Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics

A technology of starch derivatives and response characteristics, which is applied in the field of functional food additive production, can solve problems such as poor processing stability, no industrialization reports, and food safety issues, and achieve improved thermal stability, excellent product quality, and low product cost. Falling effect

Active Publication Date: 2010-06-16
武汉森澜生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] At present, the reported SDS preparation methods are mainly recrystallization method and chemical modification method, the former has poor processing stability, and the latter has food safety problems
A production method of controlled and slow-release starch derivatives with low blood sugar response characteristics makes up for the above shortcomings, not only can pro

Method used

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  • Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics
  • Method for producing controlled/slow release starch derivative with hypoglycemia response characteristics

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Mix 10g starch and 2g micronized calcium carbonate and add and disperse in 1L of high polymer mixed solution of sodium alginate and chitosan (mass ratio 0.5: 1) in 0.5% by weight; Add to the edible vegetable oil that contains 0.5% sorbitan fatty acid ester by volume ratio, the water-oil phase volume ratio is at 1: 1, stir 5min with speed 2000r / min; And solidified at room temperature (20°C) for 6 hours to obtain solid microspheres with a particle size of 15 μm; collected by filtration, washed with deionized water, and then dried with hot air at 50°C for 2 hours to obtain the finished product of the controlled-release starch derivative. The SDS measured by Englyst method was 30% higher than that of the original starch, and its content decreased by 2% after high-pressure cooking treatment, and the GI was 43%.

Embodiment 2

[0030] 150g of starch and 20g of micronized calcium lactate are mixed evenly and added and dispersed in 1L of high polymer mixed solution of carrageenan and chitosan (mass ratio 6: 1) in 1L weight percent; after it is mixed evenly, press The volume ratio is added to the edible vegetable oil containing 3% sorbitan fatty acid ester, the water-oil phase volume ratio is at 1: 5, stirs 12min with speed 1000r / min; Curing at room temperature (30°C) for 2 hours to obtain solid microspheres with a particle size of 64 μm; collecting by filtration, washing with deionized water, and drying with hot air at 30°C for 12 hours to obtain the finished product of the controlled-release starch derivative. The SDS measured by Englyst method is 25% higher than that of the original starch, and its content is reduced by 0.5% after high-pressure cooking treatment. The GI measured by the in vitro simulation experiment is 38%.

Embodiment 3

[0032] Mix 80g of starch and 10g of micronized calcium citrate and add and disperse it into 1L of high polymer mixed solution of sodium alginate and chitosan (mass ratio 10:1) with a weight percentage of 9%; mix it evenly Add to the edible vegetable oil that contains 5% sorbitan fatty acid ester by volume ratio afterward, water-oil phase volume ratio is at 1: 10, stirs 20min with speed 200r / min; , and solidified at room temperature (15° C.) for 10 hours to obtain solid microspheres with a particle size of 145 μm; collected by filtration, washed with deionized water, and then dried with hot air at 45° C. for 7 hours to obtain the finished product of the controlled-release starch derivative. The SDS measured by Englyst method is 24% higher than that of the original starch, and its content is reduced by 0.9% after high-pressure cooking treatment. The GI measured by the in vitro simulation experiment is 49%.

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Abstract

The invention discloses a method for producing a controlled/slow release starch derivative with hypoglycemia response characteristics, and belongs to the technical field of the production of functional food additives. The method utilizes a conventional industrial natural polymer to obtain the controlled/slow release starch derivative with the hypoglycemia response characteristics through micro-encapsulation embedding technology. The method adopts emulsification/internal gelatination technology, takes commercialized starch with different sources as a core material, and takes a compound of canageenen or sodium alginate and chitosan as a wall material to obtain a starch derivative with a particle size of between 10 and 150mu m through micro-encapsulation embedding treatment. The content of temperature-resistant slowly digestible starch (SDS) is remarkably improved (more than or equal to 15 percent) relative to native starch in the starch derivative, and the change range of the content thereof does not exceed 3 percent after high-pressure cooking treatment. A glycemic index (GI) is lower than 55 percent. The starch derivative not only can be taken as a functional ingredient to be added to develop novel slowly digestible hypoglycemia food, but also can be taken as a carrier material of stabilization and targeted controlled/slow release of functional factors such as probiotics, active polypeptide, protein, grease, vitamin and the like.

Description

technical field [0001] The invention relates to a method for producing controlled and slow-release starch derivatives with hypoglycemic response characteristics from raw starch by using a physical method, and belongs to the technical field of functional food additive production. Background technique [0002] As a renewable resource second only to cellulose, starch has the characteristics of cheap and easy to obtain, degradable and easy to convert into starch derivatives. For a long time, all countries in the world have attached great importance to the research on the development and utilization of starch resources, especially the modification of starch by various methods has always been a research hotspot for scientists and manufacturers. [0003] At the same time, with the change of social structure, the acceleration of the pace of life, the change of eating habits and food composition and the aging of society, the spectrum of human diseases has undergone great changes. Chr...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L29/30
Inventor 缪铭江波沐万孟张涛
Owner 武汉森澜生物科技有限公司
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