WO2017128984A1 - 抗性糊精及其制备方法 - Google Patents

抗性糊精及其制备方法 Download PDF

Info

Publication number
WO2017128984A1
WO2017128984A1 PCT/CN2017/071337 CN2017071337W WO2017128984A1 WO 2017128984 A1 WO2017128984 A1 WO 2017128984A1 CN 2017071337 W CN2017071337 W CN 2017071337W WO 2017128984 A1 WO2017128984 A1 WO 2017128984A1
Authority
WO
WIPO (PCT)
Prior art keywords
mass
acid
concentration
preparation
temperature
Prior art date
Application number
PCT/CN2017/071337
Other languages
English (en)
French (fr)
Inventor
窦光朋
干昭波
李方华
邵先豹
杨腾腾
杜倩
张明站
张兴晶
Original Assignee
山东百龙创园生物科技股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 山东百龙创园生物科技股份有限公司 filed Critical 山东百龙创园生物科技股份有限公司
Priority to CA3012906A priority Critical patent/CA3012906C/en
Priority to US15/566,234 priority patent/US10479840B2/en
Priority to EP17743599.7A priority patent/EP3409693A4/en
Publication of WO2017128984A1 publication Critical patent/WO2017128984A1/zh

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D15/00—Separating processes involving the treatment of liquids with solid sorbents; Apparatus therefor
    • B01D15/08—Selective adsorption, e.g. chromatography
    • B01D15/10—Selective adsorption, e.g. chromatography characterised by constructional or operational features
    • B01D15/18—Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to flow patterns
    • B01D15/1864—Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to flow patterns using two or more columns
    • B01D15/1871—Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to flow patterns using two or more columns placed in series
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D15/00—Separating processes involving the treatment of liquids with solid sorbents; Apparatus therefor
    • B01D15/08—Selective adsorption, e.g. chromatography
    • B01D15/26—Selective adsorption, e.g. chromatography characterised by the separation mechanism
    • B01D15/36—Selective adsorption, e.g. chromatography characterised by the separation mechanism involving ionic interaction
    • B01D15/361—Ion-exchange
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/003—Crosslinking of starch
    • C08B31/006—Crosslinking of derivatives of starch
    • 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

