Starch-gingerol functional compound resistant starch capable of regulating blood sugar and oxidative stress response as well as preparation method and application of starch-gingerol functional compound resistant starch

Abstract

The invention discloses starch-gingerol functional compound resistant starch capable of regulating blood sugar and oxidative stress response as well as a preparation method and application of the starch-gingerol functional compound resistant starch. The preparation method of the starch-gingerol functional compound resistant starch is simple in process operation, green and environment-friendly, the starch-gingerol functional compound resistant starch has V6 and V7 polymorphic structures, good thermal stability and better enzyme resistance and antioxidant activity, the starch-10-gingerol functional compound resistant starch shows outstanding enzyme resistance, and the starch-10-gingerol functional compound resistant starch can be used for preparing the starch-10-gingerol functional compound resistant starch. The compound has a remarkable ABTS < + > free radical and DPPH free radical scavenging effect, and can be used for regulating blood sugar and oxidative stress reaction.

Description

Technical Field

[0001] The invention belongs to the field of biomedicine and food technology, and specifically relates to a starch-gingerol functional complex resistant starch capable of regulating blood sugar and oxidative stress response, and a preparation method and application thereof. Background Art

[0002] Diabetes, especially type 2 diabetes, is a chronic disease that is spreading around the world. More and more evidence shows that a diet rich in starch is a key factor in the increased prevalence of type 2 diabetes. The intake of rapidly digested starch will cause blood sugar to rise rapidly, which will lead to the occurrence and development of diabetes over time. If hypoglycemic drugs are used alone, over time, a certain drug resistance may develop, and the dosage will become larger and larger, which will not achieve the ideal hypoglycemic effect, and will not be conducive to improving pancreatic islet function, and will not have a fundamental therapeutic effect. Many patients will experience a decline in treatment effect after a period of treatment with a single oral hypoglycemic drug.

[0003] During the occurrence and development of diabetes, the measurement of oxidative stress biomarkers in diabetic patients and rodents shows that oxidative stress is directly related to diabetes and its complications. Oxidative stress caused by hyperglycemia induces an increase in DNA damage markers (such as 8-hydroxy-2-deoxyguanosine and 8-hydroxyguanine), as well as an increase in lipid peroxides and protein peroxides, and reduces the activity of antioxidant enzymes in the body. A large number of studies have shown that oxidative stress caused by diabetes promotes the occurrence of its complications. Therefore, it is of great significance to control the occurrence and development of diabetes from the two perspectives of regulating blood sugar and oxidative stress.

[0004] Increasing the content of dietary fiber in food has been proven by many studies to be a good nutritional intervention approach to regulate postprandial blood sugar. Resistant starch (RS) has been widely used in the diet as a dietary fiber. Among them, starch-guest molecule V-type complexes, as a new type of resistant starch (RS5), such as starch-fatty acid, starch-monoglyceride, starch-phenolic complexes, etc., have attracted more and more attention due to their good enzyme resistance, thermal stability and fermentation prebiotic properties. Starch-lipid V-type complexes are divided into V I Type and V II Type, where V I The V type composite has a partially ordered structure and a lower melting temperature (85℃~105℃), while IIThe V-type complex has a highly ordered structure and a high melting temperature (105℃~120℃). In addition to lipids, phenolic substances can also enter the single helical cavity formed by amylose as a ligand to form inclusion complexes. For example, dodecyl gallate, hexadecyl p-coumarate, etc. Phenolic compounds have a wide range of physiological functions, such as antioxidant, anti-obesity, anti-diabetic, anti-inflammatory and anti-tumor activities. In addition, gingerol is also a phenolic compound with multiple physiological activities such as antioxidant, anti-diabetic, anti-inflammatory and anti-tumor activities. It is mainly divided into three types: 6-gingerol (6G), 8-gingerol (8G) and 10-gingerol (10G). How to design and prepare starch-phenol (V-type) complexes that have both RS5 nutritional functions (regulating blood sugar and promoting intestinal health) and the physiological activity of phenolic substances is the current technical bottleneck of research. Summary of the invention

[0005] The invention controls the occurrence and development of diabetes from the two perspectives of regulating blood sugar and oxidative stress, and proposes a starch-gingerol functional complex resistant starch with the function of regulating blood sugar and oxidative stress reaction, and a preparation method thereof. The resistant starch has good digestibility and antioxidant properties.

