CN113575828A - Preparation method for resisting Chinese chestnut starch aging by adding saturated fatty acid - Google Patents
Preparation method for resisting Chinese chestnut starch aging by adding saturated fatty acid Download PDFInfo
- Publication number
- CN113575828A CN113575828A CN202110932172.2A CN202110932172A CN113575828A CN 113575828 A CN113575828 A CN 113575828A CN 202110932172 A CN202110932172 A CN 202110932172A CN 113575828 A CN113575828 A CN 113575828A
- Authority
- CN
- China
- Prior art keywords
- starch
- chinese chestnut
- fatty acid
- saturated fatty
- chestnut starch
- 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 97
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 70
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 70
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 70
- 230000032683 aging Effects 0.000 title claims abstract description 34
- 150000004671 saturated fatty acids Chemical class 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000000725 suspension Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000006243 chemical reaction Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 22
- 229930195729 fatty acid Natural products 0.000 claims description 22
- 239000000194 fatty acid Substances 0.000 claims description 22
- 241001070941 Castanea Species 0.000 claims description 20
- 235000014036 Castanea Nutrition 0.000 claims description 20
- 150000004665 fatty acids Chemical class 0.000 claims description 20
- 238000004108 freeze drying Methods 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 9
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 8
- 239000005639 Lauric acid Substances 0.000 claims description 7
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- 235000021314 Palmitic acid Nutrition 0.000 claims description 3
- 235000019441 ethanol Nutrition 0.000 claims description 3
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000010828 elution Methods 0.000 claims description 2
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000003712 anti-aging effect Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 235000012041 food component Nutrition 0.000 abstract description 2
- 239000005417 food ingredient Substances 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 description 15
- 239000000523 sample Substances 0.000 description 15
- 229920000856 Amylose Polymers 0.000 description 10
- 101100172132 Mus musculus Eif3a gene Proteins 0.000 description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 238000005303 weighing Methods 0.000 description 7
- 239000002131 composite material Substances 0.000 description 6
- 238000002441 X-ray diffraction Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 238000013329 compounding Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 230000002209 hydrophobic effect Effects 0.000 description 3
- 150000004668 long chain fatty acids Chemical class 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 230000008707 rearrangement Effects 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000013081 microcrystal Substances 0.000 description 2
- IOLCXVTUBQKXJR-UHFFFAOYSA-M potassium bromide Chemical compound [K+].[Br-] IOLCXVTUBQKXJR-UHFFFAOYSA-M 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 238000001878 scanning electron micrograph Methods 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000004457 water analysis Methods 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 238000004566 IR spectroscopy Methods 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000021360 Myristic acid Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000000536 complexating effect Effects 0.000 description 1
- 238000010668 complexation reaction Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000002329 infrared spectrum Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- -1 lipid compound Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000010183 spectrum analysis Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- ZZIZZTHXZRDOFM-XFULWGLBSA-N tamsulosin hydrochloride Chemical compound [H+].[Cl-].CCOC1=CC=CC=C1OCCN[C@H](C)CC1=CC=C(OC)C(S(N)(=O)=O)=C1 ZZIZZTHXZRDOFM-XFULWGLBSA-N 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Images
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a method for resisting Chinese chestnut starch aging by adding saturated fatty acid, belonging to the field of food processing and food ingredients. The preparation method comprises the following steps: (1) uniformly mixing saturated fatty acid dissolved in absolute ethyl alcohol with starch suspension containing certain water, and then steaming at high temperature for gelatinization to obtain starch gel; (2) drying and crushing the starch gel obtained in the reaction (1), eluting with absolute ethyl alcohol, drying again and crushing to obtain the Chinese chestnut starch-lipid compound. The invention provides a method for resisting Chinese chestnut starch aging by adding saturated fatty acid, which is mainly technically characterized in that saturated fatty acid with different chain lengths and Chinese chestnut starch are reacted at the temperature of 100-130 ℃. The prepared Chinese chestnut starch-lipid complex has obvious anti-aging effect, and improves the eating quality and the storage time of Chinese chestnuts and Chinese chestnut products.
Description
Technical Field
The invention relates to a method for resisting Chinese chestnut starch aging by adding saturated fatty acid, belonging to the field of food processing and food ingredients.
Background
The Chinese chestnut is widely eaten by consumers due to the unique flavor, medicinal value and health care function. However, the fresh Chinese chestnut is easy to age and harden in a short period, which affects the shelf life and the edible value of the Chinese chestnut and the products thereof, mainly because the Chinese chestnut starch accounts for 50 to 70 percent of the dry weight of the Chinese chestnut. Therefore, the research on how to inhibit the ageing of the Chinese chestnut starch has important practical significance on prolonging the shelf life of the Chinese chestnut. Starch retrogradation has two processes: short term aging and long term aging. In the early stages of starch retrogradation, short-term retrogradation, which is mainly related to the amylose content, is caused by the rapid recrystallization of amylose, during which a series of rearrangements of the amylose occur, the molecules that come together forming a three-dimensional network that makes the starch gel more elastic. Starch retrogradation adversely affects the hardness, quality, etc. of starch-based products, such as the drying and hardening of bread. Therefore, how to further inhibit the aging of starch has become a hot point of research.
The starch aging is influenced by various factors, such as the content ratio of amylose to amylopectin in starch, the amount of water content in starch, the types of exogenous additives and the like. Researches show that the aging of the starch can be delayed to a certain extent by physical and chemical modes and the like. Many studies at home and abroad show that if exogenous additives such as hydrophilic colloid, lipid, polysaccharide, polyphenol and the like are added into starch in a certain way, the aging of the starch can be delayed or even inhibited to a certain extent. In recent years, the use of lipids in food processing has become increasingly common. The starch-lipid complex is novel green modified starch, and researches show that lipid is easy to perform complexation reaction with starch to form a starch-lipid single-helix complex and further form a stable V-shaped crystalline structure. Starch-lipid complexes are essentially clathrates of lipids in the hydrophobic cavity of a starch single helix, with a single helix V-shaped structure formed by hydrogen bonds, in which hydrophilic hydroxyl groups are located on the outside of the helix and hydrophobic moieties are located on the inside of the helix. The hydrophobic carbon chain of the lipid enters the interior of the helix to form a complex. Due to the characteristics of short side chain, high steric hindrance and the like of the amylopectin, compared with the amylose, the amylopectin is less prone to forming a complex with lipid. Different types of lipids have an effect on the formation and properties of clathrates. Wherein the carbon chain length of the fatty acids affects the formation of the starch-lipid complex. Because the complex and the crystal structure of the long-chain fatty acid are formed less, the long-chain fatty acid has stronger inhibiting effect on gelatinization and retrogradation. Most of the starch-lipid complex researches at present have the treatment temperature of less than 100 ℃, and lack a method for preparing the starch-lipid complex at a high temperature of more than 100 ℃.
The invention discloses a preparation method for resisting Chinese chestnut starch aging by adding saturated fatty acid, which can quickly gelatinize Chinese chestnut starch by ultrahigh-temperature heating treatment, is beneficial to the release of amylose, promotes the compound process of amylose and lipid, shortens the reaction time, generates local high temperature under the quick heat effect, can also ensure that amylose and lipid molecules form a compound with stronger stability, and forms V-shaped microcrystals in the quick cooling process, and the microcrystals can inhibit the rearrangement of the amylose and achieve the purpose of delaying the starch aging. The invention discloses a preparation method for resisting ageing of Chinese chestnut starch by adding saturated fatty acid by comprehensively applying an ultrahigh-temperature gelatinization technology and taking Chinese chestnut starch and saturated lipid as raw materials.
Disclosure of Invention
The invention aims to provide a method for resisting Chinese chestnut starch aging by adding saturated fatty acid.
The invention provides a method for resisting Chinese chestnut starch aging by adding saturated fatty acid, which is mainly technically characterized in that saturated fatty acid with different chain lengths and Chinese chestnut starch are reacted at the temperature of 100-130 ℃. The Chinese chestnut starch-lipid complex with obvious anti-aging effect is prepared, and the retrogradation condition of Chinese chestnuts and Chinese chestnut related products is inhibited; in addition, the Chinese chestnut starch-lipid complex can also be used as an auxiliary material in the processing of staple food, so that the retrogradation of starch is inhibited, and the mouthfeel of the staple food added with the Chinese chestnut starch is improved.
The purpose of the invention is realized by the following technical scheme.
A method for resisting Chinese chestnut starch aging by adding saturated fatty acid comprises the following steps:
(1) uniformly mixing saturated fatty acid dissolved in absolute ethyl alcohol with starch suspension containing certain water, and then steaming at high temperature for gelatinization to obtain starch gel;
(2) freeze drying the starch gel obtained in the reaction (1), crushing, eluting with absolute ethyl alcohol, drying again, crushing and sieving to obtain the Chinese chestnut starch-lipid compound.
