A starch-based anti-aging complex gel and a preparation method thereof

Abstract

The application discloses a starch-based compound anti-aging gel and a preparation method thereof, and belongs to the technical field of food processing. The method is simple and fast, and has stronger product processing applicability and obvious anti-aging effect. The method has wide application prospects in the biomedical field and the food industry. The preparation method comprises the following steps: mixing starch, wheat alcohol-soluble protein and guar gum, and then adding water to prepare a starch protein and polysaccharide suspension. The suspension is heated to obtain a paste, and the paste is cooled to obtain the compound gel. The gel is a new type of material with wide application prospects, and has potential application values in the food industry, the biomedical field and other fields.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a starch-based compound anti-aging gel and its preparation method. Background Technology

[0002] Starch gel foods refer to a class of foods formed by gelatinizing starch. These mainly include rice noodles, jelly noodles, and cold rice noodles, made from grain, potato, and legume starches through processes such as steaming, gelatinization, and cooling. They play an important role in people's daily lives. During storage, starch gel foods may experience a decline in quality, such as worsened taste, increased hardness, and reduced elasticity. This is primarily due to the hydrogen bonding interactions between molecular chains during starch retrogradation, causing starch molecules to rearrange and recombine, forming crystals. This lowers the free enthalpy, leading to continuous water loss and quality deterioration.

[0003] Hydrophilic colloids are commonly used to stabilize and improve the quality and processing properties of starch-based foods due to their hydration and adhesion advantages. Their interactions with starch molecules via hydrogen bonding and their competitive behavior against water molecules, along with their physiological activities, greatly expand their potential in food gel systems. Guar gum, a typical and widely used hydrophilic colloid, not only promotes the adhesion of gel networks but is also considered a good source of prebiotics due to its unique mannose-galactose structure. Proteins are widely used in food processing due to their unique interfacial behavior. Glycol-3- interacts with amylose, forming steric hindrance that hinders starch cross-linking and double helix formation, thus altering the structure, physicochemical properties, and aging characteristics of the composite gel system. This is expected to provide insights for the in-depth development of starch-based gel foods. Summary of the Invention

[0004] Technical Problem Solved: The purpose of this invention is to provide a starch-based compound anti-aging gel and its preparation method. The method is simple, rapid, easy to implement, and offers enhanced product processing applicability and anti-aging benefits. It has broad application prospects in both the biomedical field and the food industry.

[0005] Technical solution: A starch-based compound anti-aging gel and its preparation method, the steps of which are as follows:

[0006] 1. A starch-based compound anti-aging gel and its preparation method, characterized by the following steps: Step 1: Mix starch and gliadin, then add water to prepare a suspension of starch and gliadin. Step 2: Add guar gum to the suspension of starch and gliadin and stir until homogeneous to prepare a mixed suspension of starch, gliadin, and guar gum. Step 3: Heat the suspension to obtain a paste; cool to obtain the composite gel.

[0007] Preferably, the starch source in step one includes, but is not limited to, grains, legumes, and tubers, especially grains.

[0008] Preferably, in step one, the starch and gliadin mixture is prepared by mixing starch and gliadin in a ratio of 18:1 to 9:1 (w / w). The ratio of the mixture to water is 10:100 to 15:100 (w / v).

[0009] Preferably, in step two, the ratio of starch, gliadin mixture and guar gum is 200:1 to 100:1 (w / w).

[0010] Preferably, in step two, the stirring rate of the mixed suspension of starch, gliadin, and guar gum is 2000-3000 rpm, and the stirring time is 5 min.

[0011] Preferably, the suspension heating procedure in step three is as follows: heating to 50°C within 1 minute and maintaining it for 1 minute; heating to 95°C within 3.75 minutes and maintaining it for 2.5 minutes.

[0012] Preferably, in step three, the temperature is lowered to 50°C within 3.75 min and maintained for 2 min, then cooled to 25°C until solidification.

[0013] Beneficial effects: By adding gliadin and guar gum to starch gel and adjusting the ratio of the three in the starch gel, the preparation parameters of the gel were optimized, resulting in a novel starch gel with stronger processing applicability and anti-aging properties. Attached Figure Description

[0014] Figure 1 These are photographs of the gels from Examples 1-4 and Comparative Examples 1-2 of this invention. Detailed Implementation

[0015] The present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments, but this should not be construed as limiting the present invention. Any modifications or substitutions made to the methods, steps, or conditions of the present invention without departing from the spirit and substance of the invention are within the scope of the present invention. Experimental methods and reagents not specifically described in the embodiments are performed according to conventional conditions in the art.

