19 results about "Starch formation" patented technology

A thermal insulation article for placement in a shipping container to hold an item includes a thermally insulating pad shaped to be positioned in a cavity of a rectangular prism shipping container to be adjacent to and cover one or more of a floor, four side walls and cover of the container while leaving an interior space to receive the item. The thermally insulating pad includes a compostable panel that holds together as a single unit and is formed primarily of starch, and compostable or recyclable film forming a pocket and surrounding the panel to prevent water from reaching the panel within the pocket. The film is secured to the panel along a portion but not all of the opposite surfaces of the compostable panel.

The invention relates to the technical field of health food, in particular to a nervonic acid nutrient composition for relieving sleep disorder and application of the nervonic acid nutrient composition for relieving sleep disorder. The active components comprise natural vegetable oil such as acer truncatum seed oil purified nervonic acid, linseed oil and the like and gamma-aminobutyric acid extracted by fermentation; the synergistic component is prepared from soybean enzymolysis phosphatidylserine, saccharomycetes fermentation coenzyme Q10 and plant source B vitamins; the slow-release carrier adopts pectin-Arabic gum composite gel and plant starch to form a natural cross-linked structure, and long-acting release for 8-12 hours is realized through physical cross-linking. Green technologies such as ultrasonic dispersion and low-temperature drying are adopted in the preparation process, and chemical synthesis steps are avoided; the composition can improve the difficulty in falling asleep and improve the sleep quality, the activity retention rate is greater than or equal to 85% after the composition is stored at 45 DEG C for 6 months, and the composition is suitable for preparing capsules, gel candies and other health-care foods and has no dependence after being taken for a long time.

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 invention belongs to the field of starch modification processing, and provides a method for preparing starch-polyphenol RS5 type resistant starch. According to the method, through physical-polyphenol composite synergistic modification, a procyanidine polyphenol structure and sweet potato starch are utilized to form a hydrogen bond / hydrophobic effect, starch molecular chains are induced to be directionally rearranged, a resistant crystal structure is stabilized, and the preferable process conditions are as follows: the temperature is 85-90 DEG C, the time is 18-20 minutes, the addition amount of procyanidine is 3-7% of a starch dry basis, and the final resistant starch content reaches 36.39-46.86%. Compared with a traditional method, the raw material utilization rate and the product yield are remarkably improved. The whole process has the advantages of no chemical reagent, simple operation, low equipment cost, and stable resistant starch content of the product.

Litter formed of extruded pellets containing water soluble binder sufficient to self-clump when wetted producing pellet clumps having a clump retention rate of at least 90% and which shrink after clump formation during drying producing a clump pulls away from any contacting solid surface minimizing adhesion therebetween. Such clumps preferably also have a crush strength of at least 15 PSI when dry. Pellets preferably contain water-soluble binder formed of starch physically modified during extrusion that solubilizes when wetted to facilitate clumping while opening the interior of the pellet improving absorption capacity. A preferred litter is formed of a mixture of extruded pellets of different sizes producing litter composed of extruded pellets falling within a plurality of different size ranges with the smaller sized pellets being fines that cause horizontally extending clumps to form on top of the litter.

The invention discloses modified chickpea starch and a preparation method and application thereof, and belongs to the technical field of food processing.The modified chickpea starch is obtained by adding oat beta glucan into chickpea starch, then conducting pretreatment on the chickpea starch, conducting extrusion treatment on the chickpea starch through a double-screw extruder, and cooling, drying and smashing an extruded sample; wherein the addition amount of the oat beta glucan is 3 to 15 percent; the temperature of the extrusion treatment is 80-120 DEG C. The chickpea starch is subjected to compound modification by adopting a twin-screw extrusion technology in cooperation with oat beta glucan, and a starch semi-crystalline layer is deeply destroyed to realize deep regulation and control of a multi-scale structure; meanwhile, the oat beta glucan and the starch form a hydrogen bond network, so that the problem of excessive modification of chemical modification is avoided, and the thermal stability, the shear resistance and the aging resistance of the starch are remarkably improved; no chemical reagent participates in the whole process, no chemical residue risk exists, and the method has the advantages of continuous production, large treatment capacity, low energy consumption and the like.

The invention discloses preparation of functional sprouting vegetables and application of the functional sprouting vegetables in low-GI-value rice, and relates to the field of development of new application of food raw materials. Through analysis of sunflower seeds and sunflower bud seedlings germinating for 0-7 days, the polyphenol substance content of the bud seedlings is obviously increased. The sunflower bud seedling freeze-dried powder and the rice are cooked together, so that the starch structure of the rice can be regulated and controlled, and the content of resistant starch is increased. The hydrothermal treatment can promote the combination of characteristic polyphenol compounds chlorogenic acid (CHA) and 3, 5-di-O-caffeoylquinic acid (CQA) in sunflower bud seedlings and rice starch. Wherein the action effect of CQA is better than that of CHA; the CQA can effectively reduce the generation of rapidly digested starch and promote the formation of resistant starch through a dual mechanism of inhibiting the activity of digestive enzymes and forming a non-covalent complex with starch, so that the digestion process of the starch is delayed, and postprandial blood sugar response is reduced.

