阅读说明：本技术 一种使用菠萝蜜种子淀粉制备高纯度抗性淀粉的方法 (Method for preparing high-purity resistant starch by using jackfruit seed starch ) 是由 詹晓北 彭星桥 刘更亮 于 2019-09-26 设计创作，主要内容包括：本发明涉及一种使用菠萝蜜种子淀粉制备高纯度抗性淀粉的方法,属于食品加工技术领域。其通过前处理、粉碎、去蛋白、超微粉碎、分离剂添加、降温分离、保压、酶反应,干燥得到高纯度抗性淀粉。本发明制备得到的菠萝蜜种子抗性淀粉纯度较高,工艺较易实现,有很大的经济价值。肠道微生物在利用抗性淀粉后,会产生有益物质,如短链脂肪酸丁酸等；这些有益物质有助于肠道菌群的稳定,帮助营养物质更好的被吸收,也能抑制有害菌群的生长。(The invention relates to a method for preparing high-purity resistant starch by using jackfruit seed starch, belonging to the technical field of food processing. The high-purity resistant starch is obtained by pretreatment, crushing, deproteinization, superfine crushing, separating agent addition, cooling separation, pressure maintaining, enzyme reaction and drying. The resistant starch of the jackfruit seeds prepared by the invention has higher purity, the process is easy to realize, and the method has great economic value. After the intestinal microorganisms utilize the resistant starch, beneficial substances such as short-chain fatty acid butyric acid and the like can be generated; these beneficial substances contribute to the stabilization of the intestinal flora, help the nutrients to be better absorbed and also inhibit the growth of harmful flora.)

1. A method for preparing high-purity resistant starch by using jackfruit seed starch is characterized by comprising the following steps:

(1) pretreatment: cleaning the jack fruit and separating out kernels; exposing the fruit core in the sun until the episperm and the endopleura are separated, and removing the episperm of the jack fruit seeds; removing the inner seed coat by using a rolling and kneading machine, and cleaning by using clear water;

(2) crushing, namely, performing primary crushing on the seed kernels obtained in the step (1) by using a crusher until the seed kernels can completely pass through a 100 ~ 300-mesh sieve;

(3) deproteinization: adding double distilled water into the seed kernel particles obtained in the step (2) according to the volume ratio of 1:1-2 for dispersion; deproteinizing the obtained dispersion by alkali extraction and acid precipitation or protease deproteinization to obtain starch suspension;

(4) micronizing, namely micronizing the uniformly mixed seed core starch suspension by using an ultrafine pulverizer until the seed core starch suspension can completely pass through a 300 ~ 500 mesh screen;

(5) adding a separating agent, namely heating the starch suspension subjected to superfine grinding in the step (4) to 120 ~ 140 ℃, adding the separating agent accounting for 8 to ~ 15 mass percent of the mass of the suspension, and thoroughly and uniformly mixing;

(6) cooling and separating, namely slowly cooling the suspension obtained in the step (5) to 70 ~ 90 ℃, collecting precipitates, and drying the precipitates by using an airflow dryer to obtain amylose;

slowly cooling the suspension to 10 ~ 30 deg.C, collecting precipitate, and drying the precipitate with airflow drier to obtain amylopectin fraction;

(7) pressure maintaining, namely adding 10% of ~ 25% double distilled water into the amylose obtained in the step (6) by mass of the amylose, uniformly mixing, adjusting the pH to 6.0-6.5, putting the mixture into a high-temperature reaction kettle, and reacting under the conditions that the maximum temperature is 115 ~ 120 ℃, the maximum pressure is 0.10 ~ 0.20.20 MPa, and the pressure maintaining time is 20 ~ 60min to obtain a starch sample;

(8) enzyme reaction, namely adding the starch sample obtained in the step (7) into a stirring reaction container, adding 20 ~ 50U/g of enzyme under the condition of 50 ~ 200rpm, reacting for 20 ~ 50min, and heating to 110 ~ 120 ℃ to inactivate the enzyme;

(9) and (3) drying, namely centrifuging the sample obtained in the step (8) for 10 ~ 30min under the centrifugal force condition of 1000 ~ 10000G, taking the precipitate, and drying in a vacuum drying oven at the temperature of 60 ~ 70 ℃ to obtain the resistant starch product.

