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Method for producing high temperature stable slow-slaking amidon and uses thereof

A slow-digesting starch, high-temperature stable technology, applied in the fields of medicine, feed, food, and non-chemically modified starch, to achieve high social and economic benefits, easy automatic control, and simple procedures

Inactive Publication Date: 2008-02-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, as a new type of functional resource, slowly digestible starch has great potential development value. At present, there are no reports on the industrialization of such products at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The ordinary corn starch milk with a concentration of 5% is gelatinized at a temperature of 50°C for 60 minutes. After the starch paste is cooled, pullulanase, α-amylase and phosphate buffer are added and mixed uniformly. The starch paste is 1kg, and the pullulan is added. Blue enzyme 0.005kg, α-amylase 0.001kg, buffer 1L. The reaction was continuously stirred at 40°C and pH 3.5 for 1 hour. Enzyme inactivation treatment, the enzymatic hydrolysate was stored at 1° C., recrystallized for 5 hours, and then dried. Then add water to adjust to 35% moisture content, the temperature is 50°C, and the temperature is 50°C. The hot liquid airtight heat preservation treatment is 0.01h, and then the high temperature stable slow digestion starch with a content of 58% is obtained after drying and crushing.

Embodiment 2

[0031] The potato starch milk with a concentration of 20% is gelatinized at a temperature of 70°C for 30 minutes. After cooling the starch paste, add pullulanase, α-amylase and phosphate buffer and mix it evenly. The starch paste is 1kg, and pullulan is added. Enzyme 0.03kg, α-amylase 0.01kg, buffer 2L. The reaction was continuously stirred at 70°C and pH 5 for 10 hours. Enzyme inactivation treatment, the enzymatic hydrolysate was stored at 10°C, recrystallized for 10 hours, and then dried. Then add water to adjust to 45% moisture content, a temperature of 40°C and a thermal liquid airtight heat preservation treatment for 6 hours, and then undergo drying and crushing treatments to obtain a high-temperature stable slow digestion starch with a content of 83%.

Embodiment 3

[0033] The mung bean starch milk with a concentration of 40% is gelatinized at a temperature of 150°C for 5 minutes. After cooling the starch paste, add pullulanase, α-amylase and phosphate buffer to mix evenly. The starch paste is 1kg, and pullulan is added. Enzyme 0.Skg, α-amylase 0.3kg, buffer 3L. The reaction was continuously stirred at 90°C and pH 6 for 24 hours. After enzymatic inactivation treatment, the enzymatic hydrolysate was stored at 20° C., recrystallized for 24 hours and then dried. Then add water to adjust to 60% moisture content, 30°C hot liquid airtight heat preservation treatment for 20 hours, and then dry and pulverize to obtain high temperature stable slow digestion starch with a content of 78%.

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PUM

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Abstract

A production method and the application of a high temperature stable slowly digestible starch belong to the non-chemical modified starch field. The material starch of the present invention, such as cornstarch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch, mung bean starch, chick pea starch, sorghum starch, sago starch, and canna starch, is gelatinized, and the complex debranching treatment is conducted after adding the commodity diastases, pullulanase and alpha amylase, and finally, the slowly digestible starch is gained after preservation, recrystallization, and hydrothermal treatment. The content of the slowly available glucose is greater than or equal to fifty percent, and the residue of the slowly digestible starch is greater than or equal to 80 percent after high temperature processing treatment. The present invention relates to a plurality of fields, such as baking food, short order, candy, flavoring, dairy products, athlete special food, food for diabetes, slimming foods, oral intestinal target controlled release film coating, and animal feed.

Description

Technical field [0001] A production method and application of high-temperature stable slow-digestible starch, belonging to the field of non-chemically modified starch. The invention relates to a method for producing high-temperature stable slow-digestible starch from raw starch by synergistically using biological methods and physical methods, and uses the slow-digestible starch as a functional base material to be added and applied to fields such as food, medicine, feed, etc. Background technique [0002] As a renewable resource second only to cellulose, starch is cheap, easy to obtain, degradable and easy to convert into starch derivatives. For a long time, countries around the world have attached great importance to the development and utilization of starch resources. In particular, the modification of starch through various methods has been a research hotspot for scientific workers and manufacturers. [0003] At the same time, with the changes in social structure, the acc...

Claims

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Application Information

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IPC IPC(8): C08B30/12C12S3/12
Inventor 江波张涛缪铭
Owner JIANGNAN UNIV
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