84results about How to "High in peptides" patented technology

The invention relates to a method for preparing high-purity rice protein and high-purity rice peptide. Rice or broken rice is used as a raw material in the method; based on crude rice protein prepared by an alkali extraction and acid precipitation method, non-protein substances in the crude rice protein are removed by the impurity removing effect of an efficient composite enzyme consisting of amylase, cellulase and lipase, and then the high-purity rice protein with protein content of more than 90 percent is prepared; and based on the high-purity rice protein, the hydrolysis degree of the rice protein is controlled under the action of the composite enzyme by an alternated enzymolysis ultra-filtration coupling technology, and the high-purity rice peptide with protein content of over 90 percent, polypeptide content of more than 70 percent and 200 to 1,200Da oligopeptide content of over 50 percent is prepared by separation.

The invention discloses a novel technology for improving feeding nutritive value of sesame seed meal employing an enzymolysis method and a fermentation method of microorganisms. The method is characterized in that fermented sesame seed meal products, which are high in protein content, rich in nutrient substances including polypeptide, small peptide, amino acid, an organic acid, probiotics and the like, low in content of anti-nutritional factors including phytic acid, tannin and the like and high in additional value are prepared by a technology of combining enzymolysis of exogenously added alkaline protease with two-step anaerobic fermentation of microorganisms. The content of crude protein in the fermented sesame seed meal products is greater than or equal to 50%; the acid-soluble protein content of the fermented sesame seed meal products is greater than or equal to 10%; the hydrolysis degree of the fermented sesame seed meal products is greater than or equal to 35%; the organic acid content of the fermented sesame seed meal products is greater than or equal to 5%; the phytic acid content of the fermented sesame seed meal products is smaller than or equal to 0.1%; the volatile basic nitrogen content of the fermented sesame seed meal products is smaller than or equal to 100 mg/100g; the utilization rate of the feed is increased; the cultivation cost is reduced. The fermented sesame seed meal is applied to an aquatic feed, so that the additive amount of the fermented sesame seed meal in the aquatic feed is increased, and the fermented sesame seed meal can partially replace fish meal, bean pulp and the like. In addition, solid static fermentation is adopted by the method, sterilization is not needed in the fermentation process, and the method is simple in production technology, low in production cost and broad in industrial production prospect.

The invention relates to a preparation method for peptide-enriched soy sauce. The preparation method comprises the following steps: (1) mixing 1 part of soybean protein by mass with water accounting for 8-15 times of the mass of the soybean protein; adding protease from aspergillus oryzae and hydrolyzing until the hydrolysis degree of the soybean protein is 30%-40%; and carrying out enzyme deactivation to obtain soybean protein hydrolyzing liquid; (2) after cooking 1 part of soya bean meal or soybeans by mass, mixing with 0.2-1 part of flour by mass; cooling and inoculating aspergillus oryzae essence which is 0.02%-1.00%(w/w) of the weight of the soya bean meal or the soybeans and carrying out yeast propagation to prepare finished yeast; and (3) mixing the yeast with the soybean protein hydrolyzing liquid; fermenting by using a high-salt diluted soy sauce brewing method (GB18186-2000) for 60-90 days; and squeezing and filtering to obtain raw soy sauce. The preparation method is simple in production process; the content of small molecule peptides in the soy sauce is improved by more than 45% when being compared with that of common soy sauce; the peptide-enriched soy sauce has no bitter taste; the mouth feel is delicious and mellow and the peptide-enriched soy sauce has a rich soy sauce aroma.

The invention discloses a functional duck meat square leg and a preparation method of the functional duck meat square leg. The method comprises the steps of: slaughtering the duck, scalding hair, removing internal organs, cleaning, taking breast meat and leg meat, coating a mixture of nitrate, sodium isoascorbate and composite phosphate to pickle, adding a medlar juice and a walnut and lactoprotein mixed enzymatic solution, pig backfat, accessories, and glutamine transaminase and a lactic acid bacteria leavening agent, chopping, agitating and mixing uniformly, injecting in a mold way, preserving temperature and enzymolyzing, freezing and molding, demolding, packaging in vacuum, decocting and curing, sterilizing by microwave, and cooling to obtain the functional duck meat square leg which is rich in extracellular polysaccharide of lactic acid bacteria and polypeptide and amino acids. The method has the advantages that the amount of phosphate is reduced, and the emulsion stability, heat stability, water-retaining property and gel capacity of meat product are improved. The functional duck meat square leg is not only unique in flavor, but also has the functions of preventing oxidation, resisting angiotensin converting enzyme, and promoting calcium absorption and immune adjustment.

