202 results about "Egg White Proteins" patented technology

The invention provides a comprehensive nutritional and semi-digested formulated food for special medical use, and a preparation method thereof. Every 100 g of the comprehensive nutritional and semi-digested formulated food for special medical use comprises 5-15 g of hydrolyzed whey protein, 3-8 g of egg white protein, 1-4 g of soy isolate protein, 1-4 g of concentrated whey protein, 0.5-2 g of sodium caseinate, 37-60 g of carbohydrate with a low GI value, 1-4 g of fructose oligosaccharide, 0.005-0.05 g of carboxymethyl pachymaran, 15-22 g of vegetable oil powder, 4-10 g of a medium-chain fatty acid, 3-8 g of a mineral premix and 0.2-1.4 g of a vitamin premix. A finished product is prepared by mixing the above components uniformly. With a synergistic effect of the above components, partial digestion functions of a patient after operation can be taken fully used to keep, maintain and promote comprehensive restoration of the digestion functions of the patient; an immune function can be regulated; and body disease-resistant ability can be enhanced, thereby influencing development and conversion of the disease.

The invention belongs to the field of food processing, and relates to a method for hydrolyzing egg-white proteins by various proteases. The method comprises the following steps of: first, heating obtained egg white to degenerate; and then, hydrolyzing egg-white proteins simultaneously or in stages by using two or more of compound protease, neutral protease, alkaline protease and flavourzyme. According to the invention, different enzymes are combined in use and compensate one another in enzyme acting sites, so that the degree of hydrolysis is improved, and the yield of egg-white protein peptide is increased.

The invention relates to a calcium absorption enhancer comprising as an active ingredient calcium and at least one of the components selected from the group of egg white, egg white proteins and isoflavones, as well as to an orally ingestible composition comprising it, and its use for different purposes, such as attenuating obesity, or increasing mobility.

The invention belongs to the technical field of a sensor, and discloses an organic field effect transistor-based ammonia gas sensor and a preparation method therefor, and aims to solve the problem ofhigh cost of the existing organic field effect transistor-based ammonia gas sensor due to a large amount of consumed manpower and materials. The organic field effect transistor-based ammonia gas sensor comprises a substrate layer, a gate electrode, a dielectric layer and an organic semiconductor layer which are arranged from the bottom up in sequence; the upper end of the organic semiconductor layer is connected with a source electrode and a drain electrode; the ammonia gas sensor is characterized in that the dielectric layer adopts the material of egg white protein; and the organic semiconductor layer is prepared from a soluble organic semiconductor material with 5-15mass% of egg white protein.

The invention relates to an aquatic collagen fish ball and a preparation method thereof. The fish ball contains the following raw materials by mass: 40-70% of aquatic collagen, 1-10% of soybean protein isolate, 5-15% of fat pork, 10-30% of starch, 0.5-2% of egg white protein, 0.5-5% of a thickening agent, 5-10% of a seasoning, 0.01-0.5% of a calcium salt, 0.1-1% of a protein cross-linking agent, and the balance ice water. The preparation method of the fish ball includes: preparing the aquatic collagen into gel peptone, conducting chopping, then mixing the chopped gel peptone with the soybean protein isolate in certain proportion, carrying out pulping and emulsification, then adding auxiliary materials, the protein cross-linking agent and the seasoning, mixing the materials evenly, then performing molding, quick-freezing, storage and packaging, thus obtaining the finished fish ball product. The fish ball provided by the invention has the characteristics of good heat resistance, delicious taste, good elasticity, crisp and tender taste, rich nutrition, and convenience eating. The preparation method of the fish ball provided by the invention has the advantages of simple operation, high efficiency and low cost, effectively solves the problems of poor heat resistance and lack of raw materials in traditional collagen products, and is suitable for popularization and application.

