6 results about "Starch corn" patented technology

This invention provides a lipid microcapsule with enhanced antioxidant properties, its preparation method, and its application. The microcapsule comprises at least one wall material and a content encapsulated by the wall material; the wall material is selected from at least one of OSA modified starch and corn starch; the content comprises lipids and at least one of an emulsifier and an antioxidant; the lipids are selected from at least one of algal oil, fish oil, and krill oil; the emulsifier is a mono- or diglyceride fatty acid ester; and the antioxidant is selected from at least one of citric acid, ascorbic acid, and vitamin E. The lipid microcapsule provided by this invention has strong antioxidant properties.

The application discloses a kind of multi-type starch adulteration sweet potato starch identification and quantification method.The present application uses common low-value raw material starch such as cassava starch, corn starch as the object of adulteration of sweet potato starch, establishes the characteristic near infrared spectrum database of sweet potato starch, potato starch, corn starch, cassava starch and the like using near infrared spectroscopy technology as detection means, combines chemometrics to pretreat the obtained spectrum and establishes a variety of identification models, realizes the identification of pure sweet potato starch and non-pure sweet potato starch, and predicts the proportion of sweet potato starch among them.The present application method has important reference significance for formulating classification standards of potato starch, can be used for quickly and accurately identifying starch type, is conducive to cracking down on market starch counterfeiting and adulteration and other bad behaviors, guides the collection and processing of sweet potato starch, helps to screen high-quality potato starch raw materials for potato starch products, and improves the overall value and practicability of starch-based products.

A vegetable snack product includes a base starch, corn flour, whole vegetable flour other than potato and corn, vegetable powder other than potato and corn. The vegetable snack product provides at least 15% of real vegetables exclusive of potato and corn and has a bulk density between about 60 g / L to about 84 g / L. An exemplary method of making a vegetable snack product includes hydrating a dry mix containing a base starch, corn flour, whole vegetable flour other than potato and corn, and vegetable powder other than potato and corn to form a dough containing from 31.5% to 35.5% of moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form a vegetable snack product.

The invention relates to the technical field of gene engineering and enzyme engineering, and particularly provides an alkaline amylase mutant F178A with improved enzyme activity as well as a preparation method and application of the alkaline amylase mutant F178A. The mutant is obtained by replacing 178th-site phenylalanine (Phe) of an amino acid sequence as shown in SEQ ID NO: 1 with alanine (Ala), and the amino acid sequence of the mutant is as shown in SEQ ID NO: 3. Compared with wild-type Ano amylase, the mutant has the advantages that the enzyme catalysis efficiency is obviously improved, the specific enzyme activity to soluble starch, corn raw starch, wheat raw starch and cassava raw starch is higher than that of the original enzyme, and meanwhile, the excellent properties such as the optimum temperature (70 DEG C), the optimum pH (8.0) and the thermal stability of the mutant are completely reserved. Molecular simulation shows that mutation increases the volume of an active pocket and is beneficial to substrate binding and product release. The mutant provided by the invention has wide application prospects in the industrial fields of textile desizing, starch saccharification, biofuel production and the like.

This invention discloses a method for preparing diazepam tablets, comprising the following steps: S1. Diazepam is mixed with corn starch, and 5% corn starch slurry is sprayed in under stirring to obtain wet granules. After being air-dried at room temperature until surface dry, the granules are sized to 0.5-1 mm; S2. The sized wet granules are added to a pelletizing machine, along with dicalcium phosphate and corn starch. The pellets are then sprayed with 5% corn starch slurry and sized to a particle size of 1.6-2 mm; S3. The agglomerated material from step S2 is dried and sized to obtain 1.5 mm granules. After total mixing, the granules are compressed into tablets to obtain diazepam tablets. The preparation method uses corn starch slurry to pre-coat small-diameter granules using a wet method, and then pelletizes them to obtain coarser granules. This method can reasonably control the granulation quality of diazepam and effectively avoid the problems of over-granulation or insufficient granulation.

The disclosure relates to a fiber blend for a health benefiting nutrition formulation, comprising: a resistant starch obtained from one or more sources selected from the group consisting of green banana resistant starch, maize or corn resistant starch, and potato resistant starch, the resistant starch having a resistant starch weight; an oat beta glucan having a beta glucan weight; and a maize or corn resistant dextrin having a resistant dextrin weight. The ratio of [the resistant starch weight]:[the beta glucan weight]:[the resistant dextrin weight]=1:0.15-4:0.15-4.