CN116041556A - Preparation method of rice starch with high resistant starch content - Google Patents
Preparation method of rice starch with high resistant starch content Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
- C08B30/042—Extraction or purification from cereals or grains
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of functional starch preparation, in particular to a preparation method of rice starch with high resistant starch content, which comprises three steps of rice starch extraction, preparation of a hydrophilic colloid-rice starch mixture and wet heat treatment of the mixture. Compared with the prior art, the invention has the following beneficial effects: the rice starch with high resistant starch content prepared by the method of the invention is prepared by introducing hydrophilic colloid into rice starch, so that the rice starch and the hydrophilic colloid are subjected to damp-heat copolymerization; the hydrophilic colloid is combined with the rice starch by utilizing the damp-heat treatment, so that the content of resistant starch in the rice starch is improved, and the digestibility of the rice starch is reduced.
Description
Technical Field
The invention belongs to the technical field of functional starch preparation, and particularly relates to a preparation method of rice starch with high resistant starch content.
Background
Obesity, diabetes and hyperlipidemia are all chronic metabolic diseases caused by various factors such as heredity, environment and the like, and the three are closely related. Fat metabolism disorder causes obesity, which is the biggest cause of diabetes, and the probability of obesity is more than 4 times higher than that of normal people. The current method for regulating lipid metabolism in human body mainly comprises moderate exercise, diet control and drug treatment. These means are not easy to operate, take effect slowly or produce side effects, adverse reactions, such as toxicity and drug resistance, which can also be produced by long-term administration of the drug.
Besides the three methods for controlling blood fat, there are also methods for controlling blood fat by using edible modified starch. However, the chemical modification method can produce a large amount of industrial wastewater in the processing and production process, and pollute the environment. Meanwhile, the safety of the chemically modified starch needs to be improved, and the consumer acceptance is poor.
For this reason, this patent is filed.
Disclosure of Invention
In order to overcome the defects in the prior art, the hydrophilic colloid-rice starch mixture is subjected to wet heat treatment to prepare the hydrophilic colloid-rice starch copolymer, the content of resistant starch is improved through the wet heat treatment operation, and locust bean gum is selected as the hydrophilic colloid, so that the problems of chemical modification of industrial wastewater and food safety are solved.
The invention aims to provide a preparation method of rice starch with high resistant starch content.
A method for preparing high resistant starch content rice starch according to an embodiment of the present invention comprises the steps of:
(1) Extracting rice starch:
soaking rice in water, wet grinding, drying in a blast oven, and sieving with 100 mesh sieve to obtain rice flour; uniformly mixing rice flour with 0.2% NaOH solution in a weight percentage of 1:5, placing on a shaking table for reaction for 24 hours, changing the NaOH solution once, centrifuging at room temperature, and washing the obtained precipitate with water until the pH value of the supernatant is neutral; drying the obtained starch wet block, sieving with 100 mesh sieve to obtain rice starch powder, and storing in a dryer for use;
(2) Preparation of hydrocolloid-rice starch complexes:
magnetically stirring and uniformly mixing 1 part by weight of hydrophilic colloid in a water bath at 90 ℃ to enable the colloid to be fully hydrated, and taking out and cooling; adding the rice starch obtained in the step (1) into the gum solution, stirring for 30min at room temperature, drying in a baking oven at 45 ℃ until the water content is lower than 10%, crushing and sieving with a 100-mesh sieve to obtain a hydrophilic colloid-rice starch complex;
(3) Wet heat treatment:
and (3) carrying out moisture adjustment on the hydrophilic colloid-rice starch complex obtained in the step (2), balancing moisture for 24 hours, transferring the complex into a polytetrafluoroethylene tube, sealing the polytetrafluoroethylene tube for reaction, naturally cooling to room temperature, storing at 4 ℃ for 24 hours, drying at 45 ℃, crushing, sieving with a 100-mesh sieve, sealing, drying and preserving to obtain the rice starch with high resistant starch content.
