34 results about "Maltotriose" patented technology

The invention provides a hydrogel dressing for synergistically promoting chronic wound healing through near-infrared controlled release of ROS (reactive oxygen species) and NO (nitric oxide) as well as a preparation method and application of the hydrogel dressing. Belongs to the technical field of biomedical materials. The hydrogel is prepared from the following components: upconversion nanoparticles as a core, silicon dioxide wrapping, carbon dot and L-arginine loading, maltotriose modification, and mixing and gelling with 2-amino-2-fluoro-2-deoxyadenosine as a hydrogel carrier, so as to obtain the hydrogel dressing. The obtained hydrogel dressing has the functions of inhibiting bacteria, promoting cell proliferation, promoting revascularization and the like, and remarkably promotes skin wound healing.

The present invention provides a starch food for which aging is suppressed.　Provided is a method for producing a starch food, the method comprising adding (1) maltotriosyl transferase, (2) a mineral or a salt thereof selected from calcium and magnesium, and (3) water to a starch food raw material. The mineral or a salt thereof in (2) is added in an amount that, if dissolved in the water in (3), makes a solution having a concentration of 0.15 mM to 75 mM. Also provided is a method for suppressing aging of starch foods. Further provided is an enzyme preparation that contains maltotriosyl transferase and a mineral selected from calcium and magnesium or a salt thereof.

The invention provides a monascus strain ZX-99 capable of expressing multiple beneficial active substances and application of the monascus strain ZX-99, and belongs to the technical field of microorganisms. The preservation number of the monascus strain ZX-99 provided by the invention is CGMCC No.40962, the strain does not produce citrinin (the detection limit is 25 mg / kg), and compared with other monascus cheese and commercially available mould cheese, the prepared cheese sample has the advantages that the content of citrinin in the cheese sample is greatly reduced, and the content of citrinin in the cheese sample is greatly reduced. Substances such as oxymatrine, bufalin, azadirachtin, gamma-aminobutyric acid, hydroxybenzylamine, maleic acid, maltotriose, maltotetraose and diacetyl are enriched in the monascus cheese ZX-99, and the monascus cheese ZX-99 is expected to be used for developing biological functional dairy products or compounding flavor strains.

The invention discloses a method for modifying waxy corn starch by using maltotriglycosyl transferase, which comprises the following specific steps: by using waxy corn starch as a raw material, adding a pH adjusting buffer solution while stirring, and heating and gelatinizing to prepare waxy corn starch milk; maltotriglycosyl transferase is added into the waxy corn starch milk for modification and termination; and performing vacuum freeze drying on the modified starch milk to obtain the maltotriglycosyl transferase modified waxy corn starch. Compared with unmodified waxy corn starch, the maltotriglycosyl transferase modified waxy corn starch obtained by the method has the advantages that the molecular weight is reduced; the solubility, the transparency and the freeze-thaw stability are remarkably improved. The method for modifying the waxy corn starch by the enzyme is simple in process and high in safety, can be applied to large-scale industrial production, and is beneficial to expanding the application scene of the waxy corn starch.

The invention relates to methods comprising the steps of producing a whole grain cereal flake product containing on a dry matter basis at least 4.0% (w / w) maltose and 1.0% (w / w) maltotriose comprising the steps of: a) providing a sprouted or malted (pseudo-)cereal of a non-peeled cereal, b) optionally adding sugar, c) incubating the composition of step a) or b) in moist conditions at a temperature for a time period allowing the enzymatic release of maltose and maltotriose from starch, d) further heating the incubated composition, e) flaking the heated composition, and f) drying the flaked composition.

The invention belongs to the technical field of synthesis of polysaccharide conjugate vaccines, and relates to a proteus mirabilis O3a O-antigen tetrasaccharide repeating unit containing an adamantane skeleton, an antigen and a polysaccharide conjugate vaccine. The active ingredients of the polysaccharide conjugate vaccine provided by the invention comprise a subject and an object, and the subject and the object are mutually combined through non-covalent interaction; the subject comprises a compound of beta-cyclodextrin and carrier protein, and the guest comprises maltotriose containing an adamantane skeleton or a proteus mirabilis O3a O-antigen containing an adamantane skeleton. The proteus mirabilis O3a O-antigen tetrasaccharide repeating unit containing the adamantane skeleton is successfully synthesized with high stereoselectivity and excellent yield by adopting a [2 + 1 + 1] graded assembly strategy, and the research can lay a firmer theoretical and practical foundation for research and development of proteus mirabilis resistant vaccines.

