CN111449248A - A kind of granular starch lipid complex with low glycemic index and preparation method thereof - Google Patents

Abstract

The invention belongs to the field of starch modification and processing, in particular to a granular starch lipid complex with a low glycemic index and a preparation method thereof. The method of the present invention includes the following steps: processing the starch and lipid suspension by ultrasound, and maintaining the temperature of the reaction mixture system lower than the starch gelatinization temperature T ₀ during the processing. The invention prepares the low-glycemic index granular starch-lipid complex by adopting ultrasonic treatment, and has the advantages of simple process, advanced technology, easy cleaning, no pollution and the like. In addition, the low-glycemic index granular starch-lipid complex product prepared by the method has the characteristics of high composite index, strong thermal stability, low glycemic index, etc., and is easy to realize industrial production, and can be widely used in functional foods and health products. and other food processing fields.

Description

A kind of granular starch lipid complex with low glycemic index and preparation method thereof

technical field

The invention belongs to the field of starch modification and processing, in particular to a granular starch lipid complex with a low glycemic index and a preparation method thereof.

Background technique

In recent years, due to the increase in the diversification of food types and the unreasonable dietary composition, the energy intake and consumption of the human body are unbalanced, resulting in the number of people suffering from insulin resistance, diabetes, obesity and other related metabolic syndromes year by year. rising. According to the United States Dietary Standards (USDA), carbohydrates are macronutrients essential to human health, providing 45% to 65% of the body's energy requirements. Starch is the main storage form of plant carbohydrates. It occupies a large proportion in human diet and can provide energy substances necessary for human survival. The postprandial blood glucose response is significantly positively correlated with the glycemic index (GI). Among them, anti-digestion There was a linear negative correlation between starch (RS) content and glycemic index. Starch-lipid complexes, as a new type of resistant starch (RS5), can reduce postprandial blood glucose levels and effectively control the incidence of metabolic chronic diseases such as obesity and diabetes.

At present, the research on starch-lipid complexes has become a hotspot. Among them, granular starch-lipid complexes have the advantages of low energy consumption, easy cleaning, simple operation, and low cost, which are very useful for the creation of nutritious and healthy RS5 food. important meaning. However, the current preparation of granular starch-lipid complexes still has the following shortcomings: (1) Mainly through the thermal field action of granular starch and lipids, the free volume and mobility of starch molecular segments are enhanced, and the ability of starch molecules to interact with lipids is enhanced. The accessibility of lipid molecules, thereby promoting the complex reaction between granular starch and lipids, and reducing the digestion rate of starch-lipid complexes. For example, Chang Fengdan, D'Silva, Nakazawa, etc. used thermal field action to synergize lipid complexes to prepare granular starch-lipid complexes, mainly by heating to promote the escape of amylose and the mobility of amylopectin to combine with Lipid complexes form granular starch-lipid complexes. Due to the aggregation of lipid molecules on the surface of starch granules, the destruction of the internal hydrogen bonds of starch by low thermal energy is limited and to a low degree, and the mobility of starch supramolecular structure is weak, resulting in the preparation of granular starch-lipid complexes in the process of , there are deficiencies such as lipid molecule aggregation, low degree of complexation, and weak stability. (2) Destroy the ordered structure and arrangement of starch through physical, biological or chemical modification, so that starch molecular chains (ie, amylose and amylopectin) can be fully released and complexed with lipids. Most of the existing technologies are processed by gelatinization, debranching, high pressure and other processing methods, the ordered structure is destroyed, the starch molecular chain is released, and it can be complexed with lipids to form a complex with certain anti-digestion properties. However, the above-mentioned preparation methods are complicated in process and high in cost, which are not conducive to the wide application of starch-lipid complexes in the food industry. And the product yield is low.

SUMMARY OF THE INVENTION

In order to overcome the shortcomings and deficiencies of the existing methods, the present invention provides a method for preparing a low glycemic index granular starch-lipid complex by ultrasonic treatment.

The method of the present invention comprises the following steps: processing the starch and lipid suspension by ultrasonic, and maintaining the temperature of the reaction mixture system lower than the starch gelatinization temperature T ₀ during the processing.

