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
CN110846360AActive Publication Date: 2020-02-28JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2020-02-28

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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.
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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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