Method for determining content of starch in maltodextrin-containing food
By using the lectin contaminoglobulin A and n-butanol separation steps in food, the problem of high starch content determination in the prior art is solved, and a more accurate determination of carbohydrates in food is achieved.
Patent Information
- Application Number
- CN202411413757.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-11
- Publication Date
- 2025-02-28
AI Technical Summary
The prior art is difficult to effectively remove maltodextrin added in food, resulting in a high starch content determination, and false positive results seriously affect the accuracy of the determination of carbohydrates in food.
The sample to be tested was mixed with lectin contaminin A (Con A), and the amylopectin and amylose were separated by centrifugation and n-butanol separation steps, and the maltodextrin was removed, and the starch determination was finally performed.
This method can effectively remove maltodextrin, reduce its impact on starch content measurement, improve the accuracy of measurement, and is simple to operate, low cost and does not damage the product.
Smart Images
Figure CN119534778A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food analysis, in particular to a method for determining the starch content in food containing maltodextrin. Technical Background
[0002] Maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is made of various types of starch as raw materials, and is hydrolyzed, converted, purified and dried at a low degree by an enzymatic process, and its solubility in water must be greater than 98%. Its raw materials are starchy corn, rice, etc. It can also be refined starch, such as corn starch, wheat starch and cassava starch. Maltodextrin is a low-conversion product between starch and starch sugar, and starch is a carbohydrate composed of many glucose molecules. Therefore, for foods with added maltodextrin, when determining the starch content in them, maltodextrin needs to be removed as much as possible. According to the pretreatment method in the People's Republic of China Standard GB 5009.9-2016 "Determination of Starch in Food", the maltodextrin added to the food cannot be removed well, which has a great impact on the determination of the starch content in the food, resulting in a high starch content. The false positive result seriously affects the accuracy of the determination of carbohydrates in the nutrition label of the food.
[0003] The People's Republic of China Standard GB / T 20882.6-2021 "Starch Sugar Quality Requirements Part 6: Maltodextrin" specifies the definition and quality requirements of maltodextrin. In the starch determination process, an ethanol-water solution with a volume ratio of 85% is mainly used for residue elution, aiming to retain amylose and amylopectin and remove soluble sugars. Maltodextrin is almost insoluble in ethanol. Although it has good solubility in water, it sinks quickly in water and can gradually return to the bottom of the water. At the same time, it gradually dissolves and is easy to agglomerate, which greatly affects its actual solubility in water. Therefore, the use of an ethanol-water solution with a volume ratio of 85% cannot effectively remove maltodextrin from starch. Summary of the invention
[0004] In view of the technical problems existing in the background technology, the present invention provides a method for determining the starch content in foods containing maltodextrin, which removes the interference of maltodextrin in the detection of starch in foods containing maltodextrin and reduces the influence of maltodextrin on the accuracy of the determination of starch content in foods.
[0005] The specific technical solutions of the present invention are as follows: A method for determining the starch content in a food containing maltodextrin comprises the following steps: 2-5g of the sample to be tested is ground and placed in a centrifuge tube, 25ml of water is added, and then lectin concanavalin A (Con A) is added, and the precipitate A is collected after centrifugation as amylopectin; then the amylose and maltodextrin in the supernatant are separated, and the maltodextrin is discarded, and finally the starch is determined; the separation of amylose and maltodextrin in the supernatant is specifically the following step A or step B: Step A is to take the supernatant and add n-butanol, discard the supernatant after centrifugation, and collect the precipitate B which is amylose; Step B is to separate the components by size exclusion chromatography and collect the amylose component.
[0006] As a more optimal technical solution of the present invention, the volume ratio of the supernatant to n-butanol is (1-4):4.
[0007] As a more optimal technical solution of the present invention, the sample to be tested is ground to 0.425 mm.
[0008] As a more optimal technical solution of the present invention, the Con A is 10-30ml.
[0009] As a more optimal technical solution of the present invention, the starch determination is carried out by enzyme hydrolysis or acid hydrolysis. The starch determination is carried out by chemical method according to GB5009.9-2016 "National Food Safety Standard Determination of Starch in Food".
