CN111202235A - New application of sodium polyacrylate in modified starch or starch-based food - Google Patents
New application of sodium polyacrylate in modified starch or starch-based food Download PDFInfo
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/12—Amylose; Amylopectin; Degradation products thereof
-
- 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)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention relates to the technical field of modified starch and starch-based food processing, and particularly provides a new application of sodium polyacrylate in modified starch or starch-based food. The modified starch or starch-based food is prepared by adding food-grade sodium polyacrylate serving as an additive into starch according to a certain proportion, and is used for delaying the digestion rate of the starch or preventing the starch from aging or delaying the gelatinization of the starch. The sodium polyacrylate can be applied to the preparation of modified starch or starch-based food, and can be used for producing slowly digestible starch, resistant starch, low-GI starch-based food, anti-aging starch-based food, heat-resistant starch and heat-resistant starch-based food. The invention expands the application of the sodium polyacrylate and provides a new way for selecting modified starch and starch-based food additives.
Description
Technical Field
The invention relates to the technical field of modified starch and starch-based food processing, and particularly provides a new application of sodium polyacrylate in modified starch or starch-based food.
Background
The sodium polyacrylate is a novel functional polymer material and an important chemical product, has hydrophilic and hydrophobic groups, can be dissolved in media such as water, glycerol, propylene glycol and the like, and is stable to temperature change. Sodium polyacrylate slowly dissolves in water to form a highly viscous transparent liquid, which is due to the molecular chain growth and viscosity increase caused by the ionic phenomenon of many anionic groups in the molecule. The sodium polyacrylate with different molecular masses has different purposes, is widely applied to the industrial fields of water treatment, papermaking, textile printing and dyeing, ceramics and the like, has relatively mature development, but has very limited application in the food field at present.
Starch plays an important role in meeting energy requirements and nutrient intake of human beings, starch-based foods are daily staple foods of people, and researches show that the digestion rate of starch influences the glycemic index. In 1992, Englyst proposed that starch could be classified into fast-digestion starch (RDS), slow-digestion starch (SDS), and Resistant Starch (RS) based on its rate of digestion in humans. RDS refers to starch digested within 20min, which causes rapid increase of blood sugar level of human body and increases morbidity of chronic diseases; SDS refers to starch digested within 20-120min, slowly releases glucose, and maintains blood sugar balance and stability; RS refers to starch which can not be digested in the small intestine after 120min, and is degraded by microorganisms in the intestinal tract, so that the intestinal peristalsis is promoted, and the colon cancer is prevented. Therefore, regulating the digestibility of starch in humans is an important approach for preventing and controlling chronic diseases such as diabetes, and methods for reducing the digestibility of starch have also been receiving much attention. The degree of starch digestion is influenced by a number of factors, among which the interaction between starch and other ingredients. Food gels have unique physicochemical properties that interact with starch, and many studies of blending them with starch to improve digestibility of starch-based foods have been the focus of current research. Thickeners such as guar gum, xanthan gum, etc. have been found to inhibit the digestibility of starch, but primarily for starch-only suspensions. After high-temperature gelatinization, the inhibition effect of the common food colloid is usually greatly reduced in a gelatinized starch suspension system compared with that before gelatinization. In the food processing process, gelatinization of starch is usually involved, and people's daily diet mainly takes the gelatinized starch as well, so that the research on how to reduce the digestibility of the gelatinized starch has more important significance. The problem of starch retrogradation is also a significant factor affecting the quality of starch-based food products and product development. After the starch is gelatinized, starch aging occurs in the processes of cooling and storing, so that the hardness of the food is increased, the special flavor disappears, and even an aging odor is gradually generated, thereby seriously affecting the nutritional value and the sensory quality of the food. Common food colloids such as guar gum, xanthan gum and the like are also applied to starch anti-aging, but a large amount of addition is often needed to achieve a remarkable effect, and the production cost is greatly increased. In addition, people often modify starch by various means to endow the starch with multiple functions, such as slow release, corrosion prevention, odor adsorption and the like of a porous starch embedded functional substance, while the starch is gelatinized at 60-80 ℃, absorbs water to expand and has a particle structure disappeared, so that the starch is difficult to accept modification related to a long-time high-temperature process, the gelatinization process of the starch is delayed, and the production of heat-resistant starch also has practical significance. At present, food-grade sodium polyacrylate is mainly used for thickening, reinforcing, preserving and the like of food, and the influence on the starch property and the new application in modified starch and starch-based food are not reported.