The present invention finds that without heat treatment of the material in advance, that is, without gelatinizing the starch, directly treating the starch and lipid mixture by ultrasonic action can greatly promote the movement of the starch aggregate structure and chain structure, and increase the starch and lipid Molecular accessibility improves the complexing ability of granular starch-lipid complexes, thereby obtaining granular starch-lipid complexes with high content of slowly digestible starch (SDS) and resistant starch (RS).

Preferably, the temperature of the reaction mixture system is maintained in the range of (T ₀ -10° C.) to T ₀ during the treatment. Within this temperature range, not only can the granular structure be maintained, the yield of the complex can be improved, but also starch can be promoted. The interaction between the chain structure and lipid molecules improves the complexation efficiency and RS content of the complex, and reduces its glycemic index.

Preferably, in the starch and lipid suspension, the mass ratio of starch and lipid is 1:0.01-0.2. Within this ratio range, the migration and uniform distribution of lipid molecules to the interior of starch granules can be promoted, and the aggregation of lipid molecules can be prevented, thereby affecting the preparation of complexes.

Preferably, in the suspension of starch and lipid, the mass fraction of starch is 3-10%, and within this mass range, starch can not only prevent the starch content from being too low and not easily react with lipid molecules, but also can Prevent the system from hindering the complex effect of ultrasonic waves due to the high concentration of starch milk, that is, the mobility of chains and lipid molecules is limited, and the probability of forming complexes with each other is reduced.

Preferably, the lipids are fatty acids or glycerides. As a big consumer of edible oil, vegetable oil is an important consumer product in people's daily life. It can provide various nutrients such as fat, polyunsaturated fatty acids and fat-soluble vitamins, such as corn oil, rapeseed oil, soybean oil, camellia oil, blended oil etc. More than 95% of vegetable oil is composed of triglycerides, and the triglyceride chain is rich in fatty acids. Palmitic acid (C16:0, palmtic acid, PA), stearic acid (C18:0, stearic acid, SA), oleic acid (C18:1n-9, oleic acid, OA), linoleic acid (C18:2n- 6, linoleic acid, LA) is the main fatty acid of most vegetable oils. Therefore, we choose fatty acids and glycerides as lipid complexes of starch-lipid complexes to prepare nutritional functional foods with low GI levels, which also meet the needs of food processing and eating habits in my country.

Further preferably, the fatty acid is one or more of lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, arachidonic acid or linolenic acid.

Further preferably, the glyceride is one or more of glycerol monostearate, monoglyceride palmitate or glycerol tripalmitate.

Preferably, the starch is one or more of wheat starch, potato starch, rice starch, corn starch or mung bean starch.

Preferably, the ultrasonic treatment conditions are frequency 20-45 kHz, power 240-600 W, and ultrasonic treatment for 10-60 min. Selecting this ultrasonic treatment condition to prepare the complex can improve the complex yield and complex efficiency, and obtain the complex with low GI level. In addition, this parameter is also a condition that ultrasonic instruments can usually meet without special customization or requirements.

Preferably, the preparation method of the suspension of described starch and lipid comprises the steps:

(1) fully mixing starch and distilled water to obtain starch suspension solution;

(2) lipid is dissolved in short-chain alcohol, fully dispersed, it is mixed with described starch suspension solution, obtains the suspension of described starch and lipid;

Preferably, the short-chain alcohol is one or more of ethanol, propanol or isopropanol.

As a preferred operation mode, the mass fraction of starch in the starch suspension solution is 4-10%.

Preferably, in order to obtain the granular starch lipid complex, after the starch is ultrasonically treated, the following operations are also included:

1) centrifugally after cooling the suspension of the starch and lipid after the ultrasonic treatment, wash the precipitate with an ethanol-water mixture to obtain a starch lipid precipitate;

2) The starch lipid precipitate is dried and then pulverized to obtain the granular starch lipid complex.

As a preferred mode of operation, its specific steps are:

1) Cool the sonicated starch-lipid mixture to room temperature, centrifuge at 2800-3200 r/min for 15-25 min, discard the supernatant, wash the precipitate with 40-60% ethanol-water mixture, suction filtration, repeat three times, Obtain starch lipid precipitate;

2) The starch lipid precipitate is dried at 40-50°C overnight, pulverized and passed through a 80-120 mesh sieve to obtain the granular starch-lipid complex.