[0016] Example 1

[0017] Starch and water were mixed at a ratio of 12:100 (w / v) to prepare a suspension, which was stirred at 2000-3000 rpm for 5 min. The suspension was heated to 50°C within 1 min and held for 1 min; then heated to 95°C within 3.75 min and held for 2.5 min to obtain a paste. The paste was then cooled to 50°C within 3.75 min and held for 2 min, and finally cooled to 25°C to solidify, yielding gel (S).

[0018] Example 2

[0019] Starch and gliadin were mixed at a ratio of 18:1 to 9:1 (w / w), and the mixture was then mixed with water at a ratio of 12:100 (w / v) to form a suspension. The suspension was stirred at 2000-3000 rpm for 5 min. The suspension was heated to 50°C within 1 min and held for 1 min; then heated to 95°C within 3.75 min and held for 2.5 min to obtain a paste. The paste was then cooled to 50°C within 3.75 min and held for 2 min, and finally cooled to 25°C to solidify, yielding the mixed gel (S-WG).

[0020] Example 3

[0021] Starch and guar gum were mixed at a ratio of 1:200 to 1:100 (w / w), and the mixture was then mixed with water at a ratio of 12:100 (w / v) to form a suspension. The suspension was stirred at 2000-3000 rpm for 5 min. The suspension was heated to 50°C within 1 min and held for 1 min; then heated to 95°C within 3.75 min and held for 2.5 min to obtain a paste. The paste was then cooled to 50°C within 3.75 min and held for 2 min, and finally cooled to 25°C to solidify, yielding the mixed gel (S-GG).

[0022] Example 4

[0023] Starch and gliadin were mixed at a ratio of 18:1 to 9:1 (w / w), and the mixture was then mixed with water at a ratio of 12:100 (w / v) to form a suspension. Guar gum was added to the suspension at a ratio of 1:200 to 1:100 (w / w) to the starch and gliadin mixture, and the mixture was stirred at 2000 to 3000 rpm for 5 min. The suspension was heated to 50°C within 1 min and held for 1 min; then heated to 95°C within 3.75 min and held for 2.5 min to obtain a paste. This paste was then cooled to 50°C within 3.75 min and held for 2 min, and finally cooled to 25°C to solidify, yielding the mixed gel (S-WG-GG).

[0024] Comparative Example 1

[0025] Same as Example 3, except that the ratio of guar gum, starch and gliadin mixture is 1000:5 (w / w) (S-0.5%GG).

[0026] Comparative Example 2

[0027] Same as Example 4, except that the ratio of guar gum, starch and gliadin mixture is 1000:5 (w / w) (S-WG-0.5%GG).

[0028] The starch gels prepared in the above experimental examples were tested respectively:

[0029] (1) Hardness: Fresh gels were placed in 30 mm petri dishes, vacuum sealed, and stored at 4 ℃ for 0, 1, 8, 15, 23, and 30 days, respectively. After being removed and cooled to room temperature, they were cut into small cylinders using a 10 mm punch and placed on the stage of a physical property tester to measure their hardness. The TPA mode was selected for the test, using a P36R probe, with a measurement rate of 1 mm / s before, during, and after the test, respectively.

[0030] (2) Aging characteristics: Starch, gliadin, and guar gum were physically mixed in different proportions, and 3 mg of each mixture was accurately weighed and placed in an aluminum crucible. 9 μL of distilled water was added, the mixture was compressed into a tablet, sealed, and equilibrated overnight at 4 ℃. The thermal characteristics were determined using a differential scanning calorimeter (DSC). The measurement temperature range was set to 20-100 ℃, the heating rate was 10 ℃ / min, and the nitrogen flow rate was 50 mL / min. After the measurement, the mixture was stored at 4 ℃ for 15 days and 30 days, and then remeasured to calculate the starch gel aging degree.

[0031] The results of the performance tests on the starch gels prepared in the above experimental examples are as follows:

[0032] The hardness and aging characteristics table notes indicate that different letters in the same column represent statistically significant differences in data (p<0.05).

[0033] (1) Hardness

[0034] Table 1 shows the hardness changes of the corn starch-gliadin-guar gum composite gel during storage. The hardness of all gel samples increased significantly with storage. The addition of guar gum and gliadin significantly reduced the hardness of the starch gel and delayed hardening during storage. After 30 days of storage, the hardness of the pure starch gel was 735.24 g, while the hardness of the ternary composite gel decreased to 348.85 g, with higher amounts of guar gum showing a more significant effect. This improved the taste and texture of the gelled food.

[0035] Table 1. Changes in hardness of corn starch-gliadin-guar gum composite gel during storage. sample 0d 1d 8d 15d 23d 30d S <![CDATA[142.02±5.03 a ]]> <![CDATA[192.30±3.25 a ]]> <![CDATA[407.69±5.86 a ]]> <![CDATA[456.28±10.26 a ]]> <![CDATA[572.44±7.51 a ]]> <![CDATA[735.24±9.53 a ]]> S-0.5%GG <![CDATA[133.11±7.99 a ]]> <![CDATA[183.22±4.63 ab ]]> <![CDATA[344.49±3.40 b ]]> <![CDATA[434.29±9.81 b ]]> <![CDATA[440.24±9.94 b ]]> <![CDATA[503.77±11.81 b ]]> S-GG <![CDATA[136.43±6.96 a ]]> <![CDATA[178.95±7.63 bc ]]> <![CDATA[277.10±7.69 d ]]> <![CDATA[336.95±9.89 c ]]> <![CDATA[358.83±9.76 c ]]> <![CDATA[419.36±9.82 c ]]> S-WG <![CDATA[102.93±5.17 b ]]> <![CDATA[171.89±5.43 c ]]> <![CDATA[296.38±9.15 c ]]> <![CDATA[274.85±9.18 d ]]> <![CDATA[342.93±6.38 d ]]> <![CDATA[413.08±9.30 c ]]> S-WG-0.5%GG <![CDATA[92.23±6.82 c ]]> <![CDATA[158.31±6.28 d ]]> <![CDATA[253.71±8.16 e ]]> <![CDATA[257.66±5.95 e ]]> <![CDATA[294.57±9.87 e ]]> <![CDATA[395.42±11.95 d ]]> S-WG-GG <![CDATA[98.85±3.95 bc ]]> <![CDATA[151.40±5.91 d ]]> <![CDATA[201.36±4.77 f ]]> <![CDATA[226.71±6.90 f ]]> <![CDATA[240.21±8.38 f ]]> <![CDATA[348.85±6.96 e ]]>

[0036] (2) Aging characteristics

[0037] The gelatinization enthalpy and aging degree during storage of the corn starch-gliadin-guar gum composite gel are listed in Table 2. An endothermic peak appeared during the gelatinization process of natural corn starch, with a peak temperature Tp of 69.00 ℃ and a gelatinization enthalpy of 11.83 J / g. The addition of glime and guar gum reduced the peak temperature and gelatinization enthalpy, indicating that their presence inhibited starch gelatinization.

[0038] After 15 days of storage, the aging enthalpy decreased significantly (2.35-3.82 J / g), and the aging enthalpy decreased significantly with the addition of protein and colloid, indicating a reduction in the degree of aging. Pure starch gel showed the highest degree of aging, while protein and guar gum slightly reduced the relative crystallinity (RD) value, with the effect being more pronounced at 30 days than at 15 days, indicating that both had a certain effect on inhibiting the long-term aging of starch gel. Comparing the 15-day and 30-day stored samples, the RD value continued to increase, but the rate of increase decreased with the addition of gliadin and guar gum, and was related to the amount added. At 30 days of storage, the aging degree of pure starch gel was 32.32%, while the aging degree of the gel system with 10% gliadin was 24.64%, and the addition of guar gum further reduced it, indicating that the synergistic effect of the two can effectively prevent the long-term aging of starch gel foods, which is beneficial for extending their shelf life.

