49results about How to "Improve the degree of enzymatic hydrolysis" patented technology

A process for modifying the lactoprotein by enzyme method features that the immobilized composite enzyme, the ionically regulatory protein structure and heat treating technique are used as selectively hydrolyze the alpha S-casein and beta-lactoglobulin in lactoprotein, resulting in easy digestion and low sensitization. It can be used for composite milk for baby, old man and patient.

The invention discloses a comprehensive nutrition powder for reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat, and a preparation method thereof. The comprehensive nutrition powder comprises nutrients most easily deficient in modern people, auxiliary nutrients for promoting absorption of the nutrients, and effective components for reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat, and specifically comprises: broccoli powder or carrot powder, black fungus powder, pleurotus eryngii powder, oyster powder, vitamin C, vitamin B2, heme iron, hericium erinaceus cell wall-broken ultrafine powder, composite fermented powder of Chenopodium quinoa and chickpea, olive kernel peptide powder, and composite fermented powder of Sacha Inchikernel and linseed, wherein the pleurotus eryngii powder is dried in the sun. The comprehensive nutrition powder comprehensively considers interaction between various nutrients, eliminates interference of phytic acid on absorption of minerals, and can achieve effects of reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat from multiple sources and in various aspects.The preparation method can well retain nutrition of dietary ingredients in the comprehensive nutrition powder, and maximize functions of the effective ingredients in reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat.

The invention relates to the technical field of healthcare food, and specifically discloses a collagen product and a preparation method thereof. The collagen product is prepared from the following components in parts by weight: 20 to 30 parts of milk mineral, 5 to 20 parts of fish collagen peptide, 2 to 10 parts of cherry powder, 1 to 5 parts of noni powder, 0.5 to 5 parts of crocodile peptide, 0.1 to 2 parts of cattle ligament elastin peptide, 25 to 35 parts of maltodextrin and 15 to 25 parts of sorbitol. The collagen product provided by the invention has a synergistic effect in multiple aspects of basic nutrition safeguard, multi-path oxidation resistance, calcium element supplementation and the like through a scientific and reasonable formula, and has multiple healthcare functions on skin, skeletons and the like of a human body.

The invention discloses a method for preparing pig cerebral protein antioxidative peptide. The method comprises the following steps of 1, pretreatment, wherein fresh pig brain is taken to be prepared into degreased cerebral protein powder for use; 2, ultrasonic treatment of pig cerebral protein powder, wherein the degreased cerebral protein powder is added into deionized water according to the volume proportion of 1:200, the cerebral protein powder is completely dissolved; countercurrent pulse ultrasonic treatment is carried out, the cerebral protein powder cooled to room temperature is placed in a countercurrent pulse ultrasonic treating device to be treated, the ultrasonic frequency is 20 kHz, the power ranges from 60 W to 100 W, ultrasonic treatment is carried out for 4 min to 6 min, ultrasonic time is 2 s, and intermittent time is 2 s; 3, enzymolysis to extract crude pig brain polypeptide, wherein pig brain polypeptide crude extracting liquid is prepared; 4, separation, wherein an ultrafiltration membrane with the molecular cut off of 3-5 kDa is used for fractionation; 5, purifying, wherein a DEAE-52 fiber resin layer is utilized for carrying for secondary purification on the pig brain peptide prepared in the step 4, and the pig cerebral protein antioxidative peptide is prepared.

The invention discloses a preparation method of V-shaped granular porous starch, belonging to the technical field of starch modification. The method comprises the following steps: firstly, treating starch by adopting a high-temperature alcohol method to prepare V-type starch; and then carrying out enzymolysis on the V-type starch in an ethanol system to prepare the V-type porous starch, wherein the temperature of the high-temperature alcohol method is 100-150 DEG C, and a mixed enzyme solution of alpha-amylase and saccharifying enzyme is adopted in the enzymolysis. The V-shaped porous starch is prepared by jointly using the high-temperature high-pressure alcohol method and an enzymolysis method to treat the starch; and the porous starch has a single-spiral V-shaped crystal structure and a higher specific surface area, so the water absorption and oil absorption capacities of the porous starch are obviously improved compared with porous starch prepared by a traditional method.