[0006] The present invention aims to construct a starch-gingerol functional complex resistant starch by utilizing the single helical cavity of amylose and the molecular structure and physiological function of gingerol. The starch-gingerol functional complex resistant starch having the function of regulating blood sugar and oxidative stress response is prepared by the technology of the present invention.

[0007] To achieve the above object, the technical solution of the present invention is implemented as follows:

[0008] The starch-gingerol complex resistant starch provided by the present invention is characterized in that the gingerol loading capacity reaches 0.1 mg / g to 50 mg / g; preferably, the gingerol loading capacity reaches 1.5 mg / g to 25 mg / g.

[0009] The starch-gingerol complex resistant starch provided by the present invention has a polymorphic structure of V6 and V7, and is characterized in that X-ray diffraction peaks include: 7.0°, 12.9°, 18.3°, and 19.7°, wherein 12.9° and 19.7° represent the V6 crystal structure, and 7.0° and 18.3° represent the V7 crystal structure.

[0010] The present invention provides a method for preparing starch-gingerol functional complex resistant starch capable of regulating blood sugar and oxidative stress response, which comprises the following steps:

[0011] The starch suspension is obtained by dispersing starch in water, and the starch is gelled in a boiling water bath; gingerol is added and stirred; the starch is heated, stirred, cooled to room temperature, centrifuged, and freeze-dried to obtain the product.

[0012] Furthermore, the starch-gingerol functional complex resistant starch provided by the present invention is prepared by the following method:

[0013] The starch is uniformly dispersed in a pure water system to prepare a starch suspension, and the starch is completely gelled in a boiling water bath; gingerol is then added and stirred thoroughly to mix the two evenly; heating for a period of time, stirring and cooling to room temperature, centrifuging, washing, freeze-drying, grinding, and sieving to obtain starch-gingerol functional complex resistant starch.

[0014] Preferably, in the starch-gingerol complex resistant starch described in the present invention, the starch described in the above preparation method is pea starch.

[0015] Preferably, in the starch-gingerol complex resistant starch described in the present invention, the gingerol described in the above preparation method is selected from any one of 6-gingerol, 8-gingerol and 10-gingerol.

[0016] Preferably, in the starch-gingerol complex resistant starch of the present invention, the mass ratio of starch to gingerol described in the above preparation method is (15-30):(1-10); preferably 20:1.

[0017] Preferably, for the starch-gingerol complex resistant starch of the present invention, the heating temperature after adding gingerol in the above preparation method is 60°C-100°C, preferably 100°C.

[0018] Preferably, for the starch-gingerol complex resistant starch of the present invention, the heating time after adding gingerol in the above preparation method is 10 min-60 min, preferably 30 min.

[0019] Preferably, for the starch-gingerol complex resistant starch of the present invention, the stirring rate after adding gingerol in the above preparation method is 200rpm-1000rpm; preferably 600rpm.

[0020] Preferably, the starch-gingerol complex resistant starch of the present invention is cooled to room temperature as described in the above preparation method, and the time of this stage is 3h-24h; preferably 12h.

[0021] Preferably, the starch-gingerol complex resistant starch of the present invention can be used to prepare health food with hypoglycemic and / or anti-oxidation functions.

[0022] The present invention has at least the following advantages:

[0023] (1) The present invention utilizes an aqueous phase system to form a functional complex resistant starch (RS5) with gingerol through a temperature-raising reaction stage and a temperature-lowering formation stage, which has lower digestibility and good antioxidant properties.

[0024] (2) Its gingerol loading capacity is 1.77mg / g-22.95mg / g, the encapsulation efficiency is as high as 2.75%-41.84%, and it has high enzyme resistance (digestibility is 76.9%-89.4%) and strong free radical scavenging ability (ABTS + Free radical scavenging rate: 40.42%-68.28%, DPPH free radical scavenging rate: 40.49%-81.36% compared to native starch); starch-gingerol functional complex resistant starch also showed good ABTS scavenging + Therefore, the starch-gingerol functional complex resistant starch prepared by the present invention can be used to prepare health foods, medicines, etc. with functions such as lowering blood sugar and anti-oxidation.

