CN107361352A - 一种玉米抗性淀粉的制备方法 - Google Patents
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- 229920000294 Resistant starch Polymers 0.000 title claims abstract description 24
- 235000021254 resistant starch Nutrition 0.000 title claims abstract description 24
- 240000008042 Zea mays Species 0.000 title claims abstract description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 15
- 235000005822 corn Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000008120 corn starch Substances 0.000 claims abstract description 12
- 230000032683 aging Effects 0.000 claims abstract description 11
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 11
- 238000007873 sieving Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229940099112 cornstarch Drugs 0.000 claims description 11
- 230000035484 reaction time Effects 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229920001685 Amylomaize Polymers 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 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
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种玉米抗性淀粉的制备方法,包括如下步骤:1)取玉米淀粉,加入水后搅拌均匀,加热至一定温度,恒温保持一定时间后取出,室温冷却;2)调节pH至4.8,加入普鲁兰酶,在60‑80℃下反应,室温冷却;3)在4℃下老化一段时间,烘干,磨粉,过筛。本发明的方法制备的玉米抗性淀粉具有较高的收率。
Description
技术领域
本发明涉及一种玉米抗性淀粉的制备方法,属于造纸技术领域。
背景技术
抗性淀粉(resistant starch)又称抗酶解淀粉,难消化淀粉,在小肠中不能被酶解,但在人的肠胃道结肠中可以与挥发性脂肪酸起发酵反应。抗性淀粉存在于某些天然食品中,如马铃薯、香蕉、大米等都含有抗性淀粉,特别是高直链淀粉的玉米淀粉含抗性淀粉高达60%。这种淀粉较其他淀粉难降解,在体内消化缓慢,吸收和进入血液都较缓慢。其性质类似溶解性纤维,具有一定的瘦身效果,近年来开始受到爱美人士的青睐。
抗性淀粉是近些年来国际上新兴的食品研究领域,是一种极具生理功能潜力、具有良好食品加工特征的可用于制造高品质食品的成分。RS具有比膳食纤维更优越的生理功能,对维护肠道健康和降低餐后血糖浓度等有重要作用。一些专家认为抗性淀粉的发现和研究进展是最近十几年来碳水化合物与健康关系研究中最重要的一项成果。
现有的制备方法所制备的抗性淀粉,产率较低。
发明内容
本发明的目的是克服现有技术的不足之处,提供一种玉米抗性淀粉的制备方法。
本发明的玉米抗性淀粉的制备方法,包括如下步骤:
1)取玉米淀粉,加入水后搅拌均匀,加热至一定温度,恒温保持一定时间后取出,室温冷却;
2)调节pH至4.8,加入普鲁兰酶,在60-80℃下反应,室温冷却;
3)在4℃下老化一段时间,烘干,磨粉,过筛。
优选地,
所述的步骤1)中,加热温度为120℃;时间为75min。
所述的步骤2)中,所述的反应时间为18-24h,普鲁兰酶加量15-25U/g玉米淀粉。
所述的步骤3)中,所述的老化时间为24-36h。
本发明的方法制备的玉米抗性淀粉具有较高的收率。
具体实施方式
实施例1
本发明的玉米抗性淀粉的制备方法,包括如下步骤:
1)取玉米淀粉,加入水后搅拌均匀,加热至一定温度,恒温保持一定时间后取出,室温冷却;
2)调节pH至4.8,加入普鲁兰酶,在60℃下反应,室温冷却;
3)在4℃下老化一段时间,烘干,磨粉,过筛。
所述的步骤1)中,加热温度为120℃;时间为75min。
所述的步骤2)中,所述的反应时间为18h,普鲁兰酶加量15U/g玉米淀粉。
所述的步骤3)中,所述的老化时间为36h。
实施例2
本发明的玉米抗性淀粉的制备方法,包括如下步骤:
1)取玉米淀粉,加入水后搅拌均匀,加热至一定温度,恒温保持一定时间后取出,室温冷却;
2)调节pH至4.8,加入普鲁兰酶,在70℃下反应,室温冷却;
3)在4℃下老化一段时间,烘干,磨粉,过筛。
所述的步骤1)中,加热温度为120℃;时间为75min。
所述的步骤2)中,所述的反应时间为20h,普鲁兰酶加量20U/g玉米淀粉。
所述的步骤3)中,所述的老化时间为24h。
实施例3
本发明的玉米抗性淀粉的制备方法,包括如下步骤:
1)取玉米淀粉,加入水后搅拌均匀,加热至一定温度,恒温保持一定时间后取出,室温冷却;
2)调节pH至4.8,加入普鲁兰酶,在80℃下反应,室温冷却;
3)在4℃下老化一段时间,烘干,磨粉,过筛。
所述的步骤1)中,加热温度为120℃;时间为75min。
所述的步骤2)中,所述的反应时间为24h,普鲁兰酶加量25U/g玉米淀粉。
所述的步骤3)中,所述的老化时间为30h。
Claims (4)
1.一种玉米抗性淀粉的制备方法,其特征在于,包括如下步骤:
1)取玉米淀粉,加入水后搅拌均匀,加热至一定温度,恒温保持一定时间后取出,室温冷却;
2)调节pH至4.8,加入普鲁兰酶,在60-80℃下反应,室温冷却;
3)在4℃下老化一段时间,烘干,磨粉,过筛。
2.根据权利要求1所述的玉米抗性淀粉的制备方法,其特征在于,所述的步骤1)中,加热温度为120℃;时间为75min。
3.根据权利要求1所述的玉米抗性淀粉的制备方法,其特征在于,所述的步骤2)中,所述的反应时间为18-24h,普鲁兰酶加量15-25U/g玉米淀粉。
4.根据权利要求1所述的玉米抗性淀粉的制备方法,其特征在于,所述的步骤3)中,所述的老化时间为24-36h。
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CN107997178A (zh) * | 2017-12-28 | 2018-05-08 | 山东百龙创园生物科技股份有限公司 | 一种挤压方式制备高膳食纤维含量抗性淀粉的方法 |
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CN105132492A (zh) * | 2015-07-24 | 2015-12-09 | 中国农业科学院农产品加工研究所 | 一种超高压协同酶制备的高抗性淀粉含量的产品及其制备方法 |
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CN105132492A (zh) * | 2015-07-24 | 2015-12-09 | 中国农业科学院农产品加工研究所 | 一种超高压协同酶制备的高抗性淀粉含量的产品及其制备方法 |
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CN107997178A (zh) * | 2017-12-28 | 2018-05-08 | 山东百龙创园生物科技股份有限公司 | 一种挤压方式制备高膳食纤维含量抗性淀粉的方法 |
CN107997178B (zh) * | 2017-12-28 | 2021-09-03 | 山东百龙创园生物科技股份有限公司 | 一种挤压方式制备高膳食纤维含量抗性淀粉的方法 |
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