CN110522033A - The method that annealing prepares functional starch is blended in a kind of corn oil and amino acid - Google Patents
The method that annealing prepares functional starch is blended in a kind of corn oil and amino acid Download PDFInfo
- Publication number
- CN110522033A CN110522033A CN201910939316.XA CN201910939316A CN110522033A CN 110522033 A CN110522033 A CN 110522033A CN 201910939316 A CN201910939316 A CN 201910939316A CN 110522033 A CN110522033 A CN 110522033A
- Authority
- CN
- China
- Prior art keywords
- starch
- corn oil
- blended
- amino acid
- annealing
- 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
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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
Abstract
The invention belongs to converted starch preparation technical field, discloses a kind of corn oil and the method that annealing prepares functional starch is blended in amino acid.It is an object of that present invention to provide a kind of cornstarch to be blended with amino acid and corn oil, and the preparation method of slow-digestion starch is prepared using annealing technology, has good slowly digestible energy using the converted starch of this method preparation.
Description
Technical field
The invention belongs to starch on-chemically modifieds and intensive processing field, and the present invention relates to a kind of corn oil and amino acid are total
The method that mixed annealing prepares functional starch.
Background technique
The close phase of generation of blood sugar for human body and the chronic diseases such as insulin level and fat, diabetes and cardiovascular disease
It closes.If blood sugar in diabetic patients controls bad for a long time, the severe complications such as eye, nerve, cardiovascular disease and infection can occur.
Control blood glucose there is no effect method, the mainly aggregate measures such as diet control, kinesiatrics and hypoglycemic medicine application at present, and close
Reason keeps on a diet and is the key that blood glucose is effectively controlled.
According to the digestion rate for simulating digestion characteristics and starch in vitro, starch is divided into three by British scholar Englyst etc.
Class: fast digestible starch refers to the starch for being digested absorption in 20min in oral cavity and small intestine；Slow-digestion starch refers to 20-120min
The starch digested and assimilated completely in inherent small intestine；Resistant starch refers in 120min and is not digested absorption in small intestine, finally
The starch utilized in colon by microbial fermentation.Compared with fast digestible starch, the high food of slow-digestion starch content can improve
Postprandial blood sugar load maintains postprandial blood sugar to stablize, and improves body to the sensibility of insulin；The high food of resistance starch content can
Satiety is maintained, intestines peristalsis is promoted, can be used as the product of obese people diet weight-reducing, meanwhile, resistant starch is in human body knot
The short chain fatty acids that the fermentation of intestines position generates are conducive to improve the microbial flora of enteron aisle, inhibit the generation of pathogenic bacteria.Slow digestion
Starch and resistant starch can prevent and treat the chronic metabolics syndrome such as obesity, diabetes, cardiovascular disease, cause in recent years
More and more concerns.
But the preparation about functional starch, chemical method is mainly used at present, and this method inevitably uses chemistry
Reagent brings hidden danger to environmental pollution, therefore it is desirable to be modified using physical method to starch, and then increases it and disappear slowly
Change the content of starch and resistant starch.
Summary of the invention
For overcome the deficiencies in the prior art, the present invention provides a kind of corn oil and amino acid is blended annealing and prepares function
Energy property starch method, it is an object of that present invention to provide a kind of cornstarch to be blended with amino acid and corn oil, utilizes annealing technology
The preparation method that (vibrating 24 hours under 50 DEG C of waters bath with thermostatic control) prepares slow-digestion starch, the converted starch using this method preparation have
There is good slowly digestible energy.
Above-mentioned purpose of the invention is achieved through the following technical solutions:
A kind of corn oil and amino acid are blended annealing and prepare functional starch method；
(1) pretreatment of starch: 0.8-1.2g starch is weighed in the closed centrifuge tube of 50ml, adds 1.5-2g water, room temperature
Lower stirring 1h.
(2) it configures reactant: weighing 0.01-0.06g lysine and 0.08-0.12g corn oil, be then mixed into step (1)
In gained mixture, stir 30 minutes at room temperature.
(3) annealing reaction: step (2) gained reactant is put into 45-50 DEG C of water bath with thermostatic control concussion shaking table, water-bath concussion
18-26 hours, 35-45 DEG C of drying was crushed to moisture content 10% hereinafter, be cooled to room temperature after taking-up, sieving both higher contain
The slow digestion of amount and anti-digestive function starch product.
A kind of corn oil and amino acid of above-mentioned preparation are blended annealing and prepare functional starch, and raw material includes: jade
Rice starch, lysine, corn oil；Its mass ratio of cornstarch, lysine, corn oil is 8-12:1-6:0.8-12.
