CN115708561A - Functional corn flour and efficient preparation method and application thereof - Google Patents
Functional corn flour and efficient preparation method and application thereof Download PDFInfo
- Publication number
- CN115708561A CN115708561A CN202211478646.1A CN202211478646A CN115708561A CN 115708561 A CN115708561 A CN 115708561A CN 202211478646 A CN202211478646 A CN 202211478646A CN 115708561 A CN115708561 A CN 115708561A
- Authority
- CN
- China
- Prior art keywords
- corn
- corn flour
- functional
- enzymolysis
- procyanidine
- 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.)
- Granted
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 193
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 193
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 192
- 235000005822 corn Nutrition 0.000 title claims abstract description 192
- 235000013312 flour Nutrition 0.000 title claims abstract description 111
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims abstract description 75
- 238000000034 method Methods 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims abstract description 37
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims abstract description 37
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000005875 quercetin Nutrition 0.000 claims abstract description 37
- 229960001285 quercetin Drugs 0.000 claims abstract description 37
- 238000002791 soaking Methods 0.000 claims abstract description 30
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 10
- 108010059892 Cellulase Proteins 0.000 claims abstract description 10
- 229940106157 cellulase Drugs 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 238000001291 vacuum drying Methods 0.000 claims abstract description 7
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 238000002604 ultrasonography Methods 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 25
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 claims description 19
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 claims description 19
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 claims description 19
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 claims description 19
- 229920002414 procyanidin Polymers 0.000 claims description 19
- 239000002245 particle Substances 0.000 claims description 18
- 238000000227 grinding Methods 0.000 claims description 17
- 230000008569 process Effects 0.000 claims description 17
- 239000011259 mixed solution Substances 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 5
- 238000004064 recycling Methods 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 239000000413 hydrolysate Substances 0.000 claims description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 27
- 235000013824 polyphenols Nutrition 0.000 abstract description 27
- 239000004480 active ingredient Substances 0.000 abstract description 25
- 238000012545 processing Methods 0.000 abstract description 15
- 229920000294 Resistant starch Polymers 0.000 abstract description 14
- 235000021254 resistant starch Nutrition 0.000 abstract description 14
- 239000000126 substance Substances 0.000 abstract description 14
- 238000003801 milling Methods 0.000 abstract description 13
- 230000003078 antioxidant effect Effects 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000003712 anti-aging effect Effects 0.000 abstract description 4
- 230000000975 bioactive effect Effects 0.000 abstract description 3
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 238000013386 optimize process Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 33
- 229920002472 Starch Polymers 0.000 description 32
- 235000019698 starch Nutrition 0.000 description 32
- 239000008107 starch Substances 0.000 description 32
- 235000018102 proteins Nutrition 0.000 description 28
- 102000004169 proteins and genes Human genes 0.000 description 28
- 108090000623 proteins and genes Proteins 0.000 description 28
- 239000000523 sample Substances 0.000 description 26
- 239000012153 distilled water Substances 0.000 description 13
- 235000012054 meals Nutrition 0.000 description 13
- 238000010521 absorption reaction Methods 0.000 description 12
- 230000029087 digestion Effects 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 12
- 125000003396 thiol group Chemical group [H]S* 0.000 description 12
- 238000002835 absorbance Methods 0.000 description 8
- 125000003277 amino group Chemical group 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 8
- 239000004365 Protease Substances 0.000 description 7
- 238000002415 sodium dodecyl sulfate polyacrylamide gel electrophoresis Methods 0.000 description 7
- 238000006243 chemical reaction Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000002244 precipitate Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 5
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 230000002496 gastric effect Effects 0.000 description 5
- 230000003993 interaction Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- ZWLUXSQADUDCSB-UHFFFAOYSA-N phthalaldehyde Chemical compound O=CC1=CC=CC=C1C=O ZWLUXSQADUDCSB-UHFFFAOYSA-N 0.000 description 5
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 5
- 238000001238 wet grinding Methods 0.000 description 5
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 4
- KIUMMUBSPKGMOY-UHFFFAOYSA-N 3,3'-Dithiobis(6-nitrobenzoic acid) Chemical compound C1=C([N+]([O-])=O)C(C(=O)O)=CC(SSC=2C=C(C(=CC=2)[N+]([O-])=O)C(O)=O)=C1 KIUMMUBSPKGMOY-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 238000010668 complexation reaction Methods 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000007760 free radical scavenging Effects 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 235000019589 hardness Nutrition 0.000 description 4
- 238000002329 infrared spectrum Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 235000019419 proteases Nutrition 0.000 description 4
- 238000010992 reflux Methods 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000000872 buffer Substances 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000001962 electrophoresis Methods 0.000 description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 239000011159 matrix material Substances 0.000 description 3
- 239000000693 micelle Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 210000000813 small intestine Anatomy 0.000 description 3
- 150000003573 thiols Chemical class 0.000 description 3
- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 0.000 description 3
- 108090000145 Bacillolysin Proteins 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 102000035092 Neutral proteases Human genes 0.000 description 2
- 108091005507 Neutral proteases Proteins 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000004202 carbamide Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 238000009837 dry grinding Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 238000000338 in vitro Methods 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- IOLCXVTUBQKXJR-UHFFFAOYSA-M potassium bromide Chemical compound [K+].[Br-] IOLCXVTUBQKXJR-UHFFFAOYSA-M 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 1
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- VADKRMSMGWJZCF-UHFFFAOYSA-N 2-bromophenol Chemical compound OC1=CC=CC=C1Br VADKRMSMGWJZCF-UHFFFAOYSA-N 0.000 description 1
- DGZSVBBLLGZHSF-UHFFFAOYSA-N 4,4-diethylpiperidine Chemical compound CCC1(CC)CCNCC1 DGZSVBBLLGZHSF-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 108091005508 Acid proteases Proteins 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 238000004566 IR spectroscopy Methods 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 102000002067 Protein Subunits Human genes 0.000 description 1
- 108010001267 Protein Subunits Proteins 0.000 description 1
- -1 SDS Chemical compound 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 238000000862 absorption spectrum Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000002792 antioxidant assay Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000003833 bile salt Substances 0.000 description 1
- 229940093761 bile salts Drugs 0.000 description 1
- 238000004166 bioassay Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910021538 borax Inorganic materials 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- NKLPQNGYXWVELD-UHFFFAOYSA-M coomassie brilliant blue Chemical compound [Na+].C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=C1 NKLPQNGYXWVELD-UHFFFAOYSA-M 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- UQGFMSUEHSUPRD-UHFFFAOYSA-N disodium;3,7-dioxido-2,4,6,8,9-pentaoxa-1,3,5,7-tetraborabicyclo[3.3.1]nonane Chemical compound [Na+].[Na+].O1B([O-])OB2OB([O-])OB1O2 UQGFMSUEHSUPRD-UHFFFAOYSA-N 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 125000005647 linker group Chemical group 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000000269 nucleophilic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940054441 o-phthalaldehyde Drugs 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 108060006613 prolamin Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000012723 sample buffer Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000010339 sodium tetraborate Nutrition 0.000 description 1
- 239000004328 sodium tetraborate Substances 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000003260 vortexing Methods 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
Images
Landscapes
- Cereal-Derived Products (AREA)
Abstract
A functional corn flour, and its preparation method and application are provided. The invention belongs to the field of functional food processing. The invention aims to solve the technical problems of low efficiency and serious loss of active ingredients of the existing wet-process powder preparation process. The method comprises the following steps: firstly, adding water into corn kernels for microwave cooking; then carrying out cellulase enzymolysis; adding alkaline protease and quercetin, and soaking under the assistance of ultrasound; and dissolving procyanidine in water, spraying the procyanidine on the surface of the soaked corn, and finally performing vacuum drying to obtain the functional corn flour. The corn flour is prepared by reasonably combining and linking various technologies, so that the corn flour milling efficiency is effectively improved, the prepared corn flour is rich in two polyphenol bioactive components, namely quercetin and procyanidine, and has high resistant starch content and antioxidant activity, the optimized process also improves the chemical stability and biological accessibility of the active components, and meanwhile, the corn flour has good gelatinization and anti-aging characteristics.
