CN103519187A - 一种减缓淀粉在体内分解吸收速度的技术 - Google Patents
一种减缓淀粉在体内分解吸收速度的技术 Download PDFInfo
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Abstract
本发明涉及一种减缓淀粉在体内分解吸收速度的技术，其特征在于将淀粉类食物原料粉碎成细粉，或直接使用淀粉，加入增稠剂及植物提取物，再加入水，搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具挤压制备成粒状，烘干备用；也可将软材干燥后，粉碎成细粉备用。本发明的创新在于在淀粉中加入具有α-葡萄糖苷酶抑制作用的植物提取物及可食用的增稠剂，既抑制α-葡萄糖苷酶，又重构淀粉粒的物理结构，使淀粉分解延缓，使进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
Description
技术领域
本发明涉及一种减缓淀粉在体内分解吸收速度的技术。
背景技术
淀粉在自然界中分布很广，是高等植物中常见的组分，也是碳水化合物贮藏的主要形式。大多数高等植物的根（或块茎）、茎（或木质组织）、球茎（根与种子）、中、果实中都含有淀粉，它是供给人体能量最主要和最经济的来源。淀粉在人体内消化后，主要以葡萄糖的形式被吸收，并迅速被氧化，为很多组织和器官提供能量。机体血糖值必须在一定（正常）的范围内，人类细胞的生命活动才能正常进行，血糖过高，生命活动就无法正常进行，甚至会使细胞发生“糖中毒”。当血糖经常高过正常值时，就易患糖尿病。
目前，糖尿病的治疗中，饮食疗法是治疗各型糖尿病的基础，它能降低血糖、减轻胰岛细胞的负担，与药物治疗同等重要，有效的饮食控制能减少和延缓并发症的发生。但长期以来，不少糖尿病患者走入了食疗的误区，对饮食的控制仅局限于对主食摄入量的控制及禁食含糖食物，不少患者不敢多吃，不会合理地吃，有的主食摄入不足，总热量无法满足需要，造成营养不良，甚至产生饥饿症。有的不吃主食，却对脂肪和蛋白质不加控制，导致血糖过高。不能合理控制饮食最终导致血糖不能很好地控制，引发代谢紊乱和体质下降。
现代研究表明，α-葡萄糖苷酶抑制剂可抑制糖的吸收。α-葡萄糖苷酶是一种存在于小肠黏膜细胞刷状缘的糖苷代谢酶,该酶针对双糖发挥水解作用,使进入小肠的碳水化合物最终形成单糖,被机体吸收。目前临床已通过抑制α-葡萄糖苷酶的活性来治疗糖尿病，但这类化学制剂价格高，存在胀气、腹部不适、恶心、呕吐、肠鸣及腹泻等副作用，且长期服用机体的药物耐受性也逐渐增强。故而从天然产物中筛选更安全、高效的抑制剂，是糖尿病治疗以及降糖保健食品开发的重点。国内外的大量研究显示在一些传统草药、海洋生物和药食两用农产品如桑叶、玉竹、地骨皮、麦麸、绿藻等中均具有α-葡萄糖苷酶抑制作用，这将为新型降糖药物或功能性食品的研究开发奠定试验基础。
本发明提供一种减缓淀粉在体内分解吸收速度的技术，采用本技术制备的食品糖尿病人进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
发明内容
本发明的目的是提供一种减缓淀粉在体内分解吸收速度的技术，采用本技术制备的食品糖尿病人进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
本发明采用的技术方案如下：
