30results about How to "Facilitate subsequent enzymatic hydrolysis" patented technology

The invention relates to a preparation method of high-speed solubility and no bitter smell egg white powder. The invention solves the problems of poor instant solubility, bitter taste or fishy smell and poor sensory quality of egg white powder currently on the market. Egg white protein is enzymatically hydrolyzed by compound proteases (Alcalase, neutral protease and flavor protease), and the two-stage enzymatic hydrolysis method is coordinated at the same time. The physical and chemical indicators such as instant solubility and taste of the obtained egg white powder have been greatly improved, and unexpected technical effects have been achieved; the ratio of Alcalase, neutral protease and flavor protease in the compound enzyme is determined to be 1:2:1. The ratio significantly improves the instant solubility and dissolution stability of egg white powder; combined with high-speed and short-term ultramicronization treatment, the effect is even better.

The invention discloses a production method of a low-salt oyster polypeptide and oligosaccharide nutrition powder. According to the production method, oyster obtained via shell removing is taken as a raw material, is repeatedly immersed in ice water at 4 to 10 DEG C for 2 to 4h; the oyster obtained via immersion desalting is subjected to slurry homogenizing, and is subjected to high temperature treatment for disinfection and protein denaturation; obtained oyster slurry is cooled with normal temperature water; pH value is adjusted to be 7.0 to 9.0, and 0.5 to 1.0wt% of protease is added for protein enzymatic hydrolysis; after high pH protease enzymatic hydrolysis, the temperature is adjusted, and 0.5 to 1% of a weakly acidic protease is added for enzymatic hydrolysis; amylase is added for degradation of glycogen; an obtained product is subjected to high temperature treatment, filtering, and spray drying so as to obtain the oyster polypeptide and oligosaccharide nutrition powder. The production method is simple; cost is low; and the obtained oyster polypeptide and oligosaccharide nutrition powder can be absorbed by human body easily.

The invention discloses a method for extracting geniposide from jasmine. The method comprises the following steps of pre-wetting stacking, raw material treating, first-time enzymolysis, deoiling, second-time enzymolysis, column chromatography and drying. According to the method, firstly, vegetable fat is extracted through enzyme, oil ingredients and non-oil ingredients are separated based on the affinity difference of the non-oil ingredients to oil and water and the different specific gravities of oil and water, and the product yield and the extracting rate are increased.

The invention discloses a method of extracting hypericin from hypericum perforatum, which includes the following steps: soaking treatment, material processing, enzymolysis, degreasing, alkaline extraction, column chromatography and drying. The method first adopts enzyme to extract vegetable grease, and utilizes the difference between the affinity of non-oil ingredients to oil and the affinity of the non-oil ingredients to water and the different proportions of the oil and the water to separate the oil and the non-oil ingredients, thus increasing product yield and extraction rate. The content of the hypericin obtained by the method is more than 0.5 percent (detected by UV (ultraviolet)), and the ash content is less than 7 percent.

The invention provides a method of extract of peanut meal polysaccharides, including pre-treatment, enzymatic protein, and enzymes: compound enzyme extract polysaccharides, separation and purification, and its composite enzymes are cellulose enzymes, enzyme-soluble, β-hypateThe combination of polylase and amylase, this method effectively removes the protein in it, retains the functional characteristics of polysaccharides to the greatest extent, avoids pollution of organic solvents, improves polysaccharides extraction rate, and improves the purity of polysaccharides.prospect.

The invention discloses a method for improving the emulsifying activity of perilla seed protein, and belongs to the technical field of perilla seed protein modification. The method comprises the following steps: 1) adjusting the water content of the perilla seed dregs, and performing ultra-high pressure pretreatment after the moisture is adjusted; 2) pulverizing and sieving the perilla seed dregs after the ultra-high pressure pretreatment, adding water and mixing them into 4 % to 20% of the mixed solution, adjust the pH and temperature, add protease for enzymolysis, cool to room temperature after enzymolysis, and adjust the pH value to neutral; Perilla seed protein of 30kDa segment, the perilla seed protein is concentrated and spray-dried to prepare perilla seed protein with high emulsifying activity. The method has the characteristics of simple production process, less enzyme consumption, short enzymolysis time and low production cost.

The invention discloses a method for extracting geniposide acid from folium cortex eucommiae. The method comprises the following steps of pre-wetting stacking, raw material treating, first-time enzymolysis, deoiling, second-time enzymolysis, column chromatography and drying. According to the method, firstly, vegetable fat is extracted through enzyme, oil ingredients and non-oil ingredients are separated based on the affinity difference of the non-oil ingredients to oil and water and the different specific gravities of oil and water, and the product yield and the extracting rate are increased.

The invention discloses a method for extracting geniposide from gardenia jasminoides, which comprises the following steps: soaking treatment, raw material treatment, first enzymolysis, oil removal, second enzymolysis, column chromatography and drying. The invention first uses enzymes to extract vegetable oils, and utilizes the affinity difference of non-oil components to oil and water and the specific gravity of oil and water to separate oil and non-oil components, thereby increasing product yield and improving extraction rate.