CN107434829A - A kind of method that starch tea polyphenol compound is prepared using grinding technique - Google Patents
A kind of method that starch tea polyphenol compound is prepared using grinding technique Download PDFInfo
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- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
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Abstract
The invention belongs to inclusion compound technical field, and in particular to a kind of method that starch tea polyphenol compound is prepared using grinding technique.Mainly based on starch, using polishing, the time required to Tea Polyphenols and starch are ground to according to a certain percentage at normal temperatures, using the ability of the hydrophobic spiraled cavity generation complex compound of starch, Tea Polyphenols is embedded, forms compound, the method preferably overcomes the deficiencies in the prior art, preparation technology is easy, low power consuming, low cost.Starch tea polyphenol compound, yield 90.27% are prepared by polishing, slow-digestion starch content is up to 80.17%, and resistance starch content is up to 36.48%.The formation of starch tea polyphenol compound is proved by X-ray diffraction, infrared scan, differential scanning calorimetry.Product prepared by the present invention can improve the bioavailability of Tea Polyphenols, change Starch Digestibility, can also extend the shelf life of product, a kind of new method is provided to prepare starch tea polyphenol compound.
Description
Technical field
The present invention relates to a kind of preparation method of starch-tea polyphenol compound, belong to inclusion compound preparing technical field.Also may be used
Applied to medicine, nutriment, health products, food service industry.
Background technology
Tea Polyphenols (tea polyphenols) is the general name of polyhydroxy aldehydes matter in tealeaves, and wherein main component includes
Catechin, flavonoids, flavonols, phenolic acid class, depside and polymerization phenols etc..Tea Polyphenols, which has, to be removed free radical, resists
Oxidation, antibacterial, the bioactivity of removing toxic substances.In addition, Tea Polyphenols can suppress starch digesting enzyme activity (Kwon Y,
Apostolids E, Shetty K, Inhibitory potential of wine and tea against α-amylase
and amyloglucosidase for management of hyperglycemia Linked to type 2
Diabetes [J] .JoumaL of Food Biochemistry, 2008,32：15-31), glucose formation speed is reduced
(Mizoue T, Yamaji T, Tabata S, et al.Dietary patterns and glucose tolerance
Abnormalities in Japanese Men [J] .Journal of Nutrition, 2006,136：1352-1358), change
Kind insulin sensitivity, significantly improves diabetes and its complication (Wolfram S, Raederstoff D, Preller M, et
al.Epigallocatechin gallate supplementation alleviates diabetes in rodents
[J] .Journal of Nutrition, 2006,136：2512-2518).The country of Tea Polyphenols is just formulated in nineteen ninety in China
Standard, Tea Polyphenols have gone through (to keep note, Yang Xianqiang, Zhang Xilin as food additives.Emulsifying agent is to Tea Polyphenols and liposoluble
The influence of the property anti-linoleic acid of Tea Polyphenols and its emulsification system oxidation.Chinese grain and oil journal, 2003,18 (1)：61-64), but
Due to itself there is many defects in Tea Polyphenols, e.g., tea polyphenol stability is poor, autoxidation, fat-soluble difference etc. occurs, and limits
Play the scope of application.To solve the limitation that Tea Polyphenols has the above, domestic and foreign scholars have studied a variety of tea polyphenol compounds in succession
Preparation method：Such as, sodium alginate, calcium chloride and chitosan are used to embed composite host, and the stability of sodium alginate is poor,
Price is higher, and inclusion compound, which easily lumps, (Xiong Hejian, Ma Yuchan, Wu Guohong, waits extraction and the composites of starch chemical industry skill of Tea Polyphenols
Study [J] Food Sciences, 2005,26 (10)：137-140).It is pure with HPMCP, ox blood
Albumen embeds to Tea Polyphenols, micro-capsule is made using spray drying technology, particle has caking, glues the phenomenon of wall, embedding rate
Low (composites of starchization research [D] the Shanghai of Meng Xiang Tea Polyphenols：Shanghai University of Science and Technology, 2006：1-52).
