42 results about "Starch digestion" patented technology

The invention relates to the technical field of rice product processing, in particular to high-toughness nutritional rice noodles as well as a preparation method and application thereof. The novel food raw material peach gum and other raw materials are scientifically proportioned, and a twin-screw extrusion technology is combined to generate the high-toughness rice noodles. By optimizing the raw material ratio and process parameters, the toughness, nutritional value and functionality of the rice noodles are remarkably improved; functional dietary fibers are introduced into the formula of the rice noodles, so that the starch digestion rate is regulated and controlled, and the intestinal function is improved. The high-toughness nutritional rice noodles developed by the invention show a relatively balanced characteristic in texture characteristic detection, have unique advantages and potentials in the aspects of controlling the starch digestion rate and improving the intestinal function, can effectively maintain the nutrition and taste of food materials, are compound rice noodles with the characteristics of high toughness, nutrient enrichment and chronic disease adaptation, and have a broad market prospect. The food is suitable for diabetics and weight-losing people to eat.

The invention discloses rye composite powder with a low glycemic index and a preparation method of the rye composite powder, and relates to the technical field of food processing. The preparation method of the rye composite powder with the low glycemic index comprises the following steps: adding water into rye powder, mixing, and sequentially carrying out alkali treatment, acid neutralization treatment, primary enzymolysis, heating gelatinization, ingredient addition, secondary enzymolysis, high-pressure homogenization treatment and spray drying treatment, so as to obtain the rye composite powder with the low glycemic index. Finally, the composite powder product with high soluble dietary fiber content, low glycemic index, good brewing performance and nutrition function synergy is obtained. Through alkaline hydrolysis wall breaking, double-enzymolysis graded release, regulation and control of starch digestion characteristics by light gelatinization, improvement of physical properties by high-pressure homogenization and synergistic interaction of functional ingredients, the problem that existing high-fiber powder is difficult to realize high soluble dietary fibers, low GI and good reconstituability at the same time is solved. The prepared rye composite powder has the advantages that the nutrition function is obviously improved, the process controllability is strong, and the rye composite powder is suitable for large-scale continuous production.

The invention relates to a 4-hydroxy-5-(3-(4-methoxyphenyl)-5-methyl-1-phenyl-1H-pyrazol-4-yl) cyanobenzene compound and an application of the 4-hydroxy-5-(3-(4-methoxyphenyl)-5-methyl-1-phenyl-1H-pyrazol-4-yl) cyanobenzene compound in a medicine for treating diabetes mellitus. The compound as shown in the following formula (1) is obtained through virtual screening in combination with experimental verification, and the compound has remarkable alpha-glucosidase inhibitory activity. In-vitro and in-vivo experiments prove that the compound effectively reduces the generation of glucose and delays the digestion and decomposition of starch by inhibiting the activity of alpha-glucosidase. The invention discloses the compound and the application thereof in the field of preparation of anti-diabetic drugs for the first time, the alpha-glucosidase inhibitory activity of the compound is high, and a new direction is provided for development of diabetes treatment drugs. Formula (1) below

The present invention relates to the technical field of food processing, and discloses hypoglycemic fine dried noodles and a preparation process thereof, the fine dried noodles are compounded by high gluten wheat flour, highland barley flour, buckwheat flour, mung bean flour, Chinese yam flour and other functional components according to a specific ratio. The preparation process comprises the steps of raw and auxiliary material pretreatment, vacuum dough kneading, curing, rolling, slitting, staged drying, cutting and packaging and the like. The core of the process lies in that compact dough is obtained through vacuum dough kneading, internal stress is eliminated through sufficient curing, and the quality of finished products is ensured through a staged drying process including cold air strip fixing, moisture preservation and sweating and heating and humidity reduction. According to the present invention, by controlling the ratio of the specific components and the key process, the starch digestion rate of the product is effectively reduced, the technical problems of rough taste and easy breaking of the existing coarse cereal fine dried noodles are solved, and the comprehensive characteristics of low breaking rate, small cooking loss and elastic and tough taste are endowed to the finished fine dried noodles.

This invention discloses a clean modification process for yam starch with high slow-digestible starch content, belonging to the field of clean starch modification technology. It aims to solve the problems of existing modification processes relying on exogenous additives, high costs, and difficulty in balancing starch digestibility and stability. This invention uses fresh yam as raw material and obtains a co-precipitation system retaining endogenous mucoprotein through isoelectric point sedimentation. Based on this, vacuum alternating pulsed steam treatment is used, utilizing pressure difference and thermal effects to promote the migration of endogenous proteins at the starch particle interface and construct a stable composite structure. Subsequently, annealing is performed under high humidity conditions to induce ordered rearrangement of molecular chains. This process, without adding exogenous substances, precisely controls the starch structure, significantly increases the slow-digestible starch content, and improves the processing stability of the product. It has advantages such as being green and clean, highly safe, and highly functional.

The present application relates to the technical field of health food, and particularly relates to a composition and application thereof in maintaining blood glucose health level. The composition comprises rutin, quercetin, kaempferol and pectin. Experiments show that the composition of the present application significantly reduces the activity of alpha-glucosidase, significantly delays starch digestibility, thereby reduces the postprandial blood glucose level of mice, and the effect is obviously better than that of other flavonoid and pectin compositions. It is shown that the rutin, quercetin, kaempferol and pectin are compounded according to a certain proportion, and obvious synergistic effect is produced. In addition, the composition prepared by the present application reduces the use amount of quercetin, increases the utilization rate of pectin, reduces the production cost, and the raw materials are pure natural, safe and non-toxic, functional, low in cost, and have wide application prospect in the deep processing of starch-based health food.

The invention discloses a 5-(2-nitrophenyl)-2-phenyl-1, 10b-dihydro-5H-benzo [e] pyrazolo [1, 5-c] [1, 3] oxazine compound and application of the 5-(2-nitrophenyl)-2-phenyl-1, 10b-dihydro-5H-benzo [e] pyrazolo [1, 5-c] [1, 3] oxazine compound in a medicine for treating diabetes mellitus. The compound as shown in the following formula (1) is obtained through virtual screening in combination with experimental verification, and the compound has remarkable alpha-glucosidase inhibitory activity. In-vitro and in-vivo experiments prove that the compound effectively reduces the generation of glucose and delays the digestion and decomposition of starch by inhibiting the activity of alpha-glucosidase. The invention discloses the compound and the application thereof in the field of preparation of anti-diabetic drugs for the first time, the alpha-glucosidase inhibitory activity of the compound is high, and a new direction is provided for development of diabetes treatment drugs. Formula (1) below

The invention relates to the technical field of recombinant rice products, in particular to high-protein anti-digestion extruded recombinant rice and a preparation method thereof. The preparation method comprises the following steps: (1) suspending rice starch in water, and preparing resistant starch by adopting ultrasonic treatment; (2) crushing and sieving the crushed polished round-grained rice powder, and mixing the crushed polished round-grained rice powder with rice protein and resistant starch to obtain a mixture; (3) putting the mixture into a twin-screw extrusion bulking machine for extrusion; (4) after the extrusion is completed, cutting into rice-shaped products through a mold; and (5) drying the rice grain-shaped product, and cooling to obtain the high-protein anti-digestion recombinant rice. In-vitro protein and starch digestion tests prove that the recombinant rice has the characteristic of slow digestion while providing high-level protein content, has appearance similar to that of natural rice, has higher nutritional value and functional characteristics than the natural rice, and can be applied to the field of food processing. The method can assist in solving chronic diseases caused by unbalanced dietary structure and unscientific dietary structure.

Disclosed are uses of at least one alpha-1,4 / 1,6-glycoside hydrolase (GLCH) as a feed additive for a ruminant wherein said hydrolase: (a) has at least 20% activity at pH less than or equal to 3 in the presence of pepsin as compared to activity of the hydrolase at pH 6 in the presence of pepsin, (b) said hydrolase is active in at least two of three digestive chambers of a ruminant comprising a rumen, an abomasum and a small intestine and (c) the hydrolase works with pancreatic amylase to increase glucose yield.

