Jiangnan University

Yaoqi Tian

Zhengyu Jin

Long Chen

Xing Zhou

Xueming Xu

Jinling Zhan

Na Yang

Zhengjun Xie

Rongrong Ma

Canxin Cai

Jinpeng Wang

Jie Long

Benxi Wei

Xiuting Hu

Chao Qiu

Ming Miao

Aiquan Jiao

Jianwei Zhao

Guanxiong Chen

Yidong Zou

Bao Zhang

Chunsen Wu

Yamei Jin

Fengfeng Wu

Yuxiang Bai

Xingfei Li

Xinwen Peng

Jing Li

Yunyun Wang

Ziying Ye

Yuanhui Chen

Jiaqi Zhong

Ziqiang Lin

Liyi Chen

Huichang Zhong

Hao Cheng

Kuang He

Cheng Lu

Xiaoxue Lu

Han Tao

Yun Wang

Lizhong Qiu

Binghua Sun

Xintian Wang

Ranran Chang

Bing Hu

Yao Hu

Qianzhu Lin

Hao Xu

The disclosure discloses a preparation method of rice noodles with low glycemic index, and belongs to the technical filed of food processing. According to the disclosure, by adding debranching enzymes and an emulsifying agent into rice starch, resistant starch is prepared and obtained through one-step extrusion, and then, other food raw materials are compounded to form the low glycemic index rice noodles through secondary extrusion. By using the characteristic that V-type crystals are formed by complexing the emulsifying agent and amylose, the disclosure adds the debranching enzymes and the emulsifying agent into a rice starch raw material for extrusion processing. The debranching enzymes added in a first-step extrusion processing process perform limited hydrolysis on starch to reduce starch branching and improve a content of the amylose. At the same time, the emulsifying agent and the highly straight-chain rice starch are complexed to generate a VI-type starch-lipid complex, and a complexing rate is obviously improved. Then, second-step extrusion processing is performed to realize transformation of the starch-lipid complex from VI-type crystals to VII-type crystals and extrusion forming. Thermal stability of the resistant starch is improved. Therefore, the low glycemic index rice noodles are prepared and obtained.

Preparation method of rice noodle with low glycemic index

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

The disclosure provides a modified cyclodextrin/mesoporous silica for adsorbing Pb and Cd and application thereof, belonging to the technical field of adsorbent materials. By using surface modification, chloroacetic acid is used as anions, and a modified cyclodextrin is grafted onto a surface of a cyclodextrin/mesoporous silica by nucleophilic substitution to prepare the modified cyclodextrin/mesoporous silica adsorbent material. The modified cyclodextrin/mesoporous silica adsorbent material prepared in the disclosure has the advantages of simple preparation method, strong adsorbability, easy separation, good biocompatibility and the like. When the material is used as an adsorbent to adsorb heavy metal ions Pband Cd, maximum removal rates can reach 97.8% and 81.29% respectively. Therefore, the material has wide application prospects in removal of heavy metals in sewage and the like, thereby improving the water environment that people depend on for survival.

Modified cyclodextrin/mesoporous silica for adsorbing Pb and Cd and application thereof

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

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 relates to a preparation method of a amylodextrin and belongs to the technical field of starch chemical modification. According to the method, de-clustering and complexation effects of ultrasonic waves are used to achieve de-clustering of a starch chain and complexation of an amorphous region and an emulsifier, and then &#x3b1;-amylase and pullulanase are used to achieve complex enzymolysis. Because the amorphous region and the emulsifier form a complex which is resistant to enzymolysis, the amorphous region is prevented from being destroyed. Finally, dextrins of different molecular weights are separated by a membrane separation method, so as to obtain a amylodextrin product with low polydispersity coefficient and narrow molecular weight distribution, and the starch comprehensive utilization efficiency is increased to 70% or above.

Preparation method of amylodextrin

The present disclosure discloses a preparation method of low-glycemic index slowly digestible starch-based reconstituted instant rice, and belongs to the technical field of food processing. The preparation method is based on high-temperature fluidization technology to carry out non-crystallization treatment on a solid phase broken rice raw material in a short period of time, and then the material is subjected to a one-step reactive extrusion technology combining enzymatic hydrolysis and esterification treatment to prepare the reconstituted instant rice with high content of slowly digestible starch and low glycemic index. The reconstituted instant rice prepared by the one-step molding extrusion technology is suitable for type II diabetes patients to eat, and at the same time increases the added value of agricultural and sideline products, reduces production cost, and improves production efficiency.

Preparation of recombinant rice with low glycemic index whose raw material is slowly digested starch

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

The present invention discloses a multi-series continuous-flow magnetoelectric coupling processing system and applications thereof. The processing system comprises multi-series of induction units, a power supply and a feed liquid container, wherein each series of the induction unit comprises a closed iron core, a primary coil wound around one side of the closed iron core, and a secondary coil wound around the other side of the closed iron core and arranged in an induction cavity, the secondary coil comprises an insulation pipe for circulation of feed liquid, and the two ends of the insulation pipe are exposed from the induction cavity and are respectively acted as a feeding hole and a discharge hole; the power supply is in parallel connection with each primary coil in the induction unit and provides excitation voltage to each primary coil; and the feed liquid container is in series connection with the insulation pipes of the multi-series induction units to form a feed liquid circulation loop. According to the multi-series continuous-flow magnetoelectric coupling processing system and the applications thereof, operation parameters are abundant; no electrode directly contacts with the feed liquid, thereby avoiding ionic polarization, electrochemical reactions, and heavy metal contamination; besides, the multi-series continuous-flow magnetoelectric coupling processing system has advantage of high mass transfer efficiency.

Multi-series continuous-flow magnetoelectric coupling processing system and applications thereof

The present disclosure discloses a fluorescent starch nanocrystal and a preparation method and application thereof. Mainly based on the character that starch nanocrystal has an active hydroxyl group on the surface, the present disclosure introduces fluorescein isothiocyanate into the surface of the starch nanocrystal in the form of stable covalent bonds through a two-step chemical modification method: silane coupling and electrophilic addition of fluorescein, so as to prepare the starch nanocrystal with fluorescent properties. The preparation process of the present disclosure is simple and easy to operate, uses cheap and readily available raw materials, involves low cost, and allows the non-fluorescent starch nanocrystal to produce significant fluorescent properties without affecting the properties of the starch nanocrystal itself, thereby expanding the application of starch. Moreover, the fluorescent starch nanocrystal thus obtained has significant fluorescent properties, good biocompatibility and biodegradability, has application prospects in the fields of biosensor preparation, bioimaging marking and fluorescent analysis and detection, and can be further prepared into a novel nano-fluorescent probe with organic nano-particles as the matrix.

Fluorescent starch nanocrystal and preparation method and application thereof

The present disclosure discloses a triple-responsive starch-based microgel and a preparation method thereof. The present disclosure prepares Coxidized starch and PNIPAM semi-interpenetrating network microgel, namely the triple-responsive starch-based microgel, mainly with pH sensitive Coxidized starch and temperature sensitive NIPAM (N-isopropylacrylamide) as raw materials, and using an inverse emulsion polymerization method. The triple-responsive starch-based microgel according to the present disclosure is a spherical particle with the particle diameter of 15-25 &#x3bc;m, has pH, temperature and ionic strength-sensitivity, good biocompatibility and biodegradability, and can be widely used in the fields of nutrient protection, controlled drug release, protein separation and purification and the like. Meanwhile, its preparation process is simple and controllable with mild reaction conditions, and is suitable for large-scale production.

Triple-responsive starch-based microgel and preparation method thereof

A method for fractionating dextrin, belonging to the technical field of food processing. In principle, the method for fractionating dextrin of the present invention is based on the fact that the dextrin is incompatible with polyethylene glycol in aqueous solution and a larger molecular weight of the dextrin results in more significant incompatibility with polyethylene glycol. Accordingly, the stepwise precipitation of dextrin components having a molecular weight from large to small may be realized by gradually increasing the concentration of polyethylene glycol by gradually adding polyethylene glycol to dextrin in aqueous solution.

Method for fractionating dextrin

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Wuxi, China

Yaoqi Tian