1620 results about "High protein" patented technology

The invention provides an easy-to-swallow nutrition-enriched plant-based protein food and a preparation method thereof, the plant-based protein food comprises a mixed protein solution and edible oil, and the mixed protein solution comprises walnut protein, soybean protein isolate, alfalfa protein and egg white protein. The preparation method of the plant-based protein food comprises the following steps: preparing a high-protein emulsion from a mixed protein solution and edible oil and fat, preparing emulsion gel from the high-protein emulsion, and performing 3D printing by adopting the emulsion gel. According to the easy-to-swallow type nutrition-enriched plant-based protein food disclosed by the invention, four proteins are compounded, the nutritional value of the food is improved through the synergistic effect, the protein content is increased, amino acid compounding is realized, and meanwhile, the rheological property and extrusion property of 3D printing after protein compounding are improved, so that the printed food can be suitable for 3D printing and also can be used for 3D printing. The food can also be applied to old people with dysphagia, and meets the requirements of daily nutrition intake and easy swallowing.

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The invention relates to fusarium venanii with high protein conversion rate and application of the fusarium venanii to improvement of hypha protein satiety, and belongs to the field of genetic engineering technology and food biotechnology. The fusarium venenatum FCPD disclosed by the invention is preserved in the China Center for Type Culture Collection on December 6, 2024, and the preservation number of the fusarium venenatum FCPD is CCTCC (China Center for Type Culture Collection) NO: M 20242752. The glucose consumption of a substrate for producing mycelia with the same dry weight by the fusarium venanii is reduced by 40-60% compared with that of a wild type, the protein conversion rate is improved by 70-80%, the grease content is improved by 90-110%, the gastric semi-emptying time of in-vitro simulated digestion is prolonged by 10-30%, and the quality of fusarium venanii mycelium protein is remarkably improved. Genetic engineering modification work can be further developed, and fusarium strains with high substrate conversion rate, high grease content and high satiety potential can be cultivated.

The invention relates to the technical field of plant breeding, in particular to a molecular marker related to oil content and protein content of soybean and application of the molecular marker. The molecular marker is constructed on the basis of SNP sites; based on a genome version number Wm82. A2. V1, the SNP site is located at the 8605814th site of the No.8 chromosome of the soybean, and the polymorphism is A / G. The application comprises the following steps: (1) predicting or detecting the oil content or protein content of soybeans; (2) identifying or cultivating soybean varieties with high oil content or protein content; (3) soybean molecular marker assisted breeding; (4) soybean variety improvement related to oil content or protein content; and (5) soybean germplasm resource improvement. The molecular marker related to the soybean oil content and the protein content is obtained through research and screening, and the molecular marker can be applied to cultivation of soybean varieties with high oil content and high protein content and has important value in the field of soybean breeding.

The invention belongs to the technical field of biological fermentation, and relates to a high-bacteriostatic-activity propionibacterium scherichia subspecies and application thereof, in particular to a propionibacterium scherichia subspecies which is classified and named as Propionibacterium fredenreichiii subsp. Scherichia CJPF0001, and the preservation number of the propionibacterium scherichia subspecies is CCTCC (China Center for Type Culture Collection) No.M 20242477. The invention further relates to a preparation method of the propionibacterium scherichia subspecies and application of the propionibacterium scherichia subspecies. The fermentation product of the strain has high protein and high bacteriostatic activity, can inhibit the growth of common spoilage microorganisms, and has the effects of improving the nutritional value of food and prolonging the shelf life of food and the like.

The invention discloses a dCAPS molecular marker for rapidly identifying the content of soybean protein and application of the dCAPS molecular marker. An upstream primer sequence of a primer pair for amplifying the dCAPS molecular marker is as shown in SEQ ID No. 1, and a downstream primer sequence is as shown in SEQ ID No. 2. According to the invention, the mispairing base primer is introduced to carry out PCR amplification and enzyme digestion on the to-be-detected soybean genome DNA, and the soybean protein content can be identified according to the band size of the enzyme digestion product. The dCAPS molecular marker disclosed by the invention can be used for identifying or assisting in identifying the soybean protein content, a high-protein soybean variety and a low-protein soybean variety are distinguished from the molecular level, and the dCAPS molecular marker has important significance on soybean molecular marker assisted breeding and high-protein soybean screening and cultivation.

