12 results about "Enzyme release" patented technology

The invention relates to the technical field of deep processing of vegetable fat, in particular to a preparation method and application of squalene-containing macadamia nut oil. Through the synergistic effect of directional enzymolysis conversion and low-temperature step-by-step extraction and the combined effect of the three enzymes (cellulase destroys cell walls, lipase releases grease and beta-glucosidase removes inhibitors, and the three enzymes form a wall breaking-oil releasing-synergistic synergistic reaction) by utilizing a compound enzyme which is fixedly matched and proportioned. The compound enzyme can be used for synchronously treating cellulose, lipid and glycoside substances, so that the release efficiency of squalene is improved; and step-by-step extraction is utilized to reduce extraction impurities, so that the content of squalene in the macadamia nut oil can be increased, and the extraction and enrichment of squalene in the macadamia nut meat can be realized.

The application discloses a kind of biological hybrid nanoscale enzyme robot pills, with multi-mode regulation intestinal redox homeostasis and dysbiosis in inflammatory bowel disease, steps are as follows: step one, using zinc nitrate, acetylacetone iron and methanol and other drugs synthesis metal organic framework precursor, then calcination obtains iron single atom nanoscale enzyme;Step two, cultivate enrichment long bifidobacterium and human induced pluripotent stem cells, and extract the exosome or outer vesicle membrane of both respectively;Step three, nanoscale enzyme and probiotic vesicle membrane and stem cell exosome are co-extruded, and biological membrane-nanoscale enzyme composite robot is prepared;Step four, the prepared biological membrane-nanoscale enzyme composite particle is encapsulated in magnetic response pill, and engineering biological hybrid nanoscale enzyme robot pill is formed.Engineering biological hybrid nanoscale enzyme robot pill can be targeted to stay in intestinal inflammatory site under the control of rotating magnetic field after entering the intestinal tract of organism, then promote nanoscale enzyme release and enhance enzyme activity under the action of pulse magnetic field, so as to improve the treatment effect.Engineering biological hybrid nanoscale enzyme robot pill has biocompatibility and treatment safety, and has wide application prospect in the field of treating digestive tract inflammation.

The invention relates to a preparation method of glucose oxidase double-layer gel microspheres with slow, continuous and remarkable increase of enzyme release amount in an intestinal digestion stage, and provides a product which is high in encapsulation efficiency, good in slow release effect in the whole gastrointestinal stage, resistant to high temperature and excellent in storage stability and swelling degree. According to the invention, sodium alginate, sodium carboxymethyl cellulose, chitosan and calcium ions are effectively utilized to carry out secondary coating on glucose oxidase, so that the mechanical strength, thickness and pore size of the membrane are changed, and the slow release performance is further improved. Compared with a single-layer gel microsphere, the double-layer gel microsphere can still continuously, remarkably and linearly release (Plt; 0.05) at the release amount of 0.15-0.2% per minute within 210-240 minutes at the intestinal digestion stage of people or animals; after the double-layer gel microspheres are placed at 80 DEG C for 10 minutes, the double-layer gel microspheres still have 39.76% of enzyme activity; 80.52% of activity can still be maintained after storage for 30 days; the glucose oxidase gel microspheres have wide application prospects in the field of food and feed processing.

The invention discloses a preparation method of a low-purine white kidney bean product, relates to a preparation method of a white kidney bean product, and belongs to the technical field of food processing. The invention aims to solve the problems of low purine degradation rate, large nutrient loss, long process period and poor flavor in the prior art. The preparation method comprises the following steps: mixing bean flour with water, adjusting the pH value, adding pullulanase and beta-amylase, carrying out enzymolysis and enzyme deactivation, and cooling to room temperature to obtain an enzymatic hydrolysate; inoculating a mixed bacterial solution of lactobacillus plantarum and saccharomycetes into the enzymatic hydrolysate, fermenting, sterilizing, centrifuging, and drying to obtain the product. Through the innovative biological synergistic effect, namely, the dual effect of enzymolysis release and microbial degradation, the total purine content in the white kidney bean product is reduced by 40% or above, the balance of nutrition retention and function enhancement is achieved, the sensory quality of the product is actively improved, and the processing period is remarkably shortened to 24-48 hours.

