2266results about "Vegetable proteins working-up" patented technology

The invention belongs to the field of molecular biology, and particularly relates to a transgenic soybean event LP207-1 and a detection method thereof. The invention provides a nucleic acid sequence for detecting a transgenic soybean event LP207-1, the nucleic acid sequence is selected from one or more of sequences SEQ ID NO: 1-7 or complementary sequences thereof, and the nucleic acid sequence is derived from a plant, a seed or a cell of the transgenic soybean event LP207-1. A representative sample of a seed of the transgenic soybean event LP207-1 is preserved in the China Center for Type Culture Collection on May 23, 2025, and the preservation number is CCTCC NO: P202516. The transgenic soybean event LP207-1 has good resistance to lepidoptera pests and can tolerate agricultural herbicides containing glyphosate and glufosinate-ammonium, economic loss caused by the lepidoptera pests can be avoided, and the yield is not reduced; and the breeding efficiency is enhanced, and the molecular marker can be used for tracking a breeding population and transgenic insertion fragments in offspring of the breeding population. The detection method provided by the invention can quickly, accurately and stably identify the existence of the plant material derived from the transgenic soybean event LP207-1.

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.

Meat or seafood analogues are provided, preferably plant-based meat or seafood analogues. The analogue has a continuous scaffold perforated by parallel protein fibers. The continuous scaffold forms a plurality of continuous sheaths, each sheath surrounding the parallel elongated protein fibers. The protein fibers are comprised of one or more fiber proteins, and the continuous scaffold comprises one or more scaffold hydrocolloids.

Disclosed is preparation of dual cross-linked zein-carboxymethyl chitosan nanoparticles for improving the thermal stability of polyphenol. After covalently cross-linked zein, tannic acid is used to prepare tannic acid cross-linked zein-carboxymethyl chitosan nanoparticles loaded with quercetin, Ca2+ is then added to increase a degree of crosslinking between the tannic acid and the carboxymethyl chitosan, as well as between molecules of the carboxymethyl chitosan in the zein nanoparticles to make the structure tighter, such that structural stability of the nanoparticles can be maintained during the thermal processing after the nanoparticles are formed, the quercetin encapsulated inside is protected well, and a retention rate of quercetin during the thermal processing is improved. The method provided in the present disclosure is simple, green, pollution-free and low energy consumption, and the prepared nanoparticles can improve the thermal stability of quercetin, and can be used as a natural additive for thermal processing of food.

The invention belongs to the technical field of cereal protein processing, and particularly relates to wheat gliadin with good color and luster and glutenin with high solubility as well as a preparation method and application of the wheat gliadin and the glutenin. According to the method, a cold water solubility control coupling one-step freezing purification technology is broken through, the concentration of ethanol and the temperature of the solution are controlled through cold water, the dissolving state and aggregation behavior of wheat gliadin are synchronously regulated and controlled, then freezing treatment and a one-step method are coupled to achieve controllable protein aggregation, precipitation and freezing, and the purposes of separation and purification are achieved. The technology is green, efficient, simple, convenient and energy-saving, the obtained alcohol-soluble protein is good in color and luster, and industrial production is easy to realize. Furthermore, a membrane separation coupling high-pressure microjet technology is broken through, and on the basis of a technology for obtaining a glutenin concentrated solution through membrane separation, the protein concentrated solution is directly treated by adopting an alkaline condition synchronous high-pressure microjet circulating modification method, so that the structural characteristics such as the scale and the surface hydrophobicity of the target protein and the aggregation behavior are further regulated and controlled; the glutenin is endowed with better solubility.

The present disclosure provides a preparation method for a light-colored water-soluble vegetable protein. The method comprises: adding protease and glucose oxidase into a vegetable protein solution for enzymolysis to obtain a water-soluble vegetable protein. The method effectively reduces browning reactions in the enzymolysis process, not only lightening the color, but also ensuring that the yield of polypeptide products remains undiminished.

