CN107299125A - 一种无色抗性淀粉的制备方法 - Google Patents
一种无色抗性淀粉的制备方法 Download PDFInfo
- Publication number
- CN107299125A CN107299125A CN201710700530.0A CN201710700530A CN107299125A CN 107299125 A CN107299125 A CN 107299125A CN 201710700530 A CN201710700530 A CN 201710700530A CN 107299125 A CN107299125 A CN 107299125A
- Authority
- CN
- China
- Prior art keywords
- starch
- colourless
- preparation
- resistant starch
- resistant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920000294 Resistant starch Polymers 0.000 title claims abstract description 47
- 235000021254 resistant starch Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 59
- 235000019698 starch Nutrition 0.000 claims abstract description 58
- 239000008107 starch Substances 0.000 claims abstract description 58
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 21
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 229940088598 enzyme Drugs 0.000 claims abstract description 14
- 238000006243 chemical reaction Methods 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 238000005119 centrifugation Methods 0.000 claims abstract description 10
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 9
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 9
- 238000001556 precipitation Methods 0.000 claims abstract description 7
- 238000011282 treatment Methods 0.000 claims abstract description 6
- 230000000694 effects Effects 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000012295 chemical reaction liquid Substances 0.000 claims description 9
- 238000001976 enzyme digestion Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 abstract description 7
- 150000003384 small molecules Chemical class 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000035484 reaction time Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 29
- 238000012360 testing method Methods 0.000 description 11
- 235000013325 dietary fiber Nutrition 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 235000019441 ethanol Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 239000013049 sediment Substances 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000001351 cycling effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 229920001100 Polydextrose Polymers 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 210000001072 colon Anatomy 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 235000021391 short chain fatty acids Nutrition 0.000 description 2
