CN106473147B - Purple yam anti-digestion starch and preparation method thereof - Google Patents
Purple yam anti-digestion starch and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses purple yam anti-digestion starch and a preparation method thereof, belonging to the field of food processing. The invention solves the outstanding problems of low purity, low whiteness and the like of the anti-digestion starch in the preparation process of the purple yam anti-digestion starch, and the prepared anti-digestion starch has high purity, good anti-digestion effect and good color. The invention has reasonable technology, easy popularization and good expected economic and social benefits.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to purple yam anti-digestion starch and a preparation method thereof.
Background
Englyst et al classify starch into three classes based on its bioavailability: rapidly Digestible Starch (RDS), which refers to starch that is rapidly and completely digested in the small intestine and mouth, and which rapidly releases energy; slowly Digestible Starch (SDS), which is a starch that is slowly digested but completely digested in the small intestine, and can maintain blood glucose stability for a long period of time; resistant Starch (RS), refers to a starch that is not digestible in the small intestine, but is available for fermentation in the large intestine by the intestinal flora. The anti-digestion starch has the effects of regulating blood sugar, controlling weight, promoting intestinal health, reducing the contents of cholesterol and triglyceride in liver and serum and the like, has wide application prospect and high commercial value, and becomes one of the most active research directions in the current starch science.
Purple yam is also called 'purple ginseng', also called yam and rhizoma dioscoreae, belongs to the dioscoreaceae family, and is eaten by using a hypertrophic root tuber or cylindrical root, contains 8 phenolic flavone substances of 'anthocyanin', contains a large amount of nutrient substances and medicinal components such as starch, protein, polysaccharide, diosgenin and the like, has the effects of nourishing lung and tonifying kidney, strengthening spleen and relieving diarrhea, reducing blood pressure and benefiting liver and the like, and researches show that the higher the amylose content is, the more easily the digestion-resistant starch is generated, the starch in the purple yam accounts for about 20 percent ~ 50 percent of the total biological amount, and is higher than most starch raw materials, so the purple yam is an ideal raw material for preparing the digestion-resistant starch.
The method for preparing the anti-digestion starch mainly comprises a physical method, an enzymolysis method, a composite method and the like. The traditional methods such as autoclaving, ultrasonic wave, ultrahigh pressure, extrusion treatment, microwave puffing, single enzyme enzymolysis and the like are adopted, although the method is simple and the treatment time is short, the prepared product has poor digestion resistance; the physical method combining multiple times of autoclaving and cooling treatment is adopted, so that the content of the digestion-resistant starch can be improved, but the production period is long, and the production cost is high; the purity of the anti-digestion starch can be obviously improved by adopting a multi-enzyme combined enzymolysis method, but the prepared product has excessive residues of enzymolysis liquid and enzymolysis products and low whiteness.
Disclosure of Invention
The invention aims to provide purple yam anti-digestion starch and a preparation method thereof, wherein the obtained anti-digestion starch is high in purity and good in color and luster, and the comprehensive quality of the resistant starch can be obviously improved.
