CN106480132A - A kind of RS3The crystal seed induction pair enzyme compound preparation method of type long-grained nonglutinous rice resistant starch - Google Patents

A kind of RS3The crystal seed induction pair enzyme compound preparation method of type long-grained nonglutinous rice resistant starch Download PDF

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CN106480132A
CN106480132A CN201610899731.3A CN201610899731A CN106480132A CN 106480132 A CN106480132 A CN 106480132A CN 201610899731 A CN201610899731 A CN 201610899731A CN 106480132 A CN106480132 A CN 106480132A
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王燕
欧阳梦云
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Hunan Agricultural University
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Abstract

A kind of RS3The crystal seed induction pair enzyme compound preparation method of type long-grained nonglutinous rice resistant starch, it is first pre-gelatinized process to be carried out to Indica Rice Starch using microwave technology, again substep debranching enzyme solution is carried out with isoamylase, Pullulanase to the starch after microwave treatment, improve in material system after the content of amylose, add RS3Type Potato Resistant Starch crystal seed, makes long-grained nonglutinous rice amylose rapid aggregation recrystallization under the conditions of low degree of supersaturation generate RS3Type long-grained nonglutinous rice resistant starch, the resistant starch crystallization time that makes is short, yield is high, Lens capsule is concentrated, and improves long-grained nonglutinous rice added value and application.The present invention using starch material be easy to get, be not subject to seasonal restrictions, can produce throughout the year, rationally, product has good market prospects to processing cost.

Description

A kind of RS3Crystal seed induction-bis- enzyme compound preparation methods of type long-grained nonglutinous rice resistant starch
Technical field
The present invention relates to RS3The preparation of type resistant starch, and in particular to one kind is with RS3Type Potato Resistant Starch is crystal seed Compound isoamylase, the substep debranching enzyme solution preocess of Pullulanase prepare RS3The method of type long-grained nonglutinous rice resistant starch.
Background technology
Resistant starch refers to not digested by healthy human body small intestine, and can in large intestine the starch of digested absorption and its drop The general name of solution product.RS3Type resistant starch is also called brings back to life or recrystallizes starch, preparation principle mainly by after starch gelatinization again Refrigerate rapidly aging bring back to life, starch under the treatment conditions of external heat source, strand water suction gelatinization, crystallize high poly- state and disintegrate, be in High energy disordered state；In rapid cold storage procedure, starch molecule is recrystallized on space conformation, switchs to having for structure height densification Order.RS3Both there is the unique resistance to enzymolysis digestion power of resistant starch and similar insulin, the physiologically active work(of dietary fiber Can, and with particle tiny, white color is greasy, local flavor is light, retention ability is gentle the features such as, and be subject to Food Science man all over the world and The concern of nutritionist, has important " herbal cuisine " and commercial value.Between amylose molecule, Hydrogenbond formation double helix enters one Step is piled up aggregation and forms the main force that recrystallization is starch short-term retrogradation.Long-grained nonglutinous rice because of its coarse mouthfeel, frangible, poor processing Quality and the easily inferior position such as ageing, commodity value are extremely low.Numerous studies show that the amylose content in Indica Rice Starch component is far high In polished rice and glutinous rice, it is fabulous production RS3The raw material of type resistant starch.Crystal seed induction refers to form the initial stage in nucleus, passes through Add the degree of supersaturation that a certain amount of crystal seed reduces system, crystal fast-growth on the basis of additional nucleus is made, improve system Stability, accelerates Crystallization, obtains the crystal grain of Lens capsule concentration.Raw potatoes are easy to get, and born have height The amylose of content, be as prepare RS3The optimal selection of type long-grained nonglutinous rice resistant starch crystal seed.
In recent years, RS3Preparation method mainly have wet heating, enzyme process, microwave method, ultrasonic wave added method etc., but either single The preparation method that one preparation method or several method are combined can not all obtain the crystal grain product of size distribution concentration, and mesh The front enzyme process for using prepares RS3All debranching enzyme is combined using α-amylase, α-amylase not only lose amylose in raw material and The a large amount of dextrin produced in course of reaction also have impact on RS3Generate.
