CN106690304A - Preparation method of apple polyphenol-starch compound - Google Patents
Preparation method of apple polyphenol-starch compound Download PDFInfo
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- CN106690304A CN106690304A CN201611008242.0A CN201611008242A CN106690304A CN 106690304 A CN106690304 A CN 106690304A CN 201611008242 A CN201611008242 A CN 201611008242A CN 106690304 A CN106690304 A CN 106690304A
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- 229920002472 Starch Polymers 0.000 title claims abstract description 62
- 239000008107 starch Substances 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 150000001875 compounds Chemical class 0.000 title abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 39
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 33
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 33
- 239000002131 composite material Substances 0.000 claims description 18
- 238000001556 precipitation Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 230000005714 functional activity Effects 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000000843 powder Substances 0.000 description 3
- 238000001976 enzyme digestion Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of an apple polyphenol-starch compound. According to the preparation method disclosed by the invention, high temperature heating is used for stopping an enzymolysis reaction, so that the condition that other chemical substances are added is avoided, besides, a pre-gelatinizing effect is also achieved for starch, and the capacity for adsorbing apple polyphenols is improved. A superhigh pressure treatment manner which is burgeoning in recent years is used, so that the combining capacity of the starch for the apple polyphenols is improved. The prepared apple polyphenol-starch compound disclosed by the invention can greatly improve the stability of apple polyphenols, maintains the functional activity of the apple polyphenols, and is simple in technology, convenient to operate, low in cost, short in production cycle, and broad in application prospect.
Description
Technical field
The present invention relates to technical field of food additives, especially, it is related to a kind of preparation of apple polyphenol-composites of starch
Method.
Background technology
Apple polyphenol is naturally occurring class bioactivator in apple, and its substance classes is various, and total can divide
Into phenolic acid and its derivative and flavone compound (including OPC).Apple under different cultivars, maturity and environment, its
Polyphenol species and content have difference very high.Apple polyphenol has many physiologically actives, including antioxidation, anti-inflammation
Effect, radiation resistance, antitumaous effect, antiobesity action and other effects.Apple polyphenol is highly susceptible to the shadow of external condition
Ring, degraded is susceptible under the conditions of high temperature, illumination etc., so that the functional activity of apple polyphenol is substantially reduced.So logical
Cross other materials has very big research space with the functional activity that apple polyphenol combines to form compound to protect apple polyphenol.
Starch has unique chemical and physical features and trophic function, contains what is enriched in the staple food that people usually eat
Starch.Starch obtains the carbohydrate that the mankind can digest and assimilate by hydrolysis.70~80% heat is by forming sediment in human body
What powder was provided.Starch also has a wide range of applications in food processing, one of them be exactly as adsorbent, can be by other things
Matter is in combination, forms compound.
So urgently profound ground research and utilization starch combination apple polyphenol improves the stability of apple polyphenol.
The content of the invention
Present invention aim at a kind of preparation method of apple polyphenol-composites of starch is provided, apple can be greatly enhanced
The stability of fruit polyphenol, keeps the functional activity of apple polyphenol, while process is simple, easy to operate, is adapted to industrialized production.
