Digestion-resistant potato starch stachyose compound as well as preparation method and application thereof

Abstract

The invention discloses an anti-digestion potato starch stachyose compound and a preparation method and application thereof, and belongs to the technical field of starch processing.The method comprises the steps that potato starch serves as a raw material, stachyose and water are mixed according to a certain proportion, the mixture is added into the potato starch to be fully stirred, ultrasonic treatment is conducted on the mixture, and the potato starch stachyose compound is obtained; treating the potato starch-stachyose compound by adopting a modification technology of heat-moisture treatment assisted by various ultrasonic powers and ultrasonic time, sequentially drying the potato starch-stachyose compound at high temperature and low temperature until the potato starch-stachyose compound reaches a certain moisture content, and finally crushing and sieving to obtain the potato starch-stachyose compound. According to the product, the content of resistant starch is remarkably increased. The method is simple and convenient to operate, low in production cost and suitable for industrial production, and the obtained product meets functional food requirements.

Description

Technical Field

[0001] The present invention relates to the technical field of starch chemical industry, and particularly relates to an anti-digestible potato starch stachyose complex, a preparation method thereof and an application thereof. Background Art

[0002] Potato starch is a relatively pure starch extracted from potatoes, which is mainly composed of amylose and amylopectin. Potato starch has good gelatinization properties, high transparency, high viscosity, etc., and is widely used as a thickener, stabilizer and gelling agent in the food industry. The amylopectin content in potato starch is relatively high, which affects its digestion and absorption characteristics. The branched structure of amylopectin makes it easier to be quickly decomposed into glucose molecules by enzymes in the small intestine, resulting in a rapid increase in blood sugar levels after ingestion.

[0003] At present, the main method to increase the content of resistant starch is through physical modification means, among which heat-moisture treatment and ultrasonic treatment are common physical modification means. Heat-moisture treatment is to add a certain proportion of water to starch, and under heating conditions, the starch granules absorb water and expand, and the original ordered crystalline region melts, resulting in the breakage of hydrogen bonds between amylose and amylopectin molecules, forming a disordered paste. Once the gelatinized starch cools or is stored for a period of time, some amylose and amylopectin molecules will rearrange and form a new crystal structure, and retrogradation forms a new crystal structure, thereby increasing the content of resistant starch. Ultrasonic treatment is to form microbubbles inside or around starch granules through the cavitation effect generated by ultrasonic waves. These bubbles release a large amount of energy during the rapid expansion and rupture process, resulting in partial fragmentation of starch granules. This fragmentation can destroy the original ordered structure of starch granules, making some originally soluble and easily digestible starch become insoluble, thereby increasing the content of resistant starch.

[0004] Stachyose is a naturally occurring functional oligosaccharide, which has good thermal stability and solubility. As a natural prebiotic, stachyose can not only regulate the balance of the intestinal microbial community and promote intestinal health, but also is not hydrolyzed by digestive enzymes and its metabolism does not depend on insulin, and can assist in reducing blood pressure and blood lipid levels, meeting the needs of special populations such as diabetes, obesity and hyperlipidemia.

[0005] The preparation of highly resistant starch complexes plays a significant role in reducing blood glucose levels in the human body and other functional aspects. There are already patent reports on the preparation of highly resistant starch complexes. For example, Chinese Patent CN116948267A (application publication number) discloses the preparation method and application of highly resistant high amylose starch-lipid complexes. The obtained amylomaize starch-lauric acid complex of this invention has the effects of reducing blood glucose levels and maintaining intestinal health. So far, there is no Chinese patent report on the treatment method of preparing highly resistant potato starch stachyose complexes by dual physical modification means, which can significantly increase the content of resistant starch and combine with functional sugars at the same time. Summary of the Invention

[0006] Aiming at the deficiencies in the existing technology that there is no reported treatment method for significantly increasing the content of resistant starch and combining with functional sugars at the same time, in order to overcome the deficiencies of the existing technology, the purpose of the present invention is to provide an anti-digestible potato starch stachyose complex, its preparation method and application. The ultrasonic-assisted hydrothermal treatment of potato starch-stachyose complexes is used to increase the content of resistant starch in potato starch, overcoming the problem of low content of resistant starch in natural potato starch.