Preferably, in the step (1), the mass fraction of the starch suspension is 7-9%, the addition amount of saturated fatty acid is 2-4% (calculated by starch), and the addition amount of absolute ethyl alcohol is 1: 100-3: 100 (ratio of fatty acid to ethyl alcohol, g/mL).
More preferably, the saturated fatty acid is myristic acid, palmitic acid, or lauric acid.
Preferably, the high-temperature cooking temperature in the step (1) is 100-130 ℃, and the cooking time is 20-40 min.
Preferably, the freeze drying temperature in the step (2) is-40 to-60 ℃, the drying after elution by absolute ethyl alcohol is air drying, and the temperature is 35 to 55 ℃.
Preferably, the mesh number of the crushed powder in the step (2) is 80-100 meshes.
The method for delaying the ageing of the Chinese chestnut starch by the starch-lipid compound prepared by adding the saturated fatty acid is described. The Chinese chestnut starch-lipid complex prepared by the invention can effectively inhibit the aging of the Chinese chestnut starch and improve the storage time of the Chinese chestnut starch and the Chinese chestnut starch products.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the Chinese chestnut starch-lipid complex prepared by the invention is prepared under the condition of ultra-high temperature, the process is simple and easy to operate, and the prepared complex has high degree of compounding and better compounding.
(2) The Chinese chestnut starch-lipid complex prepared by the invention improves the capability of starch gel for keeping internal water and has obvious effect of resisting Chinese chestnut starch aging.
(3) The saturated lipid is added into the Chinese chestnut starch, so that the retrogradation process of the starch can be inhibited, and the starch lipid compound can also be used as resistant starch and has the characteristic of low glycemic index.
Drawings
The invention is further explained below with reference to the figures and examples
FIG. 1 is a composite index diagram of fatty acid and Chinese chestnut starch.
FIG. 2 is a water extraction rate graph of a short-term aged chestnut starch-lipid complex.
FIG. 3 is an X-ray diffraction scan of a short-aged chestnut starch-lipid complex.
FIG. 4 is an infrared deconvolution spectrum of a short-term aged chestnut starch-lipid complex.
FIG. 5 is a scanning electron micrograph of a short-term aged chestnut starch-lipid complex.
FIG. 6 is a graph of gel-like firmness of short-aged chestnut starch-lipid complexes.
Detailed Description
Technical contents and effects of the present invention will be further described below by way of examples and drawings, but embodiments of the present invention are not limited thereto.
The invention takes Chinese chestnut starch and saturated fatty acid (myristic acid MA or palmitic acid PA or lauric acid LA) as raw materials to prepare the Chinese chestnut starch-lipid complex.
Example 1 preparation of chestnut starch
Peeling fresh Chinese chestnut, mixing with sodium sulfite (0.45%, m/v) according to the ratio of 1: 2, pulping in a grinder, filtering by gauze, discarding filter residues, centrifuging the filtrate at 3800 rpm for 10 min, and discarding supernatant and non-white substances on the surface of precipitate. Sieving with 100 mesh sieve, washing and centrifuging for twice, changing deionized water into ethanol, washing until the supernatant is colorless, and drying the centrifuged starch in a hot air dryer.
Example 2 preparation of chestnut starch-lipid complexes
Weighing 10 g of Chinese chestnut starch to prepare 6% starch milk, simultaneously weighing MA, PA and LA respectively according to the proportion of 2% (calculated by starch), dissolving in absolute ethyl alcohol, adding into the starch milk, heating the mixed solution at 100 ℃ for 40min, keeping the temperature at 60 ℃ for 15 min, taking out, cooling to room temperature, freeze-drying the sample at-40 ℃, crushing, fully washing with absolute ethyl alcohol, drying at 35 ℃, grinding, sieving with a 100-mesh sieve, and filling into a sealed bag for later use. Marking the prepared Chinese chestnut starch-myristic acid compound, Chinese chestnut starch-palmitic acid compound and Chinese chestnut starch-lauric acid compound as CSMA, CSPA and CSLA respectively; the blank without added fatty acid was noted as CS. And (3) determining the complexing degree of the prepared Chinese chestnut starch-lipid complex. Preparing 5% suspension from 4 g of prepared Chinese chestnut starch-lipid complex, carrying out water bath at 95 ℃ for 30 min to fully gelatinize the sample, placing the sample at 4 ℃ for 10 h, taking out the sample, carrying out freeze drying at-40 ℃, sieving the product with a 80-mesh sieve, and carrying out water-separating rate, Fourier infrared, X-ray diffraction and scanning electron microscope analysis.
