CN103194508A - Method for preparing slowly digestible starch by pressure and heat collaborative double-enzyme treatment - Google Patents
Method for preparing slowly digestible starch by pressure and heat collaborative double-enzyme treatment Download PDFInfo
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Abstract
The invention discloses a method for preparing slowly digestible starch by pressure and heat collaborative double-enzyme treatment. The method comprises the steps of putting 5-45% of starch milk into a high-pressure sterilization pan to carry out pressure heat reaction, adjusting pH to 4.0-7.5, adding beta-amylase of which the dosage is 50-450U/g of starch at 45-75 DEG C to keep for 1-8hrs; carrying out high-temperature enzyme deactivation; adjusting pH to 4.0-7.5, adding glucose glycosides enzyme at 40-75 DEG C, wherein the dosage is 100-500U/g of starch; keeping for 6-48hrs; carrying out high-temperature enzyme deactivation; naturally cooling, drying by an air dry oven, crushing and screening to obtain the product. By adopting the method, the starch is taken as the material; the content of the slowly digestible starch is greatly improved by a biotechnology in cooperation with a physical treatment method; the technology of preparing the slowly digestible starch is simplified; the yield is effectively improved; and the energy consumption is reduced. The slowly digestible starch produced by the method has the characteristics of retarding digestion, strengthening nutrition and the like.
Description
Technical field
The present invention relates to a kind of slow-digestion starch starch, particularly relate to a kind of with the method for pressing the collaborative two enzyme Processing of Preparation slow-digestion starch of heat.
Background technology
The physiologist Englyst of univ cambridge uk is divided into easy amyloclastic (rapidly digestible starch to starch according to starch digestion situation in human body, RDS), slow-digestion starch (slowly digestible starch, SDS) and Resistant starch (resistant starch, RS).RDS refer to those starch that can in oral cavity and small intestine, digest fast (＜20min); SDS refers in small intestine can be by complete digestion but the slow a kind of starch (20～120min) of digestion rate; RS refers to and can not be absorbed by the human small intestine, finally the starch that in large intestine, is utilized by microbial fermentation (＞120min).
Professor Jenkins of University of Toronto proposes to weigh carbohydrate to a kind of effective index of blood glucose response---glycemic index (the glycemic index of food, GI), after being used for representing that food is eaten, human body is to the absorption rate of carbohydrate.Low GI food is long in the gi tract residence time, and specific absorption is low, and glucose discharges slowly, and the peak value that enters blood is low, descends slowly; High GI food digestion is fast, and specific absorption height, glucose enter the peak value height of blood.Therefore, the food of some low GI can be kept the satiety of longer for some time of body, because its contained carbohydrate can not digested and not assimilated immediately; And after the food of other high GI eats, needs that can very fast another time of initiation dining.
Clinical study in recent years finds that the digestibility of starch and the numerous disease of human body are closely related.The food of low GI can reduce postprandial blood sugar and insulin response.Animal experiment shows, if comprise SDS in the diet, can postpone the generation of pancreas islet rope resistance.Postprandial blood sugar is replied the content that depends on RDS to a great extent, and the sustainable energy that slowly releases of SDS, it is stable to keep postprandial blood sugar, can also reduce insulin secretion after the meal, improve body to the susceptibility of Regular Insulin, therefore can effectively improve the postprandial blood sugar load, the control diabetic subject is type ii diabetes patient's the state of an illness particularly.The food that SDS content is high also has satiety, can be used as the diet products of obese people, can also be as long-distance runner's carbohydrate supplement, and also of great advantage to normal population.As seen, low GI food is kept normal glucose level to people has positive meaning with health.
