13 results about "Wheat starch" patented technology

The application provides a preparation method of anti-aging wheat starch; high-temperature-resistant alpha-amylase, papain and saccharifying enzyme are used for enzymolysis of young leaves of highland barley; the product after the enzymolysis is subjected to first solid-liquid separation, and residues are collected; the residues are added with xylanase and cellulase for enzymolysis; the product is cooled to room temperature and subjected to second solid-liquid separation; polysaccharide in the liquid is precipitated by ethanol; the precipitate is redissolved, dialyzed, concentrated by rotary evaporation and vacuum freeze-dried to obtain polysaccharide; the polysaccharide is dissolved in water to obtain a uniform polysaccharide solution; wheat starch is added into the polysaccharide solution; the mixture is stirred and uniformly mixed to obtain a mixed system; the mixed system is heated and gelatinized; the product is obtained by cooling at room temperature and freeze-drying; and the anti-aging wheat starch prepared based on the polysaccharide obtained from the enzyme residue can be used for making various snacks, such as crystal moon cake crust, shrimp dumplings, powder cakes, rice rolls and the like, and can enhance the anti-aging function of food.

This invention discloses a high-viscosity, high-toughness wheat starch-based paperboard adhesive and its preparation method. The adhesive uses wheat starch as the main raw material, which is divided into cooked wheat starch and raw wheat starch. The cooked wheat starch undergoes slight esterification modification, is mixed with a film-forming aid and gelatinized, and then a rigid micro-crosslinking agent is added to form a cooked adhesive carrier system. The raw wheat starch is dispersed with an alkaline regulator at a constant temperature of 25±2℃ to form a raw adhesive matrix system. After mixing the cooked adhesive carrier system and the raw adhesive matrix system, a flexible dynamic crosslinking agent is added when the system is cooled to 30-40℃, and the adhesive is then subjected to pH adjustment, filtration, and maturation to obtain the finished product. This invention improves the problems of low viscosity, strong settling, and brittle adhesive film of wheat starch adhesive solution under conditions of lower alkali and lower modifier dosage, thereby improving the bonding strength, storage stability, and adhesive layer toughness of paperboard.

The application belongs to the technical field of polymer materials, and discloses a design method of multifunctional hydrogel based on a rare earth-starch system.The hydrogel specifically comprises starch (potato starch / wheat starch / corn starch), acrylamide, polyvinyl alcohol, silver nanowires and europium ions.The hydrogel has a fluorescent and conductive double channel, overcomes the disadvantage of traditional rare earth hydrogel which can only be used as a fluorescent sensor, and provides a stronger network by physical crosslinking of the rare earth-starch, so that the mechanical properties are enhanced; meanwhile, the hydrogel can freely adjust the mechanical properties and the fluorescent intensity by changing the starch content and respond to the external ion environment, and has a very high sensing sensitivity (GF = 9.02) and mechanical properties (strain = 1377%); the dynamic response time can reach 52 ms.The hydrogel sensor has stable performance and is convenient to prepare, widens the application range of the rare earth hydrogel, and has a good development prospect.

This invention discloses a starch-plant polyphenol cocrystal, its preparation method, and its application in functional foods, relating to the field of functional food technology. The preparation method includes: S1, mixing starch and plant polyphenols uniformly to obtain a mixture; S2, adding the mixture to a low-temperature impact mill, adding grinding media, and introducing an inert gas into the low-temperature impact mill to subject the mixture to impact treatment, obtaining a cocrystal complex; S3, purifying and freeze-drying the cocrystal complex to obtain the starch-plant polyphenol cocrystal. This invention innovatively uses wheat starch and proanthocyanidins to form a cocrystal structure, resulting in a simpler and more efficient preparation process, eliminating the need for complex physical field treatments or multiple freeze-drying steps, and maximizing the preservation of polyphenol activity. The cocrystal structure endows the carrier with excellent sustained-release performance, enabling long-term release of polyphenols in functional food applications, solving the problems of unstable loading rates and poor sustained-release effects in existing technologies.

