{"id":928,"date":"2023-09-03T09:37:06","date_gmt":"2023-09-03T09:37:06","guid":{"rendered":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/?page_id=928"},"modified":"2023-09-12T06:14:09","modified_gmt":"2023-09-12T06:14:09","slug":"2-effect-of-porous-starch","status":"publish","type":"page","link":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/2-effect-of-porous-starch\/","title":{"rendered":"(2) Effect of porous starch"},"content":{"rendered":"\t\t
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(2) Effect of porous starch produced by lactic acid bacteria fermentation on the encapsulation and delivery of tea polyphenols, and its application in cereal food (funded by Guangdong Grant Project + Task List Program).<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The special pore structure of porous starch can act as a physical barrier for the functional components, playing the role of adsorption and embedding and slow release. At present, the preparation of porous starch is mostly based on enzymatic method, but the cost is high and it is difficult to realize industrialization. Based on the advantages of fast growth of lactic acid bacteria and low culture conditions, this project innovatively proposes to prepare porous starch by fermenting starch with lactic acid bacteria with amylase production ability, which is low cost and easy to industrialize.<\/span><\/p>

The project uses lactic acid bacteria fermentation to prepare new porous starch (i.e., fermented starch), and its apparent structure, physicochemical properties, and tea polyphenol encapsulation properties (encapsulation rate, stability, and slow release rate of in vitro digestion) are systematically and comprehensively analyzed using modern analytical techniques such as SEM scanning electron microscopy, X-ray diffraction, FTIR infrared absorption spectroscopy, DSC differential calorimetry scanning, and HPLC liquid chromatography. On this basis, the fermented starch-cha polyphenol complex was applied to cereals as an additive to improve the bioavailability of tea polyphenols and to develop functional cereals with high nutritional value and good health activity.<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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(2) Effect of porous starch produced by lactic acid bacteria fermentation on the encapsulation and delivery of tea polyphenols, and its application in cereal food (funded by Guangdong Grant Project + Task List Program). The special pore structure of porous… Read More<\/a><\/p>\n","protected":false},"author":341,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":[],"_links":{"self":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/pages\/928"}],"collection":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/users\/341"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/comments?post=928"}],"version-history":[{"count":3,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/pages\/928\/revisions"}],"predecessor-version":[{"id":1083,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/pages\/928\/revisions\/1083"}],"wp:attachment":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/media?parent=928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}