At present, the method for preparing slow-digestion starch both at home and abroad mainly contains and adopts hydrothermal process, recrystallization, chemical modification and enzyme process.Reports such as Shin adjust to 50% with the moisture content of sweet potato starch, and behind 55 ℃ of heat treated 12h, can form high-content and be 31% slow-digestion starch.Han J.A. etc. handle waxy corn starch crosslinked hydroxypropylation again or acetylize earlier, and the SDS that obtains is more than single crosslinking Treatment, and crosslinked-hydroxypropylation modification obtains SDS content (boiling processing) and is up to 21%.Through weakening with the binding ability of α-Dian Fenmei after the octenyl succinic acid anhydride modification, the digestibility of starch reduces with different starch.4～25 ℃ of series of temperature cycles prepare of employing recrystallizations such as Zhang L.L. digest glutinous rice starch slowly, and SDS content is up to 51.62%.The main drawback that these methods exist has: the content of the slow-digestion starch that (1) hydrothermal process obtains is not high; (2) chemical modification has been introduced chemical reagent in obtaining the process of slow-digestion starch, as foodstuff additive there is certain potential safety hazard in HUMAN HEALTH; (3) the temperature cycle recrystallization method can obtain the slow-digestion starch of high level, but complex production process, the energy consumption height.
Summary of the invention
The objective of the invention is to produce at prior art the deficiency of slow-digestion starch, a kind of content and yield that improves slow-digestion starch effectively is provided, the method with the collaborative two enzyme Processing of Preparation slow-digestion starch of pressure heat that cuts down the consumption of energy.
The present invention is raw material with starch, under certain condition through the beta-amylase hydrolysis, again through the effect of glucose transglucosidase, starch molecular chain is changed and recombinate, form a kind of product with new texture, this product adds in the food, can slow down the digestion rate in human body.Measure the content of slow-digestion starch with the method for the physiologist Englyst of univ cambridge uk, develop slow-digestion starch content height (35～65%SDS) series product.Concrete operations are that starch is scattered in the water, its content is 5～45%, 121 ℃ keep 30mins down in high-pressure sterilizing pot, regulate temperature, pH, adding beta-amylase adopts boiling water bath to keep the 30mins enzyme that goes out after reaction for some time, temperature, pH regulator are reacted to the best enzyme activity condition of glucose transglucosidase, reaction finishes the back to be adopted with the quadrat method enzyme that goes out immediately again, and gained sample drying, step such as pulverize, sieve obtain containing slow-digestion starch content high product.
Purpose of the present invention is achieved through the following technical solutions:
A kind of with the method for pressing the collaborative two enzyme Processing of Preparation slow-digestion starch of heat, comprise the steps:
(1) is that 5～45% starch milk places high-pressure sterilizing pot with mass concentration, presses down thermal response 20-40mins at 110-140 ℃;
(2) regulate pH to 4.0～7.5, adding consumption at 45～75 ℃ is the beta-amylase of 50～450U/g starch, keeps 1～8hrs;
(3) the high temperature enzyme that goes out;
(4) regulate pH to 4.0～7.5, add the glucose transglucosidase down at 40～75 ℃, consumption is 100～500U/g starch, keeps 6～48hrs;
(5) the high temperature enzyme that goes out;
(6) through naturally cooling, air dry oven drying, pulverizing and sieve product.
For further realizing the object of the invention, described starch milk is preferably pea starch breast, green starch breast, high chain corn starch milk, corn starch milk, wheat starch breast, sweet potato starch breast, yam starch breast or tapioca (flour) breast.Further, described pea starch breast is common pea starch breast or elephant skin pea starch breast; Described corn starch milk is high chain corn starch milk, conventional corn starch milk or waxy corn starch breast.
The mass concentration per-cent of described step (1) starch milk is preferably 10～40%.
The add-on of the preferred beta-amylase of step (3) is 200～400U/g starch, and pH is 5.0～6.0, and the temperature of reaction is 50～70 ℃, and the reaction times is 2～6hrs.
The add-on of the preferred glucose transglucosidase of step (4) is 200～400U/g starch, and pH is 5.0～6.0, and the temperature of reaction is 55～70 ℃, and the time of reaction is 12～36hrs.
