CN116606483A - Method for regulating physical properties and digestion characteristics of starch - Google Patents
Method for regulating physical properties and digestion characteristics of starch Download PDFInfo
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- 229920002472 Starch Polymers 0.000 title claims abstract description 196
- 239000008107 starch Substances 0.000 title claims abstract description 195
- 235000019698 starch Nutrition 0.000 title claims abstract description 194
- 230000029087 digestion Effects 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 35
- 230000000704 physical effect Effects 0.000 title claims abstract description 34
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 29
- 239000000839 emulsion Substances 0.000 claims abstract description 73
- 238000003756 stirring Methods 0.000 claims abstract description 33
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims abstract description 29
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 18
- 239000010452 phosphate Substances 0.000 claims abstract description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 13
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- 230000001143 conditioned effect Effects 0.000 claims description 28
- 230000000694 effects Effects 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 10
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- 238000003760 magnetic stirring Methods 0.000 claims description 2
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- 239000002131 composite material Substances 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 238000012994 industrial processing Methods 0.000 abstract description 3
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- 102000004169 proteins and genes Human genes 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 230000009471 action Effects 0.000 description 9
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- 230000003750 conditioning effect Effects 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 238000004132 cross linking Methods 0.000 description 6
- 241000252230 Ctenopharyngodon idella Species 0.000 description 5
- 244000061456 Solanum tuberosum Species 0.000 description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 description 5
- 230000001276 controlling effect Effects 0.000 description 5
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- 235000016709 nutrition Nutrition 0.000 description 5
- 229940100486 rice starch Drugs 0.000 description 5
- 229920001592 potato starch Polymers 0.000 description 4
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 4
- 229940048086 sodium pyrophosphate Drugs 0.000 description 4
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 4
- 229920000881 Modified starch Polymers 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- 229920000294 Resistant starch Polymers 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000019426 modified starch Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000013550 pizza Nutrition 0.000 description 3
- 235000021254 resistant starch Nutrition 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 125000002252 acyl group Chemical group 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
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- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 2
- 125000003588 lysine group Chemical group [H]N([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 2
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- 238000006276 transfer reaction Methods 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 239000008120 corn starch Substances 0.000 description 1
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- 229940078035 curdlan Drugs 0.000 description 1
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- 235000019425 dextrin Nutrition 0.000 description 1
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- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 102000035118 modified proteins Human genes 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/24—Crosslinking, e.g. vulcanising, of macromolecules
- C08J3/246—Intercrosslinking of at least two polymers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2489/00—Characterised by the use of proteins; Derivatives thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention relates to the technical field of food processing, and in particular discloses a method for regulating physical properties and digestion characteristics of starch, which comprises the following steps: 1) Adding water into starch to prepare starch emulsion, adding vegetable protein into the starch emulsion, and stirring for 10-30 min to obtain first mixed emulsion; 2) Adding phosphate accounting for 0.05-5% of the dry basis weight of the starch into the first mixed emulsion, and stirring for 0.5-3 h to obtain a second mixed emulsion; 3) Adjusting the pH value of the second mixed emulsion to 5.0-8.0, then adding glutamine transaminase, stirring and reacting for 1-3 h at 25-60 ℃, and then adopting ultrasonic treatment for 25-35 min. The prepared starch obtained by the invention has better gel strength, water retention, cooking and texture characteristics after being applied to starch food processing, and the digestibility is obviously improved, thus being suitable for industrial processing production.
Description
Technical Field
The invention relates to the technical field of starch regulation and control, in particular to a method for regulating physical properties and digestion characteristics of starch.
Background
Starch is a main component in human diet and is also an important raw material for food processing, the physicochemical properties and digestibility of starch play an important role in the quality and nutrition of starch processed products, however, natural starch has the defects of unstable structure, poor water retention, easy aging and retrogradation and the like, is difficult to better meet the requirements of food processing, and is easy to digest, and the fluctuation of blood sugar level in human body is easy to cause after eating, so that the health of people is influenced, therefore, the natural starch is a research and development hot spot for improving the physical properties of the natural starch so as to be beneficial to further processing and have better digestion properties so as to relieve adverse reactions after eating.
