CN111848825A - Method for preparing retrogradation-resistant amylose by using salt eutectic method - Google Patents
Method for preparing retrogradation-resistant amylose by using salt eutectic method Download PDFInfo
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Abstract
The invention discloses a method for preparing retrogradation-resistant amylose by using a salt eutectic method. The invention is to dissolve water-soluble salt in tap water or deionized water to prepare aqueous solution with salt content of 5-20% (g/v), the speed of a stirrer is 150 revolutions per minute when the salt and starch are dissolved in the water, and the stirring time is 5-20 minutes. Dissolving amylose in saline water, standing and culturing at 4-50 ℃ for 6-72h, adding 3 times of volume of absolute ethyl alcohol to precipitate amylose, centrifuging, adding water, washing and desalting to obtain the anti-retrogradation amylose. The centrifugal speed of the starch separation process in the processes of ethanol precipitation and water washing desalination is 3500 r/min, the time is 20 min, and the water adding amount is 3 times of the wet starch amount when water is added for desalination. The retrogradation resistant amylose is dried by blowing at 60 ℃ to constant weight to obtain solid starch. The invention has the characteristics of simple use method, low cost and obvious retrogradation resistance of the obtained amylose.
Description
Technical Field
The invention relates to a method for preparing retrogradation-resistant amylose by using a salt eutectic method.
Background
Amylose has better water solubility than amylopectin, the formed aqueous solution has high transparency, and the viscosity of the solution formed by the amylose and water under the same concentration is higher than that of the amylopectin. The characteristics of quick dissolution, high viscosity and good transparency of the amylose in water ensure that the amylose is widely applied to the fields of food, cosmetics, decorative materials and the like. However, the rapid retrogradation water loss, viscosity reduction, texture hardening and other deterioration properties of the amylose gel solution during short-term storage limit its use in large amounts. The nature of the retrogradation of amylose is that hydrogen bonds are formed among starch hydroxyl groups, starch molecules aggregate and precipitate, water molecules which originally form the hydrogen bonds with starch are squeezed out, and the starch and water form a layer. In order to weaken the retrogradation of amylose, researchers add xanthan gum, guar gum, tea polyphenol and the like into a starch solution to increase the viscosity of the solution so as to reduce the moving speed of amylose molecules, thereby reducing the retrogradation speed of the amylose molecules; or the retrogradation property of the amylose is changed by adopting a chemical crosslinking method of chemical reagents such as sodium trimetaphosphate and the like. The former method does not change the property of amylose, the excessive addition of polysaccharide can change the excellent taste of the amylose solution, and the latter method brings food safety problems due to the existence of chemical reagents such as sodium trimetaphosphate and the like in the product in a large amount in the using process.
Disclosure of Invention
The invention provides a method for preparing retrogradation-resistant amylose by using a salt eutectic method, aiming at overcoming the defects in the prior art.
The invention is realized by the following technical scheme:
a method for preparing retrogradation-resistant amylose by using a salt eutectic method is characterized by comprising the following steps: the method comprises the following steps:
dissolving water soluble salt in tap water or deionized water to obtain water solution with salt content of 5-20% (g/v), and stirring with stirrer speed of 150 rpm for 5-20 min when salt and starch are dissolved in water. Dissolving amylose in saline water, standing and culturing at 4-50 ℃ for 6-72h, adding 3 times of volume of absolute ethyl alcohol to precipitate amylose, centrifuging, adding water, washing and desalting to obtain the anti-retrogradation amylose. The centrifugal speed of the starch separation process in the processes of ethanol precipitation and water washing desalination is 3500 r/min, the time is 20 min, and the water adding amount is 3 times of the wet starch amount when water is added for desalination. The retrogradation resistant amylose is dried by blowing at 60 ℃ to constant weight to obtain solid starch.
The invention has the following technical effects:
the method does not use organic solvent, only adopts the eutectic formation of salt and starch in salt and sodium chloride in crude salt and a small amount of potassium chloride aqueous solution to convert amylose into a similar branched chain structure, and then washes out the salt to obtain the anti-retrogradation amylose. The amylose not only keeps the excellent performances of solubility, viscosity and the like of the amylose, but also greatly weakens the retrogradation property of the amylose, and improves the safety of the amylose additive.
