CN112646848B - Preparation method of potato starch with resistance increasing and digestibility - Google Patents
Preparation method of potato starch with resistance increasing and digestibility Download PDFInfo
- Publication number
- CN112646848B CN112646848B CN202011387867.9A CN202011387867A CN112646848B CN 112646848 B CN112646848 B CN 112646848B CN 202011387867 A CN202011387867 A CN 202011387867A CN 112646848 B CN112646848 B CN 112646848B
- Authority
- CN
- China
- Prior art keywords
- starch
- drying
- potato starch
- treatment
- precipitate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- 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
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
-
- A—HUMAN NECESSITIES
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a preparation method of potato starch with resistance increasing and digestibility, which comprises the following steps: preparing potato crude starch, adding deionized water into the potato crude starch to prepare a potato starch emulsion; treating the potato starch emulsion by heating and microfluidization, and spray-drying to obtain starch precipitate a; adding deionized water into the starch precipitate a, sequentially performing radio frequency/microwave treatment, high temperature resistant alpha-amylase liquefaction treatment and pullulanase debranching treatment, and separating to obtain a supernatant and a starch precipitate b; processing the starch sediment b to obtain starch b; filtering the supernatant, and processing to obtain starch a. The invention firstly pretreats starch by heating and microfluidization, then obtains resistant starch and digestible starch by radio frequency/microwave treatment, high temperature resistant alpha-amylase liquefaction treatment and pullulanase debranching treatment simultaneously through separation treatment, and can be applied to food for diabetics and/or people with digestive disorder to eat.
Description
Technical Field
The invention relates to the technical field of starch processing, in particular to a method for preparing potato starch with resistance increasing and digestibility.
Background
Resistant Starch (RS) is a polysaccharide substance that is not digested and absorbed by the small intestine of healthy humans and can be fermented fully or partially by the biological flora in the colon to produce short chain fatty acids and other degradation products. The RS has the physiological function similar to dietary fiber, has the effects of regulating blood sugar, influencing lipid metabolism, preventing cardiovascular diseases, improving intestinal flora, promoting the proliferation of probiotics and the like, and has certain research and development values. The digestible starch refers to starch which can be digested and absorbed by human bodies quickly after being ingested and can cause blood sugar to rise quickly.
Currently, the RS can be prepared by heat treatment, debranching enzyme degradation treatment, radio frequency/microwave-water treatment, extrusion processing treatment, ultrasonic treatment and other methods, but the RS yield is generally low in the methods, and the preparation process is complicated. Furthermore, only resistant starch is often obtained and the raw materials are not used adequately.
Accordingly, it would be an urgent problem to provide a potato starch having increased resistance and easy digestibility, which is to be solved by the person skilled in the art.
Disclosure of Invention
In view of the above, the present invention provides a method for preparing potato starch having increased resistance and easy digestibility by first pretreating the starch by heating and microfluidization to change the functionality of the starch such that it retains resistance while improving water binding properties; the heating of the substance by the radio frequency/microwave is completed by molecular friction and metal ion conduction, the heat distribution is uniform, the heating speed is high, the energy consumption is low, and the starch form, the molecular structure, the amylose content, the resistant starch content, the viscosity, the transparency, the solubility, the expansive force, the storage modulus, the loss modulus, the consistency coefficient and the flow characteristic index are modified after the treatment; through the high-temperature resistant alpha-amylase liquefaction treatment and the pullulanase debranching treatment, the amylose of the potato starch can be removed, the content of the amylose of the potato starch is increased, and the yield of the resistant starch is increased.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing potato starch having increased resistance and digestibility, comprising the steps of:
s1, cleaning potatoes, peeling, cutting into pieces, mixing with a sodium hydroxide solution, pulping, filtering, centrifuging, drying to obtain crude potato starch, and adding deionized water into the crude potato starch to prepare a potato starch emulsion;
s2, treating the potato starch emulsion through heating and microfluidization, and performing spray drying to obtain a starch precipitate a;
s3, adding deionized water into the starch precipitate a, sequentially performing radio frequency/microwave treatment, high-temperature resistant alpha-amylase liquefaction treatment and pullulanase debranching treatment, and separating to obtain a supernatant and a starch precipitate b; aging the starch precipitate b at low temperature, dehydrating, drying, pulverizing, and sieving to obtain starch b;
and S4, filtering the supernatant, drying the obtained precipitate, crushing and sieving to obtain the starch a.
The technical effect of adopting the technical scheme is as follows: the resistant starch and the digestible starch are simultaneously obtained through separation treatment, the potato starch treated by the method is non-toxic and harmless, the content of the resistant starch of the potato starch can be effectively increased, the digestible starch can be separated, and the potato starch can be applied to food for diabetics and/or people with digestive disorder to eat.
Preferably, in step S1, the concentration of the sodium hydroxide solution is 0.2%;
the feed-liquid ratio of the potatoes to the sodium hydroxide solution is 1: (4-6);
the rotation speed of the centrifugation is 3500-4000r/min, and the time is 10-15 minutes.
Preferably, in step S2, the heating and microfluidization process operates by: treating potato starch at 60-80 deg.C in a microfluidization chamber under 400-600Pa by microfluidization.
The technical effect of adopting the technical scheme is as follows: the invention first pretreats the starch by heating and microfluidization to change the functionality of the starch, so that the resistance is maintained while the water binding performance is improved.
Preferably, in step S3, the operation of the radio frequency/microwave processing is: processing 100-120s under the condition of 700-900W of power.
The technical effect of adopting the technical scheme is as follows: the invention is processed by radio frequency/microwave, the heating of the substance by the radio frequency/microwave is completed by molecular friction and metal ion conduction, the invention has the advantages of uniform heat distribution, high heating speed and low energy consumption, and the processed product can modify the starch form, molecular structure, amylose content, resistant starch content, viscosity, transparency, solubility, expansibility, storage modulus, loss modulus, consistency coefficient and flow characteristic index.
Preferably, in step S3, the dosage of the high-temperature resistant alpha-amylase is 10-15CU/g dry starch, and the liquefaction time is 30-45min.
Preferably, in step S3, the pullulanase is used in an amount of 0.10PUN (G)/G dry starch, and the debranching time is 24-48h.
The technical effect of adopting the technical scheme is as follows: according to the invention, through the high-temperature resistant alpha-amylase liquefaction treatment and the pullulanase debranching treatment, the amylose of the potato starch can be removed, and the content of the amylose of the potato starch is increased, so that the yield of the resistant starch is increased.
Preferably, in step S3, the operation of the low-temperature aging process is: aging at 4-6 deg.C for 18-26h.
Preferably, in steps S3 and S4, the drying is performed by hot air drying, specifically provided that: drying at 55-65 deg.C and 2-3m/s for 24-36 hr, pulverizing, and sieving with 100-120 mesh sieve.
The invention also provides potato starch with increased resistance and easy digestibility prepared by the preparation method, and application of the starch a in products of patients with dyspepsia and application of the starch b in products of patients with diabetes.
According to the technical scheme, compared with the prior art, the preparation method of the potato starch with resistance increasing and digestibility, disclosed by the invention, has the following beneficial effects:
(1) The invention firstly pretreats starch through heating and microfluidization to change the functionality of the starch, so that the water binding performance of the starch is improved and the resistance is kept; the heating of the substance by the radio frequency/microwave is completed by molecular friction and metal ion conduction, the heat distribution is uniform, the heating speed is high, the energy consumption is low, and the starch form, the molecular structure, the amylose content, the resistant starch content, the viscosity, the transparency, the solubility, the expansive force, the storage modulus, the loss modulus, the consistency coefficient and the flow characteristic index are modified after the treatment; through the high-temperature resistant alpha-amylase liquefaction treatment and the pullulanase debranching treatment, the amylose of the potato starch can be removed, the content of the amylose of the potato starch is improved, and the yield of the resistant starch is increased.
(2) The resistant starch and the digestible starch are simultaneously obtained through separation treatment, the potato starch treated by the method is non-toxic and harmless, the content of the resistant starch of the potato starch can be effectively increased, the digestible starch can be separated, and the potato starch can be applied to food for diabetics and/or people with digestive disorder to eat.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a process flow diagram of a method for preparing a potato starch having increased resistance and digestibility according to an embodiment of the present invention.