[0025] The technical method of the present invention does not require any organic reagents to be added during the preparation process and the reaction is green. The obtained product not only has the probiotic properties of traditional RS5 (lowering postprandial blood sugar and improving intestinal health), but also has the significant physiological activity function of gingerol.

[0026] The present invention discloses a starch-gingerol functional complex resistant starch capable of regulating blood sugar and oxidative stress response, and a preparation method and application thereof. The preparation method of the starch-gingerol functional complex resistant starch of the present invention has simple process operation, is green and environmentally friendly, has V6 and V7 polymorphic structures, good thermal stability, good enzyme resistance and antioxidant activity, wherein the starch-10-gingerol functional complex resistant starch exhibits outstanding enzyme resistance, significant ABTS + It has the function of scavenging free radicals and DPPH free radicals, and is a potential prebiotic that can regulate blood sugar and oxidative stress response. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 : HPLC chromatograms of gingerol dissolved in gingerol and starch-gingerol complex;

[0028] Figure 2 : X-ray diffraction pattern of starch-gingerol complex;

[0029] Figure 3 : In vitro digestion profile of starch-gingerol complex;

[0030] Figure 4 : LOS plot fitting and fitting data of starch-gingerol complex;

[0031] Figure 5 : DPPH and ABTS of starch-gingerol complex + Free radical scavenging curve. DETAILED DESCRIPTION

[0032] Comparative Example 1 Preparation of gelatinized pea starch (PS)

[0033] Pea starch (0.5 g) was dispersed in distilled water (0.5%, w / v), and stirred in a 100° C. water bath for 30 min to completely gelatinize the starch, with a stirring rate of 600 rpm; the water bath was then set to 25° C., and stirring was continued for 12 h, with a stirring rate of 600 rpm maintained unchanged; the cooled turbid liquid was then centrifuged at a centrifugal force of 6500 g for 20 min; the precipitate obtained by centrifugation was washed three times with 50% ethanol at a centrifugal force of 8000 g for 10 min; the precipitate was freeze-dried for 12 h; the freeze-dried precipitate was ground in a mortar and then passed through a 100-mesh sieve to obtain gelatinized pea starch.

[0034] Example 1 Preparation of starch-6-gingerol (PS-6G) functional complex resistant starch

[0035] Pea starch (0.5 g) was dispersed in distilled water (0.5%, w / v), and stirred in a water bath at 100° C. for 30 min to completely gelatinize the starch, with a stirring rate of 600 rpm; 6-gingerol (6G) (5%, starch base, 0.025 g) was then added to the system and stirred at 100° C. for 30 min, with a stirring rate of 600 rpm, and then the water bath was set to 25° C. and stirred for 12 h, with a stirring rate of 600 rpm unchanged; the cooled turbid liquid was then centrifuged at a centrifugal force of 6500 g for 20 min; the precipitate obtained by centrifugation was washed three times with 50% ethanol, with a centrifugal force of 8000 g for 10 min; the precipitate was freeze-dried for 12 h; the freeze-dried precipitate was ground in a mortar and then passed through a 100-mesh sieve to obtain PS-6G functional complex resistant starch.

[0036] Example 2 Preparation of starch-8-gingerol (PS-8G) functional complex resistant starch

[0037] Pea starch (0.5 g) was dispersed in distilled water (0.5%, w / v), and stirred in a 100° C. water bath for 30 min to completely gelatinize the starch at a stirring rate of 600 rpm; 8-gingerol (8G) (5%, starch base, 0.025 g) was then added to the system and stirred at 100° C. for 30 min at a stirring rate of 600 rpm, and then the water bath was set to 25° C. and stirred for 12 h, maintaining a stirring rate of 600 rpm; the cooled turbid liquid was then centrifuged at a centrifugal force of 6500 g for 20 min; the precipitate obtained by centrifugation was washed three times with 50% ethanol at a centrifugal force of 8000 g for 10 min; the precipitate was freeze-dried for 12 h; the freeze-dried precipitate was ground in a mortar and then passed through a 100-mesh sieve to obtain PS-8G functional complex resistant starch.

