CN101611838A - The method of preparing maltodextrin by enzymolyzing cassava starch - Google Patents
The method of preparing maltodextrin by enzymolyzing cassava starch Download PDFInfo
- Publication number
- CN101611838A CN101611838A CN200810029072A CN200810029072A CN101611838A CN 101611838 A CN101611838 A CN 101611838A CN 200810029072 A CN200810029072 A CN 200810029072A CN 200810029072 A CN200810029072 A CN 200810029072A CN 101611838 A CN101611838 A CN 101611838A
- Authority
- CN
- China
- Prior art keywords
- maltodextrin
- add
- starch
- enzymolyzing
- tapioca
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
A kind of method of preparing maltodextrin by enzymolyzing cassava starch, with tapioca warm α-Dian Fenmeishuixie or prepare the tapioca maltodextrin through the high temperature resistant α-Dian Fenmeishuixie of biology in biology, maltodextrin has crystal formation peak feature, and the DE value is 3～9.The optimum process condition of having determined enzymolysis by orthogonal test is: middle temperature α-Dian Fenmeishuixie appropriate processing condition, optimum process condition are 84 ℃ of temperature, time 20min, enzyme dosage 25 (mL).High temperature resistant α-Dian Fenmeishuixie appropriate processing condition, optimum process condition are 95 ℃ of temperature, time 20min, enzyme dosage 15mL.Enzyme method technique of the present invention has that mild condition, product component are evenly distributed, side reaction is few, need not in and advantage such as desalination.Gentle high temperature resistant α-Dian Fenmeishuixie tapioca is produced maltodextrin in selecting for use, the quality better of maltodextrin, and features simple and practical process, the small investment that needs in the production, technology are fit to extensively promote.
Description
Technical field
The invention belongs to the method for chemical industry field of food, particularly a kind of preparing maltodextrin by enzymolyzing cassava starch.
Background technology
Cassava is one of the world's three yampi classes, extensively cultivates in the torrid zone and subtropical zone.In China south subtropics area, cassava is the fifth-largest crop that is only second to paddy rice, sweet potato, sugarcane and corn.It is in crop allocation, production of fodder, and aspects such as commercial Application have important function, have become the main producing starch and the forage crop of extensive plantation.Cassava originates from american torrid zone, and existing nearly 5000 cultivation histories are distributed widely between north and south latitude 30 degree.Imported China on 1820, existing so far nearly bicentenary cultivation history.Before the fifties, cassava mostly is fragmentary plantation in China, mainly as grain, and the sweets kind that the ubiquist herbivore is used (hydrogen cyanide content 5 milligrams/100 gram below), as bread cassava and glutinous rice cassava etc., but 250～400 kilograms of per mu yields.After the fifties, except that instead of part grain, cassava is mainly as feed and starch material, and the cassava production development has been accelerated in batch production.The whole nation is more than 700 ten thousand mu at present, 900 kilograms of per mu yields, and with Guangdong, Guangxi and Hainan cultivation at most, take second place in Yunnan, Fujian, and also there is a small amount of cultivation in Jiangxi, Hunan, Guizhou, Sichuan.
Converted starch is widely used in food in the production of candy, beverage, cold food, Flour product and flavouring.In more American-European developed countries, all add converted starch in nearly all cereal fast food and the meat products.Converted starch is not a nutritive value based on them as food additives, but they are convenient to the functional character of food processing and provide food system some desired character.For example: the conveying of the high temperature sterilization in the modern food processing technology, mechanical agitation, pump requires supplementary product starch to have heat-resisting, anti-shear stability; Chilled food then requires the starch after the gelatinization to be difficult for the retrogradation of bringing back to life, and has very strong hydrophily.Food processing commonly used has pre-gelatinized starch, dextrin, acidified starch, oxidized starch, CMS, crosslinked starch, hydroxypropul starch, phosphate ester starch, acetate starch etc. with converted starch.
Maltodextrin claims enzyme process dextrin or water-soluble dextrin again, be the low sugariness of a kind of novelty, low in calories, high-nutrition food raw material, with starchiness agricultural product such as starch or corn, potato classes is raw material, through the pure carbon hydrate of a class between starch and sugar that the amylase low degree is transformed, its dextrose equivalent (calling the DE value in the following text) is lower than 20.