FIG. 2 is a graph showing a standard curve of amylose content measurement in examples of the present invention.
FIG. 3 is a graph showing a standard curve of the resistant starch content test in the example of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the embodiment of the invention, all the raw materials such as potato, high-temperature resistant alpha-amylase, pullulanase and the like are common materials for a person skilled in the art, and the sodium hydroxide solution is prepared by adopting food-grade sodium hydroxide.
The embodiment of the invention provides a method for preparing potato starch with increased resistance and easy digestibility, which is shown in figure 1 and comprises the following steps:
s1, cleaning potatoes, peeling, cutting into pieces, mixing with a sodium hydroxide solution, pulping, filtering, centrifuging, drying to obtain crude potato starch, and adding deionized water into the crude potato starch to prepare a potato starch emulsion;
s2, treating the potato starch emulsion through heating and microfluidization, and performing spray drying to obtain a starch precipitate a;
s3, adding deionized water into the starch precipitate a, sequentially performing radio frequency/microwave treatment, high-temperature resistant alpha-amylase liquefaction treatment and pullulanase debranching treatment, and separating to obtain a supernatant and a starch precipitate b; aging the starch precipitate b at low temperature, dehydrating, drying, pulverizing, and sieving to obtain starch b;
and S4, filtering the supernatant, drying the obtained precipitate, crushing and sieving to obtain the starch a.
In order to further optimize the technical scheme, in the step S1, the concentration of the sodium hydroxide solution is 0.2%;
the feed-liquid ratio of the potatoes to the sodium hydroxide solution is 1: (4-6);
the rotation speed of the centrifugation is 3500-4000r/min, and the time is 10-15 minutes.
In order to further optimize the above technical solution, in step S2, the heating and microfluidization processes are performed by: treating potato starch at 60-80 deg.C in a microfluidization chamber under 400-600 Pa.
In order to further optimize the above technical solution, in step S3, the operation of the rf/microwave processing is: processing 100-120s under the condition of 700-900W of power.
In order to further optimize the technical scheme, in the step S3, the dosage of the high-temperature resistant alpha-amylase is 10-15CU/g of dry starch, and the liquefaction time is 30-45min.
In order to further optimize the technical scheme, in the step S3, the dosage of the pullulanase is 0.10PUN (G)/G dry starch, and the debranching time is 24-48h.
In order to further optimize the above technical solution, in step S3, the operation of the low temperature aging treatment is: aging at 4-6 deg.C for 18-26h.
In order to further optimize the above technical solution, in steps S3 and S4, the drying is performed by using a hot air drying method, and the specific conditions are as follows: drying at 55-65 deg.C and 2-3m/s for 24-36 hr, pulverizing, and sieving with 100-120 mesh sieve.
Example 1
The embodiment of the invention provides a preparation method of potato starch with resistance increasing and digestibility, which comprises the following steps:
s1, cleaning potatoes, peeling, cutting into pieces, mixing with 0.2% sodium hydroxide solution, pulping, filtering, centrifuging at a rotating speed of 3700r/min for 12 minutes, drying to obtain crude potato starch, adding deionized water into the crude potato starch to prepare a potato starch emulsion, wherein the material-to-liquid ratio of the potatoes to the sodium hydroxide solution is 1:5;
s2, treating the potato starch by using the potato starch emulsion under the condition that the temperature is 80 ℃ and the pressure of 500Pa is applied by using microfluidization through a microfluidization chamber, and after the treatment by heating and microfluidization, carrying out spray drying to obtain starch precipitate a;
s3, adding deionized water into the starch precipitate a, carrying out radio frequency/microwave treatment for 110S under the condition that the power is 800W, adding 13CU/G of high-temperature-resistant alpha-amylase of dry starch, carrying out liquefaction treatment for 40min, adding 0.10PUN (G)/G of pullulanase of dry starch, carrying out debranching treatment for 36h, and separating to obtain a supernatant and a starch precipitate b; aging the starch precipitate b for 24h at the temperature of 5 ℃, dehydrating, drying for 30 h at the temperature of 60 ℃ and the wind speed of 2m/s, crushing after drying, and sieving with a 110-mesh sieve to obtain starch b;
s4, filtering the supernatant, aging the obtained precipitate for 24 hours at the temperature of 5 ℃, dehydrating, drying for 30 hours at the temperature of 60 ℃ and the wind speed of 2m/S, crushing after drying, and sieving with a 110-mesh sieve to obtain the starch a.
