Disclosed are a preparation method and application of flour with low oil absorption during frying, belonging to the field of flour modification. The preparation method of flour with low oil absorption during frying increases the cross-linking degree of starch, protein, and starch-protein in the flour by adding glutamine transaminase first and then phytic acid or adding phytic acid first and then glutamine transaminase so as to improve the compactness of the flour structure, which reduces water evaporation and oil absorption during frying after the flour is made into dough, and thus ultimately forms the modified flour with low oil absorption during frying. The method is simple, green, pollution-free, and low in energy consumption, and the modified flour prepared has improved thermal stability and reduced oil absorption after frying. The present disclosure has broad application prospects in the fields of flour modification and fried foods.

Disclosed are a preparation method and application of flour with low oil absorption during frying, belonging to the field of flour modification. The preparation method of flour with low oil absorption during frying increases the cross-linking degree of starch, protein, and starch-protein in the flour by adding glutamine transaminase first and then phytic acid or adding phytic acid first and then glutamine transaminase so as to improve the compactness of the flour structure, which reduces water evaporation and oil absorption during frying after the flour is made into dough, and thus ultimately forms the modified flour with low oil absorption during frying. The method is simple, green, pollution-free, and low in energy consumption, and the modified flour prepared has improved thermal stability and reduced oil absorption after frying. The present disclosure has broad application prospects in the fields of flour modification and fried foods.

Disclosed are a preparation method and application of flour with low oil absorption during frying, belonging to the field of flour modification. The preparation method of flour with low oil absorption during frying increases the cross-linking degree of starch, protein, and starch-protein in the flour by adding glutamine transaminase first and then phytic acid or adding phytic acid first and then glutamine transaminase so as to improve the compactness of the flour structure, which reduces water evaporation and oil absorption during frying after the flour is made into dough, and thus ultimately forms the modified flour with low oil absorption during frying. The method is simple, green, pollution-free, and low in energy consumption, and the modified flour prepared has improved thermal stability and reduced oil absorption after frying. The present disclosure has broad application prospects in the fields of flour modification and fried foods.

Disclosed are a preparation method and application of flour with low oil absorption during frying, belonging to the field of flour modification. The preparation method of flour with low oil absorption during frying increases the cross-linking degree of starch, protein, and starch-protein in the flour by adding glutamine transaminase first and then phytic acid or adding phytic acid first and then glutamine transaminase so as to improve the compactness of the flour structure, which reduces water evaporation and oil absorption during frying after the flour is made into dough, and thus ultimately forms the modified flour with low oil absorption during frying. The method is simple, green, pollution-free, and low in energy consumption, and the modified flour prepared has improved thermal stability and reduced oil absorption after frying. The present disclosure has broad application prospects in the fields of flour modification and fried foods.

A composition has ornithine, aspartic acid and vitamin B6, and it is used in preparation of hypolipidemic drugs, health-care products, foods or food additives.

A composition has ornithine, aspartic acid and vitamin B6, and it is used in preparation of hypolipidemic drugs, health-care products, foods or food additives.

The invention relates to a process for producing a protein-rich lupin flour, said process comprising the successive steps of a) washing a lupin flour by mixing it with an acidic aqueous liquid, and adjusting the pH of the mixture to a pH ranging from 3.5 to 5.3, to obtain a aqueous-washed lupin flour; and b) washing said aqueous-washed lupin flour by mixing it with an alcohol at least one time, to obtain an alcohol-washed lupin flour. The invention further to a protein-rich lupin flour, wherein said protein-rich lupin flour comprises at least 45% DM w/w of proteins and at least 20% DM w/w of total fibres and may have a white or off white colour determined in the colour space CIELAB (1976) by a b* value of less than 18, preferably less than 17.4, preferably less than 15.0 and more preferably less than 12.0.

The invention relates to a process for producing a protein-rich lupin flour, said process comprising the successive steps of a) washing a lupin flour by mixing it with an acidic aqueous liquid, and adjusting the pH of the mixture to a pH ranging from 3.5 to 5.3, to obtain a aqueous-washed lupin flour; and b) washing said aqueous-washed lupin flour by mixing it with an alcohol at least one time, to obtain an alcohol-washed lupin flour. The invention further to a protein-rich lupin flour, wherein said protein-rich lupin flour comprises at least 45% DM w/w of proteins and at least 20% DM w/w of total fibres and may have a white or off white colour determined in the colour space CIELAB (1976) by a b* value of less than 18, preferably less than 17.4, preferably less than 15.0 and more preferably less than 12.0.