Summary of the invention
The method that the purpose of this invention is to provide a kind of preparing maltodextrin by enzymolyzing cassava starch, with tapioca warm α-Dian Fenmeishuixie or prepare the tapioca maltodextrin in biology through the high temperature resistant α-Dian Fenmeishuixie of biology, maltodextrin has crystal formation peak feature, and the DE value is 3～9.The optimum process condition of having determined enzymolysis by orthogonal test is: middle temperature α-Dian Fenmeishuixie appropriate processing condition, optimum process condition are 84 ℃ of temperature, time 20min, enzyme dosage 25mL.High temperature resistant α-Dian Fenmeishuixie appropriate processing condition, optimum process condition are 95 ℃ of temperature, time 20min, enzyme dosage 15mL.
The method that enzyme hydrolysis of the present invention prepares the tapioca maltodextrin can have following two kinds of methods:
One, warm α-Dian Fenmeishuixie method acidolysis process in the biology: take by weighing 25～30g tapioca and place 500 ml flasks, add 100～150mL distilled water, stir the 30～40min that sizes mixing, add 10%HCl solution 15mL and use 5%Na again
2CO
3Regulate pH to 6.0, add 1.5～3.0 milliliters of 5%CaCl
2Solution in heating in the water-bath more than 50～55 ℃, and constantly stirs, until becoming paste fully, flask moves into 80～88 ℃ of middle temperature AMS 15～25mL hydrolysis that add vigor 10000 (u/mL) in the thermostatted water to starch slurry by the beginning gelatinization, and enzyme goes out, cooling liquid liquid is surveyed the DE value.
Two, biological high temperature resistant α-Dian Fenmeishuixie method acidolysis process: 40～50 gram tapiocas place 500 ml flasks, add 180～200 milliliters in water, stir, and are made into starch slurry, add 10%HCl solution 20mL and use 5%Na again
2CO
3Regulate pH=6.2-6.3, add 3～5 milliliters of 5%CaCl
2Solution, in heating in the water-bath more than 50～55 ℃, and constantly stir, starch slurry until becoming to stick with paste fully, adds high temperature resistant AMS 15～25mL of liquefaction type vigor 25090 (u/mL) by the beginning gelatinization, constantly stirs and makes its liquefaction, and make temperature remain on 85～95 ℃ to make its enzymolysis 15～25 minutes, then flask is moved to drying box, the DE value is surveyed in 105～110 ℃ of deactivations 10～20 minutes.
Enzyme method technique of the present invention has that mild condition, product component are evenly distributed, side reaction is few, need not in and advantage such as desalination.Gentle high temperature resistant α-Dian Fenmeishuixie tapioca is produced maltodextrin in selecting for use, the quality better of maltodextrin, and features simple and practical process, the small investment that needs in the production, technology are fit to extensively promote.
The specific embodiment
With the tapioca is the higher maltodextrin of feedstock production added value, for exploitation carbohydrate type fat substitute new product provides a kind of feasible method.The novelty of this invention is in acid technological process because uncontrollable its product component distributes present study less.And enzyme method technique has that mild condition, product component are evenly distributed, side reaction is few, need not in and advantage such as desalination.Gentle high temperature resistant α-Dian Fenmeishuixie tapioca is produced maltodextrin in selecting for use, the quality better of maltodextrin, and features simple and practical process, the small investment that needs in the production, technology are fit to extensively promote.
Determined middle temperature α-Dian Fenmeishuixie appropriate processing condition by orthogonal test, optimum process condition is that 84 ℃ of temperature, time 20min, enzyme dosage 25 (mL) see (table 1,2) for details.
Warm enzymolyzing alpha-amylase tapioca orthogonal experiment factor level table in the table 1
Warm enzymolyzing alpha-amylase tapioca experimental program and interpretation of result in the table 2
Determined high temperature resistant α-Dian Fenmeishuixie appropriate processing condition by orthogonal test, optimum process condition is that 95 ℃ of temperature, time 20min, enzyme dosage 15 (mL) see (table 3,4) for details.
Table 3 is high temperature resistant enzymolyzing alpha-amylase tapioca orthogonal experiment factor level table
Temperature enzymolyzing alpha-amylase tapioca experimental program and interpretation of result
In the maltodextrin organoleptic indicator of gentle high temperature resistant α-Dian Fenmeishuixie tapioca be outward appearance: white amorphous powder; Smell: free from extraneous odour; Flavour: sweetless, nothing is smelt.Physical and chemical index sees (table 5) for details.