Example 2
The embodiment of the invention provides a preparation method of potato starch with resistance increasing and digestibility, which comprises the following steps:
s1, cleaning potatoes, peeling, cutting into pieces, mixing with 0.2% sodium hydroxide solution, pulping, filtering, centrifuging for 15 minutes at the rotation speed of 4000r/min, drying to obtain crude potato starch, adding deionized water into the crude potato starch to prepare a potato starch emulsion, wherein the material-to-liquid ratio of the potatoes to the sodium hydroxide solution is 1:6;
s2, treating the potato starch by using the potato starch emulsion under the condition that the temperature is 100 ℃ and the pressure of 400Pa is applied by using microfluidization through a microfluidization chamber, and after the treatment by heating and microfluidization, carrying out spray drying to obtain starch precipitate a;
s3, adding deionized water into the starch precipitate a, performing radio frequency/microwave treatment for 120S under the condition that the power is 700W, adding high-temperature-resistant alpha-amylase of 15CU/G dry starch, performing liquefaction treatment for 30min, adding pullulanase of 0.10PUN (G)/G dry starch, performing debranching treatment for 48h, and separating to obtain a supernatant and a starch precipitate b; aging the starch precipitate b for 26h at 6 ℃, dehydrating, drying for 36h at 55 ℃ and 2m/s, crushing after drying, and sieving with a 120-mesh sieve to obtain starch b;
s4, filtering the supernatant, aging the obtained precipitate for 26 hours at the temperature of 6 ℃, dehydrating, drying for 36 hours at the temperature of 55 ℃ and the wind speed of 2m/S, crushing after drying, and sieving with a 120-mesh sieve to obtain the starch a.
Example 3
The embodiment of the invention provides a preparation method of potato starch with resistance increasing and digestibility, which comprises the following steps:
s1, cleaning potatoes, peeling, cutting into pieces, mixing with 0.2% sodium hydroxide solution, pulping, filtering, centrifuging at a rotation speed of 3500r/min for 10 minutes, drying to obtain crude potato starch, adding deionized water into the crude potato starch to prepare a potato starch emulsion, wherein the material-to-liquid ratio of the potatoes to the sodium hydroxide solution is 1:4;
s2, treating the potato starch by using the potato starch emulsion under the condition that the temperature is 60 ℃ and the pressure of 600Pa is applied by using microfluidization through a microfluidization chamber, and after the treatment by heating and microfluidization, carrying out spray drying to obtain starch precipitate a;
s3, adding deionized water into the starch precipitate a, carrying out radio frequency/microwave treatment for 100S under the condition that the power is 900W, adding 10CU/G of high-temperature-resistant alpha-amylase of dry starch, carrying out liquefaction treatment for 45min, adding 0.10PUN (G)/G of pullulanase of dry starch, carrying out debranching treatment for 24h, and separating to obtain a supernatant and a starch precipitate b; aging the starch precipitate b for 18h at the temperature of 4 ℃, dehydrating, drying for 24h at the temperature of 65 ℃ and the wind speed of 3m/s, crushing after drying, and sieving with a 100-mesh sieve to obtain starch b;
s4, filtering the supernatant, aging the obtained precipitate for 18 hours at the temperature of 4 ℃, dehydrating, drying for 24 hours at the temperature of 65 ℃ and the wind speed of 3m/S, crushing after drying, and sieving with a 100-mesh sieve to obtain the starch a.
Comparative example 1
This comparative example was prepared substantially identically to example 1, except that: the processing in step S2 is not performed.
Comparative example 2
This comparative example was prepared substantially identically to example 1, except that: the treatment in the step S3 is carried out by adopting a conventional microwave method, and the specific operation is that the treatment is carried out for 100 to 120S under the condition that the power is 700 to 900W.
