36results about How to "Allergenicity reduction" patented technology

The invention belongs to the technical field of dairy products and food biology, and particularly relates to a method for preparing hypoallergenic whey protein through combination of an enzyme method and glycosylation and application of the hypoallergenic whey protein. The method specifically comprises the following steps: carrying out enzymolysis on whey protein isolate by using alkaline protease to prepare a whey protein hydrolysate, adding allose, uniformly mixing, carrying out glycosylation reaction under a freeze-drying condition, and finally, carrying out ultrafiltration and dialysis to remove redundant sugar, so as to prepare a sample, namely the low-sensitization whey protein. According to the whey protein prepared by the method, the sensitization is effectively inhibited, the low sensitization after digestion is ensured, and the problem that the sensitization is increased in the digestion process is avoided.

The invention discloses composite hydrogel as well as a preparation method and application thereof. The composite hydrogel comprises a gel matrix and a medicine component loaded in the gel matrix, the gel matrix is prepared from sodium alginate and chitosan; the drug component comprises luteolin nanoparticles and biological stem cells, the composite hydrogel takes sodium alginate and chitosan as a matrix, the luteolin nanoparticles are added as a drug, the biological stem cells are loaded at the same time, the composite hydrogel has the functions of resisting inflammation and bacteria and promoting wound healing, the dual treatment effects of the drug and the cells are achieved, and the composite hydrogel has a good application prospect. The composite hydrogel has good effect on promoting wound healing while having antibacterial and anti-inflammatory effects, the efficiency and quality of wound healing are remarkably improved through the synergistic effect of the two components, an innovative and efficient solution is provided for complex wound management, the treatment effect is improved, and the application prospect is wide. Important clinical significance and wide market application prospects are realized.

The present invention relates to the technical field of cosmetics, and in particular to a hair dye composition for preventing hair breakage, hypoallergenic and repairing, and a preparation method and application thereof. The composition is composed of agent A and agent B in a mass ratio of 1:0.8-1.5. The raw materials of agent A are hydrogen peroxide, glycerol, thickener, cetearyl alcohol polyether, sodium stannate, hydroxyethylidene diphosphoric acid and water. The raw materials of agent B are: p-phenylenediamine, sodium sulfite, triethanolamine, urea, Polygonum multiflorum extract, Acorus calamus extract, Nepeta tenuifolia extract, chelating agent, ascorbate, preservative, keratin, trehalose, 4-amino-2-hydroxytoluene, polyquaternium salt, squalane, arbutin, allantoin, bisabolol, emulsifier, polyglutamic acid, octadecyl alcohol, wheat germ oil and water. The hair dye of the present invention has a good hair dyeing effect, and has hypoallergenicity, and also has a good effect of preventing hair breakage and repairing hair quality.

The invention belongs to the technical field of microorganisms, and relates to lactobacillus delbrueckii subsp. Bulgaricus and application thereof. The invention provides a strain of Lactobacillus delbrueckii subsp. Bulgaricus, the strain of Lactobacillus delbrueckii subsp. Bulgaricus is named as Lactobacillus delbrueckii subsp. Bulgaricus, the Lactobacillus delbrueckii subsp. Bulgaricus is preserved in China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.32206. The invention also provides a preparation method of the Lactobacillus delbrueckii subsp. Bulgaricus. The method has the effects of enhancing the texture characteristics of the goat milk, reducing the goaty smell of the goat milk and the like, and has important significance on promoting the development of the goat milk industry.

The invention belongs to the technical field of protein preparation, and discloses a walnut hypoallergenic complex protein, a preparation method and an application, wherein shelled walnuts are ground to obtain walnut powder, acetone is added to defat and then a protein extract is added to extract crude protein, isoelectric precipitation, ammonium sulfate graded precipitation, dialysis desalination, and freeze drying are performed to obtain walnut allergenic protein; the walnut allergenic protein is dissolved in ultrapure water, a free radical initiator is added, polyphenols are added to form a walnut protein-polyphenol complex, the sample solution is dialyzed to ensure that unreacted polyphenols are completely removed, and a hypoallergenic complex is obtained after freeze drying. The first seven kinds of walnut proteins extracted by the present invention are all allergenic proteins, and the complex prepared by the present invention adopts a free radical grafting method, which is simple to operate and does not produce toxic byproducts. The complex prepared by the present invention belongs to a hypoallergenic protein, which can reduce allergenicity by changing the spatial structure of walnut protein.

