Abstract: The present disclosure discloses a method for preparing short-clustered dextrin, and belongs to the field of bio-modified starch. The method includes: collaboratively modifying to-be-modified starch by adopting Ro-GBE and Gt-GBE. The present disclosure utilizes two starch branching enzymes from different microorganism sources to collaboratively modify corn starch. The Ro-GBE is firstly added for pretreatment, then the Gt-GBE is added. The Ro-GBE catalyzes the to-be-modified starch to form a chain segment structure which is more conducive to further utilization for the Gt-GBE, thin and long starch molecule is transformed into short-clustered structure under the catalysis of Gt-GBE, and thus the slow digestibility of modified products is more obvious.

Abstract: The present disclosure discloses a thermosetting starch adhesive for a wood-based panel and a preparation method therefor, and belongs to the technical field of preparation of adhesives. In the present disclosure, starch is used as a main raw material, and after acid hydrolysis thereof, a semi-continuous seed emulsion polymerization method is adopted to improve control of monomer polymerization stability. After grafting is completed, a cross-linking monomer with polymerizable double bonds and condensable methylol functional groups is added for copolymerization. The cross-linking monomer is also added in a semi-continuous manner. After the cross-linking reaction is completed, the reaction mixture is gelatinized and incubated, and finally a thermosetting adhesive which can be used for bonding of hot-pressed wood-based panels is obtained.

Abstract: The disclosure herein relates to a method for producing high-quality maltodextrin, and belongs to the technical field of maltodextrin. On the basis of a traditional enzymatic production process of maltodextrin, starch branching enzyme derived from Rhodothermus obamensis is introduced, an ?-1,4-glycosidic bond is cleaved, the cleaved short chain is ligated to a receptor chain to form an ?-1,6-branch point, so the degree of branching is increased and the maltodextrin has more cluster structures. Thereby, the aims that the stability of the maltodextrin is enhanced and the maltodextrin is not easy to retrograde are achieved, and the freeze-thaw stability of the maltodextrin is also improved. The method specifically comprises the steps of slurry preparation, spray liquefaction, starch branching enzyme action, filtration, decolorization, ion exchange, concentration, spray drying, and the like.

Abstract: The present disclosure discloses a pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance and a preparation method thereof, and belongs to the field of preparation of starch-based hydrogel microcapsules. The method of the present disclosure comprises performing acid hydrolysis on starch to obtain acid-hydrolyzed carboxymethyl starch, mixing the acid-hydrolyzed carboxymethyl starch with xanthan gum to obtain a compounded solution of starch and colloid, adding an emulsifier and the fat-soluble substance, emulsifying to obtain an emulsion, and drying to obtain the microcapsule.

Abstract: The present disclosure disclosed is method for improving the transparency of starch liquefaction, and belongs to the field of biologically modified starch. The method changes the molecular structure of the starch liquefaction product by adding a 1,4-?-glucan branching enzyme from Rhodothermus obamensis, so the molecular structure has a smaller branched chain and a higher branching degree, thereby achieving the purpose of improving transparency and stability. The method comprises the steps of dissolving a starch liquefaction product in water according to a certain concentration to prepare an aqueous solution of the starch liquefaction product, and adding a 1,4-?-glucan branching enzyme to react at a certain temperature for a period of time, so as to improve the transparency of the starch liquefaction product during storage. The method provides a new idea for improving the stability of starch liquefaction products, and has great potential and application prospects.

Abstract: Disclosed is a method for modifying starch to slow down the digestion rate of modified starch. The present invention utilizes two-stage GBE treatment to convert the long straight-chain starch molecules into highly branched molecules with compact structures so as to decrease the digestion rate of the starch. During the two-stage treatment, granular starch was first treated with GBE, the treated starch was gelatinized in boiling water, and the gelatinized starch was treated with GBE for a second time, leading to an enhanced effect of GBE modification. Compared with the one-staged GBE modification, the two-stage GBE modification can further increase the content of slowly digestible starch in the modified starch and thus decrease the digestion rate of starch.

Abstract: Disclosed is a method for modifying starch to slow down the digestion rate of modified starch. The present invention utilizes two-stage GBE treatment to convert the long straight-chain starch molecules into highly branched molecules with compact structures so as to decrease the digestion rate of the starch. During the two-stage treatment, granular starch was first treated with GBE, the treated starch was gelatinized in boiling water, and the gelatinized starch was treated with GBE for a second time, leading to an enhanced effect of GBE modification. Compared with the one-staged GBE modification, the two-stage GBE modification can further increase the content of slowly digestible starch in the modified starch and thus decrease the digestion rate of starch.