Comparative example 3
This comparative example was prepared substantially identically to example 1, except that: in the step S3, only pullulanase is used for debranching treatment.
To further illustrate the technical effects of the present invention, tests were conducted on the starches a and b obtained in examples 1 to 3 and comparative examples 1 to 3.
1. Amylose content and resistant starch content in starch b.
The amylose content detection method comprises the following steps: the determination was carried out with reference to GB/T15683-1995, determination of the content of rice amylose.
(1) Preparing standard solution: amylose standard solution: weighing 100mg amylose standard sample in a 100mL beaker, adding 1.0mL absolute ethyl alcohol to wet the sample, adding 9.0mL L1mol/L sodium hydroxide solution, storing overnight at room temperature for 24h, transferring into a 100mL volumetric flask, and diluting to 100mL with distilled water to obtain 1mg/mL standard solution. Sample solution to be tested: the amylose standard sample is changed into a starch sample to be detected, and the preparation method is the same as the above. Blank test: the sample solution was replaced with 2.5mL of 0.09mol/L sodium hydroxide solution, and the preparation method was the same as above.
(2) Drawing a correction curve: standard amylose starch with certain volume is dispersed into 2.0mL0.09mol/L sodium hydroxide solution according to different proportions and is mixed evenly to prepare standard series solution. Accurately transferring 2.5mL of standard series solution into a 50mL colorimetric tube, adding 25mL of water into the colorimetric tube in advance, adding 0.5mL of 1mol/L of acetic acid solution, uniformly mixing, adding 1.0mL of iodine reagent, adding water to a scale, plugging a plug, shaking uniformly, standing for 20min, and developing. Zeroing the blank sample solution with a spectrophotometer, measuring absorbance at 620nm, and drawing a standard curve (as shown in FIG. 2) with the absorbance as ordinate and amylose content as abscissa, wherein the standard curve equation is as follows: y =0.089x +0.0357 2 ＝0.9998。
(3) And (3) sample determination: 2.5mL of the starch b sample solution was accurately transferred to a 50mL cuvette containing 25mL of water, the procedure of the previous step of plotting the calibration curve of (2) above, the absorbance value was measured at 620nm, each sample was measured in triplicate, and the results are shown in Table 1.
The method for detecting the content of the resistant starch comprises the following steps:
(1) Drawing a standard curve: 0, 0.2, 0.4, 0.6, 0.8 and 1mL of glucose standard solution (2.0 mg/mL) were precisely aspirated, respectively. Adding 1, 0.8, 0.6, 0.4, 0.2, 0mL of distilled water, respectivelyAdding 2.0mL of DNS reagent into each test tube, mixing uniformly, placing in boiling water bath, heating for 2min for color reaction, taking out, cooling to room temperature immediately, adding 9.0mL of distilled water, shaking uniformly, standing for 2min, and measuring the light absorption value under a spectrophotometer at the wavelength of 540 nm. A standard curve (as shown in FIG. 3) is drawn by using the glucose content (mg/mL) as the abscissa and the light absorption value as the ordinate, and the equation of the standard curve is as follows: y =0.2135x +0.0145 2 ＝0.9975。
Preparing a DNS reagent from a DNS solution: weighing 10g of 3, 5-dinitrosalicylic acid, dissolving in 600m L of water, gradually adding 10g of sodium hydroxide, dissolving in a water bath at 50 ℃, adding 200g of potassium sodium tartrate, 2g of phenol and 5g of anhydrous sodium sulfite, dissolving and clarifying, and taking out and cooling to room temperature. The volume of water is up to 1000 ml, and the filtration is carried out. Stored in a brown reagent bottle and used after being left in the dark for 7 days.