The invention discloses a Lactobacillus paracasei G15 and an application thereof in food with an auxiliary blood glucose reducing effect. The lactobacillus paracasei G15 is classified and named as lactobacillus paracasei, the preservation number is CCTCC (China Center for Type Culture Collection) NO: M 20232497, the preservation unit is China Center for Type Culture Collection, and the preservation date is December 7, 2023. The lactobacillus paracasei G15 is used for generating organic acid and active peptide through metabolism, improving the fermentation characteristic of dough, and meanwhile achieving the synergistic hypoglycemic effect by adjusting intestinal flora and enhancing insulin sensitivity. The lactobacillus paracasei G15 can also cooperate with Gansu yeast to construct a composite fermentation system, food functions are improved through microbial metabolism conversion, antinutritional factors in food raw materials are decomposed, active peptides are released, short-chain fatty acids are generated, the starch digestion rate is further delayed, and rapid release of glucose is reduced.

The invention relates to the technical field of development of active peptides, in particular to a novel small-molecule heptapeptide with a starch digestion inhibiting effect and application thereof. According to the method, perigord truffle is taken as a raw material, and the perigord truffle polypeptide is obtained through protein extraction, protein enzymolysis, dialysis and freeze-drying. Furthermore, a bioinformatics tool is used for predicting the activity, potential toxicity, solubility and physicochemical properties of the peptide fragment, wheat starch is selected as a test material, the digestion characteristic of the polypeptide-starch compound is detected, and the peptide fragment is determined according to the starch hydrolysis rate and the ratio of rapidly digested starch to slowly digested starch to resistant starch. The heptapeptide AADELFR with the effect of inhibiting or delaying starch digestion is obtained and is applied to preparation of food or health food beneficial to maintaining the healthy level of blood sugar.

The invention provides highland barley and oat high-quality crisp fruits and a preparation method thereof, and relates to the technical field of food processing. The highland barley and oat high-quality crisp fruit comprises the following raw materials: main materials, palm oil, fructo-oligosaccharide, whole milk powder, soybean lecithin, vitamins and the like. The main materials comprise highland barley flour, oat flour and polished round-grained rice flour. Through scientific proportioning of the highland barley, the oat and the polished round-grained rice, the nutritional advantages of high beta-glucan, high protein and rich trace elements of the highland barley are fully exerted. Meanwhile, a double-screw puffing technology and an accurate four-zone temperature control process are adopted, the digestibility of protein and starch is improved, heat-sensitive nutritional ingredients are protected through low-temperature segmented drying, the rough taste of highland barley fibers is improved, the limitation that traditional highland barley food is hard in taste and single in flavor is broken through, the requirements of modern consumers are met, and the market prospect is wide. The added value and the market competitiveness of highland barley products are remarkably improved, and the highland barley product has good application and popularization prospects.

Provided herein are secretory compositions / cocktails derived from a novel, extremophilic fungal species cultured, isolated, and characterized herein. Said novel, extremophilic fungal species may be exploited to produce secretory compositions / cocktails which comprise a unique mixture of thermo-tolerant, stable enzymes capable of digesting cellular and genetic material in its surroundings under extreme temperatures. Such secretory compositions / cocktails may be useful as cleaning and sterilization solutions against biofilm, urine, yeast, bacterial, or viral contamination. Other uses include, but are not limited to, urea removal, fertilizer wastewaters, wastewater reclamation for life support systems in space, pH control, source of ammonia and carbon dioxide, starch digestion, biofuel production, as pharmaceuticals, and medical treatments such as wounds, skin disorders, or nail disorders.

The present application relates to a kind of low GI fresh wet noodles of Trollius chinensis polyphenol fortification and its preparation method.The preparation method of the low GI fresh wet noodles of Trollius chinensis polyphenol fortification includes the following steps: after mixing wheat flour with Trollius chinensis polyphenol, composite flour is obtained, water is added and dough is obtained in the composite flour, after calendering molding, it is obtained;The preparation method of the Trollius chinensis polyphenol is: after crushing Trollius chinensis raw material, Trollius chinensis powder is obtained, solvent is added in the Trollius chinensis powder, and it is obtained after ultrasonic extraction.The low GI fresh wet noodles of Trollius chinensis polyphenol fortification of the present application significantly reduces starch digestion rate by adding Trollius chinensis polyphenol in wheat flour, reduces the GI value of noodle, so that the noodle is more suitable for diabetic patients to eat.

