• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The disclosure provides a method for increasing resistance and yield of resistant dextrin, belonging to the preparation field of water-soluble dietary fibers. The method of the disclosure comprises: isoamylase enzymolysis, d-amylase enzymolysis and transglucosidase enzymolysis is successively carried out on pyrodextrin, and after enzymolysis is completed, ethanol is added into enzymatic hydrolysate for alcohol precipitation so as to obtain resistant dextrin. According to the disclosure, through addition of isoamylase enzymolysis step, small branched chains in pyrodextrin become a plurality of small straight chains, on the one hand, d-amylase can more thoroughly disconnect (uc-1,4 glucosidic bond in pyrodextrin to increase the resistance of resistant dextrin, the content of small-molecular glucose or maltose or the like in the enzymatic hydrolysate is increased to a certain extent and then more small-molecular glucose and maltose are provided for transglucosidase, the content of (uc-1,6 glucosidic bond is further increased, and the resistance of resistant dextrin is promoted. The method of the disclosure is convenient to operate and low in cost. Furthermore, the obtained resistant dextrin product is good in resistance, high in yield and suitable for industrial application.
    公开号:NL2025805A
    申请号:NL2025805
    申请日:2020-06-10
    公开日:2021-01-26
    发明作者:Xu Hui；Liu Jianjun；Tian Yanjun；Zhang Junjiao；Huang Yanhong；Liu Liping；Yang Liping
    申请人:Shandong Food Ferment Industry Res & Design Institute；
    IPC主号:
    专利说明:

    -1-METHOD FOR INCREASING RESISTANCE AND YIELD OF RESISTANTDEXTRIN
    TECHNICAL FIELD The disclosure pertains to the preparation field of water-soluble fibers, and particularly relates to a method for increasing resistance and yield of resistant dextrin.
    BACKGROUND Resistant dextrin is a low-calorie water-soluble dietary fiber, and belongs to low- molecular glucosan. The resistant dextrin is while or light yellow powder in morphology, almost has no sweet taste and no odor, is easily dissolved into water, and is not dissolved into ethanol. The aqueous solution of the resistant dextrin has extremely low viscosity and is quite stable, and change in viscosity is small with change in other conditions; meanwhile the resistant dextrin is low in calorie, has acid resistance, thermal resistance, freezing resistance and storage resistance, and has an extremely wide application prospect.
    The resistant dextrin generated after starch is treated to a certain extent is more complicated in structure. In addition to a-1,6 glucosidic bond and a-1,4 glucosidic bond of common starch, it has a-1,2 glucosidic bond and o-1,3 glucosidic bond as well as some glucan and B-1,6 glucosidic bond; meanwhile it also has many other irregular branched structures except for straight chain fractions. Therefore, resistant dextrin has extremely strong resistance to hydrolysis of human digestive enzyme.
    Relevant basic information and quality standard about commercial resistant dextrin are stipulated in the 16# announcement issued by Ministry of Public Health of China in
    2012. The announcement requires that resistant dextrin has total dietary fiber of 282%, ash content of <0. 5% and water content of <0. 5%, and is week acidic (pH 4-6); it is also declared that dietary fiber can be added to various kinds of foods as an ordinary functional component later, and its use amount is not limited. This action dispels the concern of the public on the security of resistant dextrin as a food additive, promotes the commercialization and normalization of resistant dextrin, and establishes a good foundation for development of resistant dextrin in food industry.
    Resistant dextrin is a representative low-viscosity water-soluble dietary fiber, and is easily added into processed foods so that dietary fiber is more easily adsorbed by human body.
    Compared with many soluble dietary fibers and insoluble dietary fibers on the market, resistant fiber has more obvious advantages.
    The basic methods for preparing resistant dextrin mainly include an acid pyrolysis method and an enzymatic method.
    The processes for preparation of resistant dextrin utilizing the acid pyrolysis method mainly include starch depolymerization, transformation of glucan and repolymerization.
    In the acid pyrolysis method, starch is modified by high-temperature heating in the presence of a certain amount of acid.
    In this method, citric acid is generally used to serve as a catalyst.
    There are researches to show that citric acid and tartaric acid are jointly used as catalysts to prepare resistant dextrin.
    The resistant dextrin prepared by the acid pyrolysis method is high in resistance content, however, the acid pyrolysis method is many in side reactions, violent in reaction and complicated in products.
