Method for preparing low blood sugar starch by enzymatic modification

Abstract

The invention discloses a method for preparing low blood sugar starch by enzymatic modification, which belongs to the technical field of deep processing of starch. The method biologically modifies and recombines a starch molecular chain fine structure after commercialized massive starch products of corn starch, wheat starch, rice starch, potato starch, cassava starch, sweet potato starch and the like are pasted by using the hydrolysis catalyzing technology of sucrase so as to obtain low blood sugar starch derivatives rich in slow-digestion starch and resistant starch; and the content ratios of the slow-digestion starch and the resistant starch in the low blood sugar starch product are improved by 15 percent and 10 percent respectively compared with the primary starch. The application and the development of the product relate to a plurality of fields of food, medicament and the like; and the low blood sugar starch is not only the medicinal food for diabetes, obesity, hypertension and cardiovascular disease patients, but also can be used as special food for athletes slowly releasing continuous energy or ideal health-care food for healthy people.

Description

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AI Technical Summary

Benefits of technology

This patented method simplifies the manufacturing processes while increasing both contents (stalk) and yields of slowly dissolving or non-dissolved starch compared to traditional methods like cooked rice flour. By utilizing this natural sources instead of fossil resources, it reduces environmental impact without compromising flavor attributes such as taste. Additionally, the use of specific types of starchy grains called tapioca makes them easier to produce due to their unique structure that allows quicker breakdown during heat treatment. Overall, these technical results improve the efficiency and cost effectiveness of producing stable and effective starch derivatives suitable for various applications including food industry, medical supplies, pharmaceuticals, cosmetic industries, etc., which could help address issues related to diabetes and obese people' s needs worldwide.

Problems solved by technology

This patented describes different methods used during production to increase the amount of certain substances found naturally occurring within an edible material called starchy gum. These techniques include mixing it with other materials like gluten flour or rice grains before cooking them. By doing these things we aim to create a stable ingredient containing specific types of compounds such as sugars, amino acids, fats, minerals, phytochemistry elements, antioxidants, antihypertensives, fibers, etc., resulting in improved taste sensations when eaten alone compared to regular wheatmeans.