CN102605023A - Method for preparing 3-type resistance starch by enzymic-method branch elongating modification - Google Patents
Method for preparing 3-type resistance starch by enzymic-method branch elongating modification Download PDFInfo
- Publication number
- CN102605023A CN102605023A CN2012100719398A CN201210071939A CN102605023A CN 102605023 A CN102605023 A CN 102605023A CN 2012100719398 A CN2012100719398 A CN 2012100719398A CN 201210071939 A CN201210071939 A CN 201210071939A CN 102605023 A CN102605023 A CN 102605023A
- Authority
- CN
- China
- Prior art keywords
- starch
- minutes
- type
- enzyme
- modification
- 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
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a method for preparing 3-type resistance starch by enzymic-method branch elongating modification, which includes: utilizing common starch or waxiness starch as raw materials, performing branch elongating modification on the common starch or waxiness starch by means of transglycosylation activity of amylosucrase and producing 3-type resistance starch. The method overcomes dependency on high-amylose starch in the conventional pressure heating-cooling circulating method and avoids evident change of product physical and chemical functional features caused by debranching process technology of the enzymic method. The method is convenient in process procedures, simple in operation, low in cost, capable of realizing higher resistance starch yield rate and suitable for industrialized production, and is novel, simple, high-efficient and safe, and the products prepared by the method have wide market prospect.
Description
Technical field
The present invention relates to a kind of enzyme process and prop up the method that chain extension is modified preparation 3 type Resistant starches, belong to the enzyme modification field of starch.
Background technology
Resistant starch be otherwise known as indigestibility starch or enzyme resistant starch are meant starch and the degradation product thereof that can not in the healthy human body small intestine, digest and assimilate.Resistant starch is considered to a kind of of food fibre, but has physiological function and the food processing properties more more superior than traditional food fibre, thereby is the focus that the food scholars study always.Different according to starch source and preparation method can be divided into four types with Resistant starch: 1 type Resistant starch (physically trapping starch), 2 type Resistant starches (Resistant starch particle), 3 type Resistant starches (starch of bringing back to life), 4 type Resistant starches (chemically modified starch).Wherein, 3 type Resistant starches by starch pasting after recrystallization form, be the staple of Resistant starch in the meals, therefore, research at most, use also the widest.
Pressing heat-refrigeration cycle method is the traditional method of preparation 3 type Resistant starches.It adopts high amylose starch usually is raw material, under suitable moisture condition, it is pressed heat-refrigeration cycle repeatedly, thereby promotes the amylose starch crystallization to separate out, and generates 3 type Resistant starches.Press heat-refrigeration cycle method can obtain higher Resistant starch yield though utilize, this traditional preparation process method has very strong dependency to the high amylose starch starting material.As everyone knows, in medium-term and long-term some problems that exist of the breedings of high amylose starch farm crop, for example: the starch total content descends, moisture content increases, degradation under the output, causes that its sown area is very limited, scarcity of resources.According to investigations, at present the commercially available price of high amylose starch approximately is 10 ~ 15 times of common starch, so expensive raw materials cost largely limit traditional pressure heat-refrigeration cycle legal system be equipped with the industrial applications of 3 type Resistant starches.
In recent years, enzyme process takes off the preparation that a treatment technology is used to 3 type Resistant starches gradually.Its preparation principle is: at first utilize debranching factor (Pullulanase, isoamylase etc.) that pulullan is taken off a processing, the amylose starch crystallization of short chain is subsequently separated out and is generated 3 type Resistant starches.The remarkable shortcoming that enzyme process takes off treatment technology is: product is made up of the amylose starch of short chain, thereby its physics and chemistry functional performance and ative starch differ bigger, can not well satisfy the needs of food-processing.
Amylosucrase is a kind of Sucrose:glucan alpha1, is under the jurisdiction of glycoside hydrolase 13 families, and it has the hydrolysis vigor simultaneously and changes the glycosyl vigor.When having sucrose substrate and acceptor (for example: starch, glycogen etc.) in the reaction system simultaneously, amylosucrase can prop up chain extension and modify through the non reducing end that changes glycosyl reaction pair acceptor.Our research confirms: pulullan can generate 3 a large amount of type Resistant starches in the process that it is brought back to life after enzyme process props up the chain extension modification.At present, still there is not any relevant report of starch being carried out enzyme modification about the commentaries on classics glycosyl vigor that utilizes amylosucrase.
