Highly branched cluster dextrin with slow digestion characteristic as well as preparation method and application thereof

Abstract

The invention relates to high-branched-chain cluster-shaped dextrin with a slow digestion characteristic as well as a preparation method and application thereof, and belongs to the technical field of foods or medicines. The invention provides high-branched-chain cluster-shaped dextrin, and the content of alpha-1, 6-glucosidic bonds of the high-branched-chain cluster-shaped dextrin is 14-22% of the total amount of the alpha-1, 6 glucosidic bonds and the alpha-1, 4 glucosidic bonds. The high-branched-chain cluster-shaped dextrin is non-cyclodextrine with a higher branched chain proportion, has lower fast digestion components, higher slow digestion components and low molecular weight, remarkably improves the satiety and slow release efficacy of the high-branched-chain cluster-shaped dextrin, and meanwhile, ensures that the high-branched-chain cluster-shaped dextrin is prevented from generating a Maillard reaction in a hot working process. The process flow is simplified, the reaction is efficient, the enzymolysis condition is mild, and the method does not depend on a large amount of chemical reagents or toxic solvents.

Description

Technical Field

[0001] This invention relates to the field of food or pharmaceutical technology, and in particular to a highly branched cluster dextrin with slow digestibility, its preparation method, and its application. Background Technology

[0002] Most existing methods for producing highly branched dextrin rely on treating gelatinized starch with starch branching enzymes (such as Ro-GBE derived from Rhodothermusobamensi) (e.g., Chinese patents CN118791636A, CN108949861A). A typical process involves dissolving corn starch in water to obtain a 25% starch slurry, gelatinizing it in boiling water, adding Ro-GBE, and treating it at a constant temperature of 65°C for 2 hours, followed by terminating the reaction with a boiling water bath; then adding 25 U / g of dry starch-based Gt-GBE, treating it at a constant temperature of 50°C for 10 hours, finally terminating the reaction and obtaining the product through freeze-drying. In the product obtained by this process, the total amount of resistant starch and slow-digesting starch accounts for about 20% of the total starch content, a relatively small increase, and the slow-digesting characteristics of native starch are not significantly improved compared to native starch.

[0003] The specialized starch branching enzymes used in existing technologies are costly and require specific catalytic conditions during production, such as constant temperature treatment at 50°C, creating unnecessary technical and economic burdens. Especially in industrial production, using starch branching enzymes from specific sources may increase the complexity and cost of the production process. While starch branching enzymes produce highly branched cyclic dextrins with a cyclic structure, increasing the specific surface area, this results in a lower branching ratio, with α-1,6 glycosidic bonds accounting for only about 6%, leading to low branching of the product and affecting its slow digestibility and satiety effect (Chinese Patent CN118791636A). Furthermore, the slow digestibility of highly branched cyclic dextrins prepared using starch branching enzyme products is not improved; their fast-digestible starch content is similar to that of native starch (Chinese Patent CN108949861A), and the catalytic efficiency of Ro-GBE exhibits a non-linear change with reaction time. For example, when the reaction time exceeds 2 hours (Chinese Patent CN118791636A), the content of rapidly digestible starch (RDS) increases due to excessive hydrolysis, leading to a deterioration in the slow digestibility of the product and failing to achieve the desired sustained-release effect. This phenomenon is closely related to the sensitivity of enzyme activity to substrate concentration and temperature fluctuations. The obtained highly branched cyclic dextrin requires a larger dextrin addition amount to achieve the goal of continuously providing satiety and energy, which is lower than the requirements of an ideal sustained-release material. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a highly branched cluster dextrin with slow digestibility, its preparation method, and its application.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows: In a first aspect, the present invention provides a highly branched cluster dextrin, wherein the content of α-1,6-glycosidic bonds in the highly branched cluster dextrin is 14-22% of the total amount of α-1,6-glycosidic bonds and α-1,4-glycosidic bonds.

