CN110066842A - Method for preparing slowly digestible starch by using double enzymes - Google Patents
Method for preparing slowly digestible starch by using double enzymes Download PDFInfo
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- 229920002472 Starch Polymers 0.000 title claims abstract description 40
- 235000019698 starch Nutrition 0.000 title claims abstract description 40
- 239000008107 starch Substances 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 13
- 206010042674 Swelling Diseases 0.000 claims abstract description 13
- 230000008961 swelling Effects 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920000881 Modified starch Polymers 0.000 claims abstract description 9
- 239000004368 Modified starch Substances 0.000 claims abstract description 9
- 235000019426 modified starch Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 4
- 239000008267 milk Substances 0.000 claims abstract description 4
- 210000004080 milk Anatomy 0.000 claims abstract description 4
- 238000010792 warming Methods 0.000 claims description 11
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001879 gelation Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000001694 spray drying Methods 0.000 abstract description 4
- 108010055629 Glucosyltransferases Proteins 0.000 abstract description 3
- 102000000340 Glucosyltransferases Human genes 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000019621 digestibility Nutrition 0.000 abstract description 2
- 102000003925 1,4-alpha-Glucan Branching Enzyme Human genes 0.000 abstract 1
- 108090000344 1,4-alpha-Glucan Branching Enzyme Proteins 0.000 abstract 1
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- 230000000291 postprandial effect Effects 0.000 description 5
- 210000000813 small intestine Anatomy 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920000294 Resistant starch Polymers 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000007385 chemical modification Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000001027 hydrothermal synthesis Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000001953 recrystallisation Methods 0.000 description 2
- 235000021254 resistant starch Nutrition 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000006362 insulin response pathway Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- 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
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- 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
- C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a method for preparing slowly digestible starch by using double enzymes, which comprises the steps of dissolving starch in water to obtain starch milk, adding cyclodextrin glucosyltransferase and water after gelatinization, uniformly mixing, reacting at constant temperature, adding starch branching enzyme and water, uniformly mixing, reacting at constant temperature, cooling to 15-20 ℃ for gelatinization, crushing, and spray drying to obtain modified starch. The invention achieves the following advantages: the modified starch obtained by spray drying is used as an initial raw material, and the processes of primary swelling, secondary swelling and the like are adopted in the process treatment, so that the slow digestibility of the starch is more obvious, and the obtained modified starch is more suitable for diabetics to eat when being used as a raw material of cake powder and the like.
Description
Technical field
The invention belongs to converted starch preparation technical fields, particularly a kind of to prepare slow-digestion starch using double enzymes
Method.
Background technique
According to starch the digested situation of human body starch be divided into starch easy to digest (rapidlydigestiblestarch,
RDS), slow-digestion starch (slowlydigestiblestarch, SDS) and resistant starch (resistantstarch, RS).RDS
Refer to those can in oral cavity and small intestine rapid digestion starch (< 20min)；SDS, which refers to, can be digested but be disappeared completely in small intestine
Change a kind of slow starch (20120min) of speed；RS, which refers to, to be absorbed by human small intestine, finally by micro- life in large intestine
The starch (> 120min) that object fermentation utilizes.The glycemic index (glycemicindex, GI) of food, for indicating food quilt
After edible, human body is to the infiltration rate of carbohydrate, and low GI food is long in gastrointestinal residence time, and absorptivity is low, grape
Slowly, the peak value into blood is low for sugar release, and decline is slow；High GI food digestion is fast, and absorptivity is high, and glucose enters blood
Peak value is high, and therefore, the food of some low GI is able to maintain that the satiety of body longer period of time, because of the carbon hydrate contained by it
Object will not be digested absorption immediately；And after the food of other high GI is eaten, another needs having meal can be caused quickly.
The discovery of clinical research in recent years, the digestibility of starch and many diseases of human body are closely related, and the food of low GI can
Postprandial blood sugar and insulin response are reduced, if animal experiment shows that the generation of pancreas islet rope resistance can be postponed comprising SDS in diet.
Postprandial blood sugar responsion is heavily dependent on the ` content of RDS, and SDS is sustainable slowly releases energy, maintains postprandial blood sugar
Stablize, Postprandial insulin secretion can also be reduced, improves body to the sensibility of insulin, therefore postprandial blood sugar can be effectively improved
Load, the state of an illness of control diabetic especially type-2 diabetes mellitus patient.The high food of SDS content, can be with there are also satiety
As the diet products of obese people, the carbohydrate replenishers of long-distance runner are also used as, it is also big to normal population
There is benifit, low GI food maintains normal blood glucose level and health to have positive meaning people.
Currently, the method for preparing slow-digestion starch both at home and abroad mainly has using hydrothermal processes, recrystallization, chemical modification and enzyme
Method, major defect existing for these methods: the content for the slow-digestion starch that hydrothermal processes obtain is not high；Chemical modification is obtaining slowly
Chemical reagent is introduced during digestible starch, there are some potential safety problemss to human health as food additives；Temperature
The slow-digestion starch of high level can be obtained in degree circulation recrystallization method, but complex production process, energy consumption are high.
