CN113679053A - 一种低升糖型淀粉衍生物及其加工方法 - Google Patents
一种低升糖型淀粉衍生物及其加工方法 Download PDFInfo
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Abstract
本发明公开了一种低升糖型淀粉衍生物及其加工方法,属于现代营养食品技术领域。本发明以大宗淀粉为底物,通过挤出力场辅助酶解技术制备得到低升糖型淀粉衍生物,具体的,将大宗淀粉100份、糖酶200‑1500U/份淀粉混合均匀,并调节至水分含量为20‑40wt%,以双螺杆挤出机为反应器,再将获得的挤出淀粉置于0‑20℃下处理一段时间,即得目标产物低升糖型淀粉衍生物。本发明方法具有工艺绿色环保、操作简便、加工成本低等优点,所制备产品具有淀粉缓慢消化和维持餐后血糖稳态功能,涉及功能特膳食品、糖尿病特医食品、运动营养食品等多个领域,市场前景广阔。
Description
技术领域
本发明涉及一种低升糖型淀粉衍生物及其加工方法,属于现代营养食品技术领域。
背景技术
随着我国国民经济的高速发展,人民生活水平显著提高,但城乡居民膳食结构改变、生 存环境恶化、生活节奏加快等因素的影响,造成了与饮食相关慢性病及代谢综合症患者剧增。 据最新调查数据显示我国成年人糖尿病患病人数超1.3亿,糖尿病前期状态3.5亿人。以糖尿 病为代表慢性病的发生是复杂基因与环境因素相互作用的结果,这些疾病难治愈,表现为不 可逆性,目前只能对导致发病的环境因素进行干预来延缓疾病的发生和发展。近些年大量研 究发现,不合理膳食引发的糖代谢失衡是引发人类慢性病的重要病因,通过膳食预防和干预 可以稳定餐后血糖反应、降低氧化胁迫和改善炎症反应,从而使代谢紊乱得到控制与纠正。 因此,以血糖平衡为靶点的膳食营养干预正成为食品科学领域研究热点之一。
淀粉是我国居民日常主食的典型组分,也是机体摄入能量的最主要来源,占能量总摄入 量的55%-75%,其“质”与“量”直接影响着餐后血糖代谢与能量平衡的调节。天然淀粉颗粒经 过传统热加工处理导致淀粉发生糊化,伴随淀粉消化速率急剧增加,属于典型高升糖食品。 另外,市场上销售一些营养特膳食品主要是添加果糖、异麦芽酮糖、海藻糖、及淀粉酶抑制 剂等功能配料,大量食用这些产品虽然具有低升糖特性,但其消化产物容易导致胰岛素抵抗、 高血压、能量平衡紊乱等代谢综合症。基于上述原因,本发明对一种低升糖型淀粉衍生物的 加工方法进行了详细研究。
发明内容
面对现有淀粉差评的高升糖问题以及低升糖食品易导致胰岛素抵抗、高血压、能量平衡 紊乱的问题。本发明提供了一种高营养价值的低升糖型淀粉衍生物及其加工方法。本发明的 加工方法具有工艺简单、技术先进、安全性高、过程易于控制、可连续化生产等特点,所制 备产品具有淀粉缓慢消化和维持餐后血糖稳态功能,可用于功能特膳食品、糖尿病特医食品、 运动营养食品等领域。
本发明的目的通过下述技术方案来实现,一种低升糖型淀粉衍生物的加工方法,所述加 工方法包括以下步骤:
(1)以重量份数计,将大宗淀粉100份、糖酶200-1500U/份淀粉混合均匀,并调节至水分含量为20-40wt%;
(2)以双螺杆挤出机为反应器,设置螺杆长径比为5~20:1、挤出套筒温度60-130℃、螺 杆转速100-200r/min;
(3)将步骤(2)获得的挤出淀粉置于0-20℃下处理一段时间,即得目标产物低升糖型 淀粉衍生物。
在一种实施方式中,步骤(1)中,所述大宗淀粉包括谷类淀粉、薯类淀粉、豆类淀粉及 其它植物来源的淀粉。
在一种实施方式中,步骤(1)中,所述大宗淀粉包括玉米淀粉、马铃薯淀粉、木薯淀粉、 甘薯淀粉、小麦淀粉、稻米淀粉、绿豆淀粉等中任一种或几种。
在一种实施方式中,步骤(1)中,所述大宗淀粉可以为蜡质淀粉或普通淀粉。
在一种实施方式中,步骤(1)中,所述糖酶包括耐温α-淀粉酶、β-淀粉酶、麦芽糖淀粉 酶、4-α-葡糖基转移酶、分支酶、淀粉蔗糖酶、环麦芽糖糊精酶、葡萄糖转苷酶、新普鲁兰酶等任一种或几种。
