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Preparation method of corn starch-fatty acid compound having V-shaped crystal structure

A technology of corn starch and crystalline structure, applied in food preparation, food science, application, etc., can solve the problems of reduced resistance to enzymolysis, complex process, high cost, etc., to maintain enzymolysis resistance, increase hydrophobicity and acid resistance , to reduce the effect of hydrolysis

Inactive Publication Date: 2015-07-08
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology improves how we prepare food products by adding certain ingredients like calcium or magnesia instead of water for better taste quality. It also prevents damage from bacterial growth due to its high level of hydrability compared to other methods such as salting out flavorings that may be added later on when needed. Overall, this new process makes it easier to produce confectionery items made up mostly of starchy materials without losing their original texture.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the strength or stability of naturally occurring starch that has been processed through various methods such as milling and heat treatment without losing their ability to break down when exposed to certain substances like enzyme.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Conjugated linoleic acid test - conjugated linoleic acid affects the anti-digestive starch content of the compound and the complexation degree of conjugated linoleic acid, high amylose corn starch:conjugated linoleic acid=250:25.

[0024] Take 10 g of high amylose corn starch and 1 g of conjugated linoleic acid, mix them in 100 mL of 50% DMSO, gelatinize in a boiling water bath for 40 min, and cool to 60 °C. Add 900mL of water preheated to 60°C, keep warm for 15min and then cool to room temperature. Centrifuge at 3000r / min for 20min to collect the precipitate, wash the precipitate three times with 50% ethanol, and vacuum freeze-dry for 48h.

[0025] It has been determined that the content of resistant starch is 62%, and the degree of complexation of conjugated linoleic acid is 32%. After the addition of conjugated linoleic acid, the starch formed V-shaped crystals with a higher degree of order, and the resistance to enzymolysis increased.

Embodiment 2

[0027] Sodium alginate experiment - sodium alginate affects the anti-digestible starch content and fatty acid complexation degree of the compound, sodium alginate: high amylose corn starch: conjugated linoleic acid = 1:250:25.

[0028] Take 0.04g of sodium alginate, 10g of high amylose corn starch, and 1g of conjugated linoleic acid, mix them in 100mL of 50% DMSO, gelatinize in a boiling water bath for 40min, and cool to 60°C. Add 900mL of water preheated to 60°C, keep warm for 15min and then cool to room temperature. Centrifuge at 3000r / min for 20min to collect the precipitate, wash the precipitate three times with 50% ethanol, and vacuum freeze-dry for 48h.

[0029] It has been determined that the content of resistant starch is 55%, and the degree of complexation of conjugated linoleic acid is 16%. Sodium alginate makes it difficult to fully gelatinize high amylose corn starch, and reduces the complexing ability of conjugated linoleic acid.

[0030] Certain measures can be...

Embodiment 3

[0032] Ultrasonic pretreatment experiment—ultrasonic pretreatment promotes the uniform dispersion of high-amylose corn starch, which is beneficial to gelatinization. Ultrasonic pretreatment conditions are 30°C, 300W, 15min.

[0033] Take 0.04g of sodium alginate and 10g of high amylose corn starch, add 30mL of water to prepare a suspension, and ultrasonically treat it at 30°C and 300W for 15min. Dissolve 1 g of conjugated linoleic acid into the above suspension with 20 mL of ethanol several times, add 50 mL of DMSO, mix well, gelatinize in a boiling water bath for 40 min, and cool to 60 °C. Add 900mL of water preheated to 60°C, keep warm for 15min and then cool to room temperature. Centrifuge at 3000r / min for 20min to collect the precipitate, wash the precipitate three times with 50% ethanol, and vacuum freeze-dry for 48h.

[0034] It has been determined that the content of resistant starch is 57%, and the degree of complexation of conjugated linoleic acid is 27%.

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Abstract

The invention discloses a preparation method of a corn starch-fatty acid compound having a V-shaped crystal structure. The preparation method comprises the steps of ultrasonic pretreatment, gelatinization and crystallization. Sodium alginate and high amylose maize starch are prepared into suspension, wherein sodium alginate is used for improving the hydrophobicity and the acid resistance of a product and reducing the hydrolysis of the product in a processing procedure; the suspension is subjected to ultrasonic treatment at 30 DEG C under 300W for 15min so that corn starch is uniformly dispersed and gelatinization and fatty acid complexing are facilitated; conjugated linoleic acid is added to prepare mixed liquid; after fatty acid is complexed, the starch can form V-shaped crystal with a high ordering degree, and the tolerance of the starch to alpha-amylase is improved; DMSO (dimethylsulfoxide) is added, the mixed liquid is gelatinized in a boiling water bath for 40min and then diluted with 60 DEG C water, the diluted liquid is subjected to heat preservation for 15min so that the compound forms crystals; and then separation washing and freeze-drying are carried out. The content of digestion resistant starch can reach 57% or above, the composite index of the conjugated linoleic acid can reach 27% or above, and the corn starch-fatty acid compound has good enzymolysis resistance and has certain tolerance to a hot-working tool.

Description

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Claims

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Application Information

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Owner QINGDAO AGRI UNIV
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