    The process for producing resistant dextrin through the enzymatic method is basically divided into two stages, including preparation of pyrodextrin and subsequently preparation of resistant dextrin.
    The main production process procedures are roughly as follows: common corn starch is acidized, and then dried until water content is 5% or less after evenly mixing, or dried starch is acidized and then subjected to acidolysis at high temperature to prepare pyrodextrin.
    The pyrodextrin sample is treated via an enzymolysis process to improve the resistance of the pyrodextrin sample.
    Finally, through decoloration, followed by concentration and spray drying, resistant dextrin is obtained.
    An enzymolysis method is generally as follows: a-1,4 glucosidic bond in the starch molecule is disconnected using a-amylase to degrade starch into small molecular chains, then these small molecules are linked to straight-chain starch with o-1, 6 glucosidic bond by using transglutaminase or branching enzyme, so as to further improve the content of resistance.
    Preparation of resistant dextrin with the enzymatic method 1s mild in action condition, few in side reactions and suitable for producing small-molecular resistant dextrin, however, the prepared product often has low
    -3- resistance content.
    Production of resistant dextrin with the enzymatic method is mild in condition, few in side reactions and convenient to purify. However, the product prepared using the enzymatic method is poor in resistance. Therefore, it is urgent to prepare resistant dextrin using the enzymatic method and increase the resistance of the product.
    SUMMARY In order to make up the deficiency of the prior art, the disclosure provides a method for increasing resistance and yield of resistant dextrin.
    The technical solution of the disclosure is as follows: Provided is a method for increasing resistance and yield of resistant dextrin, wherein isoamylase enzymolysis, a-amylase enzymolysis and transglucosidase enzymolysis are successively carried out on pyrodextrin; and after enzymolysis is completed, ethanol is added into enzymatic hydrolysate for alcohol precipitation so as to obtain resistant dextrin.
    As a preferred embodiment, a method for preparing pyrodextrin is as follows: acidic solution 1s added to dry starch, the addition amount of acidic solution meets a situation that 3-8 mL of 1%-2% (by mass) acidic solution is added into each 10 g of starch, and the starch is subjected to suction filtration after undergoing acid leaching for 1~2 h; the starch subjected to suction filtration is dried, and then undergoes acidolysis for 60~120 min at 150~160°C to obtain pyrodextrin.
    As a preferred embodiment, 3-5 times volume of water is added to pyrodextrin and evenly mixed, then pH is adjusted to 7.0~7.5, 0.2%-0.5% by mass of isoamylase is added, and enzymolysis is carried out for 3~5h at 40~55°C.
    Further, after isoamylase enzymolysis, pH is adjusted to 6.0~6.5, 0.4%~0.6% by mass of a-amylase is added, and enzymolysis is carried out for 1.5~2.5 h at 90~97°C.
    -4- Further, after a-amylase enzymolysis, pH is adjusted to 5.2-5.7, 0.2%~0.4% by mass of transglucosidase is added, and enzymolysis is carried out for 12-20 h at 50~58°C. Further, 4~5 times volume of ethanol is added to enzymatic hydrolysate subjected to transglucosidase enzymolysis and evenly shaken via vibration, the obtained mixture is subjected to standing for 15~30 h, ethanol is removed by filtration, and the precipitate is dried, so as to obtain resistant dextrin. As a preferred embodiment, 0.3% by mass of isoamylase is added with enzymolysis temperature being 50°C and enzymolysis time being 4h; the enzyme activity of 1soamylase is 16000 U/mL. As a preferred embodiment, 0.5% by mass of a-amylase is added with enzymolysis temperature being 94°C and enzymolysis time being 2 h; the enzyme activity of o- amylase is 120 KNU/g. As a preferred embodiment, 0.3% by mass of transglucosidase is added with enzymolysis temperature being 55°C and enzymolysis time being 18 h; the enzyme activity of transglucosidase is 150000 u/g.
    As a preferred embodiment, 4 times volume of analysis pure ethanol is added to enzymatic hydrolysate subjected to transglucosidase enzymolysis. After undergoing acid pyrolysis, the starch still has a certain amount of small branched chains, isoamulase can cut 1,6-glucosidic bond at the branch point of the branched chain so as to cut the entire side branch to form a straight chain. a-amylase aims to disconnect a-1,4 glucosidic bond in pyrodextrin. Transglutaminase is capable of linking some small-molecular glucose and maltose to large-molecular glucose and maltose in a form of a-1,6 glucosidic bond to form some branching oligosaccharides such as isomaltose and panose, thereby increasing the quantity of a-1,6 glucosidic bonds in the sample and improving the content of resistant dextrin.
