WO2021238016A1 - High-heat-resistant slowly digestible resistant starch prepared by means of cell wall crosslinking and production method therefor - Google Patents
High-heat-resistant slowly digestible resistant starch prepared by means of cell wall crosslinking and production method therefor Download PDFInfo
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- WO2021238016A1 WO2021238016A1 PCT/CN2020/120419 CN2020120419W WO2021238016A1 WO 2021238016 A1 WO2021238016 A1 WO 2021238016A1 CN 2020120419 W CN2020120419 W CN 2020120419W WO 2021238016 A1 WO2021238016 A1 WO 2021238016A1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- C08B31/003—Crosslinking of starch
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention relates to the field of modification and intensive processing of starch-rich food raw materials, in particular to a high heat-resistant, slow-digestible and resistant starch prepared by cell wall cross-linking and a production method.
- Chinese invention patent 2011100893737 discloses a method for preparing resistant starch by simultaneously using cross-linking and wet heat treatment. This method adjusts the pH value of starch milk with a weight concentration of 30-45% at 25-50°C to 10.5-12.5, and then adds 0.2-12% sodium trimetaphosphate/sodium tripolyphosphate, which accounts for the weight of the starch dry basis, to maintain 30-240min, bake to a moisture content of 15-45% by weight, put the product in a humid heat reactor, and react at 100-140°C for 1-72h; after washing, drying, crushing and sieving, the product is obtained, resistant starch
- the content is 40-85% by weight, the overall resistant starch content needs to be improved, and the technology uses pure starch as the raw material with a single nutrient composition. At the same time, it has obvious defects in stability and palatability when used as a food ingredient, and the addition amount is limited. This severely restricts the application of resistant starch or slow digestion starch in health food.
- the present invention provides a high heat-resistant slow digestion and resistant starch prepared by cell wall cross-linking and a production method, and the slow digestion and resistant starch with a content of more than 90 wt% is prepared by the method , Wherein the content of resistant starch exceeds 80wt%; the present invention can not only fully retain the nutritional value, but also meet the palatability of food, and has good thermal stability, and has wide applications in special dietary products and nutritional health products for diabetic patients.
- the method for producing high heat-resistant slow digestion and resistant starch by cell wall cross-linking includes the following steps:
- step 6) Adjusting step 6) The pH of the system is 6-6.5 to terminate the cross-linking reaction, and the whole powder is washed and dried to obtain high heat-resistant, slow-digestible and resistant starch.
- the starch-rich plant tissue in step 1) is potato, sweet potato, mixed beans, corn, wheat, sorghum or rice.
- step 1) the starch-rich plant tissue is immersed in 4-12 times the volume of 0.01-0.1M HCl solution, and shaken at a constant speed of 80-200rpm for 6-24h.
- step 2) the acid-soaked plant tissue is rinsed with tap water or purified water until it is neutral, and immersed in 4-12 times the volume of 0.02-0.06M NaOH solution and shaken at a constant speed of 80-200rpm 12-24h.
- the sieving is 1-5 times through a 125-180 ⁇ m sieve.
- the washing is 1-3 times with 3-6 times the volume of absolute ethanol, the sieving is through a 45-85 ⁇ m sieve, and the number of sieving is 2-5. Times;
- the drying is carried out in an oven at 40-45°C.
- the mass ratio of sodium trimetaphosphate to sodium tripolyphosphate in the sodium trimetaphosphate/sodium tripolyphosphate composite crosslinking agent described in step 6) is 97:1-99:1, and sodium trimetaphosphate/sodium tripolyphosphate
- the addition amount of the sodium tripolyphosphate composite crosslinking agent is 3%-15% of the dry basis mass of the whole powder.
- the amount of sodium sulfate added in step 6) is 8%-12% of the dry basis mass of the whole powder; adjusting the pH of the system to 9-12 is carried out by 0.5M NaOH solution; the obtained whole powder is 3-6 Disperse in twice the volume of water.
- the adjustment in step 7) in step 6) is carried out in an oven at 40-45°C.
- the high heat-resistant slow digestion and resistant starch prepared by cell wall cross-linking is prepared by the above production method, and the sum of the content of the slow digestion and resistant starch in the obtained product exceeds 90% by weight.
- the present invention has the following advantages:
- the present invention enhances the strength of the cell wall through cross-linking, the cross-linked cell wall significantly increases the resistant starch by 10-50wt%, and the sum of the content of slow digestion and resistant starch exceeds 90wt%, which is significantly higher than the prior art, especially the product has Good thermal stability, regardless of raw food, partially cooked or cooked food, can significantly slow down the digestibility of starch, and has a wide range of applications in special diets and nutritional health products for diabetic patients.