The invention discloses a method for treating traditional Chinese medicine residues through fungi and biological insects, and belongs to the technical field of organic waste treatment. The method comprises the following steps: firstly, mixing and fermenting crushed traditional Chinese medicine residues and fungal strains, and then feeding biological insects by utilizing the fermented traditional Chinese medicine residues to obtain insect bodies and insect sand. On one hand, insect larvae can be used as a protein feed additive to prepare high-protein animal feed; on the other hand, after the larvae grow into adults, the adults copulate and lay eggs, the adults can be further hatched into larvae and recycled, and the larvae can be used as medicine after being dried; the screened insect excrement (insect sand) is free of peculiar smell, small in size, easy to store and transport, high in organic matter content, small in occupied space and convenient to use, has the superiority superior to common excrement of poultry and livestock, and is an organic fertilizer worthy of popularization and utilization.

The invention discloses a bacterium-enzyme synergistic fermentation method for sweet potato residues, which can realize rapid fermentation and has high protein content of the fermented sweet potato residues. According to the method, high-temperature-resistant alpha-amylase, cellulase and pectinase are used for carrying out enzymolysis on the sweet potato residues to decompose the sweet potato residues into reducing sugar, cellulose is preliminarily decomposed, and rapid and accurate starch conversion and cellulose degradation are carried out; a multi-bacterium combination of efficient degradation fibers, candida utilis capable of producing mycoprotein, lactobacillus plantarum JM113, bacillus subtilis and aspergillus niger is used for fermentation, so that the mycoprotein level in the fermented sweet potato residues is further improved, the nutritional value and the in-vitro digestibility are improved, the feeding price of the fermented sweet potato residues is improved, and the cost problem caused by high-moisture treatment is reduced; therefore, the economic value of the sweet potato residues is comprehensively improved, and the method has practical significance in waste utilization of the sweet potato residues, reduction of protein feed cost, alleviation of waste residue environmental pollution and improvement of industrial economic benefits. The method is suitable for popularization and application in the technical field of biological fermentation.

The invention discloses a KASP molecular marker for identifying soybean protein content and application, and relates to the technical field of biology and application of an SNP locus, the SNP locus takes a soybean Wm82.a2.v1 genome sequence as a reference genome, is the 42148495th SNP on a soybean chromosome 9 and corresponds to the 20th basic group from the 5'terminal of the sequence shown in SEQ ID NO: 1, and when the locus is TT homozygosis, the corresponding genotype is A; when the site is AA homozygous, the corresponding genotype is B; according to the application, different protein contents of soybeans are screened or screened in an auxiliary mode, and the different protein contents of the soybeans are as follows: the homozygous soybeans of the genotype A are higher than or candidate to be higher than the homozygous soybeans of the genotype B. The molecular marker has important theoretical significance and economic value for molecular marker-assisted selection of soybean germplasm or breeding offspring materials with high protein content.

According to the brittleness baking control process based on the three-section variable-temperature hot air, the hot air flow field and material moisture migration are accurately regulated and controlled, and integrated control over brittleness structure shaping and energy-saving baking of products such as pet chews and jerky is achieved. A hardware architecture surrounds a'sensing-decision-execution 'closed-loop design, each part is tightly coupled with a central controller through an industrial bus, a dual-objective optimization system of brittleness formation and energy consumption control is constructed according to the high-protein and multi-fiber material characteristics of pet food, and the energy consumption of the pet food is controlled on the premise of ensuring that the brittleness index C of the pet food is greater than or equal to 65. Through a heat recovery unit, intermittent countercurrent air supply and LSTM feedforward control, the comprehensive energy consumption is reduced compared with the traditional process, and the unit brittleness energy consumption is reduced.

