43 results about "Glutamine transferase" patented technology

The invention relates to a preparation method of an artificial bone scaffold material. In application of bone tissue engineering, a cross-linking agent is usually used to improve anti-pressure ability, degradation property and the like, of an artificial bone, but chemical cross-linking agents such as glutaraldehyde and carbodiimide are usually used at present, the chemical cross-linking agents usually have a toxicity problem and have potential safety hazard for hosts. According to the preparation method, enzyme- transglutaminase is used as a cross-linking agent to improve water solubility and mechanical strength of the prepared collagen / nano hydroxyapatite artificial bone, and inactivation treatment is carried out onto the enzyme after the reaction. In the whole preparation process, no substances or reagents which are toxic and harmful or have potential hazard are introduced, so that biocompatibility of the artificial bone material is greatly improved, the related reactants are free of biological toxicity, and possible potential safety hazards of products on body are reduced; meanwhile, osteoconduction of the hydroxyapatite is also kept, and cell production promotion performance of the collagen is not affected.

A preparation method used for preparing a compound protein foaming agent belongs to the food biotechnology field. The method adopts isolated soy protein, wheat gluten protein, rice protein and whey protein as materials which are respectively hydrolyzed properly by alcalase; then the hydrolyzates are mixed by a certain proportion and the mixed hydrolyzate is hyperfiltrated to obtain protein peptide provided with the molecular weight higher than 10kDa; a hydrophobic classification method is adopted to isolate the peptide to obtain the peptides of different types of hydrophobicity; then the peptides are crossly linked with TGase for recombination; the linked production is condensed and frozen for drying to obtain the compound protein foaming agent. The invention relates to the modification to structure and functional property of protein and the frothing capability and froth stability of the prepared product are both better than that of egg white protein and the frothing capability is enhanced by 10 to 30 percent compared with egg white protein. The invention strongly promotes the extensive application of the natural food foaming agent to the food production and largely enhances the availability and added value of various low-value protein resources with excellent economic benefit.

The invention discloses a preparation method of a drug-loaded sodium alginate / gelatin composite hydrogel band-aid. The method comprises the following steps: (1) mixing sodium alginate and a gelatin solution, and preparing sodium alginate / gelatin composite hydrogel by utilizing the characteristics of cross-linking between calcium ions and sodium alginate and cross-linking between glutamine transferase and gelatin; and (2) preparing the drug-loaded sodium alginate / gelatin composite hydrogel band-aid: loading a drug into the composite hydrogel, so that the finally prepared band-aid has the effects of resisting bacteria, diminishing inflammation and promoting wound healing. The drug-loaded sodium alginate / gelatin composite hydrogel band-aid is successfully prepared, the raw materials adopted in the preparation process are all non-toxic compounds, the preparation process is simple, and the cost is low. Experimental tests show that the composite hydrogel is of a porous structure and is beneficial to gas exchange; the swelling property is beneficial to absorption of exudate of the wound; and berberine serving as a drug model is successfully loaded into the composite hydrogel and can be slowly released, so that the composite hydrogel has an antibacterial effect.

The present invention relates to a plant protein composition coupled with transglutaminase and method for making said composite, further, said ivnention also relates to soyabean fish and meat products and their simlar products, and method for making them.

The invention discloses a method for preparing a high-efficiency soybean protein foaming agent, which belongs to the biotechnical field of food. Soybean protein isolate is taken as a raw material, Alcalase is adopted and hydrolyzed first, then protein hydrolysate is ultrafiltered to obtain a protein peptide fragment with the molecular weight of more than 10kDa, the protein peptide fragment is recombined through the crosslinking of TGase, and a product after the crosslinking is condensed and freeze-dried to obtain the soybean protein foaming agent. Compared with untreated soybean protein isolate, the foaming ability and the foam stability of a product prepared by the method are greatly improved, the foaming ability of the product is improved by between 250 and 350 percent, the foam stability is improved by between 50 and 60 percent, and the foaming ability and the foam stability of the product are equivalent to those of egg white protein. The invention prepares the high-efficiency protein foaming agent by modifying the soybean protein isolate by an enzyme method, can forcefully promote the broad application of soybean protein in modern food processing, greatly improve the use value of the soybean protein, and has good economic benefit.

The invention relates to a polypeptide monomer molecule based on intracellular enzyme catalyzed polymerization and application thereof in construction of nano materials especially elastin-like nano materials. The polypeptide monomer molecule is composed of a functional molecule, a polymerization active site and elastin-like repeat polypeptide, and can efficiently polymerize under the catalysis of transglutaminase, the formed polymer has temperature sensitive characteristic, and by changing the polypeptide sequence of monomer molecules, and the three-dimensional structure, conversion temperature, pore size and other parameters of the polymer can be adjusted. The polymer can achieve in situ controllable synthesis in living cells, and form a nano structure. The preparation method of the nano material can realize real-time in-situ imaging or high retention rate drug delivery in living cells, and has good application prospects.

A processed livestock meet food or a processed sea food having improved physical properties and eating-quality can be produced by using an enzyme having a glycosyl transfer activity for converting an a-1,4 bond to an a-1,6 bond and a transglutaminase in the process for producing the processed livestock meet food or the processed sea food.

The invention discloses a preparation method of an in-vivo hemostatic dressing. The preparation method comprises the following steps: after adding the transglutaminase in a human-like collagen solution for cross linking, accurately cooling and pre-freezing through a set cooling speed, carrying out vacuum freeze drying, then carrying out Co60 irradiation sterilizing, and finally obtaining the in-vivo hemostatic dressing. The in-vivo hemostatic dressing prepared by the preparation method disclosed by the invention is high in safety, good in biocompatibility and remarkable in hemostatic effect, can be used for all kinds of wound hemostasis and postoperation hemostasis and has a good application prospect in related fields of medical biomaterials, tissue engineering and the like.

The invention discloses a preparation method of a casein keratinase crosslinked polymer membrane, and belongs to the technical field of leather working. The method comprises the following steps: 1) mixing a casein solution with a keratin solution, and then adjusting the pH value of the mixed solution to 6.5-7.5, stewing to obtain a protein mixed solution; 2) adding glutamine transaminase transferase to the mixed solution according to the adding amount of 10-30U of transferase in each gram of dry matter protein, carrying out crosslinking reaction after fully and evenly mixing, and then inactivating, so as to obtain a mixed hybrid polymer of casein and keratin; 3) adding a film-forming agent to the mixed hybrid polymer of casein and keratin, and then molding, so as to obtain the casein keratinase crosslinked polymer membrane. The casein and the keratin are crosslinked under the catalytic action of the glutamine transaminase transferase, so as to form a covalent crosslinked macromolecule polymer. The crosslinked macromolecule polymer is improved in mechanical property, strong in water-resisting property, and good in biocompatibility, can be completely biodegraded, and has a broad application prospect in the fields of a zoology coating and a biological membrane.

The invention belongs to the field of foaming agents, relates to a protein-based cement foaming agent and concretely relates to a preparation method of an enzyme cross-linked mixed protein hydrolysate cement foaming agent. The preparation method comprises preparing a first protein solution raw material, a second protein solution raw material and a third protein solution raw material, mixing the protein solution raw materials according to a mass ratio of the first protein solution, the second protein solution to the third protein solution of 2-10: 5: 1-2, concentrating the mixed solution to a required concentration so that a mixed concentrated protein solution is obtained, adding a transglutaminase into the mixed concentrated protein solution, carrying out uniform stirring, carrying out a reaction crosslinking process for 1.5-2.5h, carrying out enzyme inactivation so that an initial mother liquor of the enzyme cross-linked mixed protein hydrolysate cement foaming agent is obtained and preparing the enzyme cross-linked mixed protein hydrolysate cement foaming agent. In foaming agent preparation, a harmful chemical reagent is avoided and natural polymers are used as raw materials so that the product is safe and nontoxic and has good use safety.

The invention discloses a preparation method for an edible enzyme-modified chitosan / walnut protein composite film, and belongs to the technical field of food packaging. The method comprises the following steps: preparing a 5-7% walnut protein solution, performing full stirring, adding 3-5% of chitosan, performing uniform mixing, adding 2-3% of glycerol, performing mixing, adding 0.08-0.10% of glutaraldehyde, performing mixing, adding transglutaminase with 5 U / g protein-25 U / g protein, adjusting the pH to be 7-9, performing heating in a water bath under the temperature condition of 40-60 DEG Cfor 1-5 h, after the reaction is completed, performing enzyme deactivation under the temperature condition of 85 DEG C, performing cooling, performing ultrasonic treatment at power of 200 W for 15 min, and performing filtration to remove air bubbles; and pouring the filtered film solution into a flatly-placed container, performing air blast drying in a drying oven at the temperature of 60 DEG C for 3 h, after drying is finished, putting the dried material in an environment with relative humidity of 50% and temperature of 25 DEG C, performing equilibration for 48 h, and after equilibration is completed, taking the film. The composite film obtained by the method provided by the invention has a tensile strength of about 19 MPa, an elongation at break of 80% or more, a water vapor transmissioncoefficient of 4.245 g*mm / (m<2>*d*kPa), and a certain antibacterial effect.

The invention relates to instant fish tofu containing sheep plasma protein and a processing method of the instant fish tofu. The method comprises the following steps: firstly, adding trisodium citrateinto sheep blood, then performing centrifuging, collecting sheep plasma protein obtained by separation, performing freeze-drying to obtain sheep plasma protein powder, taking minced freshwater fish as a raw material, and performing unfreezing, mixing, chopping, heating, forming, frying, sterilizing and cooling to obtain the instant fish tofu. In the invention, the addition amount of the sheep plasma protein powder is 2-3%, the addition amount of iodine-free salt is 2-3%, and konjac glucomannan, curdlan, soy isolate protein, glutamine transferase and the like are added, so that the product hasrelatively high gel strength and water binding capacity, tastes good, and is convenient and instant. The product quality is guaranteed, the requirements of consumers for health, convenience and deliciousness of modern food are met, sheep blood can be fully utilized, instant minced fillet products are enriched, and the market prospect is wide.

The use for a whole muscle product of a preparation containing calcium hydroxide and / or calcium oxide, and trisodium citrate and / or tripotassium citrate in a specific ratio improves the hardness significantly, as well as the water retention and the bindability, providing no troubles in appearance, even without the addition of a phosphate or with a reduced amount of the addition of a phosphate, and the properties thereof are close to those obtained by using a phosphate. <??>The properties much closer to those obtained by using a phosphate are demonstrated by means of using a transglutaminase together with the preparation, resulting from the synergistic increase in hardness of the whole muscle product with an extremely small amount of the addition of a transglutaminase. Further, the increase, with time, in the viscosity of a pickle due to the transglutaminase is significantly prevented by controlling the pH of the pickle within a specific range.

The invention discloses a chicken sausage and a production method thereof. The chicken sausage is produced from the following raw materials in parts by weight: 57-67 parts of chicken, 8-12 parts of salad oil, 8-12 parts of water, 8-12 parts of protein isolate, 2-6 parts of modified starch, 0.8-1.2 parts of table salt, 0.8-1.6 parts of glucose, 0.2-0.4 part of sodium glutamate, 0.10-0.20 part of transglutaminase and 0.35 part of super-spicy powder. The chicken sausage has the beneficial effects that the chicken is taken as a raw material and is combined with modern concepts of high protein and low fat, so that the chicken sausage is accordant with current diet styles of freshness and elegancy and is specific in taste and comprehensive in nutrition.

Disclosed are a fluorescence probe and a preparation method an application thereof. The fluorescence probe is of a structure as shown in the formula I, which is a long-wavelength fluorescence probe with excellent two-photon performance and designed on the basis of intramolecular Charge Transfer (TCT) mechanism. By means of gamma-transglutaminase which is in over-expression on the surface of targeted cancel cells, recognition sites are cut off by enzyme selectively, strong electron-donating groups are then released, and thus long-wavelength fluorescent light is strengthened. The fluorescence probe has excellent solubility and high light stability, is free of influence from acidity and basicity, is featured by double-photon laser, and the like. Besides, the fluorescence probe realizes confocal fluorescence imaging selectively to cancel cells.

The present invention provides one simple and effective technological process of separating and purifying cassia streptothricete glutamine transferase. The key of the present invention is the one-step chromatographic process with hydroxyapatite as separating medium to separate and purify cassia streptothricete fermenting supernatant after centrifugation and ultrafiltering to obtain one kind of protein with the same activity as glutamine transferase, molecular weight of 41,000 and single electrophoresis stripe. The present invention lays foundation for the wide application of the enzyme.

