135 results about "Diastase" patented technology

The invention relates to a method for jointly treating stalks by steam explosion and microorganism fermentation, comprising the following steps of: firstly, carrying out steam explosion pretreatment on the stalks to obtain exploded stalks; then preparing spore seed liquid: inoculating aspergillus oryzae or trichoderma Koningi to a PDA (Potato Dextrose Agar) culture medium, standing and culturing for 3-5 days at the temperature of 28-32 DEG C, and preparing the spore seed liquid with the concentration of 106-108 per mL; and finally carrying out microorganism fermentation: uniformly mixing 18g of exploded stalks, 2g of bran and 30mL of mineral element nutrient solution, adjusting pH to be 7.0 with Ca(OH)2, sterilizing for 15min at the temperature of 121 DEG C and the pressure of 0.15MPa to obtain a solid fermentation medium a, inoculating the spore seed liquid according to 2-4% of inoculum size, and culturing the spore seed liquid for 5-7 days at the temperature of 28-32 DEG C. The fermentation stalks obtained by utilizing the method have low content of lignose, cellulose and hemicellulose and high activity of filter paper carbohydrase, CMC (carboxymethyl cellulose) enzyme, amylase and protease.

The invention relates to a biological Increasing the quality agent of tobacco and its preparation method and application. the Increasing the quality agent comprises (by weight parts) Bacillus megaterium ZXB1 (CGMCC 1.941) 180-200, Bacillus subtilis subsp. Subtilis (CGMCC 1.354) 180-200, diastase 5-15, amylase 50-200, and protease 450-550. The invention has the advantages of improved product fermentation quality, shortened aging period by 10-12 months, improved chemical ingredients in tobacco, improved tobacco flavor, reduced cost by 3.5 yuan for each box, and improved tobacco grade by one third.

This invention relates to a method for brewing fresh bamboo wine characterizing in including the following steps: cleaning and crushing fresh bamboo to villiform, taking the raw material in the proportion: fresh bamboo: 70-100%, food supplies: 0-30% then adding water in the weight proportion to material:1:0.5-3, adding bacilli amylase to braize and steam, adding sacchariferous agent to be sacchariferized for 20-30minutes under 58-62deg.C then adding seeding yeast to be fermented to prepare a health-care fresh bamboo wine.

The invention discloses a method for preparing fructose syrup. The method includes the steps: preparing starch milk, adding alpha-diastase, performing spray liquefaction and hydrolysis reaction, flashing reaction liquid to obtain liquefied liquid and collecting waste heat of flash steam; adding glucose saccharifying enzyme into the liquefied liquid, sequentially filtering saccharified materials by organic membranes, desalting the materials by means of ion exchange and evaporating and concentrating the materials to obtain reaction liquid with the refractive index of 38-45%; and isomerizing the reaction liquid by glucose isomerase, desalting the reaction liquid by means of ion exchange, discoloring the reaction liquid and evaporating and concentrating the reaction liquid by means of MVR (mechanical vapor recompression) to obtain the fructose syrup. Heat for evaporation and concentration is provided by the waste heat of the flash steam. The organic membranes are used for deproteinization and filtration, one time of discoloration is decreased, consumption of activated carbon is reduced, and the service cost of the fructose syrup is saved. The heat needed for one-time evaporation and concentration is provided by the waste heat of the flash steam, live steam is not consumed, total energy consumption is reduced, and invested production cost is further reduced.