The invention belongs to the technical field of substance detection, and particularly relates to a method for simultaneously determining sugar and sugar alcohol sweet substances in white spirit. In order to rapidly, accurately, effectively and simultaneously determine a variety of sugar and sugar alcohol sweet substances in Baijiu, a high performance liquid chromatography-tandem mass spectrometry method is adopted, and determination conditions of chromatography and mass spectrometry are limited; according to the method, the aim of simultaneously determining 14 sweet substances, namely cane sugar, ribose, xylose, isomaltotriose, isomaltulose, maltitol, sorbitol, xylitol, erythritol, lactitol, isomaltulose, mannitol, arabitol and inositol, in the Baijiu is fulfilled. The method provided by the invention has good accuracy and precision, and experimental results show that the standard addition recovery rate of the determined white spirit blank sample at different levels is 86.4-107.6%, the precision is less than 10%, and the detection requirements can be completely met.

The invention discloses a preparation method of low-viscosity polydextrose, and belongs to the technical field of polydextrose preparation. Carrying out multi-stage polymerization reaction on the saccharified liquid, and then refining to obtain low-viscosity polydextrose; the saccharification liquid comprises 10 wt% of glucose, 40 wt% of maltose, 40 wt% of maltotriose, and 10 wt% of tetrasaccharide or above; the multi-stage polymerization reaction specifically comprises the following steps: adding 1wt% of citric acid and 1wt% of sorbitol into the saccharified liquid, and reacting under a high-temperature condition until the content of glucose is 1t; 2 wt%; glucose is supplemented, the adding amount is 10-30 wt% of that of the previous system, and the reaction continues until the glucose content is 1t; 2 wt%; supplementing 20-40wt% of glucose, and continuing the reaction until the content of the glucose is 1t; and 2 wt%. Starch can be adopted as a raw material, and pigment accumulation is reduced by adopting a specific preparation method; meanwhile, the viscosity of the polydextrose is reduced by controlling the size of a molecular chain.

The invention relates to methods of producing an alcohol-reduced fermented beverage, and to a resulting alcohol-reduced fermented beverage. The invention further relates to an use of a fermentative yeast that is not capable of completely converting glucose, maltose and / or maltotriose into ethanol, for the production of an alcohol-reduced fermented beverage.

The invention belongs to the technical field of medical imaging, and discloses a gallium-based radioactive contrast agent with glycosylation-modified maltotriose covalently linked with a chelating group as well as a preparation method and application of the gallium-based radioactive contrast agent. The preparation method comprises the following steps: firstly, modifying a cyclic polydentate ligand, carrying out nucleophilic substitution, then connecting an upper half flexible chain or loop chain, and then carrying out glycosylation on acetyl protected maltotriose to connect a sugar part half flexible chain or loop chain; the preparation method comprises the following steps: preparing a polydentate ligand, carrying out reductive amination or urea condensation connection on aldehyde groups or aldehyde groups on half-chain end groups on two sides to form a whole, adding methanol and a sodium methoxide solution, removing acetyl of sugar, adding trifluoroacetic acid to remove protective groups on the polydentate ligand, and finally adding 68Ga for chelation to obtain a final product. And maltotriose is adopted as a guiding group, so that higher bacterial specificity and permeability are achieved, and the distinguishing degree in diagnosis of bacterial infection is higher.

The invention relates to a starch-derived beverage comprising 4-20 wt. % carbohydrates, said beverage containing, calculated by weight of carbohydrates:5-65 wt. % of glucose;0-65 wt. % of fructose;0-50 wt. % of sucrose;0.1-30 wt. % of maltose;0.03-8 wt. % of maltotriose;3-35 wt. % of oligoglucose having a degree of polymerisation in the range of 4-10;wherein the combination of glucose and fructose constitutes at least 20 wt. % of the carbohydrates.The beverage according to the invention is similar to existing non-fermented malt beverages, such as “Malta”, except that similar sweetness is achieved with a lower carbohydrate content.The invention further relates to a process of producing the aforementioned beverage.

The application discloses a preparation method of oligomaltose and application thereof, and the method comprises the following steps: taking high straight corn kernels as raw materials, and carrying out microwave cooking and pulse electric field synergistic treatment, so that the corn kernels are softened, the starch-protein compound structure is destroyed, the corn kernels have more excellent processing performance, and more oligomaltose can be prepared by compounding alpha-amylase, alpha-glucoside transglycosidase and maltotriose enzyme; and the prepared immobilized composite enzyme has high thermal stability, can guarantee the efficiency and effect of enzymolysis reaction, has high controllability of enzymolysis, can be repeatedly used, reduces production cost, has high overall yield and purity, can replace serum protein to feed young animals, promotes the development of an immune system, increases the immunity of an organism, improves the disease resistance and growth, and reduces the probability of diseases.

