Preparation method of pea starch-emulsifier compound with high complexing index

A technology of pea starch and emulsifier, applied in the direction of food ingredients as emulsifiers, food science, function of food ingredients, etc., to achieve the effect of improving complexation index, increasing resistant starch content, and increasing the probability of contact

Active Publication Date: 2021-05-18
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no domestic method for preparing pea starch-emulsifier complexes using maltose amylase, glucan branching enzyme and pullulanase synergistically

Method used

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  • Preparation method of pea starch-emulsifier compound with high complexing index

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Embodiment 1

[0030] A preparation method of pea starch-monoglyceride citrate compound, comprising the following steps:

[0031] (1) Compound enzyme treatment of pea starch: add pea starch to sodium acetate buffer solution with a pH value of 7.0 to prepare a starch milk solution with a concentration of 6% by mass; heat the starch milk at 95°C for 30 minutes, and cool to 55°C, add 8U / g maltose amylase, enzymolysis for 30min, after hydrolysis, heat the mixed solution at 95°C for 10min to inactivate the enzyme; cool to 50°C, add 20U / g dextran branching enzyme, enzymolysis 40min, after hydrolysis, heat the mixed solution at 95°C for 10min to inactivate the enzyme.

[0032] (2) Pea starch debranching treatment: adjust the pH value of the hydrolyzed solution obtained in step (1) to 5.0, add 40U / g pullulanase at 55°C, debranch for 30min, and debranch at 95°C after debranching The mixed solution was heated for 10 min to inactivate the enzyme.

[0033] (3) Construction of pea starch-monoglyceride ...

Embodiment 2

[0037] A preparation method of pea starch-molecular distillation monoglyceride compound, comprising the following steps:

[0038] (1) Compound enzyme treatment of pea starch: add pea starch to sodium acetate buffer solution with a pH value of 6.8 to prepare a starch milk solution with a concentration of 8% by mass; heat the starch milk at 90°C for 45 minutes, and cool to 55°C, add 12U / g maltose amylase, enzymatically hydrolyze for 40min, heat the mixed solution at 90°C for 15min after hydrolysis; cool to 55°C, add 30U / g dextran branching enzyme, enzymolyze 30min, after hydrolysis, heat the mixed solution at 90°C for 15min to inactivate the enzyme.

[0039] (2) Pea starch debranching treatment: adjust the pH value of the hydrolyzed solution obtained in step (1) to 4.7, add 45U / g pullulanase at 58°C, debranch for 45min, and debranch at 90°C after debranching The mixed solution was heated for 15 min to inactivate the enzyme.

[0040] (3) Construction of pea starch-molecularly d...

Embodiment 3

[0044] A preparation method of pea starch-diacetyl tartrate monoglyceride compound, comprising the following steps:

[0045](1) Compound enzyme treatment of pea starch: add pea starch to sodium acetate buffer solution with a pH value of 7.0 to prepare a starch milk solution with a concentration of 9% by mass; heat the starch milk at 90°C for 50 minutes, and cool to 50°C, add 16U / g maltose amylase, enzymatically hydrolyze for 35min, heat the mixed solution at 95°C for 10min after hydrolysis; cool to 50°C, add 25U / g dextran branching enzyme, enzymolyze 40min, after hydrolysis, heat the mixed solution at 95°C for 10min to inactivate the enzyme.

[0046] (2) Pea starch debranching treatment: adjust the pH value of the hydrolyzed solution obtained in step (1) to 4.5, add 35U / g pullulanase at 60°C, debranch for 50min, and debranch at 95°C after debranching The mixed solution was heated for 10 min to inactivate the enzyme.

[0047] (3) Construction of pea starch-diacetyl tartaric a...

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Abstract

The invention discloses a preparation method of a pea starch-emulsifier compound with a high complexing index. The method comprises the following steps: taking pea starch and an emulsifier as raw materials, performing enzymolysis treatment on the pea starch through maltogenic amylase and glucan branching enzyme, performing pullulanase debranching treatment, constructing a compound with a gelatinization method, performing alcohol washing and centrifugation, performing freeze drying, crushing and sieving, and obtaining the pea starch-emulsifier compound. According to the invention, the pea starch is processed by using a compound enzyme modification technology, so that the number of linear starch chains capable of participating in reaction in a gelatinization system is increased, and the formation of the pea starch-emulsifier compound is promoted. The method overcomes the defects that a chemical method is unsafe and a physical method is low in compounding rate, and has the characteristics of safety and high efficiency, the complexing index of the prepared pea starch-emulsifier compound can reach 50% or more, the enzyme resistance of the pea starch is improved, and the method has a good application prospect in the field of food processing.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a preparation method of a high complexation index pea starch-emulsifier compound. Background technique [0002] Native starch is the main glycemic carbohydrate in starchy foods, composed of two glucans, amylopectin and amylose. When there is an appropriate guest molecule in the starch gelatinization system, the hydrogen bond in the amylose molecule will cause the starch chain to curl and form a single helix chain. The entire single helix chain has a cylindrical cavity structure, and the interior of the cavity is hydrophobic. , can interact with some guest molecules with hydrophobic groups, and wrap the guest molecules into its cavity to form amylose-lipid complexes. [0003] The release amount of linear starch chains in starch gelatinization system, the water solubility of lipid as guest molecule and its dispersibility in the system are the ke...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125A23L29/00A23L29/10
CPCA23L33/125A23L29/06A23L29/10A23V2002/00A23V2200/222A23V2200/328A23V2200/332A23V2200/326A23V2200/30A23V2250/5118
Inventor 刘鹏飞崔波袁超邹飞雪吴正宗郭丽于滨赵海波
Owner QILU UNIV OF TECH
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