CN102796784B - Method for preparing resistant starch through utilizing wheat starch - Google Patents
Method for preparing resistant starch through utilizing wheat starch Download PDFInfo
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- CN102796784B CN102796784B CN201210241478.4A CN201210241478A CN102796784B CN 102796784 B CN102796784 B CN 102796784B CN 201210241478 A CN201210241478 A CN 201210241478A CN 102796784 B CN102796784 B CN 102796784B
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Abstract
The invention discloses a method for preparing resistant starch through utilizing wheat starch, and belongs to the field of agriculture product processing. The technical scheme is realized through the following steps of: performing sizing mixing on the wheat starch; and then performing gelatinizing, vacuum flash cooling, debranching, cooling crystallization and centrifugal separating, thus obtaining the wheat resistant starch. The method is used for overcoming the defect that the purity of the wheat resistant starch which is prepared in an autoclave method, an enzymic method, an acid method and other methods at present is low, and ensuring that the purity of the resistant starch which is prepared from the wheat starch is higher than 40%.
Description
Technical field
The present invention relates to a kind of method of preparing Resistant starch, particularly relate to a kind of method of utilizing wheat starch to prepare Resistant starch, belong to processing of farm products field.
Background technology
Resistant starch claims again enzyme resistant starch and indigestibility starch, and this starch is compared with other starch difficult degradations, digests and assimilates and to enter blood all slower in human body.Itself remains starch Resistant starch, its chemical structure is different from fiber, but the similar disappearing fibre of its character, the one, Resistant starch belongs to a kind of of food fibre, food fibre refers to and can anti-human small intestine digest and assimilate, and the summation of edible vegetalitas composition, carbohydrate and the similar material thereof that can partly or entirely ferment at human body large intestine.Comprise polysaccharide, oligosaccharides, xylogen and relevant plant material.Food fibre has different physiological roles such as relaxing bowel, regulate control blood sugar concentration, reducing blood-fat; The 2nd, functions of lowering blood-fat and reducing weight, Resistant starch can reduce the content of cholesterol. and promote choleresis and circulation, thereby can prevent the formation of gallbladdergallstonecholetithiasis.Resistant starch can also reduce lipid absorption and lipid acid is synthetic, effectively reduces in blood and liver lactones quality, and prevention fatty liver forms, so it can be used as slimming health food additive.The heat that Resistant starch produces approximately only has half of carbohydrate. and can be used for the balance of appetite control and flood tide nutrient substance, and then reach the control of body weight.Resistant starch has lower glycemic index and insulin response, especially to type ii diabetes people, can delay postprandial blood sugar and rise, and effectively controls the glycosuria state of an illness; The 3rd, the preventive and therapeutic effect to intestinal tract disease, the not digested colon that enters of Resistant starch, nutrition source as colonic microflora, these microorganisms are by fermentation, the short-chain fats such as butyric acid will be generated after carbohydrate metabolism, reduce the pH value of colon and ight soil, butyric acid has promotion colon health, reduce the carcinogenic generation of amine. suppress cancer cell, reduce the hyperplasia of protection of intestinal mucosal barrier cells, and then it is dangerous reduce to suffer from colorectal carcinoma, the indispensable living matters of human body such as the intestinal bacteria of enteron aisle can also synthetic pantothenic acid, nicotinic acid, riboflavin, increase needed by human body nutrition.Resistant starch can be in ileum microorganism fermentation and reduce pH value in intestines, promote the absorption of the micro-nutrientss such as mineral substance, form solubility calcium magnesium, through spreading, easily by Human Epithelial Cells, absorbed reduction serum cholesterol, prevention and cure of cardiovascular disease.
Resistant starch can be used as good dietary fiber enriched dose, is applied in cereal preparation, improves the functional of food, and in bread, adding Resistant starch will be of value to people's health, is a kind of good texture modifier.Resistant starch can improve the expanded coefficient of food, improves the resistance to bubble of cereal, and expanding food volume is increased, and Resistant starch ratio more high bulking coefficient is higher; Resistant starch is because having good rheological characteristics, stability and low retentiveness, can be used as food thickener uses, in sticky opaque beverage, can increase with Resistant starch opaqueness and the suspension degree of beverage, and can not produce sand type, also can not cover the local flavor of beverage, Resistant starch can also be with being thalline preservatives, as added the Yoghourt of Resistant starch, the quantity of lactobacillus is apparently higher than contrast, and the survival rate of drinking rear thalline greatly improves; Resistant starch also can be used as good dietary fiber enriched dose of bakery product, and not only dietary fiber component has obtained strengthening, and is all being better than the bread that adds other traditional food fibre aspect the organoleptic qualities such as air hole structure, volume and color.