In order to achieve the purpose, the invention adopts the following technical scheme:
a purple yam digestion-resistant starch is prepared by preparing purple yam starch, mixing with milk, performing enzymolysis, washing with water, aging, purifying, performing alcohol treatment, vacuum drying, pulverizing, and sieving; the specific operation of each step is as follows:
1) the preparation method of purple yam starch comprises cleaning purple yam tuberous roots with clear water, peeling, cutting into slices with 1mm ~ mm, placing in ~ ℃ color protection solution at 20 ℃ for color protection treatment for 5min ~ min, taking out slices after treatment, adding distilled water with 3 times of ~ times of the weight of the slices for pulping, sequentially passing the obtained pulp through gauze, 100-mesh silk net and 200-mesh silk net, standing for 6h ~ h, repeatedly cleaning the settled lower layer precipitate with distilled water, standing for 4h ~ h at room temperature after each cleaning until the supernatant is clear, repeatedly centrifuging and removing impurities for 2 ~ times under 3000r/min ~ r/min, centrifuging for 3520 min each time, scraping off the upper layer impurities, dissolving the obtained product with ethanol, vacuum dissolving the obtained product at 5000% and 40% below, filtering and crushing the obtained yam into 100% purple yam starch with the water content of below 3695% and the purity of 3695% by a sieve of 3695% after vacuum filtration;
2) adding a phosphate buffer solution with the concentration of 0.2mol/L, pH value of 5.0 ~ 5.5.5 into the purple yam starch to prepare starch emulsion with the mass concentration of 5% ~ 45%;
3) performing enzymolysis, namely boiling the starch emulsion for 10min ~ 30min to prepare gelatinized starch emulsion, cooling to 30 ℃ of ~ 60 ℃, adding pullulanase according to the amount of 5U/g ~ 70U/g, and performing oscillation treatment for 4h ~ 24h at 120r/min of ~ 200r/min to obtain enzymolysis liquid;
4) washing with water, heating the enzymolysis solution in boiling water bath to 100 deg.C, maintaining for 10min ~ 30min to inactivate enzyme, cooling to 10 deg.C ~ 40 deg.C, washing with distilled water for 3 times, and centrifuging at 2000r/min ~ 4000r/min for 5min ~ 30min to obtain washed starch;
5) aging, namely adding distilled water into the washed starch to prepare starch emulsion with the mass concentration of 25% ~ 55%, then putting the starch emulsion into a high-pressure container, treating the starch emulsion for 80min ~ 150min under the conditions of 90 ℃ of ~ 150 ℃ and 0.3MPa of ~ 0.7 and 0.7MPa, and standing the starch emulsion for 1d ~ 7d in a cold storage at 4 ℃ to obtain aged starch;
6) purifying, namely uniformly stirring the aged starch, adding distilled water to prepare starch emulsion with the mass concentration of 5% ~%, then adjusting the pH to 5.2 ~.0 by using phosphoric acid buffer solution with the concentration of 0.2mol/L, pH and the value of 5.0, adding high-temperature-resistant alpha-amylase according to the amount of 10U/g ~ 080U/g, hydrolyzing for 30min ~ 2150min at the temperature of 60 ℃ ~ ℃, centrifuging for 5min ~ min at the speed of 2000r/min ~ r/min, adding distilled water to the obtained starch to prepare starch emulsion with the mass concentration of 5% ~% 5960%, adjusting the pH to 4.2 ~.0 by using phosphoric acid buffer solution with the concentration of 0.2mol/L, pH and the value of 4.0, adding glucoamylase according to the amount of 10U/g ~ U/g, hydrolyzing for 30min ~ min at the temperature of 40 ℃, washing the obtained substance with distilled water, hydrolyzing for ~ min at the concentration of 2000 r/g, centrifuging for ~ min at the speed of 10U/g/min, and centrifuging for 30min again for 30min to obtain purified starch solution with the volume of 55% and ethanol for three times, wherein the purified ethanol is 95/30 min, 95/30 min and 4000 r;
7) alcohol treatment, namely adding absolute ethyl alcohol into the purified starch, adjusting the mass concentration of the starch emulsion to be 10% ~ 50% and keeping the starch emulsion at the temperature of minus 80 ℃ to ~ -10 ℃ for 30min ~ 180min to obtain a solid-liquid mixture;
8) vacuum drying, namely freezing and centrifuging the solid-liquid mixture at 2 ℃ of ~ 4 ℃ and 10000r/min of ~ 12000r/min at a high speed for 2min of ~ 15min, and drying the centrifuged starch in a vacuum drier at 0.01MPa of ~ 0.05.05 MPa and 40 ℃ of ~ 50 ℃ for 3h ~ 5h to evaporate ethanol;
9) pulverizing and sieving, pulverizing dried starch with a pulverizer at 5000r/min ~ 8000r/min, and sieving with 80 mesh sieve to obtain the final product.
The preparation method of the phosphate buffer solution comprises the steps of dissolving 7.678g/L disodium hydrogen phosphate dodecahydrate and 1.949g/L citric acid monohydrate by adding distilled water, fixing the volume to 1000mL ~ 5000-5000 mL, and adjusting the pH value by using 1mol/L citric acid solution or 1mol/L disodium hydrogen phosphate solution.