The go out condition of enzyme of high temperature is that boiling water bath keeps 25mins in described step (3) and (5).
Described screening was 80 mesh standard sieves.
The product line of the present invention's preparation, technical indicator is as follows: product is the white powder of free from extraneous odour, no-sundries, exquisiteness.Resistance slow-digestion starch productive rate is more than 50%, and content reaches 35-65%, and moisture is less than 14%, and ash content is less than 0.4, and whiteness is 85～90, and protein content meets the correlation detection standard of food starch less than 0.5%.
Foregoing invention adopts beta-amylase and glucose transglucosidase, measures the slow-digestion starch content of product according to the Englyst method.
Adopt the slow-digestion starch of method for preparing to have the digestion of slowing down, features such as nutrient-reinforced can be widely used in industry such as nutritive health-care food, diet food, diabetic food, medicine.
Above-mentioned cooling, drying, pulverizing etc. all are the current techiques of current food processing field.
The present invention compared with prior art has following advantage:
(1) the present invention adopts the collaborative physical treatment means of biotechnology greatly to improve the content of slow-digestion starch, and has simplified the technology of preparation slow-digestion starch, has improved yield effectively, has reduced energy consumption.The slow-digestion starch of preparation is white in color Powdered, has good anti-shearing and heat-resistant stability.
(2) the preferred common pea starch of ative starch of the present invention, elephant skin pea starch, high chain W-Gum, green starch, sweet potato starch, because the amylose content of these starch reaches as high as 30～70%, in boiling water bath, be difficult to complete gelatinization, therefore starch is adopted autoclaving, like this can be so that gelatinization be complete, be convenient to the effect of beta-amylase and glucose transglucosidase, be beneficial to and improve slow-digestion starch content.
(3) autoclaving of the present invention's employing and amylase are handled, and are different from traditional chemical modification and handle, and the slow-digestion starch that this method is produced does not contain harmful chemical substance, and the preparation process green non-pollution can not produce environment and damage.
(4) slow-digestion starch of the present invention's production has the digestion of slowing down, and features such as nutrient-reinforced belong to the hypoglycemia foodstuff additive, can be widely used in fields such as health-care food, diet food, diabetic food, medicine.
Embodiment:
In order to understand the present invention better, the present invention will be further described below in conjunction with embodiment, but the scope of protection of present invention is not limited only to the scope of embodiment statement.
Embodiment 1:
(1) with the 100g mass concentration is 5% common pea starch breast, places high-pressure sterilizing pot, press down thermal response 30mins at 121 ℃;
(2) product with step (1) gained adds 0.5mol/L acetic acid-sodium acetate buffer solution (pH5.2) 200mL, and regulates pH to 4.0, and adding consumption at 45 ℃ is the beta-amylase of 50U/g starch, keeps 8hrs;
(3) product of step (2) gained is placed the boiling water bath 30mins enzyme that goes out;
(4) with the product of step (3) gained, keep pH4.0, add the glucose transglucosidase down at 40 ℃, consumption is 100U/g starch, keeps 48hrs;
(5) product of step (4) gained is placed the boiling water bath 30mins enzyme that goes out;
(6) through naturally cooling, centrifugal;
(7) the dry 12hrs of air dry oven, pulverizing and mistake 100 mesh standard sieves get product;
(8) the Englyst method is surveyed slow-digestion starch content.Products obtained therefrom is according to the method for Britain physiologist Englyst, and the mass content that can record slow-digestion starch is 35.60%.
The present invention adopts the collaborative physical treatment means of biotechnology greatly to improve the content of slow-digestion starch.The content of present embodiment is 35.60%, and the content of the slow-digestion starch of existing method preparation is generally all less than 20%.
