87 results about "High amylose" patented technology

The invention discloses a method for preparing low-GI rice noodles from a white kidney bean-mulberry leaf composite extract, which comprises the following steps of: firstly, extracting functional components in white kidney beans and mulberry leaves by adopting a water extraction method, adding Arabic gum and resistant dextrin into a white kidney bean-mulberry leaf composite extracting solution, regulating acid, and performing glycosylation and embedding treatment; uniformly mixing rice flour, high amylose, fiber powder, konjac glucomannan, mono-glycerol fatty acid ester, diglycerol fatty acid ester and the white kidney bean-mulberry leaf compound extracting solution; and finally, humidifying, cooking, extruding and forming to obtain the low-GI rice noodles. According to the invention, the glucogenic index of the rice noodles is reduced by adding the white kidney bean-mulberry leaf composite extract, the heat resistance of functional components in the composite extract is improved through glycosylation and embedding treatment, and the loss of the activity of the white kidney bean-mulberry leaf composite extract in the high-temperature cooking process of the rice noodles is reduced; meanwhile, in order to improve the flavor and taste of the low-GI rice noodles, the konjac glucomannan and other auxiliary materials are added, so that the low-GI rice noodles are rich in elasticity and better in taste and boiling fastness.

The invention discloses a low-oil-absorption fried food hanging paste and a preparation method thereof, and belongs to the technical field of food processing and making. The hanging paste comprises the following components in parts by weight: 10-20 parts of corn starch, 15-20 parts of highland barley flour, 10-15 parts of rice flour, 1-2 parts of edible salt, 0.5-1 part of baking powder and 50-60 parts of drinking water. The highland barley flour and the rice flour are compounded to replace wheat flour used in a traditional pasting formula, compact gel formed after high amylose in the rice flour is gelatinized can seal pores after being cooled, beta-glucan in the highland barley flour absorbs water to increase the viscosity, the pores of the rice starch gel are filled, a continuous oil-resistant layer is formed, and the pasty effect is improved. In the frying process, a denser and smoother surface can be formed, grease permeation is hindered, the water binding capacity and stability of hanging paste are improved, the hanging paste rate is increased, a starch-beta-glucan colloid barrier is formed on the surface of food, the content of permeated grease and the total oil content in the hanging paste after frying are reduced, grease intake is reduced, and the food quality is improved. The requirements of consumers on low-oil healthy foods are met.

The invention discloses a molecular marker remarkably related to the amylose content of wheat and application of the molecular marker, and belongs to the technical field of wheat breeding. Three mutation sites of wheat starch branching enzyme gene SBEIIa on 2A, 2B and 2D chromosomes and two mutation sites of SBEIIb on 2A and 2B chromosomes are identified, a KASP molecular marker system closely linked with SBEIIa and / or SBEIIb is developed based on the SNP sites, the detection process is simple and convenient, the cost is low, the throughput is high, and the application prospect is wide. According to the method, the high-amylose wheat material which contains the mutant genotype and can be stably inherited can be accurately and efficiently screened out, the breeding process of wheat variety quality improvement can be accelerated, and the method has important significance on creation of the high-amylose wheat material or molecular assisted breeding of the high-amylose wheat.

The invention discloses a formaldehyde-free composite board for a cabinet and a preparation method of the formaldehyde-free composite board, and relates to the technical field of artificial board manufacturing. The preparation method of the formaldehyde-free composite board for the cabinet comprises the following steps: mixing high amylose with a choline chloride / urea deep eutectic solution, stirring, adding concentrated hydrochloric acid for reaction, adjusting the pH value, and adding ammonium persulfate to obtain pretreated oxidized starch; methacrylic acid dehydrated glyceride is added into the pretreated oxidized starch for a grafting reaction, then modified polyvinyl alcohol is added for blending, sodium metaphosphate is added for crosslinking, finally, heating and curing are conducted, modified titanium dioxide nanoparticles are added, and the formaldehyde-free starch adhesive is obtained. The wood shavings and the formaldehyde-free starch adhesive are mixed, and a core material is obtained; and arranging the core material between the formaldehyde-free veneers, and carrying out hot press molding to obtain the formaldehyde-free composite board. The formaldehyde-free composite board for the cabinet has excellent mechanical strength, bonding performance and water resistance.