The invention belongs to the technical field of hypoglycemic rice, and discloses a low-GI cooking-free hypoglycemic rice formula, which comprises the following components by mass: 200 g of rice, 15% of soybean, 150 g of kidney bean, 15% of konjaku flour, 10% of konjaku flour, 180 g of oat, 18% of Chinese yam, 12% of Chinese yam, and 10% of mung bean. Through scientific proportioning of 20% of rice, 15% of soybeans, 15% of kidney beans, 10% of konjaku flour, 18% of oat, 12% of Chinese yam and 10% of mung beans, a multi-dimensional cooperative sugar control system is constructed, the content of glucomannan in the konjaku flour is larger than or equal to 85%, a gel barrier can be formed, carbohydrate decomposition is delayed, an alpha-amylase inhibitor in the kidney beans can directly inhibit the activity of starch digestive enzymes, and the content of the glucomannan in the konjaku flour is larger than or equal to 20%. The content of beta-glucan in the oat is 5%-8%, so that the viscosity of chyme in the intestinal tract can be increased, the glucose absorption speed is slowed down, and the soybeans, the mung beans and the Chinese yams are complementary with protein through dietary fibers, so that the blood sugar rising period is further prolonged.

The application discloses a kind of nutrition method and feed for improving acute hypoxia tolerance of redfin pufferfish, belongs to the field of aquatic animal nutrition.The method uses the starch with the mass ratio of amylopectin and amylose being 2.41-2.49 as sugar source in the feed of redfin pufferfish, which can significantly improve the starch digestion rate of fish body, increase the adhesion of feed, reduce the loss of feed in water;At the same time, the expression of three hif alpha genes in liver and oxygen consumption are reduced, and the composition of intestinal flora is improved;Under hypoxia, the use of the feed of the application can promote the expression of hif-3 alpha gene in liver, better activate anaerobic glycolysis to provide energy for fish body, thereby improving the survival rate of redfin pufferfish under acute hypoxia.

This invention discloses a gluten-free biscuit containing microwave-modified Aspergillus niger soluble dietary fiber from buckwheat bran, belonging to the field of food processing technology. The gluten-free biscuit is made primarily from buckwheat flour, purple sweet potato flour, and microwave-modified Aspergillus niger soluble dietary fiber from buckwheat bran, supplemented with xylitol, butter, egg liquid, etc. The modified dietary fiber forms a three-dimensional network structure in the dough, replacing gluten protein. The modified dietary fiber of this invention is obtained from buckwheat bran through microwave treatment and Aspergillus niger fermentation, exhibiting high water-holding capacity and glucose adsorption capacity. When combined with buckwheat flour and purple sweet potato flour, it can bind dispersed grain particles into a continuous, dense network structure, significantly improving the textural properties of the gluten-free biscuit (reduced hardness, increased cohesion and elasticity), while simultaneously delaying starch digestion and lowering the glycemic index. This invention provides a gluten-free biscuit option with excellent texture and low GI value for people with gluten allergies and celiac disease patients.

The invention relates to an (E)-4-(2-(5-bromo-2-oxoindoline-3-subunit methyl)-4-oxoquinazoline-3 (4H)-yl) benzoic acid compound and an application of the (E)-4-(2-(5-bromo-2-oxoindoline-3-subunit methyl)-4-oxoquinazoline-3 (4H)-yl) benzoic acid compound in a medicine for treating diabetes. The compound as shown in the following formula (1) is obtained through virtual screening in combination with experimental verification, and the compound has remarkable alpha-glucosidase inhibitory activity. In-vitro and in-vivo experiments prove that the compound effectively reduces the generation of glucose and delays the digestion and decomposition of starch by inhibiting the activity of alpha-glucosidase. The invention discloses the compound and the application thereof in the field of preparation of anti-diabetic drugs for the first time, the alpha-glucosidase inhibitory activity of the compound is high, and a new direction is provided for development of diabetes treatment drugs. Formula (1) below

