32 results about "Heat denaturation" patented technology

The present invention provides highly effective and safe means capable of preventing or treating an egg allergy in infants. An oral immunotolerance agent or a food composition for preventing or treating an egg allergy according to the present invention contains a degraded product of heat-denatured egg white with an aspartic protease (e.g. pepsin) or a metal protease (e.g. thermolysin).

This invention discloses a method for repairing DNA damage in FFPE samples, comprising: S1. subjecting FFPE sample DNA to heat denaturation; S2. allowing the DNA to fully renature by slow cooling or ice bath; S3. using random primers to bind to large nicked regions of the DNA fragment; S4. adding a mixed repair enzyme to repair the DNA damage; S5. ligating the DNA repaired in step S4 to obtain large DNA fragments, which are then purified with magnetic beads to obtain the repaired DNA. By using random primer single-strand extension to assist the enzyme reaction system, the efficiency of DNA damage / deletion repair is improved; by using random ligation to assemble fragmented DNA into large DNA fragments, the problem of ineffective amplification caused by excessive DNA fragmentation is solved, without affecting the microarray detection results. The entire DNA repair reaction is performed continuously, without the need for multiple purification operations. Compared with other DNA repair methods, it is simple to operate and low in cost, significantly improving the quality of FFPE sample DNA and increasing its detection pass rate in Infinium CytoSNP-850K whole genome microarray detection.

The invention discloses a pecan vegetable protein beverage and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the pecan vegetable protein beverage comprises the following steps: performing physical peeling through a freeze-thaw method, performing low-temperature wet grinding to obtain a pecan oil body emulsion system with a complete structure, reinforcing an oil body interface through the thermal denaturation characteristic of soybean protein isolate, and finally constructing a stable network structure by using dendrobium officinale stem liquid to increase the viscosity of the system, so as to obtain the pecan vegetable protein beverage. The pecan protein beverage free of the artificially synthesized food stabilizer is prepared through the preparation method of the pecan protein beverage, and the pecan protein beverage is rich in natural flavor, high in system stability, free of floating oil and sediment after being stored for 6 months, and very good in storage stability.

The application discloses a probiotic composition and a production process of a probiotic fermented bread crumb, and belongs to the technical field of bread crumb processing. The probiotic composition is a microcapsule structure containing malt dextrin, arabic gum and heat-denatured whey protein isolate as wall materials, and lactobacillus acidophilus and lactobacillus rhamnosus as core materials. The structure can ensure that a small amount of live bacteria and metabolic products are slowly released through the micropores of the wall materials in a normal temperature fermentation environment, so that the free lactic acid bacteria are prevented from rapidly proliferating, excessively producing acid and competing with yeast for carbon and nitrogen sources in the initial stage of fermentation. The probiotic composition can provide nutrition for the yeast in the fermentation process, promote cell division and metabolic activity of the yeast, and the polydextrose, inulin and arabic gum in the microcapsule wall materials are hydrophilic colloids, which can form a uniform hydration network in the dough.

Heat-treated, shelf-stable liquid nutritional compositions comprising whey protein and non-whey protein, and methods of producing and using these compositions. The compositions have a pH of from about 6.0 to about 8.0, a total protein content of at least about 6 g per 100 mL of the composition. The whey protein comprises or is provided by an ingredient that comprises heat-denaturable protein of which at least about 55% is present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.

The utility model discloses a milk warmer which comprises a semiconductor refrigeration assembly and a milk barrel. Through the design that the cone-frustum-shaped heat conduction column extends to two thirds of the height of the milk barrel and the combination of the multiple sets of protruding edges, the contact area between the milk barrel and milk is remarkably increased, the heat conduction efficiency is improved, the problem that the heating speed is low due to the fact that the area of a traditional guide block is insufficient is solved, meanwhile, local heat flux density is reduced, and milk protein is prevented from denaturation due to heating; the heat conducting seat and the heat conducting column which are integrally formed are adopted, and the design of threaded fastening and the sealing gasket is matched, so that the problem of sealing failure caused by difference of thermal expansion coefficients of different materials is effectively solved, and the structural stability and the sealing reliability during long-term use are ensured.