This invention discloses a processing method for enhancing the digestibility and resistance of wheat starch based on mung bean peel polyphenols, belonging to the field of starch processing technology. The method includes: (1) selecting fresh mung beans, washing, soaking, and removing the peels; then, vacuum freeze-drying the mung bean peels followed by ultrafine pulverization; (2) pre-treating the mung bean peel powder under dielectric barrier discharge plasma; (3) adding 80% ethanol solution to the treated mung bean peel powder for ultrasonic-assisted extraction; and obtaining mung bean peel polyphenols by rotary evaporation and freeze-drying of the supernatant; (4) adding an appropriate amount of the above-mentioned mung bean peel polyphenols to pregelatinized wheat starch and stirring; and (5) cooling, centrifuging, and washing the resulting gel to obtain a wheat starch-mung bean peel polyphenol complex with enhanced digestibility and resistance. This invention utilizes dielectric barrier discharge plasma pre-treatment to improve the extraction efficiency of mung bean peel polyphenols. The wheat starch-mung bean peel polyphenol complex prepared by this invention has a high content of slow-digesting starch and resistant starch, and possesses certain hypoglycemic potential.

The application discloses a longevity tonic and a preparation method thereof, and belongs to the technical field of Chinese herbal medicines. The compound oral liquid is composed of 13 medicinal materials such as yam, fried hawthorn, prepared rehmannia, codonopsis, and poria cocos, adopts a water vapor distillation, double decoction, alcohol precipitation and concentration process, and a stabilizer is added before the decoction liquid is fixed in volume. The stabilizer takes wheat starch as raw material, is subjected to mild enzymolysis through a compound enzyme, is subjected to esterification modification through an acid anhydride compound under the assistance of ultrasonic, is blended with chitosan and biological powder, and is formed into the stabilizer through electrostatic self-assembly. Compared with the prior art, the longevity tonic can significantly inhibit the oxidation and thermal degradation of volatile oil, prolong the shelf life, realize the gastrointestinal slow release of active ingredients, and improve the bioavailability. The longevity tonic is used for treating qi and blood deficiency, regulating the spleen and stomach, and has good effects on old debilitation, post-illness asthenia, fatigue, anorexia, limb pain and numbness, and insomnia and dreaminess.

The application provides a CAPS-153 marker and a detection method related to wheat starch content and grain weight, and belongs to the technical field of genotyping. The application provides a sequence of a SNP site closely linked to the thousand-grain weight trait of wheat grains, and provides three SNPs sites on a precursor sequence of tae-miR1121-2A, and five SNPs sites in a promoter region, and the eight SNPs can be closely linked to form two haplotypes Hap1 and Hap2 related to the thousand-grain weight. The application develops a CAPS functional marker to distinguish the wheat haplotypes Hap1 and Hap2, and Hap2 is an excellent haplotype. Therefore, the CAPS functional marker can distinguish the two haplotype wheat varieties of tae-miR1121-2A, and can be applied to molecular marker assisted selection breeding of new wheat varieties with high starch content in the future.

The application discloses a wheat starch concentrated wastewater degradation equipment based on air floatation and biological treatment coupling, belongs to the technical field of food wastewater treatment, and specifically comprises a degradation cylinder, an inner disc rack is arranged on the inner bottom wall of the degradation cylinder, and a multistage aeration cone disc is arranged at the top center of the inner disc rack. The application realizes uniform injection at multiple points by cooperation of a shunt injection frame and an injection valve, avoids impurity deposition, cooperates the multistage aeration cone disc with injection, facilitates cleaning of the deposited impurities, and realizes layered operation of the fixed and movable stirring paddles, accelerates mixing of the bubbles and the wastewater, enhances the treatment effect, realizes double filtration of the biological filter membrane frame group, effectively intercepts suspended matters, directionally discharge the purified wastewater, and the slag pumping adjusting frame, lifting cylinders and other devices can flexibly clean the intercepted suspended matters in the equipment, ensure stable operation of the equipment, and realize efficient air floatation and biological coupling treatment.

This invention discloses a KASP molecular marker for identifying wheat starch gelatinization characteristics and its application. The SNP site corresponds to a physical location of 24,260,827 bp on chromosome 4D and contains two allele types: T-type and G-type. Based on this SNP site, this invention develops a composition for identifying or assisting in the identification of wheat starch gelatinization characteristics and provides a method for detecting or assisting in the detection of wheat starch gelatinization characteristics. This enables efficient and rapid screening of wheat germplasm resources with high peak viscosity characteristics, significantly accelerating the breeding process of high-quality new wheat varieties.

This invention discloses a molecular marker tightly linked to the major QTL for wheat starch value, qWSd-4D, and its application, belonging to the fields of wheat molecular biotechnology and breeding technology. The molecular marker, WSD-ID-29.9, is tightly linked to the major QTL for wheat starch value located on wheat chromosome 4D, and its nucleotide sequence is shown in SEQ ID NO: 3 or SEQ ID NO: 4. It can be amplified using the primer pairs shown in SEQ ID NO: 1 and SEQ ID NO: 2. The molecular marker WSD-ID-29.9 provided by this invention fully reflects the major QTL for starch (dry basis) value in wheat varieties (lines), enabling rapid and accurate determination of whether wheat varieties (lines) contain the major QTL for starch (dry basis) value, providing excellent gene resources and selection tools for molecular breeding of wheat starch (dry basis) trait.

The present application relates to a kind of special strain for solid liquefaction is used to cultivate Ganoderma lucidum of linden and the method for obtaining spore powder, specifically: the present application discloses a kind of Ganoderma lucidum linden cultivation special strain for solid liquefaction medium and preparation method thereof, the medium is composed of the following weight parts of component: wheat starch 15~20 parts, glucose 1~2 parts, wheat cellulose 45~60 parts, bran 15~25 parts, yeast extract 1~2 parts, beef peptone 1~2 parts, potassium dihydrogen phosphate 1~2 parts, 100 parts of water.The present application also provides the special strain cultivation method for solid liquefaction of Ganoderma lucidum using the above-mentioned medium.The method of the present application can improve the breeding efficiency;The obtained mycelium is strong, and the species can be controlled, reduces the risk of variation.

The application belongs to the technical field of food processing, and relates to a preparation method of modified starch for inhibiting the digestion rate of bread. Alpha-amylase and saccharifying enzyme are used to treat starch in cooperation to prepare modified starches such as esterified starch, enzymatic starch, esterified enzymatic starch and enzymatic esterified starch, and in the preparation of frozen dough, the modified starch (especially enzymatic esterified starch) is used to partially replace traditional wheat starch, and the dough is obtained through mixing and freezing, and the frozen dough is used as raw material to prepare the finished bread; the aging phenomenon of the bread after long-term storage can be effectively improved, the frozen storage stability of the dough can be significantly improved, and the digestion rate of the bread can be reduced; experiments show that the estimated glycemic index (pGI) of the bread after the addition of enzymatic esterified starch can be reduced to 30.4%, the application of modified starch in healthy baked food is expanded, and a healthier, nutritious and practical preparation method for reducing the glycemic index of bread is provided.

This invention belongs to the field of wheat processing technology, and particularly relates to a method for processing and producing selenium-enriched wheat flour. The method includes the following steps: S1, cleaning, removing impurities, conditioning, grinding, and sieving wheat raw materials to obtain basic wheat flour, and simultaneously collecting protein-rich intermediate materials generated during wheat starch production; S2, preparing a protein-rich liquid with a protein dry basis mass concentration of 10-20% from the protein-rich intermediate material; S3, using the protein-rich liquid as a matrix, reacting it with an organic selenium source, and then subjecting it to cross-linking, curing, drying, and micronization to obtain selenium-enriched powder; S4, mixing the selenium-enriched powder with the basic wheat flour to obtain selenium-enriched wheat flour. This invention improves the water solubility of the organic selenium source by cross-linking and curing it within wheat protein, thereby achieving a retention rate of over 94% of the organic selenium source during cooking.