64 results about "In vitro digestion" patented technology

The invention discloses a bacterium-enzyme synergistic fermentation method for sweet potato residues, which can realize rapid fermentation and has high protein content of the fermented sweet potato residues. According to the method, high-temperature-resistant alpha-amylase, cellulase and pectinase are used for carrying out enzymolysis on the sweet potato residues to decompose the sweet potato residues into reducing sugar, cellulose is preliminarily decomposed, and rapid and accurate starch conversion and cellulose degradation are carried out; a multi-bacterium combination of efficient degradation fibers, candida utilis capable of producing mycoprotein, lactobacillus plantarum JM113, bacillus subtilis and aspergillus niger is used for fermentation, so that the mycoprotein level in the fermented sweet potato residues is further improved, the nutritional value and the in-vitro digestibility are improved, the feeding price of the fermented sweet potato residues is improved, and the cost problem caused by high-moisture treatment is reduced; therefore, the economic value of the sweet potato residues is comprehensively improved, and the method has practical significance in waste utilization of the sweet potato residues, reduction of protein feed cost, alleviation of waste residue environmental pollution and improvement of industrial economic benefits. The method is suitable for popularization and application in the technical field of biological fermentation.

The invention provides cubilose peptide and a key preparation method of cubilose peptide maternity cubilose, and the preparation method of the cubilose peptide comprises the following steps: soaking dry cubilose in pure water at 0-4 DEG C according to a material-liquid ratio of 1: 10 for 2 hours, scattering, and spin-drying to obtain soaked cubilose; mixing the soaked cubilose with pure water according to a mass ratio of 1: (15-20), sealing, stewing at 121-123 DEG C for 12-15 minutes, cooling to room temperature, and repeatedly stewing once to obtain fresh stewed cubilose; carrying out an in-vitro digestion experiment on the freshly stewed cubilose, and simulating the digestion process of the freshly stewed cubilose in gastrointestinal tracts to obtain digested cubilose; and centrifuging the digested cubilose to obtain a supernatant, treating the supernatant, carrying out protein sequencing, and carrying out on-line database comparison to screen out peptide fragments with high matching degree and response value greater than 109, thereby obtaining the cubilose peptide. The cubilose peptide can significantly improve the proliferation rate of nerve cells, and provides a cell basis for the development of a nervous system.

The invention belongs to the technical field of functional food processing, and particularly relates to a method for synergistically improving functional characteristics by utilizing casein peptide and hydroxytyrosol self-assembly. According to the research, casein peptide with an excellent antioxidant function is used as a raw material, and hydroxytyrosol is added to be self-assembled with the casein peptide, so that the antioxidant activity is synergistically improved in an in-vitro digestion stage. Compared with a traditional protein and polyphenol combination technology, the casein peptide and polyphenol self-assembly method is provided, the antioxidant activity after digestion is improved, no toxic chemical reagent is introduced or added, and the casein peptide and polyphenol self-assembly method is safer, more efficient, more environmentally friendly and more sustainable. The method can be widely applied to functional food or health care products.

The invention belongs to the technical field of functional food processing, and particularly relates to a method for regulating peptide flavor and digesting characteristics by utilizing casein peptide and polyphenol self-assembly. According to the research, the casein peptide with good GABA-T inhibitory activity is taken as a raw material, and ferulic acid is added to be self-assembled with the casein peptide, so that the bitter taste of the casein peptide is reduced, and the GABA-T inhibitory activity of the casein peptide is improved in an in-vitro digestion stage. Compared with a traditional zymolyte debitterizing method, the method has the advantages that the biological activity of peptide is reserved, no toxic chemical reagent is introduced or added, and the method is safer, more efficient, more environmentally friendly and more sustainable. The method can be widely applied to functional food or health care products.

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 present invention discloses a method for inhibiting the digestion of lactoferrin in the human body. By preparing a complex of caffeine and lactoferrin and simulating in vitro digestion tests, it is found that caffeine increases the retention rate of lactoferrin in the oral cavity and intestine, while decreasing the retention rate in the stomach. This is beneficial for lactoferrin to bind with free oxygen radicals proximal to the pylorus of the small intestine, helping to protect the body from their harmful effects. The present invention prepares a complex of caffeine and lactoferrin, which can inhibit the digestion of lactoferrin in the human body, plays a positive role in enabling lactoferrin to better exert its functional characteristics, and at the same time, highly nutritious lactoferrin has broad application prospects in the development of functional foods.

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 discloses fat-soluble oligomeric procyanidine as well as a preparation method and application thereof, and belongs to the technical field of high-value processing of food byproducts. Oleic anhydride is utilized to modify the proanthocyanidin oligomer, and a fatty acid chain is introduced to the proanthocyanidin oligomer, so that the proanthocyanidin oligomer obtains good fat solubility, and meanwhile, the oxidation resistance of the proanthocyanidin oligomer is also improved. The modified procyanidine oligomer has the advantages of large particle size, high fat solubility, good in-vitro digestion stability, difficult degradation and easy absorption, overcomes the problem of low bioavailability of the existing procyanidine oligomer, and has good medical value and application prospect.

