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Preparation method for amino acid-modified corn starch derivative

A technology of corn starch and amino acid, which is applied in the field of preparation of corn starch derivatives, can solve the problems of complex processing process, high equipment requirements, and many by-products, and achieve the effects of simple preparation method, low yield and good stability

Active Publication Date: 2015-10-21
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the introduction of chemical reagents and many by-products in the modification process, the processing process is complicated, which will inevitably cause environmental problems and bring hidden dangers to food safety. The environmental protection and safety of chemically modified starch have been restricted. question
In addition, the physical modification method and enzyme debranching modification method require high equipment, are expensive, and have a low market input rate

Method used

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  • Preparation method for amino acid-modified corn starch derivative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 1 gram of cornstarch, make cornstarch milk with a mass concentration of 25%, add 1 gram of aspartic acid to obtain a mixed solution, adjust the pH of the mixed solution to 10, take the mixed solution at 70°C, and keep stirring at a constant temperature React for 1.5h; centrifuge the product at 6000rpm for 10min to get the precipitate Ⅰ, wash the precipitate Ⅰ with deionized water, discard the supernatant after centrifuging at 6000rpm for 10min, and repeat this process three times to obtain the precipitate Ⅱ; Freeze-drying is carried out to obtain low-glycemic cornstarch derivatives rich in slow-digestible starch. The content of slowly digestible starch in the product measured by Englyst method is increased by 35% compared with the original gelatinized starch.

Embodiment 2

[0024] Weigh 1 gram of cornstarch, make it into cornstarch milk with a mass concentration of 20%, add 0.5 gram of glycine to obtain a mixed solution, adjust the pH of the mixed solution to 7.5, take the mixed solution at 100°C, and keep stirring at a constant temperature for 0.5h Centrifuge the product at 6000rpm for 10min to get the precipitate Ⅰ, rinse the precipitate Ⅰ with deionized water, discard the supernatant after centrifuging at 6000rpm for 10min, and repeat the process three times to obtain the precipitate Ⅱ; freeze-dry the precipitate Ⅱ , to obtain low-glycemic corn starch derivatives rich in slow digestible starch. The content of slowly digestible starch in the product measured by Englyst method is increased by 12% compared with the original gelatinized starch.

Embodiment 3

[0026] Weigh 1 gram of cornstarch, make cornstarch milk with a mass concentration of 30%, add 1.5 grams of lysine to obtain a mixed solution, adjust the pH of the mixed solution to 8, take the mixed solution at 80°C, and keep stirring at a constant temperature for reaction 1h; centrifuge the product at 6000rpm for 10min to get the precipitate Ⅰ, rinse the precipitate Ⅰ with deionized water, discard the supernatant after centrifuging at 6000rpm for 10min, and repeat the process three times to obtain the precipitate Ⅱ; freeze the precipitate Ⅱ After drying, a low-glycemic cornstarch derivative rich in slow-digestible starch is obtained. The content of slowly digestible starch in the product measured by Englyst method is increased by 20% compared with the original gelatinized starch.

[0027] Table 1. Digestive Properties of Corn Starch - Amino Acid Derivatives

[0028]

[0029] As described in Table 1, the corn starch derivatives obtained by adding different amino acids to t...

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Abstract

The invention provides a preparation method for an amino acid-modified corn starch derivative, and belongs to the field of modified starch processing. The corn starch derivative with high content of slowly digestible starch is prepared by connecting amino acid serving as a substituent group to a corn starch molecule. The preparation method is simple, low in cost, green and environment-friendly; the amino acid is introduced to the corn starch molecule to obtain a low-blood glucose corn starch derivative; the product is high in nutritional value and good in health care function; the content of the slowly digestible starch in the corn starch derivative is up to 35 percent; the stability of the corn starch derivative is high; the defects of low yield, poor stability and high cost in the current slowly digestible starch production process are overcome; a new idea is provided for the fine and deep processing of starch resources.

Description

technical field [0001] The invention belongs to the field of modified starch processing, in particular to a method for preparing corn starch derivatives modified with amino acids. Background technique [0002] Human blood sugar content and insulin levels are closely related to the occurrence of chronic diseases such as obesity, diabetes and cardiovascular disease. If the blood sugar of diabetic patients is poorly controlled for a long time, it can cause many serious complications such as eyes, nerves, cardiovascular and infection. At present, there is no effective method to control blood sugar content, mainly through the comprehensive application of measures such as diet control, exercise therapy and application of hypoglycemic drugs, and reasonable control of diet is the key to effective control of blood sugar. [0003] In 1992, Dr. Englyst, a British scholar, divided starch into three categories according to the bioavailability of starch under in vitro simulated condition...

Claims

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Application Information

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IPC IPC(8): C08B31/00
Inventor 纪莹
Owner DALIAN NATIONALITIES UNIVERSITY