The invention discloses a microbial freeze-drying embedding method based on a pH-triggered phase change mechanism. The method comprises the following steps: step 1, preparing a zein solution: dissolving zein into a sodium hydroxide solution; step 2, preparing a bacterial suspension: taking fresh excrement of a healthy donor as a raw material, diluting with normal saline, uniformly stirring and mixing, and filtering with a multi-stage filter screen to obtain the bacterial suspension; 3, preparing an intestinal flora freeze-drying protective agent: dissolving lactose, maltotriose, mannitol, trehalose and antifreeze protein in normal saline according to a ratio, and sterilizing for later use; step 4, constructing a composite system: centrifugally washing the bacterial suspension, adding a freeze-drying protective agent, uniformly mixing in a vortex manner, adding a zein solution in proportion, and sufficiently and uniformly mixing; and step 5, freeze-drying treatment: performing vacuum freeze-drying on the composite system to form a compact hydrophobic protective layer, thereby obtaining the freeze-dried intestinal flora powder. According to the invention, the pH response characteristic of the protein is coupled with a freeze-drying process, so that efficient embedding protection of intestinal flora is realized.

A method is described for increasing the amount of fermentable sugars in a fermentation substrate by treating with a combination of an enzyme having transglucosidase activity and an enzyme having glucoamylase activity to hydrolyze oligosaccharides and / or polysaccharides that are typically unhydrolyzable by glucoamylases alone during fermentation. The method is most effective for fermentation substrates containing small amounts of maltose and maltotriose.

The invention relates to the field of beer preparation, and particularly provides alcohol-free beer and a preparation method thereof.The preparation method comprises the steps that raw materials are sequentially subjected to protein resting, high-temperature saccharification, wort filtration, wort boiling, wort cooling, fermentation and dilution, and the alcohol-free beer is obtained; wherein in the fermentation step, adopted yeast is Ale yeast which does not metabolize maltose and maltotriose, and the fermentation degree of the Ale yeast is smaller than or equal to 20%; the fermentation temperature is 15-25 DEG C; the inoculum size of the Aire yeast is 4 * 10 < 6 >-1.5 * 10 < 7 > ten thousand / mL. The alcohol-free beer with the alcoholic strength smaller than or equal to 0.5% vol is successfully prepared through interaction of the three steps of high-temperature saccharification, fermentation control based on specific yeast characteristics and high-concentration dilution, the flavor and taste of the alcohol-free beer are extremely close to those of common beer, the defects of wort flavor and the like are effectively overcome, and the alcohol-free beer is suitable for being used as a high-quality beer. Meanwhile, the process is simple, control is reliable, extra special equipment is not needed, and large-scale production is easy.

The application relates to the technical field of nanomaterials, and mainly relates to a bacteria detection nanoparticle and a preparation method and application thereof. The bacteria detection nanoparticle comprises gold nanoparticles, and the gold nanoparticles are modified with maltotriose. The preparation method is simple in process and easy to operate, is favorable for large-scale preparation of the bacteria detection nanoparticle, and the prepared gold nanoparticles modified with maltotriose can be specifically combined with bacteria, bacteria can be directly detected through color change, and the bacteria detection application has important significance.

The invention discloses a method for producing yeast for feed by using an erythritol concentrated phase, and belongs to the technical field of erythritol concentrated phase treatment. According to the method for producing the yeast for the feed by using the erythritol concentrated phase disclosed by the invention, the saccharomyces cerevisiae is added into the erythritol concentrated phase, maltose and maltotriose in the saccharomyces cerevisiae are decomposed and utilized, the content of thalli can be increased, and dry bacterial powder obtained after ceramic membrane filtration, roller drying and crushing is added into animal feed, so that the yeast for the feed is obtained. Effective utilization of concentrated phase resources can be achieved, and meanwhile environmental pollution is avoided.

Previously, methods have been described for increasing the amount of fermentable sugars in a fermentation substrate by treating it with a combination of an enzyme having transglucosidase activity and an enzyme having glucoamylase activity to hydrolyze oligosaccharides and / or polysaccharides that are not hydrolyzed by glucoamylase alone during fermentation. This method is most effective using a fermentation substrate containing small amounts of maltose and maltotriose.

Provided herein are genetically modified yeast cells comprising a genetic modification to reduce sensory detection of one or more wort-related off-flavors in a fermented beverage, and the cells are unable to convert maltose and / or maltotriose to ethanol. Also provided herein are methods of producing a fermented product (e.g., a non-alcoholic fermented beverage) using the genetically modified yeast cells described herein.

