663results 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 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 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.

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 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 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 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.

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 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.

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 discloses a preparation method of edible light-colored rapeseed protein, which comprises the following steps: leaching rapeseed dregs by adopting a weakly acidic combined buffer salt solution cooled at low temperature under the action of a magnetic field, centrifuging an extracting solution, taking supernate, adjusting the pH value of the supernate to precipitate the rapeseed protein, and finally performing vacuum freeze drying to obtain the edible light-colored rapeseed protein. According to the preparation method, the problems of deep white, bitter taste and poor solubility of rapeseed eggs prepared by a traditional process can be solved, the light rapeseed protein with high purity is obtained, the preparation condition is mild, the non-denatured and low-toxicity rapeseed protein can be prepared, the edible standard specified by European Union is met, and the rapeseed protein can be used as a high-quality edible protein resource and has a very good application prospect.

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.

A process for isolating a sunflower olioleosome fraction comprising: a) grinding sunflower seeds in an aqueous solution to obtain a sunflower seed slurry having a pH above 7.2, wherein a reducing agent and / or an acidulant is added during grinding and / or to the slurry; and b) isolating the sunflower olioleosome fraction. The present invention describes a sunflower olioleosome fraction or concentrate comprising isolated and / or washed oleosomes and a reducing agent and / or an acidulant in an amount of 0.10-1.50% by weight. The present invention describes the use of the reducing agent and / or the acidulant for the prevention of green coloration.

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.