Embodiment 2:
(1) with the 100g mass concentration is 15% elephant skin pea starch breast, places high-pressure sterilizing pot, press down thermal response 20mins at 140 ℃;
(2) product with step (1) gained adds 0.5mol/L acetic acid-sodium acetate buffer solution (pH5.2) 200mL, and regulates pH to 5.0, and adding consumption at 55 ℃ is the beta-amylase of 150U/g starch, keeps 4hrs;
(3) product of step (2) gained is placed the boiling water bath 30mins enzyme that goes out;
(4) with the product of step (3) gained, keep pH5.0,, add the glucose transglucosidase down at 50 ℃, consumption is 200U/g starch, keeps 24hrs;
(5) product of step (4) gained is placed the boiling water bath 30mins enzyme that goes out;
(6) through naturally cooling, centrifugal;
(7) the dry 12hrs of air dry oven, pulverizing and mistake 100 mesh standard sieves get product;
(8) the Englyst method is surveyed slow-digestion starch content.Products obtained therefrom is according to the method for Britain physiologist Englyst, and the content that can record slow-digestion starch is 45.80%.
Embodiment 3:
(1) with the 100g mass concentration is 25% high chain V corn starch milk, places high-pressure sterilizing pot, press down thermal response 40mins at 110 ℃;
(2) product with step (1) gained adds 0.5mol/L acetic acid-sodium acetate buffer solution (pH5.2) 200mL, and regulates pH to 5.5, and adding consumption at 60 ℃ is the beta-amylase of 250U/g starch, keeps 2hrs;
(3) product of step (2) gained is placed the boiling water bath 30mins enzyme that goes out;
(4) with the product of step (3) gained, keep pH5.5, add the glucose transglucosidase down at 55 ℃, consumption is 300U/g starch, keeps 12hrs;
(5) product of step (4) gained is placed the boiling water bath 30mins enzyme that goes out;
(6) through naturally cooling, centrifugal;
(7) the dry 12hrs of air dry oven, pulverizing and mistake 100 mesh standard sieves get product;
(8) the Englyst method is surveyed slow-digestion starch content.Products obtained therefrom is according to the method for Britain physiologist Englyst, and the content that can record slow-digestion starch is 57.80%.
Embodiment 4:
(1) with the 100g mass concentration is 35% sweet potato starch breast, places high-pressure sterilizing pot, press down thermal response 25mins at 130 ℃;
(2) product with step (1) gained adds 0.5mol/L acetic acid-sodium acetate buffer solution (pH5.2) 200mL, and regulates pH to 6.5, and adding consumption at 70 ℃ is the beta-amylase of 350U/g starch, keeps 6h rs;
(3) product of step (2) gained is placed the boiling water bath 30mins enzyme that goes out;
(4) with the product of step (3) gained, keep pH6.5, add the glucose transglucosidase down at 65 ℃, consumption is 400U/g starch, keeps 36hrs;
(5) product of step (4) gained is placed the boiling water bath 30mins enzyme that goes out;
(6) through naturally cooling, centrifugal;
(7) the dry 12hrs of air dry oven, pulverizing and mistake 100 mesh standard sieves get product;
(8) the Englyst method is surveyed slow-digestion starch content.Products obtained therefrom is according to the method for Britain physiologist Englyst, and the content that can record slow-digestion starch is 65.30%.
Embodiment 5:
(1) with the 100g mass concentration is 45% green starch breast, places high-pressure sterilizing pot, press down thermal response 30mins at 121 ℃;
(2) product with step (1) gained adds 0.5mol/L acetic acid-sodium acetate buffer solution (pH5.2) 200mL, and regulates pH to 7.5, and adding consumption at 75 ℃ is the beta-amylase of 450U/g starch, keeps 1hr;
(3) product of step (2) gained is placed the boiling water bath 30mins enzyme that goes out;
(4) with the product of step (3) gained, keep pH7.5, add the glucose transglucosidase down at 75 ℃, consumption is 500U/g starch, keeps 6hrs;
(5) product of step (4) gained is placed the boiling water bath 30mins enzyme that goes out;
(6) through naturally cooling, centrifugal;
(7) the dry 12hrs of air dry oven, pulverizing and mistake 100 mesh standard sieves get product;
(8) the Englyst method is surveyed slow-digestion starch content.Products obtained therefrom is according to the method for Britain physiologist Englyst, and the content that can record slow-digestion starch is 52.60%.
