and the precipitate was washed with 50% ethanol and dried to obtain a debranched wheat starch-glycerol monostearate complex.

[0049] 2. After the debranched wheat starch-glyceryl monostearate ...

Embodiment 2

[0052] 1. First weigh 1 kg of wheat starch, add pH 5.8 phosphate buffer solution to make a 10% (w / v) starch suspension, shake it in a water bath at a temperature of 100°C for 30 minutes to obtain a starch paste, and then cool it to 58°C at room temperature , adding 60 ASPU / g pullulanase to the starch paste, and then shaking the enzymolysis in a water bath at 58°C for 6h. Immediately after the enzymolysis, 2 times the volume of absolute ethanol was added to the starch hydrolyzate, and after stirring to inactivate the enzyme, glyceryl monostearate with a mass fraction of 2% on the dry basis of the starch was added, and stirred in a water bath at 70°C for 60 minutes. After the reaction was completed, it was rapidly cooled to room temperature (25° C.), centrifuged (3000 g, 20 min), and the precipitate was washed with 50% ethanol and dried to obtain a debranched wheat starch-glycerol monostearate complex.

[0053] 2. After the debranched wheat starch-glyceryl monostearate composite...

Embodiment 3

[0056] 1. First weigh 1 kg of wheat starch, add pH 5.8 phosphate buffer solution to make a 10% (w / v) starch suspension, shake it in a water bath at a temperature of 100°C for 30 minutes to obtain a starch paste, and then cool it to 58°C at room temperature , adding 80 ASPU / g pullulanase to the starch paste, and then shaking the enzymolysis in a water bath at 58°C for 3h. Immediately after the enzymatic hydrolysis, 2 times the volume of absolute ethanol was added to the starch hydrolyzate, and after stirring to inactivate the enzyme, glyceryl monostearate with a mass fraction of 3% on a dry basis of starch was added, and stirred in a water bath at 70°C for 30 minutes. After the reaction was completed, it was rapidly cooled to room temperature (25° C.), centrifuged (3000 g, 20 min), and the precipitate was washed with 50% ethanol and dried to obtain a debranched wheat starch-glycerol monostearate complex.

[0057] 2. After the debranched wheat starch-glyceryl monostearate compou...

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Abstract

The invention discloses a preparation method of RS5 wheat resistant starch. The preparation method comprises the following steps: firstly performing de-branching treatment on wheat starch through pullulanase to obtain de-branched wheat starch; then compounding the de-branched wheat starch and glycerin monostearate; finally improving the content of the wheat resistant starch through heat-moisture treatment. The content of the resistant starch in wheat starch is more than 70 percent. The wheat resistant starch prepared by the preparation method disclosed by the invention has the characteristicsof being stable in property, high in safety, blood glucose production index and the like, and easily realizes the industrial production.

Description

technical field [0001] The invention belongs to the field of starch modification processing, in particular to a RS 5 The preparation method of type wheat resistant starch. Background technique [0002] Starches are naturally occurring carbohydrates that are found in the roots, stems and seeds of many plants. Starch mainly exists in plants in the form of starch granules, most of which are round or polygonal in shape. It is the most abundant carbohydrate in nature and an important source of energy for human beings. [0003] Wheat is the second largest grain crop in my country after rice in sown area, and its output accounts for more than 20% of my country's total grain output. It has a wide range of uses and can be processed into a variety of foods with different properties. In recent years, with the development of society and the improvement of people's living standards, the production of various refined foods, convenience foods, health foods and nutritious foods using whea...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L33/125A23L29/00A23L5/00
CPCA23L5/00A23L29/04A23L29/30A23L33/125A23V2002/00A23V2200/328A23V2200/32A23V2200/308A23V2250/5118A23V2250/192A23V2300/24
Inventor 陈寒青李蒙娜章宝谢莹
Owner HEFEI UNIV OF TECH
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