53 results about "Starch digestion" patented technology

The invention relates to baby formula milk rice flour containing chicken gizzard membrane, fructus cannabis, dried orange peel and radish seeds and a preparation method thereof. The baby formula milk rice flour containing chicken gizzard membrane, fructus cannabis, dried orange peel is refined mainly by rice meal, white granulated sugar, defatted milk powder, calcium hydrophosphate, biological calcium, composite vitamin and traditional Chinese medicines which comprise radish seeds, chicken gizzard membrane, fructus cannabis, and dried orange peel. Partial starch is hydrolyzed into a mixture of dextrin, oligosaccharide, maltose, glucose, and the like by utilizing a biological enzymolysis technology, the gelatinization degree of rice starch is further improved, the dextrin content is obviously increased, and a starch digesting index is obviously improved; and in addition, by adding effective components of the traditional Chinese medicines which comprise chicken gizzard membrane, fructus cannabis, dried orange peel and radish seeds, the baby nutritive milk rice flour has special health-care effects of moistening the intestine, defaecating, digesting, nourishing the stomach, activating qi, reducing phlegm, and the like on the basis of having rich nutrition and is suitable for a baby at 6-24 ages of the moon to have.

The invention provides processes to make slowly digestible starches from native and commercial starches. Slowly digestible starches are prepared by controlled hydrolysis of gelatinized starch by alpha amylase. The slowly digestible starches have a range of starch digestion rates and fall between normal, untreated commercial and native starch, and commercial resistant starches. The slowly digestible starches provide a range of starch functionalities. These slow digesting starches retain their digestion characteristic after cooling, and can used in a range of processed food products to modulate the rapid glucose release typical of many processed starchy foods. Edible products incorporating slowly digestible starch will exhibit lower glycemic index and increase satiety. The invention provides solid and liquid food, nutritional, and drug preparations containing the slowly digestible starch. The invention further provided edible products for extended energy release for example, for use in sports drinks and snack bars. The slowly digestible starches can also be employed as functional food grade additives to provided beneficial rheological or other properties to edible compositions.

The invention discloses a method for isolating and identifying bombyx mori intestinal tract probiotics, and cloning and expression of enzyme gene produced by bombyx mori intestinal tract probiotics. With the present invention, bacillus cereus in the bombyx mori intestinal tract is isolated and identified, the enzyme gene produced by the bacillus cereus is cloned and expressed; the method provides important significance for improving intestinal environment of the bombyx mori, and raising digestibilities of mulberry leaf and feed starch, and leaf-silk conversation rate. The bombyx mori intestinal tract probiotics capable of enzyme producing is screened through the method provided by the present invention, belongs to the range of feed-grade microbial feed additives, and has good application prospect.

Methods and compositions for improved ruminant diets are disclosed. The invention relates to the use of metal ion/metal ion salts in ruminant feed, at levels from about 0.25 to about 1 g/kg dry matter, in any ruminant diet, for improvement of bypass protein content, as well as to influence the rate of rumen starch digestion and the flow of starch to the duodenum.

The invention provides a high anthocyanin noodle, which takes purple sweet potato as the main raw material, can supplement anthocyanin, cellulose, amino acids, vitamins and other nutrients. In addition, the invention provides a making method of the high anthocyanin noodle. By means of acidic alcohol solution extraction, high concentration anthocyanin powder can be obtained, and the anthocyanin content of the noodle is also greatly improved; by means of super-fine comminution, the dissolution or degradation surface area of nutrients can be increased, dissolution of anthocyanin and dietary fiber, protein digestibility and starch digestibility can be greatly improved; and through high temperature standing after dough kneading, partial gelatinization of starch can be promoted, viscoelasticity of the dough is increased, noodle breaking during noodle rolling and forming can be reduced, and soup turbidity of the product is also reduced. The noodle provided by the invention has taste and other mechanical properties similar to those of commercially available ordinary fine dried noodles, and has anthocyanin content, water soluble dietary fiber content, protein and starch digestive performance superior to those of ordinary fine dried noodles.

