CN106923308B - Method for adjusting digestibility of highland barley starch and modified highland barley starch - Google Patents
Method for adjusting digestibility of highland barley starch and modified highland barley starch Download PDFInfo
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Abstract
The invention discloses a method for adjusting digestibility of highland barley starch and modified highland barley starch, which comprises the steps of placing highland barley starch with the moisture content of 10-30% in a fluidized bed, controlling the temperature of the highland barley starch to be 100-0.1 MPa and the rotating disc speed to be 500-1000rpm, enabling the highland barley starch to be in a fluidized state, spraying alkali liquor in a tangential spraying mode at the speed of 0.5-1.5ml/min under the atomizing pressure of 0.05-0.1MPa, keeping fluidized heat treatment for 0.5-2.5h, and cooling to obtain the modified highland barley starch. The method can effectively improve the slow digestion and digestion resistance of the highland barley starch, and has the advantages of simple process, low cost, large treatment capacity, good reaction uniformity and the like.
Description
Technical Field
The invention relates to a method for regulating the slow digestion and anti-digestion performance of highland barley starch, in particular to a method for regulating and controlling the digestion performance of highland barley starch by using a fluidized heat treatment method.
Background
Starch is a main component of staple food grains and food, is a main energy source of human beings, has great influence on the health of human bodies due to digestibility, is closely related to metabolic diseases such as diabetes, hyperlipidemia and obesity, is concerned worldwide more and more in research and regulation of digestibility, and becomes a research frontier and a hotspot in the starch field. According to the difference of the digestibility of starch, the starch can be divided into fast-digestion starch (RDS), slow-digestion starch (SDS) and anti-digestion starch (RS). The slowly digestible and anti-digestible starch has slow digestion rate in a human body and even is not digested, so that the glucose can be slowly released in the human body, the intestinal tract movement can be promoted, the stability of the blood sugar of the human body is facilitated, the satiety of the human body is increased, and the diseases such as diabetes, obesity and the like are effectively prevented and inhibited.
The highland barley is used as a unique species in the Tibet plateau area of China and crops with plateau characteristics, has the characteristics of unique components, high nutritional value and the like, and has great attention in the field of nutritional health foods in recent years. The starch which is the main component of the highland barley accounts for about 75 to 80 percent of the whole endosperm, and the digestibility of the starch is particularly important for developing functional nutritional foods of highland barley starch, which has very important significance for preventing metabolic syndrome related to insulin resistance, not only meets the health requirements of consumers, but also conforms to the technical development trend of modern nutritional foods.
At present, methods for adjusting the digestibility of starch include physical modification (moist heat treatment, high-temperature high-pressure treatment, microwave heating and the like), enzymatic modification (pullulanase debranching), chemical modification (octenylsuccinic acid esterification modification and the like), and composite modification (enzymatic-physical method, physical-chemical method and the like). With the wide acceptance of the life concepts of safety, green and environmental protection, the physical processing technology capable of producing the 'green label' food is more and more concerned and more emphasized. The physical modification of starch is to change the multi-scale structure of starch by utilizing a temperature field, different force fields or the synergistic action with a reaction medium, so as to change the application property of the starch, and the obtained product mostly meets the requirement of a 'green label' product, so that the method for regulating the digestibility of the starch by physical modification is concerned. At present, methods such as gelatinization and coagulation, damp-heat treatment, autoclaving, microwave treatment, high-temperature and high-pressure treatment, extrusion treatment, gelatinization and coagulation assisted by an enzyme method, ultrasound and the like are mainly developed.