(2) And (3) sample determination: 100mg of starch b is accurately weighed, citric acid-disodium hydrogen phosphate buffer solution with the pH =6.0 is added into a test tube, excessive alpha-amylase (500U/g) is added, and the mixture is placed into a water bath for enzymolysis for 16 hours at the temperature of 37 ℃. Adjusting pH to 4.0-4.5 with 4mol/L citric acid, adding excessive glucoamylase (5000U/L), and performing enzymolysis in water bath at 60 deg.C for 1 hr. Then putting the sample into a centrifuge tube, centrifuging for 10min at 4000r/min, removing supernatant, washing the precipitate with distilled water, and repeating for 2 times. 5mL of potassium hydroxide solution (2 mol/L) was added to the precipitate, and the mixture was vigorously shaken for 30min to dissolve the resistant starch sufficiently. Adjusting pH to 4.0-4.5 with 1mol/L acetic acid solution, adding excessive glucoamylase, and performing enzymolysis at 60 deg.C for 1 hr. Then centrifuging for 10min at 4000r/min, collecting the supernatant into a 100mL volumetric flask, washing the precipitate with distilled water, centrifuging, repeating for 2 times, combining the supernatants, and finally fixing the volume. The reducing sugar content was measured by the DNS method, and the results are shown in Table 1.
In the formula: w1-content of reducing sugars, W2-weight of starch b on a dry basis.
TABLE 1 test results of amylose content and resistant starch content of starch b obtained in examples 1 to 3 and comparative examples 1 to 3
As can be seen from the data in the table, examples 1-3 all had higher yields of resistant starch than comparative examples 1-3, and it can be seen that the present invention first pretreats the starch by heating and microfluidization to change the functionality of the starch such that it retains resistance while improving water binding properties; through radio frequency/microwave treatment, high-temperature resistant alpha-amylase liquefaction treatment and pullulanase debranching treatment, amylopectin of potato starch can be removed, the amylose content of the potato starch is improved, and the yield of resistant starch is increased.
2. Digestibility properties of starch a and starch b.
The starch a and the starch b in the embodiment 1 are directly injected into the duodenum of a rat by adopting a duodenum perfusion method, and the change of blood sugar within 4h is observed, and the result in vitro experiment shows that the digestion product of the starch a reaches the maximum value within 90min after the duodenum is perfused, the digestion absorption rate reaches more than 98 percent, and the digestion sites of the starch a are more and are easier to digest; starch b reaches the maximum peak value of blood sugar within 180min after the duodenum is perfused, and the absorption of starch b is relatively slow.
Therefore, the resistant starch and the digestible starch are simultaneously obtained through separation treatment, the potato starch treated by the method is non-toxic and harmless, the content of the resistant starch of the potato starch can be effectively increased, the digestible starch can be separated, and the method can be applied to food for diabetics and/or people with digestive disorder to eat.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (1)
1. A method for preparing a potato starch having increased resistance and easy digestibility, comprising the steps of:
s1, cleaning potatoes, peeling, cutting into blocks, mixing with a sodium hydroxide solution, pulping, filtering, centrifuging and drying to obtain the potato starch
Adding deionized water into the crude potato starch to prepare a potato starch emulsion;
s2, treating the potato starch emulsion through heating and microfluidization, and performing spray drying to obtain a starch precipitate a;
s3, adding deionized water into the starch precipitate a, and sequentially performing radio frequency/microwave treatment and high-temperature resistant alpha-amylase liquefaction
Debranching by pullulanase, and separating to obtain supernatant and starch precipitate b; low-temperature aging, dewatering and drying the starch precipitate b,
Drying, crushing and sieving to obtain starch b;
s4, filtering the supernatant, and crushing and sieving the obtained precipitate after low temperature aging, dehydration and drying to obtain starch a;
in the step S1, the concentration of the sodium hydroxide solution is 0.2%;
the feed-liquid ratio of the potatoes to the sodium hydroxide solution is 1: (4-6);