The invention discloses a preparing method of gradient collagen and collagen polypeptide molecules. The preparing method particularly comprises the steps of defatting, deodorizing, primary enzymolysis, secondary enzymolysis and the like. The invention further discloses application of the gradient collagen and collagen polypeptide molecules. The gradient collagen and collagen polypeptide moleculescan be applied to the fields of cosmetics, skin care products, nourishing and health products, food additives, feed and the like. According to the preparing method of the gradient collagen and collagen polypeptide molecules, animal skins are subjected to procedures such as defatting, deodorizing, primary enzymolosis and secondary enzymolysis to be prepared into the collagen and collagen polypeptide molecules with different molecular weights, the procedures are simple, the enzymatic hydrolysis degree of collagen is increased, and thus products are smaller in molecular weight and easy to absorbby the human body. The preparing method of the gradient collagen and collagen polypeptide molecules has good defatting, deodorizing and decolorizing effects and facilitates improvement of the qualityof the products; the whole technology process is simple and reasonable, the safety is high, the operability is high, and the products are high in yield and good in quality.

The invention relates to the technical field of food processing, in particular to euphausia superba flavor peptide powder and a preparation method thereof. The preparation method includes the following steps: dissolving shrimp powder; adding flavourzyme and compound protease; adding papain after carrying out enzymolysis for four hours; carrying out secondary enzymolysis for six hours, adding flavourzyme and aminopeptidase, and continuously carrying out enzymolysis for two hours; after enzyme deactivation, filtering, taking supernate, and cooling to room temperature; adding 10% of calcium hydroxide for defluorination, then adjusting the PH to 7-8 by using phosphoric acid, centrifuging the mixture and collecting a supernatant; debitterizing the supernate by adopting an adsorption method, wherein the concentration of protein peptide during debitterizing is 20%, the dosage of an adsorbent is 15%, the adsorption temperature is 80 DEG C, and the adsorption time is 5-10 minutes; and carrying out spray drying on the debittered concentrated solution to obtain the euphausia superba flavor peptide powder. The euphausia superba flavor peptide powder with the highest enzymolysis degree and the weakest bitter taste is obtained by reasonably selecting the type of the compound protease and the enzymolysis time and optimizing the enzymolysis conditions.

The invention discloses a preparation method of a Xinjiang black bee royal jelly globulin enzymolysate with antioxidant activity. The preparation method comprises the following steps: (1), preparing lyophilized Xinjiang black bee royal jelly powder; (2), degreasing, and preparing royal jelly main protein; (3), preparing globulin; (4), preparing the Xinjiang black bee royal jelly globulin enzymolysate; (5), separating peptide fragments with different molecular weights from the globulin enzymolysate. The globulin is extracted from Xinjiang black bee royal jelly and then enzymolyzed to obtain theenzymolysate, and the enzymolysate is divided into the peptide fragments with different molecular weights; the antioxidant activity of the royal jelly globulin and the enzymolysate thereof is measured by a determination method of scavenging diphenyl-2-picrylhydrazyl radicals (DPPH.) and a method of inhibiting linoleic acid oxidation, the total antioxidant capacity is measured, and a peptide substance with the strongest antioxidant activity being lower than 3kD is obtained.

The invention discloses a method for preparing a small molecular gelatin peptide by using gelatin pieces, and belongs to the field of biotechnology. The donkey-hide gelatin peptide is obtained by using dry gelatin pieces as a raw material, separating and purifying gelatin protein by using composite protease enzymolysis, decolorizing by activated carbon, ultra-filtration and spray drying. The preparation method has the advantages of low cost, high enzymolysis degree, short enzymolysis time, less pollution and high yield. The obtained gelatin peptide is directly absorbed by a human body in its functional form, the energy consumption is low, and the absorption rate is high. The function of donkey-hide gelatin is maintained, and the unique physiological function is also achieved.

