765 results about "High protein" patented technology

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.

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 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 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 protein function prediction method based on multi-modal fusion and a dynamic label network, and belongs to the technical field of biological information, an adjacent matrix of a label association network can be smoothly updated in a model training process, and the protein function prediction method can be used for predicting protein functions by extracting various modal information of protein. The redundant relation among multiple modes is removed, the prediction effect of protein functions is improved, meanwhile, a training method combining a protein function association network and a tag association network is used, the influence of multiple tags on protein function prediction is considered, and protein function prediction is achieved by fusing the sequence, structure and structural domain information of protein. According to the method, the complementarity of various data is fully utilized, so that the prediction capability of the model is improved, and compared with a traditional method using a static label relationship, the scheme dynamically updates the label relationship in model training, so that the generalization capability of the model is further improved.

The invention discloses a codon optimization method and device, equipment and a storage medium, and the method comprises the steps: obtaining a target protein sequence; inputting the target protein sequence into a pre-trained target codon optimization model to obtain a codon optimization result of the target protein sequence; wherein the target codon optimization model comprises at least one neural network module, and the neural network module comprises a recurrent neural network and a gating recurrent unit network. According to the technical scheme, the problem that the protein expression effect is insufficient in an existing codon optimization technology is solved, codon optimization can be conducted on the protein sequence based on the model formed by the recurrent neural network and the gated circulation unit network, and the protein expression effect is improved.

The invention relates to the technical field of artificial intelligence, and provides a protein function prediction method and device based on multi-modal protein data, and the method comprises the steps: obtaining protein multi-source data, carrying out the feature extraction of a protein sequence in the protein multi-source data, and obtaining a protein sequence feature; constructing a heterogeneous graph based on the protein multi-source data; performing feature coding on the heterogeneous graph by adopting a graph attention mechanism to obtain protein graph features; performing multi-modal fusion on the protein sequence features and the protein map features by adopting a gating fusion mechanism to obtain fusion features; and performing multi-label classification prediction based on the fusion features to obtain a protein function annotation result. The accuracy and robustness of protein function prediction can be improved, and the problems that in the prior art, multi-source protein data cannot be effectively integrated, and the method is sensitive to data noise are solved.

The invention provides a preparation method and application of a high-activity salmon salmon sperm PDRN (DNA sodium) raw material. The preparation method comprises the following steps: crushing and freezing a salmon testis at an ultralow temperature, adding a mixed solution of a Tris-HCl buffer solution and sodium chloride, and dispersing at a low temperature; adding a compound enzyme preparation with the total enzyme activity of more than or equal to 350KU / L, and carrying out low-temperature appropriate pH enzymolysis; and adjusting the pH value to a suitable range, and carrying out frequency conversion ultrasonic and high-pressure homogenization alternate synergistic treatment in an ice-water bath to obtain the DNA fragmentation liquid, so that the defects of low PDRN activity retention rate, insufficient purity and high protein residue in the prior art are overcome.

The invention relates to the technical field of food, in particular to yoghourt with high casein content and a preparation method of the yoghourt. The preparation method of the yoghourt provided by the invention comprises the following steps: mixing raw milk, a membrane separation casein concentrated solution and inorganic salt; carrying out hydrodynamic cavitation treatment on the mixed raw material solution, then inoculating a leavening agent for fermentation, and when the fermentation is carried out to a certain pH value, applying ultrasonic treatment while the fermentation is carried out. The high-casein-content yoghurt prepared by the method provided by the invention has proper viscosity, hardness and cohesiveness, smooth and stable texture, better water binding capacity, lower whey precipitation rate, better stability and excellent sensory evaluation performance such as taste, smell and the like. The yoghourt provided by the invention has the characteristics of high protein content and high casein content, has the characteristics of natural low fat, high calcium and strong satiety due to the high casein content, and can better meet the requirements of people with body building, fat reducing and calcium supplementing.

