CN101891831B - Method for preparing stable slow-digestion starch - Google Patents
Method for preparing stable slow-digestion starch Download PDFInfo
- Publication number
- CN101891831B CN101891831B CN2010102282659A CN201010228265A CN101891831B CN 101891831 B CN101891831 B CN 101891831B CN 2010102282659 A CN2010102282659 A CN 2010102282659A CN 201010228265 A CN201010228265 A CN 201010228265A CN 101891831 B CN101891831 B CN 101891831B
- Authority
- CN
- China
- Prior art keywords
- starch
- slow
- digestion
- lipid
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for preparing stable slow-digestion starch and belongs to the field of modified starch processing. The principle of the method is that: rice starch is degraded to form short chain straight chain starch based on high-power ultrasonic waves, and a single spiral V-shaped microcrystalline starch-lipid complex is formed through high-temperature lipid reaction and short-term crystallization, and has obvious slow-digestion characteristic. The method for preparing the stable slow-digestion starch comprises the following steps of: treating rice starch milk for 25 to 30 minutes under the ultrasonic conditions of the frequency of 500 to 600 W and the temperature below 25 DEG C, and adding lipid (the rice accounts for 20 to 22 mass percent) for performing high temperature complex reaction for 20 to 25 minutes at the temperature of between 140 and 160 DEG C; and obtaining the product containing over 70 percent of the slow-digestion starch and of which the residual slow-digestion starch is over 95 percent in high-temperature processing treatment (at the temperature of between 90 and 110 DEG C) by adopting the short-time crystallization technology (at 4 DEG C for 12 hours). The method has the advantages of good product quality, high nutritional value, low glycemic index, low production cost, easy continuous production, no environmental pollution, wide market prospect, and high social and economic benefits.
Description
Technical field
A kind of preparation method of stable slow-digestion starch relates to the collaborative slow-digestion starch product of producing of ultrasonication technology and chemical complexing method.Belong to the treated starch manufacture field.
Background technology
Starch is important basic material in the industry such as food, medicine, chemical industry, weaving, it also is the important source of carbohydrate in the human diet, slow-digestion starch has special nutritive property, can regulate the body glucose level, improve intestinal movement, help controlling obesity, also can be used as athletic carbohydrate supplement.The slow-digestion starch processing technology mainly contains physics method, enzyme process, chemical method, complex method etc. at present.But the instable novel method of processing of develop a kind of low cost, be easy to suitability for industrialized production, being convenient to operate control and can overcome slow-digestion starch product commonly used has very necessary meaning.
Starch molecule can be degraded in the high-power ultrasonication process, has destroyed the starch branched structure, ruptures and produce more short chain amylose in part amylopectin point of crossing; Ultrasonic energy reduces the starch crystals district, improves starch chemical reaction performance, reduces the reaction times, reduces a large amount of uses of organic reagent, and degraded has the advantage of nonrandomness, and ultrasonic wave is impelled the starch chain depolymerization simultaneously, forms more line style short chain amylose.
Because intramolecular interaction, complexing can take place with some title complexs such as iodine, lipid, alcohol, tensio-active agent etc. in the line style short chain amylose, forms V-type simple helix shape complex compound.Under hot conditions, strand amylose starch and the suitable preferential very strong mixture (fusing point is at 100-120 ℃) of this thermostable type that forms of part meeting, then form V-type crystallite through crystallization treatment in short-term then, this crystallite has stronger anti-enzymolysis, its digest and decompose speed in vivo is slower, has the slow-digestion starch effect.In addition, the formation of starch-lipid complex can also improve the quality and the structural stability of starch base material, reduces stickiness, delays age of starch, can be widely used in food, medicine and other fields.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of stable slow-digestion starch, utilize ultrasonic wave depolymerization and interpolation lipid to form V-type crystal starch-lipid complex and prepare good heat resistance, the slow-digestion starch product that stability is high.
Technical scheme of the present invention: a kind of preparation method of stable slow-digestion starch is a raw material with the Starch rice, utilizes hyperacoustic unzipping and high temperature grease qualitative response, forms V-type crystal starch-lipid complex and obtains stable slow-digestion starch; Technology is:
(1) ultrasonication:
The Starch rice breast of preparation 15%-25% stirs to be placed in the ultrasonic cell disruptor and handles, and ultrasonication power is 500-600W, below 25 ℃, each action time 30s, 50s at interval, overall treatment time is 25-30min;
(2) preparation starch-lipid complex:
The lipid of Starch rice quality 20%-22% is added in Starch rice Ruzhong after ultrasonication, and temperature of reaction is 140-160 ℃, and the treatment time is 20-25min, and cooling is filtered, and obtains starch-lipid complex, and washs with less water;
(3) crystallization in short-term
Starch-lipid complex of collecting is packed back refrigeration 12h in 4 ℃ thermostat container carry out crystallization;
(4) forced air drying and crushing screening
Starch-lipid complex crystallization product in 35 ℃ of forced air drying 24h, are pulverized the back and crossed 100 mesh sieves;
(5) slow-digestion starch assay
Adopt the Englyst method to measure slow-digestion starch content, slow-digestion starch content is more than 70% in the product, and the residual quantity of slow-digestion starch reaches more than 95% in 90-110 ℃ processing treatment.
The lipid that adds is selected oleic acid, palmitinic acid or stearic acid monoglycerides for use.
Beneficial effect of the present invention:
1, the raw material Starch rice source of the present invention's employing is wide, and the rice cultivated area is big in China, helps improving the additional output value of agricultural byproducts, and higher scientific and technological added value is arranged.
2, the stable slow-digestion starch that utilizes production technique of the present invention to make, production cost is lower, is easy to the serialization of producing simultaneously, and reduces a large amount of uses of organic reagent, environmentally safe.
3, the present invention adopts starch-lipid complex that ultrasonic technology and high temperature grease qualitative response, crystallization are in short-term produced, slow-digestion starch content height in the product, quality is good, and it is low to have overcome the productive rate of existing slow-digestion starch production technique, poor heat stability is difficult to commercial defective.
4, the stable slow-digestion starch nutritive value of the present invention's production is higher, glycemic index is low, and the vast market potentiality are arranged, and has high social and economic benefit.
Embodiment
Embodiment 1
Compound concentration is 15% Starch rice breast, at ultrasonic power 500W, acts on 25min under 25 ℃ of conditions.By adding the palmitinic acid of Starch rice quality 20%, under 140 ℃ of temperature, react 20min, cooling, filter starch-lipid complex of obtaining at 4 ℃ of refrigeration 12h, dry then, pulverizing, sieve can obtain content up to 73% slow-digestion starch crude product.
Embodiment 2
Compound concentration is 25% Starch rice breast, at ultrasonic power 600W, after acting on 30min under 25 ℃ of conditions, add the stearic acid monoglycerides of Starch rice quality 22%, under 160 ℃ of temperature, react 25min, cooling, filter the starch-lipid complex obtain at 4 ℃ of refrigeration 12h, dry, can obtain content after pulverizing, sieving up to 78% slow-digestion starch product.
Claims (1)
1. the preparation method of a stable slow-digestion starch, it is characterized in that: with the Starch rice is raw material, utilizes hyperacoustic unzipping and high temperature grease qualitative response, forms V-type crystal starch-lipid complex and obtains stable slow-digestion starch; Technology is:
(1) ultrasonication:
The Starch rice breast of preparation 15%-25% stirs to be placed in the ultrasonic cell disruptor and handles, and ultrasonication power is 500-600W, below 25 ℃, each action time 30s, 50s at interval, overall treatment time is 25-30min;
(2) preparation starch-lipid complex:
The lipid of Starch rice quality 20%-22% is added in Starch rice Ruzhong after ultrasonication, and temperature of reaction is 140-160 ℃, and the treatment time is 20-25min, and cooling is filtered, and obtains starch-lipid complex, and washs with less water;
Described lipid is selected stearic acid monoglycerides for use;
(3) crystallization in short-term
Starch-lipid complex of collecting is packed back refrigeration 12h in 4 ℃ thermostat container carry out crystallization;
(4) forced air drying and crushing screening
Starch-lipid complex crystallization product in 35 ℃ of forced air drying 24h, are pulverized the back and crossed 100 mesh sieves;
(5) slow-digestion starch assay
Adopt the Englyst method to measure slow-digestion starch content, slow-digestion starch content is more than 70% in the product, and the residual quantity of slow-digestion starch reaches more than 95% in 90-110 ℃ processing treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102282659A CN101891831B (en) | 2010-07-16 | 2010-07-16 | Method for preparing stable slow-digestion starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102282659A CN101891831B (en) | 2010-07-16 | 2010-07-16 | Method for preparing stable slow-digestion starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101891831A CN101891831A (en) | 2010-11-24 |
| CN101891831B true CN101891831B (en) | 2011-11-16 |
Family
ID=43101201
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102282659A Expired - Fee Related CN101891831B (en) | 2010-07-16 | 2010-07-16 | Method for preparing stable slow-digestion starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101891831B (en) |
Families Citing this family (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102653563B (en) * | 2012-05-17 | 2013-09-18 | 江南大学 | Method for preparing functional V-type yellow dextrin-emulsifier complex |
| CN103242460A (en) * | 2013-05-20 | 2013-08-14 | 江南大学 | Preparation method of VI-type slowly-digestible starch |
| CN103304676B (en) * | 2013-06-17 | 2015-09-16 | 华南理工大学 | A kind of by the malic acid-modified method preparing slow-digestion starch |
| CN103436572B (en) * | 2013-08-14 | 2015-03-18 | 江南大学 | Preparation method of tubular starch derivative |
| CN103621870B (en) * | 2013-11-20 | 2015-04-22 | 华南理工大学 | Processing method of slowly digestible and resistant starch-containing food raw material |
| CN103936869B (en) * | 2014-05-05 | 2016-04-13 | 江南大学 | A kind of method extracting slow-digestion starch from sweet rice wine vinasse |
| CN104757369A (en) * | 2015-04-13 | 2015-07-08 | 青岛农业大学 | Preparation method of corn starch-fatty acid compound having V-shaped crystal structure |
| CN104893005B (en) * | 2015-05-28 | 2017-10-10 | 青岛农业大学 | A kind of VIThe ultrasonic wave added acid-base precipitation preparation method of type slowly digestible starch |
| CN105685962A (en) * | 2016-01-13 | 2016-06-22 | 广西大学 | Preparation method of starch-C18 fatty acid compound |
| CN105831720B (en) * | 2016-04-09 | 2019-10-18 | 福建农林大学 | A kind of preparation method of high complex indexes lotus seeds amylose-fatty acid complexes |
| CN105815760B (en) * | 2016-04-09 | 2019-10-18 | 福建农林大学 | A kind of lotus seed starch-lipid complex preparation method with anti-digestive function |
| CN106674359A (en) * | 2016-11-30 | 2017-05-17 | 颍上县锡安山米业有限公司 | Processing and treatment method for extracting starch from rice |
| CN107802001B (en) * | 2017-11-01 | 2021-02-26 | 江西农业大学 | Protein peptide-slowly digestible starch granules and preparation method thereof |
| CN109744460A (en) * | 2017-11-03 | 2019-05-14 | 丰益(上海)生物技术研发中心有限公司 | Composition and its preparation method and application |
| CN109123605B (en) * | 2018-07-19 | 2021-12-03 | 江南大学 | Preparation method of low-glycemic-index resistant starch recombinant rice |