Inclusion compound refer to drug molecule by completely or partially be incorporated in another molecule void structure in, formation it is special
Complex compound.According to the literature, prepare the method for inclusion compound have it is following several, such as：Hot melt, water/dimethyl sulfoxide are mixed with
In method, KOH/HCl and preparation method, ultrasonic assistant prepare method, enzymatic polymerization method etc..Wang Qifang etc. first does amylose vacuum
Dry 3h, then mixed with salicylic acid and be placed in heated sealed certain time in temp controlling heater, placed after taking out sample to room temperature
Washed rapidly with ether, obtain amylose salicylic acid inclusion compound (Wang Qifang, Zhao's Zhe, Liu Hongzhuo, etc..Amylose and salicylic acid
The preparation of inclusion compound and factors influencing [J].Shenyang Pharmaceutical University's journal, 2010,27 (6)：419-422).This method energy
Other volatile materials and moisture in amylose is effectively reduced to impact inclusion analyte detection；But add the chemicals such as ether
Matter, reduces gelatinization degree, and embedding rate is not high.Lesmes etc. is using amylose and the aliphatic acid dissolving after the heating two as object
In first sulfoxide solution, in the crystallization temperature stir a period of time after, cooling centrifuge remove supernatant liquor, and by precipitation
Washing, dry, amylose-aliphatic acid inclusion compound is made.Although this method inclusion rate is high, introducing dimethyl sulfoxide, which has, to be poisoned
Material is learned, limits the application field of inclusion compound.Karkalas etc. is by amylose NaOH solution and stearic acid at identical temperature
After the NaOH solution mixing of sodium, first neutralized with low concentration HCl solution, then above-mentioned mixed liquor is titrated with high concentration HCl solution, to pH
About 4.7, repeated centrifugation, after being freeze-dried and sieving, inclusion compound (Karkalas J, Ma S, Morrison W R, et is made
al.Some factors determining the thermal properties of amylose inclusion
Complexes with fatty acids.Carbohydrate Research, 1995,268 (2)：233-247).This side
Method technique is cumbersome, is not suitable for industrialized production.
Starch be and glucose molecule with α-Isosorbide-5-Nitrae glycosidic bond with reference to and formed line style helical form polysaccharide, each spiral by
6-8 glucose molecule is formed.Under the induction of hydrophobic guest molecules, starch molecule can form single-screw chain structure, entirely
The cylindrical cavity body structure of single-screw chain structure, inner chamber is hydrophobic and exocoel is hydrophilic, and this structure makes it can be as a kind of master
Body.According to the of different sizes of guest molecule, each spiral can be made up of 6,7 or 8 glucose units, pitch also alterable；And
Guest molecule is located inside spiraled cavity, may be alternatively located between two spirals (Yeo, L, Thompson, D.B., Peterson,
D.G.Inclusion complexation of flavor compounds by dispersed high-amylose
Maize starch (HAMS) in an aqueous modle system [J] .Carbohydrate PoLymers, 2015,
126：156-167).Therefore starch can be used as a kind of main body, by hydrophobic interaction, be formed from different hydrophobic molecules multiple
Compound.
Recent studies indicate that the polyphenols coexisted in meals with starch to starch digest and assimilate speed have it is bright
Aobvious influence (Lv Xia, Ye Fayin, Liu Jia, China of State of Zhao.Influence [J] the China grain and oil that the more starch digestions of meals polyphenol absorb
Report, 2015,30 (6)：134-139).Influence of the interaction to starch digestion infiltration rate between polyphenol and starch obtains greatly
Concern.For example, Chai etc. has inquired into the interaction of amylomaize and Tea Polyphenols and its to starch postprandial blood sugar to react
Regulation, the results showed that, because the presence of Tea Polyphenols has an impact to the crystal formation of amylose, result in low regular crystallization
Structure, the sensitiveness to amylase is reduced, and cause the effect of postprandial blood sugar to react caused by starch to reduce, digestibility increase
(Chai, Y.-W, Wang, M-Z., Zhang, G-Y.Interaction between amylose and tea
polyphenols modulates the postprandiaL glycemic response to high-amylose
Maize starch [J] .Journal of Agricultural and Food Chemistry, 2013,61 (36)：8608-
8615).Because starch has spiraled cavity structure and outer hydrophobic and interior hydrophilic double grading, so as to have excellent film forming
And emulsibility, composites of starch can be formed from different hydrophobic molecules.Therefore ground in the presence of mechanical force, under normal temperature
Mill, it is not required to add other materials, Tea Polyphenols can enter in starch spiraled cavity, form starch-tea polyphenol compound, so both
Peculiar effect of Tea Polyphenols can be kept, the digestion of starch can be suppressed again, improves the content of slow-digestion starch and resistant starch, drop
The advantages that low postprandial blood sugar, polishing have an energy-saving safety, low consumption, and yield is high.
The content of the invention
For the present invention based on farina, Tea Polyphenols is object, prepared using polishing under normal temperature condition starch-
Tea polyphenol compound, according to the test of nutrition fragment, calculate yield, using fast digestible starch, slow-digestion starch, resistance starch content as
Performance assessment criteria, and physical characterization is carried out to its structure, verify the formation of compound.It is intended to change Starch Digestibility, it is more improves tea
Phenol bioavailability.
Technical solution of the present invention
The method that starch-tea polyphenol compound is prepared using grinding technique, is mainly included the following steps that：
(1) it is stand-by using Tea Polyphenols as object；
(2) it is stand-by using farina as main body；
(3) by subject and object, mixture, and distilled water needed for addition is made according to certain mass ratio；
(4) mixture in step (3) is fully ground to required time, be dried in vacuo at 40 DEG C, then cross 100 mesh
Sieve, obtains starch-tea polyphenol compound.
Beneficial effects of the present invention：
(1) preparation method of starch-tea polyphenol compound is prepared using grinding technique, main body is done with starch, destroys starch
Crystallinity, Tea Polyphenols is penetrated into starch helical structure, so as to influence Starch Digestibility, improve slow digestion, resistant starch
Content.
(2) in preparation process in addition to using water, not using other any solvents.This starch-tea polyphenol compound
Preparation method does not introduce any chemical substance, belongs to green manufacturing technique.
(3) preparation technology is easy, and yield is high, and cost is low, disclosure satisfy that the requirement of food processing technology.
Brief description of the drawings
Starch c. Tea Polyphenols after X-ray diffractogram (A) a. starch b. grindings 2h of Fig. 1 starch-tea polyphenol compound；
(B) a. starch-tea polyphenol compound (grinding 1h) b. starch-tea polyphenol compound (grinding 1.5h) c. starch-Tea Polyphenols is multiple
Compound (grinding 2h) d. starch-tea polyphenol compound (grinding 2.5h) e. starch-tea polyphenol compound (grinding 3h)；(C)a.
Starch-tea polyphenol compound (1: 50)；B. starch-tea polyphenol compound (1: 25)；C. starch-tea polyphenol compound (3: 50)；
D. starch-tea polyphenol compound (2: 25)；E. starch-tea polyphenol compound (1: 10).
Infrared spectrum (A) Tea Polyphenols of Fig. 2 starch-tea polyphenol compound；(B) starch-tea polyphenol compound.
Differential Scanning Calorimetry (A) Tea Polyphenols of Fig. 3 starch-tea polyphenol compound；(B) starch；(C) starch-tea is more
Phenol compound.
Electron scanning micrograph (A) Tea Polyphenols of Fig. 4 starch-tea polyphenol compound；(B) starch；(C) starch-tea
Polyphenol complex (grinding 1h)；(D) starch-tea polyphenol compound (grinding 1.5h)；(E) starch-tea polyphenol compound (grinding
2h)；(F) starch-tea polyphenol compound (grinding 2.5h)；(G) starch-tea polyphenol compound (grinding 3h).
