Method for preparing thermally stable slowly digestible starch

A slow-digestible starch, thermostability technology, applied in food preparation, food science, fermentation and other directions, can solve the problems of difficult application, slow-digestible starch does not have thermostability, slow digestibility and other problems, to improve insulin activity, It has the effect of thermostability, anti-enzyme activity and insulin activity

Inactive Publication Date: 2011-04-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no commercial slow-digesting starch in the market, and most of the slow-digesting starch is still in the research and development stage of the laboratory. According to all the current patents, there are many methods of preparing by physical and chemical modification, but most of them cannot Really delay postprandial blood sugar response, indicating that their slow digestibility is not high; in addition, the slow digestible starches prepared by these methods do not have thermal stability, cannot maintain their slow digestibility in food processing, and are difficult to carry out in actual food processing application

Method used

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  • Method for preparing thermally stable slowly digestible starch
  • Method for preparing thermally stable slowly digestible starch
  • Method for preparing thermally stable slowly digestible starch

Examples

Experimental program
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Effect test

Embodiment 1

[0012] 1kg of starch raw material, add 50kg of water to make a 2% starch solution. In the enzymolysis pot, add pullulanase (enzyme amount 1U / g, calculated as starch) at 50°C and pH 5.0, stir, and enzymolyze for 4 hours; add 20g of tea polyphenols and mix; heat to Inactivate the enzyme at 100°C for 15 minutes, then cool to room temperature. The enzymolysis solution is homogenized by a high-pressure homogenizer at 20 MPa, and then introduced into a spray dryer (inlet air temperature 160°C, outlet air temperature 100°C) and dried into powder. Packaging, that is to get the finished product.

[0013] The content of amylose in the slow-digesting starch product prepared by the present invention is greater than 40%; the digestibility of the slow-digesting starch product is measured in vitro by the Englyst method, and obtained figure 1 digestion curve, figure 1 It can be seen that compared with starch raw materials, slowly digestible starch products have a lower digestibility (less ...

Embodiment 2

[0016] Add 1kg of starch raw material to 30kg of water to make about 3% starch solution. In the enzymolysis pot, add pullulanase (enzyme amount 2U / g) at 50°C and pH 5.0, stir, and enzymolyze for 8 hours; add 50g of tea polyphenols and mix; heat to 100°C to inactivate the enzyme 15min, cooled to room temperature. The enzymolysis solution is homogenized by a high-pressure homogenizer at 20 MPa, and then introduced into a spray dryer (inlet air temperature 180°C, outlet air temperature 90°C) and dried into powder. Packaging, that is to get the finished product.

Embodiment 3

[0018] Add 1kg of starch raw material to 20kg of water to prepare a 5% starch solution. In the enzymatic hydrolysis pot, add pullulanase (enzyme amount 5U / g) at 50°C and pH 5.0, stir, and enzymatically hydrolyze for 10 hours; add 80g of tea polyphenols and mix; heat to 100°C to inactivate the enzyme 15min, cooled to room temperature. The enzymolysis solution is homogenized by a high-pressure homogenizer at 20 MPa, and then introduced into a spray dryer (inlet air temperature 200°C, outlet air temperature 80°C) and dried into powder. Packaging, that is to get the finished product.

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Abstract

The invention relates to a technology for preparing thermally stable slowly digestible starch, belonging to the technical field of preparation of slowly digestible starch in food processing. Ordinary starch is quickly digestible starch, and a thermally stable slowly digestible starch product can be obtained through the following processes (enzymolysis, tea polyphenol adding and spray drying): adding 20-50g of water to 1kg of starch raw material to blend into a 2-5 percent starch suspension, adding pullulanase (the addition is 1-5U / g) at 50 DEG C with a pH value of 5.0, and carrying out enzymolysis for 4-10h; adding 20-80g of tea polyphenol, mixing, heating to 100 DEG C for enzyme inactivating for 125n and cooling to room temperature; homogenizing by a high-voltage homogenizer under 20MPa, and drying into powder by using a spray dryer (the air inlet temperature is 160-200 DEG C, and the air outlet temperature is 80-100 DEG C); and packaging to obtain the slowly digestible starch product.

Description

technical field [0001] A heat-stable slow-digestible starch preparation method is a starch product preparation technology that has a certain effect on reducing postprandial blood sugar response to prevent diabetes. The invention belongs to the technical field of preparation of slow digestible starch in the food industry. Background technique [0002] Diabetes is a glucose metabolism disorder syndrome, and its incidence is increasing year by year. According to the survey results of the Ministry of Health in 2002, there are more than 20 million diabetic patients in my country, and the number has risen to more than 90 million in 2009. Diet plays a considerable role in the prevention and control of diabetes, and it is becoming an important development direction to prevent and control diabetes through dietary intervention. Blood sugar is an important indicator of diabetes, and controlling the release rate of glucose from carbohydrates in food plays a key role in preventing and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08K5/1545C12P19/16A23L1/29A23L33/00
Inventor 张根义刘杰
Owner JIANGNAN UNIV
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