35 results about "Starch hydrolysis" patented technology

The application belongs to the technical field of food processing, and specifically discloses a highland barley sourdough, low-GI highland barley sourdough bread and a preparation method thereof. The highland barley sourdough is prepared by fermentation of Lactobacillus plantarum JYLP-326, highland barley flour and water. The low-GI highland barley sourdough bread prepared from the highland barley sourdough comprises the following components in parts by mass: 20-22 parts of highland barley flour, 22-28 parts of wheat flour, 36-40 parts of highland barley sourdough, 48-50 parts of water, 4-6 parts of bran, 4-6 parts of oat beta-glucan, 4-6 parts of inulin, 4-8 parts of gluten, 1-2 parts of yeast, 1-2 parts of salt and 4-6 parts of butter. The GI highland barley sourdough bread prepared by using the highland barley sourdough provided by the application has the advantages of low in-vitro glycemic index, low starch hydrolysis rate, high loft and softness, good taste and high appearance quality.

The present disclosure relates, in part, to addition of glucosyl- or glucano-transferase type enzymes for producing and / or modifying alpha-glucan type structures in dough such as bread dough. Such enzymes encompass, for example, (i) dextrin dextranases, (ii) glucosyltransferases, and (iii) glucosyl-, maltosyl-, maltotetrasyl-, or glucano-transferases, where these enzymes can transfer glucose to / from starch and starch hydrolysate substrates (e.g., dextrin, amylodextrin, and / or maltodextrin) for production and / or modification of alpha-glucan type polymers in bread dough. Further disclosed are methods of preparing a baked food product by baking a farinaceous dough, comprising incorporating into the dough one or more of the foregoing enzymes – e.g., a glucosyl- or glucano-transferase type enzyme – wherein the enzyme can transfer a glucose-based moiety from a polysaccharide or oligosaccharide substrate to the non-reducing end of an oligosaccharide acceptor, thereby improving bread volume and / or dough stability. Further disclosed are modified alpha-glucans for use as food ingredients in general.

The application discloses two malt hexaose amylase mutants with enhanced starch hydrolysis ability, and a preparation method and application thereof. The amino acid sequences of the amylase mutants AmyM-A382T and AmyM-TR2 are shown in SEQ ID NO. 3 and SEQ ID NO. 4 respectively. The activity and conversion efficiency of the amylase mutant AmyM-A382T on raw starch and soluble starch are significantly improved. Compared with the amylase AmyM, the activity of AmyM-A382T is increased by 39% when soluble starch is used as a substrate, and the activity of AmyM-A382T is increased by 20-90% when raw starch of different sources is used as a substrate. The activity of the amylase mutant AmyM-TR2 on raw starch is significantly improved. Compared with the amylase AmyM, the activity of AmyM-TR2 is increased by 35-100% when raw starch of different sources is used as a substrate.

The invention discloses a raw amylolytic enzyme mutant AmyZ1: [delta] TG / S420W with improved specific enzyme activity and an application of the raw amylolytic enzyme mutant AmyZ1: [delta] TG / S420W. According to the invention, an alpha-amylase AmyZ1 variant AmyZ1: [delta] TG from Pontibacillus sp.ZY is used as a starting enzyme, and on the basis, a substrate binding site on the surface of the AmyZ1: [delta] TG is speculated through sequence alignment and structure alignment; the mutant AmyZ1: deltaTG / S420W for improving the rice raw amylase activity is obtained by subsequently exploring the distribution of surface substrate binding sites and the influence of amino acid types and number on alpha-amylase substrate preference. When the mutant takes raw rice starch as a substrate, the specific enzyme activity of the mutant is 1.33 times that of a starting enzyme, and the stability of the mutant is equivalent to that of the starting enzyme. The mutant has potential application value in the aspect of producing starch sugar by taking raw rice starch as a substrate.

