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412 results about "Glutamine transaminase" patented technology
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Method for preparing edible wrapping film
InactiveCN101885920AImprove gel performanceHigh mechanical strengthFlexible coversWrappersThermostatGlass sheet
The invention relates to a method for preparing an edible wrapping film, which comprises the steps of preparation of modified solution of fish skin collagen and film formation. The method is characterized in that: the preparation of the modified solution of the fish skin collagen comprises the following steps of: preparing the fish skin collagen into aqueous solution of which the g / ml is 6.67 percent, adding glutamine transaminase, and heating to dissolve at the temperature of between 40 and 50 DEG C; adding 2 percent of solution of chitosan acetate according to a volume ratio of 1-2:1, and heating 30 minutes at the temperature of between 40 and 50 DEG C to prepare the modified solution of fish skin collagen; and adding 20 volume percent of edible plasticizer to prepare film-forming solution, and coating the film-forming solution on a glass plate and drying in a thermostat to obtain the product. By modifying the fish skin collagen by combining the glutamine transaminase with the chitosan, coating and drying, the edible wrapping film is prepared; and the prepared film product has the advantages of high mechanical strength, strong breaking strength, safety, no toxin and edibility, and can replace plastic films or plastic bags to be applied to the fields of foods, medicaments and cosmetics.
Owner:OCEAN UNIV OF CHINA
Garlic oil microcapsule with shell made of soybean protein isolate and chitosan and preparation method and application thereof
The invention provides a garlic oil microcapsule with a shell made of soybean protein isolate and chitosan and a preparation method and application thereof. The preparation method includes making the soybean protein isolate, the chitosan and garlic oil into uniform emulsion; adjusting pH of the emulsion to 6.5, mixing to obtain microcapsule suspension, adjusting pH again to 6.0, adding glutamine transaminase, mixing to solidify the microcapsule, washing to collect wet microcapsule, and vacuum-freezing and drying to obtain the solid microcapsule, wherein mass ratio of the soybean protein isolate and the chitosan is 4:1 and mass ratio of a core and the shell is 1:1-1:4. The garlic oil microcapsule is obtained by electrostatic mutual attraction for the chitosan and the soybean protein isolate and embedding of the garlic oil, and accordingly pungent smell of the garlic oil can be covered, loss of diallyl sulfides in the garlic oil can also be avoided in food processing, and stability of the garlic oil is improved. Application of the garlic oil to the food industry is broadened.
Owner:QINGDAO AGRI UNIV
Three-dimensional (3D) bio-printed brain tumor in vitro model and construction method thereof
ActiveCN106434562AAddress nutritional deficienciesSolve the characteristicsCell culture supports/coatingCell culture active agentsFiberMedicine
The invention relates to a three-dimensional (3D) bio-printed brain tumor in vitro model and a construction method thereof. The brain tumor in vitro model is obtained from a brain tumor cell-containing hydrogel system by preparing hydrogel fibers and constructing with a 3D bio-printer, wherein the hydrogel fibers has a diameter of 0.16-0.75mm, and has a volume filling percentage in the brain tumor in vitro model of 40-90 percent; the brain tumor cell-containing hydrogel system is prepared from the following raw materials: hyaluronic acid, sodium alginate, gelatin, glutamine transaminase and brain tumor cells. According to the brain tumor in vitro model, the 3D structure can be well maintained in the later culturing process, the problems of insufficient nutrition supply for cells inside large-sized hydrogel and biological characteristic and function loss of brain tumor cells when an existing brain tumor model is subjected to in vitro two-dimensional (2d) culture can be effectively solved.
Owner:MEDPRIN REGENERATIVE MEDICAL TECH
Novel process for preparing esculent film using glutamine transaminage modified protein
InactiveCN101199314AOvercome the disadvantages of poor elongation and low tensile strength of wheat gluten filmOvercome the disadvantage of low tensile strengthVegetable proteins working-upIsolated Soy ProteinPack material
The invention discloses a new technique for preparing an edible membrane by glutamine transaminase modified protein, which has main materials such as isolated soybean protein and wheat gluten protein and adopts transglutaminase for modification, thus achieving the complex edible membrane with good performance. The invention has advantages in the following aspects: 1. the strengths of both single substrate material isolated soy protein film and wheat gluten protein film are fully exerted so as to make the edible membrane with good tensile strength and extensibility; 2. the transglutaminase is adopted for the first time as a modifier to modify the protein composite membrane, thereby greatly enhancing the tensile strength and getting the compound edible membrane with good performance; and 3. the invention has the greatly expanded scope of applications of protein and provides a new effective approach for solving the environmental pollution. The edible high quality composite membrane is applied to food packaging, and can be directly eaten with other food, and some can be used as feeding materials, completely free of environmental contamination, so the invention is an authentic green packaging material.
