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Method for compounding and entrapping tea polyphenols through debranched starch and xanthan gum

A technology of xanthan gum and tea polyphenols, which is applied in the field of stable microcapsule preparation of functional factors, can solve the problems of weak gel formation ability, poor digestion resistance, and starch restriction, and achieve short half-life, obvious effect, and bioavailability low rate effect

Inactive Publication Date: 2017-03-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the disadvantages of large particles, easy to be degraded by enzymes, poor digestion resistance, and weak gel formation ability, the use of starch is limited; debranched starch properly modified by debranching enzyme can endow the original starch with good enzyme resistance. Debranching ability and gel performance, the debranched starches commonly used at home and abroad are debranched starches made from cassava, potato and corn starch.

Method used

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  • Method for compounding and entrapping tea polyphenols through debranched starch and xanthan gum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] 1. Use 0.01mol / L sodium acetate buffer solution of pH 5.5 in the gelatinization pot to prepare ordinary cornstarch into cornstarch milk with a mass fraction of 10%, and then heat it with saturated steam in the gelatinization pot with a stirring paddle Gelatinization for 30 minutes, the stirring speed is controlled by a speed-regulating stirring motor, and the jacket heating belt of the pot is controlled by a steam regulating valve.

[0043] 2. After the corn starch milk is completely gelatinized, use a plate heat exchanger for heat exchange to reduce the temperature of the starch milk to within the range of 50-60°C. Add 12 U / g of pullulanase at 55° C., and after debranching reaction for 3 hours, the relative debranching degree at this time can be ensured to be above 50% by nuclear magnetic resonance. Pump the enzymolysis solution into the ejector and directly contact with high-temperature steam, maintain a high temperature of 120°C in the storage tank for 3-5 minutes to...

Embodiment 2

[0047] 1. Use 0.01mol / L sodium acetate buffer solution of pH 5.5 to prepare waxy corn starch milk with a mass fraction of 20% in a gelatinization pot, and then put it in a gelatinization pot with a stirring paddle Heat gelatinization with saturated steam for 30 minutes, control the stirring speed with a speed-regulating stirring motor, and control the jacket heating belt of the pot body by a steam regulating valve.

[0048] 2. After the waxy corn starch milk is completely gelatinized, heat exchange is performed with a plate heat exchanger to reduce the temperature of the starch milk to within the range of 50-60°C. Add 18u / g pullulanase at 55°C, and after debranching reaction for 2 hours, the relative debranching degree at this time can be ensured to be above 50% by nuclear magnetic resonance. Pump the enzymatic hydrolysis solution into the ejector and directly contact with high-temperature steam, and maintain a high temperature of 120°C for 3-5 minutes in the storage tank to c...

Embodiment 3

[0052] 1. Use 0.01mol / L sodium acetate buffer solution of pH 5.5 in the gelatinization pot to prepare ordinary rice starch into rice starch milk with a mass fraction of 40%, and then heat it with saturated steam in the gelatinization pot with a stirring paddle Gelatinization for 30 minutes, the stirring speed is controlled by a speed-regulating stirring motor, and the jacket heating belt of the pot is controlled by a steam regulating valve.

[0053] 2. After the rice starch milk is completely gelatinized, use a plate heat exchanger for heat exchange to reduce the temperature of the starch milk to within the range of 50-60°C. Add 18u / g isoamylase at 55°C, and after debranching reaction for 1 hour, the relative degree of debranching at this time can be ensured to be above 50% by nuclear magnetic resonance. Pump the enzymatic hydrolysis solution into the ejector and directly contact with high-temperature steam, and maintain a high temperature of 120°C for 3-5 minutes in the stora...

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Abstract

The invention relates to a method for compounding and entrapping tea polyphenols through debranched starch and xanthan gum. The method comprises the following steps of (1) making starch raw materials into starch milk and performing sufficient gelatinizing; (2) lowering the temperature to the appropriate temperature of debranching enzymes, adding the debranching enzymes for enzymolysis, and then performing ion exchange, decoloring and concentration on enzymatic hydrolysate; (3) enabling the xanthan gum to dissolve in the water, and performing compounding with the concentrated enzymatic hydrolysate of the debranched starch; (4) maintaining the temperature of a compounding system solution to be 70-80 DEG C, maintaining the temperature to be the temperature range, under the stirring condition, adding the tea polyphenols, and performing uniform stirring; and (5) uniformly stirring the solution, then sending the uniformly-stirred solution into a high-pressure homogenizer for homogenizing for several times, then sending the homogenized solution into a spray drying system, and under the condition of being away from light, performing stirring and spray drying at the same time so as to obtain tea polyphenol microcapsules. The method is simple to operate, the starch is used as a main raw material, and through compounding with the xanthan gum, so that the stable state of the tea polyphenols is realized; and the tea polyphenols can be slowly released in the digestive tract of human bodies, so that the bioavailability of the tea polyphenols is improved, and the application range of the starch is extended.

Description

technical field [0001] The invention relates to the technical field of preparation of functional factor stabilized microcapsules, in particular to a method for embedding tea polyphenols by compounding debranched starch and xanthan gum. Background technique [0002] Tea polyphenols, also known as tea tannins, is the general term for polyphenols in tea, and is also one of the main components in tea with pharmacological and health functions. Tea polyphenols include chemical components such as flavanols, anthocyanins, flavonoids, flavonols and phenolic acids, among which flavanols (catechins) are the main components. Catechins mainly include epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), epicatechin (EC), gallocatechin and Catechins, of which EGCG has the highest content, accounting for about 80% of catechins. [0003] Tea polyphenols have many functions of regulating physiological functions, and it is one of the most studied physiologicall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23P10/30A23L29/30A23L29/20
CPCA23V2002/00A23V2250/5086A23V2250/2132
Inventor 洪雁刘伟顾正彪程力李兆丰李才明
Owner JIANGNAN UNIV
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