202 results about "Psicose" patented technology

The invention discloses a D-psicose 6-phosphate phosphatase mutant and application of the D-psicose 6-phosphate phosphatase mutant in preparation of psicose, and belongs to the technical field of enzyme engineering. According to the invention, site-directed mutagenesis is carried out on an amino acid sequence of D-psicose 6-phosphate phosphatase A6PP, and a combined mutant I21V / Y73F / R115M / T180V / L203I / Q193E is constructed, so that the substrate specificity, the thermal stability and the catalytic activity of the combined mutant are all remarkably improved. The invention further provides application of the combined mutant in preparation of psicose through multi-enzyme cascade catalysis, 150 g / L of maltodextrin can be converted into 97.7 g / L of D-psicose, the conversion rate reaches 65.1%, and the application prospect of the combined mutant in the field of food is widened.

The invention discloses L-rhamnose isomerase and application thereof, and belongs to the technical field of genetic engineering. The amino acid sequence of the L-rhamnose isomerase is obtained by performing the following mutation on an amino acid sequence as shown in SEQ ID NO.1: the 258th amino acid is mutated from D to Q. Compared with the prior art, the L-rhamnose isomerase mutant D258Q is obtained by mutating wild type L-rhamnose isomerase, and compared with the wild type L-rhamnose isomerase, the L-rhamnose isomerase mutant D258Q is higher in enzyme activity and longer in half-life period, so that when the L-rhamnose isomerase mutant D258Q is used for catalyzing the conversion of D-psicose into D-allose, the L-rhamnose isomerase mutant D258Q has the advantages that the enzyme activity is higher, and the half-life period is longer; the catalytic capability is stronger and more durable, and the conversion efficiency of the reaction and the yield of D-allose are improved.

The invention belongs to the technical field of gene engineering and protein engineering, and particularly relates to thermal-stable D-psicose 3-epimerase as well as a preparation method and application thereof. According to the invention, a series of D-psicose 3-epimerase DAE mutants are constructed, and six mutants which not only can retain good catalytic activity, but also have high thermal stability are obtained through screening. The catalytic temperature of the three mutants A19D / A223P / V241I is increased by 25 DEG C compared with that of a wild type, while the three mutants A19D / A223P / V241I still show the optimal thermal stability, the catalytic activity of the three mutants is improved by 17.0%, and the three mutants show good industrial suitability. The D-psicose 3-epimerase DAE mutant with improved thermal stability provided by the invention is beneficial to improving the production efficiency of the DAE in industrial application of D-psicose, and provides powerful industrial enzyme guarantee for large-scale and low-cost preparation of D-psicose.

The invention provides a healthy food, in particular to a hypoglycemic composition based on homology of medicine and food and gradient fermentation type prebiotics, which is a dry powder preparation and comprises a component A and a component B, the component A is a medicinal and edible component, and the component B is a prebiotic component; the component A is prepared from the following components in parts by mass: 2 to 15 parts of folium mori extract, 2 to 10 parts of bitter gourd extract, 2 to 20 parts of rhizoma dioscoreae extract, 1 to 10 parts of radix puerariae extract, 2 to 10 parts of fructus lycii extract, 0.5 to 5 parts of radix polygonati officinalis extract and 0.5 to 5 parts of rhizoma polygonati extract; the component B is prepared from 20 to 50 parts of resistant dextrin, 5 to 15 parts of xylooligosaccharide, 3 to 10 parts of inulin and 35 to 50 parts of D-psicose. The hypoglycemic activity of the traditional medicinal and edible materials is organically combined with the gradient fermentation type prebiotics, so that the hypoglycemic effect is realized by synergism of multiple action mechanisms, and the problems of single hypoglycemic mechanism and non-ideal blood sugar regulation effect of the existing product are solved.

The invention relates to the technical field of beverages, and particularly discloses a high-protein beverage containing psicose and a preparation method of the high-protein beverage. The high-protein beverage containing psicose is prepared from the following raw materials in percentage by mass: 13 to 17 percent of supplementary protein, 4 to 5 percent of an emulsifier, 3.10 to 3.14 percent of a flavoring agent, 0.02 to 0.06 percent of a thickening agent, 0.005 to 0.015 percent of a stabilizer, 0.008 to 0.01 percent of a coloring agent, 0.04 to 0.08 percent of an enzyme preparation and the balance of water, the flavoring agent is prepared from D-psicose, erythritol, sucralose and stevioside. The D-psicose in the flavoring agent is extremely low in calorie, does not cause increase of blood sugar and insulin, and has a unique taste, and the erythritol, the sucralose and the stevioside are matched, so that the taste of sucrose is reduced on the premise of low calorie, and the problem of bitter taste of a sugar substitute beverage is solved, so that the flavor of the protein beverage is improved.