Description
Technical Field
The invention belongs to the field of functional food processing, and particularly relates to functional corn flour and an efficient preparation method and application thereof.
Background
Along with diversification of dietary structure of people and more hypertension, obesity, cardiovascular diseases and the like caused by refined staple food and unreasonable dietary structures such as a large amount of meat, the demand on coarse grain food such as corn and the like is more and more extensive. Corn is the first major food crop in the world and is widely planted in the world, the annual output of corn in China in 2021 is up to 2.7 hundred million tons, and the corn is the second major corn producing country in the world. The corn has high nutritive value and medicinal value, contains about 70% of starch and 8% -14% of protein, is rich in nutrients such as vitamins, carotenoid and dietary fiber, and has the effects of caring skin, improving eyesight, preventing coronary heart disease and hypertension, etc. The protein matrix in maize is a large and complex protein molecule composed of different protein subunits in gluten, which are joined by disulfide bonds, prolamin is present in spheroids in the gluten matrix, and starch granules are embedded within the gluten matrix. Due to the unique combination mode of starch and protein in the corn flour, starch gelatinization is limited in the food cooking process, so that the processing and eating quality of corn food are influenced, and the development and utilization of corn as a food raw material are not facilitated.
In the development of corn food products, grinding and milling are the basis of carrying out food deep processing on corn kernels and are also a crucial pretreatment link. At present, the corn flour milling modes mainly comprise 3 modes of a dry method, a semi-dry method and a wet method, and different processing modes have important influence on the processing effect. The corn flour prepared by the dry method has good water absorption characteristic, but has poor processing quality, rough mouthfeel and easy aging; the corn flour prepared by the wet method has less damaged starch and better processing characteristics and eating quality; the quality of the corn flour prepared by the semi-dry method is between that of the corn flour prepared by the dry method and that of the corn flour prepared by the wet method. However, the wet milling of corn requires a long processing time, usually requires about 36-48h of soaking, which seriously reduces milling efficiency and increases production cost.
Currently, corn steeping processes include fermentation, enzymatic, and ultrasonic methods. The fermentation method has complicated soaking process conditions and process, and is not easy to control in production, so the method is not widely used in the corn flour milling production industry. The enzyme method soaking process shortens the soaking time, reduces the environmental pollution and improves the production efficiency. The protease adopted at home and abroad mainly comprises acid protease, neutral protease, alkaline protease, bromelain, papain and the like. In addition, in order to break the cell wall structure in the corn kernel, wall-breaking enzymes such as cellulase, pectinase, xylanase and the like are also applied. The soaking mode comprises mixed soaking of acid and enzyme, stepwise soaking of wall-breaking enzyme and protease, synchronous soaking after compounding of several proteases, and the like. Ultrasound-assisted technology has become a common technology for producing green, economical alternatives to food and natural products. The ultrasonic cavitation shortens the soaking time, so that the protein in the corn is separated from the starch, the starch in the corn flour can be fully gelatinized in the processing process, and the protein can form a good network structure, thereby improving the processing characteristics of the corn flour.
Disclosure of Invention
The invention aims to solve the technical problems of low efficiency and serious loss of active ingredients of the existing wet-process flour milling process, and provides functional corn flour and an efficient preparation method and application thereof.
One of the purposes of the invention is to provide an efficient preparation method of functional corn flour, which comprises the following steps:
step 1: adding water into corn grains, cooking by microwave, and then grinding at low speed to obtain a mixed solution;
and 2, step: adjusting the pH value of the mixed solution to 5, and then adding cellulase for enzymolysis to obtain an enzymolysis solution;
and step 3: adjusting the pH value of the enzymolysis liquid to 9, then adding alkaline protease and quercetin, soaking under the assistance of ultrasound, then filtering, and draining to obtain modified corn particles;
and 4, step 4: dissolving procyanidine in water to obtain procyanidine solution, spraying the procyanidine solution on the surface of the modified corn particles, mechanically mixing, adjusting the pH value to be neutral when the water content of the modified corn particles reaches 35-40%, then grinding at high speed, and drying in vacuum to obtain the functional corn flour.
Further limiting, the ratio of the feed liquid in the step 1 is 1:3.
further limiting, the power of microwave cooking in the step 1 is 400-600W, and the time is 6-10min.
Further defined, the rotation speed of the low-speed grinding in the step 1 is 2500-3000rpm.
Further limiting, the adding amount of the cellulase in the step 2 is 0.5-1.5% of the mass of the mixed solution.
Further limiting, the enzymolysis temperature in step 2 is 40-60 deg.C, and the time is 50-70min.
Further limiting, the adding amount of the alkaline protease in the step 3 is 1-3% of the mass of the enzymolysis liquid.
Further limiting, the concentration of the quercetin in the enzymolysis liquid in the step 3 is 2-4mg/mL.
Further limiting, the ultrasonic power in the step 3 is 100-300W.
Further limiting, the soaking temperature in the step 3 is 50-70 ℃, and the time is 3-5h.