Heat treatment is a common processing mode in the food industry, and mainly comprises wet heat treatment and dry heat treatment. At present, the method for adjusting the performance of starch mainly utilizes moist heat treatment and a composite method thereof. Lee et al used moist heat treatment to adjust the digestibility of waxy corn starch, with 25.7% sample reaction medium and after 5.3h at 120 ℃ the SDS content increased and the postprandial blood glucose levels decreased in mice (Lee C J, Kim Y, Chio S J, et al. Slow diagnostic stage from animal treated with glucose stages: Preparation, structural polysaccharides, and glucose response in semiconductor [ J ]. Food Chemistry,2012,133(4): 1222-9). Xiaoxinlong, etc. (Xiaoxinlong, physical and chemical properties of highland barley starch and preparation research of resistant starch [ D ]; Yangling, northwest agriculture and forestry science and technology university, 2013.) the highland barley starch is acted by moist heat treatment in cooperation with pullulanase, so that the content of the resistant starch is increased to 7.06%. Rice starches of different amylose contents were modified by Van Hung P et al in combination with acid and moist heat treatments and found to have improved resistance to digestion after modification (Van Hung P, Vien N L, Phi N T L. resistant starch of rice standards under a combination of acid and fat-resistant improvements [ J ]. Food chemistry,2016,191: 67-73). The moist heat treatment is a method which can effectively improve the slow digestion and anti-digestion performance of the starch, but the defect that the slow digestion and anti-digestion performance of the starch are reduced due to local gelatinization of the starch caused by higher water content distribution is not solved in the treatment process. The dry heat treatment method is a processing method in which a sample is pre-dried to a moisture content of 20% or less and then treated at a high temperature. Dutta et al (Dutta H, Mahanta C L, Singh V, Das, B.B, Rahman, N.physic, physico-and nu-trimaracterics of Bhoja charles, a differential ready-to-eat dry rice product processed by an improved fermented technique [ J ]. Food Chemistry,2016,191:152-62) direct dry heat treatment of low amylose rice and waxy rice, respectively, found that the dry heat treated rice starch granules were destroyed and some of the amylopectin side chains were degraded to amylose with the formation of amylose-lipid complexes, increased crystallinity, but reduced resistant starch. Influence of dry heat treatment on plantain starch is studied by Chenping Sheng and the like (Chenping Sheng, Huangzhijun, Wang Juan. influence of different heat treatment modes on physicochemical properties of plantain resistant starch [ J ]. modern food technology, 2012, 28(1):9-13), and the research result shows that the dry heat treatment can reduce the content of the digestion-resistant starch. Although the dry heat method has simple and safe process, no pollution and high product yield, partial starch granules are easy to be excessively degraded and digested due to the higher treatment temperature and less moisture of a reaction system of the dry heat method.
The reasonable matching of the moisture content and the heating temperature of the system and the reaction uniformity in the heat treatment process of the starch are the keys for controlling the slow digestion and the anti-digestion performance of the starch in the heat treatment process of the starch. Through adjusting the moisture and the temperature in the heat treatment process, the starch molecules are rearranged and aggregated under the promotion of the moisture at the gelatinization temperature, so that the ordering degree of the starch molecules is increased, and the slow digestion and digestion resistance of the starch are improved. In the process of the fluidization reaction, because the fluidized solid particles carry out strong circular motion, the particles and the atomized reaction medium have good interaction and higher reaction efficiency. At present, the fluidization technology is applied to starch modification at home and abroad, and the uniformity and the reaction efficiency of starch reaction can be improved. However, in the fluidized heat treatment process, water is rapidly dried through atomization, so that water molecules cannot effectively react with starch molecules in the starch granules, and the starch granules are easily subjected to excessive degradation at high temperature and become easily digested.
Disclosure of Invention
In order to overcome the technical defects, the invention adopts a method of combining fluidization and alkali liquor spraying to carry out fluidization heat treatment on the highland barley starch, thereby obviously improving the slow digestion and digestion resistance of the highland barley starch. The method has the advantages of simple process, low cost, large treatment capacity, uniform reaction and the like.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for adjusting digestibility of highland barley starch comprises placing highland barley starch with water content of 10-30% in a fluidized bed, controlling the temperature of the highland barley starch at 100-180 deg.C, adjusting the fluidization pressure at 0.01-0.1MPa and the turntable speed at 500-1000rpm to make the highland barley starch in fluidization state, spraying alkali liquor in the fluidized highland barley starch at 0.5-1.5ml/min under the atomization pressure of 0.05-0.1MPa by tangential spraying, keeping fluidized heat treatment for 0.5-2.5h, and cooling to obtain modified highland barley starch with slow digestion and digestibility resistance.
