33 results about "Resistant starch" patented technology

The application discloses a novel multifunctional resistant starch rich in active small-molecule ternary complex, a one-step induction synchronous preparation process and application thereof. By introducing lipids with a certain structure, phenolic compounds without long alkyl chains and starch form inclusion complexes with V-shaped ordered structures. By adjusting the addition sequence of lipids and phenolic compounds in the preparation process and optimizing the process parameters, multifunctional resistant starch with high phenolic loading rate and strong antioxidant activity is prepared by one-step induction. The application breaks through the technical bottleneck that phenolic compounds without long alkyl chains are difficult to form V-shaped complexes with starch, significantly improves the complexing efficiency of starch and phenolic compounds without long alkyl chain structure, and improves the content of active small-molecule phenols in the complex. Compared with the prior art, the prepared complex has stronger DPPH free radical scavenging effect, shows better digestion resistance and antioxidant effect, and can be used in the fields of functional food, nutritional additives and the like for reducing postprandial blood glucose, antioxidant and the like.

The application discloses a preparation method of starch-unsaturated fatty acid compound. The method comprises the following steps: starch is pretreated by a debranching enzyme to obtain a debranched starch solution, the debranched starch solution is mixed with unsaturated fatty acid, an ethanol-water solution is added as a ball milling medium, a multi-stage ball milling parameter dynamic regulation process is adopted, and low-temperature protection, medium-temperature complexing and cooling solidification stage ball milling reactions are sequentially carried out, and finally, drying, crushing and sieving are performed to obtain the starch-unsaturated fatty acid compound. Through the synergistic effect of debranching enzyme pretreatment and multi-stage ball milling, the starch and the unsaturated fatty acid are efficiently compounded under mild conditions. The obtained compound has high compounding rate, high resistant starch content and excellent antioxidant stability. The compound can be used as a low-glycemic index functional food raw material and is used for preparing blood glucose management, weight control or antioxidant functional food. The method is mild, controllable and reproducible, does not need high temperature and high pressure, and meets the clean label consumption trend.

This invention discloses a *Lactobacillus plantarum* bacterial powder, its preparation method, and its application. The wall material of the bacterial powder includes resistant starch, whey protein, and a heat protectant. The bacterial cells in the powder are *Lactobacillus plantarum* TH103. The mass percentages of resistant starch, whey protein, and the heat protectant are 7-23%, with the total mass percentage of resistant starch and whey protein being 3-15% and the mass percentage of the heat protectant being 4-8%. The viable count of the bacterial powder is (3.5-9.0) × 10⁻⁶. 9 The CFU / g and moisture content are 5-7%. This invention uses resistant starch and whey protein as protective carriers, supplemented with heat-resistant protective agents, to achieve the preparation of *Lactobacillus plantarum* powder by spray drying. The obtained *Lactobacillus plantarum* powder has a viable count and moisture content that meet the relevant requirements for probiotic foods, and has good powder properties. It can be directly brewed in powder form or applied to fermented foods such as yogurt.

This invention provides a low-GI fermented rice product and its preparation method, belonging to the field of food processing technology. The method includes the following steps: (1) Preparing a rice flour-rice bran dietary fiber mixture: Rice is ground into flour and mixed with rice bran dietary fiber (RBDF) to obtain a mixture; (2) Preparing a microbial fermentation broth: Lactobacillus paracasei undergoes a three-stage activation culture to obtain an activated microbial fermentation broth; (3) Fermentation: The fermentation broth obtained in step (2) is inoculated into a mixture of the mixture and water from step (1), and fermented at 35-37℃ for 20-24 hours to obtain the fermented rice flour product. This invention, through the synergistic fermentation of Lactobacillus paracasei and rice bran dietary fiber, significantly reduces the glycemic index (GI) of the resulting rice biscuit to 53.64, while increasing its resistant starch (RS) content to 21.22%. Furthermore, it is superior to control products that are fermented alone or have only dietary fiber added, in terms of texture, sensory evaluation, and processing performance.

