CN113197317A - Resistant starch capable of being rehydrated and preparation and application thereof - Google Patents
Resistant starch capable of being rehydrated and preparation and application thereof Download PDFInfo
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- CN113197317A CN113197317A CN202110355653.1A CN202110355653A CN113197317A CN 113197317 A CN113197317 A CN 113197317A CN 202110355653 A CN202110355653 A CN 202110355653A CN 113197317 A CN113197317 A CN 113197317A
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- 229920000294 Resistant starch Polymers 0.000 title claims abstract description 44
- 235000021254 resistant starch Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 71
- 235000019698 starch Nutrition 0.000 claims abstract description 71
- 239000008107 starch Substances 0.000 claims abstract description 71
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 23
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 239000012266 salt solution Substances 0.000 claims abstract description 12
- 229920001685 Amylomaize Polymers 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 229920000856 Amylose Polymers 0.000 claims description 14
- 239000001110 calcium chloride Substances 0.000 claims description 14
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 7
- 230000029087 digestion Effects 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 5
- 239000006096 absorbing agent Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 14
- 238000003756 stirring Methods 0.000 description 12
- 239000000243 solution Substances 0.000 description 8
- 238000005303 weighing Methods 0.000 description 8
- 229920002261 Corn starch Polymers 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 6
- 238000007873 sieving Methods 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000008707 rearrangement Effects 0.000 description 2
- -1 salt ions Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000000967 suction filtration Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 206010003011 Appendicitis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000015074 other food component Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000002791 soaking 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- 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
- C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Crystallography & Structural Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the field of agricultural product processing, and discloses a reconstitutable resistant starch, and a preparation method and an application thereof. The preparation method of the reconstitutable resistant starch comprises the following steps: the method comprises the steps of preparing starch milk by adding water into high amylose starch serving as a raw material, adding the starch milk into a calcium chloride solution for gelatinization to obtain a uniform starch/salt solution, heating, adding water into the starch/salt solution, standing to settle dissolved starch, washing the settled starch with water, centrifuging, drying and grinding to obtain the rehydratable resistant starch. The rehydratable resistant starch obtained by the process has the resistant starch content of 83.8 +/-1.2 percent and strong enzymolysis resistance; the water absorption rate can reach 184 +/-4%, and the water-absorbing agent has good rehydration performance.
Description
Technical Field
The invention belongs to the field of agricultural product processing, and particularly relates to a reconstitutable resistant starch, and preparation and application thereof.
Background
The resistant starch is starch which is not enzymolyzed in small intestine of human body, but can be zymolyzed in large intestine by microorganism to decompose into short chain fatty acid. The resistant starch is a novel dietary fiber in function, can slow down the response of blood sugar and insulin and maintain the blood sugar stability of a human body after the human body ingests the resistant starch, can promote intestinal tract peristalsis and reduce the generation of putrefactive substances and carcinogenic substances by a fermentation product in the large intestine, and has important significance for preventing intestinal tract diseases such as constipation, appendicitis and the like. The resistant starch is added into the food as an auxiliary material or an additive, so that the special medical food for patients with obesity and diabetes can be produced.
The principle of preparing resistant starch commonly used by predecessors is mainly to regulate and control the rearrangement of starch chains after starch granules are gelatinized so that the structure is compact and amylase cannot be combined with active sites, thereby generating enzymolysis resistance. Common methods include high temperature and high pressure treatment, enzymatic modification of starch chains, starch chain crosslinking, formation of starch/fat complexes, and the like. However, these methods all have disadvantages, such as low content of resistant starch in the product, no rehydration, poor compatibility with other food components, etc., and difficulty in further food processing, etc. Therefore, further exploration of the process is needed to improve the secondary processing performance of the resistant starch in food.
Disclosure of Invention
In order to overcome the disadvantages and shortcomings of the prior art, the invention aims to provide a preparation method of a recoverable resistant starch.
Another object of the present invention is to provide a reconstitutable resistant starch prepared by the above method.
It is a further object of the present invention to provide the use of the above reconstitutable resistant starch.
The purpose of the invention is realized by the following scheme:
a method for preparing a reconstitutable resistant starch comprising the steps of:
the method comprises the steps of preparing starch milk by adding water into high amylose starch serving as a raw material, adding the starch milk into a calcium chloride solution for gelatinization to obtain a uniform starch/salt solution, heating, adding water into the starch/salt solution, standing to settle dissolved starch, washing the settled starch with water, centrifuging, drying and grinding to obtain the rehydratable resistant starch.
The amylose content of the high amylose starch is not less than 50%, preferably 70%.
The starch milk is prepared by adding water, and the concentration of starch in the starch milk is not higher than 60 percent, and is preferably 40 percent.
The concentration of the calcium chloride (CAS NO.10043-52-4) solution is not less than 28%, preferably 45%.
