1666results 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.

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 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.

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 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).

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 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 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.

The present invention provides a fiber assembly having an improved texture. This fiber assembly includes a plurality of fibers. The fiber assembly has a non-animal protein and alginic acid containing a divalent metal salt of alginic acid. When the fiber assembly is saturated with water, the water content R1 is 71 wt% or more, and the alginic acid content R2, calculated as sodium alginate, is 2.0 wt% or more. In the fiber assembly, the water content R1 is, for example, 88 wt% or less. The alginic acid content R2, calculated as sodium alginate, is, for example, 10 wt% or less.

The utility model relates to the technical field of manufacturing of food processing equipment, in particular to a vegetarian roll receiving and feeding machine and vegetarian skewer forming equipment comprising the vegetarian roll receiving and feeding machine. The Y-direction translation conveying unit and the Y-direction pushing unit are also loaded by the heavy frame, and the Y-direction translation conveying unit stretches across the vegetarian roll horizontal conveying machine. The X-direction transverse pushing unit is arranged independent of the heavy frame and is aligned with the vegetarian roll cutting and unfolding machine. Vegetarian rolls circulate under the action of conveying force, stop at a specified position, roll down one by one under the action of pushing force from the Y-direction pushing unit, and are received by the Y-direction translation conveying unit; and the vegetarian roll can be accurately fed into the vegetarian roll cutting and unfolding machine under the synergistic effect of the Y-direction translation conveying unit and the X-direction transverse pushing unit subsequently. The vegetarian roll receiving and feeding machine is in butt joint with the vegetarian roll horizontal conveying machine and the vegetarian roll cutting and unfolding machine at the same time, and the vegetarian roll receiving and feeding rhythm is matched with the working rhythm of the vegetarian roll cutting and unfolding machine.

The invention discloses a lycopene / starch compound, a vegetarian sausage as well as a preparation method and application of the vegetarian sausage, and belongs to the technical field of foods. The preparation method of the lycopene / starch compound comprises the following steps: (1) mixing starch and a phosphate buffer solution, gelatinizing, gelling, cooling, adding pullulanase, hydrolyzing, stopping hydrolysis, adding excessive ethanol, centrifuging, and freeze-drying in vacuum; (2) adding into water, heating and cooling to obtain starch suspension for later use; (3) dissolving lycopene in dimethyl sulfoxide, and carrying out ultrasonic dissolution promotion to obtain a lycopene solution; and (4) heating the lycopene solution, mixing the heated lycopene solution with the starch suspension, stirring, naturally cooling to room temperature, refrigerating, centrifuging, collecting precipitate, carrying out vortex oscillation, flushing, and carrying out vacuum freeze drying to obtain the lycopene starch. The lycopene / starch compound prepared by the invention can obviously improve the quality of the vegetarian meat sausages and improve the value of the vegetarian meat sausages.

The present disclosure is directed to a non-dairy vegan cheese product that comprises plant-based protein, having improved melt properties. Also disclosed are processes for preparing the vegan cheese product, uses of the vegan cheese product, and a food product comprising the vegan cheese product.

The present application provides a kind of beverage with chickpea as plant protein source and a preparation method thereof.The protein in the prepared chickpea protein beverage is 100% or mainly derived from natural chickpea seeds.No stabilizer, thickening agent and sweetener is added in the product, and the above-mentioned purposes are achieved only by physical processing, enzyme hydrolysis and pH adjustment.The chickpea protein and starch components can be fully utilized, the fullness of the plant protein beverage is improved, and the chickpea protein beverage can still meet the commercial sterile requirements even under the condition of higher protein content.

The invention discloses a preparation method of high-solubility soybean protein powder, and belongs to the technical field of food processing. The method comprises the following steps: preparing a polysaccharide aqueous solution, preparing a soybean protein dispersion liquid, carrying out co-crushing treatment on the polysaccharide aqueous solution and the soybean protein dispersion liquid by adopting a high-energy fluid mill to obtain a polysaccharide-soybean protein aqueous solution, and finally, carrying out spray drying on the polysaccharide-soybean protein aqueous solution to obtain the soybean protein polysaccharide. The high-solubility soybean protein powder can be obtained. The prepared soybean protein powder is good in solubility, and the preparation method is simple, large in production amount, green and environmentally friendly and has wide industrial application prospects.

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.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

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 utility model relates to the technical field of food processing equipment manufacturing, in particular to a stick supply system and vegetarian food skewer forming equipment comprising the same, and the stick supply system is formed by combining a stick storage device and a stick pushing machine. The stick storage device comprises a base and a stock bin. The stock bin is located on the base, and a blanking cavity which is opposite to the vegetarian roll cutting and unfolding machine and only allows a single stick to pass within the same time period is formed in the stock bin in an attached mode. The prods fall into the blanking cavity due to the action of gravity, and subsequently execute translational motion due to the action of pushing force from the prod pushing machine, and the prods go out of the blanking cavity until the prods are immersed into the vegetarian roll cutting and unfolding machine. Thus, on one hand, accurate stick supply operation is achieved, and the problem that a plurality of sticks enter at the same time or the postures of the sticks are deflected can be avoided; on the other hand, no extra power device is needed to drive the prods to fall, and orderly supply of the prods is facilitated; and on the other hand, in the stick supply process, stick clamping, stick breaking and other faults are not prone to occurring.

The present invention relates to a method of treating a material comprising corn protein with a protein deamidase. The enzymatically treated material has improved water holding capacity, emulsifying capacity, and / or improved corn protein solubility compared to a material obtained using the same method but without the use of a protein deamidase.

A WG-DNPs-stabilized Pickering emulsion and its application in β-carotene loading are disclosed. The emulsion is prepared by the following method: S1: Gluten protein and dextran form a covalent complex through Maillard reaction. The gluten protein complex is then prepared into a solution, and its pH is adjusted to neutral. The ionic strength of the solution is then adjusted to 15-25 mM using NaCl to obtain an intermediate solution. The intermediate solution is subjected to water bath heat treatment, ice bath cooling, and freeze drying sequentially to obtain WG-DNPs. S2: WG-DNPs are dispersed in distilled water to obtain a WG-DNPs dispersion. The WG-DNPs dispersion is mixed and homogenized with an oil phase to obtain the Pickering emulsion. This invention uses glycosylated gluten protein nanoparticles as a stabilizer for Pickering emulsions, giving the Pickering emulsions good thermal and storage stability. Furthermore, by loading β-carotene onto the Pickering emulsion stabilized by WG-DNPs, the bioavailability and digestive stability of β-carotene can be significantly improved, thus aiding in the human body's intake of β-carotene.

The invention generally relates to a process for preparing a texturized plant-based food product. More specifically the invention relates to a process for preparing a texturized plant-based food product with a fibrous appearance and less plant protein off-taste having 0.1-5 wt % sugar and 0.05-1 wt % cysteine or glutathione or a combination thereof.