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Preparation method of novel resistant starch

A technology of resistant starch and starch, which is applied in the field of resistant starch preparation, can solve the problems of low content of resistant starch, complex preparation process, and difficulty in commercialization, and achieve stable quality, simple preparation process, and simplified production process Effect

Inactive Publication Date: 2010-09-15
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] These preparation methods mainly involve physical or chemical modification such as starch gelatinization, heating, cooling, crosslinking, esterification, debranching, etc., due to the change of starch molecular structure and the introduction of some chemical functional groups. There are the following disadvantages: (1) the cross-linking and esterification of starch should consider the addition of chemical raw materials, by-product residues and substituent content in the production process of modified starch; (2) the preparation process is complicated and the cost is high, such as Multiple enzymatic hydrolysis treatments and repeated freezing cycles; (3) The content of resistant starch is low, making it difficult to commercialize it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Add 15g corn starch and 300mL distilled water into a 1L three-necked flask, install a mechanical stirrer, reflux condenser and constant pressure dropping funnel; add 120mL quercetin ethanol solution (0.4g quercetin) into the constant pressure dropping funnel. Cortin is dissolved in 120mL 95% ethanol solution), start the stirrer to stir the starch slurry evenly, and heat the water bath to 80℃;

[0024] (2) Gelatinize the starch at 80°C for 30 minutes, then slowly add the quercetin ethanol solution within 30 minutes, continue stirring at this temperature for 120 minutes to fully mix the quercetin and pre-gelatinized starch, and cool the flask to Room temperature

[0025] (3) Take out the solid-liquid mixture in the flask and concentrate under reduced pressure to recover ethanol and 160 mL of water. After cooling, the residue is vacuum freeze-dried, crushed and sieved to obtain resistant starch. The yield of resistant starch is determined to be 87.2%.

Embodiment 2

[0027] (1) Add 15g potato starch and 300mL distilled water into a 1L three-necked flask, install a mechanical stirrer, reflux condenser and constant pressure dropping funnel; add 120mL quercetin ethanol solution (0.35g quercetin) to the constant pressure dropping funnel. Cortin is dissolved in 120mL 90% ethanol solution), start the stirrer to stir the starch slurry evenly, and heat the water bath to 80°C;

[0028] (2) Gelatinize the starch at 80°C for 30 minutes, then slowly add the quercetin ethanol solution within 20 minutes, continue stirring at this temperature for 120 minutes to fully mix the quercetin and pre-gelatinized starch, and cool the flask to Room temperature

[0029] (3) Take out the solid-liquid mixture in the flask and concentrate under reduced pressure to recover ethanol and 150 mL of water. After cooling, the residue is vacuum freeze-dried, crushed and sieved to obtain resistant starch. The yield of resistant starch is determined to be 85.5%.

Embodiment 3

[0031] (1) Put 15g yam starch and 300mL distilled water into a 1L three-necked flask, install a mechanical stirrer, reflux condenser and constant pressure dropping funnel; add 120mL quercetin ethanol solution (0.4g quercetin) to the constant pressure dropping funnel. Cortin is dissolved in 120mL 90% ethanol solution), start the stirrer to stir the starch slurry evenly, and heat the water bath to 80°C;

[0032] (2) Gelatinize the starch at 80°C for 30 minutes, then slowly add the quercetin ethanol solution within 25 minutes, continue stirring at this temperature for 120 minutes to fully mix the quercetin and pre-gelatinized starch, and cool the flask to Room temperature

[0033] (3) Take out the solid-liquid mixture in the flask and concentrate under reduced pressure to recover ethanol and 100 mL of water. After cooling, the residue is vacuum freeze-dried, crushed and sieved to obtain resistant starch. The yield of resistant starch is determined to be 77.6%.

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Abstract

The invention relates to a preparation method of resistant starch. The preparation method comprises the following steps of: taking starch as a raw material, and adding an appropriate amount of quercetin in the gelatinization process of the starch to form a highly-dispersed quercetin-starch composite. As the quercetin has the function of restraining the activities of Alpha-glycuronide and Alpha-amylase, in the quercetin-starch composite, the quercetin has stronger interaction with starch molecules and influences the enzymolysis property of the starch. The composite is the novel resistant starch which can resist enzyme decomposition, slowly release glucose in body, has lower insulin reaction, can control blood sugar balance and reduce hunger sense and is especially suitable for diabetic patients; and the invention solves the problems of low product yield, complex production process, and the like in the production process of the resistant starch.

Description

Technical field [0001] The invention relates to a method for preparing resistant starch. The method uses starch as a raw material and adds quercetin during the gelatinization process to form a highly dispersed quercetin-starch complex. This complex has the characteristics of resistant starch. Background technique [0002] Resistant starch refers to the total amount of starch and its decomposition products that are not absorbed by the small intestine of healthy humans. It is divided into four categories: physically trapped starch RS1 (physically trapped starch), resistant starch granules RS2 (resistant starch granules) ), retrograded starch RS3 (retrograded starch) and chemical modified starch (chemical modified starch) starch. RS2 exists in some natural foods, such as potatoes, bananas, rice, etc., which all contain resistant starch, especially high amylose corn starch (highamylose corn starch) containing up to 60% resistant starch. Since RS1 and RS2 will lose most of them duri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08K5/1545
Inventor 张黎明申蕊杨鑫吴培龙李珊
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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