Preparation method of slowly digestible corn starch

A slow-digesting starch and corn starch technology, applied in fermentation and other directions, can solve the problem of product reduction and achieve the effects of improving efficiency, easy access, and universal raw materials

Inactive Publication Date: 2019-06-18
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the preparation of slow-digestible starch needs to gelatinize the granular starch first, but when the starch is gelatinized, the starch granules absorb water and swell and gelatinize. During the gelatinization process, the original crystalline structure and compact The molecular order is destroyed, and the amount of product obtained by enzymatic action is greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of slow digestion starch cornstarch, comprises the steps,

[0024] S1, obtaining cornstarch granules;

[0025] S2. Add the cornstarch granules obtained in S1 to a sodium acetate buffer solution with a pH of 4 and a concentration of 0.1 mol / L to obtain a mixed solution. The mass ratio of the cornstarch granules to the sodium acetate buffer solution is 2:10;

[0026] S3. Add α-amylase with an enzyme activity content of 40u / mg, β-amylase with an enzyme activity content of 20u / mg, and glucosidase with an enzyme activity content of 200,000u / mg to the above mixed solution in sequence , so that each gram of the mixed solution contains α-amylase 14, β-amylase 8u, and glucosyltransferase 10,000u, reacted at 40°C for 8 hours, and adjusted the pH to 9 by NaOH solution with a concentration of 0.1mol / L. , let it stand for 5 minutes, and spray-dry it by a spray dryer, and supplement the conditions of spray-drying: the feed rate is 10mL / min, and the inlet...

Embodiment 2

[0028] A kind of preparation method of slow digestion starch cornstarch, comprises the steps,

[0029] S1, obtaining cornstarch granules;

[0030] S2. Add the cornstarch granules obtained in S1 to a sodium acetate buffer solution with a pH of 5 and a concentration of 0.2 mol / L to obtain a mixed solution. The mass ratio of the cornstarch granules to the sodium acetate buffer solution is 2:10;

[0031] S3. Add α-amylase with an enzyme activity content of 50u / mg, β-amylase with an enzyme activity content of 20u / mg, and glucosidase with an enzyme activity content of 300,000u / mg to the above mixed solution in sequence , so that each gram of the mixed solution contains α-amylase 16u, β-amylase 9u, and glucosyltransferase 9,000u, and reacted with shaking at 50°C for 10 hours, and adjusted the pH to 10 by NaOH solution with a concentration of 0.1mol / L. , let stand for 10 minutes, and spray-dry through a spray dryer, and supplement the conditions of spray-drying: feed rate is 20mL / min...

Embodiment 3

[0033] A kind of preparation method of slow digestion starch cornstarch, comprises the steps,

[0034] S1, obtaining cornstarch granules;

[0035] S2. Add the cornstarch granules obtained in S1 to a sodium acetate buffer solution with a pH of 6 and a concentration of 0.1 mol / L to obtain a mixed solution. The mass ratio of the cornstarch granules to the sodium acetate buffer solution is 1:10;

[0036] S3. Add α-amylase with an enzyme activity content of 40u / mg, β-amylase with an enzyme activity content of 30u / mg, and glucosidase with an enzyme activity content of 200,000u / mg to the above mixed solution in sequence , so that each gram of the mixed solution contains α-amylase 18u, β-amylase 8u, and glucosyltransferase 8,000u, reacted at 60°C for 10 hours, and adjusted the pH to 10 by NaOH solution with a concentration of 0.1mol / L. , stand still for 5 minutes, spray dry by spray dryer, and supplement the conditions of spray drying: feed rate is 20mL / min, air inlet temperature is ...

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PUM

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Abstract

The invention belongs to the field of starch preparation, and particularly relates to a preparation method of slowly digestible corn starch. The preparation method comprises the following steps: S1, obtaining corn starch granules; S2, adding the corn starch granules obtained in S1 to a sodium acetate buffer solution with pH of 4-6 and concentration of 0.1-0.3 mol/L to obtain a mixed solution; S3,adding alpha-amylase with enzyme activity content of 40-60 u/mg, beta-amylase with enzyme activity content of 10-30 mu/mg and glucosyltransferase with enzyme activity content of 200,000-400,000 mu/mgto the mixed solution sequentially, performing an oscillation reaction at 40-60 DEG C for 8-12 h, adjusting pH to 9-11, leaving a reaction product for stand for 5-10 min, performing spray drying to obtain the slowly digestible corn starch. The preparation method has the following beneficial effects: 1, the corn starch granules are common raw materials and easy to obtain; 2. by adding mixed enzyme,the method is simple to operate, saves energy cost and is suitable for popularization and application.

Description

technical field [0001] The invention belongs to the field of starch preparation, and in particular relates to a preparation method of slow-digestible starch cornstarch. Background technique [0002] Starch is an important component in food, which is converted into glucose after being digested by the human body to provide the energy necessary for people's life activities, but because of its fast digestion rate in the body, it is easy to cause a rapid rise in blood sugar after a meal, causing hyperglycemia, Obesity, cardiovascular and other diseases. Therefore, in order to solve the problem of fast digestion rate of native starch, it is necessary to modify native starch, and at present, genetic, physical, chemical or enzymatic methods are usually used to modify native starch to improve its processing performance and maintain Blood sugar balance. Among them, compared with physical, chemical and genetic modification, starch modified by enzymatic method has the advantages of mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04
Inventor 杜先锋肖瑀
Owner ANHUI AGRICULTURAL UNIVERSITY
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