[0010] As a more optimal technical solution of the present invention, the amylopectin is obtained by centrifugation at 4000 r / min for 5 minutes.
[0011] As a more optimal technical solution of the present invention, in the step A, centrifugation is performed at 6000 r / min for 5 minutes.
[0012] As a more optimal technical solution of the present invention, the separation in step B is determined based on a differential detector or an iodine indicator.
[0013] The beneficial effects are as follows: The method for determining the starch content in food containing maltodextrin provided by the present invention has the advantages of simple operation, fast analysis speed, low cost, no damage to products and raw materials, small error, high accuracy and reliable detection results. BRIEF DESCRIPTION OF THE DRAWINGS
[0014] Figure 1 The present invention is a flow chart of the method for determining the starch content in food containing maltodextrin. DETAILED DESCRIPTION
[0015] The present invention is further described in detail below in conjunction with specific embodiments. The given examples are only for illustrating the present invention, but not for limiting the scope of the present invention.
[0016] The experimental methods in the following examples are all conventional methods unless otherwise specified.
[0017] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources. In the present invention, a sample to be tested containing maltodextrin is prepared, and the content of maltodextrin in the sample is 20%.
[0018] Example 1 like Figure 1 As shown, this embodiment provides a method for determining the starch content in foods containing maltodextrin, comprising the following steps: the sample to be tested is ground to 0.425 mm (equivalent to 40 mesh), 2 g is weighed, and 25 mL of water is added to a 50 mL centrifuge tube, the pH temperature and ionic strength are adjusted, an appropriate amount of concanavalin (Con A) is added, and the mixture is centrifuged at 4000 r / min for 5 minutes, and precipitate A (branched starch) is collected. The supernatant per unit volume is taken, 4 volumes of n-butanol are added, and the mixture is centrifuged at 6000 g for 5 minutes, the mass of maltodextrin in the supernatant is calculated, and precipitate B (amylose) is collected. The ratio of amylose to amylopectin is 11.21% when starch is determined by enzyme hydrolysis or acid hydrolysis, and the content of maltodextrin in the sample is 20%. For details of the steps, see GB 5009.9-2016.
[0019] Example 2 like Figure 1 As shown, this embodiment provides a method for determining the starch content in foods containing maltodextrin, comprising the following steps: the sample to be tested is ground to 0.425 mm (equivalent to 40 mesh), 2 g is weighed, and 25 mL of water is added to a 50 mL centrifuge tube, the pH temperature and ionic strength are adjusted, an appropriate amount of concanavalin (Con A) is added, and the mixture is centrifuged at 4000 r / min for 5 minutes to collect precipitate A (branched starch). The supernatant is taken, and the components are separated by exclusion chromatography according to the different molecular weights of amylose and maltodextrin. The separation can be determined by a differential detector or an iodine indicator, and amylose component B is collected. The ratio of amylose to branched starch is 11.22% by enzyme hydrolysis or acid hydrolysis, and the content of maltodextrin in the sample is 20%. For details of the steps, see GB 5009.9-2016.
[0020] Example 3 This embodiment provides a method for determining the starch content in a food containing maltodextrin, comprising the following steps: Grind the sample to be tested to 0.425mm (equivalent to 40 mesh), weigh 3g, put it in a 50mL centrifuge tube, add 25mL of water, adjust the pH temperature and ionic strength, add an appropriate amount of concanavalin (Con A), centrifuge at 4000r / min for 5 minutes, and collect precipitate A (branched starch). Take a unit volume of supernatant, add 4 volumes of n-butanol, centrifuge at 6000g for 5 minutes, calculate the mass of maltodextrin in the supernatant, and collect precipitate B (amylose). The ratio of amylose to amylopectin is 11.21% when starch is determined by enzyme hydrolysis or acid hydrolysis. The content of maltodextrin in the sample is 20%. For details of the steps, see GB 5009.9-2016.
