196 results about "Amylose" patented technology

This invention discloses a method for preparing low-GI special dietary noodles, belonging to the field of special dietary food development. This invention screens negatively charged dietary polysaccharides and constructs a tightly packed quaternary network structure based on amylose, oleic acid, protein, and dietary polysaccharides. It prepares an amylose-oleic acid complex (complex 1) and a complex 1-protein ternary network (complex 2) stepwise, and then regulates the cooking process to form a complex 2-dietary polysaccharide quaternary network (complex). This invention significantly reduces the GI value of the noodles and improves their texture.

The invention belongs to the technical field of detection methods, and particularly relates to a liquid chromatography detection method for an idedecalciferol intermediate and impurities thereof. According to the liquid chromatography detection method for the eldecalciferol intermediate and the impurities thereof, a liquid chromatography method is combined with an electrospray detector for detection; chromatographic conditions are as follows: an amylose-tri (3-chlorphenyl carbamate) covalently bonded silica gel chromatographic column is adopted; and carrying out gradient elution by taking water as a mobile phase A and acetonitrile as a mobile phase B. The method for detecting the eldecalciferol intermediate and the impurities of the eldecalciferol intermediate is good in specificity, high in sensitivity and accuracy, good in repeatability and stability and high in analysis speed, the content of the eldecalciferol intermediate and the impurities of the eldecalciferol intermediate can be rapidly and accurately detected, and the blank of detection of the eldecalciferol intermediate and the impurities of the eldecalciferol intermediate in the prior art is filled.

The invention discloses a method for reducing cyanide in the grain moistening process of Maotai-flavor liquor, and belongs to the technical field of liquor brewing. The brewing raw material sorghum is subjected to gamma-ray irradiation pretreatment, and an abscisic acid solution is applied for multiple times in the grain moistening step in the brewing process. According to the method, 60Co-gamma ray irradiation and abscisic acid solution treatment are combined, the content of cyanogenic glycoside in baijiu brewing is controlled from the source, the content of cyanogenic glycoside in baijiu is remarkably reduced on the premise of not changing indexes such as moisture, crude protein, crude fat, total ash content, amylose and reducing sugar related to the quality of sorghum, and the quality of the baijiu is improved. And 105221.56 [mu] g / kg of a blank control group is reduced to 1395.32 + / -164.29 [mu] g / kg.

The invention relates to the technical field of environment-friendly materials, and discloses an environment-friendly plastic bag which is of a three-layer composite structure composed of the following raw materials in parts by weight: an outer layer, 60-80 parts of polylactic acid, 40-60 parts of poly (adipic acid) or butylene terephthalate with a thickness ratio of 40%, and a middle layer, 75-90 parts of modified cassava starch, 25-35 parts of polyvinyl alcohol and 3-8 parts of a citrate cross-linking agent with a thickness ratio of 30%. The inner layer comprises 80-95 parts of polyhydroxybutyrate valerate and 15-25 parts of surface treatment calcium carbonate, the thickness ratio of the inner layer is 30%, the three layers are integrally formed through a co-extrusion film blowing process, and a micron-sized groove array is arranged on the surface of the outer layer. The outer layer adopts the blend of polylactic acid and dibutyl phthalate, the brittleness of polylactic acid is made up by utilizing the flexibility of dibutyl phthalate, and meanwhile, the use amount of pure polylactic acid is reduced, so that the cost is reduced by 40% compared with that of a pure polylactic acid bag; and 15 wt% of stearic acid is added into the inner layer polyhydroxybutyrate valerate to treat calcium carbonate, so that the performance is ensured, and the cost is controlled at the same time.

The invention provides butyrylated high-amylose corn starch and a preparation method thereof, and belongs to the technical field of starch modification. The invention provides a preparation method of butyrylated high-amylose corn starch. The preparation method comprises the following steps: 1) mixing corn starch and water to prepare a starch suspension; (2) putting the starch suspension into a microwave reactor, adding a potassium carbonate solution while stirring, and continuously stirring for 3-5 minutes after the potassium carbonate solution is added; (3) simultaneously dropwise adding a potassium carbonate solution and succinic anhydride into the starch suspension after the step (2) is completed, waiting for 3-5 minutes, then adding the potassium carbonate solution, and obtaining a product after the reaction is completed; and 4) adjusting the pH value of the product by using a hydrochloric acid solution, filtering, washing, drying and crushing to obtain the butyrylated high-amylose corn starch.The prepared product is low in viscosity and good in stability, the water solubility, the expansibility and the ageing resistance are obviously improved, and the method can be used for large-scale production of the butyrylated high-amylose corn starch.The method has the advantages that the method is simple, and the yield is high.