    -5- After isoamylase action, a small branched chain becomes a plurality of small straight chains under the action of isoamylase; on the one hand, a-amylase can more thoroughly disconnect a-1,4 glucosidic bond in pyrodextrin, so as to increase the resistance of resistant dextrin; on the other hand, the small branched chain becomes a plurality of small straight chains under the action of isoamylase, and at this moment, the small straight chains are subjected to a-amylase enzymolysis, which increases the content of the small-molecular glucose or maltose or the like in enzymatic hydrolysate, and then provides more small-molecular glucose and maltose for transglutaminase, further increases the content of a-1,6 glucosidic bond and increases the resistance of resistant dextrin. The disclosure has the beneficial effects: According to the disclosure, through addition of isoamylase enzymolysis step, small branched chains in pyrodextrin become a plurality of small straight chains under the action of isoamylase. On the one hand, a-amylase can more thoroughly disconnect 1,4- glucosidic bond in pyrodextrin to increase the resistance of resistant dextrin; one the other hand, the small branched chain becomes a plurality of small straight chains under the action of isoamylase, and at this moment, the small straight chains are subjected to o-amylase enzymolysis, which increases the content of small-molecular glucose or maltose or the like to a certain extent and then provides more small-molecular glucose and maltose for transglutaminase, further increases the content of a-1,6 glucosidic bond, and increases the resistance of resistant dextrin.
    In addition, addition of isoamylase enzymolysis step can reduce the acid pyrolysis temperature of starch and decrease side reactions to a certain extent, so that the content of resistant dextrin in pyrodextrin is higher.
    The method of the disclosure is convenient to operate and low in cost, the obtained resistant dextrin product is good in resistance, high in yield and suitable for industrial application.
    DESCRIPTION OF THE EMBODIMENTS In the following examples:
    -6- The enzyme activity of isoamylase is 16000 U/mL; The enzyme activity of a-amylase is 120 KNU/g; The enzyme activity of transglutaminase is 150000 u/g; The calculation formula for the yield of resistant dextrin: Yield of resistant dextrin= dried substance weight after enzymolysis/pyrodextrin sample mass prior to enzymolysis” 100% Example 1 A method for increasing resistance and yield of resistant dextrin comprises the steps:
    1. Preparation of pyrodextrin Corn starch was placed in an oven and dried at 110°C until the content of water was 5% or less, the dried starch after taking was acidized, and 5 ml of 1% (by mass) hydrochloric acid was added into each 10 g of starch, followed by acid leaching for 1 h after evenly mixing. After taking, the starch subjected to acid leaching was filtered by suction, the starch obtained by suction filtration was placed in a constant temperature drying oven to be dried at 110°C until the weight was constant, and then the starch was subjected to acidolysis for 110 min at 158°C, so as to obtain pyrodextrin.
    2. Isoamylase enzymolysis on pyrodextrin 4 times volume of water was added to pyrodextrin and evenly mixed; pH was adjusted to 7.0-7.5, and 0.3% by mass of isoamylase was added, and enzymolysis was carried out for 4 h at 50°C.
    3. 0-amylase enzymolysis The pH of enzymatic hydrolysate obtained in step 2 was adjusted to 6.0-6.5, 0.5% by mass of o-amylase was added, and enzymolysis was carried out for 2h at 94°C.
    4. Transglutaminase enzymolysis The pH of enzymatic hydrolysate obtained in step 3 was adjusted to 5.2~5.7, 0.3% by mass of transglutaminase was added, and enzymolysis was carried out for 18 h at 55°C.
    5. 4 times volume of analysis pure ethanol was added to enzymatic hydrolysate subjected
    -7- to transglutaminase enzymolysis, evenly shaken by vibration and subjected to standing for 24 h, ethanol was removed by filtration, and the precipitate was dried, so as to obtain resistant dextrin. From the above calculation formula of the yield of resistant dextrin, the yield of resistant dextrin in this example was 81.72%. Example 2 A method for increasing resistance and yield of resistant dextrin comprises the steps:
    1. Preparation of pyrodextrin Corn starch was placed in an oven and dried at 110°C until the content of water was 5% or less, the dried starch after taking was acidized, 5 ml of 1% (by mass) hydrochloric acid was added into each 10 g of starch, followed by acid leaching for 1 h after evenly mixing. After taking, the starch subjected to acid leaching was filtered by suction, the starch obtained by suction filtration was placed in a constant temperature drying oven to be dried at 110°C until the weight was constant, and then the starch was subjected to acidolysis for 110 min at 165°C, so as to obtain pyrodextrin.