The invention has the following remarkable advantages:
(1) according to the invention, pullulanase is adopted to debranch purple yam starch to generate a large amount of short straight chain starch, and free sugar and protein are removed by washing, so that guarantee is provided for promoting starch aging and improving recrystallization degree, and meanwhile, the color of the product can be improved; the high-temperature resistant alpha-amylase and glucoamylase dual-enzyme purified aged starch can hydrolyze non-digestible starch in the aged starch, and then centrifugally elute the hydrolyzed micromolecule product and enzyme solution residue, thereby fundamentally solving the problems of low purity and poor color of the digestible starch.
(2) The purification process of the invention adopts ethanol low-temperature treatment, which not only has the function of enzyme inactivation, but also can remove lipid and other impurities in the starch by using the ethanol, thereby improving the purification effect, more importantly, the invention can accelerate the aggregation speed of the starch, is beneficial to further aging and crystallization of the starch, simultaneously leads water molecules in the starch to be easy to form small ice crystals to be separated out, shortens the distance between linear chain molecules, is beneficial to forming hydrogen bonds between the linear chain molecules and promotes the formation of the digestion-resistant starch.
(3) The invention removes ethanol and residual moisture by vacuum drying, avoids the problem that partial amylopectin is easy to melt and hydrogen bonds between amylose molecules are easy to break by high-temperature drying, and ensures the stability of the structure of the digestion-resistant starch.
(4) The anti-digestion starch obtained by the invention has high purity, good color and luster, good anti-digestion effect and good expected economic and social benefits.
Detailed Description
Purple yam digestion-resistant starch, which is prepared by the following steps:
1) the preparation method of purple yam starch comprises cleaning purple yam tuberous roots with clear water, peeling, cutting into slices with 1mm ~ mm, placing in ~ ℃ color protection solution at 20 ℃ for color protection treatment for 5min ~ min, taking out slices after treatment, adding distilled water with 3 times of ~ times of the weight of the slices for pulping, sequentially passing the obtained pulp through gauze, 100-mesh silk net and 200-mesh silk net, standing for 6h ~ h, repeatedly cleaning the settled lower layer precipitate with distilled water, standing for 4h ~ h at room temperature after each cleaning until the supernatant is clear, repeatedly centrifuging and removing impurities for 2 ~ times under 3000r/min ~ r/min, centrifuging for 3520 min each time, scraping off the upper layer impurities, dissolving the obtained product with ethanol, vacuum dissolving the obtained product at 5000% and 40% below, filtering and crushing the obtained yam into 100% purple yam starch with the water content of below 3695% and the purity of 3695% by a sieve of 3695% after vacuum filtration;
2) adding a phosphate buffer solution with the concentration of 0.2mol/L, pH value of 5.0 ~ 5.5.5 into the purple yam starch to prepare starch emulsion with the mass concentration of 5% ~ 45%;
3) performing enzymolysis, namely boiling the starch emulsion for 10min ~ 30min to prepare gelatinized starch emulsion, cooling to 30 ℃ of ~ 60 ℃, adding pullulanase according to the amount of 5U/g ~ 70U/g, and performing oscillation treatment for 4h ~ 24h at 120r/min of ~ 200r/min to obtain enzymolysis liquid;
4) washing with water, heating the enzymolysis solution in boiling water bath to 100 deg.C, maintaining for 10min ~ 30min to inactivate enzyme, cooling to 10 deg.C ~ 40 deg.C, washing with distilled water for 3 times, and centrifuging at 2000r/min ~ 4000r/min for 5min ~ 30min to obtain washed starch;
5) aging, namely adding distilled water into the washed starch to prepare starch emulsion with the mass concentration of 25% ~ 55%, then putting the starch emulsion into a high-pressure container, treating the starch emulsion for 80min ~ 150min under the conditions of 90 ℃ of ~ 150 ℃ and 0.3MPa of ~ 0.7 and 0.7MPa, and standing the starch emulsion for 1d ~ 7d in a cold storage at 4 ℃ to obtain aged starch;