The concentration of starch in the starch/salt solution is not higher than 20%, preferably 12%.
In the starch/salt solution, the concentration of calcium chloride is not less than 28%, and is preferably 32%.
The heating treatment is carried out for 15-120 min at the temperature of 45-95 ℃, preferably for 15min at the temperature of 95 ℃.
Adding water into the starch/salt solution, standing to settle the dissolved starch, wherein the amount of the added water is that the concentration of calcium chloride in the system is not higher than 20%, and is preferably 15%.
The time for adding water and standing is not shorter than 10min, and preferably 15 min.
And after settling to obtain starch, drying the sample, and then grinding and sieving by a 100-mesh sieve to obtain the product.
The above processes are all carried out at room temperature, without explicit indication of the temperature.
The reconstitutable resistant starch prepared by the method can be reconstituted in both cold and hot water and can be readily combined with other food ingredients to produce reconstituted digestion-resistant starchy food.
The use of a reconstitutable resistant starch as described above for the preparation of a digestion-resistant starchy food product.
The mechanism of the invention is as follows:
the starch has two molecules, wherein the structure of the rearranged amylose molecule is more compact than that of the amylopectin molecule, and the amylose molecule is a good source of resistant starch. But the high amylose starch has processing bottleneck, and firstly, the gelatinization temperature is high, and the gelatinization is difficult; secondly, molecular chain rearrangement is easy to form a compact structure after gelatinization, and rehydration is difficult. In the invention, calcium chloride solution with certain concentration is used for promoting the gelatinization of high amylose starch granules and reducing the gelatinization temperature; after gelatinization, water is added into a starch/salt system to reduce the concentration of salt ions, so that starch molecules dispersed in the solution can be polymerized and settled again; because certain salt ions are embedded in the sedimentation process, the structure of the sedimented starch is relatively loose, and the sedimented starch can be rehydrated after being dried.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the invention utilizes the calcium chloride solution to promote the gelatinization of the high amylose starch granules, reduces the gelatinization temperature and saves the high-pressure and high-temperature conditions required by the traditional high amylose starch gelatinization.
(2) The rehydratable resistant starch obtained by the process has the resistant starch content of 83.8 +/-1.2 percent and strong enzymolysis resistance; the water absorption rate can reach 184 +/-4%, and the water-absorbing agent has good rehydration performance.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The reagents used in the examples are commercially available without specific reference.
The water absorption in the examples indicates the degree of water absorption per unit mass of the product. The specific operation is as follows: weighing the mass m of the product0Then soaking the resistant starch in water for 1h, carrying out suction filtration, and weighing the mass m of the starch after suction filtration1The water absorption of the resistant starch is (m)1-m0)/m0*100。
Example 1
(1) Weighing 12.0g of high amylose corn starch (amylose content is 70 percent), adding the high amylose corn starch into 18.0g of water, and stirring to form starch milk;
(2) weighing 32.0g of calcium chloride, dissolving in 38.0g of water, and uniformly stirring to form a transparent and uniform solution;
(3) adding the starch milk in the step (1) into the solution in the step (2), and stirring to obtain a starch/calcium chloride emulsion;
(4) heating the starch/calcium chloride emulsion in the step (3) to 95 ℃, and stirring for 15min to obtain a uniform starch/calcium chloride solution;
(5) and (3) adding 126.0g of water into the starch/calcium chloride solution in the step (4), standing at normal temperature for 15min, centrifuging at the rotating speed of 2000 rpm, and repeatedly washing the lower-layer precipitate to obtain the settled starch.
(6) And (5) freeze-drying the starch sample in the step (5) for 12 hours, and sieving the starch sample with a 100-mesh sieve after grinding to obtain the product.
The rehydratable resistant starch product obtained in the above step is white powder. Wherein the content of resistant starch is 80.7 +/-2.6%, and the enzymolysis resistance is strong. The water absorption of the product is 182 +/-6%, and compared with the water absorption of 83 +/-5% of high amylose sedimentary starch obtained by a traditional high-temperature high-pressure method (heating and pasting at 120 ℃), the rehydration performance of the product is obviously improved.
Example 2:
(1) weighing 10.0g of high amylose corn starch (amylose content is 70 percent), adding the high amylose corn starch into 10.0g of water, and stirring to form starch milk;
(2) weighing 37.0g of calcium chloride, dissolving in 43.0g of water, and uniformly stirring to form a transparent and uniform solution;
(3) adding the starch milk in the step (1) into the solution in the step (2), and stirring to obtain a starch/calcium chloride emulsion;
(4) heating the starch/calcium chloride emulsion in the step (3) to 50 ℃, and stirring for 120min to obtain a uniform starch/calcium chloride solution;
(5) and (3) adding 95.0g of water into the starch/calcium chloride solution in the step (4), standing at normal temperature for 30min, centrifuging at the rotating speed of 2000 rpm, and repeatedly washing the lower-layer precipitate to obtain the settled starch.
