2067results about How to "High in protein" patented technology

A translation enhancer-driven positive feedback vector system is disclosed which is designed to facilitate identification of a Translational Enhancer Element (TEE) and to provide a means for overexpression of gene products. The system exploits both transcriptional and translational approaches to control the expression levels of genes and/or gene products. Methods are also disclosed for screening libraries of random nucleotide sequences to identify translational elements and for overproduction of proteins, which have uses in both research and industrial environments.

The present invention relates to a composition comprising at least one mRNA encoding a combination of antigens capable of eliciting an (adaptive) immune response in a mammal, wherein the antigens are selected from the group consisting of 5T4 (Trophoblast glycoprotein, TPBG), Survivin (Baculoviral TAP repeat-containing protein 5; BIRC5), NY-ESO-1 (New York esophageal squamous cell carcinoma 1, CTAG1B), MAGE-C1 (Melanoma antigen family C1), MAGE-C2 (Melanoma antigen family C2), and MUC1 (Mucin 1). The invention furthermore relates to a vaccine comprising at least one mRNA encoding such a combination of antigens, and to the use of said composition (for the preparation of a vaccine) and/or of the vaccine for eliciting an (adaptive) immune response for the treatment of lung cancer, preferably of non-small cell lung cancer (NSCLC), and diseases or disorders related thereto. Finally, the invention relates to kits, particularly to kits of parts, containing the composition and/or the vaccine.

High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.

A highly automated hog management system and method for housing, feeding and sorting hogs comprising a finishing barn partitioned into two separate pens each capable of holding at least 400 hogs in a large open area, with each room having a living or pen area and central shared but divided feeding area, such that through the adjustment of a gating and fencing system enclosing the feeding area, two pens of hogs can be sorted using a single electronic sorting scale, and wherein hogs are made to sort themselves by weight upon passing through the electronic sorting scale, which designates the animals as either light or heavy, and whereafter a diversion gate ushers them either into the regular feeding area with access back to the living area if they are designated as “light,” or into a separate holding pen if they are designated as “heavy. In addition, light and heavy hogs can be sorted between pens rather than in each pen separately. A sick pen area at each end of the building, having its own feed and water supply, is also provided.

The invention discloses microbial feed additive used for pigs, and a preparation process thereof; the prescription is as follows: 1 portion of bacillus licheniformis, 1 portion of bacillus subtilis, 2 portions of bifidobacterium, 2 portions of enterococcus faecalis, 2 portions of enterococcus faecium, 1 portion of boas-oppler bacillus, 1 portion of lactobacillus casei, 1 portion of lactobacillus lactis, 1 portion of plant lactobacillus, 1 portion of candida utilis, 1 portion of saccharomyces cerevisiae, 80kg to 100kg of panela, 3kg to 5kg of salt, 5kg to 8kg of vinegar, 3kg to 5kg of lysine, 1kg to 2kg of methionine, and 1000L of pure water; the weight of each portion of strain is 2g to 5g. The preparation process is as follows: strain preparation, nutrient broth preparation, inoculated fermentation and check. The invention reduces the quantity of the used individual strain, and the strain quality is safe and reliable. The production process is simple and feasible, the effect is obvious; therefore, the invention has promotion value.

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.

The invention discloses low-fat and high-protein jam yogurt and a preparation method of the low-fat and high-protein jam yogurt. The low-fat and high-protein jam yogurt is prepared from the following raw materials based on 1000 parts by weight: 800-860 parts of low-fat milk, 1-10 parts of concentrated milk protein, 3-15 parts of whey protein powder, 80-120 parts of jam, 0.2-60 parts of a sweetening agent, 1-30 parts of inulin, 8-20 parts of a thickening agent and 0-1 part of edible essence; the low-fat and high-protein jam yogurt also comprises a leavening agent, and the dosage of the leavening agent is 50-200U in every 1000kg of raw materials. The low-fat and high-protein jam yogurt is prepared by the conventional yoghourt preparation method in the field. The low-fat and high-protein jam yogurt has the advantages of being good in texture, good in flavor, complete in nutrition and good in product stability, and being capable of realizing diversification of varieties.

The invention discloses a biological non-antibiotic complete feed for piglets and a preparation method thereof, and belongs to the technical field of animal feed. The invention solves the defects that current piglet feed rich in antibiotics destroys the intestine colony balance of piglets and reduces the piglet immunity. The feed comprises main ingredients of corn, extruded corn flour, dehulled soybean meal, wheat bran, degreased rice bran meal, peanut meal, germ meal and corn alcohol lees. The preparation method is as below: first fully stirring to mix stone powder, calcium hydrogen phosphate and salt into an additive semi-finished product, then adding corn and extruded corn powder, spraying oil for stirring granulation, so as to obtain biological non-antibiotic complete feed for piglets. The feed provided by the invention is mainly used for the piglets with yet incompletely developed immune system.