The invention relates to a protein function identification method and device, computer equipment and a storage medium. The method comprises the following steps: acquiring a structural feature sequence of a to-be-detected protein; determining structure arrangement information corresponding to each substructure in the structure feature sequence based on a relative arrangement relationship of each substructure in the structure feature sequence, and generating a structure feature vector corresponding to each substructure based on the structure arrangement information; inputting to-be-detected input data determined based on the structure feature vector of each substructure into a protein function recognition model, and outputting a protein function feature vector; and according to the arrangement information of each element in the protein function feature vector, determining a function attribute corresponding to the to-be-detected protein. By adopting the method, the protein function recognition efficiency can be effectively improved.

The present invention relates to a novel fermentation process using a particular strain of Kluyveromyces marxianus, referred to as KMPROTEO 1, to obtain a single-cell protein useful in the food industry. In the present description, the invention discloses a process for fermenting dextrose and other consumables to obtain a single-cell biomass. The disclosed process enables a high-protein product to be obtained that is in the range of 50 to 60% for use in the food industry. The disclosed process uses dextrose as a propagation medium for use by Kluyveromyces marxianus to obtain a single-cell biomass and, subsequently, a single-cell protein.

The present invention provides a yeast recombinant type XVII humanized collagen and its preparation method, in particular, a recombinant humanized collagen expressing the 15th helical region of type XVII collagen, a recombinant engineering bacterium and its preparation method, belonging to the technical fields of genetic engineering and synthetic biology. The present invention provides the full-length sequence of the 15th helical region of type XVII collagen, and mutants are obtained by mutating amino acid residues based on this sequence; for the first time, the present invention expresses the full-length sequence of the 15th helical region of type XVII collagen in Pichia pastoris, establishes a complete set of fermentation processes and purification processes, improves the protein expression level and reduces degradation, and through experiments, it is verified that the obtained protein has biological activities such as cell adhesion activity and cell migration promotion activity that reach or exceed those of natural human collagen, can achieve the purpose of real product application, and can be widely applied in the fields of medicine, medical devices, biological materials, tissue engineering, cosmetics, etc.

Soybean plants producing seeds and soybean seeds comprising increased protein content are provided. Also provided are soybean plants producing seeds and soybean seeds comprising increased amounts of essential amino acids such as methionine, tryptophan or lysine. Protein compositions having increased essential amino acids can be made from the soybean seeds. Additionally, methods for generating and using plants, seeds and protein compositions having increased protein content or increased amounts of essential amino acids are disclosed.

The invention discloses a preparation method of oat protein gel capable of loading curcumin and suitable for 3D printing, and belongs to the field of food industry. The method comprises the following steps: (1) extracting oat protein by taking naked oat as a raw material; and (2) taking oat protein and carrageenan as raw materials, respectively dissolving the oat protein and the carrageenan in water to prepare solutions, dropwise adding the curcumin solution into the protein solution, uniformly mixing, uniformly mixing the oat protein-curcumin solution with the carrageenan solution, and cooling to obtain the curcumin-loaded oat protein gel system. And (3) carrying out 3D printing by taking the curcumin-loaded oat protein gel as a raw material. The method does not need a surfactant, and is good in biological safety. The prepared gel system has high stability, can effectively improve the protection effect on bioactive substances, is suitable for 3D printing food, achieves the purposes of high-protein food processing and food structure customization, and has good prospects in the aspects of novel nutrient substance delivery systems and food-grade 3D printing.

The present invention discloses a method for producing protein HFBI. The method comprises the following steps: infecting insect cells with a recombinant baculovirus containing an insect cell expression vector expressing a fusion protein, and collecting the supernatant; the fusion protein is composed of a GP64 signal peptide and a protein HFBI; the amino acid sequence of the GP64 signal peptide is shown in SEQ ID NO:2 from the 1st to the 20th position from the N-terminus; then the supernatant is precipitated with ammonium sulfate to obtain a large amount of protein HFBI, and finally the protein is further purified by heating using the thermal stability. The purity of the protein HFBI obtained by the method provided by the present invention is more than 95%, the concentration is 6 mg / ml, and it has biological activity. It can be seen that the present invention can significantly increase the yield of protein HFBI, and the production process is simple, which can be fully applied to actual production. The present invention has important application value.