An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

The invention discloses a process method for modified collaborative preparation of egg white powder through enzymolysis and phosphorylation. The process method sequentially comprises the steps of egg cleaning, egg white separation, gauze filtration, distilled water dilution, constant temperature enzymolysis, enzyme deactivation treatment, enzymatic hydrolysate centrifugal filtration, phosphorylation, TCA (Trichloroacetic Acid) precipitation and the like. According to the method, the egg white is used as a raw material; the egg white powder which is easy to absorb, has small fishy smell and has good solubility, foaminess and emulsibility is prepared through the combined mode of the enzymolysis and the phosphorylation. The processing characteristic of egg white protein and the utilization rate of the protein are improved.

A fluo-insect nitrile artificial antigen, its specific antibody there-from and direct or indirect competitive enzyme immune adsorptive determining reagent kit are disclosed. The molecular structural formula is (I), n=1-5, in the (II), n is semi-antigen, and is covalent coupled with protein in proportion of 5:1-100:1 mol, protein is bovine serum albumin or egg-white protein. It can be used to detect fluo-insect nitrile residues in samples.

The invention relates to a milk peptide polynary probiotic solid beverage, and belongs to the field of foods. The milk peptide polynary probiotic solid beverage is made from the following components with content in percentage: composite strains including 14%-23% of lactobacillus rhamnosus, 0.1%-0.8% of bifidobacterium lactis, 0.2%-0.9% of animal bifidobacterium lactis and 0.1%-0.7% of lactobacillus reuteri, 0.2%-1% of added fructo-oligosaccharide, 0.2%-1% of added isomaltooligosacharide, 0.1%-0.8% of added stachyose, 0.3%-1.0% of egg white protein polypeptide powder and 0.3%-1.0% of whey protein peptide. The product namely the milk peptide polynary probiotic solid beverage provided by the invention is rich in dietary fibers and prebiotics, balanced in nutrients, low in storage and transportation requirements and long in quality guarantee period.

The invention relates to a minced fish meat noodle, which is made from the main material of minced fish meat and the auxiliary materials of starch and flour, granulated sugar, salt, egg white and yolk, cooking wine and ginger powder, according to the weight proportions of: minced fish meat 30-60%, starch15-30%, flour 5-15%, granulated sugar 1-4%, salt 1-2.5%, egg white and yolk 2-8%, cooking wine 1-3% and ginger powder 0.1-0.5%. The making process comprises: cutting and blending the minced fish meat, cutting and blending the minced fish meat with salt, and cutting and blending the minced fish meat with other auxiliary materials, where, each cutting and blending process is performed for 1/3 of the total time, and the total time is 5-10 minutes. The minced fish meat noodle in the invention achieves the advantages of uniform color, low noodle braking rate, good formability, non-burnt, non-sticky while boiled, soft tasty and high nutritive value, and has nutrition health functions. The making process of the invention has the advantages of process reasonable, simple manufacture and short production cycle, is suitable for industrialized production.

The invention relates to a special fat simulant for salad sauce, and a preparation method thereof. The special fat simulant comprises, by weight, 80-130 parts of egg white protein powder and 0.3-1.2 parts of yolk powder. The special fat simulant for salad sauce is similar to high fat salad sauce in appearance and mouthfeel, can well stimulate the properties and the structure of salad sauce products, has the advantages of few kinds of raw materials, simple preparation technology, low cost, and effective reduction of the addition amount of grease, can be used to produce low fat salad sauce and other seasoning sauce products, and guarantees that the products have good mouthfeel, appearance and stability.

The invention relates to an egg white protein nutritive peptide chewable tablet and a preparation method thereof, belonging to the technical field of functional foods, in particular to an egg white protein nutritive peptide chewable tablet with a function of assisting for improving memory and a preparation method thereof. The chewable tablet comprises the following components of egg white proteinnutritive peptide powder, starch, dextrin, xylitol, citric acid, malic acid, sodium isoascorbate and magnesium stearate. The preparation method comprises the steps of: with the egg white protein nutritive peptide powder as a main function component and the starch, the dextrin, the xylitol, the citric acid, the malic acid, the sodium isoascorbate and the magnesium stearate as auxiliary materials, processing, mixing, pelletizing, drying, straightening, and tabletting to obtain the product. The egg white protein nutritive peptide chewable tablet has the characteristics of complete form, smooth surface, compact section tissue, sour and sweet taste, fine and smooth mouth feel, difficult moisture absorption, simple storage method, long quality guarantee period and the like, is easy to eat, and is convenient for carrying. Through different batches of animal experiments of 30 days, 90 days and 180 days in program and method of functional evaluation of health care products, the egg white protein nutritive peptide chewable tablet has the function of assisting for improving the memory.

