Rice starch-chickpea protein hydrolysate compound with anti-digestion function and preparation method of rice starch-chickpea protein hydrolysate compound
By mixing chickpea proteolytic hydrolysate with rice starch, changing the multi-scale structure of starch, the problem of high rapid digestibility of rice starch is solved, significantly reducing digestibility, and providing theoretical support for foods with hypoglycemia index.
Patent Information
- Application Number
- CN202411655729.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-19
- Publication Date
- 2025-01-10
AI Technical Summary
Rice is a cereal with a high glycemic index. Long-term consumption will increase the risk of type II diabetes in the human body. The existing technology is difficult to effectively reduce the rapid digestibility of rice starch and affect blood sugar control.
By mixing chickpea proteolytic hydrolysate with rice starch, changing the multi-scale structure of the starch, using alkaline protease to hydrolyze chickpea protein and co-gelatinized with rice starch, the anti-digestible rice starch-chickpea proteolytic hydrolysate is prepared by mixing chickpea proteolytic hydrolysate with rice starch. Complex, reducing starch digestibility.
It significantly reduces the digestibility of rice starch, provides theoretical guidance for the development of rice foods with low glycemic index, and proves the inhibitory effect of chickpea proteolytic hydrolysate on the digestibility of rice starch.
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Figure BDA0005142066550000051
Abstract
Description
Technical field:
[0001] The present invention belongs to the technical field of starch processing, and in particular relates to a rice starch-chickpea protein hydrolysate complex with anti-digestion function and a preparation method thereof. Background technology:
[0002] Starch is an important source of carbohydrates in the human diet. It exists in plants in the form of water-insoluble particles and is an important storage carbohydrate in plants. According to the speed of starch digestion and absorption in the human small intestine, starch can be divided into three types: rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). Foods with high RDS content produce glucose after digestion, which will quickly increase the blood sugar concentration of the human body after a meal. Reducing the RDS content in starch is helpful to maintain blood sugar levels.
[0003] Rice is a high glycemic index grain. Long-term consumption increases the risk of type II diabetes, especially in Asian populations. Reducing the digestibility of rice and rice products is an effective means of preventing diabetes. Adding functional ingredients (such as carbohydrates, proteins, and lipids) to starch to interact with starch can reduce the amount of starch used for digestion and metabolism. Recent studies have shown that after protein hydrolysis, due to the increase in the surface area of peptides in the hydrolysate and the exposure of polar and charged residues, protein hydrolysates are more likely to bind to starch than proteins to form tight aggregates, and the effect of reducing starch digestibility is more obvious.
[0004] Chickpea is a highly nutritious food and an important legume crop. It is rich in protein, carbohydrates and vitamins and has a variety of potential nutritional values and health benefits. Because its protein quality is superior to other legumes and its amino acid composition is balanced, it is considered a good source of dietary protein. Therefore, it can be combined with chickpea protein hydrolysate to regulate rice starch digestion. Summary of the invention:
[0005] In order to solve the above problems, the present invention provides a rice starch-chickpea protein hydrolysate complex with anti-digestion function and a preparation method thereof.
[0006] The purpose of the present invention is achieved by the following technical solutions:
[0007] A rice starch-chickpea protein hydrolysate complex with anti-digestion function and a preparation method thereof, comprising the following steps:
[0008] (1) Dispersing and dissolving chickpea protein in deionized water, adjusting the pH to 8.0, adding alkaline protease at 50° C. to hydrolyze the chickpea protein, quickly placing it in a boiling water bath to inactivate the enzyme after hydrolysis, and then cooling it in an ice water bath, centrifuging the cooled solution at high speed, and taking the supernatant and freeze-drying it in a vacuum to obtain chickpea protein hydrolysate.
[0009] (2) The rice starch and chickpea protein hydrolysate are fully mixed in different proportions to form a suspension, co-gelatinized in boiling water, and then freeze-dried and ground into powder after cooling.
[0010] Preferably, the chickpea protein is a 2% (w / v) protein suspension;
[0011] Preferably, the ratio of alkaline protease to chickpea protein is 0.03:1;
[0012] Preferably, the alkaline protease hydrolyzes chickpea protein for 30-120 min.
[0013] Preferably, the rice starch and chickpea protein hydrolysate are mixed into a 10% (w / v) suspension.
[0014] Preferably, the mixing ratio of the rice starch and the chickpea protein hydrolysate is 5%-20%:1;
[0015] Preferably, the chickpea protein hydrolysate and rice starch are co-gelatinized for 15 minutes.
[0016] The invention provides a digestion-resistant rice starch-chickpea protein hydrolysate complex obtained by applying the preparation method.
