CN110656138A - Method for preparing high-purity resistant starch by using jackfruit seed starch - Google Patents
Method for preparing high-purity resistant starch by using jackfruit seed starch Download PDFInfo
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- 229920002472 Starch Polymers 0.000 title claims abstract description 94
- 235000019698 starch Nutrition 0.000 title claims abstract description 94
- 239000008107 starch Substances 0.000 title claims abstract description 93
- 244000025352 Artocarpus heterophyllus Species 0.000 title claims abstract description 67
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 52
- 229920000294 Resistant starch Polymers 0.000 title claims abstract description 32
- 235000021254 resistant starch Nutrition 0.000 title claims abstract description 32
- 238000001035 drying Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 230000003544 deproteinization Effects 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 5
- 238000006911 enzymatic reaction Methods 0.000 claims abstract description 4
- 239000000725 suspension Substances 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 24
- 239000002244 precipitate Substances 0.000 claims description 24
- 229920000856 Amylose Polymers 0.000 claims description 22
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 12
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- 238000006243 chemical reaction Methods 0.000 claims description 11
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- 238000003756 stirring Methods 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
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- 239000000203 mixture Substances 0.000 claims description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims description 7
- 239000006185 dispersion Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
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- 108091005508 Acid proteases Proteins 0.000 claims description 3
- 108090000145 Bacillolysin Proteins 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 108091005507 Neutral proteases Proteins 0.000 claims description 3
- 102000035092 Neutral proteases Human genes 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 241000848296 Endopleura Species 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
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- 235000015097 nutrients Nutrition 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 7
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- 230000000968 intestinal effect Effects 0.000 abstract description 5
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 2
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- 150000004666 short chain fatty acids Chemical class 0.000 abstract description 2
- 230000006641 stabilisation Effects 0.000 abstract description 2
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- 239000000243 solution Substances 0.000 description 25
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
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- 235000021049 nutrient content Nutrition 0.000 description 10
- 238000005303 weighing Methods 0.000 description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 230000003287 optical effect Effects 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 2
- 238000007696 Kjeldahl method Methods 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
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- 238000005903 acid hydrolysis reaction Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 235000019197 fats Nutrition 0.000 description 2
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- 239000003205 fragrance Substances 0.000 description 2
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- 239000003208 petroleum Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
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- 230000036561 sun exposure Effects 0.000 description 2
- 238000001238 wet grinding Methods 0.000 description 2
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229940088592 immunologic factor Drugs 0.000 description 1
- 239000000367 immunologic factor Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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- 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
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/20—Amylose or amylopectin
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- 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
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- 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
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Abstract
The invention relates to a method for preparing high-purity resistant starch by using jackfruit seed starch, belonging to the technical field of food processing. The high-purity resistant starch is obtained by pretreatment, crushing, deproteinization, superfine crushing, separating agent addition, cooling separation, pressure maintaining, enzyme reaction and drying. The resistant starch of the jackfruit seeds prepared by the invention has higher purity, the process is easy to realize, and the method has great economic value. After the intestinal microorganisms utilize the resistant starch, beneficial substances such as short-chain fatty acid butyric acid and the like can be generated; these beneficial substances contribute to the stabilization of the intestinal flora, help the nutrients to be better absorbed and also inhibit the growth of harmful flora.
Description
Technical Field
The invention relates to a method for preparing high-purity resistant starch by using jackfruit seed starch, belonging to the technical field of food processing.
Background
Jackfruit (Artocarpus heterophyllus Lam) is a plant of the genus campylonia, also called "pineapple tree" or "jackfruit", which is a typical tropical fruit tree and is called "tropical precious fruit". The jackfruit is native to India, and currently, the tropical countries of the world, such as Srilanka, Burma, Indonesia and the like, are cultivated. The Chinese pineapple honey has been cultivated for over 1000 years in history till now, and the northern and subtropical regions of Guangdong, Guangxi, Hainan, Yunnan, Fujian and the southern part of Sichuan are cultivated, but the southern China is planted most, and the northern and subtropical regions are cultivated all over the world, and are one of common tropical fruit trees. The jackfruit contains abundant sugar and protein, and has sweet taste, strong fragrance and high nutritive value.