Owner:HENAN AGRICULTURAL UNIVERSITY
Microencapsulation method for preparing hydrotropic substance serving as core material by using complex coacervation method
InactiveCN102580638AEnsure safetyImprove permeabilityMicroballoon preparationMicrocapsule preparationMass ratioFreeze-drying
The invention relates to a microencapsulation method for preparing a hydrotropic substance serving as a core material by using a complex coacervation method. The method is simple in process and low in cost, and the product has high encapsulation rate. The method comprises the following steps of: (1) weighing specific protein and polysaccharide in a certain ratio, stirring and dissolving in hot water to form a wall material solution; (2) weighing a certain mass of hydrotropic core material substance, adding an oil phase substance and an emulsifier in a certain mass ratio, and performing high-speed dispersion to form water / oil (W / O) emulsion; (3) directly pouring the emulsion into the wall material solution, stirring at the constant temperature of 45 DEG C, regulating pH by using 10 percent acid, and reacting for 15 minutes; (4) cooling to the temperature of below 15 DEG C, regulating the pH to 6.0, and adding glutamine transaminase for solidifying; and (5) filtering to obtain a wet capsule product. A dry microcapsule product can be obtained by freeze drying or spray drying.
Owner:山东省万兴食品有限公司 +1
Method for modifying wheat protein by using compound enzyme method
InactiveCN103564149AModification process is simpleMild conditionsVegetable proteins working-upSolubilityNeutral protease
The invention relates to a method for modifying a wheat protein by using a compound enzyme method. The method comprises the steps: adding water in the wheat protein as a raw material to blend wheat protein slurry, then adding neutral protease and glutamine transaminase, carrying out enzymolysis and enzyme deactivation under the conditions of a certain pH and certain temperature to obtain enzymolysis wheat protein slurry, freeze-drying, crushing, and sieving to obtain modified wheat protein powder. The gel property, the solubility and the viscosity of the modified wheat protein powder are respectively increased by 108.03 percent, 111.56 percent and 422.07 percent in comparison with those before modification. According to the method, the wheat protein is modified by adopting the compound enzyme method, the gel characteristic of the wheat protein is improved, the functional characters of the solubility, the emulsifying property, the foaming characteristic and the like are completely improved, the modified wheat protein with a relatively good processing property is obtained, and the comprehensive utilization of the wheat protein is promoted.
Owner:ANHUI RUIFUXIANG FOOD
Liquid enzyme preparation and preparation method thereof
ActiveCN105462950AStable traitsMeet market commercialization requirementsEnzyme stabilisationAcyltransferasesOxidation-Reduction AgentWater activity
The invention discloses a liquid enzyme preparation and a preparation method thereof and mainly solves the technical problem that a glutamine transaminase liquid preparation is hard to preserve at the normal temperature. According to the technical scheme, the enzyme preparation is a liquid preparation of glutamine transaminase EC2.3.2.13, and the constituent content of the enzyme preparation is that enzyme activity of the glutamine transaminase liquid preparation is 10-1000 u / ml, the weight volume percentage content of a water activity conditioning agent is 30-80%, the weight volume percentage content of a redox potential conditioning agent is 0.0075-1%, the weight volume percentage content of a food preservative is 0-0.1%, and a pH conditioning agent is supplemented to 100% in volume. The preparation method of the liquid enzyme preparation comprises the steps of enzyme liquid purification, mixing, sterilization and bottling to obtain a finished product. By means of the liquid enzyme preparation and the preparation method thereof, the enzyme activity of the enzyme preparation preserved for six months at the normal temperature can be maintained at 80% or above, the character is stable, no microbial spoilage is caused, and the using effect is good.