[0017] Beneficial effects of the present invention:
[0018] The invention uses chickpea protein as a raw material, which is low in price, high in nutritional value, and has a simple process for preparing a hydrolyzate; the chickpea protein hydrolyzate and rice starch are co-gelatinized to prepare an RS-CPH complex, which changes the multi-scale structure of the rice starch and significantly reduces the digestibility of the rice starch, thereby providing a basis for the inhibitory effect of the protein hydrolyzate on the digestibility of the rice starch and providing certain theoretical guidance for developing rice foods with a low glycemic index. Specific implementation method:
[0019] The present invention is further described in conjunction with the following examples.
[0020] Example 1
[0021] A rice starch-chickpea protein hydrolysate complex with digestion resistance and a preparation method thereof, wherein the preparation method comprises the following steps:
[0022] (1) Weigh a certain amount of chickpea protein (CPI) and dissolve it in deionized water to obtain a 2% (w / v) chickpea protein suspension. After hydration and dissolution under magnetic stirring at room temperature for 1 hour, the pH value is adjusted to 8.0, and 3.0% alkaline protease is added in a 50°C water bath to hydrolyze the chickpea protein for 30 minutes. The pH value of the reaction solution is maintained unchanged by adding 0.1 mol / L NaOH solution. The prepared enzymatic hydrolyzate is placed in boiling water to inactivate the enzyme for 10 minutes, and then immediately cooled in an ice bath. After high-speed centrifugation, the supernatant is freeze-dried at -80°C to prepare chickpea protein hydrolysate (CPH), and the freeze-dried sample is stored at -20°C.
[0023] (2) CPH and RS were mixed in proportions of 5%, 10% and 20% (based on the mass of starch). The mixtures were labeled RS-5% CPH30, RS-10% CPH30 and RS-20% CPH30, respectively. After sufficient physical mixing, the mixture was made into a 10% (w / v) suspension. The suspension was fully stirred in a boiling water bath for 15 minutes, then cooled and freeze-dried, and sealed and stored after passing through a 100-mesh sieve.
[0024] Example 2
[0025] A rice starch-chickpea protein hydrolysate complex with digestion resistance and a preparation method thereof, wherein the preparation method comprises the following steps:
[0026] (1) Weigh a certain amount of chickpea protein (CPI) and dissolve it in deionized water to obtain a 2% (w / v) chickpea protein suspension. After hydration and dissolution under magnetic stirring at room temperature for 1 hour, the pH value is adjusted to 8.0, and 3.0% alkaline protease is added in a 50°C water bath to hydrolyze the chickpea protein for 60 minutes. The pH value of the reaction solution is maintained unchanged by adding 0.1 mol / L NaOH solution. The prepared enzymatic hydrolyzate is placed in boiling water to inactivate the enzyme for 10 minutes, and then immediately cooled in an ice bath. After high-speed centrifugation, the supernatant is freeze-dried at -80°C to prepare chickpea protein hydrolysate (CPH), and the freeze-dried sample is stored at -20°C.
[0027] (2) CPH and RS were mixed in proportions of 5%, 10% and 20% (based on the mass of starch). The mixtures were labeled RS-5% CPH60, RS-10% CPH60 and RS-20% CPH60, respectively. After sufficient physical mixing, the mixture was made into a 10% (w / v) suspension. The suspension was fully stirred in a boiling water bath for 20 minutes, then cooled and freeze-dried, and sealed and stored after passing through a 100-mesh sieve.
[0028] Example 3
[0029] A rice starch-chickpea protein hydrolysate complex with digestion resistance and a preparation method thereof, wherein the preparation method comprises the following steps:
[0030] (1) Weigh a certain amount of chickpea protein (CPI) and dissolve it in deionized water to obtain a 2% (w / v) chickpea protein suspension. After hydration and dissolution under magnetic stirring at room temperature for 1 hour, the pH value is adjusted to 8.0, and 3.0% alkaline protease is added in a 50°C water bath to hydrolyze the chickpea protein for 120 minutes. The pH value of the reaction solution is maintained unchanged by adding 0.1 mol / L NaOH solution. The prepared enzymatic hydrolyzate is placed in boiling water to inactivate the enzyme for 10 minutes, then immediately cooled in an ice bath, and the supernatant is freeze-dried at -80°C after high-speed centrifugation to prepare chickpea protein hydrolysate (CPH), and the freeze-dried sample is stored at -20°C.
[0031] (2) CPH and RS were mixed in proportions of 5%, 10% and 20% (based on the mass of starch). The mixtures were labeled RS-5% CPH120, RS-10% CPH120 and RS-20% CPH120, respectively. After sufficient physical mixing, the mixture was made into a 10% (w / v) suspension. The suspension was fully stirred in a boiling water bath for 20 minutes, then cooled and freeze-dried, and sealed and stored after passing through a 100-mesh sieve.
