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A preparation method of hydrogen-accumulated nanobubble resistant starch

A technology of resistant starch and nanobubbles, which is applied in the direction of gas-containing food ingredients, the function of food ingredients, and food ingredients as antioxidants. It can solve the problems of poor hydrogen enrichment and retention, difficulty in ensuring safety, and low utilization efficiency. To achieve the effect of broadening effective development channels, improving utilization efficiency, and removing malignant free radicals

Active Publication Date: 2022-04-05
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, including direct perfusion of hydrogen, the use of hydrogen into the human body with liquid (such as water, beverages, etc.) or solid (such as silicone oil, ceramics, calcined calcium, etc.) base materials as a carrier is very low. The effect of retaining hydrogen is also poor
Especially in the form of solid carriers, most of them are uncommon food-grade materials, and their safety is difficult to guarantee

Method used

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  • A preparation method of hydrogen-accumulated nanobubble resistant starch
  • A preparation method of hydrogen-accumulated nanobubble resistant starch
  • A preparation method of hydrogen-accumulated nanobubble resistant starch

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] First, the starch granules are regulated by enzymatic hydrolysis of high-temperature α-amylase in hydrostatic water (the reaction temperature is 100°C, the amount of water added is 3 times the mass of the starch, the content of the enzyme is 5% of the mass of the starch granules, and the reaction time is 12 hours), forming a nanosheet layered matrix The porous resistant starch precursor of the wall, the gap between the nanosheets is 30nm, and the starch is subjected to secondary hydrophobic modification after deactivation, and the hydrophobic group used is the grafting group—C 6 h 5 , the interlayer gap of the hydrophobically modified starch crystallization layer is 10nm, after which ultrasonic oscillation (temperature 20°C) generates hydrogen-accumulated nanobubble resistant starch, and 2% of the hydrogen-rich starch is added to fruit juice and drunk.

[0027] The hydrogen-rich starch prepared above was added to the hydrophobic dye rhodamine 6G to reversely mark hydrog...

Embodiment 2

[0029] First, the starch granules are regulated by enzymatic hydrolysis of α-amylase and glucoamylase in still water (reaction temperature is 70°C, the amount of water added is 3 times the mass of starch, the content of enzyme is 2% of the mass of starch granules, and the stirring reaction time is 24h). The porous resistant starch precursor of the nanosheet layered matrix wall, the gap between the nanosheets is 60nm, and the starch is subjected to secondary hydrophobic modification after enzyme inactivation, and the hydrophobic group used is the grafting group—C=CH 2 , the interlayer gap of the starch crystalline layer after hydrophobic modification is 30nm, after which ultrasonic oscillation (temperature 0°C) generates hydrogen-accumulated nanobubble resistant starch, and 6% of the hydrogen-rich starch is added to milk for drinking.

[0030] The hydrogen-rich starch prepared above was added to the hydrophobic dye rhodamine 6G to reversely mark hydrogen, and the distribution wa...

Embodiment 3

[0032]First, the starch granules are regulated by enzymatic hydrolysis of α-amylase and glucoamylase in still water (reaction temperature is 70°C, water addition is 3 times the starch mass, enzyme content is 4% of the starch granule mass, and the stirring reaction time is 24h), forming The porous resistant starch precursor of the nanosheet layered matrix wall, the gap between the nanosheets is 60nm, and the starch is subjected to secondary hydrophobic modification after enzyme inactivation. The hydrophobic group used is the grafting group—Cl. After hydrophobic modification The interlayer gap of the starch crystallization layer is 30nm, after which the hydrogen-rich nanobubble resistant starch is produced through ultrasonic oscillation (temperature 0° C.), and 8% of the hydrogen-rich starch is added to milk and drunk.

[0033] The hydrogen-rich starch prepared above was added to the hydrophobic dye rhodamine 6G to reversely mark hydrogen, and the distribution was observed under ...

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Abstract

The invention discloses a method for preparing hydrogen-accumulated nano-bubble resistant starch, which belongs to the field of functional food processing. In the method, starch granules are regulated by hydrostatic enzymolysis to form a porous resistant starch precursor of nano-sheet layered matrix wall, which is eliminated. After the enzymatic activity, the starch granules were hydrophobically modified for the second time, and the hydrogen nanobubble resistant starch was produced through the hydrogen generation at the bottom and ultrasonic cavitation. This method can distribute small molecules and easily dissipated hydrogen in the form of interfacial nanobubbles in the resistant starch micro-nano layer with great possibility. 37°C) can also be released slowly. This method not only broadens the effective development approach of starch and its derivatives, but also fully improves the utilization efficiency of hydrogen. Its products have multiple functions such as anti-oxidation, anti-aging, removal of malignant free radicals, and prevention of hyperglycemia.

Description

technical field [0001] The invention belongs to the field of functional food processing, and in particular relates to a method for preparing hydrogen-accumulating nano-bubble resistant starch. Background technique [0002] Starch is one of the most commonly used natural biological resources, which has the advantages of wide sources, low price, and strong processability. Among them, porous starch is one of the most widely used methods in industry, that is, using amylase to hydrolyze the amorphous region of starch granules, and biocorrode the interior of the granules within a certain period of time to form porous channels. Since the action conditions of the enzyme are affected by various factors such as temperature, moisture, pH, time, etc., it is difficult to grasp the degree of enzymatic hydrolysis of porous starch, and it is very easy to be overly hydrolyzed, resulting in particle disintegration and local formation of nano-crystalline multilayer structure (ie, resistant sta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30C12P19/14C12P19/04A23L33/125
CPCA23L29/35C12P19/14C12P19/04A23L33/125A23V2002/00A23V2200/02A23V2200/302A23V2200/328A23V2250/12A23V2250/5118
Inventor 刘东红徐恩波王浩丁甜周建伟程焕叶兴乾
Owner ZHEJIANG UNIV