6 results about "Starch formation" 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 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.

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 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.

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.