The invention discloses combined amylase and an application thereof, the combined amylase comprises medium-temperature alpha-amylase, pullulanase and glucoamylase, and the ratio of pullulanase activity (u) to medium-temperature alpha-amylase activity (u) to glucoamylase activity (u) is 1: 5-10: 50-80; wherein a fermentation strain of the medium-temperature alpha-amylase is bacillus subtilis, the fermentation strain of pullulanase is bacillus subtilis, and the fermentation strain of glucoamylase is aspergillus niger. According to the combined amylase provided by the invention, the feed intake of piglets is increased and the growth performance of the piglets is improved by regulating and controlling the reducing sugar generation rate, the digestibility of starch in a feed can be effectivelyimproved by adding the combined amylase, the feed intake of the piglets is remarkably increased, and the combined amylase has a wide application prospect.

The degradation resistance properties of native starch are studied in vitro using a photometrical method. The reducing sugars, formed by the enzymatic degradation of the starch molecules, form complexes with 3,5-dinitro salicylatc, the concentration of which can be spectrophotometrically determined. The method has exhibited good accuracy and high reproducibility. The obtained results can be used to predict the enzymatic degradation behavior in vivo, e.g. for predicting the degradation profile of various native starch formulations.

The invention discloses a method for preparing an extruded rice product with a slow-digestion function by taking common rice and myrica rubra leaf proanthocyanidin as raw materials. In the method, thecommon rice is taken as a main material, the myrica rubra leaf proanthocyanidin is taken as an auxiliary material, and the main material and the auxiliary material are subjected to smashing, mixing,multi-stage extrusion forming, secondary drying and constant-temperature cooling to prepare the functional extruded rice product with an even color, a uniform grain shape, convenience in cooking, a good taste and a slow digestion rate. The method can effectively inhibit the problem of a quick rice starch digestion rate and improve the functionality of a rice product.

The invention provides konjak recombinant rice with a low glycemic index and a preparation method of the konjak recombinant rice. The recombinant rice comprises rice, konjaku flour, oat and chickpeasin a mass ratio of (30-70): (2-6): (10-30): (15-35), the recombinant rice with a low glycemic index is obtained through reasonable compounding of cereal components and a specific extrusion and granulation process, and the konjak recombinant rice is good in cooking property, good in chewiness, good in sensory quality such as mouth feel and appearance, and similar to natural rice in texture characteristics. An in-vitro starch digestion test and an in-vivo blood glucose response test prove that the konjak recombinant rice can obviously delay starch hydrolysis and blood glucose increment, the glycemic index is as low as 46.25, and the konjak recombinant rice is suitable for patients with type II diabetes to eat for a long time.

The invention discloses a method for reducing starch digestibility and application thereof, and belongs to the technical field of enzyme engineering. The invention provides a method for reducing the starch digestibility, and the method can be used for preparing resistant starch and has very high production efficiency. By utilizing the method, a glycogen branching enzyme ChlGBE is added into a starch solution to be modified for 6 hours, so that the content of resistant starch in the starch solution can be as high as 35.06% and is increased by 9.75% compared with that of an unmodified starch solution. By utilizing the method, a glycogen branching enzyme HosGBE is added into a starch solution to be modified for 8 hours, so that the content of resistant starch in the starch solution can be ashigh as 47.36% and is increased by 22.05% compared with that of an unmodified starch solution. By utilizing the method, a glycogen branching enzyme VvGBE is added into a starch solution to be modifiedfor 10 hours, so that the content of resistant starch in the starch solution can be as high as 51.4% and is increased by 26.09% compared with that of an unmodified starch solution.

