19 results about "Endoproteinase Glu-C" patented technology

The invention belongs to the technical field of walnut protein preparation, and particularly relates to walnut protein powder with high digestibility, low sensitization and low bitterness as well as a preparation method and application of the walnut protein powder. According to the preparation method of the walnut protein powder with high digestibility, low sensitization and low bitterness provided by the invention, proline specific endo protease, recombinant trypsin and carboxypeptidase B are cooperatively used, so that accurate damage to an anti-digestion structure and a sensitization epitope of walnut protein can be realized; according to the method, ultrahigh digestibility (greater than or equal to 92%), thorough desensitization (greater than 99.8%), bitterness inhibition and functional peptide enrichment are synchronously realized, so that the defects of low digestibility, sensitization residue, obvious bitterness, low yield of functional peptide, complex process and the like caused by uncontrollable cutting in the existing random enzymolysis technology are overcome, and meanwhile, the core technical bottleneck of high-value utilization of walnut protein is overcome.

The invention relates to a method for fluorescence quantitative determination of enzyme activity of endoprotease, the method takes casein as a substrate, adopts a dual-wavelength scheme, shields fluorescence interference brought by protease, can accurately determine absolute enzyme activity of endoprotease, and can avoid use of toxic protein coloring agents, so that the method is simple and convenient to operate. And the detection method is relatively green and healthy.

The present invention relates to endoproteases. More particularly, the present invention relates to the use of an endoprotease for reducing or eliminating beer turbidity.

A method for modifying a gliadin and an application thereof are provided. The method includes the following steps: dissolving the gliadin in a solvent to obtain gliadin solution; and adding a proline endoprotease to the gliadin solution for a reaction, and adjusting the pH value of solution to neutral according to a gradient, to obtain a modified gliadin. The modified gliadin obtained by the present invention may be uniformly dispersed in water, and may still maintain a uniform dispersion state in the water after high-temperature thermal sterilization and long-term storage, or even in the presence of sodium chloride, it has good thermal stability, salt resistance, and storage stability.

The invention relates to a casein hydrolysate for the treatment of Crohn's disease. The composition of the casein hydrolysate is determined by the use of a proline- specific endoprotease for the hydrolysis of casein and is characterized in that the molar fraction of peptides of said hydrolysate carrying a carboxy terminal proline, expressed in %, is more than two times the molar fraction of proline, expressed in %, in the casein substrate used to generate the hydrolysate.

A food or beverage ingredient is produced from enzymatically hydrolysed cereal, by contacting a slurry of cereal bran with an enzyme composition including xylanase, alpha-amylase, beta-glucanase, cellulase and endoprotease. A beverage creamer composition may contain the food or beverage ingredient.

The present invention relates to endoproteases. More particularly, the present invention relates to the use of endoproteases for reduction or elimination of beer haze.

The present invention relates to endoproteases. More particularly, the present invention relates to the use of endoproteases for reduction or elimination of beer haze.

The present invention relates to novel stable forms of acetolactate decarboxylase (ALDC) enzymes that have improved stability in the presence of proteases. More particularly, the present invention relates to an improved brewing process in which a stabilized ALDC is used in conjunction with a proline-specific endoprotease during beer fermentation to provide a less off-flavor, colloid-stabilized beer in a shortened time.

The present invention relates to enzymes and combinations thereof useful for studying glycoproteins, and corresponding methods of use. In particular, the invention relates to a sialidase composition comprising an additional protease and / or glycosidase, preferably an O-glycoprotein-specific endoprotease and / or an O-glycosidase.

The application provides a fish collagen peptide for improving skin moisture and elasticity and a preparation method thereof. The method comprises the following steps: S1: soaking fish scales in water to soften the fish scales, to obtain softened fish scales; S2: soaking the softened fish scales in a pretreatment liquid containing a first polyol and a second polyol, so that the first polyol diffuses into the interlayer of the fish scale collagen, and the second polyol forms a hydration layer on the outer layer of the fish scale collagen, to obtain pretreated fish scales; S3: using an endoprotease to enzymatically hydrolyze the pretreated fish scales, so that fish collagen proteins in the fish scales are hydrolyzed into fish collagen peptides, to obtain an enzymatic hydrolysate; and S4: post-treating and drying the enzymatic hydrolysate to obtain the fish collagen peptide for improving skin moisture and elasticity. Through the above method, the mass proportion of low-molecular-weight polypeptides suitable for the application of improving skin moisture and elasticity in the obtained fish collagen peptide can be increased, and the stability of the molecular weight distribution of the product can be improved.

The application discloses a preparation method of low-sensitization yak casein peptide and application of the low-sensitization yak casein peptide in food, and belongs to the technical field of food. The preparation method of the low-sensitization yak casein peptide comprises the following steps: (1) stirring and mixing deionized water and yak casein, performing homogenization treatment, adding alkaline protease for hydrolysis, and then adding proline endoprotease for continuous hydrolysis, so as to obtain a polypeptide base solution after water bath enzyme inactivation, cooling and centrifugation; and (2) adding a modifier to the polypeptide base solution, stirring, adding laccase for reaction, and then performing enzyme inactivation, cooling, centrifugation, ultrafiltration, concentration and freeze-drying. The yak casein peptide prepared by the method has high water solubility, low bitterness and low IgE relative binding rate, and exhibits good water solubility and low sensitization.