The invention belongs to the technical field of food fermentation, and provides a lactobacillus plantarum CMRC 1L and application thereof. The lactobacillus plantarum CMRC 1L disclosed by the invention is separated from a sour meat sample in Maojia village region in Lijiang City, Yunnan Province, grows well on an MRS culture medium, is high in acid production speed, has the biological characteristics of salt resistance, frostbite resistance, inhibition of growth and reproduction of spoilage microorganisms and the like, has a good fermentation effect on various plant proteins, and is an excellent strain for preparing a leavening agent for production. The invention also provides a leavening agent containing the strain and application of the leavening agent in vegetable protein meat products. Compared with the vegetable protein jerky without the leavening agent, the vegetable protein jerky product prepared by the preparation method provided by the invention has the advantages of stable quality, fresh and sweet fermentation fragrance, no beany flavor and good flavor and taste. The strain CMRC 1L has great potential when being applied to production of vegetable protein meat products.

To provide an imitation shrimp having a distinctive springy texture like that of natural shrimp.SOLUTION: An imitation shrimp comprises a matrix containing glucomannan and a polysaccharide (other than glucomannan) in which plant protein particles containing a seasoning and a colorant are dispersed.SELECTED DRAWING: Figure 1

The present invention discloses a method for improving the properties of composite meat protein gel based on modified pea protein, which belongs to the technical field of food protein processing. The present invention fully dissolves natural pea protein or pH-shifted modified pea protein to obtain a protein solution; then adds a disulfide bond cleaving agent to the protein solution, dissolves and mixes the solution to obtain modified pea protein. The present invention is based on the disulfide bond cleavage treatment of pea protein to dissociate acidic and basic subunits and expose more internal groups, thereby achieving the improvement of the solubility and functionality of pea protein itself. In addition, both natural pea protein and modified pea protein with disulfide bond cleavage can enhance the structural properties of low-salt meat protein gel under the action of cross-linking enzymes, develop low-salt meat protein gel with good gelation and network structure, and provide solutions and technical support for the quality deterioration of meat products under various circumstances.

The invention relates to epsilon-polylysine epsilon-PL-loaded modified rice bran protein antibacterial nanoparticles as well as a preparation method and application thereof, and belongs to the technical field of preparation of nanoparticles. The preparation method comprises the following steps: extracting rice bran protein from defatted rice bran to prepare a rice bran protein stock solution; under continuous stirring, adding succinic anhydride into the rice bran protein stock solution to obtain acylated rice bran protein; mixing the acylated rice bran protein stock solution, the lactose stock solution and the epsilon-PL stock solution; and centrifuging and freeze-drying to obtain the epsilon-PL-loaded modified rice bran protein antibacterial nanoparticles. The preparation method disclosed by the invention is simple and low in cost, the prepared nanoparticles have smaller particle size and turbidity and higher stability, the hygroscopicity of epsilon-PL can be reduced to a great extent, the bioavailability of epsilon-PL can be improved, and the nanoparticles have an obvious bacteriostatic effect on escherichia coli and staphylococcus aureus.

A process for preparing a microbial cell extract for food use is described, comprising mechanically disrupting cells (eg, yeast cell), and separating the disrupted cells into fractions. The fractions can be recombined and further processed to provide texture or other qualities which resemble meat.

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 provides a low-moisture extruded texturized vegetable protein, defined as a fibrous and firm protein material obtained by extrusion at a moisture content of 20-30 wt. %, said texturized vegetable protein having a protein content of at least 70 wt. % relative to dry matter, which texturized vegetable protein is prepared by extrusion of a feed composition comprisinga) a source of plant protein from seed, cereal, algae, fruit, leaf or legume comprising at least 65 wt. % plant protein, relative to dry matter; andb) a source of tuber protein, comprising at least 75 wt. % tuber protein, relative to dry matter.The invention furthermore provides food products comprising the TVP of the invention, as well as methods for obtaining these products, and use thereof for substituting animal-derived meat in food products.

A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may not include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include a plant protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including a vegetable protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the vegetable protein when the fat or the fat analogue and the material exit the die.

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 present disclosure relates to a liquid oat base or oat drink for coffee or tea whitening, comprising an oat derived material with 5-25% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of 15% or below, wherein the oat derived material comprises, by dry weight of the oat derived material, DP1 to DP2 sugars in an amount of 20-40%, and DP3 to DP8 oligosaccharides present in an amount of 15-45%.

The invention relates to the field of food engineering, in particular to modified composite whey protein isolate-corn protein gel as well as a preparation method and a product thereof. The preparation method comprises the following steps: mixing and stirring different amounts of whey protein isolate and water, adjusting the pH value to 12 by using NaOH, adding corn protein, standing to form gel, soaking in hydrochloric acid to adjust the pH value, flushing, refrigerating and the like. A large number of experiments show that when the mass ratio of whey protein isolate to corn protein is 8: 2, the gel has the best properties such as strength, moisture retention capacity and rheological property. The protein proportion is accurately controlled, the gel structure and functional characteristics are optimized, technical support and theoretical basis are provided for development of novel functional gel in the food industry, and the method can be used for development of food additives for improving food texture and taste.

The invention belongs to the technical field of molecular biology, and particularly relates to a transgenic soybean event LP689-2 and a detection method thereof. The invention provides a nucleic acid sequence for detecting a transgenic soybean event LP689-2, the nucleic acid sequence is selected from one or more of sequences SEQ ID NO: 1-7 or complementary sequences thereof, and the nucleic acid sequence is derived from the transgenic soybean event LP689-2. A representative sample of a seed of the transgenic soybean event LP689-2 is preserved in the China Center for Type Culture Collection on June 28, 2025, and the preservation number is CCTCC NO: P202519. The transgenic soybean event LP689-2 has the character of tolerance to quadruple herbicides containing 2, 4-D, HPPD inhibitors, glufosinate-ammonium and glyphosate, meanwhile, the soybean yield is not reduced, and the related detection method can be used for rapidly, accurately and stably identifying the existence of plant materials derived from the transgenic soybean event LP689-2.

The invention discloses a multi-element animal protein and plant protein compounded polymorphic food and a preparation method thereof, and relates to a polymorphic food composition prepared by synergistic compatibility of multi-element animal proteins (insects, annelids and mollusks) and plant proteins (bamboo leaves, water hyacinth and duckweed) and an industrial production method thereof. The composition breaks through the problems of amino acid imbalance, single function and form limitation of the traditional protein food through a specific ratio and process design, can be processed into forms of engineering rice, meal replacement powder, noodles, energy bars, biscuits and the like, has the advantages of amino acid complementarity, functional component synergistic effect and sustainable production, and is suitable for industrial production. The food is suitable for people with special diet requirements (such as postoperative rehabilitation and heavy metal exposure patients), functional meal replacement food, pet high-protein food and special medical purpose food (FSMP).

Disclosed are processes for producing protein products, including protein concentrates from biomass material comprising Rubisco protein. Also disclosed are protein concentrates with advantageous functional properties, related protein products, and food products comprising protein concentrates.

The utility model relates to the technical field of food processing equipment manufacturing, in particular to a vegetarian roll supply machine and vegetarian skewer forming equipment comprising the vegetarian roll supply machine. According to the vegetarian roll feeding machine, a material containing cavity is formed in the material bin. And the N material supporting plates are arranged in the material accommodating cavity and are fixed in the material accommodating cavity. The N material supporting plates are parallel to one another and are arranged in a step shape, and N + 1 drawing sliding cavities with different position heights are formed in the N material supporting plates in an attached mode. The N + 1 plate-shaped material pushing pieces are correspondingly inserted into the drawing sliding cavities in a matched mode and synchronously perform sliding motion under the action of the driving force from the power part, and the vegetarian roll can climb step by step. Thus, on one hand, vegetarian roll supply is achieved continuously at a stable speed, and multiple vegetarian rolls can be supplied at the same time through single action circulation; the vegetarian rolls move stably in the step-by-step climbing process, a certain distance and order are kept all the time, and the phenomena that the vegetarian rolls deform due to over-limit collision and are accumulated in a local area can be effectively avoided.

The invention belongs to the technical field of walnut protein preparation, and particularly relates to walnut protein powder with high digestibility, low sensitization and low bitterness as well as a preparation method and application of the walnut protein powder. According to the preparation method of the walnut protein powder with high digestibility, low sensitization and low bitterness provided by the invention, proline specific endo protease, recombinant trypsin and carboxypeptidase B are cooperatively used, so that accurate damage to an anti-digestion structure and a sensitization epitope of walnut protein can be realized; according to the method, ultrahigh digestibility (greater than or equal to 92%), thorough desensitization (greater than 99.8%), bitterness inhibition and functional peptide enrichment are synchronously realized, so that the defects of low digestibility, sensitization residue, obvious bitterness, low yield of functional peptide, complex process and the like caused by uncontrollable cutting in the existing random enzymolysis technology are overcome, and meanwhile, the core technical bottleneck of high-value utilization of walnut protein is overcome.

The invention relates to the field of aquatic feed, and provides a low-temperature adhesive type aquatic feed particle composition and a preparation method thereof. The composition is composed of puffed soybean meal, flour, fish meal, low-temperature directed enzyme, microcrystalline cellulose, modified zein nanoparticles, a protein adhesive and a modified zein ethanol water solution. The preparation method comprises the following specific steps: reacting soybean protein isolate with cross-linking enzyme to generate a protein adhesive, reacting proanthocyanidins with gallic acid to generate gallic acylated proanthocyanidins, and carrying out multi-step treatment on zein. Experimental results show that the composition has excellent water resistance and oxidation resistance, and the growth efficiency and the survival rate of aquatic animals are remarkably improved. The preparation method is simple, the cost is low, heat-sensitive substances in the feed are not damaged, and an economical, efficient and nutrient-rich feed solution is provided for aquaculture.

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

A plant-based deli meat analogue product is prepared by hydrating non-gluten plant protein with the aqueous titanium dioxide mixture, and then mixing with plant-based oil and hydrocolloid, Vital Wheat Gluten, and edible acid to form a plant-based dough that is formed into a dough log and cooked to an internal temp of at least about 180°F to form a plant-based deli meat analogue product. By selection of specific ingredients in effective ratios, and mixing the ingredients in a specific order, a plant-based deli meat analogue product may be prepared having excellent appearance and texture.

The present invention provides a fiber aggregate with improved mouthfeel. A fiber aggregate according to the present invention comprises a plurality of fibers. The fiber aggregate includes a non-animal protein, and an alginic acid component including a divalent metal salt of alginic acid. In the fiber aggregate in a water-saturated state, the water content R1 is 71 wt% or more and the content R2 of the alginic acid component is 2.0 wt% or more in terms of sodium alginate. In the fiber aggregate, the water content R1 is, for example, 88 wt% or less. The content R2 of the alginic acid component in terms of sodium alginate is, for example, 10 wt% or less.

The present disclosure relates to low density, high protein, ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate.

The present invention provides a process for producing an aerated chocolate or compound composition that contains a plant-based composition.

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 application belongs to the technical field of food processing, and particularly relates to an oat protein-pectin-proanthocyanidin compound and a preparation method thereof. The oat protein is mixed with water, and an alkali liquor is added to adjust the pH to obtain a protein material solution for medium grinding. Then, pectin is added to the ground protein material solution, and proanthocyanidin powder is added after the pH is adjusted, and secondary medium grinding is performed to obtain an oat protein-pectin-proanthocyanidin solution. Then, hydrochloric acid is slowly added to adjust the pH to 6.8-7.0. Finally, the protein solution is centrifuged, and the supernatant is spray dried to obtain the oat protein-pectin-proanthocyanidin compound. The oat protein-pectin-proanthocyanidin compound prepared by the method is a brand-new protein system, and solves the problems of poor dispersibility, nutritional defects and poor emulsifying property of oat protein, and has a wide application prospect.