35results about How to "Strong industrial implementation" patented technology

The invention discloses a method for preparing antihypertensive peptides through enzymolysis of ground meat proteins of a tuna. The method comprises the steps of: (1) regarding the ground meat of the tuna as the raw material, mixing and homogenizing the raw material and a buffer solution according to a weight/volume ratio of 1 g: 3-5 ml, and then adjusting the pH value to 9.5-10 to obtain a mixed solution; (2) heating the mixed solution to 55-60 DEG C for pre-heating, and adding alcalase according to 1.0%-1.5% of the raw material for enzymolysis at an enzymolysis temperature of 55-60 DEG C for 4-6 h; and (3) performing enzyme deactivation on the obtained enzymolysis product to obtain an enzymolysis solution and then enabling the enzymolysis solution to sequentially suffer from ultrafiltration, desalination, freeze drying and chromatography to obtain the antihypertensive peptides. The method for preparing the antihypertensive peptides through the enzymolysis of the ground meat proteins of the tuna, disclosed by the invention, has the advantages of abundant source of the raw material, low price, simple preparation process, relatively strong activity of the prepared antihypertensive peptides; compared with a chemosynthetic ACE (Angiotensin Converting Enzyme) inhibitor, the ACEP (ACE Inhibitive Bioactive Peptide) prepared through enzymolysis of the ground meat of the tuna has the advantages of being safe and nontoxic, specific in antihypertensive efficacy, easy to digest and absorb and the like.

The invention discloses a method for preparing an ABP (antibacterial peptide) from porcine hemoglobin. The method comprises steps as follows: porcine blood corpuscles are obtained through separation of porcine whole blood and then subjected to hemolysis, enzymolysis, decoloration, ultrafiltration, vacuum concentration and freeze-drying, and the ABP is obtained; the dosage of trypsin is 3000 U/g, and the enzymolysis reaction time is 4-6 h under conditions that the pH is 8 and the temperature ranges from 45 DEG C to 55 DEG C. The method for preparing the ABP from the porcine hemoglobin is low in cost and good in effect.

The invention discloses elastic sound-absorbing cotton composed of a top surface layer, a back surface layer and a cellucotton layer sandwiched between the top surface layer and the back surface layer. Both the top surface layer and the back surface layer are made of non-woven fabric materials. The elastic sound-absorbing cotton is characterized in that the non-woven fabric is composed of, by weight, 100 parts of isotactic polypropylene, 4-5 parts of calcium stearate, 2-3 parts of sodium chromate, 1-2 parts of sodium molybdate , 2-3 parts of sodium sulfate, 12-15 parts of dioctyl phthalate, 1-2 parts of dysprosium oxide, 1-2 parts of boron nitride, 12-15 parts of montmorillonoid, 10-12 parts of wheat straw, 3-4 parts of Cacumen biotae, 4-5 parts of Eclipta prostrata, 2-3 parts of kuh-seng, 1-2 parts of mastix and 4-5 parts of assistant, and is prepared by a melt blowing process. As the non-woven fabric is prepared by the melt blowing process, the method for preparing the elastic sound-absorbing cotton is simple, the raw materials of the elastic sound-absorbing cotton are environmentally friendly, cheap and easy to obtain, the elastic sound-absorbing cotton has the advantages of good evenness and excellent resilience, expanded function and application range as compared with the general sound-absorbing cotton, and the like.

The invention discloses an application of a mussel protein antihypertensive peptide. The antihypertensive peptide has antihypertensive activity and is characterized in that an amino acid sequence of the antihypertensive peptide is Val-Ser-Trp-Pro-Cys-Arg-Trp(VSWPCRW); the molecular weight determined by ESI-MS (electrospray ionization mass spectrometry) is 935.07Da. The active peptide Val-Ser-Trp-Pro-Cys-Arg-Trp is obtained by shelling mussels, taking the meat of the mussels, carrying out enzymolysis on the meat, carrying out ultrafiltration on the enzymatic hydrolysate, adsorbing the enzymatic hydrolysate with an agarose magnetic microsphere immobilized ACE (angiotensin converting enzyme) and carrying out purification by RP-HPLC (reversed-phase high-performance liquid chromatography). The active peptide prepared by the invention has obvious ACE inhibitory activity and can be used in hypertension treatment related drugs.

The invention relates to a method for improving lyophilized activity of Oenococcus oeni by utilizing stress pretreatment, which comprises the following steps: performing enrichment culture of Oenococcus oeni strain to reach the stable period, centrifugally collecting the bacterial sludge, resuspending in the culture medium ATB containing the stress treatment fluid, standing at 25 DEG C for 2-3h, centrifuging, harvesting bacterial body, adding proper sodium pyruvate solution with mass concentration of 2-5% as the lyophilized protective agent and performing freeze drying to obtain lyophilized bacteria powder. The lyophilized bacteria powder prepared by the method of the invention can be used as direct Oenococcus oeni fermentation starter. The method of the invention introduces the idea of stress pretreatment, and uses sodium pyruvate as the lyophilized protective agent, which is the main component of the monosodium glutamate and is safe and no harm to human and poultry and has various health-care effects, the introduced idea can be used in the production process of direct edible fermentation starter.

The invention discloses a black fungus instant noodle seasoning powder and a processing technology thereof, and belongs to the technical field of food processing. According to the technology, black fungus powder is added into instant noodle seasoning powder, and black fungus can be used as an emulsifier. The effect of addition amount of black fungus on the color, taste, and physical states of instant noodle seasoning powder is researched. In the prior art, when the soup temperature is suitable for drinking, the oil starts to solidify, and the provided seasoning powder can solve the problem mentioned above. Moreover, black fungus has the functions of activating blood, removing stasis, boosting qi, strengthening immunity, moistening intestines, clearing lung, maintaining beauty, and protecting skin. The provided black fungus instant noodle seasoning powder is stable and is rich in nutrients.

The invention discloses a method for purifying a hazelnut shell brown pigment. A D101 type macroporous resin is employed for secondary purification on a crude extract of the hazelnut shell brown pigment, and the method includes resin adsorption, distilled water leaching, ethanol desorption, concentration and drying, so as to obtain purified hazelnut shell brown pigment. The macroporous resin method for purification of hazelnut shell brown pigment provided by the invention has the advantages of simple operation, safety and no toxicity, provides technical support for the development and utilization of the hazelnut shell brown pigment and provides a high quality natural raw material for the development of functional food and food additives, and truly realizes safe, simple, reasonable, economical and high value utilization of agricultural and forestry resources and industrialized production of series products.