18 results about "Glutenin" patented technology

The application discloses a desensitization wheat gluten peptide and a preparation method and application thereof, and belongs to the field of food deep processing. The desensitization wheat gluten peptide is obtained by modifying and screening wheat gluten by means of joint methods including enzymolysis, ultrasonic, ultrafiltration segmentation and microwave. The wheat gluten peptide is fine and has uniform granularity, color and flavor, and can be directly used as a functional food, and has wide application value in the field of food processing industry and snacks. The application constructs a compound nutrient powder by using the wheat gluten peptide and starch, and the processing and sensory characteristics, nutritional property and antioxidant property of the compound nutrient powder are improved, and the allergenicity is reduced, so that the compound nutrient powder meets the international gluten-free (<10ppm) food standard and can be applied to food industry low-gluten cereal food base. The combined processing of various food processing shows a good synergistic effect, improves the comprehensive performance of the food system, and provides technical guidance and a good production model for preparing gluten-free food with good color, fragrance and flavor and health.

The invention provides a preparation method of a mixed biomass carbon coated silicon-based negative electrode material. Biomass carbon is mainly derived from prolamin, glutenin and high-activity yeast. Under the catalysis of high-activity yeast, prolamin and glutenin meet water to form a net-shaped structure, and the flexibility of the carbonized porous negative electrode material can be adjusted through different addition proportions, so that the flexible porous nitrogen-doped carbon-coated silicon-based negative electrode material can be obtained, the problem of volume expansion in the electrochemical process of a silicon negative electrode is relieved, and meanwhile, the conductivity is improved; the excellent electrochemical performance is shown. The porous silicon-based negative electrode material with controllable flexibility is obtained through drying and high-temperature annealing, the method is simple, effective and low in cost, and the prepared composite silicon-based negative electrode material is excellent in performance and suitable for large-scale production.

The invention relates to the technical field of food production, in particular to an automatic wheat gluten production system and a production method thereof.The production method comprises the following steps that wheat flour and water are put into a box; the main shaft rotates to drive the spiral blade to rotate, wheat flour is stirred into dough, and the dough gathers into a working cavity in the box body; acquiring the working state of the part, close to the working cavity, of the spiral blade; judging whether the current working state of the helical blade needs to adjust the volume of the working cavity and the spindle speed; when the volume of the working cavity and the rotating speed of the spindle need to be adjusted, the volume of the working cavity in the box and the rotating speed of the spindle are adjusted based on parts, close to the working cavity, of the spiral blades. According to the application, the volume of the area where the dough is located and the output power of the motor are adjusted in real time by implementing a mode of obtaining the working state of the spiral blade, and the stirring intensity is controlled based on the state of the dough, so that the denaturation probability of glutenin and gliadin during production is effectively reduced, and the product quality is improved.

The invention discloses a TaMYB44 gene overexpression vector and application of the TaMYB44 gene overexpression vector, the vector takes pWMB110 as a skeleton vector, and comprises an expression cassette for regulating TaMYB44-FLAG expression by a Ubi promoter. The wheat vector with the function of overexpressing the TaMYB44 gene is constructed, and the TaMYB44 gene in the wheat is overexpressed through genetic transformation, so that the content of high-molecular-weight glutelin in the wheat can be remarkably reduced, a material is provided for wheat quality breeding, and the wheat vector can be used for creating a weak gluten wheat germplasm material.

The invention relates to a dry-extruded composition comprising plant proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, as well as hydrolyzed wheat gluten protein, a method for producing same and the use thereof.

The invention discloses a CRISPR (clustered regularly interspaced short palindromic repeats) / Cas9 (CRISPR associated protein 9) gene editing vector targeting a wheat TaSnRK1 alpha gene and application of the CRISPR / Cas9 gene editing vector. PBUE414 is used as a skeleton vector of the vector, and the vector comprises a Cas9 expression cassette and an sgRNA (single guide ribonucleic acid) expression cassette; the Cas9 expression cassette is an expression cassette for regulating and controlling Cas9 expression by a Ubi promoter, and the sgRNA expression cassette sequentially comprises the following elements from upstream to downstream: a TaU3 promoter, sgRNA1 of TaSnRK1 alpha, a terminator OsU3t, a TaU3 promoter, sgRNA2 of TaSnRK1 alpha and a terminator TaU3t. The vector is suitable for reducing the high-molecular-weight glutelin content of wheat mature grains through a gene knockout technology, and a new technical means and germplasm resources are provided for wheat quality improvement.

