965results about "Protein composition from vegetable seeds" patented technology

The invention belongs to the technical field of peanut oil preparation methods, and particularly relates to a high-quality peanut oil squeezing and peanut protein production process. According to the method, through accurate regulation and control of technological parameters and innovation of key technologies, efficient and synchronous extraction of the grease and the protein is achieved, and the high-quality characteristics of the grease and the protein are maintained. The process disclosed by the invention not only breaks through the technical limitation of mutual restriction of the quality of the two in the traditional extraction, but also remarkably improves the full-component utilization efficiency of the peanut resources, and promotes the upgrading of the peanut industry to the full-component high-valued and green direction.

The present invention relates to a composition comprising pea protein and corn protein. In particular, the present invention relates to a composition comprising pea protein and corn protein for use in a meat analogue food product. The present invention also relates to a composition as an emulsion comprising pea protein, corn protein, oil and water and a method of making the composition as an emulsion. In particular, the present invention relates to a composition as an emulsion comprising pea protein, corn protein, oil and water for use in a meat analogue food product.

The invention relates to the field of food, and provides a soybean protein product and a preparation method thereof.The method comprises the steps that soybean and water are subjected to pulp grinding and centrifugal treatment, and residue-removed soybean milk and soybean residues are obtained; performing cold precipitation and centrifugal treatment on the residue-removed soybean milk to obtain a cold precipitation precipitate and a cold precipitation supernatant; carrying out ultrafiltration treatment on the cold precipitation supernatant, and collecting retentate; respectively drying the cold precipitation precipitate and the intercepted substance to obtain a cold precipitation dried substance and an intercepted dried substance; and carrying out mixing treatment on the cold-precipitated dried substance and the intercepted dried substance to obtain the soybean protein product. The soybean protein product prepared by the method contains all amino acids essential to human bodies, the proportion of the amino acids is close to that of ideal amino acids, and the nutritional value is high. Moreover, the method is simple and convenient to operate, low in cost and suitable for large-scale production.

The invention relates to the technical field of food, and provides a pea complete protein component and a preparation and identification method thereof.The preparation method of the complete protein comprises the steps that pea kernel powder and water are mixed and then subjected to first solid-liquid separation, and first clear liquid is obtained; adjusting the pH value of the first clear liquid to 5.8-6.2 to obtain a protein mixed liquid; adding lactic acid bacteria into the protein mixed solution, and standing for 1-3 hours at the temperature of 10 DEG C or below for layering; removing a bottom layer material of the layered material to obtain a residual material, and carrying out second solid-liquid separation on the residual material to collect a precipitate; performing first drying on the precipitate to obtain protein isolate; mixing the separated protein and water, and performing third solid-liquid separation to obtain a second clear liquid; and separating the second clear liquid through an ultrafiltration membrane, and performing secondary drying on the obtained percolate to obtain albumin, namely the complete protein. The method disclosed by the invention is green and environment-friendly, and the extracted complete protein is good in balance and meets nutritional requirements.

The invention discloses a method for preparing soybean protein hydrolysate-polysaccharide composite gel based on enzymolysis treatment, and belongs to the technical field of food processing and manufacturing. According to the method for preparing the soybean protein hydrolysate-polysaccharide composite gel based on the enzymolysis treatment, the soybean protein hydrolysate is prepared by performing enzymolysis treatment on the soybean protein through papain, and meanwhile, the polysaccharide is added in an auxiliary manner, so that a theoretical basis is laid for actual production and industrial application of soybean protein products with excellent gel property. The main process comprises the following steps: (1) carrying out extrusion puffing treatment and enzymolysis; (2) spray drying; (3) papain treatment; (4) adding carrageenan; and (5) heating, cooling and molding. The gel property of the soybean protein is effectively improved through the action of the papain and the addition of the polysaccharide, better economic benefits can be created for soybean gel products and the processing industry of the soybean gel products, development of the technical field of food processing and manufacturing is promoted, and remarkable economic and social benefits are achieved.

The present invention relates to a pea protein composition the nutritional quality, and in particular the PDCAAS, of which is improved, as well as to a method for preparing same and to the use of this composition in a food or pharmaceutical composition.

The invention discloses green and environment-friendly subcritical water-assisted constructed plant double-protein-based dried meat floss and a preparation method thereof, and belongs to the technical field of food. The preparation method of the plant dried meat floss comprises the following steps: modifying soybean drawing protein and bran protein by using subcritical water, mixing the modified double protein, seasoning auxiliary materials, color mixing auxiliary materials and curcumin according to a certain proportion, and performing high-temperature baking, floss wiping, floss picking, packaging and other processes on the mixed materials to obtain the dried meat floss. The plant dried meat floss has the characteristics of being crisp, fluffy, golden in color, fine and uniform in fiber, anti-inflammatory and the like, not only has unique flavor, texture and anti-inflammatory function, but also is green and environment-friendly in preparation process and low in raw material price, and provides a theoretical basis for developing novel green, economic and nutritional dried meat floss products.