The invention provides a salted egg white protein polypeptide containing enteral nutrition and a preparation method thereof, belonging to the field of nutritious foods. The enteral nutrition comprises the following components in percentage by mass: 2-5% of salted egg white protein polypeptide powder, 9-10% of fat, 15-20% of soy protein, 45-50% of maltodextrin, 5-10% of fruit and vegetable powder,2-5% of arginine, 7-12% of konjaku flour and 2-5% of oligosaccharide. The preparation method mainly comprises the following steps of: preparing salted egg white protein polypeptide powder, preparing salted egg white powder into an aqueous solution with pH of 7-9, heating for pretreating; adding protease, carrying out constant-temperature water bath enzymolysis on a condition of stable pH value; and finally, carrying out boiling water bath, cooling and centrifuging, treating supernate with activated carbon, and drying. The salted egg white protein polypeptide containing enteral nutrition provided by the invention has comprehensive nutrients, can be digested and absorbed easily, and can remarkably enhance immunity; the utilization value of salted egg white protein is realized completely. The effect of environment protection is realized and the processing cost of salted egg foods is reduced.

The invention relates to the production of ovoproducts containing bioactive peptides from the egg white subjected to enzymatic treatment. Said peptides have an inhibiting activity of the angiotensin converting enzyme (ACE inhibiting activity) in vitro and/or anti-hypertensive activity in rats and/or antioxidant activity. Said ovoproducts, complete hydrolizates, the fractions thereof with low molecular weight or their constituent peptides could be used as therapeutic substances with ACE inhibiting activity and/or anti-hypertensive activity and/or anti-oxidant activity, either as functional food products, food additives or ingredients or pharmaceutical products for the treatment and/or prevention of hypertension in all its forms in humans or animals and for the treatment and/or prevention of any disorder associated with hypertension in humans or animals.

A rapid glycosylation method for modifying egg white protein comprises the following steps: using egg white protein to prepare a solution with a concentration between 0.5% to 5%; adding glucose, the mass of which is the same as that of the protein, into the solution, adjusting the pH value to 8.0, and stirring the solution for 30 minutes to be well-mixed; and spray-drying the mixture, allowing the mixture to react in a microwave field, and controlling time and power of the microwave to obtain protein products with high resistance to oxidation and good functionality. The method is safe and reliable, with simple and reasonable techniques, high efficiency, low costs, a high conversion rate and a short production period.

The invention belongs to the technical field of the deep-processing of egg products and the comprehensive utilization of side products, and discloses an egg white source antioxidant peptide powder and a preparation method thereof. The egg white source antioxidant peptide powder can be prepared by taking hydrolyzed egg white protein as a raw material and DPPH (1,1-diphenyl-2-picryhydrazyl) free radical scavenging rate and reducing power as antioxidant activity evaluation indexes through using an ultrafiltration device, a vacuum rotating concentration instrument, a column chromatography cabinet system and a vacuum freeze-drying technology. In the egg white source antioxidant peptide powder, the molecular weight is 300-600Da, the protein content is 94.28%, the DPPH scavenging rate is 90.2%, the reducing power is 1.8, and the moisture content is 1%-3%. According to the preparation method, the antioxidant activity of the egg white source antioxidant peptide can be improved, the DPPH scavenging rate is improved to 90.2% from 50%, the reducing power is improved to 1.8 from 1.46, and the research and development level of egg resources on comprehensively utilizing and developing functional products can be beneficially improved.

