Method for preparing starch-protein complex having digestion resistance and high nutrition

A high-nutrition, anti-digestion technology, applied in the field of starch-protein complex preparation, can solve the problems of cumbersome process and poor anti-digestion effect of starch, so as to achieve rich sources of raw materials, promote short-range ordered structure, and control postprandial blood sugar effect

Pending Publication Date: 2018-12-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method is cumbersome, and the obtained starch has poor digestion resistance

Method used

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  • Method for preparing starch-protein complex having digestion resistance and high nutrition
  • Method for preparing starch-protein complex having digestion resistance and high nutrition
  • Method for preparing starch-protein complex having digestion resistance and high nutrition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Accurately weigh 5g of corn starch into a 50mL centrifuge tube, add 0g, 0.25g, 0.5g, and 1g of whey protein powder (WPI) respectively, mix well, add deionized water at a ratio of 1:3 to the powder mass, and add a rotor. In a water bath at 95°C for 30 min. After the sample was taken out, it was allowed to cool naturally, and after standing for 5 days at 4 / 25°C with a time interval of 24h, the sample was dried at a low temperature of 35°C and passed through a 200-mesh sieve. The nutrient fragments of the complex were determined by double-enzyme method in vitro, and the resistant starch increased significantly with the increase of the protein ratio, and the content of resistant starch in the 10% WPI group was as high as 43.70%.

[0031] The starch-protein complex of this example was tested for starch digestibility by Englyst in vitro dual-enzyme method, as shown in Table 1.

[0032] Table 1 Contents of fast-digesting, slow-digesting and resistant starch in starch-protein ...

Embodiment 2

[0035] Accurately weigh 5g of cornstarch into a 50mL centrifuge tube, add 0.5g of whey protein powder, mix well, add deionized water at a ratio of 1:3 to the powder mass, add a rotor, and treat in a water bath at 95°C for 30 minutes. After the sample was taken out, it was allowed to cool naturally, and then placed at 4 / -18°C and 4 / 25°C for 5 days at an interval of 24 hours, then dried at a low temperature of 35°C and passed through a 200-mesh sieve.

[0036] The starch-protein complex of this example was measured by Englyst in vitro dual-enzyme method for starch digestibility, as shown in Table 2.

[0037] Table 2 Contents of fast-digesting, slow-digesting and resistant starch in starch-protein complexes prepared at different temperature changes

[0038]

Embodiment 3

[0040] Accurately weigh 5g of cornstarch into a 50mL centrifuge tube, add 0.5g of whey protein powder, mix well, add deionized water at a ratio of 1:3 to the powder mass, add a rotor, and treat in a water bath at 95°C for 30 minutes. After taking out the sample, let it cool naturally, and place it at 4 / 25°C for 24h for 0d, 3d, and 5d, then dry the sample at a low temperature of 35°C and pass through a 200-mesh sieve. The digestibility of starch was determined by Englyst in vitro dual-enzyme method, and the digestion resistance of starch was significantly improved with the increase of temperature changing time.

[0041] The starch-protein complex of this example was measured by the Englyst in vitro dual-enzyme method for starch digestibility, as shown in Table 3.

[0042] Table 3 Contents of fast-digesting, slow-digesting and resistant starch in starch-protein complexes prepared at different temperature changes

[0043]

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PUM

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Abstract

The invention discloses a method for preparing a starch-protein complex having digestion resistance and high nutrition, and belongs to the technical field of foods. By combination with protein with starch as a raw material, a protein-starch nutritional strengthening system with anti-digestive characteristics and high nutrition is constructed, and a functional food beneficial to the health of obeseand diabetic people is developed. The preparation method is simple, raw material sources are rich, and complex chemical modification does not need to be used; and the digestibility of the obtained product starch is remarkably lowered, which has a certain control effect on postprandial blood sugar.

Description

technical field [0001] The invention relates to a preparation method of an anti-digestion high-nutrition starch-protein complex, which belongs to the technical field of food. Background technique [0002] Starch, as the most important energy source for human beings, plays an irreplaceable role in people's daily diet, and is easy to obtain and low in price. At present, with the rapid development of the economy and the significant improvement of living standards, people are not only satisfied with the pursuit of fullness, but pay more attention to their own health. Therefore, the requirements for food are getting higher and higher, and the demand is getting wider and wider. . Slowly digestible starch and resistant starch, as starches that can maintain blood sugar, can prevent and treat various diseases (such as diabetes, obesity and other diseases), and are of great significance to health. [0003] At present, the preparation of resistant starch mainly includes physical meth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/17A23L33/19A23L33/185
CPCA23L29/30A23L33/17A23L33/185A23L33/19A23V2002/00A23V2200/328A23V2200/326A23V2200/30A23V2250/5118A23V2250/54252A23V2250/5488A23V2250/5422
Inventor 李玥钟芳杨翠红陈茂深徐菲菲
Owner JIANGNAN UNIV
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