Compared with the prior art, the invention has the advantages that:
The annealing of technical solution of the present invention refers to that moisture content is greater than or equal to 40%, is being higher than glass transition
Temperature is lower than in the range of initial gelatinization temperature, starch denaturalization method cooling rapidly after keeping the temperature the appropriate time.The present invention is formed sediment
Powder denaturation method is the interaction of the crystal sophistication and promotion starch chain by improving starch, to change the object of starch property
Denaturation method is managed, large-scale industrial production is suitble to.
The annealing of starch belongs to physical modification method, only uses heat and water.It is right although process approach is simple
The structure and property of starch can have apparent influence.
Preparation method provided by the invention is a kind of physical modification method of safety and environmental protection, simple production process.It produced
It does not use toxic chemical in journey, and is generated without byproduct, so that the safety is improved for product edible, market prospects are wide
It is wealthy.
Specific embodiment
The present invention is described in detail below by specific embodiment, but is not limited the scope of the invention.Unless otherwise specified, originally
Experimental method used by inventing is conventional method, and experiment equipment used, material, reagent etc. commercially obtain.
The following are the application optimum embodiments.
Embodiment 1
1g starch is weighed in the closed centrifuge tube of 50ml, 0.03g lysine and 0.1g corn oil is then added, adds
1.5g water, stirs evenly at room temperature, vibrates 24 hours under 50 DEG C of waters bath with thermostatic control, and 40 DEG C of dryings are to moisture content 10% after taking-up
Hereinafter, being cooled to room temperature, crush, sieving both obtains slow-digestion starch.
1 starch nutrition specificity analysis of table
Containing fast digestible starch, slow-digestion starch and resistant starch be respectively 71.77% in cornstarch after boiling,
5.28% and 22.95%.Corn oil and lysine is added after annealing, the slow-digestion starch and resistance of cornstarch form sediment
Powder content increases.The difference of cornstarch digestion characteristics is due to changing starch in the presence of corn oil and common lysine
Molecular structure, on the one hand, the amylopectin of corn and starch forms short chain cpd, prevents the hydrolysis of amylase；It is another
Aspect, cornstarch and lysine form cornstarch-lysine compound, can also influence to form sediment by electrostatic adsorption
The conduct hydrolysis of powder enzyme.
Embodiment described above is merely a preferred embodiment of the present invention, and simultaneously the whole of the feasible implementation of non-present invention implement
Example.For persons skilled in the art, the appointing to made by it under the premise of without departing substantially from the principle of the invention and spirit
What obvious change, should all be contemplated as falling within claims of the invention.
Claims (3)
1. the method that annealing prepares functional starch is blended in a kind of corn oil and amino acid, characterized in that cornstarch with
Amino acid and corn oil are blended, and prepare slow-digestion starch using vibrating 24 hours under 50 DEG C of waters bath with thermostatic control of annealing technology.
2. the method that annealing prepares functional starch is blended in a kind of corn oil as described in claim 1 and amino acid, system
Standby specific steps are as follows:
(1) pretreatment of starch: 0.8-1.2g starch is weighed in the closed centrifuge tube of 50ml, 1.5-2g water is added, stirs at room temperature
Mix 1h；
(2) it configures reactant: weighing 0.01-0.06g lysine and 0.08-0.12g corn oil, be then mixed into obtained by step (1)
In mixture, stir 30 minutes at room temperature；
(3) annealing reaction: step (2) gained reactant is put into 45-50 DEG C of water bath with thermostatic control concussion shaking table, 18- is shaken in water-bath
26 hours, to moisture content 10% hereinafter, being cooled to room temperature, crushing, sieving both obtained high level for 35-45 DEG C of drying after taking-up
Slow digestion and anti-digestive function starch product.