6) purifying, namely uniformly stirring the aged starch, adding distilled water to prepare starch emulsion with the mass concentration of 5% ~%, then adjusting the pH to 5.2 ~.0 by using phosphoric acid buffer solution with the concentration of 0.2mol/L, pH and the value of 5.0, adding high-temperature-resistant alpha-amylase according to the amount of 10U/g ~ 080U/g, hydrolyzing for 30min ~ 2150min at the temperature of 60 ℃ ~ ℃, centrifuging for 5min ~ min at the speed of 2000r/min ~ r/min, adding distilled water to the obtained starch to prepare starch emulsion with the mass concentration of 5% ~% 5960%, adjusting the pH to 4.2 ~.0 by using phosphoric acid buffer solution with the concentration of 0.2mol/L, pH and the value of 4.0, adding glucoamylase according to the amount of 10U/g ~ U/g, hydrolyzing for 30min ~ min at the temperature of 40 ℃, washing the obtained substance with distilled water, hydrolyzing for ~ min at the concentration of 2000 r/g, centrifuging for ~ min at the speed of 10U/g/min, and centrifuging for 30min again for 30min to obtain purified starch solution with the volume of 55% and ethanol for three times, wherein the purified ethanol is 95/30 min, 95/30 min and 4000 r;
7) alcohol treatment, namely adding absolute ethyl alcohol into the purified starch, adjusting the mass concentration of the starch emulsion to be 10% ~ 50% and keeping the starch emulsion at the temperature of minus 80 ℃ to ~ -10 ℃ for 30min ~ 180min to obtain a solid-liquid mixture;
8) vacuum drying, namely freezing and centrifuging the solid-liquid mixture at 2 ℃ of ~ 4 ℃ and 10000r/min of ~ 12000r/min at a high speed for 2min of ~ 15min, and drying the centrifuged starch in a vacuum drier at 0.01MPa of ~ 0.05.05 MPa and 40 ℃ of ~ 50 ℃ for 3h ~ 5h to evaporate ethanol;
9) pulverizing and sieving, pulverizing dried starch with a pulverizer at 5000r/min ~ 8000r/min, and sieving with 80 mesh sieve to obtain the final product.
The preparation method of the phosphate buffer solution comprises the steps of dissolving 7.678g/L disodium hydrogen phosphate dodecahydrate and 1.949g/L citric acid monohydrate by adding distilled water, fixing the volume to 1000mL ~ 5000-5000 mL, and adjusting the pH value by using 1mol/L citric acid solution or 1mol/L disodium hydrogen phosphate solution.
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
Example 1
1) Preparing purple yam starch: cleaning rhizoma Dioscoreae root tuber with clear water, peeling, cutting into 1mm slices, and performing color protection treatment in color protection solution at 20 deg.C for 40min, wherein the color protection solution contains 0.05wt% citric acid, 0.10wt% sodium chloride, 0.35wt% sodium erythorbate and 0.06wt% calcium hydroxide; taking out the slices after the treatment, adding distilled water with the weight 3 times of that of the slices for pulping, sequentially passing the obtained pulp through gauze, a 100-mesh silk net and a 200-mesh silk net, and standing and settling for 6 hours; repeatedly cleaning the lower layer precipitate obtained by settling with distilled water, and standing at room temperature for 4h after each cleaning until the supernatant is clear; centrifuging the obtained precipitate at 3000r/min for 3 times, centrifuging for 20min each time, scraping upper layer impurities, dissolving the obtained product with ethanol, vacuum filtering, oven drying at 40 deg.C until water content is below 10%, pulverizing, and sieving with 100 mesh sieve to obtain purple rhizoma Dioscoreae starch with purity of 95%;
2) milk mixing: adding a phosphate buffer solution with the concentration of 0.2mol/L, pH value of 5.0 into the purple yam starch to prepare starch emulsion with the mass concentration of 5%;
3) enzymolysis: boiling the starch emulsion for 10min to obtain gelatinized starch emulsion, cooling to 60 deg.C, adding pullulanase in an amount of 5U/g, and oscillating at 200r/min for 4h to obtain enzymatic hydrolysate;