Provided is an α-amylase which has excellent amylolytic activity at a low temperature and further has excellent stability at a low pH and / or in the presence of a chelating agent. A variant of a parent α-amylase, comprising an amino acid residue substitution at a position corresponding to position H238 or E185 of an amino acid sequence set forth in SEQ ID NO: 2, and an amino acid residue substitution shown in the following (A) or (B), the parent α-amylase or α-amylase variant having at least 80% sequence identity to the amino acid sequence set forth in SEQ ID NO: 2 (excluding α-amylase variants having amino acid residue substitutions at three positions corresponding to positions H238, S239, and G178, three positions corresponding to positions H238, R209, and G178 and three positions corresponding to positions E185, N190, and G178 of the same amino acid sequence): (A) an amino acid residue substitution at one or more positions selected from the group consisting of positions corresponding to positions T116, A181, A199, A275, V277, A286 and L323 of the amino acid sequence set forth in SEQ ID NO: 2; or (B) an amino acid residue substitution at a position corresponding to position G178 of the amino acid sequence set forth in SEQ ID NO: 2 and one or more amino acid residue substitutions at one or more positions selected from the group consisting of positions corresponding to positions N126, T129, N190, R209 and S239 of the same amino acid sequence.

The invention discloses a low-glycemic-index elaeagnus angustifolia naan and a preparation method thereof, and aims to solve the problems that a traditional elaeagnus angustifolia naan is high in glycemic index and is not suitable for people who control sugar and lose weight to eat. The method comprises the following steps: 1) preparing elaeagnus angustifolia dietary fiber powder, performing enzymolysis on elaeagnus angustifolia powder step by step through alpha-amylase, alkaline protease and saccharifying enzyme, and combining ultrasonic assistance and centrifugal separation to obtain high-purity dietary fibers; and (2) mixing the wheat flour, the elaeagnus angustifolia dietary fiber powder and the elaeagnus angustifolia fruit powder according to a mass part ratio of (85-90): (5-10): 5, performing dough kneading, performing fermentation twice, making crusty pancake blanks, and performing segmented temperature control baking. Experiments show that the starch hydrolysis rate of the prepared elaeagnus angustifolia naan is remarkably reduced, the glycemic index can be effectively reduced, the elaeagnus angustifolia naan is suitable for people who need to control blood sugar and lose weight, and meanwhile the flavor and nutrition of elaeagnus angustifolia are reserved.

Powder compositions, which contain, in addition to at least one surfactant, a specific mixture of thickeners of starches or starch fractions possibly modified in a hydrophobic manner, of starch hydrolysis products and at least one natural polymer other than i) and ii), suitable for the rapid and simple provision of a ready-to-use, cosmetic, fluid cleaning agent with good cleaning and care potential.

The invention relates to a preparation method of a purslane extracting solution with a soothing effect, and belongs to the field of cosmetics and biological extraction. The preparation method comprises the following steps: crushing fresh wild purslane, adding a butanediol-water mixed solvent, carrying out ultrasonic wall breaking treatment at 55-58 DEG C, and adding plant fiber hydrolase, vegetable gum hydrolase, plant starch hydrolase and plant protein hydrolase to carry out synergistic enzymolysis extraction; heating, inactivating and filtering the extracting solution, sequentially performing multi-stage purification by adopting chitosan flocculation, activated carbon decoloration, ceramic membrane filtration, ultrafiltration and nanofiltration, and collecting trapped fluid with the molecular weight of more than 150-300 Da through nanofiltration; and adding the humectant and the preservative. Through combination of ultrasonic-enzymolysis synergistic extraction and multi-stage membrane separation and purification, active ingredients such as polysaccharide and flavone in purslane are efficiently reserved under mild conditions, the inhibition rate of the obtained extracting solution to hyaluronidase activity reaches 20% or above, and the extracting solution has a soothing effect and good product stability and can be applied to soothing cosmetics or skin care products.