The utility model discloses high-protein antibiotic-free granular sheep feed production equipment, which comprises a main body unit, the main body unit comprises a fixed box, the upper end of the fixed box is fixedly connected with a connecting block, the upper end of the connecting block is fixedly connected with a mounting plate, the upper end of the mounting plate is fixedly provided with a spiral feeding assembly, and the upper end of the spiral feeding assembly is fixedly provided with a feeding port; a spiral feeding assembly is fixedly installed on the left side of the fixed box, a pelletizer is fixedly installed on the right side of the spiral feeding assembly, a communicating pipe is fixedly connected to the lower end of the pelletizer, and a material guide plate is fixedly connected to the inner wall of the fixed box. The reciprocating screw rod, the reciprocating screw rod sleeve, the push plate and the push rod are arranged to drive the fixed plate to move left and right, the fixed plate drives the sieve plate to move left and right, and granular sheep feed can be screened through the sieve plate, so that fine granules can be directly screened out, and the overall quality of the feed is improved.

The invention discloses a high-protein-content enzymolysis corn protein powder processing method which comprises the following steps: S1, pretreatment: pretreating corn protein powder to obtain low-starch-content wet corn protein powder; s2, enzymolysis: starch in the corn protein powder is removed, the enzymolysis comprises I-segment enzymolysis and II-segment enzymolysis, one compound protease is firstly used for I-segment enzymolysis, and then the other compound protease is used for II-segment enzymolysis; and S3, spray drying: finally, spray drying is performed to generate the sectional type enzymolysis processing corn protein powder of the product, on one hand, the starch content in the corn protein powder is reduced, and the dosage limitation of the corn protein powder in aquatic feed is relieved; on the other hand, the corn protein powder is modified and added, most of prolamin and glutelin in the raw materials are changed into water-soluble protein and small peptide, and the animal utilization rate is greatly increased; in addition, the product can partially replace fish meal, so that feed resources are expanded, dependence on the fish meal is reduced, and the cost of an aquatic feed formula is also reduced.

The present disclosure relates to low density, high protein, grain-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include a grain flour in an amount of about 28% to about 55% by dry weight, about 28% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein, fava bean protein, or soybean protein, and about 10% to about 35% by dry weight low DE carbohydrate.

The invention relates to the technical field of microorganisms, and provides pichia pastoris CMRC 13Y with high protein yield and application of the pichia pastoris CMRC 13Y. The pichia pastoris CMRC 13Y is separated from naturally-fermented dried milk cakes, the classification name of the pichia pastoris CMRC 13Y is Pichia kudriavzevii, and the preservation number of the pichia pastoris CMRC 13Y is CGMCC No.34655. The pichia pastoris CMRC 13Y has high acid resistance, and the growth of the pichia pastoris CMRC 13Y is not obviously influenced along with the reduction of the pH value within the pH value range of 3.0-7.0; a yeast protein product prepared from the strain CMRC 13Y is subjected to sensory flavor determination, has no earthy smell in the aspect of smell, has fragrance, is fine and smooth in mouth feel, and has no unpleasant taste; the strain can achieve high-biomass growth and high-protein expression, has the advantages of being green, environmentally friendly, high in protein yield and the like, can be used for preparing microbial protein related products and is wide in application prospect.

The invention relates to a Kluyveromyces marxianus strain with high protein yield and application of the Kluyveromyces marxianus strain, which is characterized in that the Kluyveromyces marxianus strain is firstly cultured on a slant, then is transferred into a seed culture medium for seed preparation, and then is inoculated into a fermentation tank, and yeast protein is obtained by adopting index feeding; the bacterial strain is a dominant mutant strain Kluyveromyces marxianus YWX-1, the protein content in a dry thallus reaches 55% or above and is increased by 26% or above compared with that of an original bacterial strain, the bacterial strain can be used for production of single-cell protein, the essential amino acid index (EAAI) value in the protein reaches 1.2, and the bacterial strain is rich in arginine, threonine and lysine and can be applied to production of single-cell protein. These amino acids play a key role in immune regulation, intestinal mucosal barrier function and muscle protein synthesis of young animals. The YWX-1 kluyveromyces marxianus strain has a wide application prospect in the production of neoplasm protein.

The invention provides an additive-free high-protein nut mixed plant-based beverage and a preparation method thereof.The additive-free high-protein nut mixed plant-based beverage is prepared from, by weight, 10-50 parts of beans, 0-100 parts of white granulated sugar and 70-210 parts of nuts, and the ratio of the beans to the nuts is 1: (3-5); the preparation method comprises the following steps: mixing beans, nuts and water, and grinding to obtain a ground material liquid; heating the ground material liquid, adding white granulated sugar, and stirring at a constant temperature to obtain a mixed material liquid; performing primary protein hydration on the mixed feed liquid to obtain primary protein hydration feed liquid, and filtering to obtain filtered feed liquid; performing secondary protein hydration on the filtered feed liquid to obtain secondary protein hydration feed liquid, and homogenizing twice to obtain homogenized feed liquid; and sterilizing the homogenized feed liquid to obtain the product. The product is free of additives, mellow in taste, stable in state and free of bad states such as layering and precipitation in the shelf life.

The invention belongs to the technical field of collagen peptide extraction, and discloses a preparation process of low-fishy-smell marine fish skin collagen peptide, which is used for solving the problems of incomplete fishy smell removal and high protein loss rate in the traditional fishy smell removal process. Comprising the following steps: (1) immersing fish skin into water, adding lipase, cleaning the fish skin with pure water, and homogenizing to obtain homogenate; (2) adding saccharomyces cerevisiae and purple perilla juice into the homogenate, carrying out heat preservation and enzymolysis at 30 DEG C, then heating to 45 DEG C, adding compound enzyme for enzymolysis, and heating for enzyme deactivation to obtain collagen peptide enzymatic hydrolysate; (3) adding activated carbon and diatomite into the collagen peptide enzymatic hydrolysate, keeping the temperature at 70 DEG C, stirring, and carrying out filter pressing and refined filtration to obtain a collagen peptide decoloring solution; (4) sterilizing and concentrating the collagen peptide decoloring solution to obtain a collagen peptide concentrated solution; and (5) drying the collagen peptide concentrated solution to obtain collagen peptide powder. The collagen peptide prepared by the method is almost free of fishy smell and low in protein loss.

The invention provides a method for improving the conversion efficiency of fermentation protein for a cyperus esculentus feed and the prepared fermentation protein for the cyperus esculentus feed. Comprising the following steps: uniformly mixing cyperus esculentus cake meal, chitosan oligosaccharide and water, inoculating a fermentation strain, and culturing under proper conditions. Wherein the fermentation strain comprises saccharomycetes or a mixed strain of saccharomycetes and aspergillus niger; the saccharomycetes comprise saccharomyces cerevisiae or a mixed strain of the saccharomyces cerevisiae and candida utilis saccharomycetes. Saccharomyces cerevisiae is used as a main fermentation strain, sugar in fermentation raw materials can be fully utilized, mycoprotein is generated, and the protein content is increased; the candida utilis can utilize various carbon sources and nitrogen sources, so that the protein content and the thallus biomass are further improved; aspergillus niger can generate saccharifying enzyme, starch is hydrolyzed into glucose and other simple saccharides, and the saccharifying process is promoted. According to the method provided by the invention, the cyperus esculentus raw material with relatively low protein content can be converted into the cyperus esculentus feed fermentation protein, and the utilization way of the cyperus esculentus is expanded.