[0032] Experimental example
[0033] Digestibility test
[0034] The digestibility of the sample was determined by in vitro simulated digestion method. Weigh 200.0 mg of sample into a test tube, add mL sodium acetate buffer (0.1 mol / L, pH 5.2), and vortex mix for 5 min. Then add 10 mL of mixed enzyme (sodium acetate buffer 0.1 mol / L, 5.2) of saccharifying enzyme (≥ units / mg) and α-amylase (≥ units / mg). After thorough vortexing, place in a 37°C water bath for oscillation and accurately time. After digestion for 0, 20 and 120 min, take out 0.1 mL of solution and put it into a centrifuge tube containing 0.9 mL of anhydrous ethanol to inactivate the enzyme. After centrifugation at 6000 r / min for 10 min, use a glucose oxidase-peroxidase kit to measure the absorbance at 505 nm and calculate the glucose content. The RDS, SDS and RS values are calculated by the following equations.
[0035] RDS(%)=(G20-G0)×0.9×100 / TS
[0036] SDS(%)=(G120-G20×0.9×100 / TS
[0037] RS(%)=(1-RDS-SDS)×100
[0038] G0 represents the glucose content (mg) of the sample before hydrolysis, G20 and G120 represent the glucose content (mg) of the sample after hydrolysis for 20 min and 120 min, respectively, and TS represents the total starch content (mg).
[0039] The test results of RS-CPH complex and original rice starch prepared in Examples 1, 2 and 3 are shown in Table 1
[0040] Table 1 Contents of RDS, SDS and RS in RS and RS-CPH.
[0041]
[0042] As shown in the table, after adding CPH to rice starch, the contents of RDS and RS in the RS-CPH complex were significantly reduced (P < 0.05) and significantly increased (P < 0.05), respectively. The RDS content was reduced to 40.56%, and the RS content was increased to 41.30%, indicating that the addition of CPH significantly reduced the digestibility of rice starch. This may be due to the fact that CPH and amylose or amylopectin form a tight structure after non-covalent binding, which reduces the action sites of enzymes in starch and inhibits the digestion of starch by amylase. In addition, protein hydrolysates may adhere to the starch surface through non-covalent action as a physical barrier to inhibit the contact between starch and enzymes. As the hydrolysis time increases from 30 min to 120 min, the effect of CPH on reducing the digestibility of rice starch is more obvious. The reason may be that the increase in the degree of protein hydrolysis causes the secondary and tertiary structures of the protein to unfold, resulting in an increase in the content of polar amino acids in the protein hydrolysate, which improves the ability of CPH to bind to rice starch through hydrogen bonds. Increasing the hydrolysis time will also lead to an increase in the content of weak steric hindrance peptides in the protein hydrolysate, which can interact with starch molecules to maintain the structure of starch, thereby inhibiting the digestion of starch by enzymes.
[0043] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.
Claims
1. A rice starch-chickpea protein hydrolysate complex with anti-digestion function and a preparation method thereof, characterized in that : The rice starch-chickpea protein hydrolysate is prepared by a preparation method comprising the following steps: Step 1), dispersing and dissolving chickpea protein in deionized water to prepare a protein suspension, adjusting the pH to 8.0, adding alkaline protease to hydrolyze the chickpea protein at 50°C, quickly placing it in a boiling water bath to inactivate the enzyme after hydrolysis, and then cooling it in an ice water bath, centrifuging the cooled solution at high speed, and taking the supernatant and vacuum freeze-drying it to obtain a chickpea protein hydrolyzate; Step 2), dissolving rice starch in deionized water to prepare a starch suspension, adding chickpea protein hydrolysate in different proportions and fully mixing, then co-gelatinizing in boiling water, cooling, and freeze-drying to obtain a powder.
2. The rice starch-chickpea protein hydrolysate complex with anti-digestion function and the preparation method thereof according to claim 1, characterized in that: The concentration of the protein suspension was 2% (w / v).
3. The rice starch-chickpea protein hydrolysate complex with anti-digestion function and the preparation method thereof according to claim 1, characterized in that: The ratio of the alkaline protease to the chickpea protein is 0.03:
1.
4. The rice starch-chickpea protein hydrolysate complex with anti-digestion function and the preparation method thereof according to claim 1, characterized in that: The concentration of the starch suspension is 10% (w / v).
5. The rice starch-chickpea protein hydrolysate complex with anti-digestion function and the preparation method thereof according to claim 1, characterized in that: The ratio of the chickpea protein is 5%-20%:
1.
6. The rice starch-chickpea protein hydrolysate complex with anti-digestion function and the preparation method thereof according to claim 1, characterized in that: The chickpea protein hydrolysate and rice starch are co-gelatinized for 15 minutes.
7. The rice starch-chickpea protein hydrolysate complex with anti-digestion function and the preparation method thereof according to claim 1, characterized in that: The alkaline protease hydrolyzes chickpea protein for 30-120 minutes.
8. A rice starch-chickpea protein hydrolysate complex with anti-digestion function and a preparation method thereof, characterized in that , prepared by the preparation method described in any one of claims 1-7.