381results about How to "Increase the degree of hydrolysis" patented technology

The present invention relates to preparation and application of crust oligosaccharide and belongs to the field of deep chitin processing technology. Non-specific enzyme is used to raise the hydrolysis degree of chitosan and the separation and purification of hydrolytic product. The key point of the present invention is that the chitosan material is produced into crust oligosaccharide powder through acid dissolving, heating, enzymolysis and hydrolysis with compoiste, enzyme comprising polysaccharide hydrolase, proteinase and lipase, deactivating enzyme, filtering, ultrafiltering, ion exchange or nanometer filtering, vacuum concentration and drying. The product is used in producing various functional health foods with the functions of immunological regulation and blood fat regulation.

The invention discloses a roaster-used milk powder material, which is formed by mixing and blending popping corn, flour, low egg whey powder, soybean oil, glucose, popping soybean pulp, import steam fish meal, plasma protein powder, natural yeast extract, milk substitute powder, calcium carbonate, calcium hydrophosphate, flavouring agent, acidulant, zinc oxide, roaster microelement premix, threonine, diaminocaproic acid, methionine, choline, roaster multivitamin, antioxidant and mildewproof agent. The preparation process comprises: grinding, popping, secondary grinding, measurement burdening, mixing, packaging and the like. The roaster-used milk powder material in the formula has high nutrition level and balanced amino acid, is rich in food attractant, has good palatability and easy digestive absorption, can effectively substitute breast milk and solves the problem of lack of breast milk; in addition, the roaster-used milk powder material has the advantages of promoting the fast development of the intestinal canal, enhancing the disease resistance and diarrhea resistance, leading to the high neatness of the weaning roaster and the like.

The invention relates to a method for preparing a sea cucumber intestine opypeptide capsule with sea cucumber intestine. The sea cucumber intestine is taken as raw material, put into a high pressure sterilizing pot to be sterilized and softened under high pressure and low temperature, cut into small segments and then added with 5 times to 20 times of water; the mixture is pounded to paste and then proteolytic enzyme accounting for 1 percent to 3 percent of the weight of the sea cucumber intestine is added; at the temperature of 40 DEG C to 60 DEG C, enzyme digestion lasts for 3 hours to 5 hours to produce a sea cucumber intestine hydrolyzate; enzyme inactivation, precipitation removal, ultratemperature instant sterilization and hyperfiltration are conducted to obtain a sea cucumber intestine opypeptide liquid with the molecular weight below 3000 daltons; and then concentration and drying are carried out to prepare a sea cucumber intestine opypeptide powder which is filled into capsules to obtain the finished product. The sea cucumber intestine opypeptide capsule has the healthy functions of antifatigue, decreasing blood pressure, controlling blood fat, regulating body immunity and the like and is easy to digest and absorb and the utilization ratio of various nutriments is high. The preparation method is reasonable, easy and convenient to operate and has high operability, thus being easy to realize commercial process.

The invention relates to a preparation method of a hydrolyzed protein mixture and a protein peptide powder feed additive, wherein a multienzyme complex enzyme method is used for hydrolyzing vegetable protein to prepare the hydrolyzed protein mixture and protein peptide powder. The technology of the method is simple, and a non-starch polysaccharide enzyme and a proteinase are compounded so as to be capable of improving the hydrolyzation rate and degree of protein as well as the utilization rate of feed and reducing the production cost. Products prepared by the preparation method can be used as the feed additive to be capable of significantly improving the laying rate of egg-laying poultry, improving the weight increment of meat poultry, reducing the feed-meat rate and improving the production performance of table poultry as well as reducing the incidence rate of diarrhea in young animals and the feed-meat rate of piggy; and the preparation method is applied to aquatic livestock to be capable of improving the weight increment of fish and reducing the bait coefficient and content viscosity in the intestinal tract.

