Efficient preparation method of irradiation modified potato starch-lauric acid compound

Abstract

The invention provides an efficient preparation method of an irradiation modified potato starch-lauric acid compound, which comprises the following steps: firstly, modifying potato starch serving as a raw material by electron beam irradiation; then, lauric acid is used as a ligand, and irradiation modified starch-lauric acid mixed paste liquid is prepared; finally, treating the irradiation modified starch-lauric acid mixed paste liquid by adopting a high-pressure homogenization method to prepare an irradiation modified starch-lauric acid compound; the irradiation dose of the electron beam irradiation is 2 kGy to 60 kGy; the addition mass of the lauric acid is 0.5%-9% of the dry basis mass of the potato starch, and the gelatinization temperature in the process of preparing the irradiation modified starch-lauric acid mixed paste liquid is 80-130 DEG C; the homogenizing pressure range of the high-pressure homogenizing method is 0 MPa to 100 MPa; the number of times of treatment by adopting the high-pressure homogenization method is 1-4. The compound index and the anti-digestion starch content of the compound prepared by the method are obviously higher than those of a starch-lauric acid compound which is not subjected to irradiation treatment and a compound prepared by a high-pressure homogenization method, and the compound has good anti-digestion and low glycemic index effects and is higher in preparation efficiency.

Description

Technical Field

[0001] The present invention belongs to the field of agricultural technology, relates to potatoes, and particularly relates to an efficient preparation method of irradiated modified potato starch-lauric acid complex. Background Art

[0002] Starch, as the main storage polysaccharide widely present in the plant kingdom, has a complex molecular structure and consists of two parts: amylose and amylopectin. Amylose connects glucose units with its linear α-1,4-glycosidic bonds, while amylopectin introduces α-1,6-glycosidic bonds on this basis to form a branched structure.

[0003] Lipids, as an indispensable component in living organisms, mainly include fatty acids and glycerides, etc., and they play important roles in energy storage, cell membrane construction, and signal transduction, etc.

[0004] The formation of starch-lipid complex is a process in which starch and lipid molecules interact through non-covalent bonds (such as hydrogen bonds, hydrophobic interactions, etc.) under certain conditions. This complexation not only changes the crystal structure of starch but also significantly affects its physicochemical properties, such as solubility, viscosity, thermal stability, and digestibility, etc. Specifically, the formation of starch-lipid complex restricts the mobility of starch molecular chains, reduces the enzymatic hydrolysis sites, and thus improves its anti-digestibility. In addition, the formation of the complex also enhances the thermal stability and freeze-thaw stability of starch, making it have more extensive application potential in food processing.

[0005] With the increasing incidence of metabolic diseases such as hyperglycemia and obesity year by year, higher requirements are put forward for the functionality of starch-based foods. Starch-lipid complex, with its unique anti-digestive characteristics, has become the key to solving this problem. By controlling the digestion rate of starch, starch-lipid complex can delay the absorption of glucose, reduce the postprandial blood glucose fluctuation, and thus contribute to the prevention and control of metabolic diseases such as diabetes and obesity. In addition, starch-lipid complex also has potential functions such as improving intestinal health and promoting the growth of probiotics, providing new ideas for the development of functional foods.

[0006] Traditional preparation methods of starch-lipid complex mainly include chemical method, enzymatic method, and physical method. Although the chemical method can improve the yield of the complex to a certain extent, it often involves the use of toxic chemical reagents, which not only pollutes the environment but also may affect the safety and taste of the product. Although the enzymatic method has the advantages of high specificity and mild reaction conditions, the cost of enzymes is high and they are easily affected by environmental factors, making it difficult to achieve industrial production. Physical methods such as high temperature and high pressure treatment, ultrasonic waves, etc., although simple to operate, often have problems such as low complexation efficiency and poor product stability. Therefore, developing an efficient, environmentally friendly, and low-cost preparation method has become a current research hotspot. Summary of the Invention

[0007] Aiming at the deficiencies of the existing technology, the purpose of the present invention is to provide an efficient preparation method of irradiated modified potato starch - lauric acid complex, so as to solve the technical problem that the efficiency of the existing preparation method needs to be further improved.

[0008] In order to solve the above - mentioned technical problems, the present invention is implemented by adopting the following technical solutions:

[0009] An efficient preparation method of irradiated modified potato starch - lauric acid complex, the method comprising the following steps:

[0010] Firstly, using potato starch as the raw material, the potato starch is modified by electron beam irradiation.

[0011] Then, using lauric acid as the ligand, an irradiated modified starch - lauric acid mixed paste solution is prepared.

[0012] Finally, the irradiated modified starch - lauric acid mixed paste solution is treated by high - pressure homogenization method to prepare an irradiated modified starch - lauric acid complex.

[0013] The irradiation dose of the electron beam irradiation is 2 kGy to 60 kGy.

[0014] The added mass of the lauric acid is 0.5% to 9% of the dry - basis mass of the potato starch,

[0015] The gelatinization temperature in the process of preparing the irradiated modified starch - lauric acid mixed paste solution is 80 °C to 130 °C.

[0016] The homogenization pressure range of the high - pressure homogenization method is 0 MPa to 100 MPa.

[0017] The number of times of treatment by the high - pressure homogenization method is 1 to 4 times.

[0018] The present invention also has the following technical features:

[0019] Preferably, the irradiation dose of the electron beam irradiation is 30 kGy.

[0020] Preferably, the added mass of the lauric acid is 7% of the dry - basis mass of the potato starch.

[0021] Preferably, the gelatinization temperature in the process of preparing the irradiated modified starch - lauric acid mixed paste solution is 80 °C to 100 °C.

[0022] Preferably, the homogenization pressure range of the high - pressure homogenization method is 30 MPa to 40 MPa.

[0023] Preferably, the number of times of treatment by the high - pressure homogenization method is 3 to 4 times.

[0024] Specifically, the method includes the following steps:

[0025] Step 1: Prepare electron beam irradiated modified starch:

[0026] Using potato starch as the raw material, treat the potato starch with a 10 MeV / 20 kW high-energy electron linear accelerator to obtain irradiated modified starch.

[0027] Step 2: Prepare an irradiated modified starch-lauric acid mixed paste:

[0028] Prepare the irradiated modified starch obtained in Step 1 into a starch milk with a concentration of 5 wt%, add lauric acid and mix well with the starch milk. Heat the lauric acid and starch milk for 20 min for gelatinization to obtain an irradiated modified starch-lauric acid mixed paste, and let it cool naturally at room temperature.