The invention discloses heat-resistant alpha-glucan phosphorylase and application thereof in synthesis of amylose with different molecular weights, and belongs to the field of genetic engineering and modern enzyme technology engineering. The alpha-glucan phosphorylase derived from the Dictyoglomus. Sp.NZ13RE01, provided by the invention, has a relatively high optimum temperature and excellent thermal stability, and can be used for preparing the alpha-glucan phosphorylase from the Dictyoglomus. Sp.NZ13RE01. When the alpha-glucan phosphorylase is used for synthesizing amylose, the alpha-glucan phosphorylase from the source can be used for synthesizing amylose with different molecular weights under the condition of cellobiose / G4 primers in different proportions, and under the condition that the proportion of cellobiose / maltotetraose primers is 1: 4, the excellent conversion rate is 34.52%, the yield is 17.26 g / L, and the yield is 17.26 g / L. The average molecular weight is 5040 + / -26.75 g / moL, so that the method is suitable for producing amylose in a small molecular weight range, and therefore, the method has a good application prospect in an artificially synthesized starch system.

The application discloses a kind of umami extract, belong to food field.The preparation method of the umami extract with clam meat as raw material, after fermentation by specific strain, then the fermentation liquor is subjected to enzymolysis by specific composition of composite enzyme, filtration, irradiation treatment and freeze-drying is prepared.The step of fermentation before enzymolysis in the present application, through the synergistic effect of microorganism and composite enzyme can effectively avoid the generation of bitter taste, fishy smell and other undesirable flavors in extract, and the free amino acid content of the umami extract prepared is significantly increased, and the percentage of glutamic acid, aspartic acid and other umami amino acids in total free amino acid is also significantly improved.In addition, the present application also proves by experiment that adding amylose, sugar cane molasses and bonito powder in clam meat slurry during fermentation can further increase the content of free amino acid and the percentage of umami amino acid in umami extract, so that the flavor of the umami extract prepared is better.

The invention belongs to the field of plant engineering technology and crop germplasm resource innovation, and particularly relates to a rice BEIIb gene mutant, application of the rice BEIIb gene mutant in improving rice resistant starch and an improving method. A mutant material with high resistant starch content is created by knocking out the rice BEIIb gene, and compared with a wild type, mutant seeds show an obvious chalky phenotype, composite starch particles are abnormal in a spherical or ellipsoidal shape, the amylose content is remarkably increased, the protein content is remarkably reduced, the resistant starch content is remarkably increased, and the resistant starch content is remarkably reduced. The hardness of cooked rice is remarkably increased, and the elasticity is remarkably reduced. Through transcriptomics analysis, the protein mainly participates in biological pathways such as carbohydrate metabolism, chloroplast photosynthesis, calmodulin combination and secondary metabolite synthesis, and the expression level of endosperm starch synthesis related genes is obviously changed. The method can provide theoretical basis and method reference for breeding of high-quality rice varieties with high resistant starch.

The invention relates to a method for analyzing and detecting a non-azonetin enantiomer, which adopts normal-phase high performance liquid chromatography and takes normal hexane-ethanol-trifluoroacetic acid as a mobile phase to detect the non-azonetin enantiomer, and the specific chromatographic conditions are as follows: a chromatographic column is prepared by covalently bonding amylose-tri (3, 4, 6-trimethyl-1, 3-pentanediol) on the surface of silica gel; 2, 5-dichlorophenyl carbamate is used as a filling agent (IE, 4.6 * 250 mm, 5.0 [mu] m); a mobile phase: n-hexane: ethanol: trifluoroacetic acid = 500: 500: 1 (V / V / V); the flow rate is 1.0 ml / min; the column temperature is 30 DEG C; the sample size is 20 [mu] l; the detection wavelength is 280 nm; the elution gradient is isocratic elution. The invention provides a high performance liquid chromatography method for analyzing the enantiomer of the fiazonetin, the complete separation of the fiazonetin and the enantiomer of the fiazonetin can be realized by adopting the method, and the separation degree of a main component and the enantiomer is greater than 1.5.

This invention relates to the use of a pregelatinized mixture of amylose-rich starch and soluble fiber with large particle size for coating and varnishing breakfast cereals, enabling the production of breakfast cereals with reduced sugar content.

A series of independent human-induced non-transgenic mutations found at one or more of the SBEII genes of wheat; wheat plants having these mutations in one or more of their SBEII genes; and a method of creating and finding similar and / or additional mutations of SBEII by screening pooled and / or individual wheat plants. The seeds and flour from the wheat plants of the present invention exhibit an increase in amylose and resistant starch without having the inclusion of foreign nucleic acids in their genomes. Additionally, the wheat plants of the present invention exhibit altered SBEII activity without having the inclusion of foreign nucleic acids in their genomes.

An emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material containing protein. The starch material is a component (A) which is a powdery material satisfying (1) a starch content is 75% by mass or more, (2) 3-45% by mass of a low molecular weight starch (a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104) including 5% by mass or more of an amylose content, (3) a degree of swelling in cold water at 25° C. is 5-20 and (4) a content under a sieve with openings of 3.35 mm and on a sieve with openings of 0.038 mm is 60-100% by mass; and / or a component (B) a raw material starch of which is a cornstarch, a tapioca starch, a wheat starch, and / or a pea starch.

The present invention discloses the use of the OsMYB1 gene in regulating rice nutritional indicators and taste quality, belonging to the fields of biotechnology and plant genetic engineering technology. The present invention provides the use of the OsMYB1 gene, the OsMYB1 protein encoded by the OsMYB1 gene, or a biological material with the OsMYB1 gene knocked out, in regulating rice grain nutritional indicators and taste quality. The nutritional indicators include amylose content; the taste quality includes hardness, chewiness, and / or adhesion. The nucleotide sequence of the OsMYB1 gene is shown in SEQ ID No. 1; the amino acid sequence of the OsMYB1 protein is shown in SEQ ID No. 2. The present invention provides a genetic resource for rice breeding, and the application of the OsMYB1 gene in rice breeding has important application value and practical significance.

The application provides a preparation method of corn starch gel and relates to the technical field of food processing.The preparation method of the waxy corn starch gel comprises the following steps: mixing amylose paste and waxy corn starch paste, and obtaining the gel after injection molding and standing; the mass ratio of the amylose in the amylose paste to the waxy corn starch in the waxy corn starch paste is 0-1:2-3.The three-dimensional network structure of the waxy corn starch gel is more uniform and the pore size is smaller after adding the amylose in the waxy corn starch, the amylose is closely covered on the waxy corn starch gel matrix, a more stable network structure is formed, and the gelatinization characteristics of the waxy corn starch are improved.

The invention discloses a preparation method of zein-starch Pickering emulsion loaded with daidzein and relates to the technical field of emulsion preparation, waxy corn starch is subjected to enzymolysis through pullulanase and is applied to emulsion construction, and the emulsion with good stability is researched to realize efficient loading. The invention also discloses a zein-short amylose composite nanoparticle, a preparation method of a Pickering emulsion stabilized by the composite nanoparticle, and the Pickering emulsion stabilized by the composite nanoparticle. The Pickering emulsion with stable composite nanoparticles prepared by the invention has the characteristics of high stability and high safety, and provides a substitute with a good application prospect for the transportation of a bioactive substance daidzein.

This invention relates to a gene qAC that regulates amylose content in rice and a method for improving amylose content using the qAC gene. The qAC gene includes qAC6.1, qAC6.2, and qAC9.1 genes. The nucleotide sequence of the coding region of the qAC6.1 gene is shown in SEQ ID NO.1, the nucleotide sequence of the coding region of the qAC6.2 gene is shown in SEQ ID NO.3, and the nucleotide sequence of the coding region of the qAC9.1 gene is shown in SEQ ID NO.5. The amino acid sequence of the coding region of the qAC6.1 gene is shown in SEQ ID NO.2, the amino acid sequence of the coding region of the qAC6.2 gene is shown in SEQ ID NO.4, and the amino acid sequence of the coding region of the qAC9.1 gene is shown in SEQ ID NO.6. Through this invention, the rice qAC gene is highly expressed in seeds, specifically improving the amylose content of rice grains without significantly affecting other major agronomic traits of the rice plant. Knocking out the qAC gene in rice using genetic engineering technology can significantly reduce the amylose content of rice and improve the cooking and eating quality of rice. Therefore, the qAC gene has a promising application prospect in the breeding of high-quality rice.

The invention belongs to the field of molecular biology, and discloses application of ZmUUP5 protein in regulation and control of corn kernel quality and yield traits. The amino acid sequence of the ZmUUP5 protein is as shown in SEQ ID NO. 2, and the nucleotide sequence of the ZmUUP5 protein coding gene is as shown in SEQ ID NO. 1. It is found that the ZmUUP5 protein can regulate and control the corn kernel quality and yield traits, mutation of the ZmUUP5 gene in corn can improve the protein content, overexpression of the ZmUUP5 gene can cause grain enlargement and hundred-grain weight increase, the ZmUUP5 protein can be used for improving the corn yield, and the content of amino acid and amylose in grains can also be improved. The discovery not only can provide a scientific basis for analyzing the development mechanism of grains, but also can provide theoretical guidance for genetic improvement of corn.

The present invention provides glutinous wheat flour that gives noodles with moderate firmness and stickiness, and a good texture with a good bite, a noodle mix containing this glutinous wheat flour, and a method for producing this glutinous wheat flour. [Solution] The glutinous wheat flour, including wheat flour obtained from wheat with a triple deletion of the amylose synthesis gene, has an average particle size of 50 μm or less and a maltose value of 200 mg / 10 g or less. The glutinous wheat flour content in the noodle mix is ​​in the range of 10% by mass or more and 50% by mass. The method for producing glutinous wheat flour includes a mixing step in which wheat flour obtained from wheat with a triple deletion of the amylose synthesis gene and other wheat flours are mixed, and the average particle size of this glutinous wheat flour is 50 μm or less and the maltose value is 200 mg / 10 g or less.

The invention provides whole-grain matrix powder of a special dietary food for diabetics and a preparation method of the whole-grain matrix powder, and belongs to the technical field of food processing. Comprising the following steps: adding beans into grains, performing crushing, adding pullulanase and cellulase, performing mixed enzymolysis, after the mixed enzymolysis is completed, adding high-temperature alpha-amylase, performing enzymolysis to obtain standby powder B, performing extrusion puffing, and performing crushing to obtain the whole-grain matrix powder. According to the invention, a certain amount of beans are added into grains, so that reducing sugar and protein are subjected to Maillard reaction, and dextrin, fatty acid and protein are subjected to chemical reaction, so that the flavor and reconstituability of the whole-grain matrix powder are ensured. According to the invention, a multi-enzymolysis combined extrusion puffing process is adopted, so that the contents of amylose and resistant starch in the whole grain matrix powder are increased, and the blood sugar stability of diabetic patients is favorably maintained. Meanwhile, the content of biological accessible polyphenols is also increased, and the blood sugar level of a diabetic patient can be effectively reduced.

The invention discloses a low-GI biscuit with a blood sugar regulating function and a preparation method of the low-GI biscuit, and belongs to the technical field of food processing. The low-GI biscuits comprise water and oil wrappers and bakery shortening dough, and the water and oil wrappers comprise buckwheat flour, low-gluten flour, edible oil, yeast and baking soda; the bakery shortening dough comprises high amylose corn starch, corn starch, edible oil, ground cinnamon and salt. Through the synergistic effect of all the components, the activity of alpha-amylase and alpha-glucosidase is inhibited, carbohydrate digestion is delayed, and the GI value is reduced. The low-GI biscuit prepared by the preparation method disclosed by the invention has a crisp taste and an antibacterial effect, and a safe and effective food choice is provided for diabetics and crowds with blood glucose control.

The invention relates to the field of detection of protected amino acid enantiomers, in particular to a detection method of protected amino acid enantiomers. Compared with an existing detection method, when high performance liquid phase side spectrum detection is used, the surface of silica gel is coated with an amylose-tri (3, 5-dimethyl phenyl carbamate) chromatographic column, the formula of a mobile phase is improved, nonirritating phosphoric acid is used as an additive, and methanol with lower cost is used for replacing acetonitrile; the method realizes rapid and accurate detection of the content of enantiomers in various protected amino acids, has good specificity and obvious target peak expression, plays a positive role in improving the quality of the protected amino acids, and is low in detection cost.

The invention discloses a kudzuvine root powder-tea polyphenol compound and a preparation method thereof and a solid beverage, and relates to the technical field of kudzuvine root powder modification.The kudzuvine root powder-tea polyphenol compound comprises modified kudzuvine root powder particles and tea polyphenol, and the crystal form of the modified kudzuvine root powder particles is of a V-shaped crystal structure; at least part of the tea polyphenol is embedded into a spiral cavity of amylose of the modified radix puerariae powder particles; the kudzuvine root powder-tea polyphenol compound is granular. The amylose spiral cavity of the V-shaped granular kudzuvine root powder can be connected with a water molecule structure, so that the water solubility of the kudzuvine root powder is improved, and the viscous taste of the brewed natural kudzuvine root powder can still be maintained after gelatinization; the tea polyphenol is embedded in the amylose spiral cavity of the V-shaped granular kudzuvine root powder, so that the tea polyphenol can be effectively protected to play a role in inhibiting hydrolysis and digestion of the kudzuvine root powder after entering intestinal tracts, and the increase of postprandial blood sugar is inhibited. Therefore, the novel kudzuvine root powder-tea polyphenol compound provided by the invention has relatively good cold water solubility, reconstituability and digestion resistance.

Provided herein are methods for the enzymatic production of gamma-cyclodextrin from sucrose. In some cases, the methods involve contacting sucrose with one or more enzymes to convert sucrose to amylose, followed by contacting the amylose with one or more enzymes to convert the amylose to gamma-cyclodextrin. In some cases, the methods produce higher yields of gamma-cyclodextrin relative to alpha-cyclodextrin, beta-cyclodextrin, or both.

A method for producing noodles according to the present invention comprises a step for preparing dough using a powdered raw material. From 5 to 25 mass% of the powdered raw material is pregelatinized wheat flour obtained by applying pregelatinization treatment to raw material wheat flour derived from wheat (low amylose wheat) in which one or more of amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deleted. An example of the pregelatinization treatment includes a step for mixing 100 parts by mass of the raw material wheat flour and 30 to 300 parts by mass of water, and heating the resulting mixture under a condition that allows the temperature of the mixture to be 70°C or higher.

The invention relates to the technical field of rice noodle food production, in particular to a fresh-keeping production system of fresh-keeping rice noodles and application of the fresh-keeping production system, the fresh-keeping production system comprises a gelatinization extruder, an over-steaming box, a plurality of groups of cooling fans and a packaging machine which are sequentially arranged from left to right, and the over-steaming box comprises a fixing part, a driving part arranged in the fixing part, three steam parts and a carding part. According to the freshness-locking production system of the freshness-locking rice noodles and the application of the freshness-locking production system, the three conveying cages are driven to synchronously rotate through a chain disc and a chain in the steaming box, the air rollers are driven to swing in a reciprocating mode in cooperation with a synchronous belt, a disc and a shifting rod, the steam coverage angle of the air nozzles is increased, the left air roller, the middle air roller and the right air roller are arranged at the three-section temperature of 70-80 DEG C, 85-95 DEG C and 75-85 DEG C, the rice noodles are evenly heated and fully cooked, and the production efficiency is improved. The starch gelatinization degree is improved, a gel network is more compact, moisture is effectively locked, amylose recrystallization is inhibited, meanwhile, the steam action range is expanded through air roller swing, local undercooking or overheating is reduced, the strip breaking rate is reduced, and a stable texture foundation is laid for fresh locking.

The present invention discloses the application of the Osmads91 gene in regulating the taste quality of rice, belonging to the fields of biotechnology and plant genetic engineering technology. The taste quality includes nutritional quality and cooking quality; the nutritional quality includes the content of amylose; the cooking quality includes rice hardness and rice viscosity; the nucleotide sequence of the Osmads91 gene is shown in SEQ ID NO.1. After the present invention uses CRISPR / Cas9 technology to knock out the Osmads91 gene, the content of amylose in rice is significantly reduced, the hardness of rice after cooking is reduced, the viscosity of rice after cooking is increased, and the taste quality of rice is significantly improved, but there is no significant effect on the plant height, tiller number, and 1000-grain weight of rice. The present invention provides a new gene resource for the high-quality breeding of cereal crops such as rice, and also provides technical support for the cloning of related genes in other crops.

The invention relates to a CRISPR / Cas9 gene editing vector for preparing waxy barley as well as a construction method and application of the CRISPR / Cas9 gene editing vector. Through a CRISPR / Cas9 system constructed by a specific sgRNA, the waxy gene of barley is subjected to biallelic mutation, GBSSI protein is not expressed, A-type starch grains in barley endosperm are relatively not full, the periphery of the A-type starch grains is mainly wrapped by protein, B-type starch grains are extremely few, amylose in barley grains is zero, and the content of soluble sugar is remarkably increased; the obtained new glutinous barley strain provides a new germplasm resource for improving the quality of barley seeds and barley processed food, and has practical popularization and application values.

The invention discloses an extraction and separation process of barley endosperm, and belongs to the field of grain extraction. The method specifically comprises the following steps that barley grains are cleaned and smashed in spring, then classified screening, hulling and sorting are conducted, pretreated endosperm powder is obtained through grinding, endosperm separation and drying are conducted, complete barley grains and broken or defective barley grains can be separated through classified screening, and reduction of loss of raw materials in the subsequent hulling and sorting process is facilitated. A separation accelerant is added in the endosperm separation process, calcium ions can react with hydroxyl contained in starch molecules to form a complex structure, the stability of starch particles is enhanced, the sugar alcohol compound can inhibit gelling of the starch molecules, especially amylose, through the competitive effect, the recovery rate of starch in barley endosperm is increased, and the yield of the barley endosperm is increased. And the centrifugal liquid obtained by separation in the separation process enhances the recovery of the by-product beta-glucan under the action of the selective adsorbent, reduces the influence of impurity molecules, and improves the recovery rate and purity of the beta-glucan.

The invention provides a preparation method of puffed cereals for drinks, the puffed cereals for drinks and drinks, and the preparation method comprises the following steps: adding grease into compound syrup of which preparation raw materials comprise white granulated sugar and maltose, and uniformly stirring to obtain sugar-oil mixed slurry; adding a puffed cereal raw material into the sugar and oil mixed slurry, and uniformly stirring to obtain a mixed raw material; and baking the mixed raw material, and cooling to obtain the puffed grains for the beverage, wherein the puffed cereal raw materials comprise puffed cereals of a first kind of cereals, and the amylose content in the first kind of cereals accounts for more than 35% of the total starch in percentage by weight. The puffed cereal for the beverage prepared by the embodiment of the invention has low hydroscopicity when the beverage is brewed, and can keep crisp taste.

The invention relates to a separation and detection method of oxopyrrolidine compounds and isomers thereof, and belongs to the technical field of pharmaceutical analysis. The separation and detection method comprises the following steps: adopting a high performance liquid chromatography; cellulose-tri-(4-methyl benzoate), cellulose-tri-(halogenated methyl phenyl carbamate), cellulose-tri-(4-chloro-3-methyl phenyl carbamate), amylose-tri-((s)-alpha-methyl benzyl carbamate) and amylose-tri-(3-(4, 5-dichlorophenyl carbamate) are bonded through covalent bonds, and cellulose-tri-(4-methyl benzoate), cellulose-tri-(halogenated methyl phenyl carbamate), cellulose-tri-(4-chloro-3-methyl phenyl carbamate), cellulose-tri-((S)-alpha-methyl benzyl carbamate) and cellulose-tri-(4-chloro-3-methyl phenyl carbamate) are bonded through covalent bonds. A chromatographic column which takes amylose-tri (3-chloro-4-methylphenylcarbamate) covalently bonded on the surface of silica gel as a filler is a separation chromatographic column; a chromatographic column which takes amylose-tri (3-chloro-4-methylphenylcarbamate) or silica gel covalently bonded on the surface of the silica gel as a filler is a separation chromatographic column; and eluting by taking a mixed solution of normal hexane and ethanol as a mobile phase. The method is high in separation degree, high in sensitivity and good in peak pattern.