Resistant starch emulsifier for protecting grease particles from being digested as well as preparation method and application of resistant starch emulsifier
A technology of resistant starch and emulsifier, applied in the direction of food ingredients as emulsifier, application, food forming, etc., can solve the problems of oil being easily absorbed by the digestive tract, not digested, harmful to health, etc., to maintain flavor and texture. , reduce the effect of digestion and absorption
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[0062] In some embodiments of the present invention, a preparation method of the above-mentioned resistant starch emulsifier is provided, which particularly includes the following steps:
[0063] S1: mixing resistant starch with water to form starch slurry;
[0064] S2: Gradually add octenyl succinic anhydride to the starch slurry and mix, keep the mixed system at alkaline pH for esterification, so that octenyl succinic anhydride replaces the hydroxyl groups on the glucose in the resistant starch;
[0065] S3: After the reaction is completed, the solid reaction product in the mixed system is extracted to obtain a resistant starch emulsifier.
[0066] In the above step S1, the resistant starch can be a commercially available product, or can be prepared by itself. Taking the branched chain enzymatic degradation method as an example, the preparation process is as follows:
[0067] a) making starch and buffer solution into a suspension, the pH range of the suspension is 5-6.5, a...
Embodiment 1
[0088] Embodiment 1: Preparation of resistant starch emulsifier
[0089] Corn starch (10%, w / w) was suspended in sodium acetate buffer solution (90%, w / w) with a pH of 5.2, stirred in a boiling water bath at 90° C. for 60 min, and gelatinized. The gelatinization temperature of corn starch was adjusted to 56±2°C, and different concentrations (20, 50, 80NPUN / g) of pullulanase were added for hydrolysis. During the gelatinization and enzymatic processes, gently agitate the slurry with magnetic beads to create a uniform circular motion. Subsequently, the slurry was incubated in a 65 rpm water bath shaker (with a lid) at 56±2° C. for 24 hours. At the end of the incubation period, the enzyme reaction was stopped by heating the starch slurry at 100 °C for 30 min, and cooled to room temperature (25 ± 1 °C), then stored overnight under refrigeration. The starch slurry was precipitated with 250 mL of 95% ethanol solution, and the precipitate was collected by centrifugation at 1600 g fo...
Embodiment 2
[0095] Example 2: Preparation and Stability Study of Resistant Starch Emulsion
[0096] Disperse the resistant starch emulsifier in an aqueous solution (the concentration of the resistant starch emulsifier is 0.5%, w / w), heat it in a water bath at 80°C for 60 minutes, and use magnetic beads to continue stirring or homogenize at 3500rpm for 60 minutes to obtain resistant starch emulsifier. Starch emulsifier solution. The resistant starch emulsifier solution was stored overnight under refrigerated conditions (4±0.1° C.) to allow complete hydration to form an emulsifier solution. Then sunflower oil (10%, w / w) was used as a dispersed phase, and an emulsifier solution was added to prepare an oil-in-water emulsion. Mix the two phases with a high-speed homogenizer at 6500 rpm for 5 minutes to obtain a coarse emulsion. The obtained coarse emulsion was further homogenized by microfluidic technology. In this example, the resistant starch emulsion was prepared after the coarse emulsion...
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