[0029] Step 3: Prepare an irradiated modified starch-lauric acid complex:

[0030] Wait for the irradiated modified starch-lauric acid mixed paste prepared in Step 2 to cool to 50 °C, and treat it by high-pressure homogenization. Cool the treated sample to room temperature, wash it to remove the unreacted lauric acid, place it in an oven at 45 °C and dry it for 36 h, crush it and sieve it to obtain an irradiated modified potato starch-lauric acid complex. Seal the finally obtained irradiated modified potato starch-lauric acid complex and store it at 4 °C.

[0031] In Step 1, preferably, the irradiation dose of the electron beam irradiation is 30 kGy.

[0032] In Step 2, preferably, the added mass of the lauric acid is 7% of the dry basis mass of the potato starch.

[0033] In Step 2, preferably, the lauric acid and the starch milk are heated for 20 min for gelatinization at a gelatinization temperature of 100 °C.

[0034] In Step 3, preferably, the homogenization pressure of the high-pressure homogenization method is 40 MPa.

[0035] In Step 3, preferably, the number of times of treatment by the high-pressure homogenization method is 3 times.

[0036] Furthermore, the irradiated modified potato starch-lauric acid complex is an anti-digestibility enhanced starch-lauric acid complex, and the content of resistant starch in the irradiated modified potato starch-lauric acid complex is 33.81 wt%.

[0037] Compared with the prior art, the present invention has the following technical effects:

[0038] (Ⅰ) The composite index and resistant starch content of the composite prepared by the method of the present invention are significantly higher than those of the starch-lauric acid complex without irradiation treatment and the complex prepared by the high-pressure homogenization method. It has good anti-digestion and low glycemic index effects, and higher preparation efficiency.

[0039] (Ⅱ) The present invention uses widely available potato native starch as the raw material and introduces high-energy electron beam irradiation technology to precisely modify starch molecules. This process can not only effectively break the crystal structure of starch granules, increase the active sites on their surfaces, but also cause starch chain breakage, laying the foundation for promoting the subsequent combination with lauric acid.

[0040] (Ⅲ) The present invention selects lauric acid as the ligand. After the starch has been modified by electron beam irradiation, the high-pressure homogenization method is further introduced into the aqueous phase system. This step greatly promotes the mutual penetration and fusion between starch and lauric acid molecules through high-pressure shear force and cavitation effect, accelerating the formation process of the complex. The synergistic effect of electron beam irradiation and high-pressure homogenization not only significantly shortens the preparation time and improves the preparation efficiency of the complex, but also makes the final product have a maximum degree of complexation of up to 62%, far exceeding the traditional method.

[0041] (Ⅳ) The present invention uses high-energy electron beam irradiation to modify potato starch, which is a non-chemical and pollution-free physical method. This process can efficiently break starch chains, promote the partial conversion of amylopectin into amylose, thereby increasing the proportion of amylose in starch molecules. The increase in amylose content is conducive to enhancing the interaction force between starch and lauric acid, laying the foundation for subsequent efficient complexation.

[0042] (Ⅴ) In the present invention, the irradiated and modified starch is gelatinized, making the starch granules absorb water and expand, and the intermolecular structure becomes loose, making it easier to contact and mix with lauric acid molecules. This process not only shortens the preparation time of the complex, but also improves the uniformity of the mixture, creating favorable conditions for the efficient action of the high-pressure homogenization method.

[0043] (Ⅵ) The present invention uses the high-pressure homogenization method. Under the action of high-pressure shear force and cavitation effect, starch and lauric acid molecules can fully contact, penetrate and tightly combine to form a stable complex. This technology not only significantly increases the complexation index of the complex, making the lipid content increase by more than twice that of the traditional method, but also ensures the uniformity and stability of the complex structure. The entire preparation process avoids the use of toxic chemical reagents, reducing the risk of environmental pollution and ecological damage.

[0044] (Ⅶ) The electron beam irradiation and high-pressure homogenization methods used in the present invention both belong to physical modification means, which conform to the concepts of green chemistry and sustainable development, and are conducive to promoting the food industry to develop in a more environmentally friendly and healthy direction. Description of the Drawings

[0045] Figure 1 It is the amylose content diagram of potato starches with different irradiation doses in Examples 1 - 9.

[0046] Figure 2 It is the complex index diagram of irradiated modified starch - lauric acid complexes with different lauric acid addition amounts in Examples 10 - 16.

[0047] Figure 3 It is the lipid content diagram of irradiated modified starch - lauric acid complexes with different lauric acid addition amounts in Examples 10 - 16.

[0048] Figure 4 It is the complex index diagram of irradiated modified starch - lauric acid complexes with different gelatinization temperatures in Examples 17 - 22.

[0049] Figure 5 It is the lipid content diagram of irradiated modified starch - lauric acid complexes with different gelatinization temperatures in Examples 17 - 22.

[0050] Figure 6 It is the complex index diagram of irradiated modified starch - lauric acid complexes with different homogenization pressures in Examples 23 - 28.

[0051] Figure 7 It is the lipid content diagram of irradiated modified starch - lauric acid complexes with different homogenization pressures in Examples 23 - 28.

[0052] Figure 8 It is the complex index diagram of irradiated modified starch - lauric acid complexes with different homogenization times in Examples 29 - 34.

[0053] Figure 9 It is the lipid content diagram of irradiated modified starch - lauric acid complexes with different homogenization times in Examples 29 - 34.

[0054] Figure 10 It is the X - ray diffraction diagram of Example 44, Comparative Example 1, Comparative Example 2 and Comparative Example 3.

[0055] The following further elaborates on the specific content of the present invention in conjunction with examples. Specific Embodiments

[0056] To overcome the deficiencies of the traditional preparation methods described in the background art, the present invention proposes an efficient preparation method for potato starch - lauric acid complexes. Potatoes are the most consumed tuber crops in the world. Lauric acid (i.e., lipid) exists in natural vegetable oils such as laurel and coconut tree fruits in the form of glycerides. This method first pre - treats the starch using electron beam irradiation technology. Electron beam irradiation, as an efficient and pollution - free physical modification means, can, through the interaction of high - energy electron beams with starch molecules, break the chemical bonds in their molecular chains, form free radicals or activated groups, and increase the reaction activity of starch. This pretreatment increases the amylose content and is expected to promote the formation of complexes. Subsequently, the pre - treated starch is mixed with lauric acid and further processed by high - pressure homogenization. The high - pressure homogenization method uses the combined effects of high - pressure shearing, cavitation effect, and instantaneous pressure release to uniformly disperse starch and lauric acid molecules in the medium, which may further promote their interaction and complexation. This method not only is expected to improve the preparation efficiency of the complex but also may improve the physical and chemical properties of the complex, such as enhancing its thermal stability and anti - digestibility. In addition, the high - pressure homogenization process avoids the high - temperature and high - pressure conditions in traditional methods, reduces energy consumption and pollutant generation, and conforms to the development concept of green chemistry.

