66 results about "Egg White Proteins" patented technology

The invention belongs to the technical field of food nutrition and health, and particularly discloses protein powder for assisting in improving Alzheimer's disease and a preparation method of the protein powder according to the concept of dietary therapy in China, and the protein powder is prepared from the following components in percentage by weight: 35-45% of egg white protein peptide powder and 55-65% of core function compound powder. According to the invention, egg white protein peptide is used as a high-quality matrix, and nine specific medicinal materials including hippocampus, egg yolk phospholipid, egg membrane peptide, walnut, fructus alpiniae oxyphyllae, gastrodia elata, mulberry, sargassum fusiforme, wolfberry, ginkgo leaf, fructus evodiae and dandelion are cooperatively compatible; aiming at seven core pathological links of Alzheimer's disease, such as A beta deposition, Tauopathy, neuroinflammation, oxidative stress, cholinergic deficiency, neurodystrophy and cerebral circulation disorder, a multi-target synergistic effect network is constructed, comprehensive neuroprotection is realized, and tests prove that the space learning and memory ability and the autonomous activity ability can be effectively improved.

The application discloses a preparation method of heat-resistant and anti-aggregation egg white protein microgel particles, which comprises the following steps: 1) adjusting the pH of separated egg white to neutral by acid water, stirring, centrifuging, and collecting supernatant; 2) diluting the collected supernatant to an egg white protein solution with a protein concentration of 1-5% by water, then adding an anionic polysaccharide solution with a concentration of 1-3%, and heating at 70-100 DEG C for 10-60 minutes to realize phase separation, and obtaining an egg white protein microgel suspension after cooling; and 3) centrifuging the microgel suspension and cleaning with water to obtain egg white protein microgel particles. The egg white protein particles are prepared by using the heat treatment-protein polysaccharide phase separation method, which is beneficial to preventing the re-aggregation of the egg white protein particles under high-temperature conditions, and has a better application prospect in the preparation of egg white protein beverages.

The invention discloses low-digestibility animal protein-wheat flour composite noodles and a preparation method thereof, and belongs to the technical field of food processing. Wheat flour and exogenous animal protein are used as main raw materials, whey protein isolate, silkworm pupa protein, egg white protein and fish protein are selected, and the addition amount is 15% of the mass of the wheat flour. Through multi-index comprehensive screening, the silkworm pupa protein and whey protein isolate have better market development potential. By utilizing the synergistic effect of the exogenous animal protein and the wheat starch, the content of fast digestible starch (RDS) of the noodles can be remarkably reduced, the ratio of slow digestible starch (SDS) to resistant starch (RS) is increased, and the GI value of the noodles is lower than 70; meanwhile, cooking and texture characteristics are optimized, the cooking loss rate is smaller than or equal to 8%, and the breaking rate is smaller than or equal to 0.3%. The noodles have the characteristics of low glycemic content and high-quality eating taste, are balanced in nutrition, are suitable for diabetics to eat, can also be used as daily staple food of healthy people, and are simple and convenient in preparation process, easy to industrially produce and wide in market application prospect.

The invention discloses a Pickering emulsion stabilized by full-component egg white protein-EGCG (epigallocatechin gallate) as well as a preparation method and application of the Pickering emulsion, and belongs to the field of functional carrier emulsion preparation. The full-component egg white protein-EGCG composite stabilizer is formed by compounding a cooked egg white protein microparticle solution and an EGCG solution through pH regulation and control, the full-component egg white protein-EGCG composite stabilizer can be used for well stabilizing a Pickering emulsion and loading bioactive substances; the prepared Pickering emulsion with the stable astaxanthin-loaded full-component egg white protein-EGCG compound has relatively strong self-supporting property, relatively high encapsulation efficiency, excellent rheological property, moisture distribution property and biologically active substance slow release property, can be used as a 3D printing material, and has good 3D printing stability and accuracy.

The invention discloses oleogel based on egg white protein, preparation of the oleogel and application of the oleogel in improving the gel strength of Peru squid surimi. The self-prepared egg white powder oleogel is added into the squid surimi as a fat analogue. Experiments prove that the squid surimi gel is beneficial to promoting the network structure of the surimi gel, so that the hardness of the surimi gel is increased, the water holding capacity is improved, the total concentration of flavor compounds is increased, the proportions of alcohols and aldehydes are reduced, and hydrocarbon and aromatic compounds are increased. The application of the oil gel as a fat substitute in the minced fillet gel has great potential. And healthy, low-fat and flavor-enhanced surimi gel products can be developed in the future.