将淀粉类食物原料粉碎成粒度为80目～100目的细粉，或直接使用粒度为80目～100目的淀粉，加入0.01%～10%的增稠剂及0.1%～20%的植物提取物，再加入15%～40%的水，搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具挤压制备成粒状，干燥备用；也可将软材干燥后，粉碎成细粉备用。
如上所述，淀粉类食物原料可为稻米、小麦、玉米、小米、大麦、高粱、薏米、燕麦、荞麦、莜麦、南瓜、山药、葛根、马铃薯、甘薯、木薯、黄豆、绿豆、赤豆、芸豆、蚕豆、豌豆、豇豆及鹰嘴豆、藕、菱角、百合、芭蕉芋、魔芋中的任何一种或一种以上的组合物。
如上所述，淀粉可为稻米淀粉、小麦淀粉、玉米淀粉、小米淀粉、大麦淀粉、高粱淀粉、薏米淀粉、燕麦淀粉、荞麦淀粉、莜麦淀粉、南瓜淀粉、山药淀粉、葛根淀粉、马铃薯淀粉、甘薯淀粉、木薯淀粉、黄豆淀粉、绿豆淀粉、赤豆淀粉、芸豆淀粉、蚕豆淀粉、豌豆淀粉、豇豆淀粉及鹰嘴豆淀粉、藕粉、菱角淀粉、百合淀粉、芭蕉芋淀粉、魔芋淀粉中的任何一种或一种以上的组合物。
如上所述，植物提取物为玉竹、桑叶、地骨皮、淡竹叶、绿藻、豆豉、麦麸中的一种或一种以上的组合物提取而成。
如上所述，增稠剂可为明胶、酪蛋白酸钠、甲壳质、壳聚糖、果胶、瓜尔豆胶、刺槐豆胶、罗望子胶、亚麻子胶、决明子胶、黄蜀葵胶、沙蒿胶、魔芋胶、车前子胶、皂荚糖胶、葫芦巴胶、田菁胶、阿拉伯胶、黄耆胶、刺梧桐胶、琼脂、卡拉胶、海藻酸钠（钾）、红藻胶、黄原胶、结冷胶、羧甲基纤维素钠、海藻酸丙二醇脂、淀粉磷酸酯钠、羧甲基淀粉钠、羟丙基淀粉酶、β-环状糊精、乙酰化二淀粉磷酸酯、羟丙基二淀粉磷酸酯、磷酸化二淀粉磷酸酯、羟丙基甲基纤维素、聚丙烯酸钠中的任何一种或一种以上的组合物。
如上所述，增稠剂的加入方法可以是先将其完全溶解于15%～20%水中，再加余量的水，最后与细粉或淀粉搅拌和匀；也可以是先将增稠剂与细粉或淀粉充分混合均匀后再加入水，搅拌和匀。
如上所述，软材通过模具挤压后可以成为小米状、大米状、绿豆状、黄豆状及其异形体。
如上所述，干燥采用流化床干燥、鼓风干燥、真空干燥或微波干燥中的任何一种，控制被干燥物最终水分含量在2%～6%。
如上所述，软材经干燥，粉碎成细粉，可作为制作馒头、面条及各种糕点的原料。
如上所述的一种减缓淀粉在体内分解吸收速度的技术，其特征在于在制备减缓淀粉在体内分解吸收的食品、保健品和药物中的应用。
本发明的创新在于在淀粉中加入具有α-葡萄糖苷酶抑制作用的植物提取物及可食用的增稠剂，既抑制α-葡萄糖苷酶，又重构淀粉粒的物理结构，使淀粉分解延缓，使进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
为观察本发明的实用效果，开展了以下研究。
实验一：本发明对糖尿病人餐后血糖的影响
1、试验材料：按本发明技术用稻米淀粉制备米粒状颗粒，将此米粒状颗粒50克用3倍量水煮成慢吸收淀粉粥。另将同样重量的稻米淀粉不加增稠剂及植物提取物制备成米粒状颗粒，用3倍量水煮成普通粥。
2、试验方法：选择2型糖尿病患者48例，将其随机平分为两组。其中普通粥组共30例，年龄最小28岁，最大62岁，平均(41.23±7.46)岁，男16例，女14例。慢吸收淀粉粥组共30例，年龄最小29岁，最大61岁，平均(42.25±6.59)岁，男15例，女15例。全部患者均符合2007年世界卫生组织颁布的2型糖尿病诊断标准。两组性别、年龄等一般资料比较，差异无统计学意义(P>0.05)，具有可比性。普通粥组每日早餐食用普通粥350ml，慢吸收淀粉粥组每日早餐食用慢吸收淀粉粥350ml，两组人员餐前及餐后0.5、1、2、3小时分别测其血糖，连续进行十天，实验期间两组人员中、晚餐种类和食用量相同，降糖药物的种类和使用剂量均保持不变。