And 3, further limiting, filtering after soaking in the step 3, and refluxing the obtained filtrate into the enzymolysis liquid for recycling.
Further limiting, the concentration of the procyanidin solution in the step 4 is 4-6mg/mL.
Further limiting, the rotation speed of the high-speed grinding in the step 4 is 16000-17000rpm.
Further limiting, the vacuum degree of vacuum drying in the step 4 is 0.04-0.08MPa, and the temperature is 60-70 ℃.
The second purpose of the invention is to provide the functional corn flour prepared by the method.
The invention also aims to provide application of the functional corn flour prepared by the method to preparation of functional corn food.
Compared with the prior art, the invention has the following remarkable effects:
the corn flour is prepared by reasonably combining and linking multiple technologies, the prepared corn flour is rich in two polyphenol bioactive components, namely quercetin and procyanidine, the optimized preparation process also improves the chemical stability and the biological accessibility of the active components, and meanwhile, the corn flour has good gelatinization and anti-aging characteristics, and has the following specific advantages:
1) The corn flour is prepared by reasonably combining and linking various technologies, the corn kernels are steamed and cooked by microwave to quickly absorb water, so that the corn cortex is softened and partially destroyed, the starch is pre-gelatinized, and the protein is partially denatured, so that the subsequent enzymolysis of cellulase is facilitated, the fibers in the corn cortex are further degraded, and part of insoluble dietary fibers are converted into soluble dietary fibers, and the subsequent soaking treatment is facilitated.
2) According to the invention, the pH of the enzymatic hydrolysate is adjusted to be alkaline, after the alkaline protease and the quercetin are sequentially added, the protease wet-process soaking is carried out under the assistance of ultrasonic cavitation, the ultrasonic cavitation effectively breaks the acting force between the starch and the protein, the starch-protein composite structure is destroyed, the separation of the starch and the protein is greatly promoted, the soaking time is shortened, and the soaking efficiency is improved. The soaking solution can be recycled and used for soaking the next batch of corn, so that the consumption of water and enzyme is reduced, the consumption of protease and quercetin is reduced, the loss of nutrient substances in the corn is reduced, and the soaking efficiency and the soaking effect of the corn are ensured. Greatly reduces the cost and simultaneously realizes the green and environment-friendly sustainable production.
3) The invention adjusts the water content of the drained modified corn particles by procyanidine aqueous solution, then adopts semidry milling to prepare the corn, avoids the defects of poor quality of dry milling, long time consumption of wet milling and the like, ensures the good processing quality of the corn powder while efficiently preparing the corn powder, and promotes the formation of starch-polyphenol compounds by vacuum drying, thereby improving the content of resistant starch.
4) The method shortens the soaking time of the traditional wet milling process from 36h to 5-6h, obviously improves the milling efficiency of the corn, has the characteristics of greenness, safety, short production time, high product added value and the like, the prepared corn flour is rich in two polyphenol bioactive components of quercetin and procyanidin, the resistant starch content and the antioxidant activity of the corn flour are improved, the chemical stability and the biological accessibility of the active components are improved by a compound formed by starch and protein in the corn and the quercetin and procyanidin, and meanwhile, the corn flour has good gelatinization and anti-aging characteristics and can be applied to the research and development of functional corn food.
Drawings
FIG. 1 is a bar graph of starch-polyphenol compound rate in the functional corn flours obtained in examples 1-3 and comparative examples 1-3;
FIG. 2 is an infrared spectrum of a starch-polyphenol complex in the functional corn flours obtained in examples 1 to 3 and comparative examples 1 to 3;
FIG. 3 is a bar graph of the free amino group and free thiol group content of protein-polyphenol complexes in the functional corn flours obtained in examples 1-3 and comparative examples 1-3;
FIG. 4 is a sodium dodecyl sulfate-polyacrylamide gel electrophoresis chart of protein-polyphenol complexes in the functional corn flour prepared in examples 1-3 and comparative examples 1-3;
FIG. 5 is a bar graph of the resistant starch content and antioxidant activity after digestion of the functional corn flours produced in examples 1-3 and comparative examples 1-3;
FIG. 6 is a bar graph of the biological accessibility of active ingredients after digestion of the functional corn flours produced in examples 1-3 and comparative examples 1-3;
FIG. 7 is a bar graph showing the chemical stability of the active ingredient of the functional corn flours obtained in examples 1-3 and comparative examples 1-3 under a heat treatment condition of 65 ℃;
FIG. 8 is a bar graph showing the chemical stability of the active ingredient of the functional corn flours obtained in examples 1-3 and comparative examples 1-3 under the heat treatment condition of 85 ℃;
FIG. 9 is a bar graph showing the chemical stability of the active ingredient of the functional corn flours obtained in examples 1-3 and comparative examples 1-3 under the heat treatment condition of 100 ℃.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The experimental procedures used in the following examples are conventional unless otherwise specified. The materials, reagents, methods and apparatus used, unless otherwise specified, are conventional in the art and are commercially available to those skilled in the art.
The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," or any other variation thereof, as used in the following embodiments, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.
When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted to include the ranges "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range. In the present description and claims, range limitations may be combined and/or interchanged, including all sub-ranges contained therein if not otherwise stated.
The indefinite articles "a" and "an" preceding an element or component of the invention are not intended to limit the number requirement (i.e., the number of occurrences) of the element or component. Thus, "a" or "an" should be read to include one or at least one, and the singular form of an element or component also includes the plural unless the number clearly indicates the singular.
Example 1: the efficient preparation method of the functional corn flour provided by the embodiment is carried out according to the following steps:
step 1: adding water (the material-liquid ratio is 1) into corn grains, cooking the corn grains for 8min under 500W by using microwave, and then grinding the corn grains for 20s under 2800rpm to obtain a mixed solution;
and 2, step: adjusting the pH value of the mixed solution to 5, adding cellulase accounting for 1% of the mixed solution by mass, and performing enzymolysis at 50 ℃ for 60min to obtain an enzymolysis solution;
and 3, step 3: adjusting the pH value of the enzymolysis liquid to 9, then adding alkaline protease and quercetin which account for 2% of the mass of the enzymolysis liquid, wherein the concentration of the quercetin in the enzymolysis liquid is 3mg/mL, soaking for 4 hours at 60 ℃ under 200W ultrasonic assistance, then filtering, refluxing the obtained filtrate into the enzymolysis liquid for recycling, draining the obtained precipitate, and obtaining modified corn particles;
and 4, step 4: dissolving procyanidine in water to obtain procyanidine solution with concentration of 5mg/mL, spraying the procyanidine solution on the surface of modified corn particles, mechanically mixing, adjusting pH value to be neutral when the water content of the modified corn particles reaches 38%, then grinding at high speed at 16800rpm, then carrying out vacuum drying on wet corn flour under the conditions that the vacuum degree is 0.06MPa and the temperature is 65 ℃, sieving by a 100-mesh sieve after drying to obtain functional corn flour, and determining that the content of quercetin in the obtained corn flour is 9mg/g and the content of procyanidine is 5mg/g.
