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809 results about "Enzyme method" patented technology

Process of knocking out Wnt3a gene and verification method thereof

The invention discloses a process of knocking out Wnt3a gene and a verification method thereof. The knockout and verification of Wnt3a gene are finished through the following steps: establishment of a Cas9 lentiviral vector for Wnt3a gene, culture and passage of HepG2 cell, lentivirus infection and screening of target cell, verification of gene knockout efficiency through a mispairing enzyme method, cell protein analysis and cell proliferation detection by a CCK-8 method. The invention has the following advantages: the Wnt3a gene is knocked out by establishing a Cas9 double-vector lentivirus system for the first time; Crispr/Cas9 is a technology for accurately editing specific site of the genome of any species, and the cell-level single gene or multiple genes can be knocked out by the technology; compared with other gene editing technologies, the method has the advantages that the targeting accuracy is higher; only if the RNA target sequence is completely matched with the genome sequence, can the Cas9 cut the DNA and realize simultaneous knockout of multiple sites of the target gene; and moreover, the experimental period of vector establishment is short, the time and the cost are remarkably saved, and species limit is avoided.

Technique for extracting grease from oil-tea camellia seed by enzyme method

InactiveCN101235399AReduce emulsificationReduce foaming and other problemsFermentationCamellia oleiferaDry weight
The invention relates to an enzymatical extraction process of oil in tea seed oil kernel, which comprises the following steps: firstly, utilizing dried tea seed oil kernel to be raw material, immersing in water in high temperature after disintegrating, stirring in uniform speed under 70-100 DEG C, secondly, enzyme hydrolyzing, adding acid protease which is 0.02-1% dry weight of disintegration samples or mixed enzyme of acid protease/cellulose in 45-55 DEG C to stir in uniform speed, and enzymatic hydrolysis for 2-4 hours, thirdly, separation emulsion breaking processing, directly separating out primary free boiled oil after enzymolysis liquid is centrifuged, getting secondary free boiled oil through centrifuging after missible oil demulsifies, combining the primary free boiled oil and the secondary free boiled oil, and getting the total boiled oil. The invention has the advantages that first, the invention reduces the problem of emulsification, foaming and the like which are faced when a grinding method is utilized to destroy cell structures, second, the invention prevents various enzymes in cells from degrading oil, which has high oil extraction rate to a further disintegrated function to tea seed oil kernel cell, third, the invention increases the treatment to missible oil, which increases free boiled oil yield through demulsifying, centrifuging, stewing to layer and the other modes.

Preparation method of instant oat flour

InactiveCN104642910AModerate tastePreserve soluble nutrientsFood preparationCelluloseAdditive ingredient
The invention discloses a preparation method of instant oat flour and relates to a preparation method of oat flour. The preparation method comprises the following steps: baking, cleaning, soaking, steaming and cooling oats, serving as raw materials, sequentially; glue milling the oats after pretreatment to prepare oat pulp, carrying out enzymatic hydrolysis, heating, boiling, and killing enzyme; and cooling an enzymolysis liquid, glue milling, homogenizing, drying, sterilizing and packaging a finished product. According to the preparation method disclosed by the invention, with the oats as the raw materials, by virtue of pretreatment, enzymatic hydrolysis technological treatment and spray drying, the instant oat flour which can keep multiple nutritional components and fragrance of oat is prepared; the prepared instant oat flour is moderate in taste, has self flavor of oat, keeps the soluble nutritional components in the oats, is also capable of providing extra plant proteins, fats and soluble dietary fibers and can be directly used for preparing an oat beverage; as macromolecular substances including starch, cellulose and proteins in the oats are hydrolyzed by virtue of an enzyme method, the viscosity of the starch of the oats is lowered, and the problems of water separating, gelation, precipitation and the like caused when the oats are applied to beverages are solved.