A kind of preparation method of apple polyphenol-composites of starch, comprises the following steps：
A, preparation starch solution：Cornstarch is configured to the starch solution that mass concentration is 4-6%, it is standby；
B, amylorrhexis：AMS is added in the starch solution that will be prepared, mass fraction is 0.1-0.2%, is put into
In water-bath, 38-42 DEG C of temperature, enzymolysis time 20-28h obtains porous-starch；
C, starch gelatinization：The porous-starch that will be prepared is placed in water-bath, and it is 90 DEG C to set temperature, when reaching 90 DEG C
Start timing, water-bath 8-15min, and be stirred continuously, be subsequently cooled to room temperature, it is standby；
D, apple polyphenol solution are prepared：By apple polyphenol solution concentration preparation into 4-5mg/mL, normal temperature, keep in dark place, it is standby
With；
E, mixing：Starch solution after gelatinization and apple polyphenol solution are mixed in equal volume, is put into water-bath, if
30-50 DEG C of temperature is put, and is stirred continuously, the time is 90-120min, obtain apple polyphenol-starch composite solution；
F, ultra high pressure treatment：The apple polyphenol that will be obtained-starch composite solution, using super-pressure instrument to solution at
Reason, sets pressure value 200-300Mpa, 38-42 DEG C of temperature, time 10-20min；Obtain ultra high pressure treatment solution；
G, centrifugation：The ultra high pressure treatment solution that will be obtained is centrifuged under the conditions of 2800-3250r/min, and the time is 12-
20min, outwells supernatant, takes out precipitation；
It is H, lyophilized：The precipitation that will be obtained is freezed in being put into vacuum freeze drier, and the time is 20-28h, is taken out, and is obtained
The solid for arriving is apple polyphenol-composites of starch, is fitted into valve bag, the preservation under the conditions of low-temperature dark.
Preferably, in described step B, bath temperature is 40 DEG C, and enzymolysis time is 24h.
Preferably, in described step F, temperature is 40 DEG C, and process time is 15min.
Preferably, in described step G, the rotating speed of centrifugation is 3000r/min, and process time is 15min.
The beneficial effects of the invention are as follows：1st, process is simple, easy to operate, low cost is with short production cycle；2nd, in traditional approach
Stop enzyme digestion reaction using aqueous slkali, enzyme digestion reaction is stopped using high-temperature heating in the present invention, so not only avoid adding
Other chemical substances, while also functioning to the effect of pre-gelatinized to starch, improve the ability of absorption apple polyphenol；3rd, profit in the present invention
Ultra high pressure treatment mode emerging in recent years is used, binding ability of the starch to apple polyphenol is improve；4th, can greatly carry
The stability of apple polyphenol high, keeps the functional activity of apple polyphenol.
In addition to objects, features and advantages described above, the present invention also has other objects, features and advantages.
The present invention is further detailed explanation below.
Specific embodiment
Embodiments of the invention are described in detail below, but the present invention can be limited and covered according to claim
Multitude of different ways implement.
Embodiment 1
Cornstarch is configured to the starch solution that concentration is 4% first, AMS is added in starch solution afterwards,
Mass fraction is 0.1%, is put into water-bath, and 40 DEG C of temperature, enzymolysis time 24h obtains porous-starch.It is porous by what is prepared
Starch is put into water-bath, and it is 90 DEG C to set temperature, and starts heating, starts timing when reaching 90 DEG C, water-bath 10min, and
And be stirred continuously, room temperature is subsequently cooled to, it is standby, apple polyphenol solution is prepared afterwards, concentration is 4mg/mL, by the shallow lake after gelatinization
Powder solution and apple polyphenol solution are mixed in equal volume, are put into water-bath, set 30 DEG C of temperature, and are stirred continuously, when
Between be 120min, obtain apple polyphenol-starch composite solution, apple polyphenol-starch is combined using super-pressure instrument afterwards molten
Liquid is processed, and sets pressure value 200Mpa, 40 DEG C of temperature, time 20min.Ultra high pressure treatment solution is obtained, afterwards by superelevation
Press the solution for the treatment of to be centrifuged under the conditions of 3000r/min, the time is 15min, outwell supernatant, take out precipitation, obtain
Precipitation is freezed in being put into vacuum freeze drier, and the time is 24h, is taken out, and the solid for obtaining is compound for apple polyphenol-starch
Thing, is fitted into valve bag, the preservation under the conditions of low-temperature dark.