The invention discloses a preparation method of a starch and apigenin self-assembly body and a purpose thereof in an aspect of starch digestion inhibition. The self-assembly body is prepared by uniformly mixing corn starch, potato starch and high-amylose corn starch with apigenin according to a certain mass ratio and then performing common ball milling treatment, ethanol washing, suction filtration, drying and sieving. The stability of a product is high; good digestion inhibition performance is realized; after the product is eaten, the fast rise of blood glucose cannot be easily caused; and agood effect is achieved on maintaining the stable state of postprandial blood sugar, so that the self-assembly body has huge application potentials in the fields of food and health care.

The invention discloses a processing method capable of synergistically reducing digestion and aging properties of starch. The method comprises the following steps: (1) dissolving a polyphenol compound in absolute ethyl alcohol to obtain a polyphenol compound solution, and then uniformly mixing the polyphenol compound solution with starch containing certain moisture to obtain mixed powder; and (2) performing extrusion treatment on the mixed powder under the conditions of a certain temperature and a certain screw rotation speed, and then successively performing freeze drying, crushing and sieving to obtain the starch-polyphenol compound. According to the invention, the effects of extrusion treatment and polyphenol compounding are combined, so the content of V-type crystals of the starch can be obviously improved (from 0.52% to 13.03%), the content of RS can be obviously improved (from 1.67% to 43.37%), and the short-term and long-term aging phenomena of the starch can be obviously inhibited.

The invention provides a high-fiber low-sugar quick-frozen sweet potato ball. The sweet potato ball is prepared from the following components in parts by mass: 100 parts of mashed sweet potatoes, 15-25 parts of sweet potato flour, 5-10 parts of glutinous rice flour, 3-6 parts of tapioca flour, 0.5-1 part of polygonatum powder, 0.5-1 part of Chinese yam flour and 0.5-1 part of camellia oil. Furthermore, the invention provides a method for preparing the high-fiber low-sugar quick-frozen sweet potato ball. The high-fiber low-sugar quick-frozen sweet potato ball is not added with refined sugar, has high content of dietary fibers, is integrated with health-protecting effects of polygonatum, Chinese yam and camellia oil, and can help solve the health problem caused by long-time intake of high-sugar high-oil foods for population with chronic metabolic syndromes. The high-fiber low-sugar quick-frozen sweet potato ball has high nutritional value and comprehensive health-protecting functions, issuitable for long-time taking of broad populations, and has the effect of retarding starch digestion.

The invention relates to a method for making crispy biscuits with the characteristic of delaying starch digestion by utilizing microwave enzyme-inactivated bacteria-reduced wheat middling. The invention provides crispy biscuits with the characteristic of delaying starch digestion. The biscuits are prepared from, by mass, 50-90 parts of low-gluten flour, 10-50 parts of enzyme-inactivated and bacteria-reduced wheat middling, 20-35 parts of powdered sugar, 20-30 parts of butter, 6-15 parts of egg liquid, 3-10 parts of skim milk powder, 2-5 parts of corn starch, 0.5-2 parts of baking powder, 0.2-0.5 part of salt and 10-20 parts of water. The crispy biscuits prepared from enzyme-inactivated bacteria-reduced wheat middling are not obviously different from common crispy biscuits without wheat middling in texture property, and have the functional characteristic of delaying starch digestion and excellent ductility. The problem that the wheat middling is unstable in quality, low in rate of utilization in food and the like is solved, and a new way is provided for high-value utilization of wheat middling in food.

A special feed for tilapia is prepared from the following raw materials in parts by weight: 10-20 parts of fish meal, 5-10 parts of pork powder, 20-30 parts of tapioca flour, 4-6 parts of chicken liver powder, 1-3 parts of edible salt, 22-28 parts of soybean meal, 2-6 parts of malt root, 3-5 parts of brewer's grain, 5-10 parts of peanut meal, 6-10 parts of cottonseed meal, 6-10 parts of rapeseed meal, 12-18 parts of wheat bran, 4-10 parts of soybean oil and 3-5 parts of a feed premix. According to the invention, the pork powder is used for replacing a part of the fish meal, the water-soluble protein, the insoluble protein and the fat content of the fish meal are all lower than that of the pork powder, the production cost is reduced, and the fat content of the feed is improved; the tapiocaflour is used for replacing an energy feed with a relatively high price such as common corn or wheat, the average dry matter digestibility of the tapioca flour is 75%, the organic matter digestion rate is higher than 85%, the starch digestion rate is higher than 87%, the special feed is close to cereals, is easy to be digested by the tilapia, almost has no mould pollution, and has great benefits for maintaining the health of the tilapia, and in addition, the use of a mildew preventive in the feed can be reduced.