Owner:SHANGHAI KINRY FOOD INGREDIENTS +1
Glutamine transaminase high productive bacteria and its screening method and fermentation method producing glutamine transaminase using said bacterial strain
A streptomyce shygeroscopicus (CCTCC No.M203062) able to generate glutamine transaminase wigh high output is extracted from the soil of milk cow farm through plate screening, primary fermenting, flask culture, comparing test with standard color tape, and enzyme activity test. Said glutamine transaminase is prepared by deep fermentation.
Owner:JIANGNAN UNIV
Method for preparing microcapsule taking hydrophobic substance as core material by complex coacervation method
InactiveCN101857730ALow costReduce dosageMicroballoon preparationMicrocapsule preparationEmulsionFreeze-drying
The invention relates to a method for preparing a microcapsule taking a hydrophobic substance as a core material by a complex coacervation method. The method has the advantages of simple process and relatively lower cost, and the product has relatively higher encapsulation efficiency. The method comprises the following steps of: (1) weighing gelatin and carboxymethylcellulose in certain proportion, and stirring and dissolving the gelatin and the carboxymethylcellulose in hot water; (2) adding hydrophobic substance in certain mass ratio and dispersing the hydrophobic substance for 2 minutes at a high speed to form emulsion; (3) stirring the emulsion at the constant temperature of 45 DEG C, adjusting the pH of the emulsion to be 4.4 to 4.8 with a 10 percent ethylic acid and reacting the emulsion with the ethylic acid for 5 minutes; (4) cooling the emulsion until the temperature is below 15 DEG , adjusting the pH of the emulsion to be 6.0 and adding glutamine transaminase for solidification; and (5) filtering the mixed solution to obtain a wet microcapsule product, and freeze-drying or spray-drying the wet microcapsule product to obtain a dried microcapsule product.
Owner:JIANGNAN UNIV
Preparation method of soybean protein isolate transparent hydrogel with high gel strength and high swelling property
InactiveCN104855670AIncrease added valueImprove qualityProtein composition from vegetable seedsVegetable proteins working-upFood additiveRefrigerated temperature
A preparation method of soybean protein isolate transparent hydrogel with high gel strength and a high swelling property is provided, comprising: using defatted soybean meal as a raw material, preparing high-purity soybean protein isolate by alkali extraction and acid precipitation; ultrasonic pretreatment, performing ultrasonic treatment on a soybean protein isolate dispersion liquid with concentration of 5% (w / v) for 30 to 90 min; preparing a protein / polysaccharide aggregate solution, mixing chitosan with the soybean protein isolate subjected to the ultrasonic treatment in a mass ratio of 2-7%, performing heat treatment at temperature of 95 DEG C for 30 min, and then cooling to room temperature; adding a glutamine transaminase to the foregoing thermal aggregate solution in a mass ratio of 4-8% (enzyme / protein, m / m); eliminating air bubbles by centrifugation; performing incubation at temperature of 55 DEG C for 4 h; performing enzyme deactivation by heating in water bath at temperature of 95 DEG C for 10 min; performing ice-bath cooling; and placing the mixture in a refrigerator of 4 DEG C for 24 h. The invention is added to food production as a substitute for food additives, and improves an additional value and quality of soybean food, thereby implementing low-carbon sustainable production.
Owner:JIANGXI NORMAL UNIV
Yeast extract with high glutamic acid content and preparation method thereof
ActiveCN101756151ADeliciousRealize industrial productionFungiMicroorganism based processesBiotechnologyNitrogen source
The invention provides a yeast extract and a preparation method thereof. The method comprises the following steps: using a yeast culture with the protein content higher than 60 percent as raw materials to be cultured in a culture medium with rich nitrogen sources to obtain yeast cream; then, adding a certain amount of prolease and glutamine transaminase into the yeast cream; thus obtaining the yeast extract through a series of processes. The glutamic acid content in the yeast extract is higher than 10 percent. According to the preparation method provided by the invention, the yeast extract with the glutamic acid content higher than 10 percent can be prepared in a large scale.
Owner:ANGELYEAST CO LTD
Method for improving viscosity of gelatin by using glutamine transaminase for catalyzing gelatin crosslinking
The invention belongs to the field of food and medicine and relates to a method for improving the viscosity of gelatin by using a glutamine transaminase for catalyzing gelatin crosslinking. According to the method, gelatin molecules are catalyzed to crosslink by using the glutamine transaminase at a certain pH value and temperature, the adjustment on the viscosity of the gelatin can be realized through controlling the reaction time and the addition of the glutamine transaminase. The method can be widely applied to bone gelatin and skin gelatin which are prepared by acid, alkali and enzyme methods. The method disclosed by the invention is safe and non-toxic, is simple in process and is applicable to gelatin production plants or application units; and the viscosity of the gelatin is improved through the method disclosed by the invention, so that the quality and application value of the gelatin are improved.
