55 results about "Starch hydrolysis" patented technology

The invention discloses emblic leafflower fruit polysaccharide with sugar-controlling and lipid-lowering activity as well as a preparation method and application of the emblic leafflower fruit polysaccharide. The polysaccharide is prepared by taking fresh phyllanthus emblica pulp as a raw material through hot water extraction, yeast fermentation, desorption after XAD-16 macroporous resin adsorption, alcohol precipitation, ultrafiltration and DEAE-52 cellulose column purification. The low-molecular-weight gulcomannan is separated from phyllanthus emblica for the first time, and monosaccharide composition of the gulcomannan mainly comprises glucose, mannose and galactose and contains trace rhamnose and xylose. The polysaccharide has sugar-controlling and lipid-lowering active action targets in the whole digestive tract (the upper digestive tract: glycolipid digestion and absorption enzymes alpha-amylase, alpha-glucosidase and pancreatic lipase inhibitory activity, starch hydrolysis delay, bile acid adsorption capacity and cholesterol micelle dissolution inhibition capacity; in the lower digestive tract, the multiplication promoting capacity of glycolipid metabolism-related probiotics) shows extremely high biological activity, and can be applied to food and health care products.

This invention discloses a mutant of raw starch hydrolase with improved stability and its applications. Using α-amylase AmyZ2 as the starting enzyme, and through computer-aided design to clarify the mutation site, a mutant was heterologously expressed in Bacillus subtilis, resulting in an α-amylase with improved stability. When using raw corn starch as a substrate, the mutant exhibits 1.57 times the specific enzyme activity and 2 times the stability of the starting enzyme. While maintaining the specific enzyme activity, the mutant enzyme shows a significant improvement in thermostability. This mutant has potential application value in the production of starch sugars using raw corn starch as a substrate.

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 provides a tippy tea cake with a low glycemic index and a preparation method of the tippy tea cake, and belongs to the technical field of food processing. According to the invention, the oat, the tartary buckwheat, the highland barley and other coarse cereals, the dietary fiber powder and the corn starch are used for inhibiting the enzyme activity of amylase and glucose hydrolysis enzymes, reducing the hydrolysis rate of starch and delaying the rising rate of postprandial blood sugar; fructo-oligosaccharide and maltitol replace traditional white granulated sugar, the sucrose content of the tea cake is reduced, and the tea cake is healthier; maojian tea powder is used to enrich aroma of the tea cake and improve nutritional value of the tea cake, and the tea cake has corresponding functional health-care effects on human bodies. The low glycemic index tippy tea cake is prepared by controlling the total amount of coarse cereals such as oat, tartary buckwheat, highland barley and the like in a proper range and adopting multiple times of coloring, setting a proper wrapper and stuffing ratio and a baking process, so that the quality and the taste of the tea cake can reach the optimal state while the nutritional value and the hypoglycemic effect are considered, the wrapper is crisp, the stuffing is fragrant, and the tea cake is crisp, sweet and not greasy. And the preparation method is simple, easy to operate and suitable for large-scale production.

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 discloses aspergillus chitin hydrolase, a coding gene and application thereof. The amino acid sequence of the gene is shown as SEQ ID NO. 1 or SEQ ID NO. 2. The aspergillus is subjected to genetic manipulation to increase or enhance the activity of a specific gene, so that the secretion ability of glucoamylase and other proteins participating in starch hydrolysis can be improved. In a specific experiment, recombinant strains with high-level expression of genes are respectively obtained by overexpressing aspergillus niger genes AnNagA and AnCfcA, the recombinant strains can obviously improve the production level of amylolytic enzyme, the protein secretion level is respectively improved by about 22% and 18% compared with that of an original strain, the activity of saccharifying enzyme is improved by about 27% and 23% compared with that of the original strain, and the yield of the amylolytic enzyme is improved by about 30% and 25% compared with that of the original strain. And the method has a relatively high application value.