The invention relates to a preparation method of an antibacterial, fresh-keeping and oil-proof starch film based on a nanocellulose immobilized enzyme, belongs to the technical field of food, and discloses a method for regulating and controlling the performance of the starch film and endowing the starch film with antibacterial and fresh-keeping characteristics through the synergistic effect of the nanocellulose fibril immobilized enzyme and tannic acid. The core of the preparation method is that the enhancement effect of the nanocellulose fibrils, the precise catalytic action of the enzyme and the natural antibacterial property of the tannic acid are creatively combined and jointly act on the starch matrix, and the starch-based film which is high in amylose content, excellent in mechanical property and antibacterial and fresh-keeping functions is prepared. The starch film disclosed by the invention is good in performance, good in oil-proof performance, strong in corrosion resistance and good in antibacterial and fresh-keeping performance, and an innovative method is endowed with remarkable antibacterial and fresh-keeping characteristics, so that the urgent requirements of the modern food packaging industry on safety, health and efficient fresh keeping are met.

The invention belongs to the technical field of wood adhesives, and particularly relates to preparation of a starch-based full-biomass green adhesive with high adhesive strength and hot water soaking resistance and application of the starch-based full-biomass green adhesive in wood processing. The method comprises the following steps: preparing a starch-based adhesive from high amylose and tannic acid, treating the surface of wood by using KH560, coating a wood board with the starch-based adhesive, pressing and drying to obtain the plywood. Even if the plywood is soaked in water of 30 DEG C or hot water of 60 DEG C for 3 hours, the plywood does not have glue failure, the shearing strength is higher than 1.0 MPa when the plywood is torn, and the use requirements of national standard II-type plywood are met.

The invention relates to Escherichia coli for producing 6-alpha-glucosyltransferase and application of the Escherichia coli in production of highly branched starch, and belongs to the technical field of enzyme engineering. According to the invention, a pET20b (+) vector is used for heterologously expressing a 6-alpha-glucosyltransferase coding gene derived from Sporosarcina globispora C11 in escherichia coli, and a signal peptide is designed at the upstream of the gene, so that the secretion and activity of enzyme can be promoted. The Escherichia coli and the microbial agent constructed based on the method can convert high amylose starch into highly branched starch, the reaction condition is mild, and the operation is simple and convenient. By directionally introducing an exogenous gene and optimizing an expression system, the hydrolytic activity of the recombinant 6-alpha-glucosyltransferase reaches 80-100U / mL, the proportion of a starch branched chain structure is remarkably increased, the problems of low modification efficiency and high cost of a traditional enzyme method are solved, and an efficient biological catalysis tool is provided for the fields of food, materials and the like.

The invention belongs to the technical field of perfumed soap preparation, and relates to a preparation method of pea starch-based transparent perfumed soap, which comprises the following steps: firstly, taking 19-20 parts by weight of pea starch and 80-90 parts by weight of water to prepare transparent starch milk; cooling the starch milk to 70-80 DEG C, adding 10-15 parts of coconut oil, 15-20 parts of beef tallow and 10-20 parts of sodium hydroxide, and stirring at constant temperature for 4-6 hours to finish emulsification; then adding glycerol, 5-10 parts of rock candy and 4-6 parts of propolis, uniformly mixing, injecting into a mold, freezing and molding, and demolding; and finally, cooling the soap block in a ventilated environment with the temperature of 25 DEG C and the humidity of 40%, controlling the water loss rate to be about 1.15% / day, and drying until the total water loss rate is about 12% to obtain a finished product. According to the invention, a stable starch oil gel system is constructed by utilizing the characteristic of high amylose content of pea starch, so that the problems of insufficient transparency, poor elasticity and poor stability of the existing starch-based transparent soap are solved.

