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Method for preparing novel anti-peptic dextrin

A technology of anti-digestive dextrin and anti-digestion, applied in biochemical equipment and methods, microorganism-based methods, microorganisms, etc., can solve the problems of limited application field of anti-digestive dextrin, high glucose content, unfavorable refining treatment, etc. Strong innovation, high purity, and the effect of reducing the content of glucose

Active Publication Date: 2010-10-27
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that after enzymatic hydrolysis, either the glucose content is high, which is not conducive to the later refining treatment, and at the same time, it limits its application in health foods such as diabetics and obese patients; After decomposing, only the content of soluble oligosaccharides (such as maltobiose, trisaccharide, etc.) is increased, but these ingredients are still only general food ingredients and can still be digested and absorbed, thus greatly limiting the digestion resistance of dextrins. field of application

Method used

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  • Method for preparing novel anti-peptic dextrin
  • Method for preparing novel anti-peptic dextrin
  • Method for preparing novel anti-peptic dextrin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Anti-digestion treatment: Weigh 1 ton of starch, spray it with 2% hydrochloric acid in an amount of 7% and stir evenly, then dry it at 100 for 1.5-3 hours, and then place it at 15°C for 2.5 hours.

[0035] (2) Liquefaction: Slurry the burnt and gelatinized starch obtained in step (1), adjust the pH to 5.8, add liquefaction enzyme-high temperature α-amylase at 0.6L / ton (starch), and heat at 100°C , 125 ℃ for continuous liquefaction.

[0036] (3) Conversion

[0037]With the liquefied liquid obtained after step (2), adjust the pH to 5.6 and add glucoamylase in proportion, wherein the fungal enzyme is 0.46L / ton (dry matter), and the glucosidase is 0.7L / ton (dry matter), stirring in between , at 55-62° C., heat preservation, and convert all the digestible maltodextrin produced in step (2) into isomaltooligosaccharides.

[0038] (4) Enzyme inactivation

[0039] Raise the temperature of the feed liquid after saccharification in step (4) to 80-85° C., keep it warm for 40...

Embodiment 2

[0057] (1) Anti-digestion treatment

[0058] Weigh 800kg of starch, spray it with 1% hydrochloric acid in an amount of 10% and stir evenly, then dry it at 110°C for 2 hours, and then place it at 160°C for 3 hours.

[0059] (2) Liquefaction

[0060] Slurry the burnt and gelatinized starch obtained in step (1), adjust the pH to 6.0, add liquefaction enzyme at 0.5 L / ton (starch), and carry out continuous liquefaction at 105°C and 120°C respectively.

[0061] (3) Conversion

[0062] With the liquefied liquid obtained after step (2), adjust the pH to 5.5 and add glucoamylase in proportion, wherein the fungal enzyme is 0.38L / ton (dry matter), and the glucosidase is 0.58L / ton (dry matter), with intermittent stirring , at 55-62° C., heat preservation, and convert all the digestible maltodextrin produced in step (2) into isomaltooligosaccharides.

[0063] (4) Enzyme inactivation

[0064] Raise the temperature of the feed liquid that has been converted in step (3) to 90-100° C., kee...

Embodiment 3

[0082] The process flow is shown in Figure 1.

[0083] (1) Anti-digestion treatment

[0084] Weigh 800 kg of starch, spray it with 3% hydrochloric acid in an amount of 2% and stir evenly, then dry it at 110°C for 2 hours, and then place it at 160°C for 3 hours.

[0085] (2) Liquefaction

[0086] Slurry the burnt and gelatinized starch obtained in step (1), adjust the pH to 6.0, add liquefaction enzyme at 0.4 L / ton (starch), and carry out continuous liquefaction at 105°C and 120°C respectively.

[0087] (3) Conversion

[0088] With the liquefied liquid obtained after step (2), adjust the pH to 5.5 and add glucoamylase in proportion, wherein the fungal enzyme is 0.38L / ton (dry matter), and the glucosidase is 0.58L / ton (dry matter), with intermittent stirring , at 55-62° C., heat preservation, and convert all the digestible maltodextrin produced in step (2) into isomaltooligosaccharides.

[0089] (4) Saccharification: Add compound glucoamylase Genencor GA-L New or NovozymesSo...

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Abstract

The invention belongs to the technical field of anti-peptic dextrin prepared from starch, in particular relates to a method for preparing novel anti-peptic dextrin, which comprises the following steps of: (1) anti-peptic processing; (2) liquification; (3) conversion; (4) enzyme inactivation; (5) fermentation; and (6) ion-exchange, wherein in the step (3), adding diastatic enzyme capable of converting maltodextrin into glucoamylase of isomaltose hypgather into anti-peptic dextrin crude products obtained in the step (2), stirring the mixture at intervals, and performing heat preservation and conversion. The method has the advantages of capability of realizing the production of the anti-peptic dextrin containing functional oligosaccharide and particularly realizing the direct conversion production by adopting enzymic preparations, strong innovation of process method, economy and practicality. The anti-peptic dextrin containing the functional oligosaccharide produced by the preparation method improves product grades greatly, eliminates non-functional components in products, reduces the glucose content to below 1 percent, improves the functional component content in the produced products, and has the active ingredient content of up to over 90 percent.

Description

technical field [0001] The invention belongs to the technical field of preparing anti-digestion dextrin from starch, and in particular relates to a preparation method of a novel anti-digestion dextrin. Fermentation, and adopt various advanced technologies for purification, refining, concentration, etc., and finally obtain anti-digestion dextrin containing functional oligosaccharides. Background technique [0002] In modern society, the incidence of "civilized diseases" such as obesity, diabetes and coronary heart disease caused by overnutrition or unbalanced diet is increasing year by year. Studies have found that dietary fiber (refers to the sum of edible plant ingredients, carbohydrates and similar substances that can resist digestion and absorption in the human stomach and small intestine, and can be partially or fully fermented in the human large intestine) plays an important role in protecting human health and prolonging life. However, there are a variety of soluble an...

Claims

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Application Information

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IPC IPC(8): C12P19/00C12P19/14C12R1/645
Inventor 袁卫涛王彩梅
Owner BAOLINGBAO BIOLOGY
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