CN113875985A - Low-glycemic-index starch and processing method thereof - Google Patents
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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
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Abstract
A low-glycemic-index starch and a processing method thereof, belonging to the field of starch modification processing. The method comprises the following steps: 1) adding deionized water into starch, stirring, and adjusting pH to 6.0 with citric acid buffer solution to obtain starch emulsion; 2) carrying out microwave treatment on the starch emulsion obtained in the step 1), and adding high-temperature-resistant alpha-amylase for enzymolysis; 3) taking out after enzymolysis, and carrying out high-pressure treatment; 4) taking out after high pressure, standing for natural cooling, aging at low temperature, centrifuging, discarding supernatant, dehydrating, drying, pulverizing, and sieving to obtain low-glycemic-index starch. The influence of starch aging on the GI index of food can be fully utilized, and the GI index of the product is further reduced. The production process is simple, and the related production equipment has the advantages of high efficiency, low cost, low energy consumption, easy cleaning and easy realization of industrial production. The starch has the characteristics of high resistant starch content and low blood glucose index, and can meet the dietary requirements of special consumers.
Description
Technical Field
The invention belongs to the field of starch modification processing, and particularly relates to low-glycemic-index starch and a processing method thereof.
Background
In recent years, due to the increasing degree of food variety and unreasonable dietary composition, the intake and consumption of energy in human body are unbalanced, and the number of patients suffering from insulin resistance, diabetes, obesity and other related metabolic syndromes is gradually increased. According to the united states dietary standards (USDA), carbohydrates are macronutrients vital to human health, providing 45% to 65% of the energy needs of the human body. Starch is the main storage form of plant carbohydrates, accounts for a large proportion of the human diet, provides the energy substances necessary for human survival, and has a significant positive post-prandial glycemic response with the Glycemic Index (GI), with a lower GI meaning that sugars take longer to be absorbed into the blood and therefore do not fall as large as the blood glucose content. Wherein the Resistant Starch (RS) content is linearly inversely related to the glycemic index.
Three methods for preparing Resistant Starch (RS) and Slowly Digestible Starch (SDS) in starch have been reported: (1) chemical method-Octenyl Succinic Anhydride (OSA) is used as reactant and is prepared by esterification reaction; (2) physical methods — annealing and wet heat treatment (HMT) methods; (3) an enzymatic method. Although the chemical method can improve the content of RS and SDS in the starch, the treated starch has chemical reagent residues and the product components are difficult to control; the physical method has the problems of complex operation, large energy consumption, high production cost and the like. Gurayal et al (Harmeet, S, Guraya, et al. Effect of Enzyme Concentration and Storage Temperature on the Formation of slow differentiated Starch [ J ]. Starch Strke,2001) treated Rice Starch with pullulanase, showed a significant increase in RS content in the Rice Starch after debranching and cooling treatment. Lertwanawatana et al (Lertwanawatana P, Frazier RA, Niranjan K. high pressure intension of cassava resistant starch (RS3) yields. Food chem.2015 Aug 15; 181:85-93.doi:10.1016/j. foodchem.2015.02.005.Epub 2015 Feb 21.PMID:25794725) show that the yield of RS is obviously improved after the cassava starch suspension is subjected to one-time autoclaving and pullulanase treatment. Gorecki et al (AR G Lou recki, B Aszczak W, Lewandowickz J, et al. Influence of High Pressure or Autocleaning-coating Cycles and purification Treatment on Buckwoat Starch Properties and Resistant Starch Formation [ J ]. Polish Journal of Food & Nutrition Sciences,2018,68.) and Ozturk et al (Ozturk S, Koksel H, Kahraman K, et al. Effect of drying and health care on and fermentation of Food Starch Properties and resistance of Food Starch Properties [ J. European Starch Technology & 229) also treated with High amylose RS 125 using methods. Reddy et al [5] reported that RS and amylose contents of fully gelatinized potato starch were significantly increased after debranching treatment with pullulanase.
At present, fresh eating and disease resistance are the main in domestic potato industry in China, and breeding of special varieties such as processing and the like is ignored, so that the potato variety is single. The proportion of domestic special potatoes is only about 5 percent, and the proportion of domestic special potatoes is more than 70 percent in developed countries. Due to the lack of potato varieties suitable for processing whole flour, fried slices and fried strips, equipment of a plurality of processing enterprises is idle, the start-up is insufficient, and the market demand is mainly solved by an entrance. The potato starch has high content of resistant starch, can reduce the postprandial blood sugar level, and effectively control the morbidity of metabolic chronic diseases such as obesity, diabetes and the like. Various steamed buns (including coarse cereal steamed buns) in the market at present need wheat flour as a main raw material, have the defects of high starch digestion rate, high postprandial glycemic index and the like, and are not suitable for special people such as diabetics, obese people and the like.
Disclosure of Invention
The invention aims to provide low-glycemic-index starch which has the characteristics of high resistant starch content, low glycemic index and the like, can meet the dietary requirements of special consumers, and is particularly suitable for diabetics to eat, and a processing method thereof.
A processing method of low-glycemic-index starch comprises the following steps:
1) adding deionized water into starch, stirring, and adjusting pH to 6.0 with citric acid buffer solution to obtain starch emulsion;
2) carrying out microwave treatment on the starch emulsion obtained in the step 1), and adding high-temperature-resistant alpha-amylase for enzymolysis;
3) taking out after enzymolysis, and carrying out high-pressure treatment;
4) taking out after high pressure, standing for natural cooling, aging at low temperature, centrifuging, discarding supernatant, dehydrating, drying, pulverizing, and sieving to obtain low-glycemic-index starch.
In step 1), the starch is selected from at least one of potato starch, wheat starch, rice starch, corn starch, or mung bean starch. The starch content in the starch emulsion is 20-40%.
In the step 2), the microwave treatment condition can be 700-900W of power, and the microwave treatment time can be 100-120 s; the addition amount of the high-temperature resistant alpha-amylase is 80-120U/g (calculated by dry starch); the enzymolysis can be carried out at 95 deg.C for 30 min.
In step 3), the high pressure treatment may be performed at 120 ℃ for 30 min.
In the step 4), the standing time can be 7-8 h; the aging temperature is 2-6 ℃, and the aging time is 18-24 h; the rotation speed of the centrifugation is 3500-4000 r/min, and the centrifugation time is 10-15 min; the drying adopts a hot air drying method, and the drying conditions are as follows: the temperature is 35-55 ℃, the wind speed is 2-3 m/s, and the drying time is 18-24 h; the powder is ground and sieved by a 100-mesh sieve.
The enzymolysis time can avoid the generation of a large number of short chains in starch molecules, and the starch molecules are not easy to crystallize due to the violent intermolecular activities, so that the content of resistant starch in a final product is ensured.
The low-glycemic-index starch processed by the processing method of the low-glycemic-index starch can be applied to preparing nutritional and healthy food for diabetics.
The resistant starch content of the low-glycemic-index starch prepared by the invention reaches 16-20%.
Compared with the prior art, the invention has the beneficial effects that:
1. compared with the existing potato starch or other starch, the invention can fully utilize the influence of starch aging on the GI index of food, and further reduce the GI index of the product.
2. The invention adopts the methods of enzyme treatment, microwave toughening and aging to treat the starch, the starch obtained without chemical treatment is non-toxic and harmless, and the content of resistant starch is obviously increased.
3. The starch has the characteristics of high resistant starch content and low blood glucose index, and can meet the dietary requirements of special consumers.
4. The invention has simple production process, high efficiency of related production equipment, lower cost, low energy consumption, easy cleaning and easy realization of industrial production.
Drawings
FIG. 1 is a flowchart of a method of example 1 of the present invention.
FIG. 2 is a graph showing the postprandial blood glucose changes in rats fed the low glycemic index potato starch and the native starch of example 1.
Detailed Description
In order to make the technical solutions in the present application better understood by those skilled in the art, the technical solutions in the examples of the present application will be clearly and completely described below, and the examples are only used for explaining the present invention and are not used for limiting the scope of the present invention. The experimental methods used in the following examples are all conventional methods unless otherwise specified; the materials, reagents, equipment and the like used are commercially available unless otherwise specified.