This invention relates to the field of biodetection technology, specifically to a non-isolated digital multiplex detection method based on a DNA walker and TdT enzyme amplification. The method first utilizes coding microspheres with capture elements coupled to their surface to specifically bind to target miRNAs or proteins in the sample; then, specific guide DNA (gDNA) corresponding to the target molecule is released through enzymatic digestion or thermal denaturation; the gDNA then... Pf Under the action of Ago endonuclease, the DNA walker on the surface of the encoded microspheres is activated, cyclically cutting the orbital strand to generate multiple DNA fragments with 3'-hydroxyl ends. Finally, TdT enzyme is used to extend fluorescently labeled nucleotides at the hydroxyl ends, achieving in-situ signal amplification, and digital quantitative analysis is performed on the fluorescence signal of the encoded microspheres. This invention achieves high-sensitivity detection of multiple targets in a single reaction without chamber isolation, with detection limits for each target molecule reaching the fM or fg / mL level, providing an effective technical means for the early screening of major diseases such as Alzheimer's.

Provided is a method for preparing starch and a non-thermal-denaturation protein powder by using rice as a raw material. The method comprises: crushing, pulping, homogenizing and centrifugally removing water from rice to obtain a solid phase and wastewater; and adding a specific gravity regulator, i.e. a syrup, into the solid phase, and separating the material into three phases: a heavy phase, a light phase and a liquid phase, wherein the heavy phase is used for preparing starch, the light phase is used for preparing a protein powder and a syrup, part of the liquid phase is reused, and the other part of the liquid phase is used for preparing the syrup; the wastewater generated during the preparation process is reused for the preparation of a syrup material; and the syrup is used as the specific gravity regulator.

The invention belongs to the technical field of bioactive protein peptides / protein hydrolysates, and particularly relates to an anti-aging soybean protein peptide and a preparation method thereof. Soybean protein is used as a raw material, the soybean protein is firstly subjected to thermal denaturation treatment to change the secondary structure of the soybean protein, and then the alkaline subunit amount of the thermal denaturation soybean protein is increased by utilizing high static pressure physical treatment, so that the exposure of hydrophobic groups in soybean protein molecules and the increase of enzyme action sites are facilitated, and the proteolysis rate is further increased. And finally, carrying out enzymolysis on the treated soybean protein by using alkaline protease to obtain the soybean protein peptide. The soybean protein peptide obtained by the preparation method disclosed by the invention has very strong antioxidant activity and a good anti-aging effect.

The present application relates to the technical field of special medical food, and particularly discloses a special medical food based on fast-slow dual nitrogen source synergistic technology and a preparation method thereof, which comprises raw materials: a fast nitrogen source, a slow-release nitrogen source, a nitrogen source synergistic regulation factor, a nutritional enhancer, a composite dietary fiber, a lipid energy carrier and a composite mineral substance. The fast nitrogen source is prepared by stepwise enzymolysis of alkaline protease and flavor protease, and the slow-release nitrogen source is prepared by cross-linking and bonding of transglutaminase and heat denaturation hardening. The preparation method of the special medical food comprises the following steps: adding an oil phase into an aqueous phase, shearing and emulsifying, then adding the slow-release nitrogen source and a premix, stirring uniformly, sterilizing, and obtaining the product. The present application realizes rapid peak reaching and continuous supply of plasma amino acids through synergistic release of fast-slow nitrogen sources, and significantly improves the nitrogen source utilization rate by combining the time sequence matching of metabolic regulation factors and lipid energy supply, and the product has good suspension stability.

The application belongs to the field of food processing, and particularly relates to a method for improving the functional properties of soybean protein by combining heat denaturation and high-pressure homogenization treatment. The application is realized by the following method: first, a soybean protein dispersion is prepared at room temperature, the pH value is adjusted, and the soybean protein dispersion is fully dispersed by fully stirring, then the treated soybean protein dispersion is evenly divided into two parts; one part of the soybean protein dispersion is subjected to high-pressure homogenization treatment after heat denaturation; the other part is subjected to heat denaturation treatment after high-pressure homogenization treatment; and the treated parts are combined. The treatment method provided by the application increases the surface hydrophobicity of the protein, induces the formation of soluble aggregates, and finally improves the solubility and emulsifying properties, thereby providing important technical support for the industrial production of soybean protein with high solubility and high emulsifying properties.

