Composition for blocking starch absorption as well as preparation method and application of composition

Abstract

The invention provides a composition for blocking starch absorption as well as a preparation method and application thereof, and relates to the technical field of health care products and nutrition. According to the composition for blocking starch absorption and the preparation method and application thereof, the composition comprises a white kidney bean extract, a mulberry leaf extract, L-arabinose, sugarcane polyphenol, beta-cyclodextrin, porous starch, Arabic gum and resistant dextrin; according to the preparation method, the white kidney bean extract, the mulberry leaf extract, the sugarcane polyphenol and the L-arabinose are emulsified and embedded, so that the stability and the heat resistance of the composition are improved, the flavor and the mouth feel of the composition are improved, and the composition is easier to eat, can be applied to various scenes such as bread and rice, and has a good market prospect. The technical problems that an existing composition for blocking starch absorption is poor in amylase activity inhibition effect and poor in heat resistance are solved.

Description

Technical Field

[0001] The invention relates to the technical field of health products and nutrition, and in particular to a composition for blocking starch absorption, a preparation method and an application thereof. Background Art

[0002] At present, there are more and more patients with diabetes. Although the causes of the disease are different, it is generally recognized that the cause of type 2 diabetes is an unhealthy lifestyle, mainly excessive intake of carbohydrates and starch. Excessive carbohydrate intake not only puts people at risk of disease, but also easily leads to obesity, dyslipidemia, hypertension and other diseases. In the pre-diabetes period, that is, the period of impaired sugar regulation, blood sugar control can be achieved by blocking starch absorption, such as reducing the intake of refined carbohydrates and high-sugar foods, increasing low-GI foods as staple foods, etc., to achieve the purpose of lowering blood sugar and reducing fat.

[0003] Most of the low GI foods currently on the market are made by adding indigestible grains as raw materials to replace fast-digesting starches, thereby affecting their GI values. However, most of these low GI foods have the problem of poor taste and flavor, making it difficult for people to keep eating them for a long time. At the same time, patent CN110693028A discloses a hypoglycemic and fat-reducing composition, which is made into tablets with mulberry leaf extract, bitter melon extract, white kidney bean extract and oat fiber as raw materials, and is used to repair pancreatic islet cells and reduce fasting and postprandial blood sugar. Although this composition obtained by simply mixing a variety of low GI raw materials can block starch absorption to a certain extent, it needs to be taken for a long time and multiple times to achieve the effect of lowering blood sugar; and the α-amylase inhibitor in the white kidney bean extract has poor stability. If it is in a high temperature environment during use, it is easy to cause a large amount of α-amylase inhibitors to be inactivated, thereby affecting its ability to block starch absorption, resulting in a weakened hypoglycemic and fat-reducing effect. Summary of the invention

[0004] 1. Technical issues to be resolved

[0005] In view of the deficiencies in the prior art, the present invention provides a composition for blocking starch absorption, a preparation method and an application thereof, which solves the problems that the current compositions with low GI efficacy have poor effect in blocking starch absorption and poor heat resistance of the compositions.

[0006] (II) Technical solution

[0007] To achieve the above objectives, the present invention is implemented through the following technical scheme: a composition for blocking starch absorption, comprising white kidney bean extract, mulberry leaf extract, L-arabinose, sugarcane polyphenols, β-cyclodextrin, porous starch, gum arabic and resistant dextrin.

[0008] Preferably, the mass percentages of white kidney bean extract, mulberry leaf extract, L-arabinose, sugarcane polyphenols, β-cyclodextrin, porous starch, gum arabic and resistant dextrin are 15% to 35% of white kidney bean extract, 10% to 20% of mulberry leaf extract, 10% to 15% of L-arabinose, 3% to 8% of sugarcane polyphenols, 10% to 30% of β-cyclodextrin, 15% to 35% of porous starch, 3% to 7% of gum arabic and 7% to 10% of resistant dextrin.

[0009] A method for preparing the composition for blocking starch absorption as described above comprises subjecting the composition to a heat-resistant embedding treatment, specifically as follows:

[0010] Step 1, adding the white kidney bean extract to the aqueous solution of the pretreated porous starch, first heating and stirring at 50-65° C. for 6-8 minutes, then cooling and stirring at 10-25° C. for 3-5 minutes, performing an embedding treatment, and obtaining a mixed solution A;

[0011] Step 2, adding mulberry leaf extract, L-arabinose and sugarcane polyphenol into an aqueous solution of β-cyclodextrin for embedding treatment to obtain a mixed solution B;

[0012] Step 3, after mixing the mixed solution A and the mixed solution B, add gum arabic and resistant dextrin for re-embedding treatment to obtain a white kidney bean-mulberry leaf composition having an activity retention value of ≥75% when heated and kept at 100° C. for one hour;

[0013] Step 4: granulate the white kidney bean-mulberry leaf composition to obtain a heat-resistant composition.

[0014] Preferably, the porous starch is pretreated, specifically:

[0015] Preheating the porous starch at 50-65° C. to expand the pore size to 3-5 times;

[0016] The porous starch is a porous starch modified by hydroxypropyl and cross-linking, with an opening rate of 40% to 65% and a hydroxypropyl content of 4% to 6%.

[0017] Preferably, in the step 1, the mixture is heated and stirred at 50 to 65° C. for 6 to 8 minutes, and a positive pressure of 50 to 90 MPa is applied; in the step 1, the mixture is cooled and stirred at 10 to 15° C. for 3 to 5 minutes, and a negative pressure of -0.04 to -0.08 MPa is applied;

[0018] The stirring is ultrasonic stirring with a parameter of 30 to 150 KHz.