Provided herein are processes for producing a sunflower seed protein isolate (SFPI) from de-oiled sunflower seed flour that is economical and produces oil seed protein isolate that has unique composition and functionality. The process involves use of low temperatures, below where denaturation of proteins occurs, to produce a sunflower seed protein product with a protein content 80-98 wt % (N×6.25) on a dry basis and ≤3% oil while substantially maintaining the native form of the proteins in the flour.

The invention discloses a method for improving solubility by coordinating walnut meal protein isolate with a metal polyphenol network. The method comprises the following steps: preparing a metal polyphenol network conjugate and forming a ternary graft of the conjugate and walnut protein isolate, the metal polyphenol network conjugate is formed by coordination chelation of caffeic acid and zinc ions; the formation of the ternary graft comprises the step of forming the hydrophilic ternary graft by the caffeic acid-zinc ion conjugate and different proportions of walnut protein isolate under pH cycle induction, so that the zinc-rich walnut protein isolate with remarkably improved solubility is obtained. According to the method, the solubility of the walnut meal protein can be improved to 70.88% from 30.71%, the steps are simple, the safety is high, the period is short, and the method has important significance in expanding the application of the walnut meal protein in the field of food processing.

The invention relates to the field of oil protein modification, and particularly discloses a method for solubilizing high-temperature peanut meal protein, which comprises the following steps: crushing and sieving peanut meal, dispersing powder in deionized water according to a certain proportion, adjusting the pH value of dispersion liquid to 10.0, stirring at a constant speed at room temperature, and standing for layering; respectively carrying out combined modification of ultrasonic treatment, ultrasonic-heat treatment, ultrasonic-cold plasma treatment and ultrasonic-heat treatment-cold plasma treatment on the dispersion liquid, and finally, freeze-drying by adopting an acid precipitation method to obtain the peanut protein. According to the method, the peanut meal is modified under different conditions, so that the protein solubility and the extraction rate of the modified peanut meal are remarkably increased, the application of peanuts in the food industry is widened, and a new research idea is provided for modification of other plant proteins.

The invention belongs to the technical field of food processing, and provides a spina date seed peptide zinc chelate as well as a preparation method and application thereof. The spina date seed peptide zinc chelate is stable in performance and high in absorption efficiency. The preparation method comprises the following steps: degreasing a spina date seed medicinal material; preparing spina date seed protein; preparing spina date seed polypeptide; carrying out chelation reaction on the spina date seed polypeptide and zinc sulfate heptahydrate; and separating a chelation reaction product. The spina date seed peptide zinc chelate prepared by the invention can be directly used as a natural immunopotentiator to improve the immunity of a human body. The method has the advantages of short production cycle, low cost, no pollution to the environment, abundant nutrition, high protein content, small particle size, high safety and high utilization rate of effective components, and can be widely applied to the fields of foods, medicines and health care.

The present disclosure provides a method for preparing fully soluble legume protein using a combination of stirred media mill and ultrasound technology. This method belongs to the field of food processing technology. The steps involved in this method includes: (1) mixing commercial legume protein with distilled water at a certain mass fraction (5-20%); (2) pouring the stirred protein solution into a colloid mill for coarse grinding, resulting in a coarse grinding solution; (3) heating the coarse grinding protein solution; and (4) pouring the heated, after cooling, into a media mill-ultrasonic coupling system for simultaneous grinding and ultrasonication, wherein the protein solution that has been ground and ultrasonicated is the high-solubility legume protein.

The present invention relates to the use of a protein deamidase for obtaining a seed-based dairy alternative beverage with improved stability.

The present invention relates to the use of a protein deamidase and a transglutaminase for obtaining a plant-based fermented dairy alternative food product with improved organoleptic and techno-functional properties.

The invention discloses an oil tea cake protein-polysaccharide compound as well as an extraction method and application thereof, and belongs to the technical field of food processing. The extraction method comprises the following steps: (1) preparing an alcohol insoluble substance; (2) adding alcohol-insoluble substances into water, and carrying out ultrasonic dissolution to obtain oil-tea cake supernate; (3) adding absolute ethyl alcohol, standing and precipitating; and (4) dialyzing the precipitate, and freeze-drying. According to the method provided by the invention, the oil-tea cake protein can be more efficiently, greenly and moderately enriched, the polysaccharide is co-extracted, the oil-tea cake protein-polysaccharide compound is formed, and the compound has good stability when being used as an emulsifier to prepare an emulsion under neutral and alkaline conditions. The camellia seed meal protein extracted by the method is high-quality protein, can be used as a protein enhancer or a protein raw material to be applied to food processing, and has relatively high economic value.