The invention relates to an extraction method of an active substrate, and in particular relates to a method for extracting an active substance from the sea cucumber processing waste. By taking the viscera of sea cucumber as a raw material, the method is used for preparing refined sea cucumber polysaccharide through the processes of pretreatment, enzymolysis, reflux extraction, microwave extraction, alcohol precipitation, decoloration, centrifugation, salt precipitation, dialysis, refining and the like; the supernate after alcohol precipitation is subjected to the processes of rotary evaporation, extraction degreasing, water saturation n-butyl alcohol extraction, rotary evaporation, macroporous adsorption resin chromatography and the like to obtain refined sea cucumber total saponins; and the aqueous solution after the water saturation n-butyl alcohol extraction is processed by the technologies of decoloration, sterilization and the like to obtain antioxidant active sea cucumber polypeptide. The method provided by the invention turns the waste of sea cucumber viscera into wealth so as to obtain three products including sea cucumber polysaccharide, sea cucumber total saponins and antioxidant active sea cucumber polypeptide.

The invention belongs to the field of food processing, and relates to a method for hydrolyzing egg-white proteins by various proteases. The method comprises the following steps of: first, heating obtained egg white to degenerate; and then, hydrolyzing egg-white proteins simultaneously or in stages by using two or more of compound protease, neutral protease, alkaline protease and flavourzyme. According to the invention, different enzymes are combined in use and compensate one another in enzyme acting sites, so that the degree of hydrolysis is improved, and the yield of egg-white protein peptide is increased.

The invention belongs to the technical field of biopharmacy and provides a method of extracting DHA and EPA in the type of triglyceride from deep-sea fish. The method includes steps of: preparing crude fish oil with enzymolysis technology, preparing free fatty acid, separating poly-unsaturated fatty acids containing the EPA and the DHA through a urea-embedding method, and preparing the fatty acid triglyceride of the DHA and the EPA. The method can effectively extract and enrich the DNA and the EPA from the deep-sea fish. The obtained crude fish oil is low in acidic value and is high in hydrolysis degree of esterified fatty acids. The finally products of the DHA and the EPA are in the type of triglyceride with the contents of the DHA and the EPA are in the type of triglyceride being high.

The invention relates to a waste processing method, in particular to relate to a recycling method for cleaning and processing kitchen waste and comprising the following steps: sorting, separating and recovering grease, performing secondary hydrolysis on materials after grease separation and recovery, further fermenting hydrolysis liquid and preparing solid residue obtained by sorting, hydrolysis and fermentation into feed. The invention has the following beneficial effects: economic and reasonable technologies suitable for industrialized application are adopted, thus greatly lowering processing cost; regenerative recycled products can be prepared with wide application and high additional value; and the production process is clean and environment-friendly, closed cycle of materials can be realized, secondary pollutants are prevented, and the recycled products have wide application, low operation cost and high economic benefit.

A secreted mature polypeptide derived from an S2A or S1E protease which after maturation has protease activity, which polypeptide when expressed and before maturation comprises a heterologous pro-region.

A secreted proteolytic polypeptide comprising at least three non-polar or uncharged polar amino acids within the last four amino acids of the C-terminus of the polypeptide, encoding polynucleotides, expression vectors comprising the polynucleotides, host cell comprising the polynucleotides, methods for producing said polypeptide, and methods for using the polypeptide

The invention discloses a method of extracting scale collagen polypeptide by microwave-assisted enzyme, comprising steps of cleaning sticky substance and other impurities on surface of scales, drying and crushing the scales; putting the scales into muriatic acid solution to remove calcium on the scales; putting the scales into alkali solution to remove impure protein on the scales; and drying the treated scales, putting into a microwave synthesizer, adding in enzyme to hydrolyze, wherein weight ratio between the enzyme and the scales is 2:5. Power of the adopted microwave synthesizer is 900w; the microwave time is 90min; and the microwave temperature is 65 DEG C. lastly, filtering the hydrolyzing liquid, freezing and drying the filtrated substance, thus obtaining collagen polypeptide. The method of extracting scale collagen polypeptide shortens enzymolysis time, improves hydrolyzing degree, improves production efficiency and decreases production cost.

The invention relates to a method for preparing a plant protein composition, in particular to a method for preparing corn peptide. The method comprises the following processes of: adding ethanol into corn protein powder, performing enzymolysis in an alcohol phase, evaporating partial ethanol and adding equivalent water, adding complex enzyme, continuously performing enzymolysis in the aqueous phase, centrifuging the hydrolysis solution, performing ultra-filtration classification and anion cation exchange desalination, finally concentrating the filtrate, and drying the concentrate to obtain dry corn peptide powder. The molecular weight of the prepared corn peptide is mainly centralized between 600 and 3,000, and the corn peptide has good sobering function.

