CN102618600A - Method for preparing spring dextrin by aid of alpha amylase for hydrolyzing amylose starch - Google Patents
Method for preparing spring dextrin by aid of alpha amylase for hydrolyzing amylose starch Download PDFInfo
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- CN102618600A CN102618600A CN2012101027106A CN201210102710A CN102618600A CN 102618600 A CN102618600 A CN 102618600A CN 2012101027106 A CN2012101027106 A CN 2012101027106A CN 201210102710 A CN201210102710 A CN 201210102710A CN 102618600 A CN102618600 A CN 102618600A
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Abstract
The invention provides a method for preparing spring dextrin by the aid of alpha amylase for hydrolyzing amylose starch, which belongs to the field of food and drug microcapsule embedding materials. The method includes the steps: firstly, dissolving the amylose starch in aqueous alkali, adding a certain amount of water and then adjusting pH (potential of hydrogen) to the most proper hydrolysis range of the alpha amylase; secondly, adding the alpha amylase and degenerating and inactivating enzyme by means of acidification after performing enzymolysis for a certain time; and finally, obtaining the spring dextrin with different average molecular weights by means of drying. The method has the advantages of simple process, mild conditions, narrow product component distribution, less side reaction and no need of desalination. By the aid of the method, the spring dextrin with different average polymerization sizes can be prepared conveniently.
Description
Technical field
A kind of method that adopts αDian Fenmei hydrolysis amylose starch to prepare the spring dextrin the present invention relates to food, the microcapsule embedded field of materials of medicine.
Background technology
In recent years, the various degradation productions of starch are applied in the varieties of food items system as a kind of foodstuff additive.All kinds of dextrin that the hydrolytic action of various starch through acid or enzyme is prepared from are used for protecting the nutritional fortification factor, preparation specific function sports beverages etc., also are no lack of certainly to be applied to field of medicaments as a kind of directed carrier of carrying medicine.
The spring dextrin is the different dextrin of a series of length that obtains through αDian Fenmei hydrolysis amylose starch or debranching factor hydrolyzed starch.Because its space structure is similar to the spring shape, and its spirane structure has certain flexible reversibility and flexibility, so be referred to as the spring dextrin.The spring dextrin is because chain length is shorter, shows distinct colors such as purple, redness, brown or yellow with the iodine solution effect.
The maximum difference of spring dextrin and maltodextrin is exactly that the spring dextrin only is made up of straight chain, and maltodextrin also has side chain except that straight chain.Just, make the spring dextrin show unique characteristics in the embedding application facet because of the difference of two kinds of dextrin on link structure.Have only α-1, the part that the 4-glycosidic bond connects could form mixture with guest molecule because the effect of intramolecular hydrogen bond forms specific spirane structure.And α-1, the part that the 6-glycosidic bond connects can not form the configuration of spiral, and this will reduce the amount that forms mixture.Compare with the amylose starch embedding, it is to improve V-type crystalline percent crystallinity that the spring dextrin has another advantage again.The amylose starch chain length is long; More chain does not interact with guest molecule and forms the embedding thing; Form the Type B crystallization of the starch of bringing back to life but interact between the amylose chain, reduced the content of V-type crystalline composites, also just reduced the efficient that forms the embedding thing with guest molecule.It is insoluble in water to add amylose starch, makes amylose starch at embedding user mask certain limitation arranged.Because the slowly-releasing process has only the formation of V-type crystalline composites just to be achieved, can be in gi tract the directed conveying function factor or medicine.
Summary of the invention
The present invention provides the cost-effective method for preparing the spring dextrin, this be a kind of efficiently, controlled production technique, developed the spring dextrin product of small molecular weight.The embedded material that it can be used as the protection food nutrition factor is used for functional foodstuff, even can plays slow release effect by embedding medicinal.
