KR20120038704A - Method for production of starch with a slow digestibility and resistant - Google Patents

Abstract

PURPOSE: A producing method of starch with improved slowly digestibility and indigestibility is provided to improve the degree of polymerization of the starch using the enzyme reaction. CONSTITUTION: A producing method of starch with improved slowly digestibility and indigestibility comprises the following steps: gelatinizing a suspension including starch and sugar; adding neiserria polysaccharea based amylosucrase enzyme liquid into the gelatinized suspension, and inducing the enzyme reaction at 25-35 deg C; and hydrothermal treating the enzyme reacted starch at 80-120 deg C for 20-60 minutes. The starch is selected from glutinous rice starch, non-glutinous rice starch, waxy corn starch, corn starch, glutinous potato starch, or potato starch.

Description

Method for production of starch with increased digestibility and fire retardancy {Method for production of starch with a slow digestibility and resistant}

The present invention relates to a method for producing starch with improved digestibility and indigestibility, and more particularly, to a method for preparing starch with enhanced digestibility and indigestibility in combination with enzymatic and physical methods.

Starch is a glucose polysaccharide present in plants, and it is contained in grains and documents. It is a primary source of energy for humans and is degraded by pancreatin and α-amylase in the human body. However, some starch is not excreted in human small intestine due to factors such as aging degree, starch polymerization degree, amylose and amylopectin ratio, etc. This starch is called indigestible starch. Therefore, starch can be divided into nutritionally rapidly digested starch (RDS), slowly digestible starch (SDS), and resistant starch (RS).

Here, the digestible starch is completely digested in the small intestine, but the digestion rate progresses slowly. The indigestible starch is not absorbed in the small intestine, but is used as an energy source of microorganisms in the large intestine similar to dietary fiber. In addition, the indigestible starch decomposed by microorganisms can produce short-chain fatty acids such as acetic acid, propionic acid, butyric acid, lower the pH of the colon and induce changes in the intestinal environment, thereby increasing the amount of feces and preventing colon cancer. These digestible starch and indigestible starch prevent excessive secretion of insulin compared to rapidly digested starch which rapidly increase blood sugar level, thus preventing 'insulin resistance' caused by overload of pancreas, thus providing adequate energy source for obese and diabetic patients. It is possible to produce customized starch, which can be used industrially as a health functional food.

In the meantime, physical treatment, chemical treatment, and enzymatic treatment have been used to increase the starch and indigestible starch content of the starch. Among these, physical treatment and enzymatic treatment have been regarded as great advantages in that they can give consumers safety and health orientation compared to chemical treatment. In addition, the physical treatment has a relatively simple treatment method and no special additives, the enzymatic treatment is an environment-friendly, the desired specific reaction can be carried out, there are fewer by-products and easy purification for use after treatment.

However, when the physical treatment and the enzymatic treatment were performed alone, the effect of enhancing the digestibility and the indigestible starch was not sufficient, and the treatment was not efficient such as taking too long a period of time. .

The present invention is to solve the problems of the prior art as described above, by using an enzymatic reaction to increase the degree of polymerization of starch and in addition to the physical method in combination with a significantly higher localization and indigestibility than the conventional methods It is an object to provide a method for producing starch.

In addition, an object of the present invention is to provide a method for producing starch having remarkably high localization and indigestibility without satisfying the optimum conditions of the enzymatic reaction as compared with the conventional enzymatic reaction alone.

In addition, an object of the present invention is to provide a method for producing starch having remarkably high localization and indigestibility even at a relatively low reaction temperature and a short reaction time as compared with the conventional physical reaction alone.

In order to achieve the above object, the present invention (A) after gelatinizing the suspension containing the starch and sugar, Neisseria polysaccharrea ( Neiserria) inducing enzyme reaction at 25-35 ° C. by adding an amylosucrase (EC 2.4.1.4) enzyme solution derived from polysaccharea ) and (B) the starch-reacted starch at 80-120 ° C. for 20-60 minutes. Characterized in that the method for producing starch with improved digestibility and indigestibility comprising the step of heat treatment (hydrothermal treatment).

In addition, the present invention is the enzyme solution of the amylosucrase (EC 2.4.1.4) Neseria polysacchareria ( Neiserria) amylosucrase from polysaccharea (EC 2.4.1.4), Neiserria polysaccharea) to be derived from amyl Klein kinase (EC 2.4.1.4) to enable the production of the transformed culture in a conversion strain and Nei ceria polysaccharide LEA (Neiserria polysaccharea ) is characterized in that at least one of the lysate of the transformed strain capable of producing amylosucrase (EC 2.4.1.4).

In addition, the present invention is characterized in that the starch is at least one of glutinous rice starch, non-glutinous rice starch, waxy corn starch, corn starch, waxy potato starch and potato starch.

In addition, the present invention is characterized in that it further comprises the step of obtaining an insoluble portion by centrifuging the reaction solution after the enzyme reaction in the step (A).

