3 results about "Digestible starch" patented technology

This invention discloses a starch-quercetin complex enzymatic hydrolysate, its preparation method, and its application, relating to the field of starch preparation technology. The preparation method of the starch-quercetin complex enzymatic hydrolysate includes the following steps: mixing starch and water, heating and gelatinizing to obtain a starch paste; mixing the starch paste and quercetin, stirring to obtain a starch-quercetin complex gel; and mixing the starch-quercetin complex gel and pullulanase under pullulanase enzymatic hydrolysis temperature and pH conditions to perform enzymatic debranching reaction, obtaining the starch-quercetin complex enzymatic hydrolysate. By mixing starch and quercetin to form a complex before enzymatic debranching treatment, the local inhibitory effect of quercetin on the starch debranching process is utilized, achieving directional regulation of starch chain length distribution, selectively enriching the long branches in DP25-76, ultimately reducing the content of rapidly digestible starch and increasing the content of slowly digestible starch and resistant starch, thus altering the digestibility of starch.

This invention discloses a clean modification process for yam starch with high slow-digestible starch content, belonging to the field of clean starch modification technology. It aims to solve the problems of existing modification processes relying on exogenous additives, high costs, and difficulty in balancing starch digestibility and stability. This invention uses fresh yam as raw material and obtains a co-precipitation system retaining endogenous mucoprotein through isoelectric point sedimentation. Based on this, vacuum alternating pulsed steam treatment is used, utilizing pressure difference and thermal effects to promote the migration of endogenous proteins at the starch particle interface and construct a stable composite structure. Subsequently, annealing is performed under high humidity conditions to induce ordered rearrangement of molecular chains. This process, without adding exogenous substances, precisely controls the starch structure, significantly increases the slow-digestible starch content, and improves the processing stability of the product. It has advantages such as being green and clean, highly safe, and highly functional.

This invention provides a method for preparing a black rice starch-anthocyanin complex and its application, comprising the following steps: mixing black rice starch and anthocyanins, and extruding the mixture using a twin-screw extruder to obtain the complex; wherein the amount of anthocyanins added is 0.5-5% of the weight of the black rice starch; the anthocyanins are cyanidin-3-O-glucoside or crude anthocyanins extracted from black rice. This invention regulates the starch molecular structure through cyanidin-3-O-glucoside or crude anthocyanins, reducing rapidly digestible starch, increasing resistant starch content, and lowering the predicted glycemic index, and can be widely applied to the development of low-GI foods, diabetic supplements, and functional staple foods.