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A product with high resistant starch content prepared by ultra-high pressure synergistic enzymes and its preparation method

A high-resistant starch, ultra-high pressure technology, applied in the field of food processing, can solve the problems of yellowing of resistant starch products, complicated production process, affecting addition and application, etc., and achieves low cost, clean production process, and promotes unfolding and dissociation. Effect

Active Publication Date: 2019-02-01
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] Through the above research, it is not difficult to find that the current RS 3 The production process of type resistant starch is not only cumbersome, high temperature and other conditions have high requirements for production equipment, high energy consumption, and low yield. In addition, the color of resistant starch products is often yellow and dark, which will affect Its additive application in food system

Method used

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  • A product with high resistant starch content prepared by ultra-high pressure synergistic enzymes and its preparation method
  • A product with high resistant starch content prepared by ultra-high pressure synergistic enzymes and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0092] Example 1: Preparation of Resistant Starch Product A - Method 1

[0093]1) Using sweet potato starch as a raw material, prepare a starch suspension with a concentration of 25% by weight with distilled water, seal the starch suspension with a polyethylene bag, and place it at 600 MPa at 25°C for 30 minutes of ultra-high pressure treatment to obtain a starch paste for subsequent use ;

[0094] 2) After cooling the starch paste to room temperature, adjust the pH of the starch paste to 6 with 2M hydrochloric acid, add pullulanase at 20 ASPU per g of starch, and then hydrolyze at 60°C for 12 hours;

[0095] 3) Cool the hydrolyzed starch milk to room temperature, adjust the pH of the starch paste to 2 with 2M hydrochloric acid, let stand at room temperature for 1 hour to inactivate the enzyme, then age at 4°C for 24h, and then dry at 60°C for 48h , pulverized with a universal pulverizer, and passed through an 80-mesh standard sieve to obtain the resistant starch product A. ...

Embodiment 2

[0097] Example 2: Preparation of Resistant Starch Product A - Method 2

[0098] 1) Using sweet potato starch as a raw material, prepare a starch suspension with a concentration of 20 wt% with distilled water, seal the starch suspension with a polyethylene bag, place it at 600 MPa at 25°C for 20 minutes of ultra-high pressure treatment, and obtain a starch paste for future use ;

[0099] 2) After cooling the starch paste to room temperature, adjust the pH of the starch paste to 5.5 with 2M hydrochloric acid, add isoamylase at 22 ASPU per g of starch, and then hydrolyze at 60°C for 12 hours;

[0100] 3) Cool the hydrolyzed starch milk to room temperature, adjust the pH of the starch paste to 2 with 2M hydrochloric acid, let stand at room temperature for 1 hour to inactivate the enzyme, then age at 4°C for 24h, and then dry at 60°C for 48h , pulverized with a universal pulverizer, and passed through an 80-mesh standard sieve to obtain the resistant starch product A.

Embodiment 3

[0101] Example 3: Preparation of Resistant Starch Product A - Method 3

[0102] 1) Using cornstarch as raw material, prepare a starch suspension with a concentration of 25% by weight with distilled water, seal the starch suspension with a polyethylene bag, and place it at 600 MPa at 25°C for 30 minutes of ultra-high pressure treatment to obtain a starch paste for later use ;

[0103] 2) After cooling the starch paste, adjust the pH of the starch paste to 6 with 2M hydrochloric acid, add pullulanase at 20 ASPU per g of starch, and then hydrolyze at 60°C for 12 hours;

[0104] 3) Cool the hydrolyzed starch milk to room temperature, adjust the pH of the starch paste to 2 with 2M hydrochloric acid, let stand at room temperature for 1 hour to inactivate the enzyme, then age at 4°C for 24h, and then dry at 55°C for 48h , pulverized with a universal pulverizer, and passed through an 80-mesh standard sieve to obtain the resistant starch product A.

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Abstract

The invention relates to a high-resistant-starch-content product prepared by ultrahigh-pressure coordinated enzyme and a preparation method of the product. The preparation method includes: 1), mixing starch with distilled water to obtain starch suspension, and performing ultrahigh pressure treatment; 2), cooling, adjusting pH, and adding enzyme for debranching; or aging after cooling, adjusting pH, and adding enzyme for debranching; 3), subjecting a sample to enzyme deactivation, aging, drying and grinding to obtain the product. Currently, starched modified products with functional or healthcare effect are still few in type on the market; the modified starch product is high in resistant-starch content and can be expected to be added into low-sugar food that diabetic patients can eat to play a role in assisted treatment or regulating blood sugar.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a product and method with high resistant starch content prepared by ultra-high pressure synergistic enzymes. Background technique [0002] Starch is abundant in the seeds, roots and tubers of plants. Starch and starch products are the main dietary components of humans, providing 70% to 80% of calories for humans. Studies have found that some starches cannot be completely digested and absorbed in the small intestine. According to the bioavailability of starch in the small intestine, Englyst et al. divided starch into rapidly digestible starch (Rapid Digestible Starch, RDS), slowly digestible starch (Slowly Digestible Starch, SDS) and resistant starch (Resistant Starch, RS). [0003] Resistant starch, also known as enzyme-resistant starch and indigestible starch, cannot be enzymatically hydrolyzed in the small intestine, but can undergo fermentation reactions with volatil...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/16C12P19/14C12P19/04C08B30/12
Inventor 木泰华余树玺孙红男赵仲凯
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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