127results about "Microorganism/unicellular-algae proteins working-up" patented technology

An improved infant formula resulting in reduced constipation, abdominal discomfort and gastrointestinal problems, comprises at least one protein component having a phosphorus content of less than 0.75 g P/100 g protein, and at least one lipid component that can be easily digested by an infant. Preferably, it further comprises at least one prebiotic component, and at least one viscosity-improving component. The protein fraction of the formula is preferably a hydrolysate prepared by hydrolysing a protein starting material, especially a whey protein with a combination of at least one endo- and at least one exoproteinase.

The preparation of a proteinaceous substance suitable for use in a foodstuff is described which comprises fungal fells of the order Mucorales. The cells are grown in a fermentor vessel in a liquid which is mixed during fermentation, after which the RNA content of the fungal cells is reduced to below 4% the fungal cells processed into an edible substance. This substance is then mechanically texturized into edible textured product for inclusion into foodstuffs, for example in the form of chunks as a meat substitute.

The invention discloses a method for preparing spirulina polypeptide, which mainly solves problems of smelly spirulina product and bas absorption of spirulina molecular protein. The method comprises following steps: eliminating smell from spirulina dried powder with enzyme and physical treatment, breaking spirulina cell wall with super-low melting method to separate protein, and extracting spirulina polypeptide with biological enzyme engineering technique. The invention is characterized by preservation of spirulina nutrition, elimination of smell, direct absorption by human body, no side effect and effect of adjusting nutrition balance and physiological function.

Use of a polypeptide or protein with amino acid sequence corresponding substantially to AFP-type III HPLC 12 as additive in a product for improvement of said product, said improvement residing in improved properties of modification of ice crystal growth processes influencing size and shape characteristics of ice in particular in regrowth thereby e.g. minimising potential freezing damage e.g. by preventing or inhibiting ice recrystallisation of the product upon freezing, said use occurring in a manner known per se for anti freeze peptides to obtain higher specific modification activity in particular antifreeze activity than obtainable with the same amount of Winter Flounder AFP.

The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk and egg white compositions, for consumption. The compositions simulate sensorily an animal-derived egg, such as a chicken egg, and may have the same protein and vitamin content.

Microorganisms and bioprocesses are provided that convert gaseous substrates, such as renewable H₂ and waste CO₂ producer gas, or syngas into high-protein biomass that may be used directly for human nutrition, or as a nutrient for plants, fungi, or other microorganisms, or as a source of soil carbon, nitrogen, and other mineral nutrients. Renewable H₂ used in the processes described herein may be generated by electrolysis using solar or wind power. Producer gas used in the processes described herein may be derived from sources that include gasification of waste feedstock and/or biomass residue, waste gas from industrial processes, or natural gas, biogas, or landfill gas.

The invention discloses blood sugar-reducing composite protein powder which consists of the following raw materials in parts by weight: 100-150 parts of hydrolyzed soy protein powder, 100-150 parts of hydrolyzed animal protein powder, 80-90 parts of skim peanut protein powder, 40-50 parts of corn protein powder, 40-60 parts of seabuckthorm seed protein powder, 100-200 parts of whey protein powder, 20-30 parts of mulberry leaf freeze-dried powder, 50-60 parts of Haematococcus pluvialis powder, 50-60 parts of pumpkin powder, 30-40 parts of bitter gourd freeze-dried powder, 20-30 parts of Isomaltitol, 30-40 parts of whole wheat flour, 20-30 parts of Ashitaba freeze-dried powder, 2-4 parts of pollen pini, 1-2 parts of Chinese caterpillar fungus mycelium powder and 1-3 parts of nutrition additives. The health protein powder disclosed by the invention has abundant nutrients and can achieve the health care effects of reducing blood sugar, resisting fatigue and preventing diabetic complications if taken for a long time.

The invention provides a method for producing antibacterial peptide. The method comprises the following steps of: inoculating brevibacillus laterosporu serving as a strain into a fermentation culture medium consisting of a carbon source, a nitrogen source and inorganic salt; and cultivating in a shaking table at the temperature of 30 to 40 DEG C for 12 to 24 hours to obtain the antibacterial peptide with valence of 1,000 to 1,500 AU/ml. The antibacterial peptide has wide antibacterial spectrum, high safety and high stability. The method for producing the antibacterial peptide and the product have the advantages of low cost, simple preparation process, high yield, wide antibacterial spectrum, high sterilizing efficacy and the like and can be widely applied in the fields of preservation and corrosion prevention of food, vegetables, fruits, feed additives and the like.