The present invention discloses a method for preparing a starch-based 3D printing ink suitable for high printability, and belongs to the technical field of green printing materials. The present invention selects natural starch as raw material, and modifies the starch by methacrylic anhydride. The modified methacrylated starch can undergo self-crosslinking under ultraviolet light to form a network structure, and then compounded with natural starch and high-amylose starch to prepare a starch-based 3D printing ink with high printability. The ink has the characteristics of controllable photosensitivity, easy extrusion, and high formability, can be printed with high precision, is biodegradable, and uses non-toxic and pollution-free crosslinking agents and adhesives in the preparation process. It is a green material and can be safely used in biological tissue engineering. The present invention uses 3D printing technology, and can print the shape and size of printed products according to needs, which is convenient for personalized production. The printed products have high mechanical strength, high porosity and high biological stability, and have high application prospects.

The invention discloses noodles with the advantages of low GI value and quick cooking and a preparation method thereof. The noodles comprise the following components: purple highland barley whole flour, purple highland barley bran powder, wheat flour, vital gluten, high amylose corn starch and curdlan. The corresponding preparation method comprises the following steps: (1) preparing a plant lactobacillus suspension; (2) carrying out semi-solid state fermentation on composite purple highland barley powder (purple highland barley whole powder and purple highland barley bran powder) by adopting a plant lactic acid bacteria suspension; and (3) finely mixing dry and wet materials of the fermented composite purple highland barley powder and other materials, kneading dough, fermenting, calendering, cutting into strips, dehydrating and the like to prepare the purple highland barley noodles. Compared with conventional noodles, the obtained highland barley noodles belong to low-GI noodles (eGI = 44.9), can effectively control the postprandial blood sugar level of diabetics, are suitable for the diabetics to eat, are soft, elastic and smooth in taste, rich in dietary fibers and anthocyanin and high in nutritional value, and the cooking time is shortened by 30% or above.

The invention belongs to the technical field of food processing, and discloses an egg tart based on frozen yolk liquid and a preparation method of the egg tart. The preparation method comprises the following steps: adding polysaccharide and high-amylose corn starch into drinking water, and uniformly mixing to obtain polysaccharide-starch liquid; unfreezing the frozen egg yolk liquid, adding the polysaccharide-starch liquid, performing homogenization treatment, adding auxiliary materials, and performing uniform mixing so as to obtain egg tart liquid; and pouring the egg tart liquid into the egg tart skin for baking. According to the method, firstly, the gelatinization degree of protein of the frozen egg yolk liquid in the unfreezing process is reduced through ultrasonic-assisted water bath unfreezing treatment, and then under the combined action of polysaccharide, high amylose and homogenization treatment, the problem that many holes are formed in the egg tart due to gelatinization of the frozen egg yolk liquid is solved; meanwhile, the problem of egg tart surface focal spot aggregation caused by polysaccharide is solved. The egg tart based on the frozen egg yolk liquid is free of pores inside, smooth and compact in texture, fine and tender in taste, harmonious in egg and milk fragrance, dispersed in surface focal spots and good in overall quality.

A novel hybrid corn plant, designated A8367 is disclosed. The technology relates to the seeds of hybrid corn A8367, to the plants and plant parts of hybrid corn A8367, and to methods for producing a corn plant by crossing the hybrid corn A8367 with itself or another corn plant. The technology further relates to methods for producing a corn plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other hybrid corn plants derived from the hybrid corn plant A8367. Starch from corn seed obtained from A8367 is high amylose corn starch having high total dietary fiber content.