The invention relates to the technical field of pollution treatment, and particularly discloses a composite bio-enzyme preparation for polluted water treatment and a preparation method of the composite bio-enzyme preparation. The invention relates to a composite biological enzyme preparation for polluted water treatment. The composite biological enzyme preparation comprises the following raw materials in parts by weight: 25-30 parts of an amylolytic enzyme compound, 20-25 parts of a proteolytic enzyme compound, 15-20 parts of lipase, 10-15 parts of cellulose hydrolase, 15-20 parts of flora freeze-dried powder, 10-15 parts of porous calcium alginate microspheres, 5-8 parts of chitosan modified silicon dioxide and 3-5 parts of an enzyme stabilizer. According to the application, the content of total microcystic toxins and the content of refractory organic matters in the polluted water can be obviously reduced, the sewage treatment effect is facilitated, and secondary pollution in the sewage treatment process 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 discloses a processing technology of low-DE-value maltodextrin, belongs to the technical field of maltodextrin, and aims to solve the problems of insufficient hydrolysis end point control precision and poor product batch stability when the low-DE-value maltodextrin is prepared by the existing technology. The process comprises the following steps: humidifying starch until the water content is 18-22%, carrying out instantaneous treatment for 15-30 seconds by using saturated steam at 105-110 DEG C to form a surface gelatinization layer, dispersing into 20-30% suspension, carrying out pulsed electric field treatment under the conditions of 25-35 kV / cm electric field intensity and 80-150 pulse counts, carrying out enzymolysis by using medium-temperature alpha-amylase, inactivating enzyme, filtering, concentrating and drying to obtain the product. According to the technology, starch is pretreated through cooperation of saturated steam instantaneous surface gelatinization and pulsed electric field treatment, then enzymolysis is conducted through medium-temperature alpha-amylase, the starch surface and interior hydrolysis rates are effectively regulated and controlled to tend to be synchronous, and therefore the batch stability of low-DE-value products is remarkably improved.

The invention belongs to the technical field of food processing, and relates to a preparation method of flaky sweet potato type III resistant starch. The flaky-structure sweet potato III-type resistant starch (sweet potato RS3) is prepared by combining microwave gelatinization pretreatment with an ultrasonic-enzyme method. Meanwhile, the sweet potato RS3 with the porous structure is prepared by combining hydrothermal or pressure heat gelatinization pretreatment with an ultrasonic-enzyme method. Through comparison, compared with the sweet potato RS3 with the porous structure, the sweet potato RS3 with the scaly structure has the highest short-range order degree and crystallinity, the maximum amylose content, gelatinization enthalpy and resistant starch content, the lowest solubility, expansion potential and starch hydrolysis rate, and the strongest anti-digestion capability; and the special processing requirements of type 2 diabetes patients and obese people on food can be met.

The invention discloses a starch-fish oil composite 3D printing gel candy with a colon targeting function and a preparation method of the starch-fish oil composite 3D printing gel candy. A starch molecular structure is optimized by a pulsed electric field-microwave synergistic pretreatment technology, efficient compounding and steady-state embedding of fish oil in a starch matrix are realized by combining microjet nanocrystallization and dynamic ultrahigh pressure homogenization, and then a porous microsphere carrier is constructed by a spray freezing-vacuum freeze drying technology. Finally, the obtained microsphere powder and specific hydrophilic colloid are compounded into printing ink, and accurate forming is conducted through an ultrasonic multi-section type auxiliary 3D printing technology. The prepared gel candy has excellent oxidation resistance and digestion resistance, and the fish oil release rate and the starch hydrolysis rate are low. The product has a colon targeted release function, exerts a good intestinal flora regulation function in colon, is high in total short-chain fatty acid content in in-vitro fermentation, and can significantly improve the relative abundance of bifidobacterium and lactobacillus.

The invention discloses a rhizopus delbrueckii MQG50203 strain and an application thereof. The strain is a strain MQG50203, is classified and named as Rhizopus deelemar, and is preserved in the China Center for Type Culture Collection in Wuhan, the preservation time is September 25, 2025, and the preservation number is CCTCC NO: M 20252119. The rhizopus delbrueckii MQG50203 can produce pleasant fruit fragrance, and has relatively high ester production capacity and starch hydrolysis activity; when the strain is applied to preparation of white koji and production of red koji wine, the brewed wine yield can be remarkably improved, the flavor of a wine body is enriched, and the strain is an excellent local characteristic strain.