Example 1
Referring to fig. 1, the present example relates to a process for preparing low glycemic index potato starch comprising the steps of:
(1) weighing 100g of potato starch, adding a proper amount of deionized water, and fully mixing to prepare a 30% potato starch emulsion;
(2) uniformly stirring the potato starch emulsion obtained in the step (1), adjusting the pH value to 6.0 by using a citric acid buffer solution, and preparing into 40% potato starch emulsion by using deionized water;
(3) performing microwave treatment on the potato starch emulsion in the step (2) for 120s under the condition of 900W of power, adding 120U/g of high-temperature-resistant alpha-amylase, and performing enzymolysis for 30min at 95 ℃;
(4) taking out after enzymolysis, and carrying out high-pressure treatment at 120 ℃ for 30 min;
(5) taking out the potato starch after high pressure, naturally cooling the potato starch, placing the potato starch in a refrigerator at 4 ℃, aging the potato starch for 24 hours at a low temperature, centrifuging the potato starch for 15 minutes at 4000r/min, removing supernatant, drying the potato starch for 24 hours at 55 ℃, crushing the dried potato starch after drying, and sieving the dried potato starch with a 100-mesh sieve to obtain the potato starch with low glycemic index, wherein the RS content is 16.7 percent and the glycemic index is 20.5.
Example 2
The present embodiment relates to a process for preparing low glycemic index corn starch comprising the steps of:
(1) weighing 100g of corn starch, adding a proper amount of deionized water, and fully mixing to prepare 40% corn starch emulsion;
(2) uniformly stirring the corn starch emulsion in the step (1), adjusting the pH value to 6.0 by using a citric acid buffer solution, and preparing into 40% corn starch emulsion by using deionized water;
(3) performing microwave treatment on the corn starch emulsion in the step (2) for 100s under the condition of 900W of power, adding 100U/g of high-temperature-resistant alpha-amylase, and performing enzymolysis for 30min at 95 ℃;
(4) taking out after enzymolysis, and carrying out high-pressure treatment at 120 ℃ for 30 min;
(5) taking out the corn starch after high pressure, naturally cooling the corn starch, placing the corn starch in a refrigerator at 4 ℃, aging the corn starch for 18h at low temperature, centrifuging the corn starch for 15min at 4000r/min, removing supernatant, drying the corn starch with hot air at 55 ℃ for 22h, crushing the corn starch after drying, and sieving the corn starch with a 100-mesh sieve to obtain the corn starch with low glycemic index, wherein the RS content is 17.7%.
Example 3
The present example relates to a process for the preparation of wheat starch with a low glycemic index comprising the steps of example 1 with the difference that in step (1) the starch content of the starch emulsion is 40%, in step (2) the microwave treatment conditions are 700W for a period of 110s, in step (3) 120U/g of a high temperature resistant alpha-amylase is added, in step (5) the retrogradation time is 18h, the drying temperature is 45 ℃, the drying time is 20h, and the wind speed is 2 m/s. Finally obtaining the wheat starch with low glycemic index, wherein the RS content is about 16 percent.
Example 4
The embodiment relates to a method for preparing mung bean starch with low glycemic index, which comprises the steps of example 1, wherein the starch content in the starch emulsion is 20% in the step (1), the microwave treatment condition is 800W in the step (2) for 100s, the high-temperature resistant alpha-amylase is added in the step (3) for 80U/g, and the aging time is 18h in the step (5), the drying temperature is 35 ℃, the drying time is 18h, and the wind speed is 3 m/s. Finally, the mung bean starch with low glycemic index is obtained, and the RS content is about 20 percent.
The method for measuring SDS and RS in low-glycemic-index starch comprises the following steps:
(1) method for determining resistant starch
The content of Resistant Starch (RS) in potato starch is determined by an enzyme-gravimetric method recommended by the American society of Analytical Chemists (AOAC), and the specific steps are as follows:
taking a proper amount of starch, adding a citric acid buffer solution, adjusting the pH value to 1.5, adding a pepsin solution, keeping the temperature at 40 ℃ for 60min, and cooling to room temperature; adjusting the pH value to 6.0-7.0, adding a heat-resistant alpha-amylase solution, keeping the temperature at 90 ℃ for 30min, and cooling; adjusting pH to 4.75, adding glucoamylase solution, holding at 60 deg.C for 60min, cooling, centrifuging, and removing supernatant. Dissolving the precipitate completely in 4 mol.L-1Neutralizing with HCl solution in KOH solution, adding glucoamylase solution, holding at 60 deg.C for 60min, cooling, centrifuging, collecting supernatant, diluting with distilled water to 100mL, and determining reduced sugar content with 3, 5-dinitrosalicylic acid method (DNS).
