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A method for increasing the content of slowly digested starch in starch

A slow-digesting starch and starch technology, applied in the direction of fermentation, etc., can solve the problems of weakened digestion resistance of starch and difficult to meet

Active Publication Date: 2019-11-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the processing of raw starch, a series of changes such as gelatinization and aging occur, and the digestion resistance of starch is sharply weakened, making it difficult to meet the requirements of modern consumers.

Method used

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  • A method for increasing the content of slowly digested starch in starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: The effect of constant temperature modification of starch branching enzyme on the content of slow digestible starch in modified starch

[0022] Dissolve cornstarch in water to prepare 5% starch milk, add 100U / g starch branching enzyme after gelatinization in boiling water, treat at 50°C for 6 hours, terminate the reaction in a boiling water bath, freeze-dry to obtain modified starch. The results of the modified starch digestibility test are shown in Table 1. Among them, the control group represents the digestibility of unmodified corn starch paste.

[0023] The reaction results showed that starch branching enzyme modification can improve the digestibility of corn starch. After starch branching enzyme treatment for 6 hours, the content of fast digestible starch in the modified starch decreased significantly, while the content of slowly digestible starch and resistant starch increased significantly. Compared with the control, the content of fast-digesting sta...

Embodiment 2

[0024] Example 2: The effect of constant temperature modification of starch branching enzyme on the content of slow digestible starch in modified starch

[0025] Dissolve cornstarch in water to prepare 5% starch milk, add 100U / g starch branching enzyme after gelatinization in boiling water, treat at 50°C for 10h, terminate the reaction in a boiling water bath, freeze-dry to obtain modified starch. The results of the modified starch digestibility test are shown in Table 1.

[0026] The reaction results showed that starch branching enzyme modification can improve the digestibility of corn starch. After starch branching enzyme treatment for 10 hours, the content of fast digestible starch in the modified starch decreased significantly, while the content of slow digestible starch and resistant starch increased significantly. Compared with the control, the content of fast-digesting starch decreased by 9.7%, the content of slow-digesting starch increased by 36.7%, and the content of...

Embodiment 3

[0027] Example 3: Influence of first high temperature and then low temperature on content of slow-digestible starch in modified starch in two-stage temperature control

[0028] Dissolve corn starch in water to prepare 5% starch milk, add 100U / g starch branching enzyme after gelatinization in boiling water, treat at 55°C for 3 hours, then treat at 50°C for 7 hours, stop the reaction in a boiling water bath, and freeze-dry to obtain modified starch. The results of the modified starch digestibility test are shown in Table 1.

[0029] According to the reaction results, corn starch was modified by adopting the strategy of high temperature first and then low temperature at 55°C / 50°C, and the content of slowly digested starch in the modified starch was 21.8%, which was 56.8% higher than that of the control. Example 2 (modified product at constant temperature) was further increased by 14.7%; the content of fast digestible starch was increased by 15.7% compared with Example 2 (modified...

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Abstract

The invention discloses a method for improving the content of slowly-digestible starch in starch and belongs to the field of biologically-modified starch. The method disclosed by the invention has the beneficial effects that slender starch molecules are converted into more compact chunky branch structures by utilizing starch branching enzymes, so that the starch digestion rate is reduced. More importantly, through controlling the reaction temperature, the purpose of enhancing the modification effects of the starch branching enzymes is achieved by adopting two-stage temperature control strategies, in particular to a treatment strategy of high temperature after low temperature, so that the content of the slowly-digestible starch in the modified starch is further improved, the starch digestion rate is reduced, and a concept is provided for preparation of the slowly-digestible starch by biological modification.

Description

technical field [0001] The invention relates to a method for increasing the content of slowly digestible starch in starch, which belongs to the field of biologically modified starch. Background technique [0002] Starch is the main component of green plant fruits, seeds, tubers and roots, and is the most abundant storage polysaccharide on the earth. As the main source of energy for humans and most animals, it is often used in food, medicine, chemical and other industrial fields. With the improvement of people's living standards, consumers tend to choose foods that can maintain satiety, reduce hunger, and provide energy continuously and slowly after intake. Therefore, it is particularly important to study food that takes into account both nutrition and function. Slowly digestible starch and resistant starch can be slowly absorbed and continuously release energy after being ingested by the human body, avoiding violent fluctuations in blood sugar, and have an auxiliary therap...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/18C12P19/04
CPCC12P19/04C12P19/18
Inventor 李兆丰顾正彪任俊彦李才明程力洪雁
Owner JIANGNAN UNIV
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