CN103404764B - Resistant malt dextrin and preparation method thereof - Google Patents
Resistant malt dextrin and preparation method thereof Download PDFInfo
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- CN103404764B CN103404764B CN201310373072.6A CN201310373072A CN103404764B CN 103404764 B CN103404764 B CN 103404764B CN 201310373072 A CN201310373072 A CN 201310373072A CN 103404764 B CN103404764 B CN 103404764B
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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, it is different that different resistant maltodextrins raises influence degree to postprandial blood sugar, it is generally acknowledged that in resistant maltodextrin structure, α-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 is all less than 20%, and the resistant maltodextrin product with high content of alpha-1,6 glycosidic bond is little.
For the shortcoming that prior art exists, the present invention adopts specific technology, and obtain the resistant maltodextrin product being rich in α-1,6 glycosidic bond, this product has certain efficacy effect to hypoglycemic.
Summary of the invention
The present invention is directed to the shortcoming that prior art exists, provide a kind of resistant maltodextrin and preparation method thereof, 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 24% ~ 40%, α-1,2 glycosidic bond content be 3% ~ 6%, α-1,3 glycosidic bond content be 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 after toasting obtained baking dextrin, be made into baking dextrin in aqueous solution;
2) pH value regulating baking dextrin in aqueous solution is 7.0 ~ 8.0, add AMS and be hydrolyzed, and to keep toasting dextrin in aqueous solution pH value in hydrolytic process is 7.0 ~ 8.0;
3) when toasting dextrin in aqueous solution DE value and reaching 10 ~ 20, deactivation AMS, filtering solution gets filtrate, obtains hydrolysis intermediate product;
4) use Q-enzyrne to be hydrolyzed resistant maltodextrin intermediate product, hydrolysis control ph is 5.0 ~ 7.0, and hydrolysis 0.5 ~ 3h, deactivation Q-enzyrne, obtains resistant maltodextrin.
Starch used in the present invention, pure content of starch is 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 of corn source.
In the present invention, starch is toasted 5 ~ 7h at 110 ~ 130 DEG C, obtain baking dextrin, the DE value of described baking dextrin is 2-8.
Baking dextrin being made into mass percent concentration in the present invention is 2% ~ 20%(w/w, the cubage by 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 is 0.5% ~ 6% of baking dextrin weight before obtain solution, preferably 1% ~ 3%.
According to the preparation method of resistant maltodextrin of the present invention, wherein, step 2) adjust ph conditioning agent adopt calcium carbonate, add little over amount calcium carbonate after, stir this solution, make solution remain when enzymolysis pH value 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, hydrolysis time shortens.
The present invention directly adds the calcium carbonate little over amount, and stirs, and makes calcium carbonate be slightly soluble in water, generates calcium bicarbonate, and during maintenance enzymolysis, solution ph is meta-alkalescence, meanwhile, can also guarantee that having calcium ion to exist in solution provides catalyst, shortens hydrolysis time.The interpolation form of calcium carbonate of the present invention is solid.
Baking dextrin solution is adjusted to the temperature being suitable for being hydrolyzed by the present invention, can add AMS and be hydrolyzed.In the present invention, preferred hydrolysis temperature is 60 DEG C ~ 80 DEG C.When toasting dextrin in aqueous solution DE value and reaching 10 ~ 20, hydrolysis about 15 ~ 30min.
The agitation revolution 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, described in step 3), the temperature of deactivation AMS is 100 DEG C, attack time 10min.
The aqueous solution after deactivation AMS after filtration, filtrate is hydrolysis intermediate product, described hydrolysis intermediate product comprises α-1 by mass percentage, 6 glycosidic bond content are 15% ~ 23%, α-1,2 glycosidic bond content is 1% ~ 5%, α-1,3 glycosidic bond content are 3% ~ 8%, α-Isosorbide-5-Nitrae glycosidic bond content is 64% ~ 81%.
In the present invention, obtain filtrate (hydrolysis intermediate product) after being filtered by α-amylasehydrolysis solution and use Q-enzyrne to proceed hydrolysis.The total addition of described Q-enzyrne is 0.5% ~ 5% of baking dextrin weight before obtain solution, and control ph is to 5 ~ 7, and temperature is 40 ~ 60 DEG C, and agitation revolution is 50 ~ 80r/min, after hydrolysis 0.5 ~ 3h, is heated to 100 DEG C, hot deactivation 10 minutes.
The present invention with starch (selectable kind has: corn, rice, wheat, potato, cassava etc. processing starch) for primary raw material, after baking process is carried out to starch, re-use the starch of α-amylasehydrolysis process, the hydrolysate obtained is resistant maltodextrin, Q-enzyrne (starch branching enzyme) is finally used to act on hydrolysate, and final obtained required resistant maltodextrin product.
Resistant maltodextrin of the present invention can be spray dried to powder-product, and this product has obvious effect in reduction blood sugar, has clear superiority compared with similar diet fiber product.
The concrete advantage of the resistant maltodextrin that the present invention obtains is as follows:
1, soluble in water;
2, energy value is low;
3, can be applied in dairy products, the batching as hypoglycemia product uses;
4, product not easily makes people produce diarrhoea;
5, product is micro-sweet, has good mouthfeel.
