21results 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 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 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 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.

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 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 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 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 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 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.

The invention provides a sunscreen cosmetic. The sunscreen cosmetic is prepared from the following raw materials: a radix scutellariae extract, a tussilago farfara extract, nano zinc oxide, nano titanium dioxide, ethyl methoxycinnamate, glycerol, octadecanol, vaseline, propylene glycol, cetearyl glucoside, cetostearyl alcohol and phenoxyethanol. The sunscreen cosmetic disclosed by the invention has the effects of whitening and moisturizing, resisting ultraviolet rays and repairing after sunburn (for example, improving and repairing erythema of the skin after sunburn).

The utility model provides a multifunctional skin care composition, and belongs to the technical field of biological materials. The skin care composition is sequentially composed of a stripping layer, a bonding layer, a first skin care layer, a second skin care layer, a third skin care layer and a small window door from outside to inside, the first skin care layer is in a groove shape with a rightward opening, a hole is formed in the bottom of the first skin care layer, the hole is detachably filled with the second skin care layer, and the groove shape is detachably filled with the third skin care layer. The skin care composition is simple and reasonable in structure, has multiple effects of sterilization, anti-inflammation, moisture absorption, repair, low sensitization, scar hyperplasia inhibition and the like, is soft and comfortable, and is an ideal composition for relieving and repairing the skin.

The invention relates to the technical field of infant food, in particular to a preparation method of infant rice flour capable of reducing infant allergy symptoms. The method comprises the following steps: step 1, sorting and cleaning rice raw materials: selecting GABA-rich germinated rice, cleaning, removing silt, impurities, bran layers, surface microorganisms and pesticide residues, and taking 94-96 parts of GABA-rich germinated rice, 1-2 parts of a mineral nutrient bag, 1-2 parts of a vitamin nutrient bag, 1-2 parts of fructo-oligosaccharide and 1-2 parts of coconut oil for later use; step 2, high static pressure pretreatment; and step 3, high-humidity steam rapid water absorption treatment. Step 4, shearing and slurrying treatment: adding the raw materials treated in the step 3 into a pulping machine, sieving slurry obtained by slurrying, then adding a mineral nutrient bag, a vitamin nutrient bag, fructo-oligosaccharide and coconut oil, and uniformly mixing to obtain rice milk; and 5, roller drying treatment. And step 6, crushing the crushed and sieved infant rice flakes, and sieving the crushed and sieved infant rice flakes with a 5mm sieve to obtain the infant rice flour.