Technical scheme of the present invention: a kind of method that adopts αDian Fenmei hydrolysis amylose starch to prepare the spring dextrin, step is:
(1) amylose starch is dissolved in the alkaline solution of preheating, the mass concentration of amylose starch is 0.5～30g/L, adds a certain amount of water, cools to 60 ℃, with the righttest reach pH 5-7 of acid for adjusting pH to αDian Fenmei;
Said alkaline solution is NaOH solution or KOH solution, mass concentration≤5mol/L;
(2) add the αDian Fenmei hydrolysis, per 1～20g amylose starch adds αDian Fenmei 1～200U enzyme activity unit, adds hydrochloric acid behind 60 ℃ of hydrolysis 1-10h and transfers pH less than 3;
(3) at last with the hydrolyzed solution spraying drying, temperature is controlled at 110～140 ℃, obtains spring dextrin product.
Alkaline solution mass concentration in the said step (1) is selected 0.5mol/L for use.
The application of the product spring dextrin of said method preparation, product spring dextrin is flexible strong, can be used for preparing the wall material of microcapsule.
Beneficial effect of the present invention: the spring dextrin can be used as embedding or the directed embedded material of carrying of medicine that a kind of microcapsule embedded material is applied to the nutritional fortification factor.
Advantage of the present invention is that technology is simple, mild condition, product fraction narrowly distributing, side reaction is few and need not desalination.Adopt the inventive method can conveniently prepare the spring dextrin that mean polymerisation degree varies in size.
Description of drawings
The colour developing photo of enzymolysis solution and iodine liquid among Fig. 1 embodiment 1.1, hydrolysis time 1h, 2, hydrolysis time 2h, 3, hydrolysis time 3h, 4, hydrolysis time 4h, 5, hydrolysis time 5h, 6, the iodine liquid color of no dextrin.
The high-efficiency anion color atlas of Fig. 2 embodiment 3 medi-spring dextrin.1. hydrolysis time 5h, 2. hydrolysis time 4h, 3. hydrolysis time 3h, 4. hydrolysis time 2h, 5. hydrolysis time 1h.
Embodiment
The preparation of embodiment 1 spring dextrin
The amylose starch that is 1g with 5 parts of quality respectively be dissolved into 10mL NaOH solution (90 ℃, 0.5mol/L), add 1L zero(ppm) water, after the temperature adjustment to 60 ℃ with 2mol/L HCl accent pH6.0.The amount that in every part of amylose starch solution, adds enzyme then respectively is 10U, is incubated at 60 ℃ of difference enzymolysis 1h, and 2h, 3h, 4h, 5h adds 5mol/L HCl solution at last and transfers below the pH to 3.Through spraying drying must the spring dextrin powder-product.
The spring dextrin of preparation among the embodiment 1 is dissolved in the zero(ppm) water, adds the colour developing of iodine liquid, and carry out full wavelength scanner, utilize formula (1/ λ
Max=1.558 * 10
-3+ 102.5 * 10
-4(1/
)) can calculate the mean polymerisation degree of spring dextrin.Hydrolysis 1h; 2h, 3h, 4h; Spring dextrin behind the 5h
is respectively 36.6; 25.9,14.7,12.5 and 11.7.
The MWD of embodiment 3 high-efficiency anion chromatogram detection springs dextrin
Powder spring dextrin among the embodiment 1 is carried out the high-efficiency anion chromatogram detect, testing conditions is a Dionex ICS-500 chromatographic system, and the pillar model of using is Dionex CarboPAC PA200 (250 * 4 mm I.D.); To detect moving phase be 100mM sodium hydroxide solution (elutriant A), contain the 100mM sodium hydroxide solution (elutriant B) of 600mM sodium-acetate; 20% elutriant B when gradient is 0 minute, elutriant B is 100% in the time of 60 minutes; Flow velocity is 1mL/min, and applied sample amount is 25 μ L.The high-efficiency anion color atlas of product spring dextrin is as shown in Figure 2 behind the different hydrolysis times.
Claims (3)
1. method that adopts αDian Fenmei hydrolysis amylose starch to prepare the spring dextrin is characterized in that step is:
(1) amylose starch is dissolved in the alkaline solution of preheating, making the mass concentration of amylose starch is 0.5～30g/L, cools to 60 ℃, with the righttest reach pH 5-7 of acid for adjusting pH to αDian Fenmei;
Said alkaline solution is NaOH solution or KOH solution, the alkali mass concentration≤5mol/L of alkaline solution;
(2) add the αDian Fenmei hydrolysis, per 1～20g amylose starch adds αDian Fenmei 1～200U enzyme activity unit, adds hydrochloric acid behind 60 ℃ of hydrolysis 1-10h and transfers pH less than 3;
(3) at last with the hydrolyzed solution spraying drying, temperature is controlled at 110～140 ℃, obtains spring dextrin product.