Enzymes tend to be inactivated during wash by a bleach catalyst in combination with a source of organic peroxyacids. The risk of enzyme inactivation by active bleach catalyst is reduced when the release of the enzyme into the wash solution is delayed. The enzyme stability during washing together with a bleach catalyst can be improved by applying a delayed-release coating to cores which comprise the enzyme.

The utility model discloses an enzyme release device in the preparation process of deer collagen peptide, which comprises a shell, a stirring assembly is arranged in the shell, the stirring assembly comprises a main shaft rod, a sleeve shaft and a fixed shaft rod, the main shaft rod is rotatably connected to the center of the top surface of the shell, the fixed shaft rod is vertically and fixedly connected to the inner bottom surface of the shell, and the sleeve shaft is sleeved on the fixed shaft rod. The sleeve shaft rotatably sleeves the lower part of the fixed shaft rod, the inner side of the main shaft rod rotatably sleeves the upper part of the fixed shaft rod, a plurality of upper stirring rods are uniformly and fixedly connected to the peripheral side of the main shaft rod, and a plurality of lower stirring rods are uniformly and fixedly connected to the peripheral side of the sleeve shaft. The main shaft rod and the sleeve shaft in the stirring assembly realize reverse rotation, so that stirring can be performed in two directions during stirring, and the upper gear ring and the lower gear ring drive the upper sub-shaft and the lower sub-shaft to rotate, so that the upper spiral stirring blade and the lower spiral stirring blade are driven to rotate, and liquid exchange in the vertical direction is realized; finally, multi-directional stirring is realized, and the enzyme decomposition efficiency is improved.

The application relates to a preparation method of glucose oxidase double-layer gel microspheres with a slow and continuous significant increase in enzyme release amount in the intestinal digestion stage, and simultaneously provides a product with high encapsulation efficiency, good sustained-release effect in the whole gastrointestinal period, good high-temperature resistance, excellent storage stability and swelling degree. The application effectively utilizes sodium alginate, sodium carboxymethyl cellulose, chitosan and calcium ions to perform secondary coating on glucose oxidase, changes the mechanical strength, thickness and pore size of the film, and further improves the sustained-release performance. Compared with single-layer gel microspheres, the double-layer gel microspheres can still be continuously and significantly linearly released at a release amount of 0.15-0.2% per minute (P<0.05) within 210-240 minutes in the intestinal digestion stage of human or animals; after being placed at 80 DEG C for 10 minutes, the double-layer gel microspheres still have 39.76% of enzyme activity; after being stored for 30 days, the double-layer gel microspheres still have 80.52% of activity; and the glucose oxidase gel microspheres have wide application prospects in the field of food and feed processing.

The present invention discloses a method for encapsulating a protein or enzyme, comprising the following steps: 1) adding a protein or enzyme to be encapsulated into a container, and then adding a wax material, heating the container to 70-80°C, stirring evenly after the wax material melts, wherein the mass ratio of the wax material to the protein or enzyme is between 5-50:1; 2) weighing an inert regulator and adding it to the container in step 1) to continue the enzyme addition mass ratio between 5-50:1; 3) taking another flask to add an emulsifier, and adding a dispersant, stirring until uniform, the inert regulator and the protein or in a constant temperature oil bath, heating to 70-80°C, and stirring; 4) adding the material in step 2 to the flask in step 3), stirring and mixing for 10-30min; 5) turning off the heating, cooling to room temperature, collecting samples, and sieving. This encapsulation method can completely prevent the taq enzyme from participating in the system reaction at low temperature, and release the enzyme in the system to participate in the reaction at a certain temperature, ensuring the activity of the enzyme without introducing new proteins.