[0006] The highly branched cluster dextrin prepared by this invention has a higher degree of branching, shorter branch length, and higher digestive resistance, significantly improving its satiety and sustained-release efficacy. It can be applied to foods or pharmaceuticals that require digestive resistance.

[0007] In a specific embodiment of the present invention, the content of α-1,6-glycosidic bonds in the highly branched cluster dextrin is 14.53% to 21.26% of the total amount of α-1,6-glycosidic bonds and α-1,4-glycosidic bonds.

[0008] Furthermore, the molecular weight of the highly branched cluster dextrin is 10,000~35,000 Da. The molecular weight is even lower.

[0009] In a specific embodiment of the present invention, the molecular weight of the highly branched cluster dextrin is 10512~28819 Da. Furthermore, the mass of the slow-digesting dextrin and resistant dextrin of the highly branched cluster dextrin is 60% to 95% of the total mass of the highly branched cluster dextrin.

[0010] The highly branched clustered dextrin of this invention has a higher content of slow-digesting and anti-digesting components, effectively reducing the rapidly digestible components.

[0011] Secondly, the present invention provides a method for preparing the highly branched cluster dextrin, wherein gelatinized glutinous starch is hydrolyzed with endo-α-amylase to obtain a hydrolysate, which is then precipitated and washed to obtain the highly branched cluster dextrin; wherein the branching ratio of the B3 characteristic chain of the glutinous starch is less than 18%.

[0012] The B3 characteristic chain is a branched chain with a degree of polymerization (DP) greater than 37. The content of the B3 characteristic chain significantly affects its digestibility. In a specific embodiment of the present invention, the branched chain ratio of the B3 characteristic chain in glutinous starch is 10.59% to 17.45%.

[0013] Furthermore, the glutinous starch was prepared into a starch suspension with a mass concentration of 4% to 6%, and gelatinized at 90 to 100°C for 40 to 50 minutes to obtain gelatinized glutinous starch.

[0014] Furthermore, the glutinous starch was prepared into a starch suspension with a mass concentration of 5%, and gelatinized at 95°C for 45 min to obtain gelatinized glutinous starch.

[0015] Furthermore, the hydrolysis time is 1.5 to 4 hours.

[0016] In a specific embodiment of the present invention, the hydrolysis time is 1.5 to 3.5 h, resulting in a higher yield of highly branched cluster dextrin.

[0017] Furthermore, the content of the endo-α-amylase is 8~10 U / g glutinous starch, preferably 9 U / g glutinous starch.

[0018] Further, the hydrolysate is boiled at 95-100℃ for 5-15 minutes to inactivate the enzymes, and then cooled to room temperature before precipitation and washing.

[0019] Furthermore, the hydrolysate was boiled at 100°C for 10 minutes to inactivate the enzymes.

[0020] Further, the precipitation and washing method is as follows: mix the hydrolysate with ethanol, let it stand to equilibrate, centrifuge, and retain the precipitate.

[0021] Furthermore, the volume of ethanol is 2 to 5 times that of the hydrolysate, preferably 4 times.

[0022] Furthermore, the hydrolysate was added dropwise to ethanol at a rate of 1-10 rpm / min, allowed to stand for equilibration for 0.5-1 h, and then centrifuged at 5000-7000 xg for 5-15 min.

[0023] In a specific embodiment of the present invention, the hydrolysate is added dropwise to ethanol at a rate of 5 rpm / min, allowed to stand for equilibration for 1 h, and then centrifuged at 6000 xg for 10 min.

[0024] Furthermore, the precipitate is dispersed in water to obtain a dispersion, wherein the volume of water is 2 to 6 times that of the precipitate, preferably 5 times.

[0025] Furthermore, the dispersion is concentrated by rotary evaporation at 50~70℃ and 80~120 rpm, sterilized, freeze-dried or spray-dried to obtain highly branched clustered dextrin powder.

[0026] In a specific embodiment of the present invention, the dispersion is concentrated by rotary evaporation at 60°C and 100 rpm.

[0027] Furthermore, the glutinous starch raw material is at least one of rice, corn, and potato.

