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A method for preparing anti-digestible starch based on frequency-sweeping ultrasonic technology

A technology that resists digestion of starch and ultrasonic waves. It is applied in the fields of food ultrasonic treatment, food ingredients, food science, etc. It can solve the problems of wide distribution of starch molecules, poor heat resistance, and low degree of complexation, so as to improve the content and thermal stability. , improve the complexation rate, improve the effect of thermal stability

Active Publication Date: 2022-06-21
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods have their own advantages and disadvantages, mainly the problems of low content of resistant starch and poor heat resistance.
The low content of resistant starch is mainly due to the wide distribution of starch molecules, complex structure, and low degree of complexation to the object; in addition, the loose structure of starch and lipid complexation is the cause of poor thermal stability of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Prepare 5% (w / v) cornstarch milk with deionized water, adjust pH=8 with KOH, stir and gelatinize in a boiling water bath for 30min, and then keep warm at 40°C for subsequent use;

[0023] Dissolve 1% (w / v) TPP in 60% (v / v) ethanol-water solution, adjust system pH=8 with KOH and mix with the above-mentioned gelatinized starch solution, control the content of starch to be 6% ( w / v), the temperature is 40 °C, and the double-frequency sweeping ultrasonic treatment is carried out. During the dual-frequency sweep ultrasonic treatment, the distance between the upper and lower plates is fixed at 10cm, the sweep period is 300s, the ultrasonic wave is 5s, the interval is 5s, and the ultrasonic power density is 80W / L; The circulating water is controlled at 40°C. After the treatment, the mixture was cooled to 4°C, and the pH of the system was adjusted to pH=5 with hydrochloric acid for 10 h to promote the crystallization of starch-TPP.

[0024] After the crystallization is comple...

Embodiment 2

[0027] Prepare 15% (w / v) cornstarch milk with deionized water, adjust pH=10 with KOH, stir and gelatinize in a boiling water bath for 30min, and then keep warm at 70°C for subsequent use;

[0028] Dissolve 5% (w / v) TPP in 60% (v / v) ethanol-water solution, adjust system pH=10 with KOH and mix with the above-mentioned gelatinized starch solution, control the content of starch to be 2% ( w / v), the temperature is 70 °C, and the dual-frequency sweep ultrasonic treatment is performed. During the dual-frequency sweep ultrasonic treatment, the distance between the upper and lower plates is fixed at 10cm, the frequency sweep period is 300s, the ultrasonic wave is 5s, the interval is 5s, and the ultrasonic power density is 120W / L ; The dual-frequency frequency combination adopts 33kHz / 28kHz treatment for 30min, and the system is controlled to 70℃ with the circulating water of 70℃. After the treatment, the mixture was cooled to 4° C., and the pH of the system was adjusted to pH=7 with hy...

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Abstract

The invention discloses a method for preparing anti-digestion starch based on frequency-sweeping ultrasonic technology, and belongs to the technical field of modified starch development. The present invention is based on the fact that the double helix opens after the starch granules are gelatinized, and under the action of frequency-sweeping ultrasonic waves, the stretching of the starch molecules facilitates the interaction with lipids to form a V-type complex resistant to enzymes, which is then further formed by short-term temperature-varying treatment Enzyme-resistant crystalline complex; this crystalline complex is cross-linked with a cross-linking agent, again increasing the content of resistant starch. Compared with single-frequency ultrasonic treatment, sweep-frequency ultrasonic treatment can solve the shortcomings of low resonance efficiency caused by uneven molecular weight distribution and complex structure of starch, thereby changing the conformation of starch molecules in aqueous solution and improving the complexation of starch molecules and lipids Efficiency; On this basis, the content of resistant starch is further increased through the control of cross-linking reaction and the selection of target complexes. The invention has the advantages of large content, short time and high efficiency for preparing the anti-digestion starch.

Description

technical field [0001] The invention relates to a method for preparing anti-digestion starch based on frequency sweep ultrasonic technology, which relates to starch-lipid complexation, low-temperature short-time post-crystallization cross-linking and multi-frequency ultrasonic processing technology, and belongs to the technical field of modified starch development. Background technique [0002] Starch, as a medium for plants to store energy, provides energy to humans and animals in the form of carbohydrates, the first macronutrient, and constitutes the basic elements of the body. However, with the improvement of people's living standards and the accelerated pace of life, the intake of excessive starch products will cause the accumulation of sugar and lead to obesity, which will lead to the three symptoms of hypertension, hyperlipidemia and hyperglycemia, as well as various heart and brain symptoms. Vascular disease. Digestive resistant starch (RS) refers to starch and its h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B31/00A23L29/30A23L5/30
CPCA23L29/30A23L5/32C08B31/003A23V2002/00A23V2250/5118A23V2300/48
Inventor 魏本喜祁红娜邹金徐保国任晓锋马胜梅胡杰马海乐
Owner JIANGSU UNIV
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