41results about How to "Prevent protein denaturation" patented technology

A coating for an implant surface comprising one or more nanoparticles of less than or equal to 500 nanometers and an implant surface capable of receiving the nanoparticles, the implant selected from the group consisting of metal, carbon, graphite, polymer, protein, nucleic acid, microorganisms, hydrogel, liquid, porous and polymer blend particles, and combinations thereof. The coating promotes characteristics on the implant surface such as reducing protein unfolding, preventing inflammatory and fibrotic cell accumulation, reducing the number of such cell attachment sites and preventing other adverse biological reactions. The coating may be applied on any material via physical and/or chemical binding. The coating may further comprise a surfactant and may include a tag, adsorbed, absorbed or incorporated onto the nanoparticle. The coating on an implant surface is used for purposes that may be cosmetic, therapeutic, preventative, reconstructive, monitoring and replacement. The coating may also be used for in vitro purposes.

The invention discloses an air-regulating preservation method of meat, which belongs to the technical field of meat preservation. The technical points of the method comprises the following steps that: (1) selected fresh meat materials are washed cleanly, cut well and put in a pot for cooking; (2) the cooked meat materials are packed in a vessel and covered, and then are sent to a clean-room; a vacuum cooling machine is used for reducing the surface temperature of the meat materials to 5 - 10 DEG C and the internal temperature to 8 - 12 DEG C; (3) the cooled meat materials in the clean-room are put in a food plastic box; which, after being vacuumized, is filled with the mixed gas of CO<2> and N<2> for fresh-keeping packaging; and (4) the packed meat materials are stored in an environment of 4 to 8 DEG C. The method has the advantages of good fresh-keeping effect and is used for keeping fresh the cooked meat food.

The invention discloses a method for extracting shinyleaf yellowhorn seed kernel oil with a supercritical or subcritical fluid, which comprises the following steps: (1) selecting shinyleaf yellowhorn seed kernel, and pulverizing to 10-120 meshes; and (2) extracting the pulverized shinyleaf yellowhorn seed kernel in the step (1) with a supercutical fluid or subcritical fluid to obtain the shinyleaf yellowhorn seed kernel oil, wherein the residual material is shinyleaf yellowhorn dregs. Compared with the traditional pressing method, the method disclosed by the invention obviously enhances the oil extraction rate, and avoids the problems of severe damage of unsaturated fatty acids and other components in oil, and protein denaturation at high temperature in the pressing method. Compared with the leaching method, the method disclosed by the invention solves the problems of solvent residues, complex after-treatment process and high tendency of environmental pollution. According to the method disclosed by the invention, the oil extraction rate is not lower than 50%, the protein content in the shinyleaf yellowhorn dregs is not lower than 55g/100g, and the obtained oil product has high quality.

The invention discloses egg puddings. The egg puddings are prepared from, by weight, 30-50 parts of yolk fluid, 15-30 parts of whole milk powder, 10-15 parts of white granulated sugar, 5-10 parts of condensed milk, 0.4-2.0 parts of konjac fine powder, 0.2-0.5 part of kappa carrageenan, 0.04-1.0 part of potassium chloride and 140-180 parts of water. The egg puddings are smooth and delicate in taste, elastic in texture, strong in egg aroma, rich in nutrition, portable and free of preservatives and sweetening agents, the shelf life of the egg puddings is prolonged, defects of liquid-solid separation and collapse in long-term storage are improved, and technical simplicity in processing, low cost and suitableness for batch production are realized.

An antistaling technology for the minced fish includes such steps as mincing fish, beating, filtering, dewatering by squeezing, mixing with cane sugar, sorbitol and polyphosphate, and cooling.

The invention provides repairing gel as well as a preparation method and application thereof, relating to the technical field of skin care products. The skin care gel is prepared from basic fibroblastgrowth factors bFGF and precursor sol; the mass ratio of the basic fibroblast growth factors bFGF to the precursor sol is (1-2) to 1,000,000. The bFGF can maintain relatively good stability in the precursor sol, and still has relatively good activity when stored for half a year in a normal temperature status through detection, thereby effectively remitting the problem that current bFGF ingredient-contained skin care products are difficult to preserve at normal temperature. Meanwhile, various ingredients in the precursor sol and various ingredients which cooperate with the bFGF in use not onlycan respectively give play to original effects but also can have a synergistic effect simultaneously, the curative effect of the repairing gel is further reinforced, and the repairing gel is obviously superior to current skin care products in remitting symptoms such as dry skin, senility, dark yellow, color spots, acne and allergy.

The invention relates to red date nougat and a preparation method thereof. The method comprises the pretreatment of raw materials and the preparation of the nougat. The method specifically comprises the following steps: syrup decoction, cooling, blending, sealed freezing, sealed low-temperature crushing, spray puffing, and forming and packaging. The method adopts temperature programming and spraypuffing process supplemented by whole-course sealing freezing and starch micro-crystallization treatment, so that ovalbumin can fully exert the function of surfactant, protein and sugar are mutually woven to form nets, and bubbles are fixed in the middle of protective films. Besides, the added hydrophilic starch can react with the protein in a foaming agent to generate a molecular complex and to form thin films, and when the films are heated and water content is extremely high, the bubbles do not break, so that the nougat has good texture and taste feel difference, thereby achieving the pleasure of mouth feel and taste.