The fish and shrimp phagostimulant of fermented product and adsorbed protein is prepared through screening beneficial bacteria seed from cultivated animal body, culturing in composite culture medium to proliferate, concentrating and adding plant protein with phagostimulant effect. It is added into fish and shrimp feed to raise their feed intake and improve their digesting function. The production process has combined beneficial microbe fermenting technology and low temperature drying technology to ensure the fast growth of beneficial bacteria, the well preservation of metabolic product and the special cultivating function. The fish and shrimp phagostimulant is one kind of green product capable of replacing traditional phagostimulant and antioxidant.

An elongate product comprises a filamentous fungus wherein the product has a dimension (A) measured in a first direction and a dimension (B) measured in a second direction, wherein dimension (A) is in the range 2 mm to 15 mm and dimension (B) is in the range 10 mm to 50 mm. The product is frozen mechanically in a relatively short time to produce ice-crystal sizes within the product of less than 20.0 μm, s. The product has a very long shelf life and when defrosted is found to perform like fresh paste when mixed with other ingredients.

Provided are food products having structures, textures, and other properties similar to those of animal meat, and that comprise substantial amounts of cell wall material. Also provided are methods and processes for producing such food products.

The present invention provides a process for imparting improved functional properties to a single-cell protein material, said process comprising the step of homogenizing an aqueous slurry of the single-cell protein, e.g, a single-cell protein material derived from fermentation on natural gas. The resulting homogenized protein material has excellent functional properties and finds particular use in the preparation of food products, for example as a gelling agent or emulsifier.

The invention discloses a preparation method of compound protein peptide enzymatic hydrolysate capable of enhancing immunity. The preparation method comprises the following steps of (1) preparing rawmaterials; (2) preparing plant protein enzymatic hydrolysate, wherein alkaline protease, flavourzyme and papain are used for enzymolysis in two steps; (3) preparing an animal protein enzymatic hydrolysate, wherein alkaline protease, trypsin and neutral protease are used for enzymolysis in two steps; (4) centrifuging; and (5) decolorizing and filtering to obtain the compound protein peptide enzymatic hydrolysate capable of enhancing immunity. The invention also provides a compound protein peptide beverage capable of enhancing immunity containing the compound protein peptide enzymatic hydrolysate, and a preparation method of the compound protein peptide beverage capable of enhancing immunity. Each protein can be fully subjected to enzymolysis, and the active peptide is reserved, so that theobtained compound protein peptide can be easily and quickly absorbed, and has the effects of quickly supplementing nutrition and improving immunity; the compound protein peptide beverage capable of enhancing immunity has a remarkable immunity-enhancing effect and is relatively delicious.

The invention relates to surface display of proteins on microorganisms via the targeting and anchoring of heterologous proteins to the outer surface of cells such as yeast, fungi, mammalian, plant cells, and bacteria. The invention provides a proteinaceous substance comprising a reactive group and at least one attaching peptide including a stretch of amino acids having a sequence corresponding to at least a part of the consensus amino acid sequence listed in FIG. 10 and further includes a method for attaching a proteinaceous substance to the cell wall of a microorganism comprising the use of the attaching peptide.

A liquid amino acid fertilizer is prepared through choosing silicate bacteria and reticularia, fermenting at 25-30 deg.C for 48 hr, and concentrating. It contains amino acids, nucleic acid, vitamines and active polyose, and can increase quality and yield of crops.

A nutritive health-care polypeptide food is prepared from animal protein and plant protein through pulverizing plant protein, adding cellulase, controlling pH to 8-9, hydrolysis, homogenizing animal protein, proportional mixing, heating, cooling, adding proteinase, hydrolysis, regulating pH to 7, and vacuum heating for concentrating and drying. Its advantages are delicious taste, and rich nutrients.