Summary of the invention
Technical problem solved by the invention is to provide a kind of method for preparing slow-digestion starch using double enzymes, passes through ring
Dextrin glucosyltransferase and Q-enzyrne are to the molecular structure for changing starch.
Technical problem solved by the invention is implemented with the following technical solutions:
A method of slow-digestion starch being prepared using double enzymes, is included the following steps:
Q1, starch milk is obtained by starch is soluble in water, cyclodextrin glycosyltransferase is first added after gelatinization, water is added to mix well,
The addition magnitude relation of starch and cyclodextrin glycosyltransferase is 1-10U/g, and 55-60 DEG C of constant temperature are once swollen, and adjusts pH
To 7.5-8,55-60 DEG C isothermal reaction 1-10 hours；
Q2, Q-enzyrne being added simultaneously plus water is mixed well, the addition magnitude relation of starch and Q-enzyrne is 5-50U/g, two
Secondary swelling, adjust pH to 7.5-8,45-60 DEG C isothermal reaction 13-24 hours；
15-20 DEG C of Q3, cooling gelations, and be spray-dried and obtain modified starch.
In above-mentioned technical proposal, in Q3, spray-drying operation is known in those skilled in the art, such as be can be used normal
The spray-drying installation of rule and implement, this is no longer going to repeat them.
In above-mentioned technical proposal, alternatively, Q-enzyrne is first added in the Q1, then ring paste is added in Q2
Smart glucosyltransferase.
In above-mentioned technical proposal, the primary swelling thermostat temperature be 55-60 DEG C, may be, for example, 55 DEG C, 56 DEG C, 58 DEG C or
60 DEG C, preferably 55-58 DEG C, most preferably 55 DEG C.
In above-mentioned technical proposal, the secondary swelling thermostat temperature be 45-60 DEG C, may be, for example, 40 DEG C, 45 DEG C, 50 DEG C,
55 DEG C or 60 DEG C, preferably 55-60 DEG C, most preferably 55 DEG C.
In above-mentioned technical proposal, the swelling time be 30-60 minutes, may be, for example, 30 minutes, 40 minutes, 50 minutes or
60 minutes.
In above-mentioned technical proposal, the Q1 and Q2 adjust pH to 7.5-8, can be 7.5,7.6,7.7,7.8,7.9 or 8, lead to
Addition edibility acid-base modifier, such as face alkali are crossed to carry out the pH adjusting, those skilled in the art can properly be selected.
In above-mentioned technical proposal, 55-60 DEG C of constant temperature, is to be heated to constant temperature from room temperature, wherein the room temperature
It is 10-25 DEG C, the heating for being heated to constant temperature from room temperature, which is heated 30-80 minutes, to be completed, heating curve are as follows: in initial room-temperature liter
Temperature needs to complete in 1-5 minutes to 30 DEG C, and 30 DEG C are warming up to 50 DEG C of needs and complete in 15-25 minutes, in 50 DEG C of temperature
Under degree, is kept for 15-40 minutes, when being then warming up to 55 DEG C-60 DEG C of temperature range at 50 DEG C, needed complete in 1-5 minutes
At, specifically: from room temperature to 60 DEG C of constant temperature, whole heating-up times complete in 60 minutes, then are warming up in initial room-temperature
30 DEG C need to complete in 5 minutes, and 30 DEG C are warming up to 50 DEG C of needs and complete in 15 minutes, 50 DEG C at a temperature of, keep 35
Minute, it then in 50 DEG C of temperature ranges for being warming up to 60 DEG C, needs to complete in 5 minutes, if all needed at 80 minutes
Interior completion, then 50 DEG C at a temperature of, keep 55 minutes.
In above-mentioned technical proposal, the secondary swelling object temperature is 45-60 DEG C, and such as cooling is completed in 0-15 minutes.
In above-mentioned technical proposal, be cooled to 15-20 DEG C after the secondary swelling object, may be, for example, 15 DEG C, 16 DEG C, 17 DEG C,
18 DEG C, 19 DEG C or 20 DEG C, cooling uses Temperature fall, to obtain modified starch gel structure object.
It, can be in a level pressure in the Q and Q2 in a kind of method for preparing slow-digestion starch using double enzymes of the invention
It is stirred under power, it is made to homogenize and accelerates to be swollen；Wherein, the pressure be 8-12MPa, may be, for example, 8MPa, 9MPa,
10MPa, 11MPa or 12MPa.
Compared with prior art, the present invention achieves following advantage: being initial to be spray-dried obtained modified starch
Raw material, due in process, using the techniques such as primary swelling and secondary swelling, so that starch is slowly digestible brighter
Aobvious, obtained modified starch is more suitable patients with diabetes mellitus when for as raw materials such as cake mixs.
