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Slowly digestible starch and preparation method thereof

A slow-digesting starch and homogeneous emulsification technology, applied in food ingredients as emulsifiers, food science, applications, etc., can solve the problems of decreased SDS content and increased digestibility, and achieve low SDS content, delayed digestion, and low impact Effect

Inactive Publication Date: 2017-03-08
HUBEI UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, most of the natural grain starches belong to the ideal SDS, but after processing, the digestibility of the starch granules increases after swelling, breaking, and gelatinization, which leads to a decrease in the SDS content

Method used

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  • Slowly digestible starch and preparation method thereof

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preparation example Construction

[0025] The present invention adopts the physical embedding method to prepare a kind of slowly digestible starch, and its structure is a monodisperse core-shell capsule structure, the "core" is starch granules, and the "shell" is compounded by sodium alginate, gellan gum and chitosan . Concrete preparation method comprises the following steps:

[0026] Prepare sodium alginate aqueous solution, gellan gum aqueous solution and chitosan glacial acetic acid solution respectively. Take a certain amount of sodium alginate and dissolve it in pure water to prepare a 0.2-0.8% g / mL sodium alginate aqueous solution, preferably a 0.4-0.6% g / mL sodium alginate aqueous solution; take a certain amount of gellan gum and dissolve it In hot water at ≥80°C, configure 0.01-0.05% g / mL gellan gum aqueous solution, preferably 0.02-0.04% g / mL gellan gum aqueous solution; take a certain amount of chitosan and dissolve it in 0.5-1 % (v / v) glacial acetic acid solution, be configured as 0.05~0.2% g / mL c...

Embodiment 1

[0037](1) Weigh 5.0g of sodium alginate and dissolve it in 1000ml of pure water, place it on a magnetic stirrer at room temperature and stir for 12h, and configure it into a 0.5% (w / v) sodium alginate solution; weigh 0.3g of gellan gum Dissolve in 1000ml of pure water at 80°C, place on a magnetic stirrer at room temperature and stir for 12h, and configure a 0.03% (w / v) gellan gum solution; weigh 1.0g of chitosan and dissolve it in 1000ml of glacial acetic acid ( 1%, v / v) solution, configured as 0.1% (w / v) chitosan solution.

[0038] (2) Sodium alginate solution, gellan gum solution, and chitosan solution were mixed at a volume ratio of 5:1:1 for 24 hours in a magnetically stirred water bath at 50°C and at a speed of 800 rpm to form sodium alginate / gellan gum / chitosan mixed solution.

[0039] (3) Configure 100ml of 10% (w / v) potato starch slurry, and slowly add 50ml of sodium alginate / gellan gum / chitosan mixed solution to the starch slurry at 50°C and 800 rpm in a magnetic...

Embodiment 2

[0046] (1) Weigh 2.0g of sodium alginate and dissolve it in 1000ml of pure water, place it on a magnetic stirrer at room temperature and stir for 12h, and configure it into a 0.2% (w / v) sodium alginate solution; weigh 0.1g of gellan gum Dissolve in 1000ml of pure water at 85°C, place on a magnetic stirrer at room temperature and stir for 12h, and configure a 0.01% (w / v) gellan gum solution; weigh 0.5g chitosan and dissolve in 1000ml of glacial acetic acid ( 0.7%, v / v) solution, is configured as 0.05% (w / v) chitosan solution.

[0047] (2) Sodium alginate solution, gellan gum solution, and chitosan solution were mixed for 12 hours at a volume ratio of 3:2:1 in a magnetically stirred water bath at 60°C and at a speed of 500 rpm to form sodium alginate / gellan gum / chitosan mixed solution.

[0048] (3) Prepare 100ml of 15% (w / v) corn starch slurry, and slowly add 50ml of sodium alginate / gellan gum / chitosan mixed solution to the starch slurry at 40°C and 500 rpm in a magneticall...

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Abstract

The present invention discloses slowly digestible starch and a preparation method thereof, belonging to the technical field of food processing. The slowly digestible starch is prepared by using a physical embedding method, "cores" are starch granules, and "shells" are prepared by compounding sodium alginate, gellan gum and chitosan. In the low temperature, a water-in-oil aqueous emulsion is prepared, the prepared aqueous emulsion is subjected to an electrostatic spraying, the sprayed aqueous emulsion is solidified, and the solidified material is subjected to a suction filtration to obtain solid microspheres of the slowly digestible starch. The structures are monodispersed core-shell capsules. In the preparation process, the starch is always in the low temperature, the starch granules are not gelatinized, and the original SDS content is not affected. The sodium alginate / gellan gum / chitosan has good film-forming ability and flexibility, and can always cover the outer layer of the starch granules, so that the slowly digestible starch is not affected by the processing environment and the effect of the processing process in the SDS content is minimized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a slow-digestible starch and a preparation method thereof. Background technique [0002] Slowly digestible starch (slowly digestible starch, SDS) refers to those starches that are digested within 20-120min. SDS plays an important role in human health because of its slow digestion and absorption in the small intestine, continuous and slow release of energy, maintenance of stable postprandial blood sugar, and prevention of insulin resistance. Starch is the main source of human food and a direct factor affecting human blood sugar, so it is particularly important to study and prepare SDS food, which not only meets the food needs of diabetic patients, but also has great significance for human health. [0003] At present, the preparation methods of SDS include hydrothermal treatment, amylase debranching treatment, chemical modification, compound modification and other methods....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/269A23L29/256A23L29/10
CPCA23V2002/00A23V2200/222A23V2250/5118A23V2250/5026A23V2250/5054A23V2250/511
Inventor 汤尚文刘传菊豁银强于博吴进菊郭壮阎华李云捷
Owner HUBEI UNIV OF ARTS & SCI
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