35results about How to "Hypoglycemic response" patented technology

Nutritive proteins are provided. In some embodiments the nutritive proteins comprise a protein digestibility corrected amino acid score (PDCAAS) that exceeds a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.

Charged nutritive proteins are provided. In some embodiments the nutritive proteins an aqueous solubility of at least 12.5 g / L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 50 g / L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 100 g / L at pH 7. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in a benchmark protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in a benchmark protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present in a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.

The invention relates to the use of flour containing a mixture of pulverized edible parts of Okra plant species, Vigna plant species and one or more types of food based carbohydrates selected from cereals or non-cereals or a mixture thereof, for the preparation of a food for altered glycemic response.

The present invention discloses mutations in the starch synthase genes associated with enhanced dietary fibre and resistant starch levels in the endosperm of a suitable variety of rice. The dietary fiber and resistant starch are enhanced to an extent to significantly reduce the hydrolysis index values of the rice grains to 35-40%. These rice varieties are in great demand for diabetic population and provide a number of other health benefits such as reduced body weight gain, cardiac health and colon health. As this strategy does not involve the use of genetic manipulation technologies, it can bedirectly employed in the rice breeding programmes without any restrictions.

The invention discloses a special whole grain rice for diabetics and a preparation method thereof. The components include main materials and auxiliary materials, the main materials include rice flour and whole grain powder; the auxiliary materials include drinking water and edible salt. After the whole grain raw material is processed by precise heat flow, the grain seed coat is physically processed into small particles below 50 microns, and these particles are in a weak link state. They are added to the rice flour through ultrafine grinding, and are evenly dispersed in the rice flour. And the whole grain endosperm powder presents a glassy state, which reduces the chance of gastrointestinal amylase contacting starch. The dietary fiber in whole grain rice is as high as more than 10%, which can make the blood sugar response low, realize the slow release of sugar in the digestion process, make the heat release time longer, and significantly control the blood sugar index and body weight. Therefore, eating whole grain rice specially for diabetics will not Raise blood sugar levels.

The invention discloses a special whole grain noodle for diabetics and a preparation method thereof. The components include main materials and auxiliary materials, the main materials include wheat flour and whole grain flour, and the auxiliary materials include edible salt and drinking water. After the whole grain raw material is processed by precise heat flow technology, the grain seed coat is physically processed into small particles below 50 microns, and these particles are in a weak link state. They are added to the wheat flour after superfine grinding, and they are evenly dispersed in the dough. And the whole grain endosperm powder presents a glassy state, which reduces the chance of gastrointestinal amylase contacting wheat starch. The dietary fiber in noodles is as high as 10%, which can make the blood sugar response low, realize the slow release of sugar in the digestion process, make the heat release time longer, and significantly control the blood sugar index and body weight. Therefore, eating the noodles prepared by the present invention will not increase the blood sugar level for diabetics.