[0007] To solve the problems of the existing technology, the technical solution adopted by the present invention is as follows:

[0008] A preparation method of an anti-digestible potato starch stachyose complex specifically includes the following steps:

[0009] Step 1: Add 0.5 - 0.8 g of stachyose and 6.5 - 10.4 mL of water to the reaction vessel according to the mass-volume ratio. After dissolving evenly, obtain stachyose sugar water. Add 6.5 - 10.4 mL of stachyose sugar water to 25 - 40 g of potato starch, and stir at a speed of 100 - 200 r / min for 0.5 - 2 h to obtain a mixture;

[0010] Step 2: Place the mixture into an ultrasonic machine for ultrasonic treatment to promote the cross-linking of stachyose and potato starch to obtain an ultrasonic-treated complex;

[0011] Step 3: Treat the ultrasonic-treated complex in an oven at 110 °C for 2 h, then dry it at 45 °C until the water content ≤ 14%, crush it, and pass it through a 100-mesh sieve to obtain an anti-digestible potato starch stachyose complex.

[0012] As an improvement, the dosage of stachyose in Step 1 is 1% - 3% of the dosage of potato starch.

[0013] As an improvement, the ultrasonic power in Step 2 is 160 W - 400 W, and the ultrasonic time is 30 min - 120 min.

[0014] An anti-digestible potato starch stachyose complex prepared by any of the above preparation methods.

[0015] As an improvement, the content of resistant starch in the potato starch complex is 37.13%-53.74%.

[0016] As an improvement, the content of resistant starch in the potato starch complex is increased by 38.54%-100.52%.

[0017] This application also discloses the application of an anti-digestible potato starch stachyose complex in the preparation of low-digestibility products.

[0018] The application of an anti-digestible potato starch stachyose complex in the preparation of low-digestibility related functional foods.

[0019] Beneficial effects:

[0020] Compared with the prior art, an anti-digestible potato starch stachyose complex and its preparation method and application of the present invention have the following beneficial effects:

[0021] 1. After treating potato starch with ultrasonic-assisted hydrothermal technology and adding stachyose, the cavitation effect is generated under the action of ultrasonic waves to break the starch granules, exposing the internal amylose and amylopectin, increasing the opportunity for starch to contact with water, promoting the rearrangement of molecules during the subsequent gelatinization process, and the broken starch granules have a larger specific surface area, with more surface areas available for reaction or interaction under the same volume, which is conducive to the formation of a new crystal structure and thus increases the content of resistant starch in potato starch;

[0022] 2. The content of resistant starch in the obtained potato starch-stachyose complex of this application is 36.28-52.02%, while the content of resistant starch in the untreated potato starch is 26.80-33.80%, an increase of 38.54-100.52%, providing an opportunity for the further development of starch-based foods or related functional foods;

[0023] 3. The content of resistant starch in the obtained potato starch-stachyose complex of this application is 36.28-52.02%, and the effect is better than that of hydrothermally modified potato starch. The resistant starch of hydrothermally modified potato starch is only 18.232-22.94% (Liu Ke. Comparative study on the properties of potato starch by heat treatment and cross-linking reaction [D]. South China University of Technology, 2019. DOI: 10.27151 / d.cnki.ghnlu.2019.003932.). This technology is superior to this technology, providing technical support for further optimizing the starch process plan;

[0024] 4. The resistant starch content in the obtained potato starch-stachyose complex of this application is 36.28 - 52.02%, and the effect is better than that of ultrasonic modified potato starch. The resistant starch of ultrasonic modified potato starch is only 27.75 - 37.88% (Zhang B, Xiao Y, Wu X, et al. Changes in structural, digestive, and rheological properties of corn, potato, and pea starches as influenced by different ultrasonic treatments [J]. International Journal of Biological Macromolecules, 2021, 185: 206 - 218.). This technology is superior to this technology and provides technical support for further optimizing the starch process plan. Detailed implementation manners

[0025] The present invention will be further described below by way of examples, and the purpose is only to better understand the content of the present invention. Therefore, the examples given do not limit the protection scope of the present invention.