As a preferred solution, the present invention comprises the steps:

(1) fully mixing wheat starch or rice starch with distilled water to obtain starch suspension solution;

(2) lipid is dissolved in short-chain alcohol, fully dispersed, it is mixed with described starch suspension solution, obtains the suspension of described starch and lipid, in the suspension of described starch and lipid, The mass fraction of starch is 3-10%, and the mass ratio of starch and lipid is 1:0.01-0.2;

(3) The suspension of starch and lipid is processed by ultrasonic, and the temperature of the reaction mixture system is maintained below the gelatinization temperature of starch (T ₀ -10° C.)～T ₀ during the process, and the ultrasonic processing conditions are: Frequency 20～45kHz, power 240～600W, ultrasonic treatment for 10～60min.

Another object of the present invention is to protect the granular starch lipid complex with low glycemic index prepared by the preparation method of the present invention.

Preferably, the total content of slowly digestible starch (SDS) and resistant starch (RS) in the granular starch lipid complex with low glycemic index is greater than 45%.

The present invention has the following beneficial effects:

1) The present invention finds for the first time that starch granules are not subjected to heat treatment in advance to make them gelatinized, and directly adopt ultrasonic processing technology, which can not only affect the molecular and supramolecular structure composition of starch granules, but also promote the migration and uniform distribution of lipid molecules ( The lipid molecules hardly undergo structural changes), and a granular starch-lipid complex with a low glycemic index is prepared.

2) The low glycemic index granular starch-lipid complex prepared by the present invention has high composite index, strong thermal stability, and high content of slowly digestible starch (SDS) and resistant starch (RS), and due to the formation of a low glycemic index The granular starch-lipid complex is easy to clean and purify, and the prepared product has a high yield.

3) The granular starch lipid complex with low glycemic index prepared by the present invention can reduce the oxidation of fatty acid, and the formed complex not only has the ability of low blood sugar, but also can supplement the essential fatty acids of the human body, and has the function of nutrition and health care. It is a kind of multifunctional food base material, which is of great significance for the creation of nutritious and healthy food.

4) The production process of the present invention is simple, the involved production equipment is efficient, the cost is low, the energy consumption is low, and it is easy to clean, and the preparation process does not pollute the environment. Production.

Description of drawings

Fig. 1 is the ¹³ C-NMR spectrum of the granular starch lipid complex with low glycemic index in Example 1;

FIG. 2 is the X-ray diffraction pattern of the granular starch lipid complex in Example 3. FIG.

Detailed ways

The present invention will be further elaborated below with reference to specific embodiments, which are only used to explain the present invention, but not to limit the scope of the present invention. The experimental methods used in the following examples are conventional methods unless otherwise specified; the materials, reagents, equipment, etc. used can be obtained from commercial sources unless otherwise specified.

The calculation method of the product yield involved in the examples and comparative examples of the present invention is the ratio of the mass of the prepared low glycemic index granular starch-lipid complex to the mass sum of starch and lipid.

The calculation method of the digestibility SDS and RS of the granular starch-lipid complex involved in the embodiment of the present invention and the comparative example is:

The enzyme of Sigma company was used to analyze the content of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) with reference to the steps proposed by Englyst;

Specifically, 1 g of the sample is accurately weighed and dissolved in 20 mL of 0.1 mol/L sodium acetate buffer at pH 5.2, and stirred evenly. Then put it in a boiling water bath to boil for 30min, take it out and cool it to 37°C, then add 5mL of a mixture of pancreatic α-amylase and amyloglucosidase, and conduct hydrolysis under shaking at 37°C and 190r/min. Take 0.5mL of hydrolyzate at 20min and 120min respectively, add 20mL of 70% ethanol to inactivate the enzyme, then centrifuge at 4000 r/min for 10min, take 0.1mL of supernatant, add 3mL of GOPOD, and develop with 45℃ water for 20min, 510nm Test the absorbance value. According to the absorbance values of the sample and standard glucose, the RDS content of fast-digesting starch, the SDS content of slow-digesting starch and the RS content of resistant starch were calculated respectively. The formulas are as follows:

RDS=(G ₂₀ –FG)×0.9

SDS=(G ₁₂₀ -G ₂₀ )×0.9 (1)

RS=TS–(RDS+SDS)=TS–(G ₁₂₀ ×0.9)

In the formula: G ₂₀ and G ₁₂₀ are the glucose content after enzymatic hydrolysis for 20 min and 120 min, respectively; FG is the glucose content in the sample before enzymatic hydrolysis (calculated as 0); TS is the total starch content.