The present invention adopts the simple physics method---and press hot method and enzyme process to prepare slow-digestion starch, be different from traditional complicated physics method and chemical method, technology is easy, and amylase has single-minded, advantage efficiently, can effectively improve yield.Required experimental installation and energy are less in the preparation process, effectively reduce energy consumption.The present invention only adopts harmless biological enzyme in preparation process, do not introduce chemical reagent, is used in the food as foodstuff additive and can produce infringement to HUMAN HEALTH.In whole process of preparation, do not have the discharging of sewage and chemical pollutant, can not produce infringement to environment.
Claims (8)
1. the method with the collaborative two enzyme Processing of Preparation slow-digestion starch of pressure heat is characterized in that comprising the steps:
(1) is that 5～45% starch milk places high-pressure sterilizing pot with mass concentration, presses down thermal response 20-40mins at 110-140 ℃;
(2) regulate pH to 4.0～7.5, adding consumption at 45～75 ℃ is the beta-amylase of 50～450U/g starch, keeps 1～8hrs;
(3) the high temperature enzyme that goes out;
(4) regulate pH to 4.0～7.5, add the glucose transglucosidase down at 40～75 ℃, consumption is 100～500U/g starch, keeps 6～48hrs;
(5) the high temperature enzyme that goes out;
(6) through naturally cooling, air dry oven drying, pulverizing and sieve product.
2. according to claim 1 a kind of with the method for pressing the collaborative two enzyme Processing of Preparation slow-digestion starch of heat, it is characterized in that: described starch milk comprises pea starch breast, green starch breast, high chain corn starch milk, corn starch milk, wheat starch breast, sweet potato starch breast, yam starch breast or tapioca (flour) breast.
3. according to claim 2 a kind of with the method for pressing the collaborative two enzyme Processing of Preparation slow-digestion starch of heat, it is characterized in that: described pea starch breast is common pea starch breast or elephant skin pea starch breast; Described corn starch milk is high chain corn starch milk, conventional corn starch milk or waxy corn starch breast.
4. according to claim 1 a kind of with the method for pressing the collaborative two enzyme Processing of Preparation slow-digestion starch of heat, it is characterized in that: the mass concentration per-cent of described step (1) starch milk is 10～40%.
5. according to claim 1 a kind of with the method for pressing the collaborative two enzyme Processing of Preparation slow-digestion starch of heat, it is characterized in that: the add-on of step (3) beta-amylase is 200～400U/g starch, pH is 5.0～6.0, and the temperature of reaction is 50～70 ℃, and the reaction times is 2～6hrs.
6. according to claim 1 a kind of with the method for pressing the collaborative two enzyme Processing of Preparation slow-digestion starch of heat, it is characterized in that: the add-on of step (4) glucose transglucosidase is 200～400U/g starch, pH is 5.0～6.0, and the temperature of reaction is 55～70 ℃, and the time of reaction is 12～36hrs.
7. according to claim 1 a kind of with the method for pressing the collaborative two enzyme Processing of Preparation slow-digestion starch of heat, it is characterized in that: the go out condition of enzyme of high temperature is boiling water bath maintenance 25mins in described step (3) and (5).
8. according to claim 1 a kind of with the method for pressing the collaborative two enzyme Processing of Preparation slow-digestion starch of heat, it is characterized in that: described screening was 80 mesh standard sieves.