In recent years, research shows that the starch and the wheat protein can inhibit gelatinization of the starch to a certain extent after being blended, and the shearing resistance of the starch is improved to a certain extent, however, the defect is that the gel property of the starch after being blended is reduced to a certain extent, the chewing degree of the starch product is reduced after the starch is added as a raw material to prepare the starch product, the digestibility of the starch product is not obviously improved, and the glutamine transaminase is taken as an additive to generally play a crosslinking role, such as a method for preparing the curdlan modified potato powder by compounding with the TG enzyme disclosed by application number 201611157327.5, the glutamine transaminase is taken as a crosslinking agent to act on potato starch, so that the starch is crosslinked to form a high molecular net-shaped elastomer, the effective components in potato raw materials are protected, and the nutrition and the taste of potato food are improved. The Chinese patent with the application number of 2016610118958. X discloses a potato pizza crust and a preparation method thereof, wherein potato whole powder is used as a main raw material, auxiliary materials such as glucoamylase, glutamine transaminase and the like are added, and protein in seafood paste is formed into gel through the glutamine transaminase, so that the brittleness and the water retention of the pizza crust are improved, and the texture of the pizza is improved. In the prior art, the protein modified by glutamine transaminase is applied to potato starch, so that the viscosity of the potato starch can be reduced, but the phenomena of ageing, retrogradation and the like of potato starch products can be caused.
Aiming at the improvement of the digestibility of natural starch, for example, chinese patent application No. 201810915843.2 discloses a method for preparing slow-digestion dextrin, which comprises the steps of cooperatively treating corn starch by using starch branching enzymes from two different microorganisms, adding Ro-GBE for pretreatment, and then adding Gt-GBE, wherein the Ro-GBE catalyzes the starch to be modified to form a chain segment structure which is more beneficial to the further utilization of the Gt-GBE, and the elongated starch molecules are converted into a short and fat type tighter branch structure under the action of the Gt-GBE, so that the slow digestion of a modified product is more obvious. The requirements on raw materials and technical operation are high, and industrial processing production is difficult to realize at present.
Therefore, improving the physicochemical and digestion properties of starch and realizing industrial processing production at the same time is still a difficulty in research and development. The invention aims to modify the physical properties and digestion characteristics of starch to obtain the conditioned starch with good comprehensive performance, thereby better meeting the production and processing requirements of food.
Disclosure of Invention
The technical problem solved by the invention is to provide a method for regulating the physical properties and digestion characteristics of starch, so as to obtain the conditioned starch with good physical properties and digestion characteristics, and the conditioned starch is better applied to starch food processing.
The technical problems solved by the invention are realized by adopting the following technical scheme:
a method for regulating physical properties and digestion characteristics of starch comprises the following steps:
1) Adding water into starch to prepare starch emulsion, adding vegetable protein into the starch emulsion, and stirring for 10-30 min to obtain first mixed emulsion;
2) Adding phosphate accounting for 0.05-5% of the dry basis weight of the starch into the first mixed emulsion, and stirring for 0.5-3 h to obtain a second mixed emulsion; in the stirring process, phosphate bridges among starch glucose groups, so that starch molecule crosslinking is promoted, and a starch-protein blending system with a weak structure is formed.
3) Adjusting the pH value of the second mixed emulsion to 5.0-8.0, adding glutamine transaminase, stirring at 25-60 ℃ for reaction for 1-3 h, and then adopting ultrasonic treatment for 25-35 min, wherein the protein-starch copolymer formed after the treatment has good physicochemical and digestion characteristics. Regulating pH value and controlling reaction system temperature, adding glutamine transaminase to make the acyl transfer reaction between glutamine residue and lysine residue implement internal and intermolecular crosslinking of protein to form grid space, at the same time phosphate can further promote the increase of protein grid space, and the crosslinking of starch molecule in the internal and external of protein grid space can form firm protein-starch copolymer.
Further, in the step 1), the mass concentration of the starch emulsion is 2-10%, and the vegetable protein is 5-20% of the dry basis weight of the starch.
Further, in step 2), the phosphate comprises one or both of polyphosphate or complex phosphate.
Further, in the step 3), the addition amount of the glutamine transaminase is 2-10U per gram of starch dry basis.
Further, in the step 3), the enzyme activity of the glutamine transaminase is 80 to 100U/g.
Further, in step 3), the power of the ultrasonic wave is 100 to 600w. The ultrasonic treatment promotes the increase of protein grid space, and activates more hydroxyl groups of starch at the same time, so that starch molecules are further promoted to be fully crosslinked.
Further, in the step 3), the pH value is adjusted to 3.0-6.0 before ultrasonic treatment.
Further, the stirring in the steps 1), 2) and 3) adopts magnetic stirring.
The invention also relates to a conditioning starch which is prepared by adopting the method for regulating the physical properties and digestion characteristics of starch.