Fig. 5 starch Vitro Digestibility a. compound (Tea Polyphenols/starch：1/50, add water 3mL, grind 2.5h)；B. compound
(Tea Polyphenols/starch：1/25, add water 3mL, grind 2.5h)；C. compound (Tea Polyphenols/starch：3/50, add water 3mL, grind
2.5h)；D. compound (Tea Polyphenols/starch：2/25, add water 3mL, grind 2.5h)；E. compound (Tea Polyphenols/starch proportion：1/
10, grind 2.5h, add water 3mL)；F. starch (adding water 3mL, grind 2.5h).
Embodiment
Below in conjunction with the accompanying drawings in detail narration embodiments of the invention, it is necessary to explanation, the present embodiment be it is narrative, no
It is limited, it is impossible to which protection scope of the present invention is limited with this.
Following experimental procedure is applied in whole embodiment：
(1) 100mg compounds are weighed to be placed in bag filter, while add 15mL pH 6.8 phosphate buffer, are mixed
10mL alpha-amylases (280U/mL) are added after uniformly, 1mL carbohydrase (2500U/mL), is placed in and delays equipped with 300mL phosphate
Rush in the conical flask of solution, seal, vibrated in 37 DEG C of water-baths with 150r/min；
(2) 1mL supernatants are taken in 0min, 20min, 120min respectively and add the ethanol solution of 5mL volume fractions 80%,
Enzyme deactivation；
(3) using DNS methods measure glucose content, survey 3 times and average, fast digestible starch (RDS), slow-digestion starch
(SDS), the calculation formula of resistant starch (RS) content is as follows：
RS (%)=1-RDS-SDS
A is compound by enzyme hydrolysis 20min by caused glucose amount (mg) after enzyme hydrolysis 0min, B for compound in formula
Caused glucose amount (mg) afterwards, C are compound by caused glucose amount (mg) after enzyme hydrolysis 120min
With reference to embodiment, the invention will be further described：
Embodiment 1
A. it is stand-by using Tea Polyphenols as object；
B. main body starch and distilled water are well mixed with 5: 3 (g/mL) ratio；
C. by object and main body, mixture is made according to 1: 10 (g/g) ratio；
D. above-mentioned mixture is fully ground 2.5h, be dried in vacuo at 40 DEG C, and cross 100 mesh sieves, obtain starch-tea
Polyphenol complex.
Yield is 68.46%, fast digestible starch content：9.16%, slow-digestion starch content：54.36%, resistant starch contains
Amount：36.48%.
Embodiment 2
A. it is stand-by using Tea Polyphenols as object；
B. main body starch and distilled water are well mixed with 5: 3 (g/mL) ratio；
C. by object and main body, mixture is made according to 1: 50 (g/g) ratio；
D. above-mentioned mixture is fully ground 2.5h, be dried in vacuo at 40 DEG C, and cross 100 mesh sieves, obtain starch-tea
Polyphenol complex.
Yield is 73.64%, fast digestible starch content：2.87%, slow-digestion starch content：80.17%, resistant starch contains
Amount：16.96%.
Embodiment 3
A. it is stand-by using Tea Polyphenols as object；
B. main body starch and distilled water are well mixed with 5: 3 (g/mL) ratio；
C. by object and main body, mixture is made according to 1: 25 (g/g) ratio；
D. above-mentioned mixture is fully ground 2.5h, be dried in vacuo at 40 DEG C, and cross 100 mesh sieves, obtain starch-tea
Polyphenol complex.
Yield 78.25%, fast digestible starch content：3.57%, slow-digestion starch content：76.57%, resistant starch contains
Amount：19.86%.
Embodiment 4
A. it is stand-by using Tea Polyphenols as object；
B. main body farina and distilled water are well mixed with 5: 3 (g/mL) ratio；
C. by object and main body, mixture is made according to 3: 50 (g/g) ratio；
D. above-mentioned mixture is fully ground 2.5h, be dried in vacuo at 40 DEG C, and cross 100 mesh sieves, obtain starch-tea
Polyphenol complex.
Yield is 86.20%, fast digestible starch content：4.35%, slow-digestion starch content：75.47%, resistant starch contains
Amount：20.18%.