The physical and chemical index of the maltodextrin of table 5 enzymolysis tapioca
Embodiment 1
Warm α-Dian Fenmeishuixie method acidolysis process in the biology:
Take by weighing 25～30g tapioca and place 500 ml flasks, add 100～150mL distilled water, stir the 30～40min that sizes mixing, add 10%HCl solution 15mL and use 5%Na again
2CO
3Regulate pH to 6.0, add 1.5～3.0 milliliters of 5%CaCl
2Solution in heating in the water-bath more than 50～55 ℃, and constantly stirs, until becoming paste fully, flask moves into 80～88 ℃ of middle temperature AMS 15～25mL hydrolysis that add vigor 10000 (u/mL) in the thermostatted water to starch slurry by the beginning gelatinization, and enzyme goes out, cooling liquid liquid is surveyed the DE value.
Embodiment 2
Biological high temperature resistant α-Dian Fenmeishuixie method acidolysis process:
40～50 gram tapiocas place 500 ml flasks, add 180～200 milliliters in water, stir, and are made into starch slurry, add 10%HCl solution 20mL and use 5%Na again
2CO
3Regulate pH=6.2-6.3, add 3～5 milliliters of 5%CaCl
2Solution, in heating in the water-bath more than 50～55 ℃, and constantly stir, starch slurry until becoming to stick with paste fully, adds high temperature resistant AMS 15～25mL of liquefaction type vigor 25090 (u/mL) by the beginning gelatinization, constantly stirs and makes its liquefaction, and make temperature remain on 85～95 ℃ to make its enzymolysis 15 ~ 25 minutes, then flask is moved to drying box, the DE value is surveyed in 105～110 ℃ of deactivations 10～20 minutes.
Embodiment 3
The mensuration of DE value:
Take by weighing liquefier and be about in the volumetric flask that 1/3rd of specific gravity bottle moves into 250ml, use the adding distil water constant volume, shake up.Use pipette, extract 10ml, place iodine flask, add 15mL0.1mol/L iodine liquid, with the very long adding of buret 15mL0.15mol/L NaOH, the limit edged shakes up again.Finish, in the dark place 20min, temperature is advisable at 20 ℃, adds 2mol/L sulfuric acid 2mL acidifying, with the excessive iodine of 0.05mol/L sodium thiosulfate solution titrated, makes blank assay simultaneously, replaces the 10mL liquefier with 10mL water.
Claims (3)
1, a kind of method of preparing maltodextrin by enzymolyzing cassava starch is characterized in that taking by weighing 25～30g tapioca and places 500 ml flasks, adds 100～150mL distilled water, stirs the 30～40min that sizes mixing, and adds 10%HCl solution 15mL and uses 5%Na again
2CO
3Regulate pH to 6.0, add 1.5～3.0 milliliters of 5%CaCl
2Solution in heating in the water-bath more than 50～55 ℃, and constantly stirs, until becoming paste fully, flask moves into 80～88 ℃ of middle temperature AMS 15～25mL hydrolysis that add vigor 10000 (u/mL) in the thermostatted water to starch slurry by the beginning gelatinization, and enzyme goes out, cooling liquid liquid is surveyed the DE value.
2, according to the method for the described preparing maltodextrin by enzymolyzing cassava starch of claim 1, it is characterized in that 40～50 gram tapiocas place 500 ml flasks, add 180～200 milliliters in water, stir, be made into starch slurry, add 10%HCl solution 20mL and use 5%Na again
2CO
3Regulate pH=6.2-6.3, add 3～5 milliliters of 5%CaCl
2Solution, in heating in the water-bath more than 50～55 ℃, and constantly stir, starch slurry until becoming to stick with paste fully, adds high temperature resistant AMS 15～25mL of liquefaction type vigor 25090 (u/mL) by the beginning gelatinization, constantly stirs and makes its liquefaction, and make temperature remain on 85～95 ℃ to make its enzymolysis 15～25 minutes, then flask is moved to drying box, the DE value is surveyed in 105～110 ℃ of deactivations 10～20 minutes.