Definitions

  • the invention relates to a resistant dextrin and a preparation method thereof, and belongs to the technical field of food additive production.
  • Dietary fiber is a kind of carbohydrate that cannot be digested by the human body. It is divided into two categories: water-insoluble and water-soluble fiber.
  • the daily intake of dietary fiber recommended by international organizations is: The recommended standard of American Anti-Cancer Association is per person per day. 30 to 40 grams, the European Community Food Science Council recommends 30 grams per person per day. Recommended by the Chinese Nutrition Society: The daily dietary fiber intake of the human body is 25-35 grams.
  • Resistant dextrin is a low-calorie dextran, low molecular weight water-soluble dietary fiber prepared from natural starch. Compared with other dietary fiber products, resistant dextrin has good acidity, thermal stability and high digestion resistance. Receptive, low glycemic index, low insulin index, low calorie, excellent characteristics such as prevention of dental caries.
  • the Chinese patent document CN 104403009 A (Application No. 201410671093.0) discloses a preparation method of a resistant dextrin, which comprises the steps of: using acid-treated starch as a raw material, using sea sand as a heat transfer medium, and performing under high temperature conditions.
  • the pyrolysis reaction obtains a crude pyrodextrin, and the crude pyrodextrin is refined to obtain a resistant dextrin product.
  • Cipheral Patent Document CN103725732A (Application No. 201310743226.6) discloses a method for comprehensively utilizing wheat C starch to prepare resistant dextrin, comprising the following steps: (1) using wheat starch C starch slurry as raw material, adjusting pH with hydrochloric acid, sealing acidification (2) drying the acidified starch slurry after centrifugation; (3) pyrolysis in a roller heating furnace; (4) cooling to room temperature, adding an appropriate amount of distilled water to prepare an emulsion of a certain concentration range; (5) Simultaneous liquefaction and saccharification by double enzyme synergistic method; (6) decolorization with activated carbon and suction filtration to obtain sample solution; (7) alcohol solution sedimentation, centrifugation, supernatant distillation, alcohol recovery and recycling, precipitation and airflow drying, to obtain content It is 85%-90% resistant dextrins, and the product yield is 80%-90%.
  • the above preparation methods still have shortcomings such as large bitterness, easy deliquescence, and poor fluidity, and cannot be widely used in foods and health care products, especially in the fields of high-end foods and health care products.
  • the present invention is directed to the deficiencies of the prior art, and provides a resistant dextrin and a preparation method thereof.
  • the resistant dextrin prepared by the invention is not easy to deliquesce, has good mouthfeel and fluidity, and is convenient for wide application in food, health care products, especially high-end foods and health care products.
  • DP refers to Degree of Polymerization, which is an index for measuring the molecular size of a polymer, based on the number of repeating units, that is, the average number of repeating units contained in the polymer macromolecular chain.
  • DP1 is a macromolecule having a degree of polymerization of 1
  • DP2 is a macromolecule having a degree of polymerization of 2
  • DP3 is a macromolecule having a degree of polymerization of 3.
  • a resistant dextrin characterized by having a molar percentage of DP1 of ⁇ 1%, a molar percentage of DP2 of ⁇ 4.5%, a molar percentage of DP3 of ⁇ 7.0%, an average degree of polymerization of from 6 to 12, and a pH.
  • the value is 3.0 to 6.0, and the molar percentage of dietary fiber is ⁇ 85%.
  • the preparation method of the above resistant dextrin comprises the following steps:
  • reaction material obtained in the step (1) is heated to 80 ° C to 120 ° C, and reacted at normal pressure for 2 to 4 hours to prepare an initial reaction material, and then added in a proportion of 1% to 10% by mass of the initial reaction material.
  • the acid solution is stirred uniformly, and the temperature is raised to 140-200 ° C, and the gelatinization reaction is carried out for 15-30 minutes under normal pressure conditions to obtain a dextrin crude material;
  • the acid in the step (1) and the step (2) is an edible acid; further preferably, the acid is selected from one of citric acid, malic acid, hydrochloric acid, phosphoric acid, sulfuric acid or Combination of two or more.
  • the mass concentration of the acid in the step (1) and the step (2) is from 0.08 to 0.12%.
  • the discoloration in the step (4) is as follows:
  • the activated carbon is added at 0.5% to 1.5% of the dry basis mass, and the mixture is stirred for 25 to 35 minutes, and then filtered to obtain a liquid having a light transmittance of ⁇ 95%.
  • the steps in the step (4) are as follows:
  • Adjusting the temperature of the feed liquid before the inlet into the column is 35-55 ° C, and the pH of the column feed liquid is 4.0-5.0, to obtain an aqueous solution having a conductance of ⁇ 100 ⁇ s/cm and a light transmittance of ⁇ 98%;
  • the concentration in the step (4) is concentrated by using six effects, and is concentrated to a solid content of 50 to 60% by mass.
  • the purification in the step (4) comprises chromatographic purification, secondary decolorization, secondary separation, and secondary concentration.
  • the chromatographic purification is adjusted to a pH of 6.0 to 7.0, and then chromatographically purified by a chromatographic separation system.
  • the chromatographic separation operating conditions are a running pressure of 0.2 to 0.35 MPa, a temperature of 50 to 70 ° C, and a water consumption ratio of 1 : (1.2 ⁇ 1.5), feeding 1.2 ⁇ 1.5m 3 per hour.
  • the secondary decolorization is added to the activated carbon by 0.5% to 1.5% by mass of the dry basis, and the mixture is stirred for 25 to 35 minutes, and then filtered;
  • the second departure is as follows:
  • Adjusting the temperature of the feed liquid before the inlet into the column is 35-55 ° C, and the pH of the column feed liquid is 4.0-5.0, and obtaining a secondary separation liquid having a conductance of ⁇ 100 ⁇ s/cm and a light transmittance of ⁇ 98%;
  • the second concentration using a six-effect concentration, concentration to a solid content of 50-60% by mass, pH 4.0 to 5.0, to obtain a conductance of ⁇ 100 ⁇ s/cm, and a light transmittance of ⁇ 98. %;
  • the drying in the step (4) is vacuum drying under a belt to a moisture content percentage of ⁇ 6%.
  • the invention uses starch as a raw material, and divides the dextrinization reaction into two stages for the first time, which effectively ensures the polymerization degree of the polymerization reaction, reduces the generation of side reactions, and greatly reduces the difficulty of subsequent processing of purification;
  • the invention adopts an enzyme-free catalytic reaction, that is, no biological enzyme is added during the whole process of the reaction, and the natural hydrolysis is carried out in the acidic environment existing in the hydrolysis process, and the enzyme-free catalytic reaction is used to simplify the reaction process on the other hand. Greatly reduce production costs and reduce the difficulty of subsequent purification treatment;
  • the invention overcomes the disadvantages of many original side reactions, high bitterness, easy deliquescence, poor fluidity, etc., and the molar percentage of the resistant dextrin DP1 is ⁇ 1%, and the molar percentage of DP2 is ⁇ 4.5%, the molar percentage of DP3 is ⁇ 7.0%, the average degree of polymerization is 6-12, the pH value is 3.0-6.0, and the molar percentage of dietary fiber is ⁇ 85%, which makes the product have good taste and fluidity, and is convenient for food. Health products, especially high-end foods and health products, are widely used.
  • the starch described in the examples was purchased from Shandong Fuyang Biotechnology Co., Ltd.;
  • Malic acid was purchased from Nanjing Guohai Biological Engineering Co., Ltd.;
  • Citric acid was purchased from Shandong Lemon Biochemical Co., Ltd.
  • the preparation method of the resistant dextrin comprises the following steps:
  • reaction material obtained in the step (1) is heated to 85 ° C, and reacted under normal pressure for 2.5 h to obtain an initial reaction material, and then the malic acid solution is added in a proportion of 2% by mass of the initial reaction mass, and the mixture is uniformly stirred.
  • the temperature is raised to 160 ° C, and the gelatinization reaction is carried out for 20 min under normal pressure to obtain a dextrin crude material;
  • the temperature of the feed liquid before the introduction of the column is 41 ° C, and the pH of the column liquid is 4.2, to obtain an aqueous solution having a conductance of 80 ⁇ s/cm and a light transmittance of 99%;
  • the chromatographic purification is adjusted to pH 6.5, and then chromatographically purified by a chromatographic separation system.
  • the chromatographic separation operating conditions are a running pressure of 0.2 MPa, a temperature of 50 to 70 ° C, a water consumption ratio of 1:1.2, and an hourly feeding of 1.2 m 3 ;
  • the secondary decolorization is to add activated carbon to 0.6% of the dry basis mass, and the mixture is stirred for 30 minutes, and then filtered;
  • Adjusting the temperature of the feed liquid before the inlet into the column is 39 ° C, and the pH of the column feed liquid is 4.2, to obtain a secondary separation liquid having a conductance of 90 ⁇ s/cm and a light transmittance of 99%;
  • the secondary concentration using six-effect concentration, concentration to a solid content of 55% by mass, pH: 4.5, conductance ⁇ 80 ⁇ s/cm, light transmittance ⁇ 99%;
  • the mass concentration of the acid in the step (1) and the step (2) was 0.1%.
  • the obtained resistant dextrin DP1 has a molar percentage of 0.3%, a DP2 molar percentage of 4.1%, a DP3 molar percentage of 6%, an average degree of polymerization of 7, pH 5.0, The dietary fiber mass percentage is 88%.
  • the preparation method of the resistant dextrin comprises the following steps:
  • reaction material obtained in the step (1) is heated to 80 ° C, and reacted under normal pressure for 2 hours to obtain an initial reaction material, and then the citric acid solution is added in a ratio of 2% by mass of the initial reaction mass, and the mixture is heated until the temperature is raised.
  • the gelatinization reaction was carried out at 150 ° C under normal pressure for 17 min to obtain a dextrin crude material;
  • the resistant dextrin After chromatographic purification, secondary decolorization, secondary separation, secondary concentration, vacuum drying by belt to 5% moisture content, the resistant dextrin is prepared.
  • the chromatographic purification is adjusted to pH 6.5, and then chromatographically purified by a chromatographic separation system.
