160 results about "Egg protein" patented technology

The invention discloses freshwater fish feed and a preparation method thereof. The feed comprises the following materials in percentage by weight: 5%-17% of import fish powder, 8%-22% of flour, 3%-16% of potato starch, 3%-18% of beer yeast, 5%-15% of bean pulps, 5%-15% of peanut pulps, 5%-10% of rape seed cakes, 2%-8% of corn powder, 3%-9% of cooked egg protein, 5%-8% of dried meat floss powder, 1%-2% of liquid phytase, 1%-3% of non-starch polysaccharase, 0.5%-1.9% of glutamine, 1%-2% of microecological preparation and 1%-3% of immune polysaccharides. The preparation process comprises a crushing step, a mixing step, a pelletizing step and a spraying step. The freshwater fish feed has the beneficial effects of being capable of well satisfying the nutrition needs of freshwater fish, improving the immunity of the freshwater fish, prompting intestinal absorption and improving the production performance of the freshwater fish.

Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing the matrix of egg protein and soy protein isolate. The food compositions may be used by cellacs and are sufficiently low in net carbohydrates as to be useful in diet programs requiring a low level of carbohydrates for weight loss.

The invention seeks to avoid components in split vaccines that could cause an excessive Th2 response. Thus the invention provides an immunogenic composition comprising a split influenza virus antigen and a Th1 adjuvant, wherein the antigen is preferably prepared from a virus grown in cell culture (e.g., it is free from egg proteins).

An expanded extruded high protein product comprising an extrudate of a composition comprising about 10-50% by dry weight of egg white and about 50-90% by dry weight of an edible starch, wherein the product has a moisture content of less than 8%, a protein content of at least 10%, and a density of less than 100 grams per liter.

A method of making a gel-type livestock feed includes initially forming a feed mixture by mixing feed nutrient components, water, alginate, and a calcium component insoluble in water or a sequestrate to inhibit the calcium component from reacting with the alginate. Once the feed mixture is formed, the calcium component is solubilized or the sequestrates affecting the reactivity between the alginate and the calcium component is removed such that a gel feed is formed that includes a gel matrix containing the feed nutrient components. The gel feed may then be fed to the livestock. In another aspect of the present invention, piglets are weaned by feeding the gel feed for at least seven days directly after weaning. The gel feed may also include protein derived from blood with or without egg protein.

The present invention is directed to peptide sequences that were identified from combinatorial libraries and could serve as substrates of plague plasminogen activator (Pla). Another aspect of the present invention is drawn to peptides derived from the substrates for Pla as a result of chemical modifications leading to specific inactivation of the proteolytic activity of Pla. Additionally, the present invention is directed to the use of the substrates identified herein in the detection of bacteria expressing omptin family of proteases which includes Y. pestis. Furthermore, the present invention is also directed to the use of the inhibitors identified herein in the prevention and treatment of infection caused by these bacteria.

This invention relates to nutritional food products having palatable / organoleptic characteristics. The palatable / organoleptic characteristics are obtained in part through use of gelled whey protein, soy protein and egg protein containing formulations. Such nutritional food products include powders, liquids and, especially, frozen foods such as frozen nutrition bars and cones. Methods for making such products are also disclosed.

The invention discloses a preparation method of insoluble egg protein aggregate particles as well as an application thereof and belongs to the technical field of food. According to the invention, the egg protein aggregate particles are prepared by a combined heat treatment-mechanical shearing technology. This kind of particles have very good suspension stability in water, and have approximately spherical shapes whose granule particle sizes are 0.03-3 microns. Moreover, this kind of particles have very good wetting properties that the particles can be rapidly re-watered after drying, and the re-watered colloid has viscosity and smoothness similar to those of the fat as well as sensory properties of the colloid. The egg protein aggregate particles disclosed by the invention are used as emulsifiers, thickeners, brighteners, turbid agents and stabilizers in the food systems, including beverages, coffees, salad sauces, ice creams and the like, so as to maintain sensory properties of the systems while reducing fat contents and improving added nutritional values.