    2. Isoamylase enzymolysis on pyrodextrin 4 times volume of water was added to pyrodextrin and evenly mixed; pH was adjusted to 7.0-7.5, 0.3% by mass of isoamylase was added, and enzymolysis was carried out for 4 h at 50°C.
    3. g-amylase enzymolysis The pH of enzymatic hydrolysate obtained in step 2 was adjusted to 6.0~6.5, 0.5% by mass of a-amylase was added, and enzymolysis was carried out for 2 h at 94°C.
    4. Transglutaminase enzymolysis The pH of enzymatic hydrolysate obtained in step 3 was adjusted to 5.2~5.7, 0.3% by mass of transglutaminase was added, and enzymolysis was carried out for 18 h at 55°C.
    5. 4 times volume of analysis pure ethanol was added to enzymatic hydrolysate subjected to transglutaminase enzymolysis, evenly shaken by vibration and subjected to standing
    -8- for 24 h, ethanol was removed by filtration, and the precipitate was dried, so as to obtain resistant dextrin. Compared with example 1, the acid pyrolysis temperature of starch in example 2 was increased to 165°C. From the above calculation formula of the yield of resistant dextrin, the yield of resistant dextrin in this example was 81.33%. Example 3 A method for increasing resistance and yield of resistant dextrin comprises the steps:
    1. Preparation of pyrodextrin Corn starch was placed in an oven and dried at 110°C until the content of water was 5% or less, the dried starch after taking was acidized, 5 ml of 1% (by mass) hydrochloric acid was added into each 10 g of starch, followed by acid leaching for 1 h after evenly mixing. After taking, the starch subjected to acid leaching was filtered by suction, the starch obtained by suction filtration was placed in a constant temperature drying oven to be dried at 110°C until the weight was constant, and then the starch was subjected to acidolysis for 110 min at 158°C, so as to obtain pyrodextrin.
    2. Isoamylase enzymolysis on pyrodextrin 4 times volume of water was added to pyrodextrin and evenly mixed; pH was adjusted to 7.0-7.5, 0.4% by mass of isoamylase was added, and enzymolysis was carried out for 4 hat50°C.
    3. a-amylase enzymolysis The pH of enzymatic hydrolysate obtained in step 2 was adjusted to 6.0~6.5, 0.5% by mass of a-amylase was added, and enzymolysis was carried out for 2 h at 94°C.
    4. Transglutaminase enzymolysis The pH of enzymatic hydrolysate obtained in step 3 was adjusted to 5.2~5.7, 0.3% by mass of transglutaminase was added, and enzymolysis was carried out for 18 h at 55°C.
    29.
    5. 4 times volume of analysis pure ethanol was added to enzymatic hydrolysate subjected to transglutaminase enzymolysis, evenly shaken by vibration and subjected to standing for 24h, ethanol was removed by filtration, and the precipitate was dried, so as to obtain resistant dextrin. Compared with example 1, the addition amount of isoamylase was increased from 0.3% to 0.4%. From the above calculation formula of the yield of resistant dextrin, the yield of resistant dextrin in this example was 81.42%. Example 4 A method for increasing resistance and yield of resistant dextrin comprises the steps:
    1. Preparation of pyrodextrin Corn starch was placed in an oven and dried at 110°C until the content of water was 5% or less, the dried starch after taking was acidized, 5 ml of 1% (by mass) hydrochloric acid was added into each 10 g of starch, followed by acid leaching for 1 h after evenly mixing. After taking, the starch subjected to acid leaching was filtered by suction, the starch obtained by suction filtration was placed in a constant temperature drying oven to be dried at 110°C until the weight was constant, and then the starch was subjected to acidolysis for 110 min at 158°C, so as to obtain pyrodextrin.
    2. Isoamylase enzymolysis on pyrodextrin 4 times volume of water was added to pyrodextrin and evenly mixed; pH was adjusted to 7.0-7.5, 0.2% by mass of isoamylase was added, and enzymolysis was carried out for 4 h at 50°C.
