Low-GI 3D printing starch gel product and preparation method thereof

Abstract

The invention discloses a low-GI 3D printing starch gel product and a preparation method thereof.According to the low-GI 3D printing starch gel product and the preparation method thereof, prolamin molecules are self-assembled to form nano-particles to embed polyphenol, then starch gel is filled with the nano-particles, controlled release of the polyphenol is facilitated, and the effect of the polyphenol is improved. A 3D printing product is prepared based on fluid characteristics of gelatinized starch, and a low-GI starch gel 3D printing product is prepared based on aged gel and polyphenol-loaded nanoparticles.

Description

Technical Field

[0001] The invention belongs to the field of food technology, and specifically relates to a low GI 3D printed starch gel product and a preparation method thereof. Background Art

[0002] Starch is a naturally occurring high-molecular carbohydrate that is widely used in food and medicine, such as auxiliary materials and functional factors. However, it is easily digested and hydrolyzed, and causes an increase in blood sugar levels after a meal. Starch granules absorb water and gelatinize after heating to form a pseudoplastic non-Newtonian fluid. After gelatinization, the starch exhibits obvious shear-thinning characteristics and passes through the nozzle smoothly during the 3D printing process, making it suitable for use as a 3D printing material. Aging to form a gel can reduce the hydrolysis rate of starch, but it is still a medium / high GI food. Currently, studies have shown that the GI value of starch gel can be further reduced by adding functional factors such as polyphenols, but polyphenols directly added to starch tend to be released quickly during digestion and lose their efficacy.

[0003] The invention patent application with publication number CN114468300A discloses a method for preparing a low GI tea polyphenol-starch complex with antibacterial effect, which belongs to the field of starch processing technology. High-amylose corn starch is used as a substrate, and branching enzymes are used to increase the branching degree of starch, and then the low GI tea polyphenol-starch complex is formed by compounding with tea polyphenols. The slowly digestible starch is increased and the gelatinization temperature is reduced by increasing α-1,6 glycosidic bonds, and the antibacterial effect is enhanced by including tea polyphenols. This modification method is simple to operate, highly feasible, suitable for industrial production, non-toxic, harmless, safe and pollution-free. However, the invention does not involve the research on starch gel 3D printing products, and it is impossible to print products of corresponding shapes.

[0004] The invention patent application with publication number CN115886238A discloses a method for preparing a composite Dendrobium officinale starch gel 3D printing material. The method comprises: fully mixing Dendrobium officinale powder, amylose / branched starch, xanthan gum, and locust bean gum, adding distilled water, and stirring until all ingredients are evenly mixed to obtain a starch gel suspension. The starch gel suspension is heated in a water bath to gelatinize it to form a starch-based gel, cooled to room temperature, and homogenized to remove the bubbles introduced during the mixing process. The mass fractions of each component are: 0-1.0 parts of Dendrobium officinale powder, 10 parts of amylose and branched starch, 2.5 parts of xanthan gum, 2.5 parts of locust bean gum, and 80 parts of water. As a 3D printing molding material, the invented material not only has superior printing performance, but also has good rheological and texture characteristics, good printing molding, and unclear lamination boundaries, and also has the health activity of Dendrobium officinale. However, the Dendrobium officinale starch in the invention does not involve the research and development of low GI starch gel.

[0005] The invention patent application with publication number CN117700776A discloses a low GI high elastic chestnut starch gel and its preparation method, which comprises the following steps: preparing chestnut starch aqueous dispersion, heating reaction, cooling and grinding to obtain modified starch; using ionic liquid containing sodium chloride, citric acid and fructose to disperse modified starch, homogenizing to obtain premix; coating and punching the premix, multi-stage frequency conversion heating to obtain starch gelatinized liquid; mixing the starch gelatinized liquid with ethanol to obtain starch fluid; extruding the starch fluid into a mold, drying and curing to obtain the product. The chestnut starch gel prepared by the invention has a V-shaped structure, a low GI value and high elasticity. The starch used in the invention requires a relatively complicated modification step. Summary of the invention

[0006] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0007] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0008] Therefore, the object of the present invention is to overcome the deficiencies in the prior art and provide a 3D printed starch gel product with a low GI.

