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313 results about "Maize starch" patented technology
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Corn starch or maize starch is the starch derived from the corn ( maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars. It is versatile, easily modified,...
Food compositions including resistant starch
The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fibre content. In each case the source of dietary fibre is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.
Owner:CORN PROD DEV INC
Edible Oil and Processes for Its Production from Microalgae
InactiveUS20100303957A1Simple preparation conditionsFatty acid hydrogenationReady-for-oven doughsCelluloseBiotechnology
Novel triglyceride oils are provided for human consumption. Traditionally, agricultural materials such as canola, soybean, and olives have been the sources of edible oils, and such materials are limited by the geography in which these crops can be cultivated. Oils of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions. The food oils disclosed herein are low in saturates, high in monounsaturates, and can be manufactured in reduced pigment form through the use of pigment-reduced microalgae strains. The food oils disclosed herein can be manufactured through the use of a variety of different types of oil-producing microalgae.
Owner:TERRAVIA HLDG INC
Method for producing porous starch and its application
InactiveCN1546529AHigh adsorption rateRaw materials are readily availableGlucose-Fructose SyrupPotato starch
The invention discloses a method for producing porous starch and its application by using starch, maize starch, tapioca starch, sweet potato starch and potato starch as raw material, and charging complex enzyme of saccharified enzymes and alpha-amylase possessing raw starch hydrolysis vitality under the temperature lower than gelatinization temperature, agitating continuously, reacting for a finite period of time at constant temperature, and obtaining porous starch product through centrifuging, scrubbing and drying.
Owner:JIANGNAN UNIV
Coated micro capsule of lactic acid bacteria and its preparation
InactiveCN1569043AEnhance gastric protection effectAvoid damageBacteria material medical ingredientsAnimal feeding stuffCelluloseCarrageenan
The invention discloses a micro capsule of lactic acid bacteria and its preparation, wherein the micro capsule includes a core material of lactic acid bacterium particles, the bolus making auxiliary material being one or more selected from cane sugar, maltose dextrin, crystalline cellulose, maize starch, glucose or protein sugar, and the wall material comprises sodium acetylide and CaCl2, carrageenan, soybean separated albumen powder, and water-insoluble plant oil.
Owner:CHINA AGRI UNIV
Highland barley noodle
ActiveCN1969666AHigh nutritional valueImprove immunityDough treatmentMetabolism disorderManihotCholesterol
The invention discloses a barley noodle, which comprises the following parts: one or more component from barley noodle, wheat flour, maize starch, manihot starch, sweet potato starch, potato starch and glutelin powder, one or more of glutamine transaminase, xylanase and cellulose enzyme, one or more of guar gum, xanthan gum, sodium polyacrylate, sodium alginate and konjaku flour, one or more of monosodium calcium lactate stearate, diacetyl tartaric acid monoester, soya phosphatide and monoaliphatic acid glyceride, water, salt and egg.
Owner:青海大垚生态农业科技发展有限公司
Mushroom vegetarian sausage and preparation thereof
ActiveCN101301069AFill the gap in the marketMeet consumer demandFood preparationIce waterVegetable oil
The invention provides a series of maigre sausages produced by combining green food such as mushroom with soy plant protein using the process for producing the low-temperature meat product, comprising plant protein, ice water, vegetable oil, carragheenin, cornstarch,salt, composite phosphate, granulated sugar, and a proper amount of TG enzyme, pigment, mushroom, aromatic condiment. The production devices can use the chopping and stirring machine, sausage filling machine and cooker, which are used for producing the low-temperature meat product. The invention combines the mushroom with soy protein, thus the fruit and vegetable effect can be protruded, and the flavour of maigre sausage in the market at present can be improved and the production devices are simple.