3.试验结果：
表1 食用粥后各时段血糖（mmol/L）的变化（ 
±s）
从表1可知，普通粥组餐后血糖明显升高，慢吸收淀粉粥组餐后血糖明显低于普通粥组餐后血糖，且血糖值较平稳，无高血糖峰值。
实验二：慢吸收淀粉馒头体外消化速率的测定
1、试验材料：按本发明技术用南瓜淀粉与小麦淀粉制备面粉，将此面粉做成慢吸收淀粉馒头。另将同样重量的南瓜淀粉与小麦淀粉制成普通馒头。
2、试验方法：
取适量慢吸收淀粉馒头样品，放入标有刻度的试管中，加入10mlpH1.5的KCI-HC1缓冲液，摇匀；加入20 mg酸性蛋白酶，于37℃恒温60 min；取出冷却后加入0.1mol/LNaOH调pH6.9，加入pH6.9磷酸缓冲液定容到25 ml；加入40 mg猪胰α-淀粉酶，混匀，放入恒温恒湿振荡器中，于37℃下反应，并在0、30、60、90、120、150、180 min取样，煮沸5 min灭酶，用3,5-二硝基水杨酸法测定反应中产生的还原糖量。同法测定普通馒头体外消化速率。
3、试验结果见图1。
从图1可以看出，慢吸收淀粉馒头在0到30 min的时间作用内，水解速率快速上升，而在30 min至180min的时间范围，水解速率缓慢增高，接近最大值30.68％。而普通馒头30min内水解率就达到50.33％，远远高于慢吸收淀粉馒头；3O到180 min内水解速率仍逐渐升高，最终水解率达95.06％。可见，普通馒头的水解速率明显高于慢吸收淀粉馒头。
附图说明
图1是馒头体外消化速率图。
具体实施方式
下面结合实例进一步描述本发明：
实施例1
将粒径为100目的黄豆淀粉和小麦淀粉各10kg与桑叶提取物2kg混合后备用；将羧甲基纤维素钠0.07kg分散于3.5kg冷水中，使其充分吸水溶胀直至完全溶解，再加入2.5kg水，混匀后加入原料粉中搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具制成大米状，再微波干燥至水分为2.5％，即可。
实施例2
将粒径为90目的绿豆淀粉10kg和稻米面粉20kg与玉竹提取物1.5kg混合后备用；将瓜尔豆胶0.2kg及海藻酸钠0.1kg分散于5kg冷水中搅拌均匀，使其充分吸水溶胀直至完全溶解，再加入6kg水，混匀后加入原料粉中搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具制成绿豆状，流化床干燥至水分为3.0％，即可。
实施例3
将葛根、板栗粉碎成粒径为100目的细粉，各取3kg与粒径为90目的小麦淀粉14kg、地骨皮提取物2kg混合后备用；将卡拉胶0.2kg分散于4kg冷水中搅拌均匀，使其充分吸水溶胀直至完全溶解，再加入3.5kg水，混匀后加入原料粉中搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具制成小米状，热风干燥至水分为2.3％，即可。
实施例4
将薏米、燕麦粉碎成粒径为80目的细粉，各取2.5kg与粒径为100目的豌豆淀粉、百合淀粉、稻米淀粉各5kg、绿藻提取物1kg、海藻酸钠0.18kg混合后备用；加入7kg水，搅拌和匀，形成软材，真空干燥，粉碎成细粉，水分为2.5％，即可。
实施例5
将绿豆粉碎成粒径为100目的细粉，取5kg与粒径为100目的小麦淀粉15kg、海藻酸钾0.21kg混合，再加入玉竹、麦麸、淡竹叶提取物2.5kg，混匀后加入7.5kg水，搅拌和匀，形成软材，真空干燥，粉碎成细粉，水分为2.5％，即可。
Claims (10)
