Study On Enzymatic Preparation Of Resistant Starch With Yellow Peas Starch

With yellow peas as raw material to extract pea starch, homemade starch by enzymatic processing, preparation of resistant starch, and its physical and chemical properties were analyzed.Through alkali distillation process to liquid ratio, pH value, settling time, reaction temperature as factors, using starch extraction yield and protein retention rate as the index design of single factor experiment extract yellow pea starch. Results show that when the ratio of material liquid1:12, pH value of10, settling time is4h, the reaction temperature of40℃when starch extraction rate can reach76.65%, protein retention rate of0.59%. On this basis, by using enzymatic and the combination of ultrasonic processing technology for separation and purification of crude starch, determine the optimum conditions of the yellow pea starch purification, when add quantity of2mg/g alkaline protease, enzymolysis time is3h, enzymolysis temperature is50℃, the ultrasonic processing time to20min, protein retention rate is only0.30%.Of the yellow pea starch by pullulan enzyme digestion process, on the basis of single factor experiment, using the Box-Behnken fundamental central composite design and response surface analysis to establish the quadratic regression model, to determine the starch milk concentration, pullulan enzyme content, digestion temperature and the influence of the content of resistant starch enzymolysis time. The optimal technological parameters of pullulan enzymatic preparation of resistant starch for:starch milk concentration8%, pullulan adding amount of253ASPU/g, enzyme solution temperature of55℃, enzymolysis time15h, under this condition, resistant starch content of up to26.64%.Use of alpha amylase of prepaste yellow pea starch with appropriate hydrolysis process, so as to improve the follow-up of pullulan enzyme enzyme preparation of resistant starch content of relief. The results show that the alpha amylase content of12u/g, pH value of6.0, the temperature is96℃, time of15min after hydrolysis processing, reoccupy pullulan enzymatic digestion process optimal process, preparation of resistant starch content of about33.54%.Relatively regular yellow pea starch granule size, shape, mostly ovate, rarely part of spherical or irregular shape; Pullulan enzyme digestion resistant starch preparation of yellow peas with composite enzyme preparation of resistant starch yellow peas, its uneven grain size, irregular fragmented form. Amylose content in yellow pea starch was33.64%, the amylose content in pullulan enzyme digestion of starch42.70%, compound amylose content in the digestion of starch is46.35%. Compared with yellow pea starch, starch after enzyme treatment, the To, Tp and Tc and△H value was increased, the composite processing starch enzyme solution corresponding phase change heat enthalpy increase the size of the bigger, thermal stability improved, more conducive To the application in the food processing and production. Yellow pea starch with enzyme treatment, compared the infrared spectra of no obvious different absorption peak, which suggests that enzymolysis reaction did not form a new replace groups. Than pullulan composite enzymatic digestion of starch enzyme digestion of starch peak is obvious, its easier to promote the formation of resistant starch, its crystallinity is higher than that of pullulan enzyme digestion of starch. Yellow pea starch for C type crystalline structure; After enzyme treatment of yellow pea starch crystal structure from C to B+V. The relative crystallinity as follows:pullulan composite enzyme digestion of starch> enzyme digestion of starch> yellow pea starch.