[0009] To solve the above technical problems, the present invention provides the following technical solutions: a low GI 3D printed starch gel product, characterized in that: the 3D printed starch gel product comprises the following raw materials in percentage by weight: 0.5% to 10% of alcohol-soluble protein loaded with polyphenols, 5% to 20% of starch, and the remainder is water, wherein the ratio of polyphenols to alcohol-soluble protein is 1:20 to 1:5.

[0010] As a preferred embodiment of the low GI 3D printed starch gel product of the present invention, the 3D printed starch gel product comprises the following raw materials in percentage by weight: 2% to 5% of alcohol-soluble protein loaded with polyphenols, 8% to 15% of starch, and the remainder is water, wherein the ratio of polyphenols to alcohol-soluble protein is 1:15 to 1:8.

[0011] As a preferred embodiment of the low GI 3D printed starch gel product of the present invention, the alcohol-soluble protein is at least one of wheat alcohol-soluble protein, corn alcohol-soluble protein, hordeum alcohol-soluble protein, sorghum alcohol-soluble protein, highland barley alcohol-soluble protein and their derivatives.

[0012] As a preferred embodiment of the low GI 3D printed starch gel product of the present invention, the starch is at least one of wheat starch, corn starch, pea starch, potato starch, rice starch and their derivatives.

[0013] As a preferred embodiment of the low GI 3D printed starch gel product of the present invention, the polyphenol is at least one of resveratrol, tea polyphenols, anthocyanins, curcumin, cinnamic acid phenol, quercetin, rutin and derivatives thereof.

[0014] Another object of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing a low GI 3D printed starch gel product.

[0015] As a preferred embodiment of the preparation method of the present invention, wherein: the alcohol-soluble protein is extracted, wherein the extraction solution is ethanol.

[0016] As a preferred embodiment of the preparation method of the present invention, the nanoparticle-filled starch gel is prepared at a temperature of 90 to 100° C. and a preparation time of 10 to 20 minutes.

[0017] As a preferred embodiment of the preparation method of the present invention, the 3D printed low GI starch gel product, wherein the diagonal length and height of the 3D printed model are 33.00 and 12.50 mm respectively.

[0018] Another object of the present invention is to overcome the deficiencies in the prior art and provide an application of a low GI 3D printed starch gel product.

[0019] Beneficial effects of the present invention:

[0020] The present invention provides a low GI 3D printed starch gel product and a preparation method thereof, which avoids the disadvantage of rapid digestion of traditional starch causing rapid increase in blood sugar. The 3D printed starch gel product, through the self-assembly of alcohol-soluble protein molecules to form nanoparticles to embed polyphenols, and then fills them in starch gel to help stabilize and slowly release polyphenols, improve the efficacy of polyphenols, and reduce starch digestion; secondly, the appearance attributes of the product are diversified through 3D printing, and the personalized customization of the product is realized. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0022] Figure 1 This is a 3D printed sample image of nanoparticles filled with different starch gels in the example.

[0023] Figure 2 3D printing hardness of different starch gels.

[0024] Figure 3 This is a comparison chart of the results of Example 8. DETAILED DESCRIPTION

[0025] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0026] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0027] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0028] The raw materials used in the present invention come from:

[0029] Wheat gluten was purchased from Anhui Ante Food Co., Ltd. (Suzhou, China). Zein was purchased from Sigma-Aldrich Shanghai Trading Co., Ltd. (Shanghai, China). Resveratrol (purity 99%) was purchased from Aladdin Biochemical Technology Co., Ltd. (Shanghai, China). Starch was purchased from Yuanye Biotechnology Co., Ltd. (Shanghai, China). All ethanol reagents were analytical grade.

[0030] Instruments used in the embodiments of the present invention:

[0031]

[0032] Example 1

[0033] The present embodiment is the preparation of a low GI 3D printed starch gel product. The low GI 3D printed starch gel product of the present embodiment is composed of raw materials in the following mass ratio: a polyphenol / alcohol-soluble protein weight ratio of 1:1, 5% wheat alcohol-soluble protein, 10% wheat starch, and the balance is water.

