8 results about "Antifreeze protein" patented technology

The invention discloses an altapialus altai antifreeze protein and application thereof, and relates to the technical field of freezing resistance. The amino acid sequence of the antifreeze protein is shown as SEQ ID NO: 1. The amino acid sequence of the antifreeze protein of the altapialus altai takes 76 amino acids as a unit, circulates for 7 times, mainly takes MQIFVKTLTGKTITLEVE as a main part, and has no homology with antifreeze proteins of previously reported insects.

The invention discloses a preparation method for relieving cracks and white edges of quick-frozen dumpling wrappers based on vital wheat gluten antifreeze protein, and relates to the technical field of wheat deep processing, and the preparation method comprises the following steps: preparing GAFP; determining free amino acids; observing an ice crystal structure; carrying out hydrophilic analysis; making dumpling wrappers, and performing freeze thawing treatment; analyzing the influence of GAFP on the moisture content of the dumpling wrappers; the antifreeze protein and the antifreeze polypeptide are prepared by taking wheat processing byproduct vital gluten as a raw material and adopting an enzyme method, so that the antifreeze protein and the antifreeze polypeptide have a protection effect on quick-frozen dumpling wrappers in a freezing and thawing period, a theoretical basis is provided for developing wheat source functional protein products, high-valued application of wheat processing byproducts is promoted, a wheat industrial chain is prolonged, and the antifreeze protein has important economic and social significance and has a good application prospect. The anti-freezing protein and the anti-freezing polypeptide GAFP are prepared from wheat processing by-product vital wheat gluten as a raw material by adopting an enzyme method, and the anti-freezing protein and the anti-freezing polypeptide GAFP have a protection effect on quick-frozen dumpling wrappers in a freezing and thawing period, so that the cracking and white edge prevention effects of the quick-frozen dumplings are improved, and the mouth feel of consumers is achieved.

The invention belongs to the technical field of embryo in-vitro culture, and discloses a method for in-vitro production of high-quality embryos by using frozen boar semen. In the in-vitro production process of the pig embryo, the fertilization rate and the quality of the in-vitro cultured embryo are improved by using the frozen semen treated by the antifreeze protein NT5C1B and the mature oocyte through in-vitro fertilization. Wherein the selected protein can reduce the generation of ice crystallization in the freezing process of the semen, improve the quality and fertilization ability of the frozen semen, and provide a basis for high-quality development of embryos after in-vitro fertilization. The application provided by the invention is simple and convenient to operate and remarkable in effect, and does not generate any harmful influence on animals. The invention provides a powerful theoretical basis for in-vitro production of high-quality embryos.

The invention discloses a microbial freeze-drying embedding method based on a pH-triggered phase change mechanism. The method comprises the following steps: step 1, preparing a zein solution: dissolving zein into a sodium hydroxide solution; step 2, preparing a bacterial suspension: taking fresh excrement of a healthy donor as a raw material, diluting with normal saline, uniformly stirring and mixing, and filtering with a multi-stage filter screen to obtain the bacterial suspension; 3, preparing an intestinal flora freeze-drying protective agent: dissolving lactose, maltotriose, mannitol, trehalose and antifreeze protein in normal saline according to a ratio, and sterilizing for later use; step 4, constructing a composite system: centrifugally washing the bacterial suspension, adding a freeze-drying protective agent, uniformly mixing in a vortex manner, adding a zein solution in proportion, and sufficiently and uniformly mixing; and step 5, freeze-drying treatment: performing vacuum freeze-drying on the composite system to form a compact hydrophobic protective layer, thereby obtaining the freeze-dried intestinal flora powder. According to the invention, the pH response characteristic of the protein is coupled with a freeze-drying process, so that efficient embedding protection of intestinal flora is realized.

The invention belongs to the technical field of hydrogel materials, and specifically relates to a self-regulating photo-curable cooling hydrogel and a preparation method and an application thereof. The self-regulating photo-curable cooling hydrogel comprises the following raw materials in parts by weight: 10-17 parts of cooling matrix, 18-33 parts of acrylamide-13C3, 27-42 parts of glycerol, 5 parts of TPGDA (tripropylene glycol diacrylate), 0.05-0.15 parts of crosslinking agent, and 0.1-0.3 parts of photoinitiator. By constructing a synergistic system of antifreeze protein and konjac glucomannan skeleton, the gelation of an isotope-labeled monomer and the purpose of self-regulating cooling are achieved. It can be used for preparing drug-loaded gel dressings, cooling gel dressings, and in-situ injectable gel products. The photo-curable crosslinking technology facilitates the rapid molding of gel dressings and improves the stability of active ingredients.

To provide a method for producing frozen food suitable for freezing cooked rice mixed with antifreeze protein. [Solution] This is a method for producing frozen foods, which includes a rice cooking process (S104) in which rice is cooked using water to which antifreeze protein has been added, a forming process (S106) in which the rice obtained in the rice cooking process is formed into sari balls, a freezing process (S107) in which the sari balls obtained in the forming process are frozen, and a glazing process (S108) in which a mist of liquid is sprayed onto the surface of the sari balls frozen in the freezing process to freeze them.

The application discloses an anti-freezing synergic compound and application thereof in preparation of instant frozen egg tarts, and the anti-freezing synergic compound is composed of polar aquatic anti-freezing protein, trehalose and xanthan gum; the mass ratio of the polar aquatic anti-freezing protein, the trehalose and the xanthan gum is 0.01-0.5:20-50:0.01-0.5; the polar aquatic anti-freezing protein is selected from one or more of Antarctic krill anti-freezing protein, Arctic sea ice bacterial anti-freezing protein and sea chub III type anti-freezing protein; the multi-scale synergic effect of the polar aquatic anti-freezing protein, the trehalose and the xanthan gum is utilized, so that the egg tarts have a delicate taste similar to ice cream under the storage condition of-20 DEG C, and can highly restore the softness and elasticity of just baked ones after thawing at normal temperature.