Example 2: the efficient preparation method of the functional corn flour of the embodiment is carried out according to the following steps:
step 1: adding water (the material-liquid ratio is 1) into corn seeds, cooking the corn seeds for 9min under the condition of 450W by using microwave, and then grinding the corn seeds for 20s under the condition of 2800rpm to obtain a mixed solution;
step 2: adjusting the pH value of the mixed solution to 5, adding cellulase accounting for 0.5 percent of the mass of the mixed solution, and performing enzymolysis at 55 ℃ for 65min to obtain an enzymolysis solution;
and step 3: adjusting the pH value of the enzymolysis liquid to 9, then adding alkaline protease and quercetin which account for 1.5% of the mass of the enzymolysis liquid, wherein the concentration of the quercetin in the enzymolysis liquid is 2.5mg/mL, soaking for 3.5h at 65 ℃ under the assistance of 250W ultrasonic wave, then filtering, refluxing the obtained filtrate into the enzymolysis liquid for recycling, draining the obtained precipitate, and obtaining modified corn particles;
and 4, step 4: dissolving procyanidin in water to obtain procyanidin solution with concentration of 5.5mg/mL, spraying the procyanidin solution on the surface of modified corn particles, mechanically mixing, adjusting pH value to neutral when water content of the modified corn particles reaches 38%, grinding at 16800rpm, vacuum drying wet corn flour under the conditions of vacuum degree of 0.05MPa and temperature of 70 ℃, sieving with 100-mesh sieve after drying to obtain functional corn flour, and determining that quercetin content and procyanidin content in the obtained corn flour are 7.2mg/g and 5.5mg/g respectively.
Example 3: the efficient preparation method of the functional corn flour of the embodiment is carried out according to the following steps:
step 1: adding water into corn grains (the material-liquid ratio is 1;
step 2: adjusting the pH value of the mixed solution to 5, adding cellulase accounting for 1.5 percent of the mass of the mixed solution, and performing enzymolysis at 50 ℃ for 55min to obtain an enzymolysis solution;
and step 3: adjusting the pH value of the enzymolysis liquid to 9, then adding alkaline protease and quercetin which account for 2.5% of the mass of the enzymolysis liquid, wherein the concentration of the quercetin in the enzymolysis liquid is 3.5mg/mL, soaking for 4.5h at 55 ℃ under the assistance of 150W ultrasonic wave, then filtering, refluxing the obtained filtrate into the enzymolysis liquid for recycling, draining the obtained precipitate, and obtaining modified corn particles;
and 4, step 4: dissolving procyanidine in water to obtain procyanidine solution with concentration of 4.5mg/mL, spraying the procyanidine solution on the surface of modified corn particles, mechanically mixing, adjusting pH value to be neutral when the water content of the modified corn particles reaches 38%, grinding at high speed of 16800rpm, vacuum drying wet corn flour under the conditions of vacuum degree of 0.07MPa and temperature of 60 ℃, sieving by a 100-mesh sieve after drying to obtain functional corn flour, wherein the content of quercetin in the obtained corn flour is 8.4mg/g, and the content of procyanidine is 4.5mg/g.
Comparative example 1: the corn flour is prepared by adopting a dry method. The specific process is as follows: peeling and degerming the screened corn seeds by using a high-efficiency peeling and milling machine to prepare corn grits, adding quercetin and procyanidine, milling in a high-speed universal mill to obtain corn flour, sieving with a 100-mesh sieve, wherein the final contents of the quercetin and procyanidine in the dry corn flour are respectively 9mg/g and 5mg/g.
Comparative example 2: the corn flour is prepared by adopting a semidry method. The specific process is as follows: the method comprises the steps of using a high-efficiency peeling and corncob grinding machine to peel and degerming screened corn grains to obtain corn grits, adding distilled water containing quercetin and procyanidin into the corn grits, adjusting the moisture of the corn grits to 38%, then grinding the corn grits in a high-speed universal grinder to obtain corn flour, putting the corn flour into a drying box, drying the corn flour at 40 ℃, and screening the corn flour by a 100-mesh sieve, wherein the final contents of the quercetin and procyanidin in the semi-dry corn flour are 9mg/g and 5mg/g respectively.
Comparative example 3: the corn flour is prepared by a wet method. The specific process is as follows: placing the screened corn grains into a beaker, adding distilled water, wherein the mass ratio of the corn to the distilled water is 1.
And (3) detection test:
test method
1. Determination of corn starch-polyphenol compound rate
Mixing the corn flour added with the polyphenol with water according to the ratio of the feed liquid to the feed liquid of 1. Then, the starch precipitate was made into 10% dispersion, heated at 95 ℃ for 10min to gelatinize it, 1mL of gelatinized sample was taken and added to 5mL of distilled water, vortexed for 2min and centrifuged at 4000rpm for 15min. 500 μ L of the supernatant was added to 15mL of distilled water and 2mL of iodine solution, and the tube was inverted about 10 times. The absorbance of the solution was measured with a spectrophotometer at 620 nm. The absorbance of the corn flour without added polyphenols was used as a blank. The starch-polyphenol compound rate is calculated by the following formula:
in the formula: CI is the recombination rate; a. The 0 The absorbance of the corn flour without the added polyphenol; a. The 1 Is the absorbance of corn flour added with polyphenol.
2. Infrared spectrometry of corn starch-polyphenol complex
And (3) measuring and analyzing the change of the structure and the functional group of the starch-polyphenol compound in the corn flour by using an infrared spectrometer. Mixing the functional corn flour with water according to the ratio of 1 to 10, adding 1% of neutral protease for enzymolysis for 1h to remove protein, centrifuging, taking starch precipitate, and freeze-drying. And mixing and grinding the freeze-dried sample and potassium bromide, and pressing into a small disc. The wave number scanning range is 500-4000 cm -1 Resolution during scanning is 4cm -1 And scanning with air as background to obtain infrared spectrum curve chart.
3. Determination of free amino and free thiol groups of zein-polyphenol complexes
Mixing the functional corn flour with water according to a feed-liquid ratio of 1.