[0034] (1) Extraction of gliadin

[0035] Wheat gluten (10%, w / v) was dispersed in 70% (v / v) ethanol, stirred for 3 hours, centrifuged, the supernatant was collected, the ethanol was removed by rotary evaporation, and gliadin was obtained after freeze-drying.

[0036] (2) Preparation of polyphenol-loaded gliadin nanoparticles

[0037] Wheat prolamin (3%, w / v) was dissolved in 70% v / v ethanol. Resveratrol was added at a polyphenol / prolamin weight ratio of 1:10 and stirred for 3 hours in the dark. The solution was added dropwise to deionized water at a ratio of 1:5 and stirred for another 3 minutes to obtain a prolamin nanoparticle solution of polyphenol-loaded prolamin nanoparticles.

[0038] (3) Preparation of nanoparticle-filled wheat starch gel and 3D printed products

[0039] Wheat starch (10%, w / v) was mixed with the obtained polyphenol-loaded gliadin nanoparticle solution. The mixture was heated and stirred at 95°C for 15 min to obtain a gelatinized sample. The gelatinized sample was immediately transferred to a 3D printing material barrel for 3D printing. The diagonal length and height of the 3D printed model were 33.00 mm and 12.50 mm, respectively.

[0040] Example 2

[0041] This embodiment is the preparation of a low GI 3D printed starch gel product. The low GI 3D printed starch gel product of this embodiment is composed of raw materials in the following mass ratio: a polyphenol / alcohol-soluble protein weight ratio of 1:10, 5% wheat alcohol-soluble protein, 10% pea starch, and the balance is water.

[0042] (1) Extraction of gliadin

[0043] Wheat gluten (10%, w / v) was dispersed in 70% (v / v) ethanol, stirred for 3 hours, centrifuged, the supernatant was collected, the ethanol was removed by rotary evaporation, and gliadin was obtained after freeze-drying.

[0044] (2) Preparation of polyphenol-loaded gliadin nanoparticles

[0045] Wheat prolamin (3%, w / v) was dissolved in 70% v / v ethanol. Resveratrol was added at a polyphenol / prolamin weight ratio of 1:10 and stirred for 3 hours in the dark. The solution was added dropwise to deionized water at a ratio of 1:5 and stirred for another 3 minutes to obtain a prolamin nanoparticle solution of polyphenol-loaded prolamin nanoparticles.

[0046] (3) Preparation steps of nanoparticle-filled pea starch gel and preparation of 3D printed products

[0047] Pea starch (10%, w / v) was mixed with the obtained polyphenol-loaded gliadin nanoparticle solution. The mixture was heated and stirred at 95°C for 15 min to obtain a gelatinized sample. The gelatinized sample was immediately transferred to a 3D printing material barrel for 3D printing. The diagonal length and height of the 3D printed model were 33.00 mm and 12.50 mm, respectively.

[0048] Example 3

[0049] The present embodiment is the preparation of a low GI 3D printed starch gel product. The low GI 3D printed starch gel product of the present embodiment is composed of raw materials in the following mass ratio: a polyphenol / alcohol-soluble protein weight ratio of 1:10, 5% wheat alcohol-soluble protein, 10% corn starch, and the balance is water.

[0050] (1) Extraction of gliadin

[0051] Wheat gluten (10%, w / v) was dispersed in 70% (v / v) ethanol, stirred for 3 hours, centrifuged, the supernatant was collected, the ethanol was removed by rotary evaporation, and gliadin was obtained after freeze-drying.

[0052] (2) Preparation of polyphenol-loaded gliadin nanoparticles

[0053] Wheat prolamin (3%, w / v) was dissolved in 70% v / v ethanol. Resveratrol was added at a polyphenol / prolamin weight ratio of 1:10 and stirred for 3 hours in the dark. The solution was added dropwise to deionized water at a ratio of 1:5 and stirred for another 3 minutes to obtain a prolamin nanoparticle solution of polyphenol-loaded prolamin nanoparticles.

[0054] (3) Preparation steps of nanoparticle-filled corn starch gel and preparation of 3D printed products

[0055] Corn starch (10%, w / v) was mixed with the obtained polyphenol-loaded gliadin nanoparticle solution. The mixture was heated and stirred at 95°C for 15 min to obtain a gelatinized sample. The gelatinized sample was immediately transferred to a 3D printing material barrel for 3D printing. The diagonal length and height of the 3D printed model were 33.00 mm and 12.50 mm, respectively.