The invention relates to the technical field of food, and discloses a preparation method for chicken protein enzymolysis liquid and the prepared chicken protein enzymolysis liquid. The preparation method for the chicken protein enzymolysis liquid comprises the following steps of: crushing cleaned fresh chicken pieces, adding water to soak the crushed chicken, regulating the pH value to be between 6.8 and 7.2, adding protease, performing enzymolysis for 2 to 3 hours at the temperature of between 50 and 55 DEG C, filtering, collecting the filtrate, and thus obtaining the chicken protein enzymolysis liquid, wherein the mass ratio of the fresh chicken pieces to the protease is 100:3-100:6, and the protease consists of composite protease and flavor protease in a mass ratio of 1:3. The chicken protein is hydrolyzed by adopting a biodegradation technology under the combined action of the composite protease and the flavor protease, so that the hydrolysis degree of the protein can be improved, the content of leucine with effect of improving the flavor is improved, sourness and bitterness of the enzymolysis liquid are weakened, the delicate flavor of the enzymolysis liquid is improved, the mouthfeel is improved, and the chicken protein enzymolysis liquid has fresh taste and thick fragrance.

A corn peptide beverage is prepared from corn peptide, granular white sugar, auxiliaries and water through dispersing corn protein powder in water, enzymolyzing, adding organic acid and acidifying, and proportionally mixing it with others. Its advantages are agreeable taste and high content of peptide in it.

The invention discloses an industrial production method of high-F-value corn oligopeptide with alcohol dispelling and liver protection activities. The production method comprises the following steps: carrying out high-speed shearing emulsification on corn gluten meal (CGM), carrying out enzymolysis by combining basic protein with compound flavored proteinase, carrying out enzyme deactivation and frame filtering, carrying out activated carbon adsorption to remove bitterness, colors and aromatic amino acid, carrying out separation and purification by virtue of ultrafiltration equipment, carrying out desalination by virtue of nanofiltration, and carrying out spray drying, so as to obtain the high-F-value corn oligopeptide. According to the high-F-value corn oligopeptide produced by virtue of the production method, the fatty degeneration index of liver cells of mice with alcoholic hepatic injury can be decreased, meanwhile, the contents of triglyceride (TG) and malondialdehyde (MDA) in the livers can be reduced, and the content of reduced glutathione (GSH) can be increased; and a result shows that the high-F-value corn oligopeptide produced by virtue of the production method has the effect of preventing the alcoholic hepatic injury of the mice.

The invention provides a method for producing anti-fatigue oral liquids by using Pinctada martensii dunker meats, which comprises the following steps: pounding the Pinctada martensii dunker meats into pulps by a high-speed tissue blender; adding No.6 light petrol to stir and degrease the pulps for removing fishy smell; carrying out centrifugation on the pulps, removing the No.6 light petrol; collecting the Pinctada martensii dunker meat pulps, and adding water to the meat pulps for even mixing, heating the mixed meat pulps; adding trypsin for enzymolysis according to weight of the martensii meat pulps, and inactivating the trypsin after the enzymolysis finishes; adding papain for enzymolysis according to weight of the martensii meat pulps, and inactivating the papain after the enzymolysis finishes; and adding alkali protease for enzymolysis according to weight of the martensii meat pulps, inactivating the alkali protease after the enzymolysis finishes, and cooling the pulps to the room temperature. Aqueous solution is collected by centrifugation and then is subject to vacuum concentration; the concentrated pulps are diluted with aquae sterilisata to obtain required pulps; and ethyl maltol, citric acid and sodium cyclamate are added to the pulps for dissolution and homogeneous mixing to prepare the products. In the invention, the technology is simple and easy to operate, production cycle is shorter, and the proteins of the Pinctada martensii meats are subject to three-enzyme composite hydrolysis to enhance the amount of the produced amino acid and small peptide obviously, thus being beneficial to improving product quality.