  • the chromatographic separation operating conditions are a running pressure of 0.35 MPa, a temperature of 70 ° C, a water consumption ratio of 1:1.5, and an hourly feed of 1.5 m 3 ;
  • the secondary decolorization is to add activated carbon to 0.7% of the dry basis mass, and the mixture is stirred for 30 minutes, and then filtered;
  • the secondary concentration concentrated by six effects, concentrated to a solid content of 58% by mass, pH 4.5, conductance of 90 ⁇ s/cm, and light transmittance of 99%;
  • the mass concentration of the acid in the step (1) and the step (2) is 0.08%.
  • the obtained resistant dextrin DP1 has a molar percentage of 0.2%, a DP2 molar percentage of 4.3%, a DP3 molar percentage of 6.5%, an average degree of polymerization of 7, and a pH of 4.0. Dietary fiber mass percentage is 90%.
  • the preparation method of the resistant dextrin comprises the following steps:
  • reaction material obtained in the step (1) is heated to 100 ° C, and reacted under normal pressure for 3 hours to obtain an initial reaction material, and then the hydrochloric acid solution is added to the proportion of 6% by mass of the initial reaction material, and the mixture is uniformly stirred, and the temperature is raised to 160. °C, under normal pressure conditions, gelatinization reaction for 22min, to obtain a dextrin crude material;
  • the resistant dextrin After chromatographic purification, secondary decolorization, secondary separation, secondary concentration, vacuum drying by belt to 5% moisture content, the resistant dextrin is prepared.
  • the chromatographic purification is adjusted to pH 6.5, and then chromatographically purified by a chromatographic separation system.
  • the chromatographic separation operating conditions are a running pressure of 0.3 MPa, a temperature of 60 ° C, a water consumption ratio of 1:1.3, and an hourly feed of 1.4 m 3 ;
  • the secondary decolorization is to add activated carbon to 1% of the dry mass, and the mixture is stirred for 30 minutes, and then filtered;
  • the secondary concentration concentrated by six effects, concentrated to a solid content of 60% by mass, pH 4.5, conductance of 90 ⁇ s/cm, and light transmittance of 99%;
  • the mass concentration of the acid in the step (1) and the step (2) was 0.12%.
  • the obtained resistant dextrin DP1 has a molar percentage of 0.5%, a DP2 molar percentage of 4.1%, a DP3 molar percentage of 6.0%, an average degree of polymerization of 9, a pH of 3.5, and a meal.
  • the fiber content is 86%.
  • the preparation method of the resistant dextrin comprises the following steps:
  • reaction material (1) adding a mixed solution of citric acid and malic acid in a volume ratio of 1:1 to the starch at a ratio of 0.5% by mass, stirring uniformly to obtain a reaction material;
  • reaction material prepared in the step (1) is heated to 120 ° C, and reacted under normal pressure for 2 hours to obtain an initial reaction material, and then a ratio of citric acid to malic acid is added in a proportion of 10% by mass of the initial reaction mass.
  • the mixed solution of 1:1 was uniformly stirred, and the temperature was raised to 200 ° C, and the gelatinization reaction was carried out for 30 min under normal pressure conditions to obtain a crude dextrin;
  • the temperature of the feed liquid before the column is adjusted to 55 ° C, and the pH of the column liquid is 5.0, to obtain an aqueous solution having a conductance of 95 ⁇ s/cm and a light transmittance of 98%;
  • the chromatographic purification is adjusted to pH 7.0, and then chromatographically purified by a chromatographic separation system.
  • the chromatographic separation operating conditions are a running pressure of 0.25 MPa, a temperature of 65 ° C, a water consumption ratio of 1:1.4, and an input of 1.3 m 3 per hour;
  • the secondary decolorization is to add activated carbon to 1.5% of the dry basis mass, and the mixture is stirred for 35 minutes, and then filtered;
  • the temperature of the feed liquid before the introduction of the column is 55 ° C, and the pH of the column liquid is 5.0, to obtain a secondary separation liquid having a conductance of 95 ⁇ s/cm and a light transmittance of 99%;
  • the second concentration concentrated by six effects, concentrated to a solid content of 56% by mass, pH 5.0, conductance of 95 ⁇ s/cm, and light transmittance of 99%;
  • the mass concentration of the acid in the step (1) and the step (2) was 0.09%.
  • the obtained resistant dextrin DP1 has a molar percentage of 0.5%
  • DP2 has a molar percentage of 4.1%
  • DP3 has a molar percentage of 6.0%
  • the dietary fiber mass percentage was 91%.
  • the preparation method of the resistant dextrin comprises the following steps:
  • reaction material (1) adding a phosphoric acid solution to the starch in a proportion of 0.1% by mass, stirring uniformly, to obtain a reaction material;
  • reaction material obtained in the step (1) is heated to 80 ° C, and reacted under normal pressure for 2 hours to obtain an initial reaction material, and then the phosphoric acid solution is added to a temperature of 1% by weight of the initial reaction mass to 140 ° C, often Under the pressure condition, the gelatinization reaction is carried out for 15 minutes to obtain a dextrin crude material;
  • the temperature of the feed liquid before the column is adjusted to 35 ° C, and the pH of the column liquid is 4.0, to obtain an aqueous solution having a conductance of 80 ⁇ s/cm and a light transmittance of 99%;
  • the chromatographic purification is adjusted to pH 6.0, and then chromatographically purified by a chromatographic separation system.
  • the chromatographic separation operating conditions are a running pressure of 0.25 MPa, a temperature of 55 ° C, a water consumption ratio of 1:1.25, and an hourly feed of 1.25 m 3 ;
  • the secondary decolorization is to add activated carbon to 0.5% of the dry basis mass, and the mixture is stirred for 25 minutes, and then filtered;
  • the second concentration concentrated by six effects, concentrated to a solid content of 53% by mass, pH 4.0, conductance of 80 ⁇ s/cm, and light transmittance of 99%;
  • the mass concentration of the acid in the step (1) and the step (2) was 0.11%.
  • the obtained resistant dextrin DP1 has a molar percentage of 1%, a DP2 molar percentage of 4.5%, a DP3 molar percentage of 7.0%, an average degree of polymerization of 6, and a pH of 3.5.
  • the dietary fiber content is 89%.
  • the hydrochloric acid has a mass concentration of 0.1%.
  • the pre-drying temperature is from 80 ° C to 110 ° C, and is pre-dried until the moisture content is less than 5 wt%.
  • the edible oil is edible soybean oil.
  • the edible oil is added in an amount of 10 to 200% by weight of the starch.
  • the preparation method of the resistant dextrin comprises the following steps:
  • the resistant dextrin After chromatographic purification, secondary decolorization, secondary separation, secondary concentration, vacuum drying by belt to 5% moisture content, the resistant dextrin is prepared.
  • the chromatographic purification is adjusted to pH 6.5, and then chromatographically purified by a chromatographic separation system.
  • the chromatographic separation operating conditions are a running pressure of 0.25 MPa, a temperature of 55 ° C, a water consumption ratio of 1:1.25, and an hourly feed of 1.25 m 3 ;
  • the secondary decolorization is to add activated carbon to 1% of the dry mass, and the mixture is stirred for 30 minutes, and then filtered;
  • the secondary concentration using six-effect concentration, concentration to a solid content of 55% by mass, pH 4.5, conductance of 90 ⁇ s/cm, and light transmittance of 99%;
  • the mass concentration of the acid in the step (1) and the step (2) was 0.1%.
  • the prepared dextrin DP1 was 2.5%
  • DP2 was 8.1%
  • DP3 was 12.0%
  • the average degree of polymerization was 15, pH 3.5
  • the dietary fiber mass percentage was 62%.
  • the dietary fiber content was tested according to the national standard "GB/T 5009.88-2008 Determination of dietary fiber in food”.
  • the anti-dextrin product of Example 3 was compared with the comparative example and the product of Comparative Example 2, and the product fluidity was compared and evaluated by the angle of repose index, which refers to the accumulation of powder or particles between the oblique side and the horizontal plane of the steepest pile.
  • the angle of the flow is often expressed by the angle of repose, and the angle of repose has a small fluidity, otherwise it is the opposite.
  • the moisture absorption (hygroscopic rate) is calculated as follows:
  • Moisture absorption rate (sample quality after moisture absorption - absolute dry sample quality) / absolute dry sample quality
  • Comparative Example 1 and Comparative Example 2 have a molar percentage of DP1 of ⁇ 1%, a molar percentage of DP2 of ⁇ 4.5%, and a molar percentage of DP3 of ⁇ 1% due to DP1, DP2 and DP3.
  • the requirement of 7.0%, and the average degree of polymerization did not meet the requirements of 6 to 12, so it was significantly inferior to the product index of Example 3 in terms of taste, fluidity, solubility, moisture absorption and the like.
  • the resistant dextrin was prepared according to the method described in Example 1 of Chinese Patent Document CN104403009A (Application No. 201410671093.0), and the obtained resistant dextrin DP1 was 3.0%, DP2 was 7.5%, DP3 was 14.0%, and average polymerization was carried out. The degree is 20, pH 4.2, and the dietary fiber mass percentage is 84.6%.
  • the dietary fiber content was tested according to the national standard "GB/T 5009.88-2008 Determination of dietary fiber in food”.
  • Example 1 and Example 2 are much lower than the comparative examples of 3DP1-DP3, and the lower average degree of polymerization indicates that the reaction is more sufficient, the separation amount distribution is more uniform, and the dietary fiber content is more. High, product performance advantages are obvious.
  • the product fluidity was compared and evaluated by the angle of repose index, which refers to the oblique and horizontal planes of powder or particles stacked into the steepest pile. Angle between, flow Dynamics are often expressed in terms of angle of repose, and the angle of repose is small and fluid, otherwise it is the opposite.
  • the moisture absorption (hygroscopic rate) is calculated as follows:
  • Moisture absorption rate (sample quality after moisture absorption - absolute dry sample quality) / absolute dry sample quality
  • Comparative Example 3 has no requirement that DP1, DP2 and DP3 do not meet the molar percentage of DP1 ⁇ 1%, the molar percentage of DP2 ⁇ 4.5%, and the molar percentage of DP3 ⁇ 7.0%. Since the average degree of polymerization does not satisfy the requirements of 6 to 12, it is significantly inferior to the product indexes of Examples 1 and 2 in terms of taste, fluidity, solubility, moisture absorption and the like.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Nutrition Science (AREA)
  • Analytical Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Fodder In General (AREA)

