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Functional starch and preparation method and application thereof

A functional, starch technology, applied in the application, function of food ingredients, food ingredients as antioxidants, etc., can solve the problem that phenols are difficult to maintain activity for a long time, light, heat, oxygen is unstable, and polyphenols are not stable. Material protection and other issues, to achieve the effect of strong practical performance, guarantee stability and high safety

Inactive Publication Date: 2016-12-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditionally, slow-digesting or resistant-digestible starches are mostly prepared by means of high temperature and pressure, recrystallization, or changing the structure of the starch itself, which is complex, costly, and low-yield; secondly, most researchers only simply physically mix polyphenols with starch, without Protection against polyphenols
However, most of the researchers who use phenolic substances to regulate the digestion performance of starch ignore the destructive effect of the external environment on phenolic substances. For example, most phenolic substances are unstable to light, heat, oxygen, etc. The destructive effect of intestinal microorganisms and enzymes makes it difficult for phenolic substances to maintain activity for a long time, thereby directional regulation of the content of slow-digesting and fast-digesting starch in starch

Method used

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  • Functional starch and preparation method and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh 10g (dry weight) of ordinary cornstarch, add 100mL of phosphate buffer solution with pH 4.0 and 0.1g of α-amylase to hydrolyze at 30°C for 3min, add 50mL of 70% ethanol solution to inactivate the enzyme treatment; then at room temperature, add Gallic acid with 35% dry weight of starch, mixed at 3000rpm for 20min; washed with 200mL distilled water three times. After centrifugation, the material is dried at 35°C, crushed, and sieved to obtain a relatively high content of slow-digesting and resistant-digestible starch products.

[0027] Using the Englyst method to measure the digestibility of the sample, the sum of the slowly digestible and resistant starch content is 28.30 ± 0.75%; while the sum of the slowly digestible and resistant starch content in the untreated control sample is 13.21 ± 0.43%, indicating that the processing method can Significantly increase the content of slowly digestible and resistant starch, suitable for processing and manufacturing functiona...

Embodiment 2

[0029] Weigh 15g (dry weight) of waxy cornstarch, add 100mL of phosphate buffer solution with pH 4.0 and 1.5g of α-amylase for enzymolysis at 37°C for 6min, add 50mL of 70% ethanol solution to inactivate the enzyme treatment; then at room temperature, Add green tea extract (the main component is catechin) with 50% starch dry basis, mix at 4000rpm for 30min; wash with 200mL distilled water three times. After centrifugation, the material is dried at 40°C, crushed, and sieved to obtain a relatively high content of slow-digesting and resistant-digestible starch products.

[0030] The digestibility of the sample was measured by the Englyst method, and the sum of the slowly digestible and resistant starch content was 36.30 ± 0.46%; while the sum of the slow digestible and resistant starch content in the untreated control sample was 10.35 ± 0.67%, indicating that the processing method can Significantly increase the content of slowly digestible and resistant starch, suitable for proce...

Embodiment 3

[0032] Weigh 10g (dry weight) of ordinary cornstarch, add 80mL of phosphate buffer solution with pH 4.0 and 0.8g of α-amylase for enzymolysis at 30°C for 5min, add 45mL of 70% ethanol solution to inactivate the enzyme treatment; then at room temperature, add Chlorogenic acid with 40% dry weight of starch, mixed at 4000rpm for 20min; washed with 200mL distilled water three times. After centrifugation, the material is dried at 35°C, crushed, and sieved to obtain a relatively high content of slow-digesting and resistant-digestible starch products.

[0033] The digestibility of the sample was measured by the Englyst method, and the sum of the slowly digestible and resistant starch content was 31.46 ± 0.39%; while the sum of the slowly digestible and resistant starch content in the untreated control sample was 13.21 ± 0.43%, indicating that the processing method can Significantly increase the content of slowly digestible and resistant starch, suitable for processing and manufacturi...

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Abstract

The invention discloses functional starch and a preparation method and application thereof and belongs to the field of non-chemical modification and deep processing of starch. The preparation method is characterized in that starch is used as the raw material, and the starch is compounded with phenolic substances through enzyme hydrolysis and a high-speed shearing coupling method so as to obtain the functional starch slow in digestion and resistant to digestion. By the simple preparation method, the content of the starch, slow in digestion and resistant to digestion, of starch or starch food can be increased evidently. The functional starch prepared by the method is applicable to fields such as food additives, targeting controlled-release materials and functional food used for preventing chronic diseases.

Description

technical field [0001] The invention relates to the preparation of functional starch and its preparation method and application, which belong to the field of non-chemical modification and deep processing of starch. In particular, it relates to the coupling of enzymatic method and high-speed shearing to prepare functional starch, which can be used as food additives, targeted and controlled release carrier materials, and functional foods for the prevention of chronic diseases. Background technique [0002] With the changes in the pace of life, food composition, and eating habits in modern society, the incidence of chronic metabolic diseases such as obesity, diabetes, and cardiovascular diseases has increased year by year, and has become a major global public health problem. According to the latest data released by the World Health Organization, there are more than 300 million obese patients worldwide, and more than 200 million diabetic patients. The incidence of chronic metab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/125A23L33/105C12P19/14
CPCC12P19/14A23V2002/00A23V2200/30A23V2200/328A23V2200/02A23V2200/302A23V2200/308A23V2250/5118A23V2250/2132A23V2300/28A23V2300/31
Inventor 李晓玺池承灯陈玲李琳
Owner SOUTH CHINA UNIV OF TECH
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