45 results about "In vitro digestion" patented technology

The invention discloses a Pickering emulsion for embedding beta-carotene as well as a preparation method and application of the Pickering emulsion. The Pickering emulsion is obtained by embedding beta-carotene in an emulsifying agent; the emulsifier is a suspension prepared according to the following method: S1, extracting freeze-dried water extraction residues of pterocarya palustris by using an alkaline solution to obtain a filtrate; s2, adjusting the pH value of the filtrate to 6.8-7.3, and centrifuging to obtain a precipitate; s3, dispersing the precipitate in a phosphate buffer solution, performing hydration and shearing treatment, and then performing ultrasonic treatment. The Pickering emulsion disclosed by the invention has a higher BC retention rate after being stored for a short time under low-temperature, dark and low-oxygen conditions; the Pickering emulsion disclosed by the invention still has very high biological accessibility after being subjected to simulated in-vitro digestion, so that the Pickering emulsion stabilized by suspension liquid has very large potential in the aspect of conveying bioactive substances, and theoretical support is provided for practical application of the Pickering emulsion.

The invention belongs to the technical field of starch processing, and particularly relates to a preparation method of jack fruit seed resistant starch based on hydro-thermal treatment. Comprising the following steps: uniformly mixing jack fruit seed starch and plasma activated water, then gelatinizing, continuously stirring until the jack fruit seed starch is completely gelatinized, then adding gallic acid, continuously stirring, and after the reaction is finished, cooling, cleaning, drying and sieving to obtain the jack fruit seed resistant starch, wherein the gelatinization is carried out under the condition that the temperature is 80-100 DEG C. According to the method, the characteristic that plasma activated water is acidic is utilized, the jack fruit seed starch is induced to be combined with more polyphenols through hydrothermal treatment, more V-shaped compounds are formed, and the compounds have more resistant starch content, can effectively inhibit the activity of digestive enzymes and remarkably reduce the in-vitro digestibility of the jack fruit seed starch.

The invention provides an in-vitro determination and classification method for the dynamic digestion rate of feed nutrient components and application, and belongs to the technical field of feed science and analysis. According to the technical scheme, the method comprises the following steps: performing simulated in-vitro digestion on a feed sample, wherein the digestion sequentially comprises a simulated stomach digestion stage and a simulated small intestine digestion stage; sampling at a plurality of preset time points in the simulated small intestine digestion stage, and measuring the cumulative digestibility of the target nutrient component in the sample at each time point; the target nutritional component is classified based on the determined cumulative digestibility. Quantitative data of fast, slow and non-digestible components obtained by the method can provide a key scientific basis for designing a precise feed formula and realize optimal matching of nutrition supply and dynamic requirements of animals, so that the utilization efficiency of the animals on feed nutrients is remarkably improved, the growth performance of the animals is improved, the feed cost is reduced, and the economic benefits of the animals are improved. Resource consumption and environmental pollution are reduced, and remarkable economic benefits and application values are achieved.

This invention discloses a microfluidic method for preparing fish oil microspheres based on viscosity control and its application, belonging to the field of functional food preparation technology. The method involves constructing three viscosity systems (3.47–15.19 mPa·s) by compounding concentrated fish oil and castor oil at a specific volume ratio. Using a 3% polyvinyl alcohol aqueous solution as the continuous phase, water-in-oil fish oil microspheres are prepared under constant pressure in a cross-shaped microfluidic chip. By controlling the viscosity of the oil phase, the microsphere particle size can be precisely controlled within the range of 53.89–72.34 μm, with a coefficient of variation ≤5% and regular morphology. The obtained microspheres exhibit excellent particle size stability under pH 5–7 and 0–2% NaCl conditions. The high-viscosity microspheres show significantly lower acid values ​​and thiobarbituric acid reactant values ​​compared to the low-viscosity group under storage conditions of 4–60℃, with an oxidation stability improvement of over 30%. In vitro digestion experiments show that the low-viscosity microspheres reach peak free fatty acid release rate after 120 min, while the high-viscosity group exhibits a sustained-release effect. This invention achieves simultaneous optimization of fish oil microsphere particle size, stability, and digestive behavior, providing a theoretical basis and precise process parameters for the structured design of ω-3 polyunsaturated fatty acid functional foods.