4) washing with water: heating the enzymolysis solution in boiling water bath to 100 deg.C, maintaining for 10min to inactivate enzyme, cooling to 10 deg.C, washing with distilled water for 3 times, and centrifuging at 2000r/min for 30min to obtain water-washed starch;
5) aging: adding distilled water into the washed starch to prepare starch emulsion with the mass concentration of 25%, then placing the starch emulsion into a high-pressure container, treating for 150min under the conditions of 90 ℃ and 0.3MPa, and standing for 1d in a cold storage at 4 ℃ to obtain aged starch;
6) and (3) purification: uniformly stirring the aged starch, adding distilled water to prepare starch emulsion with the mass concentration of 5%, then adjusting the pH to 6.0 by using phosphate buffer solution with the concentration of 0.2mol/L, pH value of 5.0, adding high-temperature-resistant alpha-amylase according to the amount of 10U/g, hydrolyzing at 60 ℃ for 30min, and centrifuging at 2000r/min for 30 min; adding distilled water into the centrifuged starch to prepare starch emulsion with mass concentration of 5%, adjusting pH to 5.0 with phosphate buffer solution with concentration of 0.2mol/L, pH value of 4.0, adding glucoamylase according to amount of 10U/g, and hydrolyzing at 40 deg.C for 30 min; washing the zymolyte with distilled water, centrifuging for 30min at 2000r/min, sequentially washing with 95%, 85% and 75% ethanol solution for three times respectively, and centrifuging for 30min at 2000r/min to obtain purified starch;
7) alcohol treatment: adding absolute ethyl alcohol into the purified starch, adjusting the mass concentration of the starch emulsion to 10%, and keeping the starch emulsion at the temperature of minus 10 ℃ for 180min to obtain a solid-liquid mixture;
8) and (3) vacuum drying: freezing and centrifuging the solid-liquid mixture at 2 deg.C and 10000r/min for 15min, and drying the centrifuged starch in a vacuum drier at 0.01MPa and 40 deg.C for 5 hr to evaporate ethanol;
9) crushing and sieving: and (4) crushing the dried starch at 5000r/min by adopting a crusher, and sieving the crushed starch with a 80-mesh sieve to obtain a finished product.
Example 2
1) Preparing purple yam starch: cleaning rhizoma Dioscoreae root tuber with clear water, peeling, cutting into 2mm slices, and performing color protection treatment in 30 deg.C color protection solution containing 0.05wt% citric acid, 0.10wt% sodium chloride, 0.35wt% sodium erythorbate and 0.06wt% calcium hydroxide for 20 min; taking out the slices after the treatment, adding distilled water with the weight 5 times of that of the slices for pulping, sequentially passing the obtained pulp through gauze, a 100-mesh silk net and a 200-mesh silk net, and standing and settling for 8 hours; repeatedly cleaning the lower layer precipitate obtained by settling with distilled water, and standing at room temperature for 8h after each cleaning until the supernatant is clear; centrifuging the obtained precipitate for 3 times at 4000r/min for 10min each time, removing upper layer impurities, dissolving the obtained product with ethanol, vacuum filtering, oven drying at 40 deg.C until water content is below 10%, pulverizing, and sieving with 100 mesh sieve to obtain purple rhizoma Dioscoreae starch with purity of 96%;
2) milk mixing: adding a phosphate buffer solution with the concentration of 0.2mol/L, pH value of 5.2 into the purple yam starch to prepare starch emulsion with the mass concentration of 30%;
3) enzymolysis: boiling the starch emulsion for 20min to obtain gelatinized starch emulsion, cooling to 40 deg.C, adding pullulanase in an amount of 30U/g, and oscillating at 150r/min for 15h to obtain enzymatic hydrolysate;
4) washing with water: heating the enzymolysis solution in boiling water bath to 100 deg.C, maintaining for 20min to inactivate enzyme, cooling to 30 deg.C, washing with distilled water for 3 times, and centrifuging at 3000r/min for 20min to obtain water-washed starch;
5) aging: adding distilled water into the washed starch to prepare starch emulsion with the mass concentration of 40%, then placing the starch emulsion into a high-pressure container, treating for 120min at the temperature of 120 ℃ and under the pressure of 0.5MPa, and standing for 4d in a cold storage at the temperature of 4 ℃ to obtain aged starch;
