FAQ

Application value of high amylose corn starch in pharmaceutical field?

The molecular structure of high-amylose corn starch is special, forming many unique properties, which have special value in the application of pharmaceuticals. 1. Excipients: Large molecules, no need for water, non-hydrophilic, well-formed, hard granules, and good raw materials for extruding tablets. 2. Embedding agent: high-amylose corn starch molecules are entwined to form microcapsules, and small-molecule drug components are embedded. 3. Sustained release agent: resistant to digestion, insoluble in water, not easy to decompose, can ensure the slow release of drug ingredients or direct targeted delivery. 4. Raw materials of plant-based capsules: After denaturation treatment, the moldability is further improved, and the advantages of edible film, low viscosity, non-absorbent, and oxygen barrier are used to produce plant-based capsules. Quanyinxiangyu's high-amylose cornstarch has been widely used in various pharmaceutical excipients, among which veterinary medicine and aquatic feed have begun to be sold. Major breakthroughs have also been made in human medicine and capsules.

Classification and function of resistant starch?

We explain in a popular way that resistant starch refers to starch that cannot be digested, that is, starch with strong resistance to digestion. Resistant starch is usually divided into 4 categories. RS1 (embedded starch) mainly refers to coarsely processed grain flour, which is difficult to digest and has many side effects; RS2 (plant raw starch) refers to the resistant starch contained in plant starch. Generally, the content of raw starch is relatively high, but the content is greatly reduced after high-temperature gelatinization, such as raw potato powder and raw banana powder, etc., and the starch with strong digestion resistance after gelatinization or ripening is known to be high-amylose corn starch. RS3 (aged retrograded starch) refers to the resistant starch formed by retrograded crystallization after gelatinization, such as the surface layer of rice porridge after cooling, and the resistant components will be completely lost when heated again. rs4 (chemical resistant starch), resistant starch after chemical treatment. There are no standardized and large-scale products of RS3 and RS4 starches in the market. The high-amylose starch of RS2 has a strong effect of resisting high temperature and high pressure. RS1 is gradually eliminated due to its damage to the gastrointestinal tract and unpalatable taste. The main advantages of high-amylose corn starch are: high content of resistant starch, high content of dietary fiber, high proportion of retained components after high temperature; at the same time, high content of slowly digestible starch, prominent prebiotic effect, delicious. Judging from the digestibility of high amylose starch, it is actually because of its large molecular weight and few enzyme nodes, which form slow digestion characteristics. The resistant component refers to the part of high amylose starch that has not been digested within 120 minutes, essentially referring to the future and digested. There is a certain difference between the composition and the indigestion. Please call us for details.

Application of high amylose starch in food?

High amylose is a slow-digesting starch with high levels of dietary fiber and resistant starch, which has advantages in reducing blood sugar release, reducing carbohydrate absorption, and prolonging satiety. The main types of application are low-GI staple foods, such as noodle reconstituted rice has been pre-mixed; Blood sugar stabilizing weight loss baked goods, such as high-fiber biscuits, cookies, nutrition bars, etc.; Solid beverages suitable for weight loss or hypoglycemia, where solid beverages require special pretreatment in the process. If in doubt, request the application note.

What is the characteristics of high amylose corn starch high amylose corn starch compared with resistant dextrin etc.?

High amylose starch refers to the starch whose amylose content exceeds 50% in the total starch content; more than 50% has commercial value. Generally, it is divided into two types: 55-60% and 65-70%. From the molecular structure of starch, it is just the opposite of our common high amylopectin (ie waxy starch). Image metaphor, straight chain refers to the molecular structure of starch arranged in a linear distribution; amylopectin refers to the divergent molecular structure of starch, distributed in a grid. The two structures are usually symbiotic in starch, and the industry cannot be separated. Different crops have differences. Overall, the linear chain is much lower than the branched chain, and the general ratio is 2:8. The ratio structure of the two starches can only be adjusted by adjusting the genes of the crop seeds. Amylose is widely found in plants, but generally its total starch content does not exceed 30%, and some varieties of corn can reach 28%. As the main source of industrial starch, corn is the first crop for scientific research. High-amylose crops are currently obtained through improved corn sources, which are accumulated over decades under the joint action of key controlling ae genes and other modifier genes, combined with traditional breeding techniques. Resistant starch, also known as enzyme-resistant starch, is an indigestible starch that cannot be enzymatically hydrolyzed in the small intestine, but can undergo a fermentation reaction with volatile fatty acids in the human gastrointestinal tract and colon. High amylose starch is the highest grade of natural unprocessed resistant starch RS2, and its dietary fiber content is close to resistant dextrin. Compared with common water-soluble dietary fibers such as resistant dextrin, high-amylose corn starch is insoluble in water and does not absorb water. Compared with resistant dextrin, inulin, konjac, etc., it can be added at will in solid foods.

Main role of food use?

High-amylose starch is a natural resistant starch and slow-digesting starch, so it mainly has obvious advantages in low-GI foods and diet foods. Moreover, compared with conventional dietary fiber, it has the advantage of strong palatability, and the products made are obviously delicious. It is a refined product raw material, which is safe and reliable in terms of quality, quality, and regulations. It should be noted in the process that the molecular weight is large, the expansion coefficient is low, the viscosity is low, and the gelatinization temperature is high. If necessary, please call for consultation.

What are the properties of amylose?

Amylose has anti-swelling, poor water solubility, and is insoluble in fat; Amylose does not produce insulin resistance; The gelatinization temperature of amylose was high, 73 °C for glutinous starch and 81.35 °C for amylose starch. Amylose has good film-forming properties and strength, and the adhesion and stability are worse than pullulan. Amylose has similar fiber properties, films made of amylose have good transparency, flexibility, tensile strength and water insolubility, and can be applied to the production of sealing materials, packaging materials and water-resistant and pressure-resistant materials.

What is Hydrothermal Processing of Resistant Starch?

1. Moist heat treatment refers to the process of heat treatment of starch under low moisture content. The moisture content is less than 35%, and the temperature is relatively high, generally 80-160°C. 2. Toughening treatment, also known as annealing treatment, refers to the heat treatment process in which the water content of starch is greater than 40% and the temperature is set below the gelatinization temperature of starch. 3. Autoclaving refers to the process in which the water content of starch is greater than 40%, and the solution is processed at a certain temperature and pressure. 4. The decompression treatment method can process large quantities in a short period of time, without gelatinized starch granules, high thermal stability, and has great potential for industrial production. 5. The ultra-high pressure treatment method means that the double helix structure of type A crystals reassembles under the action of pressure through high pressure treatment, and partly turns into type B, but this treatment cannot lead to molecular weight degradation. In this treatment, the starch granules are gelatinized, but the granule structure is maintained, and dissolution does not occur.

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