39 results about "Cow's milk protein" patented technology

The disclosure describes a transgenic dicot or monocot plant having bovine milk protein(s) and methods of producing the transgenic dicot or monocot plant containing bovine milk protein(s). These transgenic dicot or monocot plants can express and produce bovine milk protein(s). The methods involve introducing a recombinant DNA construct expressing a bovine milk protein into a dicot or monocot plant, obtaining the dicot or monocot plant containing the bovine milk protein(s) from a recombinant DNA construct, cultivating and harvesting the transgenic dicot or monocot plant, and extracting and purifying the bovine milk protein(s) from transgenic dicot or monocotyledonous plants.

Disclosed are nutritional products comprising pea protein hydrolysates as a primary or sole source of protein. The nutritional products include nutritional liquids, powders, bars, and other food products, wherein the resulting nutritional products are physically stable over shelf life and provide favorable organoleptic properties. These nutritional products may be used as a nutritional source for individuals who are intolerant and / or allergic to cow milk proteins and soy proteins and / or who have malabsorption, maldigestion, or other gastroinstestinal conditions.

The invention relates to the field of food production and processing, in particular to a high-protein yogurt, which contains 0.5-6% of white sugar; 0.02-0.5% of Lactobacillus bulgaricus; 0.01-0.6% of Streptococcus thermophilus; the rest is milk, and the fermentation is completed After that, it is obtained by dewhey. At present, domestic high-protein yogurt categories are increasing year by year, but they all have the defects of generally low protein content, serious powdery taste and sticky texture. The present invention combines whey separation technology and homogenization process to prepare high-protein yogurt. The protein content of natural milk can reach 8-10%. Compared with the existing high-protein yoghurt, its protein content is increased by more than 40%, and there is no need to add protein powder or any stabilizer. The product has natural flavor, delicate texture and refreshing. Based on the same inventive idea, the present invention further discloses a high-protein yoghurt with live bacteria that can be stored at room temperature and a drinking-type high-protein yoghurt.

The invention discloses a strain of plant lactobacillus that reduces the antigenicity of milk β-lactoglobulin and its application, belonging to the technical field of biological applications. The strain was deposited at the Chinese Type Culture Collection Center of Wuhan University, Bayi Road, Wuchang District, Wuhan City on October 10, 2020, with the preservation number CCTCC NO: M2020544. Lactobacillus plantarum AHQ‑14 has bile salt hydrolyzing enzyme activity, high adhesion to intestinal cells, high survival rate in gastrointestinal fluid, probiotics, low production of biogenic amines, no hemolysis, and sensitivity to commonly used antibiotics. Lactobacillus plantarum AHQ-14 is applied to foods containing β-lactoglobulin, which can effectively degrade β-lactoglobulin in milk, thereby reducing the antigenicity of milk protein and reducing the occurrence of allergic reactions.

An infant formula comprising protein, carbohydrate and fat is disclosed, wherein the major source of protein is potato protein.

The invention provides a method for improving the stability of blueberry anthocyanin. According to the method, the blueberry anthocyanin purified by virtue of ADS-750 macroporous resin is taken as a raw material and is added with 10% preheated cow milk protein drying powder to form an anthocyanin stabilizer, so that the stability of the blueberry anthocyanin is improved in the processing and production processes; and citric acid is added to adjust the pH value so as to enable proteins to reach an isoelectric point, so that the proteins can play a role of a relatively good stabilizer. The cow milk protein drying powder is prepared by virtue of a low-temperature freeze drying method, and casein with the highest content in the cow milk protein drying powder can be taken as the anthocyanin stabilizer, has a special structure and is used for usually coating small molecule substances, so that the problem that anthocyanin in a traditional blueberry product is poor in stability in the processing and storage processes can be effectively solved; meanwhile, by adding cow milk protein, the nutrition of the blueberry product is greatly increased; and besides, by utilizing a non-thermal processing technique, the binding of the blueberry anthocyanin and the casein is relatively tight, the effects of killing bacteria and prolonging the guarantee period of the blueberry product can be achieved, and the operation process is safe, sanitary, simple, low in energy consumption and pollution-free.

The invention relates to soybean-based infant formula powder and a preparation method thereof. The infant formula powder is mainly refined by using isolated soybean protein, soybean powder, whey powder, whole milk powder, corn starch, white granulated sugar, mineral substance and composite vitamin. In the preparation method, the isolated soybean protein is hydrolyzed by using phytase, so that thehydrolysis rate, the hydrolysis foaming force and the soaking duration of the isolated soybean protein are greatly improved; and after enzymolysis, the nutrition titer of soybean can be remarkably improved. The soybean-based infant formula powder is suitable for infants suffering from milk protein allergy and lactose intolerance, and is also suitable for normal infants.

The invention discloses a cereal flavoring milk containing nut particles and process for preparation, wherein the milk comprises the following constituents (by weight portions): milk 75-95, nuts particles 1-15, cereal 0.05-10, sugar 3-12, stabilizing agent 0.1-1, edible flavoring essence 0.05-0.2.

The invention discloses an isolation and purification of a hydrolyzed milk allergy source beta-lactoglobulin protease and an application thereof, and provides a Bacillus subtilis S7 producing a hydrolyzed milk allergen source beta-lactoglobulin protease. The protease produced by the fermentation and purifying of the Bacillus subtilis S7 can effectively degrade the beta-lactoglobulin in the milk protein, the protease output has high yield, the fermentation method is simple, a fermentation medium is simple, the fermentation cycle is short, and the sensitization can be effectively eliminated.