- the present invention retains all the nutrients of the plant tissue by retaining the integrity of the cell wall, the nutrients are comprehensive and the palatability is excellent, at the same time, the added amount is relatively high, and the application range is wide.
- the present invention directly targets starch-rich plant tissues, has a wide source of raw materials, can be implemented in a variety of food raw materials, is not restricted by the place of production and season, and has low production cost, simple processing technology, and easy realization of large-scale production.
- Fig. 1 is a photomicrograph of the whole cross-linked potato flour rich in high heat-resistant slow digestion and resistant starch obtained in Example 1.
- Fig. 2 is a microscopic photograph of the cross-linked kidney bean whole powder rich in high heat-resistant, slow-digestible and resistant starch obtained in Example 2.
- Figure 3 is a photomicrograph of the whole cross-linked pea flour rich in high heat-resistant slow digestion and resistant starch obtained in Example 3.
- porcine pancreatic alpha-amylase model P7545, enzyme activity 8 ⁇ USP
- amyloglucosidase model A7095, enzyme activity>260U/mL
- the specific method is: accurately weigh the sample (total starch content ⁇ 600mg) into a 50mL centrifuge tube with a lid, add 20mL sodium acetate buffer solution (pH 5.2, 0.1M), vortex evenly, and place in a 37°C water bath.
- G20 the glucose content (mg) produced after 20 minutes of amylase hydrolysis
- G120 the glucose content produced after 120 minutes of amylase hydrolysis (mg)
- TS the total starch content in the sample (mg).
- step 4) Crushed the coarse particles in step 3) again to make mud, add tap water or purified water through a 150 ⁇ m screen 4 times, collect the coarse particles and coarse slurry obtained, and crush the coarse particles again to make mud, add tap water or The purified water was passed through a 150 ⁇ m screen 4 times and repeated 3 times to collect the resulting coarse slurry.
- Fig. 1 is a photomicrograph of the whole cross-linked potato powder prepared in this example taken under ordinary light with an optical microscope at a magnification of 100 times. In the whole potato powder, the cell wall is intact, and many starch granules are tightly wrapped.
- the slow digestion and resistant starch content of the sample were 3.7% by weight and 92.6% by weight, respectively, while the content of resistant starch prepared by the Chinese invention patent 2011100893737 was 40-85% by weight.
- the resistant starch content of the prepared sample is increased by about 10-50wt%, and the method can not only significantly increase the resistant starch content, but also retain all the nutrients, improve the taste and flavor, and have excellent palatability. It can solve the problems of poor palatability and limited addition amount in the prior art.
- the prepared sample was treated in a water bath at 95° C. for 30 min to test its high temperature resistance.
- the measured high temperature resistant slow digestion and resistant starch content of the sample were 27.6 wt% and 13.6 wt%, respectively. It shows that the slow-digestible and resistant starch prepared by the method has good thermal stability, can reach the purpose of raw food, partially cooked or cooked food, can significantly slow down the digestibility of starch, and has a wide range of applications.
- step 4) Crushed the coarse particles in step 3) again to make mud, add tap water or purified water through a 180 ⁇ m screen 5 times, collect the coarse particles and coarse slurry obtained, and then crush the coarse particles again to make mud, add tap water or The purified water was passed through a 180 ⁇ m screen 5 times, repeated 4 times, and the resulting coarse slurry was collected.
- Fig. 2 is a microscope photograph of the whole cross-linked kidney bean powder prepared in this example with an optical microscope under ordinary light and magnified 100 times. It can be seen from the figure that the cell wall in the whole kidney bean powder is complete, and the cell wall and the protein matrix tightly wrap the kidney bean starch granules.
- the slow digestion and resistant starch content of the sample are 10.2wt% and 84.0wt%, respectively.
- the prepared sample was treated in a water bath at 95°C for 30 minutes to test its high temperature resistance.
- the high temperature resistant slow digestion and resistant starch content of the sample were measured to be 42.6% by weight and 23.9% by weight, respectively.
- step 4) Crushed the coarse particles in step 3) again to make mud, add tap water or purified water through a 125 ⁇ m screen 3 times, collect the coarse particles and coarse slurry obtained, and then crush the coarse particles to make mud again, add tap water or The purified water was passed through a 150 ⁇ m screen 4 times and repeated 3 times to collect the resulting coarse slurry.