The present invention discloses a method for processing high-protein rice flour by using broken rice and relates to the technical field of high-protein food processing. The method comprises the following steps: (1) soaking and pulping; (2) instantaneous high-pressure treating; (3) alkali treating; (4) enzyme treating; and (5) drying and milling. The broken rice is used as a raw material to prepareprotein rice flour, reasonable reuse of the broken rice as a by-product of rice processing is realized, and economic value of the broken rice is improved. Besides, screening and combining of an extracting technology enable protein content in the prepared protein rice flour to be greatly improved, and a technical problem of low protein content in conventional extraction methods is solved.

The invention discloses bread for immunity strengthening and digestion improvement. The bread is made of ingredients including 600-900 parts by weight of high gluten flour, 40-60 parts by weight of bitter gourds, 8-12 parts by weight of tremella, 30-45 parts by weight of durian flesh, 10-15 parts by weight of sargassum fusiforme, 20-30 parts by weight of sword beans, 4-6 parts by weight of green tea powder, 6-9 parts by weight of poria cocos, 6-9 parts by weight of endothelium corneum gigeriae galli, 20-30 parts by weight of flaxseeds, 6-9 parts by weight of mushroom umbrellas, 40-60 parts by weight of trehalose, 30-45 parts by weight of coconut oil, 18-27 parts by weight of vital wheat gluten, 6-9 parts by weight of active dry yeast and appropriate parts by weight of sweet fermented-rice juice. The prepared bread is characterized by a golden crust, an even shape, a uniform color, a plump volume, a thick smell, a floppy taste and a fine and smooth texture. By addition of the multiple ingredients with an immunity strengthening effect, the bread has higher nutrition and health care values and is suitable for secure eating of various types of people.

The invention provides a repairing stock solution as well as a preparation method and application thereof, and relates to the technical field of skin care products. The repairing stock solution is prepared from a basic fibroblast growth factor bFGF and a precursor solution, wherein a weight ratio of the basic fibroblast growth factor bFGF to the precursor solution is (1 to 2) to 1000000. The bFGFcan keep better stability in the precursor solution of the repairing stock solution disclosed by the invention; through detection, the bFGF still has better activity after being stored for half a yearin a normal temperature state, so that the problem that a skin care product containing the bFGF component is difficultly stored at a normal temperature is effectively alleviated; meanwhile, due to cooperative application of various components in the precursor solution and the bFGF, the various components can develop the original effect, and also can play a synergistic effect, so that a curative effect of the repairing stock solution is further enhanced; moreover, alleviation of symptoms such as dryness of skin, aging, dark yellow, color spots, pimples and allergy treated by using the repairing stock solution is obviously superior to alleviation of the symptoms treated by using existing skin care products.

The invention belongs to the technical fields of genetic engineering, molecular biology and other biology, and particularly relates to an efficient culture medium for expressing a soluble recombinantprotein by escherichia coli and a preparation method of the culture medium. The culture medium can improve the success rate and yield of expressing the soluble recombinant protein in cytoplasm by theescherichia coli; the efficient culture medium is selected from an M9 culture medium, basic ingredients such as sorbitol, ethanol, glucose and sucrose are added, magnesium sulfate and ampicillin are also added, IPTG is used as an inducer, and the efficient culture medium aims to increase the soluble expression of the foreign protein; the efficient culture medium is used to express the recombinantprotein, especially to express the soluble recombinant protein by the escherichia coli; and the culture medium can use escherichia coli BL-21 or DH5alpha strains as reaction bacteria, or K12 or origamiB escherichia coli strains as reaction bacteria.

The invention discloses high-protein sports milk containing DHA algae oil and a preparation method thereof The high-protein sports milk containing DHA algae oil comprises the following components in parts by weight: 94-97 parts of milk; 2.0-3.2 parts by weight of concentrated milk protein; 0.4-1.6 parts by weight of casein; 0.1 - 0.4 part by weight of whey protein; 0.01-0.05 part by weight of peptopro; 0.05-0.6 part by weight of DHA algae oil; 0.05-0.1 part by weight of composite mineral; 0.03-0.05 part by weight of compound vitamin; 0.05-0.2 part by weight of a stabilizer; and 0.045-0.4 partby weight of an antioxidant. The high-protein sports milk containing DHA algae oil provided by the invention is not only beneficial to supplementing protein loss for sports and body-building people, increasing muscle strength, promoting synthesis and shaping of hemoglobin and eliminating fatigue, but also can promote visual development and brain development of infants, and can maintain and improvethe brain health and logical thinking ability of middle-aged and elderly people, and reduce the risk of illness.