Detailed description of the invention
Embodiment 1
Cornstarch is toasted 7h at 110 DEG C, control DE value is 2, and baking dextrin is made into 2% solution, and adds calcium carbonate in solution, control agitation revolution is 80r/min, make solution ph be 7, control temperature at 60 DEG C, then adds the amount of AMS of 6%, hydrolysis 15min, when DE value is 20, heated solution to 100 DEG C, hot deactivation 10min.Hydrolysis intermediate product α-1, the 6 glycosidic bond content obtained be 23%, α-1,2 glycosidic bond content is 1%, α-1,3 glycosidic bond content be 3%, α-Isosorbide-5-Nitrae glycosidic bond content is 73%.
After being filtered by solution, in filtrate, add Q-enzyrne, adjust ph is 5.0, and temperature is 60 DEG C, and agitation revolution is 50r/min, and enzyme addition is 5% of baking dextrin weight before obtain solution, after hydrolysis 0.5h, heated solution to 100 DEG C, hot deactivation 10min.Resistant maltodextrin α-1, the 6 glycosidic bond content of final acquisition is 40%, α-1,2 glycosidic bond content be 6%, α-1,3 glycosidic bond content be 5%, α-Isosorbide-5-Nitrae glycosidic bond content is 49%.
Resistant maltodextrin is spray dried to powder product.
Embodiment 2
Cornstarch is toasted 7h at 110 DEG C, control DE value is 2, and baking dextrin is made into 2% solution, and adds calcium carbonate in solution, control agitation revolution is 50r/min, make solution ph be 7.0, control temperature at 60 DEG C, then adds the amount of AMS of 0.5%, hydrolysis 30min, when DE value is 10, heated solution to 100 DEG C, hot deactivation 10min.Hydrolysis intermediate product α-1, the 6 glycosidic bond content obtained be 15%, α-1,2 glycosidic bond content is 5%, α-1,3 glycosidic bond content be 8%, α-Isosorbide-5-Nitrae glycosidic bond content is 72%.
After being filtered by solution, in filtrate, add Q-enzyrne, adjust ph is 7.0, and temperature is 40 DEG C, and agitation revolution is 80r/min, and enzyme addition is 0.5% of baking dextrin weight before obtain solution, after hydrolysis 3h, heated solution to 100 DEG C, hot deactivation 10min.Resistant maltodextrin α-1, the 6 glycosidic bond content of final acquisition is 24%, α-1,2 glycosidic bond content be 3%, α-1,3 glycosidic bond content be 10%, α-Isosorbide-5-Nitrae glycosidic bond content is 63%.
Resistant maltodextrin is spray dried to powder product.
Embodiment 3
Farina is toasted 5h at 130 DEG C, control DE value is 8, and baking dextrin is made into 20% solution, and adds calcium carbonate in solution, control agitation revolution is 80r/min, make solution ph be 8.0, control temperature at 80 DEG C, then adds the AMS of 3%, hydrolysis 30min, when DE value is 20, heated solution to 100 DEG C, hot deactivation 10min.Hydrolysis intermediate product α-1, the 6 glycosidic bond content obtained be 20%, α-1,2 glycosidic bond content is 5%, α-1,3 glycosidic bond content be 5%, α-Isosorbide-5-Nitrae glycosidic bond content is 70%.
After being filtered by solution, in filtrate, add Q-enzyrne, adjust ph is 7.0, and temperature is 60 DEG C, and agitation revolution is 80r/min, and enzyme addition is 3% of baking dextrin weight before obtain solution, after hydrolysis 3h, heated solution to 100 DEG C, hot deactivation 10min.Resistant maltodextrin α-1, the 6 glycosidic bond content of final acquisition is 35%, α-1,2 glycosidic bond content be 6%, α-1,3 glycosidic bond content be 6%, α-Isosorbide-5-Nitrae glycosidic bond content is 53%.
Resistant maltodextrin is spray dried to powder product.
Embodiment 4
Wheaten starch is toasted 7h at 110 DEG C, control DE value is 2, and baking dextrin is made into 2% solution, and adds calcium carbonate in solution, control agitation revolution is 50r/min, make solution ph be 7.0, control temperature at 60 DEG C, then adds the AMS of 1.5%, hydrolysis 15min, when DE value is 10, heated solution to 100 DEG C, hot deactivation 10min.Hydrolysis intermediate product α-1, the 6 glycosidic bond content obtained be 18%, α-1,2 glycosidic bond content is 2%, α-1,3 glycosidic bond content be 7%, α-Isosorbide-5-Nitrae glycosidic bond content is 73%.
After being filtered by solution, in filtrate, add Q-enzyrne, adjust ph is 5.0, and temperature is 40 DEG C, and agitation revolution is 50r/min, and enzyme addition is 2% of baking dextrin weight before obtain solution, after hydrolysis 0.5h, heated solution to 100 DEG C, hot deactivation 10min.Resistant maltodextrin α-1, the 6 glycosidic bond content of final acquisition is 30%, α-1,2 glycosidic bond content be 3%, α-1,3 glycosidic bond content be 5%, α-Isosorbide-5-Nitrae glycosidic bond content is 62%.