The invention relates to a preparation method of hairtail polypeptide, including the following steps: (1) putting hairtail in water which is 1 to 3 times of the weight of the hairtail and wringing the hairtail and the water evenly into fish meat pulp; (2) putting the fish meat pulp in an enzymatic vessel, raising the temperature to 45 DEG C-65 DEG C and regulating the pH value to 5.5-8.5; in the weight of the hairtail, adding endoprotease of 1.0-3.0 percent and nisin which is 0.02-0.1 percent of the weight of the fish meat pulp weight at the same time; implementing the agitation hydrolysis on the mixed fish meat pulp for 16-24h; adding the endoprotease of 1.0-5.0 percent, regulating the temperature to 45 DEG C-60 DEG C, regulating the pH value to 5.0-8.0 and keeping on the agitation hydrolysis for 3-6h; (3) killing enzyme; (4) centrifuging to fetch supernatant; (5) decompressing, concentrating, vacuuming and drying the supernatant to obtain a hairtail polypeptide product. The molecular weight range of the hairtail polypeptide obtained through the method is kept within 250Da-6000Da; the content of the polypeptide, the molecular weight of which is smaller than 1000Da, is higher than 50 percent.

The invention relates to a denatured protein powder and a brain protein hydrolyzate prepared from the same. The total nitrogen content of the denatured protein powder is more than 120 mg/g; and the denatured protein powder is prepared by adding fresh lysozyme into a pig brain, homogenating, heating, and defatting with acetone. The denatured protein powder, as a raw material, is used for preparingthe brain protein hydrolyzate; the contents of amino acids in the prepared brain protein hydrolyzate meet national standards of brain protein hydrolyzate injections; and the content of small moleculepeptides with the molecular weight of less than 10000 Da is 25-35% of the brain protein hydrolyzate. The preparation method of the brain protein hydrolyzate mainly comprises the following steps: pre-treating, homogenizing, defatting with the acetone, performing dual enzymatic hydrolysis, centrifugating, refining by column chromatography, and performing ultrafiltration treatment. The invention discloses key technical points for controlling the total nitrogen index of the protein powder and the content of the small molecule peptides for the first time; the obtained brain protein hydrolyzate is a biologically active substance which is really extracted from the pig brain, without adding active components artificially, thus ensuring the efficacy and the safety of the brain protein hydrolyzate;and animal pharmacodynamic experiments show that the brain protein hydrolyzate is more effective than conventional products.

The invention relates to a method for preparing navodon septentrionalis skin anti-oxidative peptide liquid through in vitro simulation of gastrointestinal digestion and belongs to the fields of food processing technology and protein utilization technology. The adopted preparation process comprises the following steps: preprocessing raw material navodon septentrionalis skin by shearing, drying, grinding, etc.; through an in vitro gastrointestinal digestion simulation technology, simulating a gastrointestinal digestion system through dual enzyme constructed from pepsase and trypsin; inactivating enzyme through a boiling water bath, regulating pH value and integrating twice centrifugal means to prepare the fish skin anti-oxidative peptide liquid. The preparation method disclosed by the invention, through a dual-enzyme digestion reaction system, greatly improves hydrolysis efficiency of fish skin protein and realizes full utilization of raw material; the process of in vitro simulation of gastrointestinal digestion is implemented in 37 DEG C water bath; an enzymolysis condition is mild and similar to a human body, and a digestion process of a human body can be better reflected.

The invention provides a preparation method of hoof nail polypeptide through composite hydrolysis. The method comprises the following steps of: mildly and partially hydrolyzing a dried and crushed hoof nail raw material in aqueous alkali; and further hydrolyzing the hoof nail raw material with a proteolytic enzyme to obtain the hoof nail polypeptide product. In the hoof nail polypeptide prepared by the method, the content of the components of which the relative molecular mass is 10,000 to 3,500 is up to 50 percent, and the content of amino nitrogen is less than or equal to 3 percent of the content of total nitrogen. Compared with the prior art, the hoof nail polypeptide is obviously improved in cogulation effect and anti-inflammation effect.