The application belongs to the technical field of food processing, and more particularly relates to a method for preparing a milk-like instant egg white beverage by using a composite enzyme preparation. The method comprises the following steps: adding a composite enzyme preparation into egg white liquid, performing enzymatic hydrolysis treatment, adding a sweetening agent, an acidity regulator and a stabilizer after enzyme inactivation, uniformly mixing, obtaining a mixed liquid, performing homogenization treatment and ultra-high temperature instant sterilization treatment on the mixed liquid, and obtaining a milk-like instant egg white beverage; wherein the composite enzyme preparation comprises at least three of alkaline protease, papain, flavor protease and trypsin. The method of the application simplifies the production process, reduces energy consumption, and makes the product have excellent texture characteristics by directional enzymolysis of a specific composite enzyme preparation. The egg white protein content in the obtained product is greater than 90%, the product has a milk-like appearance, a delicate and smooth taste, and can be stored at room temperature for more than 6 months without separation or whey separation. The method of the application is simple in process, low in cost, excellent in product quality, and suitable for industrial production.

The application belongs to the technical field of biotechnology, and particularly relates to application of albumin polypeptide gel beads in a product for treating or preventing sarcopenia. Egg white protein is used as raw material to extract protein, and albumin dipeptide-based peptidase-IV inhibitory peptide is prepared through a biological enzymolysis method. Bioinformatics analysis is used to screen out the inhibitory peptide TPYMFP, and the IC50 value of the inhibitory peptide TPYMFP for dipeptide-based peptidase-IV reaches 3.12 ± 0.49 mmol / L. Further, the optimal preparation conditions of sodium alginate SA and carboxymethyl chitosan CMCS-based gel beads CMCS / SA / TPYMFP are explored. When the SA concentration is 1.5% (w / v), the CMCS concentration is 0.5% (w / v), and the CaCl2 concentration is 1% (w / v), the polypeptide encapsulation rate is increased to 98.26% ± 0.25%. It is verified that the albumin polypeptide gel beads have good pH response characteristics, and efficient protection and intestinal target delivery of the sarcopenia inhibitory peptide are realized. The albumin polypeptide gel beads are applied to preparation of a product for treating or preventing sarcopenia, or in preparation of a related product for increasing muscle mass and strength.

The invention discloses a protein nanoparticle-nanofiber composite material and a preparation method thereof, and belongs to the technical field of food processing and functional protein materials. The method comprises the following steps: (1) taking fresh egg white, diluting and stirring to obtain uniform egg white protein dispersion liquid; (2) performing acylation modification on the egg white protein dispersion liquid to increase surface negative charges and improve conformation flexibility; (3) performing controllable enzymolysis on the acylated egg white protein, so that part of peptide chains of the acylated egg white protein are broken and oligopeptide with self-assembly capability is formed; and (4) carrying out heat treatment on the enzymolysis product, inducing the peptide fragment to be self-assembled to form nano-particles while inactivating the protease through heat treatment, further forming a nano-fiber network dominated by a beta-folding structure, and finally obtaining the protein nano-particle-nano-fiber composite system. Through the synergistic effect of acylation, enzymolysis and heat treatment, accurate conversion of protein from a natural spherical conformation to a functional nanostructure is achieved, and the obtained composite material has the dispersion stability of particles and the network enhancement effect of fibers and has excellent foamability, emulsibility and gelling property.

The invention discloses a preparation method of egg white protein nanogel. The preparation method comprises the following steps: firstly, adding an ethanol solution with the volume fraction of 0.1-11.5% into egg white liquid, and diluting until the protein concentration is 1-2%; the egg white protein ethanol solution is subjected to microwave and ultrasonic combined treatment, the treatment time is set to be 3-7 min, ultrasonic is in an intermittent mode, the ultrasonic power is 200-800 W, and the microwave heating temperature is 65-75 DEG C. And finally, removing ethanol in the solution subjected to microwave ultrasonic treatment to obtain the egg white protein nanogel particles. The method is different from an existing'bottom-to-top 'preparation method and comprises the following steps: firstly, carrying out mild denaturation on protein by adopting low-concentration ethanol, changing a protein structure and an intermolecular acting force to expose a hydrophobic structure and expand the structure, and then moderately gathering and crushing the protein into microgel by utilizing an ultrasonic cavitation effect and a microwave heat effect; the nanogel has smaller particle size, higher system stability and interface stability, and the preparation method is simple and low in cost.

