77 results about "Food protein" patented technology

A agglomerated granular protein-rich nutritional supplement includes a mixture of one or more of: edible nutritional food proteins; edible carbohydrates; edible fats; edible dietary vitamins and minerals; edible amino acids; and edible plant extracts, where the nutritional supplement is agglomerated and granulated in an oral unit dosage form that is directly absorbable onto the tongue or rapidly dissolvable in an aqueous liquid. Specific formulations of the supplement are shown, for use by specific groups of individuals. Also shown are methods of supplementing the nutritional intake of various individuals engaged in various activities having various needs by orally administering a formulation of the protein-rich nutritional supplement. The nutritional supplement is in an oral unit dosage form of either agglomerated granules or a rapidly dissolvable wafer and may include a flavoring compound and an effervescing compound.

Protein-based meal replacements and foods, methods of manufacturing the protein-based meal replacements and foods, and different forms of the protein-based meal replacements and foods are disclosed. Implementations of the invention include combinations of egg based materials and value-added ingredients processed to form desired end products. Examples of end products include, but are not limited to, snack chips, crisps, croutons, French fries, cookies, donuts, breads, taco shells, tortillas, cereal, coatings, and other types of fried, baked, puffed, and/or otherwise cooked products.

The invention discloses protease extracted by using squid viscera as raw materials and an extraction method and an application thereof. According to the invention, fresh or freezed squid viscera are used as raw materials; the squid viscera are crushed, and extracted by water or a table salt solution; the concentration of the table salt solution, the solid-liquid ratio, the temperature, and the extraction time are controlled during the extraction so as to obtain a high protease recovery rate; then protein is removed by methods of isoelectric point precipitation and flocculant addition precipitation so as to increase the protease purity; finally a liquid squid viscera protease enzyme preparation is obtained by concentration, stabilizer and preservative addition, and the like; or a solid squid viscera protease preparation is obtained by filler addition, drying and crushing. The invention realizes the application of squid viscera with increased value, increases the added value of fishery production, and reduces environment pollution caused by squid product production; the prepared squid protease can be used as an enzyme preparation for hydrolyzing various food protein; and the varietyof commercial protease is increased.

Highly branched α-glucan having an average molar weight of at least 10⁵ Da can be used for inducing or enhancing satiety and/or satiation in humans or animals by incorporation of the α-glucan into a liquid nutritional or pharmaceutical composition, preferably together with a food protein. The α-glucan induces a viscosity increase upon lowering the pH. The degree of branching of the α-glucan is at least 8%. Such α-glucans can be obtained e.g. by fermentation of lactobacillus strains having glucosyltransferase activity on a sucrose substrate.

The invention belongs to the technical field of the processing of food proteins, in particular to a method for preparing tenebrio molitor protein powder by enzymolysis. The method comprises the steps of degreasing, enzymolysis and spray drying. A supercritical CO2 extraction method is adopted for degreasing tenebrio molitor larva, which has no chemical agent residue compared with a solvent extraction method; many kinds of enzymes which can hydrolyze the tenebrio molitor protein are screened to select the optimal proteolytic enzyme, which has high hydrolysis efficiency, by comparison; and the protein is dried in a spray drying way to remain the nutritional value of the tenebrio molitor protein powder to a greatest extent. The tenebrio molitor protein powder produced by the abovementioned method has a high nutritional value, the problem of the shortage of protein resources is solved, the demands of people on the protein are met, and good economic benefit and social benefit are brought.

A method for screening potential allergens in food includes: mixing food proteins with in-vitro digestive juice, and analyzing digestion products under different digestion time conditions by means of SDS-PAGE (sodium dodecyl sulfate polyacrylamide gel electrophoresis); selecting enzymolysis-resistant bands to perform in-gel digestion, identifying and analyzing obtained peptides by liquid chromatography-mass spectrography, and determining types of allergenic proteins and allergenicity thereof according to a protein data bank and an allergen database.The method avoids pre-purification of target proteins and is simple in operation, remarkable in result, high in reliability and high in repeatability.By the method, not only can the allergens in the food be detected, but also allergenicity of the enzymolysis-resistant proteins can be assessed.In addition, the method is simple, convenient and feasible, realizes simultaneous detection of multiple samples and high-throughput screening and is in accordance with the requirements of accuracy and high efficiency in the field of food detection.

