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Preparation method and product of digestion-resistant corn starch-whey protein isolate complex

A technology of whey protein isolate and corn starch, which is applied in the field of resistant starch, can solve the problems of low nutritional function, high glycemic index, and high digestibility of protein starch, and achieve the effect of easy digestion and absorption, simple preparation process and obvious effect

Active Publication Date: 2018-10-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most gluten-free foods are less nutritious and functional, have a higher glycemic index (GI) due to the lack of protein starch, and are more digestible than whole grain foods

Method used

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  • Preparation method and product of digestion-resistant corn starch-whey protein isolate complex
  • Preparation method and product of digestion-resistant corn starch-whey protein isolate complex
  • Preparation method and product of digestion-resistant corn starch-whey protein isolate complex

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Preparation of Corn Starch-Whey Protein Isolate Baking Complex

[0024] The starch protein is mixed with the dry powder in a ratio of 1:0.45, and the water of 0.3 times the starch mass is added, and the mixture is evenly mixed and then allowed to stand for 20 minutes. Cut into slices with a thickness of 2mm and bake them. Under the baking conditions, the baking temperature is 200°C under the upper and lower heat, and the baking time is 10 minutes. After cooling, the samples are crushed and ground through a 100-mesh sieve.

Embodiment 2

[0025] Example 2: Preparation of different ratios of corn starch-whey protein isolate baking complex

[0026] Mix starch protein dry powder in proportions of 1:0, 1:0.25, 1:0.45, and 1:1, add water 0.3 times the weight of starch, mix well and let stand for 20 minutes. Cut into slices with a thickness of 2mm for different processing. Under the baking conditions, the baking temperature is 200°C under the upper and lower heat, and the baking time is 10 minutes. After cooling, the samples are crushed and ground through a 100-mesh sieve.

[0027] single factor test:

[0028] Effect of starch to protein ratio

[0029] The test conditions for this influencing factor are: the amount of water added is 0.3 times the dry weight of starch, the baking temperature under the baking conditions is 200°C, the baking time is 10 minutes, the sample is cooled to room temperature, and the sample is crushed and ground through a 100-mesh sieve. The relationship between the digestibility of the com...

Embodiment 3

[0033] Example 3: Preparation of cornstarch-whey protein isolate baking complex with different moisture

[0034] The starch protein is mixed with the dry powder at a ratio of 1:0.45, and the water of 0.3 times, 0.6 times, and 1.5 times the starch mass is added, and the mixture is evenly mixed and then allowed to stand for 20 minutes. Cut into slices with a thickness of 2mm and bake them. Under the baking conditions, the baking temperature is 200°C under the upper and lower heat, and the baking time is 10 minutes. After cooling, the samples are crushed and ground through a 100-mesh sieve.

[0035] single factor test:

[0036] Effect of Moisture Content

[0037] The test conditions for this influencing factor are: the ratio of amyloid to protein is 1:0.45, under the baking conditions, the baking temperature is 200°C, the baking time is 10 minutes, the sample is cooled to room temperature, and the sample is crushed and ground through a 100-mesh sieve. The relationship between ...

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Abstract

The invention discloses a preparation method and a product of a digestion-resistant corn starch-whey protein isolate complex. The preparation method comprises the following steps of uniformly mixing corn starch and whey protein isolate; adding water for mixing; performing still standing, slicing and baking treatment; performing crushing, grinding and sieving. The invention solves the problems of high GI and low nutrition of the existing gluten-free food, and provides the preparation method of the digestion-resistant corn starch-whey protein isolate complex with the advantages that the processis simple, the nutrition is rich, and the GI value is low. Therefore different contents of WPI are added to a corn starch system; the gluten-free starch food digestion performance is regulated throughforeign protein, so that the goals of controlling the GI and preventing the diet relevant diseases can be achieved.

Description

technical field [0001] The invention belongs to the technical field of resistant starch, and in particular relates to a preparation method of an anti-digestion cornstarch-whey protein isolate compound and a product thereof. Background technique [0002] In recent years, celiac disease caused by gluten intolerance has affected millions of people around the world, thus promoting the rapid development of the gluten-free food industry. Gluten-free foods with cornmeal as the main body have been born one after another, such as corn flakes, corn Convenience foods such as pancakes and corn noodles. [0003] Corn is recognized as a "golden crop" in the world. Corn starch is currently the most produced starch variety at home and abroad. With the continuous improvement of people's understanding of its health functional properties, the demand at home and abroad is increasing day by day. As a functional ingredient, corn starch is widely used in food processing to improve the functional...

Claims

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Application Information

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IPC IPC(8): A23L33/125A23L33/19
CPCA23V2002/00A23L33/125A23L33/19A23V2200/328A23V2250/5118A23V2250/54252
Inventor 李玥钟芳杨翠红陈茂深徐菲菲
Owner JIANGNAN UNIV