96 results about "Isoamylase" patented technology

The invention provides a pig feed complex enzyme preparation and belongs to the field of feed additives. The additive is composed of a complex enzyme and a fortifier, wherein the complex enzyme is the combination of lipase, neutral protease, beta-amylase, isoamylase, neutral phytase, beta-mannase, xylanase and alpha-galactosidase, and the fortifier is composed of pine needle extracts, bamboo leaf crude polysaccharide, honeysuckle stem powder, galangal powder, common vladimiria root powder, lithospermum powder, vitamin C, sodium chloride, sodium butyrate, ferrous sulfate and calcium gluconate. By the adoption of the enzyme preparation, the utilization rate of feed can be effectively increased, the feed conversion ratio can be reduced, the growing speed of pigs can be increased, the immunity of pigs can be improved, the health degree of pigs can be increased, the morbidity of pigs can be reduced, and market prospects are quite broad.

The invention discloses a preparation method of a starch type film-forming agent for a glass fiber wetting agent, which is characterized by comprising the following steps: feeding 40 mass parts of pea starch into a reaction vessel, adding 300-500 mass parts of water, heating to 75-90 DEG C while stirring, carrying out gelation reaction for 0.5-2 hours, and then cooling to 35-50 DEG C; adjusting the pH value to 4-6.5, adding 1-4 mass parts of isoamylase, reacting for 6-30 hours, and then heating to 75-90 DEG C to carry out enzyme inactivation for 5-30 minutes; cooling to 30-55 DEG C, adding 3-6 mass parts of expansion inhibitor, and keeping the temperature for 10-20 minutes; and adding 0.3-0.5 mass part of catalyst and 4-10 mass parts of etherifying agent, reacting for 10-24 hours, adjusting the pH value to 6-8, cooling to room temperature, then carrying out vacuum filtration, and drying the solid to obtain the film-forming agent product. The product is used for a glass fiber wetting agent, and has the characteristics of good film forming performance, convenient post treatment process and the like.

The present invention provides a starch-based hydration heat regulation material preparation method, which comprises: 1, preparing enzymolysis dextrin: adding water to corn starch, blending into starch milk, placing the corn milk in a boiling water bath, heating to achieve a completely pasting state, cooling to a room temperature, adjusting the pH value to 5.5-6.5, adding isoamylase and beta-amylase, carrying out a hydrolysis reaction, adjusting the pH value to less than or equal to 3.0 after completing the reaction, inactivating the enzyme, adjusting the pH value to a neutral pH value, cooling to a room temperature, adding ethanol to the reaction solution, stirring, filtering, drying the filtrate, and crushing so as to obtain the enzymolysis dextrin; and 2, preparing the starch-based hydration heat regulation material: adding water to the enzymolysis dextrin prepared in the step 1, blending into a dextrin solution, adding an emulsifier, carrying out an emulsifying reaction, filtering, drying the solid, and crushing so as to obtain the finished product. According to the present invention, the method has characteristics of simple process and low cost, and the prepared hydration heat regulation material has characteristics of stable performance, effective reduction of the cement hydration heat release rate peak value, and substantial no influence on the medium-late stage strength of concrete.

Provided is a preparation method of a crosslinking-enzymolysis composite superfine modified starch adsorbent. The method comprises the steps that 1, corn, sweet potatoes and potatoes are superfinely ground into superfine starch with the granule size of 10-50 micrometers through a superfine grinder separately; 2, the three kinds of superfine starch are mixed to be uniform according to the mass ratio of 1:4:3, water is added into the materials, stirring is conducted, and starch emulsion is obtained; 3, the pH of the starch emulsion is adjusted to be 7.5-8.5, a certain amount of sodium tripolyphosphate solution is added, and crosslinking is conducted for 1-1.5 h at the temperature of 75 DEG C-80 DEG C; 4, centrifugal dewatering is conducted on crosslinked starch emulsion, the dewatered starch emulsion is washed with deionized water, and freeze drying is conducted; 5, the crosslinked starch is added with water and blended into starch emulsion again, the pH is adjusted to be 6.5-7.5, alpha-amylase and isoamylase are added, and an enzymolysis reaction is conducted for 12-15 h at the temperature of 50 DEG C; 6, the starch emulsion subjected to enzymolysis is centrifuged, washed and dried and then sieved through a 40-100-mesh sieve, and the crosslinking-enzymolysis composite superfine modified starch is obtained. The modified starch significantly increases the specific surface area of porous starch, improves the mechanical strength of the porous starch and improves the adsorption capacity of the porous starch on harmful ingredients, especially, heavy metal elements.

