49results about "Protein composition from eggs" patented technology

The invention belongs to the technical field of food nutrition and health, and particularly discloses protein powder for assisting in improving Alzheimer's disease and a preparation method of the protein powder according to the concept of dietary therapy in China, and the protein powder is prepared from the following components in percentage by weight: 35-45% of egg white protein peptide powder and 55-65% of core function compound powder. According to the invention, egg white protein peptide is used as a high-quality matrix, and nine specific medicinal materials including hippocampus, egg yolk phospholipid, egg membrane peptide, walnut, fructus alpiniae oxyphyllae, gastrodia elata, mulberry, sargassum fusiforme, wolfberry, ginkgo leaf, fructus evodiae and dandelion are cooperatively compatible; aiming at seven core pathological links of Alzheimer's disease, such as A beta deposition, Tauopathy, neuroinflammation, oxidative stress, cholinergic deficiency, neurodystrophy and cerebral circulation disorder, a multi-target synergistic effect network is constructed, comprehensive neuroprotection is realized, and tests prove that the space learning and memory ability and the autonomous activity ability can be effectively improved.

The utility model relates to the field of food processing equipment, in particular to an egg yolk separating device for moon cake stuffing processing. The egg white separating device comprises a supporting frame, a shaking motor, a centrifugal rotating shaft, a strip-shaped frame, a rotating shaft rod, an egg white conveying plate, a separating plate, through holes, fan-shaped teeth and a force unloading gear. A shaking motor is fixedly arranged at the bottom of the supporting frame and obliquely erected on the supporting frame, the output end of the shaking motor is in transmission connection with the centrifugal rotating shaft, the eccentric end of the centrifugal rotating shaft is sleeved with the bottom end of a strip-shaped frame, the top end of the strip-shaped frame is sleeved with a rotating shaft rod, and the rotating shaft rod axially penetrates through reinforcing ribs on the periphery of the egg white conveying plate; the egg white conveying plate is obliquely arranged, the cross section of the egg white conveying plate is in a circular arc shape, the separating plate is placed on the inner wall of the egg white conveying plate, the separating plate and the egg white conveying plate are connected in a penetrating mode through bolts, and a gap is formed between the separating plate and the egg white conveying plate.

The utility model relates to the field of egg processing, in particular to an egg liquid and egg shell separating device. The technical problems that an existing device cannot conveniently crush multiple eggs at the same time, the separation efficiency is low, residual egg liquid on egg shells cannot be conveniently recycled, and the loss rate is high during separation are solved. An egg liquid and egg shell separating device comprises a bottom frame, an egg white collecting barrel is fixedly connected to the bottom frame, the egg white collecting barrel is open, an egg yolk collecting barrel is fixedly connected to the bottom frame, the egg yolk collecting barrel is open, and a motor is fixedly connected to the bottom frame. A motor drives one rotating shaft to rotate, one rotating shaft drives a driving wheel to rotate, the driving wheel drives a conveying belt to rotate, the conveying belt drives a placing frame to rotate, the placing frame drives eggs to move, the eggs make contact with an extrusion plate, the extrusion plate extrudes the eggs downwards, egg shells can be crushed under pressure, and the multiple eggs can be crushed conveniently at the same time; the separation efficiency is improved.

The utility model provides automatic egg white and yolk separating equipment. The automatic egg white and egg yolk separation equipment comprises a separation bin, an egg yolk collection box and a separation pipe, a first egg white collecting box is arranged on the lower side of the separation bin, a fixing frame is installed on the first egg white collecting box, the separation bin is arranged on the fixing frame, and a connecting pipe is connected to the side wall of the separation bin; the egg yolk collecting box is arranged on one side of the first egg white collecting box, a pair of supporting plates is installed on the egg yolk collecting box, and a supporting frame is fixedly connected between the pair of supporting plates; one end of the separation pipe is connected with the connecting pipe, the other end of the separation pipe is arranged on the supporting frame and connected with a bent pipe, and one end of the bent pipe is arranged in the egg yolk collecting box. According to the automatic separation equipment for the egg white and the egg yolk, separation of the egg white and the egg yolk of multiple eggs can be achieved through arrangement of corresponding mechanisms, and the separation efficiency of the egg white and the egg yolk can be improved; meanwhile, the separation effect of egg white and egg yolk can be improved, and a user can conveniently use the device.