Example 3 preparation of chestnut starch-lipid complexes
Weighing 10 g of Chinese chestnut starch to prepare 8% of starch milk, simultaneously weighing MA, PA and LA according to the proportion of 3% (calculated by starch) respectively, dissolving in absolute ethyl alcohol, adding into the starch milk, heating the mixed solution at 115 ℃ for 30 min, preserving heat at 60 ℃ for 15 min, cooling to room temperature, freeze-drying at-50 ℃ and crushing, then fully washing with absolute ethyl alcohol, drying at 45 ℃ and grinding, sieving with a 100-mesh sieve, and filling into a sealed bag for later use. Marking the prepared Chinese chestnut starch-myristic acid compound, Chinese chestnut starch-palmitic acid compound and Chinese chestnut starch-lauric acid compound as CSPA, CSMA and CSLA respectively; the blank without added fatty acid was noted as CS. Preparing a 9% suspension of 4 g of prepared Chinese chestnut starch-lipid complex, carrying out water bath at 95 ℃ for 30 min to fully paste the sample, placing the sample at 4 ℃ for 10 h, taking out the sample, carrying out freeze drying at-50 ℃, and carrying out water analysis rate, Fourier infrared, X-ray diffraction and scanning electron microscope analysis after sieving the sample by a 90-mesh sieve.
Example 4 preparation of chestnut starch-lipid complexes
Weighing 10 g of Chinese chestnut starch to prepare 10% starch milk, simultaneously weighing MA, PA and LA according to the proportion of 4% (calculated by starch) respectively, dissolving in absolute ethyl alcohol, adding into the starch milk, heating the mixed solution at 130 ℃ for 20 min, keeping the temperature at 60 ℃ for 15 min, taking out, cooling to room temperature, freeze-drying the sample at-60 ℃, crushing, fully washing with absolute ethyl alcohol, drying at 55 ℃, grinding, sieving with a 100-mesh sieve, and filling into a sealed bag for later use. Marking the prepared Chinese chestnut starch-palmitic acid compound, Chinese chestnut starch-myristic acid compound and Chinese chestnut starch-lauric acid compound as CSPA, CSMA and CSLA respectively; the blank without added fatty acid was noted as CS. Preparing another 4 g of prepared Chinese chestnut starch-lipid compound into 11% suspension, carrying out water bath at 95 ℃ for 30 min to fully gelatinize the sample, then placing the sample at 4 ℃ for 10 h, taking out the sample, carrying out freeze drying at-60 ℃, and carrying out water analysis rate, Fourier infrared, X-ray diffraction and scanning electron microscope analysis after sieving the sample by a 100-mesh sieve.
The starch lipid complex prepared as in example 3 above was subjected to physicochemical property and anti-aging effect measurement by the following method, and the results of examples 2 and 4 were similar to those of example 3.
Example 4 composite index of chestnut starch-lipid complexes
Preparing different starch-lipid compound samples into 0.1% suspension, adding 9 mL of NaOH solution (1.0 mol/L), heating in a boiling water bath for 10 min, transferring to a 100mL volumetric flask for constant volume, transferring 5 mL into the 100mL volumetric flask, adding 50 mL of water, 1.0 mL of acetic acid solution (1.0 mol/L) and 2.0 mL of iodine reagent, carrying out constant volume, standing for 10 min, and measuring the absorbance at 620 nm.
As shown in FIG. 1, the complex indexes of the chestnut starch lipid complex formed by the reaction with different fatty acids show significant differences. The composite index of CSLA is the largest and CSPA has a smaller composite index value. The carbon chain lengths of LA, MA and PA are gradually increased; fatty acid with a shorter carbon chain shows better dispersibility in the starch heating and pasting process, is uniformly and densely dispersed in a starch emulsion system, and is more favorable for forming a complex with starch molecules; on the contrary, the fatty acid with longer carbon chain shows poorer dispersibility in the heating gelatinization process of the starch, and reduces the collision probability between the fatty acid and the starch molecule, thereby reducing the compounding index of the long-chain fatty acid.
