CN109912818A - 一种核壳结构慢消化淀粉的制备方法及应用 - Google Patents
一种核壳结构慢消化淀粉的制备方法及应用 Download PDFInfo
- Publication number
- CN109912818A CN109912818A CN201910143995.XA CN201910143995A CN109912818A CN 109912818 A CN109912818 A CN 109912818A CN 201910143995 A CN201910143995 A CN 201910143995A CN 109912818 A CN109912818 A CN 109912818A
- Authority
- CN
- China
- Prior art keywords
- starch
- core
- preparation
- zeins
- digestion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 98
- 239000008107 starch Substances 0.000 title claims abstract description 98
- 235000019698 starch Nutrition 0.000 title claims abstract description 94
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 239000011258 core-shell material Substances 0.000 title claims abstract description 28
- 229920002494 Zein Polymers 0.000 claims abstract description 45
- 108010055615 Zein Proteins 0.000 claims abstract description 43
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000019441 ethanol Nutrition 0.000 claims abstract description 25
- 230000029087 digestion Effects 0.000 claims abstract description 18
- 239000002245 particle Substances 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 11
- 239000008280 blood Substances 0.000 claims abstract description 8
- 210000004369 blood Anatomy 0.000 claims abstract description 8
- 239000000839 emulsion Substances 0.000 claims abstract description 7
- 239000008187 granular material Substances 0.000 claims abstract description 7
- 238000001338 self-assembly Methods 0.000 claims abstract description 5
- 229920002261 Corn starch Polymers 0.000 claims description 36
- 239000008120 corn starch Substances 0.000 claims description 36
- 229940099112 cornstarch Drugs 0.000 claims description 36
- 239000000243 solution Substances 0.000 claims description 21
- 239000011257 shell material Substances 0.000 claims description 19
- 235000013305 food Nutrition 0.000 claims description 14
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 10
- 229920001592 potato starch Polymers 0.000 claims description 10
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 230000007423 decrease Effects 0.000 claims description 2
- 230000006806 disease prevention Effects 0.000 claims description 2
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 claims 2
- 239000005019 zein Substances 0.000 abstract description 7
- 229940093612 zein Drugs 0.000 abstract description 7
- 239000012296 anti-solvent Substances 0.000 abstract description 5
- 230000000291 postprandial effect Effects 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 101710091977 Hydrophobin Proteins 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 239000001334 starch sodium octenyl succinate Substances 0.000 abstract description 2
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 8
- 235000005911 diet Nutrition 0.000 description 8
- 239000008103 glucose Substances 0.000 description 8
- 230000037213 diet Effects 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 240000008042 Zea mays Species 0.000 description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 5
- 235000005822 corn Nutrition 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 208000002720 Malnutrition Diseases 0.000 description 2
- 244000151018 Maranta arundinacea Species 0.000 description 2
- 235000010804 Maranta arundinacea Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000012419 Thalia geniculata Nutrition 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000001071 malnutrition Effects 0.000 description 2
- 235000000824 malnutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 208000015380 nutritional deficiency disease Diseases 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- LKDRXBCSQODPBY-VRPWFDPXSA-N D-fructopyranose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-VRPWFDPXSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 230000003625 amylolytic effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000007767 bonding agent Substances 0.000 description 1
- 210000002318 cardia Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000000875 corresponding effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- ORXJMBXYSGGCHG-UHFFFAOYSA-N dimethyl 2-methoxypropanedioate Chemical compound COC(=O)C(OC)C(=O)OC ORXJMBXYSGGCHG-UHFFFAOYSA-N 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000007850 fluorescent dye Substances 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 125000003071 maltose group Chemical group 0.000 description 1