Embodiment 5
A. it is stand-by using Tea Polyphenols as object；
B. main body farina and distilled water are well mixed with 5: 3 (g/mL) ratio；
C. by object and main body, mixture is made according to 2: 25 (g/g) ratio；
D. above-mentioned mixture is fully ground 2.5h, be dried in vacuo at 40 DEG C, and cross 100 mesh sieves, obtain starch-tea
Polyphenol complex.
Yield is 90.27%, fast digestible starch content：4.84%, slow-digestion starch content：61.37%, resistant starch contains
Amount：33.80%.
Embodiment 6
A. it is stand-by using Tea Polyphenols as object；
B. main body farina and distilled water are well mixed with 5: 3 (g/mL) ratio；
C. by object and main body, mixture is made according to 1: 10 (g/g) ratio；
D. above-mentioned mixture is fully ground 3h, be dried in vacuo at 40 DEG C, and cross 100 mesh sieves, it is more to obtain starch-tea
Phenol compound.
Yield is 85.61%, fast digestible starch content：8.74%, slow-digestion starch content：58.26%, resistant starch contains
Amount：33.00%.
Embodiment 7
A. it is stand-by using Tea Polyphenols as object；
B. main body farina and distilled water are well mixed with 5: 3 (g/mL) ratio；
C. by object and main body, mixture is made according to 1: 10 (g/g) ratio；
D. above-mentioned mixture is fully ground 2h, be dried in vacuo at 40 DEG C, and cross 100 mesh sieves, obtain starch-tea
Polyphenol complex.
Yield is 83.50%, fast digestible starch content：8.16%, slow-digestion starch content：60.74%, resistant starch contains
Amount：31.11%.
Embodiment 8
A. it is stand-by using Tea Polyphenols as object；
B. main body farina and distilled water are well mixed with 5: 3 (g/mL) ratio；
C. by object and main body, mixture is made according to 1: 10 (g/g) ratio；
D. above-mentioned mixture is fully ground 1.5h, be dried in vacuo at 40 DEG C, and cross 100 mesh sieves, obtain starch-tea
Polyphenol complex.
Yield is 82.49%, fast digestible starch content：7.64%, slow-digestion starch content：66.12%, resistant starch contains
Amount：26.24%.
Embodiment 9
A. it is stand-by using Tea Polyphenols as object；
B. main body farina and distilled water are well mixed with 5: 3 (g/mL) ratio；
C. by object and main body, mixture is made according to 1: 10 (g/g) ratio；
D. above-mentioned mixture is fully ground 1h, be dried in vacuo at 40 DEG C, and cross 100 mesh sieves, it is more to obtain starch-tea
Phenol compound.
Yield is 78.74%, fast digestible starch content：7.18%, slow-digestion starch content：70.37%, resistant starch contains
Amount：22.45%.
By the product for preparing of the present invention by X-ray diffraction (Fig. 1), infrared scan (Fig. 2), means of differential scanning calorimetry (Fig. 3),
SEM (Fig. 4) analytical technology proves the formation of starch-tea polyphenol compound.
Claims (5)
1. a kind of method that starch-tea polyphenol compound is prepared using grinding technique, its feature are mainly included the following steps that：
(1) it is stand-by using Tea Polyphenols as object；
(2) it is stand-by using farina as main body；
(3) by object and main body, mixture, and distilled water needed for addition is made according to certain mass ratio；
(4) mixture in step (3) is fully ground to required time, is dried in vacuo at 40 DEG C, then cross 100 mesh sieves,
Obtain starch-tea polyphenol compound.
2. the preparation method of a kind of starch-tea polyphenol compound described in as requested 1, it is characterised in that step (2) is described, main
The scope of body amount of water is：Starch/distilled water：5/7~5/3 (g/mL).
3. the preparation method of a kind of starch-tea polyphenol compound described in as requested 1, it is characterised in that step (3) is described, forms sediment
Powder: the scope of Tea Polyphenols mass ratio is 50: 1~10: 1.
