95results about "Protein composition from fish" patented technology

The present invention relates to a fish or meat substitute or a pet food, comprising a myoglobin from or derived from eastern Pacific bonito, sword fish or Atlantic blue marlin.

Provided are methods and systems for recovering protein product powder, purified water and omega-3 oil from an animal tissue. The methods and systems use high throughput extraction filtration separation systems. Animal tissue, for example fish, and organic solvent are directly or indirectly transferred into one of the optional extraction or filtration systems. The extraction-filtration systems provide a high degree of filtration performance and product washing efficiency. Each system ultimately yields a product wet cake that includes the protein product. The protein product wet cake is then further dried in a drying unit to yield the final protein powder product. In each system, the process filtrates undergo further processing by filtration and distillation to recover the organic solvent and separate out the omega-3 fish oil. The recovered organic solvent can be recycled back into the process. Solid protein product powder is thus recovered, along with omega-3 oil, purified water and recovered solvent.

Collagen peptide compositions and methods for producing these collagen peptide compositions from fish skin or fish scale are provided. The collagen peptide compositions are characterized by high protein content, minimal impurities, enriched hydroxyproline, and specific peptide sequences, making them suitable for use as supplements or additives in food and beverages.

The invention discloses an Antarctic krill protein amyloid fiber-iron compound as well as a preparation method and application thereof, and belongs to the technical field of food biology. Antarctic krill protein is extracted from Antarctic krill, and the Antarctic krill protein is induced to form the Antarctic krill protein amyloid fiber through acid heat treatment, and the Antarctic krill protein amyloid fiber has valence state protection and high In addition, compared with ferrous sulfate, the compound has higher iron bioavailability, can improve symptoms caused by iron-deficiency anemia, and relieves inflammatory response of the stomach. A new thought is provided for application of the euphausia superba protein, and the prepared euphausia superba protein amyloid fiber-iron compound can be applied to iron-rich products and iron supplementation agents.

The invention relates to the technical field of food processing, in particular to 3D printing flaxseed gum fish-source protein gel adaptive to elderly swallowing and bionic digestion response as well as a preparation method and application of the 3D printing flaxseed gum fish-source protein gel. According to the present invention, by constructing the lycopene-loaded flaxseed gum-myofibrillar protein composite gel system, the multi-scale structure regulation and the lycopene precise delivery are achieved, and the function adaptation mechanism of the lycopene in the 3D printing swallowing food is systematically clarified; the invention focuses on a molecular mechanism that flaxseed gum molecule acting force rearrangement drives myofibrillar protein secondary structure transformation, and combines rheological recovery characteristics of LFG gel under a dynamic shearing condition and a cross-scale regulation effect of swallowing kinetics, and further discloses a lycopene release behavior of the LFG gel in a process of simulating dynamic digestion of old people. From the synergetic perspective of molecular interaction, rheological response and digestive behavior regulation, reference is provided for the development of elderly special dietary food with swallowing suitability, accurate nutrition delivery and sensory palatability.

The invention discloses a fish myofibrillar protein nano-carrier and a preparation method and application thereof.The preparation method uses a pH driving method to prepare the fish myofibrillar protein nano-carrier, firstly, the pH value of fish myofibrillar protein is adjusted to 12, then the pH value of a solution is adjusted to 6.0-8.0, and the fish myofibrillar protein nano-carrier is obtained. The fish myofibrillar protein is applied to loading and delivery of active nano substances, and the fish myofibrillar protein-curcumin nanoparticles are specifically prepared, namely, a curcumin solution is added through an anti-solvent method, insoluble impurities are removed through centrifugation after the reaction is completed, and then the fish myofibrillar protein-curcumin nanoparticles are obtained through freeze drying. The fish myofibrillar protein nanoparticles can be used as a delivery carrier of hydrophobic substances in food and medicine applications.

Disclosed is a method for extracting useful substances from shrimp shells. The method comprises: crushing the shrimp shells, mixing the crushed shrimp shells and water, then heating same to 28° C.-35° C., adjusting the pH value to 6.8-7.5, preferably 6.8-7, then adding an alkaline protease and mixing same, heating same to 42° C.-48° C., performing constant-temperature enzymolysis for 50-70 min, and performing sieving to obtain an enzymatic hydrolysate and solid residues; performing centrifugal separation treatment on the enzymatic hydrolysate to obtain a shrimp protein deposit containing astaxanthin; mixing the shrimp protein deposit and water, performing heating while stirring, adjusting the pH value to 6.8-7.0, performing heating to 58° C.-60° C., adding vegetable oil, and performing emulsification for 50-70 min under stirring to obtain an emulsion; and performing centrifugation on the emulsion, and performing delamination to obtain astaxanthin-containing oil in an upper layer, water in a middle layer, and a shrimp protein in a lower layer. The method of the present invention uses waste biomass obtained after shrimps processed as a raw material, and can simultaneously extract several high-value substances, thereby not only improving the utilization rate of the raw material, but also shortening the production cycle; and no organic solvent is added, such that the method is clean, green and environmentally friendly.

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.

A process for the transformation of by-products of the processing of animal slaughterhouses for continuous production, according to food grade requirements, of a protein moiety, a lipid moiety and a mineral moiety, provides for carrying out on the waste at least the steps of grinding, heating, enzymatic hydrolysis reaction, solid phase separation, protein and lipid phase separation and concentration of the protein moiety at low temperature in vacuum.

The invention discloses a method for preparing a biological fresh-keeping agent by using squid processing wastes, which comprises the following steps: drying and crushing the wastes such as squid heads and skins, and performing enzymolysis with papain to obtain a polypeptide mixture; and then grafting with 3-O-ferulic acid quinic acid and 2, 5-dimethoxy cinnamic acid, dialyzing and freeze-drying to obtain the biological fresh-keeping agent. The sleeve-fish processing waste is used as a raw material, the antioxidant and antibacterial properties of the polypeptide are enhanced through a grafting reaction, the cost is low, the process is green, and the sleeve-fish preservative is suitable for coating preservation of aquatic products such as sleeve-fish and shrimps and has the advantages of efficient corrosion prevention and resource recycling.

FISH PROTEIN HYDROLYSATE AND APPLICATIONS IN FARM ANIMALS The present invention relates to a protein hydrolysate originating from fish tissues or cartilages rich in protein, in particular collagen, and its applications in the feeding and welfare of farm animals, in particular pigs and poultry. In particular, the invention relates to a hydrolysate obtained by enzymatic digestion using an endopeptidase enzyme, said hydrolysate being characterized in that it has a protein fraction having a molecular profile with the following distribution: between 15 and 60% of peptides with a molecular weight of between 1000 and 5000 Da, between 20 and 40% of peptides with a molecular weight of between 500 and 1000 Da, between 10 and 40% of peptides with a molecular weight of between 150 and 500 Da, between 1 and 10% of peptides with a molecular weight of between 1000 and 50 ... molecular weight less than 150 Da. Fig. 2

The invention relates to a method for preparing a fish hydrolysate composition and a fish hydrolysate composition obtained by the method. The invention also relates to an animal feed, a fertilizer or a soil enhancer comprising the fish hydrolysate composition of the invention.

The utility model belongs to the technical field of textured protein manufacturing molds, and particularly relates to a multipurpose textured protein manufacturing mold which comprises a mounting box and a demolding assembly arranged on the outer side of the end of the mounting box. The demolding assembly comprises a shaping box, partition plates and sliding holes, the outer sides of the ends of the multiple mounting boxes are fixedly connected with the shaping box, and the inner sides, provided with the rectangular grooves, of the shaping box are evenly and fixedly connected with the multiple partition plates; the first sliding column is pressed to drive the second sliding column to move towards the third sliding column, then the ejection plate is ejected out, demolding can be achieved through simple pressing operation, the operation process is greatly simplified, the time and labor cost needed by demolding are reduced, and therefore the overall production efficiency is improved, and the production cost is reduced. According to the demolding device, the design that demolding is conducted on the designated position singly is achieved through the different first sliding columns, product damage or deformation possibly caused by overall demolding is avoided, the completeness and quality of products can be guaranteed through the accurate demolding mode, and the defective product rate is reduced.

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 utility model discloses a novel vertical fish scale collagen liquid extraction device, and relates to the technical field of fish scale collagen liquid extraction. The technical problem that an existing fish scale collagen liquid extraction device is difficult to automatically separate adhered fish scales, so that extraction is insufficient is solved. According to the technical scheme, the novel vertical fish scale collagen liquid extraction device comprises a raw liquid extraction device main body, and further comprises a liquid discharge port, an auxiliary assembly, a pretreatment box, a feeding port, an acid inlet, a kneading assembly and an opening and closing assembly; according to the novel vertical type fish scale collagen liquid extraction device, fish scales and a solvent are conveniently and uniformly mixed through the auxiliary assembly, fish scale raw materials can be rubbed through the rubbing assembly, the treated fish scales can be put down through the opening and closing assembly so as to extract a stock solution, and compared with a traditional extraction mode, the device has an automatic rubbing function; fish scales can be rubbed in advance during extraction, so that full contact and permeation of a solvent and fish scale tissues are promoted, and the extraction efficiency is further improved.

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.

A method for recovering fish oil from aquatic biomass under cold conditions, the method comprising the steps of; providing an aquatic biomass; producing a minced aquatic biomass by mincing the aquatic biomass; providing an aqueous suspension of the minced aquatic biomass by mixing and / or homogenizing the minced aquatic biomass in an aqueous solution; adjusting the pH of said aqueous suspension to an extreme high pH or an extreme low pH; separating the aqueous suspension into a supernatant comprising a lower density emulsion fraction substantially comprising oil, aqueous solution and emulsified proteins, and a higher density fraction comprising substantially solubilized proteins, and optionally a pellet comprising collagenous components; collecting the lower density emulsion fraction; separating the lower density emulsion fraction into an oil phase and an aqueous phase; and collecting the oil from said oil phase.

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 present invention discloses a method for improving the structure of eel myofibrillar protein, which belongs to the field of food processing. The present invention extracts eel myofibrillar protein, adds nutmeg and rosemary effective ingredient extracts, and synergistically prepares a protein conjugate, effectively improves the protein structure, regulates the protein aggregation state, and significantly improves the solubility, antioxidant properties and in vitro digestibility of eel myofibrillar protein, providing an optimization direction for existing eel seasonings. The present invention uses spice extracts to prepare protein solubility, antioxidant properties, and digestibility that are higher than the coupling product of gallic acid and protein at an appropriate concentration. While improving the structure of eel myofibrillar protein and enhancing antioxidant properties, it increases the flavor characteristics of eel, providing a low-sugar and low-salt eel product with a unique flavor. The present invention has low energy consumption, no pollution, high safety, low cost, and various parameters are easy to control, the process is simple, and it has good promotion and application prospects in industrial production practice.

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.

Collagen peptide compositions and methods for producing these collagen peptide compositions from fish skin or fish scale are provided. The collagen peptide compositions are characterized by high protein content, minimal impurities, enriched hydroxyproline, and specific peptide sequences, making them suitable for use as supplements or additives in food and beverages.

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.

The invention belongs to the technical field of compound coffee powder, and relates to glycosylated fish maw peptide and instant coffee powder rich in fish maw glycopeptide. A preparation method of the glycosylated fish maw peptide comprises the following steps: (1) pretreating fish maw, and adding protease for hydrolysis to obtain a fish maw hydrolysate; (2) mixing the lycium barbarum polysaccharide and cellulase, heating and reacting to obtain lycium barbarum polysaccharide hydrolysate; and (3) mixing the fish maw hydrolysate and the lycium barbarum polysaccharide hydrolysate according to a volume ratio, adjusting the pH value, and carrying out ultrasonic-assisted water bath heating reaction to obtain the glycosylated fish maw peptide. The invention also discloses instant coffee powder rich in fish maw glycopeptides, and a preparation method of the instant coffee powder comprises the following steps: mixing a coffee solution and a glycosylated fish maw peptide solution according to a volume ratio, adding an auxiliary agent, and treating through high-pressure micro-jet equipment to obtain a fish maw peptide coffee liquid; and freeze-drying the fish maw peptide coffee liquid to obtain the instant coffee powder rich in fish maw glycopeptides.

This invention belongs to the field of molecular biology, specifically relating to a mayonnaise-like Pickering high internal phase emulsion and its preparation method. This invention utilizes TG modification of arginine (Arg)-induced myofibrillar protein (MP) to form a TAMP protein complex, thereby preparing a mayonnaise-like Pickering high internal phase emulsion. The MP, Arg, and TG enzymes used in this invention are all natural products, inexpensive and readily available, possessing good emulsifying properties and biodegradability, making it environmentally friendly and economical.

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.

Provided are methods and systems for recovering protein product powder, purified water and omega-3 oil from an animal tissue. The methods and systems use high throughput extraction filtration separation systems. Animal tissue, for example fish, and organic solvent are directly or indirectly transferred into one of the optional extraction or filtration systems. The extraction-filtration systems provide a high degree of filtration performance and product washing efficiency. Each system ultimately yields a product wet cake that includes the protein product. The protein product wet cake is then further dried in a drying unit to yield the final protein powder product. In each system, the process filtrates undergo further processing by filtration and distillation to recover the organic solvent and separate out the omega-3 fish oil. The recovered organic solvent can be recycled back into the process. Solid protein product powder is thus recovered, along with omega-3 oil, purified water and recovered solvent.