Preparation And Characterization Of Anti Digestibility Of Multivariate High Resistant Starch

As a new food with natural source and good taste,resistant starch has important application in food industry because of its unique physiological function of anti-digestion and stabilizing blood glucose.It has been widely concerned by scholars at home and abroad,aroused great interest in food science research,and has become a research hotspot in this field in recent years.According to reports,resistant starch has a wide range of health functions,such as regulating intestinal flora,affecting sugar metabolism,lipid metabolism,promoting mineral element absorption,regulating gastrointestinal hormones and so on.It is of great significance to the development of healthy food.At present,there are many researches on single resistant starch at home and abroad.This paper studies from the perspective of multivariate resistant starch.In order to obtain high content and high peptic multivariate composite high resistant starch,this paper test with common coarse grains as raw materials,using the method of orthogonal experiment and response surface optimization,by means of multivariate composite determine the best compatibility proportion of resistant starch,process optimization,the new methods for preparation of compound preparation methods of screening,the physical and chemical properties,and digestive characteristics of some proven multivariate composite high resistance formula and preparation methods of resistant starch and its resistance to digest features,and discusses from the Angle of structure change multivariate high resistant starch to the peptic action mechanism,Furthermore,it provides the basis for the development of special healthy food for diabetes and obesity.The main results are as follows:(1)Optimization of formula of multivariate resistant starchThe results showed that Tartary buckwheat,quinoa and mung bean had higher resistant starch content in nine common coarse grains,which were 14.9%,10.9% and 10.7%,respectively,and could be used as the compatible raw materials of multivariate resistant starch in coarse grains.Compared with the single raw material,the content of resistant starch of the same proportion of mixed test materials was increased significantly by 8.3%(P<0.01),which proved that the multivariate test material was superior to the single test material in the study of obtaining resistant starch with high resistance.In addition,the orthogonal test results showed that the content of resistant starch was the highest when the ratio of Tartary buckwheat: quinoa:mung bean was 3:1:2.(2)Optimization of preparation technology of multivariate high resistant starchThe results showed that irradiation dose,irradiation time and starch particle size were the influencing factors of electron beam irradiation in the preparation process based on electron beam irradiation,and they all had significant effects(P<0.05).The corresponding mathematical regression model and the optimal process of preparing multivariate resistant starch by electron beam irradiation were obtained by response surface methodology: irradiation dose 3 k Gy,irradiation time 15 s,starch particle size 100 mesh.Under this process,the content of multivariate resistant starch was 24.6%,which was 10.4% higher than that in the original multivariate test material.This process can provide a new theoretical basis for the production of multivariate resistant starch.In the process of composite preparation,the multivariate test material are prepared by electron beam-enzyme method,hot pressing-cooling method and hot pressing-enzyme method,the content of resistant starch increased from 14.2% to 27.1%,29.6%and 31.4%,by 12.7%,15.2% and 17.0%,respectively.It was proved that the composite preparation method could effectively improve the content of resistant starch,and the electron beam-enzyme method was the most significant preparation method.(3)Structure analysis and digestibility characterization of multivariate high resistant starchThe results showed that the physical and chemical properties of multivariate high resistant starch were different from those of single resistant starch.It has smaller particle size and more concentrated distribution.Its crystal structure changes from type A to type B with more resistance.Its crystal structure is more compact,but there is no obvious difference in molecular structure and no new functional groups.In the animal experiment,the multivariate high resistant starch could significantly reduce the food intake and food utilization rate of mice,thus reducing the body weight of mice,and the effect of reducing body weight was related to the dose.In addition,multivariate high resistant starch could also increase the ink propulsion rate and the concentration of short chain fatty acids in intestinal tract(P<0.01).Compared with the normal control group,the food intake and body weight of the mice in the high-dose group decreased by13.0%,6.8% and the ink propulsion rate increased by 18.2%.In vitro simulated digestion experiment,the content of fast digested starch decreased by 18.2% and the content of resistant starch increased by 17% of the multivariate high resistant starch prepared by electron beam enzyme method,compared with the untreated multivariate resistant starch.It proved that the multivariate high resistant starch had a significant effect on the digestive function,and had anti digestive property.In summary,according to a certain proportion of compatibility and using efficient preparation methods,the content of resistant starch in multivariate test material can be significantly increased,and multivariate high resistant starch can be obtained.Compared with single resistant starch,multivariate high resistant starch has some differences in morphology,crystal structure and molecular structure,and has certain influence on the digestive function of experimental animals.At the same time,the multivariate high resistant starch itself also has good resistance to digestion.