Embodiment 2
Cornstarch is configured to the starch solution that concentration is 5% first, AMS is added in starch solution afterwards,
Mass fraction is 0.15%, is put into water-bath, and 40 DEG C of temperature, enzymolysis time 24h obtains porous-starch.It is many by what is prepared
Hole starch is put into water-bath, and it is 90 DEG C to set temperature, and starts heating, starts timing when reaching 90 DEG C, water-bath 10min,
And it is stirred continuously, is subsequently cooled to room temperature, it is standby, apple polyphenol solution is prepared afterwards, concentration is 4.5mg/mL, after gelatinization
Starch solution and apple polyphenol solution mixed in equal volume, be put into water-bath, 40 DEG C of temperature is set, and constantly stir
Mix, the time is 105min, obtain apple polyphenol-starch composite solution, it is multiple to apple polyphenol-starch using super-pressure instrument afterwards
Close solution to be processed, pressure value 250Mpa, 40 DEG C of temperature, time 15min are set.Ultra high pressure treatment solution is obtained, afterwards will
The solution of ultra high pressure treatment is centrifuged under the conditions of 3000r/min, and the time is 15min, outwells supernatant, takes out precipitation, is obtained
To precipitation be put into vacuum freeze drier and freezed, the time is 24h, is taken out, and the solid for obtaining is apple polyphenol-starch
Compound, is fitted into valve bag, the preservation under the conditions of low-temperature dark.
Embodiment 3
Cornstarch is configured to the starch solution that concentration is 6% first, AMS is added in starch solution afterwards,
Mass fraction is 0.2%, is put into water-bath, and 40 DEG C of temperature, enzymolysis time 24h obtains porous-starch.It is porous by what is prepared
Starch is put into water-bath, and it is 90 DEG C to set temperature, and starts heating, starts timing when reaching 90 DEG C, water-bath 10min, and
And be stirred continuously, room temperature is subsequently cooled to, it is standby, apple polyphenol solution is prepared afterwards, concentration is 5mg/mL, by the shallow lake after gelatinization
Powder solution and apple polyphenol solution are mixed in equal volume, are put into water-bath, set temperature 50 C, and are stirred continuously, when
Between be 90min, apple polyphenol-starch composite solution is obtained, afterwards using super-pressure instrument to apple polyphenol-starch composite solution
Processed, pressure value 300Mpa, 40 DEG C of temperature, time 10min are set.Ultra high pressure treatment solution is obtained, afterwards by super-pressure
The solution for the treatment of is centrifuged under the conditions of 3000r/min, and the time is 15min, outwells supernatant, takes out precipitation, and what is obtained is heavy
Shallow lake is freezed in being put into vacuum freeze drier, and the time is 24h, is taken out, and the solid for obtaining is compound for apple polyphenol-starch
Thing, is fitted into valve bag, the preservation under the conditions of low-temperature dark.
The preferred embodiments of the present invention are the foregoing is only, is not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.It is all within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (4)
1. a kind of preparation method of apple polyphenol-composites of starch, it is characterised in that comprise the following steps：
A, preparation starch solution：Cornstarch is configured to the starch solution that mass concentration is 4-6%, it is standby；
B, amylorrhexis：AMS is added in the starch solution that will be prepared, mass fraction is 0.1-0.2%, is put into water-bath
In pot, 38-42 DEG C of temperature, enzymolysis time 20-28h obtains porous-starch；
C, starch gelatinization：The porous-starch that will be prepared is placed in water-bath, and it is 90 DEG C to set temperature, is started when reaching 90 DEG C
Timing, water-bath 8-15min, and be stirred continuously, room temperature is subsequently cooled to, it is standby；
D, apple polyphenol solution are prepared：By apple polyphenol solution concentration preparation into 4-5mg/mL, normal temperature, keep in dark place, it is standby；
E, mixing：Starch solution after gelatinization and apple polyphenol solution are mixed in equal volume, is put into water-bath, temperature is set
30-50 DEG C of degree, and be stirred continuously, the time is 90-120min, obtains apple polyphenol-starch composite solution；
F, ultra high pressure treatment：The apple polyphenol that will be obtained-starch composite solution, is processed solution using super-pressure instrument,
Pressure value 200-300Mpa, 38-42 DEG C of temperature, time 10-20min are set；Obtain ultra high pressure treatment solution；
G, centrifugation：The ultra high pressure treatment solution that will be obtained is centrifuged under the conditions of 2800-3250r/min, and the time is 12-
20min, outwells supernatant, takes out precipitation；
It is H, lyophilized：The precipitation that will be obtained is freezed in being put into vacuum freeze drier, and the time is 20-28h, is taken out, and is obtained
Solid is apple polyphenol-composites of starch, is fitted into valve bag, the preservation under the conditions of low-temperature dark.
