10 results about "Algal Proteins" patented technology

This invention belongs to the field of functional food processing technology, specifically relating to a method for improving the flavor of a chlorophyll-deficient Chlorella proteoglycan mutant. The method includes the following steps: S1, obtaining a Chlorella proteoglycan mutant strain; S2, centrifuging the Chlorella proteoglycan mutant strain and collecting the algal sludge, then pulverizing the collected algal sludge and dispersing it in water to obtain an algal powder suspension, then adding a compound enzyme to the algal powder suspension, and inactivating the enzyme after the reaction; S3, cooling the system to room temperature, adding glucose and stirring to dissolve, sterilizing, inoculating with a compound bacterial strain and fermenting, and sterilizing again after fermentation; S4, cooling the fermented system to room temperature, then adding β-cyclodextrin and stirring, and drying the system after stirring to obtain the algal protein product. This invention employs a synergistic process of compound enzymatic hydrolysis, compound bacterial fermentation, and β-cyclodextrin encapsulation to remove the off-flavor of the mutant algae from the source, significantly improving the flavor and enhancing the product's storage stability.

The present disclosure relates generally to microparticles containing algal proteins and their use in various applications. In some embodiments, the microparticles are precipitates. In some other embodiments, the microparticles are coacervates. In some embodiments, the microparticles are core-shell microcapsules having a hydrophobic core material encapsulated by a shell that contains an algal protein. In some embodiments, the hydrophobic core material comprises a flavor oil, a fragrance oil, or a combination thereof. In certain aspects, the disclosure provides the use of such microparticles to improve the texture, mouthfeel, perceived fattiness, or perceived creaminess of a comestible article. In some embodiments, the comestible article is a vegan dairy product, a vegan meat product, or a vegan seafood product. In certain aspects, the disclosure provides the use of the microparticles to provide a fragrance to a fragranced product, such as a personal care product, a laundry product, or a cosmetic product.

This invention discloses a Chlorella heptapeptide TGPLGSR with multi-target lipid-lowering activity, its preparation method, and its applications. The amino acid sequence of this heptapeptide is Thr-Gly-Pro-Leu-Gly-Ser-Arg. The preparation method includes: performing ultraviolet and electroporation combined mutagenesis on wild-type Chlorella proteoglycans to obtain a high-protein-content mutant algal strain; obtaining algal protein through fermentation and synergistic extraction and purification with alcohols; directionally digesting the protein with alkaline protease, followed by enriching the active peptide components through ultrafiltration and gel chromatography; and finally, screening the heptapeptide using liquid chromatography-mass spectrometry (LC-MS), computer-aided prediction, and molecular docking techniques. This heptapeptide exhibits potent inhibitory activity against pancreatic lipase and can dose-dependently reduce the accumulation of triglycerides and cholesterol in 3T3-L1 cells. Its mechanism involves multiple target pathways, including inhibition of MMP-9, activation of AMPK phosphorylation, and downregulation of PNLIP, and it can be used to develop lipid-lowering functional foods or health products.

This disclosure generally relates to microparticles containing algal proteins and their use in various applications. In some embodiments, the microparticles are precipitates. In some other embodiments, the microparticles are coacervates. In some embodiments, the microparticles are core-shell microcapsules having a hydrophobic core material encapsulated by a shell containing algal proteins. In some embodiments, the hydrophobic core material includes flavoring oils, fragrance oils, or combinations thereof. In certain embodiments, this disclosure provides the use of such microparticles to improve the texture, mouthfeel, perceived fattiness, or perceived creaminess of food products. In some embodiments, the food products are vegan dairy products, vegan meat products, or vegan seafood products. In certain embodiments, this disclosure provides the use of microparticles to provide fragrance to scented products such as personal care products, laundry products, or cosmetics.

The application discloses an algal protein peptide with anti-radiation activity and a preparation method and application thereof. The algal protein peptide is prepared by the following steps: adding pectinase and cellulase into red alga raw materials to release the algal protein by sol and lysis; adopting enzyme conversion to cut subunits to identify disulfide bonds and peptide bonds, so that a specific functional fragment component of the algal protein peptide is obtained; and through activity verification, the algal protein peptide with anti-radiation function is prepared in a targeted manner. The prepared algal protein peptide has a very strong protective effect on ultraviolet radiation HaCat cells, can effectively relieve cell DNA damage caused by UVB, improve cell survival rate under UVB irradiation, and reduce mortality. Therefore, the algal protein peptide can be applied to the preparation of food, cosmetics, drinks and other products, and has a good anti-radiation effect.