The invention provides quick-frozen sharpleaf galangal fruit braised noodles with low glycemic index and a preparation method thereof, and belongs to the technical field of food processing. The braised noodles comprise the following raw materials in parts by weight: 30-60 parts of whole wheat flour, 5-20 parts of resistant starch, 5-20 parts of oat flour, 5-20 parts of highland barley flour, 5-10 parts of tartary buckwheat flour, 10-20 parts of wheat dietary fiber powder and 1-3 parts of a fructus alpiniae oxyphyllae extract. By using the self-made coarse cereal powder and the fructus alpiniae oxyphyllae extract, the enzyme activity of amylase and glucose hydrolysis enzymes can be inhibited, the starch hydrolysis rate is reduced, the postprandial blood sugar rising rate is delayed by using the resistant starch, and the dosage of the coarse cereals such as the oat, the tartary buckwheat and the highland barley in the total proportion is controlled within a proper range; and the noodles can be ensured to have a relatively good taste while the nutritional value and the blood sugar reducing effect are considered. The taste and flavor of the braised noodles after quick-freezing and reheating are improved by optimizing the formula and process of the braised noodles, and finally the braised noodle product with convenience and health is prepared.

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 discloses a multi-stage temperature control lactic acid biological fermentation process method for a corn and soybean compound substrate. A high-temperature gelatinized corn and soybean composite substrate is used as a raw material, starch hydrolysis fermentation is performed in stages under the action of high-temperature amylase, glucoamylase, pullulanase and bacillus coagulans, and the three enzymes are fixed on a special magnetic nano-carrier through covalent bonds. The method disclosed by the invention has the beneficial effects that 1, a composite hydrolysis system is formed by adopting low-dose high-temperature amylase, glucamylase and pullulanase, and more than 80% of starch can be converted into glucose by virtue of an enzyme activity synergistic effect through stepped temperature regulation and control; 2, by generating a high-concentration glucose substrate, metabolic inhibition of a low-sugar environment on bacillus coagulans in a traditional step-by-step process is avoided, and the conversion rate of converting glucose into lactic acid exceeds 50%; 3, the enzymolysis-fermentation process is seamlessly connected, and the middle links of inactivation, centrifugation and the like in the traditional process are avoided; and 4, the enzyme can be repeatedly used, and the cost is reduced.

The application discloses a raw starch hydrolysis enzyme mutant, an expression strain thereof and application. Pontibacillus The alpha-amylase AmyZ1 of sp.ZY is used as a starting enzyme, a substrate binding sub-site is determined through molecular docking, a site-directed mutation is performed on a residue at a +1 site 199, and a mutant enzyme L199F with higher glucose yield is obtained. When the mutant enzyme is used in an industrial sugar production process and corn raw starch is used as a substrate, the DE value of the corn raw starch after liquefaction for 2 hours can reach 35%, which is 1.44 times that of the starting enzyme; the DE value can reach 99% after saccharification for 18 hours, which is 5 hours earlier than that of the starting enzyme. Therefore, the mutant enzyme has high potential application value in the field of corn raw starch-based sugar production industry.

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 preparation method of a pure potato stock solution based on a biological enzymolysis technology. The preparation method comprises the following preparation steps in sequence: pretreating raw materials, crushing and pulping, performing segmented enzymolysis, inactivating and separating, and concentrating and sterilizing to obtain the pure potato stock solution. According to the method, high-efficiency extraction and activity retention are realized through segmented temperature-controlled enzymolysis of the compound enzyme, and the product has high nutritional value and industrial applicability. Under the synergistic effect of compound enzymes, the cell wall breaking rate is greater than or equal to 95%, the starch hydrolysis degree reaches 80%, and the retention rate of active ingredients (such as solanine and polyphenol) is increased by 30%; no chemical solvent is left, and the enzymatic hydrolysate is natural micromolecular sugar and amino acid and can be directly used for food or skin care products; the normal-temperature storage life of a low-viscosity liquid system reaches 12 months, and layering or precipitation is avoided; the cost advantage is that the enzyme preparation can be recycled, and the comprehensive energy consumption is reduced by 40%.