[0019] Preferably, the α-amylase inhibitory activity of the mixed solution A is ≥3000 U / g, and the glucose inhibitory activity of the mixed solution B is ≥1000 U / g.

[0020] Preferably, the α-amylase inhibition activity of the composition after the heat-resistant treatment is ≥3000 U / g, and the glucose inhibition activity is ≥1000 U / g.

[0021] Preferably, the mass concentration of the aqueous solution of the porous starch is 20-35%; the mass concentration of the aqueous solution of the β-cyclodextrin is 25-40%.

[0022] Preferably, the binder for granulation in step 4 is pure water, and a composition with a particle size of 180 to 550 μm is obtained.

[0023] A use of any of the above-mentioned compositions for blocking starch absorption in low GI foods. The composition of the present invention can be added to foods such as bread, rice, rice noodles, and noodles to reduce their GI values; the composition of the present invention can also be made into tablets or mixed drinks and consumed with meals to block glucose production.

[0024] (III) Beneficial effects

[0025] The present invention provides a composition for blocking starch absorption, and a preparation method and application thereof, which has the following beneficial effects:

[0026] 1. The composition for blocking starch absorption of the present invention has a better blood sugar control effect for diabetic patients, people who need to control blood sugar, and consumers who pursue a healthy diet. The white kidney bean extract contains an α-amylase inhibitor, the mulberry leaf extract and sugarcane polyphenols contain a glucase inhibitor, and L-arabinose contains a sucrase inhibitor. Through the optimal compounding ratio of the four substances, the optimal synergistic effect of the composition of the present invention is exerted, and the absorption of starch, glucose and sucrose ingested in life is inhibited from the source, thereby achieving the purpose of controlling blood sugar.

[0027] 2. The preparation method of the composition for blocking starch absorption of the present invention improves the technical problem of heat resistance of the traditional white kidney bean composition, and improves the stability of the composition through heat resistance treatment; three embedding treatments are performed to further improve the activity retention value of the α-amylase inhibitor of the composition on the basis of ensuring uniform distribution of the composition.

[0028] 3. The present invention pretreats the porous starch. First, the pore size of the porous starch is enlarged by preheating and gelatinization, so that more α-amylase inhibitors can be adsorbed. Then, the pores adsorbed with the α-amylase inhibitor are shrunk by cooling and stirring, so that the α-amylase inhibitor is more tightly wrapped, thereby further increasing the content of the effective ingredients in the composition of the present invention and making the porous starch structure more stable, thereby avoiding the rupture of the porous starch in the subsequent processing.

[0029] 4. Mulberry leaf extract is bitter and cold in nature, white kidney bean extract has a poor taste, and sugarcane polyphenols have poor miscibility. Through the preparation method of the present invention, the components in the composition are wrapped in wall materials such as gum arabic, which ensures the taste and flavor of the composition and is convenient for use in daily life. In addition, gum arabic and resistant dextrin are high-quality dietary fibers that can dissolve quickly in the intestine and have targeted release properties, so that both gum arabic and resistant dextrin are decomposed in the intestine to ensure that core materials such as white kidney bean extract, mulberry leaf extract, L-arabinose and sugarcane polyphenols are released in the intestine, thereby enhancing the bioavailability of functional ingredients. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] The embodiment of the present invention provides a composition for blocking starch absorption, including white kidney bean extract, mulberry leaf extract, L-arabinose, sugarcane polyphenol, β-cyclodextrin, porous starch, gum arabic and resistant dextrin. Specifically, by mass percentage: 15% to 35% of white kidney bean extract, 10% to 20% of mulberry leaf extract, 10% to 15% of L-arabinose, 3% to 8% of sugarcane polyphenol, 10% to 30% of β-cyclodextrin, 15% to 35% of porous starch, 3% to 7% of gum arabic and 7% to 10% of resistant dextrin.

[0032] The present invention also provides a method for preparing a composition for blocking starch absorption, which is as follows:

[0033] S1. Pretreating the porous starch: selecting porous starch modified by hydroxypropyl and cross-linking, wherein the content of hydroxypropyl is 4-6%; preheating the porous starch at 50-65°C to expand its pore size to 3-5 times, and the volume of the pores accounts for 40-65% of the volume of the porous starch particles.

[0034] S2. Primary embedding treatment: add the white kidney bean extract to the aqueous solution of porous starch pretreated in step S1, then heat and stir at 50-65°C for 6-8 minutes, apply a positive pressure of 50-90MPa, and then cool and stir at 10-25°C for 3-5 minutes, and apply a negative pressure of -0.04-0.08MPa, to obtain a mixed solution A. Specifically, the mass concentration of the aqueous solution of porous starch is 20-35%; stirring is ultrasonic stirring at 30-150KHz; and the α-amylase inhibitory activity of the mixed solution A is ≥3000U / g.

[0035] S3. Add mulberry leaf extract, L-arabinose and sugarcane polyphenol to an aqueous solution of β-cyclodextrin for embedding to obtain a mixed solution B. Specifically, the mass concentration of the aqueous solution of β-cyclodextrin is 25-40%; the glucose enzyme inhibition activity of the mixed solution B is ≥1000 U / g.