Content of the invention
The technical problem to be solved is：For preparation RS in above-mentioned prior art3Type resistant starch technology Deficiency, provides a kind of RS3Crystal seed induction-bis- enzyme compound preparation methods of type long-grained nonglutinous rice resistant starch, the method is by forming sediment to long-grained nonglutinous rice Powder carries out microwave pre-gelatinized, isoamylase and Pullulanase substep debranching enzyme solution starch molecule, improves system amylose content, Again with RS3Type Potato Resistant Starch prepares RS for crystal seed3Type long-grained nonglutinous rice resistant starch, the RS for obtaining3Lens capsule is concentrated, Average yield is up to 27.42%.
In order to solve the above problems, the technical solution adopted in the present invention is：A kind of RS3The crystal seed of type long-grained nonglutinous rice resistant starch Induction-bis- enzyme compound preparation methods, the method step are as follows：
A. taking and crushing and cross the long-grained nonglutinous rice of 40 mesh sieves Indica Rice Starch is made, Indica Rice Starch is adjusted to water content for microwave being used after 30-40% Stove obtains long-grained nonglutinous rice dried starch with 450-600W Power Processing 2min；
B. the PBS that above-mentioned long-grained nonglutinous rice dried starch pH is 5.0 is configured to the shallow lake that starch quality fraction is 10-50% Powder breast, processes 20-30min under 80-85 DEG C of water bath condition, is cooled to 45-50 DEG C, adds isoamylase enzymolysis 1-5h, different starch The addition of enzyme adds 10-40 U isoamylase for 1g long-grained nonglutinous rice dried starch, and go out enzyme, is cooled to room temperature, uses 0.1mol/L HCl solution It is 4.5 to adjust pH, and heating water bath adds Pullulanase enzymolysis 1-5h to 55-60 DEG C, and the addition of Pullulanase is dry for 1g long-grained nonglutinous rice Starch adds 10-40U Pullulanase, and go out enzyme, is cooled to 30-70 DEG C；
C. the RS of long-grained nonglutinous rice dried starch weight 2-10% is incorporated as in the starch milk after above-mentioned enzymolysis3Type Potato Resistant Starch is wet Crystal seed, is quickly placed into refrigeration 24-48h in 4 DEG C of environment, purifies, dry, obtain final product RS after mixing3Type long-grained nonglutinous rice resistant starch；
The above-mentioned RS for referring to3The wet crystal seed of type Potato Resistant Starch be with farina（Commercial products）For raw material, plus distillation Water is configured to farina that starch quality fraction is 10% breast, and pre-gelatinized is to farina under the 80-85% water bath with thermostatic control The transparent gel of breast, sterilizing, room temperature is cooled to, is finally placed in refrigeration 24-48h in 4 DEG C of environment, purifying, you can.
Above-mentioned RS3Purifying in prepared by type Potato Resistant Starch crystal seed is referred to the pH of the farina breast after refrigeration Value is adjusted to 1.5, in farina breast, adds the pepsic ratio of 12-20U to add stomach cardia in 1g raw material farina Enzyme, 38-40 DEG C of water bath with thermostatic control process 1-2h, and regulation pH value is 6.0-6.5；Add 80-100U resistance to by 1g raw material farina again The diastatic ratio of high temperature a- adds thermostableα-amylase, processes 20-30min in 90-95 DEG C of water bath with thermostatic control, adjusts pH value and is 4.0-4.5；Then, the ratio of 150-200U glucoamylase is added to add glucoamylase in 1g raw material farina, 1-2h is processed in 58-60 DEG C of water bath with thermostatic control, be cooled to room temperature；The ethanol of 95% mass concentration is eventually adding, centrifugation, supernatant is abandoned, Repeat to process（I.e. plus ethanol centrifugal process）3 times, volatilize under room temperature ethanol.Wherein, rotating speed during centrifugation is 4000-4500r/ Min, time are 15-35min.