Owner:TECHNICAL INST OF PHYSICS & CHEMISTRY - CHINESE ACAD OF SCI
High-protein tilapia fish ball and preparation method thereof
ActiveCN103859465AHigh in proteinHigh nutritional valueFood ingredientsAcyltransferasesSodium lactateMonosodium glutamate
The invention relates to a high-protein tilapia fish ball and a preparation method thereof and belongs to the field of food processing technology. The invention relates to a fish ball, in particular relates to the high-protein tilapia fish ball and also a method for producing the high protein tilapia fish ball by utilizing a superhigh pressure technology. According to the preparation method, fish meat and fish skin of tilapia fish are used as main ingredients, soy protein, glutamine transaminase, konjac powder, sodium lactate, salt, granulated sugar, monosodium glutamate, white pepper powder and yellow wine are added, a superhigh pressure device with a temperature control device is utilized for processing the fish ball, pressure is controlled to be 200-600MPa, temperature is controlled to be 65-80 DEG C, and action time is controlled to be 10-20min to prepare the high-protein tilapia fish ball. The high-protein tilapia fish ball is good in flavor, high in protein content, compact in structure and good in elasticity, water-retaining property and anti-freezing effect.
Owner:广西金海盈食品有限公司
Method for processing dried sea cucumbers
InactiveCN1559296AShortened hair timeKeep Natural Active IngredientsFood preservationAnimal proteins working-upAdditive ingredientPre treatment
A process for preparing dried sea cucumber includes such steps as pretreating in the water or the aqueous solution of salt at 40-80 deg.C under 100-400 MPa for 10-30 min, and putting the pretreated sea cucumber in the glutamine transaminase liquid at 40-80 deg.c for 30-90 min. Its advantages are short period, high content of mucoitin and short water renaturation time.
Owner:OCEAN UNIV OF CHINA
Formula for secondarily preparing yoghourt with high-index base stock, preparation technique and use method thereof
The invention provides a formula for secondarily preparing yoghourt with high-index base stock. The formula comprises the following components by weight part: 80-100 parts of milk, 0-15 parts of white granulated sugar, 0-5 parts of single cream, 0-5 parts of concentrated whey protein, first fermentation culture, secondary fermentation culture, 0-0.5 part of stable thickening emulgator, nutrient supplement, glutamine transaminase, lactase and chymosin. The formula has the beneficial effects that the fermentation base stock is uniformly produced, the products in different forms are variously produced, the formula is conveniently sold in catering terminal, the formula can meet the requirements of various clients and much more yoghourt need not be stored.
Owner:ZHEJIANG INM FOOD
Bean curd as well as preparation method and processing equipment of bean curd
ActiveCN103621679ALow priceRich tasteCheese manufactureMetal working apparatusBiotechnologyMonosodium glutamate
The invention provides a bean curd, which is prepared from the following ingredients in parts by weight: 15-25 parts of soybean protein isolate powder, 5-15 parts of vegetable oil, 5-15 parts of starch, 3-5 parts of white sugar, 3-5 parts of salt, 3-5 parts of monosodium glutamate, 0.5-1 part of glutamine transaminase and 15-30 parts of ice water. According to the invention, the formula and the preparation method of the bean curd are improved so that the obtained bean curd has the advantages of the traditional bean curd, such as low price, rich nutrition and delicate taste, and also is chewy, and crisp and tasty, and therefore, the taste of the traditional bean curd is further improved and the consumers have rich flavor options. A bean curd slicer used in the processing process is simple in structure, rational in design and high in production efficiency; the labor intensity is effectively reduced. In the meantime, the bean curd provided by the invention is quick-frozen food which is still capable of keeping the original taste after being quick-frozen and unfrozen; the bean curd is convenient for the consumers to store.