[0057] The co - preparation method of the present invention has significant advantages. First, the combination of electron beam irradiation pretreatment and high - pressure homogenization method realizes the efficient complexation of starch and lauric acid molecules, improving the yield and quality of the complex. Second, this method is simple to operate, has low energy consumption, and is pollution - free, meeting the requirements of modern industrial production. Finally, the prepared starch - lauric acid complex has excellent anti - digestibility characteristics and various functional characteristics, and has broad application prospects in the fields of functional foods, diabetic foods, weight - loss foods, etc. With the continuous growth of people's demand for healthy diets and the continuous progress of food processing technologies, the preparation method of the present invention is expected to be more widely applied and promoted in the future.

[0058] The instruments and equipment used in the present invention:

[0059] 10MeV / 20kW high - energy electron accelerator, Yangling Nuclear Sheng Irradiation Technology Co., Ltd.

[0060] AH - PASIC high - pressure homogenizer, Antros Nano Technology (Suzhou) Co., Ltd.

[0061] HH.S21 8 constant - temperature electromagnetic stirring oil bath, Jiangsu JinYi Instrument Technology Co., Ltd.

[0062] 114B swing - type four - two - load high - speed traditional Chinese medicine grinder, Zhejiang Ruian Yongli Pharmaceutical Machinery Co., Ltd.

[0063] DHG 9423A Constant Temperature Blowing Dry Oven, Beijing Songyuan Huaxing Technology Development Co., Ltd.

[0064] SmartLab SE X-ray Diffractometer, Rigaku Corporation, Japan.

[0065] Determination method for amylose content of irradiated modified potato starch samples: The determination was carried out with reference to 《GB / T15683-2008》. Weigh 10 mg of the potato starch samples treated by electron beam irradiation and the original potato starch samples respectively into EP tubes, add 100 μL of absolute ethanol and 900 μL of NaOH solution, vortex and mix well, then boil in a boiling water bath for 10 min. After cooling to room temperature, make up the volume to 10 mL. Take a clean 15 mL centrifuge tube, add 0.5 mL of the supernatant, 0.1 mL of acetic acid and 0.2 mL of potassium iodide solution, make up the volume to 10 mL, place at room temperature for 10 min, and then measure the absorbance at 620 nm. Potato amylose with different amylose contents was used to prepare a fitting standard curve, and the amylose content in the sample was calculated according to the standard curve.

[0066] Determination method for the complex index of irradiated modified potato starch - lauric acid complex: Weigh 0.3 g of the irradiated modified potato starch - lauric acid complex accurately and disperse it in 4.7 ml of distilled water to obtain a starch milk with a total concentration of 6% (w / w). Then heat the starch milk in boiling water for 30 min to completely gelatinize the starch. After cooling to room temperature, mix the gelatinized sample with 25 mL of distilled water and vortex for 2 min, and then centrifuge at 4000 rpm for 15 min. Mix the supernatant (0.2 mL) with 15 mL of distilled water and 2 ml of iodine solution (1.3% I2 and 2.0% KI). Measure the absorbance of the sample at 690 nm using a UV-visible spectrophotometer. The CI value is calculated as follows:

[0067] CI(%) = (A1 - A2) / A1 × 100%

[0068] A1 is the absorbance of starch without adding lauric acid; A2 is the absorbance of the starch - lauric acid complex.

[0069] Determination method for the lipid content of irradiated modified potato starch - lauric acid complex: Refer to the acid hydrolysis method of 《GB5009.6-2016》. Accurately weigh 2.0 g (db) of the irradiated modified potato starch - lauric acid complex sample, add 8 mL of distilled water, shake well, then add 10 mL of 2 mol / L hydrochloric acid, and heat in a water bath at 70 - 80 °C to completely hydrolyze the sample. Add 10 mL of ethanol, transfer the mixture into a stoppered graduated cylinder, wash the test tube with 25 mL of ether, stopper and shake the graduated cylinder for 1 min, let it stand, then suck out the supernatant into a conical flask, add another 5 mL of ether into the graduated cylinder, shake and let it stand, suck out the supernatant, evaporate the ether, and weigh after obtaining the residue.

[0070] Determination and calculation method for the in vitro digestion performance of irradiated modified potato starch - lauric acid composite: Accurately weigh glucose standard and prepare a glucose standard solution with a concentration of 1 mg / mL. Take 0, 0.2, 0.4, 0.6, 0.8, 1 mL of the glucose standard solution into 15 mL centrifuge tubes, add 2 mL of DNS reagent, place in a boiling water bath for 5 min, quickly cool in an ice bath to room temperature, make up the volume to 15 mL with distilled water, measure the absorbance at a wavelength of 540 nm using an ultraviolet spectrophotometer, and plot the standard curve.

[0071] Mix 200 mg of the sample evenly with 15 mL of acetate - acetate sodium buffer (pH 5.2, 0.2 mol / L), and preheat in a 37 °C water bath for 10 min. Then add 5 mL of enzyme solution (290 U / mL porcine pancreatic α - amylase and 15 U / mL amyloglucosidase), incubate in a 37 °C constant temperature water bath (200 rpm / min) for 2 h. Every 20 min, take 0.5 mL of the enzymolysis solution from it, inactivate it in a boiling water bath, and then centrifuge (3000 g, 10 min). Take the supernatant and dilute it appropriately. Take 1 mL of the diluted solution, analyze its glucose content by the 3,5 - dinitrosalicylic acid (DNS) method. Add 2 mL of DNS reagent to each tube, place in a boiling water bath for 5 min, quickly cool in an ice bath, and add distilled water to make up the volume to 15 mL. Measure the absorbance at a wavelength of 540 nm using an ultraviolet spectrophotometer, and calculate the reducing sugar content in the sample according to the standard curve. According to the digestibility of starch at different times, starch can be defined as rapidly digestible starch (starch digested within 20 min, RDS), slowly digestible starch (starch digested within 20 - 120 min, SDS), and resistant starch (starch not digested within 120 min, RS).

[0072] Calculation of reducing sugar content:

[0073] a: Standard curve: Record x as the absorbance value and y as the concentration (mg / mL). Calculate the reducing sugar content in the sample according to the standard curve, that is, substitute ΔA (A of the measurement tube - A of the control tube) into x to calculate the y value.

[0074] b: Reducing sugar content G (mg) = y × 20 × 10, where 20 is the volume and 10 is the dilution factor. The digestibility of starch is expressed as the ratio of the amount of glucose produced to the total amount of starch.

[0075] The specific calculation formula is as follows:

[0076] RDS(%) = (G20 - G0) × 0.9 / TS

[0077] SDS(%) = (G120 - G20) × 0.9 / TS

[0078] RS(%) = 100 - RDS - SDS

[0079] Wherein:

[0080] G0 is the mass of glucose (mg) before enzymatic hydrolysis;

[0081] G20 is the mass of glucose (mg) at 20 min of enzymatic hydrolysis;

[0082] G120 is the mass of glucose (mg) at 120 min of enzymatic hydrolysis

[0083] TS is the total starch mass (mg).

