32results about How to "Enzymolysis temperature is low" patented technology

The invention belongs to the field of collagen preparation, and discloses a hydrolyzed protein preparation method, a hydrolyzed protein peptide product and a preparation method of the hydrolyzed protein peptide product. The hydrolyzed protein preparation method comprises the following technological steps: cleaning fish skin with water, mincing the fish skin so as to obtain slurry, carrying out enzymolysis on the fish skin slurry, carrying out enzyme deactivation treatment at 100 DEG C, filtering so as to obtain a collagen solution, carrying out activated carbon decoloration treatment, concentrating so as to obtain collegen. The preparation technology is simple, has no environmental pollution, and is low in production cost.

The invention relates to the technical field of animal feed processing, in particular to a method for preparing feather protein powder from alkaline protease / keratinase. Poultry feathers are taken as raw materials, and the method for preparing the feather protein powder from the alkaline protease / keratinase is characterized by comprising steps as follows: (1) preparation of feather powder; (2) enzymolysis; (3) filtration and drying. The technology is simple, the technology application field is broadened, the enzymolysis temperature is low, the pH action range is wide, the enzymolysis cost is low, the enzymolysis efficiency is high, the content of soluble protein of an enzymolysis supernatant is higher, meanwhile, 11 amino acid components with higher content are contained, phenylalanine, isoleucine, leucine and valine are amino acids essential to human bodies, amino acid products and feed additive protein can be processed, the production cost is reduced, and the comprehensive economic benefit is increased.

The invention discloses a modified soybean-based emulsion adhesive and a preparation method thereof. The modified soybean-based emulsion adhesive takes 20-50 parts of degreased soya flour, 75-200 parts of water, 0.3-1.2 parts of acid solution, 0.25-2.50 parts of biological enzyme, 3-5 parts of N-hydroxymethyl acrylamide, 4-12 parts of polyvinyl alcohol, 20.0-60.0 parts of polymer monomer, and 2.0-8.0 parts of initiator as raw materials, and is prepared through steps of enzymolysis modification, graft polymerization, vacuum treatment, and re-adjustment of pH. The modified soybean-based emulsion adhesive does not release formaldehyde, has good environment protection performance and high bonding strength, can be solidified at room temperature or solidified by heating, and is applicable to industries such as wood processing, building, packaging and textile.

The invention discloses a production method of wild kiwi fruit wine. The production method comprises the following steps: adding 30mg / kg-90mg / kg sulfur dioxide and 0.2mL / kg-1.0mL / kg low-temperature pulp enzyme in the process of crushing wild kiwi fruit, processing for 1.5 hours-3.5 hours at the temperature of 20 DEG C-25 DEG C and then squeezing for discharging juice; clearing after adding gelatin, and centrifuging so as to obtain clear wild kiwi fruit wine juice; regulating the content of the sugar in the clear juice to 20%, adding 30mg / L-120mg / L sulfur dioxide and yeast liquor, inoculating,and carrying main fermentation, post-fermentation, reladling, clarification, sterilization and filling processes so as to produce the wild kiwi fruit wine. The method has the advantages of low enzymolysis temperature, short processing time, less nutrition loss and good Vc storage; and the finished wine is yellow green and is clear and transparent, has mellow mouthfeel and typical wild kiwi fruit aroma; and the process is simple and is suitable for industrial production.

The invention belongs to the field related to cephalosporin drug intermediate synthesis, and provides a cephalosporin parent nucleus enzymolysis reaction catalysis method which comprises the following steps: (1) by using p-methoxybenzyl 7-phenylacetylamino-3-vinyl-4-cephalosporanate as an initial raw material, adding into phenol, and heating to react; after the reaction finishes, extracting the intermediate product to a water phase, and adding penicillin acylase and polyethyleneglycol accounting for 5+ / -2 wt% of the penicillin acylase as an enzymolysis catalyst; and (2) while controlling the temperature at 20-25 DEG C, dropwisely adding a 5-10 wt% sodium carbonate solution, and controlling the pH value of the system at 7.0-7.5 to perform enzymolysis. According to the method, the enzymolysis speed and enzymolysis conditions are changed. On the premise of not increasing the 7-AVNA raw material cost, the enzymolysis reaction speed is enhanced, the operation time is shortened, and the enzymolysis process is performed under the conditions of low pH value and low temperature. The method has the advantages of high product purity, fewer impurities and high yield, and is very suitable for large-scale industrial production.

The invention discloses an epoxidized soy-based adhesive and a preparation method thereof. The method comprises the following steps: by taking 10-40 parts of defatted soya flour, 40-150 parts of water, 0.15-1.00 part of acid solution, 0.13-2.40 parts of biological enzyme and 0.5-2.0 parts of epoxy chloropropane as raw materials, carrying out enzymatic hydrolysis modification, adjusting pH, and epoxidizing so as to prepare the epoxidized soy-based adhesive. The adhesive contains an epoxy group, has the characteristics of being free of formaldehyde release, good in environmental performance, high in bonding strength and the like, and is applicable to industries such as wood processing, building decoration and the like.

The invention discloses a method for preparing low-sugar and low-salt oyster peptide through low temperature enzymatic hydrolysis of oyster meat. The method comprises the following steps of preprocessing raw materials, wherein oyster shelling and viscera removal are performed, and oyster meat is reserved; performing soaking with a decolorizing agent, wherein the oyster meat is soaked with the decolorizing agent solution; performing repeated soaking with clean water for desalting, wherein the oyster meat obtained after being soaked with the decolorizing agent is placed into clean water to be repeatedly soaked to obtain desalted oyster meat; performing hot water extraction for de-sugaring, wherein the desalted oyster meat is subjected to heat treatment with hot water, and low-sugar oyster meat is obtained; performing tissue crushing and homogenizing, wherein clean water is added into the low-sugar oyster meat, and tissue crushing and homogenizing are performed to obtain a homogenate; performing low-temperature enzymatic hydrolysis, wherein a shrimp head complex enzyme preparation is added into the homogenate for enzymatic hydrolysis, and an enzymatic hydrolysate is obtained; performing heating concentration , wherein the enzymatic hydrolysate is subjected to heating concentration; performing powdering and packaging, wherein the concentrated solution is sprayed, drying and powdering are performed, and packaging is performed to obtain the finished low-sugar and low-salt oyster peptide. The prepared finished oyster peptide is low in molecular weight, salt content and sugar content and low in production cost and has the effects of oxidation resistance and pressure reduction.