The content of free amino groups was determined by the o-phthalaldehyde method (OPA). 80mg of OPA was dissolved in 2mL of 95% ethanol, and mixed with 50mL of 10mM sodium tetraborate buffer (pH 9.7), 5mL of 20% (w/w) SDS and 200. Mu.L of beta-mercaptoethanol, and the mixture was diluted with distilled water to 100mL to prepare an OPA reagent. 200. Mu.L of the sample solution (2 mg/mL) was reacted with 4mL of OPA reagent at room temperature for 5min, and then absorbance at 340nm was measured using an ultraviolet-visible spectrophotometer (A) 340 ) Distilled water as a blank instead of the sample, according to A 340 Analyzing the content of free amino group。
The content of free thiol was determined by the Ellman reagent method. Tris-Gly buffer (0.086 mol/LTris, 0.09mol/L glycine, 0.04mol/L EDTA, 8mol/L urea, pH 8) was used to prepare DTNB solution with a mass concentration of 4mg/mL, i.e., ellman reagent. Dissolving 15mg of sample in 5mL of Tris-glycine buffer, adding 50. Mu.L of Ellman's reagent, incubating the reaction at 25 ℃ for 10min at 1h,5,000 Xg, centrifuging, collecting the supernatant, and measuring the absorbance at 412nm (A) 412 ) Equal amounts of distilled water instead of the sample as blank control according to A 412 The free thiol content was analyzed.
4. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) determination of zein-polyphenol complexes
Mixing the functional corn flour with water according to the ratio of 1 to 10, adding 1% of alpha-amylase for enzymolysis for 2h to remove starch, centrifuging, taking protein precipitate, and freeze-drying. The concentrations of the separation gel and the concentration gel were 12% and 4%, respectively, and the concentration of the sample protein was 2mg/mL. The sample was dissolved in a buffer (pH 6.80.5M Tris-HCl, glycerol, SDS,. Beta. -mercaptoethanol, and bromophenol), and then heated at 95 ℃ for 5min with a loading of 15uL. After the electrophoresis was completed, the protein was stained with Coomassie brilliant blue R250. SDS-PAGE gel images were analysed using Image Lab Software 3.0 Software.
5. In vitro digestion experiments
A500 mg sample of corn meal was soaked in 50mL simulated gastric fluid containing 0.1% pepsin (2 g NaCl and 7mL37% HCl in 1000mL distilled water, pH adjusted to 1.2). The mixture was then shaken isothermally at 100rpm at 37 ℃ for 2h to simulate gastric digestion. Subsequently, the stomach digested sample was transferred to simulated intestinal fluid (6.8 g KH) containing 1% pancreatin, 0.5% amyloglucosidase and 0.5% bile salts 2 PO 4 Dissolved in 250mL of distilled water, mixed with 190mL of 0.2M NaOH, brought to 1000mL with distilled water, adjusted to pH 7.5), and shaken for an additional 4h under the same conditions to simulate intestinal digestion. The digestion reaction was terminated by placing the sample in an ice bath for 30 min.
6. Determination of resistant starch content
Starch is classified into three groups according to its bioavailability after digestion: rapidly Digestible Starch (RDS) is starch which can be rapidly digested and absorbed in small intestine within 20 min; slowly Digestible Starch (SDS) refers to starch which can be completely absorbed in small intestine within 20-120min, but the absorption speed is slower; the Resistant Starch (RS) refers to starch which is not digested and absorbed by the small intestine of a human body within 120 min. The glucose content (FG) was determined by the DNS method. The calculation formula is as follows:
in the formula: FG is the amount of free glucose (mg) contained prior to enzymatic hydrolysis; g 20 Glucose content (mg) at 20min of enzymatic hydrolysis; g 120 Glucose content (mg) at 120min of enzymatic hydrolysis; TS is total starch content (mg) of the system.
7. In vitro antioxidant Activity assay
DPPH free radical scavenging ability is used to evaluate antioxidant activity of the corn meal sample after digestion. After the completion of the simulated gastrointestinal digestion, a sample was collected, 1.0mL of 0.5mg/mL sample was mixed with 2.0mL of 0.2mM DPPH-ethanol solution, and the mixture was reacted for 30min in the dark, and the absorbance was measured at 517nm after the reaction. The blank was a DPPH distilled water solution. DPPH free radical scavenging capacity was calculated as follows:
8. determination of the biological accessibility of active ingredients
After simulated gastrointestinal digestion of the corn flour sample is finished, centrifuging for 40min at 4000g at 4 ℃. The collected supernatant represents the "mixed micelle" portion of the intestinal fluid, which contains the bioavailable active ingredient. Extracting quercetin and procyanidin in the mixed micelle with anhydrous ethanol, vortexing, and centrifuging at 4000g for 20min. And then, measuring the absorbance of the supernatant at the wavelength of 373nm and 546nm respectively by using an ultraviolet spectrophotometer, substituting into a standard curve to obtain the content of quercetin and procyanidine, and calculating the biological accessibility of the active ingredients after gastrointestinal digestion simulation. Bioassays are expressed as the ratio of the active content in the micelles to the active content in the sample before simulated digestion.
9. Determination of chemical stability of active ingredients
Respectively placing the functional corn flour samples in water baths with the temperature of 65 ℃, 85 ℃ and 100 ℃ for heating treatment for 2 hours, and then respectively measuring the content of quercetin and procyanidine in the corn flour subjected to the heat treatment at different temperatures. The retention of the active ingredient is expressed as the ratio of the active ingredient content in the sample after heat treatment to the initial active ingredient content in the sample before heat treatment.
10. Corn flour gelatinization characteristic determination
A 3.5g sample of corn flour and 25mL of distilled water were added to an aluminum box of a rapid visco-analyzer (RVA), the rotating paddle was calibrated, and the sample was then thoroughly stirred with water and mounted on an RVA tester for testing. The sample was held at 50 ℃ for 1min, then heated to 95 ℃ at a rate of 4 ℃/min, held at 95 ℃ for 5min, then lowered to 50 ℃ at the same rate and held for 5min to form a corn paste and the sample was analyzed for gelatinization characteristics.
11. Corn meal aging characteristic determination
And (3) placing the gelatinized corn flour sample in a small culture dish, sealing the culture dish by using a preservative film, refrigerating the culture dish at the temperature of 4 ℃ for 7 days to form gel, and testing the texture of the gelatinized sample. TPA measurement mode was selected, using a cylindrical metal probe P/0.5. And (3) testing conditions are as follows: the rate before measurement is 1.0mm/s, the rate after measurement is 2.0mm/s, the distance after measurement is 10.0mm, the degree of compression is 40%, the interval between two times of compression is 2s, the trigger force is 5g, and the aging hardness (g) of the sample is analyzed.
