325results about How to "Shorten the enzymatic digestion time" patented technology

The invention discloses a fish scale collagen process technology that is made up from the process of twice acid process, alkali neutralized, boiling, enzymolysis, exchanging absorbing, concentrating, filtering, drying and spraying. The invention also supplies the invention to easily produce fish scale collagen produce technology. The invention has low molecular weight, stability, and low content or ash content.

The invention discloses a method for preparing collagen peptide from fish scales, which is characterized by comprising the following steps of: 1, taking the fish scales and immersing hydrochloric acid to remove calcium; washing to be neutral, drying and crushing; 2, adding the calcium-removed, dried and crushed fish scales obtained by the step 1 into an enzyme reactor; adding water and mixed protease to extract the collagen peptide; after the extraction, carrying out enzyme deactivation and centrifuging to obtain an enzymolysis solution, wherein the mixed protease is a mixture of neutral protease, papain and flavored protease; and 3, carrying out film concentration on the enzymolysis solution obtained by the step 2; and freezing and drying a concentrated solution to obtain fish scale collagen peptide powder. According to the fish scale collagen peptide obtained by the invention, the neutral protease, the papain and the flavored protease are used for extracting the fish scale collagen peptide by an enzymic method at one step, so that not only can the enzymolysis time (9 hours)be reduced, but also the extracting rate (72.72%) of the collagen peptide is improved, and solves the special flavor problem of bitter taste of the collagen peptide and the like.

The invention relates to an in-situ rapid preprocessing method for protein samples. The whole preprocessing process of the protein samples is carried out in a centrifugal ultrafiltration device in situ, the denaturation process, the reduction process, the solvent replacement process, the alkylate process, the enzymolysis process and the impurity removal process of the protein samples are integrated, and enzymolysis of the protein samples is accelerated under assistance of microwaves. The method can remarkably improve the preprocessing flux of the protein samples; meanwhile, the whole preprocessing process of the samples is carried out in situ, and the recovery rate is high. In addition, the centrifugal ultrafiltration device can conveniently and rapidly achieve the purification of the samples and replacement of solvents, and enzymatic hydrolysate does not need an additional purification process and can be directly combined with subsequent efficient liquid chromatogram separation and mass spectrum identification.

A soybean polypeptide powder without bitter taste is prepared through mixing soybean protein with distilled water, grinding, regulating pH value and temp. adding neutral proteinase, enzymolyzing, deactivating enzyme, regulating pH value and temp. adding pancreatin, enzymolyzing, deactivating enzyme, filter, adding kaolinite powder, adsorption, adding activated carbon powder, adsorption, and vacuum drying. Its advantages are no bitter taste and high quality.

The invention discloses an enzymolysis method for simultaneously extracting fucoidin, alginic acid, mannitol and seaweed dietary fiber. The method comprises the following steps of firstly performing crushing and water adding soaking on seaweed raw materials; then, adding complex enzymes A for further composite enzymolysis; then, adding complex enzymes B for two-step composite enzymolysis; performing enzyme activity inactivation; performing solid-liquid separation; obtaining solid being seaweed dietary fiber crude products; using obtained liquid for extracting alginic acid, fucoidin and mannitol, wherein the enzymes A contain any four or more than four of cellulose, hemicellulase, pectinase, amylase, xylanase and the like; the complex enzymes B contain one or any two of alkaline protease, neutral protease, papain, trypsin, acid proteinase and pepsin. The method provided by the invention has the most obvious beneficial effect that by using the special composite enzymolysis technology, four kinds of products including fucoidin, alginic acid, mannitol and functional dietary fiber can be simultaneously extracted from seaweeds.

The invention relates to a method for preparing queen bee embryo peptide by an enzyme hydrolysis method. The method comprises the steps of carrying out sample pretreatment, degreasing queen bee larva powder, preparing queen bee larva powder sample solution, treating the queen bee larva powder sample solution by ultrasonic waves, carrying out enzymatic hydrolysis reaction on the queen bee larva powder sample solution, heating enzymatic hydrolysate in a boiling water bath for 20min to realize enzyme deactivation, cooing to room temperature, adjusting pH value of the enzymatic hydrolysate to 7.0, centrifuging to take out supernate, and drying the supernate to obtain the hydrolyzed queen bee embryo powder. The prepared queen bee embryo polypeptide can be used for preparing health products for improving the function of human body, and more important, the bioactive polypeptides beneficial to human body can be screened out from the hydrolyzed queen bee embryo polypeptide.

