901 results about "Endosperm" patented technology

The present invention provides a process to remove the germ from the endosperm of a corn kernel. The apparatus of the present invention comprises frictional cylindrical rollers, each roller rotating about an axis, the axis of the rollers substantially parallel, and the direction of rotation being opposing. The roller bodies having a rubberized covering, rotate with differing surface velocities and are tensioned such as to impart low-impact friction forces to corn kernels drawn between the roller covers. The process of the present invention includes a tempering step comprising adding an amount of moisture to the corn by wetting and soaking the corn; a polishing step for removing bran layers from the corn; a second tempering step comprising adding an additional amount of moisture to the corn by wetting and soaking the corn; and a friction step to remove germ from the endosperm.

The invention discloses a method for preparing stabilized whole wheat flour, which comprises the following steps of: (1) in the process of processing flour, respectively collecting albumen, embryo and bran; (2) performing stabilization treatment on the bran and the embryo by adopting an extrusion method to obtain an extruded material; (3) drying the stabilized material, crushing (sieving by using an 80-mesh sieve) or performing super micron milling (to make the grain size less than or equal to 74 mu m); and (4) uniformly mixing the albumen obtained in the step (1) with the embryo powder and bran powder obtained in the step (3) in a ratio of the albumen to the embryo to the bran collected in the step (1), and packaging to obtain the stabilized whole wheat flour. By the method, lipase activity and fatty acid content in the bran and the embryo can be effectively reduced, the whole wheat flour product keeps the nutrient components of the natural whole wheat, the storage stability is improved, the flour property and processing and edible quality are improved, and the utilization rate and value-added benefit of wheat are improved.

