Title:
METHOD FOR PREPARING POLYMORPHIC RESISTANT STARCH
Document Type and Number:
WIPO Patent Application WO/2024/092983
Kind Code:
A1
Abstract:
Disclosed is a method for preparing a polymorphic resistant starch. The method uses high-amylose maize starch as the raw material and plasma-activated water with a pH value of 4-5 for formulating a high-concentration starch emulsion; by means of the combination of a pullulanase with ultrasonic-assisted complexing technology, on the basis of retaining the thermoresistant B-type crystal, a thermolabile amorphous region after declustering is efficiently complexed with fatty acids, cooled for crystallization to form a B+VI-type crystal, and then subjected to toughening treatment to give an A+B+VII-type crystal with a higher thermal resistance. The prepared polymorphic resistant starch has a purity of up to 69.6%, high thermal stability, high crystallinity, and good palatability, and is thus suitable for use as a functional food ingredient in foods and prospective in regulating blood glucose and cholesterol levels and intestinal health, etc.
Inventors:
ZHAN JINLING (CN)
CHEN HAO (CN)
TIAN YAOQI (CN)
TIAN SHIYU (CN)
MA RONGRONG (CN)
WANG FAN (CN)
CHEN HAO (CN)
TIAN YAOQI (CN)
TIAN SHIYU (CN)
MA RONGRONG (CN)
WANG FAN (CN)
Application Number:
PCT/CN2022/140262
Publication Date:
May 10, 2024
Filing Date:
December 20, 2022
Export Citation:
Assignee:
UNIV JIANGNAN (CN)
International Classes:
C12P19/04; A23L29/212
Domestic Patent References:
| WO2021114694A1 | 2021-06-17 | |||
| WO2021169119A1 | 2021-09-02 |
Foreign References:
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| CN101914163A | 2010-12-15 | |||
| CN114947131A | 2022-08-30 | |||
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Other References:
YAN YIZHE: "Effects of plasma-activated water and annealing on structure and properties of wheat starch Chinese ", FOOD AND FERMENTATION INDUSTRIES, vol. 49, no. 8, 15 July 2022 (2022-07-15), pages 21 - 26, XP093168579
LIN YAN: "Recent Advances in Structural Characteristics and Intestinal Flora-Regulating Function of Resistant Starch", FOOD SCIENCE, BEIJING FOOD SCIENCE RESEARCH INSTITUTE, CN, vol. 41, no. 11, 15 June 2020 (2020-06-15), CN , pages 222 - 232, XP093168582, ISSN: 1002-6630, DOI: 10.7506/spkx1002-6630-20190611-113
CHEN YANFANG: "Research Progress on the Preparation of Resistant Starch and Its Application in Flour Products", MODERN FOOD, vol. 28, no. 16, 28 August 2022 (2022-08-28), pages 69 - 74, XP093168586, ISSN: 2096-5060, DOI: 10.16736/j.cnki.cn41-1434/ts.2022.16.016
LIN YAN: "Recent Advances in Structural Characteristics and Intestinal Flora-Regulating Function of Resistant Starch", FOOD SCIENCE, BEIJING FOOD SCIENCE RESEARCH INSTITUTE, CN, vol. 41, no. 11, 15 June 2020 (2020-06-15), CN , pages 222 - 232, XP093168582, ISSN: 1002-6630, DOI: 10.7506/spkx1002-6630-20190611-113
CHEN YANFANG: "Research Progress on the Preparation of Resistant Starch and Its Application in Flour Products", MODERN FOOD, vol. 28, no. 16, 28 August 2022 (2022-08-28), pages 69 - 74, XP093168586, ISSN: 2096-5060, DOI: 10.16736/j.cnki.cn41-1434/ts.2022.16.016
Attorney, Agent or Firm:
HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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