The invention discloses a method for reducing the allergenicity of bitter almond protein by fermentation with plant lactobacillus, and belongs to the field of food processing. The invention uses bitter almond as raw material, and uses plant lactobacillus FSB7 activated and expanded for fermentation. After fermentation, the free amino acid content of the sample increases by more than 4 times, and the degree of hydrolysis reaches 82%. The optimal fermentation conditions are: bitter almond: water = 1: 20 (w / v), the amount of inoculated liquid is liquid: bitter almond = 0.1% (v / w), the initial pH of fermentation is 6.5, and the fermentation time is 36h. Under such conditions, bitter almond protein can be effectively hydrolyzed, the allergen is destroyed, the allergenicity of bitter almond protein is reduced, and the reduction of the immunogenicity of bitter almond milk is verified by enzyme-linked immunosorbent assay (ELISA). The result shows that the immunogenicity of the fermented bitter almond milk is reduced to about 29% of the original.

The invention belongs to the technical field of microorganisms, and particularly discloses a strain of lactobacillus plantarum and application thereof, and the preservation number of the lactobacillus plantarum SN21 is CCTCC (China Center For Type Culture Collection) NO: M20252076. The lactobacillus plantarum SN21 provided by the invention is applied to fermentation of the peanut protein, the antigenicity of the peanut protein can be effectively reduced by optimizing fermentation conditions, and the oxidation resistance of a product is improved; meanwhile, the lactobacillus plantarum SN21 provided by the invention is used for fermenting peanut protein, and the solubility and the emulsifying property of the lactobacillus plantarum SN21 are improved. The strain has a good application prospect in development and utilization of fermented foods, and particularly has a relatively good application value in development of low-sensitivity peanut products and improvement of functional characteristics.

According to the instant ruditapes philippinarum food and the processing method thereof, ruditapes philippinarum is used as a raw material, and vacuum rolling, TG enzyme-ultrasonic coupling treatment, vacuum impregnation and far infrared drying and dehydration technologies are combined in the main steps of raw material pretreatment, pre-dehydration, seasoning, drying and the like. The allergen of the clam meat instant product is effectively reduced, the elasticity of the clam meat instant product is increased, the taste of the clam meat is ensured, and the clam meat instant product has certain reference significance for development of instant shellfish products.

The invention relates to the technical field of medical treatment and beauty treatment, in particular to a solution for injection and a preparation method thereof. According to the injection solution disclosed by the invention, the cross-linked sodium hyaluronate, the vitamin B, the active peptide, the nicotinamide, the amino acid, the buffer solution and the water for injection are taken as raw materials, so that the injection solution is endowed with relatively good enzyme stability, is not easy to quickly decompose in vivo and is non-toxic; functional raw materials such as active peptide and nicotinamide are used, so that the injection solution has excellent anti-aging and melanin inhibition effects.

The invention discloses a sequential enzymatic-ionic synergistic soybean protein isolate modification method, which comprises the following steps: dispersing soybean protein isolate in water to prepare a protein solution, adding glutamine transaminase, carrying out heating reaction to inactivate enzyme to obtain an enzyme cross-linked protein solution, adding MgCl2 into the enzyme cross-linked protein solution, and carrying out heating reaction to induce protein aggregation to obtain a modified soybean protein isolate solution; and cooling to room temperature after the reaction is finished. The invention also discloses an application of the soybean protein product obtained by the sequential enzymatic-ionic synergistic soybean protein isolate modification method as a food additive. According to the method, the sensitization of the soybean protein can be remarkably reduced, meanwhile, the unique stomach resistance-intestinal efficient release dynamic characteristic is shown, and the small intestine peptide fragment release amount is promoted to be increased.