Disclosure of Invention
In order to solve the technical problems, the invention provides a new application of sodium polyacrylate in modified starch or starch-based food, wherein the modified starch or starch-based food is prepared by adding the sodium polyacrylate into starch and is used for delaying the digestion of the starch, preventing the aging of the starch or delaying the gelatinization of the starch.
The invention is realized in such a way, and provides a new application of sodium polyacrylate in modified starch or starch-based food.
Further, the modified starch is slowly digestible starch or resistant starch or anti-aging starch or heat-resistant starch; the starch-based food is a low GI starch-based food or an anti-aging starch-based food or a heat-resistant starch-based food.
Further, the sodium polyacrylate as an additive is added in a proportion of 0.01-0.2% of the total final weight of the food.
Further, the sodium polyacrylate as an additive is added in the following manner: the sodium polyacrylate is fully mixed with starch by hydration or wet heat method, and then is used for preparing modified starch or starch-based food.
Further, the starch is potato starch or cereal starch or starch derivatives.
Compared with the prior art, the invention has the advantages that:
1. the invention discovers for the first time that the sodium polyacrylate can effectively delay the digestion of gelatinized starch, avoid the aging of starch and delay the gelatinization of starch. The sodium polyacrylate can be used as an additive to be applied to modified starch or starch-based food, and can be used for producing slowly digestible starch, resistant starch and low GI starch-based food, anti-aging starch and anti-aging starch-based food, heat-resistant starch and heat-resistant starch-based food, so that the application of the sodium polyacrylate is expanded, and a new way is provided for selecting the modified starch and starch-based food additive.
2. Due to the unique physicochemical properties of sodium polyacrylate, compared with other food colloids, the dosage of the additive can be greatly reduced, and the cost is reduced.
3. The inhibition effect of the sodium polyacrylate on the digestion, aging and gelatinization of the starch is not limited to the starch type, and the sodium polyacrylate can play a role in various starch-based foods and has wide application range.
Drawings
The invention is described in further detail below with reference to the following figures and embodiments:
FIG. 1 is a line graph of digestibility of potato starch with various concentrations of sodium polyacrylate added;
FIG. 2 is a line graph showing digestibility of glutinous rice starch before and after addition of sodium polyacrylate;
FIG. 3 is a line graph showing digestibility of starch derivatives before and after addition of sodium polyacrylate;
FIG. 4 is a line graph of the thermal properties of potato pregelatinized starch before and after the addition of sodium polyacrylate;
FIG. 5 is a line graph showing the gelatinization behavior of potato starch before and after addition of sodium polyacrylate.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Determination of simulated digestibility in vitro:
to the 37 ℃ starch suspension was added 5mL of mixed enzyme solution (1450U pancreatin a-amylase and 75U saccharifying enzyme) to begin simulating in vitro digestion. When the reaction is carried out for 10 min, 20min, 60 min and 120min, 1mL of hydrolysate is respectively added into 4mL of absolute ethyl alcohol to stop the reaction. And centrifuging the sampling liquid at 3500r/min for 2min, and measuring the glucose content in the supernatant according to a 3, 5-dinitrosalicylic acid (DNS) method. The digestibility of the samples was calculated as follows:
D＝G*0.9/M*100
d-digestibility of starch/%
G-amount of glucose produced by hydrolysis/mg
0.9 molar Mass conversion factor of glucose to starch
M-mass of starch in sample/mg
The content of fast-digestible starch (RDS), slow-digestible starch (SDS) and Resistant Starch (RS) in the sample was calculated as follows:
RDS(％)＝D20-D0
SDS(％)＝D120-D20
RS(％)＝1-D120
D0-digestibility of starch at 0 min/%
D20Digestibility of starch at 20 min/%
D120-digestibility of starch at 120 min/%
Comparative example 1
Dissolving 0.4g potato starch in 15mL pH5.2 sodium acetate buffer solution, heating in boiling water bath for 5 min while stirring, completely gelatinizing, cooling at 0 deg.C for 2min, placing in 37 deg.C shaking table for preheating for 20min, adding amylase, and performing in vitro digestion test, the result is shown in FIG. 1.