The invention belongs to the technical field of nano-drugs, and particularly relates to an artificially evolved protein cage nano-drug as well as a preparation method and application thereof. The artificial evolution protein cage nano-drug provided by the invention comprises an artificial evolution protein cage and a nucleic acid biomacromolecular drug, the artificial evolution protein cage is obtained by artificially obtaining a 240 polymer nano-protein cage C27-A with a PDB number of 6NJ8 by an artificial evolution system, and the amino acid sequence of a protein subunit of the artificial evolution protein cage is as shown in SEQ ID NO.1; the artificially evolved protein cage can be used for efficiently packaging nucleic acid type biological macromolecular drugs inside, has the advantages of high protein yield, good stability, good tumor treatment effect, excellent safety and the like, and can solve the technical problem of low drug packaging efficiency of protein cage nano drugs in the prior art.

The present application provides a kind of beverage with chickpea as plant protein source and a preparation method thereof.The protein in the prepared chickpea protein beverage is 100% or mainly derived from natural chickpea seeds.No stabilizer, thickening agent and sweetener is added in the product, and the above-mentioned purposes are achieved only by physical processing, enzyme hydrolysis and pH adjustment.The chickpea protein and starch components can be fully utilized, the fullness of the plant protein beverage is improved, and the chickpea protein beverage can still meet the commercial sterile requirements even under the condition of higher protein content.

The invention discloses a carbon quantum dot-polyvinyl alcohol composite film and a preparation method thereof, and belongs to the technical field of food packaging fresh-keeping materials. The composite film is prepared by taking apocynum venetum carbon quantum dots and polyvinyl alcohol as raw materials under the action of a plasticizer, wherein the apocynum venetum carbon quantum dots are prepared from apocynum venetum fiber powder, dithiosalicylic acid and urea through a hydrothermal method. The composite film provided by the invention has excellent ultraviolet shielding, pH-responsive fluorescence discoloration, antibacterial and antioxidant properties, and can realize visual monitoring of the freshness of high-protein food. The preparation method disclosed by the invention is simple in process, environment-friendly, suitable for the field of food active packaging and wide in application prospect.

The invention discloses an Indel marker related to a corn kernel protein content character and application of the Indel marker, and belongs to the technical field of plant molecular genetics and crop molecular design breeding. The Indel marker is located on a gdh2 gene of a chromosome 10 of a corn genome, and insertion or deletion of a nucleotide sequence as shown in SEQ ID NO.5 occurs in an intron region between a second exon and a third exon. By applying the molecular marker-assisted selection technology, high-protein new germplasms S3317 (the crude protein content is 17.0%) and JS231148 (the crude protein content is 15.6%) have been successfully cultivated, the increase amplitudes of the high-protein new germplasms and JS231148 are both more than 15% compared with those of the conventional control, and the lysine content reaches 0.41% and reaches the national high-quality protein corn standard.

The invention discloses a high-industrial-property yarrowia lipolytica strain and application thereof, and belongs to the technical field of microbial engineering and fermentation. The mutant is derived from a natural bacterial strain of fermented vegetables, is obtained through high-throughput cell screening, has the advantages and characteristics of high salt resistance, low pH resistance, efficient utilization of an acetic acid substrate, high protein content, no need of vitamins for growth and the like, and is suitable for industrial production of microorganisms; the method can support efficient production of bio-manufactured products under strict conditions of acetic acid carbon source, no sterilization, no seawater, no vitamin and the like.