[0021] Example 4 like Figure 1 As shown, this embodiment provides a method for determining the starch content in foods containing maltodextrin, comprising the following steps: the sample to be tested is ground to 0.425 mm (equivalent to 40 mesh), 4 g is weighed, and 25 mL of water is added to a 50 mL centrifuge tube, the pH temperature and ionic strength are adjusted, an appropriate amount of concanavalin (Con A) is added, and the mixture is centrifuged at 4000 r / min for 5 minutes to collect precipitate A (branched starch). The supernatant per unit volume is taken, 4 volumes of n-butanol are added, and the mixture is centrifuged at 6000 g for 5 minutes to calculate the mass of maltodextrin in the supernatant, and precipitate B (amylose) is collected. The ratio of amylose to amylopectin is 11.20% when starch is determined by enzyme hydrolysis or acid hydrolysis, and the content of maltodextrin in the sample is 20%. For details of the steps, see GB 5009.9-2016.
[0022] Example 5 like Figure 1 As shown, this embodiment provides a method for determining the starch content in foods containing maltodextrin, comprising the following steps: the sample to be tested is ground to 0.425 mm (equivalent to 40 mesh), 5 g is weighed, and 25 mL of water is added to a 50 mL centrifuge tube, the pH temperature and ionic strength are adjusted, an appropriate amount of concanavalin (Con A) is added, and the mixture is centrifuged at 4000 r / min for 5 minutes to collect precipitate A (branched starch). The supernatant per unit volume is taken, 4 volumes of n-butanol are added, and the mixture is centrifuged at 6000 g for 5 minutes to calculate the mass of maltodextrin in the supernatant, and precipitate B (amylose) is collected. The ratio of amylose to amylopectin is 11.21% when starch is determined by enzyme hydrolysis or acid hydrolysis, and the content of maltodextrin in the sample is 20%. For details of the steps, see GB 5009.9-2016.
[0023] Example 6 like Figure 1As shown, this embodiment provides a method for determining the starch content in foods containing maltodextrin, comprising the following steps: the sample to be tested is ground to 0.425 mm (equivalent to 40 mesh), 5 g is weighed, and 25 mL of water is added to a 50 mL centrifuge tube, the pH temperature and ionic strength are adjusted, an appropriate amount of concanavalin (Con A) is added, and the mixture is centrifuged at 4000 r / min for 5 minutes, and precipitate A (branched starch) is collected. The supernatant per unit volume is taken, 1 volume of n-butanol is added, and the mixture is centrifuged at 6000 g for 5 minutes, the mass of maltodextrin in the supernatant is calculated, and precipitate B (amylose) is collected. The ratio of amylose to amylopectin is 11.01% by enzymatic hydrolysis or acid hydrolysis, and the content of maltodextrin in the sample is 19%. For details of the steps, see GB 5009.9-2016.
[0024] Example 7 like Figure 1 As shown, this embodiment provides a method for determining the starch content in foods containing maltodextrin, comprising the following steps: the sample to be tested is ground to 0.425 mm (equivalent to 40 mesh), 5 g is weighed, and 25 mL of water is added to a 50 mL centrifuge tube, the pH temperature and ionic strength are adjusted, an appropriate amount of concanavalin (Con A) is added, and the mixture is centrifuged at 4000 r / min for 5 minutes to collect precipitate A (branched starch). The supernatant per unit volume is taken, 2 volumes of n-butanol are added, and the mixture is centrifuged at 6000 g for 5 minutes to calculate the mass of maltodextrin in the supernatant, and precipitate B (amylose) is collected. The ratio of amylose to amylopectin is 11.11% when starch is determined by enzyme hydrolysis or acid hydrolysis, and the content of maltodextrin in the sample is 20%. For details of the steps, see GB 5009.9-2016.
[0025] Example 8 like Figure 1 As shown, this embodiment provides a method for determining the starch content in foods containing maltodextrin, comprising the following steps: the sample to be tested is ground to 0.425 mm (equivalent to 40 mesh), 5 g is weighed, and 25 mL of water is added to a 50 mL centrifuge tube, the pH temperature and ionic strength are adjusted, an appropriate amount of concanavalin (Con A) is added, and the mixture is centrifuged at 4000 r / min for 5 minutes to collect precipitate A (branched starch). The supernatant per unit volume is taken, 3 volumes of n-butanol are added, and the mixture is centrifuged at 6000 g for 5 minutes to calculate the mass of maltodextrin in the supernatant, and precipitate B (amylose) is collected. The ratio of amylose to amylopectin is 11.19% by enzymatic hydrolysis or acid hydrolysis, and the content of maltodextrin in the sample is 20%. For details of the steps, see GB 5009.9-2016.