[0028] Furthermore, the preparation method of the glutinous starch is as follows: the raw material is mixed with water and crushed into a slurry; the slurry is mixed with alkaline solution, centrifuged, and the precipitate is collected; the precipitate is mixed with water, the pH is adjusted to neutral, a slurry is obtained, centrifuged, a water-washed precipitate is obtained, and dried, which is the glutinous starch.

[0029] Furthermore, the ratio of the raw material to water is 1 g: (1~3) mL, preferably 1 g: 2 mL.

[0030] Furthermore, the alkaline solution can be a NaOH solution with a mass concentration of 0.1% to 0.3%, preferably 0.2%.

[0031] Furthermore, the ratio of the slurry to the alkali solution is: slurry: alkali solution = 1 g: (5~10) mL, preferably 1 g: 8 mL.

[0032] Furthermore, centrifuge at 3000~5000 rpm for 5~20 min, preferably at 3500 rpm for 10 min.

[0033] Furthermore, the ratio of precipitate to water is 1 g: (3~4) mL, preferably 1 g: 4 mL.

[0034] Furthermore, the pH value is 6.5~7.0, preferably 6.8.

[0035] Thirdly, the present invention provides the application of the aforementioned highly branched clustered dextrin in the preparation of slow-digesting foods and / or pharmaceuticals.

[0036] Furthermore, the slow-digesting foods and / or medicines include sports nutrition supplements, meal replacement foods or functional beverages, and intestinal microecological regulators.

[0037] Furthermore, the sports nutrition supplement can be used to prolong exercise endurance and maintain stable blood glucose levels during exercise; the meal replacement food or functional beverage can be used to produce a high feeling of satiety to assist in weight management; and the intestinal microecological regulator can be used to improve the intestinal flora structure and promote intestinal health.

[0038] Fourthly, the present invention provides a slow-digesting food and / or medicine containing the aforementioned highly branched clustered dextrin.

[0039] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. The highly branched cluster dextrin of the present invention is a non-cyclic dextrin with a higher branching ratio, has a lower rapidly digestible component, a higher slowly digestible component, and a low molecular weight, which significantly improves its satiety and sustained-release efficacy, while ensuring that it avoids Maillard reaction during thermal processing.

[0040] 2. Simplified Process: Using endoα-amylase for enzymatic hydrolysis avoids the complex steps required by traditional processes that involve multiple enzymes (such as branching enzymes and saccharifying enzymes). Endoα-amylase effectively breaks down starch into smaller sugar molecules or oligosaccharides, simplifying the entire production process. Furthermore, endoα-amylase is a common and relatively inexpensive enzyme, making its cost more controllable, while the introduction of branching enzymes would increase additional production costs.

[0041] 3. High efficiency: Under appropriate conditions, endo-α-amylase can efficiently catalyze the hydrolysis of starch, and the products generated have good controllability and efficiency. The desired dextrin or other related products can be obtained without the participation of branching enzymes.

[0042] 4. Enzymatic hydrolysis operates under mild conditions, allowing the reaction to proceed at room temperature, thus reducing equipment and process requirements: It eliminates the need for high-temperature equipment, lowering the requirements and maintenance costs of production facilities. Furthermore, the mild conditions enable the process to adapt to a wider range of raw materials and production scales, providing significant flexibility.

[0043] 5. Product separation is achieved through ethanol precipitation, which does not rely on large amounts of chemical reagents or toxic solvents. Attached Figure Description

[0044] Figure 1 Correlation analysis of starch chain length with different digestible components showed that the length of the characteristic chain B3 was strongly negatively correlated with slow digestibility (r=-0.62).

[0045] Figure 2 The ratio of slow-digestible starch and resistant starch of highly branched cluster dextrin prepared from glutinous starch L by hydrolysis for 1.5, 2.5, 3.5 and 4 h respectively.

