Waxy wheat RS5 type resistant starch and preparation method thereof

A technology of resistant starch and glutinous wheat, applied in the functions of food ingredients, fermentation, food science, etc., to achieve the effects of high production efficiency, low production cost, and improved quality and taste

Pending Publication Date: 2022-05-10
河南省农业科学院农副产品加工研究中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Currently about RS 5 The research on -type resistant starch mainly focuses on common wheat, corn, potato starch, etc. Waxy wheat can improve the quality and taste of noodles, prolong the residence time of bread on the shelf, and improve the taste, which has huge market potential. The research on wheat resistant starch is still rare, and this research can further broaden the application range of waxy wheat

Method used

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  • Waxy wheat RS5 type resistant starch and preparation method thereof
  • Waxy wheat RS5 type resistant starch and preparation method thereof
  • Waxy wheat RS5 type resistant starch and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1: Waxy wheat starch-lauric acid RS 5 preparation of

[0039] (1) Mix waxy wheat starch and high-amylose corn starch in a mass ratio of 2:1 (called substrate). Then add pure water to make starch milk with a concentration of 4%, adjust the pH of the system to 5.0 with 2mol / L sodium hydroxide and hydrochloric acid solution, heat and stir in a boiling water bath for 30 minutes, so that the starch is fully gelatinized, and then cool to room temperature;

[0040] (2) Add 3% pullulanase of the substrate mass, heat in a water bath, react at 53°C for 4h, heat in a boiling water bath for 10min, carry out enzyme inactivation treatment, cool to room temperature, and then use 2mol / L sodium hydroxide and hydrochloric acid The pH of the solution is adjusted to 6.5;

[0041] (3) Add 2% branching enzyme (according to 100g substrate adding 2mL branching enzyme, the same below) to the starch gelatinization solution, heat in a water bath, react at 60°C for 24h, heat in ...

Embodiment 2

[0043] Example 2: Waxy wheat starch-myristic acid RS 5 preparation of

[0044] (1) Mix waxy wheat starch and high-amylose corn starch in a mass ratio of 2:1. Then add pure water to make starch milk with a concentration of 6%, adjust the pH of the system to 5.5 with 2mol / L sodium hydroxide and hydrochloric acid solution, heat and stir in a boiling water bath for 30 minutes, so that the starch is fully gelatinized, and then cool to room temperature;

[0045] (2) Add 3% pullulanase of substrate mass, heat in a water bath, react at 50°C for 4h, heat in a boiling water bath for 10min, carry out an enzyme-inactivating treatment, cool to room temperature, and then use 2mol / L of sodium hydroxide and The hydrochloric acid solution adjusts the pH to 6.5;

[0046] (3) Add 2% branching enzyme to the starch gelatinization solution, heat in a water bath, react at 60°C for 24 hours, heat in a boiling water bath for 10 minutes, perform enzyme inactivation treatment, and cool to roo...

Embodiment 3

[0048] Example 3: Waxy wheat starch-palmitic acid RS 5 preparation of

[0049] (1) Mix waxy wheat starch and high-amylose corn starch in a mass ratio of 1:1. Then add pure water to make a starch emulsion with a concentration of 4%, adjust the pH of the system to 5.0 with 1mol / L sodium hydroxide and hydrochloric acid solution, heat and stir in a boiling water bath for 20 minutes, so that the starch is fully gelatinized, and then cool to room temperature;

[0050] (2) Add 4% pullulanase of the substrate mass, heat in a water bath, and react at 55°C for 3h, then heat in a boiling water bath for 10min, carry out enzyme-inactivation treatment, cool to room temperature, and then use 1mol / L sodium hydroxide and hydrochloric acid Adjust the pH of the solution to 6.0;

[0051] (3) Add 2% branching enzyme to the starch gelatinization solution, heat in a water bath, react at 60°C for 24 hours, heat in a boiling water bath for 10 minutes, perform enzyme inactivation treatment, ...

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Abstract

The invention belongs to the technical field of resistant starch processing, and particularly relates to waxy wheat RS5 type resistant starch and a preparation method thereof. Waxy wheat starch and high-amylose corn starch are taken as substrates, pullulanase is adopted for debranching, then branching enzyme is adopted for high branching treatment, and then the treated materials react with lipid to obtain the waxy wheat RS5 type resistant starch. The novel RS5-type resistant starch can be obtained, and the resistant starch is high in composite index and low in GI value.

Description

technical field [0001] The invention belongs to the technical field of resistant starch processing, in particular to a kind of glutinous wheat RS 5 Type resistant starch and preparation method thereof. Background technique [0002] Starch is a naturally occurring polysaccharide that exists in the form of starch granules in plants, mostly round or polygonal in shape. It is the most abundant carbohydrate in nature and an important source of energy for humans. According to the digestion rate of starch in the small intestine, starch can be divided into easily digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). The SDS part slowly causes blood sugar to rise, and the RS part is the starch that cannot be fully digested and absorbed. [0003] Resistant starch (RS) can be divided into RS 1 (Physically embedded starch), RS 2 (resistant starch granules), RS 3 (retrograded starch), RS 4 (chemically modified starch), RS 5 (amylose-lipid complex). Re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125C12P19/04C12P19/16
CPCC12P19/16C12P19/04A23L33/125A23V2002/00A23V2200/30A23V2250/5118
Inventor 张康逸郭东旭赵迪张昀童小凤黄继红
Owner 河南省农业科学院农副产品加工研究中心
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