the centrifugal rotating speed is 3500-4000r/min, and the time is 10-15 minutes;
in step S2, the heating and microfluidization processes are performed by:
passing potato starch through a microfluidization chamber at 60-80 deg.C, and subjecting to microfluidization
Treating at 400-600 Pa;
in step S3, the radio frequency/microwave processing operation is: processing for 100-120s under the condition of 700-900W of power;
the dosage of the high-temperature resistant alpha-amylase is 10-15CU/g dry starch, and the liquefaction time is 30-45min;
the dosage of pullulanase is 0.10PUN (G)/G dry starch, and the debranching time is 24-48h;
the operation of the low-temperature aging treatment is as follows: aging at 4-6 deg.C for 18-26h;
in the steps S3 and S4, the drying is performed by a hot air drying method, and the specific conditions are as follows:
drying at 55-65 deg.C and 2-3m/s for 24-36 hr, pulverizing, and sieving with 100-120 mesh sieve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011387867.9A CN112646848B (en) | 2020-12-01 | 2020-12-01 | Preparation method of potato starch with resistance increasing and digestibility |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011387867.9A CN112646848B (en) | 2020-12-01 | 2020-12-01 | Preparation method of potato starch with resistance increasing and digestibility |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112646848A CN112646848A (en) | 2021-04-13 |
| CN112646848B true CN112646848B (en) | 2023-03-14 |
Family
ID=75349898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011387867.9A Active CN112646848B (en) | 2020-12-01 | 2020-12-01 | Preparation method of potato starch with resistance increasing and digestibility |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112646848B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875985A (en) * | 2021-10-11 | 2022-01-04 | 厦门大学 | Low-glycemic-index starch and processing method thereof |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3830697A (en) * | 1968-09-03 | 1974-08-20 | Hayashibara Co | Process for producing amyloses |
| CN1334273A (en) * | 2001-08-16 | 2002-02-06 | 华南理工大学 | Process for preparing starch product with high resistance to enzymolysis |
| WO2004066955A2 (en) * | 2003-01-28 | 2004-08-12 | Purdue Research Foundation | Slowly digestible starch |
| 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 |
| WO2012106708A2 (en) * | 2011-02-04 | 2012-08-09 | University Of Idaho | Methods of preparing potato food products with enhanced resistant starch content |
| CN104593452A (en) * | 2015-02-08 | 2015-05-06 | 华中农业大学 | Method for preparing resistant starch employing microwave technology |
| CN105132492A (en) * | 2015-07-24 | 2015-12-09 | 中国农业科学院农产品加工研究所 | High-resistant-starch-content product prepared by ultrahigh-pressure coordinated enzyme and preparation method of product |
| CN105211729A (en) * | 2015-11-03 | 2016-01-06 | 山东省农业科学院农产品研究所 | A kind of potato increases anti-powder and has the potato steamed bun premixed powder of function of blood sugar reduction |
| CN105815760A (en) * | 2016-04-09 | 2016-08-03 | 福建农林大学 | Method for preparing lotus seed starch-lipid compound with anti-digestion function |
| CN106480132A (en) * | 2016-10-17 | 2017-03-08 | 湖南农业大学 | A kind of RS3The crystal seed induction pair enzyme compound preparation method of type long-grained nonglutinous rice resistant starch |
| CN106723058A (en) * | 2016-11-25 | 2017-05-31 | 山东省农业科学院农产品研究所 | Prepare the method for having and increasing resistance and property starch easy to digest |
| CN110236179A (en) * | 2019-06-25 | 2019-09-17 | 山东省农业科学院农产品研究所 | Continuity improves the method and system of the microwave treatment of the anti-digestibility of potato starch |
-
2020
- 2020-12-01 CN CN202011387867.9A patent/CN112646848B/en active Active
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3830697A (en) * | 1968-09-03 | 1974-08-20 | Hayashibara Co | Process for producing amyloses |
| CN1334273A (en) * | 2001-08-16 | 2002-02-06 | 华南理工大学 | Process for preparing starch product with high resistance to enzymolysis |
| WO2004066955A2 (en) * | 2003-01-28 | 2004-08-12 | Purdue Research Foundation | Slowly digestible starch |
| 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 |
| WO2012106708A2 (en) * | 2011-02-04 | 2012-08-09 | University Of Idaho | Methods of preparing potato food products with enhanced resistant starch content |
| CN104593452A (en) * | 2015-02-08 | 2015-05-06 | 华中农业大学 | Method for preparing resistant starch employing microwave technology |