The invention provides hippophae rhamnoides protein peptide and a preparation method and application thereof, according to the preparation method, hippophae rhamnoides seed meal is used as a raw material, and the hippophae rhamnoides protein peptide is obtained through coarse crushing, pulping and shelling, centrifugal impurity removal, protein heating denaturation, enzymolysis enzyme deactivation, impurity removal clarification, concentration sterilization and spray drying in sequence. The method is green, environment-friendly, safe, sanitary and suitable for industrial production; the total nitrogen content (on a dry basis) of the sea-buckthorn protein peptide can reach 11.2% or above, and meets the requirements of GB31611 Plant Protein Peptides for Food Processing; the prepared sea-buckthorn protein peptide product can be applied to terminal products such as special medical foods, health foods, solid beverages and sports nutritious foods, and has wide application prospects.

The invention discloses a white and bitter-free mung bean polypeptide with immunoregulatory activity and a preparation method thereof. The preparation method comprises the following steps: sequentially soaking peeled mung beans, grinding into thick liquid, filtering, centrifuging, and removing precipitates to obtain a mung bean protein solution; adjusting the pH value of the mung bean protein solution to 5.5-6.0, carrying out thermal denaturation, cooling, sequentially adding neutral protease and alkaline protease, and carrying out enzymolysis to obtain an enzymatic hydrolysate; adjusting the pH value of the enzymatic hydrolysate to 5.5-6.0, and carrying out enzyme deactivation; adding activated carbon into the enzymatic hydrolysate for decoloration, and removing the precipitate to obtain a clarified polypeptide solution; adding a flavor covering agent to obtain flavor covering liquid; and carrying out spray drying treatment on the flavor covering liquid to obtain mung bean polypeptide powder. The technical problem that in the prior art, the mung bean polypeptide is yellow in color, bitter in taste or high in cost can be solved, the color and taste characteristics of the mung bean polypeptide are improved, the polypeptide yield is increased, the preparation cost is reduced, the mung bean polypeptide with immunoregulatory activity is obtained, and the applicability of the mung bean polypeptide in the food industry is enhanced.

The application discloses a preparation and separation and purification method of deer antler peptide by directional enzymolysis, and belongs to the technical field of bioactive peptide preparation. Deer antler collagen is subjected to mechanical energy auxiliary treatment in an alkaline medium under low-temperature conditions lower than the thermal denaturation temperature of the deer antler collagen, so that the triple helix structure is reversibly unfolded to increase the accessible surface area of the protease and the conformation of the active segment of the ginseng protein is retained. The treated deer antler collagen and the ginseng protein are prepared into the same substrate solution and subjected to synergistic enzymolysis. Alkaline protease, collagenase and aminopeptidase are used for directional enzymolysis in steps, so that the product is directionally enriched with two characteristic dipeptides, prolyl-hydroxyproline and hydroxyprolyl-glycine. The dipeptides are separated by three steps of ultrafiltration, gradient elution of a macroporous resin and reverse phase preparative chromatography in series, so that the low-temperature mechanical energy reversible unfolding replaces the high-temperature pre-denaturation, the contradiction between the two types of raw materials in the treatment temperature window is eliminated, the two types of raw materials can be synergistically treated in the same system, and the dipeptide yield is higher than that of the separate enzymolysis.

The application relates to a novel expression method of a recombinant VN2 strain protein, comprising the following steps: culturing and inducing engineering bacteria for expressing a TRX-VN2 fusion protein; collecting bacterial bodies and performing ultrasonic lysis to obtain cell lysis liquid; performing centrifugal treatment on the cell lysis liquid after heat treatment; collecting supernatant to obtain purified TRX-VN2 fusion protein; the engineering bacteria are an expression system for induced expression which is constructed by using a gene element from Pfu archaea, TRX is used as a fusion carrier protein, and VN2 is purified by realizing heat denaturation and precipitating impure proteins. The application has the beneficial effect of providing a novel expression method of a recombinant VN2 strain protein which is suitable for large-scale production.