Preferably, the temperature of the fluidization heat treatment is 150-.
Preferably, the spraying speed of the alkali liquor is 0.8-1.0 ml/min.
Preferably, the alkali liquor is sodium hydroxide or sodium carbonate solution with the concentration of 10-30%.
Preferably, the dosage of the alkali liquor is 0.1-3.0% of the dry weight of the highland barley starch by mass of the alkali.
Preferably, the time of the fluidization heat treatment is 1.5 to 2.0 hours.
Because the starch granules can be subjected to swelling activation under alkaline conditions, the starch molecules are endowed with high flexibility. The invention adopts the starch and the alkali liquor to carry out heat treatment in the fluidization process, so that molecular chain rearrangement can occur in the heat treatment process, and the amorphous structure, the crystalline structure and the ordered structure are changed in different degrees, thereby achieving the control of the digestibility of the starch.
Compared with the prior art, the invention has the following advantages:
(1) compared with the original highland barley starch, after dry heat treatment, the digestion resistance of the highland barley starch is greatly improved, the total amount of SDS and RS of a sample can reach 35 percent, and the nutritional function of the crop highland barley starch unique to and most having plateau characteristics in the Tibet plateau area of China can be obviously improved.
(2) The method can effectively improve the slow digestion and digestion resistance of the highland barley starch, and has the advantages of simple process, no pollution, low cost, large treatment capacity, good reaction uniformity and the like; the highland barley starch with different digestibility can be prepared according to different fluidized heat treatment conditions, and the requirements of different groups of people with diabetes, malnutrition and the like on the nutritional function are met.
Detailed Description
For a better understanding of the present invention, the following examples are included to further illustrate the present invention and are not to be construed as further limiting the scope of the present invention as claimed.
Example 1
200g of highland barley starch with the water content of 10 percent is placed in a fluidized bed, the highland barley starch is heated to be in a fluidized state under the condition that the temperature of the highland barley starch is 180 ℃, the fluidization pressure is controlled to be 0.01MPa, the speed of a rotating disc is 500rpm, the highland barley starch is in a fluidized state, then 9ml of 10 percent sodium hydroxide solution is sprayed into the fluidized highland barley starch in a tangential spraying mode at the speed of 0.5ml/min according to the amount of 0.5 percent of the dry weight of the highland barley starch under the atomization pressure of 0.06MPa, the fluidized heat treatment is kept for 0.5h, and the fluidized heat-treated highland barley starch is obtained after cooling.
Example 2
200g of highland barley starch with the water content of 20 percent is placed in a fluidized bed, the highland barley starch is heated to 120 ℃, the fluidization pressure is controlled to be 0.05MPa, the speed of a rotating disc is 600rpm, the highland barley starch is in a fluidization state, 10ml of 16 percent sodium hydroxide solution is sprayed into the fluidized highland barley starch in a tangential spraying mode at the speed of 1.0ml/min according to the amount of 1 percent of the dry weight of the highland barley starch under the atomization pressure of 0.1MPa, the fluidized heat treatment is kept for 1.5 hours, and the fluidized heat-treated highland barley starch is obtained after cooling.
Example 3
150g of highland barley starch with the water content of 30 percent is placed in a fluidized bed, the highland barley starch is heated to 100 ℃, the fluidization pressure is adjusted to be 0.1MPa, the speed of a rotating disc is 1000rpm, the highland barley starch is in a fluidization state, then 21ml of 10 percent sodium hydroxide solution is sprayed into the fluidized highland barley starch in a tangential spraying mode at the speed of 0.6ml/min according to the amount of 2 percent of the dry weight of the highland barley starch under the atomization pressure of 0.1MPa, the fluidized heat treatment is kept for 2.5 hours, and the fluidized heat-treated highland barley starch is obtained after cooling.
Example 4
Placing 4kg of highland barley starch with the water content of 15% in a fluidized bed, heating to ensure that the temperature of the highland barley starch is 150 ℃, adjusting the fluidization pressure to be 0.08MPa, and the rotating disc speed to be 800rpm to ensure that the highland barley starch is in a fluidization state, then spraying 17ml of 20% sodium hydroxide solution into the fluidized highland barley starch in a tangential spraying mode at the speed of 1.5ml/min according to the amount of 0.1% of the dry weight of the highland barley starch under the atomization pressure of 0.02MPa, keeping the fluidized heat treatment for 2h, and cooling to obtain the fluidized heat-treated highland barley starch.
