103 results about "Egg White Proteins" patented technology

The invention provides an easy-to-swallow nutrition-enriched plant-based protein food and a preparation method thereof, the plant-based protein food comprises a mixed protein solution and edible oil, and the mixed protein solution comprises walnut protein, soybean protein isolate, alfalfa protein and egg white protein. The preparation method of the plant-based protein food comprises the following steps: preparing a high-protein emulsion from a mixed protein solution and edible oil and fat, preparing emulsion gel from the high-protein emulsion, and performing 3D printing by adopting the emulsion gel. According to the easy-to-swallow type nutrition-enriched plant-based protein food disclosed by the invention, four proteins are compounded, the nutritional value of the food is improved through the synergistic effect, the protein content is increased, amino acid compounding is realized, and meanwhile, the rheological property and extrusion property of 3D printing after protein compounding are improved, so that the printed food can be suitable for 3D printing and also can be used for 3D printing. The food can also be applied to old people with dysphagia, and meets the requirements of daily nutrition intake and easy swallowing.

The preparation method of the composite soybean protein gel comprises the following steps: adjusting the pH value of an egg white protein solution, carrying out heat preservation, adding protein glutaminase to carry out hydrolysis reaction, centrifuging, collecting supernate, and freeze-drying to obtain deamidated egg white protein; adding TG enzyme into the soybean protein isolate and deamidated egg white protein solution for enzymatic cross-linking reaction, centrifuging after enzyme deactivation, collecting supernate, and freeze-drying to obtain compound protein powder; dissolving the composite protein powder in water, stirring, and heating to form composite soybean protein gel; according to the preparation method disclosed by the invention, glutamine in the egg white protein is hydrolyzed by using the protein glutaminase, so that only the site of lysine is reserved, and then TG enzyme treatment is performed, so that the crosslinking of the egg white protein is avoided, and the content of disulfide bonds in the soybean protein is increased, thereby remarkably improving the gel strength and compression resistance of the composite soybean protein thermal gel.

The invention relates to the technical field of poultry egg product processing, and discloses a preparation method of high-whipping-property egg white powder, which comprises the following steps: step 1, breaking shells of fresh eggs, separating egg white from yolk, and removing bottom umbilical cord substances in the egg white to obtain egg white liquid; 2, adding hydrochloric acid to adjust the pH value of the egg white liquid, controlling the temperature and the stirring rotating speed, and adding a lactobacillus plantarum liquid for fermentation and desugaring; and step 3, after fermentation and desugaring, raising the temperature to 60 DEG C, keeping the temperature for 30 minutes, and carrying out pasteurization treatment. Step 4, performing low-temperature spray drying treatment after pasteurization to obtain a high-water-content egg white powder crude product; and 5, carrying out vacuum microwave drying treatment on the egg white powder crude product to obtain an egg white powder finished product. The preparation method has the advantages that the foaming capacity of egg liquid is obviously improved, a low-temperature spray drying technology is adopted, and the denaturation influence of high temperature on egg white protein molecules is avoided, so that the high foamability of egg white is reserved.

The invention provides a ginseng and ginseng peptide collagen drink for consolidating basis, reinforcing vital essence and resisting aging as well as a preparation method and application thereof, relates to the technical field of health-care drinks, and belongs to the IPC classification number A23L2. The ginseng and ginseng peptide collagen drink comprises a ginseng extract, a protein peptide compound, a tremella extract, a Chinese wolfberry fruit extract, an astragalus membranaceus extract, fruit and vegetable enzymes, kale powder and PQQ disodium salt. The protein peptide compound is composed of sea cucumber peptide, bone collagen peptide, ovalbumin peptide, fish scale peptide and cubilose peptide. The ginseng extract and the astragalus extract can tonify qi and blood, the wolfberry extract and the tremella extract can nourish yin, and the sea cucumber peptide and the fish scale peptide can tonify kidney, tonify qi, blood, yin and yang and consolidate basis; the protein peptide compound supplements collagen and amino acid required by a human body and delays structural aging; the PQQ disodium salt can reverse mitochondrial aging, and the fruit and vegetable enzyme and the kale powder can regulate metabolic balance. Animal experiments show that the double-ginseng peptide collagen drink has the effects of resisting oxidation, improving immunity and resisting aging.

The invention discloses egg white protein peptide calcium oral liquid as well as a preparation method and application thereof, and relates to the field of calcium supplement products. The oral liquid comprises the following components in parts by weight: 30-50 parts of egg white protein peptide powder; 100 to 140 parts of calcium lactate; 20 to 35 parts of calcium gluconate; 100 to 140 parts of a sweetening agent; 1 to 3 parts of citric acid; 1 to 3 parts of essence; and 600 to 700 parts of water. The egg white peptide is chelated with calcium lactate and calcium gluconate to form a peptide-calcium chelate, the solubility is high, the solubility can be kept stable even after high-temperature sterilization treatment, suspended solids or precipitates are not separated out, the concentration of calcium dissolved in the solution is effectively increased, and the oral liquid is pure in sweet taste, rich in fragrance, high in palatability and suitable for large-scale production. The calcium element can be quickly supplemented by consumers.