[0046] Figure 3 The ratio of slow-digestible starch and resistant starch of highly branched cluster dextrin prepared from glutinous starch F by hydrolysis for 1.5, 2.5, 3.5 and 4 h respectively.

[0047] Figure 4 The ratio of slow-digestible starch and resistant starch of highly branched cluster dextrin prepared from glutinous starch H by hydrolysis for 1.5, 2.5, 3.5 and 4 h respectively.

[0048] Figure 5 The results are from a high-performance liquid chromatography (HPLC) system using a gel chromatography-differential chromatography-multi-angle laser light scattering (GLPS) system. In this system, a represents the L-3.5 h sample; b represents commercially available highly branched cyclodextrin.

[0049] Figure 6 The abundance ratio of α-1,6 glycosidic bonds in the L-3.5 h sample was measured by 1H-NMR.

[0050] Figure 7 Transmission electron microscopy images of samples L-2.5 h and F-2.5 h show that CLD is a highly branched cluster of dextrins with a molecular size of approximately 100–300 nm. In the images, a represents sample L-2.5 h; b represents sample F-2.5 h.

[0051] Figure 8 The Maillard reaction results are for L-2.5 h samples. Where a represents the L-2.5 h sample of highly branched clustered dextrin; b represents glucose.

[0052] Figure 9 The Maillard reaction results are for sample F-2.5 h. In this sample, a represents highly branched clustered dextrin (sample F-2.5 h); b represents glucose. Detailed Implementation

[0053] To better illustrate the purpose, technical solution, and advantages of this invention, the invention will be further described below with reference to specific embodiments. Unless otherwise specified, other materials and reagents used in the embodiments are commercially available.

[0054] Example 1: Preparation of Starch After ridge processing and grading, glutinous rice was mixed with purified water (ratio of glutinous rice to purified water: 1 g: 2 mL) and blended into a rice paste. The rice paste was placed under constant temperature conditions, and 0.2% (mass concentration) NaOH alkaline solution (ratio of rice paste to alkaline solution: 1 g: 8 mL) was added while continuously stirring. After thorough mixing, the rice paste was centrifuged at low speed (3500 rpm, 10 min), and the bottom precipitate was collected. Distilled water was added to the precipitate (mass-volume ratio of precipitate to water: 1 g: 4 mL), and the mixture was stirred to form a slurry. The pH of the slurry was adjusted to 6.8 with hydrochloric acid, and the mixture was centrifuged again. The supernatant was discarded, and the water-washed precipitate was retained. This washing process was repeated three times. Finally, the collected water-washed precipitate was dried in an oven to obtain glutinous starch.

[0055] To determine the amylopectin ratio of glutinous starch, 5 mg of each of four glutinous starch samples with different amylopectin ratios (labeled L, H, and F) were suspended in 5 mL of deionized water and heated in a boiling water bath for 30 min to achieve complete gelatinization with continuous stirring, resulting in a gelatinized solution. After cooling to 25°C, 50 μL of 0.6 M sodium acetate buffer (pH 4.5) was added. Subsequently, appropriate amounts of isoamylase (e.g., EC 3.2.1.68) and pullulanase (e.g., EC 3.2.1.41) were added, with enzyme activity units added according to the enzyme preparation instructions (1 U each, Sigma brand). After enzyme addition, the reaction was carried out in a 25°C shaking water bath for 12 h to ensure complete debranching of the amylopectin. After the reaction, the mixture was heated in a boiling water bath for 20 min to inactivate the enzymes. After cooling to room temperature, the sample was centrifuged at 10,000 rpm for 10 min. The supernatant was filtered through a 0.22 μm aqueous filter membrane for analysis. The chain length distribution was determined using high-performance anion exchange chromatography (HPAEC). A CarboPac PA-100 column (250 mm × 4 mm) was used for HPAEC detection.

[0056] The results are shown in Table 1. The B3 characteristic chain content of glutinous starch L is less than 12%, the B3 characteristic chain content of glutinous starch H is greater than 16%, and the B3 characteristic chain content of glutinous starch F is greater than 12% and less than 15%.