Owner:NANJING YURUN FOOD
Maize oligopeptide and method for preparing same
ActiveCN101531700AIncrease contentImprove enzymatic hydrolysis efficiencyPeptide preparation methodsFermentationAlkaline waterEnzymatic hydrolysis
The invention relates to a maize oligopeptide and a method for preparing same, belonging to the field of biological technology. The method takes the byproduct, namely corn protein powder (also called maize yellow powder containing about 60% of protein) in corn starch production as a raw material, removes the impurities such as starch, grease and the like by the treatment of alkaline water and obtains high-purity corn protein slag; furthermore, the corn protein slag is taken as enzymatic hydrolysis substrate and treated by the following process of pre-treatment, enzymatic hydrolysis, multi-step separation and purification, concentrating, drying and the like so as to prepare the maize oligopeptide powders with edible value and various health-care functions. The method for preparing maize oligopeptide has the advantages of easily obtaining raw material, simple process and higher industrial feasibility. The prepared maize oligopeptide sample has high crude protein content and small molecular weight, has various physiological activities of prompting immunity adjustment, anti-fatigue and the like, and can be used as new functional nutritional compounding and widely applied to the development and production of products such as foods, health-care foods and the like.
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +1
Food compositions including resistant starch
The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.
Owner:CORN PROD DEV INC
Transgenic corn plants having seeds with modified cornstarch characteristics and method of making the transgenic corn plants
InactiveUS7009092B1Pollution problemEasy to modifyOther foreign material introduction processesEnzymesAmyrisRetrogradation
Cornstarch characteristics can be changed by expressing a non-corn plant starch branching enzyme in a corn plant. In a preferred embodiment, transgenic corn plants containing the barley starch branching enzyme IIa transgene was generated. Some transgenic corn plants produced seeds containing cornstarch with lowered gelatinization temperature and retrogradation rate while others produced seeds containing cornstarch with higher retrogradation rate when compared to non-transgenic corn plants.
Owner:IOWA STATE UNIV RES FOUND
Method for producing high temperature stable slow-slaking amidon and uses thereof
InactiveCN101117352AWide range of raw materialsNo pollution in the processDigestible starchPotato starch
A production method and the application of a high temperature stable slowly digestible starch belong to the non-chemical modified starch field. The material starch of the present invention, such as cornstarch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch, mung bean starch, chick pea starch, sorghum starch, sago starch, and canna starch, is gelatinized, and the complex debranching treatment is conducted after adding the commodity diastases, pullulanase and alpha amylase, and finally, the slowly digestible starch is gained after preservation, recrystallization, and hydrothermal treatment. The content of the slowly available glucose is greater than or equal to fifty percent, and the residue of the slowly digestible starch is greater than or equal to 80 percent after high temperature processing treatment. The present invention relates to a plurality of fields, such as baking food, short order, candy, flavoring, dairy products, athlete special food, food for diabetes, slimming foods, oral intestinal target controlled release film coating, and animal feed.
Owner:JIANGNAN UNIV
Crop rice and its preparation method
The present invention discloses crop rice and a preparation method of the crop rice. The crop rice is prepared with the following raw materials in weight proportions: starch base material in 2-4 portions and main crop material in 6-8 portions; the starch material is selected from potato starch, sweet potato starch, tapioca starch, maize starch, and maranta; the crop material is selected from corn, sorghum, millet, sweet potato, buckwheat, oat, kuroyone, wild oats, mung beans, red kidney beans, and pearl barley. The preparation method is: filter, clean, and crush the grains, mix with starch material, shape by extrusion, and dry, pack, and load into warehouse. The crop rice has smooth surface and even size, without any food additive or preservative, delivers good mouth feel, can be cooked with rice, and is rich in beneficial elements, Vitamin, and lysine, etc., and contain a great deal of dietary fiber, and therefore can greatly balance internal milieu. The crop rice in the present invention is available in more than 10 variants, depending on the formula, for free choice.