The present application belongs to the technical field of grain deep processing and functional carbohydrate material, and relates to a waxy corn starch-guar gum compound as well as a preparation method and application thereof. The present application adopts high-pressure homogenization assisted pullulanase debranching to prepare RS3, and then mixes and embeds the RS3 with guar gum in a dry state according to a dry basis mass ratio of 6% to 24% to construct a physical barrier, and finally performs autoclaving treatment on the RS3 to strengthen the structure under a water content of 20% to 40%, so as to obtain a waxy corn starch-guar gum compound with high resistance and heat resistance. The compound presents ABV type XRD characteristic peaks, the crystallinity is greater than or equal to 65%, the resistant starch (RS) content can reach more than 50%, and the gelatinization peak temperature is significantly improved, thereby solving the problem that the existing RS3 is prone to uncoiling and the anti-digestion performance is reduced during high-temperature processing, and expanding the application of waxy corn starch in healthy functional food.

The invention belongs to the technical field of oilfield chemistry, and relates to a gas reservoir crack mixed temporary plugging agent and a preparation method thereof. The temporary plugging agent is prepared from the following components in parts by mass: a water-soluble high-molecular polymer, heat-resistant starch, degradable fibers, a strength improver and water, the strength improver is montmorillonite powder wrapped by polyvinyl alcohol. The water-soluble high-molecular polymer is matched with the degradable fibers and the starch particles to be interwoven and connected to form a net-shaped structure, so that the pressure resistance is improved, and the temporary plugging effect is improved; according to the strength improving agent, montmorillonite powder wrapped by polyvinyl alcohol is added, in the process that the temporary plugging agent still flows downwards, the polyvinyl alcohol on the surface of the montmorillonite powder is melted along with decline and temperature rise, so that the montmorillonite powder leaks out and absorbs water again to swell, and the strength of the temporary plugging agent is improved. And montmorillonite powder wrapped by heat-resistant starch-degradable fiber-polyvinyl alcohol is cross-linked to form a rich three-dimensional system structure as a climbing skeleton, so that the temporary plugging agent can temporarily plug cracks at positions needing temporary plugging.

This invention relates to a low-GI nutritionally regulated gel-type swallowing aid product and its preparation method. The gel-type swallowing aid product comprises a low-GI gel matrix, popping beads, and a complex additive. The low-GI gel matrix is ​​prepared from konjac flour, resistant starch, erythritol, oat fiber, a complex prebiotic, and water. The popping beads consist of an outer shell and a prebiotic filling encapsulated within the outer shell. The prebiotic filling comprises probiotic powder, chitosan oligosaccharide, chitin oligosaccharide, vitamin complex, trace elements, anthocyanins, and MCT oil. Compared with existing technologies, this invention, based on the use of low-GI ingredients and combined with popping beads containing a prebiotic filling, enhances the patient's chewing and swallowing ability, improves the product's nutritional value, and provides a novel nutritional functional gel option for swallowing aids for diabetic patients and those with swallowing difficulties.

The application discloses a phenolic compound resistant starch for efficiently regulating blood sugar, a preparation method and application thereof. The phenolic compound resistant starch has V6 and V7 polymorphic structures, good thermal stability, better enzyme resistance, enzyme activity inhibition and glucose transport inhibition capacity, and the preparation method has simple process operation. The functional resistant starch can be used for preparing various products with the functions of regulating postprandial blood sugar, preventing and improving diabetes and other related metabolic disorders / diseases.

This invention belongs to the field of whole grain deep processing technology, and relates to a high-resistant starch whole grain powder and its preparation method. The raw materials of the high-resistant starch whole grain powder include the following components by weight: chickpeas 25-45 wt%, quinoa 20-30 wt%, brown rice 10-20 wt%, pea protein isolate 10-20 wt%, hemp seed protein 1-10 wt%, fructooligosaccharides 1-5 wt%, and compound nutrients 0.5-4 wt%. The high-resistant starch whole grain powder has a resistant starch content ≥35 (g / 100g starch), a GI value ≤55, and a powder particle size ≤100μm. This invention significantly increases the resistant starch content of the obtained whole grain to over 35% through the synergistic effects of germination activating endogenous enzymes, fermentation promoting starch molecule rearrangement, and aging-induced retrogradation. The product has a GI value ≤55, a natural fermented aroma, and a fine, easily reconstituted texture.