The invention relates to a yeast cell that is capable of fermenting an aqueous fermentation medium comprising, per 100 mL, at least 0.8 g of a total of maltose and maltotriose, thereby producing alcohol in a concentration of 0.5 vol.% or less, based on the volume of the aqueous fermentation medium, and that has an ability to decrease the pH of the aqueous fermentation medium by 0.7 pH units or more and / or that is capable of fermenting an aqueous fermentation medium comprising, per 100 mL, at least 0.8 g of a total of maltose and maltotriose and a total of glucose, fructose and sucrose of at most 0.8 g, thereby producing alcohol in a concentration of 0.5 vol.% or less, based on the volume of the aqueous fermentation medium and that has an ability to convert at least 15 wt.% of said total of glucose, fructose and sucrose in a time of 6 h or less and / or that has an ability to convert at least 80 wt.% of said total of glucose, fructose and sucrose in a time of 16 h or less.

The invention relates to methods comprising the steps of producing a whole grain cereal flake product containing on a dry matter basis at least 4.0% (w / w) maltose and 1.0% (w / w) maltotriose comprising the steps of: a) providing a sprouted or malted (pseudo-)cereal of a non-peeled cereal, b) optionally adding sugar, c) incubating the composition of step a) or b) in moist conditions at a temperature for a time period allowing the enzymatic release of maltose and maltotriose from starch, d) further heating the incubated composition, e) flaking the heated composition, and f) drying the flaked composition.

The invention discloses a method for detecting related substances of calcium gluconate. The detection method is a high performance liquid chromatography-electric fog type detection method. Chromatographic conditions are as follows: a chromatographic column takes cation exchange resin as a filler, the evaporation temperature is 50-60 DEG C, the collection frequency is 8-12 Hz, the filtration constant is 4.5-5.5 s, the power function value is 1.8-2.2, the column temperature is 45-55 DEG C, the mobile phase is 0.09-0.11% trifluoroacetic acid solution, and isocratic elution is performed. The method is used; d-glucuronic acid, isomaltohexanoic acid, maltose acid, fructose, D-glucuronic acid lactone, glucose, D-gluconic acid-gamma-lactone, glucaric dialdehyde, D-gluconic acid-delta-lactone, oxalic acid, maltotriose, 5-hydroxymethyl-2-furancarboxylic acid, 5-hydroxymethyl-2-furancarboxylic acid, 5-hydroxymethyl-2-furancarboxylic acid, 5-hydroxymethyl-2-furancarboxylic acid, 5-hydroxymethyl-2-furancarboxylic acid, 5-hydroxymethyl-2-furancarboxylic acid, 5-hydroxymethyl-2- According to the method, impurities such as 3, 5-hydroxymethyl-2-furaldehyde and the like are well separated from calcium gluconate, and the impurities in the method are relatively good in sensitivity, relatively small in baseline interference, relatively good in specificity and the like, so that the defects in the prior art can be effectively overcome, and related substances in the calcium gluconate can be effectively controlled; the safety, the effectiveness and the quality controllability of various calcium supplements prepared by taking the calcium gluconate as the raw material medicine are ensured.

To provide a technique for improving the shape-retainability of a plant-base ice cream.The technique provides an enzyme preparation for improving the shape-retainability of a plant-base ice cream, which contains one or more enzymes selected from the group consisting of maltotriose-producing amylase, lipase, and β-amylase, and a plant-base ice cream using the enzyme preparation for improving the shape-retainability. The technique also provides a method for producing a plant-base ice cream and a method for improving the shape-retainability of a plant-base ice cream, which include one or more steps selected from a maltotriose-producing amylase action step of allowing maltotriose-producing amylase to act on a carbohydrate-containing plant-base material, a lipase action step of allowing lipase to act on a fat-containing plant-base material, and a β-amylase action step of allowing β-amylase to act.

Described herein is a hybrid yeast strain which is a hybrid of a first whisk(e)y yeast strain and a second yeast strain that comprises a functional gene encoding an extracellular glucoamylase. The hybrid yeast strain is capable of utilising maltotriose. The hybrid yeast strain, when compared to the first whisk(e)y yeast strain, is capable of: increasing trisaccharide utilisation; increasing maltose utilisation; producing more ethanol; reducing total fermentation time; increasing maximum fermentation rate; and / or increasing oligosaccharide utilisation; during an alcoholic fermentation of a whisk(e)y wort. Also described herein is a method for producing a fermentation product comprising fermenting a wort or a must with the hybrid yeast strain described herein. Also described herein is a method of producing a hybrid yeast strain and a method of producing a derivative yeast strain of the hybrid yeast strain.