    3. g-amylase enzymolysis The pH of enzymatic hydrolysate obtained in step 2 was adjusted to 6.0~6.5, 0.5% by mass of g-amylase was added, and enzymolysis was carried out for 2 h at 94°C.
    4. Transglutaminase enzymolysis
    -10 - The pH of enzymatic hydrolysate obtained in step 3 was adjusted to 5.2~5.7, 0.3% by mass of transglutaminase was added, and enzymolysis was carried out for 18 h at 55°C.
    5. 4 times volume of analysis pure ethanol was added to enzymatic hydrolysate subjected to transglutaminase enzymolysis, evenly shaken by vibration and subjected to standing for 24 h, ethanol was removed by filtration, and the precipitate was dried, so as to obtain resistant dextrin.
    Compared with example 1, the addition amount of isoamylase was decreased from 0.3% to 0.2%.
    From the above calculation formula of the yield of resistant dextrin, the yield of resistant dextrin in this example was 77.63%. Example 5 A method for increasing resistance and yield of resistant dextrin comprises the steps:
    1. Preparation of pyrodextrin Corn starch was placed in an oven and dried at 110°C until the content of water was 5% or less, the dried starch after taking was acidized, 5 ml of 1% (by mass) hydrochloric acid was added into each 10 g of starch, followed by acid leaching for 1 h after evenly mixing. After taking, the starch subjected to acid leaching was filtered by suction, the starch obtained by suction filtration was placed in a constant temperature drying oven to be dried at 110°C until the weight was constant, and then the starch was subjected to acidolysis for 110 min at 158°C, so as to obtain pyrodextrin.
    2. Isoamylase enzymolysis on pyrodextrin 4 times volume of water was added to pyrodextrin and evenly mixed; pH was adjusted to 7.0-7.5, 0.3% by mass of isoamylase was added, and enzymolysis was carried out for 4 hat50°C.
    3. a-amylase enzymolysis The pH of enzymatic hydrolysate obtained in step 2 was adjusted to 6.0-6.5, 0.4% by
    “11 - mass of a-amylase was added, and enzymolysis was carried out for 2 h at 94°C.
    4. Transglutaminase enzymolysis The pH of enzymatic hydrolysate obtained in step 3 was adjusted to 5.2~5.7, 0.3% by mass of transglutaminase was added, and enzymolysis was carried out for 18 h at 55°C.
    5. 4 times volume of analysis pure ethanol was added to enzymatic hydrolysate subjected to transglutaminase enzymolysis, evenly shaken by vibration and subjected to standing for 24 h, ethanol was removed by filtration, and the precipitate was dried, so as to obtain resistant dextrin. Compared with example 1, the addition amount of a-amylase was decreased from 0.5% to 0.4%. From the above calculation formula of the yield of resistant dextrin, the yield of resistant dextrin in this example was 79.96%. Example 6 A method for increasing resistance and yield of resistant dextrin comprises the steps: 1 Preparation of pyrodextrin Corn starch was placed in an oven and dried at 110°C until the content of water was 5% or less, the dried starch after taking was acidized, 5 ml of 1% (by mass) hydrochloric acid was added into each 10 g of starch, followed by acid leaching for 1 h after evenly mixing. After taking, the starch subjected to acid leaching was filtered by suction, the starch obtained by suction filtration was placed in a constant temperature drying oven to be dried at 110°C until the weight was constant, and then the starch was subjected to acidolysis for 110 min at 158°C, so as to obtain pyrodextrin.
    2. Isoamylase enzymolysis on pyrodextrin 4 times volume of water was added to pyrodextrin and evenly mixed; pH was adjusted to 7.0-7.5, 0.3% by mass of isoamylase was added, and enzymolysis was carried out for 4 h at 50°C.
    -12-
    3. a-amylase enzymolysis The pH of enzymatic hydrolysate obtained in step 2 was adjusted to 6.0-6.5, 0.6% by mass of a-amylase was added, and enzymolysis was carried out for 2 h at 94°C.
    4. Transglutaminase enzymolysis The pH of enzymatic hydrolysate obtained in step 3 was adjusted to 5.2~5.7, 0.3% by mass of transglutaminase was added, and enzymolysis was carried out for 18 h at 55°C.