The application discloses low-GI selenium-rich rice with blood sugar balancing effect and a preparation method thereof, and belongs to the technical field of food processing. The low-GI selenium-rich rice with blood sugar balancing effect comprises the following raw materials: functional brown rice, selenium-rich supplement, blood sugar balancing material, resistant starch and auxiliary film forming agent. The low-GI selenium-rich rice provided by the application comprises the selenium-rich supplement and the blood sugar balancing material. The selenium-rich supplement can efficiently supplement the rice with organic selenium elements, and ensures that all the selenium elements contained in the rice are in an organic form. In addition, the selenium-rich supplement and the blood sugar balancing material play a synergistic role, effectively reduce the GI value of the rice, and improve the blood sugar regulation capacity of the body, further strengthen the stable effect of the low-GI selenium-rich rice on blood sugar, and are particularly suitable for diabetics and people who need to control blood sugar for a long time.

The application discloses a kind of low-glycemic food processing technology of fusion white kidney bean extract, it is related to food processing technical field, including the following steps: raw material pretreatment: starch raw material is pulverized and handled, obtain starch powder, the starch powder is sequentially treated with modification, gelatinization, modification, and obtain modified starch base, the modification is used to increase resistant starch content in starch powder, reduce fast-digesting starch content;Add white kidney bean extract: white kidney bean extract is microencapsulated and coated with pretreatment, and obtain coated white kidney bean extract;The coated white kidney bean extract is added to modified starch base, and after being mixed uniformly, obtain mixed base;Forming and curing: the mixed base is formed and cured.The low-glycemic food processing technology of fusion white kidney bean extract, product GI value is low, white kidney bean extract activity retention rate is high, resistant starch content is effectively improved, while ensuring product taste and boiling resistance.

This invention discloses the application of modified chestnut starch in the preparation of hypoglycemic functional foods and a low-GI modified chestnut starch recombinant rice and its preparation method, relating to the fields of food processing and functional food technology. The modified chestnut starch contains no less than 40% resistant starch; the hypoglycemic functional foods are staple foods, supplementary foods, or dietary supplements for people with type 2 diabetes. The modified chestnut starch exerts a multi-target hypoglycemic effect, not only lowering fasting blood glucose and improving glucose tolerance, but also simultaneously regulating lipid metabolism and reducing liver inflammation and damage. The prepared recombinant rice has a GI value as low as 48.25, while also possessing good edible quality. This solves the technical pain point of existing low-GI recombinant rice, which suffers from "high functionality but low edible quality," achieving a synergistic improvement in hypoglycemic functionality and edible quality. The process is simple, parameters are controllable, and production costs are low, making it suitable for large-scale industrial production and with broad market prospects.

This invention discloses a processing method for enhancing the digestibility and resistance of wheat starch based on mung bean peel polyphenols, belonging to the field of starch processing technology. The method includes: (1) selecting fresh mung beans, washing, soaking, and removing the peels; then, vacuum freeze-drying the mung bean peels followed by ultrafine pulverization; (2) pre-treating the mung bean peel powder under dielectric barrier discharge plasma; (3) adding 80% ethanol solution to the treated mung bean peel powder for ultrasonic-assisted extraction; and obtaining mung bean peel polyphenols by rotary evaporation and freeze-drying of the supernatant; (4) adding an appropriate amount of the above-mentioned mung bean peel polyphenols to pregelatinized wheat starch and stirring; and (5) cooling, centrifuging, and washing the resulting gel to obtain a wheat starch-mung bean peel polyphenol complex with enhanced digestibility and resistance. This invention utilizes dielectric barrier discharge plasma pre-treatment to improve the extraction efficiency of mung bean peel polyphenols. The wheat starch-mung bean peel polyphenol complex prepared by this invention has a high content of slow-digesting starch and resistant starch, and possesses certain hypoglycemic potential.

The application discloses a kind of lotus node recycling processing method, belong to agricultural product processing by-product comprehensive utilization technical field.The present application includes the following steps: (1) lotus node is washed, and is dried immediately after being frozen, pulverized, and lotus node powder is obtained;(2) lotus node powder is soaked in citric acid aqueous solution, and sodium bicarbonate is added, after stirring reaction, filtration, and after freeze-drying of solid product, modified lotus node powder is obtained;(3) bamboo leaf powder, orange peel powder are added to modified lotus node powder and mixed evenly, and the mixed powder is added to the film of red tea bacteria after being crushed, and fermentation is obtained by stacking fermentation;(4) after fermenting lotus node powder is ground into slurry, spray drying is carried out.The lotus node product obtained by the present application has the characteristics of high soluble dietary fiber SDF content and high resistant starch RS content, and only food additives citric acid and sodium bicarbonate are used in the processing process, without other chemical reagents, with high safety, simple process and convenient operation.

The present application relates to the technical field of fermented food, in particular to a kind of purple red koji fermented coarse grain functional solid drink and its preparation method.The present application is combined with preferred coarse grain raw material, high-activity purple red koji fermentation base material and function-oriented formula design, dry granulation improvement process, successfully developed a kind of purple red koji fermented coarse grain functional solid drink.The product not only gives full play to the significant improvement of purple red koji fermentation on the active ingredients of coarse grain, but also through scientific compounding and process optimization, endows the product with high protein, high resistant starch, high phenolic substance, low fat characteristics, improves the problem of poor brewing property of traditional coarse grain solid beverage, meets the demand of modern consumers for healthy and convenient food.Purple red koji bacteria solid-state fermentation is carried out with tartary buckwheat as matrix, so that the content of total phenol, total flavonoids, rutin and other key active ingredients increases, which is 2597.11 mg / 100g, 2525.39 mg / 100g and 2415.09 mg / 100g respectively, lays a solid functional material foundation for the product.

Excellent dry conditioning benefits are provided by a hair conditioner composition comprising: A) 0.01 to 5 wt %, by weight of the total composition, of a blend comprising i) particles of boiling resistant starch, having a Dv(50) particle size of from 1 to 12 microns; and ii) a hydrophobic non-silicone oil; in a weight ratio of starch to oil of from 0.5:1 to 1:0.5; B) 0.01 to 5 wt % of an emulsified non-silicone oil; wherein A) and B) are dispersed within: C) a conditioning gel phase comprising a cationic surfactant and a fatty material; and wherein the conditioner is free from silicone.

This invention discloses a method for inhibiting the digestibility of rice starch gelatinized at high temperatures, comprising the following steps: subjecting soybean protein sequentially to ultrasonication, enzymatic hydrolysis, and acid-heat treatment to form heat-resistant and acid-resistant high aspect ratio rigid soybean protein fibers; mixing the obtained soybean protein fibers with a rice starch suspension, followed by gelatinization treatment to obtain a soybean protein fiber-rice starch complex. This invention, by constructing structurally stable soybean protein fibers, enables them to form a dense complex with rice starch during starch gelatinization and subsequent digestion, effectively inhibiting the digestibility of rice starch by α-amylase. The slow-digesting starch content reaches 20.48%~23.42%, and the resistant starch content reaches 30.11%~31.76%, approximately five times higher than that of natural rice starch. This invention requires no chemical cross-linking agents, and the process is green, safe, and controllable, suitable for the industrial production of low glycemic index foods.