Above-mentioned RS3Sterilizing in prepared by type Potato Resistant Starch crystal seed is referred to using high-pressure steam sterilizing pan in 110- 121 DEG C, sterilization treatment 20-30min under the conditions of 0.05-0.15MPa.
In above-mentioned steps b pH be 5.0 phosphate buffer salt be by 0.2mol/L disodium phosphate soln and 0.1mol/L Citric acid solution is prepared.
The enzyme that goes out twice in above-mentioned steps b is referred to the starch milk after enzymolysis in 85-90 DEG C of water bath with thermostatic control 10-15min.
Purifying in above-mentioned steps c refers to that it is 1.5 that the starch milk after refrigeration is adjusted pH value, the starch milk after the refrigeration In, add the pepsic ratio of 12-20U to add pepsin in 1g long-grained nonglutinous rice dried starch, 38-40 DEG C of water bath with thermostatic control processes 1-2h, Regulation pH value is 6.0-6.5；The ratio of 80-100U thermostableα-amylase is added to add high temperature resistant a- to form sediment in 1g long-grained nonglutinous rice dried starch again Powder enzyme, processes 20-30min in 90-95 DEG C of water bath with thermostatic control, and regulation pH value is 4.0-4.5；Then add 150- by 1g long-grained nonglutinous rice dried starch The ratio of 200U glucoamylase adds glucoamylase, processes 1-2h in 58-60 DEG C of water bath with thermostatic control, is cooled to room temperature； The ethanol of 95% mass concentration is eventually adding, centrifugation, supernatant is abandoned, is repeated（Repeat plus ethanol centrifugation process）Process 3 times, Volatilize under room temperature ethanol.Wherein, rotating speed during centrifugation be 4000-4500r/min, the time be 15-35min.
Drying in above-mentioned steps c refers to dry 8-10h in 60-70 DEG C.
The above-mentioned Indica Rice Starch for referring to be prepared as the ordinary skill in the art, all can prepare long-grained nonglutinous rice according to prior art The method of starch, all adapts to for the present invention.Such as：Long-grained nonglutinous rice powder raw material is inserted in dipping tank, is incorporated as 5 times of long rice flour weight The sodium hydroxide solution of 0.3-0.5% mass concentration, impregnates 24 hours at 50 DEG C, is then discharged out alkali lye, washed once with clear water, It is incorporated as the sodium hydroxide solution dipping 36-38 hour of the 0.3-0.5% mass concentration of 5 times of long rice flour raw material weight again, discharges Slurry is ground to form after alkali lye, presses 1 during grinding:1 weight is than grinding while adding the NaOH of 0.3-0.5% mass concentration Solution, Rice ＆ peanut milk is precipitated or is sent in centrifuge separately, and the wet starch of gained is repeatedly rinsed with clear water again, and essence is net.
The above-mentioned various enzymes for referring to are commercial products.
The present invention anticipates Indica Rice Starch raw material using microwave technology, expands can starch molecule, expand and different starch Enzyme and the contact area of Pullulanase, improve enzymolysis efficiency.Amylose content in starch system is improved rapidly, and outside Plus quickly recrystallize under the inductive condition of crystal seed, generate the RS that size distribution is concentrated3Type long-grained nonglutinous rice resistant starch crystal grain Product.
Compared with prior art, the invention has the beneficial effects as follows：
1., because of inferior positions such as its coarse mouthfeel, frangible, poor processing quality and easy ageings, commodity value is extremely low for long-grained nonglutinous rice.This The bright amylose that makes full use of in long-grained nonglutinous rice far above polished rice and this advantage of glutinous rice, as production RS3Type resistant starch Raw material, improves long-grained nonglutinous rice added value and application.
2. the present invention carries out de- process using isoamylase and Pullulanase substep to Indica Rice Starch, this approach avoid Used in studying at present, α-amylase causes amylose loss and produces a large amount of dextrin impact RS3The negative effect such as generation.
