CN101518306A - Preparation method of slowly digestive starch - Google Patents
Preparation method of slowly digestive starch Download PDFInfo
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- CN101518306A CN101518306A CN200910071744A CN200910071744A CN101518306A CN 101518306 A CN101518306 A CN 101518306A CN 200910071744 A CN200910071744 A CN 200910071744A CN 200910071744 A CN200910071744 A CN 200910071744A CN 101518306 A CN101518306 A CN 101518306A
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Abstract
The invention provides a preparation method of slowly digestive starch by utilizing Pullulanase to modify and process raw starch by an enzyme method, changing the particle structure of the starch, enabling molecular chains of the starch to realign and recombine, controlling action conditions to damage amorphous structure and adjust crystal structure and further changing crystallization conditions so that the crystallinity of the starch is improved and can be controlled. The method comprises the following steps: preparing the raw starch, adding the Pullulanase to be enzymatically hydrolyzed, sterilized, cooled, refrigerated, baked, pulverized, screened, and the like. The invention provides an enzymatic preparation technology for a novel functional food raw material-slowly digestive starch and can be used in raw starch and modified starch enterprises, and the slowly digestive starch and slowly digestive starch products, which are produced by the technology, can be applied to the food industry and the medicine industry.
Description
(1) technical field
The present invention relates to food engineering, is exactly a kind of preparation method of slowly digestible starch specifically.
(2) background technology
Starch is as the important foundation raw material in the food industry, except improving food processing properties, also have an important characteristic to provide nutrition, but ative starch digestion rate in vivo is very fast and cause postprandial blood sugar to raise, belong to high GI (Glycemic Index) raw-food material, it is edible for a long time to be not suitable for some specific crowds, other raw-food materials are irreplaceable often and it is to the adjustment effect of food mouthfeel and matter structure, therefore, need handle by it being carried out modification, improve it and digest and assimilate speed, strengthen nutritive value.Starch can be divided into quick digestible starch, slowly digestible starch and resistant starch three classes according to bioavailability.Wherein gelatinization and pre-gelatinized starch belong to typical digestible starch fast, and aging starch belongs to typical resistant starch, and slowly digestible starch belongs to the intermediate state between the two.
Fast digestible starch can in small intestine, digest and assimilate rapidly (＜20min), resistant starch then can't digest in small intestine fully, and slowly digestible starch can absorb in small intestine in catapepsis, but it is slower to digest and assimilate speed.Because it has low-heat, energy slow-release, so can be used for the exploitation of corresponding low-calorie diet, the also slow-released carrier of useful as drug.
Along with the raising of people's living standard, variation has taken place in dietary structure, and high heat, high salt, high-fat " three height " food increase gradually in the diet, and people's health has been brought potential threat.The thing followed is that the incidence of disease of ciril diseases such as hypertension, heart disease, diabetes increases year by year, has all brought burden for individual, family and society.
At present, mainly still based on drug therapy,, keep the normal water equality of blood pressure, blood fat by lipopenicillinase, antihypertensive drugs for the control of above-mentioned disease as by insulin injection control blood sugar level.But often patient need take medicine throughout one's life, except that financial burden is heavier, and the side effect that also has some long-term prescriptions to bring.
In fact, solve the disease that above-mentioned because diet is former thereby cause, the most basic problem is to improve dietary structure.By the absorption of low-calorie diet, reduce the incidence of disease, simultaneously,, also can alleviate and improve clinical symptoms, thereby reduce dosage gradually, auxiliary treatment of diseases by improving eating habit for above-mentioned disease patient.The slowly digestible starch heat is lower, and great health care function is arranged, and is applicable to very that therefore above-mentioned specific crowd is edible, for ordinary consumer good health-care effect is arranged also simultaneously, is the functional food ingredient with good development prospect.
(3) summary of the invention
The object of the present invention is to provide a kind of application Pullulanase that ative starch is carried out enzyme modification handles, change the starch granules structure, make that starch molecular chain rearranges, combination, the control action condition makes it to destroy impalpable structure, adjusts crystalline texture, then by changing crystallization condition, the preparation method who makes the degree of crystallinity of starch improve and can controlled slowly digestible starch.