The invention discloses health-care yellow wine with a blood sugar reducing effect and a preparation process thereof, relates to the technical field of health-care food, and aims to solve the problemof reducing the digestion rate of starch. The health-care yellow wine with the blood sugar reducing effect is prepared from the following components in parts by weight: 3.5 parts of quercetin and 3.5parts of cyaniding-3-glucoside. The preparation process of the health-care yellow wine with the blood sugar reducing effect comprises the following step: taking the components of the raw materials forlater use. According to the health-care yellow wine with the blood sugar reducing effect and the preparation process thereof, the quercetin and the cyaniding-3-glucoside are added to inhibit amylolytic enzyme from releasing glucose and interfere with digestion of starch food, so that the digestion rate of the starch can be effectively reduced, and sudden rise of blood sugar is avoided; the two polyphenols interact with the amylolytic enzyme to inhibit the biological activity of the amylolytic enzyme; and when the addition amount is greater than 5%, the hydrolysis degree of the starch can be reduced by 80%, so that generation of sugar in blood is greatly reduced, and the blood sugar concentration is reduced to relieve symptoms of diabetes.

The invention discloses a preparation method and application of instant rice noodles suitable for people with hyperglycemia and people wanting to lose weight, and belongs to the technical field of deep processing of agricultural products. The loss of active ingredients such as flavones in crushing and extrusion gelatinization processes is reduced by flexibly crushing through a semi-dry method andadding konjaku flour. Germinated tartary buckwheat, white kidney bean extract, the konjaku flour, mulberry leaf extract and the like are compounded to change the composition of starch, so that the content of resistant starch is remarkably increased, the content of rapidly digestible starch is reduced, and thus a starch digestion rate is favorably reduced. By adding the white kidney bean extract and the mulberry leaf extract, the activity of amylase is remarkably inhibited, and starch digestion is delayed. The germinated tartary buckwheat, the white kidney bean extract, the konjaku flour and the mulberry leaf extract are combined to achieve a synergistic interaction effect in the aspects of improving the content of resistant starch, reducing the activity of amylase and the like, the instantrice noodles prepared through the method are good in taste, smooth and chewy, the digestion rate of starch in the rice noodles is low, a glycemic index is remarkably lower than that of fresh wet polished rice noodles, and the product is suitable for people with hyperglycemia and people wanting to lose weight, and has a wide application prospect.

The invention discloses a preparation method and application of tartary buckwheat rice noodles, and belongs to the technical field of deep processing of agricultural products. The method comprises thefollowing steps: carrying out germination treatment on tartary buckwheat, then drying and crushing, and mixing with early indica rice flour and konjaku flour to obtain a raw material mixture; and performing extrusion forming to obtain the tartary buckwheat rice noodles. Tartary buckwheat is subjected to germination treatment, the flavonoid content is increased, starch digestion is inhibited, andkonjaku flour is added, so that on one hand, the loss of flavonoids in the processing process can be reduced, and starch digestion is inhibited; on the other hand, the konjaku flour can reduce the digestion rate of starch in the food, the content of resistant starch is increased by 65.48%, the glycemic index of the rice noodles is reduced from 84 to 67 and is reduced by 20.24%, and the combinationof the konjaku flour and the rice noodles has a synergistic effect in the aspects of increasing the content of the resistant starch and reducing the GI value.

Provided herein are secretory compositions/cocktails derived from a novel, extremophilic fungal species cultured, isolated, characterized and sequenced herein. Said novel, extremophilic fungal species may be exploited to produce a 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.