    5. 4 times volume of analysis pure ethanol was added to enzymatic hydrolysate subjected to transglutaminase enzymolysis, evenly shaken by vibration and subjected to standing for 24 h, ethanol was removed by filtration, and the precipitate was dried, so as to obtain resistant dextrin. Compared with example 1, the addition amount of a-amylase was increased from 0.5% to 0.6%. From the above calculation formula of the yield of resistant dextrin, the yield of resistant dextrin in this example was 81.91%. Example 7 A method for increasing resistance and yield of resistant dextrin comprises the steps:
    1. Preparation of pyrodextrin Corn starch was placed in an oven and dried at 110°C until the content of water was 5% or less, the dried starch after taking was acidized, 5 ml of 1% (by mass) hydrochloric acid was added into each 10 g of starch, followed by acid leaching for 1 h after evenly mixing. After taking, the starch subjected to acid leaching was filtered by suction, the starch obtained by suction filtration was placed in a constant temperature drying oven to be dried at 110°C until the weight was constant, and then starch was subjected to acidolysis for 110 min at 158°C, so as to obtain pyrodextrin.
    2. Isoamylase enzymolysis on pyrodextrin 4 times volume of water was added to pyrodextrin and evenly mixed; pH was adjusted
    -13- to 7.0-7.5, 0.3% by mass of isoamylase was added, and enzymolysis was carried out for 4 h at 50°C.
    3. e-amylase enzymolysis The pH of enzymatic hydrolysate obtained in step 2 was adjusted to 6.0~6.5, 0.5% by mass of a-amylase was added, and enzymolysis was carried out for 2 h at 94°C.
    4. Transglutaminase enzymolysis The pH of enzymatic hydrolysate obtained in step 3 was adjusted to 5.2~5.7, 0.2% by mass of transglutaminase was added, and enzymolysis was carried out for 18 h at 55°C.
    5. 4 times volume of analysis pure ethanol was added to enzymatic hydrolysate subjected to transglutaminase enzymolysis, evenly shaken by vibration and subjected to standing for 24 h, ethanol was removed by filtration, and the precipitate was dried, so as to obtain resistant dextrin. Compared with example 1, the addition amount of transglutaminase was decreased from
    0.3% to 0.2%. From the above calculation formula of the yield of resistant dextrin, the yield of resistant dextrin in this example was 74.27%. Example 8 A method for increasing resistance and yield of resistant dextrin comprises the steps:
    1. Preparation of pyrodextrin Corn starch was placed in an oven and dried at 110°C until the content of water was 5% or less, the dried starch after taking was acidized, 5 ml of 1% (by mass) hydrochloric acid was added into each 10 g of starch, followed by acid leaching for 1 h after evenly mixing. After taking, the starch subjected to acid leaching was filtered by suction, the starch obtained by suction filtration was placed in a constant temperature drying oven to be dried at 110°C until the weight was constant, and then starch was subjected to acidolysis for 110 min at 158°C, so as to obtain pyrodextrin.
    - 14 -
    2. Isoamylase enzymolysis on pyrodextrin 4 times volume of water was added to pyrodextrin and evenly mixed; pH was adjusted to 7.0~7.5, 0.3% by mass of isoamylase was added, and enzymolysis was carried out for 4 hat 50°C.
    3. a-amylase enzymolysis The pH of enzymatic hydrolysate obtained in step 2 was adjusted to 6.0-6.5, 0.5% by mass of o-amylase was added, and enzymolysis was carried out for 2 h at 94°C.
    4. Transglutaminase enzymolysis The pH of enzymatic hydrolysate obtained in step 3 was adjusted to 5.2~5.7, 0.4% by mass of transglutaminase was added, and enzymolysis was carried out for 18 h at 55°C.
    5. 4 times volume of analysis pure ethanol was added to enzymatic hydrolysate subjected to transglutaminase enzymolysis, evenly shaken by vibration and subjected to standing for 24 h, ethanol was removed by filtration, and the precipitate was dried, so as to obtain resistant dextrin. Compared with example 1, the addition amount of transglutaminase was increased from
    0.3% to 0.4%. From the above calculation formula of the yield of resistant dextrin, the yield of resistant dextrin in this example was 81.15%. Comparative example 1 A method for increasing resistance and yield of resistant dextrin comprises the steps:
    1. Preparation of pyrodextrin Corn starch was placed in an oven and dried at 110°C until the content of water was 5% or less, the dried starch after taking was acidized, 5 ml of 1% (by mass) hydrochloric acid was added into each 10 g of starch, followed by acid leaching for 1 h after evenly mixing. After taking, the starch subjected to acid leaching was filtered by suction, the starch obtained by suction filtration was placed in a constant temperature drying oven to
    - 15 - be dried at 110°C until the weight was constant, and then starch was subjected to acidolysis for 110 min at 170°C, so as to obtain pyrodextrin.
