New purpose of sodium polyacrylate to modified starch or starch base foods

Inactive Publication Date: 2020-05-29
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, food-grade sodium polyacrylate is mostly used for thickening, gluten-enhancing and fresh-keeping of food. There is no report about its influence on starch properties and its new use in modified starch and starch-based foods.

Method used

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  • New purpose of sodium polyacrylate to modified starch or starch base foods
  • New purpose of sodium polyacrylate to modified starch or starch base foods
  • New purpose of sodium polyacrylate to modified starch or starch base foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Fully dissolve 10 mg of food-grade sodium polyacrylate and 0.4 g of potato starch in 15 mL of pH 5.2 sodium acetate buffer to form a uniform mixed system. Put the mixed system in a boiling water bath and heat for 5 minutes, stir while heating. After complete gelatinization, cool at 0°C for 2 minutes, place on a shaker at 37°C to preheat for 20 minutes, add amylase for in vitro digestion test, the results are as follows figure 1 . Compared with Comparative Example 1, the digestibility at 10, 20, 60, and 120 minutes decreased by 3.58%, 3.16%, 3.19%, and 4.81%, respectively, which delayed the digestibility of potato starch as a whole and increased the RS content. The results showed that sodium polyacrylate had a significant inhibitory effect on the digestion of gelatinized potato starch, and theoretically speaking, sodium polyacrylate should have more significant resistance to digestion of raw potato starch. Therefore, sodium polyacrylate can be applied in slow digestible...

Embodiment 2

[0048] Fully dissolve 30 mg of food-grade sodium polyacrylate and 0.4 g of potato starch in 15 mL of pH 5.2 sodium acetate buffer to form a uniform mixed system. Put the mixed system in a boiling water bath and heat for 5 minutes, stir while heating. After complete gelatinization, cool at 0°C for 2 minutes, place on a shaker at 37°C to preheat for 20 minutes, add amylase for in vitro digestion test, the results are as follows figure 1 . Compared with Comparative Example 1, the digestibility at 10, 20, 60, and 120 minutes decreased by 11.94%, 11.12%, 10.15%, and 10.31%, respectively, which delayed the digestibility of gelatinized potato starch as a whole and increased the RS content. And with the increase of sodium polyacrylate addition, the decrease rate of the digestibility of this embodiment is greater than that of Example 1, indicating that the influence of sodium polyacrylate on starch digestibility is concentration-dependent. The results showed that sodium polyacrylate h...

Embodiment 3

[0050] 30 mg of food-grade sodium polyacrylate and 0.4 g of glutinous rice starch were fully dissolved in 15 mL of pH 5.2 sodium acetate buffer to form a uniform mixed system. Put the mixed system in a boiling water bath and heat for 5 minutes, stir while heating. After complete gelatinization, cool at 0°C for 2 minutes, place on a shaker at 37°C to preheat for 20 minutes, add amylase for in vitro digestion test, the results are as follows figure 2 . Compared with Comparative Example 2, the digestibility at 10, 20, 60, and 120 minutes decreased by 1.44%, 6.22%, 6.58%, and 1.4%, respectively, and the inhibitory effect of sodium polyacrylate on the digestion of gelatinized glutinous rice starch was mainly manifested in the Halfway through, increase the SDS content from 8.96% to 13.78%. The inhibitory effect of sodium polyacrylate on the digestibility of gelatinized glutinous rice starch is different from that of gelatinized potato starch, which may be attributed to the differe...

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Abstract

The invention relates to the technical field of processing of modified starch and starch base food, and particularly provides a new purpose of sodium polyacrylate to modified starch or starch base food. Food-grade sodium polyacrylate is used as an additive and is added to starch in a certain proportion, so that the modified starch or the starch base food is prepared and is used for delaying the digestion rate of the starch or preventing starch ageing or deferring starch gelatinizing. The above description illustrates that the sodium polyacrylate can be applied to preparation of the modified starch or the starch base food, and production of slowly digestible starch, resistant starch and low-GI starch base food, ageing resistant starch, ageing resistant starch base food, heat resistant starch and heat resistant starch base food. The purpose of the sodium polyacrylate is expanded, and a new way is also provided for selection of the modified starch and starch base food additives.

Description

technical field [0001] The invention relates to the technical field of modified starch and starch-based food processing, and in particular provides a new application of sodium polyacrylate in modified starch or starch-based food. Background technique [0002] Sodium polyacrylate is a new type of functional polymer material and an important chemical product. It has hydrophilic and hydrophobic groups, can be dissolved in water, glycerin, propylene glycol and other media, and is stable to temperature changes. Sodium polyacrylate slowly dissolves in water to form a very viscous transparent liquid, which is due to the ionic phenomenon of many anionic groups in the molecule to increase the molecular chain and increase the viscosity. Sodium polyacrylates with different molecular weights have different uses. Sodium polyacrylates have been widely used in industrial fields such as water treatment, papermaking, textile printing and dyeing, and ceramics. The development is relatively ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/00C08L3/02C08L33/02C08L3/12
CPCA23L29/30A23L29/03C08L3/02C08L3/12A23V2002/00C08L33/02A23V2250/5118A23V2250/30
Inventor 李苏红王思宇鲍琪琪李拖平周博
Owner SHENYANG AGRI UNIV
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