The present invention discloses a brown rice tea and the manufacture method; the manufacture method is that the brown rice is baked and crushed; boiled water is added and the crushed brown rice is evenly mixed, gelatinized and ground into pulp; alpha-amylase is added for enzymolysis with constant temperature; the temperature is reduced and diastase and neutral protease are added into the pulp for enzymolysis with constant temperature; the hydrolyzate is heated for enzyme deactivation treatment; centrifugal treatment is implemented on the mixture and the supernatant liquid is fetched; water is added into the supernatant liquid for dilution; and then green tea powder, L- lysine monohydrochloride, sodium acetylide or xanthan gum or guar gum, citric acid or malic acid and sodium cyclamate or aspartame are added and mixed evenly; and then the mixture liquid is homogenized and bottled; the bottled liquid is sterilized and the manufacture of drink is completed. The present invention takes the brown rice as the main raw material which is hydrolyzed with enzyme; in this way, the content of micro-molecular sugar, micro-molecular peptide and amino acid which are easy for absorption is increased and the L-lysine monohydrochloride whose content is low in the hydrolyzate of the brown rice is added to enrich the amino acids in the product; the green tea powder is added to enrich the taste and balance the nutrition; in this way, the drink also has the fragrance of baked brown rice and delicate fragrance of green tea.

The invention relates to a health-care red koji wine and a production process thereof. The wine comprises the following raw materials in percentage by weight: 11.5-12.5% of nonglutinous rice, 13-17% of sticky rice, 4.5-5.5% of Chinese herbal medicine, 4.5*10<-2> to 5.5*10<-2>% of yellow wine herbal medicine starter and white rhizopus medical powder, 1-2% of red yeast rice, 4.5*10<-3> to 6.5*10<-3>% of diastase, 1*10<-3> to 1.5*10<-3>% of acid protease and 65-68% of water, wherein the using amount ratio of the yellow wine herbal medicine starter to the white rhizopus medical powder is (1-2):1.The production process provided by the invention comprises the following working procedures of preparing raw materials; preparing a Lin-fan rice wine starter; primarily pickling the sticky rice; secondarily pickling the Chinese herbal medicine and the sticky rice; carrying out post-fermentation at low temperature; squeezing and filtering; decocting the wine and sterilizing; storing and ageing; blending; freezing and flocculating; filtering and filling, and the like; and the prepared health-care red koji wine has low alcoholic strength, salubrious, savoury and mellow taste, and has the effectsof tonifying Yang and replenishing the vital essence, enforcing spleen and nourishing kidney as well as bodybuilding and healthcare.

The invention provides an application of application of plant alpha-diastase in pollen abortion, and belongs to the technical field of genetic engineering. Through introducing polynucleotide of the plant alpha-diastase, recombinant vector and recombinant vector are structured; a pollen specific promoter drives the plant alpha-diastase to degrade starch in advance during the pollen developmental phase; the pollen sprouting energy cannot be provided, and the pollen sprouting is contained, thus abortion is generated; the transgenetic seedling of transgene pollen abortion is obtained. The plant alpha-diastase can be used as the pollen abortion gene and can be originated from genes of rice endogenesis, millet, broomcorn, barley, wheat and other gramineous plants; the plant alpha-diastase is very good for transgenic plant of pollen abortion. The plant alpha-diastase gene has accurate expression level and can control the spreading of transgenosis; the plant alpha-diastase gene also can keep and breed a male sterility line while leave out the artificial castration step during the hybrid seed production process; the application prospect is wide.

The invention relates to a production method for fuel ethanol. The method comprises the following steps: (1) pretreating a fiber raw material and a cheap carbon source raw material; (2) mixing the pretreated fiber raw material and the pretreated cheap carbon source raw material and carrying out pre-enzymatic hydrolysis, wherein a weight ratio of the cheap carbon source raw material to the fiber raw material is 1: 3 to 3: 1 on a dry basis, an obligate hydrolase preparation is used in the process of pre-enzymatic hydrolysis, and the obligate hydrolase preparation contains cellulase and comprises diastase and / or inulase at the same time; and (3) selectively adding a fermentable sugar raw material in the fiber raw material having undergone pre-enzymatic hydrolysis, adjusting a temperature to 24 to 44 DEG C, adding saccharomyces cerevisiae and carrying out synchronous saccharification and joint fermentation for production of ethanol. The method provided by the invention can effectively increase the concentration of ethanol in the fermentation broth of the fiber raw material and reduce energy consumption in the phase of concentration of ethanol and has the advantages of simple production flow and high ethanol yield.