[0057] Table 1 Distribution of chain length characteristics of glutinous rice starch The microstructure of raw materials often has a decisive influence on product performance. Therefore, the relationship between the chain length of glutinous starch and the digestibility of the product was investigated. The results showed that the content of the B3 characteristic chain in glutinous starch significantly affects its digestibility. Figure 1 ).

[0058] Example 2: Preparation of highly branched cluster dextrin from glutinous starch L 1. Preparation of highly branched cluster dextrin Weigh L of glutinous starch to prepare a 5% (w / w) starch suspension. After thorough stirring, gelatinize the suspension at 95℃ for 45 min under hydrothermal conditions. Cool to 25℃, add 9 U / g of glutinous starch endo-α-amylase, and hydrolyze for 1.5, 2.5, 3.5, and 4 h to obtain hydrolysates. Heat the hydrolysates to 100℃ and cook for 10 min to inactivate the endo-α-ase. After cooling the hydrolysates to room temperature, continue stirring and add ethanol dropwise at 5 rpm / min (ethanol volume is 4 times that of the hydrolysates). Equilibrate at room temperature for 1 h, centrifuge at 6000 xg for 10 min (wash), retain the precipitate, and repeat the washing twice. The precipitate was fully dispersed in deionized water (the volume of deionized water was 5 times that of the precipitate) to obtain a dispersion. The dispersion was concentrated to 25 mL by rotary evaporation at 60 °C and 100 rpm. The dispersion was then sterilized at 137 °C for 15 s and obtained as a powder product by freeze drying or spray drying. The product was named highly branched cluster dextrin L.

[0059] The product yields are shown in Table 2. The product yield decreased with increasing hydrolysis time, with a higher yield of 73.83% observed at a hydrolysis time of 1.5 h.

[0060] Table 2 2. Determination of components in highly branched clustered dextrins Weigh 0.1 g of highly branched cluster dextrin L with different hydrolysis times, add 7 mL of boiling water and gelatinize for 5 min, then bring the volume to 10.0 mL. Transfer to a 100 mL Erlenmeyer flask, add 2.0 mL of 0.2 mol / L phosphate buffer (pH = 6.8) and 1.0 mL of diluted saliva, and incubate at 37℃ with shaking at 110 r / min for 3 min to simulate oral digestion. Then, adjust the pH to 1.2 with 0.2 mol / L HCl, add 0.5 mL of simulated gastric juice (0.2 mol / L HCl solution containing 3 mg / mL pepsin), and incubate at 37℃ with shaking for 30 min (simulating gastric digestion). After the reaction was completed, NaOH solution was added to adjust the pH to 6.8, and 0.5 mL of simulated intestinal digestion fluid (buffer containing 3 g / L porcine pancreatic enzyme and 200 U / mL amylase) was added. The mixture was shaken at 110 r / min at 37℃ and the timer was started. Samples of 0.4 mL were taken at 0 min, 20 min and 120 min, respectively. 0.32 mL of anhydrous ethanol was added, and the mixture was centrifuged (washed) and the supernatant was collected. 0.32 mL of anhydrous ethanol was added again to wash the precipitate, and the mixture was centrifuged. The supernatants were combined and the reducing sugar content in the supernatant was determined by the 3,5-dinitrosalicylic acid (DNS) method.

[0061] like Figure 2As shown, the slowly digestible (SDS) and resistant-digestible (RS) components of the highly branched cluster dextrin L prepared at different reaction time points accounted for more than 80% of the total. The slowly digestible component can provide sustained energy, while the resistant-digestible component can effectively provide a feeling of fullness and increase exercise endurance.

[0062] Example 3: Preparation of highly branched cluster dextrin from glutinous starch F 1. Preparation of highly branched cluster dextrin The glutinous starch L in Example 2 was replaced with glutinous starch F, and the other preparation methods were the same to obtain highly branched cluster dextrin F.