3. RS is added after debranching enzyme solution3Type Potato Resistant Starch crystal seed, induces and is easy to the straight of recrystallization in starch system Chain starch rapid aggregation growth under relatively low degree of supersaturation, it is to avoid natural graining time is long, easily occurs outburst nucleation etc. bad Gesture phenomenon, crystal seed induction nucleation not only contribute to RS3The growth of type long-grained nonglutinous rice resistant starch crystal, also advantageously improves yield, obtains To the resistant starch product that Lens capsule is concentrated.
4. the present invention using starch material be easy to get, be not subject to seasonal restrictions, can produce throughout the year, processing cost rationally, product With good market prospects.
Specific embodiment
The preparation of Indica Rice Starch：Long-grained nonglutinous rice crushing is taken, and 40 mesh sieves is crossed, Indica Rice Starch is prepared into by prior art.
Embodiment 1
RS3The preparation of the wet crystal seed of type Potato Resistant Starch：With farina as raw material, plus distilled water is configured to starch quality Fraction is 10% farina breast, and pre-gelatinized under 80% water bath with thermostatic control to the transparent gel of farina breast, then is adopted 30min is processed with high-pressure steam sterilizing pan under the conditions of 110 DEG C, 0.05MPa, be cooled to room temperature, be placed in 4 DEG C of environment and refrigerate 24h, it is 1.5 to adjust pH value；In farina breast, the pepsic ratio of 12U is added to add stomach in 1g raw material farina Protease, processes 2h in 38 DEG C of waters bath with thermostatic control, and it is 6.0 to adjust pH value；The high temperature resistant a- of 80U is added to form sediment by 1g raw material farina again The ratio of powder enzyme adds thermostableα-amylase, processes 30min in 90 DEG C of waters bath with thermostatic control, and it is 4.0 to adjust pH value；Then, by 1g Raw material farina adds the ratio of 150U glucoamylase to add glucoamylase, processes 2h in 58 DEG C of waters bath with thermostatic control, It is cooled to room temperature；The ethanol of 95% mass concentration is eventually adding, 35min is centrifuged with 4000r/min, supernatant is abandoned, repeats to process 3 Secondary, volatilize under room temperature ethanol, obtains final product.
RS3The preparation of type long-grained nonglutinous rice resistant starch：With above-mentioned Indica Rice Starch as raw material, it is 30% to adjust water content, uses micro-wave oven After 450W Power Processing 2min, long-grained nonglutinous rice dried starch is obtained, long-grained nonglutinous rice dried starch is configured to the PBS that pH is 5.0 Starch quality fraction is 10% starch milk, processes 30min, be cooled to 45 DEG C under 80 DEG C of water bath condition, adds isoamylase（1g Long-grained nonglutinous rice dried starch adds 10U isoamylase）Enzymolysis 5h, go out enzyme（In 85 DEG C of water bath with thermostatic control 15min）, room temperature is cooled to, uses 0.1mol/ It is 4.5 that L HCl solution adjusts pH, and heating water bath adds Pullulanase to 55 DEG C（1g long-grained nonglutinous rice dried starch adds 10U Pullulanase）Enzyme Solution 5h, go out enzyme（In 85 DEG C of water bath with thermostatic control 15min）, it is cooled to 30 DEG C；It is incorporated as long-grained nonglutinous rice in the starch milk after above-mentioned enzymolysis to do The above-mentioned RS of starch weight 2%3The wet crystal seed of type Potato Resistant Starch, is quickly placed into refrigeration 24h in 4 DEG C of environment after mixing, will be cold It is 1.5 that starch milk behind Tibetan adjusts pH value, adds pepsin in the starch milk after the refrigeration（1g long-grained nonglutinous rice dried starch adds 12U Pepsin）, 38 DEG C of waters bath with thermostatic control process 2h, it is 6.0 to adjust pH value, is subsequently added into thermostableα-amylase（1g long-grained nonglutinous rice is dry to form sediment Powder adds 80U thermostableα-amylase）, 30min is processed in 90 DEG C of waters bath with thermostatic control, it is 4.0 to adjust pH value, is subsequently adding glucose shallow lake Powder enzyme（1g long-grained nonglutinous rice dried starch adds 150U glucoamylase）, 2h is processed in 58 DEG C of waters bath with thermostatic control, be cooled to room temperature, be eventually adding The ethanol of 95% mass concentration, is centrifuged 35min with 4000r/min, abandons supernatant, repeat to process 3 times, and volatilize under room temperature ethanol, and 60 DEG C 10h is dry, obtain final product RS3Type long-grained nonglutinous rice resistant starch.