The invention discloses a greening inhibition composition based on a garlic extract and a preparation method thereof, and relates to the technical field of food additives. The present invention comprises the following components: 50-80% of a fermented garlic extract; 5%-15% of sodium erythorbate; 3%-10% of organic acid; 1%-5% of an antioxidant; 3%-10% of whey protein; 5%-18% of trehalose; 1%-5% of food-grade glycerol; and the balance of water. According to the invention, the garlic extract provides a sulfur-containing compound which is used as a substrate matrix for enzymatic reaction, the fermented garlic can better enhance the antioxidant activity, the sodium isoascorbate is used for reducing quinone intermediates and blocking pigment generation chain reaction, and the pH value is adjusted to 3.5 or below through the organic acid, so that alliinase conformation is inactivated, and the alliinase yield is increased. The whey protein is used for embedding sulfide peculiar smell molecules, the trehalose is used for protecting a cell structure and reducing enzyme release, and the natural components are compounded to synergistically inhibit the activity of allinase, so that the unification of greening inhibition and flavor retention is realized.

The invention discloses a directional fermentation process for improving SOD (superoxide dismutase) stability, and relates to the technical field of bioengineering. According to the process, stability-enhanced strains are screened through combination of an active oxygen inducer and high-temperature stress multi-round domestication; performing three-stage precise feed-supplementing fermentation by adopting a fermentation system, namely exponentially feeding a feed-supplementing liquid with a high nitrogen-carbon ratio in a growth stage, cooling to 25 DEG C in an induction stage, feeding an inducer and glycerol to maintain low residual sugar, and maintaining nutrition in a stable stage; carrying out low-temperature lysozyme-EDTA (Ethylene Diamine Tetraacetic Acid) mild wall breaking on the fermentation liquor through an enzyme release system, transferring into an aqueous two-phase extraction system, and extracting by adopting a PEG4000 / ammonium sulfate aqueous two-phase system; and performing ultrafiltration replacement on the crude enzyme liquid through a membrane separation system and a trehalose-containing buffer solution, adding gelatin, and performing freezing-spray drying through a drying system to obtain the high-stability SOD enzyme powder. According to the method, the intrinsic stability of SOD is synergistically improved in the whole process from a strain source to extraction and drying, and the thermal stability and long-term storage activity of the product are remarkably improved.

A preparation method for the high-clarity soybean flavor peptide comprises the following steps: mixing soybean and / or soybean meal with water and performing colloid milling to obtain a soybean protein slurry; adding protease and cellulase, performing filtering when hydrolysis degree reaches 10-15%, and then performing separation by a separator to obtain intermediate clear liquid which is soybean flavor peptide liquid, wherein the protease consists of papain and flavourzyme; adjusting a pH value of soybean flavor peptide liquid to 4.2-4.5, performing concentration under reduced pressure in vacuum, and performing heat preservation at 45-50° C. for 2-3 hours; performing filtration, heating a filtrate to 90° C., performing heat preservation for 1.0-1.5 hours, and performing spray-drying to obtain the high-clarity soybean flavor peptide. The method uses the flavourzyme to release a hydrophobic group in a soybean protein, then promotes occurrence of proteoid reaction and accelerates aggregation of the hydrophobic group.

The invention relates to the technical field of sialic acid preparation, in particular to a biological synthesis process and equipment of sialic acid. The method comprises the following steps: carrying out fermentation culture on genetically modified engineering bacteria capable of efficiently expressing sialic acid synthetase in cells to obtain whole cells with high enzymatic activity; performing cell wall pretreatment and enzyme release treatment on the whole cells to obtain structural fatigue enzyme liquid; mixing the enzyme liquid with an immobilized carrier, and carrying out an immobilization reaction to obtain a solid immobilized enzyme; taking water as a solvent, synthesizing sialic acid by using the immobilized enzyme catalytic substrate, and recovering the immobilized enzyme through solid-liquid separation after the reaction; and purifying the reaction liquid from which the immobilized enzyme is separated to obtain a high-purity sialic acid product. According to the synthesis process disclosed by the invention, the enzyme activity yield reaches 86-90%, the immobilization efficiency is improved to 90-94%, the enzyme consumption cost can be greatly reduced, and high-purity sialic acid can be stably produced.