Comparative example 2
Dissolving 0.4g glutinous rice starch in 15mL pH5.2 sodium acetate buffer solution, heating in boiling water bath for 5 min while stirring, cooling at 0 deg.C for 2min after complete gelatinization, placing in 37 deg.C shaking table for preheating for 20min, adding amylase, and performing in vitro digestion test, the result is shown in FIG. 2.
Comparative example 3
0.4g of potato starch-lauric acid compound prepared by a damp-heat method is dissolved in 15mL of sodium acetate buffer solution with pH value of 5.2, the mixture is put into a boiling water bath to be heated for 5 minutes while being stirred, after complete gelatinization, the mixture is cooled for 2 minutes at 0 ℃, the mixture is placed on a shaker at 37 ℃ to be preheated for 20 minutes, and amylase is added to carry out in-vitro digestion test, and the result is shown in figure 3. The starch-lipid complex is one of the RSs, and the RS content is increased by 14.51% compared with that of comparative example 1.
Comparative example 4
Dissolving 10g of starch in 50mL of distilled water to form a uniform suspension, carrying out water bath at 90 ℃ for 1h, drying the gelatinized starch paste in an oven at 30 ℃ for 24 h, crushing and sieving by a 100-mesh sieve to prepare the pre-gelatinized starch. Thermal properties were determined with a Differential Scanning Calorimeter (DSC): approximately 2.5mg of the sample was mixed with 7.5 μ L of deionized water and sealed in an aluminum crucible, equilibrated for 12 hours, and then heated from 30 ℃ to 90 ℃ at a rate of 10 ℃/min. The thermal property results of the starch are shown in FIG. 4. After gelatinization of the starch, retrogradation occurs and crystallization resumes, so that in DSC measurement the pregelatinized starch has an endothermic peak at 62.5-79.1 ℃ with an enthalpy change of 3.846J/g.
Comparative example 5
A 3g starch sample was added to 25mL distilled water to form a homogeneous starch suspension, and the gelatinization properties of the starch sample were determined using a Rapid Viscoanalyser (RVA): after equilibration at 50 ℃ for 1 minute, the starch suspension was heated from 50 ℃ to 95 ℃ at a rate of 12 ℃/min, held at 95 ℃ for 2.5 minutes, cooled to 50 ℃ at a rate of 12 ℃/min, held at 50 ℃ for 2 minutes, at a speed of 960r/min, followed by 160r/min, 10 seconds before the propeller. The results of gelatinization properties are shown in FIG. 5, which is a typical gelatinization curve for starch, where gelatinization of starch occurs at 70.3 ℃ with a sudden rise in viscosity and a peak viscosity of 4729 cP.
Example 1
10mg of food grade sodium polyacrylate and 0.4g of potato starch were thoroughly dissolved in 15mL of pH5.2 sodium acetate buffer to form a homogeneous mixed system. And (3) putting the mixed system into a boiling water bath to heat for 5 minutes while stirring, cooling for 2 minutes at 0 ℃ after complete gelatinization, placing the mixed system in a 37 ℃ shaking table to preheat for 20 minutes, and adding amylase to carry out an in vitro digestion test, wherein the result is shown in figure 1. Compared with comparative example 1, the digestibility was reduced by 3.58%, 3.16%, 3.19% and 4.81% at 10, 20, 60 and 120 minutes, respectively, and the digestibility of potato starch was overall delayed and the RS content was increased. The results show that sodium polyacrylate has a remarkable inhibiting effect on the digestion of gelatinized potato starch, and theoretically, the sodium polyacrylate has more remarkable anti-digestibility on potato raw starch. Thus, sodium polyacrylate can be used in slowly digestible starch, resistant starch and low GI starch based foods.
