Application of pullulanase PulY103B in the preparation of pea resistant starch and instant rice noodles

By using the Pululaninase Puly103b combined with the heating method under mild conditions, the problem of high energy consumption and insufficient resistance starch content of pea resistance starch is solved. Starch, which is suitable for improving the quality of rice noodles and has the potential of weight loss food.

CN116463385BActive Publication Date: 2025-01-28KUNMING UNIV OF SCI & TECH
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Patent Information

Application Number
CN202310089998.6
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-02-09
Publication Date
2025-01-28
Estimated Expiration
2043-02-09

AI Technical Summary

Technical Problem

In the prior art, the preparation method of pea resistant starch has problems such as high energy consumption, complex process, and a growth rate of resistant starch content is less than 1.2, and there is no report of preparation using mild prolanase.

Method used

Under the mild conditions, the Pululaninase Puly103B is prepared for pea resistance starch, and the plasmids Pult103B-PET23B expresses enzymes in the BL21 single-bacteria by reorganizing the plasmid plasmid Pult 103B-PET23B, combined with the heating method to optimize the process to prepare high-content pea resistant starch.

Benefits of technology

It is achieved to efficiently prepare pea's resistance starch under mild conditions. The product has high water -holding characteristics, low -solubleness and disproportion of dissolving, suitable for improving the quality of rice noodles, and has the potential to be used as a weight loss food.

✦ Generated by Eureka AI based on patent content.

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Abstract

The invention discloses use of a pullulanase PulY103B in preparing pea resistant starch and instant rice noodles. The amino acid sequence of the pullulanase PulY103B is shown in SEQ ID NO: 1. The pullulanase PulY103B can be enzymatically hydrolyzed at a low temperature of 25-40 DEG C to prepare pea resistant starch with high water holding property, high crystallinity, relatively low solubility and swelling degree, and unique crystal structure. The pea resistant starch is further used in preparing dried instant rice noodles. The prepared rice noodles have the characteristics of high water absorption, low cooking loss, low breaking rate, fast rehydration speed, etc., have excellent cooking properties and low sugar release properties, and the rice noodles provided by the invention have improved quality and potential as weight loss food.
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Citation Information

Patent Citations

  • Pullulanase PulY103B with detergent resistance and application of pullulanase PulY103B

    CN115029336A

  • Preparation method of pea type III resistant starch

    CN115595346A

Cited By

  • Preparation method of high amylose corn type III resistant starch

    CN121226572A