2. The method for preparing high-purity resistant starch from jackfruit seed starch as claimed in claim 1, wherein the exposure parameter in step (1) is 35 ℃ and the humidity is 15% for 6 ~ 8 h.

3. The method for preparing high-purity resistant starch from jackfruit seed starch according to claim 1, wherein the alkali extraction and acid precipitation protein removal method in step (3) is characterized in that the pH value of a kernel dispersion system is adjusted to 7.8 ~ 8.5.5 by using a concentrated sodium hydroxide solution with the concentration of 20% ~ 40% and the temperature is kept at 40 ~ 80 ℃ for 2 ~ 4h, the supernatant is removed, the starch at the lower layer is taken out, double distilled water is added into the starch layer according to the volume ratio of 1:1-2, and the pH value of a starch suspension is adjusted to 6 ~ 7 by using a concentrated hydrochloric acid solution with the concentration of 20% ~ 40% to obtain the starch suspension.

4. The method for preparing high-purity resistant starch using jackfruit seed starch as claimed in claim 1, wherein the protease deproteinization process in step (3) comprises the steps of adjusting pH of the obtained seed kernel crushed solution to 6.0 with 0.01 ~ 0.05M sodium hydroxide solution and 0.01 ~ 0.05.05M hydrochloric acid solution, adding 20 ~ 30U/G of complex enzyme, stirring in a stirring vessel at 50 ~ 200rpm for 10 ~ 30min, centrifuging the obtained product at 1000 ~ 10000G, collecting precipitate, adding double distilled water with weight 1 ~ 1.5 times of the precipitate, and dispersing thoroughly to obtain starch suspension.

5. The method for preparing high-purity resistant starch using jackfruit seed starch as claimed in claim 4, wherein: the mass ratio of the acid protease to the neutral protease is 1: 1.

6. The method for preparing high-purity resistant starch using jackfruit seed starch as claimed in claim 1, wherein: the separating agent in the step (5) is magnesium sulfate or calcium chloride.

7. The method for preparing high-purity resistant starch using jackfruit seed starch as claimed in claim 1, wherein: the enzyme in the step (8) is specifically heat-resistant alpha-amylase or pullulanase.

Technical Field

The invention relates to a method for preparing high-purity resistant starch by using jackfruit seed starch, belonging to the technical field of food processing.

Background

Jackfruit (Artocarpus heterophyllus Lam) is a plant of the genus campylonia, also called "pineapple tree" or "jackfruit", which is a typical tropical fruit tree and is called "tropical precious fruit". The jackfruit is native to India, and currently, the tropical countries of the world, such as Srilanka, Burma, Indonesia and the like, are cultivated. The Chinese pineapple honey has been cultivated for over 1000 years in history till now, and the northern and subtropical regions of Guangdong, Guangxi, Hainan, Yunnan, Fujian and the southern part of Sichuan are cultivated, but the southern China is planted most, and the northern and subtropical regions are cultivated all over the world, and are one of common tropical fruit trees. The jackfruit contains abundant sugar and protein, and has sweet taste, strong fragrance and high nutritive value.

The jack fruit is a common high-grade fruit, the weight of the fruit is generally 10 ~ 30kg, but in the process of storage and transportation from Hainan to inland, the upper part of the fruit body is easy to crush the lower part of the fruit body, so that the whole fruit is rotten, and simultaneously, because the environmental temperature is high, the fruit loses the edible value due to overheating fermentation under natural conditions.