The invention discloses beef marrow bone zymolyte and an application thereof in preparation of beef flavor. The beef marrow bone zymolyte is prepared by protease enzymolysis by taking beef bone mud as a raw material; the protease comprises neutral protease, flavourzyme and papain in the weight ratio of (3 to 5): (2 to 5): (2 to 5); the enzymolysis temperature is 45 to 55 DEG C; the enzymolysis time is 2 to 3 hours; and the beef bone mud is prepared by grinding the beef marrow bone. The beef flavor prepared from the beef marrow bone zymolyte disclosed by the invention through a Maillard reaction has unique beef marrow characteristic aroma; the fragrance is lasting and the flavor is unique; and flowing beef breath smell can be generated.

The invention relates to a method for preparing chitin and chitosan by coupling shrimp and crab shells through a hydrothermal/two-step enzymic method. The method comprises the following steps: removing impurities from shrimp and crab shells, and crushing the shrimp and crab shells; adding organic acid for decalcification treatment, placing filter residues into a hydrothermal reactor, and feeding a reaction medium for hydrothermal reaction; then rapidly relieving the pressure in the reactor, collecting a hydro-thermal treatment product, carrying out solid-liquid separation, and adding protease into a solid material to carry out enzymolysis deproteinization treatment; separating the deproteinized product to obtain solid residues, drying the solid residues to obtain chitin, and adding chitin deacetylase into the chitin for enzyme treatment to prepare chitosan; and finally, treating the organic acid decalcification solution and the protein enzymatic hydrolysate to obtain organic calcium and protein peptide. According to the method, the decalcified shrimp and crab shells are modified through a hydrothermal method, the compact structure of the shrimp and crab shells is broken, the accessibility of subsequent protease and deacetylase is promoted, the enzymolysis efficiency is improved, poly-generation of organic acid calcium, protein peptide, chitin and chitosan is achieved, the production process is rapid, stable and free of pollution, and large-scale industrial application is easy to achieve.

The invention discloses compound lipase and application thereof. The compound lipase comprises Novozym435 lipase, candida rugosa lipase and wild DF15 lipase according to the mass ratio of (4-6):(5-8):(2-3). The Novozym435 lipase, the candida rugosa lipase and the wild DF15 lipase are mixed, so that the enzymolysis time is shortened, the enzymolysis efficiency and the enzymolysis degree are improved, and furthermore, the flavor components of zymolyte are enriched. Butter zymolyte prepared from the compound lipase is more mellow and richer in fragrance, the sour and greasy smell is proper, the milk fragrance and the fat fragrance are extremely harmonized, and the compound lipase has an obvious effect on milk type essences such as flavoring butter essences.

The invention provides a preparation process of resveratrol, which relates to the field of medicament preparation and solves the problems of low preparation conversion rate, low yield and poor product quality of resveratrol in the prior art. The preparation process of resveratrol comprises the following steps: washing away dust of giant knotweed used as raw material, cutting the giant knotweed into slices or preparing the giant knotweed into coarse powder for later use; adding material to be used to a decomposition pool and adding enzymolysis liquid to carry out enzymolysis; and extracting. Through repeated scientific research improvements, compared with the traditional process, the invention shortens the enzymolysis time by half, improves the enzymolysis quantity by one time and improves the conversion rate by one time. A special enzymolysis process is designed for the preparation process, the operation convenience, the use effectiveness and the conversion reliability greatly exceed that of the traditional process, thereby the quality of finished products is ensured and stabilized more effectively, the cost is reduced by half, and the social benefit is obvious.

The invention discloses a method for preparing black rice enzymatic hydrolysate. The preparing method comprises the following steps of, conducting extrusion expansion and grinding to black rice materials to prepare puffed black rice micro powder; adding the black rice micro powder with purified water to prepare puffed black rice paste; conducting liquidation to the puffed black rice paste by adopting alpha-amylase; after liquidation, conducting combined enzymolysis to the puffed black rice paste by cellulase and glucoamylase to prepare black rice enzymatic hydrolysate. Prepared black rice enzymatic hydrolysate helps not only with digestive absorption of black rice products but also with effective release and reservation of polyphenol substances black rice cortex. Prepared black rice enzymatic hydrolysate and an auxiliary material such as lycium barbarum juice are compounded into black rice polyphenol compound beverage respectively with the weight percentage of 60%-80% of black rice enzymatic hydrolysate and the weight percentage of 20%-40% of lycium barbarum juice, and black rice polyphenol and lycium barbarum polysaccharide are enriched in the black rice polyphenol compound beverage.