The invention relates to a processing method of lotus seed starch-lipid compound nanoparticles and belongs to the field of modified starch processing. The method comprises the following steps of: by taking the lotus seed starch and glyceryl monostearate as raw materials, hydrolyzing the raw materials through alpha-amylase and isoamylase; performing high pressure microjet homogenization compounding; performing short-time low-temperature regenerating crystallization; performing washing and centrifugalization; performing freezing and drying; and performing crushing and packaging to prepare the lotus seed starch-lipid compound nanoparticles. According to the principle provided by the invention, side chain branches of branch chain starch are cut based on a double enzyme synergetic enzymatic hydrolysis technology to form a lot of long-chain straight-chain starch; the length of the chain section of the straight-chain starch is reduced by means of high pressure microjet homogenization to accelerate short-chain fragments to be compounded with monoglyceride; the nanoparticles are generated by means of short-time low-temperature regenerating crystallization. The method provided by the invention overcomes the defects that a conventional acid hydrolysis preparation method is time-consuming, low in yield, relatively high in grain size of nanoparticles and the like. Compared with a conventional acid hydrolysis method, the yield of the nanoparticles is increased by 30-45%, and the grain sizes are distributed in a range of 60-120nm.

Provided is a production method whereby it is possible to produce a powder containing crystalline trehalose dihydrate with starch as a starting material with high powder-to-starch yields. More specifically, provided is a production method for a powder containing crystalline alpha, alpha-trehalose dihydrate and having at least 98.0mass% of alpha, alpha-trehalose on an anhydrous basis, said method including: a step in which liquefied starch is subjected to the actions of a starch debranching enzyme, cyclomaltodextrin glucanotransferase, an alpha-glycosyl trehalose producing enzyme derived from a micro-organism belonging to the genus arthrobacter, and a trehalose releasing enzyme derived from a micro-organism belonging to the genus arthrobacter, and then to the action of glucoamylase, to obtain an alpha, alpha-trehalose-containing saccharide solution; a step in which alpha, alpha-trehalose dihydrate is crystallized from the saccharide solution; and a step in which the crystallized alpha, alpha-trehalose dihydrate is extracted by centrifugation, aged, and dried. The production method is characterized in that a natural or recombinant enzyme derived from a micro-organism belonging to the genus paenibacillus or a variant of such an enzyme is used as the cyclomaltodextrin glucanotransferase such that the content of alpha, alpha-trehalose in the saccharide solution is over 86.0mass% on an anhydrous basis, without having to undergo a column chromatography fractionation step.

The invention relates to an acidic heat-resisting isoamylase genetic engineering bacterium and an application thereof, belonging to the field of enzyme engineering. According to the invention, a Tfu_1891 encoding gene sequence of isoamylase is obtained by chemical synthesis; culture is carried out in an industrial fermentation culture medium by taking pT7-7 as an expression vector and E.coli BL21 (DE3) as an expression host; and by virtue of inductive recombination, the fermentation vigor of the isoamylase reaches 3185U/mL. The recombinase has hydrolysis activity of a starch alpha-1,6 glucoside bond; the optimum temperature is 40-50 DEG C, and the optimum pH value is 5.5; after heat preservation is carried out for 30 hours at the temperature of 50 DEG C, the enzyme activity of the recombinase still maintains more than 50%; the recombinase has starch debranching activity and can hydrolyze branched starch in starch so as to form amylose; and the recombinase is combined with alpha-cyclodextrin glucosyltransferase to be used, thereby obviously improving the conversion rate of cyclodextrin and being suitable for industrial production of cyclodextrin.

The invention discloses digestion-resistant starch as well as a preparation method and applications thereof, belonging to the field of deeply processing starch. The preparation method comprises the following steps: preparing starch slurry from 5-15% of starch and a phosphate buffer solution and then gelatinizing, adding into an enzymatic membrane reactor, performing enzymolysis and ultrafiltration sequentially by utilizing ultrafiltration membranes respectively with cut-off molecular weight of 1000Da and 100000Da and immobilized pullulanase or isoamylase, wherein the vigor of the immobilized enzyme is 10-55ASPU/g starch; adding fat-soluble phenol derivatives into the cut-off filtrate, compounding under a pressure filed and then washing with ethanol, and drying to obtain a product. The digestion-resistant starch is a compound of starch and fat-soluble phenol derivatives, has digestion-resistant, anti-oxidization and bacteriostatic activity, can be used for functional active substances to control released carrier materials, and is beneficial to stability of functional factors in a delivery system.