The invention relates to the technical field of sample analysis, and discloses a specific protein detection method based on double-angle scattering turbidimetry, which comprises the following steps: S1, obtaining a small-angle signal concentration relation curve and a medium-angle signal concentration relation curve, and obtaining a cross threshold signal; s2, the laser light source irradiates the reaction cup from one side of the reaction cup along the horizontal axis, the detection module is located on the other side of the reaction cup and opposite to the laser light source, and the detection module collects small-angle and medium-angle scattering signals at the same time and transmits collected scattering signal information to the control module; and S3, the control module compares the received medium-angle scattering signal information with the cross threshold signal information, dynamically selects and adopts a small-angle scattering signal, and obtains the concentration of the specific protein to be detected according to a small-angle signal concentration relation formula. Or obtaining the concentration of the specific protein to be detected by adopting the medium-angle scattering signal according to a medium-angle signal concentration relation formula. The method can improve the accuracy of protein concentration analysis.

The invention provides application of a BnaXPT gene in regulating and controlling the content of oil and protein in rape seeds. According to the invention, the key gene XPT gene for regulating and controlling the balance of the oil content and the protein content of the rape seeds is excavated on the whole genome level through multi-omics association analysis, and by constructing an XPT overexpression strain and an XPT function-deficient rape variety, it is found that the protein content of the rape seeds can be remarkably improved through overexpression of the gene; by mutating the gene, the oil content of rape seeds can be remarkably increased, a brand new target is provided for improving and optimizing the content and balance of the two nutrient substances of the rape, a new way and means are provided for creating the rape with high oil content or high protein content, and the application prospect is wide.

Provided herein are methods for purifying polypeptides (e.g., antibodies) comprising an Fc region by Protein A chromatography; methods for using wash solutions comprising benzoate and / or benzyl alcohol during Protein A chromatography; and methods for conditioning the harvest using sodium benzoate prior to Protein A chromatography. [Selected Figure] Figure 1

The invention discloses instant high-protein food formed by compounding and extruding soybean protein and cereals and a preparation process of the instant high-protein food, and relates to the field of instant food, the instant high-protein food is prepared by adopting soybean protein powder, cereal powder and water as raw materials and performing extrusion puffing, and the raw materials comprise, by weight, 30-60 parts of soybean protein powder, 20-30 parts of cereal powder and 20-30 parts of water. 40 to 70 parts of cereal powder; the cereal flour is selected from at least one of oat flour, quinoa flour, coarse rice flour and whole wheat flour; the water accounts for 15-35% of the total dry weight of the raw materials; wherein the protein content (dry basis) is greater than or equal to 30%; the puffing density is 0.3-0.5 g / cm < 3 >; according to the invention, the raw materials are accurately selected, the high-quality vegetable protein is adopted, the cereal powder is reasonably matched, and the characteristic that the content of beta-glucan in the oat powder is not less than 4% is utilized, so that a continuous gel network structure is formed in the extrusion process; and the inhibition effect of a compact network formed by a vegetable protein molecular chain during extrusion expansion on gelatinization expansion of cereal starch is effectively relieved.

The invention belongs to the technical field of food processing, and particularly relates to chicken breast crisp chips and a preparation method thereof. The chicken breast crisp chip comprises the following components: chicken breast, composite starch, whole egg powder, trehalose, butter, edible salt, baking soda, seasoning powder and resistant dextrin. The chicken crisp chips are prepared by combining a cold air-microwave combined drying technology with a natural material pickling and fishy smell removing method. Wherein the conditions of cold air drying are as follows: the RH is 30-60%, and the drying time is 1-2.5 hours at the temperature of 5-25 DEG C; the puffing conditions of the microwave oven are as follows: the power is 800-1300 W, the rated frequency is 2450 MHz, and the puffing time is 45-90 s; the natural material pickling fishy smell removing method comprises the step of cooperatively pickling and removing fishy smell by using the onion water extracting solution and the white vinegar. Results of the embodiment show that the chicken crisp chips prepared by the method disclosed by the invention are crisp in taste, full in delicate flavor and high in protein, the hot processing time is remarkably shortened, peculiar smell generated by excessive hot processing can be avoided, the original delicate flavor of the chicken is reserved to the greatest extent, and high-end health requirements of meal replacement, body building supplement, outdoor travel and the like are precisely met.