The invention discloses a protein nanoparticle-nanofiber composite material and a preparation method thereof, and belongs to the technical field of food processing and functional protein materials. The method comprises the following steps: (1) taking fresh egg white, diluting and stirring to obtain uniform egg white protein dispersion liquid; (2) performing acylation modification on the egg white protein dispersion liquid to increase surface negative charges and improve conformation flexibility; (3) performing controllable enzymolysis on the acylated egg white protein, so that part of peptide chains of the acylated egg white protein are broken and oligopeptide with self-assembly capability is formed; and (4) carrying out heat treatment on the enzymolysis product, inducing the peptide fragment to be self-assembled to form nano-particles while inactivating the protease through heat treatment, further forming a nano-fiber network dominated by a beta-folding structure, and finally obtaining the protein nano-particle-nano-fiber composite system. Through the synergistic effect of acylation, enzymolysis and heat treatment, accurate conversion of protein from a natural spherical conformation to a functional nanostructure is achieved, and the obtained composite material has the dispersion stability of particles and the network enhancement effect of fibers and has excellent foamability, emulsibility and gelling property.

The utility model discloses an egg yolk and egg white separating and filtering device. According to the key points of the technical scheme, the device comprises a fixing support, an egg liquid storage tank is arranged on the fixing support, a discharging opening is formed in one end of the egg liquid storage tank, a separating plate and an egg white flow guide groove formed below the separating plate are arranged below the discharging opening, and an egg yolk collecting barrel and an egg white collecting groove are correspondingly arranged below the separating plate and the egg white flow guide groove; an outer barrel and a filter barrel movably arranged in the outer barrel are arranged on one side of the egg white collecting groove, the filter barrel is sequentially provided with a precipitation section and a filter section from bottom to top, a first conveying pipeline is arranged on one side of the egg white collecting groove, and the other end of the first conveying pipeline is located above the filter barrel. Eggs are shunted through the separating plate and the egg white flow guide groove, the shunted egg white is preliminarily precipitated and filtered through the filtering barrel, flows into the outer barrel through the filtering section, is subjected to secondary precipitation and then is uniformly collected, so that eggshell residues mixed into the egg white are reduced, and the taste of cake finished products is improved.

The invention belongs to the technical field of foods, health-care foods and medicines, and particularly relates to a low-triester and low-sterol egg yolk phospholipoprotein composition and a preparation method thereof. The invention provides a low-triester and low-sterol egg yolk phospholipoprotein composition. The content of egg yolk phospholipids is greater than or equal to 40%. Furthermore, the content of the protein is 50%-60%. Correspondingly, the invention also provides a preparation method of the low-triester and low-sterol egg yolk phospholipoprotein composition, and the preparation method comprises the following steps: preparing the egg yolk phospholipoprotein composition by taking egg yolk powder as a raw material and adopting a supercritical CO2 extraction method; the supercritical CO2 extraction method comprises gradient boosting extraction; an entrainer is adopted in the gradient boosting extraction. According to the method, the extraction pressure is only 15-30 MPa, the CO2 flow rate is 20-30 kg / h, and the extraction pressure and the CO2 flow rate are far lower than those in the prior art, so that the overall energy consumption is reduced, and the operation cost is remarkably reduced; and efficient removal of TG and cholesterol is realized.

The invention relates to the field of egg liquid separation, in particular to an egg liquid separation device for egg product processing, which comprises an outer cylinder, a feed hopper and a feed pipe are mounted on the top surface of the outer cylinder, an egg liquid distribution box is fixedly mounted on the inner wall of the outer cylinder through a plurality of distribution supports, and an egg liquid distribution bin is arranged on the top surface of the egg liquid distribution box. An egg liquid distribution groove penetrates between the egg liquid distribution bin and the side face of the egg liquid distribution box, the end, away from the egg liquid distribution bin, of the egg liquid distribution groove inclines downwards, two egg liquid separation plates located on the two sides of the egg liquid distribution groove are installed on each side face of the egg liquid distribution box, and an included angle is formed between the two egg liquid separation plates; an egg liquid separation gap is formed between the bottoms of the egg liquid separation plate and the outer barrel, and an egg yolk collection part located below the end of the egg liquid separation plate is installed on the inner wall of the outer barrel. A large number of egg liquid can be separated at the same time through the split-flow filtering structure, and compared with the operation that manual separation is adopted and egg yolks are fished out one by one through a colander in the prior art, the efficiency is high.