[0038] Example 3 Preparation of starch-10-gingerol (PS-10G) 20:1 functional composite resistant starch

[0039] Pea starch (0.5 g) was dispersed in distilled water (0.5%, w / v), and stirred in a water bath at 100° C. for 30 min to completely gelatinize the starch, with a stirring rate of 600 rpm; 10-gingerol (10G) (5%, starch base, 0.025 g) was then added to the system and stirred at 100° C. for 30 min, with a stirring rate of 600 rpm, and then the water bath was set to 25° C. and stirred for 12 h, with a stirring rate of 600 rpm unchanged; the cooled turbid liquid was then centrifuged at a centrifugal force of 6500 g for 20 min; the precipitate obtained by centrifugation was washed three times with 50% ethanol, with a centrifugal force of 8000 g for 10 min; the precipitate was freeze-dried for 12 h; the freeze-dried precipitate was ground in a mortar and then passed through a 100-mesh sieve to obtain PS-10G functional complex resistant starch.

[0040] Example 4 Preparation of 15:1 functional composite resistant starch of starch-10-gingerol (PS-10G)

[0041] Pea starch (0.375 g) was dispersed in distilled water (0.5%, w / v), and stirred in a water bath at 100° C. for 30 min to completely gelatinize the starch, with a stirring rate of 600 rpm; 10-gingerol (10G) (5%, starch base, 0.025 g) was then added to the system and stirred at 100° C. for 60 min, with a stirring rate of 400 rpm, and then the water bath was set to 25° C. and stirred for 12 h, with a stirring rate of 400 rpm unchanged; the cooled turbid liquid was then centrifuged at a centrifugal force of 6500 g for 20 min; the precipitate obtained by centrifugation was washed three times with 50% ethanol, with a centrifugal force of 8000 g for 10 min; the precipitate was freeze-dried for 12 h; the freeze-dried precipitate was ground in a mortar and then passed through a 100-mesh sieve to obtain PS-10G functional complex resistant starch.

[0042] Example 5 Preparation of 15:10 functional composite resistant starch of starch-10-gingerol (PS-10G)

[0043] Pea starch (0.15 g) was dispersed in distilled water (0.5%, w / v), and stirred in a 100° C. water bath for 30 min to completely gelatinize the starch, with a stirring rate of 600 rpm; 10-gingerol (10G) (5%, starch base, 0.1 g) was then added to the system and stirred at 80° C. for 10 min, with a stirring rate of 800 rpm, and then the water bath was set to 25° C. and stirred for 12 h, with a stirring rate of 800 rpm maintained constant; the cooled turbid liquid was then centrifuged at a centrifugal force of 6500 g for 20 min; the precipitate obtained by centrifugation was washed three times with 50% alcohol, with a centrifugal force of 8000 g for 10 min; the precipitate was freeze-dried for 12 h; the freeze-dried precipitate was ground in a mortar and then passed through a 100-mesh sieve to obtain PS-10G functional complex resistant starch.

[0044] Example 6 Preparation of starch-10-gingerol (PS-10G) 30:1 functional complex resistant starch

[0045] Pea starch (0.75 g) was dispersed in distilled water (0.5%, w / v), and stirred in a 100° C. water bath for 30 min to completely gelatinize the starch, with a stirring rate of 600 rpm; 10-gingerol (10G) (5%, starch base, 0.025 g) was then added to the system and stirred at 60° C. for 20 min, with a stirring rate of 200 rpm, and then the water bath was set to 25° C. and stirred for 12 h, with a stirring rate of 200 rpm unchanged; the cooled turbid liquid was then centrifuged at a centrifugal force of 6500 g for 20 min; the precipitate obtained by centrifugation was washed three times with 50% ethanol, with a centrifugal force of 8000 g for 10 min; the precipitate was freeze-dried for 12 h; the freeze-dried precipitate was ground in a mortar and then passed through a 100-mesh sieve to obtain PS-10G functional complex resistant starch.

[0046] Example 7 Preparation of starch-10-gingerol (PS-10G) 30:10 functional complex resistant starch

[0047] Pea starch (0.75 g) was dispersed in distilled water (0.5%, w / v), and stirred in a 100° C. water bath for 30 min to completely gelatinize the starch, with a stirring rate of 600 rpm; 10-gingerol (10G) (5%, starch base, 0.25 g) was then added to the system and stirred at 90° C. for 40 min, with a stirring rate of 1000 rpm, and then the water bath was set to 25° C. and stirred for 12 h, with a stirring rate of 1000 rpm unchanged; the cooled turbid liquid was then centrifuged at a centrifugal force of 6500 g for 20 min; the precipitate obtained by centrifugation was washed three times with 50% ethanol, with a centrifugal force of 8000 g for 10 min; the precipitate was freeze-dried for 12 h; the freeze-dried precipitate was ground in a mortar and then passed through a 100-mesh sieve to obtain PS-10G functional complex resistant starch.