Resistant maltodextrin is spray dried to powder product.
Embodiment 5
Buy the resistant maltodextrin that commercially available dietary fiber and the embodiment of the present invention obtain and carry out clinical trial, measure the glycemic index of these products.
After glycemic index (GI) refers to the food that experimenter eats containing 50g carbohydrate, blood glucose response TG-AUC (AUC) with edible from blood glucose response TG-AUC percentage after standard chow (being generally glucose) equivalent carbohydrate.
Select 8 volunteers meeting health requirements to carry out clinical trial, test totally 8 samples that the resistant maltodextrin that comprises in 1 glucose solution, 2 embodiments and commercially available 3 have the dietary fiber of effect of lowering blood sugar respectively.Test in an every three days sample, before each test, volunteer wants 12 hours on an empty stomach, collection 7 blood samples are needed during each test, the edible test product containing 50g carbohydrate immediately after first time blood sampling, the the 15th, 30,45,60,90,120 minute difference blood sample collection after eating, measure the blood-sugar content in these 7 blood sample samples, and draw blood glucose response curve.
Test average result is as follows:
Can be found by result, the GI value of the resistant maltodextrin in the embodiment of the present invention is all less than or equal to 25, and effect of lowering blood sugar is better than commercially available low-glycemic nutrient powder.
Embodiment 6
Add the raw materials such as whey isolate protein, FSPC, vegetable oil, inulin, FOS, Sucralose, minerals and vitamins for raw material with the resistant maltodextrin of embodiment 1 simultaneously, be mixed with pure water the solution that concentration is 25%, make nutritious powder for hypoglycemia patient through homogeneous, sterilization, concentrated, spraying dry.GI value is 23.
Embodiment 7
To have hypoglycemic activity nutrient powder with utilizing resistant maltodextrin of the present invention be that the formula powder that raw material is prepared carries out comparing of glycemic index with commercially available.
Can be found by result, resistant maltodextrin of the present invention is that the formula powder glycemic index of raw material preparation will lower than commercially available competing product.
Claims (8)
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%;
The preparation method of described resistant maltodextrin, comprises the following steps:
1) by starch after toasting obtained baking dextrin, be made into baking dextrin in aqueous solution;
2) pH value regulating baking dextrin in aqueous solution is 7.0 ~ 8.0, add AMS and be hydrolyzed, and to keep toasting dextrin in aqueous solution pH value in hydrolytic process is 7.0 ~ 8.0;
3) when toasting dextrin in aqueous solution DE value and reaching 10 ~ 20, deactivation AMS, filtering solution gets filtrate, obtains hydrolysis intermediate product;
4) use Q-enzyrne to be hydrolyzed hydrolysis intermediate product, hydrolysis control ph is 5.0 ~ 7.0, and hydrolysis 0.5 ~ 3h, deactivation Q-enzyrne, obtains resistant maltodextrin.
2. resistant maltodextrin according to claim 1, it is characterized in that, the mass percent concentration of described baking dextrin in aqueous solution is 2% ~ 20%.
3. resistant maltodextrin according to claim 1, is characterized in that, step 2) addition of described AMS is 0.5% ~ 6% of baking dextrin weight before obtain solution.
4., according to described resistant maltodextrin arbitrary in claim 1-3, it is characterized in that, step 2) the described conditioning agent regulating baking dextrin in aqueous solution pH value is calcium carbonate.
5. resistant maltodextrin according to claim 1, is characterized in that, step 4) described Q-enzyrne addition is 0.5% ~ 5% of baking dextrin weight before obtain solution.
6. resistant maltodextrin according to claim 1, is characterized in that, step 1) the pure content of starch of described starch is more than 98%, wherein amylose accounts for 17% ~ 25% of pure content of starch, amylopectin account for pure content of starch 75% ~ 83% between.
7. according to resistant maltodextrin described in claim 1, it is characterized in that, described baking dextrin DE value is 2-8.
8. 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 15% ~ 23%, α-1,2 glycosidic bond content is 1% ~ 5%, α-1,3 glycosidic bond content are 3% ~ 8%, α-Isosorbide-5-Nitrae glycosidic bond content is 64% ~ 81%.
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| CN103907927B (en) * | 2013-12-19 | 2015-04-29 | 胡安然 | Diet capable of nursing special intrinsic constitution |
| CN107141359A (en) * | 2017-04-01 | 2017-09-08 | 许昌学院 | A kind of sweet potato resistant dextrin and preparation method thereof |
| CN108300745B (en) * | 2017-12-29 | 2021-04-27 | 齐鲁工业大学 | Method for preparing special modified starch by using complex enzyme |
| CN108300750B (en) * | 2018-02-06 | 2021-11-30 | 江南大学 | Preparation method of high-branch dextrin product |
| CN108841895B (en) * | 2018-06-29 | 2021-01-29 | 江南大学 | Method for improving freeze-thaw stability of maltodextrin |
| CN108841896B (en) | 2018-06-29 | 2021-01-29 | 江南大学 | Production method of high-quality maltodextrin |
| 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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