24 results about "High amylose" patented technology

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 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 invention discloses a rice ferritin mutant with improved thermal stability, a coding gene and application of the rice ferritin mutant, the mutant is rice ferritin, an extended peptide EP segment amino acid sequence of the mutant is replaced by an EP segment amino acid sequence of soybean ferritin, and the thermal stability of the rice ferritin is improved; after the gene encoding the mutant is introduced into rice, the head rice rate of transgenic rice grains is increased, the chalkiness degree is reduced, the total starch content and amylose content are increased, the total protein content and the soluble sugar content are reduced, the iron content of the transgenic rice grains is remarkably increased, the iron content of cooked rice is increased by 1.57-1.95 times compared with that of wild rice, and the rice quality is improved. The problem of serious iron loss of natural ferritin in the cooking process is partially solved. The thermal stability of the obtained rice ferritin is remarkably improved, and the rice ferritin can be directly used for producing high-quality polished rice, can also be used as a raw material for preparing functional foods such as high-iron high-amylose rice flour and low-glycemic-index rice products, and has important industrialization value and wide market application prospects.

This invention belongs to the field of rice molecular breeding, specifically relating to a method for cultivating rice with high resistant starch content; it constructs... SS3a and SS3b Gene co-knockout vectors were created and screened using Agrobacterium-mediated methods to obtain simultaneous knockouts. SS3a and SS3b A new rice germplasm containing the gene; sequencing results of PCR amplification products showed that the target rice contained... SS3a and SS3b All genes underwent frameshift mutations, resulting in complete loss of function; digestibility and physicochemical quality analysis results showed that... SS3a and SS3b The gene co-knockout significantly increased the resistant starch content and significantly reduced the digestibility of rice, while also exhibiting significant changes in physicochemical qualities, resulting in a marked improvement in its nutritional and health benefits. Applying the method for cultivating high-resistant starch rice and related genetic materials of this invention to rice breeding practices is expected to bring new breakthroughs in the selection of nutritious and healthy new rice varieties.

This application relates to the field of oil drilling fluid treatment agents, and in particular to a modified starch filtration loss reducer for drilling fluids and its preparation method. A method for preparing a modified starch filtration loss reducer for drilling fluids includes the following steps: S1. Pre-crosslinking activation: High amylose starch is formulated into an emulsion, a composite crosslinking agent is added for reaction, and the mixture is dried under negative pressure; S2. Nano-inorganic hybrid composite: A nano-reinforcing phase and layered bimetallic hydroxide are added, and high-speed dispersion is performed to form a three-phase rigid network; S3. Slow-release low-temperature negative pressure alkalization: A slow-release composite alkali is added, and water is removed under controlled temperature and negative pressure; S4. Double etherification modification: An anionic etherifying agent and a cationic etherifying agent are combined for etherification; S5. Directional grafting polymerization: AMPS-type monomers are added for grafting, and the mixture is dried, pulverized, and sieved to obtain the finished product. Through five synergistic modifications, an organic-nano-inorganic three-phase rigid network is progressively constructed on the starch molecules, enabling the product to maintain structural integrity at high temperatures and significantly reducing high-temperature and high-pressure filtration loss.

The invention provides application of indolepropionic acid (IPA) in preparation of a product for preventing and treating alcoholic liver injury, and relates to the technical field of medicines. The invention discloses indolepropionic acid or starch ester indolepropionylated high amylose corn starch (HAMSIPA) for the first time, which can be used for remarkably relieving alcoholic liver injury, improving liver functions, liver fatty degeneration and liver oxidative stress of individuals with alcoholic liver injury, protecting intestinal barrier injury of the individuals with alcoholic liver injury, and improving the intestinal barrier injury of the individuals with alcoholic liver injury. And intestinal lipopolysaccharide (LPS) is prevented from leaking out and entering the hepatic portal vein, so that the activation of a liver inflammatory pathway is inhibited, and finally, the intestinal liver axis homeostasis is maintained. The indolepropionic acid has a wide application prospect in the aspect of alcoholic liver injury, and the application scene of indolepropionic acid is widened.