The invention also protects the application of the conditioned starch as described above as a raw material and an auxiliary material in food processing.
Preferably, the food is a starch-based food.
The beneficial effects are that:
according to the method for regulating the physical properties and digestion characteristics of starch, phosphate is added after starch emulsion and vegetable protein form a first mixed emulsion, the added hydrochloride can play a bridging role between glucose groups to promote crosslinking of starch molecules and keep viscoelasticity, meanwhile, phosphate can promote increase of protein grid space and promote water retention, acyl transfer reaction between glutamine residue and lysine residue is realized by adding glutamine transaminase to further realize crosslinking in protein molecules and between molecules to form grid space, under hydrothermal conditions, glutamine transaminase induces catalysis of rice protein to act on starch to form ordered double-helix structure and insoluble starch-protein complex, electrostatic interaction, hydrogen bond and other noncovalent effects between modified protein amino acid molecules and starch molecules are enhanced, and protein is adhered to the surface of starch particles to form a certain network structure and generate certain resistance to amylase. The regulated starch is applied to food processing products, can improve the gel and gelatinization characteristics of the products, ensures that the products are quickly rehydrated and are not easy to age and regenerate, and enhances the water retention of the foods. And part of starch molecules enter protein grid space, so that starch products are not easy to digest due to a strong space grid structure of starch-protein, the GI value of the starch is obviously reduced, and the products have wider applicable crowds.
According to the method for regulating the physical properties and the digestion characteristics of the starch, the vegetable protein, the phosphate and the glutamine transaminase are combined according to a specific proportion and a specific process, so that the conditioned starch with good physical properties and good digestion characteristics can be obtained. The processing technology is simple, the key nodes are easy to control, and the method is suitable for batch processing production.
The prepared starch obtained by the invention has better gel strength, water retention, cooking and texture characteristics after being applied to starch food processing, and the digestibility is also well improved, thus meeting the needs of more consumer groups.
Drawings
FIG. 1 is a polarized light microscope image of rice starch prior to conditioning.
FIG. 2 is a polarized light microscopic image of the conditioned starch obtained in example 1 of the present invention.
FIG. 3 is a polarized light microscopic image of the conditioned starch obtained in example 2 of the present invention.
Detailed Description
In order that the manner in which the invention is attained, as well as the features and advantages thereof, will be readily understood, a more particular description of the invention will be rendered by reference to specific embodiments thereof.
Example 1
The method for regulating the physical properties and digestion characteristics of starch according to the embodiment comprises the following steps:
1) Adding water into starch to prepare starch emulsion with the mass concentration of 5%, adding soybean protein into the starch emulsion, wherein the addition amount of the soybean protein is 10% of the dry weight of the starch, and stirring for 15min by adopting a magnetic stirrer at normal temperature to obtain first mixed emulsion;
2) Adding sodium pyrophosphate accounting for 0.5% of the dry basis weight of the starch into the first mixed emulsion, and continuously stirring for 0.5h under the action of a magnetic stirrer to obtain a second mixed emulsion;
3) Adjusting the pH value of the second mixed emulsion to 6.5 by adopting a hydrochloric acid solution, then adding glutamine transaminase with the enzyme activity of 90U/g, wherein the adding amount of the glutamine transaminase is 5U corresponding to each gram of starch dry basis, keeping the pH value at 6.5, controlling the temperature at 40 ℃, stirring and reacting for 1h by adopting a magnetic stirrer, then adopting ultrasonic treatment for 30min, and obtaining the conditioned starch after the treatment is completed, wherein the polarized light microscopic diagram of the starch raw material is shown in figure 1, and the polarized light microscopic diagram of the conditioned starch is shown in figure 2.
Comparative example 1
In this comparative example, the method for regulating the physical properties and digestion characteristics of starch comprises the following steps:
1) Adding water into starch to prepare starch emulsion with the mass concentration of 5%, adding soybean protein into the starch emulsion, wherein the addition amount of the soybean protein is 10% of the dry weight of the starch, and stirring for 15min by adopting a magnetic stirrer at normal temperature to obtain first mixed emulsion;
2) And (3) treating the first mixed emulsion by adopting ultrasonic waves for 30min, wherein the ultrasonic power is 400W, and obtaining the conditioned starch after the treatment is completed.