| CN110003534B (en) * | 2019-04-04 | 2020-12-25 | 沈阳农业大学 | Method for increasing SDS and RS content in starch |
| CN110128556B (en) * | 2019-05-06 | 2021-11-05 | 河南牧业经济学院 | Method for extracting and preparing resistant starch from Chinese yam and prepared resistant starch |
| CN110250414B (en) * | 2019-07-30 | 2022-09-27 | 江南大学 | Preparation method of rice flour with low glycemic index |
| CN111449248A (en) * | 2019-11-25 | 2020-07-28 | 郑州轻工业大学 | Granular starch lipid complex with low glycemic index and preparation method thereof |
| CN110845746A (en) * | 2019-11-25 | 2020-02-28 | 西北农林科技大学 | Preparation method of nano starch |
| CN111171386A (en) * | 2020-01-13 | 2020-05-19 | 江南大学 | Preparation method of starch-lipid complex |
| JP7109662B2 (en) * | 2020-02-26 | 2022-07-29 | 江南大学 | Process for producing slow-digesting starch |
| CN111264840B (en) * | 2020-02-26 | 2022-09-27 | 江南大学 | Preparation method of slowly digestible starch |
| CN111264867B (en) * | 2020-02-26 | 2022-09-27 | 江南大学 | Preparation method of anti-digestion starch |
| CN115466332A (en) * | 2022-09-21 | 2022-12-13 | 北方民族大学 | Preparation technology of high-fat composite-capacity pea modified starch |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5871900A (en) * | 1981-10-21 | 1983-04-28 | 味の素株式会社 | Production of processed starch |
| MX2009007024A (en) * | 2006-12-29 | 2009-08-20 | Nutricia Nv | Process for producing slowly digestible starch. |
-
2010
- 2010-07-16 CN CN2010102282659A patent/CN101891831B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN101891831A (en) | 2010-11-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101891831B (en) | Method for preparing stable slow-digestion starch | |
| CN111675830B (en) | Preparation method of debranched starch-lipid complex | |
| CN102190737B (en) | Method for preparing resistant starch by simultaneously adopting crosslinking and heat moisture treatment | |
| CN102206542B (en) | Method for preparing maize germ oil through enzymatic degumming | |
| CN104593452A (en) | Method for preparing resistant starch employing microwave technology | |
| CN102524887A (en) | Preparation method of highland barley grain drink | |
| CN103555793B (en) | Long-shaped rice strong resistant starch and preparation method thereof | |
| CN103027088A (en) | Bread improver containing soluble soybean polysaccharide and preparation method and application thereof | |
| CN104893005B (en) | A kind of VIThe ultrasonic wave added acid-base precipitation preparation method of type slowly digestible starch | |
| CN101851651A (en) | Biosynthesis method for temperature-resistant dendritic slow-digestion starch | |
| CN102321706A (en) | Method for preparing cerealose or maltose syrup with crushed rice enzyme method | |
| CN102344497A (en) | Cassava modified starch and preparation method thereof | |
| CN103689609B (en) | A kind of method adopting enzyme-chemically method to extract food fibre in fresh cassava slag | |
| CN107309438A (en) | A kind of method that polysaccharide from Phyllanthus Emblica L prepares Nano Silver compound particle | |
| CN102372795A (en) | Method for preparing beta-chitin by utilizing squid theca | |
| CN104000069B (en) | A kind of preparation method of starch base nourishment intensifying agent with zinc enriched | |
| CN101824097B (en) | Method for producing polyglucose | |
| CN103319624A (en) | Method for preparing amidated pectin with pericarp serving as raw material | |
| CN102965409B (en) | Environmental-friendly technology for synchronously extracting sugar and starch nanocrystallines by using enzymatic method | |
| CN108300747A (en) | A method of it is pre-processed using sodium chlorite and improves reed enzymatic saccharification efficiency | |
| CN102041204B (en) | Method for preparing tree-starch based natural biomass detergent | |
| CN113845600B (en) | Preparation method of high-amylose mung bean resistant starch | |
| CN103242460A (en) | Preparation method of VI-type slowly-digestible starch | |
| CN103436560A (en) | Preparation method for plant cirrus fermentation liquid glucose | |
| CN101456914B (en) | Method for preparing hydrophobic starch |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20111116 Termination date: 20140716 |
|
| EXPY | Termination of patent right or utility model |