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Energy slow-release cereal-like microspheres, and preparation method and application thereof

A slow-release, grain-based technology, applied in the field of energy slow-release pseudo-grain microspheres and its preparation, to achieve good water absorption and expansibility, and to promote development

Inactive Publication Date: 2021-09-14
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the principle of synthesizing polyelectrolyte complexes has been applied in many fields, but there is no report on the application of polyelectrolyte complexes in the field of slow digestible starch.

Method used

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  • Energy slow-release cereal-like microspheres, and preparation method and application thereof
  • Energy slow-release cereal-like microspheres, and preparation method and application thereof
  • Energy slow-release cereal-like microspheres, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Mix 1g of starch with 5mL of 0.8% sodium alginate solution and 5mL of 1% gellan gum solution, drop the mixed solution into 100mL of 0.2% chitosan solution through the syringe needle through a constant flow pump, and let the mixed solution stand for 1h to make The droplet reacted fully with chitosan to form a gel spherical structure, then filtered out the chitosan solution with gauze, dried the microspheres in an oven at 40°C, and the slow digestible starch content of the obtained microspheres was 49.12%. It shows that the addition of sodium alginate, gellan gum and chitosan can form a polyelectrolyte complex gel film wall covering starch, making it difficult for starch to diffuse into the solution through the gel film. As synthetic or natural macromolecules containing ionizable groups, polyelectrolytes can form a macromolecular polyelectrolyte complex by establishing electrostatic interactions with oppositely charged polyelectrolytes. The formation of polyelectrolyte co...

Embodiment 2

[0052] Mix 1g of starch with 5mL of 0.2% sodium alginate solution and 5mL of 1% gellan gum solution, drop the mixed solution into 100mL of 0.2% chitosan solution through the syringe needle through a constant flow pump, and let the mixed solution stand for 1 hour to make The droplet reacted fully with chitosan to form a gel spherical structure, then filtered out the chitosan solution with gauze, dried the microspheres in an oven at 40°C, and the slow digestible starch content of the obtained microspheres was 34.15%. Sodium alginate has excellent gel properties. Ion exchange occurs in the presence of metal divalent cations, causing guluronic acid to fold and accumulate to form a new hydrophilic space. Metal cations occupy this space and chelate with carboxyl oxygen. , so that the stretched molecular chains are transformed into an ordered ribbon structure, and finally present a three-dimensional network structure of the "egg box" gel. It shows that the polyelectrolyte complex const...

Embodiment 3

[0054] Mix 1g of starch with 5mL of 1% sodium alginate solution and 5mL of 0.6% gellan gum solution, drop the mixed solution into 100mL of 0.2% chitosan solution through the syringe needle through a constant flow pump, and let the mixed solution stand for 1h to make The droplet and chitosan fully reacted to form a gel spherical structure, and then the chitosan solution was filtered out with gauze, and the microspheres were dried in an oven at 40°C. The obtained microspheres had a slow digestible starch content of 47.48%. Gellan gum is an extracellular anionic polysaccharide produced by Pseudomonas chrysophyta. Non-toxic and harmless, it has the viscous properties similar to food gums such as xanthan gum and carrageenan, and can be used as a stabilizer and thickener in food processing industries such as fruit juice and minced meat. Gellan gum also has good gel properties. After heating and dissolving gellan gum, after cooling, the linear molecules will automatically rearrange i...

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Abstract

The invention belongs to the technical field of slow-digestion starch, and particularly provides energy slow-release cereal-like microspheres, and a preparation method and application thereof. Sodium alginate with negative charges and gellan gum are combined with chitosan with positive charges through electrostatic interaction to form polyelectrolyte compound gel for wrapping potato starch, thereby constructing the energy slow-release cereal-like microspheres. The gel microspheres have favorable energy slow-release property, lower the digestion rate than the native starch, and higher the slow-digestion starch content, and thus, are low-GI starch food. The microspheres have favorable water absorptivity and expansibility, but the pH value of the soup of the microspheres is lower, and the dry matter mass and iodine blue value of the soup are obviously lower than those of rice and millet. The invention provides a new theoretical basis for constructing novel starch food with favorable energy slow-release property and slow-digestion starch, is beneficial to promoting the development of starch processing industry, and provides a new idea and theoretical basis for research and development of low-GI food.

Description

technical field [0001] The invention belongs to the technical field of slow-digesting starch, and specifically provides an energy slow-release pseudo-cereal microsphere, a preparation method and an application thereof. Background technique [0002] According to the digestion rate of starch in the human body, it can be divided into fast digestible starch, slow digestible starch and resistant starch. According to experiments, slowly digestible starch can improve human metabolism, prevent and treat diabetes, increase satiety and provide long-lasting and stable energy. After glucose enters the blood, it will cause fluctuations in the blood sugar level of the human body. At present, the research results on reducing the digestibility of starch are not significant, and there are few studies on the preparation of slow digestibility microspheres by the method of preparing polyelectrolyte complexes. [0003] Sodium alginate has good gel properties and the formed gel has good freeze-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/21
CPCA23L33/21A23V2002/00A23V2200/30A23V2250/5118A23V2250/5026A23V2250/5054A23V2250/511
Inventor 李苏红赵起越郭佳王思宇王小萌郭凯李拖平
Owner SHENYANG AGRI UNIV
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