Example 1

The present embodiment relates to a method for preparing a low-glycemic index granular starch-lipid complex by ultrasonic treatment, comprising the following steps:

(1) take by weighing 100g dry base wheat starch, fully mix with distilled water, obtain the wheat starch suspension that massfraction is 5%;

(2) take by weighing 6g oleic acid, after dispersing and dissolving with the dehydrated alcohol of 2 times of volumes, add in the wheat starch suspension, the wheat starch and oleic acid are mixed, obtain the wheat starch lipid mixture;

(3) place the wheat starch lipid mixture in a constant temperature ultrasonic treatment equipment for ultrasonic treatment, and ultrasonically treat it for 20 min under the conditions of 40 kHz and 240 W, keep the temperature of the composite reaction system at about (T _o -5) ° C, and continuously stir to obtain ultrasonic waves. processing wheat starch lipid mixture;

(4) Cool the sonicated wheat starch lipid mixture to room temperature, centrifuge at 3000 r/min for 20 min, discard the supernatant, wash the precipitate with a 50% ethanol-water mixture, perform suction filtration, and repeat three times to obtain wheat starch lipid sediment;

(5) The wheat starch lipid precipitate was dried at 45°C overnight, pulverized and passed through a 100-mesh sieve to obtain a low glycemic index granular state-starch lipid complex, which was finally vacuum-packed with a sample yield of 94%.

The SDS and RS contents of wheat native starch are 5.2% and 2.3%, respectively, and the SDS and RS contents of this example are 23.5% and 32.7%, respectively.

Example 2

A method for preparing a low glycemic index granular state-starch lipid complex by ultrasonic treatment, comprising the following steps:

(1) take 100g dry potato starch by weighing, fully mix with distilled water, obtain the potato starch suspension that mass fraction is 6%;

(2) take by weighing 10g oleic acid, after dispersing and dissolving with the absolute ethanol of 2 times of volume, add in the potato starch suspension, potato starch and oleic acid are mixed uniformly, obtain potato starch lipid mixture;

(3) place the potato starch lipid mixture in a constant temperature ultrasonic treatment device for ultrasonic treatment, and ultrasonically treat it for 30 min under the conditions of 40 kHz and 400 W, keep the temperature of the composite reaction system at about (T _o -10) ° C, and continuously stir to obtain ultrasonic treatment. processing potato starch lipid mixture;

(4) cooling the sonicated potato starch lipid mixture to room temperature, centrifuging at 3000 r/min for 20 min, discarding the supernatant, washing the precipitate with a 50% ethanol-water mixture, suction filtration, and repeating three times to obtain potato starch lipid sediment;

(5) The potato starch lipid precipitate was dried at 45°C overnight, pulverized and passed through a 100-mesh sieve to obtain a low glycemic index granular starch lipid complex, which was finally vacuum-packed with a sample yield of 95%.

The SDS and RS contents of potato native starch are 13.2% and 4.3%, respectively, and the SDS and RS contents of this example are 20.3% and 27.7%, respectively.

Example 3

A method for preparing a low glycemic index granular starch lipid complex by ultrasonic treatment, comprising the following steps:

(1) take by weighing 100g dry basis rice starch, fully mix with distilled water, obtain the rice starch suspension that massfraction is 10%;

(2) take by weighing 15g oleic acid, after dispersing and dissolving with the absolute ethanol of 3 times of volumes, add in the rice starch suspension, the rice starch and oleic acid are mixed homogeneously, obtain the rice starch lipid mixture;

(3) place the rice starch lipid mixture in a constant temperature ultrasonic treatment device for ultrasonic treatment, ultrasonically treat it for 50 min under the conditions of 20 kHz and 500 W, keep the temperature of the composite reaction system at about (T _o -3) ° C, and continuously stir to obtain ultrasonic treatment. processing rice starch lipid mixture;

(4) cooling the sonicated rice starch lipid mixture to room temperature, centrifuging at 3000 r/min for 20 min, discarding the supernatant, washing the precipitate with 50% ethanol-water mixture, suction filtration, and repeating three times to obtain rice starch lipid sediment;

(5) The rice starch lipid precipitate was dried at 45°C overnight, pulverized and passed through a 100-mesh sieve to obtain a low glycemic index granular starch lipid complex, which was finally vacuum-packed with a sample yield of 92%.

