| As a kind of burgeoning sports food, energy gel made from starch has an enormous development potentiality and a promising market. However, the research on energy gel is very limited in our country at present. The products on the oversea market have different technological conditions and high price. To fulfill the special requirement of the sports food-easy taking, easy swallow, and easy digestion and so on, maltodextrins made from potato starch were prepared and their properties and structures were analyzed according to the characters of energy gel. In conclusion, the optimal materials and technological condition were determined, so an energy gel with high performance was prepared. Furthermore, the physiology properties of energy gel were evaluated by animal experiments and the releasing rate of energy was calculated.Firstly, corn starch, potato starch and waxy corn starch were used as raw materials and series of maltodextrins with different dextrose equivalent (DE) were prepared, then their digestibilities were analyzed according to energy gel's characteristics. The stability of several kinds of maltodextrins with the different DE value was studied, through determining sedimentation volume, suspension capability, viscosity and transparency. The maltodextrins made from potato starch(DE>10) was finally chosen to produce energy gel.Secondly, potato starch slurry (25%) was treated withα-amylase at 95℃and pH6.0 for 25min, then kinds of maltodextrins with different DE value were produced with the various concentration of enzyme. The properties and structure of maltodextrins with different DE value were analysed by Rapid Viscosity Analyzer (RVA), Scan-electron Microscope (SEM), High Performance Liquid Chromatography (HPLC), Gel Permeation Chromatograpy (GPC) and Differential Scanning Calorimetry (DSC). The results showed that the viscosity of the maltodextrins decreased as the DE value increased, but increased as the concentration increased. Partical surface structure, maltose content, molecular size and the molecular weight distribution were main influencing factors of sample properties. The sample was stable when the molecular weight was low and distributed evenly, and the micromolecule content was high. In addition, by Fiske One-Ten Osmometer analysis, the main raw material of energy gel was found to be maltodextrin made from potato starch with a DE value of 15.82 and the solid substance content was 55% through rheometer and sensory evaluation.The optimal prescription of energy gel made from starch was confirmed: total weight of the products 45g, starch hydrolysate 25g, sodium 40.5mg, potassium 13.5mg, magnesium 4.5g. To improve the product's stability, fluidity and taste, the stability of viscosity was studied by homogenizer under different pressure, and the results showed that the product could keep stable for nearly 5 months after 40 MPa homogenization. An in-vitro procedure to determine the digestibility of carbohydrate was set up, using the releasing rate and content of the reducing sugar to investigate the digestion rate of the energy gel. The experimental results indicated that energy gel could offer enough energy in 40min. Comparing with native starch and soluble starch, this product had the best digestion rate. Besides, the existence of sodium, potassium and magnesium had no influence on the energy releasing rate and rheological property of energy gel made from starch.At last, the physiology properties of energy gel were investigated by animal tests and the energy releasing rate was also estimated. The results showed that the energy gel was safe and didn't cause death in mice, and it had a benefit to maintain the level of blood sugar of the trained mice and significantly prolong the swimming time of the mice. Hence, the energy gel made from starch had an obvious effect on the mice's exercise performance and it could be developed as sports food.
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