In addition, the present invention is characterized in that step (B) adjusts the water content of the enzyme-reacted starch to 20 to 50% by weight.

Hereinafter, the method for preparing starch having improved localization and indigestibility of the present invention will be described in detail step by step.

(A) Enzymatic  Inducing a reaction

Inducing the enzymatic reaction of the present invention, after gelatinizing the suspension containing starch and sugar, Neiserria polysaccharides ( Niserria) polysaccharea ) is a step of inducing the enzyme reaction at 25 ~ 35 ℃ by adding the enzyme solution of amylosucrase (EC 2.4.1.4).

In the enzymatic treatment used for starch, starch hydrolase is usually used, but in the present invention, Neseria polysacchareria ( Neiserria) Enzyme solution of amylosucrase (EC 2.4.1.4) from polysacchare ) is used.

The amylosucrase (EC 2.4.1.4) enzyme solution used in the present invention hydrolyzes sugar to fructose and glucose, and the glucose formed here is linked to the non-reducing end of the receptor to synthesize α- (1 → 4) -glucan. To extend the length of the starch chain.

Amyl to be used in the present invention Klein kinase (EC 2.4.1.4) enzyme solution is Ney ceria polysaccharide LEA (Neiserria amylosucrase from polysaccharea (EC 2.4.1.4), Neiserria polysaccharea) to be derived from amyl Klein kinase (EC 2.4.1.4) to enable the production of the transformed culture in a conversion strain and Nei ceria polysaccharide LEA (Neiserria polysaccharea ) one or more of the lysates of the strain transformed to produce amylosucrase (EC 2.4.1.4).

Starch used in the present invention is not particularly limited, but is preferably at least one of glutinous rice starch, non-glutinous starch, waxy corn starch, corn starch, waxy potato starch and potato starch.

In addition, it is preferable that the suspension containing starch and sugar used in the present invention is suspended in an aqueous solution of 1-5% (w / w) starch and sugar in sodium citrate buffer (pH 7.0).

In addition, in the present invention, it is preferable to add amylosucrase (EC 2.4.1.4) enzyme solution derived from Neiserria polysaccharea after gelatinizing the suspension. This is because it can improve the accessibility of the temperament. At this time, as a method of gelatinizing the suspension, a method of breaking for 5 to 15 minutes while vigorously shaking the suspension can be used.

In the present invention, the enzymatic reaction is preferably performed at 25-35 ° C., because the reactivity of amylosucrase is good at this temperature condition.

In addition, the present invention preferably further comprises the step of obtaining an insoluble portion by centrifuging the reaction solution after the enzymatic reaction, since the insoluble portion contains localizable and indigestible starch.

For example, in the present invention, 3% (w / w) glutinous rice starch and 100 mM sucrose are suspended in 100 mM sodium citrate buffer (pH 7.0) and reacted at 30 ° C. and 80 rpm in a constant temperature water bath. The glutinous rice starch treated with amylose sucrase of the present invention is increased by 35% and 22% by indigestible starch compared to the control group. In addition, all other amylosecrase-treated non-glutinous rice, waxy corn, and corn starch of the present invention all increase only in the difference between the high and low increase in the content of digestible and indigestible starch compared to the control.

(B) hydrothermal treatment ( hydrothermal treatment Steps to

The hydrothermal treatment step of the present invention is a step of heat-treating the starch reacted in step (A) at 80-120 ° C. for 20-60 minutes. That is, the present invention is characterized in that hydrothermal treatment, which is a physical method, is performed in a state where the digestible and indigestible starch is increased to some extent by the extension of the starch chain.

The hydrothermal treatment of the present invention does not cause a change in the chain length of the starch, but induces aggregation between the starch chains and the chains, causing aging and inaccessibility of the digestive enzymes pancreatin and α-amylase. It acts to slow down starch digestibility.

It is preferable to heat-process at 80-120 degreeC, and, as for the hydrothermal treatment of this invention, it is more preferable to carry out at 90-110 degreeC. In addition, the heat treatment time is preferably 20 to 60 minutes, more preferably 30 to 50 minutes.

In the present invention, it is preferable to adjust the water content of the amylosucrase enzyme-reacted starch through hydrothermal treatment to 20 to 50% by weight, more preferably 25 to 40% by weight.

For example, in the present invention, 2 g of amylosucrase-treated starch is adjusted to 25, 30, 35, and 40% by calculating the water content according to the AACC method using a 100 ml glass bottle. In order to reach the equilibrium of water, the sealed 100 ml glass bottle was left at room temperature for 24 hours, then heat treated in an oven at 100 ° C. for 40 minutes and allowed to cool at room temperature for 30 minutes. Thereafter, the oven is dried at 30 ° C. in order to capture the dry sample.

As described above, the glutinous rice starch of the present invention in combination with enzymatic treatment and physical treatment increases only in the degree of increase in the degree of digestibility and indigestible starch, depending on the water content, compared to the control group, and compared with the glutinous rice starch treated with enzymatic treatment only. The total proportion of digestible and indigestible starch is high. In addition, the same results are also observed in the case of non-glutinous rice, waxy corn and corn starch treated with amylosucrase of the present invention. It can be seen that the method of the present invention is applicable to all starches.