[0036] S4. Re-embedding treatment: After mixing the mixed solution A and the mixed solution B, gum arabic and resistant dextrin are added for re-embedding treatment to obtain a white kidney bean-mulberry leaf composition having an activity retention value of ≥75% when heated and kept at 100°C for one hour.

[0037] S5. Granulate the white kidney bean-mulberry leaf composition to obtain a heat-resistant composition.

[0038] Specifically, the granulation is boiling granulation, the binder is pure water, and a heat-resistant composition with a particle size of 180 to 550 μm is obtained; the α-amylase inhibition activity of the heat-resistant composition is ≥3000 U / g, and the glucose inhibition activity is ≥1000 U / g.

[0039] The embodiments of the present invention also provide an application of a composition for blocking starch absorption in low GI foods. The composition of the embodiments of the present invention can be added to foods such as bread, rice, rice noodles, and noodles to reduce their GI values. The composition of the present invention can also be made into tablets or instant drinks and consumed with meals to block starch digestion and glucose production.

[0040] The specific embodiments of the present invention are as follows:

[0041] Example 1

[0042] The present embodiment provides a composition for blocking starch absorption, wherein the component proportions are as follows: white kidney bean extract: 32%, mulberry leaf extract: 10%, L-arabinose: 10%, sugarcane polyphenols: 3%, β-cyclodextrin: 20%, porous starch: 15%, gum arabic: 3%, and resistant dextrin: 7%.

[0043] Example 2

[0044] The present embodiment provides a composition for blocking starch absorption, wherein the component proportions are as follows: white kidney bean extract: 27%, mulberry leaf extract: 10%, L-arabinose: 10%, sugarcane polyphenols: 3%, β-cyclodextrin: 20%, porous starch: 20%, gum arabic: 3%, and resistant dextrin: 7%.

[0045] Example 3

[0046] The present embodiment provides a composition for blocking starch absorption, and the component proportions are as follows: white kidney bean extract: 22%, mulberry leaf extract: 10%, L-arabinose: 10%, sugarcane polyphenols: 3%, β-cyclodextrin: 23%, porous starch: 22%, gum arabic: 3%, and resistant dextrin: 7%.

[0047] Example 4

[0048] The present embodiment provides a composition for blocking starch absorption, wherein the component proportions are as follows: white kidney bean extract: 20%, mulberry leaf extract: 20%, L-arabinose: 12%, sugarcane polyphenols: 5%, β-cyclodextrin: 18%, porous starch: 15%, gum arabic: 3%, and resistant dextrin: 7%.

[0049] Example 5

[0050] The present embodiment provides a composition for blocking starch absorption, wherein the component proportions are as follows: white kidney bean extract: 30%, mulberry leaf extract: 12%, L-arabinose: 13%, sugarcane polyphenols: 5%, β-cyclodextrin: 15%, porous starch: 15%, gum arabic: 3%, and resistant dextrin: 7%.

[0051] Example 6

[0052] The present embodiment provides a composition for blocking starch absorption, wherein the component proportions are as follows: white kidney bean extract: 28%, mulberry leaf extract: 10%, L-arabinose: 10%, sugarcane polyphenols: 3%, β-cyclodextrin: 20%, porous starch: 14%, gum arabic: 6%, and resistant dextrin: 9%.

[0053] The compositions of Examples 1-6 were tested for α-amylase inhibition activity and glucose inhibition activity, and the test results were measured in terms of inhibition activity (U / g); and heat resistance was tested by heating at 100° C. for one hour, and the test results were measured in terms of activity retention value (%), as shown in the following table:

[0054]

[0055]

[0056] As can be seen from the above table, the proportion of each component of the composition of Example 1 is the best compounding ratio. When the content of white kidney bean extract is 32%, the content of mulberry leaf extract is 10%, the content of L-arabinose is 10%, the content of sugarcane polyphenols is 3%, the content of β-cyclodextrin is 20%, and the content of porous starch is 15%, the α-amylase inhibitory activity of the composition is the highest at 5296U / g, and the glucose inhibitor activity is at the upper level of 2669U / g. Under this component ratio, the composition has the best digestion inhibition effect on ingested starch, glucose and sucrose.

[0057] Example 7

[0058] The present invention also provides another embodiment: a method for preparing a composition for blocking starch absorption, which specifically comprises the following steps:

[0059] S1. Pretreatment of porous starch:

[0060] A porous starch modified by hydroxypropyl and cross-linking is selected, wherein the content of hydroxypropyl is 4%; the porous starch is configured into an aqueous solution with a mass concentration of 25%, and preheated at 55°C to expand its pore size to 3.8 times. It should be noted that the porous starch selected in the present invention is a porous starch modified by hydroxypropyl and cross-linking, and the hydroxypropyl content is 4%. Because the hydroxypropyl is hydrophilic and contains more hydrogen bonds, it is easy to adsorb α-amylase inhibitors to ensure the inhibitory activity of amylase in the composition; in addition, the porous starch is cross-linked, so that the pore structure is more compact and not easy to break, and it can always maintain a high stability in the subsequent processing process.

[0061] S2. Primary embedding treatment:

[0062] In terms of mass percentage, 15% of the porous starch aqueous solution pretreated in step S1 and 32% of the white kidney bean extract were taken, the two were mixed, and ultrasonic stirring was performed at 55°C and 50KHz for 8 minutes while applying a positive pressure of 50MPa, and then ultrasonic stirring was performed at 15°C and 50KHz for 5 minutes while applying a negative pressure of -0.06MPa, and the α-amylase inhibitory activity of the mixed solution A was obtained to be 4902U / g.

[0063] S3. Prepare a β-cyclodextrin aqueous solution with a mass concentration of 25%; take 10% mulberry leaf extract, 10% L-arabinose and 3% sugarcane polyphenols, add them into a 20% β-cyclodextrin aqueous solution, and perform encapsulation treatment to obtain a mixed solution B with a glucose enzyme inhibition activity of 2251U / g.

[0064] S4. Re-embedding treatment: After mixing the mixed solution A and the mixed solution B, 3% gum arabic and 7% resistant dextrin were added for re-embedding treatment to obtain a white kidney bean-mulberry leaf composition with an activity retention value of 81.3% when heated and kept at 100°C for one hour.

[0065] S5. The white kidney bean-mulberry leaf composition is subjected to boiling granulation, and the binder is pure water. The particle size of the composition after heat-resistant treatment is 220 μm, the α-amylase inhibition activity is 4896 U / g, and the glucose inhibition activity is 2246 U / g.

[0066] Example 8

[0067] The present invention also provides another embodiment: a method for preparing a composition for blocking starch absorption, which specifically comprises the following steps:

[0068] S1. Pretreatment of porous starch:

[0069] A porous starch modified by hydroxypropyl and cross-linking is selected, wherein the content of hydroxypropyl is 5%; the porous starch is configured into an aqueous solution with a mass concentration of 30%, and preheated at 60°C to expand its pore size to 4.5 times, and the open porosity reaches 58%.

[0070] S2. Primary embedding treatment:

[0071] In terms of mass percentage, 15% of the porous starch aqueous solution pretreated in step S1 and 32% of the white kidney bean extract were taken, the two were mixed, and ultrasonic stirring was performed at 55°C and 80KHz for 6 minutes while applying a positive pressure of 60MPa, and then ultrasonic stirring was performed at 15°C and 80KHz for 3 minutes while applying a negative pressure of -0.06MPa, and the α-amylase inhibitory activity of the mixed solution A was 5095U / g.

[0072] S3. Prepare a 35% mass concentration of β-cyclodextrin aqueous solution; take 10% mulberry leaf extract, 10% L-arabinose and 3% sugarcane polyphenols, add them into a 20% β-cyclodextrin aqueous solution, and perform encapsulation treatment to obtain a mixed solution B with a glucose enzyme inhibition activity of 2379U / g.

[0073] S4. Re-embedding treatment: After mixing the mixed solution A and the mixed solution B, 3% gum arabic and 7% resistant dextrin were added for re-embedding treatment to obtain a white kidney bean-mulberry leaf composition with an activity retention value of 82.4% when heated and kept at 100°C for one hour.

[0074] S5. The white kidney bean-mulberry leaf composition is subjected to boiling granulation, and the binder is pure water. The particle size of the composition after heat-resistant treatment is 220 μm, the α-amylase inhibition activity is 5088 U / g, and the glucose inhibition activity is 2376 U / g.

[0075] Example 9

[0076] The present invention also provides another embodiment: a method for preparing a composition for blocking starch absorption, which specifically comprises the following steps:

[0077] S1. Pretreatment of porous starch:

[0078] A porous starch modified by hydroxypropyl and cross-linking is selected, wherein the content of hydroxypropyl is 6%; the porous starch is configured into an aqueous solution with a mass concentration of 35%, and preheated at 65°C to expand its pore size to 5.0 times, and the opening rate reaches 65%.

[0079] S2. Primary embedding treatment:

[0080] In terms of mass percentage, 15% of the porous starch aqueous solution pretreated in step S1 and 32% of white kidney bean extract were taken, the two were mixed, and ultrasonic stirring was performed at 65°C and 150KHz for 6 minutes while applying a positive pressure of 60MPa, and then ultrasonic stirring was performed at 25°C and 150KHz for 3 minutes while applying a negative pressure of -0.06MPa, and the α-amylase inhibitory activity of the mixed solution A was 5132U / g.

[0081] S3. Prepare a 40% mass concentration of β-cyclodextrin aqueous solution; take 10% mulberry leaf extract, 10% L-arabinose and 3% sugarcane polyphenols, add them into a 20% β-cyclodextrin aqueous solution, and perform encapsulation treatment to obtain a mixed solution B with a glucose enzyme inhibition activity of 2675U / g.

[0082] S4. Re-embedding treatment: After mixing the mixed solution A and the mixed solution B, 3% gum arabic and 7% resistant dextrin were added for re-embedding treatment to obtain a white kidney bean-mulberry leaf composition with an activity retention value of 83.2% when heated and kept at 100°C for one hour.

[0083] S5. The white kidney bean-mulberry leaf composition is subjected to boiling granulation, and the binder is pure water. The particle size of the composition after heat-resistant treatment is 220 μm, the α-amylase inhibition activity is 5126 U / g, and the glucose inhibition activity is 2667 U / g.

[0084] Example 10

[0085] The present invention also provides another embodiment: a method for preparing a composition for blocking starch absorption, which is consistent with the preparation method of Example 9, except that the primary embedding treatment in step S2 is different, as follows:

[0086] S2. Primary embedding treatment:

[0087] In terms of mass percentage, 15% of the porous starch aqueous solution pretreated in step S1 and 32% of the white kidney bean extract were taken, the two were mixed, and ultrasonic stirring was performed at 65°C and 150KHz for 8 minutes while applying a positive pressure of 70MPa, and then ultrasonic stirring was performed at 10°C and 150KHz for 5 minutes while applying a negative pressure of -0.06MPa, and the α-amylase inhibitory activity of the mixed solution A was 5302U / g.