The invention relates to a protein solubility prediction method and system based on GCN and an improved attention network. The method comprises the following steps: constructing a protein sequence data set; the method comprises the following steps: acquiring a protein three-dimensional structure file through AlphaFold3, and constructing a node feature vector; extracting position embedding, bidirectional projection direction features, a cross-node atom pair distance and a rotation relation, and constructing an edge feature vector; extracting global physicochemical property feature vectors of the protein; and constructing protein graph structure data, inputting the data to the graph convolutional network module and the improved graph attention network module, and performing training to obtain a graph convolutional network and an improved attention network model to perform protein solubility prediction. By extracting node and edge features and protein global physicochemical property features, subsequent model training is facilitated; and the two-way projection and the rotation relation enable the model to accurately sense the spatial orientation between residues, so that the model has more quantitative understanding on the protein folding and gathering driving force, and the accuracy of protein solubility prediction is improved.

The invention provides a preparation method and application of a compound protein preparation, and the preparation method comprises the following steps: dissolving a protein matrix in deionized water, adjusting the pH value to 8.0-8.5, firstly adding an antioxidant, and then adding an oxidant and a reducing agent to obtain a protein coupling solution; dissolving the whey protein isolate in deionized water, adding a thickening agent, stirring, and cooling to room temperature to obtain a proteoglycan composite water phase; and mixing the protein coupling solution and the proteoglycan composite water phase according to a preset proportion, adding the oil phase, carrying out homogenization treatment to form a high internal phase emulsion, carrying out freeze drying, and crushing into particles to obtain the powdery protein pre-preparation. The structural stability of protein molecules is remarkably improved, and protein aggregation and sedimentation are reduced, so that the physical and chemical stability of the protein preparation in the storage and use processes is effectively improved, and the problem of insufficient structural stability in the prior art is solved.

The invention relates to the technical field of beverages, and particularly discloses a high-protein beverage containing psicose and a preparation method of the high-protein beverage. The high-protein beverage containing psicose is prepared from the following raw materials in percentage by mass: 13 to 17 percent of supplementary protein, 4 to 5 percent of an emulsifier, 3.10 to 3.14 percent of a flavoring agent, 0.02 to 0.06 percent of a thickening agent, 0.005 to 0.015 percent of a stabilizer, 0.008 to 0.01 percent of a coloring agent, 0.04 to 0.08 percent of an enzyme preparation and the balance of water, the flavoring agent is prepared from D-psicose, erythritol, sucralose and stevioside. The D-psicose in the flavoring agent is extremely low in calorie, does not cause increase of blood sugar and insulin, and has a unique taste, and the erythritol, the sucralose and the stevioside are matched, so that the taste of sucrose is reduced on the premise of low calorie, and the problem of bitter taste of a sugar substitute beverage is solved, so that the flavor of the protein beverage is improved.

The invention provides high-protein fermented milk as well as a preparation method and application thereof, and relates to the technical field of dairy products. The preparation method of the high-protein fermented milk comprises the following steps: S1, inoculating a fermentation base material with a fermentation inoculant, applying ultrasonic treatment, and finishing the ultrasonic treatment until the ultrasonic energy density of a fermentation system is 10-25kJ / L, the ultrasonic treatment power is 100-200W, and the frequency is 15-25kHz; s2, neutral protease is added into the secondary fermentation system for continuous fermentation treatment, the enzyme activity of the neutral protease is larger than or equal to 5000 U, and the adding amount is 0.01 wt%-0.04 wt%. According to the method, ultrasonic treatment and protease are combined to treat and ferment a high-protein product, so that the fermentation speed is further increased, the system viscosity of the high-protein fermented milk is effectively reduced, the problem of rough texture caused by high protein content is solved, the particle size of the fermented milk is relatively small, and the fineness and stability of the product are improved.

