CN-122004431-A - Method for increasing content of resistant starch and polyphenol by utilizing ultrasonic and infrared blunt enzymes

Abstract

The invention discloses a method for increasing the content of resistant starch and polyphenol by ultrasonic and infrared blunt enzyme, and relates to the technical field of agricultural product and food processing. Selecting and cutting raw materials, placing the raw materials at ultrasonic frequency 40 kHz and power 300W, processing at 60 ℃ for 10 min, then placing the raw materials at infrared emission wavelength 4-18 μm, emission power 8 kW, sample-to-infrared plate distance 8 cm and sample surface temperature 60 ℃ for 50 min, peeling and cleaning to obtain fresh peeled Chinese yam sections. Through the innovative design of ultrasonic synergistic infrared treatment and parameter optimization, the inactivation rate of alpha-amylase and beta-amylase is up to 100% and 95.15%, the total starch and resistant starch content is up to 74.70% and 14.27%, the polyphenol content is 0.69 mg/g, and each index is obviously higher than that of single heat, single ultrasonic treatment and single infrared treatment, so that the method has higher efficiency for inactivating the enzymes and is beneficial to improving the quality of the Chinese yam.

Inventors

• QU WENJUAN
• Lou Luting
• Ruan Wenyan
• MA HAILE

Assignees

• 江苏大学

Dates

Publication Date

20260512

Application Date

20260211

Claims (3)

1. 1. A method for increasing the content of resistant starch and polyphenol by ultrasonic cooperated with infrared blunt enzyme, which is characterized by comprising the following steps: (1) Selecting and cutting fresh rhizoma Dioscoreae with no obvious signs of rot, mildew or deterioration on its surface, and cutting into segments; (2) Ultrasonic treatment, namely putting the yam segments obtained in the step (1) into an aqueous solution, then performing ultrasonic treatment, and treating 5-30 min at an ultrasonic frequency of 40kHz, an ultrasonic power of 120-300W and an ultrasonic temperature of 40-80 ℃; (3) The yam segments obtained in the step (2) are fished out from water and put under an infrared plate, and are treated for 6-50 min under the conditions that the infrared emission wavelength is 4-18 mu m, the emission power is 8 kW, the distance between a sample and the infrared plate is 8 cm and the surface temperature of the infrared treated sample is 40-80 ℃; (4) Peeling, namely peeling the yam segments subjected to ultrasonic and infrared treatment in the step (3) by using a peeling device, and washing the yam segments cleanly by using clear water; (5) Packaging, namely draining the peeled and cleaned yam segments in the step (4), sealing and packaging to obtain fresh peeled yam segments, and storing at 0-4 ℃.
2. 2. The method for increasing resistant starch and polyphenol content by ultrasound in combination with infrared blunt enzyme according to claim 1, wherein the ultrasound power in step (2) is 300W, the ultrasound temperature is 60 ℃ and the treatment time is 10 min.
3. 3. The method for increasing resistant starch and polyphenol content by ultrasound in combination with infrared blunt enzymes according to claim 1, wherein the infrared treatment in step (3) provides a sample surface temperature of 60 ℃ for a treatment time of 50 min.

Description

Method for increasing content of resistant starch and polyphenol by utilizing ultrasonic and infrared blunt enzymes Technical Field The invention belongs to the technical field of agricultural product and food processing, and particularly relates to a method for synchronously and efficiently inactivating alpha-amylase and beta-amylase to inhibit starch hydrolysis and increasing resistant starch and polyphenol content by ultrasonic and infrared treatment. Background The starch provides a rich energy source for human bodies, and has wide application prospect in the field of food processing due to the unique physical and chemical properties such as viscosity and the like. However, endogenous amylases (e.g., alpha-amylase and beta-amylase) in fresh vegetables are highly susceptible to hydrolysis with the substrate starch during processing, reducing their quality and functional properties. The alpha-amylase belongs to endo-glycosidase, and can randomly hydrolyze alpha-1, 4-glycosidic bonds in starch molecules to generate small-molecule saccharides such as dextrin, maltose and the like. Beta-amylase is an exo-glycosidase, which cleaves alpha-1, 4-glycosidic bonds in maltose units until encountering an alpha-1, 6-branch point to stop hydrolysis. If the hydrolysis of the amylase is not controlled with fertilization, this may lead to deterioration of the quality of the starch-based food product. In addition, the resistant starch is used as a special starch form, and has the special effects of reducing blood sugar, improving intestinal health and the like. Polyphenols have various biological activities such as antioxidant, antiinflammatory, and antibacterial. However, the content of resistant starch in fresh vegetables is low, polyphenols are mainly combined with starch to exist in a combined state, and the content of the resistant starch and the polyphenol is easily influenced by amylase hydrolysis to cause the content to be reduced, so that the healthy functions of the resistant starch and the polyphenol cannot be fully exerted. Therefore, the amylase activity is effectively inactivated in time, and the amylase activity is a key control point for locking the product quality, ensuring the food shelf life and realizing the industrial production standardization. Conventional methods for inactivating amylase include heat treatment (e.g. blanching, pasteurization), and chemical soaking (e.g. citric acid, malic acid, phosphoric acid, sulfite). However, heat treatment can result in substantial loss of nutrients (e.g., polyphenols, resistant starch, etc.) affecting the nutritional value of yam. In addition, the high temperature treatment may cause browning of the yam surface, affecting the appearance and color. Chemical agent treatment rules affect the flavor and mouthfeel of the product, and chemical agent residues may be detrimental to human health. Some emerging processing technologies, such as High Pressure Processing (HPP), pulsed Electric Field (PEF) processing, etc., have also been reported to have potential for enzyme passivation. Although the high-pressure treatment can effectively inhibit the enzyme activity, the high-pressure treatment has high equipment cost and limits the wide application of the high-pressure treatment in industrial production, the pulsed electric field has limited effect on high-conductivity or granular food, and the equipment maintenance cost is high. Therefore, developing a technique that can inactivate amylase and increase the polyphenol and resistant starch content with high efficiency is of great importance in improving the processing quality of starch-based foods. Infrared technology has been attracting attention because of its unique advantages of rapid temperature rise, high thermal conversion efficiency, and direct action on the target. Research shows that the photo-thermal effect generated by infrared rays can realize local heating and vibration of enzyme active sites, so that the 'switch-type' regulation and control effect of enzyme activity is realized, and a new idea is provided for accurate control of enzyme. The ultrasonic treatment can generate local instantaneous high-temperature high-pressure environment through cavitation effect of ultrasonic wave, and can directly act on active sites of enzyme to destroy the structure of the enzyme, so that the enzyme is effectively passivated in a short time. In addition, local high temperature, high pressure and strong vibration impact generated by the photo-thermal effect of infrared and the cavitation effect of ultrasonic can also be helpful for releasing the bonded polyphenol into the free polyphenol, so that the functional activity of the bonded polyphenol can be better exerted. The infrared and ultrasonic treatments also promote the recrystallization of starch granules, increase the degree of order, and increase the formation of resistant starch. Therefore, by adopting a milder power-temperature-time combination, the ultrasonic syne