The invention relates to a preparation method for a sea cucumber intestine oral liquid. The preparation method comprises the following steps: taking sea cucumber intestine as a raw material, grinding the sea cucumber intestine into slurry, heating the slurry, cooling down, adding neutral protease and flavor enzyme double enzyme, and controlling enzymolysis conditions for enzymolysis; conducting primary centrifugal separation on the sea cucumber intestine enzymatic hydrolysate with a centrifugal machine, collecting supernatant fluid, conducting secondary centrifugation, collecting supernatant and conducting desalination treatment repeatedly according to the nano-filtration separation technology to obtain a sea cucumber intestine liquid; adding an auxiliary natural plant extracting liquid extracted from medlar, membranous milkvetch root, angelica and ginseng, as well as a sweetening agent for blending, filling, and sterilizing to obtain the sea cucumber intestine oral liquid. The preparation method is reasonable in technology, simple and convenient to operate, high in operability and easy to realize industrialized production; the sea cucumber intestine oral liquid prepared according to the method not only is rich in nutrition, clear, transparent, moderate in sour and sweet, and natural in sapor, but also has health-care functions of replenishing blood, benefiting vital energy, supporting the healthy energy, enhancing vital essence and marrow, allaying tiredness, improving immunity, and the like.

The invention discloses a preparation method for a gluten protein regenerated cellulose fiber. The method comprises the following steps: preparing a viscose spinning stock solution, preparing a gluten protein solution, preparing 8-12 percent by mass of a gluten flour solution, adding sodium hydroxide taking 4-10 percent by mass of the gluten flour solution and a dispersing agent taking 0.1 to 1 percent by mass of the gluten flour solution, stirring and reacting for 5 to 6 h at normal temperature, adding a cross-linking agent, reacting for 0.5 to 2 h at the normal temperature, obtaining the gluten protein solution after filtering, mixing the prepared gluten protein solution and the viscose spinning stock solution, and then performing wet spinning. The gluten protein regenerated cellulose fiber prepared through the method overcomes the problems of high production cost and difficulty in industrialization caused by high price of an auxiliary agent; by adopting an auxiliary agent with low price to perform protein pre-cross-linking, the loss of protein is avoided, and the protein content of the fiber is increased; and the method does not need a hydroformylation step, shortens the production technology process, and improves the production efficiency.

The invention discloses a method for extracting and preparing taurine, biological zinc and polypeptide from oysters, comprising the following steps of: separating biological zinc and free amino acid in oyster meat through ultrasonic crushing; poaching the uniformly pulped oyster meat to release the taurine from cells, and then carrying out resin purification and concentrated crystallization to obtain high-purity taurine; and hydrolyzing the residual oyster meat in a bienzyme hydrolysis mode to obtain an oyster extractive rich in polypeptide. The extraction method not only greatly reserves natural active substances in the oysters, but also solves the problem of inapplicability for partial crowds because the oysters do not contain easy-sensitivity albumen and purine, and lays the foundationfor the application and the development of the oyster extractive in beverages or foods.

The invention provides a method for preparing thermal reaction meat flavor by utilizing wheat gluten. The method comprises the following steps: according to weight parts, adding water and mixing 10-20 parts of wheat gluten enzymatic hydrolysate, 2-10 parts of reducing sugar, 0.5-3 parts of amino acid, 0-3 parts of vitamin and 0-2 parts of inorganic salt, regulating the pH to be 3-9, and heating and reacting at 90-180 DEG C for 30-90 minutes. according to the method, high-efficient hydrolysis is carried out on wheat gluten, the enzymatic hydrolysate obtained can achieve the hydrolysis degree by more than 30% and has abundant amino acid and polypeptide, the protein utilization ratio achieve more than 80%(w / w), and the pH value, the material proportion, reaction temperature and time of the heating reaction time are controlled, so that thermal reaction meat flavor with thick and soft meat flavor, remarkable salty and delicate flavor and good color can be prepared, and not only does the thermal reaction meat flavor have desirable meat flavor, but also the pure feeling of the product can also be improved, the product is widely used for halal food, meat products, convenient soup base, puffed food and the like, in addition, the preparation is simple in process, and short for production period.