The present invention discloses a low GI blackcurrant jam and a preparation method thereof, and relates to the technical field of food processing, the low GI blackcurrant jam comprises the following components by mass: 50-70 parts of blackcurrant pulp, 15-35 parts of a composite sugar source, 0.3-1.5 parts of a compound thickener, 0.1-0.7 part of an acidity regulator, and 5-15 parts of water; the composite sugar source consists of psicose, inulin and resistant dextrin; the compound thickening agent is prepared from apple gum, konjac gum and xanthan gum; the preparation process comprises the following steps: step-by-step sugar melting under a mild condition, colloid pre-dispersing gel melting, fruit pulp mixing, pasteurization, acid regulation and homogenization, sterilization after filling and the like. Through the cooperation of a formula system and a whole-process mild temperature control process, a stable three-dimensional gel network is constructed while the low GI value and the high vitamin C retention rate of the product are achieved, water bleeding and layering are effectively prevented, and therefore the jam product with the healthy property and the excellent texture is obtained.

The application discloses a D-allulose 3-epimerase mutant, a preparation method and application thereof, and relates to the fields of genetic engineering and enzyme engineering. The amino acid sequence of the D-allulose 3-epimerase mutant is shown as SEQ ID NO. 1. The specific enzyme activity of the D-allulose 3-epimerase mutant provided by the application is increased from 10.21 U / mg of a control (before mutation) to 15.29 U / mg at 80 DEG C and pH 6.0; and the equilibrium conversion rate is increased from 29.98% of the control (before mutation) to 36.26% when the substrate is 700 g / L of fructose. The D-allulose 3-epimerase mutant provided by the application has higher catalytic activity, and has a very broad application prospect in the efficient production and preparation of D-allulose.

This invention discloses a compound peptide nutrient with fat-reducing effects, belonging to the field of health food technology. Specifically, it relates to a VQPIPY peptide or a product containing VQPIPY peptide in the preparation of lipid-lowering drugs or health products, or in the preparation of drugs for treating and / or alleviating alcoholic liver damage. This invention also provides a meal replacement powder containing VQPIPY peptide, shown as a compound of whey powder, milk powder, oats, spinach powder, allulose, and camel milk peptide in a specific ratio. Through the synergistic effect of its components, this product achieves multiple effects such as providing satiety, inhibiting blood sugar, and lowering blood lipids. It is characterized by balanced nutrition, safety, effectiveness, and good taste, and can be used for weight management and daily health maintenance.

Disclosed herein are formulations (including sweet proteins and rare sugars) for improving the sweetness of low glycemic index rare sugars without altering the texture and flavor of the rare sugars and methods for improving the sweetness of rare sugars. More specifically, the present invention discloses methods for improving the sweetness of rare sugars without altering the sweetness profile, texture and flavor of the primary sugars. The invention also discloses the addition of Brazitame protein with liquid rare sugars at different temperatures during the synthesis of the rare sugars, before crystallization or before or after caramelization of the rare sugars, to increase sweetness. The Brazilian sweet protein increases the sweetness of rare sugars, but is not limited to D-psicose, D-tagatose, D-allose, isomaltulose, trehalose, sorbose, pinose, leucobiose and the like. The invention also provides for the evaluation of non-nutritional sweeteners (such as aspartame, acesulfame, sodium cyclamate, neotame, saccharin, sucralose, stevioside, etc.), as each has a limitation of taste quality if used with rare sugars. However, the use of Brazilian sweet protein does not alter the flavor and texture of rare sugars, and the taste profile matches sucrose.

ABSTRACT The technology described in this specification relates to a dry sweetener composition and methods for preparing the sweetener. The sweetener may be a single sweetener, for example, allulose, or it may be a mixture of sweeteners. The method comprises providing a concentrated syrup comprising a sweetener and a seed solid comprising a carbohydrate, and contacting the syrup with the seed solid to form a composite composition; and drying the composite composition under conditions to obtain the solid sweetener composition, wherein at least a portion of the solid sweetener is reintroduced into the process to act as a seed solid.