在一种实施方式中,步骤(3)中,所述一段时间优选为2~24h。
本发明还提供了上述加工方法获得的低升糖型淀粉衍生物。
在一种实施方式中,所述低升糖型淀粉衍生物的DP>15糖链比例超过20%,易消化营养 片段比例降低了50%以上,升糖指数GI低于55。
在一种实施方式中,所述低升糖型淀粉衍生物可应用于特膳食品、特医食品、轻断食、 运动食品等营养产品。
本发明还提供了包含上述低升糖型淀粉衍生物的特膳食品、特医食品、轻断食或运动食 品。
本发明还提供了上述加工方法或低升糖型淀粉衍生物在特膳食品、特医食品、轻断食、 运动食品领域的应用。
本发明具有以下优点:
1、本发明的主要原料为普通谷类淀粉、薯类淀粉、豆类淀粉及其它植物来源的淀粉,原 料来源广、不受产地和季节的限制。
2、本发明步骤简便,易于操作,反应条件可控,成本相对较低,而且采用清洁绿色生产 工艺,对环境基本无污染。
3、本发明制备的低升糖型淀粉衍生物具有高含量比例的难消化营养片段,可作为功能配 料应用于特膳食品、特医食品、轻断食、运动食品等等诸多领域,市场前景广阔。
4、本发明利用我国丰富的淀粉资源开发高营养品质的低升糖型淀粉衍生物,对于提高农 产品附加值、发展营养食品产业及传统淀粉产业转型升级具有重要意义。
附图说明
图1为实施例1所得低升糖型淀粉衍生物的链长分布曲线。
具体实施方式
下面结合实施例对本发明作进一步的描述,但本发明的实施方式不限于此。
淀粉链长分布测定:采用淀粉样品经过异淀粉酶脱支处理后用高效凝胶排阻色谱来分析, 具体条件如下:ZorbaxPSM 60-S色谱柱,流动相100%二甲亚砜,流速0.5mL/min,色谱柱 温度35℃,检测器温度40℃。
淀粉消化性能测定:采用爱尔兰Megazyme公司产的全淀粉分析套件按照Englyst法测定 易消化淀粉营养片段的含量。
升糖指数测定:依据人体进食50g食物后所引起的餐后血糖应答曲线下面积增幅计算获 得,其中血糖浓度采用GOD-POD比色法测定。
实施例1
将蜡质玉米淀粉100份、淀粉蔗糖酶400U/份淀粉混合均匀,并调节至水分含量为30wt%; 以双螺杆挤出机为反应器,设置螺杆长径比为10:1、挤出套筒温度70℃、螺杆转速110r/min; 获得挤出淀粉置于4℃恒温处理6h,即得目标产物低升糖型淀粉衍生物。
经过测定,所得低升糖型淀粉衍生物的DP>15糖链比例为42.8%,易消化营养片段比例 降低了65%,升糖指数GI值为47。
实施例2
将普通木薯淀粉100份、麦芽糖淀粉酶200U/份淀粉混合均匀,并调节至水分含量为25 wt%;以双螺杆挤出机为反应器,设置螺杆长径比为6:1、挤出套筒温度60℃、螺杆转速100 r/min;获得挤出淀粉置于20℃恒温处理10h,即得目标产物低升糖型淀粉衍生物。
经过测定,所得低升糖型淀粉衍生物的DP>15糖链比例为27.8%,易消化营养片段比例 降低了53%,升糖指数GI值为54。
实施例3
将普通小麦淀粉100份、4-α-葡糖基转移酶1000U/份淀粉混合均匀,并调节至水分含 量为40wt%;以双螺杆挤出机为反应器,设置螺杆长径比为20:1、挤出套筒温度60℃、螺杆 转速180r/min;获得挤出淀粉置于10℃恒温处理2h,即得目标产物低升糖型淀粉衍生物。
经过测定,所得低升糖型淀粉衍生物的DP>15糖链比例为35.1%,易消化营养片段比例 降低了56%,升糖指数GI值为52。
实施例4
将普通马铃薯淀粉100份、新普鲁兰酶250U/份淀粉混合均匀,并调节至水分含量为30 wt%;以双螺杆挤出机为反应器,设置螺杆长径比为10:1、挤出套筒温度70℃、螺杆转速150 r/min;获得挤出淀粉置于8℃恒温处理5h,即得目标产物低升糖型淀粉衍生物。
经过测定,所得低升糖型淀粉衍生物的DP>15糖链比例为24.9%,易消化营养片段比例 降低了60%,升糖指数GI值为50。
实施例5