(II) results and analysis
1. Characterization of corn starch-Polyphenol complexes
The starch-polyphenol compound rate refers to the compound degree of starch and polyphenol. Fig. 1 is a bar graph of starch-polyphenol complex rate in functional corn flour. Comparative example 1 the starch-polyphenol compound rate in corn flour was very low, and since dry milling did not involve water, the starch and polyphenol could not be effectively contacted, resulting in a lower compound rate. Comparative examples 2 and 3 the corn flour gradually increased the starch-polyphenol complexation rate, which may be related to the presence of water and longer reaction times. The 3 example corn flours significantly increased the starch-polyphenol complexation rate compared to the 3 comparative examples, and example 1 had the greatest starch-polyphenol complexation rate, which greatly facilitated the interaction and binding of starch and polyphenol.
The infrared absorption spectrum is formed by rotation-vibration energy level transition, and the absorption peak of the molecule and the intensity and the position of the peak can be determined according to the vibration condition of the molecule. FIG. 2 is an infrared spectrum of starch-polyphenol complex in functional corn flour. All samples were in the range of 3000-3500cm -1 There is a broad band in between due to the tensile vibration and absorption of the hydrogen bonding groups (O-H). 2927cm -1 The peak at (A) is due to CH 2 1649cm caused by antisymmetric stretching vibration of -1 The spectral band of (b) is due to COO-stretching vibrations. In addition, 500-1800cm -1 There are many absorption peaks, which are mostly caused by some double-bonded carbons, ester bonds and ether bond vibrations. Comparative examples 1-3 have lower intensities of all absorption peaks of the starch-polyphenol complex in the corn flour, while examples 1-3 significantly increase the intensity of the absorption peaks of the infrared spectrum of the starch-polyphenol complex, especially the strongest absorption peak of the starch-polyphenol complex of example 1. It is noted that the wavelength is 3000-3500cm -1 The absorption peaks in the range become broader and the peak intensity greater, indicating that the starch is non-covalently bound to the polyphenol through hydrogen bonds. The starch-polyphenol complexes of example 1 had wavelengths of 576, 930, 1020 and 1155cm -1 The compound has stronger absorption peaks, which indicates that the structure of the starch is changed due to stronger interaction between the starch and polyphenol. Furthermore, the complexation of starch with polyphenols did not generate new absorption peaks, indicating that no new covalent bonds were formed. Therefore, the starch and polyphenol in the functional corn flour form a non-covalent complex through non-covalent interaction.
2. zein-Polyphenol Complex characterization
Under the alkaline condition of oxygen, polyphenol is easily oxidized to form quinone, and when the polyphenol is contacted with protein, the polyphenol is easily attacked by nucleophilic groups (amino group, sulfhydryl group and the like) on the protein to generate further covalent complex reaction, which can result in the reduction of the content of free amino group and free sulfhydryl group of the protein. Fig. 3 is a bar graph of free amino and free thiol content of protein-polyphenol complexes in functional corn flour. The protein-polyphenol complex in the 3 comparative corn flours had higher free amino and free thiol groups. The contact area of the zein and the polyphenol in a water system is increased by a wet milling process, so that the complex reaction rate is accelerated, and the free amino and free sulfydryl of the protein-polyphenol complex are obviously reduced in the corn flour prepared by the comparative example 3. Examples 1-3 further reduced the free amino groups and free thiol groups of the protein-polyphenol complex compared to comparative examples 1-3. SDS was used to determine free amino groups, which could disrupt the non-covalent bonds, so that the decrease in free amino groups demonstrated covalent binding of the protein to the polyphenol; the free thiol groups were measured using 8mol/L urea which inhibits the conversion of thiol groups into disulfide bonds, so that the decrease in free thiol groups also demonstrates the covalent binding of the polyphenol to the free thiol groups of the protein. Quinone formed by oxidation of polyphenol can not only react with free amino group to form C-N covalent bond, but also react with sulfhydryl group of cysteine to form C-S covalent bond. In addition, the protein-polyphenol complex in the corn meal of example 1 has the lowest free amino and free thiol groups, indicating that more protein-polyphenol covalent bonds are formed in the corn meal of example 1.
The covalent binding between the protein and the polyphenol can be verified by SDS-PAGE. FIG. 4 is an SDS-PAGE pattern of protein-polyphenol complexes in functional corn meal. Marker is standard protein molecular weight, and the moving distance of protein molecules in electrophoresis is mainly determined by the relative molecular mass of the protein. The protein-polyphenol complexes of all sample corn meal appeared as high molecular weight aggregates at greater than 140 kDa. As the SDS-PAGE electrophoresis adopts a sample buffer solution containing SDS and beta-mercaptoethanol to break non-covalent interaction and covalent disulfide bonds in the protein-polyphenol complex, the existence of the high molecular weight aggregate band indicates that C-N and/or C-S covalent bonds are formed between the protein and the polyphenol, and further the protein-polyphenol covalent complex is generated. The weak high molecular weight bands of the protein-polyphenol complexes in the corn flour of comparative examples 1-3, while the darker high molecular weight aggregate bands of examples 1-3, demonstrate that the corn flour prepared in the examples effectively increases the covalent bonds between the protein and the polyphenol. In addition, the high molecular weight bands of the protein-polyphenol complex in the corn flour of example 1 are darkest, indicating that the covalent bonds between the protein and the polyphenol are the most, and the covalent bonding of the protein and the polyphenol is the most obvious, forming a more stable protein-polyphenol covalent complex, which has positive effects on the improvement of the stability and the biological accessibility of the polyphenol and the protection of the antioxidant activity.
3. Resistant starch content, antioxidant activity and biological accessibility of active ingredients
Fig. 5 is a bar graph of resistant starch content and antioxidant activity of the digested functional corn flour, and fig. 6 is a bar graph of biological accessibility of active ingredients of the digested functional corn flour.
As can be seen from fig. 5, the resistant starch content of the 3 comparative example corn flours was relatively low, while the resistant starch content of the 3 example corn flours was significantly increased, with example 1 having the highest resistant starch content. The resistant starch has various physiological functions of reducing blood sugar, preventing colon cancer, obesity and the like, and has important functions of regulating blood sugar, blood fat and digestive function. In addition, the DPPH free radical scavenging ability of the corn flour of all the examples is obviously higher than that of all the comparative examples, and particularly, the example 1 has the highest DPPH free radical scavenging ability and shows the strongest antioxidant activity.