The invention belongs to the technical field of protein peptide powder. The invention provides a preparation method of ovalbumin peptide powder, which comprises the following steps: S1, transferring protein liquid into a fermentation tank, adjusting the pH value to 6.0-6.9, adding dry yeast, stirring and fermenting to obtain fermentation liquid; s2, transferring the fermentation liquor obtained in the S1 into an enzymolysis tank, heating to 50-55 DEG C, adding a compound enzyme preparation, carrying out enzymolysis for 7-10 hours, and stirring for 10 minutes per hour to obtain enzymatic hydrolysate; the compound enzyme preparation comprises papain, subtilisin, trypsin and aminopeptidase; and S3, transferring the enzymatic hydrolysate obtained in S2 back to a fermentation tank, cooling, adding dry yeast, stirring, fermenting, spray-drying, and placing in a hot chamber for 3-7 days to obtain the product. According to the ovalbumin peptide powder, the oxidation resistance and the heat resistance are improved at the same time, so that the ovalbumin peptide powder with more excellent functionality and wider application range is obtained.

The present invention relates to an apparatus (10) for deshelling eggs, comprising a casing (11) defining a shelling section (A) and an unloading section (B), a shelling device (12) accommodated in the shelling section (A) and configured to open the shells of eggs, an unloading device (13) accommodated in the unloading section (B) and having at least one hopper member (14a, 14b, 14c) suitable for receiving and unloading shelled products consisting of egg whites, egg yolks, or a mixture of egg whites and egg yolks, and a conveying mechanism (14b) adapted to convey the egg whites and egg yolks separately from the shelling device (12) to the unloading device (13). and sanitizing devices (18, 19a, 19b, 20, 30) housed in the casing (11) and adapted to emit ultraviolet radiation, the sanitizing devices comprising a first sanitizing device (19a) positioned to irradiate a working surface of the at least one hopper organ (14a, 14b, 14c) to reduce the bacterial load on the working surface, the working surface being a surface that comes into contact with egg yolk and / or egg white during operation of the apparatus (10).

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

To provide a method that evaluates the action of a test substance on quercitrin reception by the bitter taste receptors TAS2R8 or TAS2R38.SOLUTION: A method for evaluating the action of a test substance on quercitrin reception by a bitter taste receptor, comprising: allowing coexistence of the bitter taste receptor and quercitrin in the presence of the test substance; detecting an interaction between the bitter taste receptor and quercitrin in the presence of the test substance; and evaluating the action of the test substance on the reception of quercitrin by the bitter taste receptor based on the detected interaction in the presence of the test substance, wherein the bitter taste receptor is TAS2R8 or TAS2R38.SELECTED DRAWING: None

The application discloses a processing method of yolk peptide rich in glycerophosphorylcholine, and comprises the following steps: S1, protease treatment: mixing yolk powder with water, adjusting pH to 7-10, adding protease, and carrying out enzymolysis at a temperature of 45-55 DEG C for 4-8 h to prepare yolk enzymolysis liquid 1; S2, phospholipase treatment: adjusting the pH of the yolk enzymolysis liquid 1 obtained in step S1 to 5.5-7.5, adding phospholipase B, and stirring and enzymolyzing at 50-60 DEG C for 2-4 h to obtain yolk enzymolysis liquid 2; S3, flash evaporation treatment: sequentially carrying out flash evaporation, separation, concentration, high-temperature sterilization and spray drying treatment on the yolk enzymolysis liquid 2 obtained in step S2 to prepare the yolk peptide rich in glycerophosphorylcholine. The application can solve the problems of insufficient comprehensive utilization rate of yolk resources and low product added value, and the method is simple in operation and easy to realize industrialization.