[0088] S3. Prepare a 40% mass concentration of β-cyclodextrin aqueous solution; take 10% mulberry leaf extract, 10% L-arabinose and 3% sugarcane polyphenols, add them into a 20% β-cyclodextrin aqueous solution, and perform embedding treatment to obtain a mixed solution B with a glucose enzyme inhibition activity of 2678U / g.

[0089] S4. Re-embedding treatment: After mixing the mixed solution A and the mixed solution B, 3% gum arabic and 7% resistant dextrin were added for re-embedding treatment to obtain a white kidney bean-mulberry leaf composition with an activity retention value of 83.9% when heated and kept at 100°C for one hour.

[0090] S5. The white kidney bean-mulberry leaf composition is subjected to boiling granulation, and the binder is pure water. The particle size of the composition after heat-resistant treatment is 220 μm, the α-amylase inhibition activity is 5296 U / g, and the glucose inhibition activity is 2669 U / g.

[0091] Examples 7-10 are specific methods for preparing a composition for blocking starch absorption according to the proportions of the components in Example 1. The α-amylase inhibitory activity and the glucase inhibitory activity of the compositions prepared in Examples 7-10 were tested, and the test results were measured in terms of inhibitory activity (U / g); and the compositions were heated and kept warm at 100°C for one hour to perform a heat resistance test, and the test results were measured in terms of activity retention value (%), as shown in the following table:

[0092] The following table shows the α-amylase inhibitory activity, glucase inhibitory activity and activity retention value of Examples 1-10

[0093]

[0094]

[0095] As can be seen from the above table, the glucose enzyme inhibitory activity, α-amylase inhibitory activity and activity retention value of Example 10 are all at a high level. It shows that the more the content of white kidney bean extract and the higher the purity, the higher the α-amylase inhibitory activity; in addition, the more porous starch content as the wall material, the better the embedding effect of white kidney bean extract, and the higher the activity retention value. At the same time, appropriately increasing the frequency and time of ultrasonic stirring is also conducive to further improving the embedding rate. In addition, the mass concentration of β-cyclodextrin will also affect its embedding effect on mulberry leaf extract, L-arabinose and sugarcane polyphenols. When the mass concentration of β-cyclodextrin is higher, the embedding effect is better and the glucose enzyme inhibitory activity is also higher.

[0096] Embodiment 11

[0097] The composition of Example 1 was added to rice noodles to prepare rice noodles with starch absorption blocked.

[0098] The GI values ​​of Example 11 and ordinary rice noodles were tested according to WS / T 652-2019 "Method for Determining the Glycemic Index of Foods". There were 11 subjects with an average age of (27.7±5.4) years and a BMI of (21.2±2.0) kg / m 2 , the fasting blood glucose value was (5.08±0.42)mmol / L.

[0099] (1) Some definitions involved

[0100] Glycemic Index (GI): It is the property of carbohydrates in food, which refers to the ability of digestible carbohydrates in food to cause blood sugar to rise in the human body.

[0101] Increased AUC: The area under the curve above the fasting blood glucose level.

[0102] Standard deviation: It is the square root of the arithmetic mean of the squared deviations of the measured values ​​of the population from their mean, which reflects the degree of dispersion between individuals within the group.

[0103] Standard error: It is the ratio of the standard deviation of each measurement value to the square root of the number of participants (more than 10 data):

[0104]

[0105] Where s represents the standard deviation of the measurements, and n represents the number of subjects.

[0106] (2) Determination of GI value

[0107] Determination method: 3 test meals, each with an interval of 72h, and rice noodle test was arranged between 2 glucose tests. Within 3 days before the test, the subjects had a regular work and rest schedule and a normal diet. They avoided high dietary fiber and high sugar foods for dinner on the day before the test, started fasting before 22:00, and avoided strenuous exercise on the day of the test. The subjects sat quietly for 10 minutes before the test began. The fasting blood glucose concentration was measured twice first. The eating time was required to be completed within 5 to 10 minutes. The time was started from the first bite of food. Blood samples were collected at 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes and 120 minutes after the meal. The back of the hand / elbow vein blood was collected by placing an indwelling needle. The blood collection site was kept consistent during the measurement cycle. The blood glucose concentration was determined by the hexokinase method. The blood glucose response curve was drawn with the measurement time (t) as the horizontal axis and the blood glucose concentration (ct) as the vertical axis. The area under the blood glucose response curve (IAUC) was calculated by the geometric method. The GI value of instant rice is calculated as follows:

[0108]

[0109]

[0110] Where: GI n -GI value derived by individual subjects; At-IAUC value of rice noodles; A ref -The average value of 2 glucose IAUC measurements from the same individual; n-the final number of subjects included; GI-GI value of rice noodles.

[0111] The following table shows the average GI values ​​of the rice noodles prepared in Example 11 and ordinary rice noodles.

[0112]

[0113] As shown in the table above, the rice noodles prepared in Example 11 and added with the composition of Example 1 have a lower GI value after consumption compared to ordinary rice noodles purchased on the market. Ordinary rice noodles usually have a higher starch content and a faster digestion rate, which leads to a rapid increase in blood sugar levels. The rice noodles prepared in Example 11 are low GI foods. Under the combined action of white kidney bean extract, mulberry leaf extract, L-arabinose and sugarcane polyphenols, the digestion rate of carbohydrates is greatly slowed down, thereby stabilizing blood sugar levels and achieving the purpose of lowering blood sugar and reducing fat.

[0114] Example 12

[0115] The composition of Example 1 was added to bread to prepare a bread with starch absorption blocked.

[0116] The GI values ​​of the bread prepared in Example 12 and ordinary bread on the market were tested. The testing method was consistent with the testing method in Example 11 and will not be repeated here.

[0117] The following table shows the average GI values ​​of the bread prepared in Example 12 and ordinary bread on the market.

[0118]

[0119] It can be seen from the above table that the bread prepared in Example 12 and added with the composition of Example 1 has a lower GI value after consumption compared with ordinary bread on the market. The bread prepared in Example 12 meets the low GI food standard and can block the body's absorption of starch after consumption under the combined action of white kidney bean extract, mulberry leaf extract, L-arabinose and sugarcane polyphenols, thereby achieving the purpose of stabilizing blood sugar levels and lowering blood sugar and reducing fat.

[0120] Embodiment 13

[0121] The composition of Example 1 is made into tablets or prepared into a drink and taken before meals, which can effectively slow down the digestion and absorption of starchy substances, thereby stabilizing blood sugar levels and achieving the purpose of lowering blood sugar and reducing fat.

[0122] Comparative Example 1

[0123] Compared with Example 10, the difference is that the heat resistance treatment in step S2 and step S3 is not performed, and the details are as follows:

[0124] S1. Pretreatment of porous starch:

[0125] A porous starch modified by hydroxypropyl and cross-linking is selected, wherein the content of hydroxypropyl is 6%; the porous starch is configured into an aqueous solution with a mass concentration of 35%, and preheated at 65°C to expand its pore size to 5.0 times, and the opening rate reaches 65%.

[0126] S2. Prepare a 40% β-cyclodextrin aqueous solution;

[0127] In terms of mass percentage, 15% of the porous starch aqueous solution pretreated in step S1, 32% of white kidney bean extract, 10% of mulberry leaf extract, 10% of L-arabinose, 3% of sugarcane polyphenols and 20% of β-cyclodextrin aqueous solution were taken and mixed evenly. The obtained mixed solution had an α-amylase inhibition activity of 1063 U / g and a glucose inhibition activity of 702 U / g.

[0128] S3. Add 3% gum arabic and 7% resistant dextrin to the mixed solution to obtain a white kidney bean-mulberry leaf composition having an activity retention value of 25.1% when heated at 100°C for one hour.

[0129] S4. The white kidney bean-mulberry leaf composition is subjected to boiling granulation, and the binder is pure water. The particle size of the composition after heat-resistant treatment is 220 μm, the α-amylase inhibition activity is 266 U / g, and the glucose inhibition activity is 657 U / g.

[0130] Comparative Example 2

[0131] Compared with Example 10, the difference is that the primary embedding treatment in step S2 is not performed, and the details are as follows:

[0132] S2. Primary embedding treatment:

[0133] In terms of mass percentage, 15% of the porous starch aqueous solution pretreated in step S1 and 32% of the white kidney bean extract were mixed to obtain a mixed solution A having an α-amylase inhibitory activity of 1253 U / g.

[0134] S3. Prepare a 40% mass concentration of β-cyclodextrin aqueous solution; take 10% mulberry leaf extract, 10% L-arabinose and 3% sugarcane polyphenols, add them into a 20% β-cyclodextrin aqueous solution, and perform embedding treatment to obtain a mixed solution B with a glucose enzyme inhibition activity of 2078U / g.

[0135] S4. Re-embedding treatment: After mixing the mixed solution A and the mixed solution B, 3% gum arabic and 7% resistant dextrin were added for re-embedding treatment to obtain a white kidney bean-mulberry leaf composition with an activity retention value of 29.7% when heated and kept at 100°C for one hour.

[0136] S5. The white kidney bean-mulberry leaf composition is subjected to boiling granulation, and the binder is pure water. The particle size of the composition after heat-resistant treatment is 220 μm, the α-amylase inhibition activity is 370 U / g, and the glucose inhibition activity is 1695 U / g.

[0137] Comparative Example 3

[0138] Compared with Example 10, the difference is that in step S2, only heating ultrasonic stirring is performed during the embedding treatment, and cooling ultrasonic stirring is not performed, as follows:

[0139] S2. Primary embedding treatment:

[0140] In terms of mass percentage, 15% of the porous starch aqueous solution pretreated in step S1 and 32% of the white kidney bean extract were mixed, and ultrasonic stirring was performed at 65°C and 150KHz for 8 minutes while applying a positive pressure of 70MPa. The α-amylase inhibitory activity of the mixed solution A was 2905U / g.

[0141] S3. Prepare a 40% mass concentration of β-cyclodextrin aqueous solution; take 10% mulberry leaf extract, 10% L-arabinose and 3% sugarcane polyphenols, add them into a 20% β-cyclodextrin aqueous solution, and perform embedding treatment to obtain a mixed solution B with a glucose enzyme inhibition activity of 2802U / g.

[0142] S4. Re-embedding treatment: After mixing the mixed solution A and the mixed solution B, 3% gum arabic and 7% resistant dextrin were added for re-embedding treatment to obtain a white kidney bean-mulberry leaf composition with an activity retention value of 58.7% when heated and kept at 100°C for one hour.