Comparative example 2
In this comparative example, the method for regulating the physical properties and digestion characteristics of starch comprises the following steps:
1) Adding water into starch to prepare starch emulsion with the mass concentration of 5%, adding soybean protein into the starch emulsion, wherein the addition amount of the soybean protein is 10% of the dry weight of the starch, and stirring for 15min by adopting a magnetic stirrer at normal temperature to obtain first mixed emulsion;
2) Adding sodium pyrophosphate accounting for 0.5% of the dry basis weight of the starch into the first mixed emulsion, and continuously stirring for 0.5h under the action of a magnetic stirrer to obtain a second mixed emulsion;
3) And (3) treating the second mixed emulsion by adopting ultrasonic waves for 30min, wherein the ultrasonic power is 400W, and obtaining the conditioned starch after the treatment is completed.
Comparative example 3
In this comparative example, the method for regulating the physical properties and digestion characteristics of starch comprises the following steps:
1) Adding water into starch to prepare starch emulsion with the mass concentration of 5%, regulating the pH value of the starch emulsion to 6.5 by adopting a hydrochloric acid solution, then adding glutamine transaminase with the enzyme activity of 90U/g, wherein the adding amount of the glutamine transaminase is 5U per gram of starch dry basis, keeping the pH value to 6.5, controlling the temperature to 55 ℃, and stirring by adopting a magnetic stirrer to react for 1h;
2) Then ultrasonic treatment is carried out for 30min, the ultrasonic power is 400W, and the conditioned starch is obtained after the treatment is completed.
Comparative example 4
In this comparative example, the method for regulating the physical properties and digestion characteristics of starch comprises the following steps:
adding water into starch to prepare starch emulsion with the mass concentration of 5%, adding sodium pyrophosphate accounting for 0.5% of the dry basis weight of the starch into the starch emulsion, and continuously stirring for 0.5h under the action of a magnetic stirrer; then ultrasonic treatment is carried out for 30min, the ultrasonic power is 400W, and the conditioned starch is obtained after the treatment is completed.
Table 1 comparison of the Properties of Rice starch before and after Conditioning
Table 2 changes in cooking, texture and nutritional characteristics of rice noodles before and after addition of conditioned starch 1
As can be seen from fig. 1 and 3, compared with the starch raw material, the conditioned starch after treatment is concentrated into dense molecules, the particle morphology becomes more concentrated, the particles are coagulated into pieces all around to form an interlaced bulk structure, the expansion coefficient, solubility, peak viscosity and retrogradation of the conditioned starch are reduced, and the content of resistant starch is increased from 19.5% to 34.6%. Control 2-3 shows that the addition of glutamine transaminase alone has no obvious effect on the regulation of starch characteristics, while the retrogradation values of the products of control examples 2-1 and 2-2 are large, if the products are added into starch products, aging retrogradation of the products is easily caused, and the palatability of the products is reduced. The peak viscosities of the products of comparative examples 2-2 and comparative examples 2-4 are increased, if the products are added into starch products, the products are easy to cause strong viscosity, the soup is easy to break during cooking, the content of resistant starch is reduced, the GI value is increased due to easy digestion, and the products are not suitable for people with hyperglycemia.
The comparison further proves that the prepared starch has excellent physicochemical and digestion characteristics, and the prepared starch is added into the grass carp surimi to explore the influence of the prepared starch on the gel characteristics of the grass carp surimi, the addition amount is 8%, and the gel strength, the water retention, the cooking and the texture characteristics of the grass carp surimi are obviously improved as shown in the table 4.
Example 2
The method for regulating the physical properties and digestion characteristics of starch according to the embodiment comprises the following steps:
1) Adding water into starch to prepare starch emulsion with the mass concentration of 6%, adding soybean protein into the starch emulsion, wherein the addition amount of the soybean protein is 15% of the dry weight of the starch, and stirring for 20min by adopting a magnetic stirrer at normal temperature to obtain first mixed emulsion;
2) Adding phosphate accounting for 1% of the dry basis weight of the starch into the first mixed emulsion, and continuously stirring for 1h under the action of a magnetic stirrer to obtain a second mixed emulsion;
3) Adjusting the pH value of the second mixed emulsion to 7.0 by adopting a hydrochloric acid solution, then adding glutamine transaminase with the enzyme activity of 90U/g, keeping the pH value at 7.0 corresponding to the addition amount of the glutamine transaminase per gram of starch dry basis, controlling the temperature at 55 ℃, stirring and reacting for 2 hours by adopting a magnetic stirrer, then adopting ultrasonic treatment for 30 minutes, wherein the ultrasonic power is 500W, obtaining the conditioned starch after the treatment is completed, wherein a polarization microscopy image of the starch raw material is shown in figure 1, and a polarization microscopy image of the conditioned starch is shown in figure 3.