The present invention discloses a double-network gel microsphere with pH response and its preparation method and application. The preparation method comprises: reacting indolepropionic acid with 2-hydroxyethyl vinyl ether under the catalytic action of EDC and NHS to prepare indolepropionic acid-2-hydroxyethyl vinyl ether polymer; reacting the indolepropionic acid-2-hydroxyethyl vinyl ether polymer with high-amylose starch under the catalytic action of p-toluenesulfonamide to prepare indolepropionic acid grafted starch; and mixing the indolepropionic acid grafted starch, sodium alginate and water as a dispersed phase; making a solution containing at least a surfactant as a continuous phase, and then using microfluidic technology to prepare double-network gel microspheres with pH response. The double-network gel microspheres with pH response prepared by the present invention have good thermal stability and pH responsiveness, and can achieve the processing of indolepropionic acid and polyphenols and the stability of oral delivery.

The invention relates to a method for directionally regulating and controlling the content of amylose in starch and improving the performance of a starch film, and belongs to the technical field of foods.According to the method, cellulose nanofibril immobilized pullulanase is innovatively adopted to modify the starch, and then the starch film with the high amylose content is prepared. By introducing the cellulose nanofibril immobilized pullulanase, the stability of the pullulanase is remarkably improved, and the enzymatic activity of the pullulanase is further enhanced. According to the method, alpha, 1-6 glucosidic bonds in amylopectin are subjected to precise cutting adjustment, and the content of amylose in starch is effectively increased. The method plays a key role in improving the mechanical strength and barrier property of the starch film, so that the finally prepared starch-based film has excellent mechanical properties. By means of the innovative method, a solid foundation is laid for diversified application of the starch film in the food packaging industry, and meanwhile a new thought and means are provided for research, development and application of environment-friendly degradable packaging materials.

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.

We offer multi-layered noodles that contain high-amylose wheat flour, have good shape retention and separation, and are less prone to becoming crumbly. [Solution] Multi-layer noodles having a laminated structure with layer B disposed between two layers A, wherein the content of high-amylose wheat flour in the total mass of cereal flours and starches in layer A is X% by mass, and the content of high-amylose wheat flour in the total mass of cereal flours and starches in layer B is Y% by mass, where X>Y and 5≦X≦100, and the high-amylose wheat flour is wheat flour with an amylose content of 40% by mass or more in total starch as analyzed by the Concanavalin A method.

The present application relates to electronic glass fiber sizing material technical field, disclose a kind of composite modified starch for electronic glass fiber secondary sizing and its preparation method. With deionized water, high amylose starch, sodium sulfate, sodium hydroxide solution, acrylamide, vinyl acetate and oxidant as main raw material, and introduce low ash hydroxypropyl trimethyl ammonium hydroxypropyl sulfonic acid double ion polyglycerol borate glass affinity modification compound and methoxy polyethylene glycol succinic acid monoester aminopropyl silane amide low ash flexible film-forming modification compound, by suspension dispersion, carbamoyl ethyl modification, composite esterification modification, oxidation viscosity reduction, neutralization, centrifugation, washing, drying and crushing are prepared. The obtained composite modified starch has the characteristics of low ash, good film-forming property, sizing film flexible and transparent, viscosity stability, strong affinity with electronic glass fiber surface, easy desizing and low residual.

The invention belongs to the technical field of starch structure regulation and function modification, and provides a preparation method of heat-resistant and digestion-resistant starch microspheres. The method comprises the following steps: by taking high amylose as a raw material, carrying out acidolysis and debranching treatment to obtain an amylose mixed component, and further carrying out accurate grading on the amylose according to the molecular size through volume exclusion chromatography to obtain an amylose fraction with narrow polymerization degree distribution and uniform chain length. Then recrystallization induction is carried out on the fractions, autoclaving treatment is carried out under the condition that the water content is controlled, amylose molecules are subjected to ordered rearrangement, and the starch microspheres which are compact in structure and high in crystallinity are constructed. The prepared resistant starch microspheres have excellent thermal stability and enzymolysis resistance, and still keep higher resistant starch content after being boiled. The method realizes accurate regulation and control of the chain length of the amylose and synergistic improvement of heat resistance and digestion resistance, is suitable for the fields of functional food and nutrition and health, and has a good application prospect.