The invention relates to the field of building materials, in particular to a starch modification hydrolysis method. The invention relates to a starch modification hydrolysis method, which comprises the following steps: preparing a starch emulsion according to a specific mass ratio, adjusting the pH value of the emulsion to 8-8.5, adding trimethyl acetic anhydride into the emulsion, adjusting the emulsion to be acidic to terminate the reaction after the reaction is completed, carrying out suction filtration, washing and drying on the emulsion to obtain modified starch, dissolving the modified starch in water, and carrying out vacuum drying to obtain the starch modified hydrolysis agent. The method comprises the following steps: adding starch into a reaction kettle, adjusting the pH value of the solution to about 6.5, adding high-temperature-resistant amylase, reacting at the constant temperature of 80-90 DEG C, adjusting the pH value of the solution to 2.5-3.5, and cooling and filtering the solution to obtain the starch hydrolysate. Firstly, trimethyl acetic anhydride is used for modifying starch molecules, then hydrolysis is carried out, molecular weight distribution and chain structures of subsequent enzymolysis products can be indirectly and effectively regulated and controlled, and then the problems that in the prior art, due to the fact that the acid hydrolysis process of starch is random and non-selective, the products are difficult to control, and the yield is low are solved. And product output and quality are influenced.

The invention relates to the technical field of cosmetics, in particular to a composition with a mild skin cleaning effect as well as a preparation method and application thereof, and the composition comprises the following components in parts by weight: 0.1-15 parts of an amino acid surfactant, 0.1-15 parts of an alkyl glycoside surfactant and 0.1-15 parts of sodium lauroamphoacetate. The auxiliary material is one of glycerol, maltooligosaccharide glucoside, hydrogenated starch hydrolysate and the like, and the surfactants are mild, do not damage the natural barrier of the skin during cleaning, are suitable for sensitive skin, can effectively clean the skin, keep the skin moist, moisturized, relaxed, mild and non-irritant, and can be used for cleaning the skin. The cleansing cream is an ideal choice for mild cleansing products.

The present invention provides means for delaying the dissolution time of a composition containing sugars or sugar alcohols. [Solution] A composition containing (A) sugars or sugar alcohols, and (B) starch hydrolysate, wherein the solid content is 70% by mass or more, and the dextrose equivalent (DE) of the (B) starch hydrolysate is less than 6.

The invention discloses a method for synergistically improving the solubility of chenopodium quinoa protein based on composite enzymolysis of brown rice starch and pH shift, and belongs to the technical field of chenopodium quinoa protein processing. The method comprises the steps of quinoa protein extraction, brown rice starch extraction, brown rice starch composite enzymolysis, pH deviation treatment, 0.1 mol / L HCL callback, freeze drying and the like. Various amylolytic enzymes such as pullulanase and alpha-amylase and a compounding scheme are screened, and process parameters are optimized, so that the solubility of the modified quinoa protein reaches 88.94%-92.15%, the absolute value of the Zeta potential is 20-30 mV, and functional characteristic differentiation is adaptive to different food scenes. The composite enzymolysis and pH shift synergistic effect mechanism is clear, the process is stable and repeatable, the problems of limited modification effect and complex operation in the prior art are solved, and the method has important industrial application value.

Disclosed is a method of releasing a soluble starch hydrolysate or a hydrolyzed starch syrup from a substantially intact corn kernel during high temperature soaking at a temperature at or above the gelatinization temperature of starch in the corn kernel; and recovery of protein and oil increased, carbohydrate depleted residues that are physically desirable to be suitable for use as high quality animal feed or other food grade products.