Owner:福建盛海达投资发展有限公司
Method for improving yogurt coagulability through glutamine transaminase
InactiveCN105815446AImprove the coagulation effectPromote fermentationMilk preparationMicrofiltrationSterilized milk
The invention discloses a method for improving yogurt coagulability through glutamine transaminase, and belongs to the technical field of milk product processing. The method comprises the following technological steps of 1, raw milk microfiltration; 2, mixing, wherein 0.001-0.005 mg / kg of casoid flour is added into the raw milk, and the mass fraction of alpha-casein in the casoid flour is 70% or above; 3, homogenizing; 4, pasteurization; 5, inoculation, wherein the sterilized milk is inoculated with lactic acid bacteria, 0.001-0.005 mg / kg glutamine transaminase is added, and even mixing is performed; 6, fermentation. Compared with traditional set yogurt, by means of the method, the yogurt has better coagulability and smoothness, and whey precipitation is reduced.
Owner:ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
Glutamine transaminase with improved heat stability and application thereof
ActiveCN102994469AGood enzymatic propertiesImprove thermal stabilityBacteriaTransferasesEscherichia coliMicrobial transglutaminase
The invention discloses a glutamine transaminase with improved heat stability and application thereof. High-efficiency expression of microbial transglutaminase (MTG) in escherichia coli serves as a modification platform, a label facilitating improvement of heat stability is added at the C end of MTG maturase, preference is given to IGCIILT to obtain a mutant strain with good enzymatic property, and the heat stability is improved by 2.5 times and 3 times. Modified enzyme is suitable for industrial application, the production cost can be reduced, and the production efficiency can be improved.
Owner:TAIXING YIMING BIOLOGICAL PRODS
Processing method of shrimp flavored surimi product
Owner:ZHEJIANG GONGSHANG UNIVERSITY
Glutamine transaminase zymogen gene for streptomyces hygroscopicus and expression thereof
The invention relates to a transglutaminase zymogen gene of Streptomyces hygroscopicus and the expression thereof, pertaining to molecular biology field. The invention provides the gene sequence of transglutaminase zymogen of Streptomyces hygroscopicus CCTCC M203062 (China patent: 03152956.9, 2003), and further provides a vector system and a host system that has soluble express of the zymogen of the gene code, a part of soluble expressed zymogen can be obtained through the expression system, and the zymogen can be treated by trypsin to prepare activated transglutaminase.
Owner:JIANGNAN UNIV
Mutant of glutamine transaminase expressed by active form
ActiveCN107574159AAchieve active expressionSimplify production stepsFungiTransferasesBacterial strainMutant
The invention discloses a mutant of glutamine transaminase expressed by an active form, and belongs to the field of gene engineering and fermentation engineering. A genetically engineered bacterium po1h / hpro-mTG of high-output glutamine transaminase is structured by using yarrowia lipolytica as a host. The bacterial strain is high in enzyme production level; the fermenting enzyme activity of a shake flask is up to 11.7 U / mL, and improved by 106 times in comparison to that before transformation; the fermenting enzyme activity of a fermenting tank is up to 43.7 U / mL. Through co-expressing proteases TAMEP and hpro-mTG, the activity expression of glutamine transaminase is realized; the fermenting enzyme activity of the shake flask can reach 6.7U / mL, and the fermenting enzyme activity of the fermenting tank can reach 21.4U / mL. The fermenting enzyme production level of the recombinant bacteria is high, the production cost of the glutamine transaminase is reduced; the mutant is good for the industrial production of the glutamine transaminase.
Owner:JIANGNAN UNIV
Glutamine transaminase mutant with improved enzymatic activity
ActiveCN107739734AEasy to separate and purifyEasy to trainFungiAcyltransferasesAmine transaminase activityReactive site
The invention discloses a glutamine transaminase mutant with improved enzymatic activity, which belongs to the field of enzyme engineering. The site-specific mutagenesis is performed on glutamine transaminase, an amino acid residue close to an active site of the glutamine transaminase is changed, so that the catalytic efficiency of the glutamine transaminase is improved, and the enzymatic activityof the glutamine transaminase is further improved. Recombinant yarrowia lipolytica with improved enzymatic activity is established by the glutamine transaminase mutant, the enzymatic activity of theglutamine transaminase is improved by 1.45 times compared with an original strain, the enzymatic activity of the shake flask fermentation can reach 16.995U / mL, and the enzymatic activity of the fermenting tank fermentation can reach 59.85U / mL which is the highest fermentation value reported at present.
