39results about "Protein composition from fish" patented technology

The invention relates to a preparation method of a flavor carrier based on sea cucumber basic protein, and belongs to the technical field of marine functional food ingredients. The method comprises the following steps: stirring and extracting in an alkaline environment with the pH value of 11.0 + / -0.5, and carrying out isoelectric precipitation and freeze-drying processes to obtain alkaline protein; when the basic protein is combined with a characteristic flavor compound, the content of alpha-helix in a secondary structure of the combined protein is reduced by more than 8%, the content of beta-fold is reduced by about 14%, meanwhile, a random coil structure is correspondingly increased, and the combining capacity of the basic protein to a typical flavor compound is remarkably higher than that of a traditional extracted protein; and a brand new technical approach is provided for high-value utilization of sea cucumber protein and accurate regulation and control of food flavor.

The invention belongs to the field of deep processing of food protein, and particularly relates to a method for improving the gel strength of vegetable protein by using shrimp shell protein. The method comprises the following steps: dispersing vegetable protein in a shrimp shell protein aqueous solution with the mass concentration of 4-8%, adding TGase enzyme, uniformly stirring and mixing at room temperature, heating for enzyme deactivation, and cooling to obtain the high-gel-property protein gel. According to the invention, the shrimp shell protein, which is a food processing byproduct, is utilized to enhance the gel strength of the vegetable protein, and the prepared gel network is more compact and better in water binding capacity. The operation steps are simple and easy to implement, and the method has good application prospects in the food industry.

The invention relates to a Chryseobacterium-derived protein glutaminase PG3, a coding gene and an application thereof, and belongs to the technical field of biological genetic engineering. The amino acid sequence of the protein glutaminase PG3 is as shown in SEQ ID No. 1, and the cDNA sequence of the coding gene of the protein glutaminase PG3 is as shown in SEQ ID No. 2. A large amount of protein glutaminase PG3 from Chryseobacterium is prepared through an Escherichia coli expression system, and the protein glutaminase is used for carrying out enzymatic deamidation modification on the spotted silver carp myofibrillar protein PG3, so that the solubility of the spotted silver carp myofibrillar protein under a salt-free system condition is remarkably improved. The invention provides an important tool enzyme for protein deamidation modification, and lays a theoretical foundation for development of low-salt fish protein processed products.

The present invention relates to a method for providing a dried fish meal product from a fish material, the method comprising (i) providing a fish material; (ii) subjecting the fish material to a pre-treatment where the water content of the fish material is reduced, wherein the pre-treatment comprises a first drying step, resulting in a pre-dried fish material, wherein the pre-dried fish material has a moisture content in the range of 15-50% (w / w) water; and (iii) subjecting the pre-dried fish material to a second drying step resulting in a dried fish product; wherein the second drying step performed in step (iii) is a spin flash drying process.

The invention provides application of protein glutaminase to preparation of salt-reduced, fresh-increased and fishy-smell-removed fish protein gel products, and belongs to the field of food processing. A large amount of protein glutaminase PG3 derived from Chryseobacterium is prepared through a heterologous expression technology, the protein glutaminase PG3 is used for carrying out enzymatic deamidation modification on spotted silver carp MP, and finally, a spotted silver carp MP solution obtained after deamidation is heated and refrigerated to prepare the salt-free thermally-induced MP gel. In addition, the contents of substances with fishy smell, such as hexanal, nonanal and 1-octylene-3-alcohol, in the salt-free heat-induced MP gel are remarkably reduced, and the delicate flavor perception is improved. The method not only plays an important role in fishy smell removal and freshness enhancement of the fish protein gel, but also provides scientific basis and technical support for healthy and sustainable development of high-quality salt-reduced MP gel products.

The invention discloses mixed enzymolysis processing equipment compatible with animal and plant raw materials and a processing method. The mixed enzymolysis processing equipment comprises a main frame body; the plant protein enzymolysis assembly comprises a plant enzymolysis barrel, a first stirring rod arranged on the plant enzymolysis barrel and an enzyme feeding piece arranged on the plant enzymolysis barrel; the animal protein enzymolysis assembly comprises an animal enzymolysis barrel arranged beside the plant enzymolysis barrel, a second stirring rod arranged in the animal enzymolysis barrel and a decomposition part arranged on the animal enzymolysis barrel, and the animal enzymolysis barrel is connected with the plant enzymolysis barrel; the fusion assembly comprises a bearing cylinder connected with the plant enzymolysis cylinder and the animal enzymolysis cylinder, an acid-base adjusting part arranged in the bearing cylinder and a monitoring module arranged outside the bearing cylinder; the plant enzymolysis barrel, the animal enzymolysis barrel and the bearing barrel are arranged in the main frame body.

Provided is a collagen peptide composition characterized in that the collagen peptide composition has a large number of dipeptides and tripeptides and a very low average molecular weight. The composition further has improved organoleptic properties, and in particular improved functional properties, such as dissolution properties when placed in solution, good color properties and low turbidity. The use of the composition in food, pharmaceutical, nutraceutical and cosmetic applications is also provided.

FISH PROTEIN HYDROLYSATE FOR MUSCLE DEVELOPMENT IN FOALS AND HORSES The present invention relates to the use of a protein hydrolysate derived from collagen-rich fish tissues or cartilage to promote muscle development or maintain muscle mass in horses or foals. According to the invention, the hydrolysate has a protein fraction with the following molecular distribution profile: between 15 and 60% peptides with a molecular weight between 1000 and 5000 Da, between 20 and 40% peptides with a molecular weight between 500 and 1000 Da, between 10 and 40% peptides with a molecular weight between 150 and 500 Da, and between 1 and 10% peptides with a molecular weight less than 150 Da. Fig. 1

The utility model relates to shrimp shell separation equipment in shrimp meal, which comprises an equipment main body, a separation cavity for separating shrimp shells from shrimp meat is arranged in the equipment main body, a separation mechanism is arranged in the separation cavity, and the separation cavity is divided into a first cavity and a second cavity by the separation mechanism. A water flow inlet communicated with the separation cavity is formed in one end of the equipment main body, a shrimp meat outlet and a shrimp shell outlet are formed in the other end of the equipment main body, the shrimp meat outlet is communicated with the first cavity, the shrimp shell outlet is communicated with the second cavity, and a feeding mechanism is arranged above the end, close to the water flow inlet, of the equipment main body. The device is simple in structure, can well separate shrimp shells from shrimp meal, and has the advantages of being low in cost, natural, green and free of additives.

The invention provides a protein glutaminase mutant with synchronously improved enzyme activity and thermal stability and application of the protein glutaminase mutant, and belongs to the field of gene engineering and enzyme engineering. According to the invention, a series of mutants MT1-MT6 are obtained by carrying out molecular modification on a coding gene of protein glutaminase PG3 from Chryseobacterium sp. Compared with a wild type, the mutant MT6 has the advantages that the optimal catalytic temperature of the mutant MT6 is increased by 5 DEG C, the specific activity and the specific activity t65 DEG C 1 / 2 are 106.1 U / mg and 76.7 min respectively and are 2.69 times and 2.99 times of the specific activity t65 DEG C 1 / 2 of the wild type, the purpose of simultaneously improving the catalytic activity and the thermal stability of the protein glutaminase PG3 is achieved, and the application potential of the protein glutaminase in the industrial field is expanded. In addition, the mutant can significantly improve the foamability and stability of the myofibrillar protein of the spotted silver carp, and provides a potential enzyme resource for enhancing the functional characteristics of the protein through enzymatic deamidation modification.

This application belongs to the field of fish protein gelatin preparation technology, specifically relating to a method for preparing high-purity fish protein gelatin and its deodorization process. Pretreated fish scales are soaked in a citric acid solution to remove calcium. The soaked fish scales are then added to water and sheared to obtain a fish protein gelatin extract. Solid-liquid separation is performed, followed by drying to obtain high-purity fish protein gelatin. This extract is then dissolved in water with xylose and mixed thoroughly, followed by freeze-drying. The resulting freeze-dried sample undergoes superheated steam-assisted glycosylation. After glycosylation, the glycosylated fish protein gelatin is dissolved to obtain deodorized fish protein gelatin. This invention achieves efficient extraction and deep deodorization of fish protein gelatin through an integrated process of low-temperature high-speed shearing and superheated steam-assisted glycosylation, significantly improving product purity and providing a feasible technical foundation for the industrial application of fish protein gelatin in high-end fields such as food, pharmaceuticals, and cosmetics.

The invention relates to a feed for aquatic animals. The feed comprises eggs of biondia and / or trochophore which are subjected to fresh-keeping treatment. The invention also relates to the use of the preserved eggs and / or trochophore of the biondia and / or trochophore as feed for aquatic animals, and the feed is fed 0-10 days after the cultured aquatic animals are hatched. The invention also relates to a method for harvesting eggs from the biondia, comprising the steps of:-placing living biondia in water in a container,-subjecting the biondia to stress treatment and / or induction to release the eggs, and-separating the eggs from the water. The invention also relates to a method for the fresh-keeping treatment of the eggs and / or trochophore of the biondia, comprising the following steps: heating the seawater to 50-100 DEG C, adding the eggs and / or trochophore to the seawater, keeping the eggs and / or trochophore in the water for 1-60 seconds, and separating the eggs and / or trochophore from the water.

The invention belongs to the technical field of biological material preparation, and particularly discloses a mackerel tetrapeptide-calcium nano-composite as well as a preparation method and application thereof. The preparation method comprises the following steps: mixing mackerel flesh homogenate with an organic degreasing fluid, stirring in a constant-temperature water bath, carrying out suction filtration, air-drying and powdering to obtain mackerel protein powder; preparing a reaction solution, heating, cooling, preserving heat, carrying out alkaline enzymolysis, inactivating protease, centrifuging, taking supernatant, and freeze-drying to obtain lyophilized powder of the mackerel protein hydrolysate; identifying a polypeptide sequence, and screening a mackerel tetrapeptide amino acid sequence; the mackerel tetrapeptide is obtained by solid-phase synthesis of macromolecular resin and amino acid. The preparation method comprises the following steps: dissolving mackerel tetrapeptide in ultrapure water, adding a CaCl2 solution, heating under an alkaline condition, adding absolute ethyl alcohol, centrifuging and freeze-drying to obtain the mackerel tetrapeptide-calcium nanocomposite. The invention discloses a mackerel tetrapeptide-calcium nano-composite as well as a preparation method and application thereof. The mackerel tetrapeptide-calcium nano-composite has a self-assembly capability and a calcium absorption promoting effect.

The invention provides a protein glutaminase mutant as well as a coding gene and application thereof, and belongs to the field of gene engineering and enzyme engineering. According to the invention, a series of mutants MT1-MT8 are obtained by carrying out molecular modification on a coding gene of chitophage protein glutaminase PG5. Compared with a wild type, the mutant has the advantages that the optimal catalytic temperature is increased by 5 DEG C, the specific activity and t55 DEG C 1 / 2 are 31.1 U / mg and 216.2 min respectively and are 2.99 times and 3.57 times that of the wild type, and the application potential of protein glutaminase in the industrial field is expanded. Besides, the mutant can significantly improve dissolution of the myofibrillar protein of the spotted silver carp under the condition of a salt-free system, provides a potential enzyme resource for enzymatic deamidation modification and enhancement of protein functional characteristics, and has a wide market application prospect.

The invention relates to anti-aging and white flower increasing gum peptide powder as well as a composition and a preparation method of the anti-aging and white flower increasing gum peptide powder. The fish maw peptide powder comprises 85-90 wt% of polypeptide and the balance of water, ash and inevitable impurities. Wherein polypeptides with the molecular weight smaller than 600 Daltons account for 95% or above of all polypeptides, the content of tripeptides is higher than 55%, and the total content of chain elements and isochain elements is not lower than 0.20%. The fish maw peptide powder has the effects of inhibiting excessive free radicals, inhibiting tyrosinase activity, reducing generation of B16 cell melanin, inhibiting matrix metalloproteinase, inhibiting too high activity of elastase and promoting collagen secretion.

The invention relates to chitophage protein glutaminase PG5, a coding gene and application of the chitophage protein glutaminase PG5, and belongs to the technical field of biological genetic engineering. The amino acid sequence of the protein glutaminase PG5 is as shown in SEQ ID No. 1, and the cDNA sequence of the coding gene of the protein glutaminase PG5 is as shown in SEQ ID No. 2. A large amount of chitophage-derived protein glutaminase PG5 is prepared through an escherichia coli expression system, and the protein glutaminase PG5 is used for carrying out enzymatic deamidation modification on the myofibrillar protein of the spotted silver carp, so that the thermal reversible protein gel is successfully prepared in a salt-free system. An important tool enzyme is provided for protein deamidation modification, unprecedented flexibility is provided for processing adaptability and cold-chain storage and transportation of fish protein gel products, and the application range of the fish protein gel products in food design is greatly expanded.

The application provides a preparation method for improving the gel performance of sturgeon myofibrillar protein, and belongs to the technical field of food processing.The preparation method for improving the gel performance of sturgeon myofibrillar protein provided by the application comprises the following steps: extracting myofibrillar protein in sturgeon meat to obtain a sturgeon myofibrillar protein solution; performing ultrasonic treatment and malondialdehyde induction treatment on the sturgeon myofibrillar protein solution to obtain a composite myofibrillar protein; performing dialysis on the composite myofibrillar protein to obtain a modified protein solution; and performing heat induction on the modified protein solution to obtain sturgeon myofibrillar protein gel.The preparation method can effectively improve the water retention and energy storage modulus of the sturgeon myofibrillar protein gel, so that the water retention capacity and deformation resistance of the gel are significantly enhanced, and the application of the sturgeon myofibrillar protein in gel-based products has an important role.

The invention relates to the technical field of food processing, and discloses a collagen solid beverage formula and a production technology, and the solid beverage comprises the following components: cod collagen peptide; inulin; blood orange powder; acerola cherry powder; gamma-aminobutyric acid; skipjack elastin peptide; blueberry powder; sodium hyaluronate; the production process comprises the following steps: sieving the raw materials for later use; the preparation method comprises the following steps: firstly, mixing part of cod collagen peptide with total amount of gamma-aminobutyric acid, skipjack elastin peptide, blueberry powder, sodium hyaluronate and food essence to obtain a first-grade mixture, then uniformly mixing the first-grade mixture with the remaining cod collagen peptide, total amount of inulin, blood orange powder and acerola cherry powder, and finally, performing metal detection and nitrogen-filled packaging to obtain a finished product. Through a mixing process, the moisture absorption agglomeration risk of the high-hygroscopicity raw material is reduced, the problem of uneven mixing of trace active ingredients is solved, and the obtained product is quick to dissolve, good in dispersity and uniform in nutritional ingredient.

The invention discloses a method for regulating and controlling the stability of a compound protein aquatic product based on high-load polyphenol structure dependence, which comprises the following specific operation steps: extracting myofibrillar protein, adding vegetable protein into a myofibrillar protein solution to construct a compound protein matrix, and introducing polyphenol modified compound protein with a specific structure. Then, a Fenton system is used for simulating a food processing oxidation environment; and after the oxidation is terminated, heating in a water bath at 90 DEG C for 30 minutes to obtain the polyphenol-modified compound protein gel system. The compound protein aquatic product prepared by the method shows improved gel property and stability. The gel strength of the prepared polyphenol-modified compound protein aquatic product can be improved by 50% or above after the polyphenol-modified compound protein aquatic product is oxidized in a simulated processing environment, the product is stable in texture and high in nutrition retention rate, chemical additives do not need to be added, and a new strategy is provided for developing high-nutritional-value clean tag protein products.

The application discloses a kind of development and application of marine protein source alcoholism-preventing liver-protecting product, belong to biotechnology field.Product preparation includes the following steps: (1) to marine organism homogenate liquid first protease is added to carry out enzymolysis, inactivation after enzymolysis is completed, obtain primary enzymolysis liquid;Second protease is added to primary enzymolysis liquid to carry out enzymolysis, inactivation after enzymolysis is completed, obtain secondary enzymolysis liquid.(2) the supernatant of secondary enzymolysis liquid is obtained by centrifugation.(3) the supernatant is concentrated, freeze-drying to obtain target powder.The application uses 8 kinds of marine organisms as raw materials, adopts 7 kinds of protease, and obtains 336 samples by double-enzyme stepwise enzymolysis;Based on the stability of gastrointestinal digestion, amino acid composition and molecular weight distribution, the raw material is determined as sea cucumber, and the alcoholism-preventing liver-protecting product with high stability, high hydrophobic amino acid composition and low molecular weight is obtained by stepwise hydrolysis using alkaline protease and flavour protease.The application is suitable for food health care field.

The present application relates to the technical field of food processing, and particularly relates to a preparation method and application of fish skin collagen peptide, and a collagen-absorbable jelly and a preparation method thereof.The present application provides a preparation method of fish skin collagen peptide, and the method comprises the following steps: firstly, mixing freeze-dried fish skin and phosphate buffer solution, boiling and then enzymolysis; then, centrifuging the enzymolysis product, taking the supernatant for drying, and obtaining fish skin collagen peptide; the prepared fish skin collagen peptide can be used in the preparation of an anti-anxiety product.The present application also utilizes a composite gel, metal ions, citric acid and fish skin collagen peptide to be compounded to obtain a collagen-absorbable jelly which has certain elasticity, adhesiveness, chewiness, good water retention and sensory evaluation.

The invention discloses a method for improving the iron ion loading rate of antarctic krill protein amyloid fiber and application, and belongs to the technical field of functional food. The method for improving the iron ion loading rate of the euphausia superba protein amyloid fiber comprises the following steps: dispersing euphausia superba protein powder in water, adjusting the pH value, fully stirring, carrying out ultrasonic treatment before heating or ultrasonic treatment after heating, freeze-drying, then adding into water, adjusting the pH value, adding ascorbic acid and FeSO4. 7H2O, reacting, filtering, washing, and drying to obtain the iron ion loading rate of the euphausia superba protein amyloid fiber. After the reaction is finished, centrifugally collecting supernate, adding absolute ethyl alcohol, standing and precipitating, centrifugally collecting precipitate, washing and drying to obtain an antarctic krill protein amyloid fiber-iron compound; the euphausia superba protein amyloid fiber-iron compound obtained by the method has better iron loading rate and iron utilization rate, can improve symptoms caused by iron-deficiency anemia, and has wide application prospects in the fields of iron-deficiency anemia improving preparations, functional food additives and the like.

Provided is a production method for animal-derived protein with which fish protein separated and collected from bones can be efficiently produced.A production method for animal-derived protein, including:an enzyme addition step of finely cutting a raw material composed of at least one of fish and processing residue thereof and adding an enzyme solution;a depressurization step of performing a depressurization / normal-pressurization operation once or more in which the raw material treated in the enzyme addition step is vacuum-depressurized, moisture in a raw material is vaporized, and then pressure is returned to normal pressure;an enzymatic decomposition step of leaving the raw material for a certain period of time at an optimum temperature and an optimum pH for an enzyme reaction of the enzyme solution;an enzyme deactivation step of raising a temperature to 90° C. to 95° C. to deactivate the enzyme in the enzyme solution at a high temperature; anda bone and meat separation step of separating and collecting protein of the raw material from bones by a bone and meat separation device after deactivating the enzyme in the enzyme deactivation step.

The invention discloses a method for improving lipid loss resistance of an emulsified fish product based on polyphenol modified compound protein, and belongs to the technical field of food processing. The method for improving the lipid loss resistance of the emulsified fish product specifically comprises the following steps: forming a compound protein system by using MP of fish meat and plant source protein, modifying the compound protein system by adopting polyphenol, adding fish oil into the polyphenol modified MP-SPI compound system, homogenizing and emulsifying, heating and inducing to gelatinize, and cooling, so as to obtain the emulsified fish product. The emulsified fish product obtained by the method shows enhanced interfacial strength and oxidation resistance, significantly inhibits lipid droplet coalescence and oxidation loss in the hot working process, reduces the lipid loss rate by 40% or more after heat treatment, has stable texture and high nutrition retention rate, does not need chemical additives, and is suitable for industrial production. The method is suitable for producing functional emulsified fish products rich in highly unsaturated fatty acids, and has a wide practical application prospect.

The present invention relates to the use of a protein hydrolysate derived from collagen-rich fish tissues or cartilage to promote muscle mass development or maintain muscle mass in horses or foals. According to the invention, the hydrolysate has a protein fraction with the following molecular distribution profile: - between 15 and 60% peptides with a molecular weight between 1000 and 5000 Da, - between 20 and 40% peptides with a molecular weight between 500 and 1000 Da, - between 10 and 40% peptides with a molecular weight between 150 and 500 Da, - between 1 and 10% peptides with a molecular weight less than 150 Da.

This invention relates to aquatic animal feed containing preserved eggs and / or trochophores of dipodial crustaceans. The invention further relates to the use of preserved eggs and / or trochophores of dipodial crustaceans as feed for aquatic animal consumption, the feed being given to cultured aquatic animals 0-10 days after hatching. The invention further relates to the following steps: - Placing live diptychs in water inside a container, - Stressing and / or inducing dipodial crustaceans to release eggs, -Regarding methods for collecting eggs from dicrustaceans, including separating the eggs from water. The present invention further relates to a method for preserving dicrusted eggs and / or trochophores, comprising the following steps: - Heating seawater to 50-100 degrees Celsius, - Adding eggs and / or trochophores to seawater, - Keep the eggs and / or trochophores in seawater for 1 to 60 seconds, - Regarding methods for separating water from eggs and / or trochophores.

The invention discloses a scallop enzymolysis protein composite biscuit and a preparation method thereof, and belongs to the technical field of baked food and marine food manufacturing. Chlamys nobilis is used as a raw material and is subjected to enzymolysis, embedding, hydration and spray drying to prepare scallop enzymolysis protein powder, the scallop enzymolysis protein powder and low-gluten flour are compounded according to the proportion of (1-4.9): 100 to prepare dough, and the dough is baked into the composite biscuit with excellent texture characteristics and high nutrition density. The composite biscuit provided by the invention not only retains high-quality nutritional ingredients of scallop enzymolysis protein, is rich in active peptides, mineral substances and balanced amino acids, realizes a nutrient enrichment effect, but also constructs a stable and compact gluten-starch composite network structure through the synergistic effect of the protein, the starch and the gluten, so that the nutritional value of the biscuit is improved. The moderate crisp taste and good storage stability of the biscuit are guaranteed. The invention provides an innovative path for high-value deep processing of scallop resources and development of healthy baked food, and shows huge application value and industrialization prospect.

The invention provides a production method of recombinant crispy crayfish based on endogenous nutrition readdition. According to the method, the crispy finished product is prepared through the steps of pretreating the small-size crayfish, then dormancy, meat separation, shrimp meat rinsing, by-product nutritional ingredient extraction, chopping and mixing, forming, microwave vacuum drying, microwave puffing, hot air drying, air frying and the like, so that the utilization value of the small-size crayfish is increased, and the crispy finished product is obtained; the comprehensive utilization rate of the raw materials and the nutritional value of the product are also improved. The recombinant shrimp crisp prepared by the method is fragrant, crisp and delicious, high in nutritional value, low in salt and fat, and unique in flavor.

The present invention contemplates the creation of a low fluoride crustacean oil processed from a phospholipid-protein complex (PPC) formed immediately upon a crustacean (i.e., for example, krill) catch. Further, the crustacean oil may also have reduced trimethyl amine and / or trimethyl amino oxide content. The process comprises disintegrating the crustaceans into smaller particles, adding water, heating the result, adding enzyme(s) to hydrolyze the disintegrated material, deactivating the enzyme(s), removing solids from the enzymatically processed material to reduce fluoride content of the material, separating and drying the PPC material. Then, using extraction with supercritical CO2 or supercritical dimethyl ether, and / or ethanol as solvents, krill oil, inter alia, is separated from the PPC. In the extraction the krill oil can be separated almost wholly from the feed material.

The invention discloses a keratin peptide compound with an effect of promoting hair growth and application of the keratin peptide compound, and belongs to the technical field of health food for promoting hair growth. The keratin peptide compound provided by the invention does not have any toxic or side effect; the hair growth of physiological alopecia model mice and androgen alopecia model mice can be effectively promoted, the test mice have no abnormal phenomenon during the test, and the safety is good; on one hand, the health degree of hair follicle cells and scalp can be improved, and a suitable growth environment is provided for hair growth; on the other hand, the absorption and utilization capability of the body on nutrient substances is improved, and raw materials are provided for hair growth; the main hidden danger of causing non-physiological alopecia is radically solved by adjusting the androgen level in the body; meanwhile, the growth period of hair is prolonged, the good effect of promoting hair growth is achieved, and a virtuous circle is formed.