This invention relates to the field of food preservation technology, specifically to a starch-chlorogenic acid-xanthan gum composite preservative coating liquid, its preparation method, and its application. The starch-chlorogenic acid-xanthan gum composite preservative coating liquid comprises the following components by mass percentage: high amylose; chlorogenic acid; xanthan gum; glycerol; and the balance being water. The beneficial effects of this invention are: the coating liquid of this invention specifically uses lotus seed starch with high amylose content as a matrix, chlorogenic acid as a functional active molecule, and xanthan gum as a freeze-thaw stabilizer, and is prepared through a multi-stage pressure-progressive high-pressure homogenization technology, effectively overcoming technical difficulties such as the easy aging and retrogradation of high amylose, the easy deactivation of polyphenolic active substances during processing, and the poor freeze-thaw stability of the composite system. It is particularly suitable for the preservation of perishable foods such as seafood, and can effectively extend shelf life.

The invention belongs to the field of biochemical engineering and food engineering, and particularly relates to a method for preparing high-purity amylose with different molecular weights from high amylose based on enzymolysis regulation and control in a directional high-yield manner. The method comprises the following steps: deproteinization primary purification, fat removal primary purification, debranching treatment, pullulanase regulation and control, amylose crude separation and amylose purification. And finally, the amylose with the purity of more than or equal to 95% and controllable molecular weight can be obtained, and the method has high yield and industrial feasibility, and has wide application prospects.

We offer semi-fresh noodles that don't dissolve easily when boiled and have a firm texture. [Solution] Semi-fresh noodles having a moisture content of more than 15% by mass and 28% by mass or less, wherein the raw material flour for the semi-fresh noodles contains 20 to 100% by mass of high-amylose wheat flour in the total mass of grain flour and starch, and the high-amylose wheat flour is wheat flour in which the amylose content in the total starch, as analyzed by concanavalin A method, is 40% by mass or more.

The invention relates to a composition comprising plant protein-rich material textured with high amylose starch, to a method for producing the same and to the use thereof.

This invention relates to a crispy bread coating, belonging to the field of food technology. The invention provides a crispy bread coating whose ingredients include pregelatinized corn starch, acetylated distarch adipate, high amylose corn starch, rice bran oil, sucrose fatty acid ester, sodium dihydrogen phosphate, trehalose, salt, gellan gum, β-glucan, and water. The starch surface is partially gelatinized through water wetting and steam treatment to form a porous structure. High amylose corn starch is then added to fill and enhance resistance to softening. Subsequently, a staged addition of water and other ingredients, along with gradient speed stirring, is used to form a layered structure of oil-coated powder and then powder-coated oil, synergistically contributing to the crispy texture of the bread.

A gelling system for a food product comprises rice starch, rice flour, or a combination thereof. The gelling system also includes a tackifier, a stabilizer, or a combination thereof. The rice starch and / or rice flour includes a high amylose rice starch, a medium amylose rice starch, or a combination thereof. Food products comprising the rice-based gelling system are milk-based and plant-based yoghurt and pudding. A method of making a gelled food product using a rice-based gelling system is described.

The invention discloses a preparation method of acetylated distarch adipate starch, and belongs to the technical field of starch. According to the invention, high amylose and high amylopectin in a specific ratio are compounded as raw materials, a double esterification network structure with rigidity and softness and density is formed in subsequent synchronous acetylation and cross-linking reactions, and then a green tea extract, konjac glucomannan and polyphenol molecules are added to generate deep entanglement and interaction, so that the high-amylose and high-amylopectin composite material is obtained. A three-dimensional pre-crosslinked network rich in active hydroxyl groups is constructed, the density and accessibility of functional groups in subsequent reaction with an acetylation reagent and adipic acid are increased, the esterification reaction is more sufficient and uniform, the reaction efficiency is higher, and the prepared acetylated distarch adipate starch on the whole shows better shear stability and freeze-thaw stability, and has a good application prospect. And the problems of non-uniform modification and insufficient stability in the traditional method are effectively solved, so that the method has wide application prospects and market competitiveness in the fields of high-end food processing, health care products, degradable materials and the like.