The jack fruit is a common high-grade fruit, the weight of the fruit is generally 10 ~ 30kg, but in the process of storage and transportation from Hainan to inland, the upper part of the fruit body is easy to crush the lower part of the fruit body, so that the whole fruit is rotten, and simultaneously, because the environmental temperature is high, the fruit loses the edible value due to overheating fermentation under natural conditions.
The vigorous development of the industrial production of the jackfruit is the only method for shaking the jackfruit industry, the jackfruit is a treasure on the whole body, the edible fruit part of the jackfruit has strong fragrance, the jackfruit seeds are rich in starch, and are cooked or fried, the taste is fragrant like taro, the jackfruit can be used as a grain substitute, the jackfruit is a woody grain crop in the south, one mature jackfruit generally has 100 seeds, 30kg of seeds can be produced per plant per year, and about 2.5 tons of crude starch can be produced per hectare. If the planting area of the jack fruit is 1 ten thousand hectares, 2.5 ten thousand tons of seed starch can be produced each year. Through determination, the chemical composition of the jack fruit seeds is as follows: 52 to 58 percent of w (crude starch), 8.0 to 9.5 percent of w (crude protein), 0.86 percent of w (crude fat), 10 to 15 percent of w (moisture), 2.39 percent of w (ash) and more than 15 percent of w (other). The determination result shows that the jackfruit seed is rich in starch, up to 58%, and is a new food resource to be developed and utilized. The jackfruit seed starch has the characteristics of high extraction rate, simple process, low requirement on equipment, easy starch refining, good starch product quality and the like, is suitable for production of small and medium-sized enterprises, can provide an effective way for comprehensive development and utilization of jackfruit seeds, and has important significance for developing new grain resources and promoting the development of jackfruit planting industry and processing industry.
The starch is generally divided into amylopectin and amylose, the amylose has the advantages of low molecular weight, easy crystallization and easy film formation, the amylopectin has high molecular weight, is difficult to crystallize and has high viscosity after gelatinization, and the amylopectin is commonly used in food such as vermicelli and the like. Resistant starch, also known as resistant starch, is a commonly used prebiotic, and has the functions of regulating blood sugar and blood fat and preventing and controlling diabetes because the resistant starch cannot be hydrolyzed and absorbed in the small intestine and can absorb redundant bile acid, fat and the like. The resistant starch can be utilized by a plurality of intestinal bacteria, and a plurality of probiotics can generate organic acid, immune factors and the like beneficial to health after utilizing the resistant starch, so that the health of a human body can be effectively promoted. Amylose and amylopectin in the starch product are separated, and the obtained amylose is used for further preparing resistant starch, so that the overall value of the starch product is improved.
Disclosure of Invention
The invention aims to overcome the defects and provide the method for preparing the high-purity resistant starch by using the jackfruit seed starch.