The method of the invention utilizes the blending process of amylose and edible salt sodium chloride to form eutectic of starch and salt, and the sodium chloride crystal formation process brings the amylose to be radially and orderly arranged at the central point (see figure 1) due to the formation of hydrogen bonds between sodium chloride and amylose hydroxyl, thereby changing the willow branch-shaped form of the amylose (see figure 2). The snowflake-like radial ordered arrangement increases steric effect among amylose, inhibits retrogradation nucleation and nucleus enlargement in the rapid retrogradation process of the amylose, slows down the retrogradation speed of the amylose and greatly reduces the retrogradation rate of the amylose in short-term storage.
Drawings
FIG. 1 is a graph of retrogradation resistant corn amylose after eutectic treatment;
FIG. 2 is a graph of normal corn amylose without cocrystallization.
Detailed Description
The present invention will be described in detail with reference to specific examples.
Example 1
(1) 50g of salt is dissolved in 1L of tap water to prepare an aqueous solution with the salt content of 5% (g/v), wheat amylose is added according to the ratio of amylose to salt water of 1:3 (g/v), the speed of a stirrer is 150 revolutions per minute when the salt and the wheat amylose are dissolved in the water, and the stirring time is 5 minutes. Dissolving wheat amylose in saline water, standing and culturing for 6h at 4 ℃, adding 3 times of volume of absolute ethyl alcohol to precipitate amylose, centrifuging, adding water, washing and desalting to obtain the anti-retrogradation amylose. The centrifugal speed is 3500 r/min and the time is 20 min when separating the starch in the processes of ethanol precipitation and water washing to remove salt, and the water adding amount is 3 times of the wet starch amount when adding water to remove salt. The retrogradation resistant amylose is dried by blowing at 60 ℃ to constant weight to obtain solid starch. Mixing wheat original amylose and retrogradation-resistant wheat amylose 100 g with water respectively to obtain 10% (g/v) starch milk, gelatinizing at 90 deg.C for 30min, placing into autoclave for high pressure treatment at 120 deg.C for 30min, taking out, cooling, aging at 4 deg.C for 24 hr.
(2) Respectively carrying out enzymolysis on the aged raw wheat amylose and the anti-retrogradation wheat amylose (M) obtained in the step (1) by adopting high-temperature amylase, wherein the enzymolysis conditions are as follows: adding 1200U of amylase into every 100g of the retrogradation resistant starch obtained in the step (1), carrying out enzymolysis at 90 ℃ for 10 min, then carrying out centrifugation at 3000 r/min, washing the precipitate with three times of volume of water for three times, and then carrying out centrifugation at 3000 r/min to obtain a precipitate, and carrying out forced air drying at 60 ℃ until the precipitate reaches a constant weight M1. Calculating a regeneration rate formula: the retrogradation rate = (M/M1) × 100%, the retrogradation rate of the original wheat amylose is 21.5%, and the retrogradation rate of the retrogradation-resistant wheat amylose prepared by the eutectic method is 8.1%.
Example 2
(1) Dissolving 80g of salt in 1L of tap water to obtain an aqueous solution with salt content of 8% (g/v), adding sweet potato amylose according to the ratio of amylose to salt water of 1:3 (g/v), wherein the stirring speed of a stirrer is 150 rpm when the salt and the sweet potato amylose are dissolved in the water, and the stirring time is 10 minutes. Dissolving sweet potato amylose in saline water, standing and culturing for 12h at 10 ℃, adding 3 times of volume of absolute ethyl alcohol to precipitate the amylose, centrifuging, adding water, washing and desalting to obtain the anti-retrogradation sweet potato amylose. The centrifugal speed is 3500 r/min and the time is 20 min when separating the starch in the processes of ethanol precipitation and water washing to remove salt, and the water adding amount is 3 times of the wet starch amount when adding water to remove salt. The retrogradation resistant sweet potato amylose is dried by blowing at 60 ℃ to constant weight to obtain solid starch. Mixing sweet potato native amylose and anti-retrogradation sweet potato amylose 100g with water respectively to obtain starch milk with concentration of 10% (g/v), gelatinizing at 90 deg.C for 30min, placing into autoclave for high pressure treatment at 120 deg.C for 30min, taking out, cooling, aging at 4 deg.C for 24 h.
