Method for improving resistance and yield of resistant dextrin

A resistant dextrin and resistance technology, which is applied in the field of water-soluble fiber preparation, can solve the problems of low resistance content and poor resistance, and achieve the effects of good product resistance, improved resistance and high yield

Active Publication Date: 2019-10-01
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The resistant dextrin prepared by enzymatic method has mild action conditions and few side reactions. It is suitable for the production of small molecule resistant dextrin, but the resistance content of the obtained products is often relatively low.
[0009] The production of resistant dextrin by enzymatic method has mild conditions, less side reactions, and is easy to purify. However, the product produced by enzymatic method has poor resistance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A method for improving resistant dextrin resistance and yield, comprising the steps of:

[0037] 1. Preparation of pyrodextrin

[0038] Place the cornstarch in an oven and dry at 110°C until the moisture content is below 5%. After taking it out, acidify the dried starch. Add 5ml of hydrochloric acid with a mass fraction of 1% for every 10g of starch, mix well and then pickle for 1h. After taking it out, carry out suction filtration, then place the suction-filtered starch in a constant temperature drying oven, dry it at 110°C to constant weight, and then acidify it at 158°C for 110 minutes to obtain pyrodextrin.

[0039] 2. Enzymatic hydrolysis of pyrodextrin isoamylase

[0040] Add 4 times the volume of water to the pyrodextrin, mix well; adjust the pH to 7.0~7.5, add 0.3% isoamylase by mass percentage, and enzymatically hydrolyze at 50°C for 4 hours.

[0041] 3. α-amylase hydrolysis

[0042] Adjust the pH of the enzymolysis solution obtained in step 2 to 6.0-6.5, ad...

Embodiment 2

[0048] A method for improving resistant dextrin resistance and yield, comprising the steps of:

[0049] 1. Preparation of pyrodextrin

[0050]Place the cornstarch in an oven and dry at 110°C until the moisture content is below 5%. After taking it out, acidify the dried starch. Add 5ml of hydrochloric acid with a mass fraction of 1% for every 10g of starch, mix well and then pickle for 1h. After taking it out, carry out suction filtration, then place the suction-filtered starch in a constant temperature drying oven, dry it at 110°C to constant weight, and then acidolyze it at 165°C for 110 minutes to obtain pyrodextrin.

[0051] 2. Enzymatic hydrolysis of pyrodextrin isoamylase

[0052] Add 4 times the volume of water to the pyrodextrin, mix well; adjust the pH to 7.0~7.5, add 0.3% isoamylase by mass percentage, and enzymatically hydrolyze at 50°C for 4 hours.

[0053] 3. α-amylase hydrolysis

[0054] Adjust the pH of the enzymolysis solution obtained in step 2 to 6.0-6.5, a...

Embodiment 3

[0061] A method for improving resistant dextrin resistance and yield, comprising the steps of:

[0062] 1. Preparation of pyrodextrin

[0063] Place the cornstarch in an oven and dry at 110°C until the moisture content is below 5%. After taking it out, acidify the dried starch. Add 5ml of hydrochloric acid with a mass fraction of 1% for every 10g of starch, mix well and then pickle for 1h. After taking it out, carry out suction filtration, then place the suction-filtered starch in a constant temperature drying oven, dry it at 110°C to constant weight, and then acidify it at 158°C for 110 minutes to obtain pyrodextrin.

[0064] 2. Enzymatic hydrolysis of pyrodextrin isoamylase

[0065] Add 4 times the volume of water to the pyrodextrin, mix well; adjust the pH to 7.0~7.5, add 0.4% isoamylase by mass percentage, and enzymatically hydrolyze at 50°C for 4 hours.

[0066] 3. α-amylase hydrolysis

[0067] Adjust the pH of the enzymolysis solution obtained in step 2 to 6.0-6.5, ad...

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PUM

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Abstract

The invention discloses a method for improving the resistance and yield of resistant dextrin, and belongs to the field of preparation of water-soluble dietary fibers. The method includes the steps that pyrodextrin is subjected to enzymatic hydrolysis with isoamylase, enzymatic hydrolysis with alpha-amylase, and enzymatic hydrolysis with transglucosidase in turn; after enzymatic hydrolysis, ethanolis added to the enzymatic hydrolysate for alcohol precipitation to obtain resistant dextrin. According to the method, by adding a step of enzymatic hydrolysis with the isoamylase, a small branch chain in the pyrodextrin becomes a plurality of small linear chains under the action of the isoamylase, the alpha-amylase can completely break alpha-1,4 glycosidic bonds in the pyrodextrin, and the resistance of the resistant dextrin is improved; the content of small molecules of glucose or maltose in the enzymatic hydrolysate is increased to a certain extent, further more small molecules of glucose and maltose are provided for the transglucosidase, the content of alpha-1,6 glycosidic bonds is increased, and the resistance of the resistant dextrin is further improved. The method is convenient to operate and has a low cost, and the obtained resistant dextrin product has good resistance and high yield, and is suitable for industrial application.

Description

technical field [0001] The invention relates to the field of water-soluble fiber preparation, in particular to a method for improving the resistance and yield of resistant dextrin. Background technique [0002] Resistant dextrin is a low-calorie water-soluble dietary fiber that belongs to low-molecular-weight dextran. Resistant dextrin is in the form of white or light yellow powder, almost no sweet taste, no peculiar smell, soluble in water but insoluble in ethanol. Its aqueous solution has a very low viscosity and is very stable, and its viscosity changes little with changes in other conditions; at the same time, the resistant dextrin has low heat, has acid resistance, heat resistance, freezing resistance, and storage resistance, and has a very broad application prospect. [0003] The structure of the resistant dextrin produced after the starch is processed is more complicated. In addition to the α-1,6 glycosidic bond and α-1,4 glycosidic bond of ordinary starch, it also h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/08
CPCC12P19/14C12P19/08
Inventor 徐慧刘建军田延军张俊娇黄艳红刘丽萍杨丽萍
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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