The invention discloses a dyeing and finishing process of polyester and cotton blended fiber fabric. The process comprises pretreatment, presetting, modification treatment, dyeing, mordant removal, soaping, color fixing, after finishing, drying, sizing, calendaring and rolling. Snailase and alpha-amylase are adopted for pretreatment, modification treatment is adopted before dyeing, the polyester and cotton blended fabric is modified fundamentally, and the dye-uptake of the fabric is increased; in the dyeing procedure, fewer alkaline substances and inorganic salt are used, a dye leveler, substitution alkali, a migration inhibitor and a diffusant are added, the dye leveling performance is improved, natural dye is used, environmental pollution is avoided, and the environment-friendly requirement is met; self-cleaning treatment is added during aftertreatment, and the self-cleaning capacity, the crease-resistant performance, the wash durability and color fastness are improved; silk fibroin and sericin are adopted for afterfinish, and the anti-pilling performance and the antistatic performance of the fabric are provided; the whole process is environment-friendly and pollution-free.

Provided is a preparation method of a crosslinking-enzymolysis composite superfine modified starch adsorbent. The method comprises the steps that 1, corn, sweet potatoes and potatoes are superfinely ground into superfine starch with the granule size of 10-50 micrometers through a superfine grinder separately; 2, the three kinds of superfine starch are mixed to be uniform according to the mass ratio of 1:4:3, water is added into the materials, stirring is conducted, and starch emulsion is obtained; 3, the pH of the starch emulsion is adjusted to be 7.5-8.5, a certain amount of sodium tripolyphosphate solution is added, and crosslinking is conducted for 1-1.5 h at the temperature of 75 DEG C-80 DEG C; 4, centrifugal dewatering is conducted on crosslinked starch emulsion, the dewatered starch emulsion is washed with deionized water, and freeze drying is conducted; 5, the crosslinked starch is added with water and blended into starch emulsion again, the pH is adjusted to be 6.5-7.5, alpha-amylase and isoamylase are added, and an enzymolysis reaction is conducted for 12-15 h at the temperature of 50 DEG C; 6, the starch emulsion subjected to enzymolysis is centrifuged, washed and dried and then sieved through a 40-100-mesh sieve, and the crosslinking-enzymolysis composite superfine modified starch is obtained. The modified starch significantly increases the specific surface area of porous starch, improves the mechanical strength of the porous starch and improves the adsorption capacity of the porous starch on harmful ingredients, especially, heavy metal elements.

The present invention relates to a method for preparing Chinese herbal medicine by using enzyme preparation. It is extracted by utilizing biochemical action. It is characterized by that it utilizes catalystic reaction of enzyme and fermentation action of microorganism, according to different medicinal material composition said invention selects the multienzyme body containing pectic enzyme, alpha-diastase and proteinase as enzyme preparation and utilizes said enzyme preparation to make the Chinese herbal medicine undergo the sufficient enzymolysis and fermentation so as to obtain the invented Chinese herbal medicine product.

The invention discloses an environmental-friendly dyeing and finishing process of a real silk fabric. The environmental-friendly dyeing and finishing process of the real silk fabric comprises pretreatment, presetting, cryogenic freezing treatment, dyeing, mordant removal, soaping, color fixing, post-finishing, drying, setting, calendering and winding. By performing pretreatment with helicase and alpha-amylase and by adopting cryogenic freezing treatment before dyeing, the performance of the real silk fabric is fundamentally modified and the dye uptake rate of the fabric is improved; a great amount of alkali substances and inorganic salt are not used in the dyeing process and leveling agent and dispersing agent are added, the dyeing uniformity is improved, the environmental pollution is avoided by using natural dyes and the requirements on the environmental protection are satisfied; since self-cleaning treatment is added during post-treatment, the self-cleaning ability, the wrinkling resistance and the water washing fastness of the fabric are improved; the entire process is environmental-friendly and pollution-free.