将蜡质稻米淀粉100份、分支酶500U/份淀粉混合均匀,并调节至水分含量为20wt%; 以双螺杆挤出机为反应器,设置螺杆长径比为20:1、挤出套筒温度60℃、螺杆转速120r/min; 获得挤出淀粉置于0℃恒温处理12h,即得目标产物低升糖型淀粉衍生物。
经过测定,所得低升糖型淀粉衍生物的DP>15糖链比例为21.4%,易消化营养片段比例 降低了52%,升糖指数GI值为54。
当选用本发明所述的其他淀粉或糖酶时,按照本发明的方法制备得到的低升糖型淀粉衍 生物的DP>15糖链比例超过20%,易消化营养片段比例降低了50%以上,升糖指数GI低于 55。
对比例1
参照实施例1,当不使用以双螺杆挤出机为反应器、在其他条件不改变时获得淀粉衍生 物,即:将蜡质玉米淀粉100份、淀粉蔗糖酶400U/份淀粉混合均匀,并调节至水分含量为 30wt%,于70℃反应30min,再置于4℃恒温处理6h,即获得淀粉衍生物。
经过测定,所得淀粉衍生物的DP>15糖链比例为19.2%,易消化营养片段比例降低了27%, 升糖指数GI值为67。
对比例2
参照实施例1,当省略4℃恒温处理6h步骤、在其他条件不改变时获得淀粉衍生物,经 过测定DP>15糖链比例为42.7%,易消化营养片段比例降低了11%,升糖指数GI值为72。
对比例3
参照实施例1,当不使用淀粉蔗糖酶处理(即不加入淀粉蔗糖酶)、在其他条件不改变时 获得淀粉衍生物,经过测定DP>15糖链比例为11.7%,易消化营养片段比例降低了42%,升 糖指数GI值为59。
对比例4
参照实施例1,将淀粉蔗糖酶用量400U/份淀粉分别替换为20U/份淀粉、2000U/份淀粉, 制得相应的淀粉衍生物。所得淀粉衍生物产品的性能结果见表1。
表1不同淀粉蔗糖酶用量所得淀粉衍生物结果
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人, 在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以 权利要求书所界定的为准。
Claims (10)
1.一种低升糖型淀粉衍生物的加工方法,其特征在于,所述加工方法包括以下步骤:
(1)以重量份数计,将大宗淀粉100份、糖酶200-1500U/份淀粉混合均匀,并调节至水分含量为20-40wt%;
(2)以双螺杆挤出机为反应器,设置螺杆长径比为5~20:1、挤出套筒温度60-130℃、螺杆转速100-200r/min;
(3)将步骤(2)获得的挤出淀粉置于0-20℃下处理一段时间,即得目标产物低升糖型淀粉衍生物。
2.根据权利要求1所述的一种低升糖型淀粉衍生物的加工方法,其特征在于,步骤(1)中,所述大宗淀粉包括谷类淀粉、薯类淀粉、豆类淀粉及其它植物来源的淀粉。
3.根据权利要求2所述的一种低升糖型淀粉衍生物的加工方法,其特征在于,步骤(1)中,所述大宗淀粉包括玉米淀粉、马铃薯淀粉、木薯淀粉、甘薯淀粉、小麦淀粉、稻米淀粉、绿豆淀粉中任一种或几种。
4.根据权利要求1~3任一项所述的一种低升糖型淀粉衍生物的加工方法,其特征在于,步骤(1)中,所述糖酶包括耐温α-淀粉酶、β-淀粉酶、麦芽糖淀粉酶、4-α-葡糖基转移酶、分支酶、淀粉蔗糖酶、环麦芽糖糊精酶、葡萄糖转苷酶、新普鲁兰酶中的任一种或几种。
5.根据权利要求1~4任一项所述的一种低升糖型淀粉衍生物的加工方法,其特征在于,步骤(3)中,所述一段时间为2~24h。
6.应用权利要求1~5任一项所述的一种低升糖型淀粉衍生物的加工方法得到的低升糖型淀粉衍生物。
7.根据权利要求6所述的低升糖型淀粉衍生物,其特征在于,所述低升糖型淀粉衍生物DP>15糖链比例超过20%,易消化营养片段比例降低了50%以上,升糖指数GI低于55。
8.包含权利要求6或7所述的低升糖型淀粉衍生物的食品。
9.根据权利要求8所述的食品,其特征在于,所述食品包括特膳食品、特医食品、轻断食或运动食品。
10.权利要求1~5任一项所述的加工方法或权利要求6或7所述的低升糖型淀粉衍生物在食品领域的应用。
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