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Preparation method of debranched starch-lipid compound

A technology of lipid complex and starch, which can be used in medical preparations of non-active ingredients, food science, drug combination, etc., can solve the problem of high cost, achieve postprandial blood sugar control, increase the content of anti-digestive starch, and have a large development space Effect

Active Publication Date: 2020-09-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to further increase the complexing ability of high-amylose corn starch, previous studies used pullulanase (40U / g starch) to debranch high-amylose corn starch (time: 2-24h), but this technology is expensive and difficult to modify. Popularization and application in food processing and production

Method used

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  • Preparation method of debranched starch-lipid compound
  • Preparation method of debranched starch-lipid compound
  • Preparation method of debranched starch-lipid compound

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Preparation of debranched 1h cornstarch-myristic acid complex:

[0047] (1) Preparation of debranched starch paste: cornstarch was formulated into starch milk with a mass concentration of 5%, treated in a water bath at 95°C for 30 minutes to make it completely gelatinized, then cooled to 58°C, and heated at 58°C Stabilize for 5 minutes, add pullulanase to it according to the addition amount of 30U / g starch, enzymatic hydrolysis for 1 hour, after debranching treatment, raise the temperature to 99°C to kill the enzyme for 30 minutes, and obtain the debranched starch paste;

[0048] (2) Preparation of lipid solution: take by weighing myristic acid accounting for 10% of the dry weight of starch and add it to a small amount of hot ethanol solution with a volume fraction of 50%, stirring continuously to make it completely dissolved;

[0049] (3) Preparation of debranched starch-lipid complex: adjust the temperature of the debranched starch paste liquid prepared in step (1) to...

Embodiment 2

[0052] Preparation of debranched 2h cornstarch-myristic acid complex:

[0053] According to the preparation method of Example 1, with other parameters unchanged, the enzymatic hydrolysis time in step (1) was regulated, and the enzymatic hydrolysis time was 2 hours, and the debranched 2-hour cornstarch-myristic acid complex was prepared.

[0054] Characterization of the debranched starch-lipid complex: the amylose component in the starch has a good complexing ability for the ligand lipid, and the debranched modification of the native corn starch produces a linear glucan chain , increased the amylose content of starch, which can improve its complexing ability to a certain extent, the amylose content of the debranched 2h corn starch-myristic acid complex was investigated, and the results were as follows figure 1 shown. Depend on figure 1 It can be seen that the amylose content of the complex is about 32%. The X-ray diffraction pattern of the compound obtained in the present em...

Embodiment 3

[0056] Preparation of debranched 4h cornstarch-myristic acid complex:

[0057] According to the preparation method of Example 1, other parameters remained unchanged, and the enzymatic hydrolysis time in step (1) was regulated, and the enzymatic hydrolysis time was 4 hours, and the debranched 4-hour cornstarch-myristic acid complex was prepared.

[0058] Characterization of the debranched starch-lipid complex: the amylose component in the starch has a good complexing ability for the ligand lipid, and the debranched modification of the native corn starch produces a linear glucan chain , increased the amylose content of starch, which can improve its complexing ability to a certain extent, the amylose content of the debranched 4h corn starch-myristic acid complex was investigated, and the results were as follows figure 1 shown. Depend on figure 1 It can be seen that the amylose content of the complex is about 40%. The X-ray diffraction pattern of the compound obtained in the pr...

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Abstract

The invention discloses a preparation method of a debranched starch-lipid compound, and belongs to the technical field of modified starch processing. The method comprises the following steps: taking starch as a raw material, carrying out de-branching modification on the starch by adopting a de-branching enzyme, carrying out structural modification on the starch so as to improve the complexing capacity of the starch, and preparing the debranched starch-lipid compound in a water phase system by taking lipid as a ligand. Ordinary starch is used as a raw material; the debranched starch-lipid compound is prepared through enzymatic hydrolysis, de-branching modification and lipid complexing, the debranched starch-lipid compound and common starch interact with each other, the content of digestion-resistant starch in the product is greatly increased and can reach 39% at most, and the debranched starch-lipid compound has good effects of reducing blood sugar and benefiting intestinal tracts, hasa higher resistant starch content compared with that of a high-amylose corn starch-lipid compound, and is lower in cost.

Description

technical field [0001] The invention relates to a method for preparing a debranched starch-lipid complex, belonging to the technical field of modified starch processing. Background technique [0002] Starch is one of the most abundant carbohydrates in nature and consists of linear amylose and branched amylopectin. The amylose component can form a left-handed single helix structure with different hydrophobic guest molecules through hydrophobic interactions. Hydrophobic guest molecules mainly include lipids, flavor components and bioactive substances. Among them, lipids (such as fatty acids, glycerides, phospholipids, etc.) widely exist in food systems as macronutrients or additives, which have an important impact on the quality characteristics of food. Therefore, during food processing, starch (especially the amylose component) can form V-shaped single helical starch-lipid complexes with lipids, and the formation of this complex can reduce the solubility and swelling capaci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08K5/09A23L33/125A23L29/30A23L33/21A61K47/36A61K47/54A61P1/00A61P3/10A61P35/00
CPCA23V2002/00A61K47/36A23L29/35A23L33/125A23L33/21A61K47/543A61P1/00A61P3/10A61P35/00C08B30/12C08K5/09C08K2201/014C08L3/02A23V2200/328A23V2200/3202A23V2250/5104A23V2250/5118
Inventor 洪雁孙圣麟顾正彪程力李兆丰李才明
Owner JIANGNAN UNIV
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