Development Of Instant Kudzu Powder Based On Biological And Physical Modifications

Kudzu starch is rich in puerarin,soybean glycogen and rutin and other bioactive substances,with high nutritional value and large annual output in China.However,the amount of kudzu starch in hot water is large,the starch gel rejuvenation tendency is fast,and the transparency is low,which limits the wide application of kudzu starch.In order to improve the above defects,the environmental friendly starch modification method is used by physical and enzymatic modification methods,the specificity and selectivity of enzymatic treatment minimizes the formation of adverse products such as by-products and side reactions,and microwave heating can efficiently and conveniently modify starch.Therefore,in this paper,Kudzu porous starch was prepared by α-amylase,pregelatinized starch was prepared by microwave heating,and then instant arrowroot was prepared by matching the two with sugar.(1)the enzymatic hydrolysis time,enzyme amount,enzymatic hydrolysis temperature and p H single-factor experiments were carried out by enzymatic hydrolysis of α-amylase,and the enzymatic hydrolysis time,enzyme amount,enzymatic hydrolysis temperature and p H single-factor experiments were carried out by enzymatic hydrolysis content,puerarin retention rate and water absorption rate,and the optimal parameters of the process conditions for the preparation of pueraria porous starch by enzymatic hydrolysis method were as follows: enzymatic hydrolysis time of 3.7 h,enzymatic amount of 0.15%,enzymatic hydrolysis temperature of 70 ℃,p H 6.0.(2)the pregelatinized starch of kudzu was prepared by microwave heating,and the gelatinization degree and puerarin retention rate were used as the detection index,and the single-factor experiment and orthogonal experiment of water addition,gelatinization time and heating power were carried out,and the optimal process conditions for preparing kudzu pregelatinized starch after optimized condition parameters were obtained: water added 12.5%,gelatinization time 115 s,gelatinization power 440 W.(3)based on the experimental studies in the first two chapters,instant arrowroot powder was prepared.Taking the blending,gelatinization degree and transparency as the detection index,the ratio of sugar to two modified starches,the ratio of two modified starches,the ratio of glucose and sucrose and the single factor experiment of water addition were carried out,and the response surface-principal component analysis method was used to obtain the ratio of prepared sugar and two modified starches of1.2:1,the ratio of two modified starches was 0.165:1,the ratio of glucose and sucrose was 1.9:1,and the water added was 7.1%.