- 150000004666 short chain fatty acids Chemical class 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- 208000019399 Colonic disease Diseases 0.000 description 1
- 208000032928 Dyslipidaemia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- 108010028688 Isoamylase Proteins 0.000 description 1
- 208000017170 Lipid metabolism disease Diseases 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 102000001746 Pancreatic alpha-Amylases Human genes 0.000 description 1
- 108010029785 Pancreatic alpha-Amylases Proteins 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000020764 fibrinolysis Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- ZBAFFZBKCMWUHM-UHFFFAOYSA-N propiram Chemical compound C=1C=CC=NC=1N(C(=O)CC)C(C)CN1CCCCC1 ZBAFFZBKCMWUHM-UHFFFAOYSA-N 0.000 description 1
- 229950003779 propiram Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- 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
Abstract
本发明涉及一种无色抗性淀粉的制备方法,包括如下步骤:(1)配制淀粉乳;(2)对淀粉乳加热,然后加入α‑淀粉酶反应;(3)将加热处理后的淀粉乳冷却后,加入普鲁兰酶反应,灭酶活;(4)将灭酶活处理后的溶液加入无水乙醇,低温处理;然后经离心,取沉淀,制得无色抗性淀粉。本发明通过对反应时间和加酶量及产品白度的控制,最终制得的无色抗性淀粉产品成分稳定,抗性淀粉含量高,小分子杂糖较少,产品质量的波动受反应条件变化的波动影响小,可实现产业化稳定生产。
Description
技术领域
本发明涉及一种无色抗性淀粉的制备方法,属于水溶性膳食纤维制备技术领域。
背景技术
淀粉包含有两种多糖:直链多糖和支链多糖。直链多糖一般是一种由葡萄糖分子通过α-1,4-糖苷键连接而成的线型高分子;支链多糖是一种分枝状高聚物,有些葡萄糖分子通过α-1,4-糖苷键结合,有些葡萄糖分子通过α-1,6-糖苷键结合在一起。
α-淀粉酶是人体中存在的能够水解α-1,4-糖苷键的一种酶,因此能够导致淀粉的消化。在一些情况下,人们期望能够生产出能够抵抗α-淀粉酶水解的淀粉,例如为了降低淀粉的热量值、或者是为了增加淀粉中的膳食纤维含量。抗性淀粉在小肠中不会被消化吸收,进入大肠后能够被结肠中的微生物发酵生成短链脂肪酸,如丁酸。此外还会产生一些气体。
文献资料表明,抗性淀粉被结肠微生物发酵后具有众多的有益作用,因此可以应用于食品和药品。
抗性淀粉可以应用于食品中,包括医学食品和膳食补充剂,保持结肠健康和肠粘膜的完整性。抗性淀粉被认为是一种益生元。更进一步地说,抗性淀粉只能在大肠中才能被发酵利用,生成短链脂肪酸,因此具有较低的热值。小肠中可利用的(或者血糖)碳水化合物的减少与血糖水平的改善和对胰岛素的控制是有联系的,对体重的控制能够发挥有益的作用。研究还表明,抗性淀粉还能够对维持人体免疫系统的健康产生有益的作用。
抗性淀粉还可以作为一种药物。它与许多中结肠疾病具有联系,包括可以降低癌症的发病率。此外,抗性淀粉还可以降低一连串代谢综合症的发生,包括胰岛素抗性,高血糖,血液胰岛素过多,血脂异常,血液纤维溶解异常,糖尿病,高血压和心血管疾病。抗性淀粉还可以用于控制肥胖。
根据其抗酶解性的成因,文献中把抗性淀粉划分为四个类别。RS1淀粉粒被包埋在蛋白质基质或存在于植物细胞壁中,是一种物理上不可接近性淀粉;RS2是一种颗粒状淀粉,能够抗胰腺α-淀粉酶的分解;RS3是一种老化淀粉,非颗粒状淀粉或者淀粉食物;RS4是一种含有除α-1,4-糖苷键和α-1,6-糖苷键以外的其他结合方式的抗性淀粉。
中国专利文献CN101712723A(申请号200910193528.4)公开了一种用普鲁兰酶协同酸醇处理制备抗性淀粉的方法。该方法包括:在重量浓度为10~45%、pH 3.5~6.5的淀粉乳中,加热至40~70℃,加入普鲁兰酶,用量为1~40ASPU/g淀粉,保持8~48hrs;灭酶,辅以酸醇处理经冷却、过滤、干燥、粉碎和过筛后得产品。本发明以淀粉为原料,采用生物技术和酸醇处理手段极大地提高了抗性淀粉的含量,而且简化了制备抗性淀粉的工艺,有效地提高了收率,降低了能耗。
上述产品仍存在抗性淀粉纯度不高,小分子杂糖较多,产品质量不稳定等缺点,限制了其在终端产品尤其是高端产品中的应用。
发明内容
本发明针对现有技术的不足,提供一种无色抗性淀粉的制备方法。本发明以淀粉为原料,生产出一种高抗性淀粉含量的无色抗性淀粉。
本发明技术方案如下:
一种无色抗性淀粉的制备方法,包括如下步骤:
(1)将淀粉加入去离子水中配制成50~70%(按重量百分比计)的淀粉乳,调pH到5.0~6.0;
(2)在90~110℃温度条件下对淀粉乳加热5~30分钟后,然后加入淀粉干基0.01%~0.05%(重量百分比)的α-淀粉酶后继续反应1~30分钟,控制产物白度在50~100之间,制得热处理淀粉乳;
(3)将步骤(2)制得的热处理淀粉乳冷却至50~65℃后,加入淀粉干基0.01%~0.1%(重量百分比)的普鲁兰酶反应20~60分钟,灭酶活,控制产物白度在50~100之间,制得酶解反应液;
(4)将步骤(3)制得的酶解反应液中加入体积百分比10%~50%的无水乙醇后,降温至5~10摄氏度进行低温处理,处理时间为10~30分钟;控制产物白度在50~100之间;然后经离心,取沉淀,制得无色抗性淀粉。
根据本发明优选的,所述步骤(1)中的淀粉为蜡质玉米淀粉;
根据本发明优选的,所述步骤(4)离心后,还包括水洗处理或干燥粉碎处理的步骤。
根据本发明进一步优选的,所述水洗处理为将沉淀进行水洗、离心三次后,加水制得无色抗性淀粉液体。
根据本发明进一步优选的,所述干燥粉碎处理为将沉淀进行干燥、粉碎、过筛后,制得无色抗性淀粉粉末。
有益效果
1、本发明以蜡质玉米为原料,经普鲁兰酶脱枝处理后,获得的由短直链葡聚糖组成的一种无色抗性淀粉;通过此方法制得的无色抗性淀粉具有在总膳食纤维含量显著提升的同时,避免了传统生产工艺中老化过程中遇到的粘度高的问题;
2、本发明通过在普鲁兰酶反应之前增加α-淀粉酶处理步骤,并通过控制反应过程中的条件及产物白度,制得无色抗性淀粉含量较高的产物,经检测,抗性淀粉含量≥85%,并且该产物中的主要成分为短直链聚葡萄糖分子,且DE值≤5,非常适于在烘焙食品、面包、膨化食品、饮料和发酵食品中应用,不仅可以增加食品中膳食纤维的含量,还可以改善食品的加工工艺,增加食品的脆度、膨胀性及提高最终产品的质地;
3、相对于传统制备过程中存在的水解程度不易控制的问题,本发明通过对反应时间和加酶量及产品白度的控制,最终制得的无色抗性淀粉产品成分稳定,抗性淀粉含量高,小分子杂糖较少,产品质量的波动受反应条件变化的波动影响小,可实现产业化稳定生产。
具体实施方式
为了更好地阐述本发明的技术方案,下面通过实例对本发明做进一步说明,但本发明的保护范围不限于此。
原料来源
实施例中所述α-淀粉酶、普鲁兰酶均购自诺维信公司;
蜡质玉米淀粉购自德州汇洋生物科技有限公司,指标:水分≤14%,pH值5~7,支链含量97.50%。
溶液粘度的检测方法:
测定将反应液配成干基浓度为1%的溶液500ml,在25℃恒温下,利用恩氏粘度计进行2次平行测定,两次测定的时间之差小于1s。
水值连续测定4次,要求各次测定结果与平均值的差数不大于0.5s。
用恩氏粘度E25表示:
实施例1
一种无色抗性淀粉的制备方法,包括如下步骤:
(1)将蜡质玉米淀粉中加入去离子水中配制成50%(按重量计算)的淀粉乳,调pH到5.0;
(2)在90℃温度条件下对淀粉乳加热20分钟后,然后加入0.01%(重量百分比)的α-淀粉酶后继续反应5分钟,控制产物白度在55,制得热处理淀粉乳;
(3)将步骤(2)制得的热处理淀粉乳冷却至50℃,加入0.05%(重量百分比)普鲁兰酶反应20分钟,灭酶,控制产物白度在55,制得酶解反应液;
经检测,粘度为0.85,膳食纤维含量为82.1%。
(4)将步骤(3)制得的酶解反应液中加入20%的乙醇后,瞬间降温至5摄氏度进行低温处理,处理时间为10分钟;控制产物白度在55;
(5)对反应体系离心处理,离心时间10分钟,溶液继续循环用于步骤(4),沉淀物经水洗、离心3次后加水制得无色抗性淀粉液体。
经检测,无色抗性淀粉的含量为85.5%,DE值为3.2。
实施例2
一种无色抗性淀粉的制备方法,包括如下步骤:
(1)将蜡质玉米淀粉中加入去离子水中配制成55%(按重量计算)的淀粉乳,调pH到5.5;
(2)在100℃温度条件下对淀粉乳加热20分钟后,然后加入0.03%(重量百分比)的α-淀粉酶后继续反应15分钟,控制产物白度在70,制得热处理淀粉乳;
(3)将步骤(2)制得的热处理淀粉乳冷却至55℃后,加入0.05%(重量百分比)普鲁兰酶反应30分钟,灭酶,控制产物白度在70,制得酶解反应液;
经检测,粘度为0.82,膳食纤维含量为83%。
(4)将步骤(3)制得的酶解反应液中加入30%的乙醇后,瞬间降温至8摄氏度进行低温处理,处理时间为20分钟;控制产物白度在70;
(5)对反应体系离心处理,离心时间20分钟,溶液继续循环用于步骤(4),沉淀物经水洗、离心3次后经干燥、粉碎、过筛后制得无色抗性淀粉粉末。
经检测,无色抗性淀粉的含量为87%,DE值为3.1。
实施例3
一种无色抗性淀粉的制备方法,包括如下步骤:
(1)将蜡质玉米淀粉中加入去离子水中配制成70%(按重量计算)的淀粉乳,调pH到6.0;
(2)在110℃温度条件下对淀粉乳加热30分钟后,然后加入0.05%(重量百分比)的α-淀粉酶后继续反应30分钟,控制产物白度在90,制得热处理淀粉乳;
(3)将步骤(2)制得的热处理淀粉乳冷却至65℃后,加入0.1%(重量百分比)普鲁兰酶反应60分钟,灭酶,控制产物白度在90,制得酶解反应液;
经检测,粘度为0.79,膳食纤维含量为84%。
(4)将步骤(3)制得的酶解反应液中加入50%的乙醇后,瞬间降温至10摄氏度进行低温处理,处理时间为30分钟;控制产物白度在90;
(5)对反应体系离心处理,离心时间30分钟,溶液可继续循环用于步骤(4),沉淀物经水洗、离心3次后加水制得无色抗性淀粉液体。
经检测,无色抗性淀粉的纯度为88%,DE值为3.5。