3. the method that annealing prepares functional starch is blended in a kind of corn oil as claimed in claim 1 or 2 and amino acid
The functional starch of preparation, raw material include: cornstarch, lysine, corn oil；Its matter of cornstarch, lysine, corn oil
Amount is than being 8-12:1-6:0.8-12.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910939316.XA CN110522033A (en) | 2019-09-30 | 2019-09-30 | The method that annealing prepares functional starch is blended in a kind of corn oil and amino acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910939316.XA CN110522033A (en) | 2019-09-30 | 2019-09-30 | The method that annealing prepares functional starch is blended in a kind of corn oil and amino acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110522033A true CN110522033A (en) | 2019-12-03 |
Family
ID=68671424
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910939316.XA Pending CN110522033A (en) | 2019-09-30 | 2019-09-30 | The method that annealing prepares functional starch is blended in a kind of corn oil and amino acid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110522033A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104987422A (en) * | 2015-07-10 | 2015-10-21 | 大连民族大学 | Preparation method for amino acid-modified corn starch derivative |
| KR20160133996A (en) * | 2015-05-14 | 2016-11-23 | 한림대학교 산학협력단 | Method for production of slowly digestible starch with alpha amylase |
| CN106616914A (en) * | 2016-11-01 | 2017-05-10 | 广东泰宝医疗科技股份有限公司 | Multifunctional slowly digestible starch and preparation method and application thereof |
| CN107536060A (en) * | 2017-09-18 | 2018-01-05 | 大连民族大学 | A kind of method that low pressure humid heat treatment prepares amino acid modified corn slow-digestion starch |
| CN108477612A (en) * | 2018-02-06 | 2018-09-04 | 刘利勇 | A kind of dendrobium nobile nutritive powder and preparation method including dendrobium candidum purified extract |
| CN109897875A (en) * | 2019-03-21 | 2019-06-18 | 安徽农业大学 | A kind of preparation method of slow-digestion starch cornstarch |
| CN110156900A (en) * | 2019-06-20 | 2019-08-23 | 中南林业科技大学 | A kind of processing method improving chinquapin slowly digestible starch content |
-
2019
- 2019-09-30 CN CN201910939316.XA patent/CN110522033A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160133996A (en) * | 2015-05-14 | 2016-11-23 | 한림대학교 산학협력단 | Method for production of slowly digestible starch with alpha amylase |
| CN104987422A (en) * | 2015-07-10 | 2015-10-21 | 大连民族大学 | Preparation method for amino acid-modified corn starch derivative |
| CN106616914A (en) * | 2016-11-01 | 2017-05-10 | 广东泰宝医疗科技股份有限公司 | Multifunctional slowly digestible starch and preparation method and application thereof |
| CN107536060A (en) * | 2017-09-18 | 2018-01-05 | 大连民族大学 | A kind of method that low pressure humid heat treatment prepares amino acid modified corn slow-digestion starch |
| CN108477612A (en) * | 2018-02-06 | 2018-09-04 | 刘利勇 | A kind of dendrobium nobile nutritive powder and preparation method including dendrobium candidum purified extract |
| CN109897875A (en) * | 2019-03-21 | 2019-06-18 | 安徽农业大学 | A kind of preparation method of slow-digestion starch cornstarch |
| CN110156900A (en) * | 2019-06-20 | 2019-08-23 | 中南林业科技大学 | A kind of processing method improving chinquapin slowly digestible starch content |
Non-Patent Citations (1)
| Title |
|---|
| 卢静静: "氨基酸对淀粉性质的影响及其共混干热研究", 中国优秀硕士学位论文全文数据库工程科技Ⅰ辑, no. 1, pages 024 - 202 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111675830B (en) | Preparation method of debranched starch-lipid complex | |
| CN103478527B (en) | A kind of nutritious powder for hypoglycemia patient | |
| CN106616914B (en) | Multifunctional slowly digestible starch and preparation method and application thereof | |
| CN103621870B (en) | Processing method of slowly digestible and resistant starch-containing food raw material | |
| Deepa et al. | A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties | |
| CN106174444B (en) | The method that humid heat treatment tara gum/composites of starch prepares slowly digestible starch | |
| CN104987422B (en) | Preparation method for amino acid-modified corn starch derivative | |
| CN101914163A (en) | Chronic digestible starch and preparation method thereof | |
| CN112544955B (en) | Food raw material rich in slowly digestible and resistant starch and preparation method and application thereof | |
| CN111264840B (en) | Preparation method of slowly digestible starch | |
| CN104403009B (en) | A kind of preparation method of resistant dextrin | |
| CN109123605B (en) | Preparation method of low-glycemic-index resistant starch recombinant rice | |
| WO2020135757A1 (en) | Rice and preparation method therefor | |
| CN103404764B (en) | Resistant malt dextrin and preparation method thereof | |
| CN111171386A (en) | Preparation method of starch-lipid complex | |
| CN101715911A (en) | Method for preparing digestion starch containing slow digestion starch by enzymolysis | |
| CN106538820A (en) | A kind of protein modified method for improving textured protein's chewability and puffed degree | |
| US20190373938A1 (en) | Preparation of Recombinant Rice with Low Glycemic Index from a Raw Material of Resistant Starch | |
| CN101874615B (en) | Production method of food capable of reducing after-dinner blood sugar of diabetes patients | |
| WO2021169117A1 (en) | Preparation method for resistant starch | |
| CN106962896B (en) | Method for adjusting digestion performance of highland barley starch based on 3D printing technology | |
| CN103653168A (en) | Method for preparing buckwheat drink by fermenting mixed lactic acid bacteria | |
| CN106616926A (en) | Method for preparing slowly digestible corn starch by carrying out dry heat treatment | |
| CN102775505A (en) | Preparation method of edible starch capable of preventing hyperlipidemia, reducing cholesterol and reducing blood sugar | |
| CN110522033A (en) | The method that annealing prepares functional starch is blended in a kind of corn oil and amino acid |
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 |