[0084] Method for determining the gelatinization properties of irradiated modified potato starch samples: Refer to GB / T 24852-2010 "Method for Determining the Gelatinization Properties of Rice and Rice Flour by Rapid Viscometer", and use a Rapidviscosityanalyzer (RVA) to determine the gelatinization properties of starch-lauric acid complexes. Test method: In the sample weight calculator of the instrument test software, set the standard sample mass to 2.000 g, the standard water weight to 25.000 g, and the moisture basis to 12%. Input the moisture content of the sample to be tested, and weigh the sample according to the corrected sample mass and water weight. Test procedure: The rotation speed in the first 10 s is 960 r / min, and then the test is completed at a constant speed of 160 r / min. The temperature control steps are first to equilibrate at 50 °C for 1 min, heat to 95 °C at a heating rate of 12 °C / min and hold for 2.5 min, and then cool to 50 °C at the same rate and hold for 2 min. At the same time, record the pasting temperature (PT), peak viscosity (PV), trough viscosity (TV), final viscosity (FV), breakdown value (BDV), and setback value (SV) of the sample according to the viscosity change curve respectively.

[0085] Method for determining the crystal structure and calculating the crystallinity of irradiated modified potato starch-lauric acid complexes:

[0086] Use an X-ray diffractometer to determine the crystal structure of the sample. Test conditions: Tube voltage is 40 kV, current is 40 mA, scanning rate is 5° / min, measurement angle 2θ is 5° - 60°, and step size is 0.02°. Use Origin2021 software to calculate the relative crystallinity (Rc) of the sample:

[0087] Calculation formula:

[0088] Rc(%) = Ac / (Ac + Aa)

[0089] Wherein:

[0090] Ac is the area of the crystalline region;

[0091] Aa is the area of the amorphous region.

[0092] The irradiated modified potato starch - lauric acid complex prepared by the present invention is used in the preparation of food, medicine and health products. In the food field, it can be used as a thickener, stabilizer, gel former and fat substitute to improve the processing properties and quality characteristics of food. In the medical field, it is expected to be used as an excipient, sugar coating preparation and sustained release agent for tablets to help control the stability and release of drugs. In the aspect of health products, as RS5 type resistant starch, it has various physiological functions such as lowering blood sugar, preventing colon cancer and obesity.

[0093] Following the above technical solutions, the following are specific embodiments of the present invention. It should be noted that the present invention is not limited to the following specific embodiments, and all equivalent transformations made on the basis of the technical solutions of this application fall within the protection scope of the present invention.

[0094] Examples 1 - 9:

[0095] This example provides a preparation method of irradiated modified potato starch, which specifically includes the following steps:

[0096] First, 9 portions of potato starch (moisture content wt% 11 - 12wt%) each weighing 30 grams are used as raw materials. Each portion of potato starch is placed in a self - sealing bag with dimensions of 7 cm × 10 cm and sealed to prevent contamination and moisture loss during the irradiation process.

[0097] Secondly, a 10 MeV / 20 kW high - energy electron linear accelerator (Yangling Hesheng Irradiation Technology Co., Ltd., Shaanxi, China) is used to treat the potato starch to obtain irradiated modified starch.

[0098] In this example, the irradiation doses of electron beam irradiation are respectively set to 0 (as a control group), 2, 5, 10, 20, 30, 40, 50 and 60 kGy. The treatment of each dose ensures uniform irradiation to reduce experimental errors. After the irradiation treatment, it is stored under the condition of 4°C.

[0099] In this example, the amylose content analysis of the irradiated modified potato starch:

[0100] By Figure 1It can be seen that with the increase of the irradiation dose, the content of amylose in potato starch shows a trend of first increasing and then decreasing. Specifically, when the irradiation dose increases from 0 kGy to 30 kGy, the amylose content continuously rises, increasing from the initial 24.97 wt% to the highest 34.09 wt%. However, when the irradiation dose is further increased to 40 kGy, 50 kGy, and 60 kGy, the amylose content begins to gradually decrease, dropping to 31.84 wt%, 29.81 wt%, and 28.33 wt% respectively. This result indicates that electron beam irradiation treatment can change the molecular structure of potato starch to a certain extent, thereby affecting the content of amylose in it. At lower irradiation doses, irradiation may promote the breakage and rearrangement of starch molecular chains, resulting in an increase in the amylose content. However, when the irradiation dose is too high, excessive irradiation may lead to further degradation and crosslinking of starch molecules, thus inhibiting the formation of amylose.

[0101] The modified potato starch with an irradiation dose of 30 kGy has the highest amylose content (34.09%), which helps to improve the binding ability and stability of amylose and lauric acid in the complex. Based on the above results, the potato starch with a 30 kGy dose, which has the highest amylose content, is selected as the preferred one for preparing the irradiated modified starch-lauric acid complex.

[0102] Examples 10 - 16:

[0103] This example provides an efficient preparation method for an irradiated modified potato starch-lauric acid complex, which includes the following steps:

[0104] Step 1, prepare electron beam irradiated modified starch:

[0105] Using potato starch as the raw material, a 10 MeV / 20 kW high-energy electron linear accelerator is used to process the potato starch to obtain irradiated modified starch.

[0106] In this example, the irradiation dose of electron beam irradiation is 30 kGy.

[0107] Step 2, prepare an irradiated modified starch-lauric acid mixed paste:

[0108] The irradiated modified starch prepared in Step 1 is configured into a starch milk with a concentration of 5 wt%, lauric acid is added, and the starch milk is fully mixed. The lauric acid and the starch milk are heated for 20 min for gelatinization to obtain an irradiated modified starch-lauric acid mixed paste, which is left to cool naturally at room temperature.

[0109] In this example, the added mass of lauric acid is 0.5%, 1%, 2%, 3%, 5%, 7%, and 9% of the dry basis mass of potato starch respectively.

[0110] In this example, lauric acid and starch milk were heated at a gelatinization temperature of 100 °C for 20 min for gelatinization.

[0111] Step 3: Prepare the irradiated modified starch-lauric acid complex:

[0112] After the irradiated modified starch-lauric acid mixed paste prepared in Step 2 was cooled to 50 °C, it was treated by high-pressure homogenization. The treated sample was slowly cooled to room temperature, washed 3 times with n-hexane to remove the unreacted lauric acid, dried in an oven at 45 °C for 36 h, pulverized and sieved to obtain the irradiated modified potato starch-lauric acid complex. The finally obtained irradiated modified potato starch-lauric acid complex was sealed and stored at 4 °C.