    2. a-amylase enzymolysis 4 times volume of water was added to pyrodextrin and evenly mixed; pH was adjusted to 6.0-6.5, 0.5% by mass of a-amylase was added, and enzymolysis was carried out for 2hat 94°C.
    3. Transglutaminase enzymolysis The pH of enzymatic hydrolysate obtained in step 2 was adjusted to 5.2~5.7, 0.3% by mass of transglutaminase was added, and enzymolysis was carried out for 18 h at 55°C.
    4. 4 times volume of analysis pure ethanol was added to enzymatic hydrolysate subjected to transglutaminase enzymolysis, evenly shaken by vibration and subjected to standing for 24 h, ethanol was removed by filtration, and the precipitate was dried, so as to obtain resistant dextrin. By comparing comparative example 1 with example 1, the acidolysis temperature of corn starch was increased from 158°C to 170°C, and the isoamylase enzymolysis step was omitted. From the above calculation formula of the yield of resistant dextrin, the yield of resistant dextrin in this comparative example was 68.26%. Accordingly, It can be determined through a single factor variable experiment that conditions in example 1 are optimality conditions. Moreover, compared with comparative example, the yield of resistant dextrin of the disclosure is significantly increased, which is mainly because of addition of isoamylase enzymolysis step. Through addition of isoamylase enzymolysis step, a small branched chain in pyrodextrin becomes a plurality of small straight chains under the action of isoamylase, on the one hand, o-amylase can more thoroughly disconnect o-1,4 glucosidic bond in pyrodextrin to increase the resistance of resistant dextrin; on the other
    - 16 - hand, the small branched chain becomes a plurality of small straight chains under the action of isoamylase, and at this moment, the small straight chains are subjected to o- amylase enzymolysis, which increases the content of the small-molecular glucose or maltose or the like in enzymatic hydrolysate, and then provides more small-molecular glucose and maltose for transglutaminase, further increases the content of a-1,6 glucosidic bond and increases the resistance of resistant dextrin.
    Moreover, addition of isoamylase enzymolysis step can reduce the acid pyrolysis temperature of starch, which reduces side reactions to a certain extent so that the content of resistant dextrin in pyrodextrin is higher.
    权利要求:
    Claims (10)
    [1]
    17 - Conclusions l. A method of increasing the resistance and yield of resistant dextrin, wherein isoamylase enzymolysis, α-amylase enzymolysis and transglucosidase enzymolysis are performed sequentially on pyrodextrin; and after the enzymolysis is completed, ethanol is added to enzymatic hydrolyzate for alcohol precipitation, so as to obtain resistant dextrin.
    [2]
    A method for increasing resistance and yield of resistant dextrin according to claim 1, wherein a method for preparing pyrodextrin is as follows: an acidic solution is added to dry starch, the amount of acidic solution added satisfies a situation that 3- 8 ml of 1% -2% (by mass) acid solution is added to every 10 g of starch, and the starch is subjected to suction filtration after being leached with acid for 1-2 hours; the starch subjected to suction filtration is dried and then it undergoes acidolysis for 60-120 minutes at 150-160 ° C to obtain pyrodextrin.
    [3]
    A method for increasing the resistance and yield of resistant dextrin according to claim 1 or 2, adding 3-5 times the volume of water to pyrodextrin and evenly mixing, then adjusting the pH to 7.0-7.5, adding 0.2% -0.5% by mass of isoamylase, and enzymolysis is carried out at 40-55 ° C for 3-5 hours.
    [4]
    The method of increasing the resistance and yield of resistant dextrin according to claim 3, wherein after isoamylase enzymolysis the pH is adjusted to 6.0 ~ 6.5, 0.4% ~ 0.6% by mass of o-amylase is added, and enzymolysis is performed at 90-97 ° C for 1.5-2.5 hours.