Abstract

一种抗性糊精及其制备方法。所述抗性糊精，DP1的摩尔百分含量≤1%，DP2的摩尔百分含量≤4.5%，DP3的摩尔百分含量≤7.0%，平均聚合度为6~12，pH值为3.0~6.0，膳食纤维摩尔百分含量≥85%。其制备方法是以淀粉为原料，首次将糊精化反应分为两个阶段，有力地保证了聚合反应的聚合度，同时减少副反应的产生，大大减少纯化后续处理的难度。

Description

抗性糊精及其制备方法 技术领域
本发明涉及一种抗性糊精及其制备方法，属于食品添加剂生产技术领域。
背景技术
随着人们生活水平的提高，很多人出现了高血脂、高血压、高血糖症状，俗称“三高”，且有越来越年轻化得趋势。世界卫生组织曾明确提出，防治心血管病的第一道防线就是减少“三高”和控制“三高”。这些三高的人群中，除了情况较严重的需要配合药物治疗外，大部分人群可以通过饮食食疗等方式进行调理，避免药物的副作用。
膳食纤维是一种不能被人体消化的碳水化合物，分为非水溶性和水溶性纤维两大类。国家在“十二五”规划当中，倡导发展膳食纤维的应用，遏制慢性病对国人造成的潜在危害，国际相关组织推荐的膳食纤维素日摄入量为：美国防癌协会推荐标准为每人每天30～40克，欧洲共同体食品科学委员会推荐标准为每人每天30克。中国营养学会推荐：人体每日膳食纤维摄入量为25-35克。
抗性糊精是一种低热量葡聚糖，以天然淀粉为原料制备的低分子水溶性膳食纤维，相对于其他膳食纤维产品，抗性糊精具有良好的酸、热稳定性，高消化耐受性，低血糖指数，低胰岛素指数，热量低，防止龋齿等优异的特性。
中国专利文献CN 104403009 A(申请号201410671093.0)公开了一种抗性糊精的制备方法，包括以下步骤：以经酸处理后的淀粉为原料，采用海砂为传热介质，在高温条件下进行热解反应，获得焦糊精粗品，焦糊精粗品再经过精制处理得到抗性糊精产品。
中国专利文献CN103725732A(申请号201310743226.6)公开了一种小麦C淀粉综合利用制备抗性糊精的方法，包括以下步骤：(1)以小麦淀粉C淀粉浆为原料，用盐酸调pH后，密封酸化；(2)将酸化过的淀粉浆离心后干燥；(3)在滚子加热炉中高温裂解；(4)冷却至室温，加入适量的蒸馏水，调制成一定浓度范围的乳状液；(5)双酶协同法液化糖化同步进行；(6)加活性炭脱色并抽滤得到样液；(7)将料液进行醇沉，离心，上清液蒸馏酒精回收循环利用，沉淀进行气流干燥，得到含量为85％-90％的抗性糊精，产品收率为80％-90％。
上述制备方法仍存在产品苦味大、易潮解、流动性差等缺点，无法在食品、保健品广泛的应用，尤其是高端食品和保健品领域。
发明内容
本发明针对现有技术的不足，提供一种抗性糊精及其制备方法。经本发明制备的抗性糊精不易潮解，具有良好的口感和流动性，便于在食品、保健品尤其是高端食品和保健品领域广泛应用。
术语说明
DP是指聚合度(Degree of Polymerization)，是衡量聚合物分子大小的指标，以重复单元数为基准，即聚合物大分子链上所含重复单元数目的平均值。
DP1为聚合度为1的大分子，DP2为聚合度为2的大分子，DP3为聚合度为3的大分子。
为了实现本发明，本发明采用如下技术方案：
一种抗性糊精，其特征在于：DP1的摩尔百分含量≤1％，DP2的摩尔百分含量≤4.5％，DP3的摩尔百分含量≤7.0％，平均聚合度为6～12，pH值3.0～6.0，膳食纤维摩尔百分含量≥85％。
上述抗性糊精的制备方法，包括如下步骤：
(1)按质量百分比0.1％～0.5％的比例向淀粉中加入酸溶液，搅拌均匀，制得反应料；
(2)将步骤(1)制得的反应料升温至80℃～120℃，常压下反应2～4h，制得初反应料，然后按初反应料质量百分比1％～10％的比例加入酸溶液搅拌均匀，升温至140～200℃，常压条件下，糊化反应15～30min，制得糊精粗料；
(3)向步骤(2)制得的糊精粗料中加入去离子水，调节糖浓度为40～45wt％，在温度为80～100℃条件下保温酸性水解1～2小时，制得水解液；
(4)将步骤(3)制得的水解液经脱色、离交、浓缩、纯化、干燥，制得抗性糊精。
根据本发明优选的，所述步骤(1)和步骤(2)中的酸为食用酸；进一步优选的，所述的酸选自柠檬酸、苹果酸、盐酸、磷酸、硫酸中的一种或两种以上的组合。
根据本发明优选的，所述步骤(1)和步骤(2)中的酸的质量浓度为0.08～0.12％。
根据本发明优选的，所述步骤(4)中的脱色，步骤如下：
按干基质量的0.5％～1.5％加入活性炭，保温搅拌25～35min后，过滤，制得透光率≥95％的料液。
根据本发明优选的，所述步骤(4)中的离交，步骤如下：
调节进柱前料液温度为35～55℃，出柱料液pH4.0～5.0，制得电导＜100μs/cm、透光率≥98％的离交液；
根据本发明优选的，所述步骤(4)中的浓缩为采用六效浓缩，浓缩至固形物质量百分比含量为50～60％。
根据本发明优选的，所述步骤(4)中的纯化包括色谱提纯、二次脱色、二次离交、二次浓缩。
根据本发明进一步优选的，所述色谱提纯为调pH6.0～7.0，然后经色谱分离系统进行色谱提纯，色谱分离运行条件为运行压力0.2～0.35MPa，温度50～70℃，水耗比1:(1.2～1.5)，每小时进料1.2～1.5m3。
根据本发明进一步优选的，所述二次脱色为按干基质量的0.5％～1.5％加入活性炭，保温搅拌25～35min后，过滤；
根据本发明进一步优选的，所述二次离交，步骤如下：
调节进柱前料液温度为35～55℃，出柱料液pH4.0～5.0，制得电导＜100μs/cm、透光率≥98％的二次离交液；
根据本发明进一步优选的，所述二次浓缩：采用六效浓缩，浓缩至固形物质量百分比含量为50～60％，pH4.0～5.0，制得电导＜100μs/cm、透光率≥98％；
根据本发明优选的，所述步骤(4)中的干燥为经带式真空干燥至水分质量百分比含量≤6％。
上述原料均为本领域普通市售产品，工艺步骤如无特殊说明，均可按本领域常规操作。
有益效果
1、本发明以淀粉为原料，首次将糊精化反应分为两个阶段，有力地保证了聚合反应的聚合度，同时减少副反应的产生，大大减少纯化后续处理的难度；
2.本发明采用无酶催化反应，即在反应整个过程中不需要添加生物酶，在水解过程中利用本身存在的酸性环境自然水解，采用无酶催化反应一方面简化了反应流程，另一方面大大降低了生产成本及减少后续纯化处理的难度；
3.本发明克服了原有工艺副反应多，产品苦味大、易潮解、流动性差等缺点，所制得的抗性糊精DP1的摩尔百分含量≤1％，DP2的摩尔百分含量≤4.5％，DP3的摩尔百分含量≤7.0％，平均聚合度为6～12，pH值3.0～6.0，膳食纤维摩尔百分含量≥85％，使得产品具有良好的口感和流动性，便于在食品、保健品尤其是高端食品和保健品领域广泛应用。
具体实施方式
下面结合实施例对本发明的技术方案做进一步说明，但本发明所保护范围不限于此。
实施例中所述的淀粉购自山东福洋生物科技.有限公司；
苹果酸购自南京国海生物工程有限公司；
柠檬酸购自山东柠檬生化有限公司。
实施例1
抗性糊精的制备方法，包括如下步骤：
(1)按质量百分比0.2％的比例向淀粉中加入苹果酸溶液，搅拌均匀，制得反应料；