[0026] Example 1

[0027] A preparation method of an anti-digestible potato starch-stachyose complex specifically includes the following steps:

[0028] Step 1: Add 0.5 g of stachyose and 6.5 mL of water to the reaction vessel according to the mass-volume ratio. After dissolving evenly, obtain stachyose sugar water. Add 6.5 mL of stachyose sugar water to 25 g of potato starch until the water content reaches 40%. Stir at a speed of 100 r / min for 0.5 h to obtain a mixed solution; the dosage of stachyose is 1% of the dosage of potato starch.

[0029] Step 2: Place the mixed solution into an ultrasonic machine for ultrasonic treatment. The ultrasonic power is 160 W, and the ultrasonic time is 60 min to promote the cross-linking of stachyose and potato starch to obtain an ultrasonic-treated complex.

[0030] Step 3: Treat the ultrasonic-treated complex in an oven at 110 °C for 2 h, then dry it at 45 °C for 4 h until the water content ≤ 14%. After pulverization, pass through a 100-mesh sieve to obtain an anti-digestible potato starch-stachyose complex.

[0031] The resistant starch ratio of potato starch is evaluated by the resistant starch content. The specific method is as follows:

[0032] (1) Determination of the proportion of resistant starch (Babu A S, Mohan R J, Parimalavalli R. Effect of single and dual - modifications on stability and structural characteristics of foxtail millet starch[J]. Food chemistry, 2019, 271:457 - 465.

[0033] ① Prepare starch paste. Add 0.2 g of potato starch into a 50 - ml beaker, and add 8 ml of deionized water. Stir the mixture with a magnetic stirrer at 500 rpm for 10 min at room temperature to make the starch mix more evenly. Then heat the starch solution with continuous stirring at 90 °C for 20 min to make it into a paste. Cool the starch paste to room temperature for testing.

[0034] ② Add α - amylase (0.3 g, 10 U / mg) into 5.0 mL of phosphate buffer with a pH of 5.2, stir for 10 min, add 10 μL of amyloglucosidase (150000 U / mL) to the supernatant, and vortex to mix evenly to obtain a mixed enzyme solution of α - amylase and amyloglucosidase. Add 10.0 mL of acetic acid - sodium acetate buffer to the starch milk, continuously stir at 37 °C for 10 min, and then add 5.0 mL of the mixed enzyme solution. At 20 min and 120 min of digestion, take out 0.1 mL of the reaction solution and mix it with 0.9 mL of absolute ethanol to inactivate the enzyme, centrifuge (4000 r, 10 min), and use a glucose oxidase - peroxidase kit to measure the total glucose concentration of the 20 - min digestion hydrolysate and the 120 - min digestion hydrolysate (G20 and G120 respectively). Measure the absorbance of the supernatant at 505 nm and calculate the glucose content.

[0035]

[0036] Where: G is the glucose content in the test solution (mmol / L);

[0037] A0: Absorbance of the blank solution at 505 nm;

[0038] A1: Absorbance of the measurement solution at 505 nm:

[0039] A2: Absorbance of the standard solution at 505 nm;

[0040] C: Concentration of the standard product, 5.55 mmol / L;

[0041] Calculate the values of RDS, SDS, and RS. The specific formulas are as follows:

[0042] RDS = G 20 × 0.9 × 100%

[0043] SDS = (G 120 - G 20 ) × 0.9 × 100%

[0044] RS% = 100% - RDS% - SDS%

[0045] Wherein: G 20 : The content of glucose (mg) in the supernatant after 20 min of enzymatic hydrolysis;

[0046] G 120 : The content of glucose (mg) in the supernatant after 120 min of enzymatic hydrolysis;

[0047] RDS: The content of rapidly digestible starch in the sample (%);

[0048] SDS: The content of slowly digestible starch in the sample (%);

[0049] RS: The content of resistant starch in the sample (%);

[0050] The modified potato starch was detected by the above test method, and the data are shown in Table 1.