The SDS and RS contents of rice native starch were 4.3% and 2.4%, respectively, and the SDS and RS contents of this example were 21.5% and 31.7%, respectively.

Example 4

This embodiment relates to a method for preparing a low-glycemic index granular starch-lipid complex by ultrasonic treatment. Compared with Embodiment 1, the only difference is that the ultrasonic treatment reaction temperature is about (T _o -2) °C, The yield of the composite sample obtained in this example was 92%, the SDS content was 25.1%, and the RS content was 34.8%.

Example 5

This embodiment relates to a method for preparing a low-glycemic index granular starch-lipid complex by ultrasonic treatment. Compared with Embodiment 2, the only difference is that the ultrasonic treatment reaction temperature is about (T _o -5) °C, The yield of the composite sample obtained in this example was 93%, and the contents of SDS and RS were 24.3% and 31.2%, respectively.

Example 6

This embodiment relates to a method for preparing a low-glycemic index granular starch-lipid complex by ultrasonic treatment. Compared with Embodiment 3, the only difference is that the ultrasonic treatment reaction temperature is about (T _o -8) °C, The yield of the composite sample obtained in this example was 94%, and the contents of SDS and RS were 18.2% and 28.4%, respectively.

Example 7

Compared with Example 1, the difference is that the ultrasonic conditions are ultrasonic treatment for 20min under the condition of 40kHz and 400W, the reaction temperature is about (T _o -5) ℃, and the yield of the composite sample obtained in this example is 92. %, SDS and RS contents were 27.4% and 34.2%, respectively.

Example 8

Compared with Example 1, the difference lies in that the ultrasonic conditions are ultrasonic treatment at 40 kHz and 400 W for 15 min, and the reaction temperature is about ( _To -10)°C. The yield of the composite sample obtained in this example was 94%, and the contents of SDS and RS were 17.8% and 23.6%, respectively.

Example 9

Compared with Example 1, the difference lies in that the ultrasonic conditions are ultrasonic treatment at 30 kHz and 500 W for 50 min, and the reaction temperature is about ( _To -3)°C. The yield of the composite sample obtained in this example was 89%, and the contents of SDS and RS were 24.2% and 33.9%, respectively.

Example 10

Compared with Examples 1, 2, and 3, the difference lies in that, in the step (3), the temperature of the reaction is controlled to be (T _o -15)° C. during the ultrasonic treatment. The complexes prepared under this condition had low compounding efficiency, with product yields of 92%, 93% and 95%, SDS contents of 17.2%, 15.4% and 16.3%, and RS contents of 12.5%, 14.2% and 13.8% .

Comparative Example 1

Compared with Examples 1, 2, and 3, the difference lies in that, in the step (3), the temperature of the reaction is controlled to be (T _o +10)° C. during the ultrasonic treatment. The yields of wheat, potato and rice composite products prepared under this condition were 82%, 84% and 78%, the contents of SDS were 27.1%, 22.4% and 24.1%, and the contents of RS were 33.6%, 28.3% and 33.7%, respectively. %.

Comparative Example 2

Compared with the preparation methods of Examples 1, 2 and 3, the difference is that the starch granules are treated by ultrasonic method, but no lipid molecules are added. The SDS contents of the sonicated starch prepared under this condition were 3.7%, 10.7% and 2.8%, and the RS contents were 1.5%, 2.5% and 1.5%, respectively.

Comparative Example 3

Compared with the preparation methods of Examples 1, 2 and 3, the difference lies in that, without ultrasonic treatment, the reaction temperature is the same, that is, the granular composite is prepared by thermal processing. The SDS contents of the granular starch complexes prepared under this condition were 11.6%, 16.6% and 14.6%, and the RS contents were 20.4%, 17.4% and 16.4%, respectively.

Experimental example 1

This example relates to the microscopic characterization of the resulting hypoglycemic granular starch lipid complexes.