Owner:TAIXING DONGSHENG FOOD TECH
Flour improver for instant frozen dumplings, method for manufacturing flour improver and application thereof
InactiveCN104663763AGood lookingGreat tasteDough treatmentDough preparationBiotechnologySODIUM METAPHOSPHATE
The invention discloses a flour improver for instant frozen dumplings, a method for manufacturing the flour improver and application thereof. The flour improver for the instant frozen dumplings comprises, by weight, 2-5 parts of xanthan gum, 2-4 parts of guar gum, 2-4 parts of monostearin, 5-9 parts of stearic calcium and sodium lactate, 1-4 parts of composite phosphate, 1-3 parts of glutamine transaminase and 2-6 parts of sodium chloride. The composite phosphate comprises tetrasodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. The method includes respectively sieving the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride by the aid of Number-CB36 sieves; mixing the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride with one another to obtain the improver for the instant frozen dumplings. The flour improver, the method and the application have the advantages that problems of frost cracking and the like of dumpling wrappers of existing instant frozen dumplings during instant freezing, mechanical packaging and low-temperature storing can be solved by the aid of the improver for the instant frozen dumplings, the smoothness, the boiling fastness and the freeze-thaw stability of the instant frozen dumplings can be enhanced, and the taste and the appearance of the instant frozen dumplings can be obviously improved.
Owner:SHANGHAI INST OF TECH
Method for preparing normal-temperature fish intestines by virtue of glutamine transaminase and compound thickening agent
The invention relates to the technical application field of foods and particularly discloses a method for preparing normal-temperature fish intestines by virtue of glutamine transaminase and a compound thickening agent. According to the method, health-source collagen powder and minced fish are taken as main raw materials for preparing the normal-temperature fish intestines by virtue of the glutamine transaminase and the compound thickening agent through processes of vacuum chopping, pulping, stuffing preparation, casing encapsulation and high-temperature steaming sterilization; and the method is a novel processing method for preparing the normal-temperature fish intestines from the main raw material, namely collagen, by virtue of specific functionalities of the glutamine transaminase and the compound thickening agent. According to the method for preparing the normal-temperature fish intestines, the problem that conventional minced fish type sausages cannot resist the high-temperature steaming sterilization is solved, the original elasticity and texture of the product are preserved, and the product is relatively good in taste, relatively convenient to eat and relatively safe and sanitary. The preparation method can meet the requirement on the guarantee period of the product in the links of normal temperature circulation and storage and the requirement of consumers on the food safety and hygiene.
Owner:上海统益生物科技有限公司
Recombined meat adhesive and preparation method and application thereof
The invention discloses a recombined meat adhesive and a preparation method and application thereof, belonging to the field of food processing. The recombined meat adhesive comprises glutamine transaminase, non-meat protein and dietary fiber, has the advantages of low production cost, good adherence effect, great adherence strength to meat slices or meat blocks, little melting loss and boiling loss, great recombined meat tenderness and good flakiness, can effectively ensure the adherence effect, improves the demand of people for dietary fibers and increases the added value of products. The recombined meat prepared by the recombined meat adhesive has the adhesive property higher than or equal to 70g*cm<-2>, decreases the hardness by 62.8 percent and reduces the shearing force by 22.9 percent; the prepared raw and fresh recombined meat or cooked recombined meat has no obvious color difference (p is larger than 0.05) from one-piece meat and has no obvious taste difference (p is larger than 0.05) from the one-piece meat by sensory test.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Gelatin composition, and preparation method and application thereof
ActiveCN103263688AGood hemostatic abilityControl flexibilityAbsorbent padsMacromolecular non-active ingredientsGlutaminaseGelatin
The invention provides a gelatin composition. The gelatin composition comprises hydroxylated gelatin, microbial glutamine transaminase and protein glutaminase, wherein the hydroxylated gelatin is 20-60%proline-hydroxylated gelatin. The gelatin composition has an extremely-good bleeding stopping effect at a temperature in a range of 4-10DEG C. The invention also discloses a preparation method of the gelatin composition and an application of the gelatin composition.
Owner:李肯
Method for preparing textured soybean protein
InactiveCN107549444AIncrease the molecular weightImprove water absorptionProteins working-up by texturisingVegetable proteins working-upFiberBiology
The invention discloses a method for preparing a textured soybean protein. The method comprises the following steps: firstly, sufficiently and uniformly mixing high-gluten wheat proteins and soy isolate proteins so as to obtain premixed plant proteins; secondly, performing high-speed chopping and mixing on the plant proteins and water till moisture of materials is uniformly distributed, adding glutamine transaminase, chopping till the materials are uniformly distributed, and leaving to stand for 0-48 hours at 0-5 DEG C so as to obtain a plant protein base material; further crushing or screening low temperature soy flour, dietary fibers and starch till the granularity is greater than 80 meshes; mixing the plant protein base material, the soy isolate proteins, the nano-grade dietary fibers,the low temperature soy flour and the starch, putting into a conditioner, adding water, and heating to adjust till the moisture content is up to 35-40% so as to obtain an adjusted base material; and finally performing extrusion molding on the adjusted base material, extruding the adjusted base material from the outlet of a mold, and performing cutting and drying, thereby obtaining textured soybeanprotein. The textured soybean protein has the characteristics of high hydroscopicity, high elasticity and fine fiber-like products.
Owner:FUJIAN ANJOY FOODS CO LTD +3
Gluten protein colloid granules and preparation method and application of gluten protein colloid granules
ActiveCN104664044AInhibition of deamidation reactionImprove stabilityVegetable proteins working-upFood preparationHigh surfaceGlutamine
The invention discloses gluten protein colloid granules and a preparation method and application of the gluten protein colloid granules. The preparation method comprises the following steps: gluten protein is subjected to crosslinking reaction under the effect of glutamine transaminase so as to form gluten protein colloid granules; micro hydrophilic molecules with primary amine groups are added into the reaction system, and are at least one of L-lysine, glucosamine and L-glutamic acid, and the mass ratio of micro hydrophilic molecules with primary amine groups to the gluten protein is 1 to (10-100). According to the invention, the micro hydrophilic molecules with primary amine groups are added into the reaction system; the gluten protein is subjected to crosslinking among molecules and within molecules, and crosslinking reaction is performed together with the micro hydrophilic molecules with primary amine groups; on one hand, glutamine or asparaginate in the gluten protein can be prevented from being subjected to deamidation reaction by glutamine transaminase, and on the other hand, because the micro hydrophilic molecules with the primary amine groups contains electrified groups, relatively high surface electric charge is given to the gluten protein.
Owner:ZHEJIANG UNIV +1
Production method of recombinant glutamine transaminase
InactiveCN106148296AIncrease contentClear genetic backgroundTransferasesMicroorganism based processesProtein targetInclusion bodies
The invention discloses a production method of recombinant glutamine transaminase. The production method comprises the following steps of 1 fermentation of recombinant glutamine transaminase, 2 cell collection and lysis after fermentation, 3 obtaining and purification of an inclusion body and 4 renaturation of the glutamine transaminase. According to the method, target protein exists in the inclusion body form by adopting high temperature culturing and inducing in the fermentation process, therefore, the problem that the target protein generates a crosslinking reaction in cells to influence normal growth of thalli is prevented, the expression quantity of the target protein is increased, and the inhibition effect of metabolic by-products is reduced; the raw material utilization rate is increased, and therefore the production cost is reduced; in addition, the processes are simple, the obtained glutamine transaminase is high in quality and low in cost, and the production method is suitable for being applied to industrialized production.
Owner:NANJING UNIV OF TECH
Method for enhancing water binding capacity of plant wiredrawing protein
PendingCN111838399AImprove water retentionSimple preparation processProteins working-up by texturisingVegetable proteins working-upBiotechnologyVegetable oil
The invention discloses a method for enhancing a water binding capacity of a plant wiredrawing protein, and belongs to the technical field of food processing technologies. The preparation process is simple and comprises that vegetable protein powder, vegetable fat, a food coloring agent, water, glutamine transaminase and polydextrose / polyphosphate are weighed in proportion and mixed evenly, the mixture is put into a stirrer to be stirred for 15-20 min at a constant speed and reacts for 2 hours at 37-42 DEG C, and the product after the reaction is put into a co-rotating meshing twin-screw extruder and is extruded to form the plant drawing protein. The preparation process is simple, and the prepared plant wiredrawing protein is high in water-holding capacity, has chewing feeling similar to meat when being eaten, and is low in cost.
Owner:浙江远江生物科技有限公司
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