CN103404764A - Resistant malt dextrin and preparation method thereof - Google Patents
Resistant malt dextrin and preparation method thereof Download PDFInfo
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- CN103404764A CN103404764A CN2013103730726A CN201310373072A CN103404764A CN 103404764 A CN103404764 A CN 103404764A CN 2013103730726 A CN2013103730726 A CN 2013103730726A CN 201310373072 A CN201310373072 A CN 201310373072A CN 103404764 A CN103404764 A CN 103404764A
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Abstract
The invention relates to the functional food field and in particular relates to resistant malt dextrin and a preparation method thereof. The resistant malt dextrin disclosed by the invention comprises the following components in percentage by mass: 24%-40% of (alpha-1),6-glucosidic bond, 3%-6% of (alpha-1),2-glucosidic bond, 5%-10% of (alpha-1),3-glucosidic bond, and 44%-68% of (alpha-1),4-glucosidic bond. The preparation method of the resistant malt dextrin comprises the following steps: (1), preparing roasted dextrin by roasting starch, and preparing a roasted dextrin aqueous solution; (2), adjusting the pH value of the roasted dextrin aqueous solution to 7.0-8.0, and adding alpha-amylase for carrying out hydrolysis; (3), inactivating the alpha-amylase when the DE (Dextrose Equivalent) value of the roasted dextrin aqueous solution reaches 10-20, and filtering to obtain a hydrolysis intermediate product; and (4), hydrolyzing the hydrolysis intermediate product by starch branching enzyme to prepare the resistant malt dextrin. The resistant malt dextrin disclosed by the invention has an obvious effect in lowering blood sugar, and has obvious advantages in comparison with the similar dietary fiber products.
Description
Technical field
The present invention relates to field of functional food, particularly, relate to a kind of resistant maltodextrin and preparation method thereof.
Background technology
Resistant maltodextrin is not easily digested, after edible, blood sugar raises slowly, be applicable to patients with diabetes mellitus, but, different resistant maltodextrins is different to postprandial blood sugar rising influence degree, it is generally acknowledged that α in the resistant maltodextrin structure-1,6 glycosidic bond is more, better to the control of blood sugar.At present, in commercially available resistant maltodextrin product, α-1,6 glycosidic bond content all is less than 20%, has the resistant maltodextrin product of high content of alpha-1,6 glycosidic bond seldom.
For the shortcoming that prior art exists, the present invention adopts specific technology, obtains the resistant maltodextrin product that is rich in α-1,6 glycosidic bond, and this product has certain efficacy effect to hypoglycemic.
Summary of the invention
The present invention is directed to the shortcoming that prior art exists, a kind of resistant maltodextrin and preparation method thereof is provided, to improve α-1, the 6 glycosidic bond content in resistant maltodextrin.
Resistant maltodextrin of the present invention comprises by mass percentage: α-1,6 glycosidic bond content is that 24%～40%, α-1,2 glycosidic bond content is that 3%～6%, α-1,3 glycosidic bond content is that 5%～10%, α-Isosorbide-5-Nitrae glycosidic bond content is 44%～68%.
The preparation method of resistant maltodextrin of the present invention comprises the following steps:
1) by starch through baking make the baking dextrin after, be made into the baking dextrin in aqueous solution;
2) regulating the pH value of toasting dextrin in aqueous solution is 7.0～8.0, add AMS and be hydrolyzed, and in the maintenance hydrolytic process, baking dextrin in aqueous solution pH value is 7.0～8.0;
3) when baking dextrin in aqueous solution DE value reaches 10～20, the deactivation AMS, filtering solution is got filtrate, obtains the hydrolysis intermediate product;
4) use Q-enzyrne to be hydrolyzed the resistant maltodextrin intermediate product, hydrolysis is controlled the pH value 5.0～7.0, hydrolysis 0.5～3h, and the deactivation Q-enzyrne, make resistant maltodextrin.
Starch used in the present invention, pure content of starch are more than 98%, wherein amylose account for pure content of starch 17%～25% between, amylopectin account for pure content of starch 75%～83% between.Described starch can derive from the starch of the processing such as corn, rice, wheat, potato, cassava, is preferably the starch in corn source.
In the present invention, starch is toasted to 5～7h under 110～130 ℃, obtain the baking dextrin, the DE value of described baking dextrin is 2-8.
In the present invention, toasting dextrin, to be made into mass percent concentration be 2%～20%(w/w, by the cubage of total solid) solution be hydrolyzed.Except indicating especially, content described in the present invention and ratio are weight content and ratio.
According to the preparation method of resistant maltodextrin of the present invention, wherein, step 2) addition of described AMS be before obtain solution baking dextrin weight 0.5%～6%, preferably 1%～3%.
