A method for preparing a modified starch to inhibit the rate of digestion of bread
By using octenyl succinic anhydride-modified α-amylase and saccharifying enzyme treatment technology, multifunctional modified starch for bread is prepared, solving the problems of high GI in traditional bread and staling of frozen dough. This achieves a dual improvement in bread digestibility and quality, and provides a development path for low-GI health foods.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- WUHAN POLYTECHNIC UNIVERSITY
- Filing Date
- 2026-05-19
- Publication Date
- 2026-06-23
AI Technical Summary
Traditional bread has a high glycemic index (GI), and long-term consumption can easily cause sharp fluctuations in postprandial blood sugar, which is significantly positively correlated with the risk of metabolic syndrome such as obesity and type II diabetes. In addition, starch is prone to aging in the frozen dough process, leading to quality deterioration. Existing improvement strategies have problems such as poor process adaptability, product texture deterioration, or low consumer acceptance.
A multifunctional modified starch was prepared by using a synergistic and sequential treatment technique of α-amylase and saccharifying enzyme modified with octenyl succinic anhydride (OSA). This modified starch can be used to partially replace wheat starch in frozen dough bread. The modified starch is treated by enzymatic hydrolysis and esterification to inhibit the action site of α-amylase and reduce the digestion rate of bread.
It significantly reduces the digestibility and glycemic index (GI) of bread, improves the staling phenomenon of bread during frozen storage, and maintains good product quality and processing performance, thus expanding the development path of healthy baked goods.
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Figure CN122250489A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing, and specifically relates to a method for preparing modified starch to inhibit the digestion rate of bread. Background Technology
[0002] In the current dietary structure, traditional breads based on refined wheat starch generally have a high glycemic index (GI). Long-term consumption can easily lead to sharp fluctuations in postprandial blood sugar, which is significantly positively correlated with the risk of metabolic syndromes such as obesity and type 2 diabetes, becoming an increasingly serious public health challenge. Although existing technologies attempt to improve the GI value of bread by adding whole grains, dietary fiber, or resistant starch, they often face problems such as poor process adaptability, deterioration of product texture (such as increased hardness and reduced volume), or low consumer acceptance, making it difficult to apply on a large scale in mainstream baked goods.
[0003] At the same time, the modern food industry has widely adopted frozen dough technology to extend shelf life and optimize the supply chain. However, during repeated freeze-thaw cycles and long-term frozen storage, dough is prone to starch retrogradation (aging), which not only seriously damages the final freshness and sensory quality of bread, but also makes its recrystallized starch structure more easily hydrolyzed by digestive enzymes, which may actually increase the actual GI value of the product.
[0004] Raw materials used in food processing must meet national requirements for additive content. Octenyl succinic anhydride (OSA) at a concentration ≤3% can be used normally as an additive. α-Amylase and saccharifying enzymes are clean and efficient food additives. Polysaccharides are important macromolecules affecting the nutritional properties of food. Modified starch, a type of polysaccharide, undergoes molecular structure alteration after modification with OSA. Studies have found that it can inhibit digestion by suppressing the α-amylase activation site, thereby reducing the rate of bread digestion in the human body. Summary of the Invention
[0005] To address the health risks associated with the high glycemic index (GI) of traditional bread (especially bread prepared using frozen dough processing) and the quality deterioration and increased digestibility due to aging during frozen storage, this invention provides a method for preparing multifunctional modified starch using a synergistic and sequential processing technique involving octenyl succinic anhydride (OSA)-modified α-amylase and saccharifying enzyme. This modified starch is then applied to partially replace wheat starch in the preparation of frozen dough bread. This technology significantly reduces the final digestibility and predicted glycemic index (pGI) of the bread. The technical solution provided by this invention is as follows:
[0006] A method for preparing modified starch that inhibits the digestion rate of bread includes the following steps:
[0007] 1) Preparation of enzymatically hydrolyzed-esterified starch:
[0008] S1. Take wheat starch, add α-amylase and saccharifying enzyme for enzymatic hydrolysis; wash away impurities, freeze dry to obtain hydrolyzed starch;
[0009] S2, mix octenyl succinic anhydride and the enzymatically hydrolyzed starch obtained in S1, and perform esterification treatment to obtain enzymatically hydrolyzed-esterified starch.
[0010] 2) Preparation of frozen dough: Take enzymatically hydrolyzed-esterified starch, mix it with wheat flour to prepare frozen dough, put it in a -18℃ freezer for quick freezing, and freeze-dry it;
[0011] 3) Production of baked bread: Prepared baked bread from 2) and freeze-dried.
[0012] Preferably, in step 1), the mass fraction of octenyl succinic anhydride is 3% of the dry starch mass, the reaction is carried out at 40°C for 2 hours, and then freeze-dried for 48 hours;
[0013] Preferably, in S1, starch is dissolved in NaH2PO4-Na2HPO4 buffer solution with a pH of 6.5, and the pH of the system is adjusted to 4.0-4.5.
[0014] Preferably, in S2, α-amylase 20 U / g, saccharifying enzyme 1000 U / mL, α-amylase is diluted with deionized water, the volume ratio of α-amylase to saccharifying enzyme is 3:1, react at 50℃ for 1 h, and freeze dry for 48 h.
[0015] Preferably, in S2, the enzyme is inactivated with NaOH.
[0016] Preferably, in step 2), the modified starch accounts for 3% of the wheat flour mass fraction, the water accounts for 32% of the wheat flour mass fraction, the refrigerator temperature is -18℃, and the freeze-drying process is carried out for 48 hours.
[0017] Preferably, in step 2), the frozen wheat dough is placed in a constant temperature and humidity chamber to thaw for 1 hour at a temperature of 30°C and a humidity of 85%.
[0018] Preferably, in step 3), the thawed wheat dough is placed in an oven and baked for 25 minutes at an upper heat temperature of 150°C and a lower heat temperature of 200°C; the baked wheat bread is cooled at room temperature for 1 hour; some samples are taken and immediately subjected to vacuum freeze-drying for 72 hours, then ground into powder and sieved through a 100-mesh sieve to obtain bread powder samples.
[0019] The steps for preparing esterified starch and enzymatically hydrolyzing starch in this invention are as follows:
[0020] Wheat starch and octenyl succinic anhydride were mixed and esterified to obtain esterified starch;
[0021] Wheat starch was subjected to enzymatic hydrolysis by adding α-amylase and saccharifying enzyme, impurities were washed off, and the starch was freeze-dried to obtain enzymatically hydrolyzed starch.
[0022] This invention also includes a method for preparing modified starch that inhibits bread digestion rate, wherein the steps for preparing esterified-enzymatically hydrolyzed starch are as follows:
[0023] S1, mix octenyl succinic anhydride and wheat starch, and perform esterification treatment to obtain esterified starch;
[0024] S2, take esterified starch, add α-amylase and saccharifying enzyme for enzymatic hydrolysis; wash impurities, freeze dry to obtain esterified-enzymatically hydrolyzed starch.
[0025] The present invention has the following advantages and effects compared with the prior art:
[0026] 1. The technical solution of this invention significantly reduces the digestion rate and glycemic index (GI) of bread. Introducing specific types of modified starch, particularly enzymatically hydrolyzed-esterified starch, into the bread formula can effectively slow down the simulated in vitro digestion rate of starch. Experimental results show that adding enzymatically hydrolyzed-esterified starch significantly reduces the estimated glycemic index (pGI) of bread, for example, down to 30.4%, a substantial decrease compared to the blank control group without modified starch, helping to avoid drastic fluctuations in postprandial blood glucose.
[0027] 2. This invention also effectively improves the staling phenomenon of bread during frozen storage. The modified starch prepared by this method, when applied to frozen dough technology, can improve the frozen storage stability of dough, effectively improve the staling problem of bread after long-term storage of up to 4 weeks, and help maintain the freshness and sensory quality of bread.
[0028] 3. This invention also maintains good product quality while reducing the GI value. The addition of modified starch not only effectively regulates digestibility but also, through process optimization, maintains good dough processing performance, bread specific volume, textural properties, and sensory appeal, avoiding product textural degradation (such as increased hardness and reduced volume) caused by pursuing health benefits.
[0029] 4. This invention also expands the development pathways for healthy baked goods, providing a reliable technical route for developing low glycemic index (GI) healthy baked goods (such as those suitable for diabetics), and expanding the possibility of large-scale application of functional modified starches in the food industry, especially in mainstream baked products. This is of great significance for providing consumers with a staple food product with a lower digestion rate, more balanced nutrition, and a longer shelf life. Attached Figure Description
[0030] Figure 1The diagram shows the crystal structure determination results of the bread powder in Examples 1-5 of this invention;
[0031] Figure 2 This is a standard curve of glucose concentration versus absorbance at 540 nm in this invention;
[0032] Figure 3 This refers to the simulated digestion rate of bread in vitro or the amount of glucose released at different digestion time periods in this invention.
[0033] Figure 4 The pGI characterization of bread produced from frozen dough after 4 weeks of simulated shelf life storage in this invention shows the changes. Detailed Implementation
[0034] The principles and features of the present invention are described below. The embodiments given are only for explaining the present invention and are not intended to limit the scope of the present invention.
[0035] Main materials and instruments used in the embodiments
[0036] Octenyl succinic anhydride, α-amylase, and saccharifying enzyme were all of analytical grade. The experimental instruments included a shaking water bath, an X-ray diffractometer, and a magnetic stirrer.
[0037] Example 1
[0038] (1) Preparation of four types of modified starch: esterified starch, enzymatically hydrolyzed starch, esterified-enzymatically hydrolyzed starch, and enzymatically hydrolyzed-esterified starch:
[0039] ① Weigh wheat starch and disperse it in deionized water to prepare a 35% starch milk suspension. Adjust the pH value to 8.5-9.0 with 20% sodium hydroxide solution. Slowly add octenyl succinic anhydride to the system over 2 hours. During the addition and reaction, maintain the pH within the alkaline range required for the esterification reaction with NaOH. Freeze-dry for 48 hours to obtain esterified starch.
[0040] ② Wheat starch was dissolved in NaH₂PO₄-Na₂HPO₄ buffer (pH 6.5), and then a mixed enzyme solution of glucoamylase and α-amylase was added at a volume ratio of 3:1 to adjust the pH of the system to 4.0-4.5. After reacting at a constant temperature of 50 ℃ for 1 h, the enzyme was inactivated with NaOH, and the mixture was freeze-dried for 48 h to obtain enzymatically hydrolyzed starch.
[0041] Esterification-enzymatic hydrolysis composite starch and enzymatic hydrolysis-esterification composite starch were prepared by adjusting the reaction sequence.
[0042] Right now
[0043] ③ Dissolve esterified starch in NaH2PO4-Na2HPO4 buffer (pH 6.5), then add a mixed enzyme solution of glucoamylase and α-amylase at a volume ratio of 3:1, and adjust the pH of the system to 4.0-4.5. After reacting at a constant temperature of 50 ℃ for 1 h, inactivate the enzyme with NaOH, and freeze-dry for 48 h to obtain esterified-enzymatically hydrolyzed starch;
[0044] ④ Disperse the enzymatically hydrolyzed starch in deionized water to prepare a 35% starch slurry suspension. Adjust the pH to 8.5-9.0 with 20% sodium hydroxide solution. Slowly add octenyl succinic anhydride to the system over 2 hours. During the addition and reaction, maintain the pH within the alkaline range required for the esterification reaction with NaOH. Freeze-dry for 48 hours to obtain the enzymatically hydrolyzed-esterified starch.
[0045] (2) Preparation of frozen dough
[0046] Mix wheat flour with 3% modified starch at low speed for 2 minutes. Add approximately 60ml of water according to the water absorption rate, and mix at high speed until a smooth dough is formed. Cover with a film. Divide the dough into 20g portions, quick-freeze for 1 hour, and then store at -20℃ for 0, 2, and 4 weeks respectively. Thaw at 30℃ and 85% humidity for 40 minutes before testing. Some samples were directly freeze-dried for 72 hours, ground into powder, and passed through a 100-mesh sieve to obtain freeze-dried powder.
[0047] (3) Producing baked bread
[0048] Frozen wheat dough was thawed in a constant temperature and humidity chamber (temperature: 30°C, humidity: 85%) for 1 hour. The thawed wheat dough was then baked in an oven (top heat: 150°C, bottom heat: 200°C) for 25 minutes. The baked wheat bread was then cooled at room temperature for 1 hour. Some samples were immediately subjected to vacuum freeze-drying for 72 hours, ground into powder, and sieved (100 mesh) to obtain bread powder samples.
[0049] Examples 2, 3, 4, and 5
[0050] The bread preparation steps in Examples 2, 3, 4, and 5 are the same as those in Example 1, with the main difference being the composition of the modified starch, as shown in Table 1 below.
[0051] Table 1
[0052] Example 6
[0053] 1. The crystal structures of the five embodiments were studied. The sample cells of the embodiment powders were filled into blank glass slides and placed in the instrument's sample cell. Cu-Kα radiation was applied under a voltage of 40 kV and a current of 30 mA, with the diffraction angle 2θ set to 5°–90° and the scan rate 10° / min. After obtaining the diffraction patterns of the starch samples, the patterns were analyzed using MDI Jade 6.0 software.
[0054] 2. The in vitro simulated digestion rates of five embodiments were studied.
[0055] The powder samples were processed using an in vitro digestion model, and the steps are as follows:
[0056] Oral stage: Mix with simulated saliva (SSF, pH 7.0) at a 1:1 (m / v) ratio and shake at 37°C for 5 min.