[0113] In this example, the homogenization pressure of the high-pressure homogenization method was 60 MPa.

[0114] In this example, the number of times of treatment by the high-pressure homogenization method was 2 times.

[0115] Analysis of the complex index and lipid content of the irradiated modified potato starch-lauric acid complex prepared in this example:

[0116] The amylose component in starch has a good complexing effect on the ligand lauric acid. By modifying potato starch through electron beam irradiation technology, the breakage and rearrangement of starch molecular chains were promoted, resulting in an increase in its amylose content. Through the effects of high-pressure shearing, cavitation effect, and instantaneous pressure release in the high-pressure homogenization method, the starch and lauric acid molecules were evenly dispersed in the medium, which might further promote their interaction and complexation. To investigate the complexation degree of the complex, the complex index and lipid content of the complex were measured in this example.

[0117] From Figure 2 It can be seen that as the lauric acid addition amount increased, the complex index showed a trend of first increasing and then stabilizing. Specifically, when the lauric acid addition amount increased from 0.5% to 3%, the complex index increased rapidly, reaching 10.14%, 17.87%, 22.19%, and 24.28% at 0.5%, 1%, 2%, and 3% respectively; while when the addition amount continued to increase to 5%, 7%, and 9%, the growth rate of the complex index slowed down, and reached relatively high levels at 7% and 9%, which were 44.91% and 44.65% respectively.

[0118] From Figure 3It can be seen that with the increase in the addition amount of lauric acid, the lipid content also shows an increasing trend. However, it is worth noting that when the addition amount of lauric acid increases from 0.5% to 5%, the increase rate of lipid content is relatively fast; while when the addition amount continues to increase to 7% and 9%, although the lipid content is still increasing, the increase rate significantly slows down, and the lipid contents at 7% and 9% are 1.45% and 1.48% respectively, with no significant difference.

[0119] The results show that at the addition amount of 7%, the degree of complexation between starch and lauric acid is already very high, and further increasing the addition amount does not significantly improve the complexation index and lipid content. Therefore, an addition amount of lauric acid around 7% is a better choice when preparing starch-lauric acid complexes by electron beam irradiation combined with high-pressure homogenization. Because it can not only provide a relatively high complexation index and lipid content, but also reduce costs and resource waste.

[0120] Examples 17 - 22:

[0121] This example provides an efficient preparation method for irradiated modified potato starch-lauric acid complexes, which includes the following steps:

[0122] Step 1, prepare electron beam irradiated modified starch:

[0123] The method for preparing electron beam irradiated modified starch is the same as that in Examples 10 - 16.

[0124] Step 2, prepare irradiated modified starch-lauric acid mixed paste:

[0125] The method for preparing irradiated modified starch-lauric acid mixed paste is basically the same as that in Examples 10 - 16, with the only difference being that:

[0126] In this example, the added mass of lauric acid is 7% of the dry basis mass of potato starch and.

[0127] In this example, lauric acid and starch milk are heated at gelatinization temperatures of 80°C, 90°C, 100°C, 110°C, 120°C, and 130°C for 20 min for gelatinization.

[0128] Step 3, prepare irradiated modified starch-lauric acid complexes:

[0129] The method for preparing irradiated modified starch-lauric acid complexes is the same as that in Examples 10 - 16.

[0130] Analysis of the complexation index and lipid content of the irradiated modified potato starch-lauric acid complexes prepared in this example:

[0131] The amylose component in starch has a good complexing effect on the ligand lauric acid. The potato starch was modified by electron beam irradiation technology, which promoted the breakage and rearrangement of starch molecular chains, increasing its amylose content. Through the actions of high-pressure shearing, cavitation effect, and instantaneous pressure release in the high-pressure homogenization method, the starch and lauric acid molecules were evenly dispersed in the medium, which might further promote their interaction and complexation. To investigate the complexation degree of the complex, the complexation index and lipid content of the complex were measured in this example.

[0132] From Figure 4 It can be seen that when the gelatinization temperature rises from 80 °C to 100 °C, the complexation index gradually increases, reaching a maximum value of 61.78%. When the temperature continues to rise to 130 °C, the complexation index gradually decreases to 43.31%.

[0133] From Figure 5 It can be seen that the lipid content increases with the increase of the gelatinization temperature, reaching 1.08% at 100 °C, but the increasing trend becomes flat after 100 °C. However, when the temperature rises above 100 °C, the lipid content gradually decreases, dropping to 1.02% at 130 °C.

[0134] The results show that within an appropriate temperature range (80 °C - 100 °C), increasing the gelatinization temperature is beneficial to the combination of starch and lauric acid, forming more complexes. However, too high a temperature (above 100 °C) may lead to the destruction of the starch structure, which is not conducive to the formation of complexes. A gelatinization temperature of about 100 °C is a better choice when preparing starch-lauric acid complexes by electron beam irradiation combined with high-pressure homogenization. Because at 100 °C, it helps the gelatinization of starch, making it easier for starch molecules to contact and react with lauric acid molecules. While too high a temperature may lead to the destruction of the starch structure, which is not conducive to the formation of complexes.

[0135] Examples 23 - 28:

[0136] This example presents an efficient method for preparing irradiated modified potato starch-lauric acid complexes, which includes the following steps:

[0137] Step 1, preparing electron beam irradiated modified starch:

[0138] The method is the same as that for preparing electron beam irradiated modified starch in Examples 17 - 22.

[0139] Step 2, preparing irradiated modified starch-lauric acid mixed paste:

[0140] The method is basically the same as that for preparing irradiated modified starch-lauric acid mixed paste in Examples 17 - 22, with the only difference being:

[0141] In this example, the added mass of lauric acid is 7% of the dry basis mass of potato starch respectively, and...

[0142] In this example, lauric acid and starch milk are heated at a gelatinization temperature of 100 °C for 20 min for gelatinization respectively.

[0143] Step 3: Prepare the irradiated modified starch-lauric acid complex:

[0144] It is basically the same as the method for preparing the irradiated modified starch-lauric acid complex in Examples 17 to 22, and the only difference is that:

[0145] In this example, the homogenization pressures of the high-pressure homogenization method are 0 MPa, 20 MPa, 40 MPa, 60 MPa, 80 MPa, and 100 MPa respectively.

[0146] Analysis of the complex index and lipid content of the irradiated modified potato starch-lauric acid complex prepared in this example:

[0147] The amylose component in starch has a good complexing effect on the ligand lauric acid. By modifying potato starch through electron beam irradiation technology, the breakage and rearrangement of starch molecular chains are promoted, increasing its amylose content. Through the effects of high-pressure shearing, cavitation effect, and instantaneous pressure release in the high-pressure homogenization method, the starch and lauric acid molecules are evenly dispersed in the medium, which may further promote their interaction and complexation. To investigate the complex degree of the complex, the complex index and lipid content of the complex are measured in this example.

