59results 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 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.

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 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 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 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.

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.

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.

This invention relates to a novel compound emulsified adhesive, its preparation method, and its application. The emulsified adhesive is prepared by mixing fish gelatin (obtained through proteolytic hydrolysis, acid hydrolysis, and extraction of fish meat) with sodium caseinate to form a mixed protein powder, which is then further mixed with transglutaminase, maltodextrin, and sodium tripolyphosphate to produce the compound emulsified adhesive. The fish gelatin prepared by this invention has high purity, a freezing strength exceeding 200g, and strong water-holding capacity, improving the problem of cracking at the seams of reconstituted meat. The emulsified adhesive prepared by this invention can bond minced lean meat and minced fat together, and the average tensile strength of the reconstituted meat can reach 1.34N. This novel compound emulsified adhesive reacts quickly and has good stability, can be stored at room temperature for 6-12 months without significant decrease in enzyme activity.

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.

Liquid oral composition as a food, food supplement or dietary food for improving skin elasticity, skin structure and supporting joint function, comprising hydrolyzed collagen peptides obtained from cod (Gadus spp. especially Gadus morhua) and hydrolyzed elastin peptides, characterized in that it is available as a ready-to-drink or instant powder-soluble oral solution and achieves a synergistically enhanced effect compared to conventional collagen-elastin combination preparations due to the combined, complementary amino acid profile of the active ingredients.

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 invention discloses Pickering emulsion gel with stable sardine protein / konjac glucomannan compound and application of the Pickering emulsion gel, and belongs to the technical field of Pickering emulsion. According to the preparation method, sardine protein is taken as a raw material, konjac glucomannan is added to form a compound, the Pickering emulsion is stabilized based on the gel characteristic of the compound, and the stable Pickering emulsion gel can be prepared only through a one-step emulsification method. A good physical barrier can be provided for active ingredients, and the retention rate of astaxanthin under the conditions of storage, heating and ultraviolet irradiation is increased. Meanwhile, the emulsion prepared by the method disclosed by the invention has an intestinal flora probiotic effect. The emulsion gel is easy to prepare, raw materials are green and safe, and the emulsion gel can be used for delivering active ingredients and can be applied to the field of food.

A method for preparing a highly efficient cadmium-removing ionic covalent organic framework material and its application belong to the field of high-value preparation technology for aquatic product processing by-products. The method involves dissolving a surfactant, a protic acid catalyst, an amino monomer, functionalized silica, and a sulfonic acid functionalizing reagent in an organic solvent / water mixture to obtain a suspension; dissolving the aldehyde monomer 2,4,6-tricarboxylic acid-1,3,5-benzenetricarboxylic acid in an organic solvent to obtain an aldehyde monomer solution; adding the aldehyde monomer solution to the suspension under mechanical stirring; and obtaining the ionic covalent organic framework through a solvothermal reaction. The covalent organic framework silica particles prepared by this invention have the characteristics of large specific surface area, good thermal stability, specific adsorption, strong enrichment ability, rapid separation, reusability, and convenient operation. Furthermore, this preparation method is more convenient and has a shorter reaction time than ordinary synthesis methods.

The invention discloses a preparation method of a sea cucumber flower peptide-iron nano-composite with antioxidant activity, and belongs to the technical field of biological medicines. The preparation method comprises the following steps: by taking fresh sea cucumber ova as a raw material, cleaning, homogenizing and freeze-drying to obtain sea cucumber ova freeze-dried powder, extracting protein in the sea cucumber ova freeze-dried powder by adopting an extraction and degreasing method, and preparing the sea cucumber ova peptide by simulating a gastrointestinal digestion system; the sea cucumber polypeptide can be combined with iron ions to form a sea cucumber polypeptide-iron nano-composite with excellent antioxidant activity. According to the preparation method of the sea cucumber flower peptide-iron nano compound with the antioxidant activity, the prepared sea cucumber flower peptide has excellent iron binding capacity, the antioxidant effect of the sea cucumber flower peptide and the chelation effect on iron ions are mutually cooperated, and the sea cucumber flower peptide-iron nano compound has excellent antioxidant capacity and can be used for preparing the sea cucumber flower peptide-iron nano compound with the antioxidant activity. The method can be used for preparing antioxidant food and functional health care 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.