The invention relates to the technical field of comprehensive utilization of agricultural by-products, and discloses a special compound enzyme preparation for barley spent grain small-molecule active peptides, which is composed of 30-35% of endo protease, 30-35% of excision peptidase, 20-25% of saccharifying enzyme, 0.4-0.6% of sorbitol, 5-10% of cellulase and the balance of carrier. Through the synergistic effect of specifically compounded endoprotease, exonuclease, saccharifying enzyme, cellulase and stabilizer, efficient hydrolysis and directional cutting of spent grain protein are realized under mild conditions, so that the yield of small-molecule active peptide in a target molecular weight range of 180-5000 Daltons and the proportion of oligopeptide are greatly improved; through coupling of radio frequency pretreatment and a composite enzymatic hydrolysis process, high energy consumption of traditional high-temperature drying is avoided, efficient enzymatic hydrolysis of wet grains without pre-drying is realized, and direct high-valued conversion of the wet grains is realized; the problems that in an existing spent grain treatment technology, the protein extraction rate is low, the yield of small-molecule active peptide is insufficient, the process is complex, energy consumption is high, and the value of by-products is not fully excavated are solved.

The invention relates to the field of food. Disclosed herein is a method of preparing coffee or tea comprising soybean or almond protein comprising adding soybean or almond protein to coffee or tea, and wherein the soybean or almond protein is a soybean or almond protein treated with protein arginine deiminase (PAD) or proline-specific endoprotease (PSP).

The present application relates to the technical field of food processing, and discloses a softening enzymolysis process of bird's nest small molecule peptide material based on gradient temperature control, which comprises the following steps: firstly, gradient temperature rising physical softening is performed on bird's nest slurry to gently relax the compact structure thereof; then, three-stage sequential enzymolysis is performed in sequence, that is, preliminary degradation is performed by endoprotease, further cutting is performed by exoprotease, and finally, depth and directional enzymolysis is performed by glycoside hydrolase and specific endopeptidase in cooperation; and the product is obtained after inactivation, separation, refinement and drying. Through the gradient temperature control physical softening, three-stage sequential enzymolysis and integration of the front and rear processes, the present application solves the problems existing in the prior art, such as poor substrate accessibility, low enzymolysis efficiency and specificity, wide product distribution, non-outstanding functional ingredients and loose process flow.

The application discloses a method for improving umami of a proteolysis product, which comprises the following steps: when proteolysis is performed on a protein, an endoprotease is used in combination with an aminopeptidase APs8 to perform proteolysis, so as to obtain a proteolysis solution; the amino acid sequence of the aminopeptidase APs8 is shown as SEQ ID NO. 1; the protein is a protein derived from an animal or a plant, and is preferably an oyster protein; the endoprotease is selected from the group consisting of papain, bromelain and trypsin; and the application of the aminopeptidase APs8 in improving umami of a proteolysis product is also disclosed. The aminopeptidase APs8 is used in combination with the endoprotease to perform proteolysis on the protein, so that the degree of hydrolysis, umami value and ACE inhibitory activity of the protein can be improved significantly, and the method can be used for proteolysis, flavor improvement and function improvement of the oyster protein and other proteins. The research of the application provides technical support for high-value development of the oyster protein.

A composition comprising or consisting of: a first enzyme component comprising or consisting of a glutamine-specific protease and / or a prolyl-specific protease, preferably a glutamine-specific endo-protease and / or a prolyl-specific endo-protease, and a second enzyme component comprising or consisting of a prolyl-specific endo-protease, preferably a glutamine-specific endo-protease and / or a prolyl-specific endo-protease, preferably a glutamine-specific endo-protease and / or a prolyl-specific endo-protease; most preferably, a prolyl-specific endoprotease; and-a second enzyme component comprising, or consisting of, a cellulolytic enzyme, preferably a cellulase, where preferably, the second enzyme component is derived from and / or produced by Trichoderma reesei, and-a second enzyme component comprising, or consisting of, a cellulolytic enzyme, preferably a cellulase, where preferably, the second enzyme component is derived from and / or produced by Trichoderma reesei.

The invention provides a fish collagen peptide for improving skin moisture and elasticity and a preparation method thereof.The method comprises the following steps that S1, fish scales are soaked in water to be softened, and softened fish scales are obtained; s2, soaking the softened fish scales in a pretreatment solution containing first polyhydric alcohol and second polyhydric alcohol, so that the first polyhydric alcohol is diffused into fish scale collagen layers, and the second polyhydric alcohol forms a hydration layer on the outer layer of the fish scale collagen, so as to obtain pretreated fish scales; s3, performing enzymolysis on the pretreated fish scales by using endo-protease, so that fish collagen in the fish scales is hydrolyzed into fish collagen peptide to obtain enzymatic hydrolysate; s4, the enzymatic hydrolysate is subjected to post-treatment and drying, and the fish collagen peptide for improving skin moisture and elasticity is obtained. According to the method, the mass ratio of the low-molecular-weight polypeptide suitable for improving skin moisture and elasticity in the obtained fish collagen peptide can be increased, and the stability of molecular weight distribution of the product is improved.