The application belongs to the field of rice genetic breeding, and discloses a rice SBEIIb mutant protein and application thereof in changing starch crystal structure and increasing resistant starch content. The mutant protein simultaneously contains double-amino-acid substitution (M610I / D611N) of substitution of M at the 610th position to I and substitution of D at the 611th position to N. The mutant protein can change rice starch from A-type to C B -type, significantly increase amylose content from 13.8% of the wild type to 20.3%, and significantly increase starch gelatinization temperature. Meanwhile, the mutant protein (M610I / D611N) can increase the resistant starch content in rice by about 5 times; compared with the ae mutant with SBEIIb deletion, the grain width, grain thickness and grain weight are significantly increased, and the chalky kernel rate, chalky area and chalkiness are significantly reduced. The SBEIIb-M610I / D611N in the application has important application value in cultivating functional rice varieties rich in resistant starch.

The present application belongs to the technical field of animal model construction, relates to the technical field of feed additive, and particularly relates to a prebiotic for constructing a human microbiota-associated (HMA) animal model and a preparation method thereof. The present application discloses a prebiotic for improving the colonization effect of human microbiota in the intestines of animals, which is composed of the following components in parts by weight: xylo-oligosaccharides 15-30 parts, 2'-fucosyllactose 5-15 parts, resistant starch 20-35 parts, inulin 10-20 parts, and carrier 8-15 parts. Through the synergistic effect of the specific prebiotic combination, the colonization fidelity and persistence of human microbiota in the animal model are significantly improved. And through multi-dimensional functional evidence (the similarity of the structure and metabolic spectrum of the microbiota), the successful reconstruction of the intestinal microecosystem is proved.

This invention provides a gardenia meal genipin derivative complex with sustained-release hypoglycemic activity, its preparation method, and its application. The complex consists of a core and a shell: the core is a hydrophobic complex formed by genipin-organic ester derivative and resistant starch, wherein the genipin-organic ester derivative is generated in situ by ultra-finely pulverizing gardenia meal to 400-500 mesh, inoculating it with a compound microbial agent, and fermenting it at pH 4.2-4.8 for 4-6 days; the shell is a hydrophilic gel layer formed by konjac glucomannan; the mass ratio of the core to the shell is (5-7):(3-5). This invention utilizes the enhanced lipid solubility of genipin derivatives to construct a dual sustained-release structure of "hydrophobic core-hydrophilic shell," exhibiting zero-order release characteristics in simulated gastrointestinal fluid, with a cumulative release rate >85% over 8 hours and a gastric release rate <15%. Animal experiments show that noodles containing the complex of this invention can reduce postprandial blood glucose AUC in diabetic mice by 41.9%, with an effective hypoglycemic time of 7.5 hours.

The invention relates to the technical field of functional health care products, in particular to a composition beneficial to maintaining the healthy level of blood fat and a preparation method and application of the composition. The composition is prepared from the following components in parts by weight: 3 to 8 parts of radix salviae miltiorrhizae, 1 to 4 parts of rhizoma chuanxiong, 3 to 8 parts of radix puerariae, 0.01 to 0.15 part of edible mushroom active polysaccharide and 0.2 to 0.5 part of prebiotics. Wherein the edible mushroom active polysaccharide is selected from at least one of lentinan, tremella polysaccharide, agaric polysaccharide and ganoderma lucidum polysaccharide; the prebiotics are selected from at least one of inulin, fructo-oligosaccharide, xylooligosaccharide, galactooligosaccharide and resistant starch. The composition provided by the invention is beneficial to improving the overall lipid-lowering effect of the existing lipid-lowering composition.

This invention relates to the field of food processing technology, specifically to a method for improving the starch structure and digestibility of sprouted corn flour, the prepared sprouted corn flour, and its applications. A method for improving the starch structure and digestibility of sprouted corn flour includes the following steps: S1, preparation of sprouted corn: soaking and germinating corn kernels to obtain sprouted corn; S2, microwave treatment: subjecting the sprouted corn to microwave treatment; S3, forced-air drying: subjecting the microwave-treated sprouted corn to forced-air drying until constant weight, obtaining dried sprouted corn; S4, pulverization: pulverizing and sieving the dried sprouted corn to obtain sprouted corn flour. This method not only significantly improves the drying efficiency of sprouted corn but also improves the starch structure characteristics of the sprouted corn flour, particularly increasing the content of resistant starch and reducing in vitro digestibility, thereby providing a high-quality raw material for developing corn-based foods with low digestibility or low glycemic index.

