公开(公告)号：US20220243238A1

公开(公告)日：2022-08-04

申请号：US17566724

申请日：2021-12-31

Applicant: Jiangnan University

Inventor： Xing ZHOU ,  Zhengyu JIN ,  Qing CHANG ,  Ren WANG ,  Jinpeng WANG ,  Jianwei ZHAO ,  Aiquan JIAO ,  Jie LONG

IPC: C12P19/04 ,  C12P19/14 ,  C08B30/12

Abstract: A method for preparing V-type granular porous starch includes the following steps: mixing starch and an ethanol aqueous solution in a temperature of 100-150° C. to yield V-type granular starch; and adding a mixed enzyme including alpha-amylase and amyloglucosidase to a mixture of the V-type granular starch and the ethanol aqueous solution, to enzymatically hydrolyze the V-type granular starch to yield V-type granular porous starch.

公开(公告)号：US20190261661A1

公开(公告)日：2019-08-29

申请号：US16385251

申请日：2019-04-16

Applicant: Jiangnan University

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

IPC: A23L7/196 ,  A23L27/20

Abstract: 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.

公开(公告)号：US20240060062A1

公开(公告)日：2024-02-22

申请号：US18489954

申请日：2023-10-19

Applicant: Jiangnan University

Inventor： Jie LONG ,  Ziying YE ,  Zhengyu JIN ,  Cheng Lu ,  Xingfei Li ,  Yaoqi TIAN ,  Yuxiang BAI ,  Xing ZHOU ,  Chao QIU ,  Long CHEN ,  Zhengjun XIE

IPC: C12N9/38 ,  C12N15/63

CPC classification number: C12N9/2468 ,  C12N15/63 ,  C12Y302/01081

Abstract: 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 86th site, the 373rd site, the 374th site, the 496th site, the 507th site, or the 747th site 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.

公开(公告)号：US20210147581A1

公开(公告)日：2021-05-20

申请号：US17097008

申请日：2020-11-13

Applicant: Jiangnan University

Inventor： Xing ZHOU ,  Tingting MENG ,  Zhengyu JIN ,  Ren WANG ,  Jianwei ZHAO ,  Jinpeng WANG ,  Aiquan JIAO ,  Xueming XU

IPC: C08B30/14

Abstract: A method for producing a cold-water-soluble starch. The method includes: 1) adding a starch and 3-45 wt. % of an ethanol aqueous solution to a container, and stirring a mixture of the starch and the ethanol aqueous solution in the container, thus yielding a starch-ethanol-water; 2) introducing the starch-ethanol-water to an extruder and producing a noodle extrudate, where the extruder comprises 3 continuous temperature control areas: a first area having a temperature of 50° C., a second area having a temperature of between 95 and 120° C., and a third area having a temperature of 60° C.; a rotation speed of the extruder is 70-150 rpm; and the noodle extrudate has a diameter of 0.2-0.5 cm; 3) pressing and roll slitting the noodle extrudate, thus yielding a plurality of slices; and 4) drying the plurality of slices in a microwave vacuum oven, cooling, and pulverizing the plurality of slices.

公开(公告)号：US20180056266A1

公开(公告)日：2018-03-01

申请号：US15322672

申请日：2015-08-04

Applicant: Jiangnan University

Inventor： Zhengyu JIN ,  Yaoqi TIAN ,  Bao ZHANG ,  Han TAO ,  Benxi WEI ,  Xiuting HU ,  Chunsen WU ,  Xueming XU ,  Na YANG

IPC: B01J13/00 ,  C08L3/10 ,  C08L33/26

CPC classification number: B01J13/0065 ,  C08B31/18 ,  C08F2/32 ,  C08F220/54 ,  C08F222/38 ,  C08L3/02 ,  C08L3/10 ,  C08L33/26 ,  C08L2205/04

Abstract: The present disclosure discloses a triple-responsive starch-based microgel and a preparation method thereof. The present disclosure prepares C6 oxidized starch and PNIPAM semi-interpenetrating network microgel, namely the triple-responsive starch-based microgel, mainly with pH sensitive C6 oxidized 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 μm, 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.

