Slowly Digestible Starch via Dry-Heat Amorphization and Ultrasonic Complexing
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Solution Overview
Problem
Traditional methods for preparing slowly digestible starch, such as hydrothermal gelatinization and complexing with amino acids, result in low starch utilization, high viscosity, and low content of slowly digestible starch, while protein extraction processes can lead to bitter taste issues and partial degradation of rice protein.
Innovation Solution
The method employs dry-heat amorphization, ultrasonic complexing, and extrusion technology to transform starch-amino acid complexes from VI-type to VII-type, increasing the content of slowly digestible starch to 55%-60% without using acid-base reagents, thereby improving starch utilization and reducing bitterness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If hydrothermal gelatinization method is used to prepare starch milk, then starch can be gelatinized, but the solid content is very low (5%-10%) leading to low utilization rate of starch and high energy consumption for drying
Solution Approach 1:
The patent changes the preparation method from hydrothermal gelatinization to dry-heat amorphization, fundamentally altering the processing parameters. Dry-heat amorphization uses high temperature (100-200°C) and controlled humidity to directly transform crystalline starch into amorphous starch, achieving gelatinization effect without water, thus increasing solid content and reducing drying energy consumption
Solution Approach 2:
The patent replaces the hydrothermal gelatinization process with dry-heat amorphization, substituting a water-based thermal process with a dry thermal process. This substitution eliminates the need for large amounts of water, thereby increasing starch solid content and reducing the energy required for subsequent drying operations
2Ease of manufacture
If hydrothermal gelatinization method is used to prepare starch milk, then starch can be gelatinized, but the viscosity of the starch system increases significantly which is not conducive to blending annealing and grafting reaction of amino acids
Solution Approach 1:
The patent changes the gelatinization method from hydrothermal to dry-heat amorphization, which produces a different structural state of starch. The amorphous starch obtained has lower viscosity and better flow properties, facilitating subsequent blending and chemical modification reactions with amino acids
Solution Approach 2:
The patent performs dry-heat amorphization as a preliminary treatment before amino acid complexing. This preliminary action creates an amorphous starch structure that is more accessible and reactive, improving the ease of subsequent blending annealing and grafting reactions
3Reliability
If traditional complexing reaction between starch and lipids is used, then slowly digestible starch can be prepared, but high temperature or acid-base reagents are required leading to lipid oxidation or safety risks
Solution Approach 1:
The patent replaces the traditional thermal or chemical complexing method with ultrasonic-induced complexing. Ultrasonic waves create cavitation and localized high-energy zones that facilitate complex formation between amorphous starch and amino acids at room temperature, eliminating the need for high temperature or acid-base reagents and thus improving safety
Solution Approach 2:
The patent uses ultrasonic energy as an intermediary to induce complexing between starch and amino acids. The ultrasonic field acts as a mediator that provides the necessary activation energy for complex formation without requiring high temperature or chemical reagents, ensuring safety and preventing oxidation
4Reliability
If rice protein is used to reduce starch digestibility, then slowly digestible starch content increases, but protein extraction involves partial degradation and exposure of hydrophobic amino acids resulting in bitter taste
Solution Approach 1:
The patent uses amino acids as a substitute for rice protein to achieve the same function of reducing starch digestibility. Amino acids are simpler molecules that do not undergo degradation or exposure of hydrophobic groups, thus avoiding the bitter taste problem while maintaining the slow digestion effect
Solution Approach 2:
The patent extracts the essential functional component from rice protein - the ability to form complexes with starch and reduce digestibility. By using pure amino acids instead of whole protein, the patent separates the beneficial function from the harmful side effect (bitter taste), achieving the desired effect without the unwanted property
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach enhances the content and stability of slowly digestible starch, improving nutritional quality and reducing production costs, while avoiding environmental hazards and bitter taste issues, making it suitable for pharmaceutical and food applications.
Implementation Method 1
carrying out de-clustering amorphization treatment on starch by means of dry-heat amorphization
Implementation Method 2
the starch can be de-clustered and gelatinized
Implementation Method 3
preparing a VI-type starch-amino acid complex by low-temperature ultrasonic treatment
Implementation Method 4
through extrusion treatment, transforming the crystalline characteristic of the VI-type starch-amino acid complex into a VII-crystalline form
Data Source
AI summary
The disclosure discloses a preparation method of slowly digestible starch, and belongs to the technical field of starch modification. In the disclosure, ordinary rice starch and corn starch are used as raw materials, and the starch is fully de-clustered through dry-heat amorphization treatment, instead of traditional hydrothermal gelatinization; then ultrasonic treatment is used to induce complexation of amino acids and starch milk to form VI-type crystal; and finally through an extrusion technology, the VI-type crystal is transformed into VII-type crystal, and the content of the slowly digestible starch is significantly increased to 55%-60%. The disclosure is highly efficient, simple and environmentally friendly, and the prepared product can be used as a drug sustained-release carrier or a low-glycemic index food ingredient, and has important practical value for the regulation of chronic diseases such as diabetes and cardiovascular diseases.