The invention discloses an egg yolk separating device provided with a shell breaking and egg beating assembly and a using method thereof, and relates to the related field of egg processing.The egg yolk separating device comprises a base, an egg liquid collecting bin is movably arranged above the base, and an egg yolk collecting bin is connected to the upper portion of the egg liquid collecting bin; at least one set of inclined discharging channels are arranged in the discharging bin, and a fixing plate is fixed to one side of the upper portion of each discharging channel. The shell breaking and egg beating mechanism comprises an attaching structure used for shell breaking and an adsorption structure used for egg shell separation, and the swing mechanism comprises a connecting rod structure used for transmission. According to the egg yolk separation device with the shell breaking and egg beating assembly and the using method thereof, the shell breaking and egg beating mechanism and a multi-stage separation structure are arranged, automatic operation of egg shell breaking, egg liquid and egg yolk separation and egg shell treatment is achieved, meanwhile, the swing mechanism drives the collecting assembly to reciprocate, egg liquid is promoted to be fully separated, and the egg yolk separation device is matched with a detachable structure in threaded connection. And parts are convenient to clean and maintain.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

The utility model relates to the technical field of separating and filtering devices, and discloses an egg white separating filter for industrial production, which comprises a base, a plurality of groups of collecting grooves are formed in the surface of the base, the top of the base is connected with a seat body through a moving mechanism, and the moving mechanism enables the seat body to move along the arrangement direction of the collecting grooves. Multiple sets of through grooves are formed in the surface of the base body and used for containing raw eggs, adsorption fixing mechanisms are arranged in the through grooves, a punching mechanism is arranged at the position, located at the head end of the moving mechanism, of the side wall of the base and used for punching the bottoms of the raw eggs, and a cutting mechanism is arranged on the upper surface of the base body and used for cutting the raw eggs. The egg white and egg yolk are separated in batches through the punching mechanism, the moving mechanism and the cutting mechanism, the bottom of the egg shell is punched through the punching mechanism so that the egg white can flow out conveniently, the egg shell is cut through the cutting mechanism, the egg yolk can be conveniently discharged from the interior of the egg shell, and therefore separation of the egg white and egg liquid is completed.

The invention relates to a preparation method and application of novel egg white protein muscle building powder, and provides high-quality nutrition support for improving muscle quality. The method takes fresh egg white as a raw material; a finished product is prepared through the steps of egg white separation after eggshell disinfection, ultrasonic-shearing synergetic flocculation removal, yeast beta glucan-polyphenol composite microsphere live protection system addition, acid-dynamic high-pressure microjet low-temperature pretreatment, compound protease enzymolysis, ultrafiltration impurity removal, gradient pH membrane separation and purification, low-temperature vacuum spray drying and the like. The composite microspheres are adopted to replace chemical protecting groups, and the whole-course low-temperature processing technology is combined, so that the activity of branched chain amino acid is effectively maintained. The protein powder can prolong the exercise exhaustion time of mice with muscle injury, improve the muscle repair efficiency, and realize the dual functions of muscle-building nutrition and oxidation resistance. The product adapts to various food systems, and can be widely applied to the fields of sports nutrition and food for special medical purposes.

The invention discloses a feed additive and application thereof, ovomucin is prepared from egg white, and the ovomucin is used as a core component to prepare a functional feed for preventing and treating rodent diarrhea and improving weaning survival rate. Experiments prove that ovomucin nutritional composition intervention can significantly improve mouse diarrhea and death caused by weaning stress, improve inflammatory damage caused by bacterial toxins to intestinal mucosa tissues, promote secretion of intestinal immune factors sIgA, and improve oxidative stress imbalance caused by bacterial toxins; the ovomucin nutritional composition has no obvious acute toxicity, and has the potential of being used as a functional feed additive and a good application prospect.

The present invention provides an edible composition including at least one: recombinant pigeon ovalbumin, recombinant hamerkop ovalbumin, or recombinant collard flycatcher ovalbumin. Further provided are a food product including the edible composition of the invention, as well as a method for preparing same.