The application belongs to the technical field of food processing, and particularly relates to egg white-chlorella compound protein gel and application thereof in preparation of dysphagia adaptive food. The application provides an egg white-chlorella compound protein gel, which is obtained by heating and cross-linking of egg white protein and chlorella protein dispersed in water. The gel has high protein density (protein content is greater than or equal to 12 w / w %) and low hardness (<120 g), and its swallowing adaptability meets the international dysphagia diet standardization initiative (IDDSI) 3-5 solid food standard, so that the eating needs of patients with moderate to severe dysphagia who cannot independently control liquid intake can be met, and a new food option with high nutritional density and excellent swallowing safety is provided for the patients, so that the nutritional status of the patients can be effectively improved and the life quality of the patients can be improved.

The invention discloses a bitter-free high-stability egg white source protein polypeptide and a preparation method and application thereof, and the preparation method of the protein polypeptide comprises the following steps: S1, emulsification: adding an emulsifier into an egg white solution, and carrying out homogeneous emulsification to obtain an emulsion; s2, hydrolysis: preheating the emulsion, adding hydrolase into the preheated emulsion, and hydrolyzing at 30-60 DEG C for 3-8 hours to obtain hydrolysate; s3, enzymolysis: adding flavourzyme into the hydrolysate, carrying out enzymolysis at 30-60 DEG C for 0.5-4 hours, and cooling, so as to obtain an egg white protein liquid enzymolysis product. According to the preparation method provided by the invention, the thermal stability of the egg white source protein polypeptide is remarkably improved, and bitter taste caused by hydrolysis is effectively removed by adding flavourzyme for enzymolysis. The protein polypeptide prepared by the invention has a good application prospect in preparation of protein polypeptide 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 purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.

The invention discloses flexible amyloid fiber gel based on albumin and lysozyme as well as a preparation method and application of the flexible amyloid fiber gel, and belongs to the field of delivery of natural high polymer materials and bioactive substances. The method comprises the following steps: respectively preparing ovalbumin fibers (OVAf) and lysozyme fibers (LYZf), mixing according to a volume ratio of 2: 1, adding resveratrol with a final concentration of 100 [mu] mol / L, and incubating at 37 DEG C for 3 h to form flexible gel; according to the gel, ordered crosslinking of fibers is induced through resveratrol, a uniform three-dimensional network is formed, and the gel has good elasticity and flexibility; when being used as a carrier to embed active ingredients such as anthocyanin, the nano-carrier can significantly improve the storage stability and digestion environment tolerance, and has excellent biocompatibility. The invention provides a new scheme for efficient delivery of bioactive components, and can be applied to the fields of functional foods, biological medicines and the like.

The invention discloses a slow-digestion and high-satiety hydrolyzed polysaccharide-egg white protein compound and a preparation method thereof, and belongs to the technical field of modified protein. The preparation method comprises the following steps: dissolving polysaccharide in water, then adding active enzyme to carry out enzymolysis reaction, then carrying out enzyme deactivation, then adding egg white protein, and finally carrying out thermal crosslinking and drying to obtain the hydrolyzed polysaccharide-egg white protein compound. By regulating the hydrolysis degree of the polysaccharide and the glycosylation reaction degree of the polysaccharide and the protein, the digestion rate of the protein in the gastrointestinal tract can be effectively regulated, the sustained release of amino acid is realized, and the satiety maintenance time is prolonged. Meanwhile, the preparation method can also improve the structural characteristics and sensory quality of the compound and improve the acceptability of consumers.

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.

The invention discloses an egg white peptide for improving immunity activity as well as a preparation method and application thereof, and belongs to the technical field of bioactive peptides. The preparation method comprises the following steps: preparing egg white protein powder by taking egg white as a raw material and adopting an alkali extraction and acid precipitation method; alkaline protease immobilized by the alginate-based carrier is used for enzymolysis, and the immobilized enzyme can be repeatedly used and is high in efficiency and low in cost; and sequentially carrying out ultrafiltration separation and DEAE-52 cellulose ion exchange chromatography purification on the enzymatic hydrolysate, and precisely screening out high-activity components in combination with immunocompetence tracking. The molecular weight of the obtained egg white peptide is mainly distributed below 1 kDa, the purity reaches 92% or above, and the egg white peptide has definite good water solubility, is easy to absorb and has immunological enhancement activity. The egg white peptide can be used for preparing health-care food, formula food for special medical purposes and the like, high-value utilization of egg white resources is achieved, and the application prospect is wide.