Owner:张昌才
Edible fungi ham sausage and preparation method thereof
The invention relates to an edible fungi ham sausage and a preparation method thereof. The edible fungi ham sausage comprises the components with weight proportions as follows: 1 portion of edible fungi, 0.1 to 0.2 portion of cornstarch, 0.05 to 0.1 portion of soybean protein isolate, 0.004 to 0.006 portion of carrageenan, 0.004 to 0.006 portion of xanthan, 0.02 portion of edible oil, 0.01 portion of salt, 0.008 portion of monosodium glutamate, 0.005 to 0.01 portion of scallion and 0.002 to 0.005 portion of garlic. The preparation method comprises the steps as follows: the main ingredient of the edible fungi is washed by clean water and blanched in boiled water for 0.5 to 1 minute; then the edible fungi, the scallion and the garlic are crashed into minced material which is mixed with seasonings uniformly and is kept for 20 to 30 minutes; the cornstarch, the soybean protein isolate, the carrageenan and the xanthan are added into minced mushroom sequentially to be filled into a sausage casing by a sausage filler; the filled and ligated ham sausage is sterilized; finally the moisture on the surface of the sterilized ham sausage is dried by a fan as fast as possible; bent, deformed or broken products are detected and picked out; and the edible fungi ham sausages are boxed and stored. The edible fungi ham sausage has the peculiar fragrance of the edible fungi, is rich in the nutrients such as sugar, protein, amino acid, vitamin, mineral substance and the like and does not contain additives such as sodium nitrite and phosphate, etc.
Owner:HENAN INST OF SCI & TECH
Preparation method of scallop seasoning essence
The invention relates to a preparation method of a scallop seasoning essence, which comprises the following steps of: crushing cleaned scallop aprons, and carrying out blanching denaturation; carrying out enzymolysis, enzyme destruction, concentration, drying and pulverization to obtain scallop apron hydrolysate; adding auxiliary materials comprising HVP(Hydrolyzed Vegetable Protein) powder, yeast extract, L-sulfo-aminolactic acid, xylose, glycine, aminopropionic acid, L-phenylalanine, DL-methionine, salts, purified water, vitamins, glucose, thiamine chloride VB1, I+G, maize starch, onion powder and ginger powder to the scallop apron hydrolysate, carrying out Maillard heat reaction for 40-60 min at 100-125 DEG C; and carrying out cooling, vacuum drying, pulverization, granulation and packaging to obtain the scallop seasoning essence as a finished product. The scallop seasoning essence has delicious and pure taste, pure and thick mouth feel and strong sweet smell, is endowed with the peculiar seafood flavor of scallop and has the characteristics of natural raw materials and various nutrient substances comprising amino acid, peptides and the like. The preparation method has the advantages of reasonable process, convenience for operation, strong operability and easiness of realizing industrial production.
Owner:SHANDONG HOMEY AQUATIC DEV +1
Fast water-dispersible domperidone tablets
InactiveUS20060051414A1Improves Structural IntegrityPleasant tasteBiocideDispersion deliverySolubilityWater dispersible
The present invention relates to fast water-dispersible tablets containing domperidone for oral administration. The formulations comprise domperidone or pharmaceutically acceptable salts thereof, about 60-80% of a “auxiliary” granulate (w / w), and about 10-30% of microcrystalline cellulose (w / w), expressed in relation to the total weight of the tablets, a sweetener, a flavouring agent and a lubricant. The “auxiliary” granulate is obtained by wet granulation of D-mannitol and maize starch gum in a high shear granulator, it facilitates the flowability and the compressibility of the mixture and, because of its high solubility in water, contributes to the fast dispersion of the tablet. The formulations have an enhanced structural integrity, for instance having a friability lower than 1.0% and hardness values between 3 and 6 Kp, and are able to disperse in water within 3 minutes, preferably within 2 minutes and most preferably within 1 minute, to provide a dispersion that passes through a 710 μm diameter mesh size sieve and presents a pleasant taste and the absence of perceptible granules in the mouth. This invention also refers to the process for the preparation of said pharmaceutical preparations.