The invention relates to the field of food processing, in particular relates to a whole grain vegetable sausage and a preparation method thereof, and aims to solve the technical problems that whole grain food cannot be made into convenient food and cannot be popularized for eating because whole grains are rich in starch which is likely to retrograde. Raw materials of the whole grain vegetable sausage comprise soy protein, salad oil, plain white, starch, water, composite gel, sticky rice, sweet corn grit, sesame, red bean sugar natto, green bean sugar natto, sorghum, soybean, oatmeal and the like. The preparation method comprises the following steps of: (a), raw material treatment; (b), addition of diastase; (c), cutting and blending; (d), filling and tying; (e), sterilization; (f), cooling. The invention provides a new method for preparation of a vegetable product. The product tastes good, the starch is unlikely to retrograde, the safety of food shelf life is greatly improved, and the whole grain vegetable sausage is wide in application prospect.

The present invention discloses a production method of concentrated barley juice. Said production method uses barley grains as raw material and includes the following steps: selecting grains of barley, peeling, pulverizing and pulping, making prehydrolysis, jetting to make continuous liquification, two-stage saccharification, filtration, concentration and canning. It is characterized by that in the prehydrolysis procedure a composite hydrolase formed from high-temperature resistant alpha-diastase, proteinase and beta-glucanase is added, in the first-stage saccharification procedure a composite hydrolase composed of medium-temperature alpha-diastase, proteinase, beta-glucanase, xylanase and phytase is added and in the second-stage saccharification procedure a composite hydrolase formed from beta-diastase and phytase is added.

The invention provides a low sugar low alcohol health preserving yellow rice wine, which comprises raw materials by weight percentage: 12-15% of polished round-grained rice, 10-15% of white glutinous rice, 4-8% of black glutinous rice with peel, 4x10<-2>%-7x10<-2>% of yellow rice wine yeast, raw wine yeast 1.5-2.5%, 1-2% of red kojic rice, 2.5x10<-3>%-4x10<-3>% of diastase, 1x10<-3>%-2.5x10<-3>% of acidic protease, and 60-65% of water. Based on the weight of clear wine obtained after squeezing and filtering, the wine also comprises 5.7-6.9% of food and medicine plant materials. The invention has the advantages of full bodied wine, improved function, low alcohol, low sugar, coordinated mouthfeel with nutrition and health function.

This invention relates to a method for preparing lactic acid from food garbage by saccharification with Bacillus subtilus. The method solves the problem of high cost by adding amylase or cellulose into food garbage to prepare lactic acid. The method comprises: (1) filtering food garbage, drying, and pulverizing; (2) adding Bacillus subtilus; (3) saccharifying; (4) adding water; (5) adding lactic acid bacteria, adding calcium carbonate, and fermenting; (6) filtering liquid and solid, and purifying lactic acid in the filtrate to obtain the final product. The method does not need high-temperature sterilization. The yield of lactic acid is 50-55.7g lactic acid / L solid-liquid-mixed food garbage, and the content of lactic acid content in organic acids in the fermentation liquid is 94-97 wt.%. Besides, the cost is saved by 20-26% compared with that of adding diastase or cellulase.

The invention relates to a preparation method of a liquid Beta-diastase, which is characterized by taking wheat bran as raw material. The preparation method comprises the following technological steps: the extraction of the wheat bran, solid-liquid separation, the fine filtration of an extract, ultra-filtration concentration, prescription, secondary fine filtration and the adjustment of enzyme activity. The preparation method adopts a preservative with proper matching and proper temperature and Ph so as to effectively inhibit bacterial growth and avoid putrefaction and enzyme deactivation; the obtained products have low content of impurity, contains low concentrate of industrial salt compared with that of a solid enzyme preparation and meets the requirements of General Standard for Food Additives easily. The preparation method of the invention is a brand new preparation technology of the liquid Beta-diastase and has the advantages of simple technology, high production efficiency, low production cost and being suitable for industrialized production.

