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Enzymatic modified starch-glyceride compound and preparation method thereof

A glyceride and compound technology, which is applied in the field of enzymatically modified starch-glyceride compound and its preparation, can solve the problems of low content of resistant starch, low complexation index, and low production efficiency, and achieve control of blood sugar and Insulin response, obesity control, effect of increasing compound probability

Pending Publication Date: 2021-06-01
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems of low complexation index, low production efficiency, low content of digestible starch and poor thermal stability of starch-lipid complex existing in the prior art, the present invention provides an enzymatically modified starch-glyceride complex and the preparation method thereof, the prepared starch-glyceride complex has high complexation index, high enzyme resistance and high thermal stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Starch enzymatic hydrolysis: cornstarch was added to a sodium acetate buffer solution with a pH value of 7.0 to prepare a 6wt% starch milk solution. The starch milk solution was stirred and gelatinized at 95°C for 30 minutes, cooled to 55°C, and processed according to Add maltose amylase to the amount of 9U / g starch dry powder, enzymatic hydrolysis for 30min, after enzymolysis, heat the enzymolysis solution at 90°C for 15min to inactivate the enzyme;

[0030] (2) Debranching treatment: Cool the maltose amylase enzymolysis solution obtained in step (1) to 58°C, adjust the pH value of the enzymolysis solution to 5.0, add pullulanase according to the amount of 60U / g starch dry powder, and debranch Branch treatment for 30 minutes, after debranching treatment, heat the enzymatic hydrolysis solution at 90°C for 15 minutes to inactivate the enzyme;

[0031] (3) Formation of enzymatically modified starch-glycerol monolaurate complex: dissolve glyceryl monolaurate accounting...

Embodiment 2

[0034] (1) Starch enzymatic hydrolysis: cornstarch was added to a sodium acetate buffer solution with a pH value of 6.8 to prepare an 8wt% starch milk solution. The starch milk solution was stirred and gelatinized at 95°C for 25 minutes, cooled to 52°C, and processed according to Add maltose amylase to the amount of 12U / g starch dry powder, enzymatic hydrolysis for 25min, after enzymolysis, heat the enzymolysis solution at 95°C for 10min to inactivate the enzyme;

[0035] (2) Debranching treatment: Cool the maltose amylase enzymatic hydrolysis solution obtained in step (1) to 60°C, adjust the pH value of the enzymatic hydrolysis solution to 4.7, add pullulanase according to the amount of 40U / g starch dry powder, and debranch Branch treatment for 45 minutes, after debranching treatment, heat the enzymatic solution at 95°C for 10 minutes to inactivate the enzyme;

[0036] (3) Formation of enzymatically modified starch-monopalmitin complex: Dissolve monopalmitin, which accounts f...

Embodiment 3

[0039](1) Starch enzymatic hydrolysis: cornstarch was added to sodium acetate buffer solution with a pH value of 7.0 to prepare a 7wt% starch milk solution. The starch milk solution was stirred and gelatinized at 90°C for 40 minutes, cooled to 50°C, and processed according to Add maltose amylase to the amount of 6U / g starch dry powder, enzymatic hydrolysis for 40min, after enzymolysis, heat the hydrolyzate at 90°C for 15min to inactivate the enzyme;

[0040] (2) Debranching treatment: Cool the maltose amylase enzymolysis solution obtained in step (1) to 55°C, adjust the pH value of the enzymolysis solution to 4.5, add pullulanase according to the amount of 55U / g starch dry powder, and debranch Branch treatment for 40 minutes, after debranching treatment, heat the enzymatic hydrolysis solution at 90°C for 15 minutes to inactivate the enzyme;

[0041] (3) Formation of enzymatically modified starch-glycerol monomyristate complex: dissolving glycerol monomyristate accounting for 6...

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Abstract

The invention discloses an enzymatically modified starch-glyceride compound and a preparation method thereof, and belongs to the technical field of agricultural product processing. Starch and glyceride are used as raw materials, a maltogenic amylase transglycosylation assisted pullulanase debranching technology is adopted, the chain length distribution of corn starch is changed, the release amount of linear starch chains capable of participating in a complexation reaction in a gelatinization system is increased, and formation of a corn starch-glyceride compound is promoted. The defects that a traditional physical method is low in complexing index and a chemical method is not safe are overcome, the method has the advantages of being efficient and safe, and the prepared enzymatically-modified starch-glyceride compound is high in digestion-resistant starch content, good in enzymolysis resistance, high in heat stability and good in 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 an enzyme-modified starch-glyceride compound and a preparation method thereof. Background technique [0002] Starch is composed of branched amylopectin and linear amylose, in which amylose is a linear polysaccharide composed of anhydrous glucose residues linked by α-1→4 glycosidic bonds, which can interact with different The hydrophobic guest molecules form complexes. Under appropriate conditions, when there are guest molecules such as fatty acids, glycerides, and emulsifiers in the starch solution, the hydrogen bonds in the amylose molecules will cause the starch chains to curl, resulting in an internal hydrophobic structure, and the hydrophobic groups of the guest molecules Complexation occurs through hydrophobic interactions, which can embed guest molecules, thereby forming amylose-lipid complexes. [0003] Starch is a traditional staple f...

Claims

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Application Information

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IPC IPC(8): C12P19/16C12P19/04C12P19/14A23L29/30A23L33/115
CPCC12P19/16C12P19/14C12P19/04A23L29/35A23L33/115A23V2002/00A23V2200/30A23V2200/308A23V2200/32A23V2200/3204A23V2200/328A23V2250/5118
Inventor 刘鹏飞崔波邹飞雪吴正宗郭丽方奕珊袁超于滨陶海腾
Owner QILU UNIV OF TECH
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