The present invention produces fermented kombucha beverages with reduced alcohol content by utilizing allulose or analogues thereof as the primary fermentable sugar. These rare sugars limit ethanol production during fermentation while preserving flavor, probiotic benefits, and acidity. The invention further encompasses the incorporation of Kratom (Mitragyna speciosa) extracts or alkaloids into the fermentation process or final product, enabling a low-alcohol kombucha with potential enhanced wellness properties. The resulting beverage maintains an alcohol content below 0.5% by volume, making it suitable for non-alcoholic labeling and broader consumer appeal. The invention is preferably a bottled beverage.

The invention belongs to the technical field of gene engineering, and in particular relates to a D-psicose-3-epimerase mutant subjected to Spytag / SpyCatcher cyclization modification and an application of the D-psicose-3-epimerase mutant. The preparation method comprises the following steps: carrying out multi-site simultaneous mutation on 109th aspartic acid and 160th serine of wild type D-psicose-3-epimerase to obtain a mutation intermediate, respectively connecting a Spytag tag and a SpyCatcher tag to the N end and the C end of the mutation intermediate, and carrying out cyclization modification, so as to obtain the wild type D-psicose-3-epimerase, wherein the Spytag tag and the SpyCatcher tag are respectively connected to the N end and the C end of the mutation intermediate; when fructose is used as a raw material to produce D-psicose and host bacteria are escherichia coli, the reaction of catalyzing 600 g / L fructose to produce D-psicose is performed for 4 h, and the conversion rate can reach 35.7%; when the host bacteria are bacillus subtilis, the reaction for catalyzing 500 g / L fructose to produce D-psicose is performed for 4 h, and the conversion rate reaches 36.5%; compared with a wild type D-psicose-3-epimerase strain of bacillus subtilis, the conversion rate of the strain is improved by 13.5%.

The present disclosure relates to a chocolate composition comprising allulose and at least one ingredient from a cocoa bean selected from the group consisting of cocoa mass, cocoa powder, and cocoa butter; and a method of manufacturing such chocolate; in particular the present disclosure relates to a chocolate composition prepared by said method, and confectionary products comprising said chocolate composition.

Non-dried allulose crystals are dried in a temperature treating step (b) in a drying apparatus at a temperature of about 25° C. to about 70° C., and in a conditioning step (c). The temperature treating step (b) may be carried out (b1) at atmospheric pressure and a residence time of about 5 minutes to about 5 hours. The temperature treating step (b) may be carried out (b2) under reduced pressure and constant temperature and a residence time from about 40 minutes to about 5 hours. The conditioning step (c) may be carried out (c1) over a period of about 30 minutes to 7 hours at a temperature from about 40° C. to about 70° C. The conditioning step (c) may be carried out (c2) over a period of about 15 minutes to about 90 hours at about 30 to about 60% relative humidity, and a temperature of about 25 to about 40° C.

Disclosed herein are genetically engineered Kluyveromyces sp. cells capable of producing D-allulose. The genetically engineered Kluyveromyces sp. cells comprise an exogenous polynucleotide sequence encoding an allulose-6-phosphate 3-epimerase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or100% identical to at least one of SEQ ID NOs:249-256, 258, and 259; and an exogenous polynucleotide sequence encoding an allulose-6-phosphate phosphatase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs:87, 89, 190, 123, 105, 107, 115, 83, 95, 113, 117, 119, 121, 127, 131, 137, 145, 169, 173, 179, and 183.

The proposal proposes a crystalline allulose with a defined particle size distribution, a process for its production, and its use. This new allulose grade is characterized by its improved shelf life and improved sensory and flavor properties of finished products made with it.

The present application relates to allulose crystals, which have an X-ray powder diffraction pattern including peaks at 2θ diffraction angles of 18.8±0.5°, 15.2±0.5°, and 19.5±0.5° in X-ray powder diffraction (XRD) analysis, a sweetener composition containing allulose crystals, and a method for producing allulose crystals.

The present application relates to an allulose-producing microorganism and a method for producing allulose using the same.

Methods for improving the gut microbiota of a subject, increasing one or more bacterial communities belonging to the Helicobacterium or Euglobulaceae families in their colonic flora, for the prevention, treatment, or relief of disease, and for increasing the level of short-chain fatty acids in the colon, comprising administering to the subject a composition containing allulose, erythritol, or a combination thereof. The composition used in the above methods comprises allulose, erythritol, or a combination thereof. The composition comprises allulose, erythritol, or a combination thereof, and one or more colonic bacterial communities from the Helicobacterium or Euglobulaceae families.

