Preparation method of VI-type slowly-digestible starch

A slow-digesting starch and starch technology, applied in the field of starch deep processing, can solve the problems of poor thermal stability and low yield, and achieve the effect of good thermal stability, high nutritional value and high content

Inactive Publication Date: 2013-08-14
JIANGNAN UNIV
View PDF3 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the common slow-digesting starch preparation methods are mainly physical modification method (mainly heat treatment), enzyme debranching modification method, chemical modification method, compound deformation method and starch crystallization method, etc. The slow-digesting starch prepared by such methods Most of them are B-type crystals, which have problems such as poor thermal stability and low yield

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] a V I The preparation method of -type slow digestion starch, comprises the following steps:

[0023] (1)V I - type complex preparation

[0024] Add 0.3%-0.8% (w / w) glyceryl monolaurate to high amylose corn starch, and prepare the crude product of starch-glycerol monolaurate complex by alcohol alkali method, wherein starch: 40% ethanol: 1.5mol / L KOH = 1:7:5 (w / v).

[0025] (2) Selection of acid and acid-base neutralization reaction

[0026] Use 1.5mol / L citric acid solution to neutralize the alkali in the system until the system is neutral. The reaction product potassium citrate is suitable for food system.

[0027] (3) Desalination and impurity removal

[0028] Wash 2 times with 95% ethanol of 10 times (w / v) starch quality respectively, wash 2 times with distilled water, obtain V I -Type starch-monolaurin complex pure product.

[0029] (4) temperature control amorphization

[0030] will V I The pure product of -type starch-glycerol monolaurate complex is amor...

Embodiment 1

[0037] Weigh 20g of high amylose cornstarch, add 0.06g of glyceryl monolaurate and 140mL of 40% ethanol, stir and mix well, and add 100mL of 1.5mol / L KOH dropwise into the starch milk in a 35°C water bath, dropwise After the addition, react at room temperature for 15 minutes, discard the supernatant after cooling to room temperature, disperse the remaining starch milk into 200 mL of 67% ethanol solution, adjust the pH of the system to 7 with 1.5 mol / L citric acid solution, and discard the supernatant. After the clear liquid was washed twice with 200mL of 95% ethanol (3000r / min, 10min) and 200mL of distilled water twice (3000r / min, 10min), it was amorphized at 75°C for 24h, crushed and sieved to obtain V I -type slow digesting starch. The slow digestible starch content of the product measured by Englyst method was 77.3%. The crystal form of the obtained complex was analyzed by differential scanning calorimetry (DSC), and the dissociation temperature of the complex was measure...

Embodiment 2

[0039] Weigh 50g of high amylose cornstarch, add 0.4g of glyceryl monolaurate and 350mL of 40% ethanol, stir and mix well, and add 250mL of 1.5mol / L KOH dropwise into the starch milk in a water bath at 35°C, dropwise After the addition, react at room temperature for 15 minutes, discard the supernatant after cooling to room temperature, disperse the remaining starch milk into 500 mL of 67% ethanol solution, adjust the pH of the system to 7 with 1.5 mol / L citric acid solution, and discard the supernatant. After the clear liquid was washed twice (3000r / min, 10min) with 500mL of 95% ethanol and twice (3000r / min, 10min) with 500mL distilled water, it was amorphized at 80°C for 24h, crushed and sieved to obtain V I -type slow digesting starch. The slow digestible starch content of the product measured by Englyst method was 79.5%. The crystal form of the obtained complex was analyzed by differential scanning calorimetry (DSC), and the dissociation temperature of the complex was mea...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
thermal decomposition temperatureaaaaaaaaaa
Login to view more

Abstract

The invention relates to a preparation method of VI-type slowly-digestible starch. The preparation method comprises the following steps of: adding 0.3-0.8 percent by mass of monoglyceryl laurate ester into high-amylose corns serving as raw materials; dispersing a mixture obtained from the former step into 40 percent of ethanol solutions (w / v) of which the volume is seven times that of the mixture; dropwise adding 1.5mol / L of KOH solution (w / v) of which the volume is five times that of the mixture; at the end of reaction, performing heat non-crystallizing for 24 hours by using alkali in 1.5mol / L of citric acid neutralizing system after dehydration, desalination and impurity removal; and pulverizing and screening to obtain the VI-type slowly-digestible starch. An external digestion experiment result shows that the content of the VI-type slowly-digestible starch is about 78 percent; by using a differential scanning calorimeter and an X-ray diffraction technology, the analysis on heat stability and crystal forms of the VI-type slowly-digestible starch is carried out; and a result shows that the thermal decomposition temperature (Tp) of the VI-type slowly-digestible starch prepared by using the technology is up to 100 DEG C, and enthalpy change (delta H) is 20-23J.g-1; and moreover, the VI-type slowly-digestible starch belongs to a VI-type starch complex.

Description

technical field [0001] The present invention relates to a V I The invention discloses a method for preparing -type slow-digestible starch, which belongs to the technical field of starch deep processing. Background technique [0002] At present, the common slow-digesting starch preparation methods are mainly physical modification method (mainly heat treatment), enzyme debranching modification method, chemical modification method, compound deformation method and starch crystallization method, etc. The slow-digesting starch prepared by such methods Most of them are B-type crystals, which have problems such as poor thermal stability and low yield. Amylose and some special emulsifiers can form a V-type starch-emulsifier complex, which has good enzymolysis resistance and thermal stability. According to different structures, V-type starch-emulsifier complexes can be divided into V I -Type and V II -Type two. V II The -type complex is a compact crystal formed between the doubl...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C08B33/00
Inventor 金征宇田耀旗沙晨希赵建伟谢正军徐学明周星王金鹏焦爱权杨哪
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap