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Method for inhibiting starch retrogradation

A starch and modification technology, used in pre-baking dough processing, baking, dough preparation, etc., can solve the problems of less variety, high cost, damaged texture, etc., and achieve the effect of reducing retrogradation, improving properties, and improving efficiency

Active Publication Date: 2020-02-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

α-amylase has strong random hydrolysis activity, and it is easy to over-hydrolyze starch and destroy the original texture of food, while maltooligosaccharide enzymes have problems such as fewer available types and high cost

Method used

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  • Method for inhibiting starch retrogradation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Dissolve corn starch in a pH 6 buffer system to prepare 5% starch milk, add 3.2U / g dry base starch cyclodextrin glucosyltransferase and 10.5U / g dry base starch cyclodextrin after gelatinization hydrolyzing enzyme, reacting at 60°C for 6h, terminating the reaction in a boiling water bath, and freeze-drying to obtain modified starch. The retrograde enthalpy of the obtained modified starch was measured according to the method for measuring retrogradation properties of starch.

Embodiment 2

[0024] Dissolve corn starch in a pH 6 buffer system to prepare 10% starch milk, add 3.2U / g dry basis starch cyclodextrin glucosyltransferase and 10.5U / g dry basis starch cyclodextrin after gelatinization hydrolyzing enzyme, reacting at 60°C for 8 hours, terminating the reaction in a boiling water bath, and freeze-drying to obtain modified starch. The retrograde enthalpy of the obtained modified starch was measured according to the method for measuring retrogradation properties of starch.

Embodiment 3

[0026] Dissolve corn starch in a pH 6 buffer system to prepare 25% starch milk, add 6.8U / g dry basis starch cyclodextrin glucosyltransferase and 22.6U / g dry basis starch cyclodextrin after gelatinization hydrolyzing enzyme, reacting at 70°C for 8 hours, terminating the reaction in a boiling water bath, and freeze-drying to obtain modified starch. The retrograde enthalpy of the obtained modified starch was measured according to the method for measuring retrogradation properties of starch.

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Abstract

The invention discloses a method for inhibiting starch retrogradation and belongs to the field of biological modified starch. The method has the advantages that starch is used as the substrate, cyclodextrin hydrolase and cyclodextrin glucosyltransferase are added to achieve a synergistic effect on the starch, the cyclodextrin glucosyltransferase acting on the starch has a side chain modification effect, the introduced cyclodextrin hydrolase can hydrolyze cyclodextrin generated when the cyclodextrin glucosyltransferase acts on the starch into malto-oligosaccharides, starch modification efficiency is improved, and starch retrogradation resistance is improved.

Description

technical field [0001] The invention relates to a method for inhibiting starch retrogradation and belongs to the technical field of biologically modified starch. Background technique [0002] Native starch is a semi-crystalline polymer macromolecule mainly composed of amylose and highly branched amylopectin. After starch gelatinization, starch granules will change from an ordered crystalline state to a disordered state. During the cooling process, amylose and amylopectin will recombine into an ordered structure, which is called retrogradation of starch. Starch is an important food raw material. Due to the phenomenon of retrogradation, the structure of starchy foods will harden, the elasticity and flavor will deteriorate during storage, and the shelf life will be shortened. Therefore, it is of great significance to take effective measures to control starch retrogradation to maintain food quality and extend the storage period. [0003] At present, the methods for inhibiting ...

Claims

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Application Information

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IPC IPC(8): C12P19/18C12P19/14C12P19/04A21D8/04
CPCC12P19/18C12P19/14C12P19/04A21D8/042
Inventor 柏玉香纪杭燕金征宇李晓晓郑丹妮蒋彤曹旭
Owner JIANGNAN UNIV
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