Preparation method according to resistant maltodextrin of the present invention, wherein, step 2) conditioning agent of regulating the pH value adopts calcium carbonate, after adding slightly excessive calcium carbonate, stir this solution, make solution when enzymolysis, remain that the pH value is in 7.0～8.0 meta-alkalescence condition, simultaneously, the effect of catalyst is played in the existence of calcium ion to AMS, make hydrolysis efficiency higher, and hydrolysis time shortens.
The present invention directly adds slightly excessive calcium carbonate, and stirs, and makes calcium carbonate be slightly soluble in water, generates calcium bicarbonate, and while keeping enzymolysis, pH is meta-alkalescence, and simultaneously, can also guarantee in solution to have calcium ion to exist provides catalyst, shortens hydrolysis time.The interpolation form of calcium carbonate of the present invention is solid.
The present invention will toast dextrin solution and be adjusted to the temperature that is suitable for being hydrolyzed, and can add AMS to be hydrolyzed.In the present invention, preferred hydrolysis temperature is 60 ℃～80 ℃.When baking dextrin in aqueous solution DE value reached 10～20, hydrolysis is 15～30min approximately.
The stirring revolution of controlling solution in α-amylasehydrolysis process of the present invention is 50～80r/min.
According to the preparation method of resistant maltodextrin of the present invention, the temperature of the described deactivation AMS of step 3) is 100 ℃, attack time 10min.
The aqueous solution after the deactivation AMS after filtration, filtrate is the hydrolysis intermediate product, described hydrolysis intermediate product comprises α-1 by mass percentage, 6 glycosidic bond content are that 15%～23%, α-1,2 glycosidic bond content is 1%～5%, α-1,3 glycosidic bond content are that 3%～8%, α-Isosorbide-5-Nitrae glycosidic bond content is 64%～81%.
In the present invention, use Q-enzyrne to proceed hydrolysis by after the α-amylasehydrolysis solution filter, obtaining filtrate (hydrolysis intermediate product).The total addition of described Q-enzyrne is before obtain solution, to toast 0.5%～5% of dextrin weight, controls pH value to 5～7, and temperature is 40～60 ℃, and the stirring revolution is 50～80r/min, after hydrolysis 0.5～3h, is heated to 100 ℃, hot deactivation 10 minutes.
Starch is take in the present invention, and (selectable kind has: the starch of the processing such as corn, rice, wheat, potato, cassava) be primary raw material, after starch is toasted to processing, re-use the starch that α-amylasehydrolysis was processed, resulting hydrolysate is resistant maltodextrin, finally use Q-enzyrne (starch branching enzyme) to act on hydrolysate, and finally make needed resistant maltodextrin product.
Resistant maltodextrin of the present invention can be spray dried to powder-product, and this product, aspect reduction blood sugar, having obvious effect, is compared and had clear superiority with similar diet fiber product.
The concrete advantage of the resistant maltodextrin that the present invention makes is as follows:
1, soluble in water;
2, energy value is low;
3, can be applied in dairy products, use as the batching of hypoglycemia product;
4, product is difficult for making the people to produce diarrhoea;
5, product is micro-sweet, has mouthfeel preferably.
The specific embodiment
Embodiment 1
Cornstarch is toasted to 7h under 110 ℃, controlling the DE value is 2, will toast dextrin and be made into 2% solution, and add calcium carbonate in solution, controlling and stirring revolution is 80r/min, making pH is 7, controls temperature at 60 ℃, then adds the amount of 6% AMS, hydrolysis 15min, when the DE value is 20, heated solution to 100 ℃, hot deactivation 10min.Hydrolysis intermediate product α-1, the 6 glycosidic bond content obtained is that 23%, α-1,2 glycosidic bond content is that 1%, α-1,3 glycosidic bond content is that 3%, α-Isosorbide-5-Nitrae glycosidic bond content is 73%.
By after solution filter, in filtrate, add Q-enzyrne, regulating the pH value is 5.0, and temperature is 60 ℃, and the stirring revolution is 50r/min, and the enzyme addition is before obtain solution, to toast 5% of dextrin weight, after hydrolysis 0.5h, heated solution to 100 ℃, hot deactivation 10min.Final resistant maltodextrin α-1, the 6 glycosidic bond content obtained is that 40%, α-1,2 glycosidic bond content is that 6%, α-1,3 glycosidic bond content is that 5%, α-Isosorbide-5-Nitrae glycosidic bond content is 49%.
Resistant maltodextrin is spray dried to the powder product.
Embodiment 2
Cornstarch is toasted to 7h under 110 ℃, controlling the DE value is 2, will toast dextrin and be made into 2% solution, and add calcium carbonate in solution, controlling and stirring revolution is 50r/min, making pH is 7.0, controls temperature at 60 ℃, then adds the amount of 0.5% AMS, hydrolysis 30min, when the DE value is 10, heated solution to 100 ℃, hot deactivation 10min.Hydrolysis intermediate product α-1, the 6 glycosidic bond content obtained is that 15%, α-1,2 glycosidic bond content is that 5%, α-1,3 glycosidic bond content is that 8%, α-Isosorbide-5-Nitrae glycosidic bond content is 72%.