[0051] Table 1 Effect of ultrasonic-assisted hydrothermal treatment on the resistant starch content of anti-digestible potato starch stachyose complex

[0052] RDS(%) SDS(%) RS(%) Before treatment 35.00 38.20 26.80 After treatment 19.58 43.29 37.13

[0053] As can be seen from Table 1, after ultrasonic-assisted hydrothermal treatment, cavitation effect is generated in potato starch under the action of ultrasound, and the hydrogen bonds of starch molecules are rearranged to form a tighter structure, resulting in a resistant starch content of 37.13%, an increase of 38.54%.

[0054] Example 2

[0055] A preparation method of anti-digestible potato starch stachyose complex specifically comprises the following steps:

[0056] Step 1: Add 0.6 g of stachyose and 7.8 mL of water to the reaction vessel according to the mass-volume ratio. After dissolving evenly, obtain stachyose sugar water. Add 7.8 mL of stachyose sugar water to 30 g of potato starch until the water content reaches 40%. Stir at a speed of 130 r / min for 1 h to obtain a mixture; the dosage of stachyose is 2% of the dosage of potato starch;

[0057] Step 2: Place the mixture into an ultrasonic machine for ultrasonic treatment. The ultrasonic power is 400 W and the ultrasonic time is 60 min to promote the crosslinking of stachyose and potato starch to obtain an ultrasonic treatment complex;

[0058] Step 3: Treat the ultrasonic-treated complex in an oven at 110 °C for 2 h, then dry it at 45 °C for 4 h until the water content ≤ 14%, crush it, and pass it through a 100-mesh sieve to obtain the anti-digestible potato starch stachyose complex.

[0059] The detection method is the same as that in Example 1, and the obtained data are shown in Table 2.

[0060] Table 2 Effect of ultrasonic-assisted hydrothermal treatment on the resistant starch content of the anti-digestible potato starch stachyose complex

[0061] RDS(%) SDS(%) RS(%) Before treatment 35.00 38.20 26.80 After treatment 23.22 23.04 53.74

[0062] As can be seen from Table 2, after ultrasonic-assisted hydrothermal treatment, the resistant starch content is 53.74%, an increase of 100.52%.

[0063] Example 3

[0064] A preparation method of an anti-digestible potato starch stachyose complex specifically includes the following steps:

[0065] Step 1: Add 0.7 g of stachyose and 9.1 mL of water to the reaction vessel according to the mass-volume ratio. After dissolving evenly, obtain the stachyose sugar solution. Add 9.1 mL of the stachyose sugar solution to 35 g of potato starch until the water content reaches 40%. Stir at a speed of 160 r / min for 1.5 h to obtain a mixed solution; the dosage of stachyose is 2% of the dosage of potato starch;

[0066] Step 2: Place the mixed solution into an ultrasonic machine for ultrasonic treatment. The ultrasonic power is 320 W and the ultrasonic time is 30 min to promote the cross-linking of stachyose and potato starch to obtain the ultrasonic-treated complex;

[0067] Step 3: Treat the ultrasonic-treated complex in an oven at 110 °C for 2 h, then dry it at 45 °C for 4 h until the water content ≤ 14%, crush it, and pass it through a 100-mesh sieve to obtain the anti-digestible potato starch stachyose complex.

[0068] The detection method is the same as that in Example 1, and the obtained data are shown in Table 3.

[0069] Table 3 Effect of ultrasonic-assisted hydrothermal treatment on the resistant starch content of the anti-digestible potato starch stachyose complex

[0070] RDS(%) SDS(%) RS(%) Before treatment 35.00 38.20 26.80 After treatment 16.77 30.96 52.27

[0071] As can be seen from Table 3, after ultrasonic-assisted hydrothermal treatment, the resistant starch content is 52.27%, an increase of 95.04%.

[0072] Example 4

[0073] A method for preparing an anti-digestible potato starch stachyose complex, specifically including the following steps:

[0074] Step 1: Add 0.8 g of stachyose and 10.4 mL of water to a reaction vessel according to the mass-volume ratio. After dissolving evenly to obtain a stachyose sugar solution, add 10.4 mL of the stachyose sugar solution to 40 g of potato starch until the moisture content reaches 40%. Stir at a speed of 200 r / min for 2 h to obtain a mixture; the dosage of stachyose is 3% of the dosage of potato starch.