The object of the present invention is achieved like this: the preparation method of described slowly digestible starch comprises the steps:
(1) raw starch is mixed with the starch milk that mass fraction is 4-20%, heating 30min makes the abundant gelatinization of starch in the boiling water bath;
(2) be cooled to 40 ℃, gelatinized corn starch pH value is transferred to 4.5-5.3, add Pullulanase, water bath with thermostatic control vibration enzymolysis;
(3) the Pullulanase consumption of enzymolysis process is 8U/g～80U/g (enzyme unit/dried starch is heavy), and enzymolysis time is 2～24h, and in this process, the pH value remains on 4.5-5.3, and treatment temperature remains on 52-62 ℃;
(4) enzyme that goes out;
(5) go out reaction system behind the enzyme with cooling rapidly in the ice-water bath, then in 1-5 ℃ of refrigeration 1-4d down, centrifugal, get precipitation;
(6) 60 ℃ of oven dry 16h pulverize, and sieve (100-180 order) makes slowly digestible starch.
The present invention also has following technical characterictic:
Described raw starch is to be the ative starch of raw material processing with corn, potato, cassava, sweet potato, wheat, mung bean, rice.
The preparation method of a kind of slowly digestible starch of the present invention is a kind of enzyme process technology of preparing of new type functional food raw material-slowly digestible starch, and this technology can be used at ative starch and converted starch enterprise.The slowly digestible starch and the slowly digestible starch goods that adopt this technology to produce can be applicable to food and medical industry.The slowly digestible starch heat is lower, and great health care function is arranged, and is applicable to that therefore specific crowd is edible, for ordinary consumer good health-care effect is arranged also simultaneously, is the functional food ingredient with good development prospect.
The present invention uses Pullulanase ative starch is carried out the enzyme modification processing, change the starch granules structure, make that starch molecular chain rearranges, combination, the control action condition makes it to destroy impalpable structure, adjusts crystalline texture, then by changing crystallization condition, the degree of crystallinity of starch is improved and can be controlled, handled, can obtain the slowly digestible starch of higher yield by ative starch being carried out above-mentioned modification.
(4) description of drawings
Fig. 1 is a process chart of the present invention.
(5) specific embodiment
Below the invention will be further described.
Embodiment 1, and the used starch material of the present invention can adopt other starch materials except that cornstarch, for raw material processing ative starch, also can adopt waxy starch as potato, cassava, wheat, Ipomoea batatas, mung bean etc.Enzyme preparation of the present invention is a Pullulanase, and the control enzyme takes off a treatment conditions, changes the crystalline texture of ative starch, adopts high enzyme concentration, weak point to take off a processing time and handles.After enzyme is finished dealing with, adopt 1-5 ℃ of refrigeration, promote the hemihedral crystal structure to form, and dry under 60 ℃ of conditions, be crushed to suitable order number, with further raising slowly digestible starch content.The concrete preparation method of slowly digestible starch of the present invention comprises:
(1) raw starch is mixed with the starch milk that mass fraction is 4-20%, heating 30min makes the abundant gelatinization of starch in the boiling water bath, is cooled to about 40 ℃, and gelatinized corn starch pH value is transferred to 4.9, adds Pullulanase, water bath with thermostatic control vibration enzymolysis;
(2) the Pullulanase consumption of enzymolysis process is 8U/g～80U/g (enzyme unit/dried starch is heavy), and enzymolysis time is 2～24h, and in this process, the pH value remains on 4.5-5.3, and treatment temperature remains on 52-62 ℃, and enzyme 30min goes out in boiling water bath after the enzymolysis processing;
(3) go out reaction system behind the enzyme with cooling rapidly in the ice-water bath, centrifugal, get precipitation then in 1-5 ℃ of refrigeration 1-4d down, 60 ℃ of oven dry 16h pulverize then, and sieve (100-180 order) makes slowly digestible starch.