(2)将步骤(1)制得的反应料升温至85℃，常压下反应2.5h，制得初反应料，然后按初反应料质量百分比2％的比例加入苹果酸溶液，搅拌均匀，升温至160℃，常压条件下，糊化反应20min，制得糊精粗料；
(3)向步骤(2)制得的糊精粗料中加入去离子水，调节糖浓度为41wt％，在温度为85℃条件下保温酸性水解1.2小时，制得水解液；
(4)将步骤(3)制得的水解液经按干基质量的0.7％加入活性炭，保温搅拌30min后，过滤，制得透光率96％的料液；
然后调节进柱前料液温度为41℃，出柱料液pH4.2，制得电导80μs/cm、透光率99％的离交液；
然后采用六效浓缩，浓缩至固形物质量百分比含量为52％；
再经过色谱提纯、二次脱色、二次离交、二次浓缩，经带式真空干燥至水分质量百分比含量为5％，制得抗性糊精。
所述色谱提纯为调pH6.5，然后经色谱分离系统进行色谱提纯，色谱分离运行条件为运行压力0.2MPa，温度50～70℃，水耗比1:1.2，每小时进料1.2m3；
所述二次脱色为按干基质量的0.6％加入活性炭，保温搅拌30min后，过滤；
所述二次离交，步骤如下：
调节进柱前料液温度为39℃，出柱料液pH4.2，制得电导90μs/cm、透光率99％的二次离交液；
所述二次浓缩：采用六效浓缩，浓缩至固形物质量百分比含量为55％，pH：4.5，电导＜80μs/cm，透光率≥99％；
所述步骤(1)和步骤(2)中的酸的质量浓度为0.1％。
经检测，制得的抗性糊精DP1的摩尔百分含量为0.3％，DP2的摩尔百分含量为4.1％，DP3的摩尔百分含量为6％，平均聚合度为7，pH5.0，膳食纤维质量百分含量88％。
实施例2
抗性糊精的制备方法，包括如下步骤：
(1)按质量百分比0.1％的比例向淀粉中加入柠檬酸溶液，搅拌均匀，制得反应料；
(2)将步骤(1)制得的反应料升温至80℃，常压下反应2h，制得初反应料，然后按初反应料质量百分比2％的比例加入柠檬酸溶液搅拌均匀，升温至150℃，常压条件下，糊化反应17min，制得糊精粗料；
(3)向步骤(2)制得的糊精粗料中加入去离子水，调节糖浓度为42wt％，在温度为85℃条件下保温酸性水解1.5小时，制得水解液；
(4)将步骤(3)制得的水解液经按干基质量的0.7％加入活性炭，保温搅拌30min后，过滤，制得透光率96％的料液；
然后调节进柱前料液温度为40℃，出柱料液pH4.5，制得电导90μs/cm、透光率98％的离交液；
然后采用六效浓缩，浓缩至固形物质量百分比含量为55％；
再经过色谱提纯、二次脱色、二次离交、二次浓缩，经带式真空干燥至水分质量百分比含量5％，制得抗性糊精。
所述色谱提纯为调pH6.5，然后经色谱分离系统进行色谱提纯，色谱分离运行条件为运行压力0.35MPa，温度70℃，水耗比1:1.5，每小时进料1.5m3；
所述二次脱色为按干基质量的0.7％加入活性炭，保温搅拌30min后，过滤；
所述二次离交，步骤如下：
调节进柱前料液温度为40℃，出柱料液pH4.5，制得电导80μs/cm、透光率99％的二次 离交液；
所述二次浓缩：采用六效浓缩，浓缩至固形物质量百分比含量为58％，pH4.5，电导90μs/cm，透光率99％；
根据本发明优选的，所述步骤(1)和步骤(2)中的酸的质量浓度为0.08％。
经检测，制得的抗性糊精DP1的摩尔百分含量为0.2％，DP2的摩尔百分含量为4.3％，DP3的摩尔百分含量为6.5％，平均聚合度为7，pH值4.0，膳食纤维质量百分含量90％。
实施例3
抗性糊精的制备方法，包括如下步骤：
(1)按质量百分比0.3％的比例向淀粉中加入盐酸溶液，搅拌均匀，制得反应料；
(2)将步骤(1)制得的反应料升温至100℃，常压下反应3h，制得初反应料，然后按初反应料质量百分比6％的比例加入盐酸溶液搅拌均匀，升温至160℃，常压条件下，糊化反应22min，制得糊精粗料；
(3)向步骤(2)制得的糊精粗料中加入去离子水，调节糖浓度为43wt％，在温度为91℃条件下保温酸性水解1.5小时，制得水解液；
(4)将步骤(3)制得的水解液经按干基质量的1.0％加入活性炭，保温搅拌30min后，过滤，制得透光率96％的料液；
然后调节进柱前料液温度为45℃，出柱料液pH4.5，制得电导＜100μs/cm、透光率≥98％的离交液；
然后采用六效浓缩，浓缩至固形物质量百分比含量为55％；
再经过色谱提纯、二次脱色、二次离交、二次浓缩，经带式真空干燥至水分质量百分比含量5％，制得抗性糊精。
所述色谱提纯为调pH6.5，然后经色谱分离系统进行色谱提纯，色谱分离运行条件为运行压力0.3MPa，温度60℃，水耗比1:1.3，每小时进料1.4m3；
所述二次脱色为按干基质量的1％加入活性炭，保温搅拌30min后，过滤；
所述二次离交，步骤如下：
调节进柱前料液温度为50℃，出柱料液pH4.5，制得电导85μs/cm、透光率99％的二次离交液；
所述二次浓缩：采用六效浓缩，浓缩至固形物质量百分比含量为60％，pH4.5，电导90μs/cm，透光率99％；
所述步骤(1)和步骤(2)中的酸的质量浓度为0.12％。
经检测，制得的抗性糊精DP1的摩尔百分含量为0.5％，DP2的摩尔百分含量为4.1％，DP3的摩尔百分含量为6.0％，平均聚合度为9，pH 3.5，膳食纤维质量百分含量86％。
实施例4
抗性糊精的制备方法，包括如下步骤：
(1)按质量百分比0.5％的比例向淀粉中加入柠檬酸与苹果酸按体积比1:1的混合溶液，搅拌均匀，制得反应料；
(2)将步骤(1)制得的反应料升温至120℃，常压下反应2h，制得初反应料，然后按初反应料质量百分比10％的比例加入柠檬酸与苹果酸按体积比1:1的混合溶液搅拌均匀，升温至200℃，常压条件下，糊化反应30min，制得糊精粗料；
(3)向步骤(2)制得的糊精粗料中加入去离子水，调节糖浓度为45wt％，在温度为100℃条件下保温酸性水解2小时，制得水解液；
(4)将步骤(3)制得的水解液经按干基质量的1.5％加入活性炭，保温搅拌35min后，过滤，制得透光率95％的料液；
然后调节进柱前料液温度为55℃，出柱料液pH5.0，制得电导95μs/cm、透光率98％的离交液；
然后采用六效浓缩，浓缩至固形物质量百分比含量为60％；
再经过色谱提纯、二次脱色、二次离交、二次浓缩，经带式真空干燥至水分质量百分比含量6％，制得抗性糊精。
所述色谱提纯为调pH7.0，然后经色谱分离系统进行色谱提纯，色谱分离运行条件为运行压力0.25MPa，温度65℃，水耗比1:1.4，每小时进料1.3m3；
所述二次脱色为按干基质量的1.5％加入活性炭，保温搅拌35min后，过滤；
所述二次离交，步骤如下：
调节进柱前料液温度为55℃，出柱料液pH5.0，制得电导95μs/cm、透光率99％的二次离交液；
所述二次浓缩：采用六效浓缩，浓缩至固形物质量百分比含量为56％，pH5.0，电导95μs/cm，透光率99％；
所述步骤(1)和步骤(2)中的酸的质量浓度为0.09％。
经检测，制得的抗性糊精DP1的摩尔百分含量为0.5％，DP2的摩尔百分含量为4.1％，DP3的摩尔百分含量为6.0％，平均聚合度为11，pH5.0，膳食纤维质量百分含量91％。
实施例5
抗性糊精的制备方法，包括如下步骤：
(1)按质量百分比0.1％的比例向淀粉中加入磷酸溶液，搅拌均匀，制得反应料；