Comparative example 5
In this comparative example, the method for regulating the physical properties and digestion characteristics of starch comprises the following steps:
1) Adding water into starch to prepare starch emulsion with the mass concentration of 6%, adding soybean protein into the starch emulsion, wherein the addition amount of the soybean protein is 15% of the dry weight of the starch, and stirring for 20min by adopting a magnetic stirrer at normal temperature to obtain first mixed emulsion;
2) And (3) treating the first mixed emulsion by adopting ultrasonic waves for 30min, wherein the ultrasonic power is 500W, and obtaining the conditioned starch after the treatment is completed.
Comparative example 6
In this comparative example, the method for regulating the physical properties and digestion characteristics of starch comprises the following steps:
1) Adding water into starch to prepare starch emulsion with the mass concentration of 6%, adding soybean protein into the starch emulsion, wherein the addition amount of the soybean protein is 15% of the dry weight of the starch, and stirring for 20min by adopting a magnetic stirrer at normal temperature to obtain first mixed emulsion;
2) Adding phosphate accounting for 1% of the dry basis weight of the starch into the first mixed emulsion, and continuously stirring for 1h under the action of a magnetic stirrer to obtain a second mixed emulsion;
3) And (3) treating the second mixed emulsion by adopting ultrasonic waves for 30min, wherein the ultrasonic power is 500W, and obtaining the conditioned starch after the treatment is completed.
Comparative example 7
In this comparative example, the method for regulating the physical properties and digestion characteristics of starch comprises the following steps:
1) Adding water into starch to prepare starch emulsion with the mass concentration of 6%, regulating the pH value of the starch emulsion to 7.0 by adopting a hydrochloric acid solution, then adding glutamine transaminase with the enzyme activity of 90U/g, wherein the adding amount of the glutamine transaminase is 6U per gram of starch dry basis, and stirring and reacting for 2 hours by adopting a magnetic stirrer at the temperature of 55 ℃;
2) Then ultrasonic treatment is carried out for 30min, the ultrasonic power is 500W, and the conditioned starch is obtained after the treatment is completed.
Comparative example 8
In this comparative example, the method for regulating the physical properties and digestion characteristics of starch comprises the following steps:
adding water into starch to prepare starch emulsion with the mass concentration of 6%, adding phosphate accounting for 1% of the dry basis weight of the starch into the starch emulsion, and continuously stirring for 1h under the action of a magnetic stirrer; then ultrasonic treatment is carried out for 30min, the ultrasonic power is 500W, and the conditioned starch is obtained after the treatment is completed.
TABLE 3 Properties of Rice starch before and after Conditioning
TABLE 4 gel strength, water Retention and texture Properties of minced grass carp before and after Conditioning starch with example 2
Comparative example 9
The method for adjusting the physical properties and digestion characteristics of starch according to this comparative example comprises the following steps:
1) Adding water into starch to prepare starch emulsion with the mass concentration of 5%;
2) Adding soybean protein accounting for 10% of the dry basis of starch and sodium pyrophosphate accounting for 0.5% of the dry basis of starch into starch emulsion, and stirring for 0.5h under the action of a magnetic stirrer to obtain mixed emulsion;
3) Adjusting the pH value of the mixed emulsion to 6.5 by adopting a hydrochloric acid solution, then adding glutamine transaminase with the enzyme activity of 90U/g, wherein the adding amount of the glutamine transaminase is 5U corresponding to each gram of starch dry basis, stirring and reacting for 1h by adopting a magnetic stirrer at 40 ℃, then adopting ultrasonic treatment for 30min, and obtaining the conditioned starch after the treatment is completed, wherein the ultrasonic power is 400W.
TABLE 5 Properties of Rice starch before and after Conditioning
Table 6 changes in cooking, texture and nutritional characteristics of rice noodles before and after addition of conditioned starch of example 1 and comparative example 9
Comparative example 9, in which soy protein and phosphate were added simultaneously to the starch emulsion as compared to example 1, as seen in table 5, the peak viscosity of the conditioned starch obtained in this comparative example was high and retrograded easily, and the content of resistant starch was also significantly lower than that of the product of example 1, indicating that the order of addition of soy protein and phosphate had a more critical effect.