Summary of the invention
The object of the present invention is to provide a kind of technical process easy, simple to operate, with low cost, the enzyme process that can obtain higher Resistant starch yield props up the method that chain extension is modified preparation 3 type Resistant starches.
Technical solution of the present invention is:
A kind of enzyme process props up the method that chain extension is modified preparation 3 type Resistant starches, it is characterized in that: comprise the following steps:
(1) get coventional type starch or wax-matrix type starch 10～30g, sucrose 20～60g, add 1L Tris-HCl damping fluid after, solution is heated to 100 ℃ boils and made starch pasting in 10 minutes;
(2) treat that solution is cooled to 30～40 ℃, add amylosucrase, making its enzyme work is 0.1～0.3U, isothermal reaction 12～36h under the stirring velocity of 200rpm, and temperature of reaction is 30～40 ℃;
(3) reaction solution is heated to 100 ℃ and boils and made enzyme deactivation in 10 minutes, be cooled to room temperature after, it be positioned over keep 12h to promote starch retrogradation in 4 ℃ of refrigerators;
(4) take out from refrigerator, under 8000rpm centrifugal 20 minutes, abandon supernatant, deposition use the 1L deionized water wash, behind the repeated washing 5 times, the deposition that obtains is positioned over dry 24h in 45 ℃ of baking ovens, pulverizes also mistake 200 mesh sieves, obtains resistant starch product.
The Tris-HCl buffer concentration is 0.05mol/L, and pH is 7.0～8.0.
The present invention is a raw material with coventional type starch or wax-matrix type starch, through the commentaries on classics glycosyl vigor that utilizes amylosucrase it is propped up chain extension and modifies, thereby produce 3 type Resistant starches.This method had both overcome the dependency of traditional pressure heat-refrigeration cycle method to high amylose starch, had avoided enzyme process to take off the noticeable change of the product physics and chemistry functional performance that treatment technology causes again; Its technical process is easy, and is simple to operate, with low cost, can obtain higher Resistant starch yield, is fit to suitability for industrialized production, and product has vast market prospect; Be a kind of novel, simply, efficiently, safety 3 type starch preparation methods.
Below in conjunction with embodiment the present invention is described further.
Embodiment
Embodiment 1:
1, get waxy corn starch 10g, sucrose 20g, add 1L Tris-HCl damping fluid (0.05mol/L, pH7.0) after, solution is heated to 100 ℃ boils and made starch pasting in 10 minutes.
2, treat that solution is cooled to 30 ℃, add amylosucrase, its enzyme is lived be 0.1U, isothermal reaction 36h under the stirring velocity of 200rpm, temperature of reaction is 30 ℃.
3, reaction finishes, and reaction solution is heated to 100 ℃ boils and made enzyme deactivation in 10 minutes, be cooled to room temperature after, it be positioned over keep 12h to promote starch retrogradation in 4 ℃ of refrigerators.
4, take out, under 8000rpm centrifugal 20 minutes, abandon supernatant; Deposition is used the 1L deionized water wash, behind the repeated washing 5 times, the deposition that obtains is positioned over dry 24h in 45 ℃ of baking ovens; Pulverizing is also crossed 200 mesh sieves, obtains resistant starch product 16.2g, and wherein the content of Resistant starch is 38.9%.
Embodiment 2:
1, get general rice starch 30g, sucrose 60g, add 1L Tris-HCl damping fluid (0.05mol/L, pH8.0) after, solution is heated to 100 ℃ boils and made starch pasting in 10 minutes.
2, treat that solution is cooled to 40 ℃, add amylosucrase, its enzyme is lived be 0.3U, isothermal reaction 12h under the stirring velocity of 200rpm, temperature of reaction is 40 ℃.
