Method for preparing slowly digestible starch from polyphenol and biological enzyme compound modified lotus root starch
A technology of slow-digesting starch and compound modification, which is applied in the food field, can solve the problems of suitable people for starch retrogradation, no starch modification, low binding efficiency, etc., and achieve the effect of increasing the content of slow-digesting starch, dissolving quickly, and not easy to retrograde
Pending Publication Date: 2021-09-28
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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The invention is formed through scientific compatibility, brings out the best in each other, has no toxic and side effects, has nutritional value, is low in price, simple in process, and low in cost, fully utilizes the bioactive components in lotus root dregs, and realizes the comprehensive utilization of lotus root resources and the maximization of benefits , reducing environmental pollution; but in this patent document, polyphenols are not combined with starch, and starch is not modified
[0005] Therefore, the existing modification of starch has the problems of low binding efficiency, prone to starch retrogradation and narrow applicable population.
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[0054] The present invention will be further described below in conjunction with the embodiments and accompanying drawings, but it is not used as a basis for limiting the present invention.
[0055] The method for preparing slow-digestible starch by compounding modified lotus root starch with polyphenols and biological enzymes comprises the following steps,
[0056] (a) lotus root starch pregelatinization,
[0057] (a1) Take an appropriate amount of lotus root starch and an appropriate amount of citric acid buffer, and add the lotus root powder into the citric acid buffer to make a starch suspension; the pH of the citric acid buffer is 4-5; the pH of the citric acid buffer is 4.4. The percentage of the mass of lotus root starch and the volume of the citric acid buffer solution in the starch suspension is 2% to 3%; the percentage of the mass of lotus root starch and the volume of the citric acid buffer solution in the starch suspension is 2.5%.
[0058] (a2) stirring the starc...
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The invention relates to the technical field of food, and particularly discloses a method for preparing slowly digestible starch from polyphenol and biological enzyme compound modified lotus root starch. The method comprises the following steps: (a) pregelatinizing lotus root starch: (a1) taking a proper amount of lotus root starch and a proper amount of citric acid buffer solution, and adding the lotus root starch into the citric acid buffer solution to prepare a starch suspension; (a2) stirring the starch suspension under a water bath condition; (b) carrying out enzymolysis debranching on the lotus root starch: (b1) cooling the starch suspension stirred in the step (a2); (b2) taking a proper amount of bio-enzyme, adding the bio-enzyme into the starch suspension cooled in the step (b1), and performing stirring for enzymolysis; (b3) after enzymolysis is completed, performing boiling water enzyme deactivation treatment on a solution after enzymolysis; and (c) polyphenol combination: (c1) taking a proper amount of polyphenol, adding the polyphenol into the solution after enzyme deactivation, and carrying out water bath stirring. The method has the characteristics that the combination efficiency is relatively high, starch retrogradation is not easy to occur, and the applicable crowd range is relatively wide.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing slow-digestible starch by compounding modified lotus root starch with polyphenols and biological enzymes. Background technique [0002] As a special product of West Lake in Hangzhou, lotus root starch is more and more popular because of its low GI. However, lotus root starch has high amylose content and is prone to retrograde, which affects the commercial value of lotus root starch products. [0003] Starch is the main source of carbohydrates needed in daily life. According to the speed and degree of digestion in vitro experiments, starch is generally divided into three categories: (1) rapidly digestible starch (RDS), that is, the part that is digested in the oral cavity and intestinal tract in the first 20 minutes, (2) Slowly digestible starch (SDS), the part digested in the small intestine within 20-120 minutes, (3) resistant starch (RS), which cannot be ab...
Claims
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Login to View More IPC IPC(8): C12P19/16C12P19/04
CPCC12P19/16C12P19/04
Inventor 肖朝耿樊律廷谌迪卢文静叶沁张岑冯巍
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES