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54 results about "Starch digestion" patented technology
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The process of digestion involves the breakdown of a complex molecule into the simplest form the body can use. Once the starch molecule is broken down, the small intestine transfers it into the bloodstream, where it is shuttled to the cells that need it. Starch digestion is a multi-step process that begins in the mouth.
Baby formula milk rice flour containing chicken gizzard membrane, fructus cannabis, dried orange peel and radish seed and preparation method thereof
ActiveCN101904471AImprove digestive indexImprove gelatinizationFood preparationCannabisOligosaccharide
The invention relates to baby formula milk rice flour containing chicken gizzard membrane, fructus cannabis, dried orange peel and radish seeds and a preparation method thereof. The baby formula milk rice flour containing chicken gizzard membrane, fructus cannabis, dried orange peel is refined mainly by rice meal, white granulated sugar, defatted milk powder, calcium hydrophosphate, biological calcium, composite vitamin and traditional Chinese medicines which comprise radish seeds, chicken gizzard membrane, fructus cannabis, and dried orange peel. Partial starch is hydrolyzed into a mixture of dextrin, oligosaccharide, maltose, glucose, and the like by utilizing a biological enzymolysis technology, the gelatinization degree of rice starch is further improved, the dextrin content is obviously increased, and a starch digesting index is obviously improved; and in addition, by adding effective components of the traditional Chinese medicines which comprise chicken gizzard membrane, fructus cannabis, dried orange peel and radish seeds, the baby nutritive milk rice flour has special health-care effects of moistening the intestine, defaecating, digesting, nourishing the stomach, activating qi, reducing phlegm, and the like on the basis of having rich nutrition and is suitable for a baby at 6-24 ages of the moon to have.
Owner:广东东泰乳业有限公司
Method for the development of ruminant feed formulations
ActiveUS20050000457A1Improve energy efficiencyDegree of rate and extent of digestionAnimal feeding devicesAnimal feeding stuffRuminant animalAgricultural science
A method that accounts for environmental factors by measuring the starch and fiber degradation characteristics of a variety of genetically different crop plants and grain from crop plants in real time to determine how the crop plants should be conserved, processed and blended into a feed formulation that results in optimum productivity of the ruminant animal. A method further including determining starch digestibility characteristics of a set of crop plant samples comprising grain of said crop plant; developing a prediction equation based on said starch digestibility characteristics, obtaining a grain sample from a crop plant, determining in real time starch digestibility characteristics by NIRS of said sample by inputting data from said NIRS into said equation, storing and / or milling said grain on an identity preserved basis, and determining the amount of said crop plant to incorporate into a feed formulation based on the starch digestibility characteristics.
Owner:LAND O'LAKES +1
Slowly digestible starch
InactiveUS20060257977A1Slowly digestibleSlow digestibilityOrganic active ingredientsFermentationDigestible starchAlpha-amylase
The invention provides processes to make slowly digestible starches from native and commercial starches. Slowly digestible starches are prepared by controlled hydrolysis of gelatinized starch by alpha amylase. The slowly digestible starches have a range of starch digestion rates and fall between normal, untreated commercial and native starch, and commercial resistant starches. The slowly digestible starches provide a range of starch functionalities. These slow digesting starches retain their digestion characteristic after cooling, and can used in a range of processed food products to modulate the rapid glucose release typical of many processed starchy foods. Edible products incorporating slowly digestible starch will exhibit lower glycemic index and increase satiety. The invention provides solid and liquid food, nutritional, and drug preparations containing the slowly digestible starch. The invention further provided edible products for extended energy release for example, for use in sports drinks and snack bars. The slowly digestible starches can also be employed as functional food grade additives to provided beneficial rheological or other properties to edible compositions.