The invention relates to the technical field of food processing, and discloses a preparation method of dried orange peel and soybean protein composite fermented bean curd, which comprises the following steps: firstly, preparing an enzymolysis dried orange peel suspension and a thermal denaturation soybean protein solution; after mixing, adjusting the pH value to acidity to induce electrostatic complex coacervation, so as to prepare electrostatic complex slurry; adding a coagulating agent, and performing thermal gelation forming to obtain an acidic white body; neutralizing the surface acidity of the white body by using alkali liquor, inoculating mucor, culturing and pickling; performing deep enzymolysis on the salt billet by using a compound enzyme system containing alpha-L-rhamnosidase under a variable pressure condition; and finally, supplementing alcohol and table salt for ageing. The problem of looseness caused by poor compatibility of the pericarpium citri reticulatae fibers and protein gel is solved through an electrostatic complexing technology; the mould fermentation of an acidic matrix is realized by utilizing a surface neutralization technology; the bitter taste of the dried orange peel is effectively removed through variable-pressure assisted enzymolysis, the mass transfer efficiency is improved, the fermentation period is shortened, and the prepared composite fermented bean curd is fine and smooth in texture and coordinated in flavor.

The invention discloses a rice protein extraction process, particularly relates to the technical field of rice protein extraction, and realizes efficient dissociation of a starch-protein composite structure and accurate regulation and control of an extraction process through parameter cooperative control of a three-order coupling extraction process in combination with a dynamic impedance real-time monitoring and self-adaptive adjustment mechanism. A gradient centrifugal separation and transmembrane pressure control ultrafiltration technology is adopted to construct a complete protein purification system. The process core comprises an intelligent extraction system provided with a spiral guide plate and an annular electrode array, a three-stage temperature control centrifugal unit and a dynamic spray drying device. According to the extraction process disclosed by the invention, the rice protein extraction efficiency and the product functionality are remarkably improved, thermal denaturation damage is effectively controlled, meanwhile, excellent process adaptability and production stability are achieved, and reliable technical guarantee is provided for industrial continuous production of high-purity active rice protein.

The present application relates to CuZrO2 NPs hydrolysis nano-enzyme and its preparation method and application, first adopt the coprecipitation method synthesis CuZr (OH) 2 NPs, high temperature calcination, make the intramolecular dehydration synthesis CuZrO2 NPs.The application of CuZrO2 NPs hydrolysis nano-enzyme in proteolysis, mix CuZrO2 NPs with ultrapure water, make CuZrO2 NPs disperse uniformly, then add protein solution, water bath reaction, realize the proteolysis.CuZrO2 NPs still has hydrolysis effect for heat denatured and surfactant denatured protein, and has good recovery rate and wide pH activity range, the selected CuZrO2 NPs is applied to the hydrolysis of insoluble soybean protein and periplaneta americana protein.CuZrO2 NPs has great potential in biomedical and proteomics applications, further widening the possibility of developing nano-protease based on bimetallic oxide nanomaterials.

The present disclosure relates to dairy products and methods. In particular, the present disclosure relates to a dry, heat-treated dry nutritional composition comprising a total protein content of at least 9 g per 100 g of the composition, the total protein content comprising whey protein and non-whey protein, the composition having a pH of from about 6.0 to about 8.0. The whey protein comprises or is provided by an ingredient comprising a heat denatured protein, at least about 55% of the heat denatured protein being present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.

The application relates to a preparation method of plant meat floss. Alcohol method soybean protein concentrate is sequentially subjected to hydration heat denaturation, isoelectric point acid precipitation purification and alkali neutralization resolubilization, so that the functionality is improved. The alcohol method soybean protein concentrate is used as a raw material, and is combined with alcohol method soybean protein concentrate, gluten and starch in a specific proportion to prepare improved pull-out protein. After hydration and thread disassembly, the improved pull-out protein is improved by using disodium ethylenediaminetetraacetate and citric acid, and is sequentially subjected to rolling, frying and rubbing to obtain high-quality plant meat floss. The plant meat floss has a crisp and loose taste, a fluffy appearance and a fluffing wool-like feeling, and has a significant advantage compared with the prior art.

The invention is applied to the technical field of feed processing, and discloses a preparation method of a spirulina formula feed, which comprises the following steps: preparing the following raw materials in parts by weight: 50-70 parts of spirulina powder, 10-20 parts of corn flour, 10-15 parts of soybean meal, 5-10 parts of fish meal, 3-8 parts of bone meal, 2-5 parts of vitamin premix and 1-3 parts of mineral premix. According to the preparation method of the spirulina formula feed, the spirulina powder is pretreated through ultrasonic waves on the nutrition release level, compared with a traditional high-pressure homogenization method, spirulina cell walls can be efficiently destroyed under the low-energy-consumption and mild conditions, heat denaturation loss of nutrient substances is avoided through the mode, and the nutrition release effect of the spirulina formula feed is improved; the release rate of nutritional ingredients such as protein and amino acid is also remarkably increased, so that the adding proportion of the spirulina in the feed formula is increased, the value of a high-quality protein source of the spirulina is fully exerted, and the overall nutritional value of the feed is increased.

