Method of amylorrhexis for preparing starchiness power glue

An energy gel and starch-based technology, applied in the field of starch deep processing, can solve the problems of slow energy supply, inability to be used as an energy source, and low energy release efficiency, and achieve the effect of less equipment, low product price, and rapid replenishment of physical strength

Active Publication Date: 2011-03-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sports drinks contain a lot of water, but the content of solids as the main energy supply is not high, so the energy supply is not efficient and cannot be used as a main energy source
Solid food (such as energy bars) is fragile when squeezed, inconvenient to carry, inconvenient to swallow during exercise, easy to produce a feeling of fullness, difficult to be absorbed by the gastrointestinal tract, and provides energy slowly, especially during high-intensity hypoxic exercise Release efficiency is low

Method used

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  • Method of amylorrhexis for preparing starchiness power glue
  • Method of amylorrhexis for preparing starchiness power glue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: the viscosity stability comparison of homogeneous and unhomogeneous starch hydrolyzate

[0025] The starch slurry with a solid content of 50% is used with a high temperature resistant α-amylase at a pH value of 6.2 and at 92°C, using the amount of high temperature resistant α-amylase and the reaction time to control the DE value to 5, 10, 15 , 20 hydrolyzate, hydrolyzate with different DE values ​​showed different viscosity stability, such as figure 1 shown. The hydrolyzate with a DE value of 15 is concentrated to a solid concentration of 55%, and the viscosity stability after homogenization under different pressures is shown in Table 1. From figure 1 As can be seen from Table 1, the product obtained after the hydrolyzate with a DE value of 15 is homogenized under a pressure of 30-50 MPa has basically no change in viscosity within 5 months and has good stability.

[0026] Table 1 Viscosity stability of starch hydrolyzed products under different homogene...

Embodiment 2

[0028] Embodiment 2: Experiment of anti-fatigue effect of starchy energy gel

[0029] Thirty healthy male NIH mice were randomly divided into exercise control group, soluble starch group, and high-, medium-, and low-dose groups of starch-based energy gels according to body weight. They had free access to drinking water and food, and administered the dosage according to Table 2. After the rats were gavaged for 30 minutes, the mice were placed to swim in a swimming tank with a water depth of about 30 cm and a water temperature of 25°C ± 0.5°C. The root of the tail of the rats was loaded with 5% of the body weight of lead skin, and the rats were driven away and kept swimming until the mice were completely submerged in the water for 10 seconds. Coming out of the water is defined as drowning. The time from the start of swimming to the death of the mice was recorded as the swimming time (min) of the mice.

[0030] Table 2 Dosage for animal experiments

[0031]

[0032] N...

Embodiment 3

[0037] Embodiment 3: Determination of osmotic pressure of starch energy gel

[0038] The osmotic pressure range of human blood is 280-320 mOsm / L, which is equivalent to 0.9% sodium chloride solution or 5% glucose solution.

[0039] The starch energy gel of the present invention is in a colloidal state, and the solid content is about 45%-60%. Therefore, the starch hydrolyzates with different DE values ​​are concentrated to 55%, and the osmotic pressure value is measured with a freezing point osmometer. The result as follows:

[0040] Table 4 Osmotic pressure values ​​of starch hydrolyzates with different DE values

[0041] DE value

5.01

9.97

12.31

15.82

20.18

Osmotic pressure value / Mosm

-

201

245

305

384

[0042] Note: "-" indicates that the osmotic pressure value is low and exceeds the measurement range of the osmometer.

[0043] It can be seen from Table 4 that the osmotic pressure of ...

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Abstract

Disclosed is a method to prepare amylaceous energy capsule through amylum enzymolysis, belonging to the technical field of amylum deep processing. Amylum is taken as the raw material and is dissolved with Alpha- amylase until the DE value reaches 12-25, then adjust the PH value to extinguish the Alpha- amylase so as to prepare glucidtemus, then condense the glucidtemus until the solid concentration reaches 45%-60%, after that add electrolyte and homogenize the mixture under the pressure of 30-50MPa. In this way amylaceous energy capsule can be obtained. The invention directly takes the preliminary degradation products of the amylum enzymolysis as the main material for preparing the amylaceous energy capsule, thus reducing cost and investment; the product contains a certain amount of oligosaccharide andamylose, and has good palatability and low permeation pressure; the insulin reaction is smooth and the product is easy to be digested and absorbed by the human body and can increas physical strength; the glucidtemus is condensed into glue which is stable in property and is not easy to stratify and easy to preserve. The invention can be actualized with fewer equipment and the operation process is simple; the product is cheap and is good in effect.

Description

technical field [0001] The invention discloses a method for preparing starch-based energy gel by enzymatic hydrolysis of starch, which belongs to the technical field of starch deep processing. Background technique [0002] Energy gel is a convenient and delicious paste or pasty carbohydrate colloid that has emerged in recent years. It is often used by athletes before and after high-intensity competitions or training. Exercising can cause a lot of sugar consumption, dehydration and loss of electrolytes, which can induce fatigue and reduce exercise capacity. Energy gels can be absorbed by the human body in a short period of time to quickly provide the energy and electrolytes needed by the human body, and at the same time, they can maintain energy supplements for a long time after one intake. [0003] In 1999, Powet Bar Inc. launched a special sports food called Pefoim on the market. From then on, energy gels began to appear in the ranks of sports foods. Subsequently, more and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/09A23L1/105A23L1/214A23L7/104A23L19/10A23L33/00
Inventor 顾正彪洪雁赵娅
Owner JIANGNAN UNIV
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