The invention relates to the technical field of food, in particular to high-protein milk and a preparation method thereof.The preparation method comprises the steps that raw milk is sequentially subjected to milk purification, fat standardization, primary homogenization, pasteurization, concentration, secondary homogenization, protein maintenance, ultrahigh-temperature sterilization and sterile filling; the fat standardization comprises the step of adjusting the ratio of fat to protein in the raw milk to 1.11: 1-1.17: 1; the concentration comprises the step of concentrating the protein content of the pasteurized milk to 3.6 g / 100g or above. According to the invention, the proportion of fat and protein in the raw milk is adjusted in the purified milk separation process, so that the proportion is controlled within a specific range, and the problem of inconsistent product stability and taste of the high-protein milk can be effectively solved; by optimizing technological parameters such as primary homogenization, secondary homogenization and ultra-high-temperature sterilization, the use of food additives can be avoided, and meanwhile, the uniform taste of the product and the stable system can be effectively ensured.

The invention belongs to the technical field of bioinformatics, and discloses a protein disulfide bond mutation site prediction method and device, equipment and a storage medium, a plurality of candidate residue pairs are extracted by obtaining a prediction structure of a to-be-modified protein, and structural feature information of each candidate residue pair is extracted; comprising an inter-residue distance matrix of two residues, a sequence distance, a relative solvent accessible surface area of each residue, a depth index and a predicted local distance difference test value, inputting a prediction model to obtain a probability value of forming a disulfide bond by each candidate residue pair, determining the candidate residue pair with a probability greater than a specified probability as a disulfide bond mutation site, therefore, the bonding probability of the disulfide bond can be comprehensively predicted by using more comprehensive features, the high dependence of the model on individual traditional features is reduced, the high sensitivity of a traditional method on atomic coordinates and the uncertainty of a prediction result are overcome to a certain extent, and the method has higher robustness and is suitable for popularization and application. The prediction accuracy of the protein disulfide bond mutation site is improved.

The invention discloses a preparation method and application of a salmon salmon sperm DNA sodium raw material, and belongs to the technical field of biomedicines.The preparation method comprises the following steps that S1, raw material pretreatment is conducted, specifically, after frozen salmon or salmon testis tissue is crushed at the ultralow temperature of-30 DEG C to-20 DEG C, a mixed solution containing a Tris-HCl buffer solution, NaOH and NaCl is added, and a mixed solution is obtained; adding a chitosan embedded compound enzyme with the total enzyme activity of more than or equal to 350KU / L, carrying out enzymolysis at 37 + / -1 DEG C for 26-30 hours, and maintaining the pH value to be 7.8-8.0, so as to prepare an enzymatic hydrolysate; s2, DNA synergistic crushing: adjusting the pH value of the enzymatic hydrolysate to 7.8, and in an ice-water bath of less than or equal to 10 DEG C, carrying out 25-35 kHz variable-frequency ultrasound and 100-120 MPa high-pressure homogenization alternate circulation for 3-5 times to carry out synergistic treatment for 40 minutes, so as to obtain a DNA crushing solution; the method solves the problems of high protein residue, non-uniform molecular weight distribution, low transdermal absorption rate, high cost, poor environmental protection property and the like in the traditional process extraction, and has the advantages of high product purity, high activity, low cost, greenness and environmental protection.

Provided herein are methods for producing soybean plants having high protein using marker-assisted selection. The disclosure further provides methods for introgressing one or more loci comprising at least a high-protein allele linked to the high-protein QTL, thus producing high-protein soybean plants. Methods of increasing protein content in soybean plants and plant parts by decreasing the activity of a peroxidase gene are provided herein.

Collagen peptide compositions and methods for producing these collagen peptide compositions from fish skin or fish scale are provided. The collagen peptide compositions are characterized by high protein content, minimal impurities, enriched hydroxyproline, and specific peptide sequences, making them suitable for use as supplements or additives in food and beverages.

The invention provides a protein side chain conformation prediction method and system and electronic equipment, and relates to the technical field of bioengineering.The method comprises the steps that feature information of each original amino acid is extracted based on a target position and a protein structure file; the feature information comprises self features of the original amino acids and associated features between the original amino acids; masking the characteristics of the amino acid needing to be designed; updating all the feature information through a protein structure prediction model; based on the updating result, predicting the category of amino acid needing to be designed, and obtaining a structure prediction result of the target protein; by combining the characteristics of adjacent amino acids, the accuracy of protein structure prediction is improved.