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Indigestible branched glucan and processing method thereof

A processing method and indigestible technology, which are applied in the field of indigestible branched glucan and its processing, can solve the problems of difficulty in meeting the individual needs of consumers in terms of quality and quality, gaps in product performance, and complex reaction processes, and achieve continuous Green production, improved bioavailability and controllable reaction conditions

Active Publication Date: 2021-01-01
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

European and American multinational companies such as Ryanair, Cargill, and Roquette have obtained new products such as resistant starch and resistant dextrin through chemical and physical modification, and have formed large-scale production and sales; Research started late, most of them are in the stage of laboratory research, only a few companies have started pilot production, but there is a big gap in product performance compared with foreign countries
The existing commercial production methods of branched glucan or resistant starch mainly include acid-heat pyrodextrinization reaction and starch sugar chain temperature-controlled crystallization method, but these methods have complex reaction process, low preparation efficiency, poor stability, Bottleneck problems such as poor nutritional quality and high production costs
Therefore, solving the problem that the quality of existing products is difficult to meet the national health industry strategy and the individual needs of consumers has become the top priority in the field of starch nutrition products.

Method used

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  • Indigestible branched glucan and processing method thereof
  • Indigestible branched glucan and processing method thereof

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Experimental program
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Effect test

Embodiment 1

[0031]For the process of obtaining α-glucosidase, see the literature Microbial Starch-Converting Enzymes: Recent Insights and Perspectives, Comprehensive Reviews in Food Science and Food Safety, 2018, 17(5): 1238-1260, including enzyme gene mining, engineering bacteria construction, Fermentation and enzyme production and other steps.

[0032]Specifically, the α-glucosidase gene derived from microorganisms such as Aspergillus niger, Acremonium cladosporium, Paecilomyces or Paecilomyces spp. is connected to the expression vector pET-15b(+) to obtain a recombinant plasmid. Transform the recombinant plasmid into E.coil competent cells by chemical transformation method and add 1mL of LB medium, and culture for 1-1.5h in a shaker at 37°C and 200r / min; take the above 100-200μL bacterial solution, Spread on an LB plate containing ampicillin (Amp), and then incubate in a 37°C incubator for 12 hours. A single colony that was successfully transformed was picked on the LB plate, and then put into ...

Embodiment 2

[0034]Weigh 10g corn starch to prepare 10% starch milk with mass percentage concentration, place it in a boiling water bath and heat it until it is completely gelatinized; when the temperature drops to 60℃, add 200U / g starch α-amylase and heat it for 0.5h, then add The α-glucosidase of 100 U / g starch continues to react for 1 h; the enzyme is inactivated by heating, centrifuged, and the obtained supernatant is dried to obtain a branched glucan product. In this process, the DE value after α-amylase hydrolyzes the starch chain is 7.3.

[0035]After analysis and determination, the average molecular weight of the prepared branched glucan is 4800g / mol, the content of α-1,3 bonds is 8.2%, the content of α-1,6 bonds is 49%, and the proportion of indigestible nutrient fragments reaches 80%. .figure 1 withfigure 2 Respectively, the structure diagram and NMR chart of the prepared indigestible branched glucan.

Embodiment 3

[0037]Weigh 40g wheat starch to prepare a starch milk with a mass percentage concentration of 40%, place it in a boiling water bath and heat it until it is completely gelatinized; when the temperature drops to 30℃, add 100U / g starch α-amylase and keep it warm for 1h, then add 20U / g starch α-glucosidase continues to react for 12 hours; heat inactivation of the enzyme, centrifugal separation, and the obtained supernatant is dried to obtain a branched glucan product. In this process, the DE value after α-amylase hydrolyzes the starch chain is 5.5.

[0038]After analysis and determination, it can be seen that the prepared branched glucan has an average molecular weight of 6100 g / mol, an α-1,3 bond content of 7.5%, a α-1,6 bond content of 60%, and a proportion of indigestible nutrient fragments of 83%.

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Abstract

The invention discloses indigestible branched glucan and a processing method thereof, and belongs to the technical field of healthy food processing. The processing method comprises the following steps: weighing a certain mass of starch to prepare starch milk with a concentration of 10-40wt%, and heating the starch milk in a boiling water bath until the starch milk is completely gelatinized; when the temperature is reduced to 30-60 DEG C, adding 20-200 U / g of alpha-amylase of starch, carrying out heat preservation reaction for 0.1-3 h, then adding 20-200U / g of alpha-glucosidase of starch, and continuously reacting for 1-12h; and carrying out enzyme deactivation and solid-liquid separation, and drying an obtained supernatant to obtain the indigestible branched glucan. The method is green andenvironment-friendly in process, simple in operation procedure and low in production cost, and the product has good probiotic physiological activity and can be used as a novel dietary fiber to be applied to multiple fields of health foods, beverages, medicines and the like.

Description

Technical field[0001]The invention relates to an indigestible branched glucan and a processing method thereof, and belongs to the technical field of health food processing.Background technique[0002]With the rapid development of my country's national economy, people's living standards have improved significantly, but the influence of factors such as changes in the dietary structure of urban and rural residents, deteriorating living environment, and faster pace of life have caused a sharp increase in diet-related chronic diseases and metabolic syndrome patients. According to the latest issue of "Diabetes Map (9th Edition)" released by the International Diabetes Federation, there are 116 million diabetic patients in my country, accounting for 25.1% of the total number of patients in the world (382 million), ranking first in the world, and it is expected to be affected by 2035. The number of patients will rise to 142.7 million. According to statistics, diabetes shortens the life expecta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/08A23L33/125A23L2/60
CPCC12P19/14C12P19/08A23L33/125A23L2/60A23V2002/00A23V2250/5034
Inventor 缪铭胡秀婷杨玉琪陈一枚孙纯锐邱立忠金征宇
Owner JIANGNAN UNIV
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