The present invention adopts Pullulanase to take off a processing first, has prepared slowly digestible starch in conjunction with factors such as follow-up freezing conditions, drying condition and granularity controls.The slowly digestible starch of the present invention's preparation has following purposes:
1. slowly digestible starch can be digested and assimilated in small intestine, but its infiltration rate is slower, energy can slowly be provided enduringly, can in some special populations, use as the energy supplement agent, especially the sportsman that some physical demands are bigger and need the crowd of body weight control, thus its exploitation sportsman's food and diet food used;
2. after slowly digestible starch is taken in human body, can keep satiety for a long time, reduce hunger, energy be continued and release lentamente, can effectively improve the postprandial blood sugar load, the control diabetic is non-insulin-depending type patient's the state of an illness especially;
3. slowly digestible starch has effects such as the cholesterol of reduction and triglycerides, can be used as the base-material that blood fat is regulated food;
4. slowly digestible starch belong to low-glycemic (Glycemic Index, GI) raw-food material, slow at the enteron aisle digestion rate, so can improve intestinal movement, promote ight soil and enterotoxin to discharge, reduce the incidences of disease such as intestines dysfunction and colon cancer, thus the whole intestines food of exploitation;
5. slowly digestible starch has slow release characteristic, so can be applicable to medical industry as medicament slow release preparation.
Embodiment 2, and the preparation method of a kind of slowly digestible starch of the present invention comprises the steps:
(1) raw starch is mixed with the starch milk that mass fraction is 4-20%, heating 30min makes the abundant gelatinization of starch in the boiling water bath;
(2) be cooled to 40 ℃, gelatinized corn starch pH value is transferred to 4.5-5.3, add Pullulanase, water bath with thermostatic control vibration enzymolysis;
(3) the Pullulanase consumption of enzymolysis process is 8U/g～80U/g (enzyme unit/dried starch is heavy), and enzymolysis time is 2～24h, and in this process, the pH value remains on 4.5-5.3, and treatment temperature remains on 52-62 ℃;
(4) enzyme that goes out;
(5) go out reaction system behind the enzyme with cooling rapidly in the ice-water bath, then in 1-5 ℃ of refrigeration 1-4d down, centrifugal, get precipitation;
(6) 60 ℃ of oven dry 16h pulverize, and sieve (100-180 order) makes slowly digestible starch.
Embodiment 3, and it is 4% starch milk that cornstarch is mixed with mass fraction, sealing.Heating 30min makes the abundant gelatinization of starch in the boiling water bath, be cooled to about 40 ℃, gelatinized corn starch pH value is transferred to 4.9, the Pullulanase addition is 60U/g (enzyme unit/dried starch is heavy), mix, (150r/m) takes off and to handle a 8h in 57.5 ℃ shaking bath, and the boiling water bath enzyme 30min that goes out is cooled to 4 ℃ of storage 2d enzymolysis is finished after, centrifugal then, 60 ℃ of oven dry 16h pulverized 160 mesh sieves, and slowly digestible starch content is 31.1%.
Embodiment 4, and it is 6% starch milk that cornstarch is mixed with mass fraction, sealing.Heating 30min makes the abundant gelatinization of starch in the boiling water bath, be cooled to about 40 ℃, gelatinized corn starch pH value is transferred to 4.9, the Pullulanase addition is 8U/g (enzyme unit/dried starch is heavy), mix, (150r/m) takes off and to handle a 8h in 57.5 ℃ shaking bath, and the boiling water bath enzyme 30min that goes out is cooled to 4 ℃ of storage 2d enzymolysis is finished after, centrifugal then, 60 ℃ of oven dry 16h pulverized 160 mesh sieves, and slowly digestible starch content is 26.3%.
Embodiment 5, and it is 5% starch milk that rice starch is mixed with mass fraction, sealing.Heating 30min makes the abundant gelatinization of starch in the boiling water bath, be cooled to about 40 ℃, gelatinized corn starch pH value is transferred to 4.9, the Pullulanase addition is 20U/g (enzyme unit/dried starch is heavy), mix, (150r/m) takes off and to handle a 4h in 57.5 ℃ shaking bath, and the boiling water bath enzyme 30min that goes out is cooled to 5 ℃ of storage 2d enzymolysis is finished after, centrifugal then, 60 ℃ of oven dry 16h pulverized 160 mesh sieves, and slowly digestible starch content is 31.8%.