Example 2
30mg of food grade sodium polyacrylate and 0.4g of potato starch were thoroughly dissolved in 15mL of pH5.2 sodium acetate buffer to form a homogeneous mixed system. And (3) putting the mixed system into a boiling water bath to heat for 5 minutes while stirring, cooling for 2 minutes at 0 ℃ after complete gelatinization, placing the mixed system in a 37 ℃ shaking table to preheat for 20 minutes, and adding amylase to carry out an in vitro digestion test, wherein the result is shown in figure 1. Compared with comparative example 1, the digestibility was reduced by 11.94%, 11.12%, 10.15% and 10.31% at 10, 20, 60 and 120 minutes, respectively, and the digestibility of the gelatinized potato starch was overall delayed and the RS content was increased. And the larger the decrease of digestibility, the larger the decrease of digestibility in this example than in example 1, with the increase of the added amount of sodium polyacrylate, the effect of sodium polyacrylate on starch digestibility is shown to have concentration dependence. The results show that sodium polyacrylate has a remarkable inhibiting effect on the digestion of gelatinized potato starch, and theoretically, the sodium polyacrylate has more remarkable anti-digestibility on potato raw starch. Thus, sodium polyacrylate can be used in slowly digestible starch, resistant starch and low GI starch based foods.
Example 3
30mg of food grade sodium polyacrylate and 0.4g of glutinous rice starch are fully dissolved in 15mL of sodium acetate buffer solution with the pH value of 5.2 to form a uniform mixed system. And (3) putting the mixed system into a boiling water bath to heat for 5 minutes while stirring, cooling for 2 minutes at 0 ℃ after complete gelatinization, placing the mixed system in a 37 ℃ shaking table to preheat for 20 minutes, and adding amylase to carry out an in vitro digestion test, wherein the result is shown in figure 2. Compared with comparative example 2, the digestibility was respectively reduced by 1.44%, 6.22%, 6.58% and 1.4% at 10, 20, 60 and 120 minutes, and the inhibition effect of sodium polyacrylate on the digestion of gelatinized glutinous rice starch was mainly shown in the middle of digestion, so that the SDS content was increased from 8.96% to 13.78%. The effect of sodium polyacrylate in inhibiting the digestibility of gelatinized waxy rice starch is different from that of gelatinized potato starch, probably due to the difference in starch structure between the two, which is almost entirely amylopectin, and the potato starch contains a certain amount of amylose in addition to amylopectin, and the waxy rice starch is cereal starch and the potato starch is potato starch, so that the kind of starch may also have an influence on the results, but sodium polyacrylate exhibits remarkable digestibility regardless of the kind of starch. The result shows that the sodium polyacrylate has a remarkable inhibiting effect on the digestion of gelatinized glutinous rice starch, and theoretically, the sodium polyacrylate has more remarkable anti-digestion effect on glutinous rice raw starch. Thus, sodium polyacrylate can be used in slowly digestible starch, resistant starch and low GI starch based foods.
Example 4
30mg of food grade sodium polyacrylate and 0.4g of potato starch-lauric acid complex prepared by the wet-heat method were fully dissolved in 15mL of pH5.2 sodium acetate buffer to form a uniform mixed system. And (3) putting the mixed system into a boiling water bath to heat for 5 minutes while stirring, cooling for 2 minutes at 0 ℃ after complete gelatinization, placing the mixed system in a 37 ℃ shaking table to preheat for 20 minutes, and adding amylase to carry out an in vitro digestion test, wherein the result is shown in figure 3. The digestibility was reduced by 4.12%, 4.54%, 6.97% and 9.07% at 10, 20, 60 and 120 minutes, respectively, compared to comparative example 3. The potato starch and lauric acid formed a V-type complex, imparting anti-digestion properties to the starch, and the results showed that the addition of sodium polyacrylate to the anti-digestible starch derivative further reduced the digestibility of the starch, and the RS content was increased by 23.58% as compared to comparative example 1. The results indicate that sodium polyacrylate can be used in slowly digestible starch, resistant starch and low GI starch based foods.