The invention belongs to the technical field of food processing, and particularly relates to a method for synergistically increasing resistant starch through autoclaving treatment and polyphenol. The autoclaving process of the rice starch is optimized through a response surface method, and the optimal conditions are that the moisture content is 43%, the autoclaving temperature is 92 DEG C, the autoclaving time is 17 min, and at the moment, the RS content can reach (22.22 + / -0.23)%. On the basis, the digestion characteristic of the starch can be further regulated and controlled by adding the tea polyphenol, and the effects of the TFs and the EGCG on the aspects of reducing RDS and improving RS are obviously superior to those of DTE.

The application discloses a low GI acid dough added with gluten and application thereof in whole green barley bread, and the acid dough is obtained by inoculating plant lactobacillus to ferment green barley powder added with exogenous gluten as a fermentation matrix, and the starch digestion characteristics, structure characteristics and starch-protein interaction in the microstructure of the acid dough are researched, and the results show that the acid dough has good digestion characteristics. The acid dough is applied to the preparation of the whole green barley bread, and the obtained green barley bread has good taste, excellent specific volume and porosity, and lower GI value, so that the acid dough has excellent development potential as a baking product ingredient in practical application.

The invention discloses an emblic leafflower fruit extract with a sugar control function as well as a preparation method and application thereof. The emblic leafflower fruit extract is extracted and prepared by adopting an enzymolysis-hot water combined method. The dried phyllanthus emblica powder is subjected to cellulase and pectinase enzymolysis, hot water extraction, cooling, yeast fermentation to remove oligosaccharide, centrifugation to take supernatant, filtration, concentration and freeze-drying to prepare the phyllanthus emblica extract. The preparation method provided by the invention is simple and high in yield, co-extraction of double functional components of polyphenol and polysaccharide can be realized, the yield of the prepared extract is greater than or equal to 37%, the total phenol content is greater than or equal to 25%, and the polysaccharide content is greater than or equal to 15%. The phyllanthus emblica extract has the capacity of inhibiting alpha-glucosidase and alpha-amylase and the capacity of delaying starch digestion at the same time, and can be applied to food and health care products.

Described herein, inter alia, are compositions and methods for improving starch digestibility and glucose yield in the small intestine of a ruminant animal.

The application discloses oat rice steamed cake and a preparation method thereof. The application replaces refined rice powder with whole oat powder, reduces the starch digestion rate of the rice steamed cake, and enriches the flavor and nutritional value of the rice steamed cake. The application adopts mixed bacteria fermentation to improve the texture of the oat rice steamed cake. By optimizing the strain, time, temperature, and compound ratio, and adding beta-glucanase in the fermentation process, the two-stage fermentation of the mixed strains and the appropriate addition of the beta-glucanase not only improve the texture, but also further reduce the amount of carbon source white sugar in the formula, so that the good texture characteristics are ensured, and a certain sugar reduction effect is achieved.

The invention discloses a method for excavating postprandial blood sugar regulatory factors and application thereof, and belongs to the technical field of biological analysis and detection. The method comprises the following steps: firstly, carrying out efficient preliminary screening through artificial substrate digestion under the condition of trace use of a substrate, enzyme and an inhibitor; further screening through actual starch digestion under the condition of constant use of substrates, enzymes and inhibitors; and finally, verifying the regulation effect of the inhibitor on postprandial blood sugar by using an interval gavage method of the inhibitor and gelatinized starch through a starch-loaded animal experiment. The invention further provides application of the method in the preparation process of a medicine for controlling postprandial blood sugar. The microscale-constant-in-vivo coupling analysis technology is utilized, based on the microscale rapid advantage of in-vitro evaluation and target comprehensiveness, the authenticity of in-vivo evaluation is combined, and efficient and accurate mining of micromolecular blood glucose regulation factors such as polyphenol can be achieved.

