10 results about "BARLEY GRAIN" patented technology

The application belongs to the technical field of biological gene engineering, and particularly relates to a barley HvCslf6 promoter element and application thereof in regulating the content of barley grain beta-glucan, wherein the barley HvCslf6 promoter element is located at 295bp-300bp upstream of a transcription start site of a barley HvCslf6 gene; the nucleotide sequence of the HvCslf6 promoter element is CCGTTG, and the HvCslf6 promoter element belongs to a CCAAT-box element; the gene number of the HvCslf6 gene in BARLEX Morex v3 Gene Models is HORVU.MOREX.r3.7HG0698110. The application finds a key element which can affect the content of beta-glucan in barley grains in the upstream promoter region of a main effect gene HvCslf6 of barley beta-glucan synthesis by using a gene editing technology, and thus provides a method capable of preparing transgenic plants with changed content of beta-glucan in barley grains, and provides a new means and tool for detecting and regulating the content of beta-glucan in barley grains.

The invention discloses a method for improving the starch digestibility inhibition effect of a spray drying method by using high amylose, and belongs to the technical field of food processing. According to the invention, highland barley glutelin, low-amylose-content corn starch, normal-amylose-content corn starch and high-amylose-content corn starch are selected, and a spray drying technology is used to simulate an embedding structure of protein in a natural grain structure on the surface of starch particles. The method comprises the following steps: dissolving protein in a 0.02% NaOH solution, then adding corn starch with different amylose contents, stirring for 30 minutes, then carrying out spray drying treatment, controlling the addition amount of the protein to be 10% of the total mass of the starch, setting the inlet temperature of a spray dryer to be 170 DEG C, setting the outlet temperature to be 80 DEG C, and controlling the feeding speed of a peristaltic pump to be 35 mL / min; the appearance of the prepared starch sample is similar to the spatial structure in highland barley grains, and the digestibility of the highland barley grains is reduced.

This invention relates to a strain of *Sanghuang* fungus suitable for making fermented barley tea and its applications, belonging to the field of biotechnology. The *Sanghuang* fungus strain described in this invention was deposited on April 3, 2024, at the China General Microbiological Culture Collection Center (CGMCC), with accession number CGMCC No. 41280. This strain is suitable for solid-state fermentation of barley grains for making barley tea. The mycelium of this strain can penetrate the interior of barley grains, fully converting and utilizing the nutrients in the barley grains, exhibiting characteristics such as rapid growth and good appearance. The roasted *Sanghuang* barley tea has a yellow and lustrous color, overcoming the drawback of traditional barley tea being prone to causing "heatiness," possessing both the mellow aroma of barley tea and the unique refreshing aroma of *Sanghuang* fungus, and containing medicinal components of *Sanghuang* fungus. The *Sanghuang* fungus mycelium formed by fermentation and culture of this strain using barley grains as nutrients effectively solves the shortcomings of *Sanghuang* fungus being difficult to cultivate and expensive, while greatly increasing the added value of traditional barley tea.

The invention provides high-aroma highland barley liquid rich in GABA (gamma-aminobutyric acid) as well as a preparation method and application of the high-aroma highland barley liquid, and belongs to the technical field of foods. The preparation method comprises the following steps: soaking highland barley grains, accelerating germination after soaking, and drying, fixing, crushing and frying the germinated highland barley to obtain highland barley powder; and gelatinizing the highland barley powder, and filtering to obtain supernate which is high-aroma highland barley liquid rich in GABA (gamma-aminobutyric acid). According to the method, the GABA content in the obtained high-aroma highland barley liquid and the comprehensive content of active ingredients such as soluble sugar are remarkably increased through the modes of soaking, sprouting and stir-frying and setting of specific parameters, the content of aroma compounds such as pyrazine and furans is remarkably increased, the taste and flavor of the product are improved, meanwhile, the high-aroma highland barley liquid can be blended with various raw materials, and the production cost is reduced. The method is used for preparing the high-aroma highland barley beverage which is rich in nutrition and has a health-care function.