According to the preparation method of the specific embodiment of the invention, in the step (2), the rice starch is added in an amount of 10-50 parts by weight.
According to the preparation method of the specific embodiment of the invention, 30 parts by weight of rice starch is added.
According to the preparation method of the specific embodiment of the invention, in the step (3), the water content of the hydrocolloid-rice starch complex during the reaction is 20% -35%.
According to the preparation method of the specific embodiment of the invention, the water content is 25%.
According to the preparation method of the specific embodiment of the invention, in the step (3), the reaction temperature is 110-130 ℃.
According to the preparation method of the specific embodiment of the invention, the reaction temperature is 130 ℃.
According to the preparation method of the specific embodiment of the invention, in the step (3), the wet-heat reaction time is 1-4h.
According to the preparation method of the specific embodiment of the invention, in the step (3), the wet-heat reaction time is 2h
According to the preparation method of the specific embodiment of the present invention, in the step (2), the hydrocolloid is locust bean gum.
The locust bean gum, locust bean gum and carob gum selected by the invention is a galactomannan processed from the endosperm part of the seed of locust plant carob. Locust bean gum is connected by beta-D- (1-4) glycosidic bond, D-mannose is used as main chain, and an alpha-D-galactopyranose is connected at 1 and 6 positions of some D-mannose groups, and the ratio of galactose to mannose is 1:4. Locust bean gum is mainly used as a thickener, emulsifier and stabilizer in the food industry. Locust bean gum is a pure natural substance and has good safety when applied to food.
Meanwhile, for other peptides, such as collagen peptide, the invention has the following advantages:
1. compared with collagen peptide, locust bean gum has low cost and price;
2. the proportion of locust bean gum added by the method is small and is only 3.33% of the total amount, and 41.18% of collagen peptide products are required to be added;
3. the collagen peptide is added with a large amount of peptide substances in the starch product, so that the collagen peptide cannot be widely used in all food fields, and the locust bean gum itself as a polysaccharide is mixed with rice starch, so that the content of non-polysaccharide substances is not increased;
4. the proportion of the finally obtained resistant starch is higher than that of the collagen peptide (the content of the resistant starch in the method is 66.04 percent, and the content of the resistant starch in the collagen peptide is 23.98 percent higher).
Compared with the prior art, the invention has the following beneficial effects:
the rice starch with high resistant starch content prepared by the method of the invention is prepared by introducing hydrophilic colloid into rice starch, so that the rice starch and the hydrophilic colloid are subjected to damp-heat copolymerization; the hydrophilic colloid is combined with the rice starch by utilizing the damp-heat treatment, so that the content of resistant starch in the rice starch is improved, and the digestibility of the rice starch is reduced.
Drawings
FIG. 1 is a graph showing the effect of wet heat treatment temperature on rice resistant starch content;
FIG. 2 is a graph showing the effect of the time of the heat-moisture treatment on the resistant starch content of rice;
FIG. 3 is a graph showing the effect of different moisture levels on the rice resistant starch content;
FIG. 4 is a graph showing the effect of different types of colloids on the content of rice resistant starch.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, based on the examples herein, which are within the scope of the invention as defined by the claims, will be within the scope of the invention as defined by the claims.
The locust bean gum used in the invention is purchased from Shandong Duckweed polymer biotechnology limited, and other raw materials can be obtained through common commercial paths, and are not particularly limited herein.