(2)将步骤(1)制得的反应料升温至80℃，常压下反应2h，制得初反应料，然后按初反应料质量百分比1％的比例加入磷酸溶液升温至140℃，常压条件下，糊化反应15min，制得糊精粗料；
(3)向步骤(2)制得的糊精粗料中加入去离子水，调节糖浓度为40wt％，在温度为80℃条件下保温酸性水解1小时，制得水解液；
(4)将步骤(3)制得的水解液经按干基质量的0.5％加入活性炭，保温搅拌25min后， 过滤，制得透光率96％的料液；
然后调节进柱前料液温度为35℃，出柱料液pH4.0，制得电导80μs/cm、透光率99％的离交液；
然后采用六效浓缩，浓缩至固形物质量百分比含量为50％；
再经过色谱提纯、二次脱色、二次离交、二次浓缩，经带式真空干燥至水分质量百分比含量6％，制得抗性糊精。
所述色谱提纯为调pH6.0，然后经色谱分离系统进行色谱提纯，色谱分离运行条件为运行压力0.25MPa，温度55℃，水耗比1:1.25，每小时进料1.25m3；
所述二次脱色为按干基质量的0.5％加入活性炭，保温搅拌25min后，过滤；
所述二次离交，步骤如下：
调节进柱前料液温度为35℃，出柱料液pH4.0，制得电导80μs/cm、透光率99％的二次离交液；
所述二次浓缩：采用六效浓缩，浓缩至固形物质量百分比含量为53％，pH4.0，电导80μs/cm，透光率99％；；
所述步骤(1)和步骤(2)中的酸的质量浓度为0.11％。
经检测，制得的抗性糊精DP1的摩尔百分含量为1％，DP2的摩尔百分含量为4.5％，DP3的摩尔百分含量为7.0％，平均聚合度为6，pH值3.5，膳食纤维含量89％。
对比例1
传统制备抗性糊精的工艺如下：
向淀粉中加入重量百分比0.05～0.5％的盐酸溶液，混合均匀，过滤，预干燥，用打粉机粉碎后过20～60目筛，将食用油与预干燥后的淀粉混合均匀，然后将混合物加入到反应容器中温度升至150～250℃进行酸热反应10～120分钟，反应结束获得难消化糊精粗品，难消化糊精粗品再经过精制处理得到难消化糊精产品；
所述盐酸的质量浓度为0.1％。
所述预干燥的温度为80℃～110℃，预干燥直至水分含量少于5wt％。
所述食用油是食用大豆油。
所述食用油的加入量为淀粉重量的10～200％。
对比例2
抗性糊精的制备方法，包括如下步骤：
(1)按质量百分比6.3％的比例向淀粉中加入盐酸溶液搅拌均匀，升温至160℃，常压条件下，糊化反应3小时22分钟，制得糊精粗料；搅拌均匀，制得反应料；
(3)向步骤(2)制得的糊精粗料中加入去离子水，调节糖浓度为43wt％，在温度为91℃条件下保温酸性水解1.5小时，制得水解液；
(4)将步骤(3)制得的水解液经按干基质量的1.0％加入活性炭，保温搅拌30min后， 过滤，制得透光率96％的料液；
然后调节进柱前料液温度为45℃，出柱料液pH4.5，制得电导＜100μs/cm、透光率≥98％的离交液；
然后采用六效浓缩，浓缩至固形物质量百分比含量为55％；
再经过色谱提纯、二次脱色、二次离交、二次浓缩，经带式真空干燥至水分质量百分比含量5％，制得抗性糊精。
所述色谱提纯为调pH6.5，然后经色谱分离系统进行色谱提纯，色谱分离运行条件为运行压力0.25MPa，温度55℃，水耗比1:1.25，每小时进料1.25m3；
所述二次脱色为按干基质量的1％加入活性炭，保温搅拌30min后，过滤；
所述二次离交，步骤如下：
调节进柱前料液温度为50℃，出柱料液pH4.5，制得电导85μs/cm、透光率99％的二次离交液；
所述二次浓缩：采用六效浓缩，浓缩至固形物质量百分比含量为55％，pH4.5，电导90μs/cm，透光率99％；
所述步骤(1)和步骤(2)中的酸的质量浓度为0.1％。
经检测，制得的抗性糊精DP1为2.5％，DP2为8.1％，DP3为12.0％，平均聚合度为15，pH 3.5，膳食纤维质量百分含量62％。
应用例1
对比例1和对比例2产品与实施例3所制得的产品经检测产品指标对比如下：
膳食纤维含量检测依国家标准《GB/T 5009.88-2008食品中膳食纤维的测定》进行检测。
表1
  DP1 DP2 DP3 平均聚合度 膳食纤维含量
对比例1 3.2％ 8.5％ 15.0％ 21 58％
对比例2 2.5％ 8.1％ 12％ 15 62
实施例3 0.5％ 4.1％ 6.0％ 9 86％
由以上对比可以看出，实施例3抗性糊精产品较对比例DP1-DP3含量低很多，而且平均聚合度低说明反应更加充分，分离量分布更加均匀，同时膳食纤维含量更高，产品性能优势明显。
对比例1和对比例2产品与实施例3所制得的产品应用性对比如下：
将实施例3抗性糊精产品与对比例和对比例2产品进行对比，产品流动性采用休止角指标进行对比评价，休止角是指粉末或颗粒堆积成最陡堆的斜边与水平面之间的夹角，流动性常以休止角表示，休止角小流动性好，否则相反。
吸潮性(吸湿率)按如下公式计算：
吸湿率＝(吸湿后样品质量-绝干样品质量)/绝干样品质量
检测结果如下表2所示：
表2
Figure PCTCN2017071337-appb-000001
由上述数据可以看出，对比例1和对比例2由于DP1、DP2和DP3均不符合DP1的摩尔百分含量≤1％，DP2的摩尔百分含量≤4.5％，DP3的摩尔百分含量≤7.0％的要求，且平均聚合度未满足6～12的要求，因此其在口味、流动性、溶解度、吸潮性等方面均显著不及实施例3的产品指标。
对比例3
按照中国专利文献CN104403009A(申请号201410671093.0)中实施例1记载的方法制备抗性糊精，经检测，制得的抗性糊精DP1为3.0％，DP2为7.5％，DP3为14.0％，平均聚合度为20，pH 4.2，膳食纤维质量百分含量84.6％。
应用例2
对比例3产品与实施例1和实施例2所制得的产品经检测产品指标对比如下：
膳食纤维含量检测依国家标准《GB/T 5009.88-2008食品中膳食纤维的测定》进行检测。
表1
  DP1 DP2 DP3 平均聚合度 膳食纤维含量
对比例3 3.0％ 7.5％ 14.0％ 20 84.6％
实施例1 0.3％ 4.1％ 6％ 7 88
实施例2 0.2％ 4.3％ 6.5％ 7 90％
由以上对比可以看出，实施例1、实施例2抗性糊精产品较对比例3DP1-DP3含量低很多，而且平均聚合度低说明反应更加充分，分离量分布更加均匀，同时膳食纤维含量更高，产品性能优势明显。
对比例3与实施例1和实施例2所制得的产品应用性对比如下：
将实施例1和实施例2的抗性糊精产品与对比例3产品进行对比，产品流动性采用休止角指标进行对比评价，休止角是指粉末或颗粒堆积成最陡堆的斜边与水平面之间的夹角，流 动性常以休止角表示，休止角小流动性好，否则相反。
吸潮性(吸湿率)按如下公式计算：
吸湿率＝(吸湿后样品质量-绝干样品质量)/绝干样品质量
检测结果如下表2所示：
表2
Figure PCTCN2017071337-appb-000002
由上述数据可以看出，对比例3由于DP1、DP2和DP3均不符合DP1的摩尔百分含量≤1％，DP2的摩尔百分含量≤4.5％，DP3的摩尔百分含量≤7.0％的要求，且平均聚合度未满足6～12的要求，因此其在口味、流动性、溶解度、吸潮性等方面均显著不及实施例1和实施例2的产品指标。

