Preparation method and application of novel resistant starch with amylase inhibitory active group

An amylase inhibition and resistant starch technology is applied in the field of preparation of new resistant starch, can solve the problems of high fiber content, insufficient fiber content and little blood sugar regulation effect of resistant starch, and achieves the effect of high hypoglycemic activity

Active Publication Date: 2019-03-08
ZHENGZHOU INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention uses starch as a raw material, mixes it with resistant dextrin after treatment and reacts under specific conditions, can significantly increase the fiber content in resistant starch, so that the fiber content can reach more than 50%, which solves the problems in the prior art. Repeated processing many times, the fiber content is still insufficient, but this resistant starch fiber content is very high, it has little effect on blood sugar regulation, and cannot be used as a diet for diabetic patients for a long time

Method used

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  • Preparation method and application of novel resistant starch with amylase inhibitory active group
  • Preparation method and application of novel resistant starch with amylase inhibitory active group
  • Preparation method and application of novel resistant starch with amylase inhibitory active group

Examples

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Effect test

Embodiment 1

[0027] A method for preparing a novel resistant starch with amylase inhibitory active groups, comprising the following steps:

[0028] (1) Add 0.1mol of palmitic acid into a 150mL three-necked flask, heat it in a water bath at 67°C until dissolved, add 0.16mol (11.6mL) of thionyl chloride dropwise under stirring, drop it in 30 minutes, continue stirring for 4 hours, stop the reaction, Recover the remaining thionyl chloride by distillation under reduced pressure to obtain palmitic acid chloride, which is poured into a dry 100 mL dropping funnel, mixed evenly, and sealed for later use;

[0029] (2) In a three-necked flask equipped with a stirrer and reflux condensed water, add 3.38g of potato cross-linked starch and 30mL of pyridine in sequence, stir to make them fully dispersed, activate the reaction at 95°C for 1 hour, adjust the reaction temperature to 85°C, Add 35mL of palmitic acid chloride dropwise, drop it for 30min, react for 2h, cool to room temperature, add the product...

Embodiment 2

[0033] A method for preparing a novel resistant starch with amylase inhibitory active groups, comprising the following steps:

[0034] (1) Add 0.1mol lauric acid into a 150mL three-necked flask, heat it in a water bath at 69°C until dissolved, add 0.16mol (11.6mL) thionyl chloride dropwise while stirring, and drop it in 35 minutes, continue stirring for 4.5 hours, and stop the reaction. The remaining thionyl chloride was recovered by distillation under reduced pressure to obtain lauric acid chloride, which was poured into a dry 100 mL dropping funnel, mixed evenly, and sealed for later use;

[0035] (2) In a three-necked flask equipped with a stirrer and reflux condensed water, add 3.38g of potato cross-linked starch and 30mL of pyridine in sequence, stir to make them fully dispersed, activate the reaction at 95°C for 1 hour, adjust the reaction temperature to 85°C, Add 35mL of lauric acid chloride dropwise, finish dropping after 30min, react for 2h, cool to room temperature, ...

Embodiment 3

[0038] A method for preparing a novel resistant starch with amylase inhibitory active groups, comprising the following steps:

[0039] (1) Add 0.1mol myristic acid to a 150mL three-necked flask, heat it in a water bath at 65°C until dissolved, add 0.16mol (11.6mL) thionyl chloride dropwise under stirring, drop it in 28min, continue stirring for 3.5h, stop the reaction , and recover the remaining thionyl chloride by distillation under reduced pressure to obtain myristic acid chloride, which is poured into a dry 100 mL dropping funnel, mixed evenly, and sealed for later use;

[0040] (2) In a three-necked flask equipped with a stirrer and reflux condensed water, add 3.38g of potato cross-linked starch and 30mL of pyridine in sequence, stir to make them fully dispersed, activate the reaction at 95°C for 1 hour, adjust the reaction temperature to 85°C, Add 35mL of myristic acid chloride dropwise, finish dropping in 30min, react for 2h, cool to room temperature, add the product int...

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Abstract

The invention discloses a preparation method and application of novel resistant starch with an amylase inhibitory active group and relates to a preparation method of resistant starch. The preparationmethod comprises the following sptes: (1) adding fatty acids in a three-necked flask, heating under a water bath of 65-69 DEG C, dropwise adding thionyl chloride under stirring, continuously stirringfor 3.5-4.5 hours after dropwise adding within 25-35 minutes, stopping reaction and then recovering the residual thionyl chloride to obtain fatty acyl chloride; (2) sequentially adding a certain amount of potato cross-linked starch and pyridine, stirring, performing activation reaction at a temperature of 95 DEG C, then regulating the reaction temperature, dropwise adding palmitoyl chloride, reacting for a certain time after dropwise adding within 30 minutes, cooling to a room temperature, adding a product into absolute ethyl alcohol, stirring, precipitating and filtering the product, washingwith ethyl alcohol and benzene, finally washing with water for many times and drying a filter cake for 24 hours under vacuum at a temperature of 70 DEG C to obtain the novel resistant starch. The novel resistant starch has higher hypoglycemic activity and can be used as foods for diabetics.

Description

technical field [0001] The invention relates to a preparation method of resistant starch, in particular to a preparation method and application of a novel resistant starch with an amylase inhibitory active group. Background technique [0002] Diabetes is one of the most important non-communicable diseases that endanger human health. According to the statistics report of the International Diabetes Federation, nearly 380 million people suffer from diabetes, and it is estimated that the number of diabetic patients will reach 592 million in 2035. The incidence of diabetes is increasing year by year. Public health issues of global concern. Diabetes can also lead to complications such as kidney disease, retinopathy, liver damage, coronary heart disease, heart disease, and peripheral kidney disease. To control diabetes, it is necessary to control blood sugar. However, due to metabolic disorders, glucose cannot be absorbed by the body normally, resulting in a rise in blood sugar af...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04C08B31/00A23L33/125A61K47/36
CPCA23V2002/00A61K47/36A23L33/125C08B31/003C08B31/04A23V2200/328A23V2200/332A23V2250/5118
Inventor 闵玉涛宋彦显王焕锋高松李华刘从军马庆一
Owner ZHENGZHOU INST OF TECH
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