Example 1
The rice starch with high resistant starch content and the preparation method thereof comprise the following steps:
(1) Extracting rice starch:
soaking rice in water, and wet milling. Drying in a blast oven, and sieving with a 100-mesh sieve to obtain rice flour. Uniformly mixing rice flour and 0.2% NaOH solution according to a ratio of 1:5, and placing the mixture on a shaking table for reaction, wherein the NaOH solution is changed once; centrifuging at room temperature, discarding supernatant, washing precipitate with water for several times until pH value of supernatant is neutral; drying the starch wet block, sieving with a 100-mesh sieve to obtain rice starch, and storing the rice starch in a dryer for later use;
(2) Preparation of hydrocolloid-rice starch mixtures:
and (3) magnetically stirring and uniformly mixing 1 part by weight of locust bean gum in a water bath at 90 ℃ to enable the gum to be fully hydrated, and taking out and cooling. Adding 30 parts by weight of rice starch (dry basis) into the gum solution, stirring at room temperature for 30min, drying in a 45 ℃ oven, pulverizing, and sieving with a 100-mesh sieve to obtain a hydrophilic colloid-rice starch complex;
(3) Wet heat treatment of the mixture:
and (3) taking the hydrophilic colloid-rice starch complex prepared in the step (2), regulating the water content to 25%, and balancing the water content for 24 hours. The complex is transferred into a polytetrafluoroethylene tube, and is sealed in a reaction kettle to react for 2 hours under the wet heat at 130 ℃. Naturally cooling to room temperature, and storing at 4 ℃ for 24 hours; drying at 45deg.C, pulverizing, sieving with 100 mesh sieve, sealing, drying, and preserving.
Finally, the content of the resistant starch of the rice starch is 66.04 percent. The specific operation steps of the method for measuring the resistant starch are as follows: 500mg of the sample was added to a 50mL centrifuge tube with 5mL of 0.5mol/L NaAc buffer (pH 5.2) and thoroughly mixed. The bath was boiled for 20min and then transferred to a water bath shaking table at 37℃and shaking at 170 r/min. 50mg of pepsin and 50mg of guar gum are added to 10mL of 0.05mol/LHCl, respectively, and after stirring well, added to a sample centrifuge tube and shaken for 30min. Then, 7 glass beads (diameter: 3 to 4 mm) and 5mL of NaAc buffer (0.5 mol/L, pH 5.2) were added to the tube and shaken for 30min. 10mL of the enzyme cocktail (containing pancreatic extract with amyloglucosidase) was then added. Aliquots (0.5 mL) were removed from the sample tubes at specific time points and mixed with 4mL of 80% (v/v) ethanol solution to inactivate enzymes. Centrifugation was performed at 10000r/min for 5min, and the supernatant was taken and assayed for released glucose content using a glucose oxidase kit (GOPOD) at 520nm using a microplate reader. Total starch mass (TS) was measured using a sample from which digestion had been completed, with a boiling water bath for 30min, an ice bath for 10min, 10mL of 7mol/L KOH solution was added, and the mixture was placed in a refrigerator at 4℃for 30min. After adding 5mL of 0.5-mL acetic acid solution to 0.5mol/L sample, 50. Mu.L amyloglucosidase was added, and after shaking in a water bath at 70℃for 30min, an aliquot (50. Mu.L) was taken out of the sample tube, and the enzyme was inactivated by mixing with 950. Mu.L absolute ethanol. Centrifugation was performed at 10000r/min for 5min, and the supernatant was taken and the glucose content in the solution was measured with a microplate reader at 520nm using a glucose oxidase kit (GOPOD) to calculate TS.
Wherein the different digestion components are calculated as follows:
RDS＝G20*0.9 (2-9)
SDS＝(G120-G20)*0.9
RS＝(TS-G120)*0.9
wherein: g20 is the glucose content in the supernatant after 20min of digestion, G120 is the glucose content in the supernatant after 120min of digestion, TS is the total starch mass, and 0.9 is the glucosyl group conversion coefficient.
Example 2
This embodiment differs from embodiment 1 in that:
in the step (2), 1 part by weight of locust bean gum is stirred and mixed uniformly in a water bath at 90 ℃ by magnetic force, and the locust bean gum is taken out and cooled after being fully hydrated. 50 parts by weight of rice starch (dry basis) was added to the gum solution and stirred at room temperature for 30min, dried in an oven at 45 ℃, crushed and sieved through a 100 mesh sieve.