1 is the ¹³ C-NMR spectrum of the granular starch-lipid complex in Example 1, wherein the granular complex is the product prepared in Example 1, and the ultrasonic starch is the starch prepared by the method described in Comparative Example 2. It can be seen from Figure 1 that ultrasonic treatment can promote the formation of granular starch-lipid complexes between wheat starch and oleic acid, and the complexes have a new chemical shift peak at 31.7 ppm. Studies have shown that the methylene groups in the fatty acid chain will produce chemical shift peaks in the range of 30-32 ppm, which are characteristic signs of V-starch-fatty acid complexes, rather than simple physical mixing.

FIG. 2 is the X-ray diffraction pattern of the granular starch-lipid complex in Example 3. FIG. The granular composite is the product prepared in Example 3, and the ultrasonic starch is the starch prepared by the method described in Comparative Example 2. It can be seen from Figure 2 that ultrasonic treatment did not change the A-type crystal form of rice starch, but its peak at 2theta angle of 19.8° was enhanced, indicating that the addition of linoleic acid made it form more V-type complexes. .

Experimental example 2

This example relates to the research on reducing the glycemic index of the granules of the present invention. According to the digestion method in Example 2, the hydrolysis curves of different time periods (0 min, 20 min, 30 min, 60 min, 90 min, 120 min, 180min, 240min), then compare with the hydrolysis curve area of white bread to obtain the hydrolysis index HI, and then calculate its glycemic index:

eGI=8.198+0.862HI (1).

The specific glycemic indices of different starches and their complexes are shown in Table 1.

Table 1 GI levels of different starches and their complexes

From the above data, it can be known that the starch-lipid complex of the present invention can indeed reduce the blood sugar level.

Although the present invention has been described in detail above with general description, specific embodiments and tests, some modifications or improvements can be made on the basis of the present invention, which is obvious to those skilled in the art . Therefore, these modifications or improvements made without departing from the spirit of the present invention fall within the scope of the claimed protection of the present invention.

Claims (10)

1. A method for preparing granular starch lipid complex with low glycemic index is characterized in that suspension of starch and lipid is treated by ultrasound, and the temperature of a reaction mixing system is kept lower than the gelatinization temperature T of starch in the treatment process₀。

2. The method according to claim 1, wherein the temperature of the reaction mixture system is maintained at (T) during the treatment₀-10℃)～T₀。

3. The method according to claim 1 or 2, wherein the starch and lipid suspension has a starch to lipid mass ratio of 1: 0.01 to 0.2.

4. The method according to claim 3, wherein the starch is present in an amount of 3 to 10% by mass of the suspension of starch and lipid.

5. The production method according to claim 1 or 4, wherein the lipid is a fatty acid or a glyceride;

preferably, the fatty acid is one or more of lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, arachidonic acid, or linolenic acid.

And/or the glyceride is one or more of glyceryl monostearate, palmitic acid monoglyceride or tripalmitin.

6. The method according to claim 5, wherein the starch is one or more of wheat starch, potato starch, rice starch, corn starch, and mung bean starch.

7. The preparation method according to any one of claims 1 to 6, wherein the ultrasonic treatment is carried out under the conditions of frequency of 20 to 45kHz, power of 240 to 600W and ultrasonic treatment time of 10 to 60 min.

8. The method of any one of claims 1 to 7, wherein the method of preparing the suspension of starch and lipid comprises the steps of:

(1) fully mixing starch with distilled water to obtain a starch suspension solution;

(2) dissolving lipid in short chain alcohol, fully dispersing, and mixing with the starch suspension solution to obtain the starch and lipid suspension.

Preferably, the short-chain alcohol is one or more of ethanol, isopropanol or propanol.

9. The method according to any one of claims 1 to 8, further comprising the following steps after the completion of the ultrasonic treatment:

1) cooling the suspension of the starch and the lipid after the ultrasonic treatment, centrifuging, and washing the precipitate by using an ethanol-water mixture to obtain a starch lipid precipitate;

2) and drying and crushing the starch lipid precipitate to obtain the granular starch lipid compound with low glycemic index.

10. A granular starch lipid complex with low glycemic index prepared by the preparation method of any one of claims 1 to 9; preferably, the low-glycemic-index granular starch lipid complex has a total content of Slowly Digestible Starch (SDS) and resistant digestible starch (RS) of more than 45%.

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