[0148] It can be seen from... Figure 6 that as the homogenization pressure increases, the complex index first rises and then falls. When the homogenization pressure is 0 MPa, the complex index is 42.45%. When the pressure increases to 20 MPa and 40 MPa, the complex indexes increase to 61.18% and 62.20% respectively, reaching the peak. Thereafter, as the homogenization pressure continues to increase to 60 MPa, 80 MPa, and 100 MPa, the complex index gradually decreases to 61.02%, 58.89%, and 56.97%.

[0149] It can be seen from... Figure 7 that the lipid content also first rises and then falls with the increase of the homogenization pressure. When the homogenization pressure is 0 MPa, the lipid content is 0.55%. When the pressure increases to 40 MPa, the lipid content reaches the maximum value of 1.10%. Thereafter, as the homogenization pressure continues to increase, the lipid content gradually decreases.

[0150] The results show that a homogenization pressure of about 40 MPa is a better choice for the preparation of starch - lauric acid complexes by electron beam irradiation combined with high - pressure homogenization. Because at a homogenization pressure of 40 MPa, both the complex index and lipid content reach the maximum values. This indicates that under these conditions, high - pressure homogenization treatment can most effectively promote the interaction between starch and lauric acid, forming a stable and highly bound starch - lauric acid complex.

[0151] Examples 29 - 34:

[0152] This example provides an efficient method for preparing irradiated modified potato starch - lauric acid complexes, which includes the following steps:

[0153] Step 1, prepare electron beam irradiated modified starch:

[0154] It is the same as the method for preparing electron beam irradiated modified starch in Examples 23 - 28.

[0155] Step 2, prepare irradiated modified starch - lauric acid mixed paste:

[0156] It is the same as the method for preparing irradiated modified starch - lauric acid mixed paste in Examples 23 - 28.

[0157] Step 3, prepare irradiated modified starch - lauric acid complexes:

[0158] It is basically the same as the method for preparing irradiated modified starch - lauric acid complexes in Examples 23 - 28, with the only difference being that:

[0159] In this example, the homogenization pressure of the high - pressure homogenization method is 40 MPa

[0160] In this example, the number of times of treatment by the high - pressure homogenization method is 0 time, 1 time, 2 times, 3 times and 4 times respectively.

[0161] Analysis of the complex index and lipid content of the irradiated modified potato starch - lauric acid complexes prepared in this example:

[0162] The amylose component in starch has a good complexing effect on the ligand lauric acid. By modifying potato starch through electron beam irradiation technology, the breakage and rearrangement of starch molecular chains are promoted, increasing its amylose content. Through the effects of high - pressure shearing, cavitation effect and instantaneous pressure release in the high - pressure homogenization method, the starch and lauric acid molecules are evenly dispersed in the medium, which may further promote their interaction and complexation. To investigate the complex degree of the complexes, the complex index and lipid content of the complexes were measured in this example.

[0163] From Figure 8It can be seen that when the homogenization times increase from 0 to 1, the composite index increases significantly, rising from 45.16% to 58.36%. As the homogenization times continue to increase (from 1 to 4), the growth rate of the composite index slows down, but generally still shows an upward trend. When the homogenization times reach 3 and 4, the change in the composite index is very small and tends to be stable.

[0164] It can be seen from Figure 9 that when the homogenization times increase from 0 to 2, the lipid content increases significantly, rising from 0.56% to 1.04%.

[0165] The results show that when the homogenization times increase to 3 and 4, the change in the lipid content is very small, slightly decreasing but generally remaining stable. This may be because when the homogenization times increase to a certain extent, the destruction of starch granules reaches a saturation state, and at this time, increasing the homogenization times has limited effect on improving the composite index. Therefore, when the homogenization times are 2 or more, it is a better choice in the preparation of starch-lauric acid complexes by electron beam irradiation combined with high-pressure homogenization.

[0166] Examples 35 - 43:

[0167] This example provides an efficient preparation method for irradiated modified potato starch-lauric acid complexes, and this method includes the following steps:

[0168] Step 1, prepare electron beam irradiated modified starch:

[0169] It is the same as the method for preparing electron beam irradiated modified starch in the above Examples 10 - 16.

[0170] Step 2, prepare irradiated modified starch-lauric acid mixed paste:

[0171] This step is basically the same as the method for preparing irradiated modified starch-lauric acid mixed paste in the above Examples 10 - 16, and the only difference is that:

[0172] In this example, the added masses of lauric acid are 5%, 7% and 9% of the dry basis mass of potato starch respectively.

[0173] In this example, lauric acid and starch milk are heated for gelatinization at gelatinization temperatures of 90 °C, 100 °C and 110 °C for 20 min respectively.

[0174] Step 3, prepare irradiated modified starch-lauric acid complexes:

[0175] This step is basically the same as the method for preparing irradiated modified starch-lauric acid complexes in the above Examples 10 - 16, and the only difference is that:

[0176] In this example, the homogenization pressures of the high-pressure homogenization method are 20 MPa, 40 MPa and 60 MPa respectively.

[0177] In this example, the number of times of treatment by high-pressure homogenization method is 1 time, 2 times and 3 times.

[0178] Analysis of the complex index and lipid content of the irradiated modified potato starch-lauric acid complex prepared in this example:

[0179] The amylose component in starch has a good complexing effect on the ligand lauric acid. By modifying potato starch through electron beam irradiation technology, the breakage and rearrangement of starch molecular chains are promoted, increasing its amylose content. Through the effects of high-pressure shearing, cavitation effect and instantaneous pressure release in the high-pressure homogenization method, uniformly dispersing starch and lauric acid molecules in the medium may further promote the interaction and complexation between them.

[0180] To obtain the optimal preparation process, according to the results of the above examples, the factor levels are shown in Table 1, and the L9(3 4 ) orthogonal experiment is selected, and the experimental scheme and results are shown in Table 2.

[0181] Table 1 Factor levels

[0182]

[0183] Table 2 Orthogonal experiment design and results

[0184]

[0185]

[0186] The results of the variance analysis of the complex index and lipid content are shown in Table 3. The effects of the four factors on the complex index and lipid content are all extremely significant. According to the F value, the influence intensity of the four factors on the complex is: lauric acid addition amount > gelatinization temperature > homogenization times > homogenization pressure.

[0187] Table 3 Results of the variance analysis of the orthogonal experiment

[0188]

[0189] Through Duncan multiple comparison, the optimal combinations of the complex index and lipid content are both A2B2C2D3, that is, lauric acid addition amount 7%, gelatinization temperature 100 °C, homogenization pressure 40 MPa and homogenization times 3 times.

