3204results 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 preparation method of the composite soybean protein gel comprises the following steps: adjusting the pH value of an egg white protein solution, carrying out heat preservation, adding protein glutaminase to carry out hydrolysis reaction, centrifuging, collecting supernate, and freeze-drying to obtain deamidated egg white protein; adding TG enzyme into the soybean protein isolate and deamidated egg white protein solution for enzymatic cross-linking reaction, centrifuging after enzyme deactivation, collecting supernate, and freeze-drying to obtain compound protein powder; dissolving the composite protein powder in water, stirring, and heating to form composite soybean protein gel; according to the preparation method disclosed by the invention, glutamine in the egg white protein is hydrolyzed by using the protein glutaminase, so that only the site of lysine is reserved, and then TG enzyme treatment is performed, so that the crosslinking of the egg white protein is avoided, and the content of disulfide bonds in the soybean protein is increased, thereby remarkably improving the gel strength and compression resistance of the composite soybean protein thermal gel.

The present invention relates to a rapeseed protein hydrolysate comprising protein fragments, wherein at least 50% (w / w) of the protein fragments has a molecular weight of less than 3.5 kDa.

The invention discloses a walnut vegetarian meat product continuous mixing, forming and curing integrated device which comprises a base, a rotating stand, a supporting cylinder, a stirring mechanism and a sealing mechanism, the rotating stand is fixedly arranged on the base, the supporting cylinder is rotationally arranged on the rotating stand, the stirring mechanism is rotationally arranged in the supporting cylinder, and the sealing mechanism is arranged on the rotating stand. A sealing mechanism is fixedly arranged at the output end of the supporting cylinder, a scraping plate is arranged at the input end of the supporting cylinder in a sliding mode through hydraulic drive, the stirring mechanism comprises a rotating cylinder, an inner cylinder, a first stirring block and a second stirring block, the rotating cylinder is rotationally arranged in the supporting cylinder, the inner cylinder is fixedly arranged in the rotating cylinder, and the first stirring block and the second stirring block are arranged in the supporting cylinder. A stirring cavity is formed in the inner cylinder, a driving cavity is formed between the inner cylinder and the rotating cylinder, a plurality of first deflection grooves are formed in the middle of the inner cylinder, a plurality of second deflection grooves are formed in the two ends of the inner cylinder, first stirring blocks are rotationally arranged in the first deflection grooves in a sealed mode, and second stirring blocks are rotationally arranged in the second deflection grooves in a sealed mode.

The invention relates to a method for extracting plant proteins comprising the following steps: 1. suspending a plant flour in a preferably aqueous solvent, so as to obtain a plant flour suspension; 2a. adding a strain into the plant flour suspension of step 1; 2b. incubating the seeded suspension of step 2a so that the strain acidifies the seeded suspension until a protein precipitate is formed; and 3. separating the protein precipitate obtained at the end of step 2b. The invention also relates to a plant protein isolate capable of being obtained by the method of the invention.

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

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

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.

The invention discloses a preparation method of oat protein gel capable of loading curcumin and suitable for 3D printing, and belongs to the field of food industry. The method comprises the following steps: (1) extracting oat protein by taking naked oat as a raw material; and (2) taking oat protein and carrageenan as raw materials, respectively dissolving the oat protein and the carrageenan in water to prepare solutions, dropwise adding the curcumin solution into the protein solution, uniformly mixing, uniformly mixing the oat protein-curcumin solution with the carrageenan solution, and cooling to obtain the curcumin-loaded oat protein gel system. And (3) carrying out 3D printing by taking the curcumin-loaded oat protein gel as a raw material. The method does not need a surfactant, and is good in biological safety. The prepared gel system has high stability, can effectively improve the protection effect on bioactive substances, is suitable for 3D printing food, achieves the purposes of high-protein food processing and food structure customization, and has good prospects in the aspects of novel nutrient substance delivery systems and food-grade 3D printing.

The invention provides a method for improving the quality of whole wheat bread, and belongs to the field of food processing. Transglutaminase is used for catalyzing cross-linking of casein and mucedin, a protein compound obtained after reaction can form a gluten network in the dough, the gluten network structure of the whole-wheat bread dough is improved, by means of the method, the specific volume of whole-wheat bread is increased, the texture is softer, and the sensory quality is improved. Meanwhile, the content of protein and calcium in the bread is increased, and the nutritional value of the whole-wheat bread is improved.

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.

This disclosure describes methods for growing cells on chickpea microcarriers as part of a process of creating a comestible food product. Generally, the disclosed method comprises adding chickpea microcarriers to cell culture media in a vessel. The chickpea microcarriers are mixed with non-human cells in the cell culture media. The chickpea microcarriers and non-human cells are mixed to adhere and grow the non-human cells on the surface of the chickpea microcarriers. After mixing, the non-human cells adhered to the surface of the chickpea microcarriers forms a textured cell tissue. The textured cell tissue can be harvested from the vessel and formed into a comestible food product.

The invention discloses a high-protein-content enzymolysis corn protein powder processing method which comprises the following steps: S1, pretreatment: pretreating corn protein powder to obtain low-starch-content wet corn protein powder; s2, enzymolysis: starch in the corn protein powder is removed, the enzymolysis comprises I-segment enzymolysis and II-segment enzymolysis, one compound protease is firstly used for I-segment enzymolysis, and then the other compound protease is used for II-segment enzymolysis; and S3, spray drying: finally, spray drying is performed to generate the sectional type enzymolysis processing corn protein powder of the product, on one hand, the starch content in the corn protein powder is reduced, and the dosage limitation of the corn protein powder in aquatic feed is relieved; on the other hand, the corn protein powder is modified and added, most of prolamin and glutelin in the raw materials are changed into water-soluble protein and small peptide, and the animal utilization rate is greatly increased; in addition, the product can partially replace fish meal, so that feed resources are expanded, dependence on the fish meal is reduced, and the cost of an aquatic feed formula is also reduced.

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 a reduced dairy chocolate product, preferably a vegan chocolate product composition comprising a dried emulsion of a plant protein.

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

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

The invention 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.

The purpose of the present invention is to provide a textured plant protein-containing food product having improved liquid retainability. By using a production method for a textured plant protein-containing food product that includes a step of causing a protein deamidase to act on a textured plant protein material, it is possible to improve the liquid retainability of a textured plant protein-containing food product to be obtained.

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 present disclosure relates to the field of food technology, and in particular to a process for concentrating plant-based protein. The disclosure also relates to a plant-based protein concentrate obtainable with the process of as defined in the present disclosure. The present disclosure further relates to food products including said plant-based concentrate and uses thereof.

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