[0056] Example 4

[0057] This embodiment is the preparation of a low GI 3D printed starch gel product. The low GI 3D printed starch gel product of this embodiment is composed of raw materials in the following mass ratio: a polyphenol / alcohol-soluble protein weight ratio of 1:10, 5% wheat alcohol-soluble protein, 10% potato starch, and the balance is water.

[0058] (1) Extraction of gliadin

[0059] Wheat gluten (10%, w / v) was dispersed in 70% (v / v) ethanol, stirred for 3 hours, centrifuged, the supernatant was collected, the ethanol was removed by rotary evaporation, and gliadin was obtained after freeze-drying.

[0060] (2) Preparation of polyphenol-loaded gliadin nanoparticles

[0061] Wheat prolamin (3%, w / v) was dissolved in 70% v / v ethanol. Resveratrol was added at a polyphenol / prolamin weight ratio of 1:10 and stirred for 3 hours in the dark. The solution was added dropwise to deionized water at a ratio of 1:5 and stirred for another 3 minutes to obtain a prolamin nanoparticle solution of polyphenol-loaded prolamin nanoparticles.

[0062] (3) Preparation steps of nanoparticle-filled potato starch gel and preparation of 3D printed products

[0063] Potato starch (10%, w / v) was mixed with the obtained polyphenol-loaded gliadin nanoparticle solution. The mixture was heated and stirred at 95°C for 15 min to obtain a gelatinized sample. The gelatinized sample was immediately transferred to a 3D printing material barrel for 3D printing. The diagonal length and height of the 3D printed model were 33.00 mm and 12.50 mm, respectively.

[0064] Example 5

[0065] The present embodiment is the preparation of a low GI 3D printed starch gel product. The low GI 3D printed starch gel product of the present embodiment is composed of raw materials in the following mass ratio: a polyphenol / alcohol-soluble protein weight ratio of 1:10, 5% wheat alcohol-soluble protein, 10% rice starch, and the balance is water.

[0066] (1) Extraction of gliadin

[0067] Wheat gluten (10%, w / v) was dispersed in 70% (v / v) ethanol, stirred for 3 hours, centrifuged, the supernatant was collected, the ethanol was removed by rotary evaporation, and gliadin was obtained after freeze-drying.

[0068] (2) Preparation of polyphenol-loaded gliadin nanoparticles

[0069] Wheat prolamin (3%, w / v) was dissolved in 70% v / v ethanol. Resveratrol was added at a polyphenol / prolamin weight ratio of 1:10 and stirred for 3 hours in the dark. The solution was added dropwise to deionized water at a ratio of 1:5 and stirred for another 3 minutes to obtain a prolamin nanoparticle solution of polyphenol-loaded prolamin nanoparticles.

[0070] (3) Preparation steps of nanoparticle-filled rice starch gel and preparation of 3D printed products

[0071] Rice starch (10%, w / v) was mixed with the obtained polyphenol-loaded gliadin nanoparticle solution. The mixture was heated and stirred at 95°C for 15 min to obtain a gelatinized sample. The gelatinized sample was immediately transferred to a 3D printing material barrel for 3D printing. The diagonal length and height of the 3D printed model were 33.00 mm and 12.50 mm, respectively.

[0072] Figure 1 Figure 3 is a picture of 3D printed samples of different starch gels filled with nanoparticles in the embodiments, where A to E are the 3D printed five-pointed star samples of embodiments 1 to 5 respectively; from the appearance of the printed samples, it can be found that the printed products of the embodiments all have the appearance of a five-pointed star, and the printed samples of embodiments 1 and 2 have precise edges, complete shapes, and smooth surfaces.

[0073] Example 6

[0074] The purpose of this example is to test the physical and chemical properties of the starch gels prepared in Examples 1 to 5.

[0075] (1) 3D printing accuracy of different starch gels

[0076] The diagonal length and height of the 3D printed model in this experiment are 33.00 and 12.50 mm, respectively.

