Method for preparing VI-type slowly-digested starch through ultrasonically-assisted acid-base sedimentation

An acid-base precipitation, ultrasonic-assisted technology is applied in the field of preparing VI type slow-digestible starch by ultrasonic-assisted acid-base precipitation, and achieves the effects of high content, high product yield and high nutritional value.

Active Publication Date: 2015-09-09
QINGDAO AGRI UNIV
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Problems solved by technology

At present, there are few reports on the preparation of clat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 6g of ordinary cornstarch, disperse in KOH (0.01mol / L) solution, gelatinize in boiling water bath for 10min, weigh conjugated linoleic acid according to the ratio of ordinary cornstarch:conjugated linoleic acid of 9:1, dissolve In the KOH (0.01mol / L) solution preheated to 60°C, mix the starch solution and the fatty acid solution at 60°C, adjust the pH to 4.7 with 1.5mol / L tartaric acid, stir and react for a certain period of time, cool and centrifuge , washed three times with 50% ethanol (v / v) solution, discarded the supernatant, and freeze-dried the precipitate for 48 hours to obtain a slowly digested starch sample. It was determined that the composite index of common corn starch-conjugated linoleic acid was 8.54%.

Embodiment 2

[0020] Weigh 6g of ordinary cornstarch, disperse in KOH (0.01mol / L) solution, gelatinize in boiling water bath for 10min, weigh conjugated linoleic acid according to the ratio of ordinary cornstarch:conjugated linoleic acid of 10:1, dissolve In the KOH (0.01mol / L) solution preheated to 60°C, mix the starch solution and the fatty acid solution at 60°C, adjust the pH to 4.7 with 1.5mol / L tartaric acid, stir and react for a certain period of time, cool and centrifuge , washed three times with 50% ethanol (v / v) solution, discarded the supernatant, and freeze-dried the precipitate for 48 hours to obtain a slowly digested starch sample. It was determined that the composite index of common corn starch-conjugated linoleic acid was 15.43%.

Embodiment 3

[0022] Weigh 6g of ordinary cornstarch, disperse in KOH (0.01mol / L) solution, gelatinize in boiling water bath for 10min, weigh conjugated linoleic acid according to the ratio of ordinary cornstarch:conjugated linoleic acid of 11:1, dissolve In the KOH (0.01mol / L) solution preheated to 30°C, mix the starch solution and the fatty acid solution at 30°C, adjust the pH to 4.7 with 1.5mol / L tartaric acid, stir and react for a certain period of time, cool and centrifuge , washed three times with 50% ethanol (v / v) solution, discarded the supernatant, and freeze-dried the precipitate for 48 hours to obtain a slowly digested starch sample. It was determined that the composite index of common corn starch-conjugated linoleic acid was 15.73%.

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Abstract

The invention discloses a method for preparing VI-type slowly-digested starch through ultrasonically-assisted acid-base sedimentation. The method comprises the steps of dispersing common corn starch into a 0.01ml/L KOH solution to prepare a suspension, carrying out ultrasonic treatment at 30 DEG C and 200W for 10min to uniformly disperse the starch to further accelerate to gelatinization and improve the capacity of the starch including fatty acid; gelatinizing the suspension in a boiling water bath for 10 minutes, and cooling to 60 DEG C; dissolving the fatty acid into the 60-DEG C KOH solution, mixing the fatty acid and starch paste, regulating the pH value to 4.7 by using 1.5mol/L tartaric acid, and preserving the heat for a period of time to sufficiently combine the starch and fatty acid; and centrifuging the mixture, washing and settling for 3 times, and carrying out freeze drying to obtain the VI-type slowly-digested starch. A common corn starch-conjugated linoleic acid inclusion complex product is measured to contain 40.62% of slowly-digested starch, and the slowly-digested starch product has a relatively-high nutrient value. X-ray diffraction results show that the slowly-digested starch product prepared by using the method is a VI-type starch complex.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to the preparation of V I A method of slowly digesting starch. Background technique [0002] At present, the common preparation methods of slowly digestible starch mainly include physical modification, chemical modification and enzymatic modification. Physical modification is mainly based on heat treatment, which consumes a lot of energy. The process of chemical modification and enzymatic modification is relatively complicated, and the degree of modification is difficult to control. After the complexation of starch and fatty acid, a V-type clathrate is formed, and the compactness and order of its crystal structure are greatly improved compared with natural starch. After the fatty acid was included in the starch, the number of binding sites with amylase decreased. Therefore, the starch-fatty acid inclusion compound has certain resistance to enzymolysis. A...

Claims

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Application Information

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IPC IPC(8): C08L3/02C08K5/098
Inventor 陈海华王雨生王慧云尚梦珊
Owner QINGDAO AGRI UNIV
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