To provide alternative and / or improved sweetness modifying composition.SOLUTION: There is provided a sweetness modifying composition comprising: one or more high-intensity sweetener(s) selected from steviol glycosides and / or mogrosides; and one or more low-intensity sweetener(s) selected from cellobiose, psicose, cyclamate and / or 11-O-mogroside V, wherein the sweetness modifying composition increases the sweetness of a sweetened composition by more than the sweetness of the sweetness modifying composition alone; and / or wherein the ratio of the one or more high-intensity sweetener(s) to the one or more low-potency sweetener(s) ranges from about 2:1 to about 12:1.SELECTED DRAWING: None

The invention belongs to the technical field of food coloring, and particularly relates to a compound sweetening agent capable of coloring at low temperature for food as well as a preparation method and application of the compound sweetening agent. The D-psicose and tagatose chewable tablets are prepared from the following raw materials in parts by mass: 15 to 20 parts of D-psicose, 1 to 5 parts of tagatose, 2 to 8 parts of D-xylose, 20 to 25 parts of xylitol, 30 to 35 parts of solid maltitol, 30 to 35 parts of liquid maltitol, 10 to 14 parts of polydextrose and 0.5 to 1.5 parts of stevioside. The sweetening agent with a coloring function is perfectly combined with other sugar-free sweetening agents, so that function synergy is realized, food can quickly generate good color and luster in a low-temperature state, and the nutrition of the food is prevented from being lost.

The invention belongs to the technical field of enzyme engineering, and particularly relates to an immobilized enzyme preparation containing D-psicose-3-epimerase cells as well as a preparation method and application of the immobilized enzyme preparation. The preparation method comprises the following steps: carrying out fermentation culture on genetically engineered bacteria containing thermal-stability D-psicose-3-epimerase to obtain wet thalli, mixing the thalli with egg shells and a diatomite carrier, immobilizing the obtained mixture on the carrier through a cross-linking agent, and carrying out separation, drying and granulation to obtain the immobilized enzyme preparation. According to the invention, the affinity between the immobilized carrier and microorganisms is stronger; the prepared immobilized enzyme preparation is high in mechanical strength and stable in enzyme activity, is used for preparing D-psicose through D-fructose isomerization, and is high in conversion efficiency. Under the condition of 60 DEG C, after the batch reaction is repeated for 10 batches, the conversion rate is still greater than 28%; 700g / L fructose solution is used as a substrate, the reaction is continuously carried out for 31 days, the average conversion rate is 28% or above, and the method has relatively high industrial advantages.

The invention provides a method for determining D-psicose in processed food and application of the method. The method specifically comprises the following steps: extracting a sample with warm water at 50-60 DEG C, precipitating protein by adopting a Carrez reagent, and removing interference impurities; chromatographic conditions are defined as follows: a calcium type strong cation exchange column is adopted, pure water containing 50 mg / L of EDTA-Ca is adopted as a mobile phase, the flow rate is 0.4-0.6 mL / min, and the column temperature is 80 DEG C. The result shows that the linear relation of the D-psicose is good in the concentration range of 1.0 mg / mL to 20.0 mg / mL, and the correlation coefficient is 0.999999; according to the method, the LOD is 0.002 g / 100g, and the LOQ is 0.005 g / 100g. Under the experimental conditions of standard addition before simulation processing, the average recovery rate of 18 matrixes including dairy products, bakery products and the like is 81.5-128.1%, and the RSD is less than 3.0%. The determination method provided by the invention is simple in pretreatment, high in sensitivity, strong in interference resistance and good in accuracy, effectively solves the ubiquitous problems of matrix wrapping, matrix interference, difficulty in isomer separation and the like when the D-psicose in the processed food is detected, can realize rapid and accurate detection of the D-psicose in all dosage forms of processed food, and has a wide prospect.

To provide an immobilized enzyme composition for hexose production or an improved process for hexose production. [Solution] The present invention relates to an immobilized enzyme composition for the preparation of hexoses. Examples of hexoses include tagatose, psicose, fructose, allose, mannose, galactose, altrose, talose, sorbose, gross, idose, and inositol. The present invention also relates to an enzymatic process for preparing hexoses from sugars by contacting starch derivatives with the immobilized enzyme composition of the present invention.

The application provides a preparation method of D-psicose crystal, and particularly relates to a preparation method of D-psicose large-particle-size crystal through cooling and coupling with solvent analysis, and the method comprises the following steps: adding D-psicose seed crystal into a D-psicose saturated solution with a temperature of 50-60 DEG C, cooling and crystallizing through staged temperature reduction to 20-30 DEG C, and adding ethanol when the temperature is reduced to 35-30 DEG C to obtain D-psicose crystal. By controlling the particle number, particle size of the added seed crystal, the addition amount and addition rate of ethanol within the optimal range, the crystal can grow in a good form quickly in the subsequent cooling and coupling with solvent analysis crystallization process. The D-psicose crystal has a high uniformity in particle size, and more than 88wt% of the D-psicose crystal is between 40-60 meshes, the one-way yield of the product reaches more than 60%, the method has strong operability, low energy consumption and high economic benefits.