The invention discloses tagatose-containing flavor biscuits with a low glycemic index. The tagatose-containing flavor biscuits are mainly prepared from the following components in parts by weight: 55-70 parts of whole wheat flour, 7-15 parts of wheat bran, 15-30 parts of nutritional sweet substances, 30-50 parts of grease, 5-15 parts of bean flour, 3-7 parts of tartary buckwheat flour, 1-4 parts of resistant dextrin, 0.5-3 parts of milk powder, 0.2-2 parts of natural plant extracts and 0.5-2 parts of additives. Meanwhile, the invention provides a corresponding preparation method. According to the tagatose-containing flavored biscuit with the low glycemic index, sugar alcohol is replaced with tagatose, on one hand, the glycemic index is reduced, on the other hand, the color and flavor of the biscuit are improved, in combination with an enzyme inhibition mechanism of the mulberry leaf extract or the white kidney bean extract, the starch hydrolysis rate can be reduced, and the content of dietary fibers in the biscuit is high; the perfect unification of the function and the taste of the biscuit product is realized.

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 present invention discloses an acid-resistant α-amylase mutant and a preparation method thereof, and is effective in inhibiting the growth of Bacillus velezinis ( Bacillus from Velez ) α-amylase from source is subjected to site-directed mutagenesis, and the mutation is at least one of S242E, N569E, and N605D. The α-amylase mutant provided by the present invention has good acid stability, and at pH 1.9-4.0, the ability of the α-amylase mutant catalyzing starch hydrolysis provided by the present invention is significantly improved, and the availability of α-amylase under wider pH conditions is increased, and the problem of limited application caused by the poor acid resistance of existing α-amylase is solved. The present invention has a remarkable effect on improving the raw material utilization and product quality in starch processing industry and reducing production costs, meets the demand for acid-resistant α-amylase in the fields of energy, food and feed, has important social and economic benefits, and has broad application prospects.

A method for screening high-yield Morchella hybrid strains comprises inoculating the Morchella hybrid strains into 90 mm diameter circular culture dishes containing 20 mL of starch solid culture medium. A 0.5 cm diameter activated mycelium disc is seeded into each dish and cultured in constant temperature incubators at 5°C, 10°C, and 15°C, respectively. Streaking is performed on the 7th, 5th, and 3rd day of incubation, and the mycelial diameters at different temperatures are measured. 1% Lugol's iodine solution is then added dropwise, and the size and transparency of the starch hydrolysis zone surrounding the colony are observed. The hydrolysis zone is then crossed using the cross-streaking method to measure the hydrolysis zone size. Finally, the ratio of the hydrolysis zone diameter (D) to the strain colony diameter (d) is calculated. The criteria for judging the high yield of hybrid strains at each temperature are: hybrid strains with colony diameter greater than 36.24 mm and D / d ratio greater than 0.7 at 5°C; hybrid strains with colony diameter greater than 35.84 mm and D / d ratio greater than 0.66 at 10°C; hybrid strains with colony diameter greater than 33.45 mm and D / d ratio greater than 0.6 at 15°C.

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.

The application discloses a pullulanase mutant enzyme, a coding gene thereof, an expression strain thereof and application of the pullulanase mutant enzyme. The pullulanase mutant enzyme is obtained by Funclib design based on a pullulanase from a marine uncultured microorganism as a starting enzyme. When pullulan is used as a substrate, the specific enzyme activity of the mutant enzyme is increased by 1.42 times, and the enzyme stability under application conditions is increased by 23.5% compared with the starting enzyme. The mutant enzyme has potential application value in hydrolysis of raw starch together with raw starch hydrolysis enzymes.