4. the preparation method of a kind of starch-tea polyphenol compound described in as requested 1, it is characterised in that step (4) is described, grinds
1~3h of scope of time consuming.
5. the preparation method of a kind of starch-tea polyphenol compound described in as requested 1, it is characterised in that gained compound disappears soon
Change content of starch：9.16~2.87%, slow-digestion starch content：54.36~80.17%, resistance starch content：16.96~
36.48%.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109288034A (en) * | 2018-10-24 | 2019-02-01 | 合肥工业大学 | A kind of preparation method of multifunction wheat slow-digestion starch |
| CN109602013A (en) * | 2018-08-07 | 2019-04-12 | 丽睿客信息科技（北京）有限公司 | Function of blood sugar reduction food |
| CN112790374A (en) * | 2021-01-08 | 2021-05-14 | 华南理工大学 | Processing method capable of synergistically reducing starch digestion and aging performance |
| CN113105649A (en) * | 2021-04-07 | 2021-07-13 | 中国农业大学 | Method for regulating interaction between starch and polyphenol by using ultrahigh pressure microjet |
| CN113812629A (en) * | 2021-09-30 | 2021-12-21 | 天津科技大学 | Preparation method of starch-ellagic acid inclusion compound and application of starch-ellagic acid inclusion compound in antioxidant food |
| CN114209010A (en) * | 2021-12-16 | 2022-03-22 | 南昌大学 | Low-digestion nano-based extruded recombinant rice and preparation method thereof |
| CN114521636A (en) * | 2022-02-10 | 2022-05-24 | 中国农业科学院农产品加工研究所 | Method for reducing glycemic index of baked potato blocks and application |
| CN114586955A (en) * | 2022-02-10 | 2022-06-07 | 中国农业科学院农产品加工研究所 | Method for reducing glycemic index and oil content of potato chips and application |
| CN115708561A (en) * | 2022-11-16 | 2023-02-24 | 吉林农业大学 | Functional corn flour and efficient preparation method and application thereof |
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| CN109602013A (en) * | 2018-08-07 | 2019-04-12 | 丽睿客信息科技（北京）有限公司 | Function of blood sugar reduction food |
| CN109288034A (en) * | 2018-10-24 | 2019-02-01 | 合肥工业大学 | A kind of preparation method of multifunction wheat slow-digestion starch |
| CN112790374A (en) * | 2021-01-08 | 2021-05-14 | 华南理工大学 | Processing method capable of synergistically reducing starch digestion and aging performance |
| CN113105649A (en) * | 2021-04-07 | 2021-07-13 | 中国农业大学 | Method for regulating interaction between starch and polyphenol by using ultrahigh pressure microjet |
| CN113105649B (en) * | 2021-04-07 | 2022-05-24 | 中国农业大学 | Method for regulating interaction between starch and polyphenol by using ultrahigh pressure microjet |
| CN113812629A (en) * | 2021-09-30 | 2021-12-21 | 天津科技大学 | Preparation method of starch-ellagic acid inclusion compound and application of starch-ellagic acid inclusion compound in antioxidant food |
| CN114209010A (en) * | 2021-12-16 | 2022-03-22 | 南昌大学 | Low-digestion nano-based extruded recombinant rice and preparation method thereof |
| CN114521636A (en) * | 2022-02-10 | 2022-05-24 | 中国农业科学院农产品加工研究所 | Method for reducing glycemic index of baked potato blocks and application |
| CN114586955A (en) * | 2022-02-10 | 2022-06-07 | 中国农业科学院农产品加工研究所 | Method for reducing glycemic index and oil content of potato chips and application |
| CN114521636B (en) * | 2022-02-10 | 2024-05-24 | 中国农业科学院农产品加工研究所 | Method for reducing glycemic index of baked potato blocks and application |
| CN114586955B (en) * | 2022-02-10 | 2024-05-28 | 中国农业科学院农产品加工研究所 | Method for reducing glycemic index and oil content of potato chips and application |
| CN115708561A (en) * | 2022-11-16 | 2023-02-24 | 吉林农业大学 | Functional corn flour and efficient preparation method and application thereof |
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