The invention provides a mineral moisturizing, whitening and sunscreen isolation lotion and a preparation method thereof, and belongs to the technical field of cosmetics. The raw materials comprise a phase A, a phase B and a phase C. The preparation method comprises the following steps: heating water in the phase A to 80-90 DEG C, adding other raw materials in the phase A, and uniformly stirring and dispersing; uniformly mixing, stirring and dispersing the phase B; dropwise adding the mixed and dispersed phase A into the phase B, and uniformly stirring and dispersing; finally, adding the phase C, and emulsifying for 10-15 minutes at the speed of 5000-7000 r / min to obtain the mineral moisturizing, whitening and sunscreen isolation lotion. The mineral moisturizing, whitening and sunscreen isolation lotion prepared by the invention is simple in preparation method, good in moisturizing performance, relatively good in whitening, anti-ultraviolet, anti-oxidation and anti-inflammatory effects, non-irritant, safe, not easy to cause anaphylactic reaction, appropriate in consistency, uniform, fine, easy to smear and comfortable in skin feeling; and meanwhile, a relatively strong ultraviolet protection effect is achieved.

The invention discloses a low-sensitivity soybean yogurt prepared by enzymolysis and synergistic bacterial fermentation and a preparation method thereof, belongs to the technical field of bean food processing, and provides a method for preparing low-sensitivity soybean yogurt by enzymolysis and synergistic bacterial fermentation, comprising: soaking soybeans in a sodium carbonate solution, then washing, preheating in a boiling water bath, mixing with water and grinding, ripening treatment, filtering, and obtaining cooked soybean milk; mixing with a flavor protease enzyme solution, enzymolysis, ice water bath to room temperature, and obtaining soybean milk enzymolysis solution; mixing with a glucose solution to obtain a fermentation substrate, inoculating plant lactobacillus, fermenting, and obtaining a fermentation product; post-ripening, and obtaining low-sensitivity soybean yogurt. The invention adopts flavor protease enzymolysis and synergistic bacterial fermentation to prepare soybean yogurt, and the obtained soybean yogurt has a reduced gel size, a delicate microstructure, a weakened syneresis shrinkage effect, and a significantly reduced allergenicity, and a scientific processing technology, a simple method, and easy operation.

The invention discloses a method for reducing allergenicity and bitter taste of whey protein through non-thermal processing assisted composite enzymatic hydrolysis, and belongs to the technical field of food processing. The preparation method comprises the following steps: adding whey protein into ultrapure water, uniformly dispersing to prepare a 5% whey protein solution, carrying out ultrasonic treatment to open the internal structure of the whey protein and fully expose sensitization groups buried in the whey protein, carrying out first-step enzymolysis on the pretreated whey protein solution by using alkaline protease, and carrying out second-step enzymolysis on the pretreated whey protein solution by using alkaline protease, and carrying out second-step enzymolysis by using Flavourzyme, and carrying out freeze-drying treatment on the whey protein solution to obtain the whey protein hydrolysate. The whey protein zymolyte prepared by the processing technology disclosed by the invention is low in sensitization and low in bitterness value, meanwhile, the delicate flavor is increased, and the applicability of the whey protein is improved.

The invention discloses China-hemp protein plant-based cheese as well as a preparation method and application thereof, and belongs to the technical field of dairy product processing. The China-hemp protein plant-based cheese prepared by the preparation method disclosed by the invention is relatively high in high-quality protein content and relatively high in nutritional value, the low sensitization of the China-hemp protein plant-based cheese is more suitable for most people, the fishy smell of traditional bean protein does not exist, and a relatively proper flavor can be obtained without additionally adding essence. According to the preparation method of the China-hemp protein plant-based cheese, the texture and taste of the prepared product can be close to those of traditional cheese, the color is uniform, the taste is fine and smooth, the slicing property is good, and the product is properly softened under the high-temperature condition. The quality is further improved, the variety of plant-based cheese types is expanded, meanwhile, the texture, nutrition and flavor of the plant-based cheese are ensured, the application range of the China-hemp protein in the food field is widened, the additional value of deep processing of China-hemp seeds is increased, a new direction is provided for research and development of the plant-based cheese in the future, and the method has a wide prospect.