The invention belongs to the field of aquatic food protein raw material development, and particularly relates to minced euphausia superba rich in phospholipid and a preparing method thereof. The preparing method basically comprises the steps of meat separation, water adding and mincing, pH value and temperature adjustment, protease hydrolysis, centrifugal dewatering, water adding for adjusting pH value to be neutral, and centrifugation, collection and precipitation. The lipid content of the obtained product is 40-50/100 g dry basis, the phospholipid ratio reaches 38-45%, lipid enrichment can be achieved effectively, and nutritive value is quite high. The ratio of DHA and EPA in fatty acid is over 32%, and the content of dry basis protein is 45-50 g/100 g dry basis. Safety performance is high, and fluorine content is lower than 100 mg/Kg dry basis. Enrichment of lipid, especially phospholipid in euphausia superba protein is achieved, the content of free fatty acid is reduced to the minimum, simultaneous preparation and efficient utilization of euphausia superba protein and lipid are achieved, and processing can be conducted on the land and on a ship.

Thioredoxin, a small dithiol protein, is a specific reductant for major food proteins, allergenic proteins and particularly allergenic proteins present in widely used foods from animal and plant sources. All targeted proteins contain disulfide (S—S) bonds that are reduced to the sulfhydryl (SH) level by thioredoxin. The proteins are allergenically active and less digestible in the oxidized (S—S) state. When reduced (SH state), they lose their allergenicity and/or become more digestible. Thioredoxin achieved this reduction when activated (reduced) either by NADPH via NADP-thioredoxin reductase (physiological conditions) or by dithiothreitol, a chemical reductant. Skin tests and feeding experiments carried out with sensitized dogs showed that treatment of the food with reduced thioredoxin prior to ingestion eliminated or decreased the allergenicity of the food. Studies showed increased digestion of food and food proteins by pepsin and trypsin following reduction by thioredoxin.

The present invention relates generally to a method for enzymatic production of food protein ingredients from keratin-containing proteinaceous materials and the resulting compositions. The process includes treating a proteinaceous containing material with an amount of a reducing agent, followed by hydrolysis of the keratin by a proteolytic enzyme to efficiently and economically convert a keratinaceous protein source into a palatable, highly digestible protein food product.

The invention provides a method for preparing soybean kinetic polypeptide by an enzyme process, which is a production process for preparing kinetic polypeptide by applying protease to hydrolyze soybean protein. The test uses isolated soybean protein as a raw material, and adopts the protease to hydrolyze the isolated soybean protein so as to prepare the soybean kinetic polypeptide. The production process comprises pretreatment of the raw material, enzymolysis, ultra-filtration and separation, and drying. The process is simple and suitable for industrialized production. The soybean kinetic polypeptide can be directly used, can also be used as food nutrient supplement, can also be used as an ingredient for sports healthy food and army food at the same time of improving food protein content, and develops a novel path for deep processing of soybean protein.

The invention discloses a preparation method of instant egg white powder, which comprises the steps of pre-activating protease, carrying out enzymolysis, super-dimensioning, homogenising, spraying and drying, wherein in the enzymolysis step, the egg white liquid is subjected to enzymolysis by selecting papain or alkali protease under an acidulous or alkali condition with pH more than 4. According to the instant egg white powder and the preparation method thereof disclosed by the invention, the problems of the traditional albumen powder being poor in dissolubility and dispersibility are really solved; the instant, homogeneous and steady effect in the event of brewing albumen powder is realized; the instant egg white powder as the super-instant high-quality protein product is used for providing special food protein for special groups in need of rapidly supplying protein, such as middle-aged and aged people, field workers, armies and the like; and the black in the field is filled. Furthermore, the invention further discloses the instant egg white powder.