Embodiment 2
RS3The preparation of the wet crystal seed of type Potato Resistant Starch：With farina as raw material, plus distilled water is configured to starch quality Fraction is 10% farina breast, and pre-gelatinized under 85% water bath with thermostatic control to the transparent gel of farina breast, then is adopted 20min is processed with high-pressure steam sterilizing pan under 121 DEG C, 0.15MPa, be cooled to room temperature, be placed in refrigeration 48h in 4 DEG C of environment, adjust PH value is 1.5；In farina breast, the pepsic ratio of 20U is added to add pepsin in 1g raw material farina, 1h is processed in 40 DEG C of waters bath with thermostatic control, it is 6.5 to adjust pH value；Add 100U thermostableα-amylase by 1g raw material farina again Ratio adds thermostableα-amylase, processes 20min in 95 DEG C of waters bath with thermostatic control, and it is 4.5 to adjust pH value；Then, by 1g raw material horse Bell sweet potato starch adds the ratio of 150U glucoamylase to add glucoamylase, processes 1h in 60 DEG C of waters bath with thermostatic control, is cooled to Room temperature；The ethanol of 95% mass concentration is eventually adding, 15min is centrifuged with 4500r/min, supernatant is abandoned, repeats 3 times are processed, room temperature Lower volatilization ethanol, obtains final product.
RS3The preparation of type long-grained nonglutinous rice resistant starch：With above-mentioned Indica Rice Starch as raw material, it is 40% to adjust water content, uses micro-wave oven With 600W Power Processing 2min, long-grained nonglutinous rice dried starch is configured to starch quality fraction with the PBS that pH is 5.0 is 50% starch milk, processes 20min under 85 DEG C of water bath condition, is cooled to 50 DEG C, adds isoamylase（1g long-grained nonglutinous rice dried starch adds 40U Isoamylase）Enzymolysis 1h, go out enzyme（In 90 DEG C of water bath with thermostatic control 10min）, room temperature is cooled to, and pH is adjusted extremely with 0.1mol/L HCl solution 4.5, heating water bath adds Pullulanase to 60 DEG C（1g long-grained nonglutinous rice dried starch adds 40U Pullulanase）Enzymolysis 1h, go out enzyme（In 90 DEG C water bath with thermostatic control 10min）, it is cooled to 70 DEG C；The upper of long-grained nonglutinous rice dried starch weight 10% is incorporated as in the starch milk after above-mentioned enzymolysis State RS3The wet crystal seed of type Potato Resistant Starch, is quickly placed into refrigeration 48h in 4 DEG C of environment, the starch milk after refrigeration is adjusted after mixing PH value adds pepsin to 1.5, in the starch milk after refrigeration（1g long-grained nonglutinous rice dried starch adds 20U pepsin）, 40 DEG C of perseverances Tepidarium processes 1h, and it is 6.5 to adjust pH value, is subsequently added into thermostableα-amylase（1g long-grained nonglutinous rice dried starch adds the high temperature resistant a- of 100U Amylase）, 20min is processed in 95 DEG C of waters bath with thermostatic control, it is 4.5 to adjust pH value, is subsequently adding glucoamylase（1g long-grained nonglutinous rice is dry to form sediment Powder adds 200U glucoamylase）, 1h is processed in 60 DEG C of waters bath with thermostatic control, be cooled to room temperature, be eventually adding the second of 95% mass concentration Alcohol, is centrifuged 15min with 4500r/min, abandons supernatant, repeat to process 3 times, and volatilize under room temperature ethanol, and 70 DEG C dry 8h, obtain final product RS3Type long-grained nonglutinous rice resistant starch.
