Abstract: The present disclosure relates to a three-dimensional (3D) printing ink for Pleurotus eryngii and a preparation method for and use of the 3D printing ink and a preparation method for 3D printed food of Pleurotus eryngii. The present disclosure adopts Pleurotus eryngii freeze-dried powder which reduces a moisture content of Pleurotus eryngii. In addition, the problem that the Pleurotus eryngii with high fiber content blocks a nozzle for 3D printing can be solved by making the Pleurotus eryngii into small particle powder, and bioactive substances in the Pleurotus eryngii can be retained as much as possible. The addition of hydrocolloid can improve rheological properties of the Pleurotus eryngii freeze-dried powder, which increases viscosity of the 3D printing ink for Pleurotus eryngii, and enhances mechanical strength of the 3D printing ink, such that the ink can maintain the print shape and is not easy to collapse.

Abstract: An oligopeptide with anti-inflammatory activity, a preparation method, and an application thereof are provided, belonging to the field of biotechnology. An amino acid sequence of the oligopeptide is shown as SEQ ID NO:1. The preparation method includes: digesting a wheat germ protein through a simulated gastrointestinal tract to obtain protein digestion products; separating the protein digestion products by ultrafiltration membranes to obtain components I (>3 kDa), II (1˜3 kDa), and III (<1 kDa), screening the components to obtain III as an anti-inflammatory active component, and finally identifying the oligopeptide by LC-MS/MS polypeptide. The oligopeptide has strong anti-inflammatory activity, is derived from the wheat germ protein, has the characteristics of safety, high efficiency, simple preparation method, good repeatability, has broad prospects in food, medicine, and other fields, and can be applied to preparations of medicines or functional foods for preventing and treating enteritis.

Abstract: The method employs citric acid as the modifier, combines the citric acid with starch, achieves the good modification effect of starch at high temperature, and improves the digestion-resistant property of starch. Citric acid itself is nontoxic, the process conditions are mild and the treatment methods are relatively safe, which shows very high practical values. In the method, starch and citric acid are cross-linked by using the infrared treatment technology, and the dry heating treatment is used to promote the modifier citric acid into starch, thereby achieving significant and stable modification effects, and high modification efficiency.

Abstract: The method employs citric acid as the modifier, combines the citric acid with starch, achieves the good modification effect of starch at high temperature, and improves the digestion-resistant property of starch. Citric acid itself is nontoxic, the process conditions are mild and the treatment methods are relatively safe, which shows very high practical values. In the method, starch and citric acid are cross-linked by using the infrared treatment technology, and the dry heating treatment is used to promote the modifier citric acid into starch, thereby achieving significant and stable modification effects, and high modification efficiency.

Abstract: The present invention relates to a method for precisely determining protein content in edible fungus, belonging to the technical field of food detection. The method is as follows: determining total nitrogen content in an edible fungus sample by using a Kjeldahl method; additionally taking an equal amount of sample, and washing same with acid and alkali solutions to obtain chitin residues; then determining nitrogen content in the chitin residues by using the Kjeldahl method; subtracting the nitrogen content in the chitin residues from the total nitrogen content in the sample, so as to eliminate the interference of the nitrogen content in chitin; and finally obtaining precise protein content by calculation based on a formula. The present invention provides a method for precisely determining protein content in edible fungus, and provides a method for the precise assessment of the nutrient composition and value of protein in the edible fungus.

Abstract: The present invention provides a method for promoting the growth and preservation quality of Agaricus bisporus, and belongs to the technical field of cultivation and preservation of edible fungi. In the present invention, the methyl jasmonate solution is sprayed onto the surface of Agaricus bisporus at a concentration of 10-200 ?mol/L when the Agaricus bisporus grows to the mushroom bud stage, which can accelerate the growth and development of the Agaricus bisporus, improve the post-harvest preservation quality of the Agaricus bisporus, and prolong the shelf life thereof, then improving the yield and commercial value of the Agaricus bisporus. The present invention provides a new method for increase in both production and income and post-harvest preservation of Agaricus bisporus, can be applied to large-scale industrial production of Agaricus bisporus, and has important economic benefits and application promotion value.

Abstract: The present invention provides a method for promoting the growth and preservation quality of Agaricus bisporus, and belongs to the technical field of cultivation and preservation of edible fungi. In the present invention, the methyl jasmonate solution is sprayed onto the surface of Agaricus bisporus at a concentration of 10-200 ?mol/L when the Agaricus bisporus grows to the mushroom bud stage, which can accelerate the growth and development of the Agaricus bisporus, improve the post-harvest preservation quality of the Agaricus bisporus, and prolong the shelf life thereof, thereby improving the yield and commercial value of the Agaricus bisporus. The present invention provides a new method for increase in both production and income and post-harvest preservation of Agaricus bisporus, can be applied to large-scale industrial production of Agaricus bisporus, and thus has important economic benefits and application promotion value.