118 results about "Psicose" patented technology

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 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.

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.

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 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.

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 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.

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.

The present invention relates to a confectionery containing psicose. Specifically disclosed is a sugar-free confectionery composition which is a jelly confectionery wherein the confectionery comprises: from 1% to 50% by weight of psicose; and from 1% to 50% of a polyol incremental sweetener in combination with a high-potency sweetener wherein the polyol incremental sweetener is selected from the group consisting of sorbitol, maltitol, isomaltitol, mannitol, xylitol, erythritol, and lactitol, and the high-potency sweetener is selected from the group consisting of kiwifruit protein, aspartame, acesulfame K, saccharin sodium, glycyrrhizin, Alisan, cyclohexylsulfamate, stevioside, dihydrochalcone, stevioside, stevioside, glycosylated stevioside, and Momordica grosvenori, and wherein the confectionery composition has a moisture content of from 15% to 20%, and wherein the sweetener is selected from the group consisting of ketoside, aspartame, acesulfame K, saccharin sodium, glycyrrhizin, Alisan, cyclohexylsulfamate, stevioside, dihydrochalcone, stevioside, glycosylated stevioside, and Momordica grosvenori; a method of making the sugar-free confectionery composition is also disclosed. The present invention provides a low calorie, low laxative confection comprising psicose with acceptable texture, stability, clarity, flavor delivery, and shelf life.

This application relates to the field of biotechnology, and more particularly to an immobilized enzyme for the synthesis of D-allulose and its application. The immobilized enzyme for the synthesis of D-allulose provided in this application has an epimerase in which at least one key site in the amino acid sequence shown in SEQ ID NO: 20 is mutated. This mutation is beneficial to improving the catalytic activity of D-fructose C3 epimerization to form D-allulose. Furthermore, the epimerase is immobilized on a resin support to form a highly stable immobilized enzyme. Through the above method, the immobilized enzyme exhibits excellent catalytic activity for the D-fructose C3 epimerization to form D-allulose, and can efficiently convert D-fructose to D-allulose, thus improving the efficiency of D-allulose synthesis.

D-psicose / erythritol compositions comprise, in combination, D-psicose and erythritol as sweeteners together with one or more other edible ingredients. Comestibles are provided, including beverage products and other food products, comprising the novel D-psicose / erythritol compositions. D-psicose and erythritol may each be present in a comestible in a concentration sufficient independently of the other to perceptibly sweeten the composition. An additional sweetener component and other ingredients may be included in the formulation.

The application provides a reduced-sugar cheese product, comprising a sweetener, wherein the sweetener comprises allulose. The reduced-sugar cheese product prepared by the application does not contain sucrose and uses allulose as a sweetener, meets the demand of consumers for low-sugar products, provides consumers with a healthier choice, and can further expand the consumer group of cheese. Allulose has strong water-holding capacity, less water migration during the entire storage period of the reduced-sugar cheese product, and stable texture change, and the obtained reduced-sugar cheese product has good stability and excellent taste, and the taste is delicate and smooth, and the milk flavor is mellow and thick.

The invention belongs to the technical field of biology, and discloses a preparation method of a phosphatase mutant and psicose. The phosphatase mutant provided by the invention is obtained by carrying out one or more mutations of V46T mutation, L116R mutation and T170H mutation on wild type phosphatase ST6P with an amino acid sequence as shown in SEQ ID NO: 1, and specific amino acid at a specific site in the wild type phosphatase ST6P structure is subjected to substitution mutation so as to optimize a three-dimensional space structure of phosphatase, so that the phosphatase mutant is obtained. Therefore, the phosphatase mutant is endowed with excellent specific binding capacity to psicose-6-phosphoric acid, and has important significance for realizing large-scale and low-cost biological preparation of psicose.

Treatment with epimerase in vitro forms D-psicose from D-fructose dissolved in aqueous solution, and then D-psicose is converted into the oxidized cofactor NAD(P). + A method for preparing an aqueous solution containing allose by reducing allitol to allitol in vitro with NAD(P)H-dependent oxidoreductase, which is accompanied by the formation of a compound, and then enzymatically oxidizing allitol to allose. (Figure 1)

The invention relates to walnut cakes capable of avoiding an oil return phenomenon and a preparation method thereof, and the preparation method comprises the following steps: (1) mixing edible oil, psicose and isomaltitol, and stirring by adopting gradient temperature control to obtain a sugar-oil mixture; (2) mixing the sugar-oil mixture obtained in the step (1), eggs, water, wheat flour, baking powder, baking soda, resistant dextrin, edible gum, edible salt and protein powder to obtain dough; (3) the dough in the step (2) is subjected to fermentation, forming and sectional type baking, and the walnut cake is obtained. Through cooperation of the raw materials and the technology, the phenomenon of oil return of the walnut cake during storage can be avoided, and meanwhile the good taste, color and texture of the walnut cake are kept.

The present specification relates to a composition comprising allulose as an active ingredient, and the use of said composition for the prevention, amelioration or treatment of intestinal diseases, such as leaky gut and / or symptoms of leaky gut.

Provided herein are compositions and methods related to improved production of psicose by converting fructose to psicose using a psicose from Brachyspira suanatina, or a psicose-3-epimerase enzyme, in the presence of 50 or 100 mg / L of an alkali NaOH, and methods related to improved production of psicose by using a psicose from Brachyspira suanatina, or a psicose-3-epimerase enzyme from Brachyspira suanatina, or a psicose-3-epimerase enzyme from Brachyspira suanatina, or a psicose-3-epimerase enzyme from Brachyspira suanatina or a psicose-3-epimerase.

The invention discloses sugar-free soft sweets and a preparation method thereof, and belongs to the technical field of food processing. The sugar-free soft sweets disclosed by the invention are prepared from the following raw materials in parts by weight: 10 to 20 parts of psicose, 90 to 100 parts of resistant paste liquid, 0.2 to 1.2 parts of pectin and 0.1 to 0.6 part of citric acid. According to the invention, the resistant dextrin is used as a core functional auxiliary material, and is compounded with the pectin and the sugar-free saccharides to prepare the sugar-free sugar-free dextrin which has the advantages of no influence on blood sugar indexes, stable texture and excellent mouthfeel, and solves the problems of strict requirements, high requirements on sugar degree, easy occurrence of a pre-gelation phenomenon and the like in the existing preparation process of adding a large amount of pectin.

The present invention discloses a variant D-allulose 3-epimerase (DAEase) that is distinguished from a wild-type DAEase derived from Spirochaetales bacterium (spDAEase) by at least one amino acid sequence variation comprising substitution of an 5 amino acid residue corresponding to position 69, 119, 138, 175, 203, 208, 229, 240, or 265 of SEQ ID NO. 1; or a variant DAEase that is distinguished from a wild-type DAEase derived from Clostridium cellulolyticum (ccDAEase) by an amino acid sequence variation comprising substitution of an amino acid at position 46 and / or a truncation of C-terminal end of in SEQ ID NO. 2.