[0057] Stomach stage: Mix the above mixture with simulated gastric juice (containing 1000 U / mL pepsin, pH 3.0) at a 1:1 ratio and digest at 37°C with shaking for 1 hour.
[0058] Intestinal stage: The mixture obtained from the gastric stage was added to simulated intestinal fluid (containing 100 U / mL pancreatic enzyme) at a 1:1 ratio, and in vitro digestion was continued with shaking at 37°C. Seven time points were taken between 0 and 180 min. The reaction solution was inactivated and centrifuged to collect the supernatant. The glucose concentration in the supernatant was determined by the DNS method, and the release amount was calculated.
[0059]
[0060] Based on the glucose release and in vitro simulated digestion time, a starch hydrolysis curve of the sample digestion process is plotted, and the area under the curve (AUC) is calculated according to the Orign differential formula to obtain the starch hydrolysis index (HI) of the sample. Then, the predicted glycemic index (pGI) of bread is obtained according to the calculation formula.
[0061] pGI = 0.862HI + 8.192
[0062] The crystal structure of the bread powder from Examples 1-5 was determined, and the results are as follows: Figure 1 As shown.
[0063] Depend on Figure 2 The glucose standard curve was calculated. Figure 3 The in vitro simulated digestion rate of bread (glucose release at different digestion time points) shows that after the addition of enzymatically hydrolyzed-esterified starch to bread, the in vitro simulated digestion rate of bread decreased significantly compared to the blank control group (without added modified starch).
[0064] Depend on Figure 3The digestion curve of bread in vitro was calculated. Figure 4 The changes in pGI of bread produced from frozen dough after 4 weeks of simulated shelf life showed that the pGI of bread with added EOMS modified starch decreased by about 30%.
[0065] The comprehensive evaluation shows that the modified starch used in the examples can reduce the in vitro simulated digestion rate in bread production.
[0066] Comprehensive evaluation shows that introducing specific types of modified starch into bread formulations can effectively regulate their digestible properties and significantly reduce the glycemic index (GI) of the finished product. For example, when the addition amount is 3% (based on flour), the predicted glycemic index (pGI) of the bread can be reduced by 20-30 percentage points compared to the control group. This improved effect stems from the enhanced anti-enzymatic ability of modified starch, which can slow down the digestion rate of starch in the small intestine, thereby slowing down the release and absorption of glucose and avoiding drastic fluctuations in postprandial blood glucose. The addition of modified starch not only achieves effective control of the GI value, but also, through process optimization (such as controlling the degree of gelatinization), maintains good dough processing performance, bread specific volume, textural properties, and sensory acceptability, providing a reliable technical path for developing low-GI healthy staple foods.
[0067] Bread, a staple food widely consumed globally, is primarily composed of wheat starch, which is rapidly digested and broken down into glucose in the human body, resulting in a generally high glycemic index (GI of refined white bread is often >70). This high GI characteristic means that blood sugar levels rise rapidly and significantly after consumption, and long-term excessive intake is closely related to an increased risk of insulin resistance, type II diabetes, obesity, and cardiovascular disease. However, the easy digestibility of ordinary starch is an inherent property, making it extremely challenging to directly reduce its GI value. The core value of modified starch technology lies in effectively enhancing the stability of its molecular structure and resistance to digestive enzymes (α-amylase, saccharifying enzymes) through chemical or physical means (such as introducing cross-links, acetyl groups, or hydroxypropyl groups) without significantly altering the basic nutritional functions of starch. This increase in the proportion of resistant starch (RS) or slowly digestible starch (SDS) is the material basis for reducing the GI value of bread, providing a key material for addressing the health risks posed by high-GI staple foods.
[0068] The research and application of starch modification technology has opened up new avenues for precisely regulating the digestive behavior of carbohydrate components in food and optimizing their nutritional properties. By designing specific molecular structures (such as cross-linking degree, substituent type and degree), the digestion rate of modified starch can be "customized," thereby achieving active regulation of the final GI value of starch-based foods such as bread. This has significant theoretical guidance and broad application prospects for fully utilizing the functional potential of food macromolecules and developing functional foods with clear health orientations (such as low-GI foods and foods suitable for diabetic patients). The successful application of modified starch in reducing the GI value of bread in this study not only directly enhances the health value of the product (helping to maintain blood sugar homeostasis and reduce the risk of chronic diseases) but also enriches the variety of healthy baked goods, meeting consumers' growing demand for healthier and more nutritious staple foods. This technological approach can be further extended to various starch-based foods such as noodles, biscuits, and pastries, providing strong scientific and technological support for developing diversified low-GI food systems and promoting the establishment of healthy dietary patterns in the public.
[0069] Example 7
[0070] Currently, common methods for reducing the glycemic index (GI) in the food industry mainly include increasing dietary fiber or resistant starch, replacing refined grains with whole grains (such as using buckwheat flour instead of wheat flour), replacing sucrose with low-calorie sweeteners, and controlling starch gelatinization and retrogradation through processing. However, these traditional strategies generally suffer from limited GI reduction and are often accompanied by deterioration in sensory quality, worsened textural properties, or shortened shelf life. In contrast, the EOMS starch used in this study exhibits a more significant GI-reducing effect, lowering the glycemic index by 30.7% (from 40.3 to 27.9) without affecting product quality. The results indicate that this method is significantly superior to existing mainstream technologies in achieving efficient and stable low-GI control, providing an efficient and practical technical approach for developing high-quality low-GI foods.
Claims
1. A method for preparing modified starch to inhibit the digestion rate of bread, characterized in that, Includes the following steps: 1) Preparation of enzymatically hydrolyzed-esterified starch: S1. Take wheat starch, add α-amylase and saccharifying enzyme for enzymatic hydrolysis; wash away impurities, freeze dry to obtain hydrolyzed starch; S2, mix octenyl succinic anhydride and the enzymatically hydrolyzed starch obtained in S1, and perform esterification treatment to obtain enzymatically hydrolyzed-esterified starch. 2) Preparation of frozen dough: Take enzymatically hydrolyzed-esterified starch, mix it with wheat flour to prepare frozen dough, put it in a -18℃ freezer for quick freezing, and freeze-dry it; 3) Production of baked bread: Prepared baked bread from 2) and freeze-dried.
2. The preparation method of the modified starch for inhibiting bread digestion rate according to claim 1, characterized in that, In step 1), the mass fraction of octenyl succinic anhydride is 3% of the dry starch mass, the reaction is carried out at 40℃ for 2 hours, and then freeze-dried for 48 hours.
3. The preparation method of the modified starch for inhibiting bread digestion rate according to claim 1, characterized in that, 1) In S1, dissolve starch in NaH2PO4-Na2HPO4 buffer solution and adjust the pH of the system to 4.0-4.
5.
4. The preparation method of the modified starch for inhibiting bread digestion rate according to claim 1, characterized in that, 1) In S2, α-amylase 20 U / g and saccharifying enzyme 1000 U / mL were added. The α-amylase was diluted with deionized water. The volume ratio of α-amylase to saccharifying enzyme was 3:
1. The reaction was carried out at 50℃ for 1 h and then freeze-dried for 48 h.
5. The method for preparing a modified starch to inhibit bread digestion rate according to claim 1, characterized in that, 1) In S2, the enzyme is inactivated with NaOH.
6. The preparation method of the modified starch for inhibiting bread digestion rate according to claim 1, characterized in that: In step 2), modified starch accounts for 3% of the mass fraction of wheat flour, water accounts for 32% of the mass fraction of wheat flour, the refrigerator temperature is -18℃, and it is freeze-dried for 48 hours.
7. The preparation method of the modified starch for inhibiting bread digestion rate according to claim 1, characterized in that, 2) Place the frozen wheat dough in a constant temperature and humidity chamber to thaw for 1 hour. Temperature: 30°C, humidity: 85%.
8. The preparation method of the modified starch for inhibiting bread digestion rate according to claim 1, characterized in that, 3) Place the thawed wheat dough in an oven and bake at 150°C for the top heat and 200°C for the bottom heat for 25 minutes. Let the baked wheat bread cool at room temperature for 1 hour. Take some samples and immediately freeze-dry them for 72 hours. Grind the powder and sieve it through a 100-mesh sieve to obtain bread powder samples.
9. A method for preparing modified starch to inhibit the digestion rate of bread, characterized in that, The steps for preparing esterified starch and enzymatically hydrolyzing starch are as follows: Wheat starch and octenyl succinic anhydride were mixed and esterified to obtain esterified starch; Wheat starch was subjected to enzymatic hydrolysis by adding α-amylase and saccharifying enzyme, impurities were washed off, and the starch was freeze-dried to obtain enzymatically hydrolyzed starch.
10. A method for preparing modified starch to inhibit the digestion rate of bread, characterized in that, The steps for preparing esterified-enzymatically hydrolyzed starch are as follows: S1, mix octenyl succinic anhydride and wheat starch, and perform esterification treatment to obtain esterified starch; S2, take esterified starch, add α-amylase and saccharifying enzyme for enzymatic hydrolysis; wash impurities, freeze dry to obtain esterified-enzymatically hydrolyzed starch.