Example 5
Fully dissolving 0.1g of food-grade sodium polyacrylate and 10g of potato starch in 50mL of distilled water to form a uniform mixed system, carrying out water bath at 90 ℃ for 1h, drying the gelatinized starch paste in an oven at 30 ℃ for 24 h, crushing and sieving by a 100-mesh sieve to prepare the pre-gelatinized starch. Thermal properties were determined with a Differential Scanning Calorimeter (DSC): approximately 2.5mg of the sample was mixed with 7.5 μ L of deionized water and sealed in an aluminum crucible, equilibrated for 12 hours, and then heated from 30 ℃ to 90 ℃ at a rate of 10 ℃/min. The thermal property results of the starch are shown in FIG. 4. Compared with comparative example 4, the pregelatinized starch of the present example is found to generate no obvious endothermic peak in DSC measurement, which shows that sodium polyacrylate effectively avoids the gelatinization starch from aging to form new crystal. The results show that the sodium polyacrylate can be applied to the anti-aging starch and the anti-aging starch-based food.
Example 6
50mg of food grade sodium polyacrylate and 3g of potato starch were thoroughly dissolved in 25mL of distilled water to form a homogeneous mixed system, and the gelatinization properties of the starch samples were determined using a Rapid Viscoanalyser (RVA): after equilibration at 50 ℃ for 1 minute, the starch suspension was heated from 50 ℃ to 95 ℃ at a rate of 12 ℃/min, held at 95 ℃ for 2.5 minutes, cooled to 50 ℃ at a rate of 12 ℃/min, held at 50 ℃ for 2 minutes, at a speed of 960r/min, followed by 160r/min, 10 seconds before the propeller. As shown in figure 5, compared with comparative example 5, the gelatinization characteristic result does not show a typical starch gelatinization curve any more, the gelatinization of the starch begins at 75-80 ℃ and is shown as the increase of the viscosity, but the maximum viscosity of the starch paste in the whole measurement process is 1985cP which is far smaller than that of comparative example 5, which shows that the gelatinization process of the starch is obviously delayed, on one hand, the initial gelatinization temperature is improved, on the other hand, complete gelatinization does not rapidly occur at high temperature in a short time, and the granule structure of the starch is favorably kept under high-temperature modification. The result shows that the sodium polyacrylate can be applied to heat-resistant starch and heat-resistant starch-based food.
Finally, it should be noted that the above-mentioned embodiments are only specific embodiments of the present invention, and obviously, the present invention is not limited to the above-mentioned embodiments, and many variations are possible. All modifications directly or indirectly obvious to those skilled in the art from the present disclosure are to be considered within the scope of the present invention.
Claims (5)
1. The new application of the sodium polyacrylate in the modified starch or starch-based food is characterized in that the food-grade sodium polyacrylate is used as an additive and added into the starch according to a certain proportion to prepare the modified starch or starch-based food for delaying the digestion rate of the starch or preventing the starch from aging or delaying the gelatinization of the starch.
2. The novel use of sodium polyacrylate in modified starch and starch-based food as claimed in claim 1, wherein the modified starch is slowly digestible starch or resistant starch or anti-aging starch or heat resistant starch; the starch-based food is a low GI starch-based food or an anti-aging starch-based food or a heat-resistant starch-based food.
3. The novel use of sodium polyacrylate in modified starch-based food products as claimed in claim 1, wherein the sodium polyacrylate is added as an additive in a proportion of 0.01-0.2% by weight of the total final weight of the food product.
4. The new use of sodium polyacrylate in modified starch and starch-based food as claimed in claim 1, wherein the sodium polyacrylate is added as an additive in the following way: the sodium polyacrylate is fully mixed with starch by hydration or wet heat method, and then is used for preparing modified starch or starch-based food.
5. The novel use of sodium polyacrylate in modified starch and starch-based food products as claimed in claim 1, wherein the starch is potato starch or cereal starch or starch derivatives.
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| CN115428937A (en) * | 2022-08-26 | 2022-12-06 | 孙孝成 | Starch food and preparation method thereof |
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