The invention provides a preparation method of a peptide multi-flavor freshness-enhancing seasoning, which comprises the following steps: S1, raw material pretreatment and cooking: uniformly mixed raw materials are cooked and heated until the raw materials are completely cured; s2, colloid mill superfine grinding: conveying the cooked materials into a colloid mill for superfine grinding treatment; s3, composite enzymatic hydrolysis: transferring the slurry subjected to superfine grinding into an enzymatic hydrolysis reaction tank, adding a compound enzyme preparation, and stirring to carry out enzymatic hydrolysis reaction; s4, performing blending and thermal reaction: adding glucose, white sugar, seasoning powder A, seasoning powder B and a white fermented bean curd and fermented soybean composite material into the enzymatic hydrolysate, performing uniform stirring, and performing thermal reaction; s5, concentrating and drying: concentrating the slurry subjected to the thermal reaction, and drying into powder; the invention can solve the problem that the actual fresh flavor strength of the final product is far lower than the theoretical value due to the fact that the core flavor substance is extremely easy to lose due to volatilization, oxidation or thermal denaturation in the preparation process of concentration and high-temperature drying of the existing seasoning.

The invention belongs to the technical field of insect protein deep processing, and particularly relates to insect protein gel and a preparation method thereof.The preparation method comprises the following steps that degreased insects and TG enzyme are mixed for a pre-crosslinking reaction, then a gel curing reaction is conducted, and the insect protein gel is obtained after cooling; on the basis of the mass of the degreased insects, 10-50 U of TG enzyme with catalytic activity is correspondingly added to each gram of the degreased insects; the temperature of the gel curing reaction ranges from 80 DEG C to 85 DEG C, and the time of the gel curing reaction ranges from 10 min to 20 min. According to the invention, a dense network is constructed by using TG enzyme covalent cross-linking superposition thermal denaturation, so that the insect protein forms a uniform and dense gel three-dimensional network structure, the prepared insect protein gel is smooth in surface, uniform in form and good in texture, and the technical problem of poor gelling performance of the insect protein is solved.

The invention discloses a shark source single-domain antibody targeting LRP6 and application of the shark source single-domain antibody. The single-domain antibody has an amino acid sequence as shown in SEQ ID NO: 1, shows nanomole-level high affinity to LRP6 protein, has an affinity constant KD value of 1.8 * 10 <-9 > M, shows excellent physical and chemical stability, has a thermal denaturation temperature as high as 75.6 DEG C, and can still retain 92% or more of binding activity after being incubated for 2 hours under a strong acidic condition. Meanwhile, the antibody has high specificity, and the cross reaction rate of the antibody with homologous protein LRP5 and homologous protein LDLR is lower than 4%. The invention also provides a composition for reducing hypertension, hyperglycemia and hyperlipidemia, which contains the single-domain antibody and a specific natural plant extract composite component. Experiments show that the composition can synergistically act on a plurality of pathological links of the metabolic syndrome, the symptoms of hyperglycemia, hyperlipidemia and hypertension are remarkably improved in an animal model, the effect is better than that of a single component and a traditional control drug, and a brand new multi-target treatment scheme is provided for prevention and treatment of the metabolic syndrome.

The invention provides a CHO (Chinese hamster ovary) cell gene copy number detection method which comprises the following steps: pretreating genome DNA (deoxyribonucleic acid) extracted from a recombinant cell, the pretreatment comprising thermal denaturation treatment or enzyme digestion treatment; performing qPCR (quantitative polymerase chain reaction) detection on the preprocessed genome DNA, and determining the copy number of a target gene; wherein the recombinant cell contains an anti-repressor subtype element. The method improves the accuracy, the stability and the sensitivity of detecting the copy number of the cell gene containing the CHO for production, and particularly provides a detection method for detecting the copy number of low-abundance target nucleic acid containing a high-grade structure in a genome. And a more reliable evaluation basis is provided for construction and screening of cell strains and production and quality control of medical proteins in a drug research and development process.

