CN115651950A - A kind of preparation method of long amylopectin - Google Patents

Abstract

The invention belongs to the technical field of starch deep processing, and discloses a preparation method of long amylopectin, comprising the following steps: (1) configuring the starch into starch milk, and performing heat treatment in a water bath environment lower than the starch gelatinization termination temperature; ( 2) using debranching enzyme to perform enzymatic debranching treatment on the heat-treated starch; (3) centrifuging the enzymatic starch solution after debranching treatment, collecting and obtaining starch centrifuge sediment and adding ethanol solution to passivate the debranching enzyme, Starch fragments rich in long amylopectin are obtained after drying and crushing. According to the method provided by the invention, the long amylopectin can be effectively enriched, and then the average chain length of the amylopectin can be significantly increased.

Description

A kind of preparation method of long amylopectin

technical field

The invention belongs to the technical field of starch deep processing, and in particular relates to a preparation method of long amylopectin.

Background technique

Starch is the only carbohydrate that exists in the form of granules in nature, and it is mainly stored in the seeds of higher plants and the high molecular weight dextran in the cells of rhizomes. Starch is a heteropolysaccharide composed of amylose and amylopectin. Amylose is mainly composed of glucose molecules connected by α-1,4 glycosidic bonds in a linear chain; amylopectin is composed of α-1,6 glycosidic bonds at the branch Glycosidic linkage, and its linear part is also α-1,4 linkage. The fine structure of starch directly affects the functional properties of starch (such as paste properties, thermal stability and digestibility, etc.); among them, the content of long amylopectin significantly affects the paste properties of starch and its digestibility in the human body. Compared with short amylopectin, long amylopectin is more likely to self-aggregate or interact with hydrophobic guest molecules (such as lipids and palmitate) to form ordered aggregates, which has a greater impact on the properties of starch paste and digestibility. control is more pronounced. Therefore, seeking a way to obtain long amylopectin with mild preparation conditions and simple operation has become one of the research contents concerned in the field of starch deep processing at home and abroad.

In recent years, the preparation of long amylopectin mainly uses the catalysis of starch and sucrose by amylosucrase (derived from Neisseria polysaccharide), and transfers the glucose in sucrose to the starch molecular chain, so as to realize the starch molecular chain. extend. However, at present, amylosucrase is mainly derived from Neisseria polysaccharides, and its isolation process is complicated, and it has not been commercialized and applied, which limits the development of screening and preparation of long amylopectin based on the catalysis of amylosucrase. In particular, up to now, there is no other separation method that can effectively synthesize or separate long amylopectin. Therefore, the development of a method for preparing long amylopectin that is simple to operate, environmentally friendly and does not require special raw materials and equipment is a key problem to be solved in the industrial scale production of long amylopectin.

Contents of the invention

Aiming at the application limitations of the above-mentioned prior art, especially the preparation of long amylopectin by using amylosucrase, the present invention provides a long amylopectin and a preparation method thereof. Three simple steps can realize the screening and preparation of starch fragments rich in long amylopectin.

Technical scheme of the present invention is as follows:

One of object of the present invention is a kind of preparation method of long amylopectin, comprises the following steps:

(1) Starch is configured into starch milk, and heat treatment is carried out in a water bath environment lower than the starch gelatinization termination temperature;

(2) Utilize debranching enzyme to carry out enzymatic debranching treatment to the starch after heat treatment;

(3) Centrifuge the debranched enzymatic starch, collect the centrifuged starch precipitate, add ethanol solution to inactivate the debranching enzyme, dry and pulverize to obtain starch fragments rich in long amylopectin.

Further, the starch is bulk commercial starch, including corn starch, potato starch, tapioca starch, rice starch and wheat starch.

Further, the mass concentration of the starch milk configured and formed in the step (1) is 1%-15%.

Further, the heat treatment temperature of the starch milk in the step (1) is 58-80°C; preferably, it is 3-10°C lower than the starch gelatinization termination temperature; the heat treatment time is 10-60min; preferably, 20-40min

Further, the debranching enzyme is one or more of pullulanase or isoamylase.

Further, the amount of debranching enzyme added in the step (2) is 20-1000U/g starch; preferably, 200-600U/g starch.

Further, in the step (2), the temperature of debranching enzyme hydrolyzed starch is 55-65°C, preferably 58-62°C; the time of enzymatically hydrolyzed starch is 2-48h, preferably 6-24h .

Further, the pH of the solution of debranching enzyme enzymatically hydrolyzing starch in the step (2) is 4.5-6.5, preferably, 5.0-6.0.

Further, the centrifugal speed of the starch hydrolyzate in the step (3) is 500-8000r/min, preferably, 2000-5000r/min.

The second object of the present invention is to provide a long amylopectin separated and obtained according to the above preparation method.

Compared with the prior art, the beneficial effects of the present invention are:

1. The method provided by the present invention can obtain long amylopectin by simple heat treatment, enzymatic hydrolysis and centrifugation of starch milk, which is simple to operate and environmentally friendly; the most important thing is that the source of raw materials required in the invention is simple and does not require any special Raw materials and equipment are used for industrial production of long amylopectin.