As can be seen from fig. 6, in the comparative example, quercetin and procyanidin had lower bioacessability, both below 35%, and procyanidin had higher bioacessability than quercetin. All examples improved the bioavailabilty of the active ingredient compared to the comparative examples, regardless of whether quercetin or procyanidin, and example 1 had the highest bioavailabilty, which may be related to its improved chemical stability of the active ingredient. Higher bioavailabilities result in higher bioavailability, indicating that the body has a higher absorption efficiency for nutrients or active ingredients. In addition, all the examples change the biological utilization mode of active ingredients, and the higher biological accessibility of the procyanidin is changed into the higher biological accessibility of the quercetin, so that the more expensive quercetin (200 yuan/g) is easier to absorb by the body than the less expensive procyanidin (150 yuan/g), and the additional value of the product can be effectively improved. Therefore, the corn flour prepared by the invention has higher resistant starch content, stronger antioxidant activity and higher biological accessibility, and can be applied to the development of starch-based functional food.
4. Chemical stability of active ingredient
FIGS. 7-9 are bar graphs of the chemical stability of the active ingredients in functional corn flour at heat treatment conditions of 65 deg.C, 85 deg.C and 100 deg.C. It can be seen that the retention of the active ingredient was lower in all the comparative examples under the condition of 3 heat treatment temperatures, and the retention of the active ingredient was further decreased as the heat treatment temperature was increased. The retention rates of quercetin and procyanidin in the comparative examples were 47% -53%, 37% -43% and 23% -34% at 65, 85 and 100 ℃ respectively. Compared with the comparative example, the retention rate of the active ingredients in all the examples is obviously improved under the condition of 3 heat treatment temperatures, and the retention rates respectively reach 78% -82%, 69% -73% and 58% -64%. The quercetin and procyanidin retention rates in example 1 were the highest, showing the best chemical stability against high temperatures. As the quercetin and the procyanidine molecules form physical and chemical interaction with starch and protein in the corn flour by specific groups, the structural stability of the quercetin and the procyanidine molecules is improved, the degradation is slowed down under the influence of an external environment, and the retention rate of the quercetin and the procyanidine molecules after heat treatment is improved. Therefore, the functional corn flour prepared by the invention can ensure that the active ingredients, namely quercetin and procyanidin, in the functional corn flour keep good chemical stability in the thermal processing process.
5. Gelatinization and ageing behaviour
Table 1 shows gelatinization characteristic parameters and aged firmness of functional corn flour. The gelatinization characteristics of the 3 comparative examples were different, but not much. Comparative example 3 (wet-process corn meal) had a higher gelatinization viscosity than comparative example 1 (dry-process corn meal) and comparative example 2 (semi-dry-process corn meal), probably due to the fact that wet processing resulted in corn meal with a smaller particle size and a higher starch particle integrity, which made the corn meal easier to gelatinize. However, wet processes produce corn meal with a long steeping time and a low milling efficiency. The milling process (5-6 h) of all the embodiments obviously reduces the soaking time of the traditional wet milling process (36 h), and improves the milling efficiency of the corn. The gelatinization characteristics of the 3 corn flours of the embodiment are better than those of the comparative example 3, and particularly, the corn flour of the embodiment 1 has the highest gelatinization viscosity and shows the optimal gelatinization characteristics. In addition, all example corn flours had lower aged hardnesses than all comparative examples, with the lowest aged hardnesses for the example 1 corn flours, showing significant anti-aging properties. Therefore, the functional corn flour prepared by the invention has good processing quality.
TABLE 1 gelatinization characteristic parameters and aged hardness of functional corn flour
Different letters in the same column indicate significant differences (p < 0.05).
The above description is only a preferred embodiment of the present invention, and these embodiments are based on different implementations of the present invention, and the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.
Claims (10)
1. The efficient preparation method of the functional corn flour is characterized by comprising the following steps of:
step 1: adding water into corn grains, cooking by microwave, and then grinding at low speed to obtain a mixed solution;
step 2: adjusting the pH value of the mixed solution to 5, and then adding cellulase for enzymolysis to obtain an enzymolysis solution;
and step 3: adjusting the pH value of the enzymolysis liquid to 9, then adding alkaline protease and quercetin, soaking under the assistance of ultrasound, then filtering, and draining to obtain modified corn particles;
and 4, step 4: dissolving procyanidine in water to obtain procyanidine solution, spraying the procyanidine solution on the surface of the modified corn particles, mechanically mixing, adjusting the pH value to be neutral when the water content of the modified corn particles reaches 35-40%, then grinding at high speed, and drying in vacuum to obtain the functional corn flour.
2. The method according to claim 1, wherein the feed-to-liquid ratio in step 1 is 1:3, the power of microwave cooking is 400-600W, the time is 6-10min, and the rotation speed of low-speed grinding is 2500-3000rpm.
3. The method according to claim 1, wherein the cellulase is added in step 2 in an amount of 0.5-1.5% by mass of the mixed solution, the enzymolysis temperature is 40-60 ℃, and the enzymolysis time is 50-70min.
4. The method according to claim 1, wherein the amount of the alkaline protease added in step 3 is 1-3% of the mass of the enzymolysis solution, and the concentration of quercetin in the enzymolysis solution is 2-4mg/mL.
5. The method according to claim 1, wherein the ultrasonic power in step 3 is 100-300W, the soaking temperature is 50-70 ℃, and the soaking time is 3-5h.
6. The method according to claim 1, wherein the filtrate obtained by filtration after soaking in step 3 is returned to the enzymatic hydrolysate for recycling.
7. The method as claimed in claim 1, wherein the concentration of the procyanidin solution in step 4 is 4-6mg/mL.
8. The method according to claim 1, wherein the rotation speed of the high-speed grinding in the step 4 is 16000-17000rpm, the vacuum degree of the vacuum drying is 0.04-0.08MPa, and the temperature is 60-70 ℃.