| CN105132492A (en) * | 2015-07-24 | 2015-12-09 | 中国农业科学院农产品加工研究所 | High-resistant-starch-content product prepared by ultrahigh-pressure coordinated enzyme and preparation method of product |
| CN105211729A (en) * | 2015-11-03 | 2016-01-06 | 山东省农业科学院农产品研究所 | A kind of potato increases anti-powder and has the potato steamed bun premixed powder of function of blood sugar reduction |
| CN105815760A (en) * | 2016-04-09 | 2016-08-03 | 福建农林大学 | Method for preparing lotus seed starch-lipid compound with anti-digestion function |
| CN106480132A (en) * | 2016-10-17 | 2017-03-08 | 湖南农业大学 | A kind of RS3The crystal seed induction pair enzyme compound preparation method of type long-grained nonglutinous rice resistant starch |
| CN106723058A (en) * | 2016-11-25 | 2017-05-31 | 山东省农业科学院农产品研究所 | Prepare the method for having and increasing resistance and property starch easy to digest |
| CN110236179A (en) * | 2019-06-25 | 2019-09-17 | 山东省农业科学院农产品研究所 | Continuity improves the method and system of the microwave treatment of the anti-digestibility of potato starch |
Non-Patent Citations (3)
| Title |
|---|
| "Production of resistant starch from acid-modified amylotype starches with enhanced functional properties";Serpil Ozturk 等;《Journal of Food Engineering》;20101021;第103卷(第2期);第156-164页 * |
| "微波-酶法制备马铃薯抗性淀粉工艺参数的优化";李周勇 等;《中国粮油学报》;20120630;第27卷(第6期);第46-50页 * |
| "酶法制备马铃薯抗性淀粉的工艺研究";张泽生 等;《食品研究与开发》;20060531;第127卷(第5期);第57-60页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112646848A (en) | 2021-04-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106723058B (en) | Process for preparing starch with increased resistance and easy digestibility | |
| CN102960644B (en) | Preparation method of pumpkin dietary fiber and pumpkin dietary fiber | |
| CN112877385A (en) | Enzyme-modified starch-glyceride compound and preparation method thereof | |
| CN111264840B (en) | Preparation method of slowly digestible starch | |
| CN112998274A (en) | Preparation method of high amylose corn starch-C18 fatty acid compound | |
| CN112646848B (en) | Preparation method of potato starch with resistance increasing and digestibility | |
| CN114586988B (en) | Extraction process and application of soluble dietary fiber with blood glucose reducing function for fruit skin of holboellia latifolia | |
| Yang et al. | Study on structural characterization, physicochemical properties and digestive properties of euryale ferox resistant starch | |
| CN111363052B (en) | Method for preparing resistant dextrin by using esterified starch | |
| CN103404764A (en) | Resistant malt dextrin and preparation method thereof | |
| CN108991363A (en) | A kind of resistant starch rice noodles and preparation method thereof and purposes | |
| CN114847494A (en) | Method for extracting dietary fiber from reed shoots | |
| CN110923282A (en) | Method for preparing resistant starch by using ultrasonic-assisted amylase | |
| Wang et al. | Physicochemical properties of a new starch from turion of Spirodela polyrhiza | |
| Guan et al. | Study on structural characteristics, physicochemical properties, and in vitro digestibility of Kudzu‐resistant starch prepared by different methods | |
| CN103304676A (en) | Method for preparing slowly-digestible starch through malic acid modification | |
| CN111602736A (en) | Preparation method of composite modified dietary fiber soft sweets | |
| CA3158388A1 (en) | Method for annealing pea starch | |
| WO2021238016A1 (en) | High-heat-resistant slowly digestible resistant starch prepared by means of cell wall crosslinking and production method therefor | |
| CN113106131A (en) | Method for preparing slowly digestible starch by using composite modification method | |
| CN110074357B (en) | Minced fillet product with high gel strength and nutritive value and preparation method thereof | |
| CN113383967A (en) | Preparation method of bamboo shoot dietary fiber chronic starch compound, product and application | |
| CN110819669A (en) | Preparation method of banana resistant starch | |
| CN114098091A (en) | Preparation method of high-resistance starch acorn vermicelli | |
| CN113875985A (en) | Low-glycemic-index starch and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A preparation method for potato starch with increased resistance and digestibility Effective date of registration: 20230927 Granted publication date: 20230314 Pledgee: China Construction Bank Corporation Xuanwei sub branch Pledgor: YUNNAN YUNDIAN STARCH Ltd. Registration number: Y2023980059497 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |