474results 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 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 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 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 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.

The invention discloses a preparation method and application of walnut protein. The method comprises the following steps: crushing walnut meal, carrying out mild alkali extraction by adopting a mixed aqueous solution of sodium hydroxide and sodium carbonate in a specific mass ratio of 1: (2-5), filtering and centrifuging an extracting solution, adjusting the pH value to 4-5 by using citric acid, carrying out isoelectric precipitation, washing separated protein to be neutral, and carrying out low-temperature spray drying to obtain the walnut protein powder. By using a mixed alkali liquor system and combining with an optimized separation purification and drying technology, the problems of serious protein denaturation, more impurities, low purity and the like in the prior art are solved, the purity of the prepared walnut protein powder can reach 90% or above, the flavor is pure, the walnut protein powder can be widely applied to foods such as solid beverages, emulsions and chewable tablets, and high-value utilization of walnut meal is achieved.

The invention discloses a multi-stage extraction device for soybean protein isolate in the technical field of extraction, and in the extraction process of soybean protein, ground low-temperature desolventized soybean meal is placed in a rotating barrel to be stirred and mixed with alkali liquor by using a second stirring shaft, the rotating barrel and an alkali dissolution tank, and then the soybean protein is extracted; soybean dregs in the soybean milk can be filtered by filter holes in the surface of the rotating barrel, a second stirring shaft and a stirring rod rotate to stir and mix the soybean milk and alkali liquor in the mixing process, the rotating barrel reversely rotates under the action of a matched gear and a gear ring, the mixing speed of the alkali liquor and the soybean milk in the rotating barrel can be further increased, and in the rotating process of the rotating barrel, the alkali liquor and the soybean milk can be evenly mixed. When soybean milk is heated, a solution in the rotating barrel flows along with the rotating barrel, the solutions on the inner side and the outer side of the rotating barrel can be better exchanged through the filtering holes, on one hand, it is guaranteed that protein in the soybean milk is dissolved by alkali liquor, and on the other hand, the heated alkali liquor can continuously enter the rotating barrel to conduct heating and heat preservation on the rotating barrel.

The invention relates to the technical field of microbial fermentation, and discloses a high-protein pig feed prepared by a microbial fermentation technology, which is prepared by the following steps: S1, mixing soybean meal, corn straw and bran according to a mass ratio of 5: 3: 2, crushing to 60-80 meshes, adding a compound microbial agent and water, and adjusting the water content to 45-50% to prepare a fermentation base material; the method comprises the following steps: carrying out first-stage solid-state fermentation for 48-60 hours under the condition of 35-38 DEG C, introducing sterile air in the fermentation process and maintaining the pressure in a tank to be 0.05-0.1 MPa and the stirring speed to be 30-50 rpm, and by arranging a complex microbial inoculant synergistic fermentation system, when the high-protein feed is prepared from soybean meal, corn straws and other plant raw materials, the high-protein feed can be prepared from the soybean meal, the corn straws and other plant raw materials. The specific compatibility proportion of bacillus licheniformis, lactobacillus plantarum and saccharomyces cerevisiae is screened, the synchronous effect of cellulose degradation, organic acid synthesis and mycoprotein enrichment is achieved, and efficient passivation of anti-nutritional factors of different raw materials is guaranteed.

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 a process for extracting moong bean protein. More specifically, the present invention provides a process for extracting moong bean protein with high protein purity by adding antifoaming agents at multiple steps to achieve high protein yield, thereby achieving both high functionality and desirable sensory properties of the moong bean protein extract. The moong bean protein extract is used in the food and beverage industry in the form of an isolate or concentrate.

Processes for preparing hemp protein products having a neutral or near neutral natural pH from a hemp protein source are provided. Protein extracted from the hemp protein source is processed to provide a hemp protein product having a protein content of greater than 60 wt% (N x 6.25) d.b. and having a neutral or near neutral natural pH in water. Optionally employing a membrane processing step after adjustment of the pH to the near neutral range results in a lower salt / mineral content in the protein product. These protein products are also provided as are food and beverages, pet food, animal feed, industrial product, cosmetic product or personal care product comprising the hemp protein products.

The invention discloses a soybean plant containing a soybean transformation event SHZD3201VA, a soybean seed containing the soybean transformation event SHZD3201VA and a unique DNA molecule in the soybean transformation event SHZD3201VA. The invention also provides an application method of the soybean plant part, the soybean seed and a product of the soybean plant part. The soybean transformation event SHZD3201VA contains at least one nucleic acid molecule comprising the following nucleic acid sequences: SEQ ID NO: 1, SEQ ID NO: 2, SEQ ID NO: 3, SEQ ID NO: 4, SEQ ID NO: 23, SEQ ID NO: 9 and complete complementary sequences thereof. The application method comprises a method for producing insect-resistant glufosinate-ammonium-resistant soybeans, a method for producing soybean commodity products and a soybean planting method for controlling insect pests and weeds in the field. The soybean strain provided by the invention contains an SHZD3201VA soybean transformation event, and shows very strong insect resistance and glufosinate-ammonium tolerance.

The invention provides high-whiteness and low-isoflavone-content soybean protein isolate for infant food, and belongs to the technical field of infant complementary food. Comprising the following components in percentage by mass: 92.5%-6% of soybean protein isolate, 6.0% of maltodextrin, 0.8% of sodium carboxymethyl cellulose, 0.1% of sucralose and 0.6% of ethyl vanillin, the risk of residual chemical bleaching agents (hydrogen peroxide and sodium hypochlorite) is avoided, the content of isoflavone is reduced to be less than or equal to 10mg / kg, the hidden danger of endocrine interference is reduced, the damage of high temperature and strong acid / alkali to a protein structure is reduced, and the quality of the protein is improved. The energy consumption is reduced through low-temperature sterilization and vacuum freezing dehydration, the whiteness is greater than or equal to 85%, the sensory requirements are met, the protein content is greater than or equal to 90%, the purity is high, and the protein is suitable for being used as a high-quality protein source of infant food; the green solvent and physical / biological decoloration reduce chemical pollution, and the process is more environment-friendly.

The invention discloses a preparation method of walnut protein isolate, and the walnut protein isolate prepared by the method has the efficacy of improving dysmnesia of old people and can be used for preparing acidic food, emulsified food and foam food. According to the method disclosed by the invention, the high-quality walnut protein isolate is prepared by taking degreased walnut powder as a raw material and utilizing the principles of reverse micelle dissolution, isoelectric precipitation and high solubility of bis (2-ethylhexyl) sodium sulfosuccinate in ethanol. The walnut protein isolate prepared by the invention has the advantages of high apparent property, high protein content, strong solubility, strong emulsifying ability, strong foaming ability, high in-vitro old-age model digestibility and AChE inhibition ability and antioxidant ability of strong digestion products.

The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a preparation method of high-water-solubility and low-sensitization peanut protein, which specifically comprises the following steps: taking peanuts as a raw material, removing red skin, deoiling, freezing and grinding, performing ultrasonic-assisted enzymolysis, neutralizing, centrifuging, homogenizing supernate obtained by centrifuging, performing ultrafiltration concentration, and drying to obtain the high-solubility and low-sensitization peanut protein. The preparation method has the advantages of being environmentally friendly, high in safety, good in product quality and the like. According to the method, the solubility of the peanut protein is improved, the sensitization of the peanut protein is reduced, the application range of the peanut protein is expanded, and the method has positive social and economic values.

Processes for preparing seed material such as for example soy beans into protein isolates and protein concentrates are provided. An example process for preparing a soy protein isolate comprises: providing defatted hexane-free soy flour pressed from soy material such as soybeans; extracting water from the hexane-free soy flour to produce an extraction slurry; adjusting the extraction slurry to have a pH in the range of 8.0 to 8.5 by adding sodium hydroxide to the extraction slurry and holding to produce pH-adjusted slurry; applying centrifugation to the pH-adjusted slurry to separate soy flour extracts from insoluble wet soy fiber material in the pH-adjusted slurry; adding a hydrochloric acid solution to the soy flour extracts to produce a low-pH mixture having a pH of about 4.5; mildly agitating the low-pH mixture; separating the low-pH mixture into a curd and a whey; diluting the curd with water and mixing with sodium hydroxide to produce a 10% dry solids mixture having a pH of about 7.0; pasteurizing the 10% dry solids mixture using a direct steam injection heater to produce a heated slurry; and cooling the heated slurry with a flash cooling system using a vacuumed tank to produce the soy protein isolate. The process may further comprise diluting the curd with water and mildly agitating to achieve a 6% dry solids mixture; and separating the 6% dry solids mixture into a second curd and a second whey, the second curd becoming the curd used in the diluting step.

The present disclosure relates to a legume protein product and a process for preparing the same. The process comprises the steps of providing a legume protein containing material; purifying the legume protein containing material to obtain a purified material; treating the purified material with one or more enzymes, followed with one or more encapsulating agents, to obtain a mixture of treated components of encapsulated flavor compounds and the legume protein product; and removing the encapsulated flavor compounds from the mixture of treated components to obtain the legume protein product. The legume protein product has a reduced flavor compound content and / or an increased protein content compared to an equivalent untreated legume protein product.

The present invention relates to a method for producing a plant-based protein concentrate from desolventized meal produced by hexane extraction of oleaginous plant material, and preferably from high quality desolventized and degreased meal, referred to as "white flakes". In particular, the present invention relates to significant improvements that allow the fine powder and dust contained in white chips to be appreciated by agglomeration of specific extractable and undegraded agglomerates of food grade quality. This improvement allows a significant increase in the yield of the extraction process without compromising the quality of the final plant-based protein concentrate.

The invention relates to small yellow ginger compound protein powder as well as a preparation method and application thereof, belongs to the technical field of food, and provides small yellow ginger compound protein powder which takes small yellow ginger extract microcapsules and soybean protein isolate powder as main components. According to the invention, the small yellow ginger extract and the soybean protein isolate are combined for use, and the metabolic regulation function of the small yellow ginger is combined with the nutritional supplement function of the protein powder, so that the functionality of the protein powder is improved; good metabolism promoting, muscle building and weight losing effects can also be achieved.

The invention discloses high-solubility and high-stability protein powder containing an acidic functional component. The protein powder comprises the following components in percentage by mass: 70-92% of soybean protein isolate, 1-3% of the acidic functional component and 4.52-16.5% of a composite dissolution-promoting dispersion-stabilizing component, the composite dissolution-promoting and dispersion-stabilizing component is prepared from the following components in percentage by mass: 3 to 10 percent of isomaltooligosacharide, 1.5 to 6 percent of fructo-oligosaccharide and 0.02 to 0.5 percent of stevioside; the invention further discloses a preparation method of the high-solubility and high-stability protein powder containing the acidic functional components. The invention further discloses an acidic functional protein beverage and a preparation method thereof. The brewing dissolution speed and the solution stability are remarkably improved through an oligosaccharide-sweetening agent compounding system, the dry mixing process is simple, complex modification treatment is not needed, the cost is lower than that of an enzymolysis or microcapsule technology, and the good industrialization advantage is achieved.

The present invention relates to a method for preparing a plant-based frozen confection premix comprising fat, sugar, stabilizer and vegetable protein, including pulse protein, such as pea protein, where the method comprises the sequential steps of: (a) combining sugar, stabilizer and vegetable protein in water to prepare an aqueous dispersion; (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combining the aqueous dispersion having a pH in the range of from 6.5 to 8.5 with the fat to provide a frozen confection premix; (d) reducing the pH of the frozen confection premix to a pH in the range of from 3 to 6; and (e) optionally pasteurizing the frozen confection premix of step (d). Furthermore, the present invention relates to a plant-based premix for making a frozen confection and to a frozen confection containing fat, sugar, stabilizer and vegetable protein (1 wt% to 12 wt%), the vegetable protein including pulse protein.

The present invention relates to a Vaccinium macrocarpon extract comprising at least 80% peptides by weight of dry matter of the extract, in particular to a cosmetic active substance comprising same, to a cosmetic composition comprising said active substance and to anti-ageing cosmetic uses.

The invention relates to the technical field of preparation of food ingredients, in particular to a process for preparing a hotpot condiment sauce from plant extracts. The preparation process comprises the following steps: preparing the peanut protein freeze-dried powder; purified peanut chili oil and flavor peptide powder are prepared; preparing a tea fragrance extract; preparing a chitosan and tea dust composite film forming liquid; and preparing the hotpot condiment sauce. The flavor peptide is extracted from the peanuts, so that the delicate flavor of the hotpot condiment sauce is improved, the fragrance is lasting and stable, the delicate flavor is too obvious due to pure preparation of the peanut flavor peptide, so that the condiment sauce is too salty, and therefore, the chili powder is added for co-extraction, and in the enzymolysis process, after peanut protein enzymolysis, protease continues to conduct enzymolysis on the chili powder, and the flavor of the hotpot condiment sauce is improved. And the peanut protein enzymatic hydrolysate can assist the chili in enzymolysis, so that the peppery taste of the chili is fully preserved in the enzymatic hydrolysate in the enzymolysis process, and then the delicate flavor of the dipping sauce is improved through a Maillard reaction.

The invention relates to a method for obtaining a protein concentrate from sunflower seeds, to a sunflower seed concentrate and to a foodstuff comprising such a concentrate. The process comprises the use of a sunflower press cake and various extracting steps using an alcohol.

The present invention relates to a process for mung bean protein extraction. More particularly, the present invention provides a process for mung bean protein extraction with high protein purity by adding antifoaming agent at multiple steps for high protein yield and can balance high functionality and desired organoleptic properties of the mung bean protein extract. The mung bean protein extract is in the form of isolate or concentrate which has applications in food and beverage industries.

Large scale produced water-soluble legume proteins and obtained by: Crushing legume seeds, if necessary, degreasing the crushed legume seeds; Mixing the crushed legume seeds with water to produce a legume slurry; Adjusting the pH value of the legume slurry to a pH value between 6.8 and 7.5, preferably between 7.0 and 7.4; Separating starch and fibers by centrifugation or filtration to produce an aqueous protein solution as supernatant; Adjusting the pH value of the separated protein solution to a pH value between 7.2 and 8, Ultrafiltrating the pH-adjusted protein solution; Diafiltrating the ultrafiltration retentate with water with a pH value of 7.5-8.2 to a conductivity of the diafiltrate of no more than 30% of the conductivity of the permeate without diafiltration, i.e., to a conductivity of 1-3 mS / cm; Obtaining the diafiltered ultrafiltration protein retentate; and drying, cooling or freezing the ultrafiltration retentate, and a method for its production.

The invention relates to a method and a device for processing legumes and in particular peas. The invention further relates to a method for purifying proteins from an acidic protein-containing suspension, preferably obtained by the legume processing method according to the invention.