Technology of animal high-calcium powder, chondrine and collagen by composite enzyme method

The present invention relates to a biological fermentative production technology of extracting high-calcium powder, chondroitin sulfate and collagen from animal cartilage which includes the following steps: the animal cartilage is simply broken into 5-20mm fragments, mixed with 1-4 times weight of water in the reaction kettle, heated to 100DEG C and kept for 1-2 hours to denature the proteins, then cold water is passed over into the kettle jacket to cool down the kettle to 40-50DEG C, compound enzyme in mass ratio of 1:0.001 which is mainly collagenase is then added, the mixture is stirred and hydrolyzed for 8-12 hours under the condition of 40-50DEG C, pH 7-8, bone residue that contains calcium phosphate is obtained after simple filtration through 100-meshed sieves; the filtrate is clarificated after fine filtration with filter press, then ethanol is added to the final concentration of 60-70%, chondroitin will be sedimentated, while remaining liquid is the mixture of collagen and ethanol. The sedimentated calcium phosphate is washed and dried and becomes calcium phosphate powder. The crystal sediment of chondroitin is purified by ethanol-washing. Collagen is separated after the mixture of collagen and ethanol goes through the ethanol regenerating column. This technology can produce different products with high purity from animal cartilage and solves the problems of pollution and single product of traditional technology.

Collagen base freezing gel suitable for biological medical material and preparation thereof

The invention provides a collagen matrix freezing gel used for biomedical materials and a preparation method thereof. The collagen matrix freezing gel is the collagen extracted from skins or tendons of healthy domestic animals using the enzyme method with the molecular weight of 280 to 320kDa and a well maintained triple helical structure; the collagen reacts for 1 to 7 days in the condition of low temperature of 0 to minus 50 DEG C in a die after through cross linked and modified reaction with hydroformylation polysaccharide, then extrudes the die and is defrosted, thus forming the collagen matrix freezing gel. The preparation of the collagen matrix freezing gel of the invention in particular relates to the extraction of the collagen, the preparation of the hydroformylation polysaccharide and the synthesis of hydroformylation polysaccharide-collagen matrix freezing gel. The hydroformylation polysaccharide-collagen matrix freezing gel prepared by the invention improves the mechanical property, thermal stability and anti-enzyme degradation, etc., of pure collagen gels, and the freezing gel has the advantages of porosity, plasticity, hydrophilic property and non-toxicity, and can be used as biomedical materials such as bio-scaffold, cell cultivation, drug controlled release and biological dressings.

Method for extracting highland barley Beta-dextran and dietary fiber by combined-enzyme method

InactiveCN101555294AFully develop and utilizeIncrease economic value addedFood preparationFiberBARLEY BRAN
The invention discloses a method for extracting a Beta-dextran in highland barley bran and preparing a highland barley dietary fiber, belonging to the field of food processing. The method comprises the following steps of: extracting and centrifuging the highland barley bran taken as raw material at an alkaline condition by zymohydrolysis of secondary cellulose, thus obtaining a deposition A and a supernatant; depositing and centrifuging the supernatant under an acidic condition to remove albumen; adding a high-temperature resistant Alpha-amylase into the supernatant under a neutral condition for zymohydrolysis; centrifuging, depositing in water, depositing and re-dissolving the supernatant by water, centrifuging and taking the supernatant; repeatedly depositing the supernatant by a ammonium sulphate and obtaining the Beta-dextran product; adding a composite enzyme in the deposition A for zymohydrolysis; adding a hydrogen peroxide in the deposition A for decoloring; washing the deposition A repeatedly by water; obtaining a solid by centrifuging; and drying the solid at low temperature to obtain the highland barley dietary fiber. The method can sufficiently utilizes the highland barley bran, obtains two products of Beta-dextran and dietary fiber, effectively improves the economical additional value of the highland barley bran and has important realistic significance and wide application prospect for developing high-tech industries.

Technology for producing citrus juice sac through peeling and capsule dressing removal of whole fruits

The invention discloses a technology for producing a citrus juice sac through the peeling and the capsule dressing removal of whole fruits. The technology comprises the following steps: 1, grinding the fruits or scratching peels; 2, blanching or carrying out compound enzyme processing; 3, carrying out peeling and capsule dressing removal of the whole fruits; 4, carrying out dispersion and impurity removal of the whole fruits; 5, blend-mixing; 6, disinfecting and killing enzymes; and 7, carrying out aseptic loading. According to the invention, fruit grinding or peel scratching preprocessing is adopted, a whole fruit enzyme method is adopted to peel and remove capsule dressings, a whole fruit improvement acid-alkali method is adopted to remove the capsule dressings, and a whole fruit dispersion method is adopted to produce the citrus juice sac which is used as a raw material for a citrus juice with fleshes. The technology of the invention allows labor force to be saved by above 25%, an acid-alkali or enzyme preparation and water for the capsule dressing removal to be saved by about 30%, a raw material loss rate to be reduced by about 15%, and a juice sac breakage rate to be reduced by about 10%, so the production cost can be saved by about 20%, and the juice sac quality can be improved.
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