- Fig. 3 is a microscope photograph of the whole cross-linked wrinkled pea powder prepared in this example with an optical microscope under ordinary light and magnified 100 times. It can be seen from the figure that the cell wall in the whole wrinkled pea powder is complete, and the cell wall and the protein matrix tightly wrap the pea starch granules.
- the slow digestion and resistant starch content of the sample are 9.5 wt% and 83.5% by weight, respectively.
- the prepared sample was treated in a water bath at 95° C. for 30 minutes to test its high temperature resistance.
- the measured high temperature resistant slow digestion and resistant starch content of the sample were 36.9 wt% and 27.3 wt%, respectively.
- the test results of the above examples show that the present invention directly uses plant tissues as raw materials to remove pectin in the middle layer of plant tissues through acid-base soaking, thereby extracting a whole powder with intact cell walls, and further cross-linking the cell walls to prepare high Heat-resistant slow digestion and resistant starch.
- the cross-linked cell wall can act as an effective physical barrier to block the contact between amylase and starch, thereby significantly slowing down the digestibility of starch. Therefore, the sum of the content of slow digestion and resistant starch in the prepared product exceeds 90wt%, of which the content of resistant starch exceeds 80wt%.
- cross-linking can make the cell wall resistant to thermal dissolution and reduce the permeability of the cell wall.
- the cross-linked cell wall can still act as an effective barrier to inhibit the expansion of internal starch and hinder the combination of amylase and starch substrate, so the prepared slow digestion Or resistant starch has good thermal stability. Regardless of raw food, partially cooked or cooked food, it can significantly slow down starch digestibility. Furthermore, the intact cell wall retains all the nutrients of plant tissues, such as protein, minerals and dietary fiber, with comprehensive nutritional components, and the prepared product has excellent taste and flavor, good palatability, and can be used in special diets for diabetic patients. It has a wide range of applications in food and nutrition and health products.
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Abstract
Description
Claims (10)
- 细胞壁交联制备高耐热型慢消化和抗性淀粉的生产方法,其特征在于包括以下步骤:The method for producing high heat-resistant slow digestion and resistant starch by cell wall cross-linking is characterized in that it comprises the following steps:1)将富含淀粉的植物组织浸泡于HCl溶液中,匀速振摇;1) Soak the starch-rich plant tissue in HCl solution and shake at a constant speed;2)将经酸浸泡后的植物组织用流水冲洗至呈中性,加入NaOH溶液浸泡,匀速振摇;2) Rinse the acid-soaked plant tissue with running water until it is neutral, add NaOH solution to soak, and shake at a constant speed;3)将酸碱浸泡后的植物组织捣碎制泥,并加水过筛,得到植物组织的粗颗粒与粗浆;3) The plant tissues soaked in acid and alkali are mashed to make mud, and water is added to sieve to obtain coarse particles and coarse slurry of plant tissues;4)将所得粗颗粒再次捣碎制泥,并加水过筛,分别收集得到的粗颗粒与粗浆,所得粗颗粒再次捣碎制泥,加水过筛,重复3-5次,收集各次得到的粗浆;4) Crush the obtained coarse particles again to make mud, add water and sieving, collect the obtained coarse particles and coarse slurry, and then mash the obtained coarse particles again to make mud, add water and sieving, repeat 3-5 times, collect each time to obtain Of coarse pulp;5)将步骤3)和4)所得粗浆过筛,收集筛网上残余物并洗涤,烘干,得到细胞壁完整的全粉;5) Sieving the coarse slurry obtained in steps 3) and 4), collecting the residue on the sieve, washing, and drying to obtain a whole powder with intact cell walls;6)将所得全粉在水中分散,添加三偏磷酸钠/三聚磷酸钠复合交联剂,再加入硫酸钠;调整体系pH为9-12,在35-55℃条件下温育1-5小时;6) Disperse the obtained whole powder in water, add sodium trimetaphosphate/sodium tripolyphosphate composite crosslinking agent, and then add sodium sulfate; adjust the pH of the system to 9-12, and incubate at 35-55℃ for 1-5 Hour;7)调整步骤6)体系pH为6-6.5以终止交联反应,将全粉洗涤,烘干,即得到高耐热型慢消化和抗性淀粉。7) Adjusting step 6) The pH of the system is 6-6.5 to terminate the cross-linking reaction, and the whole powder is washed and dried to obtain high heat-resistant, slow-digestible and resistant starch.
