Jiangnan University

Ge Precision Healthcare LLC

Long Chen

Zhengyu Jin

Yaoqi Tian

Xing Zhou

Hui Hui

James Zhan

Anjiang Wang

Guidan Xu

Chunyan Miao

Luying Liu

Chao Qiu

Ming Miao

Zhengjun Xie

Jie Long

Jianwei Zhao

Jinling Zhan

Rongrong Ma

Yidong Zou

Guanxiong Chen

Jinpeng Wang

Aiquan Jiao

Canxin Cai

Yuxiang Bai

Xingfei Li

Yuanhui Chen

Jiaqi Zhong

Ziqiang Lin

Cheng Lu

Huichang Zhong

Hao Cheng

Kuang He

Xiaoxue Lu

Yun Wang

Yao Hu

Liyi Chen

Qianzhu Lin

Ranran Chang

Hao Xu

Bing Hu

Xinwen Peng

Ziying Ye

Disclosed are emulsion gel with both a freshness indication and a low migration rate, and a preparation method therefor. Lipase and organic acid are used and subjected to hydrophobic modification of anthocyanins to obtain acylated anthocyanins, the acylated anthocyanins and oil-phase gel are then dissolved in vegetable oil to form an oil phase, while a sodium alginate aqueous solution is used as a water phase, the oil phase and the water phase are mixed and subjected to high-speed shearing, and calcium carbonate and glucono-δ-lactone are finally added for high-speed shearing to form emulsion gel. The emulsion gel prepared in the present disclosure has both a freshness indication and a low migration rate, and the preparation method of the present disclosure is simple, green, pollution-free and low energy consumption.

Emulsion gel with both a freshness indication and a low migration rate, and preparation method therefor

Disclosed are a preparation method and application of flour with low oil absorption during frying, belonging to the field of flour modification. The preparation method of flour with low oil absorption during frying increases the cross-linking degree of starch, protein, and starch-protein in the flour by adding glutamine transaminase first and then phytic acid or adding phytic acid first and then glutamine transaminase so as to improve the compactness of the flour structure, which reduces water evaporation and oil absorption during frying after the flour is made into dough, and thus ultimately forms the modified flour with low oil absorption during frying. The method is simple, green, pollution-free, and low in energy consumption, and the modified flour prepared has improved thermal stability and reduced oil absorption after frying. The present disclosure has broad application prospects in the fields of flour modification and fried foods.

Preparation method of flour with low oil absorption during frying

Disclosed are an agarase mutant with improved thermal stability and application thereof, belonging to the fields of genetic engineering technology and enzyme engineering. The present disclosure provides an agarase mutant, which is obtained by mutating the amino acid at the 86site, the 373site, the 374site, the 496site, the 507site, or the 747site of agarase with an amino acid sequence as shown in SEQ ID NO. 1. The agarase mutant provided by the present disclosure improves the thermal stability and the hydrolytic activity of the agarase. Compared with the wild type enzyme, the mutant enzyme shows excellent heat resistance and can be industrially used at a relatively high temperature, so that the utilization rate of agar raw materials and the yield of oligosaccharides from agar are improved, and the mutant enzyme has a good industrial application prospect.

Agarase mutant with improved thermal stability and application thereof

Disclosed are a protective starch-based film and its preparation method and application, belonging to the field of food packaging. According to the method for preparing the protective starch-based film, surfaces of zinc oxide nanoparticles are enabled to adsorb tannic acid and iron ions under the action of metal coordination by controlling the pH to obtain metallic polyphenol network coated zinc oxide nanoparticles, dispersion of the obtained nanoparticles is added to a starch gelatinization solution, and a melanin-like precursor is simultaneously added to form mixed liquid; and by controlling the pH of the mixed solution, π-π stacking, self-polymerization and metal coordination are induced, so that a stable protective starch-based film with a nano-reinforced interpenetrating network structure is formed. The method is simple, green, pollution-free and energy-saving, and the prepared starch-based degradable film has remarkable ultraviolet-shielding, mechanical and antibacterial properties, thus having wide application prospects in the field of food packaging.

Protective starch-based film and its preparation method and application

Monitor

The present disclosure discloses a simple preparation method of green acid-modified cyclodextrin, belonging to the field of cyclodextrin modification. Cyclodextrin and succinic acid are mutually modified by an esterification reaction in the presence of catalyst, and acid-modified cyclodextrin with different modification degrees is obtained by controlling reaction time at a high temperature or under a microwave action. The prepared modified cyclodextrin does not involve the use of toxic and harmful reagents, the modification reaction is simple, green and controllable, and the loading capacity of the modified cyclodextrin to guest molecules is remarkably improved compared with the loading capacity of the original cyclodextrin, so that the modified cyclodextrin has great application potential in the health fields such as food, medicines, and cosmetics.

Simple and green method for preparation of acid modified cyclodextrin

The disclosure discloses a preparation method of slowly digestible starch, and belongs to the technical field of starch modification. In the disclosure, ordinary rice starch and corn starch are used as raw materials, and the starch is fully de-clustered through dry-heat amorphization treatment, instead of traditional hydrothermal gelatinization; then ultrasonic treatment is used to induce complexation of amino acids and starch milk to form VI-type crystal; and finally through an extrusion technology, the VI-type crystal is transformed into VII-type crystal, and the content of the slowly digestible starch is significantly increased to 55%-60%. The disclosure is highly efficient, simple and environmentally friendly, and the prepared product can be used as a drug sustained-release carrier or a low-glycemic index food ingredient, and has important practical value for the regulation of chronic diseases such as diabetes and cardiovascular diseases.

Preparation method of slowly digestible starch

The present disclosure discloses a production method of normal-temperature instant cooked rice and belongs to the technical field of food processing. The method of the present disclosure comprises the main steps of rice washing and soaking, flavor blending, sub-packaging, cooking, sterile vacuum sealing, cooling and crystallization and normal-temperature storage, wherein an aqueous solution containing flavor substances is adopted to perform flavor blending, and a fast cooling mode is adopted to perform cooling and crystallization. The normal-temperature instant cooked rice obtained through the production method provided in the present disclosure can keep the original flavor after being stored for 90 days.

Production method of normal-temperature instant cooked rice

Growing community of inventors

Wuxi, China

Long Chen