In the present invention, if it is possible to achieve a certain length of chain length even without optimum conditions in the amylosucrase reaction due to the physical treatment in the step (B), while varying the hydrothermal treatment conditions, There is an effect that can control the increase in the amount of starch.

In addition, in the present invention, when the step (B) is carried out, it is possible to derive excellent localization and indigestible starch content by reacting for 40 minutes at 100 ° C. instead of a long time reaction at a high temperature, which is a condition of conventional hydrothermal treatment. The effect is that you can make. For example, compared to the case of reacting for 16 hours at 100 ° C., which is a hydrothermal treatment condition that has been used to increase the content of conventionally fired and indigestible starch, the present invention is sufficiently effective for reaction of 100 ° C. for 40 minutes. As a result, it is possible to derive indigestible starch content.

The present invention can be used to increase the degree of polymerization of starch by using an enzymatic reaction and in addition to the physical method in combination can effectively produce starch with significantly high localization and indigestibility.

In addition, the present invention can prepare starch having remarkably high localization and indigestibility without satisfying the optimum conditions of the enzymatic reaction as compared with the conventional enzymatic reaction alone.

In addition, the present invention can produce starch having remarkably high localization and indigestibility even at a relatively low reaction temperature and a short reaction time as compared with the conventional physical reaction alone.

Hereinafter, the content of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited only to the following examples, but includes modifications of equivalent technical ideas.

Manufacturing example  : Amylosukrases Enzyme  Produce

In this production example Neisseria polysactea ( Neiserria) The microorganism transformed into E. coli by transforming the amylo sucrase gene isolated from polysaccharea ) was cultured and purified and used as an amylo sucrase enzyme solution. Purification was performed using Ni-NTA affinity chromatography.

Enzyme titer was used by modifying the method of 'Van der Veen et al'. That is, 0.1 ml of 4% sugar, 0.1 ml of 1% glycogen, 0.05 ml of diluted enzyme, 0.25 ml of 100 mM sodium acetate buffer (pH 7.0) were mixed and reacted at 30 ° C. for 10 minutes to release the fructose released. Quantitation was performed using DNS (dinitrosalicyclic acid) method. One unit of enzyme titer was defined as the amount of enzyme required to consume 1 μmole of sugar per minute.

Example  1 to 4: Preparation of glutinous rice starch ( Enzymatic  Reaction + physical reaction)

In an embodiment of the present invention, 3% (w / w) of glutinous rice starch and 100 mM sucrose were suspended in 100 mM sodium citrate buffer (pH 7.0) and shaken vigorously (hanging for 10 minutes). After cooling until the gelatinized suspension reached 37 ° C, the enzyme solution obtained in the above Preparation Example corresponding to 18700 units was added, and reacted at 30 ° C and 80 rpm for 13 hours and 40 minutes in a constant temperature water bath.

Centrifugation was performed by adding three times the suspension with ethanol to stop the enzyme reaction and precipitate the insoluble portion. In addition, to wash the remaining ethanol washed three times using centrifugation with distilled water. Thereafter, the freeze-dried until the water content is about 10% and ground to a mortar was used in the following experiment.

Thus, 2 g of amylosucrase-treated starch was adjusted to 25, 30, 35, and 40% water content by calculating the water content according to the AACC method using a 100 ml glass bottle. The moisture content of the existing starch samples was measured by the AACC method. In order to reach the water equilibrium, the sealed 100 ml glass bottle was left at room temperature for 24 hours, then heat treated at 100 ° C. for 40 minutes in an oven, and cooled at room temperature for 30 minutes. Thereafter, the oven was dried at 30 ° C. until the moisture content was about 10% for drying the sample and dried in a mortar.

Comparative example  1: Preparation of glutinous rice starch ( Enzymatic  reaction)

3% (w / w) glutinous rice starch and 100 mM sucrose were suspended in 100 mM sodium citrate buffer (pH 7.0) and shaken vigorously (hanging for 10 minutes). After cooling until the luxury suspension reached 37 ° C, the enzyme solution obtained in the above Preparation Example corresponding to 18700 units was administered and reacted at 30 ° C. and 80 rpm for 13 hours and 40 minutes in a constant temperature water bath.

Centrifugation was performed by adding three times the suspension with ethanol to stop the enzyme reaction and precipitate the insoluble portion. In addition, to wash the remaining ethanol washed three times using centrifugation with distilled water. After that, the water content was about 10% lyophilized and ground with a mortar.

Comparative example  2: Preparation of Glutinous Rice Starch (without Enzyme Addition) Enzymatic  reaction)

Starch was prepared in the same manner as in Comparative Example 1 except that the amylosucrase enzyme solution was not added.