This invention discloses a method for preparing starch gels with high water retention and flowability, belonging to the field of biomodified starch technology. The invention involves adding cyclodextrin and cyclodextrin hydrolase to starch. The cyclodextrin includes β-cyclodextrin and γ-cyclodextrin. The cyclodextrin hydrolase hydrolyzes the cyclodextrin into maltodextrin oligosaccharides of corresponding degrees of polymerization in the system, thereby altering the structure of the starch molecular chains during gel formation and storage, and improving the water retention and rheological properties of the starch gel. Therefore, this invention effectively improves the water retention and flowability of starch gels by adding cyclodextrin and cyclodextrin hydrolase to the substrate, which is of great significance in food manufacturing.

The invention provides a preparation method of high-adsorbability corn porous starch, which comprises the following steps: S1, corn starch irradiation pretreatment: performing irradiation pretreatment on corn starch by using an electron beam with the dose of 10-30kGy to obtain irradiated corn starch; s2, enzymolysis: dispersing the irradiated corn starch into a buffer solution, mixing with alpha-amylase and glucamylase, and performing enzymolysis; s3, carrying out post-treatment to obtain the high-adsorbability corn porous starch. According to the method, the specific surface area of the starch is increased to 2.98 m < 2 > / g (natural starch is 0.98 m < 2 > / g), a uniform deep hole structure is formed, the water adsorption rate reaches 153.14% (natural starch is 87.24%), and the oil adsorption rate reaches 141.65% (natural starch is 77.59%). The porous carbon has high specific surface area, regular pore channels and excellent adsorption performance, and is suitable for drug sustained-release carriers, grease adsorbents and biodegradable packaging materials.

A compostable packaging wrap comprising: a strip that is primarily formed of starch and that is flexible such that the strip can be rolled is disclosed.

The application provides a polyester composition and application thereof. The polyester composition comprises 60-93 parts by weight of polyester, 1-8 parts by weight of polylactic acid and 6-32 parts by weight of starch; the storage modulus of the polyester at 100 Hz is 30000-320000 Pa. In the application, the polyester composition is prepared by compounding polyester with specific storage modulus, polylactic acid and starch, so that the composite material formed by the polyester, the polylactic acid and the starch has excellent low odor effect.

The application provides a chitosan / starch crosslinked derivative, a preparation method and application thereof. The derivative comprises the following raw materials: a chitosan starch compound and ozone. In the application, the chitosan starch compound and ozone are selected as the raw materials, the chitosan and the starch in the chitosan starch compound form a physical complex, under the action of the ozone, the chitosan and the starch in the compound are chemically crosslinked to form a covalent force, a crosslinked derivative with stable structure and function is formed, meanwhile, the ozone can also make the chitosan starch compound produce an aldehyde group, a Schiff base is formed through one-step reaction, a stable derivative crosslinked system is formed, thereby excellent water absorption capacity and water retention capacity are achieved, and the chitosan starch compound and the ozone are widely sourced and low in cost, and are suitable for large-scale industrial production.

This invention relates to the field of biotechnology, and more particularly to a method for alleviating high-starch-induced liver damage and glucose metabolism disorders in sea bass. The feed formulation proposed in this invention comprises 20%-22% cassava starch and 2%-6% mulberry leaf polysaccharides, among other components. This application discloses that mulberry leaf polysaccharides and the high starch content in the feed form a highly efficient synergistic effect, significantly improving the growth performance of sea bass, effectively reducing the accumulation of glycogen and fat in the liver, and significantly improving liver health. Simultaneously, it optimizes the blood glucose regulation capacity of sea bass, alleviates insulin resistance caused by a high-starch diet, and enhances insulin sensitivity. Furthermore, by activating mechanisms such as the PI3K / Akt signaling pathway, it optimizes the glucose metabolism pathway and promotes efficient energy utilization. The feed formulation of this invention is economical and efficient, providing solid scientific support for the healthy aquaculture of sea bass and powerfully promoting the sustainable development of aquaculture.

