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Method for preparing banana resistant starch

A technology of banana resistant starch and banana, applied in the direction of fermentation and the like, can solve the problems of low utilization rate of banana, low solubility of banana resistant starch, etc., and achieve the effects of solving low utilization rate, increasing added value, and promoting development.

Pending Publication Date: 2020-02-21
ZHUHAI COLLEGE OF JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the above-mentioned defects of the prior art, an embodiment of the present invention provides a method for preparing banana resistant starch, by using enzymatic hydrolysis-autoclaving-retrogradation to treat the green banana pulp, and processing bananas as starch resources into bananas Resistant starch, the highest content of banana resistant starch can reach more than 70% (in terms of dry matter), banana resistant starch has low solubility, water holding capacity, and good transparency after high-temperature gelatinization, which can solve the problem of low utilization rate of bananas question

Method used

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  • Method for preparing banana resistant starch
  • Method for preparing banana resistant starch

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Embodiment 1

[0027] The invention provides a method for preparing banana resistant starch, comprising the following processing steps:

[0028] S1, preparation materials: prepare completely green bananas (may be 1st level ripeness Baodao banana or other types of bananas whose surface is full green), peel and get its pulp, then cut into pieces, get its pulp, roll and stir until Pasty;

[0029] The extraction of S2, green banana starch comprises the following extraction steps:

[0030] S2.1: Add 0.46% fruit pulp enzyme to the mushy banana, adjust the pH value to 5.2 (tested by acidity meter), and use a water bath shaker to carry out enzymatic hydrolysis;

[0031] S2.2: After 1.8 hours of enzymatic hydrolysis, use a centrifuge for centrifugation, and the centrifuge speed is 5000r / min, and the centrifugation time is 8min. Remove the supernatant, then wash with distilled water, and repeat the centrifugation 3 times;

[0032] S2.3: Finally, dry the solid components with hot air at 55°C for 13 h...

Embodiment 2

[0038] The invention provides a method for preparing banana resistant starch, comprising the following processing steps:

[0039] S1, preparation materials: prepare completely green bananas (may be 1st level ripeness Baodao banana or other types of bananas whose surface is full green), peel and get its pulp, then cut into pieces, get its pulp, roll and stir until Pasty;

[0040] The extraction of S2, green banana starch comprises the following extraction steps:

[0041] S2.1: Add 0.5% fruit pulp enzyme to the mushy banana, adjust the pH value to 5 (detected by acidity meter), and use a water bath shaker to carry out enzymatic hydrolysis;

[0042] S2.2: After 2 hours of enzymatic hydrolysis, use a centrifuge for centrifugation, and the centrifuge speed is 5000r / min, and the centrifugation time is 10min. Remove the supernatant, then wash with distilled water, and repeat the centrifugation 3 times;

[0043] S2.3: Finally, dry the solid components with hot air at 60°C for 12 hou...

Embodiment 3

[0049] The invention provides a method for preparing banana resistant starch, comprising the following processing steps:

[0050] S1, preparation materials: prepare completely green bananas (may be 1st level ripeness Baodao banana or other types of bananas whose surface is full green), peel and get its pulp, then cut into pieces, get its pulp, roll and stir until Pasty;

[0051] The extraction of S2, green banana starch comprises the following extraction steps:

[0052] S2.1: Add 0.54% fruit pulp enzyme to the mushy banana, adjust the pH value to 4.8 (tested by acidity meter), and use a water bath shaker to carry out enzymatic hydrolysis;

[0053] S2.2: After 2.2 hours of enzymatic hydrolysis, use a centrifuge for centrifugation, and the centrifuge speed is 5000r / min, and the centrifugation time is 12min. Remove the supernatant, then wash with distilled water, and repeat the centrifugation 3 times;

[0054] S2.3: Finally, dry the solid components with hot air at 65°C for 11 ho...

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Abstract

The invention discloses a method for preparing banana resistant starch and particularly relates to the technical field of preparation of resistant starch. The method comprises the following processingsteps: preparing Taiwan bananas of level-1 ripening degree or bananas with full-green surfaces, adding a fruit pulp enzyme for enzymolysis, then, carrying out centrifugation so as to obtain green banana starch, then, carrying out mixing with a phosphate buffer solution, carrying out dispersing, then, adding pullulanase for enzymolysis, carrying out autoclaving, then, cooling a temperature of theautoclaved substance to room temperature, finally, carrying out resuscitation, carrying out repeated washing with deionized water and 80% ethanol, carrying out suction filtration, and then, carrying out freeze drying and crushing, thereby obtaining a green banana resistant starch sample. According to the method, green banana poor pulp is treated through action of enzymolysis-pressure heating-resuscitation, and the banana resistant starch is processed by taking the bananas as starch resources; and the content of the prepared banana resistant starch can reach 70% or more (by dry matter) to the maximum, the banana resistant starch is low in solubility and relatively good in water retention property and high-temperature gelatinized transparency, and the problem of low banana utilization ratiocan also be solved.

Description

technical field [0001] The invention relates to the technical field of resistant starch preparation, more specifically, the invention relates to a method for preparing banana resistant starch. Background technique [0002] Resistant starch (RS for short) refers to starch and its degradation products that cannot be digested in the small intestine but can be fermented and utilized by coliform bacteria in the colon. RS in food can be divided into four categories: RS1, physically embedded starch; RS2, resistant starch granules; RS3, retrograded starch; RS4, chemically modified starch. RS is similar to dietary fiber. It cannot be digested and absorbed in the small intestine and provide glucose. It can directly enter the large intestine and be fermented by physiological bacteria to produce a variety of short-chain fatty acids and gases. It can promote the metabolism of cholesterol and blood lipids, control blood sugar levels after meals, and promote minerals. Absorption of substa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/04
CPCC12P19/14C12P19/04
Inventor 刘垚钟恬胡文忠
Owner ZHUHAI COLLEGE OF JILIN UNIV
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