Owner:LAB MEDINFAR PROD FARMS
Low-fat low-sugar purple sweet potato mousse cake and preparation method thereof
InactiveCN102771540ARich nutritional structureRich in anthocyaninsBakery productsFood preparationBiotechnologyNutritive values
The invention belongs to the technical field of food processing methods and particularly relates to a low-fat low-sugar purple sweet potato mousse cake and a preparation method thereof. The preparation method comprises the following steps of: taking purple sweet potato conditioning flour as a principal material; based on the weight of the principal material, adding xanthan gum, vital gluten, RES modified starch, trehalose, maize starch maltodextrin, sodium dihydrogen phosphate, salt, sucrose, milk, a cheese, an egg and gelatine sheet according to a certain proportion; and processing. The preparation method is characterized in that the ageing resistance of cakes is enhanced by food gums and wheat gluten proteins added based on the conventional cake processing method; and heat quantity of cakes is reduced by fat substitutes and natural sweeteners based on the conventional cake processing method. Compared with the prior art, the low-fat low-sugar purple sweet potato mousse cake provided by the invention can keep the original nutrition and flavor of purple sweet potatoes in the longer quality guarantee period, and has the characteristics of low fat and low sugar, soft material, fresh and cool mouth feel, melting in the mouth, high nutritional value and high stability.
Owner:东莞市圣心食品有限公司
Method for producing waxy corn starch
Owner:甘肃雪晶生化有限责任公司
Feed stuff for pet fish
The invention relates to a fish fodder, more specifically to feed stuff for ornamental fishes, the percentage by weight of the ingredients of which are, Peru fish meal 20-35%, fly powder 5-20%, maize starch 18-23%, flour 10-15%, soya bean waste 5-10%, brewer's yeast powder 3-7%, dewatered vegetable 2-6%, spirulina 2-3%, vitamin C 0.5-1%. The fish feed stuff can increase the survival rate and growth rate for the scrod, and enhance the ability to fight diseases.
Owner:刘忠诚 +1
Improver of self-rising flour, self-rising flour using the improver and steamed food
ActiveCN101396036AImprove performanceImprove qualityDough treatmentPre-baking dough treatmentSodium bicarbonateVitamin C
The invention relates to a self-raising flour modifier and a self-raising flour which uses the modifier, in particular to a self-raising flour modifier, which comprises (on the basis of total weight of the self-raising flour modifier) 28-40% of sodium bicarbonate, 4-7% of disodium dihydrogen pyrophosphate, 4-6% of calcium hydrogen phosphate, 24-28% of calcium biphosphate, 10-20% of glucolactone, 0.01-0.03% of fungal-Alpha-amylase, 0.01-0.02% of glucose oxidase, 0.05-0.10% of xylanase, 0.3-0.45% of vitamin C, 0.5-2% of calcium peroxide, 3-5% of CSL-SSL, 2-6% of gluten and residual quantity of maize starch. The self-raising flour modifier can effectively increase the volume of steamed food such as Chinese steamed bread, steamed and stuffed bun and the like which are made of the self-raising flour, leads the food to have smooth surface, uniform and fine tissue, more delicious taste and no bad flavor. The invention also relates to the self-raising flour and the steaming food which contain the modifier.
Owner:ANGELYEAST CO LTD
Mung bean rice noodle and production method thereof
InactiveCN101513236ASmooth tasteGreat tasteDough treatmentFood preparationBiotechnologyVegetable Juices
The invention discloses a mung bean rice noodle and a production method thereof; the raw materials thereof comprise: mung bean flour, cornstarch, glutinous rice flour, vegetable juice and water, which have weight percent in the previous sequence of 30-60:20-40:10-30:5-15:10-30; the mung bean rice noodle is comfortable in mouth feeling, rich in nutrition and bright in color as well as has the effects of relieving heat, lowering the temperature, reducing fever and detoxication; the method is simple in technology; by employing the method, the rice noodle having comfortable mouth feeling, rich nutrition and bright color can be produced.
