Method for efficiently preparing starch-lipid complex

A technology of lipid complex and starch, which is applied in the fields of food science, application, and food ingredients as emulsifiers, can solve the problems of low compounding efficiency and long reaction time, and achieve the effects of low cost, simple operation and high efficiency.

Inactive Publication Date: 2019-10-25
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The thermomechanical method has the disadvantages of low recombination efficiency and long reaction time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Corn starch and fatty acid are used as raw materials, and β-lactoglobulin is used as an emulsifier to carry out complexation reaction. The specific steps are:

[0031] (1) Raw material premixing

[0032] Premix cornstarch, lauric acid and β-lactoglobulin, add enough distilled water to prepare a 10wt% suspension;

[0033] (2) Preparation of starch-lipid complex

[0034] Stir the suspension obtained in step (1) evenly, and heat in boiling water; the heating process is to preheat at 50°C for 1min, heat from 50°C to 95°C at a heating rate of 12°C / min, and keep at 95°C for 2.5min, Then the temperature was lowered from 95°C to 50°C at a rate of 12°C / min, and finally kept at 50°C for 2 minutes. The stirring speed is: the stirring speed is 960 rpm for the first 10 s, and then the stirring speed is 160 rpm for 20 s.

[0035] (3) Freeze drying and crushing and sieving

[0036] The starch-lipid complex sample obtained in step (2) was placed in a container, and quickly frozen. ...

example 2

[0041] Example 2: Using cornstarch and lauric acid as raw materials and β-lactoglobulin as an emulsifier, the complexation reaction is carried out under variable temperature conditions, which can significantly increase the yield of stable V-type starch-lipid complexes. The process is:

[0042] (1) Raw material premixing

[0043] Corn starch, lauric acid and β-lactoglobulin were premixed in an aluminum tank of a rapid viscosity analyzer at a mass ratio of 20:1:2, and a sufficient amount of distilled water was added to form a 10wt% suspension.

[0044] (2) Preparation of starch-lipid complex

[0045] Stir the suspension obtained in the aluminum tank in step (1) evenly with a paddle, and run the instrument with the Standard I temperature control and stirring program in the instrument, and obtain a starch-lipid complex sample after the program ends. The temperature change program is: preheat at 50°C for 1min, heat from 50°C to 95°C at a heating rate of 12°C / min, keep at 95°C for...

example 3

[0052] Example 3: Using cornstarch and myristic acid as raw materials and β-lactoglobulin as an emulsifier, the complexation reaction is carried out under variable temperature conditions, which can significantly increase the yield of stable V-type starch-lipid complexes. The process is:

[0053] (1) Raw material premixing

[0054] Cornstarch, myristic acid and β-lactoglobulin were premixed in an aluminum tank of a rapid viscosity analyzer at a mass ratio of 20:1:2, and a sufficient amount of distilled water was added to form a 10wt% suspension.

[0055] (2) Preparation of starch-lipid complex

[0056] Stir the suspension obtained in the aluminum tank in step (1) evenly with a paddle, and run the instrument with the Standard I temperature control and stirring program in the instrument, and obtain a starch-lipid complex sample after the program ends. The temperature change program is: preheat at 50°C for 1min, heat from 50°C to 95°C at a heating rate of 12°C / min, keep at 95°C fo...

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Abstract

The invention provides a method for efficiently preparing a starch-lipid complex. The method comprises the steps: adopting corn starch and fatty acid as raw materials and beta-lactoglobulin as an emulsifier, mixing the three at a mass ratio of 20:1:2, and performing a complexation reaction in a fast viscosity analyzer. When the method is compared with a traditional system without addition of beta-lactoglobulin, the yield of the starch-lipid complex is improved significantly, and the increase rate of the complex content in different fatty acid systems is different and at 28-283%. The starch-lipid complex can be used as an additive for hypoglycemic food, targeted drug controlled release carriers and improvement of intestinal flora and human health, can also be added as fat mimics to food, and has potential special function properties, a high nutritional value, low production cost, easy and continuous production, no pollution to the environment, broad market potential and highly social and economic benefits.

Description

technical field [0001] The invention belongs to the field of food processing control, and in particular relates to a method for efficiently preparing starch-lipid complexes. Background technique [0002] Starch is an important carbohydrate in food, which plays a role in providing energy for the human body and affecting the texture of food. Starch is composed of amylose and amylopectin, wherein amylose is a linear polysaccharide composed of dehydrated glucose residues linked by α-1,4 glycosidic bonds. In the water system, the presence of hydrophobic ligands can induce amylose to form a left-handed single-helix conformation, and there are more hydroxyl groups on the outside, which are hydrophilic, while the helical cavity is hydrophobic. Therefore, hydrophobic guest molecules can pass through Hydrophobic interactions enter the cavity of the amylose helix to form complexes. [0003] The formation of starch-lipid complexes can reduce the gel strength of starch, improve freeze-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08L89/00C08K5/09A23L29/219A23L29/00A23L29/10
CPCA23V2002/00A23L29/04A23L29/10A23L29/219C08L3/02C08L89/00C08K5/09A23V2200/222A23V2250/5118A23V2250/186A23V2250/54244A23V2250/1886A23V2250/188A23V2250/1872
Inventor 王书军晁琛黄世清
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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