The invention discloses a preparation method of hydrolyzed animal protein, which is characterized in that: animal protein with weight account of 10 to 90 and egg protein with weight account of 10 to 90 are mixed in a vessel before stirred evenly through adding water 0.5 to 5 times amount, boiled and cooled; then proteinase or pamcreatin is added for hydrolysis, thereby getting hydrolysate; the hydrolysate is filtered to get the filtrate which is boiled before frozen to get supernatant; concentration and filtering is made to get hydrolyzed protein concentrate solution which is atomized and dried to get hydrolyzed animal protein. Total nitrogen content of the hydrolyzed animal protein can reach more than 12%, rate of amino acid reaches more than 8%. The invention can be used as clinical medication or additive of nutrition food with properties of high nutrition, easy absorption and easy popularization. The invention can be clinically used for hypoproteinemia and malnutrition and systemic failure caused by each disease and also can be used for burn, fracture and poor wound healing for postoperative wound. The hydrolyzed animal protein has the advantages of obvious therapeutic effect, good taste, convenient use, big market requirement and remarkable economic benefit.

The invention provides a protein rod, which mainly prepared from a foam body containing egg protein, and the preparation material further comprises protein powder, carbohydrate substances, fat substances. The protein rod prepared thereby is porous in the inner structure, fine and smooth, soft in mouth feeling, high in protein content, and thick in fragrance.

The invention discloses a staphylococcus cohnii selective medium and a preparation method thereof. The staphylococcus cohnii selective medium is characterized in that the 1000 ml of selective medium comprises the following components by weight: 15g of malt extract, 150ml of egg protein liquid, 5g of sodium chloride, 0.5g of magnesium citrate, 15g of agar, 8-12 mg of coetsoidin, 0.5g of acetovanillone and 0.2g of monopotassium phosphate, which are prepared to 1000 ml by adding distilled water. The optical preparation method comprises the following steps of: dissolving the malt extract, the egg protein liquid, sodium chloride, magnesium citrate, the agar, the coetsoidin, the acetovanillone, the monopotassium phosphate, L-cysteine and copper sulfate in lily decocted liquid; and uniformly mixing the components, metering the volume of the mixture, sterilizing, splitting and packaging the mixture. Compared with the prior art, the detection is reliable, and the separation rate of the staphylococcus lentus is high.

The invention discloses a nutrition powder composition used for diabetics. The nutrition powder consists of the following raw materials in part by weight: 20 to 50 parts of round-grained rice, 20 to 40 parts of buckwheat, 8 to 30 parts of oat, 5 to 20 parts of fructo-oligosaccharide, 2 to 8 parts of meat protein, 1 to 15 parts of egg protein, 6 to 11 parts of konjaku flour, 2 to 8 parts of tea seed soil, 2 to 8 parts of peanut oil, 2 to 8 parts of medium-chain oil and 5 to 10 parts of soyabean protein. The nutrition powder composition can completely replace a diabetic diet; and the food can not only ensure the nutrition requirement on the diabetics, but also control the postprandial plasma glucose, so the food can have a certain auxiliary effect for the treatment and the recovery of the diabetics.

The present invention relates to a preparation method of fish milk beverage. Said method includes the following steps: treating pollution less fresh live silver carp or big-head, adding auxiliary material for removing fishy smell and making minced fish meat, steaming and boiling in water, and making fish self-body enzyme be hydrolyzed, extracting fish protein and obtaining fish protein liquor, molecular distillation to make refined fish oil, using fish protein liquor and refined fish oil as base material, using hen egg protein as microcapsule wall material, adding emulsifying agent, stabilizing agent, fresh-keeping agent, flavoring agent, cane sugar and water, homogenizing filling and sterilizing. The auxiliary material for removing fishy smell adopts fresh ginger, fresh garlic and fresh orange juice.