The content of the resistant starch of the rice starch is 23.35 percent.
Example 3
This embodiment differs from embodiment 1 in that:
in the step (3), the hydrophilic colloid-rice starch complex adjusts the water content to 20% and balances the water content for 24 hours. The complex is transferred into a polytetrafluoroethylene tube, and is sealed in a reaction kettle to react for 2 hours under the wet heat at 130 ℃. Naturally cooling to room temperature, and storing at 4 ℃ for 24 hours; drying at 45deg.C, pulverizing, sieving with 100 mesh sieve, sealing, drying, and preserving.
The rice starch has a resistant starch content of 59.72%.
Example 4
This embodiment differs from embodiment 1 in that:
in the step (3), the hydrophilic colloid-rice starch complex adjusts the water content to 35% and balances the water content for 24 hours. The complex is transferred into a polytetrafluoroethylene tube, and is sealed in a reaction kettle to react for 1h under the temperature of 110 ℃. Naturally cooling to room temperature, and storing at 4 ℃ for 24 hours; drying at 45deg.C, pulverizing, sieving with 100 mesh sieve, sealing, drying, and preserving.
The rice starch has a resistant starch content of 42.23%.
Parameter optimization experiment:
the experimental method comprises the following steps: weighing a certain amount of rice starch, regulating the water content to 20%, 25%, 30% and 35%, placing the rice starch with the regulated water content into an inner core of a reaction kettle, placing the inner core of the reaction kettle into a refrigerator with the temperature of 4 ℃ for 24 hours, balancing the water content, taking out, placing the inner core of the reaction kettle into a baking oven with the temperature of 100 ℃, 110 ℃, 120 ℃,130 ℃ for 1 hour, 2 hours, 3 hours and 4 hours respectively, placing the inner core of the reaction kettle into the refrigerator with the temperature of 4 ℃ again for 24 hours, taking out the inner core of the reaction kettle after the inner core is dried in the baking oven with the temperature of 45 ℃, grinding and sieving the inner core of the reaction kettle with a 100-mesh sieve.
Conclusion of experiment:
as shown in FIG. 1, when the rice starch is adjusted to 25% of water, the reaction time is 2 hours, the reaction temperature is 100 ℃, 110 ℃, 120 ℃,130 ℃, the resistant starch content is gradually increased along with the temperature rise, and the highest value is 14.00% at 130 ℃.
As shown in FIG. 2, when the reaction time was 2 hours and the reaction temperature was 130 ℃, the water content was adjusted to 20%, 25%, 30% and 35%, respectively, and the resistant starch content was reduced with the water content, and the highest value was 14.00% at 25%.
As shown in FIG. 3, when the rice starch is adjusted to have a water content of 25%, the reaction time is 1h, 2h, 3h and 4h respectively at 130 ℃, and the content of the resistant starch is firstly increased and reduced with time, and the highest value of 2h is 14.00%.
As shown in FIG. 4, when the weight ratio of hydrocolloid to rice starch is 1:10, the rice starch has a water content of 25%, the reaction time is 2 hours at 130 ℃, and the highest value of the resistant starch added with different hydrocolloids is 53.28% of the added locust bean gum.