The invention discloses a method for coproducing collagen activity peptides and flavoured base materials with chicken bones. Through a two-step hot pressing and extracting method, and through slight pressure relief and pressure supplementation treatment, the yield of extracting the collagen activity peptides from the chicken bones is substantially increased. Through high-pressure homogenizing of osseins in extracting solutions before a step-by-step enzymolysis reaction of the osseins, the degree of hydrolysis of enzymolysis solutions is increased. In addition, two-step ultra filtration is performed on the enzymolysis solutions, and separation and purification of different products in the enzymolysis solutions are realized. Follow-up processing is performed aiming at the products of each molecule segment, different products of bone polysaccharide containing chondroitin sulfate, macromolecule polypeptide, micromolecule polypeptide and the like are obtained, making full use of ossein enzymolysis solutions is realized, and especially a Maillard reaction is performed on the macromolecule polypeptide, xylose, cysteine and thiamin to obtain the flavoured base material with a rich flavour.

The invention relates to a production method of halal chicken-flavor seasoning powder. The method comprises the following steps: (1) crushing a whole chicken by using a meat grinder, evenly mixing the crushed chicken with water, fucoidan and mannose, wherein 2-10ml of the water, 3-5mg of the fucoidan and 5-10mg of the mannose are added into per gram of raw material, carrying out high hydrostatic pressure treatment on the obtained mixture, and then adjusting the pH value to be within a range of 6.5-7.0 to obtain chicken homogenate; (2) firstly, carrying out first-step ultrasonic-assisted enzymolysis on the chicken homogenate under the action of papain; after that, carrying out second-step ultrasonic-assisted enzymolysis under the action of compound protease; after enzymolysis is finished, filtering to remove impurities, and carrying out ultra-high pressure sterilization and enzyme deactivation to obtain enzymatically hydrolyzed chicken; (3) adjusting the pH value of the enzymatically hydrolyzed chicken to be within a range of 7.0-8.0, adding an auxiliary material X, and carrying out a Maillard reaction at the temperature of 88-105 DEG C; (4) after the Maillard reaction is finished, cooling, adding ingredients for seasoning, and grinding to obtain seasoning liquid with emulsification fineness reaching up to 2-40mu m; (5) carrying out spray drying on the seasoning liquid, then sieving, and packaging to obtain the halal chicken-flavor seasoning powder. The product produced by the method is pure and lasting in flavor, and has good bacteriostatic and antiseptic properties.

The invention discloses a process for modifying lactalbumin, which comprises the following steps of: preparing whey powder; restoring (10 percent); performing membrane filtration for desalting; heating for 5 minutes in a boiling water bath; reducing to required temperature, and performing a water bath; regulating the pH value by using NaOH; adding protamex for hydrolysis, and keeping the pH value in the hydrolysis process; heating for 15 minutes in the boiling water bath to passivate enzymes; testing hydrolyzing degree; concentrating under reduced pressure; performing vacuum freezing and drying; and obtaining the finished product. The process has the advantages that: lactalbumin is decomposed into polypeptides, oligopeptides and even amino acids under the action of protease, so that the processing property is improved, the nutritional value is improved, and protease hydrolysates have physiological functions of resisting allergy, reducing cholesterol and blood pressure, enhancing immunity and the like; and the protamex improves the hydrolyzing degree of the lactalbumin, the hydrolyzing degree reaches 32.81 percent, and the hydrolysates can resist oxidative decay and improve food stability and have good mouthfeel and the bitterness value of 1.

The invention discloses a preparation method of a hippocampus polypeptide enzyme solution. The preparation method is characterized by comprising the steps of: a, mixing hippocampus bone powder which is degreased by virtue of a CO2 supercritical fluid extraction technology and water according to a proportion of 40-60g / L, adding the mixture into a glass vessel, arranging the glass vessel into a water bath boiler at the temperature of 40-50 DEG C, carrying out heat preservation for 8-12 minutes, adding trypsin into the mixture according to a proportion of 2-4 percent, regulating a pH value to 8.5-9, carrying out enzymatic hydrolysis for 4-6 hours, and carrying out enzyme inactivation for 10 minutes; and b, continuously arranging the glass vessel after enzyme inactivation into the water bath boiler at the temperature of 50-60 DEG C, preserving the temperature for a period of time, adding 2-4 percent of alkaline protease into the glass vessel, regulating the pH value to 8.5-9.5, carrying out enzymatic hydrolysis for 5-7 hours, carrying out enzyme inactivation for 10 minutes, carrying out centrifugation for 10 minutes under the conditions of 5000r / min, and taking a supernatant to obtain the hippocampus polypeptide enzyme solution. The preparation method has the advantages of simple technology and convenience for operation; and in addition, the prepared polypeptide is high in hydrolysis degree, smaller in polypeptide fragment molecular weight and is easily digested and absorbed by a human body.