3, according to the method for the described preparing maltodextrin by enzymolyzing cassava starch of claim 1, it is characterized in that maltodextrin has crystal formation peak feature, the DE value is 3～9, particle diameter concentrates on 2～6 μ m, the optimum process condition of having determined enzymolysis by orthogonal test is: middle temperature α-Dian Fenmeishuixie appropriate processing condition, optimum process condition is 84 ℃ of temperature, time 20min, enzyme dosage 25 (mL), high temperature resistant α-Dian Fenmeishuixie appropriate processing condition, optimum process condition are 95 ℃ of temperature, time 20min, enzyme dosage 15mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810029072A CN101611838A (en) | 2008-06-23 | 2008-06-23 | The method of preparing maltodextrin by enzymolyzing cassava starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810029072A CN101611838A (en) | 2008-06-23 | 2008-06-23 | The method of preparing maltodextrin by enzymolyzing cassava starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101611838A true CN101611838A (en) | 2009-12-30 |
Family
ID=41491878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810029072A Pending CN101611838A (en) | 2008-06-23 | 2008-06-23 | The method of preparing maltodextrin by enzymolyzing cassava starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101611838A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103113477A (en) * | 2013-03-01 | 2013-05-22 | 广西科学院 | Method for preparing starch glue powder from medium-temperature amylase |
| CN107557409A (en) * | 2017-10-31 | 2018-01-09 | 无锡甜丰食品有限公司 | The preparation method of modified maltodextrin |
-
2008
- 2008-06-23 CN CN200810029072A patent/CN101611838A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103113477A (en) * | 2013-03-01 | 2013-05-22 | 广西科学院 | Method for preparing starch glue powder from medium-temperature amylase |
| CN107557409A (en) * | 2017-10-31 | 2018-01-09 | 无锡甜丰食品有限公司 | The preparation method of modified maltodextrin |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Singh et al. | Production, purification, characterization and applications of fungal inulinases | |
| Shi et al. | Physicochemical properties, structure and in vitro digestion of resistant starch from waxy rice starch | |
| CN103621870B (en) | Processing method of slowly digestible and resistant starch-containing food raw material | |
| CN101851651A (en) | Biosynthesis method for temperature-resistant dendritic slow-digestion starch | |
| CN109988798A (en) | A kind of environment-friendly preparation method thereof of rice resistant starch | |
| CN105777932A (en) | Method for preparing low-molecular-weight highland barley beta-glucan with hyperglycemic assistance effect | |
| CN101863995A (en) | Preparation method for starch-based fat substitute | |
| CN104231092B (en) | A kind of solvent preparation of water solublity low viscosity octenyl succinate | |
| CN110042134A (en) | The preparation method of resistant dextrin | |
| Mishra et al. | Selection and utilization of agro-industrial waste for biosynthesis and hyper-production of pullulan: a review | |
| CN109662307A (en) | A kind of compound highland barley flour and preparation method thereof rich in slow-digestion starch | |
| Kim et al. | Low digestion property of amylosucrase-modified waxy adlay starch | |
| CN100425704C (en) | Saccharizing process in glucose production | |
| US20200138079A1 (en) | 3d printing technology-based method for use in adjusting digestibility of highland barley starch | |
| CN108095129A (en) | A kind of method that fermentation prepares wheat bran water-soluble dietary fiber | |
| CN101851296B (en) | Rapid sedimentation method of sweet potato starch | |
| CN101611838A (en) | The method of preparing maltodextrin by enzymolyzing cassava starch | |
| US20220408766A1 (en) | Method for annealing pea starch | |
| Koh et al. | Comparison of physical, chemical and functional properties of broken rice and breadfruit starches against cassava starch. | |
| CN108991363A (en) | A kind of resistant starch rice noodles and preparation method thereof and purposes | |
| CN106519048A (en) | Method for increasing slowly digestible starch content in starch | |
| Jos et al. | Production of bioethanol from sweet and bitter cassava starches by simultaneous saccharification and fermentation using Saccharomyces cerevisiae | |
| CN114369627B (en) | Method for producing lactic acid by promoting co-fermentation of kitchen waste and mushroom residue by aspergillus niger | |
| CN105087519B (en) | Gene engineering inulinase and its method that crystal diabetin is prepared as raw material using jerusalem artichoke | |
| CN102726729B (en) | Method for processing glucan base carrier material applicable for liquid functional food system |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20091230 |