The invention provides a production method of instant nutritious purple sweet potato beverage powder. The production method of the instant nutritious purple sweet potato beverage powder comprises the following steps: (1) sorting, cleaning and peeling purple sweet potatoes; (2) cutting the processed purple sweet potatoes into small pieces being 2-3cm<3>; (3) protecting the color, rinsing and pulping by 4-6% an edible salt solution; (4) carrying out enzymolysis by 0.5-5% compound enzyme at 40-50 DEG C with the pH value being 5.0-6.0 for 1.0-1.5 hours; (5) filtering so as to obtain clear liquid, adding 2-10% of white sugar, 0.1-0.3% of citric acid, 0.1-0.3% of sodium citrate, 0.1-0.3% of pectin and 0.8-1.2% of granulesten, and blending; (6) stirring, carrying out homogenization under the pressure of 500-1000bar, controlling the feeding speed to be 5-1ml / min, and carrying out centrifugal spraying to form powder at the air inlet temperature of 160-220 DEG C and the air outlet temperature of 60-80 DEG C; and (7) packaging the powder into bags, thereby obtaining the instant nutritious purple sweet potato beverage powder. According to the production method, the process is simple; the using amount of amylase and saccharifying enzyme is low; the average relative molecular weight of the instant nutritious purple sweet potato beverage powder is relatively low; the soluble sugar is high in content, and is soluble instantly when being brewed by water; the instant nutritious purple sweet potato beverage powder is bright in color, high in nutritional value, high in market potential, and obvious in economic benefits, and has a large development space.

The invention belongs to the technical fields of gene engineering and protein engineering, and particularly relates to an encoding gene of a type I pullulanase as well as recombinant expression and application of the encoding gene. According to the invention, a novel pullulanase gene derived from aeromonas is provided, and the nucleotide sequence of the novel pullulanase gene is shown in SEQ IDNO1, namely pluAs. The pullulanase is the type I pullulanase which can degrade alpha-1,6 glucose glycosidic bonds in pulullan polysaccharide or starch. Three types of DNA segments with the activity of the type I pullulanase for expressing the gene are recombined, wherein the optimum pH of each recombinant pullulanase segment is 8.0, and the optimum reaction temperature is 60 DEG C; when the pullulanase is treated at the temperature of 55 DEG C for 1 hour, the residual activity of the pullulanase reaches about 90 percent; and the pullulanase is very stable under the condition that the pH is 7 to 10. When the recombinant pullulanase and a diastase are used for the synergistic saccharification of the starch, a product with higher glucose content can be prepared. The combined pullulanase provided by the invention can be applied to the industries of starch processing, environmental conservation, food, health care and the like.

The invention discloses buckwheat dumpling flour, which consists of corn flour, millet essence flour, strong flour, yeast powder, edible diastase and calcium lactate, and the mass ratio of the components is 80-90:7-11:7-11:0.5-1.5:0.8-1.2:0.3-0.3. Dumplings prepared from the buckwheat dumpling flour have high toughness of dumpling wrappers, good mouthfeel, boiling resistance, smooth surface after being boiled and insusceptibility to crack.

The invention relates to a method for preparing low-digestible energy (DE) value maltodextrin. The method comprises the following steps of: (1) adding cereal starch serving as a raw material into water to prepare starch, regulating the concentration of a dried substance of the starch to be 20 to 30 percent, regulating the ph value to be 5.8 to 6.2, and adding high temperature-resistant diastase into the starch; and (2) steaming the starch by using a digester at the temperature of between 108 and 110 DEG C for 5 to 6 minutes to obtain starch paste, liquefying and hydrolyzing the starch paste for 30 to 150 minutes, heating and killing enzyme to obtain a maltodextrin aqueous solution. By the method, the low-DE value maltodextrin can be obtained stably, is in non-blue color by iodine tests and is not needed to be filtered; and by the method, the good economic and reliable condition for producing the low-DE value maltodextrin is created, and the method has a good application prospect.