The technical scheme of the invention is that the method for preparing high-purity resistant starch by using jackfruit seed starch comprises the following steps:
(1) pretreatment: cleaning the jack fruit and separating out kernels; exposing the fruit core in the sun until the episperm and the endopleura are separated, and removing the episperm of the jack fruit seeds; removing the inner seed coat by using a rolling and kneading machine, and cleaning by using clear water;
(2) crushing, namely, performing primary crushing on the seed kernels obtained in the step (1) by using a crusher until the seed kernels can completely pass through a 100 ~ 300-mesh sieve;
(3) deproteinization: adding double distilled water into the seed kernel particles obtained in the step (2) according to the volume ratio of 1:1-2 for dispersion; deproteinizing the obtained dispersion by alkali extraction and acid precipitation or protease deproteinization to obtain starch suspension;
(4) micronizing, namely micronizing the uniformly mixed seed core starch dispersion by using an ultrafine pulverizer until the powder can completely pass through a 300 ~ 500 mesh screen;
(5) adding a separating agent, namely heating the starch suspension subjected to superfine grinding in the step (4) to 120 ~ 140 ℃, adding the separating agent accounting for 8 to ~ 15 mass percent of the mass of the suspension, and thoroughly and uniformly mixing;
(6) cooling and separating, namely slowly cooling the suspension obtained in the step (5) to 70 ~ 90 ℃, collecting precipitates, and drying the precipitates by using an airflow dryer to obtain amylose;
slowly cooling the suspension to 10 ~ 30 deg.C, collecting precipitate, and drying the precipitate with airflow drier to obtain amylopectin fraction;
(7) pressure maintaining, namely adding 10% of ~ 25% double distilled water into the amylose obtained in the step (6) by mass of the amylose, uniformly mixing, adjusting the pH to 6.0-6.5, putting the mixture into a high-temperature reaction kettle, and reacting under the conditions that the maximum temperature is 115 ~ 120 ℃, the maximum pressure is 0.10 ~ 0.20.20 MPa, and the pressure maintaining time is 20 ~ 60min to obtain a starch sample;
(8) enzyme reaction, namely adding the starch sample obtained in the step (7) into a stirring reaction container, adding 20 ~ 50U/g of enzyme under the condition of 50 ~ 200rpm, reacting for 20 ~ 50min, and heating to 110 ~ 120 ℃ to inactivate the enzyme;
(9) and (3) drying, namely centrifuging the sample obtained in the step (8) for 10 ~ 30min under the centrifugal force condition of 1000 ~ 10000G, taking the precipitate, and drying in a vacuum drying oven at the temperature of 60 ~ 70 ℃ to obtain the resistant starch product.
And (2) in the step (1), the sun exposure parameter is 35 ℃, and the sun exposure is carried out for 6 ~ 8h under the environment with the humidity of 15%.
The alkali extraction and acid precipitation protein removal method in the step (3) comprises the following steps of adjusting the pH value of a kernel dispersion system to 7.8 ~.5 by using a concentrated sodium hydroxide solution of 20% ~% 40%, preserving heat for 2 ~ h at 40 ~ ℃ and 80 ℃, removing supernatant, taking down starch in a lower layer, adding double distilled water into a starch layer according to the volume ratio of 1:1-2, and adjusting the pH value of a starch suspension to 6 ~ 7 by using a concentrated hydrochloric acid solution of 20% ~% 40% to obtain the starch suspension.
The protease deproteinization method in the step (3) comprises the following steps of adjusting the pH of the obtained seed kernel crushing liquid to 6.0 by using 0.01 ~ 0.05.05M sodium hydroxide solution and 0.01 ~ 0.05.05M hydrochloric acid solution, adding 20 ~ 30U/G complex enzyme, stirring for 10 ~ 30min at the speed of 50 ~ 200rpm in a stirring container, centrifuging the obtained product under the condition of 1000 ~ 10000G, taking precipitate, adding double-distilled water with the weight of 1 ~ 1.5.5 times of the precipitate, and fully dispersing to obtain starch suspension.
The mass ratio of the acid protease to the neutral protease is 1: 1.
The separating agent in the step (5) is magnesium sulfate or calcium chloride.
The enzyme in the step (8) is specifically heat-resistant alpha-amylase or pullulanase.
The invention has the beneficial effects that: the resistant starch of the jackfruit seeds prepared by the invention has higher purity, the process is easy to realize, and the method has great economic value. After the intestinal microorganisms utilize the resistant starch, beneficial substances such as short-chain fatty acid butyric acid and the like can be generated; these beneficial substances contribute to the stabilization of the intestinal flora, help the nutrients to be better absorbed and also inhibit the growth of harmful flora.