The invention relates to agriculture, and particularly relates to a black glutinous rice cultivation method. The black glutinous rice cultivation method comprises the procedures of soil sterilization,soil modification, seedling raising, transplanting and management, wherein the soil sterilization procedure comprises: applying lime powder to soil in winter; and the soil modification procedure comprises: planting Adiantum Capillus-veneris in the soil with the applied lime powder, and smashing the Adiantum Capillus-veneris and burying the smashed Adiantum Capillus-veneris in the soil before thetransplanting of black glutinous rice seedlings. Before the transplanting of the black glutinous rice seedlings, the lime powder is applied first, and then the Adiantum Capillus-veneris is planted, sothat at the same time of soil sterilization, the growth of the Adiantum Capillus-veneris is promoted, and calcium in the soil is absorbed by the Adiantum Capillus-veneris; the Adiantum Capillus-veneris is further smashed and buried in the soil, so that the organic matter of the soil is increased, thereby reducing the calcium absorption capacity of the black glutinous rice; and meanwhile, the growth of the black glutinous rice is promoted, thereby achieving better rice quality.

The invention discloses an active biological product and a processing method thereof. The biological product comprises glycosaminoglycans, active collagen and a small amount of water. The processing method includes cleaning, crushing, periosteum removal, protein impurity removal, cleaning, sterilization, dehydration, centrifuging, drying and pulverizing. In the product, a cartilage powder rich inactive substances has the highest processing temperature not exceeding the critical denaturation temperature of cartilage determined by detection. The processing operation process is out of touch withstrong acid or strong base. The prepared cartilage powder retains the original structure of the active substances, consists of rich active II-type collagen, the glycosaminoglycans and a small amountof water, and can be used in the fields of health products and foods.

The invention discloses bread capable of preventing and resisting cancer and promoting digestion. The bread is prepared from the following raw materials in parts by weight: 600-900 parts of strong flour, 30-45 parts of purple sweet potatoes, 20-30 parts of durians, 10-15 parts of bottle gourds, 10-15 parts of purple cabbages, 8-12 parts of folium llicis latifoliae, 40-60 parts of green corn granules, 6-9 parts of poria cocos, 6-9 parts of endothelium corneum gigeriae galli, 20-30 parts of linseeds, 6-9 parts of shiitake mushroom umbrellas, 40-60 parts of trehalose, 30-45 parts of coconut oil, 18-27 parts of vital wheat gluten, 6-9 parts of active dry yeast, and an appropriate amount of fermented glutinous rice juice. The finished product of the bread is golden in crusts, even in shapes, uniform in color, plump in volume, rich in fragrance, soft in mouth feel, and fine, smooth and uniform in texture; various raw materials with the efficacies of preventing and resisting cancer are added, so that the bread is high in nutrient and health-care value, and suitable for all kinds of people to eat without worry.

The invention discloses a preparation method of frozen green and fresh walnuts. The frozen green and fresh walnuts adopt sufficiently ripe and full walnuts in the late ripe period, and the walnuts contain sufficient nutrients and have the flavor of walnuts; the collected green husk walnuts are cleaned with water after green husks are removed, ethephon, bleaching powder and the like are not added,and residue pollution of chemical agents is avoided; and fresh walnut kernels are not subjected to coat removing treatment and are directly soaked twice by water at 0-5 DEG C, so that tannin in walnutkernel coats is dissolved out, bitter and astringent tastes of the walnuts are reduced, and nutrient ingredients of the walnut kernel coats are reserved. High energy electron beam irradiation cold sterilization is adopted for sterilization, protein denaturation caused by high temperature sterilization is avoided, and the refreshing and crisp tastes of the fresh walnuts are kept. The green and fresh walnut commodities keep the flavor of green and fresh walnuts, taste crisp, refreshing and delicious, have the special flavor and taste of the green fresh walnuts and can be refrigerated and sold for a long term by a complete cold chain.

The invention discloses tomato bread capable of reducing blood pressure and promoting digestion. The bread is prepared from the following raw materials in parts by weight: 600-900 parts of strong flour, 40-60 parts of tomatoes, 10-15 parts of figs, 20-30 parts of potatoes, 8-12 parts of undaria pinnatifida, 30-45 parts of oat kernels, 6-9 parts of dark green tea powder, 6-9 parts of poria cocos, 6-9 parts of endothelium corneum gigeriae galli, 20-30 parts of linseeds, 6-9 parts of shiitake mushroom umbrellas, 40-60 parts of trehalose, 30-45 parts of coconut oil, 18-27 parts of vital wheat gluten, 6-9 parts of active dry yeast, and an appropriate amount of fermented glutinous rice juice. The finished product of the bread is golden in crusts, even in shapes, uniform in color, plump in volume, rich in fragrance, soft in mouth feel, and fine, smooth and uniform in texture; various raw materials with the efficacy of reducing blood pressure are added, so that the bread is high in nutrient and health-care value, and suitable for all kinds of people to eat without worry.