The invention belongs to the technical field of food manufacturing, and particularly relates to alum-free high-gluten vermicelli and a preparation technology thereof.The preparation technology comprises the steps that potato starch is taken and mixed with water, then the mixture is stirred and gelatinized in a boiling water bath, and thick starchy sauce is prepared; adding oxidized potato starch, modified glutenin and water into the starchy sauce paste, and kneading into soft dough; extruding the soft dough into vermicelli; the vermicelli falls into boiling water, the vermicelli is fished out after 10-15 s, then the vermicelli is immediately transferred into a cold water pool, the vermicelli is bundled after being cooled, the vermicelli is placed in an environment with the temperature of 0-4 DEG C and the humidity of 60-80% for 12-16 h, then the vermicelli is frozen at the temperature of-18 DEG C, unfrozen and dried, and the alum-free high-gluten vermicelli is obtained. According to the invention, the oxidized potato starch and the modified glutenin are combined, the gluten power of the vermicelli is improved and the breakage rate of the vermicelli is reduced through the modified glutenin, and meanwhile, the gelatinization effect of the starch is improved and the gelatinization inhibition effect of the modified glutenin on starch particles is weakened through slight oxidation of the potato starch.

The present application belongs to the technical field of skin care products, and particularly relates to a PDRN anti-aging composition, a preparation method thereof and application. The present application uses hydrolyzed sponges to open the absorption channels of the stratum corneum, and uses the specific proteins, polypeptides in hydrolyzed royal jelly protein and wheat glutelin and PDRN to form a stable molecular structure through van der Waals force, so as to enhance the stability of PDRN and promote the activity of PDRN. The high-energy phosphate bond of sodium mannose phosphate can enhance the activity of mitochondria, provide more energy for the penetration and absorption of PDRN and the exertion of efficacy, and tetrahydro methyl pyrimidine carboxylic acid is used to relieve the irritation of hydrolyzed sponges. Therefore, the PDRN anti-aging composition provided by the present application has a synergistic effect between the components. The data of the examples show that the PDRN anti-aging composition provided by the present application has good penetration and anti-aging effect.

The invention provides a method for cultivating wheat suitable for processing cakes, which comprises the following steps of: hybridizing wheat materials deleted by different high-molecular-weight glutenin and wheat materials deleted by different alcohol-soluble proteins, carrying out molecular marker-assisted selection on offspring to obtain a series of new deletion bodies deleted by the high-molecular-weight glutenin and the alcohol-soluble proteins, and carrying out high-molecular-weight glutenin and alcohol-soluble protein co-deletion. Through cake processing quality determination, the gluten protein deletion body with excellent cake processing quality is screened out.

The invention discloses a method for predicting freezing resistance of wheat frozen dough based on a multiplex PCR molecular marker technology, and belongs to the technical field of molecular biology. According to the invention, a specific multiplex PCR system is constructed, and a high-molecular-weight glutenin subunit combination related to dough freezing resistance is synchronously identified. The method provided by the invention comprises the following steps: extracting wheat genome DNA by using an improved CTAB method; and carrying out synchronous amplification and identification on the subunits of the sites Glu-A1 and Glu-D1. According to the invention, efficient and rapid integrated detection of a plurality of high-quality subunits is realized, and reliable technical support is provided for directional breeding of wheat varieties with excellent frozen dough quality.

The invention provides blood-glucose-reducing whole-grain rhizoma polygonati noodles and a preparation method thereof. The blood-glucose-reducing whole-grain rhizoma polygonati noodles comprise the following raw materials: 50-70 parts of whole-grain flour, 20-40 parts of wheat flour, 1-10 parts of blood-glucose-reducing paste and 1-10 parts of a rhizoma polygonati polysaccharide extract, the blood glucose reducing paste is prepared from the following raw materials: 28 to 32 parts of rhizoma polygonati, 13 to 17 parts of radix astragali seu hedysari, 8 to 12 parts of rhizoma dioscoreae, 8 to 10 parts of herba dendrobii, 10 to 14 parts of rhizoma polygonati odorati, 4 to 6 parts of radix puerariae, 8 to 10 parts of semen euryales and 3 to 5 parts of endothelium corneum gigeriae galli. According to the method, liquid nitrogen crushing and high-pressure homogenization are adopted, so that whole wheat crude fibers can be fully crushed, and the roughness caused by different sizes of the fibers is reduced; through low-temperature enzymolysis, sulfur groups of glutenin and gliadin are promoted to be oxidized into disulfide bonds to generate crosslinking, so that the toughness and the tenderness of dough are improved, the problem that soup is easy to muddy in the noodle cooking process is solved, and meanwhile, the natural breaking rate, the cooked breaking rate and the cooking loss rate of the noodles are reduced.

The purpose of the present invention is to provide a food product having improved stickiness and meltability in the mouth as compared with food products produced from GA-SX wheat flour.　The problem is solved by altering the allele at a high-molecular-weight glutenin gene Glu-D1 of GA-SX wheat (a wheat in which the enzymatic activity of GBSSI-A1 is not deficient, the enzymatic activities of GBSSI-B1 and GBSSI-D1 are deficient, and the enzymatic activities of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1 are deficient) to a d-type allele.