The invention discloses a multifunctional finishing agent which comprises chitosan, sericin, titanium dioxide, hydrosol, aloin, tea polyphenol, quaternary ammonium salt, ethylenediamine tetraacetic dianhydride, polyatomic acid, glucose, hexa (4-amino phenoxy) cyclotriphosphazene, ammonium polyphosphate, guanidine carbonate, graphene oxide, montmorillonoid, magnesium chloride, egg protein, polyvinyl alcohol, coupling agents, acetic acid and solvents. The multifunctional finishing agent is reasonable in formula, and a finished fabric is good in antibacterial property, excellent in flame resistance, soft in hand feeling, resistant to creasing and washable.

The invention discloses a poultry-egg beverage and a processing method thereof. The poultry-egg beverage is prepared from the following components: 90-120kg of poultry egg, 40-80kg of leaven, 60-120kg of white sugar, 0.45-0.65kg of beta-cyclodextrin, 0.5-1.5kg of sodium alga acid, 0.35-0.55kg of xanthan gum, 0.05-0.15kg of sodium cyclamate, 0.2-0.4kg of citric acid, 0.1-0.3kg of potassium sorbate, 0.05-0.15kg of egg white and sugar, 0.5-1.5kg of CMC, 1000-1400kg of purified water and 0.5-1.0kg of food flavor. The invention adopts a microbial fermentation technique, and utilizes the microbial fermentation to convert a poultry-egg protein into polypeptide and amino acid, so as to improve the high-temperature resistance of the poultry egg; adding the white sugar, the cyclamatem, the egg white and sugar, the citric acid and other additives to prepare the poultry-egg beverage which can be sterilized at a high temperature of 90-95 DEG C and has no invariance. The poultry-egg beverage of the invention has strong stability, rich nutrition, extremely good taste and lower cost, and is suitable for various crowds to drink.

The invention discloses a preparation method of high-foamability egg protein powder. The preparation method comprises the following specific steps of (1) adding water to egg white liquid for dilution, and performing high-speed stirring for 5-10min; (2) under room temperature, adding citric acid, regulating PH value to 5-6, and performing high-speed stirring for 5-10min; (3) under water bath of 30 DEG C, adding 0.2% eucheuma muricatum gum, and performing high-speed stirring for 10-15min; (4) performing centrifuging at the speed of 4000r / min for 5min with a centrifuge, performing centrifugal separation, and taking precipitate; (5) washing the precipitate until the washed precipitate is neutral; (6) performing spray drying so as to obtain egg white and protein powder; (7) placing protein powder into an inner cavity of a vacuum-sealed extra-high static pressure processor, and performing extra-high static pressure treatment under the condition of 20-30 DEGC; and (8) placing treated samples in environment of 4 DEG C, and performing preservation for 24h. The high-foamability egg protein powder prepared by the preparation method disclosed by the invention has the advantages of being high in foaming effects, good in foam stability, and capable of improving mouth feel and increasing the dietary value.

The invention discloses a microparticle feed for grouper fries. The microparticle feed comprises 320-400 kilograms of an euphausia superba powder, 180-220 kilograms of an egg protein powder, 115-135 kilograms of a white fish powder, 30-50 kilograms of a tenebrio molitor powder, 100 kilograms of alpha-starch, 50 kilograms of soybean protein concentrates, 50 kilograms of wheat gluten, 25 kilograms of fish oil, 20 kilograms of phosphatide oil, 15 kilograms of monocalcium phosphate, 5.0 kilograms of fish trace elements, 2.5 kilograms of choline, 2.0 kilograms of glycine betaine, 1.2 kilograms of bentonite, 1.0 kilograms of fish multidimension, 1.0 kilogram of a mildew preventive, 1.0 kilogram of vitamin C, 0.5 kilogram of carnitine, 0.5 kilogram of an antioxidant and 0.3 kilogram of inositol. The microparticle feed disclosed by the invention is low in cost and fully replaces a biological bait in a grouper fry breeding process, and the survival rate of the fries is increased.