Comparative example  3 to 6: Preparation of Glutinous Rice Starch (Physical Reaction)

2 g of normal starch was adjusted to a water content of 25, 30, 35, 40% by calculating the water content according to the AACC method using a 100 ml glass bottle. The moisture content of the existing starch samples was measured by the AACC method. In order to reach the water equilibrium, the sealed 100 ml glass bottle was left at room temperature for 24 hours, then heat treated at 100 ° C. for 40 minutes in an oven, and cooled at room temperature for 30 minutes. Thereafter, the oven was dried at 30 ° C. until the moisture content was about 10% for drying the sample and dried in a mortar.

Comparative example  7 to 10: Preparation of glutinous rice starch (without enzyme addition Enzymatic  Reaction + physical reaction)

Starch was prepared in the same manner as in Comparative Examples 3 to 6 except that the starch prepared in Comparative Example 2 was used.

Experimental Example  One : Example  1 to 4, Comparative example  1 to 10 starches ( RDS , SDS , RS Content of

In the present experimental example, the starch in the Examples 1 to 4 and Comparative Examples 1 to 10, 'rapidly digestible starch (RDS)', 'slowly digestible starch (SDS)' and 'ovary The content of resistant starch (RS) was measured.

First, the following experiment was carried out for the following nutritional classification of starch.

0.75 ml of 100 mM sodium acetate buffer (pH 5.2) and 0.75 ml of digestive enzyme solution were added to 30 mg of the starch, digested at 37 ° C. for 10 and 240 minutes, and then boiled for 10 minutes to stop the reaction of the digestive enzyme. Thereafter, the supernatant was obtained by centrifugation, and the amount of glucose contained in the supernatant was measured by GOD-POD (glucose oxidase-peroxidase) method. In this experiment, starch digested within 10 minutes was rapidly digested into starch (RDS), digested starch between 10 and 240 minutes into digestible starch (SDS), and starch indigestible starch (RS) that was not digested after 240 minutes. Divided. Digestive enzyme solution used in this experiment is 2g of pancreatin (pancreatin) in 24ml of distilled water and stirred for 10 minutes, centrifuged to recover only 20ml of the supernatant, 0.4ml of amyloglucosidase (amyloglucosidase) in this supernatant A mixture prepared with 3.6 ml of distilled water was used. Table 1 shows the results of the above experiment.

RDS SDS RS Example 1 (25% glutinous rice water content) 6.2 ± 0.8 36.4 ± 1.3 57.4 ± 0.7 Example 2 (water content of glutinous rice 30%) 1.8 ± 1.3 22.6 ± 0.9 75.6 ± 0.4 Example 3 (35% glutinous rice water content) 0.6 ± 0.1 15.3 ± 1.1 84.1 ± 1.0 Example 4 (water content of glutinous rice 40%) 0.3 ± 0.3 14.1 ± 0.2 85.6 ± 0.4 Plain Glutinous Rice Starch 41.2 ± 0.4 41.8 ± 2.8 17.0 ± 2.4 Comparative Example 1 18.1 ± 0.6 45.3 ± 1.3 36.5 ± 0.9 Comparative Example 2 75.8 ± 1.4 10.1 ± 1.2 14.1 ± 0.2 Comparative Example 3 (25% glutinous rice water content) 41.6 ± 0.9 41.4 ± 2.4 17.1 ± 2.0 Comparative Example 4 (30% glutinous rice water content) 40.7 ± 2.0 42.9 ± 1.2 16.4 ± 1.5 Comparative Example 5 (35% water content of glutinous rice) 47.9 ± 1.5 35.6 ± 0.3 16.4 ± 1.3 Comparative Example 6 (40% glutinous rice water content) 54.5 ± 0.4 29.6 ± 2.1 15.9 ± 1.8 Comparative Example 7 (25% glutinous rice water content) 76.3 ± 1.8 8.9 ± 1.3 14.7 ± 0.5 Comparative Example 8 (30% glutinous rice water content) 76.4 ± 1.8 9.0 ± 2.3 14.6 ± 1.9 Comparative Example 9 (35% of glutinous rice water content) 78.4 ± 2.2 6.0 ± 2.1 15.6 ± 0.4 Comparative Example 10 (40% glutinous rice water content) 77.2 ± 1.6 6.0 ± 1.1 16.8 ± 0.4

(Unit: wt%)

Example  5 to 8: production of non-glucose starch Enzymatic  Reaction + physical reaction)

In Examples 5 to 8, starch was prepared in the same manner as in Examples 1 to 4, except that rice starch was used.

Comparative example  11: Preparation of non-glutinous starch Enzymatic  reaction)

Starch was prepared in the same manner as in Comparative Example 1 except that non-rice starch was used.

Comparative example  12: Preparation of Non-glutinous Rice Starch Enzymatic  reaction)

Starch was prepared in the same manner as in Comparative Example 2 except that non-rice starch was used.

Comparative example  13 to 16: Preparation of non-glucose starch (physical reaction)

Starch was prepared in the same manner as in Comparative Examples 3 to 6 except that non-rice starch was used.