The invention relates to nucleic acid molecules which code for enzymes and which are involved in the synthesis of starch in plants. These enzymes concern isoamylases derived from wheat. The invention also relates to vectors and host cells which contain the described nucleic acid molecules, especially transformed plant cells and plants which can be regenerated therefrom, which exhibit an increased or reduced activity of the inventive isoamylases.

A preparation method of straight chain dextrin embedded conjugated linoleic acid microcapsules comprises the following steps: dissolving waxy starch in water, heating for gelatinizing, cooling, adding isoamylase for complete debranching, centrifuging, and freeze-drying to obtain straight chain dextrin powder; and dissolving the straight chain dextrin powder, placing the obtained straight chain dextrin solution at a crystallization temperature, dissolving conjugated linoleic acid (CLA) in a preheated anhydrous ethanol solution, adding the obtained CLA solution into the solution, carrying out heat insulation stirring for a certain time, taking out, cooling to room temperature, centrifuging, washing the obtained precipitate by using an anhydrous ethanol/water mixed solution to remove uncompounded CLA, centrifuging, and carrying out vacuum drying on the finally obtained precipitate to obtain a microcapsule embedding material containing the CLA. The method improves the solubility of the straight chain dextrin and CLA compound, the oxidation stability of the CLA and the bioavailability in an aqueous solution, so the problems of low dissolvability of the straight chain starch compound, and easy automatic oxidation and low bioavailability of the CLA are solved, and the microcapsules can be added to functional nutrition reinforcement foods and staple foods as a nutrition reinforcement agent.

The invention discloses a preparation method of tubular starch derivative, and belongs to the technical field of modified starch processing. The invention relates to tubular starch derivative, which has a narrow polymerization degree range and is prepared through combination of ultrasonic de-cluster starch, isoamylase debranching, and alcohol step precipitation fractionation technologies. The method comprises the main steps that waxy rice starch is selected as a raw material, and then tubular starch derivative products, with the polymerization degree (DP) being 20 to 32, are obtained through gelatinization, ultrasonic de-cluster (ultrasonic processing is performed for 3s, and then ultrasonic processing is stopped for 3s, the total time is 15 to 20min, the frequency of ultrasonic wave used is 20kHz, and the power is 200W), isoamylase debranching (the reaction pH is 3.5 to 5.0, the reaction temperature is 37 DEG C, and the reaction time is 12 to 16h), alcohol step precipitation fractionation and drying. The method has the advantages of simple processes, low cost, narrow polymerization degree range of the tubular starch derivative products obtained, good embedment characteristic, stable quality and high solubility.

The invention provides a preparation method of a water-chestnut fermented beverage. The preparation method comprises the following steps: cleaning water-chestnut with water; carrying out ultrahigh-pressure treatment at 15-25MPa for 10-60 minutes; crushing, grinding into thick liquid; carrying out enzymolysis at 80-95 DEG C for 30-50 minutes, wherein 4-6U/g of alpha-amylase and 1-4U/g of isoamylase is added for enzymolysis; saccharifying: adding 80-120U/g of glucamylase for enzymolysis at 75-80 DEG C, wherein enzymolysis lasts for 60-120 minutes; fermenting till the fermented acidity is 65-750T, wherein bifidobacterium and lactic acid bacteria are added and mixed at a weight ratio of (1-1.5) to (1-2), and the inoculum size of the mixed strain is 3-5%, the fermentation temperature is 35-45 DEG C; carrying out high-pressure homogenizing under 20-30Mpa at room temperature for 1-3 times; and finally blending.

The invention provides a microwave-specific food package bag and a manufacturing method thereof. The manufacturing method comprises the steps that air holes are formed in a plastic package body, film brei is brushed on the air holes, and the food package bag is obtained when the film brie is dried; the manufacturing method of the film brei comprise the steps that the corn starch and the crosslinked starches are mixed according to the proportion of 4:1, and starch slurry with 25% concentration is prepared when the mixed starches dissolve in water; the PH value is adjusted; the calcium chloride solution with 3.6% concentration is added into the starch slurry, and the starch slurry is stirred and heated to 70 DEG C; the starch slurry is cooled to 45 DEG C rapidly when the starch slurry is pasted fully, and the isoamylase is added into the pasted starch slurry according to the proportion that adding 50 ug isoamylase to per g of gram of starch; stirring is conducted for 3 hours, the isoamylase with equal amount is added further, stirring is conducted for 6 hours, and power brei is prepared after filtrating through a gauze. According to the microwave-specific food package bag and the manufacturing method thereof, starch film can melt gradually under a high-temperature and high-humidity environment, so that the food package bag can ventilate automatically.