Detailed Description
The following examples used jack-fruit from southern agricultural-cultivation, southern jinnong limited, Hainan, sucrose and monoglyceride from the key laboratories of the department of carbohydrate chemistry and biotechnology education, university of south Jiangnan, acid protease/neutral protease complex enzyme, thermostable alpha-amylase and pullulanase from Novicin enzyme preparations, Inc., other reagents, if not specified, were purchased from national reagents, and the experimental water provided deionized water to university of south Jiangnan (in accordance with GB/T6682).
The detection method involved in the invention is as follows:
the method for detecting the total starch content comprises the following steps: ISO 10520: 1997 optical rotation method;
the amylose content detection method comprises the following steps: GB 7648-1987;
and (3) measuring the content of resistant starch: NY/T2638-2014 spectrophotometry;
and (3) a total protein content detection method: GB 5009.5-2016A first Kjeldahl method;
the method for detecting the total fat content comprises the following steps: a second method of acid hydrolysis of GB 5009.6-2016;
the water content detection method comprises the following steps: oven water loss method;
the ash content detection method comprises the following steps: measuring total ash content in the first method food of GB 5009.4-2016;
the starch gelatinization temperature detection method comprises the following steps: GB/T14490 + 1993 viscometer method.
Example 1: preparation of crude starch and determination of nutrient content therein
(1) Pretreatment: separating the jack fruit seeds from the fresh jack fruit, cleaning the jack fruit seeds with clear water, removing the outer seed coat and the inner seed coat with a rolling and kneading machine, and cleaning the jack fruit seeds with clear water again until the surfaces are smooth and no visible seed coat residue exists;
(2) crushing, namely crushing the jack fruit seeds into 10 ~ 50 meshes by using a high-efficiency crusher, adding clear water according to the volume ratio of 1:1 ~ 1: 2, uniformly stirring, and wet-grinding until all the seeds pass through a 300 ~ 500 mesh sieve;
(3) and (3) drying: drying the resulting starch suspension with air flow to a moisture content of less than 10%; the obtained crude starch sample is sealed and stored.
Detection of the Total starch content in the crude starch (cf. ISO 10520: 1997 optical rotation method):
(1) accurately weighing 2.500g of a completely dried crude starch sample, slowly adding 50mL of dilute hydrochloric acid (0.309M) while stirring until the dilute hydrochloric acid is completely and uniformly dispersed, shaking for 15 min at a speed of 200rpm in a 95 ℃ water bath shaking table, immediately adding 30 mL of cold water, and rapidly cooling the whole system to 20 ℃ in a cold water bath;
(2) 5 mL Carrez I solution was added, shaken for 1 min, then 5 mL Carrez II solution was added, shaken for another 1 min, filtered through filter paper, and the procedure was repeated until the filtrate was completely clear. The filtrate is subjected to constant volume to be 100 mL;
(3) the optical rotation (. alpha.1) of the solution was measured at 200nm
(4) Accurately weighing 5.000g of thoroughly dried crude starch sample, adding 10mL of 40% ethanol solution, violently shaking and uniformly mixing, standing, taking 50mL of supernatant, adding Carrez reagent by the same method, filtering, and measuring the optical rotation (alpha 2) of the supernatant;
(5) the starch content (mass fraction ω) in the sample was calculated using the following formula: ω =10.87 × (α 1- α 2); wherein 10.87 is 2000 divided by 184 degrees, the average of the optical rotation of other starches at 589.3 nm.
The mass fraction of starch in the crude starch sample measured using this method was 72.86% + -1.53, with good reproducibility.