[0039] Table 2. Gelatinization enthalpy and aging during storage of corn starch-gliadin-guar gum composite gels sample Tp (°C) ΔH (J / g) <![CDATA[Tp 15 (℃)]]> <![CDATA[ΔH 15 (J / g)]]> <![CDATA[RD 15 (%)]]> <![CDATA[Tp 30 (℃)]]> <![CDATA[ΔH 30 (J / g)]]> <![CDATA[RD 30 (%)]]> S <![CDATA[69.00±0.16 a ]]> <![CDATA[11.83±0.09 a ]]> <![CDATA[51.86±0.13 e ]]> <![CDATA[3.47±0.14 a ]]> <![CDATA[29.16±0.97 a ]]> <![CDATA[53.40±0.10 d ]]> <![CDATA[3.82±0.10 a ]]> <![CDATA[32.32±0.67 a ]]> S-0.5%GG <![CDATA[68.85±0.14 ab ]]> <![CDATA[11.62±0.05 b ]]> <![CDATA[52.29±0.10 d ]]> <![CDATA[3.25±0.14 a ]]> <![CDATA[28.81±0.18 a ]]> <![CDATA[53.47±0.08 d ]]> <![CDATA[3.80±0.09 a ]]> <![CDATA[32.71±0.59 a ]]> S-GG <![CDATA[68.60±0.03 c ]]> <![CDATA[11.53±0.09 b ]]> <![CDATA[53.35±0.04 c ]]> <![CDATA[2.57±0.01 b ]]> <![CDATA[22.40±0.12 c ]]> <![CDATA[53.89±0.12 c ]]> <![CDATA[3.74±0.09 a ]]> <![CDATA[32.43±0.82 a ]]> S-WG <![CDATA[68.70±0.00 bc ]]> <![CDATA[11.14±0.11 c ]]> <![CDATA[53.61±0.09 bc ]]> <![CDATA[2.71±0.12 b ]]> <![CDATA[24.86±0.11 b ]]> <![CDATA[54.11±0.10 b ]]> <![CDATA[2.75±0.11 b ]]> <![CDATA[24.64±0.85 b ]]> S-WG-0.5%GG <![CDATA[68.48±0.12 cd ]]> <![CDATA[10.72±0.06 d ]]> <![CDATA[53.95±0.18 c ]]> <![CDATA[2.68±0.07 b ]]> <![CDATA[24.51±0.18 b ]]> <![CDATA[54.19±0.10 ab ]]> <![CDATA[2.57±0.13 bc ]]> <![CDATA[23.94±1.11 b ]]> S-WG-GG <![CDATA[68.26±0.11 d ]]> <![CDATA[9.81±0.08 e ]]> <![CDATA[54.46±0.04 a ]]> <![CDATA[2.45±0.06 b ]]> <![CDATA[24.81±0.80 b ]]> <![CDATA[54.33±0.13 a ]]> <![CDATA[2.35±0.10 c ]]> <![CDATA[23.96±0.87 b ]]>

[0040] 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 them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A starch-based compound anti-aging gel and its preparation method, characterized in that, The steps are as follows: Step 1: Mix starch and gliadin, then add water to prepare a suspension of starch and gliadin. Step 2: Add guar gum to the suspension of starch and gliadin and stir until homogeneous to prepare a mixed suspension of starch, gliadin, and guar gum. Step 3: Heat the suspension to obtain a paste; cool to obtain the composite gel.

2. The starch-based compound anti-aging gel and its preparation method according to claim 1, characterized in that, In step one, starch sources include, but are not limited to, grains, legumes, and tubers, especially grains.

3. The starch-based compound anti-aging gel and its preparation method according to claim 1, characterized in that, In step one, the starch and gliadin mixture is prepared by mixing starch and gliadin at a ratio of 18:1 to 9:1 (w / w). The ratio of the mixture to water is 10:100 to 15:100 (w / v).

4. The starch-based compound anti-aging gel and its preparation method according to claim 1, characterized in that, In step two, the ratio of starch, gliadin mixture and guar gum is 200:1 to 100:1 (w / w).

5. The starch-based compound anti-aging gel and its preparation method according to claim 1, characterized in that, In step two, the stirring rate of the mixed suspension of starch, gliadin, and guar gum is 2000-3000 rpm, and the stirring time is 5 min.

6. The starch-based compound anti-aging gel and its preparation method according to claim 1, characterized in that, The suspension heating procedure in step three is as follows: heat up to 50°C within 1 minute and maintain for 1 minute; heat up to 95°C within 3.75 minutes and maintain for 2.5 minutes.

7. The starch-based compound anti-aging gel and its preparation method according to claim 1, characterized in that, In step three, the temperature is lowered to 50°C within 3.75 minutes and maintained for 2 minutes, then cooled to 25°C until solidification.

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