Preparation method and application of radix puerariae resistant starch

A technology of kudzu root starch and resistant starch, which is applied in the field of food processing, can solve the problems of low content of resistant starch, low utilization rate of raw materials, and complicated preparation process, so as to improve the content and quality, increase the effect of lowering blood sugar and blood fat, The effect of alleviating insulin resistance

Pending Publication Date: 2021-08-06
JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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Problems solved by technology

Although in the prior art, there are situations in which two or more methods are combined to prepare resistant starch, but starch is usually used as raw material, the utilization rate of raw material is low, and the content of resistant starch in the product is not high; the preparation process is complicated , using multiple enzymatic hydrolysis treatments and repeated freezing cycles, it takes a long time

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  • Preparation method and application of radix puerariae resistant starch
  • Preparation method and application of radix puerariae resistant starch
  • Preparation method and application of radix puerariae resistant starch

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preparation example Construction

[0042] The invention provides a method for preparing kudzu root resistant starch, comprising the following steps:

[0043] Pre-gelatinizing Pueraria starch milk to obtain pasty Pueraria starch;

[0044] Carry out autoclaving treatment to described pasty kudzu root starch, obtain autoclaved kudzu root starch;

[0045] Debranching treatment is carried out on the pressurized kudzu starch by using a debranching enzyme to obtain kudzu resistant starch; the temperature of the debranching treatment is 35-45° C., and the time is 2-6 hours.

[0046] In the invention, the kudzu root starch milk is pregelatinized to obtain pasty kudzu root starch. The present invention preferably uses sodium acetate to dissolve pueraria starch to prepare pueraria starch milk; in the present invention, the concentration of sodium acetate is preferably 0.1~0.5M, more preferably 0.2M; the pH of the sodium acetate is preferably 4~7, further Preferably 5.2. In the present invention, the kudzu root starch m...

Embodiment 1

[0071] according to Image 6 The process prepares autoclave-enzymolysis kudzu root resistant starch (DA-KRS), specifically, weigh 100g kudzu root starch (KS), disperse it in 0.2M sodium acetate (pH 5.2) solution, and prepare a mass concentration of 15 % starch milk, pre-gelatinized at 95°C for 30 minutes, put into an autoclave, and autoclave at 121°C for 30 minutes.

[0072]After the autoclave treatment, take it out, cool it naturally to 40°C, adjust the pH to 4.5, add 60U / g pullulanase, and enzymatically treat it at 40°C for 4h. Then, the enzyme was extinguished at 95°C for 15 minutes, the sample was taken out and cooled to room temperature, aged at 4°C for 24 hours, dried at 60°C for 12 hours, crushed, and passed through a 120-mesh sieve to obtain autoclave-enzymolysis kudzu root resistant starch (DA-KRS).

Embodiment 2

[0074] according to Figure 7 Prepare the autoclave-enzymolysis-purified kudzu root resistant starch (P-KRS) according to the process. Specifically, weigh 50 g of the autoclave-enzymolysis kudzu root resistant starch in Example 1, and use citric acid buffer (0.135M, pH =2) Prepare starch milk with a mass concentration of 15%, add 10 mL of pepsin (400 U / mL), shake in a constant temperature water bath at 40°C for 1 hour. Then adjust the pH to 7, add 10 mL of high temperature resistant α-amylase (400 U / mL), and shake in a constant temperature water bath at 40°C for 30 minutes. Then adjust the pH to 4.5, add 0.6 g of glucoamylase (100,000 U / g), shake in a constant temperature water bath at 60°C for 1 hour. Inactivate the enzyme at high temperature, remove the supernatant by centrifugation, wash the autoclave-enzymolysis pueraria resistant starch precipitate obtained after sterilization with 95% ethanol, remove the supernatant by centrifugation, and repeatedly wash with 95% ethano...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of radix puerariae resistant starch. The radix puerariae resistant starch is obtained by sequentially pre-gelatinizing, autoclaving and breaking down, with debranching enzyme, radix puerariae starch milk. According to the preparation method, after the autoclaved adix puerariae resistant starch is obtained, the debranching enzyme only needs to be added once, so that the step of repeated enzymolysis treatment is avoided, and the method is simple and efficient; and the prepared resistant starch can enable the blood sugar level of diabetic mice to be in a trend of decreasing to different degrees along with time change, the insulin function is gradually recovered, the oral glucose tolerance is effectively relieved, and the resistant starch has a extremely good effect of reducing blood sugar and blood fat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method and application of kudzu root resistant starch. Background technique [0002] In recent years, the incidence of various "rich diseases" such as high blood sugar, high blood pressure, high blood fat, and obesity has been increasing year by year. In the latest global nutrition report, it is pointed out that anyone who is overweight, three high, and obese is malnourished . People need to be guided to develop a healthier lifestyle in order to achieve zero growth in malnutrition by 2025. In terms of diet, the focus of solving this problem is to change eating habits, improve the dietary structure in the diet, and effectively increase the intake of dietary fiber in the diet, especially the development of foods with health effects is extremely important. [0003] Long-term consumption of arrowroot powder has a more significant auxiliary effect o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04C12P19/16A23L33/21
CPCC12P19/04C12P19/16A23L33/21A23V2002/00A23V2200/328A23V2200/3262A23V2250/5118
Inventor 朱卫丰管咏梅董欢欢张华陈丽华吴文婷宋昕祁周莹
Owner JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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