The invention discloses a soybean meal quality evaluation method based on protein oxidation, which comprises the following steps: sampling a soybean meal sample, determining the protein carbonyl content of the soybean meal by adopting a 2, 4-dinitrophenylhydrazine (DNPH) method and / or determining the protein carbonyl content of the soybean meal by adopting 5, 4-dinitrophenylhydrazine (DNPH) method. According to the method, the content of free sulfydryl in the soybean meal protein is measured by a 5, 5 '-dithio-2-nitrobenzoic acid (DTNB) method, the oxidation degree of the soybean meal protein is evaluated, the quality of the soybean meal is graded and evaluated, and the evaluation result can be verified by adopting the in-vitro digestibility of the protein. The evaluation method disclosed by the invention is simple and convenient to operate and high in result repeatability, can effectively evaluate the quality of the soybean meal, and can be applied to quality control, storage management and feed formula optimization of the soybean meal.

The invention discloses a preparation method of sunflower seed protein good in taste and easy to digest, and belongs to the technical field of food processing. According to the method, sunflower protein powder extracted from sunflower seed cakes is used as a raw material and is modified through a composite process of superfine grinding and screening and enzymatic deamidation, firstly, the sunflower protein powder is subjected to superfine grinding and screening, deamidation treatment is carried out through protein glutamine enzymolysis, a solid sample is prepared through freeze-drying or spray-drying after deamidation, and the sunflower protein powder is used as a raw material. Finally, a sunflower protein product with remarkably improved suspension stability, solubility and in-vitro digestibility is obtained. And good solubility and suspension stability bring a smooth and fine taste. The method is clear in technological parameters and controllable in operation, the problems that sunflower protein is prone to aggregation and poor in functional characteristic are effectively solved, the excellent digestibility is more suitable for infants, old people, patients or people with weak digestion functions, the application range of the sunflower protein in the food industry is widened, and the method has high industrialization value.

The invention relates to a method for creating a rice material with low absorbable protein content and remarkably thickened endosperm cell walls and application of the rice material. Specifically, the invention provides a method for improving rice, and improved rice with unique characters is obtained by down-regulating the expression of glutelin genes and down-regulating the expression of globulin genes. In the improved rice, the content of absorbable protein is low, and endosperm cell walls are remarkably thickened. Besides, the improved rice is low in in-vitro digestion rate, has the potential postprandial blood sugar control effect and is suitable for preparing auxiliary food for treating chronic kidney disease patients, diabetic patients and the like.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a plant lactobacillus YSH08 and application thereof in preparation of gastrodia elata leavening with the efficacy of reducing blood sugar and blood fat. The gastrodia elata fermentation product is prepared by inoculating a gastrodia elata fermentation agent and fermenting; wherein the leavening agent is prepared from a plant lactobacillus YSH08 or a kluyveromyces marxianus Hz09. The gastrodia elata leavening obtained by the method has the effects of reducing blood sugar and blood fat; in addition, an in-vitro digestion experiment shows that saponin, polyphenol, gastrodin, parishin A, parishin B and parishin C in the fermented product all have very good biological accessibility.

This invention discloses a method for evaluating the bioavailability of soybean oil based on an in vitro digestion / cell co-culture model. Soybean oil is emulsified using WPI emulsifier and then digested sequentially through simulated gastric and intestinal fluids to obtain the gastric digestion products of soybean oil. Fatty acids are extracted from the intestinal digestion products of soybean oil, dissolved in dimethyl sulfoxide, and linked to fatty acid-free bovine serum albumin to obtain in vitro digestion products of soybean oil that can be absorbed by the intestines. These are then added to a cell co-culture model for cell incubation and transport. HepG2 cells from the cell co-culture model are collected, and Oil Red O staining and total triglyceride content are measured to obtain lipid deposition, thereby evaluating the bioavailability of soybean oil. The in vitro digestion / cell co-culture model of this invention is specifically designed for soybean oil digestion. This method objectively and scientifically evaluates the bioavailability of soybean oil at different metabolic stages, providing a standard basis for the scientific and healthy consumption of soybean oil and possessing significant practical value.