[0077] The 3D printing accuracy of different starch gels is shown in Table 1. The diagonal length and height of the 3D printed model in this experiment are 33.00 and 12.50 mm, respectively. The printed samples of Examples 1 and 3 have the smallest difference from the target model.

[0078] Table 1 3D printed sample accuracy

[0079]

[0080]

[0081] (2) Gelatinization properties of different starches filled with nanoparticles

[0082] Weigh five different starches (3 g) in the examples and mix them evenly with 25 mL of freshly prepared gliadin / resveratrol nanoparticle solution. Use a rapid viscosity analyzer (RVA TecMaster Rapid Viscosity Analyzer, Perkin Elme, USA) to measure the gelatinization properties of the starch.

[0083] The specific experimental parameters are as follows: the sample is balanced at 50℃ for 1 minute, then heated from 50℃ to 95℃ at a constant rate within 4 minutes, then kept at 95℃ for 2.5 minutes, and finally cooled to 50℃ and kept for 4 minutes. Peak viscosity (PV), valley viscosity (TV), breakup value (BV), final viscosity (FV), and recovery value (SV) are used to reflect the gelatinization characteristics of different starches.

[0084] Table 2 Gelatinization properties of nanoparticles filled with different starches

[0085]

[0086] Table 2 shows the gelatinization properties of different starches filled with nanoparticles. Among the five embodiments, Embodiment 3 and Embodiment 4 have the highest viscosity values, and the peak viscosity and valley viscosity of Embodiment 4 are significantly greater than those of the other four embodiments, followed by Embodiment 1 and Embodiment 2, both of which have lower viscosity than Embodiment 3 and Embodiment 4, and there is no significant difference between the two starches; the viscosity value of Embodiment 5 is significantly lower than that of the other four embodiments. Among the five embodiments, Embodiment 3 and Embodiment 4 have the highest viscosity and recovery value; Embodiment 1 and Embodiment 2 have moderate viscosity and recovery value, and are the most suitable starches for preparing nanoparticle-filled starch gel 3D printing products among the five embodiments, which is consistent with the appearance and precision results of the printed products.

[0087] (3) 3D printing hardness of different starch gels

[0088] The obtained examples were subjected to texture testing. The experiment used a cylindrical probe (P / 0.5). The examples were compressed to 30% of the original height, the trigger point load was 5.0 g, and the test speed was 1.0 mm / s. (TA.XT plus texture analyzer, StableMicro Systems, UK)

[0089] Figure 2 3D printing hardness of different starch gels; among the five different starches, the printed samples of Examples 3 and 4 have the highest hardness values, and the hardness of the printed sample of Example 5 is significantly lower than that of the other four examples. The hardness value of the printed product is consistent with the appearance and precision value of the product.

[0090] Comparative Example 1

[0091] The starch gel sample of this comparative example is composed of the following raw materials in the following mass ratio: 10% wheat starch and the balance water; wheat starch (10%, w / v) is mixed with the aqueous solution. The mixture is heated and stirred at 95°C for 15 minutes to obtain a gelatinized sample, which is then stored at 4°C for 14 hours to obtain a starch gel sample.

[0092] Comparative Example 2

[0093] The starch gel sample of this comparative example is composed of the following raw materials in the following mass ratio: 10% corn starch and the balance water; corn starch (10%, w / v) is mixed with the aqueous solution, heated and stirred at 95°C for 15 minutes to obtain a gelatinized sample, and stored at 4°C for 14 hours to obtain a starch gel sample.

[0094] Example 7

[0095] The purpose of this example is to verify the effect of reducing the GI value of the products obtained in Examples 1 and 2 and Comparative Examples 1 and 2.