The invention relates to drug-loaded egg protein microspheres and a preparation method thereof, belonging to the field of drug controlled release. The invention aims at solving the technical problem of providing the drug-loaded egg protein microspheres and the preparation method thereof. A vector of the drug-loaded egg protein microspheres is egg protein. The preparation method comprises the following steps: mixing a surfactant with an oily component to obtain an oil phase; adding a mixed liquor of the egg protein and drugs to the oil phase to stir and emulsify, and then directly heating and solidifying or adding an aldehyde curing agent to carry out crosslinking solidification; demulsifying by using a petroleum ether after solidification is ended; and cleaning and centrifuging by using isopropyl alcohol, and carrying out freeze-drying, so as to obtain the drug-loaded egg protein microspheres. The microspheres disclosed by the invention have good biocompatibility and biological activity; the particle sizes are 0.2-20mu m, and can be adjusted according to different solidification methods; and the microspheres are good in controlled release effect, are applied to a plurality of drug-delivery ways, such as injection, oral administration and the like, and are wide in material source, low in price, simple and feasible in preparation process and low in production cost.

The invention discloses a making method of marinated egg pulp dried eggs with excellent water retention properties. The making method comprises the following steps of: firstly, cleaning egg shells bya series of stringent cleaning and sterilizing processes, filtering egg white and egg yolk respectively, and mixing the filtered egg white with the filtered egg yolk according to a certain proportion,so that the quality of the dried eggs can be stable and the mouth feel of the dried eggs can be rich; and then, making an appropriate amount of konjac glucomannan into gel, adding the gel into egg pulp, and performing coagulation at a high temperature. Egg proteins are denatured when being heated, the denatured protein molecules are aggregated and further react to generate a stable three-dimensional network structure, and besides, a large amount of water is retained, so that stable protein gel is formed, the toughness, the elasticity and the water retention property of the proteins are improved, and the yield is also increased. According to the method disclosed by the invention, green tea and black tea decoction extract is mixed with ginger juice to make a marinade to replace conventionalmarinating materials which comprise five spice powder and the like, so that the made dried eggs have the taste of cooked tea flavored eggs, are fresh in taste, have rich tea fragrance, have egg fragrance and do not have fishy taste.

A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.

The present invention relates to nano filtering technology of desalting and concentrating oligopeptide solution, and belongs to the technology of purifying and concentrating protein and peptide. Milkprotein, silk protein, soybean protein, cereal protein, egg protein, meat protein, fish protein and cotton seed protein material is treated to obtain protein solution; the protein solution is temperature and pH regulated, hydrolyzed, via enzyme process or acid process to reach required degree of hydrolysis; and through centrifugation and filtering, oligopeptide solution is obtained. The oligopeptide solution is desalted and concentrated and the concentrated solution is spray dried to obtain the oligopeptide powder product soybean peptide, corn peptide, silk peptide, etc.

The invention discloses high-glue protein powder with an extra-high gelation degree. The high-glue protein powder is prepared through the following steps of modifying egg white liquid by an enzyme method, and performing treatment in a hot chamber so as to obtain sterilized egg protein powder with an extra-high gelation degree. The high-glue protein powder prepared by a method disclosed by the invention has good gel coagulation strength characteristics, the quality of the high-glue protein powder with an extra-high gelation degree is improved, and the high-glue protein powder with an extra-high gelation degree is used for products having high requirements for gel coagulation strength, such as noodles and fish meat. The high-glue protein powder with an extra-high gelation degree has the advantages that glutamyl transpeptidase is used for promoting the polymerizing effect of egg white, and heat treatment is used for promoting the expansion of disulfide bonds to form a stable network structure, so that the desaturation of the stored high-glue protein powder is changed, the technological design is scientific and practical, and the product properties are good.

The invention provides preserved egg protein derived anti-inflammatory peptide drink and a preparation method thereof and belongs to the field of food processing. The preparation method is characterized by comprising the following steps: adding water into a preserved egg protein for homogenizing, filtering, performing protease hydrolysis, and performing freeze-drying to form peptide free-dried powder; and preparing the powder into a solution, discoloring, adding a fig water extract, a sweetening agent, a thickening agent, an acid agent, fruit juice and the like, fully dissolving, uniformly stirring and mixing, homogenizing, filling, sterilizing, and packaging, thereby obtaining the preserved egg protein derived anti-inflammatory peptide drink. The preserved egg protein derived anti-inflammatory peptide drink prepared by the method provided by the invention can achieve the effects of reducing the content of in-vivo proinflammatory factors and helping the body to resist inflammations. Meanwhile, compared with the anti-inflammatory performance of the drug, the food can be eaten for a long time and is helpful to prevention and adjuvant therapy of diseases, such as inflammatory bowel disease.