The rice noodles were prepared by adding the modified starch obtained in comparative example 9 and the modified starch obtained in example 1 to rice flour, respectively, in amounts of 10%, and the characteristics of the rice noodles obtained are shown in table 6, and it was found that the rice noodles obtained by adding the modified starch obtained in comparative example 9 to rice flour are unsatisfactory in terms of steaming, texture and nutritional characteristics.
Comparative example 10
The method for adjusting the physical properties and digestion characteristics of starch according to this comparative example comprises the following steps:
1) Adding water into starch to prepare starch emulsion with the mass concentration of 6%; adding soybean protein into the starch emulsion, wherein the addition amount of the soybean protein accounts for 15% of the dry weight of the starch, and stirring for 5min by adopting a magnetic stirrer at normal temperature to obtain a first mixed emulsion;
2) Adding phosphate accounting for 8% of the dry basis weight of the starch into the first mixed emulsion, and continuously stirring for 20min under the action of a magnetic stirrer to obtain a second mixed emulsion;
3) Adjusting the pH value of the mixed emulsion to 7.0 by adopting a hydrochloric acid solution, then adding glutamine transaminase with the enzyme activity of 90U/g, wherein the adding amount of the glutamine transaminase is 5U corresponding to each gram of starch dry basis, keeping the pH value at 7.0, controlling the temperature at 65 ℃, stirring and reacting for 2 hours by adopting a magnetic stirrer under the condition of 40 ℃, then adopting ultrasonic treatment for 30 minutes, and obtaining the conditioned starch after the treatment is completed, wherein the ultrasonic power is 500W.
TABLE 7 Properties of Rice starch before and after Conditioning
TABLE 8 variation of gel strength, water Retention and texture Properties of minced grass carp before and after addition of Conditioning starch of example 2 and comparative example 10
Compared with example 2, the production parameters of comparative example 10 are adjusted under the condition that the auxiliary material components are the same, the obtained product has obviously increased viscosity compared with the starch of example 2, the starch of comparative example 10 has a weak network structure, and the control of the condition is critical.
The prepared starches obtained in example 2 and comparative example 10 were added to minced fillet as shown in table 8, wherein minced fillet a represents minced fillet added with the prepared starch obtained in example 2, minced fillet B represents minced fillet added with the prepared starch described in comparative example 10, and the addition amounts were 10%, and the result shows that the minced fillet is easily damaged after the prepared starch of comparative example 10 is added, and the chewiness, elasticity and gel strength of the minced fillet are greatly reduced.
The basic principle, main features and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A method for regulating physical properties and digestion characteristics of starch is characterized by comprising the following steps:
1) Adding water into starch to prepare starch emulsion, adding vegetable protein into the starch emulsion, and stirring for 10-30 min to obtain first mixed emulsion;
2) Adding phosphate accounting for 0.05-5% of the dry basis weight of the starch into the first mixed emulsion, and stirring for 0.5-3 h to obtain a second mixed emulsion;
3) Adjusting the pH value of the second mixed emulsion to 5.0-8.0, then adding glutamine transaminase, stirring and reacting for 1-3 h at 25-60 ℃, and then adopting ultrasonic treatment for 25-35 min.
2. The method for adjusting physical properties and digestion characteristics of starch according to claim 1, wherein in the step 1), the mass concentration of the starch emulsion is 2-10%, and the vegetable protein is 5-20% of the dry basis weight of starch.
3. The method for regulating physical properties and digestion characteristics according to claim 1, wherein in the step 2), the phosphate comprises one or both of polyphosphate or composite phosphate.
4. The method for regulating physical properties and digestion characteristics of starch according to claim 1, wherein the amount of glutamine transaminase added per gram of starch in step 3) is 2 to 10U.
5. The method for regulating physical properties and digestion characteristics of starch according to claim 1, wherein in step 3), the enzyme activity of said glutamine transaminase is 80 to 100U/g.
6. The method for regulating physical properties and digestion characteristics of starch according to claim 1, wherein in step 3), the power of the ultrasonic wave is 100 to 600w.
7. The method for adjusting physical properties and digestion characteristics of starch according to claim 1, wherein in step 3), the pH is adjusted to 3.0 to 6.0 before the ultrasonic treatment.
8. The method for adjusting physical properties and digestion characteristics of starch according to claim 1, wherein the stirring in step 1), step 2) and step 3) is performed by magnetic stirring.
9. A conditioned starch prepared by the method for regulating physical properties and digestion characteristics of starch according to any one of claims 1 to 8.
10. Use of the conditioned starch of claim 9 as a raw material in food processing.
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