The invention relates to a process for the production of wort, comprising the enzymatic treatment of gist in up to 100% unmalted (grain) form, for further processing into high quality beverage products. By the addition of a combination of exogenous enzymes (α-amylase, isoamylase/pullulanase, FAN generating activity (proteases) and beta-glucanase activity) to the mash and by the simultaneously thermal activation of the maltose-generating endogenous β-amylase, it is possible to obtain a wort based on up to even 100% barley. The invention further relates to a process for the production of a high quality beer or beer product and to the high quality beer produced according to the process.

SU1, a starch debranching enzyme active in maize endosperm (Zea mays), and the cDNA and genomic sequences encoding SU1 are disclosed. The amino acid sequence is significantly similar to that of bacterial isoamylases, enzymes that hydrolyze α-(1_→6) glycosidic bonds. Amino acid sequence similarity establishes SU1 as a member of the α-amylase superfamily of starch hydrolytic enzymes. Also disclosed are antibodies reactive with the SU1 protein, methods of producing antibodies to the SU1 protein, methods of producing fusion proteins including SU1 as well as recombinant SU1 and methods of producing transgenic plants with a modified Su1 gene. The native or expressed SU1 protein can serve as a replacement for the bacterial and fungal enzymes currently used in the starch processing industry.

The invention discloses a preparation method of a high-solubility waxy maize starch film. The preparation method comprises the following steps: dispersing waxy maize starch into water; carrying out pre-gelatinization to completely gelatinize the starch and then cooling; adding isoamylase and completely debranching; concentrating, freezing and drying to obtain debranched waxy maize starch (DWMS); mixing the DWMS with the waxy maize starch and drying under certain humidity to form a film, so as to prepare the starch film with high mechanical strength and solubility and good heat sealing property and barrier property; the problems that the mechanical property of the waxy maize starch film is relatively weak and the solubility of a starch film with high content of amylose is poor can be solved at the same time. Moreover, in a production process, all used reagents are food-grade reagents so that the high-solubility waxy maize starch film can be used as a good edible food packaging film and is used for packaging instant foods including instant noodle seasonings or instant coffee and the like.

The invention discloses a method for preparing a modified starch-type glass fiber impregnating compound, which belongs to the field of glass fiber production. The method comprises the following steps:isoamylase is used for performing enzymatic hydrolysis on buckwheat starch, an etherification reaction is carried out, modified starch is taken as a film forming agent, the viscosity is enhanced, thecaking degree is also increased, an auxiliary film forming agent is added, the bonding cluster force is increased, the modified starch and amylose are mixed, so that the dispersion degree of the filmforming agent on the glass fiber and intensity of the glass fiber are increased, a silane coupling agent is used for modification of quartz sand, microbe is used for decomposition of plant oil to generate a lipophilic ester group, the self-crosslinking effect on the microbe is generated, the compatibility between the quartz sand and a polymer is enhanced, the uniform dispersion intensity is improved, the bonding intensity of the film forming agent on the glass fiber is increased, a proper amount of an emulsifier is added, the surface tension is effectively reduced, the glass fiber surface iseasily wetted by the impregnating compound, and the mechanical strength and caking property of the modified starch-type glass fiber impregnating compound are enhanced.

The invention relates to a seed-crystal-induction-and-dual-enzyme composite preparation method for RS3 type long-shaped-rice-based resistant starch. Pregelatinization processing is carried out on long-shaped-rice-based starch by using a microwave technology and stepwise debranching enzymolysis is carried out on the starch after microwave processing by using isoamylase and pullulanase; after increasing of the content of amylose in a raw material system, an RS3 type potato resistant starch seed crystal is added, so that aggregation and recrystallization of the long-shaped-rice amylose are carried out rapidly on a low-supersaturation-degree condition to generate RS3 type long-shaped-rice-based resistant starch. The prepared resistant starch has characteristics of short devitrification time, high yield, and centralized crystal grain size distribution; and thus the long-shaped rice additional value is improved and the application field is expanded. Moreover, the starch material employed in the method is available; production can be carried out throughout the year without being limited by seasons; the processing cost is reasonable; and the prepared product has the broad market prospects.