[0143] S5. The white kidney bean-mulberry leaf composition is subjected to boiling granulation, and the binder is pure water. The particle size of the composition after heat-resistant treatment is 220 μm, the α-amylase inhibition activity is 1703 U / g, and the glucose inhibition activity is 2596 U / g.

[0144] Comparative Example 4

[0145] Compared with Example 10, the difference is that the embedding treatment of step S3 and step S4 is not performed, and the details are as follows:

[0146] S1. Pretreatment of porous starch:

[0147] A porous starch modified by hydroxypropyl and cross-linking is selected, wherein the content of hydroxypropyl is 6%; the porous starch is configured into an aqueous solution with a mass concentration of 35%, and preheated at 65°C to expand its pore size to 5.0 times, and the opening rate reaches 65%.

[0148] S2. Primary embedding treatment:

[0149] In terms of mass percentage, 15% of the porous starch aqueous solution pretreated in step S1 and 32% of the white kidney bean extract were taken, the two were mixed, and ultrasonic stirring was performed at 65°C and 150KHz for 8 minutes while applying a positive pressure of 70MPa, and then ultrasonic stirring was performed at 10°C and 150KHz for 5 minutes while applying a negative pressure of -0.06MPa, and the α-amylase inhibitory activity of the mixed solution A was 5289U / g.

[0150] S3. Prepare a 40% mass concentration of β-cyclodextrin aqueous solution; add 10% mulberry leaf extract, 10% L-arabinose, 3% sugarcane polyphenols, 20% β-cyclodextrin aqueous solution, 3% gum arabic and 7% resistant dextrin to mixed solution A at the same time, and obtain a mixed solution B with a glucose enzyme inhibition activity of 723U / g. Obtain a white kidney bean-mulberry leaf composition with an activity retention value of 59.8% when heated and kept at 100°C for one hour.

[0151] S5. The white kidney bean-mulberry leaf composition is subjected to boiling granulation, and the binder is pure water. The particle size of the composition after heat-resistant treatment is 220 μm, the α-amylase inhibition activity is 2475 U / g, and the glucose inhibition activity is 679 U / g.

[0152] Comparative Example 5

[0153] Compared with Example 10, the difference is that the pretreatment of the porous starch in step S1 is not performed, which is as follows:

[0154] S1. Select porous starch modified by hydroxypropyl and cross-linking, wherein the content of hydroxypropyl is 6%, and prepare the porous starch into an aqueous solution with a mass concentration of 35%.

[0155] S2. Primary embedding treatment:

[0156] In terms of mass percentage, 15% of the porous starch aqueous solution in step S1 and 32% of white kidney bean extract were taken, the two were mixed, and ultrasonic stirring was performed at 65°C and 150KHz for 8 minutes while applying a positive pressure of 70MPa, and then ultrasonic stirring was performed at 10°C and 150KHz for 5 minutes while applying a negative pressure of -0.06MPa, and the α-amylase inhibitory activity of the mixed solution A was obtained to be 2409U / g.

[0157] S3. Prepare a 40% mass concentration of β-cyclodextrin aqueous solution; take 10% mulberry leaf extract, 10% L-arabinose and 3% sugarcane polyphenols, add them into a 20% β-cyclodextrin aqueous solution, and perform embedding treatment to obtain a mixed solution B with a glucose enzyme inhibition activity of 2281U / g.

[0158] S4. Re-embedding treatment: After mixing the mixed solution A and the mixed solution B, 3% gum arabic and 7% resistant dextrin were added for re-embedding treatment to obtain a white kidney bean-mulberry leaf composition with an activity retention value of 56.2% when heated and kept at 100°C for one hour.

[0159] S5. The white kidney bean-mulberry leaf composition is subjected to boiling granulation, and the binder is pure water. The particle size of the composition after heat-resistant treatment is 220 μm, the α-amylase inhibition activity is 1354 U / g, and the glucose inhibition activity is 2077 U / g.

[0160] The compositions prepared in Example 10 and Comparative Examples 1-5 were tested for glucose inhibition activity and α-amylase inhibition activity, and the test results were measured in terms of inhibition activity (U / g); and heat resistance was tested by heating at 100° C. for one hour, and the test results were measured in terms of activity retention value (%), as shown in the following table:

[0161] The following table shows the glucose inhibitory activity, α-amylase inhibitory activity and activity retention value of Example 10 and Comparative Examples 1-5.

[0162]

[0163] It can be seen from the above table that the glucose inhibitory activity and α-amylase inhibitory activity of Example 10 are greater than those of Comparative Examples 1-5, indicating that different process operations and process parameters will lead to reduced performance of the prepared composition. The composition that has not undergone multiple encapsulation treatments has poor heat resistance, resulting in a significant decrease in the activity retention value.

[0164] Comparative Example 1 shows that if the white kidney bean extract, mulberry leaf extract, L-arabinose and sugarcane polyphenol are not subjected to multiple encapsulation treatments, the α-amylase inhibitory activity and the glucase inhibitory activity will be greatly reduced, thereby greatly reducing the effect of blocking starch absorption; and no heat-resistant treatment is performed, resulting in a large amount of inactivation of the α-amylase inhibitor during the heating process, so its activity retention value is low.