- 如权利要求1所述的方法,其特征在于,步骤1)所述富含淀粉的植物组织为马铃薯、红薯、杂豆、玉米、小麦、高粱或大米。The method of claim 1, wherein the starch-rich plant tissue in step 1) is potato, sweet potato, miscellaneous beans, corn, wheat, sorghum or rice.
- 如权利要求1所述的方法,其特征在于,步骤1)中,将富含淀粉的植物组织浸泡于4-12倍体积0.01-0.1M的HCl溶液中,以80-200rpm的转速匀速振摇6-24h。The method according to claim 1, characterized in that, in step 1), the starch-rich plant tissue is immersed in 4-12 times the volume of 0.01-0.1M HCl solution, and shaken at a constant speed of 80-200rpm 6-24h.
- 如权利要求1所述的方法,其特征在于,步骤2)中,将经酸浸泡后的植物组织用自来水或纯净水冲洗至呈中性,浸泡于4-12倍体积0.02-0.06M的NaOH溶液以80-200rpm的转速匀速振摇12-24h。The method according to claim 1, wherein in step 2), the acid-soaked plant tissue is washed with tap water or purified water until it is neutral, and soaked in 4-12 times the volume of 0.02-0.06M NaOH The solution was shaken at a constant speed of 80-200 rpm for 12-24 h.
- 如权利要求1所述的方法,其特征在于,步骤3)和步骤4)中,所述的过筛为过125-180μm筛网1-5次。The method of claim 1, wherein in step 3) and step 4), the sieving is 1-5 times through a 125-180 μm sieve.
- 如权利要求1所述的方法,其特征在于,步骤5)中,所述的洗涤是用3-6倍体积的无水乙醇洗涤1-3次,所述的过筛是过45-85μm筛网,过筛次数为2-5次;所述的烘干是在40-45℃烘箱中进行。The method of claim 1, wherein in step 5), the washing is 1-3 times with 3-6 times the volume of absolute ethanol, and the sieving is through a 45-85 μm sieve The number of sieving is 2-5 times; the drying is carried out in an oven at 40-45°C.
- 如权利要求1所述的方法,步骤6)中所述的三偏磷酸钠/三聚磷酸钠复合交联剂中三偏磷酸钠与三聚磷酸钠的质量比为97:1-99:1,三偏磷酸钠/三聚磷酸钠复合交联剂的添加量为全粉干基质量的3%-15%。The method according to claim 1, wherein the mass ratio of sodium trimetaphosphate to sodium tripolyphosphate in the sodium trimetaphosphate/sodium tripolyphosphate composite crosslinking agent in step 6) is 97:1-99:1 , The addition amount of sodium trimetaphosphate/sodium tripolyphosphate composite crosslinking agent is 3%-15% of the dry basis mass of the whole powder.
- 如权利要求1所述的方法,步骤6)中所述的硫酸钠的添加量为全粉干基质量的8%-12%;调整体系pH为9-12是通过0.5M NaOH溶液进行;所得全粉在3-6倍体积的水中分散。The method according to claim 1, wherein the addition amount of sodium sulfate in step 6) is 8%-12% of the dry basis mass of the whole powder; adjusting the pH of the system to 9-12 is carried out by 0.5M NaOH solution; The whole powder is dispersed in 3-6 times the volume of water.
- 如权利要求1所述的方法,步骤7)中所述的调整步骤6)体系pH为6-6.5是通过0.5MHCl溶液进行;所述的洗涤是用自来水或纯净水洗涤3-5次后用全粉3-6倍体积的无水乙醇洗涤1-3次;步骤7)所述的烘干是在40-45℃烘箱中进行。The method according to claim 1, the adjustment in step 7) in step 6) is carried out by 0.5M HCl solution when the pH of the system is 6-6.5; the washing is 3-5 times with tap water or purified water and then used Wash the whole powder with 3-6 times the volume of absolute ethanol for 1-3 times; the drying described in step 7) is carried out in an oven at 40-45°C.
- 一种细胞壁交联制备的高耐热型慢消化和抗性淀粉,由权利要求1-9任一项所述的生产方法制得,所得产品慢消化和抗性淀粉的含量之和超90wt%。A high heat-resistant, slow-digestible and resistant starch prepared by cell wall cross-linking, prepared by the production method of any one of claims 1-9, and the resulting product has a total content of slow-digestible and resistant starch exceeding 90% by weight .
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