The invention belongs to the technical field of microbial fermentation, and particularly relates to saccharomycetes SY and application thereof in preparation of a codonopsis pilosula fermentation product which is high in in-vivo and in-vitro bioavailability and capable of improving gastrointestinal motility. The codonopsis pilosula fermented product is prepared by fermenting codonopsis pilosula with saccharomycetes SY. The content of lobetyolin in the pilose asiabell root leavening prepared by fermenting pilose asiabell root through the saccharomycetes SY is high, in-vitro digestion experiments prove that the removal rate of lobetyolin, total flavonoids and superoxide anion free radicals and the bioaccessibility of the total reducing capacity are remarkably improved, and rat experiments find that the pilose asiabell root leavening can promote gastrointestinal motility and improve the bioavailability of the pilose asiabell root. Intestinal mucosa regeneration and barrier repair are promoted; the content of effective components such as luteolin 7-glucosid-3 '-xyloside capable of enhancing immune cell activity, regulating inflammatory factor balance, protecting cells from oxidative stress injury and improving gastrointestinal digestion and absorption functions and energy metabolism in serum is increased, and absorption of the effective components in blood is promoted.

The application provides a key preparation method of bird's nest peptide and bird's nest peptide for pregnant women, and the preparation method of the bird's nest peptide comprises the following steps: soaking dry bird's nest in pure water at 0-4 DEG C for 2 h at a material-to-liquid ratio of 1:10, beating and then drying to obtain soaked bird's nest; mixing the soaked bird's nest with pure water at a mass ratio of 1:15-20, sealing and then stewing at 121-123 DEG C for 12-15 min, repeating the stewing once after cooling to room temperature to obtain fresh stewed bird's nest; carrying out in-vitro digestion experiment on the fresh stewed bird's nest to simulate the digestion process of the fresh stewed bird's nest in the gastrointestinal tract, and obtaining digested bird's nest; centrifuging the digested bird's nest to obtain supernatant, treating the supernatant, and then carrying out protein sequencing; comparing the protein sequencing with an online database, screening out a peptide segment with high matching degree and a response value greater than 10 9 The bird's nest peptide can significantly improve the proliferation rate of nerve cells, and provides a cell basis for the development of the nervous system.

The invention discloses amorphous Fe < 2 + > targeted slow-release condensing gel as well as a preparation method and application thereof. The preparation method comprises the following steps: preparing whey protein isolate fibers from a whey protein isolate solution through acid-induced assembly; dissolving whey protein isolate fibers and iota-carrageenan in water, and uniformly mixing to obtain a mixed solution; adjusting the pH value of the mixed solution to 7.0, and standing at 0-4 DEG C for 8-15 hours; and then adding FeSO4, stirring, standing and incubating to prepare the amorphous state Fe < 2 + > targeted slow-release condensation gel. The WPF and IC are utilized to construct a compact three-dimensional network under the electrostatic crosslinking effect of Fe < 2 + >, Fe < 2 + > is converted from a crystalline state to an amorphous state and is efficiently embedded, the obtained gel can achieve a slow release effect in in-vitro digestion simulation, the bioaccessibility of Fe < 2 + > is remarkably improved, targeted slow release of iron ions can be achieved, and the preparation method has the advantages of being simple in process, convenient to operate and high in practicability. The composition is especially suitable for preventing and treating novel iron nutrition fortifiers and iron-deficiency anemia.

The invention relates to the technical field of in-vitro simulated digestion, in particular to a method for simulating in-vitro gastrointestinal digestion of breast milk under different digestive abilities of infants, which comprises the steps of reagent preparation, breast milk pretreatment, in-vitro simulated digestion, quantitative detection, protein electrophoretic analysis and the like. The method is derived from deep insight of infant digestive ability diversity, breast milk sample scarcity and efficiency and precision defects in the prior art, and a set of in-vitro digestion model with physiological correlation, high efficiency and economical efficiency is constructed through a technical combination of individual difference simulation by gradient parameters, sample saving by micro operation and reliability improvement by a standardized process. A quantifiable and repeatable tool is provided for research on the digestive mechanism of breast milk, the scientific problem of how the digestive ability difference affects nutrient absorption and infant health is disclosed in an assisting mode, and accurate nutrition is promoted from the concept to practice.

