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Preparation method of starch-based iron-supplementing nutritional fortifier

A nutritional fortifier and starch-based technology, which is applied in the field of preparation of a starch-based iron-supplemented nutritional fortifier, can solve the problems of easy shedding of iron ions and the like, and achieve the effects of good product quality, low cost, and easy shedding.

Active Publication Date: 2016-01-06
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the iron inclusion complex of amylose prepared by the present invention, iron ions mainly exist in the helical cavity of amylose, and the combination of iron ions and amylose is more tightly, which effectively solves the problem that iron ions are easy to fall off in the prior art shortcoming

Method used

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  • Preparation method of starch-based iron-supplementing nutritional fortifier
  • Preparation method of starch-based iron-supplementing nutritional fortifier

Examples

Experimental program
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Effect test

Embodiment 1

[0022] The first step cornstarch (50g, dry basis) is made into the starch milk that the mass percent concentration is 5% with disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution, and adjusts pH to 4.5, is placed in airtight container at 99 ℃ Stir and gelatinize for 30min; after the gelatinization is completed, cool the gelatinized solution, add pullulanase (OPTIMAXL-1000, Genencor Bioengineering Co., Ltd.), the dosage is 30u of pullulanase per gram of dry starch, at 60 Stir and react at ℃ for 1 hour; adjust the pH to 6.0, add a medium-temperature α-amylase (CLARASEL, Genencor Bioengineering Co., Ltd.), the dosage is 1u per gram of dry starch, and stir and react at 60°C for 10 minutes; adjust the pH to 2.5 and keep for 10 minutes to inactivate the enzyme to obtain the amylose solution;

[0023] The second step is to adjust the temperature of the amylose solution obtained in step (1) to 50°C, add 100 mL of 1 mol / L ferric sulfate solution to the above solution...

Embodiment 2

[0032]The first step wheat starch (50g, dry basis) is made into the starch milk that mass percent concentration is 8% with disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution, and adjusts pH to 6.5, is placed in airtight container at 95 ℃ Stir and gelatinize for 40 minutes; after the gelatinization is completed, cool the gelatinized liquid, add isoamylase (Pseudomonassp, Sigma-Aldrich company), the dosage is 10 u of isoamylase per gram of dry starch, and stir at 50°C for 3 hours; Adjust the pH to 5.5, add high temperature resistant α-amylase (LiquozymeSupra, Novozymes company), the dosage is 2u per gram of dry starch, stir and react at 110°C for 5 minutes; starch solution;

[0033] The second step is to adjust the temperature of the amylose solution obtained in step (1) to 80 ° C, add 50 mL of 2 mol / L ferric chloride solution to the above solution, and adjust the pH to 8.0 at the same time, stir the reaction for 1 hour, and adjust the pH to 4.5 , after coo...

Embodiment 3

[0036] The first step tapioca starch (50g, dry base) is made into the starch milk that mass percent concentration is 10% with disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution, and adjusts pH to 6.0, is placed in airtight container at 96 ℃ Stir and gelatinize for 50 minutes; after the gelatinization is completed, cool the gelatinized liquid, add isoamylase (Pseudomonassp, Sigma-Aldrich company), the dosage is 30u of isoamylase per gram of dry starch, and stir and react at 45°C for 1 hour; Adjust the pH to 7.0, add high-temperature-resistant α-amylase (LiquozymeSupra, Novozymes Company), the dosage is 10u per gram of dry starch, stir and react at 100°C for 1 minute; adjust the pH to 3.0 and keep it for 15 minutes to inactivate the enzyme to obtain linear starch solution;

[0037] The second step is to adjust the temperature of the amylose solution obtained in step (1) to 60°C, add 80 mL of 1.5 mol / L ferric acetate solution to the above solution, and adjust...

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Abstract

The invention discloses a preparation method of a starch-based iron-supplementing nutrition enhancer. The method comprises the following steps: firstly, preparing a starch raw material into starch milk, adjusting the pH, stirring and gelatinizing the starch milk at 95-99 DEG C in an enclosed container for 30-60 min; after the gelatinization, cooling the gelatinized liquid, adding debranching enzyme, and stirring for reaction at 45-65 DEG C; adjusting the pH to 5.5-7.0, adding alpha-amylase, and stirring for reaction at 45-110 DEG C to obtain an amylose solution; adjusting the temperature of the amylose solution to 50-80 DEG C, adding a ferric salt solution with a concentration of 1-2 mol / L into the amylose solution in a dropwise manner, stirring for reaction for 1-6 hours, cooling to room temperature, and performing refrigeration at 4-10 DEG C in a refrigerator for 18-36 hours; washing, drying, and crushing to obtain the product. The product of the method of the invention is rich in iron trace elements, can be used as a functional food additive to be added into food and health-care products, and has very good improvement effect on deficiency diseases caused by iron deficiency.

Description

technical field [0001] The invention relates to a production method of modified starch, in particular to a method for preparing a starch-based iron-supplementing nutritional enhancer by combining biotechnology and chemical methods. Background technique [0002] Iron is an indispensable trace element for human body and animals. It is widely distributed in the human body, and almost all tissues require iron. Among more than ten kinds of trace elements necessary for the human body, iron ranks first both in quantity and in importance. With the development of science and technology, people have more and more understanding of the role of iron on human health. In 1932, Castle and his colleagues confirmed that inorganic iron can be used for hemoglobin synthesis, thus creating a new era of iron biological function research. Iron has important biological functions for the human body. Hemoglobin in human blood is a complex of iron. It has the functions of fixing oxygen and transport...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/125C08J3/00C12P19/16C12P19/14C12P19/04
CPCA23L29/30A23L33/16A23V2002/00C08J3/00C12P19/04C12P19/14C12P19/16A23V2200/30
Inventor 罗志刚姬广银扶雄程玮玮
Owner SOUTH CHINA UNIV OF TECH
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