The invention relates to the field of protein preparation engineering and reutilization of agricultural product processing byproducts, in particular to a nutritional food protein production technology, more in particular to a preparation method for promoting the dissolution of proteins of rape seed cakes by utilizing multi-frequency non-contact ultrasonic waves to further obtain isolated rape seed cake proteins. The method comprises the steps of (a) liquid preparation, (b) ultrasonic treatment and (c) leaching, wherein single-frequency ultrasonic treatment, sequential ultrasonic treatment or three-frequency simultaneous ultrasonic treatment is implemented under the conditions of frequency and power of 25kHz and 600W, 28kHz and 600W and 40kHz and 600W, respectively. According to the method, a rape seed cake solution is ultrasonically treated, leaching liquor reversely and circulates in a leaching process, equipment is provided with interfaces for facilitating scaling-up, the advantages of multi-frequency ultrasonic treatment, high extraction yield, short leaching time and the like are achieved, and such an improved technology can be used for ensuring environment-friendly and efficient leaching and is convenient to popularize.

The invention discloses a method for degrading casein by utilizing recombinant bacillus subtilis proline aminopeptidase, and belongs to the fields of enzyme engineering and food additives. The method for degrading the casein by utilizing the recombinant bacillus subtilis proline aminopeptidase hydrolyzes the casein by utilizing proline aminopeptidase and through cooperation with alkaline protease and leucine aminopeptidase; the content of free amino acids is 3.968mg/mL, and is 63 times of the content of free amino acids before hydrolysis; polypeptide above 2,000Da does not exist basically; the content of small peptide below 180Da reaches 36.66%; exposed N-terminal proline residues are sufficiently hydrolyzed; the content of free proline is 0.044mg/mL, and is 3.67 times of the content of free proline which is not hydrolyzed; a hydrolysis extent of the proline is improved. The method for degrading the casein by utilizing the recombinant bacillus subtilis proline aminopeptidase has quite good application prospects in fields of food, beverages, and processing and utilization of food protein resources.

The invention relates to samara protein powder and a preparing method thereof. A specified samara is selected and then classified and peeled; the shell and the seed of the samara are separated in the production line of a separation set; the seed is crushed and then subjected to supercritical CO2 extraction to obtain the rough raw material of the samara protein powder; the rough raw material is sieved to remove impurity to obtain fine powder which is the samara protein powder; moreover, the rough protein powder is further ground and sorted to obtain industrial food protein powder and protein additives. The samara protein powder has the advantages of high content of protein, less impurity, good mouth-feel, higher nutrition and better environment-friendly property.

The invention discloses a waste gas treatment device used in production of an adhesive with food protein as a raw material. The waste gas treatment device comprises a waste gas treatment tank, a gas inlet pipeline and a gas outlet pipeline, wherein a fixed cylinder is fixedly installed on the inner bottom wall of the waste gas treatment tank; a waste gas flow dividing mechanism is fixedly installed at the top of the fixed cylinder; a liquid storage tank is fixedly mounted at the top of the waste gas treatment tank; a plurality of spraying pipes fixedly communicate with the side wall of the liquid storage tank; a telescopic hose fixedly communicates with the part, extending into the waste gas treatment tank, of each spraying pipe; and a spraying amount adjusting mechanism is mounted in each telescopic hose. Through mutual cooperation of all the components, the liquid spraying amount of a spraying pipeline can be automatically adjusted according to waste gas flow, so wasting of spraying liquid is avoided, waste gas is evenly distributed in the waste gas treatment tank, it is ensured that the waste gas can make full contact with the spraying liquid, waste gas treatment effect is improved, input cost is reduced, and the practicability of the device is improved.