By after solution filter, in filtrate, add Q-enzyrne, regulating the pH value is 7.0, and temperature is 40 ℃, and the stirring revolution is 80r/min, and the enzyme addition is before obtain solution, to toast 0.5% of dextrin weight, after hydrolysis 3h, heated solution to 100 ℃, hot deactivation 10min.Final resistant maltodextrin α-1, the 6 glycosidic bond content obtained is that 24%, α-1,2 glycosidic bond content is that 3%, α-1,3 glycosidic bond content is that 10%, α-Isosorbide-5-Nitrae glycosidic bond content is 63%.
Resistant maltodextrin is spray dried to the powder product.
Embodiment 3
Farina is toasted to 5h under 130 ℃, controlling the DE value is 8, will toast dextrin and be made into 20% solution, and add calcium carbonate in solution, controlling and stirring revolution is 80r/min, making pH is 8.0, controls temperature at 80 ℃, then adds 3% AMS, hydrolysis 30min, when the DE value is 20, heated solution to 100 ℃, hot deactivation 10min.Hydrolysis intermediate product α-1, the 6 glycosidic bond content obtained is that 20%, α-1,2 glycosidic bond content is that 5%, α-1,3 glycosidic bond content is that 5%, α-Isosorbide-5-Nitrae glycosidic bond content is 70%.
By after solution filter, in filtrate, add Q-enzyrne, regulating the pH value is 7.0, and temperature is 60 ℃, and the stirring revolution is 80r/min, and the enzyme addition is before obtain solution, to toast 3% of dextrin weight, after hydrolysis 3h, heated solution to 100 ℃, hot deactivation 10min.Final resistant maltodextrin α-1, the 6 glycosidic bond content obtained is that 35%, α-1,2 glycosidic bond content is that 6%, α-1,3 glycosidic bond content is that 6%, α-Isosorbide-5-Nitrae glycosidic bond content is 53%.
Resistant maltodextrin is spray dried to the powder product.
Embodiment 4
Wheaten starch is toasted to 7h under 110 ℃, controlling the DE value is 2, will toast dextrin and be made into 2% solution, and add calcium carbonate in solution, controlling and stirring revolution is 50r/min, making pH is 7.0, controls temperature at 60 ℃, then adds 1.5% AMS, hydrolysis 15min, when the DE value is 10, heated solution to 100 ℃, hot deactivation 10min.Hydrolysis intermediate product α-1, the 6 glycosidic bond content obtained is that 18%, α-1,2 glycosidic bond content is that 2%, α-1,3 glycosidic bond content is that 7%, α-Isosorbide-5-Nitrae glycosidic bond content is 73%.
By after solution filter, in filtrate, add Q-enzyrne, regulating the pH value is 5.0, and temperature is 40 ℃, and the stirring revolution is 50r/min, and the enzyme addition is before obtain solution, to toast 2% of dextrin weight, after hydrolysis 0.5h, heated solution to 100 ℃, hot deactivation 10min.Final resistant maltodextrin α-1, the 6 glycosidic bond content obtained is that 30%, α-1,2 glycosidic bond content is that 3%, α-1,3 glycosidic bond content is that 5%, α-Isosorbide-5-Nitrae glycosidic bond content is 62%.
Resistant maltodextrin is spray dried to the powder product.
Embodiment 5
The resistant maltodextrin of buying commercially available dietary fiber and embodiment of the present invention acquisition carries out clinical trial, measures the glycemic index of these products.
After glycemic index (GI) refers to that the experimenter is edible and contains the food of 50g carbohydrate, blood glucose response TG-AUC (AUC) with edible from blood glucose response TG-AUC percentage after standard food (being generally glucose) equivalent carbohydrate.
Select 8 volunteers that meet health requirements to carry out clinical trial, test comprises resistant maltodextrin in 1 glucose solution, 2 embodiment and 3 commercially available totally 8 samples with dietary fiber of effect of lowering blood sugar respectively.Sample of test in every three days, before each test, the volunteer wants 12 hours on an empty stomach, during each test, need to gather 7 times blood sample, after blood sampling, eating immediately the test product that contains the 50g carbohydrate for the first time, the 15th, 30,45,60,90,120 minutes difference blood sample collections after eating, measure the blood-sugar content in these 7 blood sample samples, and draw the blood glucose response curve.
The test average result is as follows:
By result, can find, the GI value of the resistant maltodextrin in the embodiment of the present invention all is less than or equal to 25, on effect of lowering blood sugar, is better than commercially available low-glycemic nutrient powder.