[0048] Experimental Example 8 Loading capacity and encapsulation efficiency of starch-gingerol complex

[0049] Characterization of the loading capacity and encapsulation efficiency of starch for gingerols: The loading capacity and encapsulation efficiency of starch for gingerols were determined by high performance liquid chromatography (LC-20AD, Shimadzu, Japan) equipped with a diode array detector (SPD-M20A, Shimadzu, Japan). The loading capacity and encapsulation efficiency were calculated according to the following formula:

[0050]

[0051]

[0052] like Figure 1As shown in the figure, 6G, 8G and 10G gingerols were eluted with well-shaped chromatographic peaks at 13min, 19min and 24min, respectively. Similarly, gingerols dissolved from the corresponding starch-gingerol functional complex resistant starch showed chromatographic peaks at similar elution times. The loading capacity and encapsulation efficiency of starch for gingerols vary with the length of the gingerol alkyl chain (results are shown in Table 1).

[0053] Table 1 Resistant starch composite index and gingerol loading capacity and encapsulation efficiency of starch-gingerol functional complex

[0054]

[0055] Note: The same letters in the same column represent significant differences (p < 0.05)

[0056] The results show that compared with the samples of Examples 2 and 3, the sample of Example 1 has the lowest loading capacity (1.77 mg / g) and encapsulation efficiency (2.75%) (p < 0.05), and compared with the samples of Examples 1 and 2, the sample of Example 3 has the highest loading capacity (22.95 mg / g) and encapsulation efficiency (41.84%) (p < 0.05). The results show that each embodiment of the present invention obtains a starch-gingerol functional complex resistant starch with a certain loading capacity and encapsulation efficiency, and its gingerol loading capacity is 1.77 mg / g-22.95 mg / g, and the encapsulation efficiency is as high as 2.75%-41.84%; at the same time, the present invention finds that gingerol 10G with a longer alkyl chain has a higher composite effect with pea starch than 8G and 6G.

[0057] Experimental Example 9 Composite Index of Starch-Gingerol Complex

[0058] Composite index of starch-gingerol functional complex resistant starch: The composite index of starch-gingerol functional complex resistant starch was measured by iodine method. 100 μL of the complex suspension before freeze drying was directly taken, diluted to 3 mL with deionized water, and mixed with 0.4 mL of iodine solution, and the absorbance was measured at 620 nm. The iodine solution was prepared by mixing 2.0% K1 and 0.2% I2 in distilled water. The gelatinized pea starch prepared in Comparative Example 1 was used as a control, and the composite index was calculated according to the following formula:

[0059] Composite index (%) = 100 × (absorbance 对照 -Absorbance 淀粉-姜酚 ) / absorbance 对照 ;

[0060] The results are shown in Table 1. The results show that the sample of Example 3 has the highest composite index (73.9%)> Example 2 (45.8%)> Example 1 (10.9%) (p < 0.05). The results show that each example of the present invention obtains a composite resistant starch; at the same time, the composite formed by gingerol 10G and pea starch PS is more than 8G and 6G, and the composite degree is higher.

[0061] Experimental Example 10 X-ray diffraction characterization of the composite

[0062] X-ray diffraction characterization: X-ray diffractometer (D8 Advance) from Bruker, Germany was used to detect different starch-gingerol functional complexes, resistant starch and gelatinized starch.

[0063] Samples: the composites of Comparative Example 1 and Examples 1-3.

[0064] The results are as follows Figure 2 As shown, the three gingerol functional composite resistant starches of Examples 1-3 all exhibited four diffraction peaks at 7.0°, 12.9°, 18.3° and 19.7°, of which 12.9° and 19.7° indicated the formation of V6 type crystals and 7.0° and 18.3° indicated the formation of V7 type crystals. The gelatinized pea starch of Comparative Example 1 did not have any diffraction peaks, indicating that the starch was completely gelatinized at 100°C under high moisture content. Compared with the composites of Examples 1 and 2, Example 3 had the highest diffraction peak intensity and relative crystallinity, indicating better long-range order.