The application discloses a caffeic acid-amino acid composite grafted starch and a preparation method and application thereof. The preparation method comprises the following steps: using a catalytic system comprising 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and 4-dimethylaminopyridine to catalyze caffeic acid to be selectively grafted to primary hydroxyl groups at C6 of high amylose starch, so as to prepare caffeic acid selectively grafted starch; then, amino acid is added to continue the reaction, so as to prepare caffeic acid-amino acid composite grafted starch; and the amino acid mainly reacts with secondary hydroxyl groups at C2 and C3 of the high amylose starch. The composite grafted starch in the application has excellent emulsification stability, gelation characteristics and biological activity by using the synergistic effect between functional groups, the prepared emulsion gel has an encapsulation rate of active substances of more than 93%, a storage stability of more than 90 days, and a significant enhancement of antioxidant capacity, and the inhibition rate of pathogenic bacteria is greater than or equal to 99.9%, so that the composite grafted starch can be widely applied to high-end skin care cosmetics such as face cream and sunscreen cream.

The application provides a probiotic-loaded aerogel-hydrogel composite material and a preparation method thereof. The probiotic-loaded aerogel-hydrogel composite material comprises: a sodium alginate-gelatinized high-amylose starch aerogel; an active ingredient, wherein the active ingredient comprises probiotics, and the active ingredient is at least loaded in the pores of the sodium alginate-gelatinized high-amylose starch aerogel; and a sodium alginate-calcium chloride hydrogel coating, which is coated on the surface of the sodium alginate-gelatinized high-amylose starch aerogel loaded with the active ingredient. The probiotic-loaded aerogel-hydrogel composite material provided by the application can protect the active probiotics from passing through the stomach acid environment smoothly, and stably release the probiotics in the distal intestinal region, i.e., the colon, to achieve controllable release of the probiotics.

The disclosure discloses a preparation method of rice noodles with low glycemic index, and belongs to the technical filed of food processing. According to the disclosure, by adding debranching enzymes and an emulsifying agent into rice starch, resistant starch is prepared and obtained through one-step extrusion, and then, other food raw materials are compounded to form the low glycemic index rice noodles through secondary extrusion. By using the characteristic that V-type crystals are formed by complexing the emulsifying agent and amylose, the disclosure adds the debranching enzymes and the emulsifying agent into a rice starch raw material for extrusion processing. The debranching enzymes added in a first-step extrusion processing process perform limited hydrolysis on starch to reduce starch branching and improve a content of the amylose. At the same time, the emulsifying agent and the highly straight-chain rice starch are complexed to generate a VI-type starch-lipid complex, and a complexing rate is obviously improved. Then, second-step extrusion processing is performed to realize transformation of the starch-lipid complex from VI-type crystals to VII-type crystals and extrusion forming. Thermal stability of the resistant starch is improved. Therefore, the low glycemic index rice noodles are prepared and obtained.

The invention belongs to the technical field of rice variety breeding, and particularly relates to a breeding method of a special rice variety for patients with kidney diseases and diabetes mellitus, which comprises the following specific steps: selecting a parent material: taking a low-water-soluble protein mutant variety LGC-1 introduced from a radiation breeding field of the Japanese biological resource research institute as a female parent; the Qingyou 308 rice variety bred by Institute of Rice Institute of Academy of Agricultural Sciences in Fujian Province is used as a male parent for hybridization; hybrid progenies are obtained through hybridization, selfing is carried out, progeny seeds are analyzed from F1, and seeds with low glutelin characters and high alcohol-soluble protein characters are screened out; selecting seeds with low glycemic index from the seeds with low glutelin character and high prolamin character; seeds with high amylose content are selected from the seeds with the low glycemic index. The breeding method has the advantages that the bred seeds can be suitable for kidney patients and also suitable for diabetics.