3, reaction finishes, and reaction solution is heated to 100 ℃ boils and made enzyme deactivation in 10 minutes, be cooled to room temperature after, it be positioned over keep 12h to promote starch retrogradation in 4 ℃ of refrigerators.
4, take out, under 8000rpm centrifugal 20 minutes, abandon supernatant; Deposition is used the 1L deionized water wash, behind the repeated washing 5 times, the deposition that obtains is positioned over dry 24h in 45 ℃ of baking ovens; Pulverizing is also crossed 200 mesh sieves, obtains resistant starch product 44.7g, and wherein the content of Resistant starch is 43.2%.
Embodiment 3:
1, get wax yam starch 20g, sucrose 40g, add 1L Tris-HCl damping fluid (0.05mol/L, pH7.5) after, solution is heated to 100 ℃ boils and made starch pasting in 10 minutes.
2, treat that solution is cooled to 35 ℃, add amylosucrase, its enzyme is lived be 0.2U, isothermal reaction 24h under the stirring velocity of 200rpm, temperature of reaction is 35 ℃.
3, reaction finishes, and reaction solution is heated to 100 ℃ boils and made enzyme deactivation in 10 minutes, be cooled to room temperature after, it be positioned over keep 12h to promote starch retrogradation in 4 ℃ of refrigerators.
4, take out, under 8000rpm centrifugal 20 minutes, abandon supernatant; Deposition is used the 1L deionized water wash, behind the repeated washing 5 times, the deposition that obtains is positioned over dry 24h in 45 ℃ of baking ovens; Pulverizing is also crossed 200 mesh sieves, obtains resistant starch product 30.1g, and wherein the content of Resistant starch is 46.8%.
Claims (2)
1. an enzyme process props up the method that chain extension is modified preparation 3 type Resistant starches, it is characterized in that: comprise the following steps:
(1) get coventional type starch or wax-matrix type starch 10～30g, sucrose 20～60g, add 1L Tris-HCl damping fluid after, solution is heated to 100 ℃ boils and made starch pasting in 10 minutes;
(2) treat that solution is cooled to 30～40 ℃, add amylosucrase, making its enzyme work is 0.1～0.3U, isothermal reaction 12～36h under the stirring velocity of 200rpm, and temperature of reaction is 30～40 ℃;
(3) reaction solution is heated to 100 ℃ and boils and made enzyme deactivation in 10 minutes, be cooled to room temperature after, it be positioned over keep 12h to promote starch retrogradation in 4 ℃ of refrigerators;
(4) take out from refrigerator, under 8000rpm centrifugal 20 minutes, abandon supernatant, deposition use the 1L deionized water wash, behind the repeated washing 5 times, the deposition that obtains is positioned over dry 24h in 45 ℃ of baking ovens, pulverizes also mistake 200 mesh sieves, obtains resistant starch product.
2. enzyme process according to claim 1 props up the method that chain extension is modified preparation 3 type Resistant starches, and it is characterized in that: the Tris-HCl buffer concentration is 0.05mol/L, and pH is 7.0～8.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100719398A CN102605023A (en) | 2012-03-19 | 2012-03-19 | Method for preparing 3-type resistance starch by enzymic-method branch elongating modification |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100719398A CN102605023A (en) | 2012-03-19 | 2012-03-19 | Method for preparing 3-type resistance starch by enzymic-method branch elongating modification |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102605023A true CN102605023A (en) | 2012-07-25 |
Family
ID=46522791
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100719398A Pending CN102605023A (en) | 2012-03-19 | 2012-03-19 | Method for preparing 3-type resistance starch by enzymic-method branch elongating modification |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102605023A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105063133A (en) * | 2015-08-10 | 2015-11-18 | 江苏宝宝宿迁国民生物科技有限公司 | Preparation method of resistant starch with glutinous rice starch as raw material |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307591A (en) * | 1998-07-09 | 2001-08-08 | 阿克西瓦有限公司 | Alpha amylase resistant polysaccharides, production method and use thereof and food products containing said polysaccharides |