Comparative example  17 to 20: production of non-glucose starch (without enzyme addition) Enzymatic  Reaction + physical reaction)

Starch was prepared in the same manner as in Comparative Examples 7 to 10 except that non-rice starch was used.

Experimental Example  2 : Example  5 to 8, Comparative example  11 to 20 starches ( RDS , SDS , RS Content of

For the starch of Examples 5 to 8 and Comparative Examples 11 to 20, the contents of RDS, SDS, and RS were measured in the same manner as in Experimental Example 1.

RDS SDS RS Example 5 (25% moisture content of rice) 37.5 ± 4.7 24.2 ± 2.2 38.3 ± 2.0 Example 6 (water content of non-glutinous rice 30%) 23.8 ± 1.3 32.8 ± 0.1 43.4 ± 1.3 Example 7 (35% of rice water content) 16.5 ± 3.4 34.0 ± 0.6 49.5 ± 1.7 Example 8 (water content of non-glutinous rice 40%) 11.4 ± 2.2 35.7 ± 1.1 52.9 ± 1.1 Plain Nonstick Starch 24.2 ± 0.4 64.5 ± 1.3 11.2 ± 1.4 Comparative Example 11 43.3 ± 3.9 14.1 ± 0.9 42.6 ± 2.2 Comparative Example 12 77.7 ± 1.5 10.3 ± 1.0 12.0 ± 1.3 Comparative Example 13 (25% of non-glutinous rice water content) 28.4 ± 0.7 60.4 ± 1.7 11.2 ± 1.4 Comparative Example 14 (30% of rice water content) 32.4 ± 1.2 57.4 ± 2.5 10.2 ± 1.5 Comparative Example 15 (35% moisture content of rice) 46.5 ± 1.0 43.2 ± 1.7 10.3 ± 0.8 Comparative Example 16 (40% moisture content of non-glutinous rice) 56.7 ± 2.3 32.0 ± 2.8 11.2 ± 0.7 Comparative Example 17 (25% of non-glutinous rice water content) 77.2 ± 1.0 9.6 ± 1.9 13.2 ± 1.3 Comparative Example 18 (30% of non-glutinous rice water content) 76.3 ± 0.2 9.3 ± 1.3 14.5 ± 1.1 Comparative Example 19 (35% of non-glutinous rice water content) 75.7 ± 1.7 10.6 ± 1.5 13.6 ± 0.8 Comparative Example 20 (40% moisture content of rice) 75.9 ± 1.4 11.4 ± 1.6 12.6 ± 0.4

(Unit: wt%)

Example  9 to 12: Preparation of Waxy Corn Starch Enzymatic  Reaction + physical reaction)

In Examples 9 to 12, starch was prepared in the same manner as in Examples 1 to 4 except that waxy corn starch was used.

Comparative example  21: Preparation of Waxy Corn Starch Enzymatic  reaction)

Starch was prepared in the same manner as in Comparative Example 1 except that waxy corn starch was used.

Comparative example  22: Preparation of Waxy Corn Starch (without Enzyme Addition) Enzymatic  reaction)

Starch was prepared in the same manner as in Comparative Example 2 except that waxy corn starch was used.

Comparative example  23-26: Preparation of Waxy Corn Starch (Physical Reaction)

Starch was prepared in the same manner as in Comparative Examples 3 to 6 except that waxy corn starch was used.

Comparative example  27-30: Preparation of Waxy Corn Starch (without Enzyme Addition) Enzymatic  Reaction + physical reaction)

Starch was prepared in the same manner as in Comparative Examples 7 to 10 except that waxy corn starch was used.

Experimental Example  3: Example  9 to 12, Comparative example  21 to 30 starches ( RDS , SDS , RS Content of

For the starches of Examples 9 to 12 and Comparative Examples 21 to 30, the contents of RDS, SDS, and RS were measured in the same manner as in Experimental Example 1.

RDS SDS RS Example 9 (25% of corn corn moisture content) 10.3 ± 0.2 51.2 ± 1.1 38.5 ± 0.9 Example 10 (30% of corn corn water content) 3.9 ± 0.8 33.0 ± 1.3 63.1 ± 2.1 Example 11 (35% of corn corn moisture content) 2.3 ± 0.3 22.8 ± 1.2 74.9 ± 1.5 Example 12 (40% of corn corn moisture content) 1.1 ± 0.5 16.7 ± 2.1 82.2 ± 1.6 General Waxy Corn Starch 32.5 ± 1.9 52.4 ± 2.4 15.1 ± 0.6 Comparative Example 21 28.1 ± 1.2 40.1 ± 1.0 31.9 ± 2.3 Comparative Example 22 72.4 ± 3.0 12.1 ± 4.6 15.5 ± 1.6 Comparative Example 23 (25% of corn corn moisture content) 28.1 ± 0.8 58.8 ± 0.8 13.2 ± 1.7 Comparative Example 24 (30% of corn corn moisture content) 29.4 ± 1.6 58.2 ± 1.9 12.3 ± 0.3 Comparative Example 25 (35% of corn corn moisture content) 30.8 ± 1.3 55.1 ± 1.1 14.0 ± 0.2 Comparative Example 26 (40% of corn corn moisture content) 38.4 ± 1.2 47.3 ± 2.2 14.3 ± 0.9 Comparative Example 27 (25% of corn corn moisture content) 74.3 ± 0.8 9.3 ± 4.2 16.5 ± 3.4 Comparative Example 28 (30% of corn corn moisture content) 73.6 ± 1.6 9.9 ± 0.9 16.5 ± 0.7 Comparative Example 29 (35% of corn corn moisture content) 74.2 ± 0.5 8.8 ± 0.5 17.1 ± 1.0 Comparative Example 30 (40% of corn corn moisture content) 74.9 ± 1.2 9.1 ± 1.2 16.0 ± 0.0