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Cited By (10)
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| CN104187503A (en) * | 2014-07-25 | 2014-12-10 | 中国农业科学院农产品加工研究所 | Functional sweet potato powder and preparation method thereof |
| CN106086112A (en) * | 2016-06-26 | 2016-11-09 | 陈毅忠 | A kind of method utilizing manioc waste to prepare slow-digestion starch |
| CN107536060A (en) * | 2017-09-18 | 2018-01-05 | 大连民族大学 | A kind of method that low pressure humid heat treatment prepares amino acid modified corn slow-digestion starch |
| CN107927731A (en) * | 2017-12-08 | 2018-04-20 | 德御坊食品股份有限公司 | A kind of brewed powder for reducing starch absorptivity and preparation method thereof |
| CN112075561A (en) * | 2020-09-30 | 2020-12-15 | 江南大学 | Preparation method of functional starch beverage |
| WO2021099747A1 (en) * | 2019-11-22 | 2021-05-27 | Roquette Freres | Method for annealing pea starch |
| CN112852903A (en) * | 2021-01-25 | 2021-05-28 | 浙江大学 | Preparation method of slowly digestible starch with loose structure |
| FR3103356A1 (en) * | 2019-11-22 | 2021-05-28 | Roquette Freres | PEA STARCH ANNEALING PROCESS |
| CN116076701A (en) * | 2022-08-28 | 2023-05-09 | 吉林大学 | Special medical food with diabetes complete nutrition first-stage micro-ketone formula and preparation method thereof |
| CN116076700A (en) * | 2022-08-28 | 2023-05-09 | 吉林大学 | Special medical food with complete nutrition for diabetes and second-stage micro-ketone formulation and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187503A (en) * | 2014-07-25 | 2014-12-10 | 中国农业科学院农产品加工研究所 | Functional sweet potato powder and preparation method thereof |
| CN106086112A (en) * | 2016-06-26 | 2016-11-09 | 陈毅忠 | A kind of method utilizing manioc waste to prepare slow-digestion starch |
| CN107536060A (en) * | 2017-09-18 | 2018-01-05 | 大连民族大学 | A kind of method that low pressure humid heat treatment prepares amino acid modified corn slow-digestion starch |
| CN107927731A (en) * | 2017-12-08 | 2018-04-20 | 德御坊食品股份有限公司 | A kind of brewed powder for reducing starch absorptivity and preparation method thereof |
| WO2021099747A1 (en) * | 2019-11-22 | 2021-05-27 | Roquette Freres | Method for annealing pea starch |
| FR3103356A1 (en) * | 2019-11-22 | 2021-05-28 | Roquette Freres | PEA STARCH ANNEALING PROCESS |
| CN114786500A (en) * | 2019-11-22 | 2022-07-22 | 罗盖特公司 | Annealing method of pea starch |
| CN112075561B (en) * | 2020-09-30 | 2022-09-27 | 江南大学 | Preparation method of functional starch beverage |
| CN112075561A (en) * | 2020-09-30 | 2020-12-15 | 江南大学 | Preparation method of functional starch beverage |
| CN112852903A (en) * | 2021-01-25 | 2021-05-28 | 浙江大学 | Preparation method of slowly digestible starch with loose structure |
| WO2022156401A1 (en) * | 2021-01-25 | 2022-07-28 | 浙江大学 | Preparation method for slow digestible starch with loose structure |
| CN112852903B (en) * | 2021-01-25 | 2024-07-23 | 浙江大学 | Preparation method of slow-digestion starch with loose structure |
| CN116076701A (en) * | 2022-08-28 | 2023-05-09 | 吉林大学 | Special medical food with diabetes complete nutrition first-stage micro-ketone formula and preparation method thereof |
| CN116076700A (en) * | 2022-08-28 | 2023-05-09 | 吉林大学 | Special medical food with complete nutrition for diabetes and second-stage micro-ketone formulation and preparation method thereof |
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Application publication date: 20130710 |