分支酶介入酸热法制备焦糊精的工艺优化

Optimization of Process for Preparing Pyrodextrin by Acid Thermal Method With Branched Enzyme Intervention

抗性糊精属于小分子、低热量的膳食纤维,被广泛应用于食品行业中,其中保健品应用市场最大,占比38.7%。但目前高温酸热生产抗性糊精普遍得率低、副产物多。研究以低水分玉米淀粉为原料利用高温酸热法制备焦糊精,通过单因素实验优化工艺,确定最佳工艺参数,细化操化手法,增加吸酸预反应过程,得率可达61.9%,在此基础上,引入淀粉分支酶作用焦糊精,催化α-1,4向α-1,6糖苷键转化,得率可达68.5%,葡萄糖聚合度有所增加,抗性含量提高1.2%。

Resistant dextrin is a small molecule,low calorie dietary fiber,widely used in the food industry,with the largest market for health products,accounting for 38.7%.However,at present,the yield of resistant dextrin produced by high-temperature acid heating is generally low and there are many by-products.Research has been conducted on using low moisture corn starch as raw material and high-temperature acid heating method to prepare cyclodextrin.Through single factor experiments,the optimal process was determined,and the operating methods were refined.The acid absorption pre reaction process was added,and the yield could reach 61.9%.On this basis,starch branching enzymes were introduced to act on cyclodextrin and catalyze the conversion of a α-1,4 to α-1,6 glycosidic bond,the conversion rate of 1,6 glycosidic bonds could reach 68.5%,the degree of glucose polymerization increased,and the resistance content was increased by 1.2%.