The present application relates to the field of bionics, and in particular to a liposome in-vitro digestion simulation method based on the digestive physiological characteristics of infants and young children. Based on the digestive physiological characteristics of infants and young children in the early life, BSSL and PLRP2 are used in the simulation process, so that the simulation environment is more realistic, and the simulation effect is improved. The fitting degree of the method of the present application to the in-vivo lipid digestion conditions of infants and young children is improved by 30-50% compared with the prior art. By dynamically regulating the simulated gastric juice secretion rate, the simulated intestinal juice secretion rate, the acid liquid secretion rate, the alkaline liquid secretion rate, the mechanical parameters and the enzyme kinetic parameters, high-precision fitting of the digestive environment characteristics of infants and young children after feeding is achieved. The present application first realizes the system integration of special digestive enzymes and dynamic physiological parameters of infants and young children, and provides a high-bionic standardized scheme for the evaluation of the lipid digestion characteristics of infant formula food.

This invention discloses a method for predicting the glycemic index (GI) of oat products in vitro, belonging to the field of food testing technology. This invention systematically integrates multi-dimensional data on the nutritional components, structural characteristics, and in vitro digestion kinetics of oat products. Using machine learning algorithms such as Bayesian ridge regression, it screens out five key predictive factors: β-glucan content, damaged starch content, median particle size, aleurone layer thickness, and 180-minute hydrolysis index. Combined with in vivo GI measurements, a high-precision prediction model is constructed through nonlinear regression fitting. This invention transforms the complex GI formation mechanism into a clear and measurable quantitative relationship, providing an efficient and low-cost technical solution for the rapid development, process optimization, and quality control of low-GI oat products, and has clear industrial application value.

The invention discloses a method for preparing phenol-rich tartary buckwheat protein with high solubility and high bioaccessibility by combining pH driving with proteolysis. According to the method, the degreased tartary buckwheat flour is pretreated by adopting an initial strong alkaline environment for the first time through a pH driving regulation strategy, and the synergistic release of protein and polyphenol is remarkably enhanced by combining protease enzymolysis. And aiming at the compound protease, staged pH regulation is innovatively introduced, so that the co-extraction efficiency of phenols and proteins is further optimized. And after enzymolysis, carrying out low-molecular-weight dialysis and freeze-drying processes to obtain the phenol-rich tartary buckwheat protein powder. According to the method, the phenol-rich protein powder with the total phenol content being larger than 100 mg GAE / g, the rutin content being 25-35 mg / g and the solubility being remarkably improved can be obtained, the protein hydrolysis degree in an in-vitro digestion experiment is improved by 30% or above compared with a traditional alkali-solution and acid-isolation method, the biological accessibility is as high as 55%, and the antioxidant activity is improved by 40% or above.

The invention belongs to the technical field of food processing, and particularly relates to an enzymolysis method of rice flour. Alpha-amylase and pullulanase are combined to cooperatively control enzymolysis of the rice noodles, and enzymolysis conditions are limited, so that the main component starch of the rice noodles can be moderately hydrolyzed, and the chain length distribution, branching degree and spatial conformation of starch molecules are regulated and controlled; according to the present invention, by changing the particle morphology, the crystallinity, the crystallization form, the molecular weight distribution, the short-range ordered structure, the hydrogen bond network and the like of the starch molecules, the rice flour solubility is improved, the caking rate and the viscosity are reduced, the brewing property of the rice flour can be substantially changed, and the digestibility, the swelling ability, the gel property and the product quality of the rice flour can be maximally improved; digestion and absorption are easy, and stability is good. Results of the embodiment show that the DE value of the obtained enzymolysis rice flour is larger than or equal to 35%, the solubility is larger than or equal to 70%, and the in-vitro digestibility is improved by 20%-25%.