[0063] The product yields are shown in Table 3. The product yield decreased with increasing hydrolysis time, with a higher yield of 65.38% observed at a hydrolysis time of 1.5 h.

[0064] Table 3 2. Determination of components in highly branched clustered dextrins The detection was performed according to the method in Example 2.

[0065] like Figure 3 As shown, the slow-digestible and resistant-digestible components of highly branched cluster dextrin F prepared at different reaction time points. The slow-digestible (SDS) and resistant-digestible (RS) components of highly branched cluster dextrin F prepared at different reaction time points accounted for more than 50% of the total.

[0066] Example 4: Preparation of highly branched cluster dextrin from glutinous starch H 1. Preparation of highly branched cluster dextrin The glutinous starch L in Example 2 was replaced with glutinous starch H, and the other preparation methods were the same to obtain highly branched clustered dextrin H.

[0067] The product yields are shown in Table 4. Due to the excessively long B3 characteristic chain (>16%) of glutinous starch H and its loose internal molecular structure, glutinous starch H is very easily attacked by endo-α-amylase after gelatinization during the preparation process, resulting in extremely low yields.

[0068] Table 4 2. Determination of components in highly branched clustered dextrins The test was performed according to the method in Example 2. Because the yield of highly branched cluster dextrin H was generally too low, only samples with a hydrolysis time of 1.5 h were tested.

[0069] like Figure 4 As shown, the slow-digestible and resistant-digestible components of the highly branched cluster dextrin H prepared at a hydrolysis time of 1.5 h accounted for 77.9% of the total (mass ratio).

[0070] Example 5 Molecular weight determination The average molecular weight of different highly branched clustered dextrin samples was determined using a high-performance liquid chromatography (HPLC) system equipped with a gel chromatography-differential analysis-multi-angle laser light scattering (MLLS) system. The column temperature was set to 60 °C, the injection volume to 200 μL, the mobile phase to be 0.5% LiBr and DMSO (mass concentration), the flow rate to be 0.3 mL / min, and the elution gradient to be isocratic for 120 min. Five mg of each highly branched clustered dextrin sample was weighed and added to 5 mL of DMSO. The mixture was heated at 80 °C for 3 h to dissolve, and then analyzed chromatographically. Elution peaks were recorded, and the concentration of the sample was determined using a differential detector based on the refractive index. The light scattering information of the macromolecules was detected using a multi-angle laser light scattering (MLLS) system, and the molecular weight of each component was calculated using the Mark-Houwink Equation.

[0071] 1. Changes in sample molecular weight over time The results are shown in Table 5. The total slow digestibility of all samples with molecular weight in the range of 10,000 Da to 30,000 Da was in the range of 60% to 95% (mass ratio).

[0072] Table 5 2. Comparison of average molecular weight The average molecular weight of commercially available highly branched cyclodextrins is 259,419 Da. Figure 5 b), The molecular weight of the L-3.5 h sample was 16881 Da ( Figure 5 a) Lower molecular weight, higher digestibility.

[0073] Example 6 Branch Degree Detection Weigh an appropriate amount of highly branched cluster dextrin (5 mg) into an imported EP tube, add 1 mL of D6-DMSO, sonicate to ensure uniform mixing, and heat at 80℃ overnight; centrifuge at 12000 rpm for 10 min, collect the supernatant, add it to an NMR tube for NMR analysis, and use... 1 The H NMR analysis method was used to detect the branching distribution of the sample. The instrument used was a Bruker BioSpin GmbH, with 32 scans, a resonance radio frequency of 500.23 MHz, and an NMR spectrum of [missing information]. 1H. Record the peaks corresponding to the protons of α-1,4 glycosidic bonds (ppm 5.11) and α-1,6 glycosidic bonds (ppm 4.78). Integrate the peak areas corresponding to the protons of α-1,4 and α-1,6 glycosidic bonds. The relative peak areas represent the abundance of each glycosidic bond type. Branching content is the percentage of the integrated value of the relative peak area corresponding to α-1,6 glycosidic bonds to the sum of the integrated values ​​of the relative peak areas of α-1,4 and α-1,6 glycosidic bonds.