对比例1
一种抗性淀粉的制备方法,包括如下步骤:
(1)1.8kg普通玉米淀粉与5.4L去离子水配制成淀粉乳,配制得到的淀粉乳在温度为154.4~157.2℃、压力为80psi(5.52×105Pa)条件下喷射加热;在不断搅拌的条件下,经喷射后的淀粉溶液稀释到固形物含量为10%,然后转移到一个反应器中,55℃水浴加热;
(2)将样品pH值调整到4.0后加入0.2%异淀粉酶(按淀粉干重计),温度维持在55℃下进行脱枝反应;当样品的DE值达到7.5后,通过调节pH到2.0并维持30min使酶变性失活,然后用3%NaOH溶液调节pH到6.0;
经检测,粘度为1.3,膳食纤维含量为59%;
(3)将样品冷却至室温,过夜(16h),使淀粉分子重排结晶,过滤后干燥,得到抗性淀粉干物质;
经检测,抗性淀粉的含量为62%,DE值12。
对比例2
根据中国专利文献CN101712723A(申请号200910193528.4)中的技术方案,制备抗性淀粉,步骤如下:
(1)在浓度为15%、pH为5.5的绿豆淀粉乳中,加热至70℃,加入普鲁兰酶,用量为15ASPU/g淀粉,保持18hrs;
经检测,粘度为1.2,膳食纤维含量为60%;
(2)采用≥75℃,15min或用盐酸调整至pH≤3.0保持约1hr,已达到灭酶目的;
(3)将步骤(2)所得产物放入盛有重量浓度60%的乙醇反应器中,乙醇与淀粉乳的体积比为1:1,加入反应器反应物体积2%的盐酸,于50℃反应1.5hrs;
(4)经常温下冷却、过滤、40~50℃下干燥、粉碎和过筛等步骤得产品,产品为无异味、无沙齿、无杂物的白色粉末;
经检测,抗性淀粉的含量为65%,DE值11。
实验例
连续抽样检测试验
将实施例2和对比例1、对比例2连续生产一个月,每间隔一定时间进行抽样,检测产品抗性淀粉质量含量和DE值,结果如表1所示:
表1
批次 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 |
5.1 | 85.7%,3.2 | 86.8%,3.15 | 88%,3.45 | 65%,11 | 68%,10 |
5.4 | 85.6%,3.22 | 86.9%,3.12 | 88.2%,3.42 | 68%,13 | 65%,11 |
5.7 | 86.5%,3.21 | 87.1%,3.11 | 88.1%,3.41 | 72%,10 | 69%,12 |
5.11 | 86%,3.19 | 87%,3.1 | 88%,3.48 | 59%,15 | 70%,13 |
5.18 | 86.9%,3.18 | 87.2%,3.14 | 88.2%,3.54 | 55%,16 | 67%,15 |
5.22 | 85.2%,3.16 | 86.9%,3.18 | 88.5%,3.58 | 62%,12 | 72%,11 |
5.26 | 86.2%,3.25 | 87.2%,3.2 | 88.2%,3.52 | 69%,11 | 75%,10 |
5.30 | 85.9%,3.22 | 86.7%,3.15 | 88.1%,3.55 | 53%,17 | 71%,12 |
结果分析:
通过以上结果可知:本发明所得到的无色抗性淀粉含量较高,主要组分为短直链聚葡萄糖分子,且DE值较小。
相对于传统制备过程中水解程度的不易控制,本发明所制得的产品组成较稳定,小分子杂糖较少;因此,本发明的无色抗性淀粉的制备方法在实际操作中更容易控制,不同批次产品之间质量波动较小,提高抗性淀粉含量的同时又提高了产品的质量。
Claims (5)
1.一种无色抗性淀粉的制备方法,其特征在于,包括如下步骤:
(1)将淀粉加入去离子水中配制成50~70%(按重量百分比计)的淀粉乳,调pH到5.0~6.0;
(2)在90~110℃温度条件下对淀粉乳加热5~30分钟后,然后加入淀粉干基0.01%~0.05%(重量百分比)的α-淀粉酶后继续反应1~30分钟,控制产物白度在50~100之间,制得热处理淀粉乳;
(3)将步骤(2)制得的热处理淀粉乳冷却至50~65℃后,加入淀粉干基0.01%~0.1%(重量百分比)的普鲁兰酶反应20~60分钟,灭酶活,控制产物白度在50~100之间,制得酶解反应液;
(4)将步骤(3)制得的酶解反应液中加入体积百分比10%~50%的无水乙醇后,降温至5~10摄氏度进行低温处理,处理时间为10~30分钟;控制产物白度在50~100之间;然后经离心,取沉淀,制得无色抗性淀粉。
2.如权利要求1所述的制备方法,其特征在于,所述步骤(1)中的淀粉为蜡质玉米淀粉。
3.如权利要求1所述的制备方法,其特征在于,所述步骤(4)离心后,还包括水洗处理或干燥粉碎处理的步骤。
4.如权利要求3所述的制备方法,其特征在于,所述水洗处理为将沉淀进行水洗、离心三次后,加水制得无色抗性淀粉液体。
5.如权利要求3所述的制备方法,其特征在于,所述干燥粉碎处理为将沉淀进行干燥、粉碎、过筛后,制得无色抗性淀粉粉末。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710700530.0A CN107299125A (zh) | 2017-08-16 | 2017-08-16 | 一种无色抗性淀粉的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710700530.0A CN107299125A (zh) | 2017-08-16 | 2017-08-16 | 一种无色抗性淀粉的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107299125A true CN107299125A (zh) | 2017-10-27 |