The detection of amylose content in crude starch (refer to GB 7648-1987) comprises the following steps:
(1) weighing 0.100g of thoroughly dried crude starch sample, adding the weighed crude starch sample into a 100 mL volumetric flask, adding 1 mL of absolute ethanol, adding 9 mL of 1M sodium hydroxide solution, shaking the volumetric flask in a 95 ℃ water bath shaking table at a speed of 200rpm for 10 min, then rapidly cooling the volumetric flask to room temperature in a cold water bath, and diluting the volumetric flask to 100 mL with water;
(2) and (3) adding 20 mL of the reaction solution into a 100 mL separating funnel, degreasing by using petroleum ether 80, after complete separation, adding 5 mL of lower layer clear solution into a 100 mL volumetric flask, adding 1 mL of acetic acid solution (1M) and 1 mL of iodine reagent, fixing the volume by using water, and after developing for 10 min, measuring the absorbance of the solution at 620 nm.
Note: the standard curve in the method uses amylose and amylopectin standard substances, a corresponding standard curve is obtained in a mixed standard mode, and the amylose content in the sample can be obtained by contrasting the standard curve.
Amylose in the crude starch sample measured using this method accounted for 24.28% + -0.61 of the total starch, with good reproducibility.
The method for detecting the content of the resistant starch in the crude starch comprises the following steps:
(1) adding 200 ~ 500g of double distilled water into 10 ~ 20 g of product, adding 20 ~ 50U/g of alpha-pancreatic amylase and 20 ~ 50U/g of amyloglucosidase, and shaking up for reaction for 10 ~ 30 min;
(2) adding anhydrous ethanol with the volume of 1 ~ 2 time, and taking the precipitate;
(3) dissolving the precipitate in 0.1 ~ 1.0.0M potassium hydroxide solution, adding 20 ~ 50U/g amyloglucosidase, and shaking for reaction for 10 ~ 30 min;
(4) adding 20 ~ 50U/g glucose oxidase and catalase, testing absorbance at 510nm with an ultraviolet spectrophotometer, and obtaining the content of resistant starch according to a standard curve, wherein the content is 11.12% +/-0.07, and the repeatability is good.
Detecting the protein content in the crude starch (refer to GB 5009.5-2016 first method Kjeldahl method):
(1) accurately weighing 2.000 g of thoroughly dried crude starch sample, adding 0.400 g of anhydrous copper sulfate, 6.000 g of potassium sulfate and 20 mL of sulfuric acid, completely digesting with a digestion furnace, transferring the mixed solution into a 100 mL volumetric flask, and diluting to constant volume with water;
(2) the protein content of the sample was measured using a fully automatic nitrogen start instrument. The protein content of the crude starch sample measured by the method is 12.75% +/-0.86, and the repeatability is good.
Detecting the gelatinization temperature of the crude starch: (see GB/T14490 + 1993 viscometer method): accurately weighing 30.000 g of crude starch, slowly adding 500 mL of water while stirring, and thoroughly mixing; and measuring the heat absorption characteristic of the suspension by using a differential scanning calorimeter, wherein the temperature range is set to be 20-95 ℃, and an obvious heat absorption peak appears, wherein the temperature is the gelatinization temperature of the starch.
The gelatinization temperature of the crude starch sample measured by the method is 67.82 +/-2.01, and the repeatability is good.
Detection of ash content in raw starch: (refer to GB 5009.4-2016 determination of total ash in first method food): accurately weighing a thoroughly dried 10.000 g crude starch sample, adding the completely dried crude starch sample into a thoroughly cleaned, dried and weighed crucible, and completely digesting the crucible in a muffle furnace; and cooling the crucible to room temperature, weighing, and dividing the mass of the obtained ash by the mass of the original sample to obtain the ash content in the sample.
The ash content of the crude starch sample measured by the method is 4.01% +/-0.55, and the repeatability is good.
The detection of fat content in crude starch (refer to GB 5009.6-2016 second method acid hydrolysis method) comprises accurately weighing thoroughly dried 5.000g crude starch sample, placing in a filter paper cylinder, repeatedly extracting with petroleum ether 80 for 6 ~ 10 h, thoroughly drying the extracted sample, and weighing, wherein the lost weight is the fat content in the sample.