[0074] The branching degree of highly branched cluster dextrins is shown in Table 6.

[0075] Table 6 Figure 6 The data shown are the branching degree measurement data for L-3.5 h; all other data were calculated using the same method. The α-1,6 glycosidic bond content of the highly branched cluster dextrin prepared according to the preparation process provided by this invention is 20.84%, which is three times that of the highly branched cyclic dextrin (CLD) prepared in Chinese Patent CN118791636A. The lowest α-1,6 glycosidic bond content of the highly branched cluster dextrin is 12.28%, which is 2.3 times that of the CLD prepared in Chinese Patent CN118791636A. The CLD prepared by the preparation process provided by this invention has a lower molecular weight, higher branching degree, and shorter branch length.

[0076] Example 7: Transmission Electron Microscopy (TEM) Characterization The L-2.5 h and F-2.5 h samples were observed using TEM.

[0077] like Figure 7 a and Figure 7 As shown in b, both L-2.5 h and F-2.5 h samples exhibited branched clusters.

[0078] Example 8 Maillard Reaction Detection Weigh either the L-2.5 h sample or the F-2.5 h sample into a centrifuge tube, and add amino acids (such as lysine or glycine) and sodium chloride into another centrifuge tube. Dissolve and mix with an appropriate amount of deionized water to prepare the reaction system solution. The final mass concentration of the sample is 20%, the final mass concentration of the amino acid is 2%, and the final mass concentration of the sodium chloride is 0.3%. Heat the mixture at 100℃ for 2 h and observe the color change. The control group is a glucose solution with the same mass ratio.

[0079] Highly branched clustered dextrin samples showed no color change at L-2.5 h. Figure 8 a) The glucose sample turned yellow ( Figure 8 b). Similarly, the highly branched clustered dextrin F-2.5 h sample showed no color change ( Figure 9 a) The glucose sample turned yellow ( Figure 9 b). This indicates that the L-2.5 h and F-2.5 h samples have low reducing sugar content, good thermal stability, and are not prone to browning during high-temperature processing.

[0080] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A highly branched clustered dextrin, characterized in that, The content of α-1,6-glycosidic bonds in the highly branched cluster dextrin is 14-22% of the total amount of α-1,6-glycosidic bonds and α-1,4-glycosidic bonds.

2. The highly branched clustered dextrin as described in claim 1, characterized in that, The molecular weight of the highly branched cluster dextrin is 10,000 to 35,000 Da.

3. The highly branched clustered dextrin as described in claim 1, characterized in that, The mass of the slow-digesting dextrin and resistant dextrin in the highly branched cluster dextrin is 60% to 95% of the total mass of the highly branched cluster dextrin.

4. The method for preparing highly branched clustered dextrin according to any one of claims 1 to 3, characterized in that, The gelatinized glutinous starch was hydrolyzed with endo-α-amylase to obtain a hydrolysate. After precipitation and washing, the highly branched cluster dextrin was obtained. The branching ratio of the B3 characteristic chain of the glutinous starch was less than 18%.

5. The preparation method according to claim 4, characterized in that, The hydrolysis time is 1.5 to 4 hours.

6. The preparation method according to claim 4, characterized in that, The content of the endo-α-amylase is 8~10 U / g glutinous starch.

7. The preparation method according to claim 4, characterized in that, The precipitation and washing method is as follows: mix the hydrolysate with ethanol, let it stand to equilibrate, centrifuge, and retain the precipitate.

8. The preparation method according to claim 4, characterized in that, The glutinous starch is derived from at least one of rice, corn, and potatoes.

9. The use of the highly branched cluster dextrin according to any one of claims 1 to 3 in the preparation of slow-digesting foods and / or pharmaceuticals.

10. A slow-digesting food and / or medicine, characterized in that, The slow-digesting food and / or medicine contains the highly branched clustered dextrin as described in any one of claims 1 to 3.

Images