The content of resistant starch is calculated according to the following formula:
RS(％)＝100-G(％)×0.9
wherein, the RS-resistant starch content; g-content of reducing sugars; 0.9-conversion factor of reducing sugar to starch.
(2) Determination of Slowly Digested Starch (SDS):
taking 100mg of the starch, adding 15ml of phosphate buffer (0.1M, pH value of 6.9), boiling in water bath for 15min, cooling to 37 ℃, adding 10ml of alpha-amylase (200U/ml, 37 ℃), mixing uniformly, immediately putting into a 37 ℃ shaking table (150r/min) and incubating for 10 h. Maltose generated by hydrolysis is measured by a 3, 5-dinitrosalicylic acid method (DNS), and the content of SDS is converted by calculating the maltose concentration according to a maltose standard curve.
The content of slowly digestible starch is calculated according to the following formula:
SDS＝(B-A)/C×100％
in the formula, A represents the released maltose amount after 1 hour of enzymolysis of a sample; b, the amount of maltose generated after the sample is subjected to enzymolysis for 10 hours; c-total starch amount (based on maltose).
FIG. 2 is a graph showing the postprandial blood glucose changes in rats fed the low glycemic index potato starch and the native starch of example 1. As can be seen from FIG. 2, the low glycemic index starch of the present invention does reduce blood glucose levels.
The invention combines an improved enzyme method with toughening and aging processes, gelatinizes high amylose starch and debranchs amylopectin by high temperature resistant alpha-amylase to generate more amylose starch, and utilizes molecules to recrystallize to generate high-content resistant starch. The low-glycemic-index starch required by the invention is one or more of potato starch, rice starch, corn starch or mung bean starch, has the characteristics of high resistant starch content and low glycemic index, and can meet the dietary requirements of special consumers. While the invention has been described in detail in the foregoing by the general description and the specific embodiments and experiments, those skilled in the art, having the benefit of this disclosure, will appreciate that many modifications and variations are possible in the practice of the invention without departing from the scope thereof. This application is therefore intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains.
Claims (10)
1. A processing method of low-glycemic-index starch is characterized by comprising the following steps of:
1) adding deionized water into starch, stirring, and adjusting pH to 6.0 with citric acid buffer solution to obtain starch emulsion;
2) carrying out microwave treatment on the starch emulsion obtained in the step 1), and adding high-temperature-resistant alpha-amylase for enzymolysis;
3) taking out after enzymolysis, and carrying out high-pressure treatment;
4) taking out after high pressure, standing for natural cooling, aging at low temperature, centrifuging, discarding supernatant, dehydrating, drying, pulverizing, and sieving to obtain low-glycemic-index starch.
2. The method of claim 1, wherein in step 1), said starch is selected from at least one of potato starch, wheat starch, rice starch, corn starch, and mung bean starch.
3. The method of claim 1, wherein in step 1), the starch emulsion has a starch content of 20% to 40%.
4. The method for processing low-glycemic-index starch according to claim 1, wherein in the step 2), the microwave treatment is performed under 700-900W of power for 100-120 s.
5. The processing method of starch with low glycemic index according to claim 1, wherein in the step 2), the high temperature resistant alpha-amylase is added in an amount of 80-120U/g (based on dry starch), and the enzymolysis is carried out at 95 ℃ for 30 min.
6. The method for processing low glycemic index starch of claim 1, wherein in step 3), said high pressure treatment is performed at 120 ℃ for 30 min.
7. The method for processing low-glycemic-index starch according to claim 1, wherein in the step 4), the standing time is 7-8 h; the aging temperature is 2-6 ℃, and the aging time is 18-24 h; the rotation speed of the centrifugation is 3500-4000 r/min, and the centrifugation time is 10-15 min.
8. The method for processing low glycemic index starch according to claim 1, wherein in step 4), the drying is performed by a hot air drying method under the following conditions: the temperature is 35-55 ℃, the wind speed is 2-3 m/s, and the drying time is 18-24 h; the powder is ground and sieved by a 100-mesh sieve.
9. A low glycemic index starch processed according to any one of claims 1 to 8.
10. Use of a low glycemic index starch according to claim 9 for the preparation of a nutritional health food for diabetic patients.
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