9results about How to "Improve gel performance" patented technology

The invention discloses a preparation method of a bentonite-containing composite material and an application of the bentonite-containing composite material in desertification control, and relates to the technical field of composite material preparation, the preparation method comprises the following specific steps: step 1, raw material preparation and pretreatment: selecting a high-purity bentonite mineral source as a basic material, and preparing a raw material; compared with the prior art, the preparation method has the advantages that bentonite, chitosan and other natural high-molecular polymers are synergistically compounded, and plant fibers are added for modification, so that multiple remarkable advantages are brought, firstly, chitosan has numerous active functional groups and can interact with the surface of bentonite and water molecules through hydrogen bonds, electrostatic interaction and the like, and the surface of bentonite can be modified; the plant fibers contain rich cellulose, the interlaced structure of the plant fibers can be embedded into a composite system, long-term effectiveness of the material in the desert environment is guaranteed when the material encounters external force, and moreover, chitosan can be converted into organic nutrients to nourish soil and continuously improve soil fertility after being degraded, so that the soil fertility is improved; the durability of the soil improvement effect is greatly improved.

The invention discloses compound enzyme nanogel as well as a preparation method and application thereof. The compound enzyme nanogel is prepared from the following components in parts by weight: 12 to 1310 parts of compound protease; 5-210 parts of a monomer polymer material; 12 to 120 parts of an adhesive; and 12-120 parts of a cross-linking agent. The compound enzyme nanogel disclosed by the invention improves the loading capacity of protein, and is high in stability and good in safety; in addition, due to the stability of the nanogel structure, the protease has a relatively long half-life period, an enzyme cascade effect can be continuously and effectively carried out, and meanwhile, the administration concentration and the administration frequency are reduced.

The invention discloses a konjak taro ball capable of keeping chewy at low temperature and a preparation method thereof, and belongs to the technical field of konjak taro ball preparation, the konjak taro ball comprises the following components by weight: 15-35 parts of konjak powder, 5-15 parts of tapioca flour, 1-2 parts of a sweetener, 3-5 parts of cranberry pulp, 1-3 parts of vaccinium bracteatum thunb juice, and 40-75 parts of water. Through a specific formula and a specific processing technology, the konjak balls can keep the elastic characteristic at low temperature, and the problem that the quality of the konjak balls is reduced at low temperature in the prior art is solved.

This invention discloses a method for improving the gelling properties of low-sugar jam using high molecular weight citrus pectin, and the resulting low-sugar jam, belonging to the field of food processing technology. While existing steam explosion technology can increase pectin extraction rate, it reduces the molecular weight of pectin from 318.41 kDa to 48.26 kDa, deteriorating the jam's gelling properties. This invention first extracts high molecular weight pectin from citrus peel pomace using dry ice in-situ explosion technology—dry ice sublimates in a sealed container at room temperature, generating a volume expansion effect, and performing a purely physical explosion from within the cell walls, completely avoiding the damage to the covalent bonds of pectin caused by high temperatures. The resulting pectin has a molecular weight ≥280 kDa and a galacturonic acid content ≥86%. This pectin is then directly used in the preparation of low-sugar jam, utilizing its long molecular chain characteristics to form a denser three-dimensional network structure under calcium ion crosslinking. Experiments show that the jam of this invention has a 150% higher hardness than that using conventional low molecular weight pectin, and a water retention rate of 98.8% at 4℃, achieving high-value utilization of citrus peel pomace and a significant improvement in the quality of low-sugar jam.

The preparation method of the tremella aurantialba thickening agent comprises the following steps: collecting roots of tremella aurantialba sporocarp, drying, crushing, sieving, adding a solvent to obtain a tremella aurantialba raw material solution, heating, refluxing, filtering, collecting a filter cake, dissolving the filter cake with water, decoloring, concentrating, adding an alcohol organic solvent, separating, and reserving a precipitate, thereby obtaining the tremella aurantialba thickening agent. Drying, crushing and sieving to obtain the tremella aurantialba thickener. The tremella aurantialba thickening agent can effectively improve the protein absorption efficiency, the mycorrhiza part which is often discarded in the tremella aurantialba production process is utilized in the preparation method, waste is reduced, and the tremella aurantialba thickening agent has great application prospects.

The application provides a preparation method for improving the gel performance of sturgeon myofibrillar protein, and belongs to the technical field of food processing.The preparation method for improving the gel performance of sturgeon myofibrillar protein provided by the application comprises the following steps: extracting myofibrillar protein in sturgeon meat to obtain a sturgeon myofibrillar protein solution; performing ultrasonic treatment and malondialdehyde induction treatment on the sturgeon myofibrillar protein solution to obtain a composite myofibrillar protein; performing dialysis on the composite myofibrillar protein to obtain a modified protein solution; and performing heat induction on the modified protein solution to obtain sturgeon myofibrillar protein gel.The preparation method can effectively improve the water retention and energy storage modulus of the sturgeon myofibrillar protein gel, so that the water retention capacity and deformation resistance of the gel are significantly enhanced, and the application of the sturgeon myofibrillar protein in gel-based products has an important role.

The invention provides a processing method for improving goose meat myofibril protein gel quality, and belongs to the technical field of meat food deep processing, and the processing method comprises the following steps: step (1), pretreating goose meat, and refrigerating in a refrigerator; (2) unfreezing under the assistance of multi-mode ultrasonic waves; (3) extracting goose meat myofibrillar protein; and (4) preparing goose meat myofibrillar protein gel. The water binding capacity and the gel property of the goose meat myofibrillar protein gel product are remarkably improved, the texture characteristics such as whiteness are improved, and the comprehensive quality of the prepared goose meat myofibrillar protein gel product is superior to that of the goose meat myofibrillar protein gel product treated by a single technical means.

This invention discloses a Chlamydomonas reinhardtii synergistic exosome hydrogel microneedle, its preparation method, and its application, belonging to the field of biomedical materials and microneedle delivery technology. The hydrogel microneedles prepared in this invention use methacryloxymethyl carboxymethyl chitosan and methacryloxyhyaluronic acid as the hydrogel matrix. After adding a photoinitiator to the hydrogel matrix, the microneedles are obtained through molding and ultraviolet crosslinking. The tips of the hydrogel microneedles are loaded with Chlamydomonas reinhardtii exosomes to improve transdermal delivery efficiency. The backing layer or matrix portion of the hydrogel microneedles is loaded with Chlamydomonas reinhardtii to maintain its photosynthetic activity and provide continuous local oxygen supply. This invention constructs a multifunctional therapeutic system for the synergistic effect of Chlamydomonas reinhardtii and exosomes. This system integrates in-situ photosynthetic oxygen supply, exosome anti-inflammatory repair, and local microneedle delivery onto the same platform, and can simultaneously intervene in key aspects of osteoarthritis such as hypoxia, inflammation, and insufficient tissue repair, showing promising application prospects.

The application relates to an anion crosslinking salt-resistant polyacrylamide and a preparation method thereof, raw materials of the oil phase and the water phase are used in the preparation method, the oil phase raw materials comprise Span 80, Tween 80 and white oil, the water phase raw materials comprise monomers and auxiliaries, the monomers comprise acrylamide and 2-acrylamide-2-methylpropanesulfonic acid. The stable three-dimensional network structure is constructed through the synergy of ternary monomers and moderate crosslinking, the product has high viscosity retention rate under high mineralization, excellent temperature resistance and shear resistance, fast dissolving speed, strong sand suspending capacity, and is suitable for the fracturing construction requirement of deep high-temperature high-salt oil and gas reservoirs.