This invention discloses a hydrophobic active substance encapsulation formulation, its dry preparation method, and its applications, belonging to the fields of nanoencapsulation, food science, and active delivery technology. Utilizing resonant acoustic mixing technology, under completely dry conditions without organic solvents, hydrophobic active substances are mixed with food-grade protein at a specific mass ratio, and a grinding medium of a specific particle size is added. A single-step processing is performed under low-frequency, high-intensity acceleration to achieve non-covalent intercalation and assembly of the two substances. The formulation exhibits uniform particle size and high encapsulation efficiency, with the active substance completely encapsulated in an amorphous form within the protein matrix. This formulation improves the water dispersibility of the hydrophobic component and its retention rate under conditions such as in vitro digestion, heat treatment, ultraviolet irradiation, and long-term storage. In cell models, this formulation demonstrates excellent antioxidant stress and mitochondrial protection capabilities and can be directly used as a clean-label ingredient in functional baked goods, effectively masking the off-flavor of seafood protein, improving texture, and providing long-term inhibition of lipid oxidation.

The present application belongs to the technical field of food processing, and particularly relates to a colored wheat flour product based on exogenous protein and sourdough fermentation and a preparation method thereof. The preparation method of the colored wheat flour product provided by the present application comprises the following steps: uniformly mixing and stirring colored whole wheat flour, sourdough, exogenous protein and water to obtain a intermediate dough; the exogenous protein is selected from soybean protein isolate, yeast protein and isolated whey protein; the intermediate dough is subjected to cold storage fermentation treatment, and then the intermediate dough is uniformly mixed and stirred with colored whole wheat flour, yeast, water and edible alkali to obtain a main dough; the main dough is subjected to division, shaping, then proofing and steaming, and the colored wheat flour product is obtained. The process strategy of sourdough fermentation combined with the addition of exogenous protein can synergistically improve the quality characteristics, antioxidant capacity, polyphenol content and amino acid balance of the flour product, and improve the utilization rate of polyphenols and proteins in the in vitro digestion process, and is suitable for development as a high-nutrition and easy-to-digest staple food product.

The present application relates to a kind of heterogenous amyloid fibril-cyanidin-3-O-glucoside (C3G) complex and its application.The preparation method includes: glutelin and soy protein are dispersed in aqueous phase according to mass ratio 3:7-5:5, and are co-assembled to form heterogenous amyloid fibril under acid heat condition;The heterogenous amyloid fibril solution is mixed with C3G solution, and is dried, to obtain heterogenous amyloid fibril-C3G complex.The complex can reduce the hydrolysis rate of rice starch under in vitro digestion condition after being compounded and gelatinized with rice starch.

The utility model relates to the technical field of in-vitro digestive systems, and aims to solve the technical problem that a pylorus structure is not simulated. In order to solve the technical problem, the utility model provides a bionic pylorus structure, a pylorus contraction structure and a bionic system. The device comprises a flexible main body with a tubular structure, the plurality of pyloric sphincter bionic pieces are uniformly distributed on the inner wall of the flexible main body along the circumferential direction; the pyloric sphincter bionic part is formed by bulging from the inner wall of the flexible main body to the center; the hollow structure is enlarged and shrunk; in the axis direction of the flexible main body, the bulging size of the pyloric sphincter bionic piece is gradually increased and then reduced; a gap is formed between the free ends of every two adjacent pyloric sphincter bionic pieces, so that a multi-awn-star-shaped channel is formed in the center of the flexible main body to simulate the pyloric sphincter; the pylorus contraction structure drives the multiple pylorus sphincter bionic parts to relax and contract, and the diameter of the channel and the width and length of the gap are changed. The device can simulate the pylorus structure, and the test accuracy is improved.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a microbial preparation and application of the microbial preparation in preparation of an astragalus mongholicus fermented product with the effects of reducing blood sugar and blood fat and high bioaccessibility. The microbial preparation is prepared from lactobacillus mucus fermentation FJ701 and leuconostoc mesenteroides XD054. The preparation method comprises the following steps: performing enzymolysis on astragalus membranaceus, inoculating a microbial preparation and fermenting to obtain an astragalus membranaceus fermented product; the Astragalus mongholicus fermented product has high content of total polyphenol, total saponin and polysaccharide, and can inhibit pancreatic lipase activity and alpha-glucosidase activity, and in vitro digestion tests find that the scavenging rates of formononin, total polyphenol, total saponin and superoxide anion free radicals are high in bioaccessibility; rat experiments find that the concentration of calycosin-7-glucoside in blood in the astragalus membranaceus fermentation product is high, various active ingredients such as syringin 3-robiniobioside in serum are increased, and the anti-inflammatory and antioxidant capacities are improved.