The vigorous development of the industrial production of the jackfruit is the only method for shaking the jackfruit industry, the jackfruit is a treasure on the whole body, the edible fruit part of the jackfruit has strong fragrance, the jackfruit seeds are rich in starch, and are cooked or fried, the taste is fragrant like taro, the jackfruit can be used as a grain substitute, the jackfruit is a woody grain crop in the south, one mature jackfruit generally has 100 seeds, 30kg of seeds can be produced per plant per year, and about 2.5 tons of crude starch can be produced per hectare. If the planting area of the jack fruit is 1 ten thousand hectares, 2.5 ten thousand tons of seed starch can be produced each year. Through determination, the chemical composition of the jack fruit seeds is as follows: 52 to 58 percent of w (crude starch), 8.0 to 9.5 percent of w (crude protein), 0.86 percent of w (crude fat), 10 to 15 percent of w (moisture), 2.39 percent of w (ash) and more than 15 percent of w (other). The determination result shows that the jackfruit seed is rich in starch, up to 58%, and is a new food resource to be developed and utilized. The jackfruit seed starch has the characteristics of high extraction rate, simple process, low requirement on equipment, easy starch refining, good starch product quality and the like, is suitable for production of small and medium-sized enterprises, can provide an effective way for comprehensive development and utilization of jackfruit seeds, and has important significance for developing new grain resources and promoting the development of jackfruit planting industry and processing industry.

The starch is generally divided into amylopectin and amylose, the amylose has the advantages of low molecular weight, easy crystallization and easy film formation, the amylopectin has high molecular weight, is difficult to crystallize and has high viscosity after gelatinization, and the amylopectin is commonly used in food such as vermicelli and the like. Resistant starch, also known as resistant starch, is a commonly used prebiotic, and has the functions of regulating blood sugar and blood fat and preventing and controlling diabetes because the resistant starch cannot be hydrolyzed and absorbed in the small intestine and can absorb redundant bile acid, fat and the like. The resistant starch can be utilized by a plurality of intestinal bacteria, and a plurality of probiotics can generate organic acid, immune factors and the like beneficial to health after utilizing the resistant starch, so that the health of a human body can be effectively promoted. Amylose and amylopectin in the starch product are separated, and the obtained amylose is used for further preparing resistant starch, so that the overall value of the starch product is improved.

Disclosure of Invention

The invention aims to overcome the defects and provide the method for preparing the high-purity resistant starch by using the jackfruit seed starch.

The technical scheme of the invention is that the method for preparing high-purity resistant starch by using jackfruit seed starch comprises the following steps:

(1) pretreatment: cleaning the jack fruit and separating out kernels; exposing the fruit core in the sun until the episperm and the endopleura are separated, and removing the episperm of the jack fruit seeds; removing the inner seed coat by using a rolling and kneading machine, and cleaning by using clear water;

(2) crushing, namely, performing primary crushing on the seed kernels obtained in the step (1) by using a crusher until the seed kernels can completely pass through a 100 ~ 300-mesh sieve;

(3) deproteinization: adding double distilled water into the seed kernel particles obtained in the step (2) according to the volume ratio of 1:1-2 for dispersion; deproteinizing the obtained dispersion by alkali extraction and acid precipitation or protease deproteinization to obtain starch suspension;

(4) micronizing, namely micronizing the uniformly mixed seed core starch dispersion by using an ultrafine pulverizer until the powder can completely pass through a 300 ~ 500 mesh screen;

(5) adding a separating agent, namely heating the starch suspension subjected to superfine grinding in the step (4) to 120 ~ 140 ℃, adding the separating agent accounting for 8 to ~ 15 mass percent of the mass of the suspension, and thoroughly and uniformly mixing;

(6) cooling and separating, namely slowly cooling the suspension obtained in the step (5) to 70 ~ 90 ℃, collecting precipitates, and drying the precipitates by using an airflow dryer to obtain amylose;

slowly cooling the suspension to 10 ~ 30 deg.C, collecting precipitate, and drying the precipitate with airflow drier to obtain amylopectin fraction;

(7) pressure maintaining, namely adding 10% of ~ 25% double distilled water into the amylose obtained in the step (6) by mass of the amylose, uniformly mixing, adjusting the pH to 6.0-6.5, putting the mixture into a high-temperature reaction kettle, and reacting under the conditions that the maximum temperature is 115 ~ 120 ℃, the maximum pressure is 0.10 ~ 0.20.20 MPa, and the pressure maintaining time is 20 ~ 60min to obtain a starch sample;