The invention discloses a preparation method of high-amylose-based hydrogel 3D printing ink, and belongs to the technical field of 3D printing. The preparation method of the high-amylose-based hydrogel 3D printing ink comprises the following steps: (1) dissolving calcium chloride in water according to different concentrations to prepare a solution A and a solution B; wherein the concentration of calcium chloride in the solution A is higher than that in the solution B; (2) adding high amylose into the solution B prepared in the step (1), fully and uniformly stirring, and gradually adding the solution A in the stirring process until the whole system is in a particle-free state, so as to obtain a mixed solution; and then heating and gelatinizing to obtain the high-amylose-based hydrogel 3D printing ink. The high-amylose-based hydrogel 3D printing ink prepared by the method is matched with a proper printing temperature to obtain a 3D printing product. Corresponding printed products are printed according to the designed model, and meanwhile, the starch-based gel obtained through printing has high mechanical strength.

The application discloses an Etched1 protein related to plant resistant starch, a coding gene and application thereof, and the Etched1 protein is a protein with the following amino acid sequence: 1) a protein with the amino acid sequence shown in SEQ ID NO:1. Results show that the coding gene of the Etched1 protein can increase the resistant starch content and amylose content in kernels, and change the structure of starch, thereby providing a new gene resource for corn high-resistant starch or high-amylose breeding; the coding gene of the Etched1 protein can be used for cultivating a high-resistant starch or high-amylose corn variety through molecular marker assisted breeding, gene editing breeding and a genetic engineering method, thereby providing a powerful means for improving the starch of corn seeds and improving kernel traits.

To provide steamed and kneaded noodles that offer excellent workability during noodle making and are less prone to sticking together. [Solution] Steamed noodles containing 10% by mass or more of high-amylose wheat flour in the total mass of grain flours and starches in the raw material flour, wherein the high-amylose wheat flour is wheat flour in which the amylose content in the total starch, as analyzed by concanavalin A, is 40% by mass or more.

The invention provides a method for rapidly improving the taste of a high-resistant starch rice variety, and belongs to the technical field of crop genetic breeding. The method comprises the following steps: hybridizing a high-resistant starch gene-containing homozygous rice variety and a parent with high amylose content as a female parent and a low-amylose gene-homozygous rice variety with excellent taste quality as a male parent to obtain F1-generation seeds; planting the F1 generation, and carrying out backcross by taking the parent with excellent taste as a recurrent parent to obtain a BC1F1 generation; planting the BC1F1 generation, and screening out single plants with homozygous related genes with excellent taste and heterozygous resistant starch genes by utilizing a molecular marker-assisted selection technology; mixing single plants, harvesting seeds, shelling, screening seeds with chalkiness of more than or equal to 80%, and planting to construct a BC1F2 segregation population; carrying out resistant starch gene molecular marker detection on the population single plant; and performing agronomic character evaluation on the resistant starch gene homozygous single plant. The high-RS variety containing the soft rice genotype not only meets the dietary requirements of special crowds such as diabetics, but also improves the quality of the tasty rice.

The application discloses a starch-anthocyanin compound and a preparation method and application thereof. The compound is obtained by blending high amylose starch after partial gelatinization with anthocyanin, then retrogradation, dialysis, drying, crushing and sieving, wherein the amylose content of the high amylose starch is more than 50% of the total mass of the starch; the starch / anthocyanin compound is in a granular form, and the granules are in a state of concave and mutual aggregation or adhesion. The high amylose starch is used to replace common starch, and the high amylose starch is partially gelatinized, so that the granular form of the starch is retained, and the hydrophobicity of the starch granules is enhanced, then the starch is compounded with anthocyanin, and the obtained compound has the stability, hydrophobicity and pH response color changing capacity; and the compound can be directly used for freshness indication of food.

This invention belongs to the field of food processing and health product technology, specifically relating to a method for the controllable and selective preparation of starch-fatty acid complexes of different crystalline forms and its applications. The method includes: debranching high-amylose starch, compounding the debranched starch with fatty acids, and selectively preparing pure type I and pure type II complexes simply by controlling the compounding temperature and time (10–16 h), with the resulting complexes exhibiting high purity. Compared to natural starch, the two different crystalline forms of the prepared complexes have higher enzyme resistance, lower digestion rates and degrees of digestion, and better potential hypoglycemic and intestinal probiotic effects, which is beneficial for developing low glycemic index foods or health products, improving intestinal microecology, and enhancing human nutrition and health. This invention features high process selectivity, high product purity, a simple route, low cost, and is suitable for large-scale commercial production and continuous dynamic production.