(6) And (5) freeze-drying the sample for 12h, grinding, and sieving with a 100-mesh sieve to obtain the product.
The rehydratable resistant starch product obtained in the above step is white powder. Wherein the resistant starch content is 82.9 +/-1.3 percent, and the water absorption rate is 178 +/-6 percent.
Example 3:
(1) weighing 10.0g of high amylose corn starch (amylose content is 70%) and adding the high amylose corn starch into 15.0g of water, and stirring to form starch milk;
(2) weighing 28.0g of calcium chloride, dissolving in 47.0 g of water, and uniformly stirring to form a transparent and uniform solution;
(3) adding the starch milk in the step (1) into the solution in the step (2), and stirring to obtain a starch/calcium chloride emulsion;
(4) heating the starch/calcium chloride emulsion in the step (3) to 90 ℃, and stirring for 30min to obtain a uniform starch/calcium chloride solution;
(5) and (3) adding 50.0g of water into the uniform starch/calcium chloride solution in the step (4), standing for half an hour at normal temperature, centrifuging at the rotating speed of 2000 rpm, and repeatedly washing the lower-layer precipitate to obtain the settled starch.
(6) And (5) freeze-drying the sample for 12h, grinding, and sieving with a 100-mesh sieve to obtain the product.
The rehydratable resistant starch obtained in the steps is white powder, the content of the resistant starch can reach 83.8 +/-1.2%, and the water absorption rate is 184 +/-4%.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A method for preparing a reconstitutable resistant starch, characterized by comprising the steps of:
the method comprises the steps of preparing starch milk by adding water into high amylose starch serving as a raw material, adding the starch milk into a calcium chloride solution for gelatinization to obtain a uniform starch/salt solution, heating, adding water into the starch/salt solution, standing to settle dissolved starch, washing the settled starch with water, centrifuging, drying and grinding to obtain the rehydratable resistant starch.
2. Method for the preparation of reconstitutable resistant starch according to claim 1, characterized in that:
the amylose content of the high amylose starch is not less than 50%.
3. Method for the preparation of reconstitutable resistant starch according to claim 1, characterized in that:
the starch milk is prepared by adding water, and the concentration of starch in the starch milk is not higher than 60%;
the concentration range of the calcium chloride solution is not less than 28%.
4. Method for the preparation of reconstitutable resistant starch according to claim 1, characterized in that:
in the starch/salt solution, the concentration of starch is not higher than 20%;
in the starch/salt solution, the concentration of calcium chloride is not lower than 28%.
5. Method for the preparation of reconstitutable resistant starch according to claim 1, characterized in that:
the heating treatment is carried out for 15-120 min at the temperature of 45-95 ℃.
6. Method for the preparation of reconstitutable resistant starch according to claim 1, characterized in that:
and adding water into the starch/salt solution, standing to settle the dissolved starch, wherein the amount of the added water is such that the concentration of calcium chloride in the system is not higher than 20%.
7. Method for the preparation of reconstitutable resistant starch according to claim 1, characterized in that:
the time for adding water and standing is not shorter than 10 min.
8. Method for the preparation of reconstitutable resistant starch according to claim 1, characterized in that:
the ground product is sieved by a 100-mesh sieve.
9. A reconstitutable resistant starch produced by the method of any one of claims 1-8.
10. Use of a reconstitutable resistant starch according to claim 9 for the preparation of a digestion-resistant starchy food product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110355653.1A CN113197317A (en) | 2021-04-01 | 2021-04-01 | Resistant starch capable of being rehydrated and preparation and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110355653.1A CN113197317A (en) | 2021-04-01 | 2021-04-01 | Resistant starch capable of being rehydrated and preparation and application thereof |
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| CN113197317A true CN113197317A (en) | 2021-08-03 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115286720A (en) * | 2022-07-28 | 2022-11-04 | 广州大学 | Preparation method of pregelatinized starch rich in slowly digestible starch |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101935355A (en) * | 2010-08-06 | 2011-01-05 | 杭州纸友科技有限公司 | Preparation method of high-content resistant starch |
| CN110669148A (en) * | 2019-11-07 | 2020-01-10 | 广州大学 | Water-absorbing starch and preparation method and application thereof |
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2021
- 2021-04-01 CN CN202110355653.1A patent/CN113197317A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101935355A (en) * | 2010-08-06 | 2011-01-05 | 杭州纸友科技有限公司 | Preparation method of high-content resistant starch |
| CN110669148A (en) * | 2019-11-07 | 2020-01-10 | 广州大学 | Water-absorbing starch and preparation method and application thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115286720A (en) * | 2022-07-28 | 2022-11-04 | 广州大学 | Preparation method of pregelatinized starch rich in slowly digestible starch |
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Application publication date: 20210803 |