The invention relates to a method for synchronously extracting soybean oil, soybean milk powder and soybean dietary fiber by an aqueous enzymatic method, which belongs to the technical field of plant grease processing. The method comprises the following steps: 1) dehulling soybeans and crushing the soybeans, extruding and puffing the material to obtain a puffed product; 2) adding water into an enzymatic hydrolysis reaction vessel, heating steam and adding the puffed product to obtain a mixed liquor, performing alkaline extraction on the mixed liquor, adding alkali protease for performing enzymatic hydrolysis, using a horizontal centrifuge after enzymatic hydrolysis is carried out for performing centrifugation to obtain an emulsified oil, a hydrolysate and residues; 3) using a disk centrifuge for performing centrifugation on the emulsified oil to obtain the soybean oil and a water phase, adding the water phase into the hydrolysate for concentration, and drying the material to obtain the soybean milk powder; and 4) adding water for mixing the water and the residues for homogenizing and drying a mixture to obtain the soybean dietary fiber. The method has the advantages of simple process, less enzyme usage amount, short reaction time, and low cost. The prepared high-quality soybean oil can obtain the high-nutrition partly-defatted soybean milk powder and high-oil high-protein soybean dietary fiber, and is suitable for industrial continuous production.

The invention relates to health preserving whole-cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving whole-cereal milk comprises the following raw materials by weight percent: 1-1.5% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 2-10% of brown rice, oat and corn compound enzymatic hydrolysate, 0.1-0.3% of stabilizing agent, 0.1-0.3% of lucid ganoderma extract, 0.5-1% of longan concentrated juice, 0.1-0.2% of Chinese yam polysaccharides, 0.05-0.1% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving whole-cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam, black sesame and the like with lucid ganoderma according to the principle of the traditional science of health preserving of traditional Chinese medicine and adding enzymatic hydrolysates of whole-cereals such as corn, brown rice, oat and the like to coordinate with milk. The product is nutritionally balanced and has good color, aroma and taste and prominent health care and preserving effects.

The invention discloses a main peptide chain of semaglutide and a preparation method thereof; and more specifically, the invention discloses recombinant protein of intermediate polypeptide of somaluptide. The recombinant protein of the intermediate polypeptide of the somaluptide is leader peptide-DDDDK-GLP-1 (9-37), and has an amino acid sequence as shown in SEQ ID NO. 1. When the intermediate polypeptide of the somalutide is being prepared, the following leader peptides can be adopted: (1) MFLKGDGYVQGIINFEGLHHLVALGLV; (2) KSI; (3) TrxA; (4) DsbA, (5) DsbC; (6) Sumo; (7) GST; (8) Intein; and (9) KPSTYI. The intermediate polypeptide of the somalutide prepared by the preparation method is high in polypeptide purity that the polypeptide purity can be up to 89% or above; and moreover, yield ofthe intermediate polypeptide can be higher than 82%. By adopting ion-exchange separation and purification, the preparation method has the characteristics of being high in degree of separation, good in purification effects, few in impurities and easy to operate.

The invention provides a method for extracting oil camellia seed polypepetide from oil camellia seed protein. The method sequentially comprises the following steps of preparing the oil camellia seed protein, crushing, screening, adding water to obtain suspension, carrying out heat denaturation treatment, regulating pH value, carrying out enzymolysis with compound enzyme, carrying out enzyme deactivation, centrifuging, extracting supernatant, desalting with resin, carrying out SephadexG-50 column chromatography, centrifuging, extracting the supernatant, and carrying out freeze drying to obtain the oil camellia seed polypepetide. By adopting the method for extracting the oil camellia seed polypepetide from the oil camellia seed protein, disclosed by the invention, the enzymolysis time is shortened, the energy consumption is reduced, the extraction rate of the oil camellia seed polypepetide is also improved, and the purposes of turning waste into wealth and having low energy consumption and low pollution are achieved.

The invention discloses a method of preparing natural milk-flavored essence by virtue of enzymatic hydrolysis of double enzymes and fermentation of multiple microorganisms, with natural cream as a raw material. The method comprises the following operating steps of melting the cream; adding a medium and an emulsifier; carrying out homogeneous emulsification; carrying out pasteuring; carrying out enzymatic hydrolysis of the double enzymes, anddeactivating the double enzymes; carrying out fermentation of the microorganisms, and drying to prepare the milk-flavored essence. With the adoption of the method, the enzymatic hydrolysis time is shortened; middle-and-short-chain fatty acids of C4-C12 are generated; meanwhile, as milk proteins are hydrolyzed into flavor such as polypeptide and amino acid by virtue of protease to form a unique milk flavor, the strong, pleasure and lasting feelings of the taste of the milk in the essence are strengthened, and the bitterness and the wax taste caused by the middle-and-short-chain fatty acids are eliminated; by virtue of the fermentation of multiple microorganisms, flavor compounds are increased; as a great deal of lactic acids are generated due to the fermentation of lactic acid bacillus, the flavor and the taste can be improved to form diversified acides and milk flavors, and the fragrance is further softened. The natural milk-flavored essence prepared according to the invention is pure and soft in fragrance and is strong in milk flavor; and compared with the natural cream without treatment, the fragrance of the natural milk-flavored essence can be strengthened by 20-300 times.

