5 results about "Glyceollin" patented technology

The invention belongs to the technical field of biotechnology and protein determination, and particularly relates to confining liquid as well as a preparation method and application thereof. Modified bovine serum albumin and recombinant casein polypeptide are used as core components of the confining liquid, hydroxypropyl-beta-cyclodextrin, polyglycerol fatty acid ester and other auxiliary components are added, and the confining liquid is prepared through a specific technology. The modified bovine serum albumin and the recombinant casein polypeptide have a synergistic effect, so that active sites of the detection carrier can be efficiently sealed; the stabilizing agent and other components are supplemented, so that the stability and compatibility of the confining liquid are improved. The confining liquid is simple and convenient in preparation process, controllable in cost, suitable for various detection carriers such as elisa plates and nitrocellulose membranes, capable of reducing non-specific binding and improving detection sensitivity, and suitable for various biological detection scenes such as enzyme-linked immunosorbent assay.

The present application relates to a cosmetic. [Problem] To provide a cosmetic which is excellent in use feeling. [Solution] A cosmetic comprising (A) a glycine derivative having a specific structure or a salt thereof, (B) a polyglycerin fatty acid ester, and (C) water.

The invention discloses a nano ultramicro liquid DHA composition and a preparation method thereof, and belongs to the technical field of functional foods. The composition is prepared from the following raw materials: DHA algae oil, phosphatidylserine, walnut peptide, cerebroprotein peptide, curcumin, piperine, a herba cistanche extract, a hericium erinaceus extract, vitamin B6, vitamin B12, magnesium citrate, maltitol liquid, concentrated apple clear juice, yellow lemon concentrated liquid, green lemon concentrated juice, sodium citrate, edible essence, polyglycerol fatty acid ester and soybean powder phospholipid. Sodium ascorbate, glycerol and water; the preparation method comprises the following steps: (1) weighing raw materials; (2) premixing the component 1; (3) premixing a component 2; (4) pre-dissolving the component 3; (5) preparing a coarse emulsion; (6) performing superfine emulsification; (7) blending and mixing; (8) homogenizing and emulsifying; (9) filling and sealing; and (10) sterilizing. The composition is suitable for heart and intelligence nutrition supplement of children and special crowds, and has good taste, physical stability and oral absorption performance.

The invention discloses a genetically engineered bacterium for producing 7-DHC and application of the genetically engineered bacterium. Compared with a chassis bacterium, the genetically engineered bacterium expresses DHCR24 enzyme, and at least two of the coding genes TGL3, TGL4 and TGL5 of the triacylglycerol lipase have defects; the base bacteria are Saccharomyces cerevisiae, and the base bacteria are Saccharomyces cerevisiae. The invention also provides a method for constructing the genetically engineered bacterium for producing the 7-DHC and a method for preparing the 7-DHC. The genetically engineered bacterium increases the yield of 7-DHC by inhibiting degradation of triacylglycerol, and has a good industrial application prospect.

The invention relates to the technical field of food, in particular to a modified milk protein solution and milk coffee powder. The modified milk protein solution is prepared by performing enzymolysis on skimmed milk by using a compound enzyme to prepare enzymolysis skimmed milk; then carrying out glycosylation modification on the enzymolysis skimmed milk by adopting lactose to prepare a modified milk protein solution; the compound enzyme comprises protein-glutaminase and triacylglycerol lipase. When the modified milk protein solution is used for preparing the milk coffee, the fat feeling, flavor and sweetness after the skimmed milk powder and the coffee powder are combined can be improved, and the solubility of the milk coffee can be improved. White granulated sugar, sugar substitutes, grease powder, non-dairy creamer and other auxiliary materials and food additives do not need to be added, the pursuit of consumers with low fat and no food additives is met, and the problems that the instant milk coffee is unhealthy, low in solubility, poor in flavor and the like are solved.