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

The invention relates to the technical field of dairy product processing, in particular to high-protein native-dietary-fiber-rich zero-lactose milk and a preparation method thereof.The method comprises the following steps that 1, raw milk is treated through a reverse osmosis membrane, and RO penetrating fluid and RO retention fluid are obtained; 2) adding a proper amount of No.1 lactase into the RO retention solution, and hydrolyzing until the lactose concentration is less than or equal to 2g / 100mL and the galactooligosaccharide concentration is more than or equal to 3g / 100mL; 3) pasteurizing the hydrolyzed product, and inactivating the No.1 lactase to obtain a semi-finished product milk liquid containing the native dietary fibers; and 4) adding a proper amount of No.2 lactase into the semi-finished product milk liquid, and hydrolyzing until the lactose concentration is less than 0.5 g / 100mL to obtain the high-protein raw milk rich in native dietary fiber and zero in lactose. According to the method, lactase is subjected to enzymolysis on the premise that the sweetness of milk is not improved, galactooligosaccharide (dietary fiber) is generated in a natural enzymolysis mode, and the natural nutritional value of the product is improved.

The invention relates to the technical field of microorganism application, in particular to low-nucleic-acid yeast protein as well as a preparation method and application thereof. The preparation method of the low-nucleic-acid yeast protein comprises the following steps: (1) carrying out inactivation treatment on high-protein yeast; (2) carrying out enzymolysis on the inactivated yeast by adopting neutral protease, glucanase, mannase and first nuclease, and after enzyme deactivation, separating and taking a heavy phase to obtain crude yeast protein; (3) performing high-pressure homogenization treatment on the crude yeast protein; and (4) carrying out enzymolysis on the crude yeast protein subjected to high-pressure homogenization treatment by adopting second nuclease and lipase, and after enzyme deactivation, separating and taking a heavy phase to obtain the low-nucleic-acid yeast protein. The yeast protein with the nucleic acid content of 1.0% or below is obtained by taking the high-protein yeast as a raw material through inactivation, compound enzyme enzymolysis, high-pressure homogenization treatment and secondary enzymolysis, is neutral and pure in taste, and can be widely applied to the fields of nutrition, health and food such as protein supplementation and protein substitution.

The invention belongs to the technical field of microorganisms, and particularly relates to a monascus capable of resisting seawater and application of the monascus in high-yield protein. According to the specific technical scheme, the monascus purpureus HXJ5 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number of the monascus purpureus HXJ5 is CGMCC No.42056, and the preservation date of the monascus purpureus HXJ5 is July 14, 2025. The content of protein in the monascus purpureus is as high as 37%. And the monascus purpureus can tolerate salt with the concentration of 15%, and can normally grow in a high-salt environment and continuously produce the microbial protein at high yield.

The present disclosure relates to a process for obtaining sunflower protein isolates which encompasses the steps of shelling, cold pre-pressing, oil extraction, protein extraction and isolate purification. The process optimizes protein yield while employing mild processing conditions to maintain functionality. The obtained isolates exhibit high protein content, desirable emulsification capacity and water / oil retention, and neutral color characteristics, making them suitable for a variety of food applications. Thus, a sunflower globulin protein isolate, a sunflower albumin protein isolate and the use of the sunflower globulin protein isolate or sunflower albumin protein isolate in food products are also disclosed.

The application discloses a high-salt-tolerant protease-producing Arthrobacter protophormiae and application thereof, and belongs to the technical field of environmental microorganisms.The application provides the Arthrobacter protophormiae A1 which is preserved in the China Center for Type Culture Collection on May 23, 2024, and the preservation number is CCTCC NO: M 20241041.The Arthrobacter protophormiae provided by the application can tolerate 8.0% salinity, and can effectively secrete protease under high-salt stress.The bacteria can provide effective strain resources for the anaerobic biological treatment of reinforced kitchen waste and other high-salt high-protein waste water, thereby significantly reducing the treatment cost, and have important application value.