Specific embodiment
The embodiment of the present invention is described below, technical solution of the present invention is clearly and completely described, it is clear that
Described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, every other embodiment obtained by those of ordinary skill in the art without making creative efforts belong to
The scope of protection of the invention.
A kind of embodiment 1 for the method preparing slow-digestion starch using double enzymes:
Q1, starch milk is obtained by 1Kg starch is soluble in water, cyclodextrin glycosyltransferase is proportionally added and adds water tune
It is even, 60 DEG C of constant temperature are warming up to from 20 DEG C of room temperature, whole heating-up times complete in 70 minutes, then are warming up to 30 DEG C in initial room-temperature
Need to complete in 5 minutes, 30 DEG C are warming up to 50 DEG C of needs and complete in 15 minutes, 50 DEG C at a temperature of, keep 45 minutes,
Then it in 50 DEG C of temperature ranges for being warming up to 60 DEG C, needs to complete in 5 minutes；
Q2, Q-enzyrne is proportionally added and water is added to mix well, secondary swelling adjusts pH to 7.5, keeps 60 DEG C of constant temperature
Reaction 24 hours；
Q3,15-20 DEG C of gelations are naturally cooling to, are crushed to 60 mesh or 100 mesh；Or 60-100 fineness between mesh,
Or fineness is adjusted as required, and be spray-dried and obtain modified starch.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (4)
1. a kind of method for preparing slow-digestion starch using double enzymes, characterized by the following steps:
Q1, starch milk is obtained by starch is soluble in water, cyclodextrin glycosyltransferase is first added after gelatinization, water is added to mix well, starch
Be 1-10U/g with the addition magnitude relation of cyclodextrin glycosyltransferase, 55-60 DEG C of constant temperature are once swollen, adjust pH to
7.5-8,55-60 DEG C isothermal reaction 1-10 hours；
Q2, Q-enzyrne is added and water is added to mix well, the addition magnitude relation of starch and Q-enzyrne is 5-50U/g, secondary molten
It is swollen, adjust pH to 7.5-8,45-60 DEG C isothermal reaction 13-24 hours；
15-20 DEG C of Q3, cooling gelations, and be spray-dried and obtain modified starch.
2. a kind of method for preparing slow-digestion starch using double enzymes according to claim 1, it is characterised in that: the Q1 is first
Q-enzyrne is added, then cyclodextrin glycosyltransferase is added in Q2.
3. a kind of method for preparing slow-digestion starch using double enzymes according to claim 1 or 2, it is characterised in that: described
Primary swelling thermostat temperature is 55-60 DEG C, and the secondary swelling thermostat temperature is 45-60 DEG C.
4. a kind of method for preparing slow-digestion starch using double enzymes according to claim 3, it is characterised in that: described 55-
60 DEG C of constant temperature, are to be heated to constant temperature from room temperature, wherein the room temperature is 10-25 DEG C, is heated to constant temperature from room temperature
Heating heating is completed for 30-80 minutes, heating curve are as follows: and 30 DEG C, which are warming up to, in initial room-temperature needs to complete in 1-5 minutes, 30
DEG C be warming up to 50 DEG C of needs completes in 15-25 minutes, 50 DEG C at a temperature of, kept for 15-40 minutes, then risen at 50 DEG C
When the temperature range of temperature to 55 DEG C-60 DEG C, need to complete in 1-5 minutes.
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| CN201910395617.0A CN110066842A (en) | 2019-05-13 | 2019-05-13 | Method for preparing slowly digestible starch by using double enzymes |
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| CN201910395617.0A CN110066842A (en) | 2019-05-13 | 2019-05-13 | Method for preparing slowly digestible starch by using double enzymes |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010035704A1 (en) * | 2008-09-24 | 2010-04-01 | 江崎グリコ株式会社 | Food or beverage containing emulsified free long-chain fatty acid |
| CN101715911A (en) * | 2009-12-10 | 2010-06-02 | 上海市农业科学院 | Method for preparing digestion starch containing slow digestion starch by enzymolysis |
| CN108251475A (en) * | 2018-02-01 | 2018-07-06 | 江南大学 | A kind of method for preparing slow-digestion starch using double enzymes |
-
2019
- 2019-05-13 CN CN201910395617.0A patent/CN110066842A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010035704A1 (en) * | 2008-09-24 | 2010-04-01 | 江崎グリコ株式会社 | Food or beverage containing emulsified free long-chain fatty acid |
| CN101715911A (en) * | 2009-12-10 | 2010-06-02 | 上海市农业科学院 | Method for preparing digestion starch containing slow digestion starch by enzymolysis |
| CN108251475A (en) * | 2018-02-01 | 2018-07-06 | 江南大学 | A kind of method for preparing slow-digestion starch using double enzymes |
Non-Patent Citations (2)
| Title |
|---|
| 丁纯孝等: "《实用食品加工新技术 4》", 28 February 1989, 中国食品出版社 * |
| 冯骉: "《食品工程原理 第2版》", 31 March 2013, 中国轻工业出版社 * |
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Application publication date: 20190730 |