- -1 meanwhile Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000011859 microparticle Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000002572 peristaltic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 210000004777 protein coat Anatomy 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000007788 roughening Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/12—Powdering or granulating
- C08J3/126—Polymer particles coated by polymer, e.g. core shell structures
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2489/00—Characterised by the use of proteins; Derivatives thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
本发明公开了一种核壳结构慢消化淀粉的制备方法及应用,属于慢消化淀粉制备技术领域。本发明选用不同种类的淀粉作为核体,然后将淀粉加入到溶于乙醇的玉米醇溶蛋白溶液中,加入低浓度的OSA‑淀粉溶液作为反溶剂,降低玉米醇溶蛋白溶液的乙醇浓度,从而使溶于乙醇中的玉米醇溶蛋白析出,在淀粉颗粒表面自组装形成疏水蛋白外壳,最终形成以玉米醇溶蛋白为壳层‑淀粉颗粒为核体的核壳结构淀粉。本发明所使用的材料全部为天然可食用材料,制备方法简单,形成核壳结构的淀粉能够稳定皮克林乳液,有效降低淀粉糊化后的粘度和淀粉的消化速率,可用于抑制糖尿病人的餐后血糖指数。
Description
技术领域
本发明涉及慢消化淀粉制备技术领域,具体的说是一种核壳结构慢消化淀粉的制备方法及应用。
背景技术
近年来,各种高血糖、高血压、高血脂、肥胖等“富贵性疾病”的患病率一直逐年上升。《2016年全球营养报告》中指出,凡是超重、三高、肥胖等人士均属于营养不良,这就意味着目前我国约占世界人口的三分之一属于营养不良。在未来的10年里,人们需要被引导去发展一种较为健康的生活方式,从而在2025年达到营养不良现状零增长的目标。在饮食方面,解决这一问题的重点在于改变饮食习惯,改善饮食中的膳食结构,有效提升饮食中膳食纤维的摄入量,尤其是开发具有保健效果食物极其重要。在众多食品营养问题中,我们发现碳水化合物的消化引起的餐后血糖水平的骤然升高已经成为了不少疾病的隐患,如糖尿病、肥胖和心血管疾病。在各种主食中都含有大量淀粉,因此它是人类日常饮食中最常见的成分之一。淀粉是葡萄糖分子聚合而成的,它是细胞中碳水化合物最普遍的储藏形式。淀粉在餐饮业中又称芡粉,通式是(C6H10O5)n,水解到二糖阶段为麦芽糖,化学式是C12H22O11,完全水解后得到单糖(葡萄糖),化学式是C6H12O6。淀粉有直链淀粉和支链淀粉两类。前者为无分支的螺旋结构;后者以24-30个葡萄糖残基以α-1,4-糖苷键首尾相连而成,在支链处为α-1,6-糖苷键。淀粉是植物体中贮存的养分,贮存在种子和块茎中,各类植物中的淀粉含量都较高。淀粉可以看作是葡萄糖的高聚体。这种聚合碳水化合物为人类提供能量、饱腹感和特殊的质地感知。当它在胃肠道被分解时,释放的葡萄糖被转移到血液循环中,从而导致血糖浓度的升高。淀粉水解的速率和程度是代谢反应的决定因素。在这一条件下,淀粉的来源,组成,结构,结晶度,形态,加工和烹调方法对淀粉消化率被详细记录来预测血糖的淀粉反应,并转换成血糖指数表(GI),为人们选择食物提供参考。人类如果多年饮食高GI食品风险较高,易引发慢性疾病,尤其是那些患有糖尿病的人为了健康应该远离高GI食物。因此,慢消化淀粉可以有效降低因摄入过多淀粉而引起的血糖升高。
玉米醇溶蛋白(zein)是 Gorhamin 在 1821 年首次从玉米中提取的一种能溶解于乙醇的蛋白质,并将这种蛋白质取名为玉米醇溶蛋白,简称醇溶蛋白。作为一种天然蛋白质,醇溶蛋白有着广泛的应用,玉米醇溶蛋白具有良好的成膜性、黏接性和防水、防湿性能,还具有耐酸、耐油等特性, 可广泛应用于医药、食品及化工等其它行业。在食品工业中, 醇溶蛋白可以作为被膜剂, 即以喷雾方式在食品表面形成一个涂层, 可防潮、防氧化、从而延长食品货架期, 喷在水果上, 还能增加光泽,是一种无毒且能强化食品的保鲜剂。在医药方面, 由于玉米醇溶蛋白的憎水性, 所以可以涂在药片的外面, 作防潮层; 另外又由于对胃酸稳定, 可以作肠溶药片的包衣。此外, 如果将玉米醇溶蛋白与纸张复合,可以制成防水防潮的包装材料, 还可以作为工业上的黏接剂、发泡剂和乳化剂等。
研究表明核壳结构淀粉颗粒能够降低淀粉糊化的粘度,在体内和体外消化实验中能够有效降低淀粉的消化速率和餐后血糖值,同时,核壳结构淀粉颗粒具有良好的表面活性,能够形成高油脂含量的皮克林乳液。因此,核壳结构淀粉的生理功能极为良好,可用于加工各种类型特膳食品,具有较高的应用价值。
发明内容
本发明要解决的技术问题是提供一种核壳结构慢消化淀粉的制备方法,本发明通过反溶剂法使玉米醇溶蛋白析出并在淀粉颗粒表面自组装形成新型的淀粉-玉米醇溶蛋白核壳结构,使其在人体消化过程中能够改变淀粉的糊化粘度等特性,较好的稳定皮克林乳液,并能够有效降低消化后血糖指数的升高,且方法适用于市面上现有的绝大部分淀粉。