The invention relates to the field of aquaculture and discloses a preparation method of a nonreactive aquatic product immunity enhancer. The preparation method comprises the following steps: (1) uniformly mixing 80 to 120 parts of aquatic product polypeptide, 40 to 60 parts of camellia seed meal modified extract, 10 to 30 parts of astaxanthin, 10 to 30 parts of fucoxanthin, 10 to 20 parts of pearl powder, 40 to 80 parts of seaweed extract and 300 to 500 parts of water to obtain a component A; (2) dissolving 20 to 30 parts of calcium chloride into 500 to 700 parts of water to obtain a component B; (3) dropwise adding the component A into the component B at the speed of 0.5mL/s to 1.5mL/s to produce solid sediment; filtering, taking the solid sediment and drying to obtain the nonreactive aquatic product immunity enhancer. The nonreactive aquatic product immunity enhancer provided by the invention is prepared from pure natural green raw materials and does not contain antibiotic drugs; the immunity of aquaculture animals can be effectively improved by the nonreactive aquatic product immunity enhancer, and the nonreactive aquatic product immunity enhancer does not cause pollution to the breeding environment and is green and environment-friendly.

The invention discloses an extraction method of a cerebroprotein hydrolysate solution. In the extraction method, the extraction of a cerebroprotein hydrolysate solution is realized by combining multi-enzyme hydrolysis and hydroxylamine cleavage; based on the multi-enzyme extraction method, the method subsequently utilizes hydroxylamine for cleavage, thereby increasing the amino acid content and simultaneously retaining tryptophan without changing the structures of amino acids; by utilizing the hydroxylamine, peptide bonds between asparagine and glycin can be specifically cleaved; under acidicconditions, peptide bonds between asparagine and proline can be cleaved; and peptide bonds between asparagine and leucine as well as peptide bonds between asparagine and alanine can be partially cleaved. The extraction method improves the total amino acid content and the peptide content in a cerebroprotein hydrolysate injection, thereby improving the quality standard of the product, and ensuring that the product meets the national drug standards.

The invention provides a method for preparing a peanut sauce beverage and peanut red skin powder by fully utilizing peanuts. The method comprises the steps that the peanuts are baked, processed through skin removal and then processed through pulp grinding, and after enzymolysis is performed through cellulase, secondary enzymolysis is performed by adding at least one of trypsin, papain, alkaline protease and neutral protease; after enzyme deactivation is performed, peanut pulp is processed through a colloid mill, then ultra-fine pulverization treatment is performed, and a sweetening agent, guar gum and sucrose fatty acid ester are added for blending; homogenizing is performed through a high pressure homogenizer; ultra high temperature sterilizing and cooling are performed, and then aseptic packaging is performed to obtain the fully-utilized peanut sauce beverage; removed peanut red skin is processed through pulverization, microwaves, ultra-fine pulverization and spray drying, and then the food ingredient peanut red skin powder with the blood replenishing function is prepared. The peanut sauce beverage has the advantages that nutrition is rich, the flavor is unique, absorption is easy, the health care effects of resisting oxidation, resisting bacteria and reducing the blood pressure are achieved, and full utilization of the raw materials is achieved.

The invention discloses an expression vector which increases the content and the quality of soybean protein, a method for preparing the expression vector, and the application. The expression vector comprises a glycinin gene promoter, a glycinin gene fragment, a signal coding sequence, a terminator and an endonuclease sensitive sequence, wherein the glycinin gene promoter is a globulin gene promoter of a first group of soybeans 11S, and the glycinin gene fragment is a soybean 11S globulin Gy7 gene fragment. The expression vector of the invention can be applied to transform the soybeans to obtain high quality soybean 11S globulin new varieties with high content and the high quality soybean 11S globulin new varieties with high content and without resistance selective marker genes and without reporter genes. The expression vector of the invention avoids the blindness on breeding and the defect that the adoption of heterogeneous source protein genes leads to allergic reaction possibly when human bodies eat, and the content of polypeptide which is synthesized by high quality soybean 11S globulin Gy7 which is obtained through transforming is at least increased by one time than control soybean which is not transformed.

The invention relates to the technical field of nutritional products and particularly relates to a method for preparing a functional polypeptide by eel bone fermentation with microbes. The method comprises the following steps: performing primary enzymolysis on eel bones with trypsin, papain and neutral protease to form small molecular protein; and inoculating bacillus thuringiensis and bacillus subtilis to ferment a culture medium prepared from eel bones, and extracting liquid from the fermented product, and performing spray drying to obtain the functional polypeptide. According to the methodfor preparing the functional polypeptide by eel bone fermentation with microbes, the functional polypeptide has no bitter taste, high yield, excellent absorption effect, high polypeptide content, small molecular weight and excellent oxidation resistance and has the effects of quenching free radicals, chelating metal ions, promoting calcium absorption, reducing blood pressure, reducing blood lipidand blood glucose, improving immunity and the like.

The invention discloses a moringa seed micro-molecule polypeptide and a preparation process thereof and relates to the field of deep processing of moringa seeds. The moringa seed micro-molecule polypeptide is mainly prepared by performing enzymolysis on moringa seed pulp and a complex enzyme under the natural pH condition, wherein the polypeptide content in the moringa seed micro-molecule polypeptide is more than 50%, and the content of peptide fragments having the molecular weight of less than 1000D in the polypeptide is more than or equal to 85%. The preparation process of the moringa seed micro-molecule polypeptide comprises the following steps: mixing moringa seeds and water, heating, and homogenizing to obtain slurry; cooling the slurry, and performing enzymolysis on the slurry, neutral protease accounting for 0.5-4% of the mass of the moringa seed pulp and alkaline protease accounting for 0.2-0.5% of the mass of the moringa seed pulp at a temperature of 50-60 DEG C under the natural pH condition for 2-8 hours so as to obtain enzymatic hydrolysate; performing enzyme deactivation on the enzymatic hydrolysate, filtering to obtain the filtrate, concentrating and drying the filtrate. The moringa seed micro-molecule polypeptide product is high in content of polypeptide, particularly high in content of micro-molecule polypeptide, and has excellent absorptivity.

The invention discloses polypeptide Hakka yellow rice wine and a making method thereof. The making method includes: preparing hydrolyzed vegetable protein powder/wheat bran enzymatic hydrolysate, soaking and cooling glutinous rice in water, then adding red yeast rice, Chinese yeast and wheat koji with uniform mixing prior to primary fermentation, adding Baijiu and the hydrolyzed vegetable protein powder/wheat bran enzymatic hydrolysate for after fermentation, and performing conventional pressure filtration, clarification and wine boiling to make the polypeptide Hakka yellow rice wine. The making method is low in material cost and simple in preparation process, and the obtained yellow rice wine is higher in polypeptide content and better in fermentation flavor.

The invention belongs to the technical field of medicine, and provides a preparation method of brain protein hydrolysate. The preparation method comprises steps of raw material treatment, pre-treatment, composite enzyme hydrolysis, pH value adjustment, ultrafiltration, and nano filtration. The preparation method is simple and can be easily applied to industrial production. A certain amount of composite enzyme is used to carry out hydrolysis, and the obtained brain protein hydrolysate has the advantages of high peptide content and high vitality.

The invention discloses a preparation method of a sea cucumber egg fermentation product with functions of lowering blood pressure and resisting blood coagulation. The preparation method of the sea cucumber egg fermentation product with the functions of lowering blood pressure and resisting blood coagulation comprises the following steps: washing sea cucumber eggs, and freeze-drying the washed sea cucumber eggs, so that freeze-dried sea cucumber egg powder is prepared for later use; mixing the freeze-dried sea cucumber egg powder with water, adding glucose, and adjusting the initial pH, so that a sea cucumber egg basic culture medium is prepared; sterilizing the basic culture medium; adding a bacillus natto bacterial suspension, and carrying out shaking culturing, so that a sea cucumber egg fermentation broth is prepared; centrifuging the sea cucumber egg fermentation broth, and collecting the obtained supernatant; and then, concentrating the supernatant, and freeze-drying the concentrate, so that the sea cucumber egg fermentation product freeze-dried powder with the functions of lowering blood pressure and resisting blood coagulation is prepared. The sea cucumber eggs are fermented with the bacillus natto according to the preparation method, so that fibrinolytic enzymes with the effect of dissolving thrombus are produced; moreover, polypeptides which are easy to absorb and have the functions of resisting blood coagulation and lowering blood pressure are also produced. The sea cucumber egg fermentation product can be directly eaten as a food, or prepared into health-care functional products after further developments, including concentrating, separating and so on.