Owner:PURDUE RES FOUND INC
Method for preparing starch-protein complex having digestion resistance and high nutrition
PendingCN109090572AIncreased Resistant Starch ContentEasy to prepareFood ingredient functionsBiotechnologyNutrition
Owner:JIANGNAN UNIV
Isolation and identification for bombyx mori intestinal tract probiotics, and cloning and expression of enzyme gene produced by bombyx mori probiotics
InactiveCN102242092AImprove the environmentImprove digestibilityBacteriaMicroorganism based processesMicroorganismEnzyme Gene
The invention discloses a method for isolating and identifying bombyx mori intestinal tract probiotics, and cloning and expression of enzyme gene produced by bombyx mori intestinal tract probiotics. With the present invention, bacillus cereus in the bombyx mori intestinal tract is isolated and identified, the enzyme gene produced by the bacillus cereus is cloned and expressed; the method provides important significance for improving intestinal environment of the bombyx mori, and raising digestibilities of mulberry leaf and feed starch, and leaf-silk conversation rate. The bombyx mori intestinal tract probiotics capable of enzyme producing is screened through the method provided by the present invention, belongs to the range of feed-grade microbial feed additives, and has good application prospect.
Owner:ANHUI AGRICULTURAL UNIVERSITY
Method for preparing slowly digestible starch by utilizing double enzymes
ActiveCN108251475ADelayed digestionTightly branched structureOrganic active ingredientsMetabolism disorderDigestible starchCyclodextrin
The invention discloses a method for preparing slowly digestible starch by utilizing double enzymes and belongs to the field of biologically modified starch. According to the method disclosed by the invention, the starch is cooperatively treated by utilizing cyclodextrin glycosyltransferase and a starch branching enzyme; the cyclodextrin glycosyltransferase is catalyzed to generate cyclodextrin and a lot of short-chain segments are generated; a fine and long type starch molecule is converted into a short and fat structure which is a tighter branch structure under the action of the starch branching enzyme, so that the slow digestion of the starch is more remarkable. By changing an adding manner of the two enzymes, an enzyme adding amount and reaction time, a cooperative effect between the two enzymes is promoted, the content of the cyclodextrin and the branching degree of amylopectin are improved; the content of the slowly digestible starch and resisting starch is further increased andthe digestion speed of the starch is reduced; a novel concept is provided for preparing the slowly digestible starch through biological modification.
Owner:JIANGNAN UNIV
Methods of feeding animals
Methods and compositions for improved ruminant diets are disclosed. The invention relates to the use of metal ion / metal ion salts in ruminant feed, at levels from about 0.25 to about 1 g / kg dry matter, in any ruminant diet, for improvement of bypass protein content, as well as to influence the rate of rumen starch digestion and the flow of starch to the duodenum.
Owner:ARCHER DANIELS MIDLAND CO
High anthocyanin noodle and making method thereof
ActiveCN105104989AIncrease surface areaImprove solubilityNatural extract food ingredientsFood ingredient functionsHigh concentrationTurbidity
The invention provides a high anthocyanin noodle, which takes purple sweet potato as the main raw material, can supplement anthocyanin, cellulose, amino acids, vitamins and other nutrients. In addition, the invention provides a making method of the high anthocyanin noodle. By means of acidic alcohol solution extraction, high concentration anthocyanin powder can be obtained, and the anthocyanin content of the noodle is also greatly improved; by means of super-fine comminution, the dissolution or degradation surface area of nutrients can be increased, dissolution of anthocyanin and dietary fiber, protein digestibility and starch digestibility can be greatly improved; and through high temperature standing after dough kneading, partial gelatinization of starch can be promoted, viscoelasticity of the dough is increased, noodle breaking during noodle rolling and forming can be reduced, and soup turbidity of the product is also reduced. The noodle provided by the invention has taste and other mechanical properties similar to those of commercially available ordinary fine dried noodles, and has anthocyanin content, water soluble dietary fiber content, protein and starch digestive performance superior to those of ordinary fine dried noodles.
Owner:HUAZHONG AGRI UNIV
Method for regulating digestion performance of highland barley starch on basis of 3D printing technology
ActiveCN106962896AChange multi-level structureIncreased Resistant Starch ContentAdditive manufacturing apparatusFood coatingBiotechnology3d print
Owner:SOUTH CHINA UNIV OF TECH
Combined amylase and application thereof
ActiveCN110628747AImprove starch digestibilityIncrease feed intakeMicroorganism based processesAccessory food factorsGlucoamylase activityGeneration rate
The invention discloses combined amylase and an application thereof, the combined amylase comprises medium-temperature alpha-amylase, pullulanase and glucoamylase, and the ratio of pullulanase activity (u) to medium-temperature alpha-amylase activity (u) to glucoamylase activity (u) is 1: 5-10: 50-80; wherein a fermentation strain of the medium-temperature alpha-amylase is bacillus subtilis, the fermentation strain of pullulanase is bacillus subtilis, and the fermentation strain of glucoamylase is aspergillus niger. According to the combined amylase provided by the invention, the feed intake of piglets is increased and the growth performance of the piglets is improved by regulating and controlling the reducing sugar generation rate, the digestibility of starch in a feed can be effectivelyimproved by adding the combined amylase, the feed intake of the piglets is remarkably increased, and the combined amylase has a wide application prospect.
Owner:GUANGDONG VTR BIO TECH
Method for the prediction of starch digestion
InactiveUS20020110845A1Testing starch susbtancesMaterial analysis by observing effect on chemical indicatorIn vivoEnzymatic degradation
The degradation resistance properties of native starch are studied in vitro using a photometrical method. The reducing sugars, formed by the enzymatic degradation of the starch molecules, form complexes with 3,5-dinitro salicylatc, the concentration of which can be spectrophotometrically determined. The method has exhibited good accuracy and high reproducibility. The obtained results can be used to predict the enzymatic degradation behavior in vivo, e.g. for predicting the degradation profile of various native starch formulations.
Owner:METCON MEDICIN
Use of low ph active alpha-1,4/1,6-glycoside hydrolases as a feed additive for ruminants to enhance starch digestion
Disclosed are uses at least one alpha-1,4 / 1,6-glycoside hydrolase (GLCH) as a feed additive for a ruminant wherein said hydrolase: (a) has at least 20% activity at pH less than or equal to 3 in the presence of pepsin as compared to activity of the hydrolase at pH 6 in the presence of pepsin, (b) said hydrolase is active in at least two of three digestive chambers of a ruminant comprising a rumen,an abomasum and a small intestine and (c) the hydrolase works with pancreatic amylase to increase glucose yield.
Owner:DUPONT NUTRITION BIOSCIENCES APS
Method for preparing slow-digestion functional extruded rice product
ActiveCN110521933AEasy to getLow costNatural extract food ingredientsFood ingredient functionsProanthocyanidinEngineering
The invention discloses a method for preparing an extruded rice product with a slow-digestion function by taking common rice and myrica rubra leaf proanthocyanidin as raw materials. In the method, thecommon rice is taken as a main material, the myrica rubra leaf proanthocyanidin is taken as an auxiliary material, and the main material and the auxiliary material are subjected to smashing, mixing,multi-stage extrusion forming, secondary drying and constant-temperature cooling to prepare the functional extruded rice product with an even color, a uniform grain shape, convenience in cooking, a good taste and a slow digestion rate. The method can effectively inhibit the problem of a quick rice starch digestion rate and improve the functionality of a rice product.
Owner:ZHEJIANG UNIV
Method for increasing content of SDS and RS in starch
ActiveCN110003534APreserve antioxidant activity in vitroImprove stabilityDigestible starchStarch digestion
The invention relates to a method for increasing the content of SDS (Slowly Digestible Starch) and RS (Resistant Starch) in starch, and belongs to the technical field of starch modification and comprehensive utilization of a plant extract. The method comprises the following steps: homogenizing gelatinized starch, mixing the homogenized gelatinized starch with a triolein emulsion, homogenizing themixture, standing at a constant temperature of 85 to 95 DEG C, cooling the mixture to a room temperature, then performing separation, and washing precipitates to obtain starch-triolein binary complex;dissolving the starch-triolein binary complex in a citric acid buffer solution to obtain binary complex suspension; uniformly mixing an anthocyanin extract and the binary complex suspension, and performing centrifugation and drying to obtain SDS and RS-enriched starch. According to the method disclosed by the invention, a food-derived substance and a functional component are compounded in covalent and non-covalent forms through a programmable temperature control method without adding an exogenous enzyme preparation, so as to play a role of changing the digestion property of the starch and finally increase the content of the SDS and RS in the starch; no residues of the exogenous substance are left, and the food safety is high.
Owner:SHENYANG AGRI UNIV
Konjak recombinant rice with low glycemic index and preparation method of konjak recombinant rice
PendingCN112120162AImprove sensory qualityLow glycemic indexFood shapingFood ingredient as mouthfeel improving agentBiotechnologyAnimal science
The invention provides konjak recombinant rice with a low glycemic index and a preparation method of the konjak recombinant rice. The recombinant rice comprises rice, konjaku flour, oat and chickpeasin a mass ratio of (30-70): (2-6): (10-30): (15-35), the recombinant rice with a low glycemic index is obtained through reasonable compounding of cereal components and a specific extrusion and granulation process, and the konjak recombinant rice is good in cooking property, good in chewiness, good in sensory quality such as mouth feel and appearance, and similar to natural rice in texture characteristics. An in-vitro starch digestion test and an in-vivo blood glucose response test prove that the konjak recombinant rice can obviously delay starch hydrolysis and blood glucose increment, the glycemic index is as low as 46.25, and the konjak recombinant rice is suitable for patients with type II diabetes to eat for a long time.
Owner:SOUTH CHINA AGRI UNIV
Method for reducing starch digestibility and application thereof
The invention discloses a method for reducing starch digestibility and application thereof, and belongs to the technical field of enzyme engineering. The invention provides a method for reducing the starch digestibility, and the method can be used for preparing resistant starch and has very high production efficiency. By utilizing the method, a glycogen branching enzyme ChlGBE is added into a starch solution to be modified for 6 hours, so that the content of resistant starch in the starch solution can be as high as 35.06% and is increased by 9.75% compared with that of an unmodified starch solution. By utilizing the method, a glycogen branching enzyme HosGBE is added into a starch solution to be modified for 8 hours, so that the content of resistant starch in the starch solution can be ashigh as 47.36% and is increased by 22.05% compared with that of an unmodified starch solution. By utilizing the method, a glycogen branching enzyme VvGBE is added into a starch solution to be modifiedfor 10 hours, so that the content of resistant starch in the starch solution can be as high as 51.4% and is increased by 26.09% compared with that of an unmodified starch solution.
Owner:JIANGNAN UNIV
Preparation method of starch and apigenin self-assembly body and purpose thereof in aspect of starch digestion inhibition
The invention discloses a preparation method of a starch and apigenin self-assembly body and a purpose thereof in an aspect of starch digestion inhibition. The self-assembly body is prepared by uniformly mixing corn starch, potato starch and high-amylose corn starch with apigenin according to a certain mass ratio and then performing common ball milling treatment, ethanol washing, suction filtration, drying and sieving. The stability of a product is high; good digestion inhibition performance is realized; after the product is eaten, the fast rise of blood glucose cannot be easily caused; and agood effect is achieved on maintaining the stable state of postprandial blood sugar, so that the self-assembly body has huge application potentials in the fields of food and health care.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Processing method capable of synergistically reducing digestion and aging properties of starch
PendingCN112790374AOvercome the mismatchRapid gelatinizationFood shapingFood ingredient functionsBiotechnologyAlcohol
The invention discloses a processing method capable of synergistically reducing digestion and aging properties of starch. The method comprises the following steps: (1) dissolving a polyphenol compound in absolute ethyl alcohol to obtain a polyphenol compound solution, and then uniformly mixing the polyphenol compound solution with starch containing certain moisture to obtain mixed powder; and (2) performing extrusion treatment on the mixed powder under the conditions of a certain temperature and a certain screw rotation speed, and then successively performing freeze drying, crushing and sieving to obtain the starch-polyphenol compound. According to the invention, the effects of extrusion treatment and polyphenol compounding are combined, so the content of V-type crystals of the starch can be obviously improved (from 0.52% to 13.03%), the content of RS can be obviously improved (from 1.67% to 43.37%), and the short-term and long-term aging phenomena of the starch can be obviously inhibited.
Owner:SOUTH CHINA UNIV OF TECH
High-fiber low-sugar quick-frozen sweet potato ball and preparation method thereof
InactiveCN110226722AHigh nutritional valueRich health benefitsLipidic food ingredientsFood shapingFiberQuick Freeze
The invention provides a high-fiber low-sugar quick-frozen sweet potato ball. The sweet potato ball is prepared from the following components in parts by mass: 100 parts of mashed sweet potatoes, 15-25 parts of sweet potato flour, 5-10 parts of glutinous rice flour, 3-6 parts of tapioca flour, 0.5-1 part of polygonatum powder, 0.5-1 part of Chinese yam flour and 0.5-1 part of camellia oil. Furthermore, the invention provides a method for preparing the high-fiber low-sugar quick-frozen sweet potato ball. The high-fiber low-sugar quick-frozen sweet potato ball is not added with refined sugar, has high content of dietary fibers, is integrated with health-protecting effects of polygonatum, Chinese yam and camellia oil, and can help solve the health problem caused by long-time intake of high-sugar high-oil foods for population with chronic metabolic syndromes. The high-fiber low-sugar quick-frozen sweet potato ball has high nutritional value and comprehensive health-protecting functions, issuitable for long-time taking of broad populations, and has the effect of retarding starch digestion.
Owner:吴朝邦
Method for measuring starch digestion characteristics in in vitro condition
ActiveCN101477037BAccurate measurementEasy to measurePreparing sample for investigationColor/spectral properties measurementsAlcoholDistilled water
Owner:JIANGNAN UNIV
High anthocyanin noodles and preparation method thereof
ActiveCN105104989BIncrease surface areaImprove solubilityNatural extract food ingredientsFood ingredient functionsHigh concentrationTurbidity
Owner:HUAZHONG AGRI UNIV
Methods of feeding animals
Owner:ARCHER DANIELS MIDLAND CO
Bread making equipment for promoting starch digestion of wheat bread and working method of bread making equipment
ActiveCN113080212AImprove conversion rateReduce volumeDough homogenizationFood processingFructoseEngineering
The invention relates to the field of bread processing, in particular to bread making equipment for promoting starch digestion of wheat bread and a working method of the bread making equipment. The equipment comprises a rack, a material distributing wheel, a material guiding pipe and a rounding frame. Three-fork-star-structure material dividing wheels for dividing the dough are symmetrically arranged below the discharge hole of the hopper on the rack. A material guide pipe on the rack is positioned below the material distribution wheel. The rounding frame comprises a connecting shaft, a rounding plate, a circulating plate and a discharging plate. The spiral rolling plate is arranged on the outer side of the connecting shaft of the rack, and the head end of the rolling plate is located below the material guide pipe. A circulating plate capable of moving up and down is arranged at the tail end of the rounding plate, and after the circulating plate moves upwards, the tail end of the circulating plate is connected with the head end of the rounding plate. By adopting the structure that the circulating plate can move up and down, the small dough can be repeatedly rolled for multiple times to enhance the rounding effect, the conversion rate of converting starch and carbohydrates in the small dough into glucose and fructose which are easy to digest in secondary fermentation is improved, the size of the equipment is greatly reduced, and the equipment is convenient to purchase and use on a large scale in a factory.
Owner:卡尔顿(集团)有限公司
Method for making crispy biscuits with characteristic of delaying starch digestion by utilizing microwave enzyme-inactivated bacteria-reduced wheat middling
PendingCN110999932ADelayed digestion propertiesFix stability issuesDough/pre-mixesPreservation by coolingBiotechnologyIcing sugar
The invention relates to a method for making crispy biscuits with the characteristic of delaying starch digestion by utilizing microwave enzyme-inactivated bacteria-reduced wheat middling. The invention provides crispy biscuits with the characteristic of delaying starch digestion. The biscuits are prepared from, by mass, 50-90 parts of low-gluten flour, 10-50 parts of enzyme-inactivated and bacteria-reduced wheat middling, 20-35 parts of powdered sugar, 20-30 parts of butter, 6-15 parts of egg liquid, 3-10 parts of skim milk powder, 2-5 parts of corn starch, 0.5-2 parts of baking powder, 0.2-0.5 part of salt and 10-20 parts of water. The crispy biscuits prepared from enzyme-inactivated bacteria-reduced wheat middling are not obviously different from common crispy biscuits without wheat middling in texture property, and have the functional characteristic of delaying starch digestion and excellent ductility. The problem that the wheat middling is unstable in quality, low in rate of utilization in food and the like is solved, and a new way is provided for high-value utilization of wheat middling in food.
Owner:FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
Special feed for tilapia
InactiveCN109275803AHigh in fatMaintain healthFood processingClimate change adaptationPeanut mealRapeseed
A special feed for tilapia is prepared from the following raw materials in parts by weight: 10-20 parts of fish meal, 5-10 parts of pork powder, 20-30 parts of tapioca flour, 4-6 parts of chicken liver powder, 1-3 parts of edible salt, 22-28 parts of soybean meal, 2-6 parts of malt root, 3-5 parts of brewer's grain, 5-10 parts of peanut meal, 6-10 parts of cottonseed meal, 6-10 parts of rapeseed meal, 12-18 parts of wheat bran, 4-10 parts of soybean oil and 3-5 parts of a feed premix. According to the invention, the pork powder is used for replacing a part of the fish meal, the water-soluble protein, the insoluble protein and the fat content of the fish meal are all lower than that of the pork powder, the production cost is reduced, and the fat content of the feed is improved; the tapiocaflour is used for replacing an energy feed with a relatively high price such as common corn or wheat, the average dry matter digestibility of the tapioca flour is 75%, the organic matter digestion rate is higher than 85%, the starch digestion rate is higher than 87%, the special feed is close to cereals, is easy to be digested by the tilapia, almost has no mould pollution, and has great benefits for maintaining the health of the tilapia, and in addition, the use of a mildew preventive in the feed can be reduced.
Owner:昆明通威饲料有限公司
Health-care yellow wine with blood sugar reducing effect and preparation process thereof
InactiveCN111718820AInhibit biological activityReduced rate of digestionOrganic active ingredientsSugar derivativesBiotechnologyStarch digestion
The invention discloses health-care yellow wine with a blood sugar reducing effect and a preparation process thereof, relates to the technical field of health-care food, and aims to solve the problemof reducing the digestion rate of starch. The health-care yellow wine with the blood sugar reducing effect is prepared from the following components in parts by weight: 3.5 parts of quercetin and 3.5parts of cyaniding-3-glucoside. The preparation process of the health-care yellow wine with the blood sugar reducing effect comprises the following step: taking the components of the raw materials forlater use. According to the health-care yellow wine with the blood sugar reducing effect and the preparation process thereof, the quercetin and the cyaniding-3-glucoside are added to inhibit amylolytic enzyme from releasing glucose and interfere with digestion of starch food, so that the digestion rate of the starch can be effectively reduced, and sudden rise of blood sugar is avoided; the two polyphenols interact with the amylolytic enzyme to inhibit the biological activity of the amylolytic enzyme; and when the addition amount is greater than 5%, the hydrolysis degree of the starch can be reduced by 80%, so that generation of sugar in blood is greatly reduced, and the blood sugar concentration is reduced to relieve symptoms of diabetes.
Owner:绍兴玖琔科技有限公司
Preparation method and application of instant rice noodles suitable for people with hyperglycemia and people wanting to lose weight
InactiveCN111789218ASlow down digestionReduce lossesNatural extract food ingredientsFood ingredient as mouthfeel improving agentBiotechnologyDigestible starch
The invention discloses a preparation method and application of instant rice noodles suitable for people with hyperglycemia and people wanting to lose weight, and belongs to the technical field of deep processing of agricultural products. The loss of active ingredients such as flavones in crushing and extrusion gelatinization processes is reduced by flexibly crushing through a semi-dry method andadding konjaku flour. Germinated tartary buckwheat, white kidney bean extract, the konjaku flour, mulberry leaf extract and the like are compounded to change the composition of starch, so that the content of resistant starch is remarkably increased, the content of rapidly digestible starch is reduced, and thus a starch digestion rate is favorably reduced. By adding the white kidney bean extract and the mulberry leaf extract, the activity of amylase is remarkably inhibited, and starch digestion is delayed. The germinated tartary buckwheat, the white kidney bean extract, the konjaku flour and the mulberry leaf extract are combined to achieve a synergistic interaction effect in the aspects of improving the content of resistant starch, reducing the activity of amylase and the like, the instantrice noodles prepared through the method are good in taste, smooth and chewy, the digestion rate of starch in the rice noodles is low, a glycemic index is remarkably lower than that of fresh wet polished rice noodles, and the product is suitable for people with hyperglycemia and people wanting to lose weight, and has a wide application prospect.
Owner:苏州谷润上膳生物科技有限公司
Preparation method and application of tartary buckwheat rice noodles
PendingCN111480771AReduce lossesInhibit digestionFood ingredient functionsBiotechnologyResistant starch
The invention discloses a preparation method and application of tartary buckwheat rice noodles, and belongs to the technical field of deep processing of agricultural products. The method comprises thefollowing steps: carrying out germination treatment on tartary buckwheat, then drying and crushing, and mixing with early indica rice flour and konjaku flour to obtain a raw material mixture; and performing extrusion forming to obtain the tartary buckwheat rice noodles. Tartary buckwheat is subjected to germination treatment, the flavonoid content is increased, starch digestion is inhibited, andkonjaku flour is added, so that on one hand, the loss of flavonoids in the processing process can be reduced, and starch digestion is inhibited; on the other hand, the konjaku flour can reduce the digestion rate of starch in the food, the content of resistant starch is increased by 65.48%, the glycemic index of the rice noodles is reduced from 84 to 67 and is reduced by 20.24%, and the combinationof the konjaku flour and the rice noodles has a synergistic effect in the aspects of increasing the content of the resistant starch and reducing the GI value.
Owner:JIANGNAN UNIV
Alpha-amylase inhibitors: the montbretins and uses thereof
Owner:THE UNIV OF BRITISH COLUMBIA
Fungal species, compositions derived therefrom, and uses thereof
ActiveUS20190110481A1Reduced activityReduce the amount requiredBiocidePeptide/protein ingredientsBiotechnologyPh control
Provided herein are secretory compositions / cocktails derived from a novel, extremophilic fungal species cultured, isolated, characterized and sequenced herein. Said novel, extremophilic fungal species may be exploited to produce a secretory compositions / cocktails which comprise a unique mixture of thermo-tolerant, stable enzymes capable of digesting cellular and genetic material in its surroundings under extreme temperatures. Such secretory compositions / cocktails may be useful as cleaning and sterilization solutions against biofilm, urine, yeast, bacterial, or viral contamination. Other uses include, but are not limited to, urea removal, fertilizer wastewaters, wastewater reclamation for life support systems in space, pH control, source of ammonia and carbon dioxide, starch digestion, biofuel production, as pharmaceuticals, and medical treatments such as wounds, skin disorders, or nail disorders.
Owner:PRESIDENT & FELLOWS OF HARVARD COLLEGE
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