The invention discloses a processing method of a Dendrobium officinalis leaf tea beverage and belongs to the technical field of Dendrobium officinalis leaf tea beverage processing methods. The processing method includes following process steps: spreading Dendrobium officinalis leaves; dewatering spread leaves by using hot air; twisting dewatered leaves; drying twisted leaves; crushing and separately sieving Dendrobium officinalis leaves; extracting dried leaves of Dendrobium officinalis; extracting green tea; performing tannase treatment on tea juice; compounding and blending Dendrobium officinalis leaf extract and the tea juice; after-treating the composite tea juice. By using the processing method, the Dendrobium officinalis leaf tea beverage which is good in flavor and high in quality and has various healthcare effects can be obtained.

The invention provides a preparation method of sunflower seed polypeptide. The method comprises the following steps of: dissolving sunflower seed proteins isolate in water; hydrolyzing the sunflower seed proteins isolate with two-stage protease: alkaline protease and composite acid protease, to obtain the polypeptide, wherein during the hydrolysis, ultrasonic intermittent frequency conversion is performed to assist enzymolysis; and performing microfiltration and ultrafiltration on the enzymolysis liquid to obtain the sunflower seed polypeptide. The method has the advantages of adopting different ultrasonic frequencies and processing times for different proteases, effectively improving the hydrolysis degree and polypeptide yield of the sunflower seed proteins and obviously improving the production efficiency compared with the conventional process. A product prepared by the method has multiple health care functions of eliminating free radicals, removing nitrites, blocking the synthesis of nitrosamines, inhibiting the oxidization of red blood cells, beautifying and caring skins, preventing hepatic injury and the like and can be used for preparing functional foods and cosmetics.

The invention belongs to the technical field of developing antioxidative active peptides through the comprehensive utilization of corn proteins, and discloses a method for improving the antioxidant activity of corn peptides by aid of an irradiation aided enzymolysis technology. The key of the invention is to solve the problem that by taking corn gluten meal as a raw material, taking a hydrolysis degree as a measurement index of an enzymolysis effect and taking a DPPH clearance rate as a measurement index of antioxidant activity, by aid of single factors and a response surface experiment design method, a method for improving the antioxidant activity of corn peptides by aid of an irradiation aided enzymolysis technology is designed, and according to the method, an effect that within 3 h of enzymolysis, the hydrolysis degree can be increased to over 48.23% from 42.13%, and the DPPH clearance rate of corn antioxidative peptide meal can be increased to over 78.65% from 70.16% can be achieved. The invention aims to lay a certain preliminary technical foundation for promoting the comprehensive utilization of corn gluten meal and developing serialization products of antioxidative active peptides and industrialized demonstration researches thereof.

The invention discloses a preparation method of oligopeptide bean pulp used for an aquatic feed. The preparation method of the oligopeptide bean pulp used for the aquatic feed comprises the following steps of: smashing bean pulp; adding water, and homogenizing; carrying out heating pretreatment; regulating the temperate and pH value of a system; adding proteases for enzymolysis at constant temperature; controlling a hydrolyzing process; heating for enzyme deactivation; centrifugalizing, drying, and smashing so as to obtain the oligopeptide bean pulp used for the aquatic feed. The preparation method disclosed by the invention can effectively remove or passivate antinutritional factors contained in the oligopeptide bean pulp; the prepared oligopeptide bean pulp with the molecular weight of 180-2000 Da achieves oligopeptide content higher than 30%, has good viscoelasticity and can meet the requirement for processing of the aquatic feed; and the oligopeptide bean pulp produced by the preparation method disclosed by the invention is not only suitable for aquatic animal feeds, but also used for livestock and poultry feeds in large quantities, thereby reducing the production cost and enhancing the economic benefit.