Owner:李长金
Mushroom flavoring product and preparation method thereof
ActiveCN103859348ARich flavorDeliciousFood shapingFood preparationMonosodium glutamateAdditive ingredient
The invention relates to a mushroom flavoring product and a preparation method. The mushroom flavoring comprises the following ingredients by weight part: 2-15 parts of mushroom powder, 20-50 parts of monosodium glutamate, 0.2-3 parts of disodium nucleotide, 0.5-5 parts of yeast extract, 0.5-5 parts of hydrolysis vegetable protein, 2-8 parts of starch maize, 3-10 parts of white sugar and 20-60 parts of salt. The mushroom flavoring product has the advantages that the nutrition is abundant, the form is good, the local flavor is rich, the mouthfeel is delicious and natural, the product instant performance is good, pan-sticking problem can not be generated by long time heating; the moisture absorbing resistance of the product is good, the ingredients are suitable for vegetarian, and the mushroom flavoring product does not contain unpopular edible elements such as meat, onion and garlic, and is suitable for most population.
Owner:ANGELYEAST CO LTD
Method for preparing corn starch
The invention provides a method for preparing corn starch, which comprises the following steps of: a) soaking corn, coarsely crushing the corn, and separating germs to obtain coarse starch milk; b) finely crushing the coarse starch milk, and separating proteins and fibers to obtain starch milk; c) adding aqueous alkali into the starch milk to form starch solution with the temperature of between 40 and 60 DEG C; and d) filtering the starch solution to obtain amylose starch and amylopectin. In the method, after the corn starch milk is prepared by directly separating germs and proteins, the amylose starch and the amylopectin are filtered and separated by utilizing the different solution natures of the amylose starch and the amylopectin in hot water that the amylose starch is dissolved in the aqueous alkali and the amylopectin is insoluble. The amylose starch and the amylopectin are directly separated in the technological process of preparing the corn starch without secondary processing, so the method has the advantages of simple process and lower cost.
Owner:CHANGZHOU INST OF ENERGY STORAGE MATERIALS &DEVICES
One-step polylactic acid spun-laid spunlace non-woven fabric and manufacturing method of non-woven fabric
InactiveCN102587042AHigh molecular weightReduce crystallinityFilament forming substance formingNon-woven fabricsVitrificationPolymer science
The invention relates to a one-step polylactic acid spun-laid spunlace non-woven fabric and a manufacturing method of the non-woven fabric. The non-woven fabric is prepared from polylactic acid filaments, and the fiber number is in a range of 1-4dtex; the component of the non-woven fabric is crystalline polylactic acid, which has a molecular weight of above 150,000, a melting point of 160-180 DEG C and a glass transition temperature of about 60 DEG C, and is prepared by polymerizing maize starch. The manufacturing method of the non-woven fabric comprises the following steps of: 1, preparing a polylactic acid spun melt, namely, fermenting the maize starch to prepare the polylactic acid, preparing a polylactic acid prepolymer by controlling polymerization conditions with polylactic acid, and preparing the polylactic acid spun melt with a molecular weight of above 150,000 through continuous melt polycondensation by utilizing a double screw; and 2, preparing a polylactic acid spun-bonded spunlace non-woven fabric, namely, spinning the spun melt by a spinning assembly, cooling and drafting by air current, separating and laying, fixing nets by utilizing the spunlace technology, and drying to obtain the polylactic acid spun-laid spunlace non-woven fabric. The polylactic acid spun-laid spunlace non-woven fabric is high in intensity and has the characteristics of good softness, skin affinity, moisture permeability and biodegradability.