2. The present invention only regulates the starch structure, and does not involve the use of raw materials such as sucrose in the long amylopectin prepared by the traditional starch sucrose enzymatic method, which saves raw material input and production costs, and can be widely used in the field of deep processing of starch resources.

Detailed ways

In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, and Not all of the embodiments; based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

In the present invention, unless otherwise specified, all percentages are weight units, and the equipment and raw materials or materials used can be purchased from the market or commonly used in this field; the methods in the following examples, if there is no special Descriptions are conventional methods in the art.

Example 1

A kind of preparation method taking waxy cornstarch as raw material long amylopectin, comprises the following steps:

(1) Waxy cornstarch was configured into starch milk with a concentration of 10%, and heated in a water bath environment at 70° C. for 20 minutes;

(2) Cool the starch milk to 58°C, adjust the pH of the solution to 5.8, then add 200 U/g of starch pullulanase, and enzymatically debranch for 24 hours;

(3) The debranched enzymatic starch is centrifuged at a centrifugal speed of 3000r/min, and the obtained precipitate is washed twice with 70% ethanol aqueous solution, dried and pulverized to obtain starch rich in long amylopectin Fragment;

In this embodiment, the average degree of polymerization of the waxy cornstarch without any treatment is 20.86, and the content of long amylopectin (polymerization degree ≥ 37) is 11.25%. The average degree of polymerization and content of starch are higher, 22.21 and 13.55%, respectively.

Example 2

A kind of preparation method taking waxy cornstarch as raw material long amylopectin, comprises the following steps:

(1) Waxy cornstarch was configured into starch milk with a concentration of 15%, and heated in a water bath environment at 80°C for 20 minutes;

(2) Cool the starch milk to 60°C, adjust the pH of the solution to 5.5, then add 1000U/g starch isoamylase, and enzymatically hydrolyze for 2 hours;

(3) The debranched enzymatic starch is centrifuged at a centrifugal speed of 1000r/min, and the obtained precipitate is washed twice with 70% ethanol aqueous solution, dried and pulverized to obtain starch rich in long amylopectin fragment.

Compared with the waxy cornstarch without any treatment, the average degree of polymerization and content of amylopectin in the starch sample separated according to the method of this example are higher, 28.09 and 25.19%, respectively.

Example 3

A kind of preparation method taking waxy cornstarch as raw material long amylopectin, comprises the following steps:

(1) Waxy cornstarch was formulated into starch milk with a concentration of 1%, and heated in a water bath environment at 75°C for 60 minutes;

(2) Cool the starch milk to 55°C, adjust the pH of the solution to 4.5, then add 1000U/g starch pullulanase, and enzymatically hydrolyze for 12 hours;

(3) The debranched enzymatic starch is centrifuged at a centrifugal speed of 500r/min, and the obtained precipitate is washed twice with 70% ethanol aqueous solution, dried and pulverized to obtain starch rich in long amylopectin fragment.

Compared with the waxy cornstarch without any treatment, the average degree of polymerization and content of amylopectin in the starch sample separated according to the method of this example are higher, 23.61 and 14.83%, respectively.

Example 4

A kind of preparation method taking waxy cornstarch as raw material long amylopectin, comprises the following steps:

(1) Waxy cornstarch was configured into starch milk with a concentration of 10%, and heated in a water bath environment at 78°C for 30min;

(2) Cool the starch milk to 65°C, adjust the pH of the solution to 5.2, then add 500 U/g of starch pullulanase, and enzymatically hydrolyze for 48 hours;

(3) The debranched enzymatic starch is centrifuged at a centrifugal speed of 1000r/min, and the obtained precipitate is washed twice with 70% ethanol aqueous solution, dried and pulverized to obtain starch rich in long amylopectin fragment.

Compared with the waxy corn starch without any treatment, the average degree of polymerization and content of amylopectin in the starch sample separated and obtained according to the method of this example are higher, being 25.63 and 19.68%, respectively.

Example 5

A kind of preparation method taking waxy cornstarch as raw material long amylopectin, comprises the following steps:

(1) Waxy cornstarch was configured into starch milk with a concentration of 10%, and heated in a water bath environment at 78°C for 60min;

(2) Cool the starch milk to 55°C, adjust the pH of the solution to 5.0, then add 400U/g starch pullulanase, and enzymatically hydrolyze for 36 hours;

(3) The debranched enzymatic starch is centrifuged at a centrifugal speed of 2000r/min, and the obtained precipitate is washed twice with 70% ethanol aqueous solution, dried and pulverized to obtain starch rich in long amylopectin fragment.

Compared with the waxy cornstarch without any treatment, the average degree of polymerization and content of amylopectin in the starch sample separated according to the method of this example are higher, 29.81 and 29.64%, respectively.