发明人经过大量试验和不懈努力,最终获得了一种核壳结构慢消化淀粉的制备方法,该制备方法将核体材料加入到溶有壳层材料的乙醇-水溶液中混合,在200-400rpm低速搅拌的过程中,以0.1-0.5ml/min的滴加速率加入质量浓度1%-3%的OSA淀粉水溶液,随着玉米醇溶蛋白的乙醇-水溶液中的乙醇浓度逐渐下降,使溶于乙醇中的玉米醇溶蛋白析出,在淀粉颗粒表面自组装形成外壳,最终形成以玉米醇溶蛋白为壳-淀粉颗粒为核的壳核结构新型淀粉;
所述溶有壳层材料的乙醇-水溶液中乙醇的体积浓度为70%;
所述核体材料为小麦淀粉、玉米淀粉、蜡质玉米淀粉、木薯淀粉、马铃薯淀粉中的任一种;
优选地,如上所述的一种核壳结构慢消化淀粉的制备方法,其特征在于:所述核体材料加入到溶有壳层材料的乙醇-水溶液中时,其质量终浓度为2.5%-7.5%,优选4.5%。
优选地,如上所述的一种核壳结构慢消化淀粉的制备方法,其特征在于:所述乙醇-水溶液中壳层材料(即玉米醇溶蛋白)的质量浓度为0.25-1%,优选0.5%。
优选地,如上所述的一种核壳结构慢消化淀粉的制备方法,其特征在于:所述乙醇-水溶液中乙醇浓度下降范围为70%-30%,优选45% 。
一种核壳结构慢消化淀粉的制备方法,所述制备方法同样适用于其他种类的淀粉颗粒,通过反溶剂的加入,形成慢消化淀粉颗粒。
如上所述方法制备的核壳结构慢消化淀粉,可用于降低淀粉在人体中的消化速率及消化程度,从而降低人体血糖的过度升高及疾病预防;并且可用于基于皮克林乳液的食品的制备及储藏。
本发明选用不同种类的淀粉作为核体,然后将淀粉加入到溶于乙醇的玉米醇溶蛋白溶液中,加入低浓度的OSA-淀粉溶液作为反溶剂,降低玉米醇溶蛋白溶液的乙醇浓度,从而使溶于乙醇中的玉米醇溶蛋白析出,在淀粉颗粒表面自组装形成疏水蛋白外壳,最终形成以玉米醇溶蛋白为壳层-淀粉颗粒为核体的核壳结构淀粉。与现有技术相比,本发明的优点为:
1、本发明利用反溶剂法制备核壳结构慢消化淀粉,方法简便易行,采用的淀粉和疏水性玉米醇溶蛋白,全部为食品级材料。
2、通过简单的改变玉米醇溶蛋白浓度,有效地调控淀粉颗粒表面的壳层厚度。
3、制备得到的慢消化淀粉能够稳定皮克林乳液,有效降低淀粉糊化后的粘度和淀粉的消化速率,可用于抑制糖尿病人的餐后血糖指数。
附图说明
图1是不同核体材料的光学显微镜图片,a-e分别是玉米淀粉,马铃薯淀粉,木薯淀粉,小麦淀粉,蜡质玉米淀粉。
图2为马尔文2000微米粒径仪测得的玉米淀粉,马铃薯淀粉,木薯淀粉,小麦淀粉,蜡质玉米淀粉颗粒的粒径分布及平均粒径图片。
图3分别是玉米淀粉,马铃薯淀粉,木薯淀粉,小麦淀粉,蜡质玉米淀粉颗粒表面形成玉米醇溶蛋白壳层后的荧光显微镜图片。
图4分别是玉米淀粉,马铃薯淀粉,木薯淀粉,小麦淀粉,蜡质玉米淀粉颗粒表面形成玉米醇溶蛋白壳层后的激光共聚焦图片,玉米醇溶蛋白浓度分别选取0.25%,0.5%,1%。
图5分别是玉米淀粉,马铃薯淀粉,木薯淀粉,小麦淀粉,蜡质玉米淀粉颗粒表面形成玉米醇溶蛋白壳层后的扫描电子显微镜形貌图片。
图6分别是快速粘度分析仪RVA4500测得的玉米淀粉,马铃薯淀粉,木薯淀粉,小麦淀粉,蜡质玉米淀粉颗粒表面形成玉米醇溶蛋白壳层后糊化过程中的粘度变化图片,玉米醇溶蛋白浓度分别选取0.5%,1%。
图7分别是玉米淀粉,马铃薯淀粉,木薯淀粉,小麦淀粉,蜡质玉米淀粉及其形成玉米醇溶蛋白壳层后的模拟胃肠道的体外消化实验,玉米醇溶蛋白浓度选取1%,消化酶分别选取单独淀粉酶和淀粉酶与蛋白酶混合两种条件下观察。
图8为玉米淀粉及其形成玉米醇溶蛋白壳层后的动物(小鼠)体内消化实验,玉米醇溶蛋白浓度选取1%。
图9糯玉米淀粉颗粒表面形成玉米醇溶蛋白壳层后形成的水包油皮克林乳液及其光学显微镜图片,其中乳液中淀粉颗粒含量为3%,油相(中链甘油三酯)占比分别为60%和70%。
具体实施方式
为能清楚说明本发明方案的技术特点,下面结合具体实施例,对本发明进行阐述。但是本发明的保护范围并不限于这些实施例。凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1
一种核壳结构慢消化淀粉的制备方法,包括如下步骤:
(1)样品溶液制备:OSA溶液的配制:用去离子水配制含有2% OSA淀粉的水溶液100g(w/w),并在400rpm转速下搅拌2h使之充分溶解;玉米醇溶蛋白溶液的配制:先配置70%(v/v)的乙醇-水溶液,混匀备用,再分别配制0.25%、0.5%、1%(w/w)的玉米醇溶蛋白于70%(v/v)的乙醇-水溶液中并超声15min。
2)慢消化淀粉的制备:称取1.5g玉米淀粉于100ml烧杯中,将步骤(1)中配制得到的0.25%质量浓度的玉米醇溶蛋白溶液加入烧杯至40g,加入搅拌磁子在200rpm转速下搅拌10分钟,使淀粉均匀分散;然后将步骤(1)中配制得到的OSA淀粉溶液通过蠕动泵缓慢滴入上述淀粉分散液中,控制滴速为0.2ml/min,滴加量为22.22ml,使淀粉-玉米醇溶蛋白溶液的乙醇浓度从70%(v/v)降至45%(v/v),滴加完成后静置使淀粉沉淀,并使用去离子水反复冲洗淀粉3-4次,冻干后得到慢消化玉米淀粉。同样的,使用0.5%、1%(w/w)的玉米醇溶蛋白可制得相应不同壳层厚度的淀粉微粒。
本方法不局限于玉米淀粉,将实施例1中的玉米淀粉可替换为马铃薯淀粉、木薯淀粉、小麦淀粉及蜡质玉米淀粉,我们对制备的慢消化淀粉进行了如下的测定,具体结果如下:
如图1第1张照片及图2所示为实验所准备的玉米淀粉显微镜照片以及粒径分布图,图中可以看出玉米淀粉在水中分散均匀,颗粒多为多棱边不规则体,且平均粒径为16.5μm。利用荧光显微镜、激光共聚焦显微以及扫描电子显微镜对制备得的慢消化玉米淀粉进行微观结构上的观测,如图3第1张照片以及图4第1排为荧光染色后的慢消化玉米淀粉荧光显微镜及激光共聚焦显微镜照片,可以清晰观察到玉米淀粉外面已被一层玉米醇溶蛋白所包裹,形成壳核结构。并且从图4中可观察到,随着乙醇-水溶液中玉米醇溶蛋白的浓度从0.25%增至0.5%和1%,淀粉颗粒表面附着的玉米醇溶蛋白壳层也逐渐增厚。利用扫描电子显微镜对冷冻干燥的淀粉进行形貌观测,如图5第1排照片所示为原淀粉和处理后的慢消化淀粉对比的扫描电子显微镜形貌图,可以清晰的观察到淀粉经过处理后,因玉米醇溶蛋白的包裹,表面由光滑变粗糙,并且附着着一些微小颗粒。
通过RVA对淀粉的糊化粘度进行测定,如图6第1张照片所示,使用0.5%玉米醇溶蛋白制得的淀粉,比原淀粉的粘度更低。并且在提高玉米醇溶蛋白的浓度为1%后,淀粉粘度与其成负相关。
通过体外消化实验对此类慢消化玉米淀粉进行测定,通过与原玉米淀粉对比,确定了制备得的玉米淀粉可以减缓消化率,并且在此基础上,在消化实验中额外加入胃蛋白酶,证明了玉米醇溶蛋白外壳可以完全抵挡胃部对其蛋白外壳的消化。如图7第1张照片所示,两种消化模式下,此类玉米淀粉相对比原玉米淀粉,可以充分减缓其消化率。另外,如图8所示,通过动物(小鼠)体内消化实验,也说明了玉米淀粉经过此方法处理后,可以减缓玉米淀粉在体内的消化程度,从而达到降血糖的目的。
图9为使用制备得的淀粉制作的皮克林乳液照片,其油相分别为60%及70%,充分说明此类淀粉具有优良并且稳定的乳化性。
Claims (5)
1.一种核壳结构慢消化淀粉的制备方法,其特征在于:该制备方法将核体材料加入到溶有玉米醇溶蛋白的乙醇-水溶液中混合,在200-400rpm低速搅拌的过程中,以0.1-0.5ml/min的滴加速率加入质量浓度1%-3%的OSA淀粉水溶液,随着玉米醇溶蛋白的乙醇-水溶液中乙醇浓度逐渐下降,使溶于乙醇中的玉米醇溶蛋白析出,在淀粉颗粒表面自组装形成外壳,最终形成以玉米醇溶蛋白为壳-淀粉颗粒为核的壳核结构新型淀粉;
所述溶有壳层材料的乙醇-水溶液中乙醇的体积浓度为70%;
所述核体材料为小麦淀粉、玉米淀粉、蜡质玉米淀粉、木薯淀粉、马铃薯淀粉中的任一种。
2.如权利要求1所述的一种核壳结构慢消化淀粉的制备方法,其特征在于:所述核体材料加入到溶有玉米醇溶蛋白的乙醇-水溶液中时,其质量终浓度为2.5%-7.5%,优选4.5%。
3.如权利要求1所述的一种核壳结构慢消化淀粉的制备方法,其特征在于:所述乙醇-水溶液中玉米醇溶蛋白的质量浓度为0.25-1%,优选0.5%。
4.如权利要求1所述的一种核壳结构慢消化淀粉的制备方法,其特征在于:所述乙醇-水溶液中乙醇浓度下降范围为70% -30%,优选45%。
5.如权利要求1-5任一项所述制备方法所制备的核壳结构慢消化淀粉,可用于降低淀粉在人体中的消化速率及消化程度,从而降低人体血糖的过度升高及疾病预防;并且可用于基于皮克林乳液的食品的制备及储藏。
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910143995.XA CN109912818A (zh) | 2019-02-27 | 2019-02-27 | 一种核壳结构慢消化淀粉的制备方法及应用 |
CN201910947270.6A CN110615900A (zh) | 2019-02-27 | 2019-10-06 | 一种新型大尺寸皮克林乳液的制备方法及应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910143995.XA CN109912818A (zh) | 2019-02-27 | 2019-02-27 | 一种核壳结构慢消化淀粉的制备方法及应用 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109912818A true CN109912818A (zh) | 2019-06-21 |
Family
ID=66962414
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910143995.XA Pending CN109912818A (zh) | 2019-02-27 | 2019-02-27 | 一种核壳结构慢消化淀粉的制备方法及应用 |
CN201910947270.6A Pending CN110615900A (zh) | 2019-02-27 | 2019-10-06 | 一种新型大尺寸皮克林乳液的制备方法及应用 |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910947270.6A Pending CN110615900A (zh) | 2019-02-27 | 2019-10-06 | 一种新型大尺寸皮克林乳液的制备方法及应用 |
Country Status (1)
Country | Link |
---|---|
CN (2) | CN109912818A (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110615900A (zh) * | 2019-02-27 | 2019-12-27 | 湖北工业大学 | 一种新型大尺寸皮克林乳液的制备方法及应用 |