6) and (3) purification: uniformly stirring the aged starch, adding distilled water to prepare starch emulsion with the mass concentration of 25%, then adjusting the pH to 5.5 by using phosphate buffer solution with the concentration of 0.2mol/L, pH value of 5.0, adding high-temperature-resistant alpha-amylase according to the amount of 50U/g, hydrolyzing at 75 ℃ for 100min, and centrifuging at 3000r/min for 20 min; adding distilled water into the centrifuged starch to prepare starch emulsion with mass concentration of 25%, adjusting pH to 4.6 with phosphate buffer solution with concentration of 0.2mol/L, pH value of 4.0, adding glucoamylase in an amount of 50U/g, and hydrolyzing at 60 deg.C for 100 min; washing the zymolyte with distilled water, centrifuging for 20min at 3000r/min, sequentially washing with 95%, 85% and 75% ethanol solution for three times respectively, and centrifuging for 20min at 3000r/min to obtain purified starch;
7) alcohol treatment: adding anhydrous ethanol into the purified starch, adjusting the mass concentration of the starch emulsion to 30%, and keeping at-40 deg.C for 120min to obtain a solid-liquid mixture;
8) and (3) vacuum drying: freezing and centrifuging the solid-liquid mixture at 3 deg.C and 11000r/min for 8min, and drying the centrifuged starch in a vacuum drier at 45 deg.C under 0.03MPa for 4 hr to evaporate ethanol;
9) crushing and sieving: and (4) crushing the dried starch at 6000r/min by using a crusher, and sieving the crushed starch with a 80-mesh sieve to obtain a finished product.
Example 3
1) Preparing purple yam starch: cleaning rhizoma Dioscoreae root tuber with clear water, peeling, cutting into 3mm slices, and performing color protection treatment in 35 deg.C color protection solution containing 0.05wt% citric acid, 0.10wt% sodium chloride, 0.35wt% sodium erythorbate and 0.06wt% calcium hydroxide for 5 min; taking out the slices after the treatment, adding distilled water with the weight 6 times of that of the slices for pulping, sequentially passing the obtained pulp through gauze, a 100-mesh silk net and a 200-mesh silk net, and standing and settling for 10 hours; repeatedly cleaning the lower layer precipitate obtained by settling with distilled water, and standing at room temperature for 12h after each cleaning until the supernatant is clear; centrifuging the obtained precipitate for 2 times at 5000r/min for 5min, scraping upper layer impurities, dissolving the obtained product with ethanol, vacuum filtering, oven drying at 40 deg.C to water content below 10%, pulverizing, and sieving with 100 mesh sieve to obtain purple rhizoma Dioscoreae starch with purity of 98%;
2) milk mixing: adding a phosphate buffer solution with the concentration of 0.2mol/L, pH value of 5.5 into the purple yam starch to prepare starch emulsion with the mass concentration of 45%;
3) enzymolysis: boiling the starch emulsion for 30min to obtain gelatinized starch emulsion, cooling to 30 deg.C, adding pullulanase in an amount of 70U/g, and oscillating at 120r/min for 24h to obtain enzymatic hydrolysate;
4) washing with water: heating the enzymolysis liquid to 100 ℃ in a boiling water bath, keeping the temperature for 30min to inactivate enzyme, cooling to 40 ℃, then washing for 3 times by using distilled water, and centrifuging for 5min at 4000r/min to obtain water-washed starch;
5) aging: adding distilled water into the washed starch to prepare starch emulsion with mass concentration of 55%, then placing the starch emulsion into a high-pressure container, treating for 80min at 150 ℃ and 0.7MPa, and standing for 7d in a cold storage at 4 ℃ to obtain aged starch;
6) and (3) purification: uniformly stirring the aged starch, adding distilled water to prepare starch emulsion with the mass concentration of 50%, then adjusting the pH to 5.2 by using phosphate buffer solution with the concentration of 0.2mol/L, pH value of 5.0, adding high-temperature-resistant alpha-amylase according to the amount of 80U/g, hydrolyzing at 95 ℃ for 150min, and centrifuging at 4000r/min for 5 min; adding distilled water into the centrifuged starch to prepare starch emulsion with mass concentration of 50%, adjusting pH to 4.2 with phosphate buffer solution with concentration of 0.2mol/L, pH value of 4.0, adding glucoamylase in an amount of 80U/g, and hydrolyzing at 80 deg.C for 150 min; washing the zymolyte with distilled water, centrifuging for 5min at 4000r/min, sequentially washing with 95%, 85% and 75% ethanol solution for three times respectively, and centrifuging for 5min at 4000r/min to obtain purified starch;