The invention relates to a method for activating CRISPR-Cas enzyme through hot start and application of the method in nucleic acid detection, and belongs to the technical field of gene detection. The invention provides a method for controlling the enzyme activity of Cas in a CRISPR-Cas system through temperature, which comprises the following steps: adding single-stranded DNA (deoxyribonucleic acid) into the CRISPR-Cas system, inhibiting the enzyme activity of the Cas under the condition of temperature 1, and activating the enzyme activity of the Cas under the condition of temperature 2; under the condition of the temperature 1, the single-chain DNA is complementarily paired with a hand and / or spacer region base in the crRNA to form closed crRNA; the closed crRNA is thermally denatured into a single chain under the condition of the temperature 2. The Cas enzyme activity can be started by controlling the temperature, and accurate time sequence regulation and control of amplification in a single tube and CRISPR reaction are achieved. Operation is simple and equipment dependence is low. The cost is low; and the design difficulty is low.

The application provides a high-efficiency extraction method of animal skin enzymatic gelatin. The method is characterized in that the expansion degree and thermal denaturation law of collagen fibers of animal skin are controlled through the synergistic effect of acid, alkali, salt and heat, the exposure degree of the specific site of protease in the collagen fibers is controlled, the endo-type hydrolysis of the protease on the collagen fibers is promoted, the gelatin extraction rate and gel strength are improved, and the performance of the gelatin can meet the quality standard of industrial gelatin without desalting treatment. The method can realize one-time extraction of animal skin gelatin, the gelatin yield is more than 90%, the gel strength is more than 200 Bloom g, the production efficiency of the gelatin can be obviously improved, and good energy-saving and emission-reducing effects are achieved. The method has important significance for developing the high-efficiency preparation technology of high-performance animal skin gelatin.

This application discloses a method for preparing macromolecular collagen from poultry eggshell membranes. The method includes: pulverizing the poultry eggshell membrane, mixing it with a reducing agent and urea, and intermittently sonicating it under gentle stirring to dissolve and remove keratin; extracting the precipitate with citric acid and pepsin, adjusting the pH of the supernatant to neutral, adding ammonium sulfate for precipitation, dialysis after dissolving the precipitate, and freeze-drying to obtain macromolecular collagen from the poultry eggshell membrane. This application selectively removes keratin under non-thermal, neutral conditions, preserving the natural conformation of the collagen. The obtained collagen exhibits a strong absorption peak at 235 nm and a shoulder peak at 280 nm in its ultraviolet spectrum, with a thermal denaturation temperature of 75 °C, and possesses a complete triple helix structure. This method is mild and yields high results, filling a technological gap in the extraction of macromolecular collagen from poultry eggshell membranes. The obtained product can be used in fields such as biological scaffold materials, tissue engineering, and drug carriers.

The invention belongs to the technical field of protein purification, and particularly relates to a purification method for expressing heat source superoxide dismutase based on escherichia coli. The invention provides an integrated process of gradient salting-out screening, dynamic thermal denaturation pretreatment and targeted chromatography, and efficient purification is realized through triple synergistic effect. According to the strategy, the traditional mindset is broken through, a gradient heating mode and ammonium sulfate salting-out optimization are combined for the first time, the activity of heat-sensitive target protein is reserved, and selective removal of impure protein is achieved.

The invention discloses a wine clarifying agent as well as a preparation method and application thereof, belongs to the technical field of food manufacturing, and solves the problem that animal-derived and chemical clarifying agents have allergy risks. The preparation method comprises the following steps: homogenizing potato tubers, collecting potato juice, and heating to enable protein to be heated and denatured; adjusting the pH value to 9-10, heating to dissolve potato protein, precipitating, washing and purifying; the preparation method comprises the following steps: adding potato protein into a stirrer, adding papain, carrying out enzymolysis, after enzymolysis is completed, heating to inactivate the enzyme, adjusting the pH value to 4.5-5.5, collecting precipitate, resuspending the precipitate, desalting, and carrying out spray drying to obtain potato protein hydrolysate, namely the wine clarifying agent. The potato protein zymolyte prepared by the method disclosed by the invention is used as a wine clarifying agent, and does not cause the color change of red wine after being treated; tannin causing astringency of the red wine is remarkably reduced, and the original wine body flavor of the red wine is kept.