[0026] Example 8 like Figure 1As shown, this embodiment provides a method for determining the starch content in foods containing maltodextrin, comprising the following steps: the sample to be tested is ground to 0.425 mm (equivalent to 40 mesh), 5 g is weighed, and 25 mL of water is added to a 50 mL centrifuge tube, the pH temperature and ionic strength are adjusted, an appropriate amount of concanavalin (Con A) is added, and the mixture is centrifuged at 4000 r / min for 5 minutes to collect precipitate A (branched starch). The supernatant per unit volume is taken, 8 volumes of n-butanol are added, and the mixture is centrifuged at 6000 g for 5 minutes to calculate the mass of maltodextrin in the supernatant, and precipitate B (amylose) is collected. The ratio of amylose to amylopectin is 10.01% by enzymatic hydrolysis or acid hydrolysis, and the content of maltodextrin in the sample is 16%. For details of the steps, see GB 5009.9-2016.
[0027] Example 9 like Figure 1 As shown, this embodiment provides a method for determining the starch content in foods containing maltodextrin, comprising the following steps: the sample to be tested is ground to 0.425 mm (equivalent to 40 mesh), 5 g is weighed, and 25 mL of water is added to a 50 mL centrifuge tube, the pH temperature and ionic strength are adjusted, an appropriate amount of concanavalin (Con A) is added, and the mixture is centrifuged at 4000 r / min for 5 minutes to collect precipitate A (branched starch). The supernatant per unit volume is taken, 8 volumes of isopentanol are added, and the mixture is centrifuged at 6000 g for 5 minutes to calculate the mass of maltodextrin in the supernatant, and precipitate B (amylose) is collected. The ratio of amylose to amylopectin is 6.01% when starch is determined by enzyme hydrolysis or acid hydrolysis, and the content of maltodextrin in the sample is 11%. For details of the steps, see GB 5009.9-2016.
[0028] Finally, it should be noted that the above embodiments are only used to illustrate rather than limit the technical solutions of the present invention. Although the present invention has been described in detail with reference to the above examples, those skilled in the art should understand that the present invention can still be modified or partially replaced, which should all be included in the scope of the claims of the present invention.
Claims
1. A method for determining the starch content in a food containing maltodextrin, characterized in that: The steps include: 2-5g of the sample to be tested is ground and placed in a centrifuge tube, 25ml of water is added, and then lectin concanavalin A (Con A) is added, and the precipitate A is collected after centrifugation as amylopectin; then the amylose and maltodextrin in the supernatant are separated, and the maltodextrin is discarded, and finally the starch is determined; the separation of amylose and maltodextrin in the supernatant is specifically the following step A or step B: Step A is to take the supernatant and add n-butanol, discard the supernatant after centrifugation, and collect the precipitate B which is amylose; Step B is to separate the components by size exclusion chromatography and collect the amylose component.
2. The method for determining the starch content in a food containing maltodextrin as claimed in claim 1, characterized in that: The volume ratio of the supernatant to n-butanol is (1-4):
4.
3. The method for determining the starch content in a food containing maltodextrin as claimed in claim 1, characterized in that: The sample to be tested is ground to 0.425 mm.
4. The method for determining the starch content in a food containing maltodextrin as claimed in claim 1, characterized in that: The Con A is 10-30 ml.
5. The method for determining the starch content in a food containing maltodextrin as claimed in claim 1, characterized in that: The starch determination is carried out by enzyme hydrolysis or acid hydrolysis.
6. The method for determining the starch content in a food containing maltodextrin according to claim 1, characterized in that: The amylopectin is obtained by centrifuging at 4000 r / min for 5 minutes.