The invention relates to an aquatic collagen fish bean curd and a preparation method thereof. The fish bean curd is composed of the following raw materials by mass: 65-90% of aquatic collagen glue peptone, 2.5% of soybean isolate protein, 0.1-0.5% of a protein cross-linking agent, 0.5-2% of egg white protein, 1-5% of vegetable protein, 0-10% of starch, 1-8% of pork fat, 0.1-2% of thermal reversible colloid, 0.1-1% of thermal irreversible glue, and 2-10% of a seasoning. The preparation method of the fish bean curd comprises: preparing the raw materials into a collagen gel peptone shape, then adding soybean isolate protein to perform pulping and adding the protein cross-linking agent to conduct chopping, then adding auxiliary materials and the seasoning, mixing the materials evenly and carrying out rough processing shaping, finally conducting deep processing to obtain a finished product and then carrying out vacuum packaging, sterilizing, cooling, encasement and warehousing. The fish bean curd provided by the invention has the characteristics of high protein content, rich nutrition and convenient eating, and solves the technical barrier that traditional collagen products have poor heat resistance. The preparation method of the fish bean curd provided by the invention has the advantages of simple and convenient operation and high efficiency, and is suitable for popularization and application.

The invention belongs to the field of deep processing of edible protein and comprehensive utilization of by-products thereof and discloses a method for preparing egg white source ACE inhibitory peptide microcapsules. The method is characterized by comprising the following steps: with egg white protein powder with protein content of 80-90% as a raw material, carrying out enzymolysis, ultrafiltration, vacuum freeze drying and microcapsule embedding process of spray condensation technology to prepare the egg white source ACE inhibitory peptide microcapsules. The embedding rate and ACE inhibition ratio of a microcapsule product obtained according to the preparation method provided by the invention are higher than 80%, the microcapsule product is natural and safe and is good in palatability and stability, and moreover, the peptide digestion is not affected. Therefore, the technology for preparing the egg white source ACE inhibitory peptide microcapsules provided by the invention provides an efficient and new way for deep processing and comprehensive utilization of egg products.

The invention relates to the field of food processing, in particular to probiotic grain powder and a production method and application thereof. The probiotic grain powder comprises 105-1,012 cfu/g of probiotic, 10-300 mg/100 g of GABA and 5-50 parts of peptide or free amino acid, and enzyme activity is larger than or equal to 500 u/g. The grain powder is prepared from 100 parts of grain, 0.5-2 parts of compound bacteria, 0.5-2 parts of compound enzyme, 1-20 parts of white granulated sugar, 0.1-0.5 part of amino acid, 1-10 parts of taurine, 1-10 parts of egg white protein powder, 50-200 parts of water, 0.1-5 parts of glycerinum, 1-6 parts of trehalose and 0.5-2 parts of monoglyceride, wherein compound bacteria, compound enzyme, white granulated sugar, amino acid, taurine and egg white protein powder serve as auxiliary materials, and water, glycerinum, trehalose and monoglyceride serve as protective agents. The method for preparing the probiotic grain powder comprises the steps of main material soaking and grinding into thick liquid, heating and curing are conducted, the auxiliary materials are added for fermentation, and finally drying is conducted. The technologies of sprouting, enzymolysis, nutrition compound and ultra-low-temperature freezing are adopted, and the nutrient contents and viable count are kept to the maximum extent.

The invention discloses a preparation method of an egg white protein-catechin free radical graft and belongs to the field of food technology. The method comprises the following steps: diluting by adding 9 times volume of water into egg white until the mass fraction of the protein is 1%, adjusting pH to about 5.0, stirring for 10-20 min, naturally precipitating for 1 h, filtering to remove insoluble proteins, taking 50 mL of an egg white solution into a 100mL triangular flask, adding 0.5-2.0 mL of 5M hydrogen peroxide and 0.0625-0.5 g of ascorbic acid, uniformly stirring and placing at room temperature for 2h, adding 0.025-0.1 g of catechin, reacting at 25 DEG C for 12-48 h, dialyzing the sample at 4 DEG C for 12-60 h, changing water every 6 h to ensure that unreacted free polyphenol is completely dialyzed out, and finally freeze-drying to obtain the sample. According to the egg white protein-catechin free radical graft obtained by the above method, the highest DPPH free radical scavenging rate is 65.29%, the ABTS free radical scavenging rate is 94.17%, and the highest reducing power reaches 0.649 Abs.