This invention discloses a reduced syrup, its preparation method, and its applications, belonging to the field of food preparation technology. The reduced syrup provided by this invention comprises sugar alcohol components and water. The sugar alcohol components include the following components by mass percentage: 1-10% sorbitol, 6-21% maltodextrin, 11-16% maltotriose, 4-8% maltotetraose, and 51-73% oligosaccharides, wherein the degree of polymerization of the oligosaccharides is greater than or equal to five. This invention provides a reduced syrup with a high content of sugar alcohol components such as maltotriose, maltotetraose, and oligosaccharides with a degree of polymerization of three or higher. Its sweetness is only 30% that of white sugar, with a milder sweetness; it has high water activity and good moisturizing properties; it has high viscosity and good color stability, and is beneficial for food fermentation. It has wide applications as a sweetener, preservative, humectant, or fermentation agent in food.

The invention discloses an enzymatic preparation method of high-proportion long-chain isomaltooligosacharide. According to the method, starch / maltodextrin (with the DE value of 5-10) is taken as a raw material, and the high-proportion long-chain isomaltooligosacharide is prepared through yeast fermentation and purification by virtue of reconstruction of a bonding mode among glycosyl units under composite synergistic catalysis of alpha-amylase, pullulanase, maltotriose producing enzyme and alpha-glucosidase. The purity of the prepared isomaltooligosacharide reaches 95.93%, and the proportion of the long-chain isomaltooligosacharide is 34.12%, which is far higher than the proportion of the long-chain isomaltooligosacharide in the existing commercial products by 5-15%. The long-chain isomaltooligosacharide can remain in the intestinal tract for a long time, so that the long-chain isomaltooligosacharide can exert stronger life benefiting activity and is very concerned. According to the method, the high-purity and high-proportion long-chain isomaltooligosacharide can be prepared, the problems that the isomaltooligosacharide is poor in purity, the proportion of the long-chain isomaltooligosacharide is not high and the like are effectively solved, and the obtained product has wide application in the food industry.

The invention discloses a lactic acid sports beverage, which is prepared from the following ingredients in percentage by mass: 2.500 to 3.750 weight percent of maltooligosaccharide, 0.083 to 1.875 weight percent of fructose, 0.750 to 1.250 weight percent of lactic acid, 0.750 to 0.938 weight percent of cane sugar, 0.167 to 0.313 weight percent of glucose, 0.167 to 0.188 weight percent of malic acid, 0.014 to 0.015 weight percent of magnesium sulfate, 0.038 to 0.042 weight percent of potassium citrate, 0.013 to 0.014 weight percent of sodium chloride, 0.019 to 0.021 weight percent of vitamin C, 0.067 to 0.075 weight percent of calcium lactate and the balance of water. A sugar energy supply mode is changed, lactic acid energy supply is increased, the energy supply speed is increased, and glycogen is saved. The invention further discloses a production system of the lactic acid sports beverage, and the production requirements of the lactic acid sports beverage can be met.

The invention belongs to the technical field of medical imaging, and discloses a gadolinium-based contrast agent with maltotriose covalently linked with a chelating group as well as a preparation method and application of the gadolinium-based contrast agent. The preparation method comprises the following steps: modifying a cyclic polydentate ligand, carrying out nucleophilic substitution, connecting a flexible long chain, carrying out reductive amination connection on primary amine on a linker terminal group and an aldehyde group of maltotriose to form a whole, adding trifluoroacetic acid to remove a protective group on the polydentate ligand, and carrying out a reaction to obtain the polydentate ligand. And finally adding Gd < 3 + > for chelating to obtain a final product. According to the invention, the maltotriose is covalently linked with the annular polydentate ligand, so that the guiding capability of the gadolinium-based contrast agent is stronger, and the distinguishing degree in the diagnosis of bacterial infection is higher.

The present invention relates to glycoside phosphorylases which are useful for the production of isomelezitose (α-D-glucopyranosyl-(1,6)-β-D-fructofuranosyl-(2,1)-α-D-glucopyranoside). More specifically, the invention relates to sucrose 6(F)-phosphate phosphorylases (EC 2.4.1.329), which catalyze, among other things, the synthesis of isomelezitose from a suitable glycoside donor and isomaltulose, where said glucosyl donor can be sucrose or α-D-glucose 1- phosphate. The present invention further relates to a method for producing isomelezitose using said sucrose 6(F)-phosphate phosphorylases.

The present invention provides a beer-flavored beverage characterized by having an alcohol content of 5.0 (v / v)% or less, an apparent fermentation degree of 80% or less, an isomaltotriose content of 0.020 g / 100 mL or more, and a pH of 4.30 or more.