Owner:TIANJIN POLYTECHNIC UNIV
Anti-freezing anti-cracking hand lotion and preparation method thereof
InactiveCN101797216AImprove immunityReduce inflammationCosmetic preparationsToilet preparationsCAPRYLIC TRIGLYCERIDEGlycerol
The invention relates to an anti-freezing anti-cracking hand lotion and a preparation method thereof. The anti-freezing anti-cracking hand lotion comprises the following components: cetearyl glucoside, myristic acid and myristate, sodium cetearyl sulfate, Crodaderm S, shea butter, jojoba oil, capric / caprylic triglyceride, polydimethylsiloxane, lecithin, vitamin B3, trehalose, modified maize starch, glycerol, allantoin, carbomer, methylparaben, deionized water, triethanolamine and beta-glucan. By using the hand lotion, the fibrocyte of hand skin can avoid of dehydration damage, the natural structure of skin can be maintained, the damages caused by dry environment, high temperature and severe cold can be reduced, the skin immunity is enhanced, skin inflammation and erythema can be reduced, the ability of resisting environmental stimulations of cells can be increased, and the skin tolerance can be enhanced.
Owner:ZHEJIANG JIUDING PLASTICS & CHEM TECH
Olive oil microcapsule and preparation method thereof
InactiveCN102511570AGood embedding rateReduce moisture contentEdible oils/fatsOctenyl succinateOCTENYLSUCCINIC ACID
The invention relates to an olive oil microcapsule and a preparation method of the olive oil microcapsule. The olive oil microcapsule consists of a core material and a wall material covered outside the core material, wherein the core material is olive oil, and the wall material is a mixture formed by waxy maize starch and starch octenyl succinate anhydride. The olive oil microcapsule has the advantages that the covering rate is high, the production cost is low, and in addition, the preparation method is simple.
Owner:CHINA AGRI UNIV
Preparation method of corn starch-fatty acid compound having V-shaped crystal structure
InactiveCN104757369AImprove hydrophobicityImprove acid resistanceFood preparationWater bathsFreeze-drying
Owner:QINGDAO AGRI UNIV
Seafood soup stock
ActiveCN102362679ANutritional balanceBeautiful and fragrantFood preparationPerilla oilTherapeutic effect
The invention discloses a seafood soup stock comprising materials of, by weight: 1 to 3 particles of peeled shrimps, 1 to 3g of carrot, 2 to 4g of onion, 2 to 4g of crab meat stick, 1 to 3g of squid, 1.5g of parsley, 1.1g of common salt, 0.2g of a shrimp flavoring, 0.5g of chicken essence, 4g of eggs, 0.05g of pepper, 0.7g of maize starch, 0.8g of a seafood extract, 0.2g of a dried scallop extract, 0.2g of ginger, 0.16g of hydrolyzed vegetable protein, 0.5g of glucose, 0.9g of maltodextrin, and 0.03g of perilla oil. The seafood soup stock provided by the invention is advantaged in balanced nutrition, good color, good flavor, good taste, and food mouthfeel. The soup stock contains various nutrients, and provides positive effects and auxiliary therapeutic effects for human healthy. The alpha-linolenic acid contained in the soup stock is an unsaturated fatty acid assists in reducing blood fat, reducing blood pressure anticoagulation / thrombolysis, improving cardiovascular and cerebrovascular performances, reducing total cholesterol concentration, preventing cardiovascular diseases, inhibiting myocardial infarction and cerebral infarction, and preventing and inhibiting the forming of tumors. The soup stock is rich in trace elements such as calcium, phosphorous, iron, and magnesium. Therefore, the soup provides good heart protecting, hypoglycemic and cancer preventing effects. Also, the soup stock is beneficial for the strength and the hematogenesis functions of skeletons.