(Unit: wt%)

Example  13 to 16: preparation of ordinary corn starch ( Enzymatic  Reaction + physical reaction)

In Examples 13 to 16, starches were prepared in the same manner as in Examples 1 to 4, except that general corn starch was used.

Comparative example  31: Preparation of Regular Corn Starch Enzymatic  reaction)

Starch was prepared in the same manner as in Comparative Example 1 except that general corn starch was used.

Comparative example  32: Preparation of Regular Corn Starch (without Enzyme Addition) Enzymatic  reaction)

Starch was prepared in the same manner as in Comparative Example 2 except that general corn starch was used.

Comparative example  33-36: Preparation of Regular Corn Starch (Physical Reaction)

Starch was prepared in the same manner as in Comparative Examples 3 to 6, except that general corn starch was used.

Comparative example  37 to 40: preparation of normal corn starch (without enzyme addition Enzymatic  Reaction + physical reaction)

Starch was prepared in the same manner as in Comparative Examples 7 to 10 except that general corn starch was used.

Experimental Example  4 : Example  13 to 16, Comparative example  31 to 40 starches ( RDS , SDS , RS Content of

For the starches of Examples 13 to 16 and Comparative Examples 31 to 40, the contents of RDS, SDS, and RS were measured in the same manner as in Experimental Example 1.

RDS SDS RS Example 13 (25% general corn moisture content) 31.1 ± 0.8 36.5 ± 0.0 32.4 ± 0.7 Example 14 (30% general corn moisture content) 12.7 ± 0.6 49.8 ± 1.2 37.5 ± 1.8 Example 15 (35% general corn moisture content) 9.1 ± 1.0 49.2 ± 0.4 41.7 ± 1.4 Example 16 (40% general corn moisture content) 15.2 ± 0.8 40.9 ± 1.8 43.9 ± 1.0 Plain corn starch 11.7 ± 0.9 74.5 ± 1.3 13.8 ± 0.5 Comparative Example 31 48.4 ± 1.1 15.6 ± 0.9 15.6 ± 0.9 Comparative Example 32 73.8 ± 0.4 7.6 ± 0.7 18.6 ± 0.4 Comparative Example 33 (General Corn Water Content 25%) 7.4 ± 0.3 77.1 ± 0.5 15.5 ± 0.1 Comparative Example 34 (30% corn content) 11.5 ± 3.5 74.9 ± 3.4 13.6 ± 0.2 Comparative Example 35 (General Corn Moisture Content 35%) 14.4 ± 0.4 72.6 ± 2.2 13.1 ± 1.8 Comparative Example 36 (40% corn content) 24.8 ± 1.0 62.1 ± 2.7 13.1 ± 1.7 Comparative Example 37 (General Corn Moisture Content 25%) 73.4 ± 0.5 12.5 ± 0.4 14.1 ± 0.1 Comparative Example 38 (30% corn content) 72.8 ± 2.8 11.4 ± 3.6 15.8 ± 0.9 Comparative Example 39 (General Corn Water Content 35%) 74.3 ± 0.1 9.5 ± 1.0 16.2 ± 1.1 Comparative Example 40 (40% general corn moisture content) 74.2 ± 2.2 8.4 ± 1.0 17.3 ± 1.2

(Unit: wt%)

According to Tables 1 to 4, glutinous rice starch (enzymatic reaction + physical reaction) of Examples 1 to 4 of the present invention according to the moisture content compared to Comparative Examples 7 to 10 (enzymatic reaction + physical reaction without addition of enzyme) It was found that the contents of SDS and RS were increased not only in the degree of increase in the degree of digestion and indigestion of starch, but also in the case of comparison with the glutinous rice starch of Comparative Example 1 (enzymatic reaction only). The total ratio of indigestible starch was found to be high. In addition, it could be confirmed that the same result was observed in the case of non-glutinous rice, waxy corn and corn starch of Examples 5 to 16. This result was judged to be the same when applied to all starch.