The fat content in the crude starch sample determined using this method was 1.21% ± 0.34.
The nutrient content of the crude starch measured using the above method is shown in table 1 below.
TABLE 1 nutrient composition Table in crude starch
Example 2: determination of nutrient components in refined starch of jackfruit seeds
(1) Pretreatment: separating the jack fruit seeds from the fresh jack fruit, cleaning the jack fruit seeds with clear water, thoroughly removing the outer seed coat and the inner seed coat with a rolling and kneading machine, and cleaning the jack fruit seeds with clear water until the surfaces are smooth and no visible seed coat residue exists;
(2) pulverizing the obtained jackfruit seeds into 100 ~ 300 mesh with high efficiency pulverizer, and sieving;
(3) refining, namely using a 1 ~ 5M sodium hydroxide solution, a 1 ~ 5M sodium carbonate solution or a 1 ~ 5M potassium hydroxide solution, adjusting the pH value of the suspension to 7.8 ~ 8.5.5, preserving heat for 2 ~ 4h under the condition of 40 ~ 80 ℃ and taking a precipitate;
the obtained starch suspension is adjusted to pH 6 ~ 7 with 40% ~ 70% hydrochloric acid solution or 40% ~ 70% acetic acid solution, and dried with an air flow drier until the water content is less than 10%.
The nutrient contents of the refined starch were measured in the same manner as in example 1, and the nutrient contents measured by the above method are shown in Table 2 below.
TABLE 2 nutrient composition Table in refined starch
Example 3: determination of nutrient components in amylose of jackfruit seeds
(1) Pretreatment: separating the jack fruit seeds from the fresh jack fruit, cleaning the jack fruit seeds with clear water, thoroughly removing the outer seed coat and the inner seed coat with a rolling and kneading machine, and cleaning the jack fruit seeds with clear water until the surfaces are smooth and no visible seed coat residue exists;
(2) crushing, namely crushing the obtained jack fruit seeds into 100 ~ 300-mesh sieve by using a high-efficiency crusher;
(3) deproteinizing, namely adjusting the pH value of the suspension to 7.8 ~ 8.5.5 by using a 1 ~ 5M sodium hydroxide solution, or a 1 ~ 5M sodium carbonate solution, or a 1 ~ 5M potassium hydroxide solution, preserving the heat for 2 ~ 4h at 40 ~ 80 ℃ and taking a precipitate, and adjusting the pH value of the obtained starch suspension to 6 ~ 7 by using a 40% ~ 70% hydrochloric acid solution or a 40% ~ 70% acetic acid solution;
(4) micronizing, namely crushing the starch suspension by using a superfine pulverizer until the starch suspension can completely pass through a screen of 300 ~ 500 meshes, and heating the suspension to 120 ~ 140C;
(5) and adding a separating agent, namely adding magnesium sulfate into the crushed suspension according to the proportion of ~ 15% of 8%, slowly cooling to 70 ~ 90C, collecting precipitates as amylose, and performing air flow drying until the moisture content is lower than 10%.
The nutrient contents of the amylose of the jackfruit seeds measured by the method are shown in the following table 3, which is the same as example 1.