The present application relates to the technical field of biological simulation experiment, and particularly relates to a ruminant in-vitro digestion system; comprising: a partitioned case platform and a bionic digestion reaction module, a dry heat field control module, a precise fluid and gas path distribution module, and a central control module; the present application constructs a dry infrared radiation coupling three-dimensional turbulent heat field, discards the water bath heating mode of high humidity corrosion, fundamentally eliminates the risk of electrochemical corrosion of the precise sensor interface, realizes the millisecond-level temperature control response superior to the water bath, and the system can autonomously execute the pH steady-state regulation of simulated saliva secretion and the pressure metabolic control of simulated belching, thereby constructing an intelligent experimental platform of highly reduced ruminant rumen physiological function in an absolute anaerobic closed system.

This invention discloses a method for screening and modifying starch materials to construct a low-GI baking system, belonging to the field of starch material modification technology. The method includes determining the basic physicochemical properties of various initial starches and conducting in vitro digestion simulation experiments. Based on the obtained digestion rate curves, the glycemic index is calculated to screen candidate starches with low-GI potential. Subsequently, the candidate starches undergo physical field-assisted composite modification treatment, i.e., periodic high-intensity mechanical extrusion is applied in a specific humidity environment to form modified intermediates, followed by annealing and aging treatments to obtain the final product. This method achieves precise screening through dynamic digestion characteristics and utilizes the synergistic effect of moist heat and mechanical force to deeply reconstruct the starch structure, effectively preparing modified starch materials with stable and excellent anti-digestion properties, providing a key raw material solution for the development of low-GI baking products.

The invention discloses preparation and application of raspberry anthocyanin nanoparticles, and particularly relates to a method for preparing ternary raspberry anthocyanin nanoparticles by taking separated whey protein and Arabic gum as a composite carrier, which comprises the following core steps: 1, taking frozen raspberry as a raw material, carrying out ultrasonic extraction with 70% ethanol, carrying out vacuum rotary evaporation to remove alcohol to obtain a crude extract, and carrying out vacuum drying to obtain the raspberry anthocyanin nanoparticles; purifying with an AB-8 macroporous resin column, and freeze-drying to obtain high-purity raspberry anthocyanin; 2, preparing and separating whey protein nano-particles, compounding anthocyanin to obtain binary particles, reacting the binary particles with Arabic gum, and performing ultrasonic treatment and centrifugation to obtain ternary nano-particles; 3, the anthocyanin retention rate, the particle size and the encapsulation rate are taken as indexes, and a single factor is combined with Box-Behnken response surface test to optimize parameters. The encapsulation efficiency of the nanoparticles is greater than or equal to 64.2%, the stability of salt ions under different pH values, illumination and storage conditions is excellent, the retention rate of in-vitro digested anthocyanin is greater than or equal to 65%, and the antioxidant activity is good. The method has the advantages of natural and safe raw materials, simple and controllable process, low cost and easy industrialization, and the product can be used in the fields of special medical food, medicine and the like, and has important significance for deep processing of raspberry and improvement of agricultural product added value.

The invention belongs to the field of functional food processing, and particularly relates to three-bone nutrition powder and a preparation method thereof. The preparation method comprises the following steps: raw material pretreatment, mixing, degreasing and sterilization, superfine grinding, composite enzymolysis, fermentation, fishy smell removal and homogenization, and drying and packaging. The calcium content of the product is larger than or equal to 18 g / 100 g, the calcium-phosphorus ratio is 1.8: 1-2.2: 1, the in-vitro digestibility is larger than or equal to 85%, the product is free of fishy smell and fine and smooth in taste, the normal-temperature shelf life is 18 months, industrial mass production can be achieved through the technology, the defects that traditional bone meal is mixed in proportion, poor in absorption and poor in flavor are overcome, and the product is suitable for being eaten by all people.

