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Method for improving preparation yield of starch-lipid compound

A lipid complex and starch technology, which is applied in food science and other fields, can solve the problems of complex reaction process, low compound yield, long reaction time, etc., and achieve the effect of simple process, no pollution to the environment and low cost

Inactive Publication Date: 2022-07-08
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chemical preparation method has a high production yield, but the reaction process is complicated, the cost is high, and it will pollute the environment. Although the thermomechanical method has little impact on the environment, the compound yield is low and the reaction time is long.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Lauric acid and β-lactoglobulin are mixed and heated, and then corn starch is added, and the complexation reaction is carried out under variable temperature conditions, which can improve the preparation yield of V-type starch-lipid complexes. The specific process steps are:

[0028] (1) lauric acid and purified water are premixed in a rapid viscosity analyzer aluminum tank with a mass ratio of 1:250, and the β-lactoglobulin whose mass is 2 times of lauric acid is added to obtain a mixture system;

[0029] (2) the mixing system obtained in the aluminum can of step (1) adopts the Standard 1 temperature in the rapid viscosity analyzer and the stirring control program to run the instrument, and the specific program is: heating at 50 ° C for 1 min, with a heating rate of 12 ° C / min Heating from 50°C to 95°C, holding at 95°C for 2.5min, then cooling from 95°C to 50°C at a rate of 12°C / min, and finally holding at 50°C for 2min, stirring at 960rpm for the first 10s, then at a r...

Embodiment 2

[0036] Glyceryl monopalmitate and β-lactoglobulin are mixed and heated, and then corn starch is added, and the complexation reaction is carried out under variable temperature conditions, which can improve the preparation yield of V-type starch-lipid complexes. The specific process steps are:

[0037] (1) glycerol monopalmitate and purified water are premixed in an aluminum tank of a rapid viscosity analyzer with a mass ratio of 1:250, and the β-lactoglobulin that the mass is 25% of glycerol monopalmitate is added to obtain a mixture system;

[0038] (2) The mixing system obtained in the aluminum can of step (1) adopts the temperature in the rapid viscosity analyzer and the modified version of the stirring control program Standard 1 to run the instrument, and the specific temperature program is: preheating at 50° C. The heating rate of ℃ / min was heated from 50 ℃ to 95 ℃, kept at 95 ℃ for 2.5 min, then cooled from 95 ℃ to 50 ℃ at a rate of 12 ℃ / min, and finally kept at 50 ℃ for ...

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Abstract

The invention provides a method for improving the preparation yield of a starch-lipid compound, and belongs to the field of food processing process control. The principle of the method disclosed by the invention is based on premixing heat treatment of lipid and beta-lactoglobulin, so that the dispersity of the lipid in a system can be improved, and more starch-lipid compounds can be formed. According to the method, corn starch, micromolecular lipid and beta-lactoglobulin are taken as raw materials, protein and lipid are subjected to mixing and heating treatment in a rapid viscosity analyzer, starch is added after cooling, and the rapid viscosity analyzer is used for reheating for complex reaction. Compared with the traditional system of simultaneous complexation reaction of the three, the method can obviously improve the yield of the starch-lipid compound, and the compound content improvement rate of different lipid systems is related to the protein dosage. The starch-lipid compound obtained by the method belongs to resistant starch, can be used for developing low-glycemic-index foods, is beneficial to improving intestinal flora, and has wide market potential and relatively high social benefits.

Description

technical field [0001] The invention belongs to the field of food processing control, and in particular relates to a method for improving the preparation rate of starch-lipid complex. Background technique [0002] Starch can provide a lot of energy for the human body and is indispensable in the daily diet. In recent years, a large number of studies have found that starch can form starch-lipid complexes with lipids (fatty acids, monoglycerides, etc.) during processing, thereby changing the structure and functional properties of starch, which has caused extensive research in the food industry and nutrition. focus on. Starch is composed of two polymers formed by the polymerization of α-D-glucopyranose, namely amylose and amylopectin. When heated in the water system, some hydrophobic ligand molecules can induce the conformational transformation of amylose, and hydrogen bonds appear between each glucose residue, forming a hydrophobic left-handed cavity structure. Since the int...

Claims

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Application Information

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IPC IPC(8): A23L29/219A23L29/30
CPCA23L29/219A23L29/30A23V2002/00A23V2200/228A23V2200/224A23V2300/20A23V2300/10
Inventor 王书军陈炜铠
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY