公开(公告)号：US20210269556A1

公开(公告)日：2021-09-02

申请号：US17325270

申请日：2021-05-20

申请人： Jiangnan University

发明人： Yaoqi TIAN ,  Xiaoxue LU ,  Jinling ZHAN ,  Rongrong MA ,  Ranran CHANG ,  Long CHEN ,  Zhengyu JIN

IPC分类号： C08B31/00

摘要： 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.

公开(公告)号：US20210062236A1

公开(公告)日：2021-03-04

申请号：US17094962

申请日：2020-11-11

申请人： Jiangnan University

发明人： Yaoqi Tian ,  Xintian WANG ,  Rongrong MA ,  Jinling ZHAN

IPC分类号： C12P19/16 ,  C12P19/04 ,  C08B30/18

摘要： 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 α-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.

公开(公告)号：US20200345046A1

公开(公告)日：2020-11-05

申请号：US16933210

申请日：2020-07-20

申请人： Jiangnan University

发明人： Yaoqi TIAN ,  Jinling ZHAN ,  Yunyun WANG ,  Canxin CAI ,  Rongrong MA ,  Zhengyu JIN

IPC分类号： A23L7/104 ,  A23P30/25 ,  A23L29/00 ,  A23L29/10 ,  A23L7/10

摘要： 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.

公开(公告)号：US20200000131A1

公开(公告)日：2020-01-02

申请号：US16542740

申请日：2019-08-16

申请人： Jiangnan University

发明人： Yaoqi TIAN ,  Canxin CAI ,  Jinling ZHAN ,  Zhengjun XIE ,  Zhengyu JIN ,  Lizhong QIU

IPC分类号： A23L7/104 ,  A23P10/25 ,  C08B31/04

摘要： 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.

公开(公告)号：US20240287548A1

公开(公告)日：2024-08-29

申请号：US18322618

申请日：2023-05-24

申请人： Jiangnan University

发明人： Chun-Li LIU ,  Eric FORDJOUR ,  Zhonghu BAI ,  Yunpeng HAO ,  Yankun YANG ,  Xiuxia LIU ,  Ye LI ,  Jinling ZHAN

IPC分类号： C12P5/00 ,  C12N9/02 ,  C12N9/04 ,  C12N9/10 ,  C12N9/12 ,  C12N15/52

CPC分类号： C12P5/002 ,  C12N9/0006 ,  C12N9/0008 ,  C12N9/0093 ,  C12N9/1022 ,  C12N9/1085 ,  C12N9/1205 ,  C12N9/1294 ,  C12N15/52 ,  C12Y101/01028 ,  C12Y101/01049 ,  C12Y102/03003 ,  C12Y102/07001 ,  C12Y117/07001 ,  C12Y202/01007 ,  C12Y205/0101 ,  C12Y207/01002 ,  C12Y207/09002

摘要： The present invention relates to a method for constructing a recombinant bacterium with high production of β-elemene and germacrene A. Firstly, β-elemene and germacrene A are synthesized from scratch through the screening of germacrene A synthase and the overexpression of the mevalonate pathway; then, the availability of acetyl-CoA, pyruvate, and glyceraldehyde-3-phosphate in the farnesyl diphosphate pathway is ensured by deleting competing pathways in the central carbon metabolism; next, the present invention uses lycopene color as a high-throughput screening method and obtains an optimized NSY305N through error-prone PCR. Finally, in shake flasks, strain β-EL-4 constructed through key pathway enzymes, efflux engineering, and translation engineering produced 1161.09 mg/L of β-elemene and 852.36 mg/L of germacrene A, which is the highest reported yield at shake flask level. In 4-L fed-batch fermentation, the production of β-elemene and germacrene A reached 3.52 g/L and 2.13 g/L, respectively.

公开(公告)号：US20190261661A1

公开(公告)日：2019-08-29

申请号：US16385251

申请日：2019-04-16

申请人： Jiangnan University

发明人： Yaoqi TIAN ,  Rongrong MA ,  Jinling ZHAN ,  Bing HU ,  Zhengyu JIN ,  Canxin CAI ,  Long CHEN

IPC分类号： A23L7/196 ,  A23L27/20

摘要： 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.