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 relates to the technical field of drug delivery systems, and provides electrostatic spinning microspheres of ellagic acid and urolithin and a preparation method of the electrostatic spinning microspheres. According to the preparation method disclosed by the invention, the nano-microspheres prepared from alginate and chitosan are successfully prepared by utilizing an electrostatic spinning technology, and ellagic acid and metabolin thereof, namely urolithin, are effectively encapsulated, so that a guarantee is provided for efficient delivery of medicines. The prepared electrostatic spinning microspheres are uniform in particle size distribution, the packaging efficiency reaches 60-88%, and FTIR and TGA prove that the medicine is successfully embedded and has good thermal stability. Compared with free drugs, the drug-loaded microspheres still show excellent antioxidant activity, and the DPPH and ABTS removal activity before and after EA and Uro C are encapsulated is the highest. An in-vitro digestion experiment shows that compared with a free drug, the drug loss of the microsphere in stomach and intestine stages is reduced by 32%-69%, the drug can be protected to smoothly reach the colon to play a role, and the bioavailability of the drug is greatly improved.

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 present invention discloses a method for improving the structure of eel myofibrillar protein, which belongs to the field of food processing. The present invention extracts eel myofibrillar protein, adds nutmeg and rosemary effective ingredient extracts, and synergistically prepares a protein conjugate, effectively improves the protein structure, regulates the protein aggregation state, and significantly improves the solubility, antioxidant properties and in vitro digestibility of eel myofibrillar protein, providing an optimization direction for existing eel seasonings. The present invention uses spice extracts to prepare protein solubility, antioxidant properties, and digestibility that are higher than the coupling product of gallic acid and protein at an appropriate concentration. While improving the structure of eel myofibrillar protein and enhancing antioxidant properties, it increases the flavor characteristics of eel, providing a low-sugar and low-salt eel product with a unique flavor. The present invention has low energy consumption, no pollution, high safety, low cost, and various parameters are easy to control, the process is simple, and it has good promotion and application prospects in industrial production practice.

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 belongs to the technical field of food processing, and particularly relates to cardiocrinum giganteum meal replacement powder with a low glycemic index and a preparation method of the cardiocrinum giganteum meal replacement powder. The cardiocrinum giganteum meal replacement powder consists of the following components in parts by mass: 30-50 parts of cardiocrinum giganteum powder; 10 to 20 parts of konjaku flour; 15-25 parts of oat bran powder; 10 to 15 parts of soybean protein isolate; 2-5 parts of composite vitamins and minerals; 1-3 parts of a natural sweetener; and 5-10 parts of compound dietary fiber. In-vitro digestion experiments prove that the GI value of the prepared cardiocrinum giganteum meal replacement is smaller than or equal to 55. The protein content is not less than 20% and the dietary fiber content is not less than 25 The natural viscidity of the cardiocrinum giganteum powder improves the smoothness of the meal replacement powder after the meal replacement powder is brewed.

The invention discloses application of streptomyces in fermenting and hydrolyzing plant raw materials containing plant proteins. The streptomyces fermented vegetable protein is found for the first time; the streptomyces is used for solid-state fermentation, so that the digestibility of the vegetable protein raw material can be remarkably improved; according to the invention, fermentation conditions and a treatment method are optimized, so that the content of soluble protein in total crude protein is more than 80%. The soluble protein content and animal in-vitro digestibility of the fermented product are greatly improved, and anti-nutritional factors and allergen proteins are comprehensively removed. The technology is expected to be widely applied to the fields of animal feed, health care products, food additives and the like, and a production solution of high-quality protein products is provided.

The invention discloses a preparation method of whole-grain medium-low GI recombinant brown rice, the whole-grain medium-low GI recombinant brown rice takes whole-grain brown rice nutritional components as guidance, and raw material powder is prepared by mixing 72% of high-straight-chain indica rice flour, 18% of defatted rice bran powder, 9.5% of germ flour and 0.5% of monoglyceride according to a mass ratio, adding water, tempering, extruding and recombining. The high straight-chain long-shaped rice is aged at low temperature under the regulation and control of a variable temperature field to increase the content of resistant starch after being subjected to curing treatment, and then is extruded and recombined to form a novel compound from starch, germ lipid and rice bran fibers in mixed powder, so that the digestion resistance is further improved. The recombinant brown rice completely reserves the nutritional ingredients of whole-grain brown rice, has the characteristics of simple raw material ingredients, easiness in cooking and the like, the blood glucose generation index pGI value estimated by in-vitro digestion is 52-60 and reaches the medium-low GI standard, high-valued utilization of rice byproducts including rice bran, broken rice and rice embryos is realized, and the production cost is reduced. And a new choice is provided for functional staple food requirements of patients with controlled sugar and chronic diseases.

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.