(2) Respectively carrying out enzymolysis on the aged original sweet potato amylose and the anti-retrogradation sweet potato amylose (M) obtained in the step (1) by adopting high-temperature amylase, wherein the enzymolysis conditions are as follows: adding 1200U of amylase into every 100g of the retrogradation resistant starch obtained in the step (1), carrying out enzymolysis at 90 ℃ for 10 min, then carrying out centrifugation at 3000 r/min, washing the precipitate with three times of volume of water for three times, and then carrying out centrifugation at 3000 r/min to obtain a precipitate, and carrying out forced air drying at 60 ℃ until the precipitate reaches a constant weight M1. Calculating a regeneration rate formula: the retrogradation rate = (M/M1) × 100%, the retrogradation rate of the amylose of the original sweet potato is 20.5%, and the retrogradation rate of the amylose of the anti-retrogradation sweet potato prepared by the eutectic method is 9.8%.
Example 3
(1) 200g of common salt is dissolved in 1L of tap water to prepare an aqueous solution with the salt content of 20% (g/v), corn amylose is added according to the ratio of amylose to water of 1:3 (g/v), the speed of a stirrer is 150 revolutions per minute when the salt and the corn amylose are dissolved in the water, and the stirring time is 20 minutes. Dissolving corn amylose in saline water, standing and culturing for 48h at 40 ℃, adding 3 times of volume of absolute ethyl alcohol to precipitate the amylose, centrifuging, adding water, washing and desalting to obtain the anti-retrogradation corn amylose. The centrifugal speed is 3500 r/min and the time is 20 min when separating the starch in the processes of ethanol precipitation and water washing to remove salt, and the water adding amount is 3 times of the wet starch amount when adding water to remove salt. The retrogradation resistant corn amylose is dried by blowing at 60 ℃ to constant weight to obtain solid starch. Mixing 100g of corn native amylose and anti-retrogradation corn amylose with water respectively to prepare 10% (g/v) starch milk, gelatinizing at 90 ℃ for 30min, putting into a pressure cooker for high-pressure treatment at 120 ℃ for 30min, taking out, cooling, and aging at 4 ℃ for 24 h.
(2) Respectively carrying out enzymolysis on the aged raw corn amylose and the anti-retrogradation corn amylose (M) obtained in the step (1) by adopting high-temperature amylase, wherein the enzymolysis conditions are as follows: adding 1200U of amylase into every 100g of the retrogradation resistant starch obtained in the step (1), carrying out enzymolysis at 90 ℃ for 10 min, then carrying out centrifugation at 3000 r/min, washing the precipitate with three times of volume of water for three times, and then carrying out centrifugation at 3000 r/min to obtain a precipitate, and carrying out forced air drying at 60 ℃ until the precipitate reaches a constant weight M1. Calculating a regeneration rate formula: the retrogradation rate = (M/M1) × 100%, the retrogradation rate of the original corn amylose is 21.4%, and the retrogradation rate of the anti-retrogradation corn amylose prepared by the eutectic method is 10.2%.
Example 4
(1) 150g of salt is dissolved in 1L of tap water to prepare an aqueous solution with the salt content of 15% (g/v), potato amylose is added according to the ratio of amylose to water of 1:3 (g/v), and the speed of a stirrer is 150 revolutions per minute when the crude salt and the potato amylose are dissolved in the water, and the stirring time is 18 minutes. Dissolving potato amylose in saline water, standing and culturing for 72h at 50 ℃, adding 3 times of volume of absolute ethyl alcohol to precipitate amylose, centrifuging, adding water, washing and desalting to obtain the anti-retrogradation potato amylose. The centrifugal speed is 3500 r/min and the time is 20 min when separating the starch in the processes of ethanol precipitation and water washing to remove salt, and the water adding amount is 3 times of the wet starch amount when adding water to remove salt. The obtained anti-retrogradation potato amylose is dried by blowing at 60 ℃ to constant weight to obtain solid starch. Mixing 100g of potato native amylose and anti-retrogradation potato amylose with water respectively to prepare 10% (g/v) starch milk, gelatinizing at 90 ℃ for 30min, placing into a pressure cooker for high-pressure treatment at 120 ℃ for 30min, taking out, cooling, and aging at 4 ℃ for 24 h.