Traditional Resistant starch preparation method be take wheat starch as raw material at present, utilize modes such as pressing hot method, enzyme process, acid system and Combined Processing thereof to prepare wheat resistant starch, by single factor experiment, the factor of influence in these two kinds of methods is studied, and by orthogonal test, determine the optimum process condition of pressing hot method and acid hydrolyzation to produce wheat resistant starch, result shows: press and in hot method, affect the principal element of Resistant starch production for pressing hot temperature degree, starch concentration, storage period and hot time of pressure, the Resistant starch purity of preparation is 7.26%; The principal element that affects Resistant starch production in acid hydrolyzation is hydrochloric acid consumption, boiling water bath time, starch concentration and acidolysis time; The purity of preparing Resistant starch is 7.74%.Above-mentionedly take the method that wheat starch prepares Resistant starch as raw material and all exist Resistant starch purity lower, do not reach the degree of industrialization processing, though at present de-side chain enzymolysis process and the hot legal system of hydrolysis pressure are appeared in the newspapers for the research of Resistant starch, but substantially rest on laboratory preparation and theoretical research stage, yet there are no the commodity that are prepared into and come into the market.
Summary of the invention
The object of the invention is to overcome and prepare at present the low defect of Resistant starch method purity, and disclose a kind of method of utilizing wheat starch to prepare Resistant starch.
The present invention realizes by following steps:
A. wheat starch is sized mixing: powder slurry concentration 17-25 ° of B é, and adjust pH 3.0-7.0, adds high temperature resistant α-amylase 0.4-0.8L/t starch;
B. gelatinization: adopt high-pressure injector, in injector, temperature is controlled at 120-145 ℃;
C. vacuum is dodged chilling but: through vacuum, dodge anxious cooling system, temperature drops to 95-97 ℃, the aobvious true qualities of iodine examination from 120-145 ℃;
D. de-: when starch paste solution temperature drops to 58 ℃ below, add take off after Pullulanase 1-50U/g starch and process a 10-20 hour, reaction finishes, and solution is heated to 80 ℃-85 ℃, maintenance 10-20min, makes enzyme deactivation and stops taking off side reaction;
E. decrease temperature crystalline: a de-liquid is cooled to room temperature, static 10-20 hour;
F. centrifugation, 80 ℃ dry, obtains Resistant starch.
The present invention has overcome current utilization and has pressed the modes such as hot method, enzyme process, acid system to prepare the defect that wheat resistant starch purity is low, and the purity that can make wheat starch prepare Resistant starch is greater than 40%.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail,
Embodiment mono-:
A. size mixing
A.1 get wheat starch 1000g, 19 ° of B é of the concentration of sizing mixing,
A.2 adjust pH 5.7,
A.3 add high temperature resistant α-amylase 0.9L/t starch,
B. gelatinization
First be preheated to 100 ℃, then spray gelatinization, in injector, temperature is controlled at 125 ℃,
C. dodge anxious cooling system through vacuum, temperature drops to 95 ℃ from 100 ℃, the aobvious true qualities of iodine examination, and gelatinization finishes;
D. de-
When starch paste solution temperature drops to 58 ℃, to add respectively to take off after Pullulanase 20U/g starch and process 15 hours, reaction finishes, and solution is heated to 80 ℃ immediately, keeps 20min, makes enzyme deactivation and stops de-side reaction;
E. decrease temperature crystalline
A de-liquid is cooled to room temperature, static 15 hours;
F. centrifugation, 80 ℃ dry, obtains Resistant starch 570g.
Embodiment bis-
A. size mixing
A.1 get wheat starch 1000g, 22 ° of B é of the concentration of sizing mixing,
A.2 adjust pH 7.0,
A.3 add high temperature resistant α-amylase 1.1L/t starch;
B. gelatinization
First be preheated to 100 ℃, then spray gelatinization, in injector, temperature is controlled at 140 ℃,
C. through vacuum, dodge anxious cooling system, temperature drops to 90 ℃ from 100 ℃; The aobvious true qualities of iodine examination, gelatinization finishes;
D. de-
When starch paste solution temperature drops to 65 ℃, to add respectively to take off after Pullulanase 35U/g starch and process 10 hours, reaction finishes, and solution is heated to 85 ℃ immediately, keeps 10min, makes enzyme deactivation and stops de-side reaction;
E. decrease temperature crystalline
A de-liquid is cooled to room temperature, static 10 hours;