The invention discloses a fresh vegetable compound seasoning which is mainly prepared from the following raw materials: vegetable mixture, edible salt, sodium glutamate and disodium flavor nucleotide. The fresh vegetable compound seasoning is characterized in that the vegetable mixture comprises more than six vegetables and comprises at least one thickly flavored vegetable and at least one slightly flavored vegetable. The invention also discloses a preparation method of the fresh vegetable compound seasoning. The invention overcomes the defects of few varieties, single taste and non-thick vegetable flavor of the fresh vegetable seasoning in the prior art, and provides the fresh vegetable compound seasoning which has unique and thick vegetable flavor, layered taste and rich nutrition, is beneficial to the health, can meet different taste requirements on consumers and does not contain preservatives and antioxidants.

The invention discloses a straw biological feed leavening agent which comprises compound enzyme, probiotics and a special additive. The special additive can promote the activity of the enzyme and rapid propagation of the probiotics, so that the problem of sugar feedback inhibition in a straw degrading process is well solved; the nutrition of straws can be converted into bacteria active proteins and glucose type high-nutrition substances to the maximum extent. On the basis of the straw biological feed leavening agent, the invention provides a biological feed which is short in leavening time, large in raw material supply range and low in cost and a production method for the biological feed.

The invention relates to an edible fungus compost, a production method thereof and an edible fungus culture process. The edible fungus compost disclosed by the invention consists of 40 to 90 parts of residual waste (spent mushroom substrate) left over after the harvest of edible fungi, 5 to 40 parts of cottonseed hulls, 3 to 20 parts of bran, 2 to 8 parts of corn meal, 1 to 2 parts of gypsum powder, 0 to 5 parts of quicklime, 0 to 2 parts of superphosphate and 0.05 to 0.8 parts of fungus-strengthening substance, and the pH value is 6 to 9. The invention adopts the residual waste (spent mushroom substrate) left over after the harvest of edible fungi as main material ingredient to produce the edible fungus compost. By implementing the invention, the residual waste of edible fungi cannot pollute the environment any more, and is made profitable, and the resource can be recycled; an edible fungus material resource is added, the economic burden caused by the shortage and higher prices of edible fungus materials is decreased for edible fungus farmers, the production cost of the method is reduced by more than 50 percent in comparison with the production cost of the conventional method, the yield is increased by 10 to 15 percent, the bioconversion rate reaches 80 to 120 percent, and economic income and social benefit are increased. The method is applicable to a variety of edible fungi.

The invention pertains a kind of phagostimulant to rockfishes and other fishes, and its produce way. Materials by weight: animal protease 70-85%, nucleotide 2-10%, sulphocompound 0.4-3%, complex aminoacid 5-15%, betaine 2-20%, pigment 0.5-5%, oxidation preventive 0.1-0.5%. Production way: add animal protease after enzymolysis in oxidation preventive of 0.5-3% of fresh animal protease by weight; add by rate nucleotide, sulphocompound, complex aminoacid, betaine, pigment, oxidation preventive, mix and dry them, then the phagostimulant is made over. This phagostimulant can absorb sober of water animal effectually, promote growing, increase the ability of defeat disease, and increase the rate of living.

The present invention relates to a method to fabricate a full edible insect powder, with the main raw material as the edible insects with the represent of the flour weevil, the cicada, the cryptympana atrata, the locust and the silkworm pupa. The exploited products in both domestic and international markets at present include the specific animal feeds and the dishes of edible insects, as well as the animal feed made from a certain amount of raw materials of insects. The present invention aims to exploit a full edible insect powder as well as the fabrication method and application thereof to accomplish the industrialized production with a large scale. The technical proposal is that the insects which undergoes both elimination of foreign bodies, toxins and cleaning up in the latter phase of cultivation are killed, dehydrated, roasted, (or dried through refrigeration) dried and refrigerated in vacuum, and then smashed and filtrateed to be the final product. The effect of the present invention is that the full insect powder contains all nutritious elements thereof, including proteins, lipids, vitamins and various trace elements. The present invention has unique characteristic, safety without toxins, wide application fields, feasibility to be the nutrition of serious snacks, and feasibility to be the stuffing of food of various cakes and candies.