The invention discloses bacillus subtilis BS. The preservation registration number of the bacillus subtilis BS is CGMCC No.18229, and the bacillus subtilis BS is preserved in China General Microbiological Culture Collection Center with the address of No.3, No.1 Yard, Beichen West Road, Chaoyang District of Beijing, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China, the postcode is 100101, and the preservation time is July 15, 2019. The invention also discloses a culture of the bacillus subtilis BS and a bacterial suspension of the bacillus subtilis BS. The invention further discloses a product, and the active ingredient of the product is bacillus subtilis BS, a culture of the bacillus subtilis BS or the bacterial suspension of the bacillus subtilis BS. The invention also discloses application of the bacillus subtilis BS, the culture of the bacillus subtilis BS or the bacterial suspension of the bacillus subtilis BS, and the application is as follows: a) degrading cyanogenic glycoside, or b) degrading macromolecular protein in the flaxseed cake, or c) producing polypeptide.

The invention belongs to the technical field of food processing and discloses a compound algae noodles and a preparation method thereof. The preparation method includes: mixing wall-broken chlorella pyrenoidosa powder, dunaliella salina powder and euglenophyta powder to obtain mixed algae powder; adding an appropriate amount of purified water, adjusting PH to 5.8-6.0, adding a mixture of 0.4-0.6% trypsin and papain, controlling the temperature at 28-30 DEG C, performing enzymolysis for 40-60min, heating to 54-56 DEG C, and performing enzymolysis for 24-48h; adding flour into the mixture subjected to enzymolysis, kneading to obtain dough, pressing the dough to obtain noodles, and subjecting to aging and air drying to obtain the compound algae noodles. The compound algae noodles prepared according to the method are rich in chlorella C.G.F active factors, polypeptides, beta-carotene and euglenophyta polysaccharides and capable of meeting energy demands of human bodies as well as demands of most essential nutrients to human bodies.

A method for preparing chicken intestine peptide from chicken intestines comprises the following steps that firstly, chicken intestines are smashed, heated and cooked, and the cooked chicken intestines and a liquid part flowing out in the heating process are collected; secondly, the cooked chicken intestines are extruded and degreased, and the degreased chicken intestines and a liquid part generated in the extrusion and degreasing process are collected; thirdly, the liquid parts collected in the first step and the second step are separated with a three-phase centrifuging machine to remove precipitate and grease, and a clear solution part is collected; fourthly, the clear solution part in the third step and the degreased chicken intestines in the second step are mixed and pulped; fifthly, the pulped chicken intestines are subjected to enzymolysis with protease; sixthly, after enzymolysis is finished, enzyme deactivation and centrifugation are collected, and clear liquid is collected; seventhly, the clear liquid is packaged and sterilized, and a liquid chicken intestine peptide product, or a solid chicken intestine peptide product is obtained after concentrating and drying the clear liquid.Dry basis main ingredients of the chicken intestine peptide prepared through the technological method include, by weight, larger than or equal to 85% of crude protein, smaller than or equal to 1% of crude fat, larger than or equal to 60% of amino acid and larger than or equal to 50% of peptide.

The invention discloses a preparation method of a scallop skirt fermentation product with a blood pressure reduction function. The preparation method includes the following steps: cleaning scallop skirts, removing impurities and draining prior to freeze-drying and grinding to obtain scallop skirt freeze-dried powder; mixing scallop skirt freeze-dried powder with water and sucrose prior to regulating the initial pH value; performing sterilization, adding bacillus natto bacterial suspension, and performing ventilated culture to obtain scallop skirt fermentation liquor; performing centrifugation, collecting supernate, and performing concentration and freeze-drying to obtain the scallop skirt fermentation product with the blood pressure reduction function. The scallop skirts are fermented via bacillus natto, enzymes with a thrombolytic function can be produced, proteins in the scallop skirts are further degraded into proteins and polypeptides smaller in molecular weight, and digestive absorption is facilitated; functionality of the fermentation product is further improved, the fermentation product fully plays various compound bioactivities such as blood pressure reduction and thrombolysis, scallop processing modes are enriched, processing byproducts are fully utilized to produce products with bioactivity, and development value is improved.