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Preparation method of low-GI tea polyphenol-starch compound with bacteriostatic effect

A technology of antibacterial effect and tea polyphenols is applied in the field of preparation of low GI tea polyphenols-starch complexes, and can solve the problems of reducing the edible quality of products, poor taste, and unripe products, and achieves low production cost, simple operation, and low cost. Highly feasible effect

Pending Publication Date: 2022-05-13
河南省农业科学院农副产品加工研究中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the gelatinization temperature of high-amylose cornstarch is significantly higher than that of ordinary cornstarch, and higher than the boiling point of water under normal pressure. If high-amylose cornstarch is directly used in cooking foods, there will be problems of raw products and poor taste, which will directly reduce Product food quality

Method used

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  • Preparation method of low-GI tea polyphenol-starch compound with bacteriostatic effect
  • Preparation method of low-GI tea polyphenol-starch compound with bacteriostatic effect
  • Preparation method of low-GI tea polyphenol-starch compound with bacteriostatic effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of preparation method of the low GI tea polyphenol-starch compound with bacteriostasis, the steps are as follows:

[0034] 1) Weigh 100g high amylose cornstarch, add 0.05M sodium phosphate buffer solution with pH 7.5 until the volume of starch milk is 1000mL;

[0035] 2) After the starch milk was preheated in a water bath shaker at 50°C for 15 minutes, 3 mL of branching enzyme was added to it, and continued to be enzymolyzed in a water bath shaker at 50°C for 10 hours, then the enzyme activity was inactivated in a boiling water bath for 10 minutes, and cooled to room temperature to obtain the enzyme Solution;

[0036] 3) Add tea polyphenols with 6% substrate mass to the enzymolysis solution, react in a water-bath shaker at 30° C. for 2 hours; then centrifuge at 4000 r / min for 10 minutes to obtain a precipitate.

[0037] 4) Add 3 times the volume of 50% (volume concentration, the same below) ethanol to the precipitate, and centrifuge at 4000r / min for 10 minutes t...

Embodiment 2

[0042] 1) Weigh 100g high amylose cornstarch, add 0.05M sodium phosphate buffer solution with pH 7.5 until the volume of starch milk is 1000mL;

[0043]2) Starch milk was preheated in a water-bath shaker at 50°C for 15 minutes, then 2 mL of branching enzyme was added to it, and continued to be enzymolyzed in a water-bath shaker at 50°C for 10 hours, then in a boiling water bath for 10 minutes to inactivate the enzyme activity, and cooled to room temperature to obtain enzymatic solution;

[0044] 3) Add tea polyphenols with a substrate mass of 6% to the enzymolysis solution, react in a water-bath shaker at 30°C for 2 hours; then centrifuge at 4000r / min for 10min to obtain a precipitate;

[0045] 4) Same as step 4) of Example 1 to obtain the tea polyphenol-starch complex.

[0046] The compound obtained in this example was subjected to an in vitro digestion simulation experiment, and the glucose content changes in the in vitro digestion process were as follows: figure 1 As show...

Embodiment 3

[0050] 1) Weigh 100g high amylose cornstarch, add 0.05M sodium phosphate buffer solution with a pH of 7.5 until the starch milk volume is 1000mL;

[0051] 2) Starch milk was preheated in a water-bath shaker at 50°C for 15 minutes, then 3 mL of branching enzyme was added to it, and continued to be enzymatically hydrolyzed in a water-bath shaker at 50°C for 10 hours, then in a boiling water bath for 10 minutes to inactivate the enzyme activity, and cooled to room temperature to obtain enzymatic solution;

[0052] 3) Add tea polyphenols with 4% substrate mass to the enzymolysis solution, react in a water-bath shaker at 30° C. for 2 hours; then centrifuge at 4000 r / min for 10 minutes to obtain a precipitate.

[0053] 4) Same as step 4) of Example 1 to obtain the tea polyphenol-starch complex.

[0054] The compound obtained in this example was subjected to an in vitro digestion simulation experiment, and the glucose content changes in the in vitro digestion process were as follows...

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Abstract

The invention discloses a preparation method of a low-GI tea polyphenol-starch compound with a bacteriostatic effect, and belongs to the technical field of starch processing. High-amylose corn starch is used as a substrate, branching enzyme is used for increasing the branching degree of the starch, and then the starch is compounded with tea polyphenol to form the low-GI tea polyphenol-starch compound. The slowly digestible starch is increased by increasing alpha-1, 6 glucosidic bonds, the gelatinization temperature is reduced, and the antibacterial effect is enhanced by inclusion of tea polyphenol. The modification method is simple and convenient to operate, high in feasibility, suitable for industrial production, non-toxic, harmless, safe and pollution-free.

Description

technical field [0001] The invention belongs to the technical field of starch processing, and in particular relates to a preparation method of a low GI tea polyphenol-starch compound with antibacterial effect. Background technique [0002] High-amylose starch is rich in resistant starch, which can play a biological health function similar to dietary fiber, and can effectively reduce postprandial glycemic index (Glycemic Index, GI) and insulin response, thereby reducing the concentration of triglycerides in plasma, and It can target and promote the growth and reproduction of beneficial bacteria in the intestines, inhibit harmful bacteria, and thus protect the intestines and prevent colon cancer. However, the gelatinization temperature of high-amylose cornstarch is significantly higher than that of ordinary cornstarch, and higher than the boiling point of water under normal pressure. If high-amylose cornstarch is directly used in cooking foods, there will be problems of raw pr...

Claims

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Application Information

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IPC IPC(8): A23L33/125A23L33/105A23L7/109A23L3/3472A23L29/00C08B33/00
CPCA23L33/125A23L33/105A23L7/109A23L3/3472A23L29/06C08B33/00A23V2002/00A23V2200/10A23V2200/30A23V2250/2132A23V2250/214A23V2250/5118
Inventor 张康逸赵迪郭东旭童小凤张昀宋晓燕
Owner 河南省农业科学院农副产品加工研究中心
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