Preparation method of slowly digestible starch with loose structure

A slow-digesting starch and loosening technology, applied in the field of starch processing, can solve the problems of high molecular weight, low palatability and high hardness of modified products, and achieve the effect of improving bad taste and expanding practical application.

Pending Publication Date: 2021-05-28
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the lack of effective regulation of the retrogradation behavior of starch chains in the traditional hydrothermal method for preparing SDS, most of its enzyme resistance comes from the highly dense crystalline lamellar arrangement structure, so the

Method used

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  • Preparation method of slowly digestible starch with loose structure
  • Preparation method of slowly digestible starch with loose structure
  • Preparation method of slowly digestible starch with loose structure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of SDS with loose structure, the steps are as follows:

[0024] (1) Enzyme extrusion: prepare cornstarch with a high branched chain ratio: 8:1 (w / w), and adjust its moisture content to 20wt%. Gradient heating co-extrusion of high-temperature-resistant α-amylase solution (5U / g) and compounded corn starch: the temperature distribution is 60°C, 70°C, 80°C, 90°C and 100°C, and the screw speed is set 250r / min;

[0025] (2) Transglycoside reaction: Add 90 U / g of glucosidase to the amyloid prepared in step (1), stir in acetate buffer (pH 5.2) at 50°C for 12 hours, and then bake Dry to a moisture content of 30wt%;

[0026] (3) Temperature-controlled crystallization: the dried amyloid was lowered to 10°C at a cooling rate of 0.1°C / min, and stored at this temperature for 8 days. Grinding after freeze-drying, and passing through a 100-mesh sieve to obtain the SDS with loose structure;

[0027] (4) Long-term detection of crystals: small angle X-ray scatteri...

Embodiment 2

[0037] A preparation method of SDS with loose structure, the steps are as follows:

[0038] (1) Extrusion with enzyme: prepare cornstarch with high branched chain ratio: 5:1 (w / w), and adjust its moisture content to 30wt%. The medium temperature α-amylase solution (25U / g) and the compounded corn starch were subjected to gradient temperature co-extrusion: the temperature zone distribution was 50°C, 60°C, 70°C, 80°C and 90°C, and the screw speed was set to 150r / min;

[0039] (2) Transglycoside reaction: Add 50 U / g of glucosidase to the amyloid prepared in step (1), stir in acetate buffer solution (pH 5.2) at 50°C for 12 hours at a constant temperature, and then bake Dry to a moisture content of 40wt%;

[0040] (3) Temperature-controlled crystallization: the dried amyloid was lowered to 0°C at a cooling rate of 2.5°C / min, and stored at this temperature for 5 days. Grinding after freeze-drying, and passing through a 100-mesh sieve to obtain the SDS with loose structure;

[0041]...

Embodiment 3

[0051] A preparation method of SDS with loose structure, the steps are as follows:

[0052] (1) Enzyme extrusion: prepare cornstarch with a high branched chain ratio: 2:1 (w / w), and adjust its moisture content to 40wt%. The β-amylase solution (55U / g) and the compounded corn starch were subjected to gradient temperature co-extrusion: the temperature zone distribution was 40°C, 50°C, 60°C, 70°C and 80°C, and the screw speed was set at 50r / min;

[0053] (2) Transglycoside reaction: Add 10 U / g of glucosidase to the amyloid prepared in step (1), stir in acetate buffer (pH 5.2) at 50°C for 12 hours, and then bake Dry to a moisture content of 50wt%;

[0054] (3) Temperature-controlled crystallization: the dried amyloid was lowered to -20°C at a cooling rate of 4.5°C / min, and stored at this temperature for 2 days. Grinding after freeze-drying, and passing through a 100-mesh sieve to obtain the SDS with loose structure;

[0055] (4) Crystal long-term detection: SAXS was used to de...

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Abstract

The invention discloses a preparation method of slowly digestible starch with a loose structure, and belongs to the technical field of starch processing. According to the method, corn starch with a high branched chain ratio is compounded according to a fixed ratio, and alpha-1,4 glucosidic bond or beta-1,4 glucosidic bond hydrolase is added for heating extrusion, so that the ratio of alpha-glucan or beta-glucan in an extruded sample is increased. After side branches of branched chains are prolonged (alpha-1,6 glucosidic bonds are formed) by utilizing the trans-glycosylation reaction of glucose transglycosidase, the movement speed of amylose re-crystallization of starch is reduced through slow temperature control crystallization, so that the branched chains are endowed with more time and space extension side chains and slow retrogradation, and a branched chain crystal cluster outsourcing configuration (the long period range of the crystal is 14-22 nm) taking the original resistant crystal nucleus as the center is formed. The natural resistant crystal nucleus in the starch resistant structural domain is fully utilized, the loose growth ring structure of the natural resistant crystal nucleus can improve the palatability of the product while increasing the proportion of slowly digestible starch in the product, and the target product can be widely applied to ingredients of bread, cakes and other products.

Description

technical field [0001] The invention relates to a preparation method of a slow-digesting polysaccharide ingredient product, in particular to a processing method of slow-digesting starch which utilizes natural micro-resistance crystal nuclei and forms a loose structure of branched crystal clusters, and belongs to the technical field of starch processing. Background technique [0002] Slowly digestible starch (SDS) is a new type of dietary fiber formed by structural reorganization after starch gelatinization and melting. It has functions such as slow digestion and absorption, continuous release of energy, and maintenance of blood sugar stability after meals. Among the functional food ingredients eaten by obese people, it has increasingly become a research hotspot in the fields of food science and modern nutrition. Factors affecting the formation of SDS structure include amylose chain length, original crystallinity, amylopectin branch structure, retrogradation characteristics a...

Claims

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Application Information

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IPC IPC(8): C12P19/04C12P19/14
CPCC12P19/04C12P19/14C12P2201/00
Inventor 徐恩波刘东红唐君钰吴卫成田金虎陈健乐程焕周建伟叶兴乾
Owner ZHEJIANG UNIV
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