2. the preparation method of apple polyphenol-composites of starch as claimed in claim 1, it is characterised in that described step B
In, bath temperature is 40 DEG C, and enzymolysis time is 24h.
3. the preparation method of apple polyphenol-composites of starch as claimed in claim 1, it is characterised in that described step F
In, temperature is 40 DEG C, and process time is 15min.
4. the preparation method of apple polyphenol-composites of starch as claimed in claim 1, it is characterised in that described step G
In, the rotating speed of centrifugation is 3000r/min, and process time is 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201611008242.0A CN106690304B (en) | 2016-11-16 | 2016-11-16 | Preparation method of apple polyphenol-starch compound |
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|---|---|---|---|
| CN201611008242.0A CN106690304B (en) | 2016-11-16 | 2016-11-16 | Preparation method of apple polyphenol-starch compound |
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| Publication Number | Publication Date |
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| CN106690304A true CN106690304A (en) | 2017-05-24 |
| CN106690304B CN106690304B (en) | 2021-02-05 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108159431A (en) * | 2017-12-28 | 2018-06-15 | 天津百利食品有限公司 | A kind of phosphatide complexes and preparation method thereof |
| CN110003534A (en) * | 2019-04-04 | 2019-07-12 | 沈阳农业大学 | A kind of method of SDS and RS content in raising starch |
| CN110613069A (en) * | 2019-08-22 | 2019-12-27 | 沈阳农业大学 | Method for preparing apple composite cloudy juice beverage by using sweet potato powder |
| WO2021035913A1 (en) * | 2019-08-29 | 2021-03-04 | 中国农业大学 | Method for improving anthocyanin stability |
| CN113303473A (en) * | 2021-06-10 | 2021-08-27 | 石河子大学 | Preparation method of apple polyphenol-hydroxypropyl-beta-cyclodextrin inclusion compound |
| CN113729205A (en) * | 2021-08-13 | 2021-12-03 | 河南工业大学 | Preparation process of compound capable of synergistically regulating and controlling retrogradation of Chinese chestnut starch |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108159431A (en) * | 2017-12-28 | 2018-06-15 | 天津百利食品有限公司 | A kind of phosphatide complexes and preparation method thereof |
| CN110003534A (en) * | 2019-04-04 | 2019-07-12 | 沈阳农业大学 | A kind of method of SDS and RS content in raising starch |
| CN110003534B (en) * | 2019-04-04 | 2020-12-25 | 沈阳农业大学 | Method for increasing SDS and RS content in starch |
| CN110613069A (en) * | 2019-08-22 | 2019-12-27 | 沈阳农业大学 | Method for preparing apple composite cloudy juice beverage by using sweet potato powder |
| CN110613069B (en) * | 2019-08-22 | 2022-04-12 | 沈阳农业大学 | Method for preparing apple composite cloudy juice beverage by using sweet potato powder |
| WO2021035913A1 (en) * | 2019-08-29 | 2021-03-04 | 中国农业大学 | Method for improving anthocyanin stability |
| CN113303473A (en) * | 2021-06-10 | 2021-08-27 | 石河子大学 | Preparation method of apple polyphenol-hydroxypropyl-beta-cyclodextrin inclusion compound |
| CN113729205A (en) * | 2021-08-13 | 2021-12-03 | 河南工业大学 | Preparation process of compound capable of synergistically regulating and controlling retrogradation of Chinese chestnut starch |
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| CN106690304B (en) | 2021-02-05 |
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