TABLE 3 Jack fruit seed amylose Nutrition ingredient Table
Example 4 determination of nutrient content in amylopectin from Jack fruit seeds
(1) Pretreatment: separating the jack fruit seeds from the fresh jack fruit, cleaning the jack fruit seeds with clear water, thoroughly removing the outer seed coat and the inner seed coat with a rolling and kneading machine, and cleaning the jack fruit seeds with clear water until the surfaces are smooth and no visible seed coat residue exists;
(2) crushing, namely crushing the obtained jack fruit seeds into 10 ~ 50 meshes by using a high-efficiency crusher, adding clear water according to the volume ratio of 1:1 ~ 1: 2, uniformly stirring, and wet-grinding until all the seeds pass through a 300 ~ 500 mesh sieve;
(3) deproteinizing, namely adjusting the pH value of the suspension to 7.8 ~ 8.5.5 by using a 1 ~ 5M sodium hydroxide solution, or a 1 ~ 5M sodium carbonate solution, or a 1 ~ 5M potassium hydroxide solution, preserving the heat for 2 ~ 4h at 40 ~ 80 ℃ and taking a precipitate, and adjusting the pH value of the obtained starch suspension to 6 ~ 7 by using a 40% ~ 70% hydrochloric acid solution or a 40% ~ 70% acetic acid solution;
(4) micronizing, namely crushing the starch suspension by using a superfine pulverizer until the starch suspension can completely pass through a screen of 300 ~ 500 meshes, and heating the suspension to 120 ~ 140C;
(5) adding a separating agent, namely adding calcium chloride into the crushed suspension according to the proportion of ~ 15% with 8%, slowly cooling to 70 ~ 90 ℃ and removing precipitates;
(6) and (3) cooling and separating, namely slowly cooling to 10 ~ 30 ℃, collecting precipitates, and drying by using an air flow dryer until the moisture content is lower than 10%.
The nutrient contents of the refined starch were measured in the same manner as in example 1, and the nutrient contents measured by the above method are shown in Table 4 below.
TABLE 4 nutrient composition Table in refined starch
Example 5 preparation of high purity resistant starch from Jack fruit and characterization of its nutrient substances
(1) Pressure maintaining reaction, namely adding double distilled water into the amylose obtained in the example 3 according to the proportion of ~ 25% of the amylose, uniformly mixing the double distilled water and the amylose, adjusting the pH value to 6.0-6.5, putting the mixture into a high-temperature reaction kettle, and performing reaction at the maximum temperature of 115 ~ 120 ℃, the maximum pressure of 0.10 ~ 0.20.20 MPa and the pressure maintaining time of 20 ~ 60 min;
(2) performing enzyme reaction, namely adding the obtained starch sample into a stirring reaction container, adding 20 ~ 50U/g of heat-resistant alpha-amylase under the condition of 50 ~ 200rpm, reacting for 20 ~ 50min, and heating to 110 ~ 120 ℃ for enzyme deactivation;
(3) and (3) drying, namely centrifuging the obtained sample for 10 ~ 30min under the centrifugal force condition of 1000 ~ 10000G, taking the precipitate, and drying the precipitate in a 60 ~ 70C vacuum drying oven to obtain a resistant starch product.
The nutrient content of the refined starch was measured in the same manner as in example 1, and the nutrient content measured by the above method is shown in Table 5 below.
TABLE 5 nutrient composition table in high-purity resistant starch of jackfruit
Claims (7)
1. A method for preparing high-purity resistant starch by using jackfruit seed starch is characterized by comprising the following steps:
(1) pretreatment: cleaning the jack fruit and separating out kernels; exposing the fruit core in the sun until the episperm and the endopleura are separated, and removing the episperm of the jack fruit seeds; removing the inner seed coat by using a rolling and kneading machine, and cleaning by using clear water;
(2) crushing, namely, performing primary crushing on the seed kernels obtained in the step (1) by using a crusher until the seed kernels can completely pass through a 100 ~ 300-mesh sieve;
(3) deproteinization: adding double distilled water into the seed kernel particles obtained in the step (2) according to the volume ratio of 1:1-2 for dispersion; deproteinizing the obtained dispersion by alkali extraction and acid precipitation or protease deproteinization to obtain starch suspension;