Claims (10)

  1. 一种抗性糊精，其特征在于：DP1的摩尔百分含量≤1％，DP2的摩尔百分含量≤4.5％，DP3的摩尔百分含量≤7.0％，平均聚合度为6～12，pH值3.0～6.0，膳食纤维摩尔百分含量≥85％。
  2. 权利要求1所述抗性糊精的制备方法，其特征在于，包括如下步骤：
    (1)按质量百分比0.1％～0.5％的比例向淀粉中加入酸溶液，搅拌均匀，制得反应料；
    (2)将步骤(1)制得的反应料升温至80℃～120℃，常压下反应2～4h，制得初反应料，然后按初反应料质量百分比1％～10％的比例加入酸溶液搅拌均匀，升温至140～200℃，常压条件下，糊化反应15～30min，制得糊精粗料；
    (3)向步骤(2)制得的糊精粗料中加入去离子水，调节糖浓度为40～45wt％，在温度为80～100℃条件下保温酸性水解1～2小时，制得水解液；
    (4)将步骤(3)制得的水解液经脱色、离交、浓缩、纯化、干燥，制得抗性糊精。
  3. 如权利要求2所述的制备方法，其特征在于，所述步骤(1)和步骤(2)中的酸为食用酸；进一步优选的，所述的酸选自柠檬酸、苹果酸、盐酸、磷酸、硫酸中的一种或两种以上的组合。
  4. 如权利要求2所述的制备方法，其特征在于，所述步骤(1)和步骤(2)中的酸的质量浓度为0.08～0.12％。
  5. 如权利要求2所述的制备方法，其特征在于，所述步骤(4)中的脱色，步骤如下：
    按干基质量的0.5％～1.5％加入活性炭，保温搅拌25～35min后，过滤，制得透光率≥95％的料液。
  6. 如权利要求2所述的制备方法，其特征在于，所述步骤(4)中的离交，步骤如下：
    调节进柱前料液温度为35～55℃，出柱料液pH4.0～5.0，制得电导＜100μs/cm、透光率≥98％的离交液；
    优选的，所述步骤(4)中的浓缩为采用六效浓缩，浓缩至固形物质量百分比含量为50～60％。
  7. 如权利要求2所述的制备方法，其特征在于，所述步骤(4)中的纯化包括色谱提纯、二次脱色、二次离交、二次浓缩。
  8. 如权利要求7所述的制备方法，其特征在于，所述色谱提纯为调pH6.0～7.0，然后经色谱分离系统进行色谱提纯，色谱分离运行条件为运行压力0.2～0.35MPa，温度50～70℃，水耗比1:(1.2～1.5)，每小时进料1.2～1.5m3；
    优选的，所述二次脱色为按干基质量的0.5％～1.5％加入活性炭，保温搅拌25～35min后，过滤。
  9. 如权利要求7所述的制备方法，其特征在于，所述二次离交，步骤如下：
    调节进柱前料液温度为35～55℃，出柱料液pH4.0～5.0，制得电导＜100μs/cm、透光 率≥98％的二次离交液；
    优选的，所述二次浓缩：采用六效浓缩，浓缩至固形物质量百分比含量为50～60％，pH4.0～5.0，制得电导＜100μs/cm、透光率≥98％；
  10. 如权利要求2所述的制备方法，其特征在于，所述步骤(4)中的干燥为经带式真空干燥至水分质量百分比含量≤6％。
PCT/CN2017/071337 2016-01-27 2017-01-17 抗性糊精及其制备方法 WO2017128984A1 (zh)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CA3012906A CA3012906C (en) 2016-01-27 2017-01-17 Resistant dextrin and method for preparing the same
US15/566,234 US10479840B2 (en) 2016-01-27 2017-01-17 Resistant dextrin and method for preparing the same
EP17743599.7A EP3409693A4 (en) 2016-01-27 2017-01-17 RESISTANT DEXTRIN AND MANUFACTURING METHOD THEREFOR

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201610055348.X 2016-01-27
CN201610055348.XA CN105542019B (zh) 2016-01-27 2016-01-27 抗性糊精及其制备方法

Publications (1)

Publication Number Publication Date
WO2017128984A1 true WO2017128984A1 (zh) 2017-08-03

Family

ID=55821608

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2017/071337 WO2017128984A1 (zh) 2016-01-27 2017-01-17 抗性糊精及其制备方法

Country Status (5)

