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Method for preparing starch-tea polyphenol compound by grinding technology

A technology for tea polyphenols and complexes, which is applied in the field of preparation of starch-tea polyphenol complexes, can solve problems such as increased digestibility, low crystalline structure, and reduced amylase sensitivity, and achieves low cost, high yield, The effect of simple preparation process

Inactive Publication Date: 2017-12-05
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Chai et al. explored the interaction between high-amylose corn starch and tea polyphenols and its regulation on the postprandial blood sugar response of starch. The results showed that the presence of tea polyphenols affected the crystal form of amylose, resulting in the formation of low-regular crystalline structure, which reduces the sensitivity to amylase and leads to a decreased effect of starch-induced postprandial glycemic response and increased digestibility (Chai, Y.-W, Wang, M-Z., Zhang, G-Y. Interaction between amylose and Teapolyphenols modulates the postprandiaL glycemic response to high-amylosemaize starch[J]. Journal of Agricultural and Food Chemistry, 2013, 61(36): 8608-8615)

Method used

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  • Method for preparing starch-tea polyphenol compound by grinding technology
  • Method for preparing starch-tea polyphenol compound by grinding technology
  • Method for preparing starch-tea polyphenol compound by grinding technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] a. Use tea polyphenols as an object;

[0034] b. mix the main starch and distilled water in a ratio of 5:3 (g / mL);

[0035] c. Make a mixture of the object and the subject at a ratio of 1:10 (g / g);

[0036] d. Thoroughly grind the above mixture for 2.5 hours, dry it under vacuum at 40° C., and pass it through a 100-mesh sieve to obtain a starch-tea polyphenol complex.

[0037] The yield rate is 68.46%, the fast digestible starch content: 9.16%, the slow digestible starch content: 54.36%, the resistant starch content: 36.48%.

Embodiment 2

[0039] a. Use tea polyphenols as an object;

[0040] b. mix the main starch and distilled water in a ratio of 5:3 (g / mL);

[0041] c. Make a mixture of the guest and the host at a ratio of 1:50 (g / g);

[0042] d. Thoroughly grind the above mixture for 2.5 hours, dry it under vacuum at 40° C., and pass it through a 100-mesh sieve to obtain a starch-tea polyphenol complex.

[0043] The yield rate was 73.64%, the fast digestible starch content: 2.87%, the slow digestible starch content: 80.17%, the resistant starch content: 16.96%.

Embodiment 3

[0045] a. Use tea polyphenols as an object;

[0046] b. mix the main starch and distilled water in a ratio of 5:3 (g / mL);

[0047] c. The object and the main body are made into a mixture according to the ratio of 1:25 (g / g);

[0048] d. Thoroughly grind the above mixture for 2.5 hours, dry it under vacuum at 40° C., and pass it through a 100-mesh sieve to obtain a starch-tea polyphenol complex.

[0049] Yield 78.25%, fast digestible starch content: 3.57%, slow digestible starch content: 76.57%, resistant starch content: 19.86%.

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Abstract

The invention belongs to the technical field of clathrates, and in particular relates to a method for preparing a starch-tea polyphenol compound by grinding technology. Mainly use starch as the main body, use grinding method, grind tea polyphenols and starch in a certain proportion at room temperature until the required time, use the ability of starch hydrophobic helical cavity to form complexes, embed tea polyphenols, The compound is formed, the method overcomes the shortcomings of the prior art, and the preparation process is simple and convenient, with low energy consumption and low cost. The starch-tea polyphenol complex was prepared by grinding method, the yield was 90.27%, the highest content of slow digestible starch was 80.17%, and the highest content of resistant starch was 36.48%. The formation of starch-tea polyphenol complex was proved by X-ray diffraction, infrared scanning and differential scanning calorimetry. The product prepared by the invention can not only improve the bioavailability of tea polyphenols, change the digestibility of starch, but also prolong the shelf life of the product, and provide a new method for preparing starch-tea polyphenol compound.

Description

technical field [0001] The invention relates to a preparation method of a starch-tea polyphenol compound, belonging to the technical field of clathrate preparation. It can also be used in medicine, nutritional products, health products, and food industries. Background technique [0002] Tea polyphenols (tea polyphenols) is the general term for polyhydric phenols in tea, the main components of which include catechins, flavonoids, flavonols, phenolic acids, phenolic acids, and polymeric phenols. Tea polyphenols have the biological activities of scavenging free radicals, anti-oxidation, antibacterial, and detoxification. In addition, tea polyphenols can inhibit the activity of starch digestive enzymes (Kwon Y, Apostolids E, Shetty K, Inhibitory potential of wine and tea against α-amylase and amyloglucosidase for management of hyperglycemia Linked to type 2diabetes[J]. JoumaL of Food Biochemistry, 2008, 32:15-31), reduce the rate of glucose production (Mizoue T, Yamaji T, Taba...

Claims

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Application Information

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IPC IPC(8): C08B30/12
CPCC08B30/12
Inventor 张黎明张智涵管苹何希宏于海峰戴玉杰
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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