The invention is an improved hypoallergenic nutritional composition consisting of fava protein, mung bean protein, rice protein, and pea protein which are blended in specified weight ratios, to achieve a high level of digestibility comparable to animal proteins such as whey protein, casein protein and egg protein. The problems of potentially allergenic soy protein compositions, solely animal-based protein compositions, incomplete amino acid profile compositions, and low levels of digestibility compositions are solved by inventing a hypoallergenic, vegetarian-based protein composition that can serve as a complete and well-balanced source of amino acids for human physiological requirements and has a high level of digestibility.

The invention belongs to the technical field of vegetarian meat production and particularly relates to Cannabis-sativa-seed-powder-containing high-protein vegetarian meat with a healthcare function and a production method thereof. The Cannabis-sativa-seed-powder-containing high-protein vegetarian meat comprises, by weight, 5-10 parts of Cannabis sativa seed protein powder, 30-60 parts of wheat gluten, 20-40 parts of soybean protein powder, 10-30 parts of starch, 10-30 parts of vegetable oil, 10-20 parts of auxiliary materials, 2-10 parts of enzyme preparation, 2-5 parts of coagulator, 2-10 parts of leavening agent and 300-500 parts of purified water. The Cannabis-sativa-seed-powder-containing high-protein vegetarian meat and the production method thereof have the advantages that the vegetarian meat uses the Cannabis sativa seed protein powder, the wheat gluten, the soybean protein powder and germinated brown rice powder as the main raw materials, the Cannabis sativa seed protein is high in nutritional value, the quality of the Cannabis sativa seed protein is higher than egg protein, the Cannabis sativa seed protein is easy to digest and absorb, the protein content of the produced vegetarian meat can be increased to more than 45%, and the Cannabis sativa seed protein is better than the protein of other crops; the high-quality protein of Cannabis sativa seeds is subjected to extrusion, an appropriate amount of wheat gluten is then added, and accordingly, the produced vegetarian meat is chewy; the raw material of the vegetarian meat is residual Cannabis sativa seed meal obtained after Cannabis sativa seed processing, the production line of Cannabis sativa is enriched, and reutilization of waste resources is achieved sufficiently.

The subject invention provides innovative methods of manipulating the structure and function of egg proteins, preferably albumen, through controlled acid and alkali unfolding and subsequent refolding. The subject invention provides techniques for manipulating egg protein structure to obtain desired optimal properties such as foaming. The subject invention uses a novel approach to induce a conformational change in egg albumen protein (to partially denature these proteins), which advantageously leads to egg albumen protein having improved properties.

The invention discloses a light cheese cake and a preparation method thereof. The light cheese cake is prepared from the following raw materials in parts by weight: 190 to 240 parts of egg protein, 108 to 118 parts of cotton sugar, 1 to 5 parts of tartar powder, 30 to 40 parts of wheat low-gluten flour, 12 to 20 parts of corn starch, 40 to 60 parts of Gouda cheese, 150 to 200 parts of cream cheese, 45 to 70 parts of butter, 190 to 220 parts of milk, 7 to 13 parts of a stabilizer, and 105 to 120 parts of egg yolk liquid. The light cheese cake has the advantages that the skin is not easily contracted to cause drapes after the cheese cake is refrigerated, the skin is uniformly colored, smooth and flat, and the cheese cake has a rich cheese flavor and a better taste.

The present invention discloses a manufacture method of refined potato powder ice cream. Refined potato powder is used, high-gel egg protein powder is added, and the manufacture method can improve an addition amount of the refined potato powder by 25-50%, remarkably improves nutritional value of the ice cream, and at the same time also ensures taste, expansion rates and anti-melting performances of the ice cream. The various added raw materials in the manufacturing of the ice cream are all biological raw materials, and the ice cream is free of chemical additives, healthy and environmentally friendly.