(8) enzyme reaction, namely adding the starch sample obtained in the step (7) into a stirring reaction container, adding 20 ~ 50U/g of enzyme under the condition of 50 ~ 200rpm, reacting for 20 ~ 50min, and heating to 110 ~ 120 ℃ to inactivate the enzyme;

(9) and (3) drying, namely centrifuging the sample obtained in the step (8) for 10 ~ 30min under the centrifugal force condition of 1000 ~ 10000G, taking the precipitate, and drying in a vacuum drying oven at the temperature of 60 ~ 70 ℃ to obtain the resistant starch product.

And (2) in the step (1), the sun exposure parameter is 35 ℃, and the sun exposure is carried out for 6 ~ 8h under the environment with the humidity of 15%.

The alkali extraction and acid precipitation protein removal method in the step (3) comprises the following steps of adjusting the pH value of a kernel dispersion system to 7.8 ~.5 by using a concentrated sodium hydroxide solution of 20% ~% 40%, preserving heat for 2 ~ h at 40 ~ ℃ and 80 ℃, removing supernatant, taking down starch in a lower layer, adding double distilled water into a starch layer according to the volume ratio of 1:1-2, and adjusting the pH value of a starch suspension to 6 ~ 7 by using a concentrated hydrochloric acid solution of 20% ~% 40% to obtain the starch suspension.

The protease deproteinization method in the step (3) comprises the following steps of adjusting the pH of the obtained seed kernel crushing liquid to 6.0 by using 0.01 ~ 0.05.05M sodium hydroxide solution and 0.01 ~ 0.05.05M hydrochloric acid solution, adding 20 ~ 30U/G complex enzyme, stirring for 10 ~ 30min at the speed of 50 ~ 200rpm in a stirring container, centrifuging the obtained product under the condition of 1000 ~ 10000G, taking precipitate, adding double-distilled water with the weight of 1 ~ 1.5.5 times of the precipitate, and fully dispersing to obtain starch suspension.

The mass ratio of the acid protease to the neutral protease is 1: 1.

The separating agent in the step (5) is magnesium sulfate or calcium chloride.

The enzyme in the step (8) is specifically heat-resistant alpha-amylase or pullulanase.

The invention has the beneficial effects that: the resistant starch of the jackfruit seeds prepared by the invention has higher purity, the process is easy to realize, and the method has great economic value. After the intestinal microorganisms utilize the resistant starch, beneficial substances such as short-chain fatty acid butyric acid and the like can be generated; these beneficial substances contribute to the stabilization of the intestinal flora, help the nutrients to be better absorbed and also inhibit the growth of harmful flora.

Detailed Description

The following examples used jack-fruit from southern agricultural-cultivation, southern jinnong limited, Hainan, sucrose and monoglyceride from the key laboratories of the department of carbohydrate chemistry and biotechnology education, university of south Jiangnan, acid protease/neutral protease complex enzyme, thermostable alpha-amylase and pullulanase from Novicin enzyme preparations, Inc., other reagents, if not specified, were purchased from national reagents, and the experimental water provided deionized water to university of south Jiangnan (in accordance with GB/T6682).

The detection method involved in the invention is as follows:

the method for detecting the total starch content comprises the following steps: ISO 10520: 1997 optical rotation method;

the amylose content detection method comprises the following steps: GB 7648-1987;

and (3) measuring the content of resistant starch: NY/T2638-2014 spectrophotometry;

and (3) a total protein content detection method: GB 5009.5-2016A first Kjeldahl method;

the method for detecting the total fat content comprises the following steps: a second method of acid hydrolysis of GB 5009.6-2016;

the water content detection method comprises the following steps: oven water loss method;

the ash content detection method comprises the following steps: measuring total ash content in the first method food of GB 5009.4-2016;

the starch gelatinization temperature detection method comprises the following steps: GB/T14490 + 1993 viscometer method.