The application discloses a method for improving resistant starch content of cyperus esculentus by ultra-high pressure treatment and relates to the technical field of starch processing. The method comprises the following steps: (1) compounding cyperus esculentus starch and polyphenols in proportion and incubating in a 25 DEG C water bath for 30 min; (2) performing ultra-high pressure treatment on the mixture obtained in the step (1); and (3) freeze-drying the mixture after the ultra-high pressure treatment to obtain cyperus esculentus resistant starch. The cyperus esculentus starch is extracted by a wet milling and alcohol extraction method, and the steps are as follows: after washing cyperus esculentus, the cyperus esculentus is soaked in deionized water at room temperature for 12 h, then is uniformly pulped after being drained, is filtered through a 100-mesh screen, and then the filtrate is left to stand overnight; the supernatant is discarded, and the precipitate is extracted with anhydrous ethanol for 1 h, and the extraction is repeated for three times; the precipitate is collected, dried and ground to obtain cyperus esculentus starch; the solid-liquid ratio in the uniform pulping process is 1:4 (w / v); and the solid-liquid ratio in the extraction process is 1:1 (v / v). The application provides a method for improving resistant starch content of cyperus esculentus by ultra-high pressure processing, and the produced starch has strong digestibility and a more compact structure.

The present application relates to a kind of high-temperature resistant starch fluid loss additive modified by plant phenol-rich material and its preparation method.The fluid loss additive includes pomegranate peel, distilled water, acetic acid, thiourea, potassium hydroxide, industrial grade potato starch.Compared with other drilling fluid materials developed by plant powder-rich plant material, the product of the present application uses alkaline hydrolysis and surfactant to strengthen dispersion, increases the effective dissolution of plant powder, and both small molecules and macromolecules can play the role of complexing with starch.

This invention belongs to the field of rice genetics and breeding, specifically relating to a rice SBEIIb mutant protein and its application in improving rice quality. By constructing a cytosine base editing vector, targeting exon 18 of the rice SBEIIb gene, the target base C was replaced with G, causing the 667th proline (P) in the encoded protein to mutate into alanine (A), thus obtaining the P667A mutant protein. This mutant protein, while maintaining a relatively unchanged amylose content, significantly alters the amylopectin chain length distribution, crystal structure, and gelatinization properties, increasing the resistant starch content in cooked rice by approximately 3.8 times, and exhibiting significantly less adverse impact on rice appearance quality compared to the SBEIIb protein deletion mutant. The described rice SBEIIb mutant protein has significant application value in breeding functional rice varieties rich in resistant starch.

This invention discloses a low-GI sugar-controlled white steamed bun and its preparation method, belonging to the field of food processing technology. The raw materials for this white steamed bun, by weight, include: 80-90 parts medium-gluten wheat flour, 10-20 parts resistant starch, pullulanase 0.01-0.03 g / kg wheat flour, 0.8-1.2 parts yeast, and 40-45 parts water. The preparation method includes raw material pretreatment, dough mixing, low-temperature fermentation, shaping and proofing, maturation, low-temperature retrogradation, and packaging and storage steps. The core of this invention is to synergistically increase the resistant starch content in the steamed bun through formula optimization and process innovation. The white steamed bun prepared by this invention has a stable GI value ≤55 and a high resistant starch content. It maintains the white appearance and soft, delicate texture of traditional white steamed buns while possessing advantages such as stable sugar control, promotion of intestinal health, and enhanced satiety. It is suitable for long-term consumption by diabetic patients, people controlling blood sugar, and people trying to lose weight. The process is simple and easy to industrialize, with broad market application prospects.