Example 5 Water extraction Rate of chestnut starch-lipid complexes
Weighing 0.3 g of starch lipid complex and 10 mL of distilled water, mixing in a centrifuge tube, placing in a water bath at 95 ℃ for 30 min to fully gelatinize, then placing at 4 ℃ for 10 h, taking out from a water bath kettle at 25 ℃ to balance for 15 min, placing in a centrifuge with the centrifugal force of 3500 g to centrifuge for 15 min, taking out the centrifuge tube, pouring out the supernatant, and recording the mass of the precipitate in the centrifuge tube.
As shown in FIG. 2, the water-separating rate of the short-term aged Chinese chestnut starch-lipid complex is examined in the embodiment, and the water-separating rate of the short-term aged Chinese chestnut starch after gelatinization is effectively reduced by adding different fatty acids. Compared with the gelatinization of the raw chestnut starch, the mixing of the fatty acid reduces the water absorption expansion rate of the starch granules to different degrees, so as to achieve the aim of inhibiting the short-term aging of the starch. In addition, at the same compounding temperature, the water precipitation rate tends to increase gradually as the carbon chain length of the added fatty acid increases, probably because the longer the carbon chain, the weaker the dispersibility in the starch milk, and the formation of fatty acid-starch molecule inclusion compound is further hindered, and therefore, the anti-aging effect on starch is weaker than that of lauric acid with a shorter chain length.
Example 6 relative crystallinity of chestnut starch-lipid complexes
The lyophilized samples after aging for 10 h were taken and tested on an X-ray diffractometer at a tube pressure of 40 kV and a tube flow of 40 mA. The scanning range 2 theta =5 ° -40 °, and the scanning speed is 4 °/min. And carrying out X-ray diffraction scanning (5-40 ℃) on the short-term aged Chinese chestnut starch-lipid compound gel powder.
The results are shown in FIG. 3. As a result, the relative crystallinity of CSLA, CSMA and CSPA of the starch-lipid complex compounded at the same temperature is obviously reduced compared with that of CS in the short-term aging process, and the relative crystallinity of the starch-lipid complex added with different fatty acids is also obviously different, wherein the relative crystallinity values calculated by calculation are CSLA, CSMA and CSPA in sequence from low to high, namely, the relative crystallinity of the Chinese chestnut starch-lipid complex shows a trend of obviously increasing along with the increase of the length of the fatty acid carbon chain, and the corresponding crystalline region of the starch-lipid complex is obviously increased and is more completely crystallized.
Example 7 Infrared Spectroscopy of chestnut starch-lipid complexes
Grinding and mixing 1-2 mg of the prepared aged starch-lipid complex with 200 mg of dried pure potassium bromide, tabletting and measuring. The number of scanning times is 32, and the scanning wave number is 400-4000 cm-1Resolution of 4 cm-1. The baseline was calibrated and deconvoluted using OMNIC 9.2 software.
As shown in FIG. 4, this example examined infrared deconvolution spectral analysis of short-term aged chestnut starch-lipid complexes. In the infrared spectrum after the decomposition of the overlapping peaks, 1047 cm is associated with the crystalline region and the amorphous region, respectively-1Absorption peak and 1022 cm-1The absorption peak at (c). Usually 1047 cm-1/1022 cm-1The relative absorption intensity of the Fourier infrared in the region can be used to assess the crystallinity of the starch, the ratio of which is synergistic with the degree of retrogradation. Treating at the same temperature, adding 1047 cm of fatty acid composite system-1/1022 cm-1The values are all smaller than those without fatty acid, wherein the value is expressed in CSLA 1047 cm-1/1022 cm-1Minimum; CSMA times; CSPA is relatively large. The results show that the addition of LA, MA and PA can prevent the starch molecule rearrangement of the Chinese chestnut starch gel in the short-term aging process and reduce the quantitative proportion between the ordered structure and the disordered structure in the short-term aging process. Among them, CSLA is the most effective, CSMA is the second most effective, CSPA is the last.