1.一种减缓淀粉在体内分解吸收速度的技术，其特征在于将淀粉类食物原料粉碎成粒度为80目～100目的细粉，或直接使用粒度为80目～100目的淀粉，加入0.01%～10%的增稠剂及0.1%～20%的植物提取物，再加入15%～40%的水，搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具挤压制备成粒状，干燥备用；也可将软材干燥后，粉碎成细粉备用。
2.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于淀粉类食物原料可为稻米、小麦、玉米、小米、大麦、高粱、薏米、燕麦、荞麦、莜麦、南瓜、山药、葛根、马铃薯、甘薯、木薯、黄豆、绿豆、赤豆、芸豆、蚕豆、豌豆、豇豆及鹰嘴豆、藕、菱角、百合、芭蕉芋、魔芋中的任何一种或一种以上的组合物。
3.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于淀粉可为稻米淀粉、小麦淀粉、玉米淀粉、小米淀粉、大麦淀粉、高粱淀粉、薏米淀粉、燕麦淀粉、荞麦淀粉、莜麦淀粉、南瓜淀粉、山药淀粉、葛根淀粉、马铃薯淀粉、甘薯淀粉、木薯淀粉、黄豆淀粉、绿豆淀粉、赤豆淀粉、芸豆淀粉、蚕豆淀粉、豌豆淀粉、豇豆淀粉及鹰嘴豆淀粉、藕粉、菱角淀粉、百合淀粉、芭蕉芋淀粉、魔芋淀粉中的任何一种或一种以上的组合物。
4.如权利要求l所述的一种减缓淀粉在体内分解吸收速度的技术，其特征在于植物提取物为玉竹、桑叶、地骨皮、淡竹叶、绿藻、豆豉、麦麸中的一种或一种以上的组合物提取而成。
5.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于增稠剂可为明胶、酪蛋白酸钠、甲壳质、壳聚糖、果胶、瓜尔豆胶、刺槐豆胶、罗望子胶、亚麻子胶、决明子胶、黄蜀葵胶、沙蒿胶、魔芋胶、车前子胶、皂荚糖胶、葫芦巴胶、田菁胶、阿拉伯胶、黄耆胶、刺梧桐胶、琼脂、卡拉胶、海藻酸钠（钾）、红藻胶、黄原胶、结冷胶、羧甲基纤维素钠、海藻酸丙二醇脂、淀粉磷酸酯钠、羧甲基淀粉钠、羟丙基淀粉酶、β-环状糊精、乙酰化二淀粉磷酸酯、羟丙基二淀粉磷酸酯、磷酸化二淀粉磷酸酯、羟丙基甲基纤维素、聚丙烯酸钠中的任何一种或一种以上的组合物。
6.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于增稠剂的加入方法可以是先将其完全溶解于15%～20%水中，再加余量的水，最后与细粉或淀粉搅拌和匀；也可以是先将增稠剂与细粉或淀粉充分混合均匀后再加入水，搅拌和匀。
7.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于软材通过模具挤压后可以成为小米状、大米状、绿豆状、黄豆状及其异形体。
8.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于干燥采用流化床干燥、鼓风干燥、真空干燥或微波干燥中的任何一种，控制被干燥物最终水分含量在2%～6%。
9.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于软材经干燥，粉碎成细粉，可作为制作馒头、面条及各种糕点的原料。
10.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于在制备减缓淀粉在体内分解吸收的食品、保健品和药物中的应用。
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