The invention discloses maize germ instant powder containing xylooligosaccharide. The maize germ instant powder is prepared by the following method: uniformly mixing 60-80% of maize germ meal with 2-4% of xylooligosaccharide, 6-12% of xylitol and 12-25% of skim milk powder, and sterilizing to obtain the maize germ instant powder containing xylooligosaccharide. According to the maize germ instant powder containing xylooligosaccharide, which is disclosed by the invention, the maize germ meal is compounded with the xylooligosaccharide to greatly increase the absorption rate of protein in the maize germ and remedy the defect of low absorption rate of plant protein, and meanwhile, the xylooligosaccharide also has the functions of promoting gastrointestinal peristalsis, proliferating beneficial intestinal bacteria and relaxing bowels. The maize germ instant powder is hydrolyzed by papain to increase the content of soluble protein and enable the xylooligosaccharide to well play the function of prompting protein absorption; the maize germ instant powder is hydrolyzed by alpha-amylase and cellulose to improve the absorption of soluble sugar, improve the solubility of the corn germ meal, reduce the agglomeration rate of the corn germ meal and perfect the cooking taste of the maize germ meal.

The invention discloses a preparation method of jasmine flower and white tea turbid craft beer, and belongs to the technical field of preparation methods of craft beer. The method comprises the following steps of crushing, saccharifying and filtering malt to obtain saccharified wort; boiling the wort, adding hops, white tea and jasmine flowers, and performing solid-liquid separation on the wort containing the hops, the white tea and the jasmine flowers to obtain jasmine flower and white tea wort; carrying out primary fermentation, adding the white tea for the second time, and continuing to perform fermentation to obtain a fermented mixture; and after discharging of yeast, sequentially carrying out filling, secondary fermentation in a bottle and low-temperature wine storage. According to the craft beer prepared by the method, polyphenol, amino acid components and tea fragrance of the white tea are reserved to a great extent; the beer is endowed with special flower fragrance by adding the jasmine flowers, so that the taste of the craft beer is enriched; the prepared tea beer is stable in turbidity and color and lasting in foam; and the tea polyphenol can enable the tea beer to have the effect of reducing blood sugar by inhibiting the activity of alpha-amylase and alpha-glucosidase.

The invention discloses a Streptomyces diastochromogenes, a fermentation product 5'-epi-SPA-6952A and an application thereof. The Streptomyces diastochromogenes of the invention has the preservation number of CGMCCNo.2281, the fermentation product thereof has favourable insecticidal activity, and the active ingredient with insecticidal activity in the fermentation product is 5'-epi-SPA-6952A. Thefermentation liquor and the active ingredient 5'-epi-SPA-6952A of the Streptomyces diastochromogenes of the invention both have favourable insecticidal activity and low production cost, is friendly to environment and has favourable application prospect. In addition, the compound 5'-epi-SPA-6952A is a new compound, thus having wide development and application prospect.

The invention discloses a preparation method of an astaxanthin biological feed, which comprises the following steps of: dissolving manioc waste and preparing manioc waste liquid, adding cellulase and diastase after high-temperature sterilization for enzymolysis, and then adding ammonium sulphate, monopotassium phosphate, yeast extract and tomato juice to the manioc waste liquid; inoculating third class seed liquid of Phaffiarhodozyma after high-temperature sterilization for fermentation, biosynthesizing astaxanthin to obtain astaxanthin fermentation liquor, then utilizing ultrasonic wave to break Phaffiarhodozyma cell, drying at the temperature of 45 to 60 DEG C, vacuumizing and sealing, storing at low temperature, and obtaining the astaxanthin biological feed. The preparation method has simple technique; and the obtained astaxanthin biological feed has high astaxanthin content and protein content, is easy to be digested and absorbed by animals, does not contain alcohol substance, has good palatability, and does not contain toxic substance, thus improving the immunity of animals for aquatic product and coloring strength of meat, and being a high-quality feed with the function of health protection.