Example 6

A kind of preparation method taking common potato starch as raw material long amylopectin, comprises the following steps:

(1) Common potato starch is configured into starch milk with a concentration of 5%, and heated in a water bath environment at 60° C. for 10 minutes;

(2) Cool the starch milk to 58°C, adjust the pH of the solution to 5.2, then add 200U/g starch isoamylase, and enzymatically hydrolyze for 24 hours;

(3) The debranched enzymatic starch is centrifuged at a centrifugal speed of 3000r/min, and the obtained precipitate is washed twice with 70% ethanol aqueous solution, dried and pulverized to obtain starch rich in long amylopectin fragment.

In the present embodiment, the average degree of polymerization of the amylopectin of ordinary potato starch without any treatment is 22.72, and the content of long amylopectin (polymerization degree ≥ 37) is 15.72%; and the starch obtained by separating according to the method of the present embodiment The average degree of polymerization and content of amylopectin in the samples were higher, 24.87 and 20.68%, respectively.

Example 7

A kind of preparation method taking common potato starch as raw material long amylopectin, comprises the following steps:

(1) Common potato starch is configured into starch milk with a concentration of 6%, and heated in a water bath environment at 65° C. for 30 minutes;

(2) Cool the starch milk to 60°C, adjust the pH of the solution to 5.2, then add 500U/g starch pullulanase, and enzymatically hydrolyze for 36 hours;

(3) The debranched enzymatic starch is centrifuged at a centrifugal speed of 1000r/min, and the obtained precipitate is washed twice with 70% ethanol aqueous solution, dried and pulverized to obtain starch rich in long amylopectin fragment.

Compared with ordinary potato starch without any treatment, the average degree of polymerization and content of amylopectin in the starch sample separated and obtained according to the method of this example are higher, being 29.17 and 30.49%, respectively.

Example 8

A kind of preparation method taking common tapioca starch as raw material long amylopectin, comprises the following steps:

(1) Common tapioca starch is configured into starch milk with a concentration of 9%, and heated in a water bath environment at 75° C. for 30 minutes;

(2) Cool the starch milk to 60°C, adjust the pH of the solution to 5.0, then add 1000U/g starch pullulanase, and enzymatically hydrolyze for 6h;

(3) The debranched enzymatic starch is centrifuged at a centrifugal speed of 1000r/min, and the obtained precipitate is washed twice with 70% ethanol aqueous solution, dried and pulverized to obtain starch rich in long amylopectin fragment.

In the present embodiment, the average degree of polymerization of the amylopectin of common tapioca starch without any treatment is 20.65, and the content of long amylopectin (polymerization degree ≥ 37) is 13.92%; The average degree of polymerization and content of amylopectin were higher, 27.82 and 25.37%, respectively.

In addition to the waxy corn starch, common potato starch and common tapioca starch used in the above examples, other commercial starches, such as rice starch or wheat starch, can also be used in the present invention.

The above is only an embodiment of the present invention, and does not limit the patent scope of the present invention. Any equivalent structure or equivalent process conversion made by using the content of the description of the present invention, or directly or indirectly used in other related technical fields, shall be The same reasoning is included in the patent protection scope of the present invention.

Claims (10)

1. a preparation method of long amylopectin, is characterized in that, comprises the following steps: (1) Starch is configured into starch milk, and heat treatment is carried out in a water bath environment lower than the starch gelatinization termination temperature; (2) Utilize debranching enzyme to carry out enzymatic debranching treatment to the starch after heat treatment; (3) Centrifuge the enzymatic starch solution after debranching treatment, collect the centrifuged starch precipitate, add ethanol solution to inactivate the debranching enzyme, and obtain starch fragments rich in long amylopectin after drying and crushing. 2. the preparation method of a kind of long amylopectin according to claim 1, is characterized in that, described starch is bulk commercialized starch. 3. The preparation method of a kind of long amylopectin according to claim 1, characterized in that, the starch milk mass concentration formed in the step (1) is 1%-15%. 4. The preparation method of a kind of long amylopectin according to claim 1, characterized in that, in the step (1), the starch milk is heat-treated at a temperature of 58-80°C, and the heat-treatment time is 10-60min. The preparation method of a kind of long amylopectin according to claim 1, characterized in that, the debranching enzyme is one or more of pullulanase and isoamylase. 6. the preparation method of a kind of long amylopectin according to claim 1, is characterized in that, the addition of debranching enzyme in the described step (2) is 20-1000U/g starch. 7. the preparation method of a kind of long amylopectin according to claim 1, is characterized in that, the temperature of debranching enzyme enzymolysis starch in described step (2) is 55-65 ℃, and enzymolysis starch time is 2 -48h. 8. The preparation method of a kind of long amylopectin according to claim 1, characterized in that, the solution pH of the debranching enzyme enzymatically hydrolyzing starch in the step (2) is 4.5-6.5. 9. the preparation method of a kind of long amylopectin according to claim 1, is characterized in that, the centrifugal speed of amylase hydrolysis solution in the described step (3) is 500-8000r/min. 10. A long amylopectin separated and obtained according to any one of the preparation methods of claims 1-7.