[0075] Step 2: Place the mixture into an ultrasonic machine for ultrasonic treatment. The ultrasonic power is 320 W and the ultrasonic time is 120 min to promote the cross-linking of stachyose and potato starch to obtain an ultrasonically treated complex.

[0076] Step 3: Treat the ultrasonically treated complex in an oven at 110 °C for 2 h, then dry it at 45 °C for 4 h until the water content ≤ 14%. After pulverizing, sieve it through a 100-mesh sieve to obtain the anti-digestible potato starch stachyose complex.

[0077] The detection method is the same as that in Example 1, and the obtained data are shown in Table 4.

[0078] Table 4 Effect of ultrasonic-assisted hydrothermal treatment on the resistant starch content of the anti-digestible potato starch stachyose complex

[0079] RDS(%) SDS(%) RS(%) Before treatment 35.00 38.20 26.80 After treatment 20.59 41.78 37.63

[0080] As can be seen from Table 4, after ultrasonic-assisted hydrothermal treatment, the resistant starch content is 37.63%, an increase of 40.41%.

[0081] In summary, the present invention is the first to adopt ultrasonic-assisted hydrothermal treatment of potato starch complexes. Ultrasonic-assisted hydrothermal treatment can cause the cavitation effect of starch, accelerate the penetration of water molecules into the interior of starch granules, enable stachyose to diffuse more effectively into the interior of starch granules, form weak hydrogen bonds with starch molecules to help stabilize the wrapped structure, and promote the rearrangement of hydrogen bonds in the internal structure and the formation of a more stable and dense structure, thereby increasing the resistant starch content of potato starch, better and more effectively modifying potato starch, and achieving an ideal effect.

[0082] The above schematically describes the present invention and its implementation manners. This description is not restrictive, and the actual structure is not limited thereto. Therefore, if those of ordinary skill in the art are inspired by it and design a structural manner and an embodiment similar to this technical solution without creative work without departing from the purpose of the present invention, they shall fall within the protection scope of the present invention.

Claims

1. A preparation method of an anti-digestible potato starch stachyose complex, characterized in that, Specifically, it includes the following steps: Step 1: Add 0.5 - 0.8 g of stachyose and 6.5 - 10.4 mL of water to the reaction vessel according to the mass - volume ratio. After dissolving evenly to obtain a stachyose sugar solution, add 6.5 - 10.4 mL of the stachyose sugar solution to 25 - 40 g of potato starch, and stir at a rotation speed of 100 - 200 r / min for 0.5 - 2 h to obtain a mixture; Step 2: Place the mixture into an ultrasonic machine for ultrasonic treatment to promote the cross - linking of stachyose and potato starch to obtain an ultrasonically treated complex; Step 3: Treat the ultrasonically treated complex in an oven at 110 °C for 2 h, then dry at 45 °C until the water content ≤ 14%, pulverize and pass through a 100 - mesh sieve to obtain a resistant - digested potato starch - stachyose complex.

2. The preparation method of an anti-digestible potato starch stachyose complex according to claim 1, wherein: In Step 1, the dosage of stachyose is 1% - 3% of the dosage of potato starch.

3. The preparation method of an anti-digestible potato starch stachyose complex according to claim 1, characterized in that: In Step 2, the ultrasonic power is 160 W - 400 W, and the ultrasonic time is 30 min - 120 min.

4. A resistant - digested potato starch - stachyose complex prepared by the preparation method according to any one of claims 1 - 3.

5. The anti-digestible potato starch stachyose complex according to claim 4, wherein: The resistant starch content in the potato starch complex is 37.13% - 53.74%.

6. The anti-digestible potato starch stachyose complex according to claim 5, characterized in that: The resistant starch content in the potato starch complex is increased by 38.54% - 100.52%.

7. Use of the resistant - digested potato starch - stachyose complex according to claim 4 in the preparation of low - digestibility products.

8. Use of the resistant - digested potato starch - stachyose complex according to claim 4 in the preparation of low - digestibility related functional foods.

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