Family
ID=60131896
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710700530.0A Pending CN107299125A (zh) | 2017-08-16 | 2017-08-16 | 一种无色抗性淀粉的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107299125A (zh) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107853588A (zh) * | 2017-11-21 | 2018-03-30 | 咀香园健康食品(中山)有限公司 | 一种功能性青稞粉的制备方法 |
CN108164608A (zh) * | 2017-12-06 | 2018-06-15 | 常州琨瑶纺织品有限公司 | 一种鲜木薯抗性淀粉的制备方法 |
CN108191987A (zh) * | 2017-12-28 | 2018-06-22 | 山东百龙创园生物科技股份有限公司 | 一种抗性淀粉的制备方法 |
CN109022519A (zh) * | 2018-08-29 | 2018-12-18 | 浙江工商大学 | 一种低温条件下高效制备高纯度抗性淀粉的方法 |
CN114381482A (zh) * | 2021-12-21 | 2022-04-22 | 河南省农业科学院农副产品加工研究中心 | 一种糯麦抗性淀粉的制备方法 |
CN114568631A (zh) * | 2022-03-02 | 2022-06-03 | 中南林业科技大学 | 一种复热后抗性淀粉含量可以提高的大米粉的制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1973688A (zh) * | 2006-12-01 | 2007-06-06 | 华南理工大学 | 一种用淀粉酶协同湿热处理制备抗性淀粉的方法 |
WO2009023159A1 (en) * | 2007-08-10 | 2009-02-19 | Iowa State University Research Foundation | Resistant food starches and methods related thereto |
CN101712723A (zh) * | 2009-10-30 | 2010-05-26 | 华南理工大学 | 一种用普鲁兰酶协同酸醇处理制备抗性淀粉的方法 |
CN102876751A (zh) * | 2012-07-12 | 2013-01-16 | 庆阳中盛必优特生物科技有限公司 | 利用玉米淀粉制备抗性淀粉的方法 |
-
2017
- 2017-08-16 CN CN201710700530.0A patent/CN107299125A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1973688A (zh) * | 2006-12-01 | 2007-06-06 | 华南理工大学 | 一种用淀粉酶协同湿热处理制备抗性淀粉的方法 |
WO2009023159A1 (en) * | 2007-08-10 | 2009-02-19 | Iowa State University Research Foundation | Resistant food starches and methods related thereto |
CN101712723A (zh) * | 2009-10-30 | 2010-05-26 | 华南理工大学 | 一种用普鲁兰酶协同酸醇处理制备抗性淀粉的方法 |
CN102876751A (zh) * | 2012-07-12 | 2013-01-16 | 庆阳中盛必优特生物科技有限公司 | 利用玉米淀粉制备抗性淀粉的方法 |
Non-Patent Citations (3)
Title |
---|
HUANXINZHANG等: "Preparation of products rich in resistant starch from maize starch by an enzymatic method", 《CARBOHYDRATE POLYMERS》 * |
张焕新等: "响应面法优化玉米抗性淀粉制备工艺", 《食品科学》 * |
黄继红: "《抗性淀粉生产技术及其应用》", 31 January 2017, 河南科学技术出版社 * |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107853588A (zh) * | 2017-11-21 | 2018-03-30 | 咀香园健康食品(中山)有限公司 | 一种功能性青稞粉的制备方法 |
CN108164608A (zh) * | 2017-12-06 | 2018-06-15 | 常州琨瑶纺织品有限公司 | 一种鲜木薯抗性淀粉的制备方法 |
CN108191987A (zh) * | 2017-12-28 | 2018-06-22 | 山东百龙创园生物科技股份有限公司 | 一种抗性淀粉的制备方法 |
CN109022519A (zh) * | 2018-08-29 | 2018-12-18 | 浙江工商大学 | 一种低温条件下高效制备高纯度抗性淀粉的方法 |