The invention relates to the technical field of starch derivatives, in particular to a preparation method of high-purity soluble starch, which comprises the following steps: gelatinizing a starch raw material to form starch paste, then carrying out enzymolysis to obtain starch hydrolysate, and sequentially carrying out multistage centrifugal impurity removal and drying after enzyme deactivation to obtain the high-purity soluble starch with the purity of at least 99%, the multi-stage centrifugal impurity removal comprises first-stage centrifugal treatment, second-stage centrifugal treatment and third-stage centrifugal treatment; the rotating speed of the first-stage centrifugal treatment is recorded as CT1, the rotating speed of the second-stage centrifugal treatment is recorded as CT2, the rotating speed of the third-stage centrifugal treatment is recorded as CT3, and CT1, CT2 and CT3 meet the following relation: CT2 > CT1 > CT3, CT2 is at least 1.5 times of CT1, and CT1 is at least 1.5 times of CT3; the soluble starch prepared by the method disclosed by the invention can reach a high-quality pure GR grade.

The invention discloses a preparation method of lanthanum carbonate particles, and belongs to the field of pharmacy. The lanthanum carbonate particles comprise the following raw material medicines: lanthanum carbonate, starch hydrolyzed oligosaccharide, colloidal silicon dioxide and magnesium stearate; the preparation method comprises the operation steps of premixing 1, dispersing, premixing 2, dry granulation, total mixing and sub-packaging. The lanthanum carbonate particles prepared by accurately weighing the material components according to the weight ratio and carrying out the operation steps of premixing 1, dispersing, premixing 2, dry granulation, total mixing and the like on the raw and auxiliary materials are relatively good in content uniformity and stable in content.

The invention relates to the technical field of functional food raw material preparation, in particular to a method for preparing high-activity white kidney bean extract freeze-dried powder based on non-amylolytic enzyme enzymolysis-microorganism directional conversion, which comprises a three-stage synergistic process of non-amylolytic enzyme pretreatment, bacillus licheniformis directional fermentation and high static pressure post-treatment. According to the method, alpha-amylase inhibitor thermal denaturation and amylase interference are effectively avoided, the activity is remarkably improved, and sugar residues are reduced. The alpha-amylase inhibitory activity of the freeze-dried powder is not less than 3800 IU / g, the glucose equivalent is not more than 26 mg / g, the moisture is not more than 7%, the process is controllable, and the stability is good.

The present invention relates to a process for producing a fermentation product from starch-containing material, wherein a bacterial alpha-amylase, a raw starch hydrolyzing alpha-amylase and a carbohydrate-source generating enzyme are present and / or added during liquefaction. The present invention also relates to compositions suitable for use in the process of the present invention.

The application discloses a kind of multi-component miscellaneous grains gradient enzymolysis promotion absorption food processing method, belong to food processing technical field.The method includes: S1 raw material pretreatment, miscellaneous grains is removed, washing, soaking, and is made into slurry by grinding pulp;S2 pre-dispensing processing, methyl-β-cyclodextrin, carboxymethyl modified chitosan, basic enzyme component, trehalose alcohol and the like are added to slurry, and mixed to obtain dispensing slurry;S3 step gradient enzymolysis, TG enzyme modified alpha-amylase, saccharifying enzyme, neutral protease, flavour protease are sequentially added, and starch hydrolysis, saccharide hydrolysis and protein hydrolysis are carried out in stages, and enzyme is inactivated after hydrolysis;S4 product preparation, material is filtered, concentrated, and composite granulation component is added, and powder-like miscellaneous grain food is prepared by spray drying combined with low-temperature fluidized bed process.The product obtained by the application has good cold water solubility, is not easy to cake and stratify, has smooth taste, is beneficial to human digestion and absorption, and is suitable for large-scale production and application.

