142results 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.

The invention relates to application of polypeptide in preparation of a feed additive for improving disease resistance of prawns, and belongs to the technical field of aquaculture. The polypeptide is anglerfish bone polypeptide, and the molecular weight of the anglerfish bone polypeptide is 1000-5000 Da. The anglerfish bone polypeptide prepared by fermentation pretreatment and enzymolysis processes can effectively improve the growth performance, disease resistance and immune function of litopenaeus vannamei. The prawns fed with the feed additive show significant final weight gain and relatively high survival rate, and especially show strong resistance when coping with infection of common pathogenic bacteria such as vibrio parahaemolyticus and the like. Therefore, the survival rate and the production efficiency of the prawns in the culture process are improved, the use of antibiotics can be reduced, the drug residues and the drug resistance of pathogenic bacteria are reduced, and the development of the green and sustainable prawn culture industry is promoted.

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 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 present invention relates to a method for converting insects into nutrient streams, such as a puree, an enzymatically hydrolysed puree, a fat fraction and a protein fraction. The invention further relates to the (hydrolysed) puree and to the fractions obtainable by said methods and to their use as a food or feed product or as an ingredient therefore. The invention also relates to a method for converting insect larvae into a composition with anti-oxidant properties. Thus, the invention also relates to a method for converting insect larvae into an antioxidant composition. In addition, the invention relates to a composition with anti-oxidant properties obtainable by said method and to the use of the composition as a health promoting food ingredient or as a feed ingredient.

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 invention discloses sipunculus nudus myofibrillar protein composite nutrition powder and a preparation method thereof. The preparation method comprises the following steps: selecting fresh sipunculus nudus, and treating to obtain sipunculus nudus body wall homogenate; the sipunculus nudus body wall homogenate is prepared into myofibrillar protein freeze-dried powder; resuspending the myofibrillar protein freeze-dried powder in distilled water, adding procyanidine into the resuspended myofibrillar protein freeze-dried powder, and performing multi-mode ultrasonic treatment on the resuspended myofibrillar protein freeze-dried powder; performing freeze drying on the sipunculus nudus myofibrillar protein-procyanidine mixed solution subjected to the multi-mode ultrasonic treatment; the sipunculus nudus myofibrillar protein-procyanidine compound, soybean protein isolate powder, whey protein powder, trachinotus ovatus skin collagen peptide, fruit and vegetable powder, probiotics, compound vitamin powder and linoleic acid are uniformly mixed, dried, crushed and sieved by a sieve of 80-120 meshes, and the obtained powder is metered and packaged into a finished product. The sipunculus nudus myofibrillar protein composite nutrition powder is good in water solubility, high in antioxidant activity and easy to digest.

The invention provides a collagen peptides composition characterized in that it has a high amount of di-and tripeptides and very low average molecular weight. The composition further has improved organoleptic properties and in particular has improved functional properties, such as dissolution, good colour properties and low turbidity when put into solution. The present invention further relates to use of the present composition in food, pharmaceutical, nutraceutical and cosmetic applications.

The invention relates to a novel compound emulsified adhesive and a preparation method and application thereof.The emulsified adhesive is prepared through the steps that fish meat is subjected to protease hydrolysis and acidolysis, fish gelatin is extracted, the fish gelatin and sodium caseinate are prepared into mixed protein powder, the mixed protein powder is further mixed with glutamine transaminase, maltodextrin and sodium tripolyphosphate, and the compound emulsified adhesive is prepared. The fish gelatin prepared by the method is high in purity, the freezing strength exceeds 200g, the fish gelatin has strong water-holding capacity, and the problem of bonding seam cracking of recombined meat is solved. The emulsified adhesive prepared by the invention can bond minced lean meat and minced fat meat together, and the average pulling resistance of recombined meat can reach 1.34 N. The novel compound emulsified adhesive is quick in reaction and good in stability when in use, and can be stored for 6-12 months at normal temperature, and the enzyme activity is not obviously reduced.

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.

The present invention discloses a polysaccharide-protein-based co-assembly for efficiently loading curcumin, and a preparation method and application thereof, and belongs to the technical field of functional food processing. The present invention first prepares a protein-based co-assembly loaded with curcumin by a pH cycle strategy, and then covers a pectin coating on the surface of the protein-based co-assembly by polyelectrolyte surface deposition to prepare a polysaccharide-protein-based co-assembly loaded with curcumin. The polysaccharide-protein-based co-assembly loaded with curcumin prepared by the present invention can realize efficient loading of curcumin, and can effectively improve the in vitro antioxidant activity of curcumin and the bioaccessibility after simulated gastrointestinal digestion. At the same time, the preparation process is simple and low in energy consumption, which meets the requirements of green, low-carbon and sustainable development concepts. The present invention expands the application scope of fat-soluble polyphenols such as curcumin in the field of food processing; improves the added value of tilapia protein isolate, and promotes the development of tilapia deep processing industry.

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.