Finally, it should be noted that: the foregoing description is only a preferred embodiment of the present invention, and the present invention is not limited thereto, but it is to be understood that modifications and equivalents of some of the technical features described in the foregoing embodiments may be made by those skilled in the art, although the present invention has been described in detail with reference to the foregoing embodiments. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A method for preparing rice starch with high resistant starch content, comprising the following steps:
(1) Extracting rice starch:
soaking rice in water, wet grinding, drying in a blast oven, and sieving with 100 mesh sieve to obtain rice flour; uniformly mixing rice flour with 0.2% NaOH solution in a weight percentage of 1:5, placing on a shaking table for reaction for 24 hours, changing the NaOH solution once, centrifuging at room temperature, and washing the obtained precipitate with water until the pH value of the supernatant is neutral; drying the obtained starch wet block, sieving with 100 mesh sieve to obtain rice starch powder, and storing in a dryer for use;
(2) Preparation of hydrocolloid-rice starch complexes:
magnetically stirring and uniformly mixing 1 part by weight of hydrophilic colloid in a water bath at 90 ℃ to enable the colloid to be fully hydrated, and taking out and cooling; adding the rice starch obtained in the step (1) into the gum solution, stirring for 30min at room temperature, drying in a baking oven at 45 ℃ until the water content is lower than 10%, crushing and sieving with a 100-mesh sieve to obtain a hydrophilic colloid-rice starch complex;
(3) Wet heat treatment:
and (3) carrying out moisture adjustment on the hydrophilic colloid-rice starch complex obtained in the step (2), balancing moisture for 24 hours, transferring the complex into a polytetrafluoroethylene tube, sealing the polytetrafluoroethylene tube for reaction, naturally cooling to room temperature, storing at 4 ℃ for 24 hours, drying at 45 ℃, crushing, sieving with a 100-mesh sieve, sealing, drying and preserving to obtain the rice starch with high resistant starch content.
2. The method for producing a high resistant starch content rice starch according to claim 1, wherein in said step (2), said rice starch is added in an amount of 10 to 50 parts by weight.
3. The method for preparing high resistant starch content rice starch according to claim 2, wherein the rice starch is added in an amount of 30 parts by weight.
4. The method of claim 1, wherein in step (3), the water content of the hydrocolloid-rice starch composite during the reaction is 20% to 35%.
5. The method of claim 4, wherein the moisture content is 25%.
6. The method for preparing high resistant starch content rice starch according to claim 1, wherein in the step (3), the reaction temperature is 110 ℃ to 130 ℃.
7. The method for preparing high resistant starch rice starch according to claim 6, wherein said reaction temperature is 130 ℃.
8. The method for preparing high resistant starch content rice starch according to claim 1, wherein in the step (3), the wet-heat reaction time is 1-4 hours.
9. The method for preparing rice starch with high resistant starch content according to claim 8, wherein in the step (3), the wet-heat reaction time is 2 hours.
10. The method of claim 1, wherein in the step (2), the hydrophilic colloid is locust bean gum.
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| CN101427803A (en) * | 2007-11-07 | 2009-05-13 | 财团法人食品工业发展研究所 | Pectin-modified resistant starch, a composition containing the same and method for preparing resistant starch |
| CN104497319A (en) * | 2014-12-02 | 2015-04-08 | 上海交通大学 | Method for preparing resistant corn starch by adopting hydrothermal treatment technology |
| CN106174444A (en) * | 2016-07-08 | 2016-12-07 | 华南理工大学 | The method that humid heat treatment tara gum/composites of starch prepares slowly digestible starch |
| CN107245111A (en) * | 2017-07-18 | 2017-10-13 | 安徽省寿县丰茂农产品开发有限公司 | The processing method of resistant starch in a kind of raising rice |
| CN109007782A (en) * | 2018-07-09 | 2018-12-18 | 合肥工业大学 | A kind of preparation method of thermal stability wheat resistant starch |
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| CN101427803A (en) * | 2007-11-07 | 2009-05-13 | 财团法人食品工业发展研究所 | Pectin-modified resistant starch, a composition containing the same and method for preparing resistant starch |
| CN104497319A (en) * | 2014-12-02 | 2015-04-08 | 上海交通大学 | Method for preparing resistant corn starch by adopting hydrothermal treatment technology |
| CN106174444A (en) * | 2016-07-08 | 2016-12-07 | 华南理工大学 | The method that humid heat treatment tara gum/composites of starch prepares slowly digestible starch |
| CN107245111A (en) * | 2017-07-18 | 2017-10-13 | 安徽省寿县丰茂农产品开发有限公司 | The processing method of resistant starch in a kind of raising rice |
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