公开(公告)号：US20220073706A1

公开(公告)日：2022-03-10

申请号：US17524801

申请日：2021-11-12

Applicant: Jiangnan University

Inventor： Ming MIAO ,  Xue JIA ,  Osvaldo H. Campanella ,  Zhengyu JIN ,  Tao ZHANG ,  Lei YE

IPC: C08L3/08 ,  C08B31/04 ,  C08B31/10 ,  C08B31/00 ,  C08L3/06 ,  C08J5/18 ,  A61K47/36 ,  B65D65/46

Abstract: Disclosed is a processing method of a self-reinforced starch-based multifunctional material, and belongs to the technical field of starch deep processing. The processing method takes bulk starch as a base material, including the following steps: firstly reacting starch nanoparticles with an organic acid anhydride reagent and adding a bacteriostatic agent to prepare composite nanoparticles, then mixing the composite nanoparticles with the bulk starch, an etherifying agent, a crosslinking agent, a plasticizer and the like, and finally preparing a starch-based multifunctional material by dry extrusion modification combined with a starch-based nanoparticle assembly and reinforcement technology. The method of the disclosure is simple and convenient in step, mild and controllable in reaction, and continuous and green in production. The obtained product has good mechanical properties, high barrier properties and high antibacterial properties, can be applied to many fields such as food, textiles, daily chemicals and medicine, and has a broad market prospect.

公开(公告)号：US20210371302A1

公开(公告)日：2021-12-02

申请号：US17402871

申请日：2021-08-16

Applicant: Jiangnan University

Inventor： Jinpeng WANG ,  Jing LI ,  Zhengyu JIN ,  Xueming XU ,  Yaoqi TIAN ,  Jie LONG ,  Xing ZHOU ,  Zhengjun XIE

IPC: C02F1/28 ,  B01J20/24 ,  B01J20/28 ,  B01J20/30

Abstract: 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 Pb2+ and Cd2+, 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.

公开(公告)号：US20200054050A1

公开(公告)日：2020-02-20

申请号：US16537628

申请日：2019-08-12

Applicant: Jiangnan University

Inventor： Xing ZHOU ,  Wanglu BAO ,  Zhengyu JIN ,  Jianwei ZHAO ,  Jinpeng WANG ,  Tingting MENG ,  Ren WANG

IPC: A23L7/126 ,  A23L7/139 ,  A21D13/02

Abstract: A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.

公开(公告)号：US20190194708A1

公开(公告)日：2019-06-27

申请号：US16288765

申请日：2019-02-28

Applicant: Jiangnan University

Inventor： Yuxiang BAI ,  Zhengyu JIN ,  Liuxi XIA ,  Yun WU ,  Xueming XU ,  Zhengjun XIE ,  Jinpeng WANG ,  Xing ZHOU

IPC: C12P19/04 ,  C12P19/18

CPC classification number: C12P19/04 ,  C12P19/18 ,  C12P19/20

Abstract: The disclosure herein relates to a method for preparing branched cyclodextrin and application thereof, and belongs to the technical field of synthesis of branched cyclodextrin. The method comprises the following steps: (1) dissolving maltodextrin in a phosphate buffer solution, and adding CGTase for reacting; (2) reducing enzyme activity by a physical method; and (3) adding a saccharifying enzyme to the reaction system of step (2), and performing high-temperature enzyme deactivation to obtain the branched cyclodextrin. The method has mild reaction conditions, and at the same time, cyclodextrin and unreacted substrates can be hydrolyzed via the weak coupling activity of CGTase, thereby realizing effective separation of the branched cyclodextrin.

公开(公告)号：US20200345046A1

公开(公告)日：2020-11-05

申请号：US16933210

申请日：2020-07-20

Applicant: Jiangnan University

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

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

Abstract: 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.