This invention discloses a method for preparing an immobilized ketose 3-epimerase and its application, belonging to the field of immobilized enzyme preparation technology. The invention comprises the following steps: first, pretreatment of anion exchange resin; second, adsorption of the protease onto the ion exchange resin; and third, cross-linking with glutaraldehyde. The immobilized enzyme prepared by this invention is simple to prepare, inexpensive, and requires simple and mild reaction conditions. Immobilization improves the relative activity and stability of the enzyme, and the prepared immobilized enzyme is firmly bound and can undergo multiple enzyme-catalyzed reactions. This discovery has significant research value for the industrial preparation of D-allulose.

The application discloses a preparation method and application of allulose-vanillin microcapsules, and comprises a double emulsion preparation step, an alternating current field treatment step and a spray drying step. By constructing a double water-in-oil-in-water emulsion, the problems of low solubility and poor stability of the material are solved, and the bioavailability of allulose and vanillin is improved. The allulose-vanillin microcapsules are prepared by using alternating current field superimposed spray drying, the adsorption and combination of allulose and vanillin molecules on the water-oil phase are strengthened, and the encapsulation rate and the retention rate of vanillin are effectively improved. The preparation method provided by the application aims to reduce the sucrose content in food by using cross-modal interaction, realizes the goal of reducing sugar without reducing sweetness of food, solves the problems of insufficient sweetening effect and limited microcapsule embedding efficiency of flavor substances in the prior art, and has a wide market application prospect in the field of food processing.

The invention discloses a recombinant ribitol dehydrogenase strain and application thereof, and belongs to the technical field of bioengineering. According to the recombinant ribitol dehydrogenase strain disclosed by the invention, pichia pastoris GS115 is taken as a starting strain, a recombinant ribitol dehydrogenase carrier is transformed, and the ribitol dehydrogenase gene sequence is shown as SEQ ID. NO 1. After fermentation in a 50L fermentation tank, the fermentation liquor is centrifuged, the supernate contains recombinase RDH with the purity of 95% or above, and the enzyme activity can reach 1059U / mL. The recombinase catalyzes a redox reaction between D-psicose and D-psilol to produce D-psilol, and the conversion rate can reach 56% after the reaction is balanced. The enzyme has good heat resistance, does not need metal ions to participate in a catalytic reaction, is low in product separation and purification difficulty, can keep the maximum enzyme activity of 80% or above in a wide pH (6-9) range, and can be applied to large-scale industrial production of rare sugar D-psilol.

Nutritional supplements and compositions for activating the GLP-1 peptide and / or other hormones in a subject in order to regulate blood sugar, weight, and hunger of the subject are described in this application. The compositions include a first nutritional supplement containing specific amounts of hydrolyzed Acacia gum, lemon bioflavonoids, chromium, Berberis aristate, and hesperidin. The compositions also include a second nutritional supplement containing specific amounts of flax seed oil, resistant potato starch, resistant tapioca fiber, kombucha, Bacillus coagulans, Bacillus clausii, and allulose. A third composition includes the first and second nutritional supplements containing these ingredients in sufficient amounts to regulate the GLP-1 peptide and / or other hormones. These compositions are able to increase the GLP-1 concentration in the blood by up to about 140% without binding directly to any GLP-1 receptors. Other embodiments are also described.

The present application relates to the technical field of biotechnology, and particularly relates to a tagatose-6-phosphate phosphatase mutant and a method for synthesizing tagatose from scratch. The method provided by the present application is a one-pot method for biosynthesizing D-tagatose by using starch or dextrin as a substrate, adopting a multi-enzyme cascade reaction system composed of a tagatose-6-phosphate phosphatase mutant, a glycogen-debranching enzyme, an alpha-glucan phosphorylase, a phosphoglucomutase, a glucose-6-phosphate isomerase, a D-tagatose-6-phosphate-3-epimerase and a 4-alpha-glucan transferase. The method can prepare tagatose from ordinary and inexpensive starting materials (starch or dextrin) at a high yield, improves the overall conversion rate of the system and the final yield of tagatose, provides a new technical approach for realizing low-cost and green production of tagatose, and has the advantages of high yield, low cost and being more suitable for industrial production.