A method of separating organic matter and inorganic matter from egg by-products material includes a drying step, a milling step, and a separating step. In the drying step, an amount of egg by-products material is dried to create a dried egg by-products material. During the milling step, the dried egg by-products material is milled to create a milled egg by-products material. The milled egg by-products material is then separated into an amount of organic matter and an amount of inorganic matter in the separating step. The egg-by products material includes at least unhatched egg by-products.

The utility model relates to the field of egg product processing, and discloses an egg liquid separation structure which comprises an upper-layer container, a V-shaped groove is formed in the upper-layer container, and a separation opening is formed in the bottom of the V-shaped groove; the lower-layer container is arranged below the separation opening, and the angle adjusting mechanism is connected with the upper-layer container and adjusts the inclination angle of the upper-layer container. After an egg is broken, egg white and yolk fall into the upper-layer container, the inclination angle of the upper-layer container is adjusted through the angle adjusting mechanism, under the action of the V-shaped groove, the egg white falls into the lower-layer container from the separation opening under the action of gravity, and the yolk is left in the upper-layer container; the egg yolk and the egg white respectively flow out from the overflow sections of the upper-layer container and the lower-layer container, so that subsequent processing is facilitated, and the problems of complex structure and large occupied area are solved.

This utility model discloses an egg liquid filtering device, relating to the field of food processing technology, including a first motor, a second motor, a filter screen, and a beating mechanism. The output shaft of the first motor is connected to a support plate; the second motor is horizontally mounted on the top of the support plate, and its output shaft is connected to a bracket, which has two uprights; the outer wall of the filter screen has a ring of protruding plates, which slide vertically onto the two uprights. Springs are provided around the outer circumference of the uprights, connecting the protruding plates and the bracket; the first motor rotates the filter screen to the beating mechanism, the second motor tilts and tilts the filter screen, and the beating mechanism beats the filter screen downwards. This solution can filter egg liquid, preventing eggshell fragments from mixing into the egg liquid and affecting the quality of food processing; it can also automatically pour out the eggshell fragments from the filter screen to avoid affecting the subsequent filtration effect and rate of the egg liquid, solving the technical problem of manually pouring out eggshell fragments in the prior art.

The utility model relates to the technical field of salted duck egg separating and cleaning, and provides a salted duck egg separating and cleaning dual-purpose device which comprises a base, a conveying mechanism and a separating inclined plate, the conveying mechanism is arranged at the rear end of the top of the base, and a cleaning box is arranged outside the conveying mechanism. The motor drives the cleaning brush roller to cooperate with the cleaning spray plate to strongly brush dirt on the surfaces of the duck eggs conveyed by the conveying mechanism, and sewage after cleaning is guided into the water tank with the filter screen frame through the bottom guide pipe and is recycled after being filtered. On one hand, water resource waste is greatly reduced by recycling water, and the production cost and the sewage treatment pressure are reduced; and on the other hand, the consistency and stability of the cleaning effect are ensured through mechanical cleaning, the cleaning efficiency is improved, compared with manual cleaning, more duck eggs can be treated, the cleaning quality is better guaranteed, clean and sanitary duck egg raw materials are provided for subsequent processing, and the overall production and processing quality and economic benefits of the salted duck eggs can be improved.

This invention relates to the field of egg liquid separation technology, specifically to an egg liquid separation device for egg product processing and its usage method. The device comprises a shell, an inner pot, a separation mechanism, a drive mechanism, and rollers. The shell serves as the overall mounting carrier for the device, housing the inner pot for collecting the separated egg white. A separation mechanism is mounted on top, comprising a drive disc and a placement disc. The drive disc is positioned on top of the inner pot, with the placement disc on top. The placement disc has multiple downward-facing grooves containing separation grooves. A baffle bar, bent and matching the shape of the placement groove, is located inside the drive disc, its width exceeding the diameter of the separation groove. The drive mechanism drives the separation mechanism to rotate automatically, utilizing centrifugal force to achieve efficient separation of the egg yolk and egg white. The baffle bar, in conjunction with the separation groove, severs the connection between the egg yolk and egg white.

The invention discloses a making method of convenient crisp deep-fried dough sticks, and belongs to the field of deep-fried products. According to the method, the soybean protein isolate solution and the egg white protein solution are prepared and compounded to serve as dispersion phases to prepare the gel-like emulsion with the oil phase being 60%-80%, the freezing resistance of the gel-like emulsion is improved, and the compounded gel-like emulsion serves as a leavening agent to be added into dough. The making method of the fried bread sticks is green, the oil content and the oil oxidation degree of the fried bread sticks are reduced, the operation efficiency and convenience are improved, the color and luster of the fried bread sticks can be effectively regulated and controlled, and technical innovation and quality improvement in the field of fried foods are expected to be promoted.

The invention discloses a method for preparing heat-resistant egg white protein powder by utilizing an enzyme-heat combined reaction, and belongs to the technical field of food processing. Under the combined action of heat treatment and enzyme hydrolysis, the egg white protein is hydrolyzed in the heat aggregation process, so that the egg white liquid does not form gel with a three-dimensional net-shaped structure in a heating state, the overall heat aggregation degree is cut off, and relatively dispersed small heat aggregates are formed in a system; the whole egg white liquid is in a uniformly dispersed state, so that the spray-dried powder is not easy to denature when being heated and still keeps good dispersity in hot water, and the industrial application range of the egg white powder is expanded.

This invention discloses a method for the combined extraction of multiple components from egg yolk and its application, belonging to the field of food deep processing technology. The method involves centrifuging egg yolk liquid to obtain a slurry and egg yolk particles; the slurry undergoes secondary salting-out to obtain egg yolk immunoglobulin (IgY); the egg yolk particles are pretreated, mixed evenly with an organic solvent, centrifuged, and the precipitate is subjected to a secondary extraction to obtain egg yolk high-phosphorus protein (PV); the supernatant is subjected to low-temperature cold crystallization, centrifugation, and rotary evaporation; the evaporated product is mixed evenly with acetone and centrifuged to obtain precipitated lecithin (PL); the lipid supernatant generated during the extraction process is mixed and rotary evaporated to obtain egg yolk oil. This method achieves the combined extraction of multiple components such as IgY, PV, PL, and egg yolk oil. The process of this invention is simple to operate, low in cost, and has a high raw material utilization rate, making it suitable for large-scale industrial production. The extracted products can be widely used in the food, feed, and biopharmaceutical fields.

The invention relates to a preparation method and application of glycerophosphorylcholine defatted egg yolk protein for improving cognitive function, and the method comprises the following steps: M1, separating egg yolk from fresh eggs, adding water according to a ratio of 1: (1-5), uniformly mixing, adjusting the pH value of the solution to 8.0-10.0, and carrying out primary enzymolysis by using alkaline protease at the enzymolysis temperature of 49-51 DEG C, the enzyme addition amount of 2000-4000 U / g and the enzymolysis time of 3.5-4.5 hours; m2, adding 50-160U / mL of composite phospholipase, and carrying out enzymolysis at the temperature of 54-56 DEG C for 2.5-3.5 hours; m3, adjusting the pH value of the enzymatic hydrolysate to 5-7, and placing the enzymatic hydrolysate in a spray dryer to obtain glycerophosphorylcholine egg yolk protein; and M4, putting the glycerophosphorylcholine egg yolk protein into a supercritical CO2 extraction kettle. According to the invention, high-value development and utilization of poultry eggs can be improved, and a new means is provided for development of cognitive enhancers and treatment of mental diseases.

The invention relates to the technical field of biological small molecule active peptides, in particular to an egg source polypeptide, a peptide selenium chelate and a preparation method of the peptide selenium chelate. The egg source polypeptide is derived from egg yolk, the amino acid sequence of the egg source polypeptide is MTPPLTGDFR, and the purity of the egg source polypeptide is larger than 80%. The egg source polypeptide is chelated with selenium to obtain the peptide-selenium chelate, and the peptide-selenium chelate develops a new protein source for selenium supplements and makes an important contribution to the field of egg deep processing.