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Starch-based steady-state vegetable oil compound and preparation method thereof

A vegetable oil and stabilization technology, which is applied in food science, edible oil/fat, and oil-containing food ingredients, etc., can solve the problems of increasing the production cost of porous starch, low enzymatic hydrolysis efficiency, and low enzyme utilization rate, etc. Bioavailability, inhibit oxidation reaction, achieve slow release effect

Active Publication Date: 2020-11-27
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the expensive enzyme price has increased the production cost of porous starch; on the other hand, since the degradation rate of amylase on granules is much slower than that on gelatinized starch, the enzymatic hydrolysis efficiency is low and the utilization rate of enzyme is low

Method used

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  • Starch-based steady-state vegetable oil compound and preparation method thereof
  • Starch-based steady-state vegetable oil compound and preparation method thereof
  • Starch-based steady-state vegetable oil compound and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] (1) adding waxy cornstarch with a molecular weight of 10000kda to deionized water to prepare a starch suspension with a mass fraction of 30%, and after fully shaking, heat and stir at 100°C to make it completely gelatinized to obtain solution A;

[0031] (2) Add gelatin with a molecular weight of 60kda to the deionized solution to form a suspension with a mass fraction of 20%. After fully shaking, heat to 70°C to dissolve to obtain solution B;

[0032] (3) Add the waxy starch solution A described in step (1) to the gelatin solution B described in step (2) at a volume ratio of 1:5, cool down to 65°C, stir evenly, and add a mass fraction of 5% The octenyl succinate modified quinoa starch granule stabilizer was sheared and homogenized for 3min at 20000rpm to obtain a water-in-water Pickering emulsion;

[0033] (4) Place the Pickering emulsion described in step (3) in a polytetrafluoroethylene container, and cool at 6°C to make the A and B solutions in the emulsion swell to...

Embodiment 2

[0036] (1) Waxy tapioca starch with a molecular weight of 6000kda was added to deionized water to form a starch suspension with a mass fraction of 15%. After fully shaking, heat and stir at 80°C to make it completely gelatinized to obtain solution A;

[0037] (2) Add gelatin with a molecular weight of 50kda to the deionized solution to prepare a suspension with a mass fraction of 10%, and after fully shaking, heat to 60°C to dissolve to obtain solution B;

[0038] (3) Add the waxy starch solution A described in step (1) to the gelatin solution B described in step (2) at a volume ratio of 1:3, cool down to 55°C, stir well, and add a mass fraction of 3% The dodecyl succinate modified quinoa starch granule stabilizer was sheared and homogenized for 1min at 10000rpm to obtain a water-in-water Pickering emulsion;

[0039] (4) Place the Pickering emulsion described in step (3) in a polytetrafluoroethylene container, and cool at 4°C to make the A and B solutions in the emulsion swell...

Embodiment 3

[0042](1) adding waxy potato starch with a molecular weight of 8000kda to deionized water to form a starch suspension with a mass fraction of 20%, fully vibrating, heating and stirring at 90°C to make it completely gelatinized, and obtaining solution A;

[0043] (2) Add gelatin with a molecular weight of 55kda to the deionized solution to prepare a suspension with a mass fraction of 15%, and after fully shaking, heat to 65°C to dissolve to obtain solution B;

[0044] (3) Add the waxy starch solution A described in step (1) to the gelatin solution B described in step (2) at a volume ratio of 1:4, cool down to 60°C, stir evenly, and add a mass fraction of 4% The cetyl succinate modified quinoa starch granule stabilizer was sheared and homogenized for 2min at 15000rpm to obtain a water-in-water Pickering emulsion;

[0045] (4) Place the Pickering emulsion described in step (3) in a polytetrafluoroethylene container, and cool at 5°C to swell the A and B solutions in the emulsion t...

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Abstract

The invention discloses a starch-based steady-state vegetable oil compound and a preparation method thereof. The preparation method comprises the following steps: (1), adding waxy starch with the molecular weight of 6000-10000 kda into water, and performing heating and stirring for complete gelatinizing to obtain a solution A; (2) adding gelatin into water, and performing heating for dissolving toobtain a solution B; (3) adding the solution A into the solution B, performing cooling and uniform stirring, adding a stabilizer, and performing shearing and homogenizing to obtain a water-in-water Pickering emulsion; (4) cooling the Pickering emulsion to swell the solution A and the solution B to form hydrogel, performing dialyzing in water to remove gelatin, and performing precipitating and drying with ethanol to obtain porous starch; and (5) mixing the vegetable oil with the porous starch, performing quick stirring, and carrying out vacuum drying to obtain the starch-based steady-state vegetable oil compound. The slow release of the vegetable oil is realized, the bioavailability is improved, and the oxidation reaction is effectively inhibited.

Description

technical field [0001] The invention belongs to the technical field of starch clathrate preparation, and in particular relates to a preparation method and application of a vegetable oil-starch compound based on a water-in-water Pickering emulsion. Background technique [0002] Vegetable oils such as camellia oil, olive oil, jojoba oil, shea butter, schisandra oil, etc. are rich in unsaturated fatty acids such as oleic acid and linoleic acid. The intake of unsaturated fatty acids in the diet can effectively reduce cardiovascular and cerebrovascular diseases. , atherosclerosis and other diseases, in addition, vegetable oils contain VE, phospholipids, squalene (higher content in olive oil and rice bran oil), phytosterols (higher content in corn oil), polyphenols and other natural Active substances with high nutritional value. However, vegetable oils are prone to oxidative rancidity to generate hydroperoxides, which are further decomposed into low-molecular aldehydes and ketone...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/06A23D9/04A23D9/007A23L29/30A23P10/30C08L3/02C08L3/06C08L91/00C08J9/26C08J9/28C08J3/07C08L89/00
CPCA23D9/06A23D9/04A23D9/007A23L29/30A23P10/30C08L3/02C08J9/26C08J9/28C08J9/0061C08J3/07A23V2002/00C08J2303/02C08J2403/06C08J2489/00C08J2201/0464A23V2250/5118A23V2250/5432A23V2250/18C08L3/06C08L91/00
Inventor 罗志刚齐亮李小林
Owner SOUTH CHINA UNIV OF TECH
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