Example 5
Placing 200g of highland barley starch with the water content of 10% in a fluidized bed, heating to ensure that the temperature of the highland barley starch is 160 ℃, adjusting the fluidization pressure to be 0.06MPa, and the speed of a turntable to be 500rpm to ensure that the highland barley starch is in a fluidization state, then spraying 15ml of 30% sodium hydroxide solution into the fluidized highland barley starch in a tangential spraying mode at the speed of 0.8ml/min according to the amount of 2.5% of the dry weight of the highland barley starch under the atomization pressure of 0.08MPa, keeping the fluidized heat treatment for 2h, and cooling to obtain the fluidized heat-treated highland barley starch.
Example 6
1kg of highland barley starch with the water content of 10 percent is placed in a fluidized bed, the highland barley starch is heated to 160 ℃, the fluidization pressure is adjusted to 0.1MPa, the speed of a rotating disc is 500rpm, the highland barley starch is in a fluidization state, then 90ml of 30 percent sodium carbonate solution is sprayed into the fluidized highland barley starch in a tangential spraying mode at the speed of 0.5ml/min according to the amount of 3 percent of the dry weight of the highland barley starch under the atomization pressure of 0.1MPa, the fluidized heat treatment is kept for 1.5 hours, and the fluidized heat-treated highland barley starch is obtained after cooling.
Example 7
Placing 2kg of highland barley starch with the water content of 30% in a fluidized bed, heating to ensure that the temperature of the highland barley starch is 150 ℃, adjusting the fluidization pressure to be 0.08MPa, and the speed of a rotating disc to be 600rpm to ensure that the highland barley starch is in a fluidization state, then spraying 14ml of 10% sodium carbonate solution into the fluidized highland barley starch in a tangential spraying mode at the speed of 1.5ml/min according to the amount of 0.1% of the dry weight of the highland barley starch under the atomization pressure of 0.06MPa, keeping the fluidized heat treatment for 2.0h, and cooling to obtain the fluidized heat-treated highland barley starch.
Example 8
The digestibility of the highland barley starch samples obtained in examples 1 to 7 and the highland barley raw starch was determined by the Englyst method (Englyst, h.n.; Cummings, j.h., digest of the polysaccharides of sodium foods in the human small interest. american journal of Clinical Nutrition 1985,42,778-87.), respectively, and the results are shown in table 1.
TABLE 1 RS, SDS and RDS contents (%)
Claims (7)
1. A method for adjusting digestibility of highland barley starch is characterized in that the highland barley starch with the moisture content of 10-30% is placed in a fluidized bed, the temperature of the highland barley starch is controlled to be 100-180 ℃, the fluidization pressure is adjusted to be 0.01-0.1MPa, the speed of a turntable is 500-1000rpm, the highland barley starch is in a fluidization state, then alkali liquor is sprayed into the fluidized highland barley starch in a tangential spraying mode at the speed of 0.5-1.5mL/min under the atomization pressure of 0.05-0.1MPa, the fluidization heat treatment is kept for 0.5-2.5h, and the modified highland barley starch is obtained after cooling.
2. The method as claimed in claim 1, wherein the temperature of the fluidization heat treatment is 150-160 ℃.
3. The method of claim 2, wherein the spraying speed of the lye is 0.8-1.0 mL/min.
4. The method according to claim 3, characterized in that the lye is a sodium hydroxide or sodium carbonate solution with a concentration of 10-30%.
5. The method as claimed in claim 4, wherein the amount of the alkali solution is 0.1-3.0% by weight of the alkali based on the dry weight of the highland barley starch.
6. The method according to any one of claims 1 to 5, wherein the time for the fluidized heat treatment is 1.5 to 2.0 hours.
7. Modified barley starch having slow digestion and anti-digestion properties, prepared by the method according to any one of claims 1 to 6.
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