The invention provides a compound enzyme preparation, a method for preparing a feed from the compound enzyme preparation and an animal feed, and relates to the field of preparation of feeds. The compound enzyme preparation is compounded from alkali protease and flavored protease, wherein the mass ratio of the alkali protease to the flavored protease is (3 to 1) to (4 to 3), the alkali protease iscompounded from keratinase, papain and cellulase, and the flavored protease is compounded from neutral protease, aminopeptidase and maltodextrin. The method comprises the following steps of compounding beef waste yeast as a raw material into a yeast solution with a preset concentration, performing uniform dissolving, adding ethyl acetate, preheating the yeast solution, adding the compound enzyme preparation, performing an enzymolysis reaction to obtain enzymatic hydrolysate, and performing spray drying on the enzymatic hydrolysate. According to the compound enzyme preparation, the method for preparing the feed from the compound enzyme preparation and the animal feed disclosed by the invention, shortening of the self-dissolving time of yeast is facilitated, the enzymolysis degree is increased, the palatability of a yeast self-dissolving animal feed is improved, besides, the content of small-molecule nutrient components in the feed is increased, and the industrial production efficiency is improved.

The invention discloses a method for removing oil and fat from donkey-hide gelatin peptide, and belongs to the technical field of biology. A donkey-hide gelatin peptide product is obtained by taking adry donkey-hide gelatin heap as a raw material, performing enzymolysis on donkey-hide gelatin protein by using compound protease, degreasing and decolorizing by activated carbon, combining with an ultrafiltration separation and purification method, and performing spray drying. The method for removing the oil and fat from the donkey-hide gelatin peptide disclosed by the invention has the advantages of low cost, short clearing time, less pollution, high clearing rate, simple process and no influence on various functions of the donkey-hide gelatin peptide.

The invention discloses a preparation method for a pearl shell whitening factor. The preparation method comprises the following steps: 1) crushing clamshells, and conducting screening to obtain small-particle clamshell powder; 2) mixing the clamshell powder with an aqueous weak acid solution, conducting stirring and decomposing, and separating out a solid, namely crude protein; 3) cleaning the crude protein with deionized water, mixing the cleaned crude protein with a buffer solution having a pH value of 6.0-7.5, treating the mixed solution for 20-40 minutes at an ultrahigh pressure of 100-200Mpa and a temperature of 40-80 DEG C, and subjecting the mixed solution and protease to mixing and reacting for 2-7 hours at a temperature of 40-60 DEG C under ultrasonic conditions; 4) carrying outstirring for 20-50 minutes at 85-100 DEG C for enzyme deactivation, and performing filter pressing through a filter membrane to obtain a sterile filtrate; 5) mixing a freeze-drying protective agent with the filtrate, conducting pre-freezing, and then performing freeze-drying in a vacuum freeze-drying bin for 12-20 hours so as to finally obtain freeze-dried powder with a moisture content of 2-5%. The invention also discloses application of the pearl shell whitening factor obtained by the method in preparation of an endothelin antagonist. The preparation method is simple in process, and the obtained pearl shell whitening factor is obvious in whitening effect.

The invention discloses seafood seasoning cooking wine and a making method thereof. The seafood seasoning cooking wine is made of the following raw materials in parts by weight: 80-100 parts of stickyrice flour, 4-5 parts of edible salt, 10-15 parts of shrimp shells, 10-15 parts of crab shells, 10-15 parts of fish bone, 8-10 parts of kelp, 4-6 parts of nori, 30-40 parts of spicy materials, 8-12 parts of acid-soluble soybean proteins and a proper amount of composite enzymes, distiller's yeast and rice wine dry yeast. Due to adoption of multiple raw materials with seafood flavor, the seafood seasoning cooking wine is improved on the basis of a conventional cooking wine production process, effective components of the raw materials can be sufficiently maintained, the nutrition healthcare values of the cooking wine can be increased, and finished product cooking wine is mellow in liquid, unique in flavor, thick in wine fragrance, conspicuous in coloring, high in stability and thick in seafood flavor.