The invention discloses a bacterial peptone product fishy smell removing method in raw material extraction, the bacterial peptone product fishy smell removing method comprises the following steps: after the compound protease hydrolysis is finished, a carboxypeptidase or a transglutaminase is added for continuing hydrolysis; after the carboxypeptidase hydrolysis is finished, the pH of a hydrolyzed protein solution is subsequently lowered, then the hydrolyzed protein solution is heated for enzyme inactivation and sterilization treatment; the temperature is kept within 80 DEG C for standing for 3 hours, and then basket plate filter and micropore fine filter are performed. The bacterial peptone product fishy smell removing method can be carried out within a normal hydrolysis process operating range without increasing of operation steps, compared with a microbial fermentation fishy smell removing method, on one hand the bacterial peptone product fishy smell removing method is compatible in process, and on the other hand, the bacterial peptone product fishy smell removing method has the advantages of simple operation, smooth process, low labor intensity, short production cycle, low production cost, low product pollution rate, less residue and the like.

The invention relates to selective diagnosis of gluten-induced autoimmune diseases by binding assays utilizing the main celiac epitope present on proteins of the transglutaminase family.

The invention discloses a method for preparing fish oil and resveratrol co-embedded microcapsule powder, and belongs to the technical field of food processing. The method comprises the following steps: mixing whey protein isolate treated by glutamine transferase and resveratrol, adding fish oil to form an oil-in-water emulsion, adding Arabic gum, and performing spray drying to obtain microcapsulepowder co-embedding fish oil and resveratrol, wherein the concentration of the whey protein isolate is 15%, the concentration of the Arabic gum is 5%, the content of the fish oil is 5-10%, and the content of the resveratrol is 0.1-0.3%. The fish oil and resveratrol co-embedded microcapsule powder is obtained by spray drying, wherein the embedding rate of the fish oil in obtained microcapsules is about 90%, and the embedding rate of the resveratrol is about 89%.

The invention discloses a high-utilization rice special fertilizer. The high-utilization rice special fertilizer comprises the following raw materials, by weight, 125-135 parts of macro-element fertilizer, 2-6 parts of composite coating agent, 4-12 parts of kainite, 45-55 parts of soil improvement agent, 1-5 parts of margarya melanoide, 1-5 parts of wollastonite powder, 1- 2 parts of zinc borate,0.1-0.2 part of iron humate, 0.1-0.2 part of zinc humate, 0.1-0.2 part of manganese humate, 0.1-0.2 part of brassinolide and 1- 4 parts of sepiolite powder. The composite coating agent is prepared bythe following process of evenly mixing a collagen solution and a keratin solution, adjusting the system pH to 6-6.4, raising the temperature and stirring, further adding glutamine transferase, continuing stirring, performing inactivation, adding glycerin and hydroxypropyl cellulose and evenly stirring to obtain the composite coating agent.

The invention discloses a health-care fried locust semi-finished product. The health-care fried locust semi-finished product is prepared by the following raw materials by weight: 300-310 parts of the locust, 6-7 parts of sesame, 30-31 parts of yellow wine, 10-11 parts of pepper, 2-3 parts of the fruit of Chinese wolfberry, 1-2 parts of rhodiola rosea, 4-5 parts of ginseng flower, 4-4.5 parts of soy isolate protein, 0.3-0.4 parts of transglutaminase, 0.2-0.3 parts of a chlorogenic acid preparation. The locust guarantee period of the health-care fried locust semi-finished product is long, and the locust is coated by using coating liquid prepared by the soy protein before frying so as to block the absorption of the locust to grease. The transglutaminase added in the coating liquid can induce the protein crosslinking. The mechanical strength of the film is improved. The added chlorogenic acid preparation is capable of reducing the output of acrylamide in the frying process. The health-care fried locust semi-finished product has the health-care efficacy.

The invention discloses isolated soybean protein steamed bean curd roll egg white, a preparation method and equipment. The vegetarian chicken egg white is prepared from the following raw materials in parts by weight: 90-100 parts of water, 7-9 parts of protein isolate, 0.5-1.5 parts of vegetable oil, 0.5-2 parts of a flavoring agent, 2-4 parts of sugar, 1-3 parts of dextrin, 0.4-0.55 part of glucolactone or calcium sulfate and 0.05-0.2 part of transglutaminase. The vegetarian chicken egg white protein is safe, nutritional and sanitary, the taste, appearance and flavor are similar to those of traditional egg white, the production process is simple, and the finished product cost is low.