(4) micronizing, namely micronizing the uniformly mixed seed core starch suspension by using an ultrafine pulverizer until the seed core starch suspension can completely pass through a 300 ~ 500 mesh screen;
(5) adding a separating agent, namely heating the starch suspension subjected to superfine grinding in the step (4) to 120 ~ 140 ℃, adding the separating agent accounting for 8 to ~ 15 mass percent of the mass of the suspension, and thoroughly and uniformly mixing;
(6) cooling and separating, namely slowly cooling the suspension obtained in the step (5) to 70 ~ 90 ℃, collecting precipitates, and drying the precipitates by using an airflow dryer to obtain amylose;
slowly cooling the suspension to 10 ~ 30 deg.C, collecting precipitate, and drying the precipitate with airflow drier to obtain amylopectin fraction;
(7) pressure maintaining, namely adding 10% of ~ 25% double distilled water into the amylose obtained in the step (6) by mass of the amylose, uniformly mixing, adjusting the pH to 6.0-6.5, putting the mixture into a high-temperature reaction kettle, and reacting under the conditions that the maximum temperature is 115 ~ 120 ℃, the maximum pressure is 0.10 ~ 0.20.20 MPa, and the pressure maintaining time is 20 ~ 60min to obtain a starch sample;
(8) enzyme reaction, namely adding the starch sample obtained in the step (7) into a stirring reaction container, adding 20 ~ 50U/g of enzyme under the condition of 50 ~ 200rpm, reacting for 20 ~ 50min, and heating to 110 ~ 120 ℃ to inactivate the enzyme;
(9) and (3) drying, namely centrifuging the sample obtained in the step (8) for 10 ~ 30min under the centrifugal force condition of 1000 ~ 10000G, taking the precipitate, and drying in a vacuum drying oven at the temperature of 60 ~ 70 ℃ to obtain the resistant starch product.
2. The method for preparing high-purity resistant starch from jackfruit seed starch as claimed in claim 1, wherein the exposure parameter in step (1) is 35 ℃ and the humidity is 15% for 6 ~ 8 h.
3. The method for preparing high-purity resistant starch from jackfruit seed starch according to claim 1, wherein the alkali extraction and acid precipitation protein removal method in step (3) is characterized in that the pH value of a kernel dispersion system is adjusted to 7.8 ~ 8.5.5 by using a concentrated sodium hydroxide solution with the concentration of 20% ~ 40% and the temperature is kept at 40 ~ 80 ℃ for 2 ~ 4h, the supernatant is removed, the starch at the lower layer is taken out, double distilled water is added into the starch layer according to the volume ratio of 1:1-2, and the pH value of a starch suspension is adjusted to 6 ~ 7 by using a concentrated hydrochloric acid solution with the concentration of 20% ~ 40% to obtain the starch suspension.
4. The method for preparing high-purity resistant starch using jackfruit seed starch as claimed in claim 1, wherein the protease deproteinization process in step (3) comprises the steps of adjusting pH of the obtained seed kernel crushed solution to 6.0 with 0.01 ~ 0.05M sodium hydroxide solution and 0.01 ~ 0.05.05M hydrochloric acid solution, adding 20 ~ 30U/G of complex enzyme, stirring in a stirring vessel at 50 ~ 200rpm for 10 ~ 30min, centrifuging the obtained product at 1000 ~ 10000G, collecting precipitate, adding double distilled water with weight 1 ~ 1.5 times of the precipitate, and dispersing thoroughly to obtain starch suspension.
5. The method for preparing high-purity resistant starch using jackfruit seed starch as claimed in claim 4, wherein: the mass ratio of the acid protease to the neutral protease is 1: 1.
6. The method for preparing high-purity resistant starch using jackfruit seed starch as claimed in claim 1, wherein: the separating agent in the step (5) is magnesium sulfate or calcium chloride.
7. The method for preparing high-purity resistant starch using jackfruit seed starch as claimed in claim 1, wherein: the enzyme in the step (8) is specifically heat-resistant alpha-amylase or pullulanase.
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| US5281276A (en) * | 1992-03-25 | 1994-01-25 | National Starch And Chemical Investment Holding Corporation | Process for making amylase resistant starch from high amylose starch |
| CN102318846A (en) * | 2011-06-07 | 2012-01-18 | 韩金光 | Processing method of jack-fruit |
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