The invention discloses a method for improving lycopene isomerization and meat digestibility through food habit interaction, and particularly relates to a processing method for synergistically improving lycopene cis-isomerization rate and meat protein digestibility in tomato meat dishes through grease thermocatalysis and potential of hydrogen step regulation. Comprising the following core technologies: 1) a molecular catalysis technology: catalyzing the conversion of lycopene from trans configuration to 5-cis configuration with higher bioavailability (the isomerization rate is greater than 70%) in a hot working process by utilizing a composite grease system formed by meat fat and vegetable grease; 2) a protein modification technology: opening a myofibrillar protein space structure and improving trypsin cutting site accessibility (in vitro digestibility is greater than 80%) through a staged synergistic effect of tomato organic acid and heat treatment, and 3) a system interaction technology: constructing an oil-meat-tomato three-phase edible interaction system, and realizing synchronous synergism of antioxidant activity and digestion and absorption performance.

The invention discloses a method for extracting active substances of bungarus multicinctus by simulating gastrointestinal tract digestion in vitro and an extract. The extraction method comprises the following steps: performing oral cavity simulation digestion on a to-be-digested mixture under the action of simulated saliva to obtain an oral cavity simulation digestion extract; the mixture to be digested comprises bungarus parvus and water, and the mass volume ratio of the bungarus parvus to the water is 1: 10-1: 50 g / mL; performing stomach simulated digestion on the oral cavity simulated digestion extract under the action of simulated gastric juice to obtain a stomach simulated digestion extract; the stomach simulated digestion extract is subjected to intestinal simulated digestion under the action of simulated intestinal juice, and the extract is prepared. According to the method, in-vitro digestion simulation and bungarus multicinctus active ingredient extraction are combined for the first time, and mild, efficient, green and directional extraction of bungarus multicinctus active substances is achieved.

This invention relates to the field of food processing technology, specifically to a method for improving the starch structure and digestibility of sprouted corn flour, the prepared sprouted corn flour, and its applications. A method for improving the starch structure and digestibility of sprouted corn flour includes the following steps: S1, preparation of sprouted corn: soaking and germinating corn kernels to obtain sprouted corn; S2, microwave treatment: subjecting the sprouted corn to microwave treatment; S3, forced-air drying: subjecting the microwave-treated sprouted corn to forced-air drying until constant weight, obtaining dried sprouted corn; S4, pulverization: pulverizing and sieving the dried sprouted corn to obtain sprouted corn flour. This method not only significantly improves the drying efficiency of sprouted corn but also improves the starch structure characteristics of the sprouted corn flour, particularly increasing the content of resistant starch and reducing in vitro digestibility, thereby providing a high-quality raw material for developing corn-based foods with low digestibility or low glycemic index.

The invention relates to the technical field of modern breeding industry, and discloses a research method for degrading crude fibers by synergistically fermenting distillers' grains with artificial combined flora, which comprises the following steps: S1, activating single bacteria of the artificial combined flora; s2, preparing an artificial combined flora solution; s3, vinasse pretreatment and screening; s4, preparing a solid fermentation culture medium; s5, inoculation and solid fermentation; s6, monitoring the fermentation process; s7, measuring a product after fermentation; and S8, evaluating the in-vitro digestibility. The three strains are combined in proportion to form an artificial combined flora to cooperatively ferment the vinasse, so that the technical effects of efficiently degrading crude fibers in the vinasse in a targeted manner and cooperatively improving the activity of a key degrading enzyme so as to strengthen the overall degradation efficiency are achieved, and compared with the common technical scheme of single-strain fermentation or simple mixed flora fermentation without a specific proportion in the prior art, the technical scheme has the advantages that the cost is reduced, and the production efficiency is improved. The defects that the crude fiber degradation is not thorough, the enzyme activity secretion type is single, the synergy among strains is poor, and the anti-enzymolysis structure of the crude fiber in the vinasse is difficult to break through are overcome.