[0096] According to the results of 3D printing, the starch with the best printing effect was selected, and the GI value of the 3D printed sample was determined. The starch gel printed sample without gliadin / resveratrol nanoparticles was used as a control. The sample (containing 50 mg of starch) was added to 10 mL of 0.1 mol / L HCl-KCl buffer (pH 1.5), and then 0.2 mL of 1 mg / mL pepsin solution was added, and stirred in a 40 ° C water bath for 1 h. After adjusting the water bath temperature to 37 ° C, 15 mL of PBS buffer (pH 6.9) was added to the system, and then 5 mL of α-amylase solution was added to start the enzymatic hydrolysis of starch in the sample. The enzymatic hydrolysis reaction lasted for 180 min at 37 ° C, and 1 mL was sampled every 30 min. The sample solution was placed in boiling water and heated for 5 min to kill the enzyme, then cooled, centrifuged, and the supernatant was taken. The glucose concentration of each sample solution was measured using a glucose determination kit. The starch hydrolysis curve was drawn with the enzymatic reaction time as the horizontal axis and the starch hydrolysis rate as the vertical axis. The starch hydrolysis rate (SR, %) is calculated as follows:

[0097] SR=[(Ct-C0)×30.2×0.9] / 50×100%

[0098] Ct—glucose concentration in the reaction system at time t (mg / mL); C0—glucose concentration in the reaction system at the start time of the enzymatic reaction (0min) (mg / mL); 30.2—initial volume of the enzymatic reaction (mL); 0.9—conversion equivalent of glucose to starch; Since the starch hydrolysis curve conforms to the first-order reaction equation, that is, the glucose production curve conforms to the first-order reaction equation. Therefore, after converting the starch hydrolysis curve into the glucose production curve, the enzymatic reaction constant is calculated by fitting according to the following formula:

[0099] C=C∞×[1–exp(-k×t)]

[0100] Wherein, t is the starch hydrolysis time; C is the percentage of hydrolyzed starch in the total starch at different time points; C∞ is the percentage of hydrolyzed starch in the total starch at 180 min, and k is the reaction kinetic constant of the reaction.

[0101] The starch hydrolysis index (HI) is defined as the ratio of the area under the hydrolysis curve of the sample to the area under the hydrolysis curve of the standard control sample. The area under the hydrolysis curve is calculated by the following formula:

[0102] AUC=C∞×(t∞-t0)-(C∞÷k)×[1-exp[-k×(t∞-t0)]]

[0103] Glucose was used as a standard control sample. The glycemic index (GI) was calculated by the following formula:

[0104] GI=8.198+0.862×HI

[0105] Table 3 Glycemic index of 3D printed products

[0106]

[0107] Table 3 shows the glycemic index of 3D printed products; compared with the starch gel printed samples alone, the GI values ​​of the printed samples with added gliadin / polyphenol nanoparticles were significantly reduced from 62.08 and 64.27 to 47.62 and 47.99, indicating that gliadin / polyphenol nanoparticles can effectively reduce the GI value of starch gel, and there is no significant difference in the hydrolysis inhibition of wheat and corn starch. The GI value of the sample with added nanoparticles composite starch gel is less than 50, which is a low GI product.

[0108] Comparative Example 3

[0109] The starch gel sample of this comparative example is composed of the following raw materials in the following mass ratio: the amount of resveratrol added is the same as that of (2) in Example 1; 10% wheat starch, and the balance is water; the wheat starch (10%, w / v) is mixed with the resveratrol solution. The mixture is heated and stirred at 95°C for 15 minutes to obtain a gelatinized sample, which is then stored at 4°C for 14 hours to obtain a starch gel sample.

[0110] Example 8

[0111] The purpose of this example is to verify the starch hydrolysis rates of the products obtained in Example 1 and Comparative Examples 1 and 3, so as to further prove the effect of reducing the GI value.

[0112] Depend on Figure 3 It can be seen that Example 1 has the lowest hydrolysis rate, followed by Comparative Example 2, and Comparative Example 1 has the highest hydrolysis rate. Resveratrol and alcohol-soluble protein have a synergistic inhibitory effect. The presence of resveratrol can effectively reduce the digestibility of starch, and the addition of plant protein can effectively inhibit starch hydrolysis.