[0165] In Comparative Example 2, the one-time embedding treatment of step S2 was not performed, and the white kidney bean extract and the porous starch were simply mixed. It was found that the α-amylase inhibition activity and the activity retention value were significantly reduced compared with Example 10. This shows that the technical effect that can be achieved by one-time embedding treatment of the white kidney bean extract is far greater than that of simply mixing the white kidney bean extract and the porous starch, which further verifies the necessity of using porous starch as a wall material and embedding the white kidney bean extract as a core material.

[0166] The difference between Comparative Example 3 and Example 10 is that in the first embedding treatment in step S2, only the white kidney bean extract and the porous starch aqueous solution are heated and stirred, but not cooled and stirred. From the data in the table, it can be seen that the α-amylase inhibitory activity of the composition prepared in Comparative Example 3 is lower than that in Example 10, which proves that the operation of heating first and then cooling can effectively improve the embedding rate of the porous starch on the white kidney bean extract, thereby improving the α-amylase inhibitory activity.

[0167] In Comparative Example 4, mulberry leaf extract, L-arabinose and sugarcane polyphenols were not encapsulated. Instead, the above substances were added to the mixed solution A simultaneously with gum arabic and resistant dextrin. The encapsulation effect was poor, resulting in the inactivation of a large number of α-amylase inhibitors and glucase inhibitors in subsequent operations. Therefore, the glucase inhibitory activity, α-amylase inhibitory activity and activity retention values ​​were all lower than those in Example 10.

[0168] In Comparative Example 5, the porous starch was not pretreated, resulting in a small pore expansion degree and a low porosity of the porous starch, so the embedded α-amylase inhibitor was reduced, resulting in the α-amylase inhibitory activity being lower than that of Example 10; due to the low embedding rate and poor embedding effect, most of the white kidney bean extract was not tightly wrapped in the porous starch, gum arabic and resistant dextrin as wall materials, so the heat resistance was poor, and the activity retention value was much lower than that of Example 10.

[0169] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A composition for blocking starch absorption, characterized in that: Includes white kidney bean extract, mulberry leaf extract, L-arabinose, sugarcane polyphenols, β-cyclodextrin, porous starch, gum arabic and resistant dextrin.

2. A composition for blocking starch absorption according to claim 1, characterized in that: The mass percentages of white kidney bean extract, mulberry leaf extract, L-arabinose, sugarcane polyphenol, β-cyclodextrin, porous starch, gum arabic and resistant dextrin are 15% to 35% of white kidney bean extract, 10% to 20% of mulberry leaf extract, 10% to 15% of L-arabinose, 3% to 8% of sugarcane polyphenol, 10% to 30% of β-cyclodextrin, 15% to 35% of porous starch, 3% to 7% of gum arabic and 7% to 10% of resistant dextrin.

3. A method for preparing a composition for blocking starch absorption as claimed in any one of claims 1 to 2, characterized in that: The composition is subjected to a heat-resistant embedding treatment, comprising the following steps: Step 1, adding the white kidney bean extract to the aqueous solution of the pretreated porous starch, first heating and stirring at 50-65° C. for 6-8 minutes, then cooling and stirring at 10-25° C. for 3-5 minutes, performing an embedding treatment, and obtaining a mixed solution A; Step 2, adding mulberry leaf extract, L-arabinose and sugarcane polyphenol into an aqueous solution of β-cyclodextrin for embedding treatment to obtain a mixed solution B; Step 3, after mixing the mixed solution A and the mixed solution B, add gum arabic and resistant dextrin for re-embedding treatment to obtain a white kidney bean-mulberry leaf composition having an activity retention value of ≥75% when heated and kept at 100° C. for one hour; Step 4: granulate the white kidney bean-mulberry leaf composition to obtain a heat-resistant composition.

4. The method for preparing a composition for blocking starch absorption according to claim 3, characterized in that: The porous starch is pretreated, specifically: Preheating the porous starch at 50-65° C. to expand the pore size to 3-5 times; The porous starch is a porous starch modified by hydroxypropyl and cross-linking, the volume of the pores accounts for 40% to 65% of the volume of the porous starch particles, and the hydroxypropyl content is 4% to 6%.

5. The method for preparing a composition for blocking starch absorption according to claim 3, characterized in that: In the step 1, the mixture is heated and stirred at 50 to 65° C. for 6 to 8 minutes, and a positive pressure of 50 to 90 MPa is applied; in the step 1, the mixture is cooled and stirred at 10 to 15° C. for 3 to 5 minutes, and a negative pressure of -0.04 to -0.08 MPa is applied; The stirring is ultrasonic stirring with a parameter of 30 to 150 KHz.

6. The method for preparing a composition for blocking starch absorption according to claim 3, characterized in that: The α-amylase inhibitory activity of the mixed solution A is ≥3000 U / g, and the glucose inhibitory activity of the mixed solution B is ≥1000 U / g.

7. The method for preparing a composition for blocking starch absorption according to claim 3, characterized in that: The α-amylase inhibition activity of the composition after the heat-resistance treatment is ≥3000 U / g, and the glucose inhibition activity is ≥1000 U / g.

8. The method for preparing a composition for blocking starch absorption according to claim 3, characterized in that: The mass concentration of the aqueous solution of porous starch is 20-35%; the mass concentration of the aqueous solution of beta-cyclodextrin is 25-40%.

9. The method for preparing a composition for blocking starch absorption according to claim 3, characterized in that: The granulation in step 4 is boiling granulation, the binder is pure water, and a composition with a particle size of 180 to 550 μm is obtained.

10. Use of the composition for blocking starch absorption according to any one of claims 1 to 2 in low GI food.

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