Banana resistant starch nanoparticles as well as preparation method and application thereof
Through steam blasting method and ethanol treatment, the problems of high energy consumption, high pollution and low efficiency in the preparation of resistant starch nanoparticles are solved, and the preparation of low energy consumption, pollution-free and high efficiency nanoparticles are achieved, which broadens its application in the food and drug fields.
Patent Information
- Application Number
- CN202411861054.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-17
- Publication Date
- 2025-03-25
AI Technical Summary
The existing preparation methods for resistant starch nanoparticles have problems such as high energy consumption, high pollution, low efficiency and difficulty in mass production.
The banana was processed into a slurry by steam blasting, then mixed with ethanol, left to stand and centrifuged. After multiple rinsing and drying, banana-resistant starch nanoparticles were finally obtained.
This method can quickly destroy the dense tissue structure of bananas, and prepare nanoparticles with controllable particle size and uniform size with low energy consumption, pollution-free, and high efficiency. It is suitable for food additives, health products or drug carriers.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of resistant starch nanoparticles, and in particular to banana resistant starch nanoparticles and a preparation method and application thereof. Background Art
[0002] Resistant starch is a type of starch that cannot be digested and absorbed by the small intestine. It has biodegradable properties and good health functions, and can improve intestinal health and regulate blood sugar balance. At the same time, due to its good biocompatibility and easy modification, resistant starch is also widely used in the field of nanotechnology, such as the synthesis of nanoparticles and the preparation of various types of nanoparticle stabilizers. In recent years, with the development of science and technology, the synthesis of nanoscale particles from natural starch instead of inorganic nanoparticles has become a new research trend, and bananas are rich in resistant starch, especially unripe bananas. Therefore, it is of great significance to develop an efficient and environmentally friendly method for preparing banana resistant starch nanoparticles.
[0003] In the prior art, the preparation methods of resistant starch nanoparticles are mainly physical methods and chemical methods. The physical method includes ball milling, microwave treatment, high-speed shearing, high-pressure homogenization and other methods, and the chemical method includes acid hydrolysis, precipitation, enzymatic hydrolysis, microemulsion and other technical solutions. However, the nanoparticles prepared by the physical method usually use physical methods such as extrusion, shearing and friction to break the starch particles into nanometer scale. Although the preparation process is environmentally friendly and the product yield is high, the prepared nanoparticles have a large and uneven particle size, and thus require the use of high-performance crushing equipment for longer processing, and the technical solution has the problem of high energy consumption. The efficiency of preparing resistant starch nanoparticles by chemical methods is low and can only process low-concentration starch dispersions, which is difficult to prepare on a large scale. Therefore, the art is in urgent need of a nano starch preparation method with low energy consumption, no pollution, high efficiency and large-scale production. Summary of the invention
[0004] The purpose of the present invention is to provide a banana resistant starch nanoparticle and a preparation method and application thereof. The preparation method has the advantages of low energy consumption, no pollution, high efficiency, etc., can quickly destroy the dense tissue structure and cell wall structure of plants such as bananas, and break the hydrogen bonds inside cellulose. Therefore, the preparation method has great potential in food processing.
[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:
[0006] The present invention provides a method for preparing banana resistant starch nanoparticles, the preparation method comprising:
[0007] (1) steam-exploding bananas and cooling them to obtain banana slurry;
[0008] (2) mixing the banana slurry and ethanol, allowing the mixture to stand, and centrifuging to obtain a precipitate 1;
[0009] (3) washing the precipitate 1 with water and centrifuging it to obtain the precipitate 2;
[0010] (4) Drying the precipitated substance 2 to obtain banana resistant starch nanoparticles.
[0011] Preferably, before steam explosion of the bananas in step (1), the process further comprises washing, peeling and cutting the bananas into pieces;
[0012] The bananas are green bananas, and the size of the banana pieces is (1-2) cm×(1-3) cm×(1-3) cm.
[0013] Preferably, the pressure of the steam explosion in step (1) is 0.10-0.50 MPa; the maintenance time of the steam explosion is 5-40 seconds; and the temperature of the banana slurry is 18-26°C.
[0014] Preferably, the ethanol in step (2) is anhydrous ethanol; the amount of the ethanol used is 1 to 3 times the volume of the banana slurry; and the standing time is 5 to 15 minutes.
[0015] Preferably, the centrifugal speed in step (2) is 5000-8000 r / min; and the centrifugal time is 5-20 min.
[0016] Preferably, the number of flushing in step (3) is 2 to 4 times; the amount of water used for each flushing is 1 to 2 times the mass of the precipitated material 1.
[0017] Preferably, the centrifugal temperature in step (3) is 2-8°C; the centrifugal speed is 8000-10000 r / min; and the centrifugal time is 5-20 min.
[0018] Preferably, the drying temperature in step (4) is -45 to -20°C; and the drying time is 12 to 48 hours.
[0019] The invention also provides banana resistant starch nanoparticles prepared by the preparation method.
[0020] The invention also provides application of the banana resistant starch nanoparticles in preparing food additives, health products or drug carriers.
[0021] The beneficial effects of the present invention are:
[0022] The preparation method provided by the invention can quickly destroy the dense plant tissue and cell wall structure of banana, so that the hydrogen bonds inside cellulose can be completely broken in a short time, has the advantages of low energy consumption, no pollution, high efficiency, etc., and has great potential in food processing.
[0023] The starch nanoparticles prepared by the invention have controllable particle size, uniform size, simple method and low energy consumption, can be used as food additives, health products or drug carriers, and broaden the application field of banana resistant starch. DETAILED DESCRIPTION
[0024] The present invention provides a method for preparing banana resistant starch nanoparticles, the preparation method comprising:
[0025] (1) steam-exploding bananas and cooling them to obtain banana slurry;
[0026] (2) mixing the banana slurry and ethanol, allowing the mixture to stand, and centrifuging to obtain a precipitate 1;
[0027] (3) washing the precipitate 1 with water and centrifuging it to obtain the precipitate 2;
[0028] (4) Drying the precipitated substance 2 to obtain banana resistant starch nanoparticles.
[0029] In the present invention, the step (1) further comprises washing, peeling and cutting the bananas into pieces before steam explosion.
[0030] The bananas are preferably green bananas, the degree of maturity of the bananas is preferably 50% to 80%, more preferably 70%, and the size of the banana pieces is preferably (1 to 2) cm×(1 to 3) cm×(1 to 3) cm, more preferably 1.5 cm×2 cm×2 cm.
[0031] In the present invention, the pressure of the steam explosion in step (1) is preferably 0.10-0.50 MPa, more preferably 0.20-0.40 MPa, and more preferably 0.30 MPa. The maintenance time of the steam explosion is preferably 5-40 s, more preferably 10-30 s, and more preferably 20 s. The temperature of the banana slurry is preferably 18-26° C., more preferably 20-24° C., and more preferably 22° C.
[0032] In the present invention, the ethanol in step (2) is preferably anhydrous ethanol; the amount of the ethanol is preferably 1 to 3 times the volume of the banana slurry, and more preferably 2 times the volume of the banana slurry.
[0033] In the present invention, the method for mixing the banana slurry and ethanol in step (2) is preferably: adding ethanol to the banana slurry while mixing; the stirring speed is preferably 2000-5000 r / min, more preferably 4000 r / min, the stirring time is preferably 5-20 min, more preferably 10 min, the inclination angle of the banana slurry is preferably 40-90°, more preferably 60°; the dripping speed of the ethanol is preferably 1-3 mL / min, more preferably 2 mL / min; the standing time is preferably 5-15 min, more preferably 10 min.
[0034] In the present invention, the centrifugal speed in step (2) is preferably 5000-8000 r / min, more preferably 6000-7000 r / min, and further preferably 7500 r / min; the centrifugal time is preferably 5-20 min, and further preferably 10-15 min.
[0035] In the present invention, the number of flushing in step (3) is preferably 2 to 4 times, more preferably 3 times; the amount of water used for each flushing is preferably 1 to 2 times the mass of the precipitated material, more preferably 1.5 times the mass of the precipitated material.
[0036] In the present invention, the centrifugal temperature in step (3) is preferably 2-8°C, more preferably 3-6°C; the centrifugal speed is preferably 8000-10000 r / min, more preferably 9000 r / min; the centrifugal time is preferably 5-20 min, more preferably 10-15 min.
[0037] In the present invention, the drying temperature in step (4) is preferably -45 to -20°C, more preferably -40 to -30°C; the drying time is preferably 12 to 48 hours, more preferably 20 to 35 hours, and even more preferably 30 hours.
[0038] The invention also provides banana resistant starch nanoparticles prepared by the preparation method.
[0039] The invention also provides application of the banana resistant starch nanoparticles in preparing food additives, health products or drug carriers.
[0040] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0041] Example 1
[0042] Green bananas were selected, washed and peeled, cut into small pieces of 1cm×1cm×1cm, and then subjected to steam explosion treatment. The steam explosion pressure was 0.10Mpa, and the pressure was maintained for 5s. After steam explosion treatment, the mixture was cooled to 18°C, and anhydrous ethanol was added to the banana slurry after steam explosion treatment at a rate of 1mL / min, and stirred while dropping. The stirring speed was 2000r / min, and the stirring time was 5min. During the stirring process, the banana slurry was tilted at 40°, and the amount of anhydrous ethanol was 1 times the volume of the banana slurry. After stirring, the mixture was allowed to stand for 5min, centrifuged at 5000r / min for 5min to obtain a precipitate, and then rinsed twice with 1 times the mass of distilled water. After centrifugation at 2°C and 8000r / min for 5min, the precipitate was collected, and the obtained sample was freeze-dried at -20°C for 12h to obtain banana resistant starch nanoparticles.
[0043] Example 2
[0044] Green bananas were selected, washed and peeled, cut into small pieces of 1.5 cm × 2 cm × 2 cm, and then subjected to steam explosion treatment. The steam explosion pressure was 0.30 MPa, and the pressure was maintained for 20 seconds. After the steam explosion treatment, the mixture was cooled to 22°C, and anhydrous ethanol was added to the banana slurry after steam explosion at a rate of 2 mL / min, and stirred while dropping. The stirring speed was 4000 r / min, and the stirring time was 10 minutes. During the stirring process, the banana slurry was tilted at an angle of 60°, and the amount of anhydrous ethanol was 2 times the volume of the banana slurry. After the stirring was completed, the mixture was allowed to stand for 10 minutes, centrifuged at 7500 r / min for 12 minutes to obtain a precipitate, and then rinsed with 1.5 times the mass of distilled water for 3 times. The precipitate was collected after centrifugation at 4°C and 9000 r / min for 12 minutes. The obtained sample was freeze-dried at -40°C for 30 hours to obtain banana resistant starch nanoparticles.
[0045] Example 3
[0046] Green bananas were selected, washed and peeled, cut into small pieces of 2cm×3cm×3cm, and then subjected to steam explosion treatment. The steam explosion pressure was 0.50Mpa, and the pressure was maintained for 40s. After steam explosion treatment, the mixture was cooled to 26°C, and anhydrous ethanol was added to the banana slurry after steam explosion at a rate of 3mL / min, and stirred while dropping. The stirring speed was 5000r / min, and the stirring time was 20min. During the stirring process, the banana slurry was tilted at 90°, and the amount of anhydrous ethanol was 3 times the volume of the banana slurry. After stirring, the mixture was allowed to stand for 15min, centrifuged at 8000r / min for 20min to obtain a precipitate, and then rinsed 4 times with 2 times the mass of distilled water. After centrifugation at 8°C and 10000r / min for 20min, the precipitate was collected, and the obtained sample was freeze-dried at -45°C for 48h to obtain banana resistant starch nanoparticles.
[0047] Comparative Example 1
[0048] Same as Example 2, only "the steam explosion pressure is 0.30 MPa, and the pressure is maintained for 20 seconds" is replaced by "the steam explosion pressure is 0.60 MPa, and the pressure is maintained for 20 seconds".
[0049] Comparative Example 2
[0050] The same as Example 2, only the step “adding anhydrous ethanol to the banana slurry after steam explosion at a rate of 2 mL / min, stirring while adding, the stirring speed is 4000 r / min, the stirring time is 10 min, and the inclination angle of the banana slurry during stirring is 60°” is replaced by “adding 95% ethanol to the banana slurry after steam explosion at a rate of 2 mL / min, stirring while adding, the stirring speed is 4000 r / min, and the stirring time is 10 min”.
[0051] Comparative Example 3
[0052] The same as Example 2, only the process of “adding anhydrous ethanol to the banana slurry after steam explosion at a rate of 2 mL / min, stirring while adding, the stirring speed is 4000 r / min, the stirring time is 10 min, and the inclination angle of the banana slurry during stirring is 60°” is replaced by “adding 95% ethanol to the banana slurry after steam explosion at a rate of 2 mL / min, stirring while adding, the stirring speed is 4000 r / min, the stirring time is 10 min, and the inclination angle of the banana slurry during stirring is 60°”.
[0053] Comparative Example 4
[0054] As in Example 2, only “the anhydrous ethanol was added dropwise to the banana slurry after steam explosion at a rate of 2 mL / min, stirring while adding dropwise, the stirring speed was 4000 r / min, the stirring time was 10 min, and the inclination angle of the banana slurry during stirring was 60°” was replaced by “the anhydrous ethanol was added to the banana slurry after steam explosion, and stirred at a speed of 4000 r / min for 10 min, and the inclination angle of the banana slurry during stirring was 60°”.
[0055] Experimental example
[0056] Particle size test:
[0057] The sample to be tested was diluted with ultrapure water and shaken evenly to a concentration of 1 mg / mL, and then taken into a 1 mL sample pool. At 25°C, the average particle size, polydispersity index (PDI) and potential value of the composite were measured using a Malvern nanoparticle size and potentiometer, and the measurement was repeated three times.
[0058] PDI is often used to describe the distribution of polymer molecular weight. The smaller the PDI value, the more uniform the molecular weight distribution.
[0059] The larger the absolute value of Zeta potential, the higher the stability of the system.
[0060] Table 1 Particle size of banana resistant starch nanoparticles
[0061] Serial number Particle size (nm) PDI Zeta Potential Example 1 120.5±4.6 0.128±0.013 -17.53±0.45 Example 2 105.4±4.2 0.103±0.008 -20.61±0.70 Example 3 117.9±5.3 0.114±0.021 -19.30±0.96 Comparative Example 1 177.5±2.9 0.151±0.014 -12.30±0.53 Comparative Example 2 184.1±2.4 0.207±0.015 -13.12±0.76 Comparative Example 3 160.1±3.6 0.186±0.019 -18.85±0.59 Comparative Example 4 147.2±4.4 0.119±0.015 -17.49±0.41
[0062] Conclusion: Compared with Comparative Examples 1 to 4, the banana resistant starch nanoparticles prepared in Examples 1 to 3 have a smaller particle size, a smaller PDI value, and a relatively larger absolute value of Zeta potential. Among them, the nanoparticles prepared in Example 2 have the smallest particle size, a more uniform particle size distribution (PDI), and relatively good stability (Zeta potential). In Comparative Examples 1 to 4, the prepared nanoparticles have a relatively large particle size, among which the nanoparticles prepared in Comparative Example 2 have the largest particle size, a relatively uneven distribution, and poor stability, indicating that the angle of stirring inclination is relatively important for the preparation of nanoparticles. In addition, the particle size of Comparative Example 4 is relatively small, the distribution is relatively uniform, and the stability is also high, which is related to the addition method of anhydrous ethanol.
[0063] As can be seen from the above embodiments, the present invention provides a banana resistant starch nanoparticle and a preparation method and application thereof, comprising the following steps: steam explosion of bananas, cooling to obtain banana slurry; mixing banana slurry and ethanol, standing and centrifuging to obtain precipitation material 1; rinsing precipitation material 1 with water, centrifuging to obtain precipitation material 2; drying precipitation material 2 to obtain banana resistant starch nanoparticles. The preparation method can quickly destroy the dense plant tissue and cell wall structure of bananas, so that the hydrogen bonds inside cellulose can be completely broken in a short time, has the advantages of low energy consumption, no pollution, high efficiency, etc., and has great potential in food processing. The starch nanoparticles prepared by the present invention have controllable particle size, uniform size, simple method, low energy consumption, can be used as food additives, health products or drug carriers, and broaden the application field of banana resistant starch.
[0064] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A method for preparing banana resistant starch nanoparticles, characterized in that: The preparation method is: (1) steam-exploding bananas and cooling them to obtain banana slurry; (2) mixing the banana slurry and ethanol, allowing the mixture to stand, and centrifuging to obtain a precipitate 1; (3) washing the precipitate 1 with water and centrifuging it to obtain the precipitate 2; (4) Drying the precipitated substance 2 to obtain banana resistant starch nanoparticles.
2. The preparation method according to claim 1, characterized in that: Before steam explosion of the bananas in step (1), the process further includes washing, peeling and cutting the bananas into pieces; The bananas are green bananas, and the size of the banana pieces is (1-2) cm×(1-3) cm×(1-3) cm.
3. The preparation method according to claim 2, characterized in that: The pressure of the steam explosion in step (1) is 0.10-0.50 MPa; the maintenance time of the steam explosion is 5-40 seconds; and the temperature of the banana slurry is 18-26°C.
4. The preparation method according to claim 3, characterized in that: The ethanol in step (2) is anhydrous ethanol; the amount of the ethanol used is 1 to 3 times the volume of the banana slurry; and the standing time is 5 to 15 minutes.
5. The preparation method according to claim 4, characterized in that: The centrifugal speed in step (2) is 5000-8000 r / min; the centrifugal time is 5-20 min.
6. The preparation method according to claim 5, characterized in that: The number of flushing in step (3) is 2 to 4 times; the amount of water used for each flushing is 1 to 2 times the mass of the precipitated material 1.
7. The preparation method according to claim 6, characterized in that: The centrifugal temperature in step (3) is 2-8°C; the centrifugal speed is 8000-10000 r / min; and the centrifugal time is 5-20 min.
8. The preparation method according to claim 7, characterized in that: The drying temperature in step (4) is -45 to -20°C; the drying time is 12 to 48 hours.
9. Banana resistant starch nanoparticles prepared by the preparation method according to any one of claims 1 to 8.
10. Use of the banana resistant starch nanoparticles according to claim 9 in the preparation of food additives, health products or drug carriers.