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 invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

The invention discloses a non-fried instant noodle formula capable of improving amino acid score and a preparation method thereof, and the formula comprises the following raw materials in percentage by mass: 40% of chickpea powder, 8% of vital gluten, 44% of wheat flour, 8% of foreign protein, 1% of salt and 30% of distilled water. Wherein the foreign protein is one or a composition of egg white protein and soybean protein isolate. The protein content, the essential amino acid content and the protein digestibility are effectively improved, and the amino acid score is corrected. When the addition amount of the two exogenous high-quality proteins is 2% of egg white protein and 6% of soybean protein isolate, compared with a blank sample, the content of protein in a group added with the high-quality proteins is increased by 136.24%, the content of essential amino acid is increased by 56.85%, and the PDCAAS value is increased by 72.09%.

The invention discloses a preparation method and application of fat replacement type single cream based on double-protein high-internal-phase Pickering emulsion, and belongs to the technical field of food processing.The preparation method comprises the following steps that egg white protein and vegetable protein are dissolved in deionized water, stirred to be uniform and fully hydrated, and a double-protein composite solution is obtained; mixing the oil phase with the double-protein composite solution, and carrying out high-speed shearing, so as to obtain a high-internal-phase Pickering emulsion; the preparation method comprises the following steps: heating and melting solid fat, replacing part of the solid fat with the high-internal-phase Pickering emulsion, uniformly mixing the high-internal-phase Pickering emulsion with an additive, adding a water phase, carrying out high-speed shearing, homogenizing and pre-emulsifying, and then carrying out high-pressure homogenizing, aging, quick-freezing and unfreezing to obtain the high-internal-phase Pickering emulsion. According to the fat replacement type single cream based on the double-protein high-internal-phase Pickering emulsion, the fat content is effectively reduced by 10%-30%, meanwhile, the whipping time is short, the whipping lines are clear, and new technical guidance is provided for the low-fat healthy whipping single cream processing industry.

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 relates to the technical field of biology, in particular to pigeon egg white glycopeptide and a preparation method and application thereof. The amino acid sequence of the pigeon egg white glycopeptide disclosed by the invention is KVLHFDNVTEVGDA, and N glycosylation modification exists. The pigeon egg white glycopeptide prepared by the invention has obvious capacity of inhibiting the proliferation of colon cancer cells, has potential anti-tumor activity, and can reduce the migration capacity of colon cancer cells under the condition of low dosage of pigeon egg white glycopeptide. According to the pigeon egg white glycopeptide, the preparation process is simple, the added value of pigeon eggs is improved, deep research of pigeon egg white protein and small-molecule glycopeptide is facilitated, and the pigeon egg white glycopeptide has important significance on product development of the pigeon eggs.

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 present disclosure relates to synthetic controls useful, e.g. for immunohistochemistry (IHC), as well as kit and methods of manufacture and use related thereto. In some embodiments, the synthetic controls include a solid antigen / carrier protein gel comprising a purified antigen (e.g. at a known quantity) and a carrier protein such as an albumin protein (e.g. a serum albumin protein), an egg white protein or mixture of egg white proteins, gelatin, or polylysine. In some embodiments, the purified antigen is cross-linked to the carrier protein in the solid antigen / carrier protein gel.

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 present invention provides a method for processing vegetable protein, comprising the steps of subjecting a solution containing vegetable protein to heat treatment at different temperatures three times, and subjecting the heat-treated solution to isoelectric point precipitation to obtain protein curd. The vegetable protein prepared by the process of the present invention has improved thermal coagulation performance, so that it can replace egg white protein in the preparation of baked goods.

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 method for preparing easy-to-eat food by regulating the electrostatic interaction of protein and a product, and the method comprises the following steps: adding 5-10% of charge modified egg white protein (phosphorylation and succinylation) into a black rice paste matrix, and carrying out thermal induction to form electrostatic cross-linked gel. According to the present invention, the limitation that the traditional thermally induced gel depends on disulfide bonds is broken through, the ionic bonds and the disulfide bonds cooperate to form the dynamic adjustable network, the IDDSI 5-level texture precise control is achieved, and the black rice anthocyanin processing retention rate is increased by 36.4%; the prepared product is suitable for patients with dysphagia such as stroke and senile dementia, and has high safety and nutritional functions.

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 invention belongs to the technical field of egg product processing, and particularly relates to a preparation method of low-viscosity high-temperature-resistant egg white liquid. According to the preparation method of the high-temperature-resistant egg white liquid, an interaction mode of egg white components is regulated and controlled through ultrasonic / pH cooperative treatment, so that the heat stability of fresh egg white under the heating condition is improved, and then the high-temperature-resistant egg white liquid is obtained. The method comprises the following steps: carrying out shell-egg separation on an egg to obtain a fresh egg white liquid; treating the fresh egg white liquid by using an ultrasonic pulverizer; adjusting the pH value to 10.6; packaging to obtain a finished product. The finally prepared low-viscosity high-temperature-resistant egg white liquid is still kept in a flowing state after being heated for 5 minutes at 72 DEG C, the turbidity is reduced from 1.87 to 0.38, the protein concentration is increased from 28.9 mg / mL to 96.74 mg / mL, and the gel point is increased from 63 DEG C to 76.5 DEG C. According to the preparation method of the low-viscosity high-temperature-resistant egg white liquid, a theoretical basis is provided for improving the processing applicability of egg white raw materials in downstream industries, and a technical support is provided for development of low-viscosity high-temperature-resistant egg white ingredients.

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.