Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

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
View PDF3 Cites 4 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of pea starch-emulsifier compound with high complexing index

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com