| Starch is the main source of carbohydrates and the main cause of postprandial blood sugar rise.After eating starch food,the rapid decomposition of starch into glucose increases the risk of obesity and diabetes,which limits the development of starch food industry.Rutin can inhibit the activity of alpha-amylase and delay the digestion and decomposition of starch.Therefore,the purpose of this study is to prepare potato starch-rutin complex by ball milling technology to slow release rutin,reduce the digestion rate of starch,improve the content of resistant starch,and provide theoretical basis for the development of functional starch.In this paper,potato starch was milled by planetary ball mill,and its physical and chemical properties were characterized and analyzed,and the optimum rotational speed conditions were selected.On this basis,potato starch and rutin were used as raw materials,the milling time and the ratio of rutin were single factor variables,and the potato starch-rutin complex was prepared by planetary ball mill,and its physical and chemical properties were studied.Structural characterization and analysis were carried out,and the effects of co-grinding with rutin on Starch Physicochemical Properties and digestive characteristics in vitro were discussed,as well as the in vitro sustained release rule of rutin.The results showed that the optimum rotational speed of ball milling was 700 r/min.The morphological deformation of potato starch granules after ball milling was obvious with the increase of milling time.The granules aggregated to form aggregates and the particle size became larger.The increase of cold water solubility and swelling power of potato starch indicated that the hydration ability of starch increased.X-ray diffraction analysis showed that the crystalline form of potato starch after ball milling was affected.Crystal structure from polycrystalline to amorphous.Infrared spectra showed that no new groups were formed after ball milling,which indicated that they were physical changes.Thermogravimetric analysis showed that the thermal stability of potato starch after ball milling became worse.The optimum condition for preparing potato starch-rutin complex was that the ratio of rutin was 3%ball milling for 9 hours,and the rutin binding rate was the highest.Potato starch-rutin complex was observed by scanning electron microscopy,the starch surface became rough and the particle agglomeration became larger;X-ray diffraction analysis showed that the diffraction peak weakened,and with the increase of rutin content,the crystal structure of the complex was more easily destroyed;infrared spectroscopy showed that the absorption peak shifted to the direction of low wave number,and there were different intensities at 1369 cm-1 and 1240 cm-1.The absorption peak indicated that there was interaction between rutin and potato starch.Thermogravimetric analysis showed that the thermal decomposition temperature of rutin-potato starch complex was 10? higher than that of its physical mixture.The digestibility of potato starch-rutin complex decreased with the increase of rutin content,which indicated that rutin had the effect of inhibiting starch digestion;with the increase of rutin,the resistant starch content of starch increased from 55.06%to 65.12%.The evaluation of in vitro sustained-release properties of Rutin in potato starch-rutin complex showed that rutin accumulation increased with the increase of rutin content.The rutin released can continue to inhibit starch digestion,so as to control the rapid rise of postprandial blood sugar. |
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