The application discloses modified potato resistant starch and application thereof in set yogurt, and comprises the following steps: adding chitosan oligosaccharide and zinc salt into potato PRS3 starch milk, mixing and treating, reacting with leucine-glycine dipeptide to obtain composite modified potato PRS3 starch; pre-gelatinizing the composite modified potato PRS3 starch, mixing with milk, mixing, homogenizing, sterilizing, inoculating and fermenting, and post-ripening to prepare set yogurt. 2+ The chitosan oligosaccharide-Zn 2+ and leucine-glycine dipeptide composite modified potato PRS3 starch forms a reversible three-dimensional coordination network and hydrophobic interaction, significantly improves transparency, freeze-thaw stability and resistance retention rate, and enhances the adsorption and combination capacity of milk protein and milk fat. The set yogurt has good gel strength, texture characteristics and sensory quality, effectively promotes the proliferation of probiotics, improves the coagulation efficiency, prevents whey separation and promotes the synthesis of intestinal short-chain fatty acids, and improves intestinal health.

This invention discloses the application of the tobacco NtGBSS2 gene in regulating starch synthesis and / or drought resistance, and in improving tobacco germplasm resources. It belongs to the field of plant genetic engineering technology. The nucleotide sequence of the coding region of the tobacco NtGBSS2 gene is shown in SEQ ID NO.1. This invention overexpressed the NtGBSS2 gene in tobacco. Detection revealed that, compared to normal control tobacco plants, the content of resistant starch and amylose in the transgenic positive T1 generation was significantly increased. Furthermore, observation showed that wild-type control tobacco plants grew slowly and had yellowing leaves under drought stress, while the growth status of transgenic positive T2 generation tobacco plants was significantly improved compared to wild-type control tobacco plants, indicating that overexpression of the NtGBSS2 gene in tobacco enhances the tobacco's tolerance to drought stress.

Disclosed in the present invention are a preparation method for Apios americana Medic. resistant starch and use thereof, belonging to the technical field of pharmaceutical preparation. Probiotics (Lactobacillus and Bifidobacteria) are added to an Apios americana Medic. peeled fresh fruit homogenate for fermentation, filtration, aging, centrifugation, alcohol treatment, and drying to obtain the Apios americana Medic. resistant starch. The Apios americana Medic. resistant starch can play a role in preventing and / or treating constipation, significantly promotes the propulsion distance of activated carbon in the small intestine of constipated mice, reduces the excretion time of the first black stool, increases the number of black stool particles excreted within 6 h and the wet weight of the black stools excreted within 6 h, increases the contents of MTL and SP in serum, and increases the contents of lactic acid, acetic acid, propionic acid, and butyric acid in stools. In the present invention, probiotics (Lactobacillus and Bifidobacteria) are used for synergistic aging to prepare the Apios americana Medic. resistant starch, thereby achieving the efficient preparation of the Apios americana Medic. resistant starch. The content of the Apios americana Medic. resistant starch is 76.89%, the process is simple, the product purity is high, the energy consumption is low, and the method is suitable for industrial production.

The application provides a nanometer fissure sealing completion fluid and a preparation method and application thereof, and the completion fluid raw materials comprise, in parts by weight, 100 parts of clean water, 0.1-0.3 parts of a tackifier, 1-1.5 parts of modified high-temperature-resistant starch, 0.4-0.8 parts of polyanionic cellulose, 0.1-0.3 parts of a bactericide, 1-3 parts of an active nanometer sealing agent, 2-5 parts of a micro sealing agent, 7-10 parts of potassium chloride, 0.4-0.8 parts of NaOH and 0.5-1 parts of a crosslinking agent. The combination of the active nanometer sealing agent and the micro sealing agent in the application significantly improves the sealing performance of the completion fluid, the combination can more effectively seal nanometer fissures and pores, reduce permeability, reduce reservoir pollution caused by liquid phase and solid phase invasion, thereby prolonging the service life of the oil well and improving the oil production efficiency.