The invention provides a preparation of dendrobium small molecule peptides and dendrobium small molecule peptides obtained therefrom. The preparation method comprises the following steps: 1) pretreatment; 2) extraction; 3) enzymolysis; 4) separation and purification; and 5) concentration and drying. The enzymolysis time is shortened to 2-3h by way of compound biological enzyme digestion on xylanase, cellulase, alkaline protease and plant protease. The pH value needs not to be adjusted during enzymolysis, so that the process time is shortened, and meanwhile, the desalting process is canceled, and the production efficiency of the dendrobium small molecule peptide is increased. The molecular weight of the dendrobium small molecule peptides obtained by the preparation method is primarily at 100-500Da, so that the dendrobium small molecule peptides are easily absorbed by a human body and can be applied to the field of food.

The invention provides a high-calcium seafood flavor soup base and a preparation method thereof. The preparation method comprises the following steps: firstly smashing and grinding fishbones until the granularity is 400-600 meshes, so as to obtain ultramicro fishbone powder, and then performing enzymolysis on blue clam meat by using papain and flavourzyme so as to obtain blue clam extractive; performing enzymolysis on shrimp leftovers by using the flavourzyme and a compound enzyme which consists of a compound protease and a neutral protease so as to obtain shrimp leftover extractive; uniformly mixing the blue clam extractive, the shrimp leftover extractive, the ultramicro fishbone powder, edible salt, monosodium glutamate, corn starch, disodium 5'-ribonucleotide, ascorbic acid, spring onion powder and garlic powder, adding dehydrated broccoli and dehydrated carrots and preparing the seafood flavor soup base. The high-calcium seafood flavor soup base has the advantages of being delicious in taste, convenient to eat, nutritive and healthy; the preparation method provided by the invention has the advantages that the additional value of the blue clam and leftovers such as fishbones, shrimp heads and shrimp shells, which are from aquatic product processing, is improved, and the environmental pollution is avoided.

The invention discloses a method for preparing a silkworm chrysalis source ACE (Angiotensin Converting Enzyme) inhibitory peptide from by an ultrasonic-ionic liquid coupling technology. The method comprises the following steps: preparing silkworm chrysalis protein into a suspension by using distilled water, subsequently mixing the suspension with an isopyknic ionic liquid and adding into a flask, dipping an ultrasonic probe into a water phase so as to perform ultrasonic-ionic liquid coupling treatment, after the treatment is accomplished, centrifuging, collecting the silkworm chrysalis protein and recycling the ionic liquid, firstly washing the collected silkworm chrysalis protein and subsequently centrifuging so as to remove the residual ionic liquid, and preparing the ACE inhibitory peptide from pretreated silkworm chrysalis protein by using an enzyme method. Compared with the conventional untreated method, the method for preparing the silkworm chrysalis source ACE inhibitory peptide by an ultrasonic-ionic liquid coupling technology remarkably improves the activity of the ACE inhibitory peptide, that is, the activity is increased by 34-54%.

A process for improving quality and yield of collagen peptide coproduced from sodium chondroitin sulfate comprises the following steps: (1) degreasing bovine cartilage by supercritical/subcritical extraction; (2) hydrolyzing, flocculating and separating endonuclease; (3) carrying out ultrafiltration to separate chondroitin sulfate sodium and collagen peptide; (4) refining the sodium chondroitin sulfate; and (5) refining the collagen peptide. The process is used for extracting the dried bovine cartilage chondroitin sulfate sodium and collagen peptide, meanwhile, the product yield and quality are improved, and the obtained product is white in color and luster and free of beef tallow smell. According to the process, the dried bovine bones are adopted, so that the problems that domestic bovinefeeding and slaughtering are scattered, and fresh bovine cartilage is high in storage, collection and transportation cost and high in difficulty are solved; and the process is simple in technologicalprocess, easy to filter, short in production time, capable of saving energy and reducing emission, low in production cost and remarkable in economic benefit and social benefit, and processes such asresin decoloration and ion exchange are not needed.

The invention relates to a method for preparing oat beta-glucan through ball milling, which belongs to the technical field of deep processing of oat. The method comprises the following steps: (1) pretreatment; (2) degreasing treatment; (3) microwave drying; (4) extraction with alkaline water; (5) centrifugation of filtrate; (6) ultrasonic treatment; (7) treatment with amylase; (8) treatment with glucoamylase; (9) centrifugation of enzymatic hydrolysis liquid; (10) isoelectric precipitation; (11) centrifugation after enzyme deactivation; (12) concentration and precipitation; (13) centrifugation and collection of precipitate; and (14) freeze drying. The method provided by the invention employs a combination of mechanochemical technology (ball milling) and enzymatic hydrolysis technology to prepare oat beta-glucan and fills a blank in a mechanochemical process for preparation of oat beta-glucan; and through ball milling, enzymatic hydrolysis time is shortened, enzymatic hydrolysis effect is improved, and the value of oat beta-glucan is give to better play.