The invention provides a method for regulating digestion characteristics of rice and inhibiting aging of rice starch, and belongs to the technical field of food processing. According to the invention, the rice is subjected to layered grinding, cooking and storage, so that the rice with relatively low digestion characteristic and difficult-to-age starch is obtained; the grinding degree of the layered grinding is 1 to 12 percent, and the time of the layered grinding is 47s to 787s. The rice with the grinding degree of 2% or above has obvious microstructure difference, and the rice starch surface has clear edges and corners. The aging property difference between rice samples which are milled to be less than 4% is obvious, and the rice which is stored at 4 DEG C for 14 days has starch particle aggregation, so that the structure is more ordered. And the gelatinization characteristic difference between the milled rice samples of less than 2% is obvious. The rice sample with the milling degree of 2% or below has low starch digestibility and digestion rate. Under the same milling degree, the digestion rate and digestion rate of the polished round-grained rice are higher. The rice with low digestibility, digestion rate and aging degree can be obtained by controlling the grinding degree to be 2-4% and the cooking and storage conditions.

The invention relates to the technical field of food processing, in particular to a fermentation type beet root pigment and a preparation method and application thereof. The method comprises the following steps: slicing and crushing beet roots, inoculating a proper amount of specific strains, fermenting for a certain time in an intermittent multi-frequency ultrasonic mode, collecting fermentation liquor, adding a proper amount of maltodextrin and acid substances, and obtaining the fermented beet root pigment powder with dual functions of reducing blood sugar and uric acid by adopting a spray drying mode. Through the synergistic effect of a specific strain combination and an ultrasonic fermentation process, the content of betacyanin in a fermentation product is remarkably increased, and the beet root pigment powder has good inhibitory activity of alpha-amylase, alpha-glucosidase and xanthine oxidase. The prepared pigment powder not only has good stability, can be used as a natural pigment for baked foods such as bread, but also can effectively reduce the starch digestibility of the bread, and has a wide application prospect in preparation of functional products for reducing blood sugar and uric acid.

The invention discloses an oat and rice steamed sponge cake and a preparation method thereof. The whole oat flour is used for replacing refined rice flour, so that the starch digestibility of the rice steamed sponge cake is reduced, and the flavor and nutritional value of the rice steamed sponge cake are enriched. The mixed fermentation is adopted to improve the texture of the oat rice steamed sponge cake, parameters such as fermentation strain, time, temperature, compounding proportion and the like are optimized, two-stage fermentation of adding beta-glucanase and mixed strains in the fermentation process is combined with proper addition of beta-glucanase, the effect of improving the texture is achieved, and the quality of the oat rice steamed sponge cake is improved. The use amount of the carbon source white granulated sugar in the formula can be further reduced, and a certain sugar reducing effect can be achieved while good texture characteristics are guaranteed.

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 invention discloses chitosan-regulated selenium-enriched brown rice semi-dry rice noodles and a preparation method thereof, and relates to the technical field of food processing. By adding the chitosan, the color, cooking quality and texture characteristics of the selenium-enriched brown rice half-dry rice noodles are remarkably improved. When the addition amount of the chitosan is 0.5%, the L * value and the whiteness of the rice noodles reach the maximum, the breaking rate is reduced by 85.38%, the water absorption rate is improved by 22.05%, the hardness is reduced by 45.4%, and the elasticity is improved by 5.6%; the total selenium content of the rice noodles is controlled within a safety threshold value (less than or equal to 0.30 mg / kg) through regulation and control of chitosan, the ratio of seleno-amino acid is increased by 29.56%, meanwhile, the starch digestibility is reduced, the content of resistant starch is increased, and the blood glucose generation index (eGI) is estimated to be reduced by 25.5%; due to the addition of the chitosan, the quality deterioration of the rice noodles in the storage period is obviously delayed through the antibacterial and anti-aging effects of the chitosan. After storage at 4 DEG C for 14 days, the total number of bacterial colonies is reduced by 33.40% compared with that of a control group, the water loss is reduced by 15.8%, and the relative crystallinity is reduced by 27.43%.