A product 1, 3-butanediol in which the sum of n-dodecane-converted concentrations of peaks other than methyl ethyl ketone and an acetal form of 1, 3-butanediol among peaks appearing in the range of a relative retention time of 0.80-0.99 when the relative retention time of n-dodecane is 1.00 in gas chromatography by a non-split injection method under specific conditions is 25 ppm or less.

The invention discloses a method for preparing low-allergenic peanut protein peptides, belonging to the technical field of food. The method comprises the following steps: irradiating a peanut protein solution with far-infrared rays, adding a composite microorganism into the peanut protein solution for fermentation, and obtaining low-allergenic peanut protein powder after centrifugation, solid-liquid separation, sterilization, and drying after the fermentation is completed. The invention destroys components such as DNA, RNA, and ribosomes in peanut protein cells through far-infrared irradiation technology, changes the high-level structure of peanut protein, causes the peanut protein to denature, and then cooperates with subsequent microbial fermentation steps to obtain highly active peanut protein peptides and reduce their allergenicity. Compared with existing methods such as enzymolysis, the technology has the advantages of simple process, obvious effect, safe operation, high efficiency and speed, green environmental protection, easy promotion, and the like.

The invention discloses a three-in-one innovative plaster with a traditional Chinese medicine formula, a kinesio plaster and a soluble microneedle technology. The traditional Chinese medicine paste formula mainly relates to trauma extravasated blood type and wind-dispelling and blood-activating type. The trauma extravasated blood type prototype is based on an external traumatic injury treatment plaster special for treating traumatic injury in the Qingzhou province, and the wind-dispelling and blood-activating type prescription is based on a body pain and stasis removing decoction of the Qingzhou province province in the Qingzhou province. Through reasonable compatibility of a plurality of traditional Chinese medicines and with the assistance of the kinesio and microneedle technology, the purposes of promoting blood circulation to remove blood stasis and dispelling wind and eliminating dampness can be achieved. Relates to the technical field of kinesio stickers. According to the technical scheme, the kinesio stickers are characterized by comprising a protective gel bottom layer, a gel layer and a woven fabric layer; the gel layer is located between the protective gel bottom layer and the woven fabric layer, the woven fabric layer is located at the top of the gel layer, and the protective gel layer is located at the bottom of the gel layer; the gel layer comprises a medical spandex pressure-sensitive adhesive with medicine property and soluble microneedles which are alternately arranged. And through the soluble microneedle, higher-efficiency transdermal drug delivery and controllable absorption of effective components of the drug are realized, so that the sensitization of the product is further reduced, the absorption rate of the effective components of the drug is greatly improved, and a better effect of preventing and treating the sport injury is obtained. And meanwhile, the pair of multifunctional glasses has the characteristics of plastic deformation, elasticity, water resistance, sweat resistance, comfort in wearing, low possibility of falling off and the like.

The invention discloses a method for preparing low-sensitization protein peptide through microwave combined enzymolysis composite modification and application, and relates to the technical field of food processing. The treatment method comprises the following steps: preparing protein powder into a solution, adding tea polyphenol into the solution, and uniformly mixing to prepare a protein solution; carrying out microwave modification treatment on the protein solution; adding compound protease into the protein solution subjected to microwave treatment for enzymolysis and enzyme deactivation; and filtering the enzymolysis product, and drying the filtrate to obtain the low-sensitization protein peptide. According to the method, microwave and enzymolysis combined composite modification is adopted, so that the sensitization of protein can be reduced, the reaction time is shortened, and the method is simple in process, free of pollution and high in safety. In the enzymolysis process, active peptide substances which are easy to digest and absorb, can enhance immunity and delay senescence are synchronously generated, and tea polyphenol added in the formula can synergistically relieve anaphylactic reaction and play an anti-oxidation role, so that multi-element synergy of desensitization, function enhancement and flavor optimization is realized, and the added value and market application potential of the product are improved.

The invention discloses a preparation method of low-sensitization peanut protein peptide, which belongs to the technical field of food, and comprises the following steps: irradiating a peanut protein solution with far infrared rays, adding compound microorganisms into the peanut protein solution for fermentation, centrifuging after fermentation, carrying out solid-liquid separation, sterilizing, and drying to obtain low-sensitization peanut protein powder, according to the method, DNA, RNA, ribosome and other components in peanut protein cells are damaged through the far infrared irradiation technology, the advanced structure of the peanut protein is changed, the peanut protein is denatured, then the high-activity peanut protein peptide is obtained in cooperation with the subsequent microbial fermentation step, and the sensitization of the high-activity peanut protein peptide is reduced. The method has the advantages of simple process, obvious effect, safe operation, high efficiency, rapidness, environmental protection, easy popularization and the like.

The invention belongs to the technical field of biological bacterial agents and functional food processing, and particularly relates to a bacterial agent for soybean milk fermentation, application of the bacterial agent, soybean cheese bars and a preparation method of the soybean cheese bars. According to the microbial agent for soybean milk fermentation, lactobacillus helveticus HL88 and lactobacillus casei BL25 are combined for use, so that soybean milk can be quickly acidified, and the curding time of soybean cheese is shortened; the soybean protein can be more fully hydrolyzed, and more short peptides and amino acids are released; particularly, the high yield of gamma-aminobutyric acid (GABA) can be achieved, and the fermentation effect and the nutritional value of the soybean milk are improved. Furthermore, the soybean cheese food prepared by fermentation of the microbial agent has rich soybean milk flavor and smooth texture; moreover, the soybean milk is easy to digest and absorb, the digestibility is improved, the allergenicity of soybeans can be reduced, and particularly, the soybean milk is helpful for improving exercise fatigue and improving sleep quality. Therefore, the microbial agent provided by the invention has excellent application prospects in the field of preparation of functional foods for resisting fatigue and promoting sleep.

The invention discloses a radix fici simplicissimae egg with a probiotic function and a making method thereof, and belongs to the field of food processing, and the specific steps are as follows: (1) crushing dried radix fici simplicissimae roots to obtain radix fici simplicissimae powder; (2) activating the lactic acid bacteria seed solution; (3) uniformly mixing the radix fici simplicissimae powder and the lactic acid bacteria seed solution; (4) wrapping the fresh eggs in a radix fici simplicissimae lactic acid bacteria mixture, and performing sealed fermentation; and (5) after fermentation, cooking, sterilizing, sealing and preserving. The obtained eggs not only have the medicinal activity of the radix fici simplicissimae and have the functions of improving body immunity and promoting gastrointestinal motility, but also can reduce the sensitization of the eggs through lactobacillus fermentation, and a daily health-care food is provided for allergic people.

The invention discloses a shrimp and crab type marine natural umami seasoning and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the following steps: 1) preparing a suspension from shrimp and crab aquatic products, inoculating activated compound bacteria, and fermenting to obtain a fermented suspension; adding a compound enzyme into the fermentation turbid liquid, and carrying out enzymolysis, enzyme deactivation, filtration centrifugation and graded ultrafiltration to obtain supernate; (2) adsorbing amino acid by using a polyvinyl alcohol pre-membrane, compounding the pre-membrane subjected to saturated adsorption of the amino acid with a bottom membrane by using a cross-linking agent, performing electrostatic spinning to obtain an amino acid embedded electrostatic spinning membrane, and eluting the embedded amino acid to obtain an electrostatic spinning membrane containing amino acid holes; the supernate obtained in the third step is purified and then eluted, an eluted solution is obtained, and the seasoning is obtained after spray drying; the amino acid in the step 4 is selected from Ala, Asp, Asn, Glu and Gln. The obtained seasoning is high in sensitization reduction rate, sufficient in delicate flavor and free of fishy smell and peculiar smell.

The invention discloses a preparation method of a silkworm nutritional food base material helpful for improving sleep, and the preparation method comprises the following steps: (1) selecting a bacterial liquid to carry out light fermentation on fresh mulberry leaves to obtain lightly fermented mulberry leaves; (2) from the first day of the fifth instar of the silkworm larvae to the period when the silkworm larvae stop feeding and spin, partially feeding the slightly fermented mulberry leaves every day; the preparation method comprises the following steps: freeze-drying and crushing fresh silkworm chrysalis to obtain silkworm chrysalis powder rich in gamma-aminobutyric acid; (3) mixing the silkworm chrysalis meal with fermentation auxiliary materials and water, inoculating lactobacillus rhamnosus and pediococcus pentosaceus, and fermenting to obtain a solid silkworm chrysalis fermentation product; (4) extracting the mulberry leaf powder step by step by using an ethanol solution and deionized water to obtain a mulberry leaf extract rich in gamma-aminobutyric acid, hyperoside and isoquercetin; and (5) uniformly mixing the silkworm chrysalis solid-state fermentation product and the mulberry leaf extract to obtain the silkworm and mulberry nutritional food base material. The invention further discloses a silkworm nutritional food base material beneficial to sleep improvement and application of the silkworm nutritional food base material in functional food.

The invention discloses sunscreen powder and a preparation method thereof, and the sunscreen powder comprises an oil-in-water emulsion formed by mixing an aqueous solution containing a nonionic surfactant and grease, aqueous dispersion slurry of a sol-gel microcapsule type sunscreen agent, and powder, the sunscreen cream is prepared from the following components in parts by weight: 15 to 90 parts of powder, 0.1 to 30 parts of grease, 0.1 to 6 parts of a nonionic surfactant and 5 to 50 parts of a sol-gel microcapsule type sunscreen, and the sunscreen cream is prepared from the following components in parts by weight: 15 to 90 parts of the powder, 0.1 to 30 parts of the grease, 0.1 to 6 parts of the nonionic surfactant and 5 to 50 parts of the sol-gel microcapsule type sunscreen. The sunscreen powder has low sensitization, also has good UVA and UVB protection, is fine and smooth in powder coating and is not rough, and the stability of the internal composition is good in the long-term use and storage process of the product.

The invention discloses a method for reducing protein sensitization based on protease hydrolysis pretreatment combined with amyloid fibril modification, and belongs to the technical field of protein modification. In order to solve the technical problem that although enzyme hydrolysis can reduce sensitization of beta-lactoglobulin, sensory characteristics and functional attributes of protein can be damaged, the invention provides a method for preparing beta-lactoglobulin through hydrolysis, protease enzymolysis, enzyme deactivation, rapid cooling and centrifugation by taking beta-lactoglobulin as a raw material. According to the method for preparing the low-allergenicity beta-lactoglobulin by modifying the amyloid fibril, enzyme hydrolysis pretreatment and an amyloid fibril modification method are combined, so that the allergenicity of the beta-lactoglobulin is reduced, and meanwhile, the functional attributes of the beta-lactoglobulin are reserved. The low-sensitization beta-lactoglobulin prepared by the method can be used for preparing low-sensitization cow milk or milk powder and formula food with special medical application.

The invention discloses a bifunctional modified nano-pore membrane, a preparation method thereof and an application of the bifunctional modified nano-pore membrane in buffalo milk production, lactase and protease are co-immobilized in a polymer-based pore channel through a nano-pore membrane technology to form a bifunctional enzyme-membrane composite system. Based on an in-membrane pore size design and an enzyme directional coupling strategy, efficient hydrolysis of lactose and synchronous generation of small molecule peptide are realized. Specifically, lactase acts on lactose in buffalo milk to decompose the lactose into galactose and glucose; meanwhile, casein is precisely cut by protease to generate small molecule peptide. Through single-time membrane-passing continuous reaction, the lactose residual quantity is remarkably reduced, and the content of small molecule peptide is greatly increased. The technology not only solves the problems of step-by-step treatment and low enzyme utilization rate in the traditional process, but also completely retains the natural flavor and nutritional ingredients of the buffalo milk. The requirements of lactose intolerant people and consumers with high nutritional requirements on the functional dairy products can be met, and dairy product processing is promoted to be upgraded towards efficient integration and high value.

This utility model relates to the field of food processing technology and discloses a magnetic field treatment device for improving protein emulsification properties and reducing protein allergenicity. The device includes: a sample bottle, a circulating water pump, and a magnetic field generating mechanism connected in a sequential cycle. The sample bottle has an inlet pipe and an outlet pipe. The circulating water pump is connected to the sample bottle through the inlet pipe, and the magnetic field generating mechanism is connected to the sample bottle through the outlet pipe. This utility model, by setting up a sample bottle, a circulating water pump, and a magnetic field generating mechanism connected in a sequential cycle, simultaneously achieves the circulating transport of protein liquid and uniformly treats the protein liquid with a magnetic field to generate Lorentz force. It is simple and practical, and can effectively improve protein emulsification properties and reduce protein allergenicity.

The invention discloses a preparation method and application of cow milk enzymolysis protein polypeptide, and relates to the preparation method which comprises the following steps: by taking skimmed cow milk as a raw material, carrying out mixed enzymolysis on an alkaline protease mutant and trypsin to prepare the cow milk enzymolysis protein polypeptide, the alkaline protease mutant with high specific activity and high catalytic efficiency is obtained by carrying out R121K, S250A, G192S / E221R or A182E / P238D mutation on a sequence with an amino acid sequence as shown in SEQ ID NO.1. Meanwhile, by adopting the method for preparing the polypeptide through mixed enzymolysis of the alkaline protease mutant and trypsin, the hydrolysis degree of cow milk can be improved, and the sensitization of the cow milk can be reduced at the same time.

The application relates to the food processing technical field and provides a method, device and household appliance for reducing food allergenicity, the method comprising the following steps: controlling the pressure of a target chamber to reduce to a target vacuum degree, the target chamber being used for placing food to be processed, and the target vacuum degree being determined based on the food to be processed; and determining that the target chamber is kept at the target vacuum degree for a target time length, and then controlling the pressure of the target chamber to rise. The method uses the pressure difference treatment of negative pressure keeping and pressure rising to make the spatial structure of the sensitive source of the food to be processed first be compressed and then be fluffy, change the active site of the sensitive source of the food to be processed, reduce the allergenicity of the food, the pressure difference treatment process of the negative pressure keeping and the pressure rising is simple and safe, specific biological enzymes or radiation devices are not needed for realizing the desensitization treatment of the food, and the method can be used in a household environment.

The diaphragm type silk fibroin microneedle patch sequentially comprises a medicine storage layer, a diaphragm layer and a blank microneedle layer, the blank microneedle layer is composed of silk fibroin and comprises a base body and a needle body extending outwards from the base body, and the side, away from the needle body, of the diaphragm layer is covered with the medicine storage layer; the medicine storage layer comprises silk fibroin and tranexamic acid, and the diaphragm layer is located between the medicine storage layer and the blank microneedle layer. According to the tranexamic acid-loaded diaphragm type silk fibroin microneedle patch containing the medicine storage layer, the release duration (14 h in vitro and 24 h in vivo) can be increased, a large tranexamic acid concentration difference can be formed between the microneedle and the skin, stable pushing force is provided for transdermal release of tranexamic acid, the stable medicine release rate is achieved after a certain time, and the transdermal effect of the tranexamic acid is improved. Therefore, the purpose of long-time stable administration is achieved.