The invention relates to the technical field of bioengineering information, and particularly discloses a method for analyzing phenolic substance components of highland barley with different grain colors under an altitude gradient, which comprises the following steps of: establishing a metabolic response knowledge base of a mapping relationship between different environmental stress factors and standard highland barley grain metabolic relaxation characteristics through a controllable environment experiment; the highland barley data are converted through decoding, specific environment events experienced by each highland barley sample in the growth period are accurately judged, and specific environment growth records are reversely deduced, so that each batch of highland barley has a detailed growth file, reliable technical support is provided for production place authentication and quality traceability of high-quality highland barley, and the highland barley quality evaluation method is suitable for popularization and application. And meanwhile, a digital simulation process is combined to pre-judge how much antioxidation effect can be generated after the highland barley in a specific batch is prepared into a product, so that a using unit can scientifically select a highland barley raw material most suitable for a specific purpose, and the whole-course quality control is realized when the highland barley with the best anti-fatigue effect is selected for plateau troops to prepare marching solid food.

The invention relates to the field of plant genetic engineering, in particular to application of an MYB transcription factor gene HvPHL2 in regulating and controlling the content of beta-glucan in barley grains. The MYB transcription factor gene HvPHL2 participating in regulation and control of the barley grain beta-glucan content is found, and through construction experiments of yeast single impurity, gel migration, dual luciferase and overexpression genetic materials, it is proved that the transcription factor HvPHL2 can be combined to CCAAT-box of a promoter region of a barley grain beta-glucan synthesis major gene HvCslf6, expression of an HvCslf6 promoter is inhibited, and the content of the barley grain beta-glucan in the barley grain beta-glucan synthesis major gene HvCslf6 in the barley grain beta-glucan synthesis major gene HvCslf6 in the barley grain beta-glucan synthesis major gene HvCslf6 is regulated and controlled. The method plays a key role in regulation and control of beta-glucan synthesis, and provides a new theoretical basis for genetic regulation and control of the beta-glucan content of the barley grains.

The present invention relates to a method for manufacturing Injeolmi and an Injeolmi manufactured by said method, characterized by comprising the steps of: soaking a mixture of glutinous rice and glutinous barley and grinding the grains to produce a grain powder; adding whole glutinous barley grains and water to the grain powder produced above to make a dough, and then steaming the dough to produce a steamed dough; and mixing roasted glutinous barley powder and ramie leaf powder into the steamed dough produced above and then punching it.

A process for extracting a barley protein concentrate is disclosed, as well as the barley protein concentrate so-obtained. Also, are disclosed haircare products comprising the barley protein concentrate. Said concentrate has shown to be significantly effective in preventing and repairing damage to the hair structure, while making hair stronger and more resistant to breakage. The process of the invention is an ecological extraction process that preserves the beneficial properties of spent barley grains, while providing a concentrate enriched in proteins. This process uses advanced technologies to obtain pure and concentrated extracts, ready to be integrated into various haircare cosmetic formulations, such as creams, lotions, shampoos and masks.

The invention discloses a method for improving the starch digestion inhibition effect of protein, and belongs to the technical field of food processing. Highland barley starch, highland barley prolamin, highland barley glutelin and highland barley separation are selected as raw materials, and the embedding structure of protein in a natural grain structure on the surface of starch particles is simulated by using a spray drying technology. The preparation method comprises the following steps: dissolving protein in 0.02% NaOH solution, then adding highland barley starch, stirring for 30 minutes, then carrying out spray drying treatment, controlling the addition amount of the protein to be 10% of the total mass of the starch, setting the inlet temperature of a spray dryer to be 170 DEG C, setting the outlet temperature to be 80 DEG C, and controlling the feeding speed of a peristaltic pump to be 35 mL / min, the appearance of the prepared starch sample is similar to the spatial structure in highland barley grains, and the digestibility of the highland barley grains is reduced.