8 results about "Egg albumin" patented technology

The invention relates to the technical field of food processing, in particular to a processing method of minced fillet gel. According to the processing method of the surimi gel provided by the invention, the efficient embedding and targeted delivery of the blueberry anthocyanin are realized by adding the self-made active emulsion of the ovalbumin-chitosan loaded blueberry anthocyanin and by virtue of pH gradient regulation and the synergistic effect of protein-polysaccharide; meanwhile, an ultrasonic treatment technology and a pulsed electric field physical processing technology are combined to improve the quality of the minced fillet gel, so that the problems of poor water binding capacity, loose gel network, non-uniform pore size distribution of the gel network and the like in the traditional minced fillet processing technology are solved. The surimi gel prepared by the method has the advantages of high water binding capacity, moderate hardness and elasticity, uniform pore size distribution of a gel network, strong deformation resistance of the gel network and high quality stability, and is suitable for industrial production of high-quality surimi products.

The invention discloses a preparation method of an antibacterial and mildew-proof coating for the inner wall of a sterile bottle, which comprises the following steps: thoroughly cleaning and disinfecting the sterile bottle through ultrasonic cleaning and high-temperature steam sterilization to ensure that no microbial residue exists in the bottle; activating the inner wall of the bottle by adopting a plasma cleaning machine; then, polylactic acid modified ovalbumin is dissolved in water, a glutamine transaminase cross-linking agent and a chitosan polymer are sequentially added to prepare a modified protein solution, and the mixture not only has excellent biocompatibility and antibacterial performance, but also can effectively prevent bacteria and mould from breeding; filtering the prepared solution, injecting the filtered solution into an activated sterile bottle, uniformly covering the inner wall of the bottle with the solution by using a spin coater, and carrying out curing treatment in a constant-temperature oven to finally form an antibacterial and mildew-proof coating; according to the method, the toxicity problem caused by chemical additives is avoided, meanwhile, the stability and durability of the coating are improved, the service life of the sterile bottle is greatly prolonged, and the protection performance of the sterile bottle is enhanced.

The application discloses an egg white loaded nitro radical nitrogen oxide nanocomposite material and a preparation method and application thereof, and belongs to the technical field of material preparation. The nitro radical nitrogen oxide nanocomposite material is regular in shape, has an average particle size of 100nm-150nm, and has good dispersibility. The preparation method is as follows: chitosan and tetramethylpiperidine-nitrogen oxide are respectively dissolved in water and dichloromethane or dimethyl sulfoxide, the two are mixed after stirring and complete dissolution, dialysis is performed after reaction, the material is washed with ultrapure water, centrifuged, and dispersed in ultrapure water after dialysis. In addition, the egg white is loaded on the nitro radical nitrogen oxide nanocomposite material, so that the nanomaterial is endowed with immunogenicity. The material prepared by the method has a magnetic resonance imaging enhancement effect and potential as an immunoadjuvant.

This invention discloses a processing method and equipment for increasing the resistant starch content in wheat flour, relating to the field of resistant starch production technology. The processing method includes steps such as mixing, stirring, forming, drying, and milling raw materials such as egg white protein powder. The equipment includes a multi-layered mixing device, a stirring chamber, a forming chamber, a drying chamber, and a milling chamber arranged from top to bottom. The multi-layered mixing device includes a tank containing multiple layers of stirrers, a feed pipe on the left side of the tank, and multiple nozzle groups on the right side wall of the tank. The stirring chamber contains a temperature control device and stirrers. The forming chamber contains two forming rollers rotating in opposite directions. The drying chamber contains two drying rollers. The milling chamber contains a pulverizer. This invention's method for preparing wheat flour rich in resistant starch by adding raw materials such as egg white protein powder has the advantages of readily available raw materials, simple operation, large processing capacity, and high resistant starch conversion rate.

The invention relates to the technical field of biological medicine and vaccine preparation, and discloses a preparation method of a tetravalent influenza virus split vaccine, and the preparation method comprises the following steps: inoculating four influenza viruses into a chick embryo, culturing, harvesting allantoic fluid, and concentrating; centrifugally purifying through a sucrose density zone, and adding a cracking agent for cracking; removing the cracking agent from the cracking solution through chromatographic column chromatography, and then adding an inactivating agent for inactivating and removing the inactivating agent; according to the method disclosed by the invention, a process route of firstly splitting purification and then inactivation in combination with dual purification of centrifugation and chromatography is adopted, so that the problem of impurity cross-linking caused by an inactivator in a traditional process is effectively avoided, and residues of ovalbumin and splitting agents are deeply removed; and the natural conformation of the virus antigen is retained to the greatest extent. The obtained vaccine is extremely low in impurity content, has excellent safety and high immunogenicity, and can effectively expand the immune protection range and enhance the population immune barrier.

The invention provides an extraction method and application of albumin peptide capable of enhancing immunity and resisting fatigue, and belongs to the technical field of biological products, and the method comprises the following steps: taking ovalbumin protein or serum protein as a raw material, performing pulse pretreatment by a low-frequency alternating electric field, then combining with composite biological enzyme hydrolysis, and then fermenting by a specific strain community to obtain albumin peptide. Carbon dot modified natural polyphenol microcapsules and prebiotics are introduced during the period, and finally, the albumin peptide is prepared through MOF material chromatographic purification and spray drying. The protein hydrolysis efficiency and the functional polypeptide yield of the product are remarkably improved through the synergistic effect of low-frequency electric field pulses and multiple enzymes, meanwhile, the carbon dot modified natural polyphenol microcapsules are used for stabilizing active ingredients and improving the oxidation resistance in the fermentation process, and meanwhile, an amino modified ZIF-8MOF material is introduced to achieve efficient separation and purification; therefore, the albumin peptide with uniform structure and enhanced activity is obtained.

The application discloses a kind of free slurry barb fish fillets and preparation method thereof, belong to quick-frozen meat product processing technical field, especially to a kind of free slurry barb fish fillets, including the following weight parts components: barb fillets 100 parts, egg albumin 0.8~1.2 parts, yam polysaccharide 1.0~2.0 parts, edible salt 1.2~1.5 parts, white sugar 0.8~1.0 parts, 0.3~0.5 parts of monosodium glutamate, yeast extract 0.2~0.5 parts, ginger powder 0.1~0.2 parts, ice water 15~20 parts.The application can realize the preparation of green water-retention, efficient fresh-keeping and safe residue-free free slurry barb fish fillets, by adjusting the water-retention component and controlling the temperature during preparation as well as quick-freezing processing mode, the quality of free slurry barb fish fillets is improved.

The application provides a phytosterol ester emulsion and a preparation method and application thereof, and the method comprises the following steps: S1, respectively preparing an emulsifier solution and a stabilizer solution, the emulsifier is sodium caseinate or egg albumin, the mass concentration of the emulsifier solution is 0.5-2%, and the stabilizer is high methoxyl pectin, sodium carboxymethyl cellulose or propylene glycol alginate, and the mass concentration of the stabilizer solution is 0.5-2%; S2, mixing the emulsifier solution with phytosterol ester, the mass ratio of the emulsifier solution to the phytosterol ester is 80:20-95:5, and the intermediate emulsion is obtained through high-speed shearing and high-pressure homogenization; and S3, mixing the intermediate emulsion with the stabilizer solution, the mass ratio of the intermediate emulsion to the stabilizer solution is 1:2-2:1, adjusting pH, and high-speed shearing to obtain the phytosterol ester emulsion. The application improves the dispersibility and stability of phytosterol ester in water, so that the phytosterol ester can be conveniently applied in liquid beverages, and the phytosterol ester has high stability and bioavailability.