On the other hand, in Examples 1 to 13 of the present invention, it was confirmed that the tendency of change in digestibility according to the moisture content of glutinous rice, waxy corn, non-glutinous rice and corn. That is, in the case of glutinous rice and waxy corn, RDS and SDS decreased and RS increased as the water content increased to some extent, whereas in the case of rice and corn, RDS increased as the water content increased to some extent. It was found to decrease and increase SDS and RS. This difference was judged to be due to the content ratio of amylose and amylopectin. This result was judged to be the same when applied to all starch.

On the other hand, the glutinous rice starch of Comparative Example 1 (enzymatic reaction only) was found to be 35% higher than the starch of Comparative Example 2 (enzymatic reaction without enzymatic reaction) and 22% increased in the indigestible starch. Other non-glutinous rice, waxy corn, and corn starch were able to confirm the same result. The increase in SDS and RS of starch treated only with this enzymatic reaction was judged to be due to the difficulty of penetration of digestive enzymes due to the extension of the starch chain length. In the case of RS, it was determined that it was affected by aging because it existed at 37 ° C. for a long time in a constant temperature bath during enzyme reaction.

On the other hand, since the starches of Comparative Examples 3 to 6 (physical reaction only) were not gelatinized, the RDS, SDS, and RS content similar to those of general starch were similar since they were heat-treated for 40 minutes at 100 ° C. without breakage of particles. However, RDS increased and SDS decreased due to heat cleavage of the starch chain and amylose elution.

On the other hand, the starch of Comparative Examples 7 to 10 (enzymatic reaction without the addition of enzyme + physical reaction) was confirmed that there is no difference compared to the starch of Comparative Example 2 (enzymatic reaction without addition of enzyme). This is because all the enzymatic treatment of Comparative Example 2 was performed without the addition of enzyme, so that the remaining starch of gelatinized starch was kept in a constant temperature bath for a long time, so that some RS increased due to aging effect and heat treatment was carried out for about 40 minutes. It was judged that it did not have a big influence.

As described above, starch combined with the enzymatic reaction and physical reaction of the present invention has a high total amount of SDS and RS so as to be inferior to natural general starch, and does not try to obtain optimum conditions even when using amylosucrase as an enzyme. Even if the starch chain length was extended to some extent, it was found that the treatment method could increase the SDS and RS by the desired amount by controlling the water content by applying an easy hydrothermal treatment method.

Reference Example  1 to 4: Preparation of glutinous rice starch

Starch was prepared in the same manner as in Examples 1 to 4 except that the hydrothermal treatment was performed at 100 ° C. for 16 hours.

Reference Comparative example  1 to 4: Preparation of Glutinous Rice Starch

Starch was prepared in the same manner as in Comparative Examples 3 to 6 except that the hydrothermal treatment was performed at 100 ° C. for 16 hours.

Reference Comparative example  5 to 6: Preparation of Glutinous Rice Starch

Starch was prepared in the same manner as in Comparative Examples 7 to 10 except that the hydrothermal treatment was performed at 100 ° C. for 16 hours.

Reference Experimental Example  One : Reference Example  1 to 4, see Comparative example  1 to 6 starches ( RDS , SDS , RS)

The starch of Reference Examples 1 to 4 and Comparative Examples 1 to 6 was measured in the same manner as in Experimental Example 1 to determine the contents of RDS, SDS, and RS.

RDS SDS RS Reference Example 1 (25% glutinous rice water content) 10.2 ± 0.2 47.7 ± 0.1 42.1 ± 0.3 Reference Example 2 (30% glutinous rice water content) 6.1 ± 0.1 36.5 ± 2.2 57.3 ± 2.2 Reference Example 3 (35% of glutinous rice water content) 2.2 ± 0.5 19.1 ± 2.0 78.7 ± 2.5 Reference Example 4 (40% water content of glutinous rice) 0.9 ± 0.2 10.6 ± 0.1 88.6 ± 0.3 Reference Example 1 (25% glutinous rice water content) 43.1 ± 3.4 43.7 ± 2.6 13.3 ± 0.8 Reference Example 2 (30% glutinous rice water content) 38.7 ± 1.4 50.0 ± 0.7 11.3 ± 2.1 Reference Example 3 (35% glutinous rice water content) 38.5 ± 1.5 47.8 ± 0.7 13.7 ± 0.3 Reference Example 4 (40% water content of glutinous rice) 41.8 ± 1.1 46.3 ± 0.7 11.9 ± 0.4 Reference Example 5 (25% water content of glutinous rice) 67.4 ± 1.6 9.9 ± 2.0 22.8 ± 0.4 Reference Example 6 (30% glutinous rice water content) 69.1 ± 0.8 10.6 ± 0.4 20.3 ± 0.4 Reference Example 7 (35% glutinous rice water content) 68.3 ± 2.3 8.7 ± 3.3 23.0 ± 0.9 Reference Example 8 (40% glutinous rice water content) 67.0 ± 1.6 8.9 ± 1.9 24.1 ± 0.3

(Unit: wt%)

Reference Example  5 to 8: Production of Non-glutinous Starch

Starch was prepared in the same manner as in Examples 5 to 8 except that the hydrothermal treatment was performed at 100 ° C. for 16 hours.