The application discloses a method for preparing a fat substitute by using Pediococcus acidilactici S1 exopolysaccharide, and belongs to the technical field of fat substitute preparation, and specifically comprises the following steps: freezing and drying egg white powder and Pediococcus acidilactici S1 exopolysaccharide, then dissolving and mixing the two kinds of freeze-dried powder, and water-bath heating to induce the formation of Pediococcus acidilactici S1 exopolysaccharide-egg white protein gel. The Pediococcus acidilactici S1 exopolysaccharide-egg white protein gel is very similar to the texture of animal fat, and can be used as a fat substitute of animal fat. After the animal fat is replaced by the fat substitute in equal amount, the taste and texture of the prepared sausage product are basically completely the same as those of the original sausage product. The health degree is significantly improved. The healthy polysaccharide product is used to replace the animal fat. The fat substitute is not easy to be oxidized and has environmental stability, and has physiological activities such as anti-tumor, improvement of intestinal microecology of human bodies, anti-biofilm, adsorption of soluble heavy metals, and the like, and meets the requirements of current healthy food.

The invention discloses an egg white protein source peptide capable of improving malnutrition and enhancing immunity and application of the egg white protein source peptide, and belongs to the technical field of small molecule peptides. Alkaline protease, papain and neutral protease are sequentially used for carrying out enzymolysis on egg white protein to prepare egg white protein peptide, wherein the egg white protein peptide contains tripeptide LPR with an immunity enhancing effect. Animal model function verification shows that the egg white protein peptide containing the tripeptide LPR can remarkably improve the levels of total protein, albumin, prealbumin and globulin in serum and the content of short-chain fatty acid in intestinal tracts, and the effect of improving malnutrition is achieved. The food-borne bioactive peptide is high in biological safety. Therefore, the tripeptide LPR or the egg white protein peptide containing the peptide fragment can be applied to preparation of medicines or health-care foods for improving malnutrition and enhancing immunity. The invention provides a theoretical support basis for the efficacy of the egg white protein peptide in the aspect of improving malnutrition.

The invention relates to the technical field of egg white protein extraction, and discloses stem cell egg powder derived from fertilized eggs and a preparation method and application of the stem cell egg powder. According to the method, a specific low-temperature graded salting-out path is constructed, impurities such as ovomucin are selectively removed through the first-stage sodium sulfate precipitation, the purity of the extract is improved, the purity of the extract is improved, and the purity of the extract is improved. And a clean solution background is created for the second-stage sodium chloride precipitation, so that the unification of high-activity retention and high-purity separation of the target active protein is realized under low-temperature operation in the whole process.

This invention belongs to the field of food processing and protein gelation technology, specifically relating to an ovalbumin-containing gel and its preparation and application. The method involves gelling an ovalbumin-containing sample at 45℃~60℃ through the synergistic effect of acidic pH and salt ions, obtaining an ovalbumin-containing gel; wherein the salt ions are cations capable of forming solvent-sharing ion pairs with ovalbumin. Furthermore, by controlling the conditions, a transparent gel can be obtained. Under the synergistic effect of acidity and salt ions, ovalbumin can form a gel at a minimum temperature of 45℃, far lower than the traditional gelation temperature. This low-temperature condition significantly saves energy and avoids the damage to protein nutrition and flavor caused by high temperatures; furthermore, this invention applies low-temperature induced ovalbumin gelation technology to the rapid pickling of shell-bound eggs. The egg white is translucent and smooth, without an alkaline taste, and has a moderate salt content. By adjusting the pH and ion concentration of the pickling solution, the hardness, elasticity, and transparency of the egg white gel can be precisely controlled, achieving standardized production.

To provide reliable positive and negative IHC controls that are highly sensitive, specific, and adaptable to a wide range of targets, including targets for which no suitable biological controls exist.SOLUTION: Synthetic controls include a solid antigen / carrier protein gel comprising purified antigen (e.g., in a known amount) and a carrier protein, such as a serum albumin protein (e.g., a serum albumin protein), an egg white protein or a mixture of egg white proteins, gelatin, or polylysine. In some embodiments, the purified antigen is cross-linked to a carrier protein in a solid antigen / carrier protein gel.SELECTED DRAWING: Figure 3-1

The present invention provides a class of benzophenone hydrazone-TB derivatives and their synthesis methods and applications. The structural formula thereof is shown below: #imgabs0# The first derivative 7 and the second derivative 9 exhibit excellent luminescence properties: a large Stokes shift, a significant red shift in the fluorescence emission wavelength, a large fluorescence brightness, and excellent solid-state luminescence; a wide pH range of application, and can be applied in human physiological environments; an effective and good response to viscosity, and the potential to become a viscosity-responsive fluorescent probe that can detect changes in egg white protein; and an excellent response to Al 3+ With recognition ability, it is expected to become an excellent Al 3+ Fluorescent probe; has good photodynamic therapy (PDT) effect on A549 and HepG-2 cells, providing new ideas for the synthesis of PDT photosensitizers.

