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公开(公告)号：US11603546B2
公开(公告)日：2023-03-14
申请号：US16934195
申请日：2020-07-21
摘要： Disclosed herein are methods for preparing modified starches, and uses thereof, and relates to the technical field of starch preparation; modifying a gelatinized starch suspension with β-amylase; after inactivating the β-amylase, further modifying with a branching enzyme, after inactivating the branching enzyme, further modifying with pullulanase, after inactivating the pullulanase, precipitating a resulting enzymatic hydrolysate with an alcohol to obtain precipitates; and drying the precipitates to obtain the modified starch. The methods disclosed a starch is modified remarkably, herein substantially increase the number of linear chains with a degree of polymerization DP6-11 in the starch chains and, thus, significantly increase the content of resistant starch in the modified starch—thereby facilitating the use in foods and medicaments.
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公开(公告)号：US20200332326A1
公开(公告)日：2020-10-22
申请号：US16850580
申请日：2020-04-16
摘要： Green preparation methods of rice resistant starch are disclosed. In some embodiments, a green preparation method of the rice resistant starch is characterized in that, at a temperature lower than the gelatinization temperature, the rice starch is sequentially modified by enzymes using (β-amylase, glucosidase, and pullulanase to obtain the modified starch. In other embodiments, a green preparation method of the rice resistant starch is characterized by using: rice starch as a substrate; and in turn using: (a) β-amylase (BA, EC 3.2.1.2) from barley (Hordeum vulgare); (b) glucoside transferase (TG, EC 2.4.1.24) from Aspergillus niger; and (c) pullulanase (PUL, EC 3.2.1.41) from Pullulanibacillus konaensis below a gelatinization temperature to modify a chain structure of the rice starch, resulting in a number of short linear chains which are effectively arranged, aggregated, and recrystallized at 4° C. to form modified rice starch with high resistant starch content.
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3.发明授权公开(公告)号：US11340065B2
公开(公告)日：2022-05-24
申请号：US16508999
申请日：2019-07-11
发明人： Shaodong Jiang , Chang Wang , Qingchao Zhao , Yingying Wang , Faxiang Zhang , Jiasheng Ni , Xiaohui Liu , Xiaolei Zhang , Hui Li , Long Ma
摘要： An optical fiber inclination measurement apparatus and a differential inclination measurement system are provided, which is related to the field of monitoring technology. The apparatus includes a supporting mechanism with a base and a base frame, a swinging mechanism with a pendulum, a cycloid, and a first reflective film is disposed on the pendulum. The measurement mechanism includes a first optical fiber, and an end surface of the first optical fiber is disposed opposite to the first reflective film. During an earthquake generating process, a landform changes and the pendulum swings, resulting in changes in displacement. The end surface of the first optical fiber together with the first reflective film form a Fabry-Perot cavity. The cavity length of the Fabry-Perot cavity changes before and after the landform deforms, and an angle of inclination is equal to a value obtained by dividing the cavity length variation of the Fabry-Perot cavity by the pendulum length.
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公开(公告)号：US11312983B2
公开(公告)日：2022-04-26
申请号：US16850580
申请日：2020-04-16
摘要： Green preparation methods of rice resistant starch are disclosed. In some embodiments, a green preparation method of the rice resistant starch is characterized in that, at a temperature lower than the gelatinization temperature, the rice starch is sequentially modified by enzymes using β-amylase, glucosidase, and pullulanase to obtain the modified starch. In other embodiments, a green preparation method of the rice resistant starch is characterized by using: rice starch as a substrate; and in turn using: (a) β-amylase (BA, EC 3.2.1.2) from barley (Hordeum vulgare); (b) glucoside transferase (TG, EC 2.4.1.24) from Aspergillus niger; and (c) pullulanase (PUL, EC 3.2.1.41) from Pullulanibacillus konaensis below a gelatinization temperature to modify a chain structure of the rice starch, resulting in a number of short linear chains which are effectively arranged, aggregated, and recrystallized at 4° C. to form modified rice starch with high resistant starch content.
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