Study On Preparation Technology Of Fat Substitute From Mung Bean Starch And Its Derivatives

Excessive intake of fat will greatly increase the incidence of obesity or obesity-related diseases,and may even lead to atherosclerosis,rectal cancer,prostate cancer and other related diseases.Therefore,in order to greatly reduce the intake of fat,food companies have begun to develop low-calorie and fat-like substitutes to replace the fat in food.At present,the known low fat or non-fat foods on the market can be seen that this method of replacing fat has achieved initial results.Using mung bean starch as raw material,the preparation technology of mung bean oxidized starch and crosslinked starch was discussed.With mung bean starch as raw material,sodium hypochlorite as oxidant,carboxyl content in mung bean oxidized starch as influencing factor,response surface experiment was used to optimize the preparation conditions of mung bean oxidized starch;With mung bean starch as raw material,sodium trimetaphosphate as cross-linking agent,and sedimentation volume of mung bean cross-linking starch as influencing factor,response surface experiment was used to optimize the preparation conditions of mung bean cross-linking starch.Then,mung bean starch,mung bean oxidized starch and mung bean cross-linked starch were used as raw materials,and the level of DE value(representing the degree of starch hydrolysis)was used as the influencing factor.Response surface methodology was used to optimize the optimal process of preparing starch-based fat substitute by acid hydrolysis method.The structure of the product was analyzed by infrared spectrometer,the viscosity was measured by rapid viscometer(RVA),and the thermodynamic properties were measured by differential scanning meter(DSC).At the same time,the water content,transparency,solubility and dilatancy,freeze-thaw stability,coagulation and anti-aging properties and gelatinization properties of each product were further analyzed and discussed.Finally,three kinds of fat substitutes were added into the ice cream to measure the fat content,expansion rate,melting rate,hardness,sensory and other indexes of the ice cream to compare the effect of fat substitutes.Experimental result representation:1.The optimal conditions for the preparation of mung bean oxidized starch by sodium hypochlorite oxidation are as follows:pH is 9,reaction temperature is 45℃,reaction time is 4 h,sodium hypochlorite dosage is 3%,and the carboxyl group content is 0.63%.The results show that the optimum carboxyl content under the optimum single factor condition is close to the model.The optimal conditions for preparing mung bean crosslinked starch by sodium trimetaphosphate crosslinking method are as follows:reaction time 5 h,reaction temperature 35℃ dosage of sodium alkaline sulfate 15%,dosage of sodium trimetaphosphate 0.5%,and the sedimentation volume of crosslinked starch at this time is 1.56 mL.The experimental results show that the settlement volume is the smallest under the best single factor condition.The optimal hydrolysis conditions of starch hydrolysis by acid hydrolysis method are as follows:acid hydrolysis time 6 h,acid hydrolysis temperature 40℃,material ratio 15%,hydrochloric acid concentration 3%.At the same time,the DE value of the starch-based fat substitute of mung bean was 5.52%,the DE value of the oxidized starch-based fat substitute of mung bean was 5.64%,and the DE value of the cross-linked starch-based fat substitute of mung bean was 5.71%.2.In terms of physical and chemical properties of starch and fat substitute,compared with the original starch,the modified starch is easier to gelatinize,the coagulability is weaker,the anti-aging ability is enhanced,the viscosity is lower,the gelatinization temperature is lower,the solubility is increased,the expansion power is decreased,the freeze-thaw stability is better,and the transparency is higher.The same was true for the fat substitutes prepared by modified starch compared with the original amyloid-based fat substitutes.However,between the fat substitute and its corresponding raw material starch,the water content and transparency of the fat substitute decreased,the freeze-thaw stability was better,the solubility was lower,the swelling force was increased,and the coagulability was decreased.The results of infrared spectroscopy showed that the fat substitutes prepared by the two modified starches did not change the structure of the original starch-based fat substitutes,and the two modified starch-based fat substitutes did contain carboxyl groups and ester bonds.3.Three kinds of fat substitutes were added into the ice cream in the best proportion,and it was found that with the increase of the amount of fat substitutes,the melting rate and expansion rate were increased,and the hardness was decreased.At the same time,it was found that the quality and sensory perception of the ice cream were not significantly affected when the fat content was significantly decreased.The results suggest that adding fat substitutes to ice cream could be valuable for the development of frozen leisure foods.