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 application discloses a construction waste sintered brick for heat preservation and a preparation method thereof, and relates to the technical field of sintered bricks. The modified fly ash is wrapped by aerogel, so that the fine coal gangue and construction waste can be embedded in the surface mesopore of the modified flyash, and then the sintered brick is prepared from the starch, the modified fly ash and the sludge. In the sintering process, the aerogel is carbonized to form a fixed structure, the sintering shrinkage deformation of the fly ash is inhibited, the starch forms carbon microspheres, and the carbon aerogel is connected. Then, the brick body is wetted by a sodium hydroxide solution, and the second sintering is carried out, so that the solid network support structure is formed in the brick body, the mechanical properties and the heat preservation performance of the sintered brick are improved, the internal pores of the sintered brick are regulated, and the high water absorption of the sintered brick is prevented.

The invention relates to the field of black highland barley, in particular to low-GI quick-cooking black highland barley and a processing method thereof. According to the method, ultrasonic-assisted soaking is combined with a microwave intermittent treatment technology, so that the processing characteristics of the black highland barley are remarkably optimized, the nutritional value and eating convenience of the black highland barley are greatly improved, effective transfer and diffusion of beneficial components such as anthocyanin and polyphenol in cortex layers of the black highland barley into grains are promoted through ultrasonic-assisted soaking, and the processing quality of the black highland barley is improved. Meanwhile, the opportunity that the nutrients are in contact with the starch is increased, a foundation is laid for changing the starch structure in the later period, then microwave intermittent treatment is introduced, on one hand, anthocyanin, polyphenol and the starch are promoted to form a compound in a humid and hot environment, the content of anti-digestion starch is increased, and therefore GI is effectively reduced; on the other hand, expansive force generated by the microwaves changes the structure of the black highland barley, so that small holes are formed in the black highland barley, the water absorption and rehydration capacity is enhanced, the taste is improved, and the cooking time is remarkably shortened.

The application relates to the field of biology and new medicine technology, and discloses a preparation method of high-polymerization-degree epsilon-polylysine. After the fermentation liquid after culture is inactivated, the inactivated fermentation liquid is filtered to obtain clear epsilon-polylysine filtrate, starch is added to obtain epsilon-polylysine-starch suspension, filtration separation is carried out to obtain a mixture of epsilon-polylysine and starch, the mixture is dissolved through an aqueous hydrochloric acid solution, epsilon-polylysine solution is obtained after filtration, concentration is carried out through a rolling membrane to obtain epsilon-polylysine concentrated solution, activated carbon is added to carry out decolorization, the decolorized liquid is sprayed to dry to obtain epsilon-polylysine finished product. The epsilon-polylysine has the property of positive charge, and the epsilon-polylysine in the solution is separated according to the principle that the epsilon-polylysine and starch form a precipitate, problems existing in the production of the three main extraction methods (salting-out method, organic solvent extraction method and ion exchange method) are avoided, and the method can be used for industrialized production.

The invention relates to the technical field of black highland barley recombinant rice, in particular to low-GI black highland barley recombinant rice and a preparation method thereof. The black highland barley rich in polyphenol is treated through steam explosion puffing, the content of free polyphenol in the black highland barley is increased, the probability that polyphenol and starch form an anti-digestible compound in the extrusion process is increased, the digestibility of the starch in the black highland barley quick-cooking rice is improved, the GI value is reduced, and the cooking time is shortened; according to the method, KGM is used as a raw material, the KGM can form sol to be fully wrapped with starch, the deacetylated KGM sol is heated to form an irreversible gel film under the action of high-temperature extrusion, the irreversible gel film wraps and winds the starch, prevents the starch in rice from being dissolved out during cooking and reduces the cooking loss rate, the irreversible konjac glue film prevents starch digestion, the water absorption rate of the fast-cooking recombinant rice and the content of anti-digestion starch in the rice are increased, and the quality of the fast-cooking recombinant rice is improved. The GI value of the black highland barley recombinant rice can be reduced to 35 through combination of steam explosion puffing and DKGM, and the GI value of the black highland barley recombinant rice is obviously reduced compared with the GI value of the recombinant rice directly added with crushed black highland barley powder or KGM.

A gelling food product constituent extrudate that forms a gel when water is added that is used as an ingredient of a food product in place of a gelling gum, like guar gum, xanthan gum, or carrageenan. The gelling extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a cereal grain and / or legume containing admixture modified by extrusion at pressures greater than 2000 PSI that causes the extrudate to gel when mixed with water. The gelling extrudate preferably also is composed of other starch in the admixture extrusion modified into different molecular weight polymers of a cold-water soluble gellant that also polymerizes and forms a gel, preferably a hydrocolloid gel, more preferably a self-gelling gel, even more preferably a thermo-reversible gel, when mixed with water. When mixed with water, a gelling extrudate of the present invention forms a thicker gel whose viscosity increases over time.