[0190] Example 44:

[0191] This example provides an efficient preparation method of an irradiated modified potato starch-lauric acid complex, and this method includes the following steps:

[0192] Step 1, prepare electron beam irradiated modified starch:

[0193] Using potato starch as raw material, the potato starch was treated with a 10 MeV / 20 kW high-energy electron linear accelerator to obtain irradiated modified starch.

[0194] In this example, the irradiation dose of electron beam irradiation was 30 kGy.

[0195] Step 2, preparing an irradiated modified starch-lauric acid mixed paste:

[0196] The irradiated modified starch prepared in Step 1 was formulated into a starch milk with a concentration of 5 wt%, lauric acid was added and mixed well with the starch milk, and the lauric acid and the starch milk were heated for 20 min for gelatinization to obtain an irradiated modified starch-lauric acid mixed paste, which was allowed to cool naturally at room temperature.

[0197] In this example, the added mass of lauric acid was 7% of the dry basis mass of potato starch.

[0198] In this example, lauric acid and the starch milk were heated for 20 min for gelatinization at a gelatinization temperature of 100 °C.

[0199] Step 3, preparing an irradiated modified starch-lauric acid complex:

[0200] When the irradiated modified starch-lauric acid mixed paste prepared in Step 2 was cooled to 50 °C, it was treated by high-pressure homogenization. The treated sample was slowly cooled to room temperature, washed 3 times with n-hexane to remove unreacted lauric acid, placed in an oven at 45 °C for drying for 36 h, pulverized and sieved to obtain an irradiated modified potato starch-lauric acid complex. The finally obtained irradiated modified potato starch-lauric acid complex was sealed and stored at 4 °C.

[0201] In this example, the homogenization pressure of the high-pressure homogenization method was 40 MPa.

[0202] In this example, the number of times of treatment by high-pressure homogenization was 3 times.

[0203] Analysis of the complex index and lipid content of the irradiated modified potato starch-lauric acid complex prepared in this example:

[0204] The amylose component in starch has a good complexing effect on the ligand lauric acid. By modifying potato starch through electron beam irradiation technology, the breakage and rearrangement of starch molecular chains were promoted, increasing its amylose content. Through the effects of high-pressure shearing, cavitation effect, and instantaneous pressure release in the high-pressure homogenization method, the starch and lauric acid molecules were evenly dispersed in the medium, which might further promote the interaction and complexation between them.

[0205] In this example, the complex index of the complex was measured. As shown in Table 4, the complex index of the complex was 63.71%. To investigate the in vitro digestion performance of the complex, the content of rapidly digestible starch, slowly digestible starch, and resistant starch of the complex was measured. The results are shown in Table 4. It can be seen from Table 4 that the irradiated modified potato starch - lauric acid complex is a starch - lauric acid complex with enhanced resistant digestion. The content of resistant starch in the irradiated modified potato starch - lauric acid complex is 33.81 wt%.

[0206] Comparative Example 1:

[0207] This comparative example provided potato starch. The content of rapidly digestible starch, slowly digestible starch, and resistant starch of the potato starch is shown in Table 4.

[0208] Comparative Example 2:

[0209] This comparative example provided a preparation method of a potato starch - lauric acid complex. The method includes the following steps:

[0210] Step 1: Prepare a starch milk with a concentration of 5% (w / w) from potato starch. Add 7% lauric acid and mix well with the starch milk. Gelatinize it in an oil bath at 100 °C for 20 min to obtain a potato starch - lauric acid mixed paste solution, and let it cool naturally at room temperature.

[0211] Step 2: Wash it three times with n - hexane to remove the unreacted lauric acid. Place it in an oven at 45 °C and dry for 36 h. After pulverization and sieving, the potato starch - lauric acid complex is obtained. Seal the finally obtained sample and store it at 4 °C.

[0212] The complex index, content of rapidly digestible starch, slowly digestible starch, and resistant starch of the potato starch - lauric acid complex prepared in this comparative example are shown in Table 4.

[0213] Comparative Example 3:

[0214] This comparative example provided a method for preparing a potato starch - lauric acid complex by high - pressure homogenization. The method includes the following steps:

[0215] Step 1: Prepare an irradiated modified starch - lauric acid mixed paste solution:

[0216] Prepare a starch milk with a concentration of 5 wt% from potato starch. Add 7% lauric acid and mix well with the starch milk. Gelatinize it in an oil bath at 100 °C for 20 min to obtain an irradiated modified starch - lauric acid mixed paste solution, and let it cool naturally at room temperature.

[0217] Step 2: Prepare a starch - lauric acid complex:

[0218] After the starch-lauric acid mixed paste prepared in Step 1 is cooled to 50°C, high-pressure homogenization is carried out 3 times under a pressure of 40 MPa. After high-pressure homogenization, the sample is slowly cooled to room temperature, washed three times with n-hexane to remove unreacted lauric acid, placed in an oven at 45°C for drying for 36 h, pulverized and sieved to obtain the high-pressure homogenization method-potato starch-starch-lauric acid complex. The finally obtained sample is sealed and stored at 4°C.

[0219] The complex index, rapidly digestible starch content, slowly digestible starch content and resistant starch content of the high-pressure homogenization method-potato starch-lauric acid complex prepared in this comparative example are shown in Table 4.

[0220] Table 4 Complex index and in vitro digestion performance of different samples

[0221]

[0222] As can be seen from Table 4, by using electron beam irradiation treatment in combination with the high-pressure homogenization method, the complex index of the irradiated modified starch-lauric acid complex obtained reaches 63.71%, which is increased by 24.24% and 8.91% compared with the potato starch-lauric acid complex and the high-pressure homogenization method-potato starch-lauric acid complex, respectively. The resistant starch content of the potato starch sample is only 15.36%; after compounding with lauric acid alone, the resistant starch content of the potato starch-lauric acid complex becomes 27.48%, which is increased by 12.22% compared with potato starch; for the potato starch-lauric acid complex prepared by the high-pressure homogenization method, the resistant starch content is increased to 27.48%, which is increased by 12.18% compared with potato starch. However, for the irradiated modified starch-lauric acid complex obtained by using electron beam irradiation treatment in combination with the high-pressure homogenization method, the resistant starch content reaches 33.81 wt%, which is increased by 18.55 wt% compared with potato starch, and the compounding effect is superior to that of adding fatty acid alone and high-pressure homogenization treatment alone. Therefore, this shows that the electron beam irradiation technology in combination with the high-pressure homogenization method has a promoting effect on the compounding of starch and lauric acid, can significantly improve the preparation efficiency of the complex, and enhance the resistant starch content of the complex.

