7 results about "Casein hydrolysate" patented technology

This invention relates to the field of food processing technology and discloses a process for preparing plant-based beverages containing casein hydrolysate peptides. The process includes: preheating a base liquid containing casein hydrolysate peptides and anionic polysaccharides and pumping it into a Venturi channel; inducing polysaccharide volume expansion by utilizing the hydrostatic pressure drop in the venturi channel to construct an isolation layer; simultaneously aspirating a low-temperature plant polyphenol extract, using the temperature difference to form an adhesion interface on the surface of the isolation layer; after the mixed fluid enters the expansion section, using the compressive force generated by hydrostatic recovery to press the polyphenols into the polysaccharide gaps, constructing a composite physical isolation phase; and triggering polysaccharide thermal gelation crosslinking by heating to establish a physical barrier. This invention utilizes the microscopic encapsulation mechanism generated by the fluid pressure field and temperature gradient to effectively block contact between polyphenols and protein molecules, inhibit complexation precipitation under thermal shock, and ensure that the beverage system possesses excellent thermal stability and storage stability.

The present invention discloses a fermentation medium for high-yield dextran production from Leuconostoc mesenteroides GFMO1. The medium for the growth of the bacteria is formulated from the sucrose agar medium, whereby the yield of the Exopolysaccharide produced is increased upon the addition of casein hydrolysate and bacteriological peptone in the fermentation medium. Casein acidic hydrolysate and bacteriological peptone are defined sources of amino acids that supplement organic growth factors such as vitamins. The main role of the defined source is to reduce the fermentation time of the bacteria, enhance viable numbers of lactic acid bacteria, and promote the production yield..

The present application provides a nutrient composition including: stachydrine, lactobacillus plantarum, walnut peptide, desert cistanche, casein hydrolysate, and two or more of theanine. The present inventors found that the above nutrient composition has a brain health function in the direction of anxiolytic, antioxidant, neuroprotective, and memory improvement.

A casein hydrolysate-chlorogenic acid non-covalent complex emulsion as well as a preparation method and application thereof belong to the technical field of food processing. In view of the fact that the prior art cannot simultaneously consider the alpha-glucosidase inhibitory activity, emulsification stability and antioxidant activity of the casein hydrolysate, the casein hydrolysate-chlorogenic acid complex is prepared through non-covalent interaction, and the complex is used as an emulsifier to construct a functional emulsion. The interaction mainly occurs through hydrogen bonds and hydrophobic interaction, resulting in the unfolding of protein molecular structure and the fluorescence quenching. Meanwhile, the functional emulsion has good emulsification activity and stability. The emulsion prepared by using the complex has the smallest particle size, the lowest turbidity and uniform droplet distribution. The functional emulsion obtained by the application has the antidiabetic effect and excellent emulsification performance, and has important application value in the development of functional foods.

This agent for enhanced pumping up or for enhanced motivation contains a casein hydrolysate as an active ingredient, the hydrolysate containing a tripeptide of at least one of Ile-Pro-Pro and Val-Pro-Pro. The agent for enhanced pumping up contains at least one tripeptide of Ile-Pro-Pro or Val-Pro-Pro as an active ingredient.