Rice having reduced levels of starch branching enzymes produce grain having a high relative amylose content in the endosperm. The rice grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway and may be transgenic or nontransgenic.   1 GCCACCGACA TCCGCCGCAA TGCTGTGTCT CACCTCCTCTTCCTCCTCCG CGCCCGCTCC  61 GCTCCTTCCC TCTCTCGCTG ATCGACCGAG CCCGGGAATCGCGGGCGGGG GTGGCAATGT 121 TCGCCTGAGC GTGGTTTCTT CGCCGCGCCG GTCGTGGCCTGGAAAGGTCA AGACCAATTT 181 CTCAGTTCCT GCGACTGCGC GAAAAAACAA AACCATGGTGACTGTTGTGG AGGAGGTCGA 241 CCACCTTCCT ATATATGATC TGGACCCTAA GTTGGAGGAATTCAAGGATC ACTTCAACTA 301 TAGGATAAAA AGATACCTCG ACCAGAAATG CCTGATTGAAAAACATGAGG GGGGCCTTGA 361 AGAATTTTCT AAAGGCTATT TGAAGTTTGG GATTAATACAGTTGATGGTG CCACAATATA 421 TCGTGAATGG GCGCCTGCTG CACAAGAAGC ACAGCTCATTGGTGAGTTCA ATAACTGGAA 481 TGGTGCAAAA CACAAGATGG AGAAGGATAA ATTTGGCATTTGGTCAATCA AGATTTCACA 541 TGTCAATGGG AAGCCTGCCA TCCCTCACAA TTCCAAGGTTAAATTTCGCT TTAGGCATGG 601 GGGTGGAGCA TGGGTTGATC GTATTCCCGC ATGGATTCGTTATGCAACTT TTGATGCCTC 661 TAAATTTGGA GCTCCATATG ATGGTGTACA CTGGGATCCTCCAGCCTGTG AAAGGTACGT 721 GTTTAAGCAT CCTCGACCTC CAAAACCTGA TGCTCCACGCATCTATGAGG CTCATGTGGG 781 GATGAGTGGT GAAGAGCCAG AAGTAAGCAC ATACAGAGAATTTGCAGACA ATGTGTTACC 841 ACGCATACGG GCAAATAACT ACAACACAGT TCAGTTAATGGCAATCATGG AACATTCCTA 901 CTATGCTTCT TTTGGGTATC ACGTGACAAA TTTTTTCGCAGTCAGCAGCA GATCAGGAAC 961 ACCAGAGGAT CTGAAATATC TTGTTGACAA GGCACATAGTTTAGGATTAC GAGTTCTGAT1021 GGATGTTGTC CATAGCCATG CGAGTAATAA TGTGACCGATGGTCTAAATG GCTATGACGT1081 TGGACAAAAC ACTCATGAGT CTTATTTTCA TACAGGAGATAGGGGCTACC ATAAACTCTG1141 GGATAGTCGT CTGTTCAACT ATGCCAATTG GGAGGTCTTAAGATTTCTTC TTTCTAATTT1201 GAGATATTGG ATGGACGAAT TCATGTTTGA TGGCTTCCGATTTGATGGGG TTACATCAAT1261 GCTATACCAT CACCATGGTA TCAATAAGGG ATTTACTGGAAACTACAAGG AGTATTTCAG1321 TTTGGATACC GATGTGGATG CAATTGTTTA CATGATGCTCGCAAACCATT TAATGCATAA1381 ACTCTTGCCG GAAGCAACTA TTGTTGCTGA AGATGTTTCGGGCATGCCAG TGCTTTGTCG1441 GCCAGTTGAT GAAGGTGGAG TAGGGTTTGA CTTCCGCCTGGCAATGGCCA TTCCTGATAG1501 ATGGATTGAC TACCTGAAGA ACAAAGAGGA CCGCAAATGGTCAATGAGTG AAATAGTGCA1561 AACTTTGACT AACAGGAGAT ATACAGAAAA ATGCATTGCCTATGCCGAGA GCCATGATCA1621 GTCCATTGTT GGTGACAAGA CTATAGCATT TCTCTTGATGGACAAGGAAA TGTACACTGG1681 CATGTCAGAC TTGCAGCCTG CTTCACCTAC CATCAACCGTGGCATTGCAC TCCAAAAGAT1741 GATTCACTTC ATTACGATGG CCCTTGGAGG TGATGGCTACTTAAATTTTA TGGGCAATGA1801 GTTTGGCCAT CCAGAATGGA TTGACTTTCC AAGAGAAGGCAACAACTGGA GCTATGATAA1861 ATGCAGACGT CAGTGGAGCC TTGTCGACAC TGATCACCTTCGATACAAGT ATATGAATGC1921 ATTTGATCAA GCAATGAATG CACTCGAGGA GGAATTTTCCTTCCTGTCAT CATCAAAGCA1981 GATTGTTAGC GACATGAACG AGAAAGATAA GGTTATTGTCTTTGAACGTG GAGATTTGGT2041 TTTTGTTTTC AATTTTCATC CCAACAAAAC TTATAAGGGTTACAAAGTCG GATGTGACTT2101 GCCCGGGAAG TACAGAGTAG CTCTGGACTG TGATGCTTTGGTCTTTGGTG GCCATGGAAG2161 AGTTGGCCAT GATGTGGATC ACTTCACGTC TCCCGAGGGAATGCCAGGAG TACCAGAAAC2221 AAATTTCAAC AACCGCCCTA ACTCATTCAA AGTCCTTTCCCCGCCCCGTA CCTGTGTGGC2281 TTACTATCGC GTTGATGAAG ATCGTGAAGA GCTCAGGAGGGGTGGAGCAG TTGCTTCTGG2341 AAAGATTGTT ACAGAGTATA TCGATGTTGA AGCAACAAGTGGGGAGACTA TCTCTGGTGG2401 CTGGAAGGGC TCCGAGAAGG ACGATTGTGG CAAGAAAGGGATGAAGTTTG TGTTTCGGTC2461 TTCTGACGAA GACTGCAAAT GAAGCATCAG ATTTCTTGATCAGGAGCAAC TGTTGGTGCC2521 CTTGTAATCT GGAGATCCTG GCTTGCCTTG GACTTGGTTGTGGTTCTTTA GCAGTTGCTA2581 TGTACCTATC TATGATATGA ACTTTATGTA TAGTTCGCCTTAAAGAAAGA ATAAGCAGTG2641 ATGATGTGGC CTTAAACCTG AGCTGCACAA GCCTAATGTAAAAATAAAGT TTCAGGCTTT2701 CATCCAGAAT AAAACAGCTG TTCATTTACC ATCTCAAAA

A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.