Example 8 microstructure of chestnut starch-lipid complexes
Samples of the freeze-dried starch-lipid complex after short-term aging for 10 h were taken, amplified 2000-fold at 3 Kv and observed for microstructure. As shown in FIG. 5, this example examined the scanning electron micrographs of short-term aged chestnut starch-lipid complexes. A-D are short-term aged CS, CSPA, CSMA, CSLA microstructures, respectively. As can be seen from FIG. 5, the short-term aging of the starch gel without the addition of fatty acid resulted in a sheet-like structure with less pores, probably because the starch undergoes the dehydration condensation during the short-term aging process, and the degree of dehydration condensation is closely related to the degree of starch aging. The composite system after adding the fatty acid has relatively dense and uniform holes, and particularly the CSLA holes are uniform and ordered obviously. The fatty acid is shown to greatly improve the capacity of the starch gel for keeping the internal water, and can delay the short-term aging of the Chinese chestnut starch to a certain extent, which is consistent with the result of water precipitation rate.
Example 8 gel texture Properties of chestnut starch lipid Complex
Preparing 7% starch-lipid complex suspension, placing in a 50 mL beaker, performing water bath at 95 deg.C for 30 min to fully gelatinize the sample, maintaining the temperature in water bath at 85 deg.C for 15 min, standing at 4 deg.C for 10 h, and balancing in a water bath kettle at 25 deg.C for 15 min; the gel structure used a flat-bottomed cylindrical P/5 probe. The test parameters were respectively: the puncture speed is 0.8 mm/s, the puncture distance is 15 mm, and the trigger force is 5 g. The results of gel properties are expressed as gel hardness (g).
As shown in figure 6, different fatty acid carbon chain lengths are different, the dispersion in a gel system is different, the degrees of blocking the combination of amylose and hydrogen bonds are different, and the hardness values are observed to show that the CSLA hardness value is the lowest after the LA is added, the CSMA is the next highest, and the CSPA is the highest, which shows that the LA can obviously inhibit the ageing degree of the Chinese chestnut starch and has smaller hardness values.
Claims (8)
1. A method for resisting Chinese chestnut starch aging by adding saturated fatty acid is characterized by comprising the following steps:
(1) uniformly mixing saturated fatty acid dissolved in absolute ethyl alcohol with starch suspension containing certain water, and then steaming at high temperature for gelatinization to obtain starch gel;
(2) freeze drying the starch gel obtained in the reaction (1), crushing, eluting with absolute ethyl alcohol, drying again, crushing and sieving to obtain the Chinese chestnut starch-lipid compound.
2. The preparation method according to claim 1, wherein the mass fraction of the starch suspension in the step (1) is 6-10%, the addition amount of saturated fatty acid is 2-4% (calculated by starch), and the addition amount of absolute ethanol is 1: 100-3: 100 (ratio of fatty acid to ethanol, g/mL).
3. The method according to claim 2, wherein the saturated fatty acid is one of myristic acid, palmitic acid and lauric acid.
4. The preparation method according to claim 1, wherein the cooking temperature in the step (1) is 100 to 130 ℃ and the cooking time is 20 to 40 min.
5. The preparation method according to claim 1, wherein the freeze-drying temperature in the step (2) is-40 to-60 ℃, and the temperature is 35 to 55 ℃ after the elution with absolute ethyl alcohol and the drying with hot air blast.