CN110917137A (zh) * | 2019-11-26 | 2020-03-27 | 江南大学 | 一种醇溶蛋白纳米颗粒和淀粉纳米颗粒协同稳定的超稳定的皮克林乳液的制备方法 |
WO2021033742A1 (ja) * | 2019-08-20 | 2021-02-25 | 日揮触媒化成株式会社 | 澱粉を含む粒子とその製造方法、および化粧料 |
CN113552249A (zh) * | 2021-06-24 | 2021-10-26 | 上海交通大学 | 淀粉壳层蛋白的提取鉴定方法 |
CN116426038A (zh) * | 2023-04-06 | 2023-07-14 | 江南大学 | 一种协同稳定的淀粉基皮克林乳液及其在医药、食品领域的应用 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113017095B (zh) * | 2021-03-15 | 2023-01-24 | 南京财经大学 | 玉米油藜麦蛋白皮克林高内相乳液的制备方法及应用 |
CN113368049A (zh) * | 2021-06-17 | 2021-09-10 | 江南大学 | 一种基于脂肪晶体纳米粒稳定的皮克林乳液及其制备方法 |
CN115553451A (zh) * | 2022-09-09 | 2023-01-03 | 华南农业大学 | 一种低胆固醇及高冻融稳定性植物蛋白基蛋黄酱与制备方法 |
CN115886122A (zh) * | 2023-01-10 | 2023-04-04 | 青岛农业大学 | 一种提高植物蛋白乳液稳定性的方法及应用 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5145702A (en) * | 1988-09-19 | 1992-09-08 | Opta Food Ingredients, Inc. | Hydrophobic protein microparticles and preparation thereof |
CN108185406B (zh) * | 2018-02-02 | 2021-04-16 | 河南工业大学 | 辛烯基琥珀酸淀粉酯-玉米醇溶蛋白复合物及其制备方法 |
CN108752603B (zh) * | 2018-06-01 | 2020-06-19 | 华南理工大学 | 一种淀粉基Pickering乳液凝胶的制备方法 |
CN109912818A (zh) * | 2019-02-27 | 2019-06-21 | 湖北工业大学 | 一种核壳结构慢消化淀粉的制备方法及应用 |
-
2019
- 2019-02-27 CN CN201910143995.XA patent/CN109912818A/zh active Pending
- 2019-10-06 CN CN201910947270.6A patent/CN110615900A/zh active Pending
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110615900A (zh) * | 2019-02-27 | 2019-12-27 | 湖北工业大学 | 一种新型大尺寸皮克林乳液的制备方法及应用 |
WO2021033742A1 (ja) * | 2019-08-20 | 2021-02-25 | 日揮触媒化成株式会社 | 澱粉を含む粒子とその製造方法、および化粧料 |
CN114174398A (zh) * | 2019-08-20 | 2022-03-11 | 日挥触媒化成株式会社 | 含淀粉的粒子及其制造方法和化妆料 |
KR20220050882A (ko) * | 2019-08-20 | 2022-04-25 | 니끼 쇼꾸바이 카세이 가부시키가이샤 | 전분을 포함하는 입자와 그의 제조 방법 및 화장료 |
KR102582931B1 (ko) | 2019-08-20 | 2023-09-26 | 니끼 쇼꾸바이 카세이 가부시키가이샤 | 전분을 포함하는 입자와 그의 제조 방법 및 화장료 |
CN114174398B (zh) * | 2019-08-20 | 2024-01-05 | 日挥触媒化成株式会社 | 含淀粉的粒子及其制造方法和化妆料 |
CN110917137A (zh) * | 2019-11-26 | 2020-03-27 | 江南大学 | 一种醇溶蛋白纳米颗粒和淀粉纳米颗粒协同稳定的超稳定的皮克林乳液的制备方法 |
CN110917137B (zh) * | 2019-11-26 | 2021-08-10 | 江南大学 | 一种醇溶蛋白纳米颗粒和淀粉纳米颗粒协同稳定的皮克林乳液的制备方法 |
CN113552249A (zh) * | 2021-06-24 | 2021-10-26 | 上海交通大学 | 淀粉壳层蛋白的提取鉴定方法 |
CN116426038A (zh) * | 2023-04-06 | 2023-07-14 | 江南大学 | 一种协同稳定的淀粉基皮克林乳液及其在医药、食品领域的应用 |
CN116426038B (zh) * | 2023-04-06 | 2023-10-17 | 江南大学 | 一种协同稳定的淀粉基皮克林乳液及其在医药、食品领域的应用 |
