Preparation method of slowly digestible starch

A technology of slow-digesting starch and starch milk, which is used in medical preparations, pharmaceutical formulations, and food ingredients that are not active ingredients as odor modifiers, etc. and other problems to achieve the effect of improving flavor, increasing slowly digestible starch content, and avoiding the use of acid-base reagents

Active Publication Date: 2020-06-12
JIANGNAN UNIV
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  • Abstract
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AI Technical Summary

Problems solved by technology

In the preparation process, starch milk is usually prepared by hydrothermal gelatinization method. The limitation of this method is that the solid content of the starch milk system is extremely low (5%-10%), which makes it difficult to improve the utilization rate of starch, and the drying of a large amount of water consumes a lot of energy. , the second is that the viscosity of the starch system increases significantly, which is not conducive to the blending annealing and grafting reaction of amino acids
[0004] In addition, the inventor team found that rice protein can significantly reduce the digestibility of starch, but usually the protein extraction process involves partial degradation and exposure of hydrophobic amino acids, resulting in a bitter taste of protein as a food ingredient, which is not conducive to high-quality food processing and manufacturing

Method used

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  • Preparation method of slowly digestible starch
  • Preparation method of slowly digestible starch
  • Preparation method of slowly digestible starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Dry heat amorphization: Weigh 1000g of rice starch for dry heat amorphization treatment, set the temperature at 145°C for 10 minutes, add water to prepare a concentration of 35% (w / w, the dry base of starch accounts for the total amount of starch milk) Quality) starch milk;

[0038] (2) Amino acid complexation: Add glutamic acid to the dry heat amorphized starch milk in an amount of 7% of the total mass of the starch milk. Complexation was performed by phacoemulsification, and the time of sonication was 30 min. Set the ultrasonic working frequency to 30kHz, the processing power to 800W, and the temperature to 55°C;

[0039] (3) Centrifugal dehydration: the rice starch-glutamic acid complex obtained by ultrasonication in step (2) is centrifuged and dehydrated to obtain a precipitate; the moisture content of the complex is reduced from about 58% to 35%. Set the centrifugal speed to 5000rpm, and the centrifugal time to 15min;

[0040] (4) Crystallization conversion:...

Embodiment 2

[0044](1) Dry heat amorphization: Weigh 1000g of rice starch for dry heat amorphization treatment, set the temperature at 145°C for 10 minutes, add water to prepare a concentration of 35% (w / w, the dry base of starch accounts for the total amount of starch milk) Quality) starch milk;

[0045] (2) Amino acid complexation: first dissolve and disperse leucine with dehydrated alcohol, the consumption of dehydrated alcohol is 0.01 times of the volume of starch milk, and the amount of leucine added is 7% of the total mass of starch milk. The dissolved and dispersed leucine was added to the dry heat amorphized starch milk. Complexation was performed by phacoemulsification, and the time of sonication was 30 min. Set the ultrasonic working frequency to 30kHz, the processing power to 800W, and the temperature to 55°C;

[0046] (3) Centrifugal dehydration: the rice starch-leucine complex obtained by ultrasonication in step (2) is centrifuged and dehydrated to obtain a precipitate; the ...

Embodiment 3

[0051] (1) dry heat amorphization: same as Example 1;

[0052] (2) Amino acid complexation: complexation is carried out by phacoemulsification, the ultrasonic operating frequency is adjusted from 30kHz to 40kHz, and other operating conditions are the same as in Example 1;

[0053] (3) to (5) are the same as in Example 1.

[0054] The starch-amino acid complexation rate of the product obtained in step (5) is determined by iodine colorimetry to reach 45.3%; the content of slowly digested starch measured by Englyst method reaches 56.2%.

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Abstract

The invention discloses a preparation method of slowly digestible starch, and belongs to the technical field of starch modification. According to the invention, common rice starch and corn starch areused as raw materials; starch is fully declustered through dry heat non-crystallization treatment, traditional hydrothermal gelatinization is replaced, amino acid and starch milk are induced to be complexed through ultrasonic waves to form VI-type crystals, finally, the VI-type crystals are converted into VII-type crystals through an extrusion technology, and the content of slowly digestible starch is remarkably increased to 55%-60%. The preparation method is efficient, simple, convenient and environment-friendly, and the prepared product can be used as a drug sustained-release carrier or a low-glycemic-index food ingredient and has important practical value for regulation and control of chronic diseases such as diabetes and cardiovascular diseases.

Description

technical field [0001] The invention relates to a preparation method of slow-digestible starch, which belongs to the technical field of starch modification. Background technique [0002] Slowly digestible starch refers to a part of starch that is digested slowly in the small intestine, which can maintain blood sugar stability after meals. Increasing the content of slowly digestible starch can improve the nutritional quality of starch, which has important practical significance for the management and control of chronic diseases such as obesity, diabetes and cardiovascular disease. [0003] Based on the characteristics of enzymatic resistance of the complex body, slow-digesting starch can be prepared by the complex reaction of starch and some lipids, but the complex reaction usually requires the participation of high temperature or acid-base reagents, resulting in lipid oxidation or the introduction of potential safety hazards. risk factor. According to reports, amino acids ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30C08B31/00A61K47/36
CPCA23L29/30C08B31/00A61K47/36A23V2002/00A23V2200/15A23V2250/5118
Inventor 田耀旗卢晓雪詹锦玲麻荣荣常然然
Owner JIANGNAN UNIV
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