5results about How to "Allergenicity reduction" patented technology

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.

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 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.

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.