5 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 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 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.

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.