Claims (2)
1. the preparation method of a slowly digestible starch is characterized in that: comprise the steps:
(1) raw starch is mixed with the starch milk that mass fraction is 4-20%, heating 30min makes the abundant gelatinization of starch in the boiling water bath;
(2) be cooled to 40 ℃, gelatinized corn starch pH value is transferred to 4.5-5.3, add Pullulanase, water bath with thermostatic control vibration enzymolysis;
(3) the Pullulanase consumption of enzymolysis process is 8U/g～80U/g (enzyme unit/dried starch is heavy), and enzymolysis time is 2～24h, and in this process, the pH value remains on 4.5-5.3, and treatment temperature remains on 52-62 ℃;
(4) enzyme that goes out;
(5) go out reaction system behind the enzyme with cooling rapidly in the ice-water bath, then in 1-5 ℃ of refrigeration 1-4d down, centrifugal, get precipitation;
(6) 60 ℃ of oven dry 16h pulverize, and sieve (100-180 order) makes slowly digestible starch.
2. the preparation method of a kind of slowly digestible starch according to claim 1 is characterized in that: described raw starch is to be the ative starch of raw material processing with corn, potato, cassava, sweet potato, wheat, mung bean, rice.
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| CN101768223A (en) * | 2010-03-09 | 2010-07-07 | 中南林业科技大学 | Fabrication method for resistant rich starch |
| CN101914163A (en) * | 2010-08-26 | 2010-12-15 | 华南理工大学 | Chronic digestible starch and preparation method thereof |
| CN101933626A (en) * | 2010-08-31 | 2011-01-05 | 江南大学 | Processing method for improving low-digestion nutrition characteristic of starch-class food |
| CN102933227A (en) * | 2009-12-22 | 2013-02-13 | 诺维信公司 | Compositions comprising boosting polypeptide and starch degrading enzyme and uses thereof |
| CN103194508A (en) * | 2013-03-25 | 2013-07-10 | 华南理工大学 | Method for preparing slowly digestible starch by pressure and heat collaborative double-enzyme treatment |
| CN103535708A (en) * | 2011-07-19 | 2014-01-29 | 江西江中制药(集团)有限责任公司 | Technology for reducing in-vivo decomposition and absorption speeds of starch |
| CN104397587A (en) * | 2014-12-18 | 2015-03-11 | 江西省科学院应用化学研究所 | Preparation method of natural selenium-rich rice flake containing high-content SDS (slowly digestible starch) |
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| CN107739743A (en) * | 2017-10-19 | 2018-02-27 | 齐鲁工业大学 | A kind of recrystallization starch preparation method with slowly digestible matter |
| CN107997178A (en) * | 2017-12-28 | 2018-05-08 | 山东百龙创园生物科技股份有限公司 | A kind of method that fashion of extrusion prepares high dietary fiber content resistant starch |
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| CN101768223B (en) * | 2010-03-09 | 2011-11-23 | 中南林业科技大学 | Fabrication method for resistant rich starch |
| CN101768223A (en) * | 2010-03-09 | 2010-07-07 | 中南林业科技大学 | Fabrication method for resistant rich starch |
| CN101914163A (en) * | 2010-08-26 | 2010-12-15 | 华南理工大学 | Chronic digestible starch and preparation method thereof |
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| CN101933626B (en) * | 2010-08-31 | 2012-11-14 | 江南大学 | Processing method for improving low-digestion nutrition characteristic of starch-class food |
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| CN104397587A (en) * | 2014-12-18 | 2015-03-11 | 江西省科学院应用化学研究所 | Preparation method of natural selenium-rich rice flake containing high-content SDS (slowly digestible starch) |
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| CN107119090A (en) * | 2017-05-05 | 2017-09-01 | 哈尔滨商业大学 | A kind of method that particulate form slow-digestion starch is prepared by limited enzymatic hydrolysis |
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| CN109897875A (en) * | 2019-03-21 | 2019-06-18 | 安徽农业大学 | A kind of preparation method of slow-digestion starch cornstarch |
| CN113662170A (en) * | 2020-05-14 | 2021-11-19 | 浙江工商大学 | Resistant starch emulsifier for protecting grease particles from being digested, preparation method and application |
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| CN112075561A (en) * | 2020-09-30 | 2020-12-15 | 江南大学 | Preparation method of functional starch beverage |
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Application publication date: 20090902 |