9. A functional corn flour produced by the method of any one of claims 1 to 8.
10. The use of functional corn flour produced by the process of any one of claims 1 to 8 in the preparation of functional corn food products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211478646.1A CN115708561B (en) | 2022-11-16 | 2022-11-16 | Functional corn flour and efficient preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211478646.1A CN115708561B (en) | 2022-11-16 | 2022-11-16 | Functional corn flour and efficient preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115708561A true CN115708561A (en) | 2023-02-24 |
| CN115708561B CN115708561B (en) | 2024-07-23 |
Family
ID=85234505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211478646.1A Active CN115708561B (en) | 2022-11-16 | 2022-11-16 | Functional corn flour and efficient preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115708561B (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904469A (en) * | 2009-06-02 | 2010-12-08 | 上海金杉粮油食品有限公司 | Method for manufacturing corn flour |
| CN105315500A (en) * | 2015-12-01 | 2016-02-10 | 仇颖超 | Preparation method of anti-aging corn modified starch |
| CN106235301A (en) * | 2016-08-31 | 2016-12-21 | 华南理工大学 | A kind of functional starch and its preparation method and application |
| CN106387654A (en) * | 2016-09-09 | 2017-02-15 | 吉林农业大学 | Preparation method of aging-resistant modified corn flour |
| CN107434829A (en) * | 2017-09-14 | 2017-12-05 | 天津科技大学 | A kind of method that starch tea polyphenol compound is prepared using grinding technique |
| CN107522790A (en) * | 2017-09-22 | 2017-12-29 | 西南大学 | A kind of difunctional New Modified Starch and preparation method thereof |
| CN110236203A (en) * | 2019-05-21 | 2019-09-17 | 广东省农业科学院蚕业与农产品加工研究所 | The combined-enzyme method modified technique of Dietary Fiber in Corncob |
| CN113444755A (en) * | 2021-07-13 | 2021-09-28 | 浙江省农业科学院 | Method for preparing slowly digestible starch by using polyphenol and biological enzyme compound modified lotus root starch |
| CN113575951A (en) * | 2021-08-06 | 2021-11-02 | 合肥工业大学 | Starch-based double-load functional nano-particles, and preparation method and application thereof |
| CN114073291A (en) * | 2020-08-13 | 2022-02-22 | 黑龙江省北大荒绿色健康食品有限责任公司 | Method for preparing protein peptide reinforced corn flour |
| CN114468216A (en) * | 2020-11-13 | 2022-05-13 | 黑龙江省北大荒绿色健康食品有限责任公司 | Method for preparing instant corn flour |
-
2022
- 2022-11-16 CN CN202211478646.1A patent/CN115708561B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904469A (en) * | 2009-06-02 | 2010-12-08 | 上海金杉粮油食品有限公司 | Method for manufacturing corn flour |
| CN105315500A (en) * | 2015-12-01 | 2016-02-10 | 仇颖超 | Preparation method of anti-aging corn modified starch |
| CN106235301A (en) * | 2016-08-31 | 2016-12-21 | 华南理工大学 | A kind of functional starch and its preparation method and application |
| CN106387654A (en) * | 2016-09-09 | 2017-02-15 | 吉林农业大学 | Preparation method of aging-resistant modified corn flour |
| CN107434829A (en) * | 2017-09-14 | 2017-12-05 | 天津科技大学 | A kind of method that starch tea polyphenol compound is prepared using grinding technique |
| CN107522790A (en) * | 2017-09-22 | 2017-12-29 | 西南大学 | A kind of difunctional New Modified Starch and preparation method thereof |
| CN110236203A (en) * | 2019-05-21 | 2019-09-17 | 广东省农业科学院蚕业与农产品加工研究所 | The combined-enzyme method modified technique of Dietary Fiber in Corncob |
| CN114073291A (en) * | 2020-08-13 | 2022-02-22 | 黑龙江省北大荒绿色健康食品有限责任公司 | Method for preparing protein peptide reinforced corn flour |
| CN114468216A (en) * | 2020-11-13 | 2022-05-13 | 黑龙江省北大荒绿色健康食品有限责任公司 | Method for preparing instant corn flour |
| CN113444755A (en) * | 2021-07-13 | 2021-09-28 | 浙江省农业科学院 | Method for preparing slowly digestible starch by using polyphenol and biological enzyme compound modified lotus root starch |
| CN113575951A (en) * | 2021-08-06 | 2021-11-02 | 合肥工业大学 | Starch-based double-load functional nano-particles, and preparation method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| ZIRUI ZHANG: "Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins", 《MOLECULES》, vol. 25, 3 March 2020 (2020-03-03), pages 1 - 12 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115708561B (en) | 2024-07-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Jangchud et al. | Physicochemical properties of sweet potato flour and starch as affected by blanching and processing | |
| Xiao et al. | Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase | |
| CN1483349A (en) | Method for preparing soluble dietary fibre | |
| WO2020224170A1 (en) | Method for preparing low gi recombinant highland barley granule | |
| JP2021526355A (en) | A method for manufacturing potato noodles with a low breaking rate using fresh potatoes as a raw material | |
| CN105767071A (en) | Biscuit flour with high wheat bran dietary fiber content | |
| CN101990965A (en) | Method for preparing dietary fiber micropowder by tea stem and tea dust enzyme method | |
| CN108208183B (en) | Soybean powder raw material and preparation method thereof | |
| Veena et al. | Effect of processing on the composition of dietary fibre and starch in some legumes | |
| CN111938140B (en) | Method for improving viscosity of potato starch | |
| CN115708561B (en) | Functional corn flour and efficient preparation method and application thereof | |
| CN105076955A (en) | Method for preparing corn flour used for baking | |
| CN104366506B (en) | A kind of vermicelli modifying agent and use it to prepare the method for vermicelli | |
| JP2006333776A (en) | Method for producing miso (fermented soybean paste) with high antioxidant activity | |
| CN113995118A (en) | Preparation method of acorn vermicelli | |
| US6083551A (en) | Noodles/vermicelli from maize (corn, Zea mays L.) and a process for its preparation | |
| CN114698773A (en) | Plant-based drenched raw fried food and preparation method thereof | |
| CN114052240A (en) | Novel natural modifier for wet noodles produced in Qian province and preparation method thereof | |
| CN102885247A (en) | Method for inhibiting retrogradation of rice flour | |
| CN110604286A (en) | Method for improving contents of dietary fiber and amino acid nitrogen in sweet fermented flour paste | |
| CN106889624A (en) | A kind of preparation method of soya bean kind severe edema due to hypofunction of the spleen soluble dietary fiber | |
| CN115005372B (en) | Preparation method of high-protein quinoa gluten-free noodles | |
| CN111657498A (en) | High heat-resistant slowly digestible and resistant starch prepared by cell wall crosslinking and production method thereof | |
| Chen et al. | Effects of papain hydrolysis on the pasting properties of wheat flour | |
| CN110140868A (en) | A kind of rice noodle roll tailored flour and preparation method thereof |
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 | ||
| GR01 | Patent grant |