Country Link
US (1) US10479840B2 (zh)
EP (1) EP3409693A4 (zh)
CN (1) CN105542019B (zh)
CA (1) CA3012906C (zh)
WO (1) WO2017128984A1 (zh)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105542019B (zh) * 2016-01-27 2017-08-18 山东百龙创园生物科技股份有限公司 抗性糊精及其制备方法
KR101832799B1 (ko) * 2016-05-19 2018-02-27 주식회사 삼양사 난소화성 말토덱스트린 제조 방법
CN106173962A (zh) * 2016-06-27 2016-12-07 郑州国食科技有限公司 一种含有抗性糊精冷面的制备方法
CN106318991A (zh) * 2016-08-19 2017-01-11 山东百龙创园生物科技有限公司 一种抗性糊精及其制备方法
CN106755203A (zh) * 2016-11-28 2017-05-31 保龄宝生物股份有限公司 一种抗性糊精的制备方法
CN107384989A (zh) * 2017-07-20 2017-11-24 江南大学 一种分支酶及其在抗性糊精制备中的应用
CN109438583B (zh) * 2018-11-26 2021-07-13 黑龙江八一农垦大学 一种顺序式模拟移动色谱纯化抗性糊精的方法
CN111455002A (zh) * 2020-04-14 2020-07-28 曲阜贝斯迪生物医药有限公司 一种抗性糊精的制备方法
WO2022146107A1 (ko) * 2020-12-31 2022-07-07 주식회사 삼양사 백탁이 개선된 덱스트린 및 이의 제조 방법
CN112480276B (zh) * 2020-12-31 2021-11-26 保龄宝生物股份有限公司 一种高透光性抗性糊精的节能环保生产工艺
CN114262387B (zh) * 2021-12-29 2022-09-30 山东百龙创园生物科技股份有限公司 一种抗性糊精的制备方法
WO2023159175A1 (en) 2022-02-17 2023-08-24 Cargill, Incorporated Resistant dextrins and methods of making resistant dextrins
WO2023159172A1 (en) 2022-02-17 2023-08-24 Cargill, Incorporated Resistant dextrins and methods of making resistant dextrins
WO2023159173A1 (en) 2022-02-17 2023-08-24 Cargill, Incorporated Resistant dextrins and methods of making resistant dextrins
WO2023159171A1 (en) 2022-02-17 2023-08-24 Cargill, Incorporated Resistant dextrins and methods of making resistant dextrins

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013015890A1 (en) * 2011-07-26 2013-01-31 Grain Processing Corporation Production of resistant dextrins
CN102960741A (zh) * 2012-11-02 2013-03-13 广东省食品工业研究所 一种难消化糊精的制备工艺
CN104403009A (zh) * 2014-11-21 2015-03-11 广东省食品工业研究所 一种抗性糊精的制备方法
CN104561191A (zh) * 2014-12-30 2015-04-29 山东百龙创园生物科技有限公司 一种抗性糊精的制备方法
CN105542019A (zh) * 2016-01-27 2016-05-04 山东百龙创园生物科技有限公司 抗性糊精及其制备方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU433489B2 (en) * 1968-08-14 1973-03-08 Starch hydrolysis
JPH04173094A (ja) 1990-11-08 1992-06-19 Matsutani Kagaku Kogyo Kk 低カロリー・デキストリンの製造法
JPH05178902A (ja) 1991-10-29 1993-07-20 Matsutani Kagaku Kogyo Kk 難消化デキストリン
JPH09278802A (ja) 1996-04-16 1997-10-28 Nakano Vinegar Co Ltd 耐老化性澱粉の製造法
JP2005263867A (ja) 2004-03-16 2005-09-29 Oji Cornstarch Co Ltd 食物繊維高含有焙焼デキストリン及びその製造方法
PL2238200T3 (pl) 2008-02-01 2015-04-30 Unilever Nv Rozpuszczalny w wodzie nośnik
FR2987360B1 (fr) 2012-02-28 2014-03-28 Roquette Freres Maltodextrines hyperbranchees hypo-glycemiantes
US11291222B2 (en) 2013-03-15 2022-04-05 Cargill, Incorporated Carbohydrate compositions
CN103725732A (zh) * 2013-12-28 2014-04-16 郑州市中食农产品加工研究院 一种小麦c淀粉综合利用制备抗性糊精的方法
CN105237647A (zh) * 2015-11-20 2016-01-13 保龄宝生物股份有限公司 一种通过提高酸度制备高纯度抗性糊精的方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013015890A1 (en) * 2011-07-26 2013-01-31 Grain Processing Corporation Production of resistant dextrins
CN102960741A (zh) * 2012-11-02 2013-03-13 广东省食品工业研究所 一种难消化糊精的制备工艺
CN104403009A (zh) * 2014-11-21 2015-03-11 广东省食品工业研究所 一种抗性糊精的制备方法
CN104561191A (zh) * 2014-12-30 2015-04-29 山东百龙创园生物科技有限公司 一种抗性糊精的制备方法
CN105542019A (zh) * 2016-01-27 2016-05-04 山东百龙创园生物科技有限公司 抗性糊精及其制备方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
See also references of EP3409693A4 *
YIN, YUELING ET AL.: "Research progress and market status of resistant dextrin", FINE AND SPECIALTY CHEMICALS, vol. 20, no. 12, 31 December 2012 (2012-12-31), pages 35, XP009508897 *

Also Published As

Publication number Publication date
EP3409693A1 (en) 2018-12-05
CN105542019A (zh) 2016-05-04
US20180094082A1 (en) 2018-04-05
CA3012906C (en) 2019-04-09
US10479840B2 (en) 2019-11-19
EP3409693A4 (en) 2019-06-26
CA3012906A1 (en) 2017-08-03
CN105542019B (zh) 2017-08-18

Similar Documents

Publication Publication Date Title
WO2017128984A1 (zh) 抗性糊精及其制备方法
CN104561191B (zh) 一种抗性糊精的制备方法
CN111285939B (zh) 一种具有抗氧化和调节肠道菌群功效的海蒿子多糖及其制备方法与应用
CN106318991A (zh) 一种抗性糊精及其制备方法
Mu et al. Sweet potato processing technology
CN102746963B (zh) 一种含酵母高 β-葡聚糖啤酒及其制备方法
KR102381709B1 (ko) 식이섬유의 제조방법
Tian et al. Digestive characteristics of Hericium erinaceus polysaccharides and their positive effects on fecal microbiota of male and female volunteers during in vitro fermentation
CN110042134A (zh) 抗性糊精的制备方法
CN108359026B (zh) 一种水不溶性木聚糖的制备方法及其用途
KR101300336B1 (ko) 혈압의 강하 작용 및/또는 상승 억제 작용을 갖는 조성물 및 이를 함유하는 음식물
JP3243559B2 (ja) 大麦糠由来β−グルカンを主成分とする水溶性食物繊維の製造法
CN110862461B (zh) 一种抗性糊精制备方法
Li et al. Characterization, health benefits, and food applications of enzymatic digestion-resistant dextrin: A review
CN107373260B (zh) 一种复合型降血脂保健功能饮料及其制备方法
CN114786500A (zh) 豌豆淀粉的退火方法
CN115322450A (zh) 一种组合物及其制备方法和用途
CN113024676B (zh) 具有高短双歧杆菌黏附率的莲子抗性淀粉及其制备方法与运用
CN111150087B (zh) 一种含苦荞提取物的微胶囊、及其制备工艺
CN107287258A (zh) 一种含有低聚异麦芽糖的抗性糊精的制备方法
CN106222216B (zh) 一种dp4低聚异麦芽糖及其制备方法
WO2019128258A1 (zh) 一种慢消化糖的制备方法
CN109907318A (zh) 一种具有助睡眠功效的膏滋及其制备方法
CN109457003A (zh) 一种高产率高粱抗性淀粉制备方法
CN114262388B (zh) 一种缓慢消化抗性糊精及其制备方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 17743599

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 15566234

Country of ref document: US

WWE Wipo information: entry into national phase

Ref document number: 3012906

Country of ref document: CA

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2017743599

Country of ref document: EP

ENP Entry into the national phase

Ref document number: 2017743599

Country of ref document: EP

Effective date: 20180827