Embodiment 6
Take the resistant maltodextrin of embodiment 1 as raw material, and add simultaneously the raw materials such as whey isolate protein, FSPC, vegetable oil, inulin, FOS, Sucralose, minerals and vitamins, with pure water, being mixed with concentration is 25% solution, makes nutritious powder for hypoglycemia patient through homogeneous, sterilization, concentrated, spray-drying.The GI value is 23.
Embodiment 7
To have the hypoglycemic activity nutrient powder be that the formula powder of raw material preparation carries out the comparison of glycemic index with utilizing resistant maltodextrin of the present invention with commercially available.
By result, can find, resistant maltodextrin of the present invention is that the formula powder glycemic index of raw material preparation will be lower than commercially available competing product.
Claims (9)
1. a resistant maltodextrin, is characterized in that, described resistant maltodextrin comprises by mass percentage: α-1,6 glycosidic bond 24%～40%, α-1,2 glycosidic bond 3%～6%, α-1,3 glycosidic bond 5%～10%, α-Isosorbide-5-Nitrae glycosidic bond 44%～68%.
2. method for preparing the described resistant maltodextrin of claim 1 comprises the following steps:
1) by starch through baking make the baking dextrin after, be made into the baking dextrin in aqueous solution;
2) regulating the pH value of toasting dextrin in aqueous solution is 7.0～8.0, add AMS and be hydrolyzed, and in the maintenance hydrolytic process, baking dextrin in aqueous solution pH value is 7.0～8.0;
3) when baking dextrin in aqueous solution DE value reaches 10～20, the deactivation AMS, filtering solution is got filtrate, obtains the hydrolysis intermediate product;
4) will be hydrolyzed intermediate product and use Q-enzyrne to be hydrolyzed, hydrolysis is controlled the pH value 5.0～7.0, hydrolysis 0.5～3h, and the deactivation Q-enzyrne, make resistant maltodextrin.
3. the preparation method of resistant maltodextrin according to claim 1, is characterized in that, the mass percent concentration of described baking dextrin in aqueous solution is 2%～20%.
4. the preparation method of resistant maltodextrin according to claim 1, is characterized in that step 2) addition of described AMS be before obtain solution baking dextrin weight 0.5%～6%.
5. according to the preparation method of the described resistant maltodextrin of claim 1-3, it is characterized in that step 2) conditioning agent of described adjusting baking dextrin in aqueous solution pH value is calcium carbonate.
6. the preparation method of resistant maltodextrin according to claim 1, is characterized in that, the described Q-enzyrne addition of step 4) be before obtain solution baking dextrin weight 0.5%～5%.
7. the preparation method of resistant maltodextrin according to claim 1, it is characterized in that, the pure content of starch of the described starch of step 1) is more than 98%, and wherein amylose accounts for 17%～25% of pure content of starch, amylopectin account for pure content of starch 75%～83% between.
8. according to the preparation method of the described resistant maltodextrin of claim 1, it is characterized in that, described baking dextrin DE value is 2-8.
9. the preparation method of resistant maltodextrin according to claim 1, it is characterized in that, described hydrolysis intermediate product comprises by mass percentage: α-1,6 glycosidic bond content are that 15%～23%, α-1,2 glycosidic bond content is 1%～5%, α-1,3 glycosidic bond content are that 3%～8%, α-Isosorbide-5-Nitrae glycosidic bond content is 64%～81%.
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| CN108841895A (en) * | 2018-06-29 | 2018-11-20 | 江南大学 | A method of improving maltodextrin freeze-thaw stability |
| CN108841896A (en) * | 2018-06-29 | 2018-11-20 | 江南大学 | A kind of production method of high-quality maltodextrin |
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| CN108300745A (en) * | 2017-12-29 | 2018-07-20 | 齐鲁工业大学 | A kind of method that complex enzyme prepares starch special |
| CN108300745B (en) * | 2017-12-29 | 2021-04-27 | 齐鲁工业大学 | Method for preparing special modified starch by using complex enzyme |
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| CN108300750B (en) * | 2018-02-06 | 2021-11-30 | 江南大学 | Preparation method of high-branch dextrin product |
| CN108841895A (en) * | 2018-06-29 | 2018-11-20 | 江南大学 | A method of improving maltodextrin freeze-thaw stability |
| CN108841896A (en) * | 2018-06-29 | 2018-11-20 | 江南大学 | A kind of production method of high-quality maltodextrin |
| WO2020000530A1 (en) * | 2018-06-29 | 2020-01-02 | 江南大学 | Production method for high quality maltodextrin |
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| CN111406935A (en) * | 2020-05-27 | 2020-07-14 | 山东探克生物科技股份有限公司 | Carbohydrate component formula food suitable for preoperative taking and having special medical application and application thereof |
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