[0223] Table 5 Gelatinization characteristics of different samples

[0224] PV / cP TV / cP BDV / cP FV / cP SV / cP Example 44 201.00±11.31 12.00±1.41 189.00±9.90 17.50±0.71 7.00±1.41 Comparative Example 1 3300.50±81.32 1877.00±14.14 1432.50±67.18 2285.00±1.41 408.00±12.73 Comparative Example 2 1028.00±5.66 836.00±24.04 214.50±13.44 2258.50±13.44 1460.50±16.26 Comparative Example 3 136.50±7.78 42.00±1.41 92.50±3.54 89.00±1.41 48.50±2.12

[0225] As can be seen from Table 5, the PV of potato starch is as high as 3300.5 cP, showing strong adhesion. The PV of the potato starch - lauric acid complex is 1028 cP, while that of the irradiated modified starch - lauric acid complex is 201 cP, which is relatively low, indicating that less energy is required during processing to achieve the desired viscosity, which helps with energy conservation and cost control. However, it is higher than the PV value (136.50 cP) of the high - pressure homogenization method - potato starch - lauric acid complex, indicating that adding irradiation treatment can improve the gelatinization characteristics of the complex. And the low TV (12 cP) and low FV (17.5 cP) mean that the complex is not likely to form an overly thick gel layer during the cooling process, thus maintaining the taste stability of the product. The low SV indicates that the complex is not likely to retrograde during storage, which helps to extend the shelf life of the product.

[0226] As can be seen Figure 10 from the above, the potato starch exhibits main diffraction peaks at diffraction angles 2θ of 5.7°, 17°, 22° and 24°, which correspond to the characteristics of typical B - type starch. The potato starch - lauric acid complex has diffraction peaks near diffraction angles 2θ of 7.6°, 13.0°, 17.5° and 20.0°. Among them, the diffraction peaks at diffraction angles 2θ of 7.6°, 13.0° and 20.0° are V - type crystallization peaks, indicating that potato starch and lauric acid form a V - type crystalline complex. The irradiated modified potato starch - lauric acid complex has diffraction peaks near diffraction angles 2θ of 7.6°, 13.0° and 20.0°, and it has higher peak intensities, indicating that the irradiated modified potato starch and lauric acid form a more stable V - type crystalline complex through high - pressure homogenization treatment. The diffraction peak near diffraction angle 2θ of 17.5° is the retrograded crystallization peak of uncomplexed amylose; the diffraction peak near diffraction angle 2θ of 21.2° is the crystallization peak of uncomplexed fatty acid. The irradiated modified potato starch - lauric acid complex does not show the characteristic peaks at 17.5° and 21.2°, indicating that the combined treatment of irradiation modification and high - pressure homogenization promotes the complexation of amylose and lauric acid. Thus, it can be seen that the method of the present invention first irradiates and modifies potato starch, and then subjects it to high - pressure homogenization treatment with lauric acid to obtain an irradiated modified starch - lauric acid complex with excellent anti - digestion performance and intestinal probiotic function. At the same time, the product has diversity and can meet the nutritional needs of different populations, and has broad application prospects in food production and processing.

Claims

1. An efficient preparation method of irradiated modified potato starch-lauric acid complex, characterized in that: The method comprises the following steps: Firstly, potato starch is used as raw material and the potato starch is modified by electron beam irradiation; Then, lauric acid was used as a ligand to prepare a irradiated modified starch-lauric acid mixed paste; Finally, the irradiated modified starch-lauric acid mixed paste was treated by high pressure homogenization to prepare the irradiated modified starch-lauric acid composite. The irradiation dose of the electron beam irradiation is 2 kGy to 60 kGy; The added mass of lauric acid is 0.5% to 9% of the dry mass of potato starch. The gelatinization temperature in the process of preparing the irradiated modified starch-lauric acid mixed paste is 80°C to 130°C; The homogenization pressure range of the high-pressure homogenization method is 0MPa to 100MPa; The number of times of high pressure homogenization treatment is 1 to 4 times.

2. The efficient preparation method of the irradiated modified potato starch-lauric acid complex according to claim 1, characterized in that: The irradiation dose of the electron beam irradiation is 30 kGy.

3. The efficient preparation method of the irradiated modified potato starch-lauric acid complex according to claim 1, characterized in that: The added mass of the lauric acid is 7% of the dry mass of the potato starch.

4. The efficient preparation method of the irradiated modified potato starch-lauric acid complex according to claim 1, characterized in that: The gelatinization temperature in the process of preparing the irradiated modified starch-lauric acid mixed paste is 80°C to 100°C.

5. The efficient preparation method of the irradiated modified potato starch-lauric acid complex according to claim 1, characterized in that: The homogenization pressure range of the high-pressure homogenization method is 30MPa to 40MPa.

6. The efficient preparation method of the irradiated modified potato starch-lauric acid complex according to claim 1, characterized in that: The high pressure homogenization method is used for 3 to 4 times.

7. The efficient preparation method of the irradiated modified potato starch-lauric acid complex according to claim 1, characterized in that: The method comprises the following steps: Step 1: Preparation of electron beam irradiation modified starch: Using potato starch as raw material, a 10MeV / 20kW high-energy electron linear accelerator is used to treat the potato starch to obtain irradiated modified starch; Step 2: preparing irradiated modified starch-lauric acid mixed paste: The irradiated modified starch prepared in step 1 is prepared into a starch milk with a concentration of 5 wt%, lauric acid and the starch milk are added and fully mixed, the lauric acid and the starch milk are heated for 20 min for gelatinization to obtain an irradiated modified starch-lauric acid mixed paste, and the mixture is cooled naturally at room temperature; Step 3: preparing irradiated modified starch-lauric acid complex: After the irradiated modified starch-lauric acid mixed paste prepared in step 2 is cooled to 50° C., it is treated by high-pressure homogenization. The treated sample is cooled to room temperature, washed to remove unreacted lauric acid, placed in an oven at 45° C. for 36 hours, crushed and sieved to obtain an irradiated modified potato starch-lauric acid complex. The finally obtained irradiated modified potato starch-lauric acid complex is sealed and stored at 4° C.

8. The efficient preparation method of the irradiated modified potato starch-lauric acid complex according to claim 7, characterized in that ； In step 1, the irradiation dose of the electron beam irradiation is 30 kGy; In step 2, the added mass of lauric acid is 7% of the dry mass of potato starch; In step 2, the lauric acid and starch milk are heated at a gelatinization temperature of 100° C. for 20 minutes for gelatinization; In step 3, the homogenization pressure of the high pressure homogenization method is 40 MPa; In step 3, the high pressure homogenization method is used for 3 times.

9. The efficient preparation method of the irradiated modified potato starch-lauric acid complex according to claim 8, characterized in that: The irradiated modified potato starch-lauric acid complex is a digestibility-enhanced starch-lauric acid complex, and the digestibility-resistant starch content in the irradiated modified potato starch-lauric acid complex is 33.81 wt%.

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