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Method for increasing slowly digestible starch content in starch

A technology of slow-digesting starch and starch, which is applied in agricultural product processing and biological fields, can solve the problems of toxic substance residue, high cost, unsuitable for industrial production, etc., achieve broad market prospects, low cost, and increase the content of slow-digesting starch.

Inactive Publication Date: 2017-03-22
李郑松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, using pullulanase and isoamylase to debranch starch to increase the content of slowly digested starch, but the debranching enzyme is expensive and the cost is high, so it is not suitable for industrial production; the chemical method is due to the use of propylene oxide, three Phosphorus oxychloride and other reagents have the problem of residual toxic substances, which is difficult to apply in the food industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Dissolve cornstarch in water to obtain 1% starch milk, heat it with magnetic stirring for 30 min, adjust its pH to 7.0 after cooling, and add 10 U / g (based on starch dry basis) α-amylase to react for 20 min. After the reaction, inactivate the enzyme in a boiling water bath for 20 minutes, centrifuge at 6,000 r / min for 5 minutes, wash the supernatant with deionized water, collect the solids and refrigerate at 4°C for 5 days, then dry them in an oven at 45°C for 12 hours, and grind them for 100 Mesh sieve to obtain modified starch. The control group is the sample obtained by adding inactivated α-amylase. The content of slow digestible starch in starch was determined by Englyst in vitro simulation method. Compared with the control group, the content of slow digestible starch in modified corn starch increased by 30%.

Embodiment 2

[0020] Dissolve wheat starch in water to obtain 3% starch milk, heat it with magnetic stirring for 30 min, adjust its pH to 8.0 after cooling, and add 15 U / g (based on starch dry basis) α-amylase to react for 10 min. After the reaction, inactivate the enzyme in a boiling water bath for 20 min, centrifuge at 6,000 r / min for 5 min, wash the supernatant with deionized water, collect the solid matter and refrigerate at 4°C for 7 days, dry it in an oven at 45°C for 12 h, and grind for 100 Mesh sieve to obtain modified starch. The control group is the sample obtained by adding inactivated α-amylase. The content of slow digestible starch in starch was determined by Englyst in vitro simulation method. Compared with the control group, the content of slow digestible starch in modified wheat starch increased by 10%.

Embodiment 3

[0022] Dissolve sweet potato starch in water to obtain 5% starch milk, heat it with magnetic stirring for 30 min, adjust its pH to 6.0 after cooling, and add 5 U / g (based on starch dry basis) α-amylase to react for 30 min. After the reaction, inactivate the enzyme in a boiling water bath for 20 min, centrifuge at 6000 r / min for 5 min, wash the supernatant with deionized water, collect the solid matter and refrigerate at 4°C for 9 days, dry in an oven at 45°C for 12 hours, and grind for 100 Mesh sieve to obtain modified starch. The control group is the sample obtained by adding inactivated α-amylase. The content of slow digestible starch in starch was determined by Englyst in vitro simulation method. Compared with the control group, the content of slow digestible starch in modified sweet potato starch increased by 20%.

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PUM

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Abstract

The invention discloses a method for increasing slowly digestible starch content in starch. The method comprises the following steps: dissolving starch in water, thereby acquiring starch milk; magnetically stirring and heating; cooling and then adjusting the pH value; adding alpha-amylase and reacting for a period of time; after the ending of the reaction, boiling water and deactivating enzymes; centrifuging and then washing supernate with deionized water; collecting solids, and refrigerating and regenerating for a period of time at low temperature; and drying with an oven, grinding and sieving, thereby acquiring the modified starch. According to the invention, alpha-amylase is used for modifying the starch, so that the slowly digestible starch content in the starch is obviously increased; a dietary fiber beneficial to human health is benefited; and the product is safe and reliable, is lower in cost, and has excellent popularization potential.

Description

technical field [0001] The invention relates to a method for increasing the content of slowly digestible starch in starch, which belongs to the fields of agricultural product processing and biotechnology. Background technique [0002] In recent years, with the acceleration of the pace of social life and the adjustment of dietary structure, the incidence of some chronic diseases has shown a growing trend, especially diabetes, which seriously threatens people's health. The key to preventing such diseases lies in a scientific and reasonable diet structure. People's traditional daily staple foods include rice, steamed buns, noodles, etc. Starch is the main component of these foods, and its quality affects the regulation of blood sugar, which in turn affects the incidence of diabetes and other diseases. Studies have reported that regular consumption of foods with high content of slow-digesting starch can effectively control the release of blood glucose, improve blood sugar and f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/18
CPCC08B30/18
Inventor 李郑松
Owner 李郑松
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