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Method for preparing slowly-digestible starch through malic acid modification

A technology for slow-digesting starch and malic acid, which is applied in the field of slow-digesting starch to achieve the effects of good thermal stability, increased content and simplified process

Active Publication Date: 2013-09-18
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Malic acid is a food additive that is harmless to the human body. It has been reported that citric acid is used to produce resistant starch and slow-digesting starch, but there is no report in the prior art that malic acid and starch are esterified to prepare slow-digesting starch.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Using a 25% malic acid solution, 100 g of smooth pea starch was adjusted into starch milk with a mass ratio of malic acid and starch of 2:5, and mixed well;

[0025] (2) Adjust the pH value of the product obtained in step (1) to 3.5 with 10mol / L NaOH solution, mix well, and place at room temperature for 16 hours;

[0026] (3) Put the product obtained in step (2) into a blast drying oven at 45°C for 24 hours, then pulverize and pass through a 100-mesh standard sieve;

[0027] (4) Put the product obtained in step (3) into a high temperature reaction kettle at 130°C for 6 hours, then take it out and cool it;

[0028] (5) washing the product obtained in step (4) with distilled water for 4 times to remove residual malic acid and keep the starch at a pH value of 6-7;

[0029] (6) put the product obtained in step (5) into a blast drying oven for drying for 12h, pulverize and sieve through a 100-mesh standard sieve to obtain the product;

[0030] (7) Determination of slow...

Embodiment 2

[0035] (1) Use 20% malic acid solution to adjust 100 g of common corn starch into starch milk with a mass ratio of 3:5 (malic acid:starch), and mix well;

[0036] (2) Adjust the pH of the product obtained in step (1) to 3.0 with NaOH solution with a concentration of 9 mol / L, mix well, and place at room temperature for 16 hours;

[0037] (3) Put the product obtained in step (2) into a 50°C blast drying oven for 16 hours, then pulverize and pass through a 100-mesh standard sieve;

[0038] (4) Put the product obtained in step (3) into a high temperature reaction kettle and keep it at 150°C for 4 hours, then take it out and cool it;

[0039] (5) washing the product obtained in step (4) with distilled water for 4 times to remove residual malic acid and keep the starch at a pH value of 6-7;

[0040] (6) put the product obtained in step (5) into a blast drying oven for drying for 12h, pulverize and sieve through a 100-mesh standard sieve to obtain the product;

[0041] (7) Determin...

Embodiment 3

[0043] (1) Using a 15% malic acid solution, 100 g of potato starch was adjusted into starch milk with a mass ratio of 1:5 (malic acid:starch), and mixed well;

[0044] (2) Adjust the pH of the product obtained in step (1) to 2.5 with 8 mol / L NaOH solution, mix well, and place at room temperature for 16 hours;

[0045] (3) Put the product obtained in step (2) into a blast drying oven at 55°C for 12 hours, then pulverize and pass through a 100-mesh standard sieve;

[0046] (4) Put the product obtained in step (3) into a high temperature reaction kettle and keep it at 130°C for 8h, then take it out and cool it;

[0047] (5) washing the product obtained in step (4) with distilled water for 4 times to remove residual malic acid and keep the starch at a pH value of 6-7;

[0048] (6) put the product obtained in step (5) into a blast drying oven for drying for 12h, pulverize and sieve through a 100-mesh standard sieve to obtain the product;

[0049](7) Determination of the slowly di...

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PUM

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Abstract

The invention discloses a method for preparing slowly-digestible starch through malic acid modification. The method comprises the following steps of: blending the starch by use of a malic acid solution with mass concentration of 15-35% to obtain starch milk in which the mass ratio of malic acid to starch is (1:5)-(4:5), and uniformly mixing; adjusting the pH to 2.5-4.5 by use of a NaOH solution, uniformly mixing, and standing for 8-16 hours at room temperature; putting the product into an air-blowing drying oven at 45-55 DEG C, grinding and sieving with a 100-mesh standard sieve; putting the product in a high-temperature reaction kettle and keeping for 4-8 hours at 120-150 DEG C; taking out the product and cooling; washing the product with distilled water to remove residual malic acid and keep the pH value of the starch at 6-7; and drying in the air-blowing drying oven for 12-36 hours, grinding and sieving with the 100-mesh standard sieve to obtain the product. The malic acid is a harmless additive and can be used as a nutrient supplement. The method disclosed by the invention greatly increases the content of the product slowly-digestible starch, and simplifies the technology for preparing slowly-digestible starch.

Description

technical field [0001] The present invention relates to a kind of slow-digestible starch, in particular to a method for preparing slow-digestible starch by modification with malic acid. Background technique [0002] Starch is the main carbohydrate in the human diet and the main source of energy for the human body. The way and speed of starch digestion has a very important impact on the body's postprandial blood glucose response. According to the simulated digestion characteristics in vitro and the bioavailability of starch, British scholar Englyst et al. divided starch into three categories: rapidly digestible starch (RDS, rapid digest starch) refers to those starches that can be rapidly digested and absorbed in the human small intestine, Completely digested within 20min; Slowly digestible starch (SDS, slowly digestible starch) refers to those starches that can be completely digested and absorbed in the human small intestine but at a slower rate, digested within 20-120min; r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04
Inventor 高群玉史苗苗王琳
Owner SOUTH CHINA UNIV OF TECH
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