F. centrifugation, 80 ℃ dry, obtains Resistant starch 607g.
Claims (3)
1. utilize wheat starch to prepare the method for Resistant starch, it is characterized in that realizing by following steps:
A. wheat starch is sized mixing: 17-25 ° of B é of the concentration of sizing mixing, and adjust pH 5.0-7.0, adds high temperature resistant α-amylase 0.4-0.8L/t starch;
B. gelatinization: be first preheated to 100 ℃, adopt high-pressure injector, in injector, temperature is controlled at 120-145 ℃;
C. vacuum is dodged chilling but: through vacuum, dodge anxious cooling system, temperature drops to 95-97 ℃, the aobvious true qualities of iodine examination from 120-145 ℃;
D. de-: when starch paste solution temperature drops to 58 ℃ below, add take off after Pullulanase 1-50U/g starch and process a 10-20 hour, reaction finishes, and solution is heated to 80 ℃-85 ℃, maintenance 10-20 min, makes enzyme deactivation and stops taking off side reaction;
E. decrease temperature crystalline: a de-liquid is cooled to room temperature, static 10-20 hour;
F. centrifugation, 80 ℃ dry, obtains Resistant starch.
2. utilize wheat starch to prepare the method for Resistant starch, it is characterized in that realizing by following steps:
A. size mixing
A.1 get wheat starch 1000g, 19 ° of B é of the concentration of sizing mixing,
A.2 adjust pH 5.7,
A.3 add high temperature resistant α-amylase 0.9L/t starch,
B. gelatinization
First be preheated to 100 ℃, adopt high-pressure injector, in injector, temperature is controlled at 125 ℃,
C. dodge anxious cooling system through vacuum, temperature drops to 95 ℃ from 100 ℃, the aobvious true qualities of iodine examination, and gelatinization finishes;
D. de-
When starch paste solution temperature drops to 58 ℃, to add take off after Pullulanase 20U/g starch and process 15 hours, reaction finishes, and solution is heated to 80 ℃, keeps 20 min, makes enzyme deactivation and stops taking off side reaction;
E. decrease temperature crystalline
A de-liquid is cooled to room temperature, static 15 hours;
F. centrifugation, 80 ℃ dry, obtains Resistant starch 570g.
3. utilize wheat starch to prepare the method for Resistant starch, it is characterized in that realizing by following steps:
A. size mixing
A.1 get wheat starch 1000g, 22 ° of B é of the concentration of sizing mixing,
A.2 adjust pH 7.0,
A.3 add high temperature resistant α-amylase 1.1L/t starch;
B. gelatinization
First be preheated to 100 ℃, adopt high-pressure injector, in injector, temperature is controlled at 140 ℃,
C. through vacuum, dodge anxious cooling system, temperature drops to 90 ℃ from 100 ℃; The aobvious true qualities of iodine examination, gelatinization finishes;
D. de-
When starch paste solution temperature drops to 65 ℃, to add take off after Pullulanase 35U/g starch and process 10 hours, reaction finishes, and solution is heated to 85 ℃, keeps 10 min, makes enzyme deactivation and stops taking off side reaction;
E. decrease temperature crystalline
A de-liquid is cooled to room temperature, static 10 hours;
F. centrifugation, 80 ℃ dry, obtains Resistant starch 607g.
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| CN103819568B (en) * | 2013-12-22 | 2016-05-11 | 郑州市中食农产品加工研究院 | A kind of resistant starch RS3Preparation method |
| CN109456414A (en) * | 2018-09-03 | 2019-03-12 | 湖北省农业科学院农产品加工与核农技术研究所 | A method of resistant starch is prepared using pressure heat integration irradiation technique |
| CN109805262A (en) * | 2019-01-29 | 2019-05-28 | 吴欣洋 | Compound meal replacement powder of wheat germ containing wheat-bran dietary fiber and preparation method thereof |
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Non-Patent Citations (10)
| Title |
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| Characterisation of resistant starch from wheat and maize;P.L.Russell et al.;《Journal of Cereal Science》;19890131;第9卷(第1期);1-15 * |
| P.L.Russell et al..Characterisation of resistant starch from wheat and maize.《Journal of Cereal Science》.1989,第9卷(第1期),1-15. |
| 刘应杰 等.淀粉乳酸度影响液化效果研究.《酿酒》.2003,第30卷(第3期),71-72. |
| 利用双酶玉米淀粉糖浆研制超干基酒;朱珠 等;《食品科学》;20040630;第25卷(第6期);210页1.2.1节 * |
| 张莉.抗性淀粉制备工艺及其理化性质研究.《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》.2005,(第4期),B024-56. |
| 微波-酶法制备小麦抗性淀粉工艺条件优化及性质的研究;肖永霞;《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》;20100315(第3期);28-29页，4.2.2节 * |
| 抗性淀粉制备工艺及其理化性质研究;张莉;《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》;20050815(第4期);B024-56 * |
| 朱珠 等.利用双酶玉米淀粉糖浆研制超干基酒.《食品科学》.2004,第25卷(第6期),210-212. |
| 淀粉乳酸度影响液化效果研究;刘应杰 等;《酿酒》;20030531;第30卷(第3期);71页1.1节 * |
| 肖永霞.微波-酶法制备小麦抗性淀粉工艺条件优化及性质的研究.《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》.2010,(第3期),B024-20. |
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