Embodiment 3
RS3The preparation of the wet crystal seed of type Potato Resistant Starch：With farina as raw material, plus distilled water is configured to starch quality Fraction is 10% farina breast, and pre-gelatinized under 82% water bath with thermostatic control, to the transparent gel of farina breast, is adopted High-pressure steam sterilizing pan processes 25min under the conditions of 115 DEG C, 0.10MPa, is cooled to room temperature, is placed in refrigeration 36h in 4 DEG C of environment, It is 1.5 to adjust pH value；In farina breast, the pepsic ratio of 16U is added to add stomach cardia in 1g raw material farina Enzyme, processes 1.5h in 39 DEG C of waters bath with thermostatic control, and it is 6.2 to adjust pH value；Add the high temperature resistant a- starch of 90U by 1g raw material farina again The ratio of enzyme adds thermostableα-amylase, processes 25min in 92 DEG C of waters bath with thermostatic control, and it is 4.2 to adjust pH value；Then, former by 1g Material farina adds the ratio of 180U glucoamylase to add glucoamylase, processes 1.5h in 59 DEG C of waters bath with thermostatic control, It is cooled to room temperature；The ethanol of 95% mass concentration is eventually adding, 25min is centrifuged with 4200r/min, supernatant is abandoned, repeats to process 3 Secondary, volatilize under room temperature ethanol, obtains final product.
RS3The preparation of type long-grained nonglutinous rice resistant starch：With above-mentioned Indica Rice Starch as raw material, it is 35% to adjust water content, uses micro-wave oven With 500W Power Processing 2min, long-grained nonglutinous rice dried starch is obtained；Long-grained nonglutinous rice dried starch is configured to form sediment with the PBS that pH is 5.0 Powder mass fraction is 30% starch milk, processes 25min, be cooled to 48 DEG C under 82 DEG C of water bath condition, adds isoamylase（1g Xian Rice dried starch adds 20U isoamylase）Enzymolysis 3h, go out enzyme（88 DEG C of water bath with thermostatic control 12min）, room temperature is cooled to, uses 0.1mol/L HCl solution adjusts pH to 4.5, and heating water bath adds Pullulanase to 58 DEG C（1g long-grained nonglutinous rice dried starch adds 20U Pullulanase）Enzymolysis 3h, go out enzyme（88 DEG C of water bath with thermostatic control 12min）, it is cooled to 50 DEG C；Long-grained nonglutinous rice dried starch is incorporated as in the starch milk after above-mentioned enzymolysis The above-mentioned RS of weight 7%3The wet crystal seed of type Potato Resistant Starch, is quickly placed into refrigeration 36h in 4 DEG C of environment after mixing, after refrigerating Starch milk adjust pH value to 1.5, in the starch milk after refrigeration add pepsin（1g long-grained nonglutinous rice dried starch adds 16U stomach cardia Enzyme）, 39 DEG C of waters bath with thermostatic control process 1.5h, it is 6.2 to adjust pH value, is subsequently added into thermostableα-amylase（1g long-grained nonglutinous rice dried starch adds 90U thermostableα-amylase）, 25min is processed in 92 DEG C of waters bath with thermostatic control, it is 4.2 to adjust pH value, is subsequently adding glucoamylase （1g long-grained nonglutinous rice dried starch adds 180U glucoamylase）, 1.5h is processed in 59 DEG C of waters bath with thermostatic control, be cooled to room temperature, be eventually adding The ethanol of 95% mass concentration, is centrifuged 25min with 4200r/min, abandons supernatant, repeat to process 3 times, and volatilize under room temperature ethanol, and 65 DEG C 9h is dry, obtain final product RS3Type long-grained nonglutinous rice resistant starch.