6. The method according to claim 1, wherein the mesh size of the pulverized powder of step (2) is 80 to 100 mesh.
7. A chestnut starch-lipid complex obtained by the method of any one of claims 1 to 6.
8. The method for delaying the aging of the Chinese chestnut starch by adding the starch-lipid complex prepared by the high-temperature gelatinization of the saturated fatty acid in the claim 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110932172.2A CN113575828A (en) | 2021-08-13 | 2021-08-13 | Preparation method for resisting Chinese chestnut starch aging by adding saturated fatty acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110932172.2A CN113575828A (en) | 2021-08-13 | 2021-08-13 | Preparation method for resisting Chinese chestnut starch aging by adding saturated fatty acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113575828A true CN113575828A (en) | 2021-11-02 |
Family
ID=78257877
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110932172.2A Pending CN113575828A (en) | 2021-08-13 | 2021-08-13 | Preparation method for resisting Chinese chestnut starch aging by adding saturated fatty acid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113575828A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116918860A (en) * | 2023-06-14 | 2023-10-24 | 华南理工大学 | Starch-based gas carrier and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02242643A (en) * | 1989-03-15 | 1990-09-27 | Q P Corp | Anti-aging agent for starch and starchy raw material and starch-containing food containing thereof |
| KR20170016664A (en) * | 2015-08-04 | 2017-02-14 | 고려대학교 산학협력단 | Method for manufacturing fatty acid-starch nano complex and fatty acid-starch nanocomplex prepared by the method |
| CN110452422A (en) * | 2019-08-26 | 2019-11-15 | 中南林业科技大学 | A kind of chinquapin Starch-lipid acid complex method improving slowly digestible starch content |
| CN112544955A (en) * | 2020-11-25 | 2021-03-26 | 华南理工大学 | Food raw material rich in slowly digestible and resistant starch and preparation method and application thereof |
-
2021
- 2021-08-13 CN CN202110932172.2A patent/CN113575828A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02242643A (en) * | 1989-03-15 | 1990-09-27 | Q P Corp | Anti-aging agent for starch and starchy raw material and starch-containing food containing thereof |
| KR20170016664A (en) * | 2015-08-04 | 2017-02-14 | 고려대학교 산학협력단 | Method for manufacturing fatty acid-starch nano complex and fatty acid-starch nanocomplex prepared by the method |
| CN110452422A (en) * | 2019-08-26 | 2019-11-15 | 中南林业科技大学 | A kind of chinquapin Starch-lipid acid complex method improving slowly digestible starch content |
| CN112544955A (en) * | 2020-11-25 | 2021-03-26 | 华南理工大学 | Food raw material rich in slowly digestible and resistant starch and preparation method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 冯晖;卢帮贵;李镁娟;: "脂肪酸对糯米淀粉热特性的影响", 安徽农业科学, no. 09, pages 4061 - 4064 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116918860A (en) * | 2023-06-14 | 2023-10-24 | 华南理工大学 | Starch-based gas carrier and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Falsafi et al. | Preparation of physically modified oat starch with different sonication treatments | |
| Zhou et al. | Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch | |
| Franklin et al. | Physicochemical, thermal, pasting and microstructural characterization of commercial Curcuma angustifolia starch | |
| Joel et al. | Extraction and characterization of hydrocolloid pectin from goron tula (Azanza garckeana) fruit | |
| Madineni et al. | Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch | |
| Tu et al. | Effects of freeze-thaw treatment and pullulanase debranching on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes | |
| Wang et al. | Effects of konjac glucomannan and freezing on thermal properties, rheology, digestibility and microstructure of starch isolated from wheat dough | |
| Aviara et al. | Physicochemical properties of sorghum (Sorghum bicolor L. Moench) starch as affected by drying temperature | |
| CN108285497A (en) | A kind of preparation method of acetate starch | |
| CN111526740A (en) | Filler for smoking article | |
| CN106473101A (en) | Instant Radix Ipomoeae bean jelly of a kind of room temperature and preparation method thereof | |
| CN113575828A (en) | Preparation method for resisting Chinese chestnut starch aging by adding saturated fatty acid | |
| Huang et al. | Characterization of Zizania latifolia polysaccharide-corn starch composite films and their application in the postharvest preservation of strawberries | |
| Zhang et al. | Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls | |
| Shi et al. | Morphology, structural, thermal and rheological properties of wheat starch–palmitic acid complexes prepared during steam cooking | |
| Figueroa-Flórez et al. | Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch | |
| Zhao et al. | Effects of qingke β-glucan with different molecular weights on pasting, gelation, and digestive properties of rice starch | |
| CN110495613A (en) | A kind of hyposite fiber rice and preparation method thereof | |
| Yadav et al. | Effect of Citric Acid Modification on Physio‐Chemical, Structural, Rheological, Thermal Properties, and In Vitro Digestibility of Amaranthus paniculatus (Rajgeera) Starch | |
| Roy et al. | Effect of pressure treatment duration on the rheological characteristics of dry-heated alocasia starch in the presence of monosaccharide and disaccharide | |
| Sarifudin et al. | Cold water swelling starch: methods to prepare and recent applications | |
| CN114128832A (en) | Preparation method of quick-frozen buckwheat cooked noodles | |
| JP3365656B2 (en) | Method for producing modified starch | |
| Kumar et al. | Effect of dry heat and its combination with vacuum heat on physicochemical, rheological and release characteristics of Alocasia macrorrhizos retrograded starches | |
| Iqbal et al. | Effect of Heat Moisture Treatment, Annealing, and Gelatinization‐Retrogradation Modifications on Physico‐Chemical, Functional, and Structural Properties of Starch from Elephant Foot Yam (Amorphophallus paeoniifolius) |
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 |
Application publication date: 20211102 |
|
| WD01 | Invention patent application deemed withdrawn after publication |