[0065] Experimental Example 11 Differential Scanning Calorimetry of Composites

[0066] Characterization of thermal properties by differential scanning calorimetry: A high-sensitivity differential scanning calorimeter (200F3) from Netzsch, Germany, was used to analyze the starch-gingerol functional complex resistant starch and gelatinized starch (as shown in Table 2).

[0067] Table 2 Thermodynamic properties of starch-gingerol complexes and gelatinized starch

[0068]

[0069] Note: Different letters in the same column represent significant differences (p < 0.05)

[0070] The results showed that the melting temperature of the sample in Example 3 (98.2°C) was greater than that of the sample in Example 2 (91.8°C) (p < 0.05), indicating that V was formed in the two functional composite resistant starches. IAt the same time, the sample of Example 3 (1.7 J / g) exhibited a higher ΔH value (p < 0.05) than that of Example 2 (0.5 J / g), indicating that Example 3 had higher thermal stability and complex content.

[0071] Experimental Example 12 In vitro digestibility test

[0072] The samples were stirred in phosphate buffer with porcine pancreatic α-amylase at constant temperature (37°C, 150 rpm). The digestion suspension (100 μL) was collected within a certain time range (0-300 min) and added to 900 μL Na2CO3 (0.3 M) solution to terminate the starch enzymatic reaction, followed by centrifugation at 2000 g for 10 min. Reducing sugars in the supernatant were determined according to the hydroxybenzoic acid hydrazide (PAHBAH) method.

[0073] The logarithm of slope (LOS) plot method was used to fit the digestion curve and calculate the first-order kinetic parameters:

[0074]

[0075] Where ln(dC / dt) represents the slope of the LOS plot, k(min -1 ) represents the starch digestibility coefficient, and the formula expresses the linear relationship between LOS and digestion time (t).

[0076] The digestion curves of the complexes were determined by in vitro digestion experiments and LOS plot fitting. Figure 3 ) and digestion rate ( Figure 4 , Table 3).

[0077] Table 3 Digestion rate of starch-gingerol complex and gelatinized starch

[0078]

[0079] Note: Different letters in the same column represent significant differences (p < 0.05)

[0080] The results showed that comparative example 1 (~80%) was mainly digested in the first 30 minutes, and the final digestibility at 300 minutes was 92%. More importantly, the starch-gingerol functional complex resistant starch obtained by the present invention has a higher enzyme resistance, and the final digestibility is 89% (Example 1)>87% (Example 2)>77% (Example 3) (p<0.05). Comparative example 1 showed the largest k1 (0.1502min -1 ) and k2(0.0107min -1)(p<0.05). In contrast, the starch-gingerol functional complex resistant starch of the present invention showed a lower digestibility throughout the digestion process, among which Example 3 had the lowest final starch digestibility (77%), and its digestion rate was slow (k1=0.1234min -1 , k2=0.0049min -1 )(p<0.05). It can be seen that the starch-gingerol functional complex resistant starch can significantly reduce starch digestibility and starch digestion rate compared with gelatinized starch.

[0081] Experimental Example 13 Antioxidant Capacity Test - DPPH, ABTS + Free radical scavenging activity

[0082] Using DPPH and ABTS + Free radical scavenging assay to evaluate the antioxidant activity of starch-gingerol functional complex resistant starch.

[0083] (1) Determination of DPPH free radical scavenging activity: All examples and comparative examples were dispersed in distilled water to obtain starch suspensions of different concentrations. 50 μL of the starch suspension was mixed with 400 μL of 100 μM DPPH (2,2-diphenyl-1-trinitrophenylhydrazine)-methanol solution, vortexed for 2 min, incubated at 25° C. in the dark for 30 min, and finally the absorbance was measured at 517 nm.

[0084]

[0085] A s = absorbance of starch complex suspension and DPPH solution, A b = absorbance of starch sample dispersion without DPPH solution, A c = absorbance of DPPH solution and water.

[0086] (2)ABTS + Determination of free radical scavenging activity: All examples and comparative examples were dispersed in distilled water to obtain starch suspensions of different concentrations. 50 μL of starch suspension was mixed with 400 μL of freshly prepared ABTS. + The (2,2-azido-bis-3-ethylbenzothiazoline-6-sulfonic acid) solution was mixed, vortexed for 2 min, incubated at 25 °C in the dark for 30 min, and finally the absorbance was measured at 734 nm.