7) alcohol treatment: adding anhydrous ethanol into the purified starch, adjusting the mass concentration of the starch emulsion to 50%, and keeping at-80 deg.C for 30min to obtain a solid-liquid mixture;
8) and (3) vacuum drying: freezing and centrifuging the solid-liquid mixture at 4 deg.C and 12000r/min for 2min, and drying the centrifuged starch in a vacuum drier at 0.05MPa and 50 deg.C for 3 hr to evaporate ethanol;
9) crushing and sieving: and (4) crushing the dried starch by a crusher at 8000r/min, and sieving by a 80-mesh sieve to obtain a finished product.
The content of Rapidly Digested Starch (RDS) in the purple yam anti-digestion starch sample prepared by the method is lower than 5.96%, the content of Slowly Digested Starch (SDS) is lower than 7.35%, the content of anti-digestion starch (RS) can reach above 86.69%, and the whiteness of starch is higher than 90.53%.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (5)
1. A preparation method of purple yam anti-digestion starch is characterized by comprising the following steps: comprises the steps of purple yam starch preparation, milk mixing, enzymolysis, water washing, aging, purification, alcohol treatment, vacuum drying, crushing and sieving;
wherein the enzymolysis is to boil the starch emulsion for 10min ~ 30min to obtain gelatinized starch emulsion, then cool the gelatinized starch emulsion to 30 ℃ of ~ 60 ℃, add pullulanase according to the amount of 5U/g ~ 70U/g, and shake the gelatinized starch emulsion for 4h ~ 24h at 120r/min of ~ 200r/min to obtain enzymolysis liquid;
the water washing is to heat the enzymolysis liquid to 100 ℃ in boiling water bath, perform enzyme deactivation treatment for 10min ~ 30min, cool the enzymolysis liquid to 10 ℃ ~ 40 ℃, then wash the enzymolysis liquid for 3 times by distilled water, and centrifuge the enzymolysis liquid for 5min ~ 30min at 2000r/min ~ 4000r/min to obtain water-washed starch;
the alcohol treatment is to add absolute ethyl alcohol into the purified starch, adjust the mass concentration of the starch emulsion to be 10% ~ 50%, and keep the starch emulsion for 30min ~ 180min at the temperature of-80 ℃ ~ -10 ℃ to obtain a solid-liquid mixture;
the purification comprises the steps of uniformly stirring the aged starch, washing an zymolyte by distilled water after double-enzyme hydrolysis, centrifuging for 5min ~ min by 2000r/min ~ r/min, sequentially washing for three times by ethanol solutions with volume concentrations of 95%, 85% and 75% and centrifuging for 5min ~ min by 2000r/min ~ 04000r/min for 5min ~ min to obtain the purified starch, wherein the double-enzyme hydrolysis is specifically that distilled water is added into the uniformly stirred aged starch to prepare starch emulsion with the mass concentration of 5% ~% and 250%, then phosphoric acid buffer with the concentration of 5.0 mol/L, pH is used for adjusting the pH to 5.2 ~.0, high temperature resistant alpha-amylase is added according to the amount of 10U/g 82480U/g, hydrolysis is carried out for 30min ~ min at 60 ℃ ~ ℃ and 50min and 3636 min at 59630 min, centrifugation for 5 min/964000 r/4000 min ~ min by 2000 r/~ r/min, the distilled water is added into the obtained starch to prepare distilled water emulsion with the mass concentration of 365% and the hydrolysis buffer with the concentration of 50% and the pH of 580.50 min 3980 and the hydrolysis buffer with the temperature of 3980 ℃ of 3980 and the temperature of glucose is adjusted according to 3970.0.0 ℃ of 3980;
the vacuum drying is to freeze and centrifuge the solid-liquid mixture at 2 ℃ ~ 4 ℃ and 10000r/min ~ 12000r/min at a high speed for 2min ~ 15min, and then to dry the centrifuged starch in a vacuum drier with 0.01MPa ~ 0.05.05 MPa and 40 ℃ ~ 50 ℃ for 3h ~ 5h to evaporate the ethanol.
