7results about How to "Increased Resistant Starch Content" patented technology

The invention belongs to the field of molecular genetics, and provides a rice SS3a allele and application thereof in increasing the content of resistant starch in rice and reducing the glucose generation rate. The gene is deleted at the 2387th basic group G of the third exon of the rice SS3a gene and contains a gene sequence as shown in SEQ ID No. 1. The allele can significantly increase the amylose content in rice and change the amylopectin structure, so that the resistant starch content of rice is significantly increased, and the glucose generation rate of rice is reduced. Meanwhile, the allele can also significantly improve the gelatinization characteristic and the viscosity characteristic of the rice, and has small influence on the grain weight of the rice. The invention further relates to application of the new SS3a allele in rice breeding, the allele can be introduced through a cross breeding method, or the original SS3a gene is subjected to site-directed mutagenesis to form the allele, and the allele is used for cultivating a new high-resistance starch rice strain.

The invention discloses a method for improving the digestion resistance of rice based on an endogenous protein distribution regulation and control technology. Comprising the following steps: A, soaking rice and water according to a certain proportion; b, draining the unhulled rice obtained in the step A, and cooking; c, freezing the unhulled rice obtained in the step B at low temperature; d, drying the rice obtained in the step C at high temperature; and E, unshelling, milling, grinding and sieving the unhulled rice obtained in the step D, and measuring the contents of the fast digestible starch, the slow digestible starch and the resistant starch in the rice. According to the invention, the content of slowly digestible starch and resistant starch in the rice is effectively increased by a simple, effective, low-cost, convenient and feasible method, and the effect of reducing the content of rapidly digestible starch in the rice is achieved by regulating the distribution of endogenous proteins in the rice through the generation and sublimation of ice crystals in a low-temperature freezing and high-temperature drying combined process for the first time; the digestion resistance of the rice is greatly improved.

The application discloses a preparation method of a starch polypeptide compound capable of delaying digestibility, and improves the content of slow-digestible starch and resistant starch in the product; the method comprises the following steps: (1) in a weakly acidic aqueous phase reaction system, a sodium periodate is used as an oxidant to perform oxidation reaction on starch raw materials, and the hydroxyl groups at C2 and C3 positions of glucose units in the starch molecules are selectively oxidized and broken to generate corresponding dialdehyde structures; a food-grade reducing agent is added into the reaction system to terminate the oxidation reaction; (2) food-grade anhydrous ethanol is added into the reaction system of step (1) to precipitate the starch, and the solid precipitate is collected; the precipitate is washed by using an ethanol solution, and finally, the washed precipitate is dried, crushed and ground to obtain an oxidized modified starch raw material; (3) the oxidized modified starch raw material is uniformly mixed with polypeptides to obtain a mixture; then, the mixture is put into a double-screw extruder to perform extrusion compounding; the material extruded from the double-screw extruder is collected, dried and crushed to obtain the starch polypeptide compound.

This invention discloses a method for inhibiting the digestibility of rice starch gelatinized at high temperatures, comprising the following steps: subjecting soybean protein sequentially to ultrasonication, enzymatic hydrolysis, and acid-heat treatment to form heat-resistant and acid-resistant high aspect ratio rigid soybean protein fibers; mixing the obtained soybean protein fibers with a rice starch suspension, followed by gelatinization treatment to obtain a soybean protein fiber-rice starch complex. This invention, by constructing structurally stable soybean protein fibers, enables them to form a dense complex with rice starch during starch gelatinization and subsequent digestion, effectively inhibiting the digestibility of rice starch by α-amylase. The slow-digesting starch content reaches 20.48%~23.42%, and the resistant starch content reaches 30.11%~31.76%, approximately five times higher than that of natural rice starch. This invention requires no chemical cross-linking agents, and the process is green, safe, and controllable, suitable for the industrial production of low glycemic index foods.

The invention provides Fuzhuan tea composite rice flour and a preparation method and application thereof, and the preparation method comprises the following specific steps: mixing rice and Fuzhuan tea soup according to a ratio of 1: (15-20), and steaming to obtain Fuzhuan tea rice; freeze-drying, crushing and sieving the Fuzhuan tea rice to obtain the Fuzhuan tea composite rice flour. By compounding the rice starch, the protein, the Fuzhuan tea polysaccharide, the theanine, the tea polyphenol and other bioactive components, the purpose of down-regulating the expression level of mRNA of intestinal sodium-glucose cotransporters (SGLT1 and SGLT2) and glucose transporters (GLUT2) is achieved, so that the starch digestibility is inhibited, the medium-GI or low-GI Fuzhuan tea compound rice flour is obtained, and the Fuzhuan tea compound rice flour is unique in taste, balanced in nutrition and suitable for large-scale production. The effects of regulating intestinal flora, reducing blood sugar and reducing fat are achieved.

The invention provides a combined treatment method for improving digestibility of cassava, which comprises the following steps: A) pretreating a cassava sample, and then carrying out heat treatment, drying, grinding and sieving to obtain cassava flour; the heat treatment comprises water boiling, steaming and frying; b) mixing and degreasing tapioca flour with petroleum ether to obtain degreased tapioca flour; and C) mixing the degreased tapioca flour with a buffer solution, performing enzymolysis, performing enzyme deactivation, performing centrifugation, performing washing, performing drying, performing grinding, and performing sieving so as to obtain the tapioca flour. On the basis of different heat treatments, a reagent and an enzyme preparation are selected to remove related components of the tapioca flour, the digestibility of the prepared tapioca flour presents different digestion change difference trends by utilizing a combined treatment method, the content of resistant starch in the tapioca flour subjected to steaming and deep-frying treatment is remarkably increased, and the content of the resistant starch in the tapioca flour subjected to steaming and deep-frying treatment is remarkably increased. And the tapioca flour subjected to water boiling treatment can significantly improve the content of fast-digestible starch, and shows different properties and qualities. Compared with physical and chemical means, the method has the advantage that the content of resistant starch of cassava after heat treatment is obviously changed.

The invention discloses heat-stable starch microcrystals, which are characterized in that they are mainly prepared by the following steps: step one, extracting amylose from sweet potato starch; step two, mixing the amylose with water to form a suspension, and subjecting it to a pressure heat and cold storage cycle treatment, and then homogenizing and drying. Also, the application of heat-stable starch microcrystals and sweet potato vermicelli prepared by adding the heat-stable starch microcrystals. The heat-stable starch microcrystals of the invention have good thermal stability and have the effect of promoting starch aging, and can be added to starch gel-based foods to promote the formation of slowly digestible starch and resistant starch in starch gel-based foods.