[0087]

[0088] A s = Starch complex suspension with ABTS + The absorbance of the solution, A b= ABTS-free + The absorbance of the starch sample dispersion in solution, A c =ABTS + Absorbance of solution with water.

[0089] The results are as follows Figure 5 The results showed that the three starch-gingerol functional complex resistant starch showed strong free radical scavenging ability (ABTS + Free radical scavenging rate: 40.42%~68.28%, DPPH free radical scavenging rate: 40.49%~81.36% compared with native starch), and with the increase of the concentration of the complex, DPPH and ABTS + At the same concentration, the free radical scavenging activity of PS-6G complex is relatively weaker, while that of PS-8G complex is stronger. + It has the strongest free radical scavenging ability.

[0090] Through the above test data and result analysis, the present invention provides a preparation method and application of starch-gingerol functional complex resistant starch with the function of regulating blood sugar and oxidative stress response. Compared with comparative example 1, Example 3 has better enzyme resistance and antioxidant activity. Therefore, the starch-gingerol functional complex resistant starch prepared by the method of the present invention has great potential to improve or alleviate the occurrence and development of diabetes by improving the postprandial blood sugar level and oxidative stress of the human body, and can be applied to the development of nutritional health products related to chronic diseases such as diabetes.

[0091] The above content describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various evolutions and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the claims of the present invention is defined by the attached claims and their equivalents.

[0092] All structural changes made based on the concept of the present invention without creative work fall within the protection scope of the present invention.

Claims

1. A starch-gingerol complex resistant starch, characterized in that: The gingerol loading capacity is 0.1mg / g-50mg / g.

2. The starch-gingerol complex resistant starch according to claim 1, characterized in that: The gingerol loading capacity is 1.5mg / g-25mg / g.

3. The starch-gingerol complex resistant starch according to claim 1, which has a polymorphic structure of V6 and V7, characterized in that The x diffraction peaks include: 7.0°, 12.9°, 18.3°, and 19.7°.

4. The starch-gingerol complex resistant starch according to claim 1, which is prepared by the following method: The starch suspension is obtained by dispersing starch in water, and the starch is gelled in a boiling water bath; gingerol is added and stirred; the suspension is heated, stirred, cooled to room temperature, centrifuged, and freeze-dried to obtain the product.

5. The starch-gingerol complex resistant starch according to claim 4, characterized in that: The starch is pea starch.

6. The starch-gingerol complex resistant starch according to claim 4, characterized in that: The gingerol is selected from any one of 6-gingerol, 8-gingerol and 10-gingerol.

7. The starch-gingerol complex resistant starch according to claim 4, characterized in that: The mass ratio of the starch to the gingerol is (15-30): (1-10).

8. The starch-gingerol complex resistant starch according to claim 7, characterized in that: The mass ratio of the starch to the gingerol is 20:

1.

9. The starch-gingerol complex resistant starch according to claim 4, characterized in that: The gingerol is added and then heated, and the heating temperature is 60°C-100°C.

10. The starch-gingerol complex resistant starch according to claim 9, characterized in that: The step of heating after adding gingerol is performed at a temperature of 100°C.

11. The starch-gingerol complex resistant starch according to claim 4, characterized in that: The step of adding gingerol and then heating the mixture has a heating time of 10 min to 60 min.

12. The starch-gingerol complex resistant starch according to claim 11, characterized in that: The step of heating after adding gingerol is performed for 30 minutes.

13. The starch-gingerol complex resistant starch according to claim 4, characterized in that: The stirring after adding gingerol has a stirring rate of 200 rpm-1000 rpm.

14. The starch-gingerol complex resistant starch according to claim 13, characterized in that: The stirring after adding gingerol has a stirring rate of 600 rpm.

15. The starch-gingerol complex resistant starch according to claim 4, characterized in that: The cooling to room temperature takes 3 hours to 24 hours.

16. The starch-gingerol complex resistant starch according to claim 15, characterized in that: The cooling to room temperature takes 12 hours.

17. Use of the starch-gingerol complex resistant starch according to any one of claims 1 to 14 in preparing health food with hypoglycemic and / or anti-oxidation functions.

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