The use for a whole muscle product of a preparation containing calcium hydroxide and / or calcium oxide, and trisodium citrate and / or tripotassium citrate in a specific ratio improves the hardness significantly, as well as the water retention and the bindability, providing no troubles in appearance, even without the addition of a phosphate or with a reduced amount of the addition of a phosphate, and the properties thereof are close to those obtained by using a phosphate. <??>The properties much closer to those obtained by using a phosphate are demonstrated by means of using a transglutaminase together with the preparation, resulting from the synergistic increase in hardness of the whole muscle product with an extremely small amount of the addition of a transglutaminase. Further, the increase, with time, in the viscosity of a pickle due to the transglutaminase is significantly prevented by controlling the pH of the pickle within a specific range.

The invention provides temperature-sensitive and antibacterial tussah silk fibers and a preparation method thereof and belongs to the field of modified tussah silk fibers. The preparation method includes: swelling tussah silk fibers in an ionic liquid solution, and mixing with a dithiothreitol solution to perform reduction reaction to obtain reduced fibers; under the triggering effect of a horse radish peroxidase-hydrogen peroxide-ascorbic acid system, allowing the reduced fibers and N-isopropyl acrylamide to have grafting reaction in a PBS solution, adding an antibacterial peptide solution during the reaction, and using glutamine transferase to perform crosslinking packaging to obtain the temperature-sensitive and antibacterial tussah silk fibers. The method has the advantages that modification is performed according to the structural features of the tussah silk fibers, high grafting rate is achieved, and the prepared tussah silk fibers are temperature-sensitive and antibacterial andexcellent in washability.

The invention discloses a production method of calcium-supplement channel catfish rolls for chafing dish. The method comprises the following steps: (1) temporarily rearing fresh channel catfish below 10 DEG C, slaughtering, taking fillets and coarsely grinding into fish particles which can be distinguished by naked eyes by virtue of a meat grinder for later use; (2) removing the head and the tail from the fish bone from which the fillets are taken, crushing by virtue of a cooling mill, adding ice after dissolving, and feeding to a colloid mill for grinding, so as to prepare fishbone mud of which the particle size is 100-150 meshes; (3) mixing the obtained fish particles obtained from the step (1) with glutamine transferase, calcium chloride and the fishbone mud obtained from the step (2) evenly below 10 DEG C; and (4) putting the mixture obtained from the step (3) into a container, molding below 10 DEGC for 10-24 hours, and refrigerating at -20 DEG C. The production method is simple in process, low in cost, and environmentally friendly; full utilization of resources can be achieved; the obtained channel catfish rolls are abundant in nutrient, clear in texture during flaking, purely white in color and luster, not easy to scatter when being boiled in boiling water, free of fishy smell in taste when being eaten, tender and fine in mouthfeel, smooth, and elastic.

The invention discloses a preparation method of a casein keratinase crosslinked polymer membrane, and belongs to the technical field of leather working. The method comprises the following steps: 1) mixing a casein solution with a keratin solution, and then adjusting the pH value of the mixed solution to 6.5-7.5, stewing to obtain a protein mixed solution; 2) adding glutamine transaminase transferase to the mixed solution according to the adding amount of 10-30U of transferase in each gram of dry matter protein, carrying out crosslinking reaction after fully and evenly mixing, and then inactivating, so as to obtain a mixed hybrid polymer of casein and keratin; 3) adding a film-forming agent to the mixed hybrid polymer of casein and keratin, and then molding, so as to obtain the casein keratinase crosslinked polymer membrane. The casein and the keratin are crosslinked under the catalytic action of the glutamine transaminase transferase, so as to form a covalent crosslinked macromolecule polymer. The crosslinked macromolecule polymer is improved in mechanical property, strong in water-resisting property, and good in biocompatibility, can be completely biodegraded, and has a broad application prospect in the fields of a zoology coating and a biological membrane.

A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking of glutamine and lysine units ofthe protein isolate and oat protein comprised by the oat base by means of transglutaminase, and fermenting the mixture by means of a yogurt, sour cream or cheese starter culture. Also disclosed are products obtainable by the process and their use.