(2) Respectively carrying out enzymolysis on the aged raw potato amylose and the anti-retrogradation potato amylose (M) obtained in the step (1) by adopting high-temperature amylase, wherein the enzymolysis conditions are as follows: adding 1200U of amylase into every 100g of the retrogradation resistant starch obtained in the step (1), carrying out enzymolysis at 90 ℃ for 10 min, then carrying out centrifugation at 3000 r/min, washing the precipitate with three times of volume of water for three times, and then carrying out centrifugation at 3000 r/min to obtain a precipitate, and carrying out forced air drying at 60 ℃ until the precipitate reaches a constant weight M1. Calculating a regeneration rate formula: the retrogradation rate = (M/M1) × 100%, the retrogradation rate of the original potato amylose is 18.2%, and the retrogradation rate of the anti-retrogradation potato amylose prepared by the eutectic method is 11.4%.
Claims (6)
1. A method for preparing retrogradation-resistant amylose by using a salt eutectic method is characterized by comprising the following steps: the method comprises the following steps:
dissolving water-soluble salt in water to prepare brine, wherein the brine has the salt content: dissolving amylose in saline water with the mass/volume ratio of 1:3 in an aqueous solution with the mass/volume ratio of 5-20%, performing static culture at 4-50 ℃ for 6-72h, adding 3 times of absolute ethanol in the volume of the saline water for precipitating the amylose, performing centrifugal treatment on the precipitated amylose, then performing water washing desalting on the precipitate, wherein the centrifugal speed in the separation process of ethanol precipitated starch and water washing desalted starch is 3500 rpm and the time is 20 minutes, and finally drying the desalted precipitate to obtain the anti-retrogradation amylose.
2. The method for preparing retrogradation resistant amylose according to claim 1, wherein the method comprises the following steps: the water-soluble salt includes edible salt and crude salt.
3. The method for preparing retrogradation resistant amylose according to claim 1, wherein the amylose is any one of sweet potato, corn, wheat, barley, bean amylose.
4. The method for preparing retrogradation-resistant amylose according to claim 1, wherein the water is tap water or deionized water, and the amount of water added for desalting is 3 times of the amount of the wet starch.
5. The method for preparing retrogradation-resistant amylose according to claim 1, wherein the stirring speed is 150 rpm and the stirring time is 5 to 20 minutes when the salt and the starch are dissolved in water.
6. The method for preparing retrogradation-resistant amylose according to claim 1, wherein the precipitate after the desalting is dried by blowing at 60 ℃ to constant weight to obtain solid starch.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102226212A (en) * | 2011-05-11 | 2011-10-26 | 天津商业大学 | Method for preparing amylose having narrow molecular weight distribution range |
| CN102603901A (en) * | 2012-03-26 | 2012-07-25 | 天津商业大学 | Method for preparing regenerated resistant starch by adding seed crystal |
| CN104017091A (en) * | 2014-05-26 | 2014-09-03 | 天津商业大学 | Method for promoting starch retrogradation by using alcohol soluble protein |
| CN107245111A (en) * | 2017-07-18 | 2017-10-13 | 安徽省寿县丰茂农产品开发有限公司 | The processing method of resistant starch in a kind of raising rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102226212A (en) * | 2011-05-11 | 2011-10-26 | 天津商业大学 | Method for preparing amylose having narrow molecular weight distribution range |
| CN102603901A (en) * | 2012-03-26 | 2012-07-25 | 天津商业大学 | Method for preparing regenerated resistant starch by adding seed crystal |
| CN104017091A (en) * | 2014-05-26 | 2014-09-03 | 天津商业大学 | Method for promoting starch retrogradation by using alcohol soluble protein |
| CN107245111A (en) * | 2017-07-18 | 2017-10-13 | 安徽省寿县丰茂农产品开发有限公司 | The processing method of resistant starch in a kind of raising rice |
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