2. The method for preparing the purple yam digestion-resistant starch as claimed in claim 1, wherein the purple yam starch is prepared by washing the tuberous roots of purple yam with clear water, peeling, cutting into slices of 1mm ~ 3mm, then carrying out color protection treatment in a color protection solution of 20 ℃ ~ 35 ℃ for 5min ~ 40min, taking out the slices after treatment, adding distilled water of which the weight is 3 times of that of ~ 6 times of that of the slices for pulping, sequentially passing the obtained pulp through gauze, 100-mesh silk net and 200-mesh silk net, standing and settling for 6h ~ 10h, repeatedly washing the lower-layer precipitate obtained by settling with distilled water, standing for 4h ~ 12h at room temperature after each time of washing until the supernatant is clear, repeatedly carrying out centrifugation and impurity removal for 2 times 2 ~ 3 times under the condition of 3000 r/~ 5000r/min, centrifuging for 5min ~ 20min each time, scraping the upper-layer impurities, dissolving the obtained product with ethanol, drying at 40 ℃ to the water content of below 10% after vacuum, crushing, passing through 100-mesh sieve to obtain the purple yam digestion-resistant starch with purity of ~ 98% and 8698% after each time of centrifugation for 5 min;
the color protection solution contains 0.05wt% of citric acid, 0.10wt% of sodium chloride, 0.35wt% of sodium erythorbate and 0.06wt% of calcium hydroxide.
3. The method for preparing the purple yam digestion-resistant starch as claimed in claim 1, wherein the milk blending is prepared by adding a phosphate buffer solution with a concentration of 0.2mol/L, pH value of 5.0 ~ 5.5.5 into purple yam starch to prepare a starch emulsion with a mass concentration of 5% ~ 45%.
4. The method for preparing the purple yam digestion-resistant starch according to claim 1, wherein the aging is to add distilled water into water-washed starch to prepare a starch emulsion with a mass concentration of 25% ~ 55%, then put the starch emulsion into a high-pressure container, process the starch emulsion for 80min ~ 150min under the conditions of 90 ℃ of ~ 150 ℃ and 0.3MPa of ~ 0.7.7 MPa, and then stand the starch emulsion for 1d ~ 7d in a cold storage at 4 ℃ to obtain the aged starch.
5. The method for preparing the purple yam digestion-resistant starch according to claim 1, wherein the crushing and sieving are carried out by crushing and drying the purple yam starch at 5000r/min ~ 8000r/min and passing the dried purple yam starch through a 80-mesh sieve.
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| CN1995067A (en) * | 2006-12-20 | 2007-07-11 | 浙江工商大学 | Method for promoting resistant starch content of starch |
| CN102277399A (en) * | 2011-08-10 | 2011-12-14 | 王学勇 | Preparation and application of raw material of novel resistant starch |
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| CN1995067A (en) * | 2006-12-20 | 2007-07-11 | 浙江工商大学 | Method for promoting resistant starch content of starch |
| CN102277399A (en) * | 2011-08-10 | 2011-12-14 | 王学勇 | Preparation and application of raw material of novel resistant starch |
| CN103555793A (en) * | 2013-11-22 | 2014-02-05 | 合肥工业大学 | Long-shaped rice strong resistant starch and preparation method thereof |
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