Owner:JIANGSU NATURAL FOOD
Pumpkin and pork balls and preparation method thereof
This invention discloses pumpkin and pork balls. The balls are prepared from the following raw materials: fatty pork, lean pork, pumpkin, isolated soy protein, maize starch, composite phosphate and carrageenan; the preparation method comprises the following steps of: 1) selecting fresh fatty pork and lean pork as main materials; 2) selecting fresh matured pumpkins as auxiliary materials, peeling the pumpkins and removing the pulps, putting into boiled water after cleaning, and cutting into dices with length of 2 mm; 3) adding the auxiliary materials consisting of the isolated soy protein, themaize starch, the composite phosphate and the carrageenan into the main materials in the step 1), adding seasonings such as salt, shallot, ginger and pepper powder, putting into a cut mixer to obtainmeat paste, and discharging; and 4) adding the pumpkins into the meat paste and mixing uniformly to obtain meat balls, putting into water, cooking and shaping, then putting into water at the temperature of between 85 and 95 DEG C for 8 to 12minutes, spooning out, and cooling. The pumpkin and pork balls prepared by the method are not fat or greasy, and are rich in nutrition, and convenient to eat,and the cost of the main and auxiliary materials is low; the finished product has high quality and low price and wide market prospect.
Owner:HENAN UNIV OF URBAN CONSTR
A modified ethylene-vinyl alcohol copolymer composite material and its preparation process
A modified ethane-vinyl alcohol copolymer composite material and a preparation technology thereof. The modified ethane-vinyl alcohol copolymer composite material comprises: by weight, 10 to 50% of calcium sulfate, 10 to 40% of maize starch, 20 to 60%of an ethane-vinyl alcohol copolymer, 1 to 10% of a stabilizing agent, 1 to 10% of an anti-oxidant and 1 to 20% of an eleaostearic acid. The invention also comprises the preparation technology of the modified ethane-vinyl alcohol copolymer composite material. The modified ethane-vinyl alcohol copolymer composite material has good mechanical properties, a low manufacturing cost and a good biodegradability, can replace natural for utilization in the fields of indoor and outdoor decoration, building industries and the like, and opens a new approach for reduction of waste and old plastic products and improvement of a calcium sulfate comprehensive utilization ratio.
Owner:刘立文
Novel green processing method for increasing resistant starch content through crosslinking of starch and chitosan
InactiveCN103992489AIncrease contentHas antibacterial propertiesCross-linkScanning electron microscope
The invention relates to crosslinking of starch and chitosan in specific circumstances, and especially a processing technology for increasing resistant starch content through crosslinking of starch and chitosan. Chitosan and waxy maize starch are subjected to spray drying in an acetic acid solution system to prepare a blend; then the blend in the anhydrous limit state is subjected to thermal crosslinking for 2 h; and the blend sample is analyzed and determined, and molecular structure of the sample is studied through infrared spectrometer and nuclear magnetic resonance mass spectrometer. The results show obvious difference between the molecular structure of the blends and that of a control, it instructs that chitosan and starch conduct certain cross-linking reaction rather than a simple physical blending, through drying thermal treatment, to generate a novel structure. At the same time, a scanning electron microscope is used to observe the particle morphology of the blend sample before and after the gelatinization. The blend sample is subjected to a digestion test in a simulated in vivo digestive system test to obtain the resistant starch.
Owner:周忠凯 +2
Liver cancer resistant Antrodia camphorata and preparation method thererof
The invention discloses an Antrodia camphorata capsule for resisting hepatic carcinoma, which comprises the following constituents (by weight portions): Antrodia camphorate mycelium fermentation extract 20-100, protein-free maize starch or medicinal starch gum 200-480. The Antrodia camphorate mycelium fermentation extract is abstracted by ethanol and dried. The Antrodia camphorata bacterial strain Ac001 was preserved in the China General Microbiological Culture Collection Center with a docket number of CGMCC No.1460. The Antrodia camphorate mycelium fermentation extract in the hepatic carcinoma resisting Antrodia camphorate capsule has appreciable actions in inhibiting hepatitis B virus HbsAg, e antigen HbeAg and HBV DNA secretion and resisting cancers especially liver cancer.
Owner:LAIYANG AGRI COLLEGE
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