[0113] In vitro digestion was performed on Example 1, Comparative Examples 1 and 3. The in vitro digestion included three stages to simulate the digestion process of the oral cavity, stomach and small intestine. First, a simulated oral digestive solution containing 0.764 mg / mL NaCl, 1.49 mg / mL KCl, 0.133 mg / mL CaCl2 and 0.863 mg / mL α-amylase (pH 7.0 ± 0.02) and a simulated gastric digestive solution containing 3.10 mg / mL NaCl, 1.10 mg / mL KCl, 1.50 mg / mL CaCl2 and 2.65 mg / mL pepsin were prepared. The samples were mixed with 10 mL of deionized water to adjust the pH to 7.0 ± 0.02, and then 10 mL of simulated oral digestive solution was added. All samples were placed in a constant temperature water bath for 5 min (37 ° C, 100 rpm). Next, the suspension of oral digestion was mixed with 20 mL of simulated gastric fluid, the mixed solution was adjusted to pH 2.0 ± 0.02, and placed in a constant temperature water bath for 1 h (37 ° C, 100 rpm) to simulate gastric digestion. Simulated small intestinal digestion was performed. The pH value of the sample after gastric digestion was adjusted to 7.0 ± 0.02. Simulated intestinal fluid (60 mL) containing 8.00 mg / mL bile salts, 7.01 mg / mL NaCl, 1.11 mg / mL CaCl2 and 1.00 mg / mL pancreatic enzymes was added, and the pH value of the mixed solution was adjusted to 7.0 ± 0.02. The mixture was then placed in a constant temperature water bath for 4 h (37 ° C, 100 rpm).

[0114] Samples were taken from the mouth, stomach at the end of digestion, and small intestine every 1 hour to obtain 2 mL of products from different samples at different digestion stages, and 5 mL of anhydrous ethanol was added to inactivate the enzyme. After centrifugation of different samples, the supernatant was taken and the glucose content of each sample solution was determined using a glucose determination kit. The percentage of starch hydrolysis was calculated according to the following method:

[0115] SH(%)=Sh / S=Gp / Si×0.9

[0116] SH is the percentage of starch hydrolysis. Sh is the amount of starch hydrolyzed at different time points. Si is the initial amount of starch in the sample. Gp is ​​the amount of glucose produced by starch hydrolysis. 0.9 is the conversion factor to convert the glucose content to the corresponding amount of starch.

[0117] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the present invention.

Claims

1. A low GI 3D printed starch gel product, characterized in that: The 3D printed starch gel product comprises the following raw materials in percentage by weight: 0.5% to 10% of alcohol-soluble protein loaded with polyphenols, 5% to 20% of starch, and the balance is water, wherein the ratio of polyphenols to alcohol-soluble protein is 1:20 to 1:

5.

2. The low GI 3D printed starch gel product according to claim 1, characterized in that: The 3D printed starch gel product comprises the following raw materials in percentage by weight: 2% to 5% of alcohol-soluble protein loaded with polyphenols, 8% to 15% of starch, and the remainder is water, wherein the ratio of polyphenols to alcohol-soluble protein is 1:15 to 1:

8.

3. The low GI 3D printed starch gel product according to claim 1, characterized in that: The alcohol-soluble protein is at least one of wheat alcohol-soluble protein, zein alcohol-soluble protein, hordein alcohol-soluble protein, sorghum alcohol-soluble protein, highland barley alcohol-soluble protein and their derivatives.

4. The low GI 3D printed starch gel product according to claim 1, characterized in that: The starch is at least one of wheat starch, corn starch, pea starch, potato starch, rice starch and derivatives thereof.

5. The low GI 3D printed starch gel product according to claim 1, characterized in that: The polyphenol is at least one of resveratrol, tea polyphenols, anthocyanidins, curcumin, cinnamic acid phenol, quercetin, rutin and derivatives thereof.

6. The method for preparing a low GI 3D printed starch gel product according to any one of claims 1 to 5, characterized in that: include, Extraction of prolamin; preparing polyphenol-loaded prolamin nanoparticles; Preparation of nanoparticle-filled starch gel and 3D printing of low GI starch gel products.

7. The preparation method according to claim 6, characterized in that: The extracting alcohol-soluble protein, wherein the extracting solution is ethanol.

8. The preparation method according to claim 6, characterized in that: The method for preparing the nanoparticle-filled starch gel comprises the following steps: the preparation temperature is 90 to 100° C., and the preparation time is 10 to 20 minutes.

9. The preparation method according to claim 6, characterized in that: The 3D printed low GI starch gel product, wherein the diagonal length and height of the 3D printed model are 33.00 and 12.50 mm, respectively.

10. Use of the low GI 3D printed starch gel product as described in any one of claims 1 to 5.

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