| CN101663402A (en) * | 2007-03-06 | 2010-03-03 | 泰特&莱尔组分美国公司 | The production of resistant starch product |
| CN101768223A (en) * | 2010-03-09 | 2010-07-07 | 中南林业科技大学 | Fabrication method for resistant rich starch |
-
2012
- 2012-03-19 CN CN2012100719398A patent/CN102605023A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307591A (en) * | 1998-07-09 | 2001-08-08 | 阿克西瓦有限公司 | Alpha amylase resistant polysaccharides, production method and use thereof and food products containing said polysaccharides |
| CN101663402A (en) * | 2007-03-06 | 2010-03-03 | 泰特&莱尔组分美国公司 | The production of resistant starch product |
| CN101768223A (en) * | 2010-03-09 | 2010-07-07 | 中南林业科技大学 | Fabrication method for resistant rich starch |
Non-Patent Citations (3)
| Title |
|---|
| HEE JUNG SHIN等: "Preparation of starches with low glycaemic response using amylosucrase and their physicochemical properties", 《CARBOHYDRATE POLYMERS》 * |
| JE-HOON RYU1等: "Production and characterization of digestion-resistant starch by the reaction of Neisseria polysaccharea amylosucrase", 《STARCH》 * |
| 孙庆杰: "《米粉加工原理与技术》", 31 January 2006, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105063133A (en) * | 2015-08-10 | 2015-11-18 | 江苏宝宝宿迁国民生物科技有限公司 | Preparation method of resistant starch with glutinous rice starch as raw material |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Azmi et al. | A review on acid and enzymatic hydrolyses of sago starch. | |
| Kong et al. | Physical properties of Amaranthus starch | |
| Wan et al. | Liquid hot water and alkaline pretreatment of soybean straw for improving cellulose digestibility | |
| CN101182559B (en) | Method for preparing low polyxylose through squeezing-assisted wheat bran enzymolysis | |
| CN1318602C (en) | Method for preparing porous starch through enzyme method in high temperature | |
| Samanta et al. | Process for enzymatic production of xylooligosaccharides from the xylan of corn cobs | |
| CN102190737B (en) | Method for preparing resistant starch by simultaneously adopting crosslinking and heat moisture treatment | |
| CN103819568B (en) | A kind of resistant starch RS3Preparation method | |
| WO2019153611A1 (en) | Method for preparing highly branched dextrin product | |
| CN102433367B (en) | Preparation method of microporous starch having high specific surface area | |
| CN101186677B (en) | Method for preparing cellulose polysaccharide degradable high water absorbing agent from crop straw | |
| CN103555793B (en) | Long-shaped rice strong resistant starch and preparation method thereof | |
| CN103243140A (en) | Preparation method of composite cyclodextrin | |
| Tsakama et al. | Effect of heat moisture treatment on physicochemical and pasting properties of starch extracted from eleven sweet potato varieties. | |
| CN104278066A (en) | Method for preparing wheat bran xylooligosaccharide by superpressure-enzyme combination process | |
| CN102321704A (en) | Method for treating starchy raw material and method for preparing citric acid | |
| Myat et al. | Effect of thermostable α‐amylase injection on mechanical and physiochemical properties for saccharification of extruded corn starch | |
| Surek et al. | Processing of hazelnut (Corylus avellana L.) shell autohydrolysis liquor for production of low molecular weight xylooligosaccharides by Aureobasidium pullulans NRRL Y–2311–1 xylanase | |
| Sunarti et al. | Effect of microwave treatment on acid and enzymes susceptibilities of sago pith | |
| CN105348397B (en) | A kind of method that chemical bond enzyme process efficiently prepares thermostable type slow-digestion starch | |
| Ayoola et al. | A comparative study on glucose production from sorghum bicolor and manihot esculenta species in Nigeria | |
| CN102605023A (en) | Method for preparing 3-type resistance starch by enzymic-method branch elongating modification | |
| Ghazali et al. | The effect of dilute acid pre-treatment process in bioethanol production from durian (Durio zibethinus) seeds waste | |
| CN105925639A (en) | Method for preparing resistant starch by adopting thermostable alpha-amylase | |
| CN102965409B (en) | Environmental-friendly technology for synchronously extracting sugar and starch nanocrystallines by using enzymatic method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120725 |