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A method for increasing the content of sds and rs in starch

A starch content technology, which is applied in the field of increasing the SDS and RS content in starch, can solve the problems of poor anthocyanin stability, complex process, food safety hazards, etc., and achieve the effect of retaining biological activity, simple preparation process, and improving light stability

Active Publication Date: 2020-12-25
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0009] In order to solve the technical problems of poor stability of anthocyanins in the food system and the need to introduce exogenous enzyme preparations in the process of improving the digestibility of starch, food safety hazards and complex processes

Method used

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  • A method for increasing the content of sds and rs in starch

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Effect test

Embodiment 1

[0049] Firstly, dry-based rice starch is prepared into a starch solution with a mass concentration of 20%, and placed in a constant-temperature oscillating water bath. When the temperature rises to 95-100°C, start timing, oscillate at a constant temperature for 30 minutes, and homogenize for 1 minute at 10,000 rpm. , and kept at 90°C for 20 minutes. Prepare a triolein emulsion with a mass concentration of 2%, mix it with the rice starch solution after gelatinization treatment at a mass ratio of 1:1, homogenize at 10,000 rpm for 2 to 3 minutes, and heat at 90°C Shake at constant temperature for 30 minutes. The obtained rice starch-triolein composite solution was centrifuged at 5000r / min for 15min, the precipitate was retained, and washed with 50% ethanol / water solution to remove unreacted triolein, centrifuged under the same conditions, the The steps are repeated three times, and the obtained precipitate is the rice starch-triolein binary complex. Dissolve the binary complex ...

Embodiment 2

[0051] First, dry-based wheat starch is prepared into a starch solution with a mass concentration of 20%, and placed in a constant temperature oscillating water bath. When the temperature rises to 95-100°C, start timing, oscillate at a constant temperature for 30 minutes, and homogenize for 1 minute at 10,000 rpm. , and kept at 90°C for 20 minutes. Prepare a triolein emulsion with a mass concentration of 2%, mix it with the gelatinized wheat starch solution at a mass ratio of 1:1, homogenize for 2 to 3 minutes at 10,000 rpm, and mix it at 90°C Shake at constant temperature for 30 minutes. The obtained wheat starch-triolein composite solution was centrifuged at 5000r / min for 15min, the precipitate was retained, and washed with 50% ethanol / water solution to remove unreacted triolein, centrifuged under the same conditions, the The steps are repeated three times, and the obtained precipitate is the wheat starch-triolein binary compound. Dissolve the binary complex in a citric ac...

Embodiment 3

[0053] First, dry-based corn amylose was prepared into a starch solution with a mass concentration of 20%, and placed in a constant temperature shaking water bath. Mass for 1 min, and kept at 90°C for 20 min at a constant temperature. Prepare a triolein emulsion with a mass concentration of 2%, mix it with the gelatinized amylose at a mass ratio of 1:1, homogenize for 2 to 3 minutes at 10,000 rpm, and mix it at 90°C Shake at constant temperature for 30 minutes. The obtained amylose-triolein composite solution was centrifuged at 5000r / min for 15min, the precipitate was retained, and washed with 50% ethanol / water solution to remove unreacted triolein, centrifuged under the same conditions, This step is repeated three times, and the obtained precipitate is the amylose starch-triolein binary complex. Dissolve the binary complex in a citric acid buffer solution with a pH of 2.8 to 3.0 to obtain a suspension of a starch-triolein binary complex, wherein corn amylose on a dry basis ...

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Abstract

The invention relates to a method for increasing the content of SDS (Slowly Digestible Starch) and RS (Resistant Starch) in starch, and belongs to the technical field of starch modification and comprehensive utilization of a plant extract. The method comprises the following steps: homogenizing gelatinized starch, mixing the homogenized gelatinized starch with a triolein emulsion, homogenizing themixture, standing at a constant temperature of 85 to 95 DEG C, cooling the mixture to a room temperature, then performing separation, and washing precipitates to obtain starch-triolein binary complex;dissolving the starch-triolein binary complex in a citric acid buffer solution to obtain binary complex suspension; uniformly mixing an anthocyanin extract and the binary complex suspension, and performing centrifugation and drying to obtain SDS and RS-enriched starch. According to the method disclosed by the invention, a food-derived substance and a functional component are compounded in covalent and non-covalent forms through a programmable temperature control method without adding an exogenous enzyme preparation, so as to play a role of changing the digestion property of the starch and finally increase the content of the SDS and RS in the starch; no residues of the exogenous substance are left, and the food safety is high.

Description

technical field [0001] The invention relates to a method for increasing the content of SDS and RS in starch, in particular to a method for improving starch digestion characteristics by using oil and anthocyanin, and belongs to the technical field of starch modification and comprehensive utilization of plant extracts. Background technique [0002] Anthocyanins are substances formed by linking anthocyanins and sugars in plants in the form of glycosidic bonds, and are widely found in the roots, stems, leaves, flowers and fruits of colored plants. Anthocyanin is a water-soluble pigment. Under different pH conditions, the color of anthocyanin is different. When the cell fluid is acidic, the anthocyanin is red, and when the cell fluid is neutral, it is purple. Therefore, plants with different anthocyanin content and different cell environment will show different colors. [0003] The content of anthocyanins in every hectogram of blueberries is about 70-338mg, and the content of di...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L3/02C08L91/00C08K5/1545C08B30/12C08B30/18
CPCC08B30/12C08B30/18C08L3/02C08L91/00C08K5/1545
Inventor 李斌张炜佳刘瑞海孟宪军田金龙王月华司旭丑述睿王强刘红芝石爱民王佳乐刘建国
Owner SHENYANG AGRI UNIV
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