    [5]
    The method of increasing the resistance and yield of resistant dextrin according to claim 4, wherein after α-amylase enzymolysis the pH is to 5.2 ~ 5.7
    -18 - is adjusted, 0.2% ~ 0.4% by mass of transglucosidase is added, and enzymolysis is performed at 50 ~ 58 ° C for 12 ~ 20 hours.
    [6]
    The method of increasing the resistance and yield of resistant dextrin according to claim 5, wherein 4-5 times the volume of ethanol is added to enzymatic hydrolyzate subjected to transglucosidase enzymolysis and shaken evenly by vibration, the resulting mixture left for 15-30 hours, ethanol is removed by filtration and the precipitate is dried, thus obtaining resistant dextrin.
    [7]
    The method of increasing resistance and yield of resistant dextrin according to claim 3, wherein 0.3% by mass of isoamylase is added, wherein the enzymolysis temperature is 50 ° C and the enzymolysis time is 4 hours; the enzyme activity of isoamylase is 16000 U / ml.
    [8]
    The method of increasing the resistance and yield of resistant dextrin according to claim 4, wherein 0.5% by mass of α-amylase is added, wherein the enzymolysis temperature is 94 ° C and the enzymolysis time is 2 hours; the enzyme activity of α-amylase is 120 KNU / g.
    [9]
    The method of increasing resistance and yield of resistant dextrin according to claim 5, wherein 0.3% by mass of transglucosidase is added, the enzymolysis temperature being 55 ° C and the enzymolysis time being 18 hours; the enzyme activity of transglucosidase is 150000 u / g.
    [10]
    The method of increasing the resistance and yield of resistant dextrin according to claim 6, wherein 4 times the assay volume of pure ethanol is added to enzymatic hydrolyzate subjected to transglucosidase enzymolysis.
    类似技术:
    公开号 | 公开日 | 专利标题
    NZ525811A|2005-01-28|Resistant starch prepared by isoamylase debranching of low amylose starch
    CN102321704B|2013-06-12|Method for treating starchy raw material and method for preparing citric acid
    KR20090121313A|2009-11-25|Production of resistant starch product
    JP5828589B2|2015-12-09|Industrial production method of branched glucan having cyclic structure
    CN108949861B|2020-12-01|Method for preparing slowly digestible dextrin
    CN105767453B|2020-02-18|Preparation method and application of corn peptide
    CN103421123A|2013-12-04|Method for modifying dextrin by means of hydroxypropylation
    CN109662307A|2019-04-23|A kind of compound highland barley flour and preparation method thereof rich in slow-digestion starch
    US7981639B2|2011-07-19|Starch-derived products
    CN102234672A|2011-11-09|Enzymolysis method for starchy material and method for preparing citric acid
    KR20060087411A|2006-08-02|Method for preparing starch hydrolysate and white dextrin
    CN103059154B|2015-03-11|Fungal glucan oligomer chrome complex and preparation method thereof
    NL2025805A|2021-01-26|Method for increasing resistance and yield of resistant dextrin
    US20040157207A1|2004-08-12|Hyperbranched amylopectin for use in methods for surgical or therapeutic treatment of mammals or in diagnostic methods expecially for use as a plasma volume expander
    CN110408665B|2021-03-26|Microstrip ring dendritic starch derivative and processing method thereof
    CN107663241B|2020-05-12|Cross-linked starch with high resistant starch content and preparation method thereof
    CN110747245A|2020-02-04|Method for preparing malt oligosaccharide syrup by using complex enzyme
    CN110042134A|2019-07-23|The preparation method of resistant dextrin
    CN110862461B|2022-02-22|Preparation method of resistant dextrin
    CN106519048A|2017-03-22|Method for increasing slowly digestible starch content in starch
    CN108300745B|2021-04-27|Method for preparing special modified starch by using complex enzyme
    CN108315374B|2021-04-27|Preparation method of high-branch modified starch granules
    CN110257455A|2019-09-20|A kind of preparation process of resistant dextrin
    US20210403967A1|2021-12-30|Dietary fiber production using a glycosyl-transferase
    CN113493812A|2021-10-12|Preparation process of oligomeric maltose syrup with high maltotetraose content
    同族专利:
    公开号 | 公开日
    CN110295208A|2019-10-01|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CN201910571371.8A|CN110295208A|2019-06-28|2019-06-28|A method of promoting resistant dextrin resistance and yield|
    [返回顶部]