CN109022519B (zh) * | 2018-08-29 | 2021-11-23 | 浙江工商大学 | 一种低温条件下制备高纯度抗性淀粉的方法 |
CN114381482A (zh) * | 2021-12-21 | 2022-04-22 | 河南省农业科学院农副产品加工研究中心 | 一种糯麦抗性淀粉的制备方法 |
CN114568631A (zh) * | 2022-03-02 | 2022-06-03 | 中南林业科技大学 | 一种复热后抗性淀粉含量可以提高的大米粉的制备方法 |
CN114568631B (zh) * | 2022-03-02 | 2023-10-20 | 中南林业科技大学 | 一种复热后抗性淀粉含量可以提高的大米粉的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107299125A (zh) | 一种无色抗性淀粉的制备方法 | |
Zhang et al. | Digestibility and structural changes of waxy rice starch during the fermentation process for waxy rice vinasse | |
CN103719880B (zh) | 高活性紫甘薯膳食纤维的制备方法 | |
EP1943908A1 (en) | Novel slowly digestible storage carbohydrate | |
CN106387923B (zh) | 一种富含半乳甘露聚糖的可溶性膳食纤维及其制备方法 | |
CN1995067A (zh) | 提高淀粉中抗性淀粉含量的方法 | |
CN102876751A (zh) | 利用玉米淀粉制备抗性淀粉的方法 | |
CN109588695A (zh) | 一种rs5型小麦抗性淀粉的制备方法 | |
KR102381709B1 (ko) | 식이섬유의 제조방법 | |
CN103404764B (zh) | 一种抗性麦芽糊精及其制备方法 | |
CN109662307B (zh) | 一种富含慢消化淀粉的复合青稞粉及其制备方法 | |
Vatanasuchart et al. | Properties of pullulanase debranched cassava starch and type-III resistant starch | |
CN110862461B (zh) | 一种抗性糊精制备方法 | |
Ríos-Ríos et al. | Production of tailored xylo-oligosaccharides from beechwood xylan by different enzyme membrane reactors and evaluation of their prebiotic activity | |
CN111184225A (zh) | 一种高活性膳食纤维组合物及其用途 | |
CN114621988A (zh) | 一种慢消化性且低水解率的发酵玉米淀粉及其制备方法 | |
Sulistyo et al. | Cassava flour modification by microorganism | |
CN102796784B (zh) | 利用小麦淀粉制备抗性淀粉的方法 | |
Tang et al. | Digestibility of indica rice and structural changes of rice starch during fermentation by Lactobacillus plantarum | |
CN113106131A (zh) | 一种利用复合变性法制备慢消化淀粉的方法 | |
Sulistyo et al. | Physicochemical Properties of Modified Cassava Starch Prepared by Application of Mixed Microbial Starter | |
CN113383964B (zh) | 一种豌豆抗性淀粉的制备方法 | |
CN108823264A (zh) | 一种以大米为原料制取高纯度麦芽糖浆的方法 | |
CN113493812B (zh) | 一种麦芽四糖含量高的低聚麦芽糖浆的制备工艺 | |
CN115181768B (zh) | 一种提高抗性糊精得率及其抗消化性的方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
CB02 | Change of applicant information |
Address after: 251200 Dexin Street, Dezhou (Yucheng) National High-tech Industrial Development Zone, Shandong Province Applicant after: Shandong Bailong Park biological Polytron Technologies Inc Address before: 251200 Dexin Street, Yucheng High-tech Development Zone, Dezhou City, Shandong Province Applicant before: Shandong Bailong Park biological Polytron Technologies Inc |
|
CB02 | Change of applicant information |