Reference Comparative example  9-12: Preparation of Non-glutinous Starch

Starch was prepared in the same manner as in Comparative Examples 13 to 16 except that the hydrothermal treatment was performed at 100 ° C. for 16 hours.

Reference Comparative example  13 to 16: Preparation of non-glutinous starch

Starch was prepared in the same manner as in Comparative Examples 17 to 20 except that the hydrothermal treatment was performed at 100 ° C. for 16 hours.

Reference Experimental Example  2 : Reference Example  5 to 8, see Comparative example  9 to 16 starches ( RDS , SDS , RS)

The starch of Reference Examples 5 to 8 and Comparative Examples 9 to 16 was measured in the same manner as in Experiment 1 to determine the contents of RDS, SDS, and RS.

RDS SDS RS Reference Example 5 (25% moisture content of rice) 42.4 ± 1.2 29.1 ± 1.3 28.6 ± 2.5 Reference Example 6 (30% of rice water content) 26.2 ± 1.3 41.6 ± 0.9 31.6 ± 2.0 Reference Example 7 (35% of rice moisture content) 8.0 ± 1.4 47.8 ± 2.5 44.2 ± 3.8 Reference Example 8 (40% of rice water content) 4.8 ± 0.3 37.8 ± 1.5 57.4 ± 1.8 Reference Example 9 (25% moisture content of non-glutinous rice) 30.5 ± 0.4 59.6 ± 0.8 9.9 ± 1.3 Reference Comparative Example 10 (30% moisture content of rice) 26.2 ± 1.3 64.4 ± 0.0 9.5 ± 1.4 Reference Comparative Example 11 (35% of non-glutinous rice water content) 36.5 ± 1.1 54.2 ± 1.0 9.3 ± 0.1 Reference Comparative Example 12 (40% of non-glutinous rice water content) 42.9 ± 0.3 45.1 ± 2.8 12.1 ± 3.1 Reference Comparative Example 13 (25% of non-glutinous rice water content) 77.0 ± 2.1 12.2 ± 4.4 10.8 ± 2.3 Reference Comparative Example 14 (30% of non-glutinous rice water content) 76.6 ± 1.8 12.7 ± 2.6 10.7 ± 0.8 Reference Comparative Example 15 (35% moisture content of rice) 75.9 ± 0.9 13.1 ± 0.7 11.1 ± 1.6 Reference Comparative Example 16 (40% of non-glutinous rice water content) 75.1 ± 1.6 13.0 ± 0.4 11.9 ± 2.0

(Unit: wt%)

Reference experiment examples 1 and 2 were performed to confirm whether the contents of SDS and RS were changed to a similar degree even when reacted for 40 minutes in comparison with the conventional method for 16 hours at 100 ° C. during hydrothermal treatment.

According to Tables 1, 2, 5, and 6, Examples 1 to 4 and 5 to 8 of the present invention did not show a significant difference in change in digestibility compared to Reference Examples 1 to 4 and 5 to 6. In other words, it can be seen that the difference in the heat treatment reaction time does not show a significant difference in the change in digestibility. According to the present invention, even in commercial use, energy and time can be effectively saved due to the reaction condition of 100 ° C. and 40 minutes. I could see that.

Claims (5)

(A) Gelatinize the suspension containing starch and sugar, and then add Neiserria to the gelatinized suspension. inducing enzyme reaction at 25-35 ° C. by adding an amylosucrase (EC 2.4.1.4) enzyme solution derived from polysaccharea ); And
(B) hydrothermal treatment of the enzyme-reacted starch at 80-120 ° C. for 20 to 60 minutes. The method of claim 1,
The amylosucrase (EC 2.4.1.4) enzyme solution,
Neiserria amylosucrase from polysaccharea (EC 2.4.1.4), Neiserria polysaccharea) to be derived from amyl Klein kinase (EC 2.4.1.4) to enable the production of the transformed culture in a conversion strain and Nei ceria polysaccharide LEA (Neiserria A method for producing starch with enhanced digestibility and indigestion, characterized in that it is one or more of the lysates of the strain transformed to produce amylosucrase (EC 2.4.1.4) derived from polysaccharea ). The method of claim 1,
The starch is a glutinous rice starch, non-glutinous starch, waxy corn starch, corn starch, waxy potato starch and potato starch, characterized in that at least one of the improved starch and indigestible starch. The method of claim 1,
In the step (A),
After enzymatic reaction, centrifugation of the reaction solution to obtain an insoluble portion further comprising the step of producing starch with enhanced digestibility and indigestibility. The method of claim 1,
Step (B) is,
The method for producing starch with improved digestibility and indigestion, characterized in that to adjust the water content of the enzyme-reacted starch to 20 to 50% by weight.