The invention relates to the field of vegetarian-meat foods and especially relates to an anti-aging vegetarian meat and a preparation method thereof. The anti-aging vegetarian meat is prepared from the following raw materials in percentage by weight: 35-45% of soybeans, 20-25% of kidney beans, 20-25% of wheat gluten powder, 10-25% of broad beans, 5-8% of a pulp material, 0.5-1% of catechin, 0.5-1% lysine. The catechin contained in the anti-aging vegetarian meat can enter the whole body through the blood circulation so as to strengthen metabolism as well as enhance fat oxidation and energy consumption, so that the effect of inhibiting obesity is achieved; and the catechin especially has the effect of inhibiting visceral fat, so that ideal effect of weight loss can be achieved. The lysine contained in the anti-aging vegetarian meat is the most important and the most essential component in Somatostatin, which is an important substance for controlling human growth; and the lysine plays important roles in the human central nervous and peripheral nervous systems, so that absorptions and utilizations to food proteins can be improved only when enough lysine is supplemented, and nutrition balance is thereby achieved.

The invention discloses a ketogenic diet capable of resisting food protein allergy and a preparation method of the ketogenic diet. The technical problem to be solved is ketogenic diet which is suitable for children with epilepsy and autism allergic to food protein. The ketogenic diet capable of resisting food protein allergy contains the following raw material substances in percentages by weight:62-90% of powder fat, 5-32% of protein equivalents, 0.3-0.4% of compound vitamins, 0.8-1.1% of a compound mineral I, 2.4-3.6% of a compound mineral II and other nutrients, and 0.02-0.05% of compound nucleotide. The preparation method disclosed by the invention comprises the steps of preparing powder fat and mixing by a dry method. Compared with the prior art, the ketogenic diet is stable in ketoneproduction, free of protein allergen substances, comprehensive and balanced in nutrition, easy to digest and absorb and suitable for nutrition requirements of ketogenic treatment, rehabilitation andgrowth and development of children with epilepsy and autism, and the protein-free powder fat raw material is produced by adopting a spray drying method, the protein equivalents, compound vitamins, compound minerals, nucleotides and probiotics are mixed and added through a dry method, control is easy, and implementation is easy.

The present invention relates to delayed release oral formulations comprising active ingredients and modified proteins used as excipients. The proteins have chemical modifications such as succmylation, deammation, glytarylation or phosphorylation which decrease the isoelectric point of the protein compared to the protein's native isoelectric point and enhance protem-protem interactions, thereby reducing solubility and swelling, and delaying release of the active ingredient when the formulation is ingested orally. Particularly, the invention relates to tablets that comprise an excipient of chemically-modified food proteins such as soy proteins or -lactoglobulm useful for delaying release of an active ingredient such as a pharmaceutical drug or a probiotic.

The invention relates to a production method of a minced oyster meat gel product. The method comprises the following steps: (1) cleaning oysters and removing viscera to obtain oyster meat; (2) pulpingthe oyster meat to obtain an oyster meat pulp; (3) adding other meat to the oyster meat pulp and conducting chopping to obtain mixed minced meat; (4) adding salt into the mixed minced meat, continuing chopping, and adding yeast cell enzyme extractive accounting for 0.05-3.0wt% of the mass of the mixed minced meat; (5) conducting shaping; (6) conducting gelatinization; and (7) conducting sterilization. According to the method disclosed by the invention, the oyster meat product convenient to eat can be obtained; the fishy smell of the oyster meat is removed by using the yeast cell enzyme extractive for the first time; and aldehyde substances with a fishy smell is converted into substances with no fishy smell by using aldehyde dehydrogenase and alcohol dehydrogenase of yeast. The oyster meatis compounded with fish, chicken, pork, starch, edible gum, and food proteins to obtain a good texture and mouth feel.

A screening method of food hypoallergenic processing modes comprises the following steps: cooking food proteins in different modes, extracting proteins, mixing the extracted proteins with an in vitro simulated digestive juice, carrying out SDS-PAGE electrophoretic analysis on the digestion product at different digestion times, judging the food allergenicity in different processing modes according to the quantity of enzymatic hydrolysis-resistant bands, and screening a processing mode for obtaining low allergenicity foods. Whether the food resists simulated gastric juice digestion or not is used to reflect the potential allergenicity, and life reality is combined to determine the food hypoallergenic cooking processing mode without complex allergen detection means, so the method has the advantages of simple operation, substantial result, high credibility and strong repeatability.