Claims (9)

1. a kind of RS3Crystal seed induction-bis- enzyme compound preparation methods of type long-grained nonglutinous rice resistant starch, it is characterised in that the method step is such as Under：
A. taking and crushing and cross the long-grained nonglutinous rice of 40 mesh sieves Indica Rice Starch is made, Indica Rice Starch is adjusted to water content for microwave being used after 30-40% Stove obtains long-grained nonglutinous rice dried starch with 450-600W Power Processing 2min；
B. it is 10-50%'s the PBS that above-mentioned long-grained nonglutinous rice dried starch pH is 5.0 to be configured to starch quality fraction Starch milk, processes 20-30min under 80-85 DEG C of water bath condition, is cooled to 45-50 DEG C, adds isoamylase enzymolysis 1-5h, different shallow lake The addition of powder enzyme adds 10-40 U isoamylase for 1g long-grained nonglutinous rice dried starch, and go out enzyme, is cooled to room temperature, molten with 0.1mol/L HCl It is 4.5 that liquid adjusts pH, and heating water bath adds Pullulanase enzymolysis 1-5h to 55-60 DEG C, and the addition of Pullulanase is 1g long-grained nonglutinous rice Dried starch adds 10-40U Pullulanase, and go out enzyme, is cooled to 30-70 DEG C；
C. the RS of long-grained nonglutinous rice dried starch weight 2-10% is incorporated as in the starch milk after above-mentioned enzymolysis3The wet crystalline substance of type Potato Resistant Starch Kind, refrigeration 24-48h in 4 DEG C of environment is quickly placed into after mixing, is purified, dry, obtain final product RS3Type long-grained nonglutinous rice resistant starch；
The above-mentioned RS for referring to3The wet crystal seed of type Potato Resistant Starch is that plus distilled water is configured to starch with farina as raw material Mass fraction is 10% farina breast, and pre-gelatinized is to the transparent gel of farina breast under the 80-85% water bath with thermostatic control Shape, sterilizing, room temperature is cooled to, is finally placed in refrigeration 24-48h in 4 DEG C of environment, purifying, you can.
2. a kind of RS as claimed in claim 13Crystal seed induction-bis- enzyme compound preparation methods of type long-grained nonglutinous rice resistant starch, its feature It is, the RS3Purifying in prepared by type Potato Resistant Starch crystal seed is referred to the pH value of the farina breast after refrigeration 1.5 are adjusted to, in farina breast, add the pepsic ratio of 12-20U to add stomach cardia in 1g raw material farina Enzyme, 38-40 DEG C of water bath with thermostatic control process 1-2h, and regulation pH value is 6.0-6.5；Add 80-100U resistance to by 1g raw material farina again The diastatic ratio of high temperature a- adds thermostableα-amylase, processes 20-30min in 90-95 DEG C of water bath with thermostatic control, adjusts pH value and is 4.0-4.5；Then, the ratio of 150-200U glucoamylase is added to add glucoamylase in 1g raw material farina, 1-2h is processed in 58-60 DEG C of water bath with thermostatic control, be cooled to room temperature；The ethanol of 95% mass concentration is eventually adding, centrifugation, supernatant is abandoned, Repeat to process 3 times, volatilize under room temperature ethanol.
3. a kind of RS as claimed in claim 23Crystal seed induction-bis- enzyme compound preparation methods of type long-grained nonglutinous rice resistant starch, its feature It is, the rotating speed during centrifugation is 4000-4500r/min, the time is 15-35min.
4. a kind of RS as claimed in claim 13Crystal seed induction-bis- enzyme compound preparation methods of type long-grained nonglutinous rice resistant starch, its feature It is, the RS3Sterilizing in prepared by type Potato Resistant Starch crystal seed is referred in 110-121 DEG C, 0.05-0.15MPa condition Lower sterilization treatment 20-30min.
5. a kind of RS as claimed in claim 1 or 2 or 3 or 43Crystal seed induction-bis- enzymes of type long-grained nonglutinous rice resistant starch are combined preparation side Method, it is characterised in that in the step b pH be 5.0 phosphate buffer salt by 0.2mol/L disodium phosphate soln with 0.1mol/L citric acid solution is prepared.
