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185 results about "Enzyme action" patented technology

The mechanism of enzymatic action. An enzyme attracts substrates to its active site, catalyzes the chemical reaction by which products are formed, and then allows the products to dissociate (separate from the enzyme surface). The combination formed by an enzyme and its substrates is called the enzyme–substrate complex.

Preparation method and application of pea protein peptide

The invention belongs to the field of food processing, and particularly relates to a preparation method and application of pea protein peptide. The preparation method of the pea protein peptide includes the steps that pea protein powder is extruded and crushed, and an enzyme accelerant 8-((4-(2,4-dimethoxyphenyl)piperazine-1-yl)methyl)-5,7-dyhydroxyl-3-(4-hydroxyphenyl)-4H- benzopyran-4-one and neutral protease are added into the extruded pea protein powder together to carry out enzymolysis on the pea protein powder to prepare pea protein polypeptide powder. As the pea protein powder is extruded, a spatial structure is changed into a chain structure beneficial to enzyme action, and the use level of the neutral protease is lowered; besides, the neutral protease accelerant improves the activity of the neutral protease, shortens enzymolysis time and improves enzymolysis efficiency. As the pea protein polypeptide powder is obtained after the pea protein powder is subjected to enzymolysis and then freeze-dried, the free radical scavenging efficiency is higher. Compared with pea protein polypeptide powder without any neutral protease accelerant added, the superoxide anion free radical scavenging rate is increased by 10.5-31.7%, and the pea protein polypeptide powder can be applied to development of anti-aging and anti-oxidation functional foods.
Owner:SHANDONG UNIV OF TECH

Refrigeration pretreatment production line for shrimps

ActiveCN103431495AWeaken the U-turn phenomenonCurb corruptionFood preservationQuick FreezeEngineering
The invention relates to a refrigeration pretreatment production line for shrimps. The production line is characterized in that: the production mainly comprises a conveying mesh belt, the conveying mesh belt is divided into a water spraying segment conveying mesh belt, a water draining segment conveying mesh belt and a freezing segment conveying mesh belt from the front to the rear according to technological requirements; the water spraying segment conveying mesh belt and the water draining segment conveying mesh belt are provided with a salt brine spraying, cooling and water draining device; the freezing segment conveying mesh belt is provided with a fast freezing device; the discharging end of the freezing segment conveying mesh belt is provided with a vibration ice coating device; and thus the refrigeration pretreatment production line for the shrimps is formed, and the whole refrigeration pretreatment on the shrimps in the production line is realized, the treatment efficiency on the shrimps is substantially improved, and the health status of the shrimps is improved. Also, the salt brine sprayed on the surface of the shrimps helps to inhibit corrosion caused by biological action and enzyme action, weaken the generation conditions of large ice crystal in the freezing segment, reduce possibility of damages to shrimp tissues and guarantee the quality of the shrimps; and the shrimps do not need secondary freezing because of vibration ice coating, and thus energy consumption is reduced.
Owner:NANTONG SINROFREEZE EQUIP

Enzyme silk noodle preparation method, wherein alum is replaced by starch branched chain hydrolytic enzymes

The invention discloses an enzyme silk noodle preparation method, wherein alum is replaced by starch branched chain hydrolytic enzymes, and belongs to the technical of food engineering and enzyme engineering. According to the enzyme silk noodle preparation method, plant starch is taken as a raw material; based on a traditional silk noodle preparation method, a starch branched chain hydrolytic enzyme action period is increased after starch gelatinization period in silk noodle preparation, wherein after starch gelatinization, the temperature of an obtained starch gelatinization liquid is reduced to a temperature suitable for the action of the starch branched chain hydrolytic enzymes, and pullulanase, isoamylase, and the like, which are capable of hydrolyzing starch branched chain alpha-1,6 glucosidic bonds are added, and appropriate thermal insulation is carried out; or the starch branched chain hydrolytic enzymes can be added before gelatinization, and after starch gelatinization, the obtained starch gelatinization liquid is subjected to appropriate thermal insulation at the temperature suitable for the action of the starch branched chain hydrolytic enzymes. The other steps are the same as that of the traditional silk noodle preparation method. The enzyme silk noodle preparation method without using alum is provided, food safety of the added starch branched chain hydrolytic enzymes is higher than that of alum, and using amount is less, and compared with the prior art, application of food additives can be reduced, and enlarged production is convenient to realize.
Owner:JIANGNAN UNIV
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