The invention relates to a preparation method for wheat bran dietary fiber. The preparation method comprises the following steps: (1) crushing the wheat bran, soaking the crushed wheat bran and defibrinating; (2) adjusting the pH value of a material to be 7.5-9.0 and adding alkaline protease into the material and reacting for 2.0-3.0 hours; (3) heating the material to 65-75 DEG C, adding mesophilic alpha-diastase and reacting for 30-80 minutes; (4) cooling the material to 45-55 DEG C, adding phytase and reacting for 2.0-3.0 hours; and (5) carrying out suction filtration in vacuum on the material and drying, puffing, roasting and crushing the residues after suction filtration to obtain the wheat bran dietary fiber. The obtained wheat bran dietary fiber product not only is low in content of phytic acid, but also has relatively strong water absorption capability. Other components in the bran are further fully utilized. The used reagents are free of toxicity and harm, so that the problem of environmental pollution is avoided, and moreover, the economical benefit of the product is improved.

The invention discloses a preparation method of a toona sinensis extract. The preparation method comprises the steps that 1, a toona sinensis material is taken to be subjected to ultrasonic-assisted extraction in ethyl alcohol; 2, filter liquid is taken to evaporate ethyl alcohol, so that filter residue is obtained; 3, the filter residue is centrifuged, so that a toona sinensis crude extract is obtained, and distilled water is added to dilute the toona sinensis crude extract into toona sinensis extract diluted liquid for stand-by application; and 4, the toona sinensis extract diluted liquid ispurified. The toona sinensis extract prepared by adopting the preparation method, particularly a toona sinensis flower extract, can effectively reduce the activity of alpha-diastase and alpha-glucosidase in the body, reduces the blood sugar content in the body, and accordingly is the optical selection for preparing drugs or health care products for treating or relieving diabetes.

This invention provides a method for making a sweet potato purée comprising the steps of (a) admixing a coarse sweet potato purée with a suitable amount of glucoamylase, wherein (i) the coarse sweet potato purée is made using frozen sweet potatoes that have been puréed at a suitable temperature, and (ii) the admixing is performed at a temperature and for a duration sufficient to permit the glucoamylase to catalyze the breakdown of starch present in the coarse purée to maltose and glucose; and (b) heating the resulting purée at a temperature and for a duration sufficient to inactivate the glucoamylase present therein. The color, taste and texture of the resulting sweet potato purée are comparable to those of a sweet potato purée made from fresh sweet potatoes and containing only native glucoamylase.

The invention discloses a method for improving output of tetraene macrolide antibiotics and belongs to the technical field of microorganisms. According to the method, 100mu g / mL paromomycin is added in a solid medium which is used for culturing Streptomyces diastatochromogenes D to obtain a Streptomyces diastatochromogenes mutant strain which has relatively good resistance to the paromomycin; the capacity of synthesizing the tetraene macrolide antibiotics of the mutant strain is stronger than that of the Streptomyces diastatochromogenes D.

The invention discloses a method of extracting Alpha amylase inhibitor from kidney beans. The method is as follows: the crushed kidney beans are first dispersed in a buffer solution with a definite pH value, and then shifted into an ultrasonic device for ultrasonic extraction, and then conducted enzyme elimination, centrifugalization, dialysis and ethanol sediment, dried and finally the Alpha amylase inhibitor is obtained. The Alpha amylase inhibitor extracted from kidney beans in the invention is a white solid powder with a protein content of 80 to 95 percent and an inhibitory activity of 5,000 to 50,000 U / g. Compared with the prior method of lixiviation and extraction, the method of extracting Alpha amylase inhibitor from kidney beans has the characteristics of high speed, high efficiency, energy conservation and small pollution. The one-time extracted Alpha amylase inhibitor has high content and strong activity, thereby avoiding the fact that circulative extractions consume a large quantity of water and energy. The method of extracting Alpha amylase inhibitor from kidney beans is a novel green environment-friendly technology with a wide range of application prospects.