A de-epitoped low molecular weight glutenin subunits (LMW-GS) is provided. Methods of generating same and uses thereof are also provided. A de-epitoped LMW-GS may be beneficial for a subject suffering from gluten sensitivities, such as a celiac disease patient. A de-epitoped LMW-GS may be comprised in food or beverage products such as bread, cake, cookie, noodle, pasta, or pizza.

The application belongs to the technical field of food manufacturing, and particularly relates to a kind of high-strength vermicelli without alum and a preparation process thereof. Potato starch is mixed with water, and then stirred and gelatinized in a boiling water bath to form a thick paste. Oxidized potato starch, modified gluten and water are added to the paste to knead a soft dough. The soft dough is extruded into vermicelli. The vermicelli is taken out after 10-15 seconds in boiling water, and then immediately transferred into a cold water pool for cooling. After cooling, the vermicelli is bundled, and then placed in an environment with a temperature of 0-4 DEG C and a humidity of 60-80% for 12-16 hours. The vermicelli is then frozen at a temperature of -18 DEG C. After thawing, the vermicelli is dried to obtain high-strength vermicelli without alum. In the application, the combination of oxidized potato starch and modified gluten improves the strength of the vermicelli and reduces the breakage rate of the vermicelli. At the same time, the mild oxidation of the potato starch improves the gelatinization effect of the starch and weakens the gelatinization inhibition of the modified gluten on the starch particles.

This invention discloses a method for creating high-molecular-weight glutenin subunit mutants using single-base editing and its applications. The method includes the following steps: constructing a single-base editing vector by designing sgRNA targeting the tyrosine codon of the HMW-GSs gene; achieving wheat genetic transformation using Agrobacterium-mediated transformation; realizing targeted single-base substitution at target sites (such as position 70 of the 1Bx20 gene and position 73 of the 1Dx5 gene, TAC→TGC), precisely mutating tyrosine to cysteine; and determining bread-processing-related quality parameters of the mutants. This invention uses an adenine base editor to perform targeted editing of the tyrosine codon in wheat HMW-GSs, precisely mutating it to cysteine. This invention is the first to achieve precise editing of HMW-GSs tyrosine to cysteine ​​in wheat, providing a directly applicable theoretical basis and technical path for creating high-quality new wheat germplasm and optimizing bread production processes.

The invention discloses a preparation method of special high gluten flour for high-fermentation gas-holding baking, and relates to the technical field of flour processing.The preparation method comprises the steps that target wheat with the glutenin macropolymer GMP content not lower than 35% and the dough stabilization time not lower than 12 min is selected, and pretreated wheat grains are obtained through impurity removal, wheat wetting and standing; performing quantity-controlled peeling and first-stage tempering on the pretreated wheat grains, performing low-temperature peel grinding, flour cleaning and front-path core grinding, and separating to obtain a leavening response flour group and a middle wheat core material; the middle wheat core material is subjected to second-stage tempering and second-stage standing re-moistening, then is subjected to low-temperature amplitude-limiting core milling and fine screening, and is separated to obtain a gas-holding skeleton powder group; the flour blending proportion is determined according to the front-stage leavening index and the rear-stage gas holding index, the leavening response flour group and the gas holding skeleton flour group are mixed to obtain the special high-gluten flour for high-fermentation gas-holding baking, the front-stage leavening capacity and the rear-stage gas holding capacity can be strengthened respectively, collapse of the middle and rear stages of fermentation is reduced, and dough stability and baking suitability are improved.

Described are various embodiments of methods for delaying greening in potatoes. In one embodiment, the method comprises preparing a coating-forming solution comprising at least one edible polymer dissolved in a compatible solvent. Edible polymers may include proteins, polysaccharides or a combination thereof. Proteins may include prolamin proteins such as zein, gluten, glutenin, gliadin, hordeins, avenins, secalins, or karifin. Polysaccharides includes cellulose derivatives including hydroxypropyl methylcellulose (HPMC), carboxymethylcellulose, or methylcellulose. The compatible solvent may include a single solvent composition or a blend of solvent compositions, for example water-soluble alcohol. An effective amount of coating-forming solution is applied on the surface of the potato, and dried to form an edible coating. The edible coating comprises a coating body configured to, at least in part, reduce the availability of molecular oxygen, and / or scatter light.

The invention discloses an edible biological scaffold, a preparation method thereof and application of the edible biological scaffold in preparation of cell culture meat, and belongs to the field of biological scaffold materials. The invention provides a biological scaffold prepared by taking glutenin, chitosan and agarose as raw materials. The biological scaffold is subjected to vacuum freeze drying to form a scaffold material with a porous network structure. Experimental results show that the scaffold material has outstanding hardness, toughness, chewiness and swelling rate, can be used as a scaffold for cell culture, and enables cells to proliferate massively and present a spatial three-dimensional growth form. The invention provides a novel scaffold material for producing cell culture meat, and the scaffold material has the advantages of safe raw materials, wide sources, low cost, simple preparation process and the like, and has wide application prospects in the fields of food science, cell agriculture and the like.