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Modification method for improving slow digestion performance of starch

A slow-digesting, starch technology, applied in fermentation and other directions, can solve the problems of single starch branching enzyme modification treatment conditions and other problems

Inactive Publication Date: 2018-05-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing reports, the modification conditions of starch branching enzymes are relatively simple, and the digestibility of modified starch still has a lot of room for improvement.

Method used

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  • Modification method for improving slow digestion performance of starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Effect of Two-stage Modification on Slowly Digestible Starch Content in Starch

[0038] Dissolve cornstarch in water to prepare 5% starch milk, preheat at 50°C for 10min, add 30U / g starch branching enzyme, treat at 50°C for 10h, gelatinize in boiling water bath for 30min, preheat at 50°C for 10min Finally, add 30 U / g starch branching enzyme, treat at 50°C for 6 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.

[0039] The results of the reaction show that the two-stage modification with granular cornstarch and gelatinized cornstarch as substrates respectively, the content of slow-digestible starch in the prepared modified starch reaches 26.0%, which is 87.0% higher than that of the control. Example 3 (gelatinized cornstarch as substrate) further increased by 2.4%; fast digestible starch content increased by 23.9% compared to control example ...

Embodiment 2

[0040] Example 2: Effect of two-stage modification on slow-digestible starch content in starch

[0041]Dissolve cornstarch in water to prepare 5% starch milk, preheat at 50°C for 10min, add 30U / g starch branching enzyme, treat at 50°C for 10h, gelatinize in boiling water bath for 30min, preheat at 50°C for 10min Finally, add 30 U / g starch branching enzyme, treat at 50°C for 8 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.

[0042] The results of the reaction showed that cornstarch was modified using a two-stage modification strategy, and the content of fast-digestible starch in the prepared modified starch reached 54.8%, which was further reduced by 5.0% compared with the control example 3 (gelatinized cornstarch was the substrate). %; Slowly digestible starch content reaches 26.3%, which is further increased by 3.5% compared with control example 3 (gelatin...

Embodiment 3

[0043] Example 3: Effect of Two-stage Modification on Slowly Digestible Starch Content in Starch

[0044] Dissolve cornstarch in water to prepare 5% starch milk, preheat at 50°C for 10min, add 30U / g starch branching enzyme, treat at 50°C for 10h, gelatinize in boiling water bath for 30min, preheat at 50°C for 10min Finally, add 30 U / g starch branching enzyme, treat at 50° C. for 10 h, 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.

[0045] The results of the reaction show that cornstarch was modified using a two-stage modification strategy, and the content of fast-digestible starch in the prepared modified starch reached 53.8%, which was further reduced by 6.8% compared with the control example 3 (gelatinized cornstarch was the substrate). %; Slowly digestible starch content reaches 26.5%, further increased by 4.3% compared with control example 3 (gelatinized corn...

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Abstract

The invention discloses a modification method for improving slow digestion performance of starch, and belongs to the field of biological modified starch. According to the modification method disclosedby the invention, spindly starch molecules can be converted into a pyknic branch structure of which the structure is more compact by utilizing starch branching enzyme, so that the digestion rate of the starch is slowed down; by controlling a modification substrate, two-stage treatment of carrying out gelatinized starch modification after granular starch modification is adopted, so that the purpose of enhancing a modification effect of the starch branching enzyme is achieved, the content of slow digestion raw starch in modified starch is further increased, the digestion rate of the starch is reduced, and a thought is provided for preparing the slow digestion starch for biological modification.

Description

technical field [0001] The invention relates to a modification method for improving slow digestibility of starch, which belongs to the field of bio-modified starch. Background technique [0002] As the main source of energy for humans and most animals, starch is often used in food, medicine, textile and other industrial fields. In contemporary society, consumers are increasingly pursuing nutrition and health. Foods that can maintain a sense of satiety after ingestion and provide energy continuously and slowly meet the needs of consumers. The slow-digestible starch in natural starch can be absorbed slowly and release energy continuously after being ingested by the human body, avoiding the violent fluctuation of blood sugar, conforming to the current food development trend, and having a great market application prospect as a food raw material. [0003] However, in the process of food processing, natural starch undergoes heating, irradiation, decoction and other processes, the...

Claims

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Application Information

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IPC IPC(8): C08B30/12C12P19/16C12P19/04
CPCC08B30/12C12P19/04C12P19/16
Inventor 李兆丰顾正彪任俊彦李才明程力洪雁
Owner JIANGNAN UNIV
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