2. method according to claim 1 is characterized in that, the preferred 0.5mol/L of alkali mass concentration of the alkaline solution in the said step (1).
3. with the application of the product spring dextrin of the said method of claim 1 preparation, it is characterized in that product can be used for preparing the wall material of microcapsule.
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| CN2012101027106A CN102618600B (en) | 2012-04-10 | 2012-04-10 | Method for preparing spring dextrin by aid of alpha amylase for hydrolyzing amylose starch |
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| CN2012101027106A CN102618600B (en) | 2012-04-10 | 2012-04-10 | Method for preparing spring dextrin by aid of alpha amylase for hydrolyzing amylose starch |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103436572A (en) * | 2013-08-14 | 2013-12-11 | 江南大学 | Preparation method of tubular starch derivative |
| CN103834066A (en) * | 2014-03-05 | 2014-06-04 | 中国科学院青岛生物能源与过程研究所 | Low-viscosity starch glue for preparing starch capsules as well as preparation method and application of low-viscosity starch glue |
| CN114916666A (en) * | 2022-04-20 | 2022-08-19 | 杭州曼士元食品科技有限公司 | Composition for relieving alcoholism |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0120573A2 (en) * | 1983-02-15 | 1984-10-03 | Unilever N.V. | Manufacture of feed material |
| JPH05168437A (en) * | 1991-10-25 | 1993-07-02 | Matsutani Kagaku Kogyo Kk | Food fiber-containing dextrin |
| CN101696441A (en) * | 2009-10-19 | 2010-04-21 | 江南大学 | Method for preparing large cyclodextrin |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9040767B2 (en) * | 2011-02-15 | 2015-05-26 | Fuji Electric Co., Ltd. | Resin volume reduction processing system and resin volume reduction processing method |
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2012
- 2012-04-10 CN CN2012101027106A patent/CN102618600B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0120573A2 (en) * | 1983-02-15 | 1984-10-03 | Unilever N.V. | Manufacture of feed material |
| JPH05168437A (en) * | 1991-10-25 | 1993-07-02 | Matsutani Kagaku Kogyo Kk | Food fiber-containing dextrin |
| CN101696441A (en) * | 2009-10-19 | 2010-04-21 | 江南大学 | Method for preparing large cyclodextrin |
Non-Patent Citations (4)
| Title |
|---|
| 《J. Agric. Food Chem》 20040828 Hernan R. Palacios等 Effects of alpha-Amylases from Different Sources on the Firming of Concentrated Wheat Starch Gels: Relationship to Bread Staling 第5978-5986页 1-3 第52卷, 第19期 * |
| HERNAN R. PALACIOS等: "Effects of α-Amylases from Different Sources on the Firming of Concentrated Wheat Starch Gels: Relationship to Bread Staling", 《J. AGRIC. FOOD CHEM》 * |
| HERNAN R. PALACIOS等: "Effects of α-Amylases from Different Sources on the Firming of Concentrated Wheat Starch Gels: Relationship to Bread Staling", 《J. AGRIC. FOOD CHEM》, vol. 52, no. 19, 28 August 2004 (2004-08-28), pages 5978 - 5986 * |
| M. MIYAZAKI等: "Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities", 《FOOD RESEARCH INTERNATIONAL》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103436572A (en) * | 2013-08-14 | 2013-12-11 | 江南大学 | Preparation method of tubular starch derivative |
| CN103834066A (en) * | 2014-03-05 | 2014-06-04 | 中国科学院青岛生物能源与过程研究所 | Low-viscosity starch glue for preparing starch capsules as well as preparation method and application of low-viscosity starch glue |
| CN114916666A (en) * | 2022-04-20 | 2022-08-19 | 杭州曼士元食品科技有限公司 | Composition for relieving alcoholism |
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