The invention discloses low-GI fresh rice noodles and a preparation method thereof, and the low-GI fresh rice noodles consist of the following components in parts by weight: 90-95 parts of rice flour, 2-5 parts of polydextrose, 0.5-2 parts of konjaku flour and 1-3 parts of a white kidney bean extract compound, the white kidney bean extract compound is prepared by mixing a white kidney bean-sodium alginate-Ca < 2 + > compound with enzyme modified porous rice starch and then freeze-drying the mixture, and the white kidney bean-sodium alginate-Ca < 2 + > compound is prepared by mixing a white kidney bean extract, sodium alginate and Ca < 2 + >. While the original taste of the rice noodles is maintained, the hydrolysis of starch is effectively delayed by maintaining the activity of the white kidney bean extract, and the low-GI fresh rice noodles are obtained.

The invention relates to the technical field of food packaging, and particularly discloses an edible preservative film as well as a preparation method and application thereof. The edible preservative film comprises the following raw materials: gelatin, Sanzan gum, hydrogenated starch hydrolysate and boxthorn leaf water extract. The tensile strength of the prepared edible preservative film is 23-27 MPa, the elongation at break is 40%-58%, the water vapor transmission rate is 22-30 g / (m.Pa.s), the transparency is 21-24 A600 / mm, and the edible preservative film has a certain antibacterial effect on escherichia coli and staphylococcus aureus. When the edible preservative film is applied to preservation of sauce braised meat products, organic combination of physical isolation and active antibiosis can be realized, oxidation can be effectively delayed, decay can be inhibited, moisture and texture can be maintained, the shelf life is remarkably prolonged, the safety of the products is improved, and the edible preservative film has important market application value.

This invention belongs to the field of sugar alcohol preparation technology, and relates to a method for co-producing resistant dextrin and caramel color from corn starch. A complex enzyme is added to a corn starch emulsion, and the enzyme hydrolyzes a portion of the corn starch into glucose. The glucose is then processed through a staged reaction to produce caramel color and resistant dextrin. When the glucose equivalent (DE) value is high, the main reaction is adjusted to caramelization; when the DE value is low, the main reaction is adjusted to starch hydrolysis and dextrinization. This invention produces resistant dextrin and caramel color products in a one-pot process, improving the resource utilization rate of corn starch and significantly enhancing its comprehensive utilization value.

The invention relates to the technical field of grain biological processing, and particularly discloses an oat product as well as a preparation method and application thereof. The method for preparing the oat product through fermentation comprises the following steps: (1) crushing and grinding cooked oats, and treating with amylase to obtain oat milk with the total amylase enzymolysis rate of 54-92%; (2) homogenizing the oat milk, and fermenting with zymophyte; the fermentation bacteria comprise pediococcus pentosaceus HNTP, and the preservation number of the pediococcus pentosaceus HNTP is CGMCC (China General Microbiological Culture Collection Center) No.29067. The invention further discloses a preparation method of the fermentation bacteria. The oat product prepared by the method disclosed by the invention is high in content of nutrient active substance amylose and good in taste and stability.

The invention provides a sweet and fragrant oyster juice base material and a preparation method thereof, an oyster sauce composition and an oyster sauce. The preparation method comprises the following steps: performing enzymolysis on wheat flour by adopting amylase to obtain wheat flour reducing sugar, and after enzymolysis, the starch hydrolysis degree is 55% or above, and / or the starch sugar yield is 60% or above; supercritical carbon dioxide fluid is adopted to extract the oyster juice to remove lipid impurities and extract amino acid, the extraction temperature is 30-45 DEG C, the pressure is 15-40 MPa, and the supercritical carbon dioxide fluid comprises an entrainer; mixing the oyster juice extracting solution with the wheat flour enzymatic hydrolysate, and carrying out thermal reaction under the conditions that the temperature is 90-120 DEG C and the pH value is 5-7, so as to obtain the sweet and fragrant oyster juice base material. According to the method, lipid impurities are removed and amino acids are enriched by utilizing supercritical carbon dioxide fluid, and the oyster juice extracting solution and the wheat flour enzymatic hydrolysate are subjected to thermal reaction to generate fragrance, so that the fishy smell, the oyster flavor and the sweet fragrance of the oyster juice base material are improved.