The invention relates to a functionalized pea protein having a gelling power, according to a TEST A, of at least 300 Pa, preferably in the range of 500 to 2000 Pa, most preferably in the range of 600 to 1800 Pa, and a determined viscosity of less than 0.65 Pa.s, the viscosity being measured at 15% by weight of dry matter, at a shear rate of 40s-1 and a temperature of 20°C, a method for obtaining such a protein, and the use thereof in food products or beverages.

The invention discloses a production method of food-grade modified solubilized soybean protein powder, and belongs to the technical field of protein powder processing. The method specifically comprises the following steps: pretreating cake meal; performing low-temperature soaking and tempering; performing low-temperature superfine grinding; performing low-temperature biophysical refining; performing modification treatment; decoloring is performed; and homogenizing and drying. Through a low-temperature biophysical refining technology, grease and non-protein components in the soybean protein powder are effectively removed, so that the content of crude protein is greater than 50%, and the nutritional value of the product is improved. And low-temperature superfine grinding and enzyme modification treatment technologies are adopted, so that the solubility of the soybean protein powder is remarkably improved, the nitrogen dissolution index is improved by 15%, and the functionality and the application range of the product are enhanced. The low-temperature crushing and low-temperature biophysical refining technology effectively avoids the damage of high-temperature treatment to the nutritional ingredients and flavor of the soybean protein, and maintains the natural quality and taste of the product.

The present disclosure is directed to a process for obtaining sunflower protein isolate, encompassing the steps of dehulling, cold pre-pressing, oil extraction, protein extraction, and isolate purification. The process optimizes protein yield while employing mild processing conditions to preserve functionality. The obtained isolates exhibit high protein content, desirable emulsifying and water / oil holding capacities, and neutral color profiles, rendering them suitable for use in various food applications. Thus, also disclosed are a sunflower globulin protein isolate, a sunflower albumin protein isolate and a use of the sunflower globulin protein isolate or a sunflower albumin protein isolate in a food product.

The invention discloses soybean protein isolate modified by organic acid as well as a preparation method and application of the soybean protein isolate, and belongs to the technical field of functional food. The preparation method comprises the following steps: (1) dissolving soybean protein isolate powder in a solvent to prepare a soybean protein isolate stock solution; (2) dissolving organic acid in a solvent to prepare an organic acid stock solution; (3) mixing the soybean protein isolate stock solution prepared in the step (1) and the organic acid stock solution prepared in the step (2) to obtain a soybean protein isolate-organic acid mixed solution; and carrying out pH adjustment, water bath heating and homogenization on the soybean protein isolate-organic acid mixed solution to obtain the organic acid modified soybean protein isolate. According to the invention, the edible organic acid is added into the soybean protein isolate solution to prepare the soybean protein isolate emulsion of which the emulsifying characteristic and the solubility are remarkably improved, so that the processing performance of the soybean protein isolate is improved, and a new direction is provided for the application of the organic acid in food processing.

Provided herein are processes for producing a canola seed protein isolate (CPI) from de-oiled canola flour that is economical and produces canola protein isolate that has unique composition and functionality. The process involves use of low temperatures below where denaturation of proteins occurs to produce a canola protein product with a protein content 80-98 wt % (N×6.25) on a dry basis while substantially maintaining the native form of the proteins in the flour.

The present invention relates to novel methods of using protein deamidase in obtaining an aqueous dispersion of modified leguminous protein with improved colloidal stability.

The present disclosure provides an albumin enriched PPI extraction process and albumin enriched PPI produced by the process and use of albumin enriched PPI. The albumin enriched PPI extraction process comprises steps of a) protein extraction from aqueous solution comprising pea flour, b) separation of solids from the aqueous solution, producing a protein-rich liquid fraction, and c) precipitation of protein by use of Na, Ca, or Mg salt or combination thereof, thereby producing an albumin enriched PPI.

The invention discloses a preparation method of a fructus cannabis protein peptide product with effects of resisting fatigue and improving exercise ability, which comprises the following steps: performing preliminary crushing, ultralow-temperature freezing micro-crushing and low-temperature continuous phase-change extraction degreasing on fructus cannabis, performing step-by-step hydrolysis by using polysaccharase and 2.4 L bacterial protease to extract fructus cannabis protein, performing low-temperature salting-out, and performing freeze-drying to obtain the fructus cannabis protein peptide product with the effects of resisting fatigue and improving exercise ability. The fructus cannabis protein peptide powder is prepared through low-temperature ultrasonic dissolution promotion, high-pressure micro-jet homogenization, compound enzyme C hydrolysis, 1% pepsase, high-temperature enzyme deactivation, chlorophyll removal through counter-current extraction, hydrogen peroxide decoloration, ultralow-temperature instantaneous concentration, low-temperature vacuum belt type drying and low-temperature ultrahigh-pressure sterilization. The fructus cannabis protein peptide prepared by the invention has the following remarkable effects: 1, the exercise ability is remarkably improved, the accumulation of lactic acid and urea nitrogen is reduced, the exhaustion time is prolonged, and the physical and mental fatigue is relieved; 2, the content of hepatic glycogen and muscle glycogen is obviously increased, the energy reserve of the body is increased, the explosive power and the reactivity are improved, and the athletic performance is improved; and 3, the antioxidant level of the body is improved, and fatigue and immune recovery after exercise are promoted.

The invention provides a preparation method and application of fructus cannabis protein peptide with a sugar absorption blocking effect, and belongs to the technical field of functional active peptides, and the preparation method comprises the following steps: crushing fructus cannabis, and degreasing through low-temperature continuous phase change to obtain degreased fructus cannabis meal after degreasing; the degreased hemp seed meal is hydrolyzed through polysaccharase and protease in sequence, low-temperature salting-out is carried out after hydrolysis is finished, drying and sterilization are carried out, and the hemp seed protein peptide is obtained. The fructus cannabis protein peptide obtained by the technical scheme and the preparation method disclosed by the invention has the following effects: 1, the fructus cannabis protein peptide prepared by the preparation method disclosed by the invention can be used for remarkably inhibiting the activity of alpha-amylase and alpha-glycosidase (the maximum inhibition rates can respectively reach 84.2% and 75.1%), so that digestion and absorption of a human body on carbohydrates such as starch, dextrin and disaccharide are blocked; and 2, double-blind clinical test results show that the fructus cannabis protein peptide prepared by the invention can effectively reduce the postprandial blood sugar peak value and peak area, and the effective sugar breaking rate can reach 30-60%.

The present invention relates to a protein preparation of linseed and a cost-effective process for its production thereof. The protein preparation has a protein content of more than 30% by mass, an oil content of less than 68 by mass, a content of cyanogenic glycosides of less than 200 mg / kg and a brightness L* of greater than 75. The protein preparation is neutral in taste, light in color and of high quality, so that it is suitable for color and taste demanding food applications such as emulsions and baked goods.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of high-solubility macadamia nut protein. The method comprises the following steps: uniformly mixing Australian hardness degreased powder with water, and adding composite alkali powder to enable the pH value to be 10.5-11 so as to obtain a mixed material liquid; then, carrying out high-energy medium grinding treatment on the obtained mixed material liquid, and adding citric acid to enable the pH to be 6.8-7.0, so as to obtain a protein solution; and finally, carrying out spray drying on the protein solution to obtain the macadamia nut protein. According to the method disclosed by the invention, large insoluble protein aggregates are dissociated into relatively small water-dispersed protein aggregates by combining acid-base activation with a high-energy medium grinding system, so that the macadamia nut protein is better dissolved, and the problems of poor dispersibility and functional properties of the macadamia nut protein are solved. In addition, the method is green and simple in treatment process, high in treatment efficiency, capable of meeting industrial production standards and capable of achieving continuous production.

Described herein are methods for pre-treating pulses prior to separation of the starch and protein fractions of the pulses by air classification. Specifically, the pre-treatments weaken the structural integrity of pulse cotyledons and physically separate protein and starch inside the cotyledons, which facilitates the separation between protein and starch during subsequent milling and air classification to achieve better purity in both protein-rich and starch-rich fractions. These higher purity fractions have improved functional properties, nutritional properties, and sensory profiles, such as stronger water-holding capacity and oil-absorption capacity, emulsifying capacity and emulsion stability, and foaming properties and foam stability as well as substantially reduced beany flavor and bitter taste.

The invention relates to a powder preparation for beverages comprising a leguminous protein extract, wherein the leguminous protein extract has a protein content, expressed on dry weight basis of the extract, of 75% or higher, a dry matter ranging from 90 to 100%, wherein the protein extract has a Turbiscan Stability Index TSI at the Middle Region TSIMR below 5.0 and a rheometer viscosity going from 0.40 to 0.75 Pa.s, the viscosity being determined at 20°C, with a shear rate of 40s-1, on an aqueous suspension having 15% weight of dry matter.

The present disclosure relates to a process for obtaining sunflower protein isolates which encompasses the steps of shelling, cold pre-pressing, oil extraction, protein extraction and isolate purification. The process optimizes protein yield while employing mild processing conditions to maintain functionality. The obtained isolates exhibit high protein content, desirable emulsification capacity and water / oil retention, and neutral color characteristics, making them suitable for a variety of food applications. Thus, a sunflower globulin protein isolate, a sunflower albumin protein isolate and the use of the sunflower globulin protein isolate or sunflower albumin protein isolate in food products are also disclosed.