Multifunctional slowly digestible starch and preparation method and application thereof

A slow-digesting starch, multi-functional technology, applied in application, climate change adaptation, function of food ingredients, etc., can solve problems such as insufficient protection of phenolic substances stability, easy to be degraded, destroyed, and unstable phenolic substances. , to achieve the effect of protecting stability, simple processing and stable blood sugar

Active Publication Date: 2017-05-10
GUANGDONG TAIBAO MEDICAL SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the use of phenolic substances to prepare slow-digestible starch products is mostly limited to phenolic substances as enzyme inhibitors, so as to adjust the digestibility of starch or starch products; in such modification methods, polyphenols The substance is simply physically mixed with starch products, ignoring the destructive effect of extreme environments on phenolic substances. For example, most phenolic substances are unstable in environments such as light, heat, and oxygen, especially when they are subjected to gastric acid, It is easy to be degraded and destroyed under the destructive action of intestinal microorganisms and enzymes, which is not enough to protect the stability of phenolic substances, which limits the application of the product

Method used

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  • Multifunctional slowly digestible starch and preparation method and application thereof

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Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing multifunctional slow-digestible starch. The specific steps of the preparation method are: preparing cornstarch into starch milk with a starch content of 10%, heating at 70°C for 30min; Oleic acid, keep the temperature at 60°C, stir for 20 min at a stirring rate of 300 rpm; then add caffeic acid with a starch dry basis mass fraction of 5%, and continue stirring for 10 min at a stirring rate of 300 rpm. After the stirring is completed, slowly cool the mixture to room temperature, washed with ethanol, dried, crushed, and sieved to obtain multifunctional slow-digestible starch. figure 1 It is the X-ray diffraction pattern of corn starch, fatty acid and fat-soluble phenolic substances. The prepared multifunctional slow-digesting starch is used as food additive, health product or functional food for preventing chronic diseases, especially functional food for preventing diabetes and obesity.

[0029] Using a set of enzymes produced by Megazyme Company, ...

Embodiment 2

[0032] A method for preparing multifunctional slow-digestible starch. The specific steps of the preparation method are: preparing potato starch into starch milk with a starch content of 20%, heating at 80°C for 40 minutes; adding starch with a dry weight fraction of 15% Linoleic acid, keep the temperature at 50 °C, stir for 30 min, and the stirring rate is 400 rpm; then add ferulic acid with a starch dry basis mass fraction of 10%, continue stirring for 20 min, the stirring speed is 400 rpm, after the stirring is completed, Slowly cool the mixture to room temperature, wash with ethanol, dry, pulverize, and sieve to obtain multifunctional slow-digestible starch. The prepared multifunctional slow-digesting starch is used as a food additive, a health product or a functional food for preventing chronic diseases. In particular, it is a functional food that can be used to prevent diabetes and obesity.

[0033] Using a set of enzymes produced by Megazyme Company, the digestibility o...

Embodiment 3

[0036] A method for preparing multifunctional slow-digesting starch, the specific steps of the preparation method are: preparing rice starch into starch milk with a starch content of 30%, heating at 80°C for 50 min; adding 20% ​​starch dry basis mass fraction linolenic acid, keep the temperature at 60°C, stir for 40min at a stirring rate of 500 rpm; then add sesamolin with a starch dry basis mass fraction of 15%, and continue stirring for 30min at a stirring rate of 500 rpm. The mixture was cooled slowly to room temperature, washed with ethanol, dried, pulverized, and sieved to obtain multifunctional slow-digestible starch. The prepared multifunctional slow-digesting starch is used as a food additive, a health product or a functional food for preventing chronic diseases. In particular, it is a functional food that can be used to prevent diabetes and obesity.

[0037] The set of enzymes produced by Megazyme Company was used to measure the digestibility of the multifunctional s...

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Abstract

The present invention belongs to the field of non-chemical modification and deep processing of starch, and specifically discloses multi-functional slowly digestible starch and a preparation method and an application thereof. The specific steps of the preparation method are as follows: the starch is prepared into starch milk at a starch content of 10-40% and the starch milk is heated at 70-95 DEG C for 30-60 min; fatty acids are added at a mass percentage of 5-25% of starch dry bases, the temperature is kept at 50-60 DEG C, and a stirring is conducted for 20-60 min; and then fat-soluble phenols at a mass percentage of 5-20% of the starch dry bases is added, the materials are stirred continuously for 10-40 minutes, after the stirring, the mixture is slowly cooled to a room temperature, the cooled mixture is washed with ethanol, the washed mixture is dried, the dried mixture is pulverized, and the pulverized mixture is sieved to obtain the multifunctional slowly digestible starch. The multifunctional slowly digestive starch has the slow digestion function, can effectively remove free radicals in body, and synergistically treats or prevents incidences of diabetes, obesity and other chronic diseases.

Description

technical field [0001] The invention belongs to the field of non-chemical modification and deep processing of starch, and specifically relates to a multifunctional slow-digesting starch and its preparation method and application. In particular, it involves functional products compounded with starch, fatty acids, and fat-soluble phenolic substances, which are used as food additives, health products, and functional foods for the prevention of chronic diseases. Background technique [0002] In recent years, with the change of people's rhythm of life and the improvement of the provincial capital, the incidence of chronic diseases such as obesity and diabetes is increasing year by year. According to the statistics of the World Health Organization, there are currently more than 150 million diabetic patients, and there are about 50 million in my country, of which type 2 diabetic patients account for 97%. Type 2 diabetes mellitus is a chronic syndrome characterized by disordered su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/12A23L33/105A23L33/115A23L3/3508
CPCA23L3/3508A23V2002/00A23V2200/302A23V2200/308A23V2200/328A23V2200/332A23V2250/5118A23V2250/2132A23V2250/188A23V2250/21A23V2250/1872A23V2250/1874A23V2250/1862A23V2250/18Y02A40/90
Inventor 卢亢陈锦涛何立彬李婷
Owner GUANGDONG TAIBAO MEDICAL SCI TECH
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