Method for preparing functional V-type yellow dextrin-emulsifier complex

A yellow dextrin and emulsifier technology, applied in the field of functional food ingredient processing, can solve the problems of no relevant reports, crystal structure destruction, fracture, etc., and achieve the effects of broad market potential, low production cost, and high nutritional value.

Active Publication Date: 2012-09-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to high temperature treatment, the original crystalline structure of yellow dextrin is destroyed, and the secondary bonds of glycosidic bonds between starch chains are broken to form a loose single helical structure. Therefore, yellow dextrin has better emulsifier complexation than native starch. ability, can realize the preparation of V-type yellow dextrin-emulsifier complex, but there is no relevant report on this kind of research

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 20g of high-amylose cornstarch, put it in a ceramic pot, heat it in an oil bath to 150°C for 180min, cool to 25°C; add 0.4g of glyceryl monostearate and 4mL of water, stir and mix well, and heat at 160°C Heat the reaction in an oil bath for 20 minutes, cool to 25°C; mechanically pulverize the cooled complex and pass through a 100-mesh sieve to obtain a light yellow powder. The hydrolysis index (HI) of the sample is 16.37 by the Englyst method, according to The formula GI=39.71+0.549 (HI) calculates the glycemic index GI of the available product to be 48.7.

Embodiment 2

[0020] Weigh 20g of high-amylose cornstarch, put it in a ceramic pot, heat it in an oil bath to 160°C for 150min, and cool to 25°C; add 0.4g of glyceryl monostearate and 4mL of water, stir and mix well, and heat at 160°C Heat the reaction in an oil bath for 30 minutes, cool to 25°C; mechanically pulverize the cooled complex and pass through a 100-mesh sieve to obtain a light yellow powder. The hydrolysis index (HI) of the sample is 24.57 by the Englyst method. According to the formula GI=39.71+0.549 (HI) calculates the glycemic index GI of the available product=53.2.

Embodiment 3

[0022] Weigh 20g of high-amylose cornstarch, put it in a ceramic pot, heat it in an oil bath to 160°C for 150min, cool to 25°C; add 0.4g of oleic acid and 4mL of water, stir and mix well, and heat in an oil bath at 160°C React for 30 minutes, cool to 25°C; mechanically pulverize the cooled complex and pass through a 100-mesh sieve to obtain a light yellow powder. The hydrolysis index (HI) of the sample is determined by the Englyst method to be 9.81, according to the formula GI=39.71+ 0.549 (HI) calculates the glycemic index GI=45.1 of the available product.

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PUM

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Abstract

The invention discloses a method for preparing a functional V-type yellow dextrin-emulsifier complex, and belongs to the field of processing of functional food ingredients. High-amylose corn starch is subjected to amorphous treatment by adopting a high-temperature preheating method, so that a glucosidic bond and a secondary bond of a starch molecular chain are broken, thus obtaining yellow dextrin with a loose single-helix structure; and compared with starch, the yellow dextrin has higher capability of complexing with an emulsifier. The method comprises the following steps of: performing amorphous treatment on the amylose corn starch at the high temperature between 150 and 160 DEG C for 150 to 180 minutes, and cooling to 25 DEG C; and adding the emulsifier (palmitic acid, oleic acid or monoglyceric stearate) which is 2 percent of the mass of the high-amylose corn starch, performing high-temperature complexing reaction at the temperature of 160 DEG C for 20 to 30 minutes, cooling to 25DEG C, smashing and screening, thus obtaining the functional V-type yellow dextrin-emulsifier complex. A result of an in vitro digestion experiment shows that the glycemic index (GI) of the prepared yellow dextrin-emulsifier complex is 43 to 55, so that the yellow dextrin-emulsifier complex is a functional food ingredient with a low GI value. Furthermore, the production process is favorable to industrial production and is wide in market potential.

Description

technical field [0001] A preparation method of a functional V-type yellow dextrin-emulsifier complex, using high-temperature amorphous treatment of high-amylose corn starch to prepare yellow dextrin, and then adding an emulsifier for high-temperature complexation reaction to prepare yellow dextrin-emulsifier complex compound, which belongs to the field of functional food ingredient processing. Background technique [0002] Starch is a naturally occurring sugar composed of two polysaccharide molecules, one called amylose and the other called amylopectin. Amylose has a linear helical structure, which can embed guest substances and form a V-shaped single helix amylose-lipid complex. Starch-lipid complex has good resistance to enzymolysis, and its decomposition rate in the body is slow, with low hydrolysis index (HI) and glycemic index (GI). However, under the dominance of secondary bonds, starch molecules present an ordered structure with poor surface activity; in addition, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/18A23L1/09
Inventor 金征宇沙晨希詹锦玲王永田耀旗徐学明焦爱权王金鹏周星杨哪
Owner JIANGNAN UNIV
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