6. a kind of RS as claimed in claim 1 or 2 or 3 or 43Crystal seed induction-bis- enzymes of type long-grained nonglutinous rice resistant starch are combined preparation side Method, it is characterised in that the enzyme that goes out twice in step b is referred to the starch milk after enzymolysis in 85-90 DEG C of water bath with thermostatic control 10- 15min.
7. a kind of RS as claimed in claim 1 or 2 or 3 or 43Crystal seed induction-bis- enzymes of type long-grained nonglutinous rice resistant starch are combined preparation side Method, it is characterised in that the purifying in step c refers to that it is 1.5 that the starch milk after refrigeration is adjusted pH value, the shallow lake after the refrigeration In powder breast, the pepsic ratio of 12-20U is added to add pepsin in 1g long-grained nonglutinous rice dried starch, 38-40 DEG C of water bath with thermostatic control processes 1- 2h, regulation pH value are 6.0-6.5；The ratio of 80-100U thermostableα-amylase is added to add in 1g long-grained nonglutinous rice dried starch again high temperature resistant A- amylase, processes 20-30min in 90-95 DEG C of water bath with thermostatic control, and regulation pH value is 4.0-4.5；Then add by 1g long-grained nonglutinous rice dried starch The ratio of 150-200U glucoamylase adds glucoamylase, processes 1-2h in 58-60 DEG C of water bath with thermostatic control, is cooled to room Temperature；The ethanol of 95% mass concentration is eventually adding, centrifugation, supernatant to be abandoned, repeats to process 3 times, volatilize under room temperature ethanol.
8. a kind of RS as claimed in claim 73Crystal seed induction-bis- enzyme compound preparation methods of type long-grained nonglutinous rice resistant starch, its feature It is, the rotating speed during centrifugation is 4000-4500r/min, the time is 15-35min.
9. a kind of RS as claimed in claim 1 or 2 or 3 or 43Crystal seed induction-bis- enzymes of type long-grained nonglutinous rice resistant starch are combined preparation side Method, it is characterised in that the drying in step c refers to dry 8-10h in 60-70 DEG C.
CN201610899731.3A 2016-10-17 2016-10-17 A kind of RS3The crystal seed induction pair enzyme compound preparation method of type long-grained nonglutinous rice resistant starch Pending CN106480132A (en)

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Cited By (3)

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Publication number Priority date Publication date Assignee Title
CN107242455A (en) * 2017-07-18 2017-10-13 安徽省寿县丰茂农产品开发有限公司 A kind of preparation method of the good rice flour for steamed meat of the suitable chewability of glutinous bullet
CN112646848A (en) * 2020-12-01 2021-04-13 云南云淀淀粉有限公司 Preparation method of potato starch with resistance increasing and digestibility
CN113215207A (en) * 2021-05-06 2021-08-06 江西中医药大学 Preparation method and application of radix puerariae resistant starch

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
孟宪昉: "草酸侵蚀马铃薯回生淀粉制备晶种促进玉米淀粉回生的研究", 《食品工业科技》 *
李光磊等: "《压热法抗性淀粉的制备及其特性》", 31 March 2015 *
欧阳梦云: "超声辅助双酶法制备 RS3型籼米抗性淀粉工艺参数优化", 《食品工业科技》 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107242455A (en) * 2017-07-18 2017-10-13 安徽省寿县丰茂农产品开发有限公司 A kind of preparation method of the good rice flour for steamed meat of the suitable chewability of glutinous bullet
CN112646848A (en) * 2020-12-01 2021-04-13 云南云淀淀粉有限公司 Preparation method of potato starch with resistance increasing and digestibility
CN112646848B (en) * 2020-12-01 2023-03-14 云南云淀淀粉有限公司 Preparation method of potato starch with resistance increasing and digestibility
CN113215207A (en) * 2021-05-06 2021-08-06 江西中医药大学 Preparation method and application of radix puerariae resistant starch

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Application publication date: 20170308