The invention discloses a preparation method of vegetable protein polypeptide liquid. The preparation method comprises the following steps: (1) activating; (2) carrying out pre-enzymolysis; (3) carrying out secondary enzymolysis; and (4) filtering. According to the preparation method disclosed by the invention, soybean protein powder and peanut protein powder are used as raw materials, and are activated to improve the reaction activity of the protein powder; the pre-enzymolysis and the secondary enzymolysis are adopted, so that the content of soluble nitrogen in slurry is remarkably improved and the content of the nitrogen can reach 1.5%; the enzymolysis efficiency is high, the enzymolysis degree of protein is high and the recycling rate of the protein is up to 87.6%; the peptide yield is high and the balance of amino acids is good; abundant carbon and nitrogen sources, and growth factors can be provided for the growth of microorganisms; purified water is added for two times and time and energy sources are saved, so that the preparation method has remarkable economic and social benefits; vegetable protein polypeptide liquid prepared by the invention can be directly used for preparing a streptococcus fermentation culture medium, and does not need to be concentrated, and spray-dried, so that a lot of energy sources are saved and the production cost is reduced, and furthermore, the preparation method is suitable for industrial large-scale production.

The invention discloses an extraction method of porcine blood antibacterial peptide. The method comprises the following specific steps: adding a sodium hexametaphosphate aqueous solution into fresh porcine blood, uniformly stirring, removing precipitate after centrifugalization, and adjusting the pH value of supernate, so as to obtain anti-freezing porcine blood; adding Alcalase enzyme and trypsininto the anti-freezing porcine blood, performing microwave enzymolysis, adjusting the pH value after enzymolysis is completed, heating the anti-freezing porcine blood to be boiled, and filtering, soas to obtain filtrate namely enzymatic hydrolysate; performing ultrafiltration and nanofiltration on the enzymatic hydrolysate, so as to obtain antibacterial peptide crude extract; performing gel chromatography on the antibacterial peptide crude extract, washing through double distilled water after loading, collecting components with high antibacterial activity, and performing freeze drying, so asto obtain the porcine blood antibacterial peptide. The method has the benefits that the method is simple and practical, the extraction efficiency, yield and purity are high, and the formed antibacterial peptide is high in activity, can rapidly kill bacteria and has broad-spectrum antibacterial property.

The invention discloses composite probiotic high-calcium protein powder capable of enhancing immunity. The feed comprises the following raw materials in parts by weight: 45-65 parts of soybean protein powder, 18-30 parts of whey protein powder, 6-12 parts of sea buckthorn seed protein powder, 7-18 parts of collagen powder, 3-8 parts of oyster peptide, 0.1-0.35 part of soybean isoflavone, 0.5-3 parts of pea protein hydrolysate, 1-3 parts of xylooligosaccharide, 0.5-2 parts of galactooligosaccharide, 1-3 parts of compound probiotics, 3-7 parts of organic calcium, 1-3 parts of sea cucumber powder and 3-10 parts of dried small shrimp powder, 3-13 parts of a traditional Chinese medicine additive; wherein the traditional Chinese medicine additive is prepared from the following raw materials: radix puerariae, fructus lycii, rhizoma dioscoreae, radix astragali seu hedysari, cortex eucommiae, herba rhodiolae, herba cistanche, fructus citri and fresh rhizoma phragmitis. The composite probiotic high-calcium protein powder capable of enhancing immunity is good in taste, balanced in nutrition, easy to absorb, high in calcium content and capable of enhancing the immunity of the organism.