The invention discloses a controllable slow-released granule of phycobiliprotein, which consists of wall material and core material made from the dry powder of the phycobiliprotein; the weight ratio of the core material to the wall material is 1: 4-8. The weight percentages of each composition of the wall material are 1 percent to 10 percent of sodium alginate, 0.1 percent to 10 percent of calcium alginate and 0.1 percent to 5 percent of chitosan, and the rest is water. The controllable slow-released granule of the phycobiliprotein takes the sodium alginate, calcium alginate and chitosan after extraction and processing as the wall material and takes the dry powder of phycobiliprotein as the core material, and phycobiliprotein micro-capsules are prepared by a method of low-temperature embedding under the acidic condition; thus the prepared controllable slow-released granule of the phycobiliprotein can realize controllable slow releasing in a living organism environment; the preparation technique of the invention is simple and practical, and the prepared wall material is edible and is characterized by being enteric-coated; the controllable slow-released granule of the phycobiliprotein can realize controllable slow releasing, can avoid the environmental influences such as light, heating, acid and alkali, etc., thereby effectively prolonging the storage time of the phycobiliprotein and greatly increasing the stability of the phycobiliprotein.

The invention provides a method for preparing an edible preservative by quick separation from fermentation solution. By adopting the technical means of sterilization for releasing antibacterial peptide, adsorption with active carbon, desorption with ethanol, concentration under reduced pressure, spray drying, regeneration of the adsorbent and reuse of the desorption agent, the antibacterial peptide is quickly extracted from the fermentation solution of microbes, and the edible biological preservative is obtained. The antibacterial peptide is quickly extracted from the fermentation solution of the microbes by using the cheap active carbon and the cheap ethanol as the adsorbent and the desorption agent respectively, so that the antibacterial peptide product with high recovery rate and high purity is obtained, and cyclic utilization of the adsorbent and the desorption agent is realized; the method is simple in process, low in cost, quick, time-saving and environment-friendly; the prepared safe and stable antibacterial peptide product can be used for food preservation and feed corrosion prevention; and a new method is provided for realizing large-scale preparation of the microbial antibacterial peptide.

The invention relates to hydrolyzed protein powder and a preparation method. The hydrolyzed protein powder takes feather meal, blood meal, mycoprotein and wheat bran as raw materials. According to the preparation method, macromolecular protein of multiple amino acids contained in the feather meal and the blood meal are turned into micro-molecule polypeptides with a first enzymolysis and second puffing method, and the mycoprotein and the wheat bran are turned into micro-molecule polypeptides with an enzymolysis method. The hydrolyzed protein powder and the preparation method have the benefits as follows: the preparation method can be used for industrial production, and a process is stable; sources of raw materials are wide, and the cost is low; the nitrogen content of the produced hydrolyzed protein is high; the hydrolyzed protein powder contains rich vitamins and other growth factors, anti-nutritional factors and various toxins of agricultural and sideline products are decomposed in a hydrolysis and puffing process; the growth time of thalli in the earlier stage is remarkably shortened, the fermentation period is shortened, and the productivity is improved.

The invention discloses a full-soluble edible mushroom protein and a preparation method thereof. The full-soluble edible mushroom protein is prepared by the following steps: unmodified edible mushroom protein is expanded under an alkaline condition, and then acid is added to adjust the edible mushroom protein to be neutral. According to the preparation method, the primary structure of the protein is not changed, the nutritional value of the protein can be reserved to the maximum extent, the obtained edible mushroom protein is free of exogenous additive components, the acceptance degree of consumers is improved to the maximum extent, reasonable utilization of edible mushroom byproducts is achieved, and resource waste and environmental pollution are effectively avoided.

The invention belongs to the field of health-caring foods, and especially relates to a health-caring food capable of improving osteoarthritis and a preparation method thereof. Multiple novel food raw materials and bone-nourishing traditional-Chinese-medicine raw materials are compounded so as to prepare the health-caring food used for improving osteoarthritis provided by the invention, and thus, the prepared health-caring food is capable of stimulating chondrocyte formation and bone growth, as well as eliminating cellular inflammatory response so as to relieve pain of the bone and the joints, as well as promote cartilage repair. By utilizing the synergistic effects between the multiple novel food raw materials and bone-nourishing traditional-Chinese-medicine raw materials, the prepared health-caring food has very good curative improvement effects on bone and joint injuries. The health-caring food is obvious in curative improvement effects, and free of any other side effects.