The present disclosure provides a hydrogen and algal protein co-production device, comprising: a hydrogen-producing substrate premix unit including a hydrogen-producing substrate premix box; a biological hydrogen-generating reactor including a hydrogen-producing substrate conveying assembly, a rotary power assembly, a hollow shaft, a hydrogen-generating reaction tube, a reaction tube top cover, an agitation release assembly, and an inner wall lighting assembly, wherein a top of the hollow shaft is connected to the hydrogen-producing substrate premix box, a top peripheral side of the hollow shaft is connected to the rotary power assembly, a bottom of the hollow shaft is connected to the agitation release assembly; and a hydrogen-producing tail liquid recovery unit being connected to the hydrogen-generating reaction tube and a hydrogen-producing tail liquid dilution unit, the hydrogen-producing tail liquid dilution unit being connected to a chlorella culture unit, and the chlorella culture unit being connected to a chlorella enrichment unit.

The invention discloses a chlorella heptapeptide TGPLGSR with multi-target lipid-lowering activity as well as a preparation method and application of the chlorella heptapeptide TGPLGSR. The amino acid sequence of the heptapeptide is Thr-Gly-Pro-Leu-Gly-Ser-Arg, and the amino acid sequence of the heptapeptide is as shown in the specification. The preparation method comprises the following steps: performing ultraviolet and electric shock compound mutagenesis on wild chlorella pyrenoidosa to obtain a mutagenic algal strain with high protein content; carrying out fermentation and alcoholase synergistic extraction and purification to obtain algae protein; after protein is subjected to directional enzymolysis by adopting alkaline protease, active peptide components are enriched through ultrafiltration and gel chromatography in sequence; finally, the heptapeptide is obtained through liquid chromatography-mass spectrometry identification, computer-aided prediction and molecular docking technology screening. The heptapeptide has strong inhibitory activity on pancreatic lipase and can reduce accumulation of triglyceride and cholesterol in 3T3-L1 cells in a dose-dependent manner, the mechanism of the heptapeptide relates to multi-target pathways such as MMP-9 inhibition, AMPK phosphorylation activation and PNLIP down-regulation, and the heptapeptide can be used for developing lipid-lowering functional foods or health-care products.

This invention provides an extraction process for algal proteins, alginate, and fucoidan from brown algae, relating to the field of algae processing technology. The extraction process comprises the following steps: pre-cooling brown algae and then performing stepwise drying to obtain a brown algae sample; ultra-finely pulverizing the brown algae sample, adding cellulase, and then extracting with water, repeating the extraction to obtain an aqueous filtrate; adjusting the pH of the aqueous filtrate, filtering and separating to obtain algal proteins and a separation liquid; adding calcium chloride to the separation liquid, allowing it to stand, adding ethanol at an alcohol-to-liquid ratio of 3-4:1, incubating overnight, centrifuging to obtain alginate and a supernatant; filtering the supernatant, and freeze-drying the filtrate to obtain fucoidan.

The present disclosure relates generally to microparticles containing algal proteins and their use in various applications. In some embodiments, the particulate is a precipitate. In some other embodiments, the particles are coacervates. In some embodiments, the microparticles are core-shell microcapsules whose hydrophobic core material is wrapped by a shell containing an algal protein. In some embodiments, the hydrophobic core material comprises a flavor oil, a fragrance oil, or a combination thereof. In certain forms, the disclosure provides the use of such microparticles to improve the texture, mouth feel, perceived fat feel, or perceived cream feel of an edible article. In some embodiments, the edible item is a vegetarian dairy product, a vegetarian meat product, or a vegetarian seafood product. In certain forms, the present disclosure provides the use of such microparticles in providing fragrance to a fragrance product, such as a personal care product, laundry product, or cosmetic product.

The invention relates to a phycobiliprotein source xanthine oxidase inhibitory peptide as well as a preparation method and application thereof, and belongs to the technical field of bioactive peptides and functional foods. The phycobiliprotein source xanthine oxidase inhibitory peptide has an amino acid sequence of Ile-Gly-Tyr-Tyr-Leu-Arg or Lu-Asp-Tyr-Tyr-Leu-Arg, and the amino acid sequence table of the phycobiliprotein source xanthine oxidase inhibitory peptide is as shown in SEQ ID NO. 1 or SEQ ID NO. 2. The phycobiliprotein source xanthine oxidase inhibitory peptide provided by the invention is an important protein resource in spirulina and a high-quality source of bioactive peptide, and can be widely applied; the phycobiliprotein source xanthine oxidase inhibitory peptide is low in molecular weight, and compared with a chemically synthesized preparation, food-borne peptides are safer, more efficient, free of toxic and side effects and easy to digest and absorb; the phycobiliprotein source xanthine oxidase inhibitory peptide has high binding affinity with xanthine oxidase, can form a very stable ligand receptor complex, and has excellent inhibition performance on xanthine oxidase.