Also Published As
Publication number | Publication date |
---|---|
CN110615900A (zh) | 2019-12-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN109912818A (zh) | 一种核壳结构慢消化淀粉的制备方法及应用 | |
Wang et al. | A review of structural transformations and properties changes in starch during thermal processing of foods | |
Chen et al. | Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch | |
Dartois et al. | Influence of guar gum on the in vitro starch digestibility—rheological and microstructural characteristics | |
Ren et al. | A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization | |
Dupuis et al. | Potato starch: a review of physicochemical, functional and nutritional properties | |
Chen et al. | Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin | |
Wang et al. | Revisiting mechanisms underlying digestion of starches | |
Do et al. | Biomimetic plant foods: Structural design and functionality | |
Wang et al. | Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems | |
CN1683447A (zh) | 氧敏感介质的胶囊化 | |
CN103260604B (zh) | 具有粘性的营养组合物 | |
JPH09172A (ja) | コートした食物 | |
Lyu et al. | A systematic review of highland barley: Ingredients, health functions and applications | |
Donato-Capel et al. | Technological means to modulate food digestion and physiological response | |
Li et al. | Low and high methoxyl pectin lowers on structural change and digestibility of fried potato starch | |
CN110089762A (zh) | 一种低gi代餐粉及其制备方法 | |
Nsor-Atindana et al. | Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of α-amylase and α-glucosidase in simulated digestion of starch | |
Medina-López et al. | Nonconventional hydrocolloids’ technological and functional potential for food applications | |
CN105017435B (zh) | 富含缓慢消化淀粉的辛烯基琥珀酸酐淀粉的制备及其用途 | |
Huang et al. | Slowly digestible starch | |
Qin et al. | Properties and in vitro digestibility of starch encapsulated in chitosan-sodium phytate capsules | |
Wang et al. | Research progress on debranched starch: Preparation, characterization, and application | |
Wang et al. | Preparation of natural food-grade core-shell starch/zein microparticles by antisolvent exchange and transglutaminase crosslinking for reduced digestion of starch | |
CN103533852B (zh) | 具有粘性的营养组合物 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190621 |