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 application provides an egg white protein-based antioxidant composite coating as well as a preparation method and application thereof, and belongs to the technical field of food active packaging. The preparation method comprises the following steps: preparing an egg white protein solution, encapsulating resveratrol Res by a pH driving method, preparing a composite coating liquid, and preparing an antioxidant composite coating. The application adopts a composite coating form in which egg white protein is compounded with pullulan to improve the mechanical performance of the coating, and combines the pH driving method to efficiently deliver resveratrol to improve the antioxidant performance of the coating, so as to ensure the green edible property and the antioxidant property of the coating. The obtained composite coating has an encapsulation rate of Res of greater than or equal to 66%, and a DPPH free radical scavenging rate of greater than or equal to 50%.

The purpose of the present invention is to provide a novel technology for modifying the properties of the heat-coagulated gel of egg white protein. In the present invention, a composition containing soy protein that has been subjected to protein deamidation is capable of improving the hardness, resiliency, and / or water-holding capacity of the heat-coagulated gel of egg white protein.

The present application belongs to the technical field of aquaculture, and particularly relates to a goldfish insemination medium and a method for artificial insemination and hatching of goldfish. The specific implementation steps are as follows: selecting female and male parent fish which are in the process of tail chasing reproduction, squeezing the abdomen of the fish to discharge the eggs and sperm into the insemination medium, and stirring and mixing the artificial insemination; transferring the eggs to a mucus removal medium to remove the mucus of the eggs; placing the mucus-removed eggs into a hatching bag after simple rinsing; and transferring the hatched fry into a rearing pond for feeding. The suitable osmotic pressure and egg white protein environment provided by the insemination medium can significantly prolong the duration of the activity of goldfish eggs and sperm, and improve the effect of increasing the fertilization rate of the eggs; the mucus removal medium is used to remove the mucus of the eggs, so as to avoid the mutual adhesion of the eggs into groups or clusters, improve the hatching rate of the goldfish, and enable the hereditary ornamental traits of the goldfish to fully develop, while preventing pathogenic microorganisms from being transmitted from the parent generation to the offspring generation. The selection of the hatching bag provides a good hatching environment for the eggs.

The invention relates to a preparation method and application of novel egg white protein muscle building powder, and provides high-quality nutrition support for improving muscle quality. The method takes fresh egg white as a raw material; a finished product is prepared through the steps of egg white separation after eggshell disinfection, ultrasonic-shearing synergetic flocculation removal, yeast beta glucan-polyphenol composite microsphere live protection system addition, acid-dynamic high-pressure microjet low-temperature pretreatment, compound protease enzymolysis, ultrafiltration impurity removal, gradient pH membrane separation and purification, low-temperature vacuum spray drying and the like. The composite microspheres are adopted to replace chemical protecting groups, and the whole-course low-temperature processing technology is combined, so that the activity of branched chain amino acid is effectively maintained. The protein powder can prolong the exercise exhaustion time of mice with muscle injury, improve the muscle repair efficiency, and realize the dual functions of muscle-building nutrition and oxidation resistance. The product adapts to various food systems, and can be widely applied to the fields of sports nutrition and food for special medical purposes.

The invention discloses a preparation method of low-salt minced spanish mackerel gel based on egg white protein, and belongs to the field of food processing. The preparation method comprises the following steps: S1, blending spanish mackerel to obtain minced spanish mackerel meat; s2, adding salt into the minced spanish mackerel meat, and blending to obtain low-salt minced spanish mackerel meat; s3, egg white protein is added into the low-salt minced spanish mackerel for blending, and low-salt egg white protein-minced spanish mackerel is obtained; and S4, performing two-stage heating on the low-salt egg white protein-minced spanish mackerel fillet to obtain the low-salt minced spanish mackerel fillet gel. According to the preparation method disclosed by the invention, the egg white protein is used for replacing spanish mackerel protein, so that the texture property of the low-salt minced spanish mackerel gel is improved, the indexes such as gel strength, water binding capacity and cooking loss of the low-salt minced spanish mackerel gel are ideal, and the network structure is more uniform and compact.