31 results about "Increased amino acid" patented technology

An animal feed that comprises a feedstuff and a coating, where the coating increases the amount of the feedstuff that passes through the rumen without being degraded by the rumen microflora, thereby delivering a larger portion of that feedstuff's associated preformed protein, and the essential amino acids comprising that protein, to the lower gastrointestinal tract. A process for making an animal feed, where the animal feed has enhanced rumen bypass nature of feed ingredients and their associated nutrients, particularly preformed protein and the amino acids that comprise the protein. Methods of increasing the rumen bypass of phosphatidylcholine, methods of increasing the vitamin E value of a feedstuff, methods for increasing rumen escape of the protein and amino acids in a ruminant animal.

A fermentation product of increased amino acid and organic acid contents exhibiting high antioxidant activity and improved with respect to eating texture and eating quality is produced by fermenting the turmeric plant that is originally abundant in minerals, etc. and contains excellent active ingredients. In particular, a turmeric fermentation product of enhanced antioxidant activity wherein in the HPLC analysis under specified conditions, there are exhibited peaks whose individual values are 218 (3 min), 163 (4.5 min), 745 (21 min), 27 (28 min), 18 (28.8 min), 2600 (29.5 min), 291 (31.5 min), 100 (32 min), 27 (32.3 min), 363 (32.8 min), 1700 (36.2 min), 109.1 (36.5 min) and 536 (48 min) [unit: mAU].

The invention relates to a method of improving tobacco quality by sprinkling industrial protease to tobacco leaves to degrade protein in tobacco leaves; meanwhile the influences caused by temperature, humidity, enzyme addition and enzyme-degradation time, etc. to enzymatic degradation to protein in tobacco raw materials are observed. The results show that the invention can effectively reduce protein content in tobacco and increase amino acid content; smoking evaluation results show that the tobacco has a good smell, a nice mouth feeling and a greatly improved quality.

The present invention provides methods of increasing tolerance to high temperature or heat stress in a plant, plant part, or plant cell, the method comprising introducing one or more nucleic acids encoding (i) a glutamine synthetase 1;2 (GS 1;2), (ii) a glutamate decarboxylase 3 (GAD3), (iii) a class I glutamine amidotransferase (GAT1), (iv) a MYB55 polypeptide or any combination thereof into a plant, plant part or plant cell. Also provided are methods of increasing amino acid content in a plant, plant part, or plant cell, the method comprising introducing one or more nucleic acids encoding (i) a GS1;2, (ii) a GAD3, (iii) a GAT1, (iv) a MYB55 polypeptide or any combination thereof into a plant, plant part or plant cell.

The present invention provides a method of increasing the productivity of a microorganism by improving the assimilation of carbon dioxide. Specifically, the invention provides a polypeptide having phosphoenolpyruvate carboxylase activity which does not require acetyl coenzyme A for activation and is desensitized to feedback inhibition by aspartic acid, and to genes coding for this polypeptide. A gene encoding a PEP carboxylase that is not regulated by acetyl-CoA or aspartic acid can improve carbon flow from the three carbon intermediate PEP to the four carbon intermediate OAA, contribute to compounds derived from OAA, and increase amino acid biosynthesis. The invention further provides recombinant DNA molecules containing these genes, bacteria transformed with these genes, and a method of producing amino acids using the transformed bacteria.

The present invention discloses camellia oleifera drink. The camellia oleifera drink is prepared from the following raw materials in mass ratios: 40-60 parts of fresh camellia oleifera leaves, 8-12 parts of radix salviae miltiorrhizae, 10-20 parts of rosa roxbunghii, 3-5 parts of red date polysaccharide powder and 5-8 parts of modified starch. A manufacture technology comprises the following steps: (1) raw material processing, (2) fermenting, (3) extracting, (4) blending and homogenizing, and (5) filling and sterilizing. The method is scientific in ratios, simple in technology, and easy for a scale production. The prepared camellia oleifera drink is rich in nutrition and excellent in taste, and has effects of strengthening stomach, promoting digestion, nourishing blood, soothing nerves, cooling blood and eliminating swelling. Lactic acid bacterium powder and yeast powder are added to conduct the fermentation, and then microwave extracting, filling and sterilizing are conducted, so that the manufacture technology increases amino acids and various vitamins in the drink, can also improve content of active substances in the raw materials, ensures dissolution of active ingredients, reduces extraction time, can effectively protect flavor components and nutrients in the raw materials, and is high in yield, excellent in effects and suitable for production of the camellia oleifera drink.

The invention discloses a method for preparing high amino acid, high polyphenol and high aroma instant tea powder by using low-quality tea tree old leaves. The method comprises the steps of shading tea trees by using shading nets for 14-21 days, carrying out anaerobic treatment for 4-5h on the tea tree old leaves picked after the tea trees are shaded, and then treating the tea tree old leaves for 4-6h in a shaking table at the temperature of 15-20 DEG C at the rotating speed of 100-130r/min; grinding the tea leaves treated by the shaking table by using a grinder, and then extracting by using boiling water; filtering the extract by using a filter membrane for removing residue, and then drying to obtain the instant tea powder. The method increases amino acids, polyphenols and aromatic substances in the tea tree old leaves mainly by combining shading, anaerobic treatment and shaking table treatment, and maintains the nutrient and flavor substances in the tea extract to the utmost extent by using a freeze-drying technique. A series of technologies adopted by the method are green, free from pollution and environmentally-friendly; furthermore, the method is simple to operate, low in energy consumption and high in uniformity.

The invention discloses a fertilizer capable of increasing the amino acid content of crops. The fertilizer capable of increasing the amino acid content of the crops comprises 15 parts of an amino acidaqueous solution, 15 parts of an alkaline solution, 15 parts of crop straw, 25 parts of rapeseed meal, 65 parts of urea, 5 parts of chitin, 20 parts of animal waste, 10 parts of ammonium sulfate, 10parts of alfalfa meal, 10 parts of river algae, 2 parts of humic acid, 20 parts of sludge and 3 parts of an organic fertilizer leavening agent. According to the fertilizer capable of increasing the amino acid content of the crops, the effects that the injection amount is accurately controlled when the alkaline solution is injected through cooperative use of the liquid outlet box and the air spring, and it is ensured that the PH value of amino acid hydrolysate is in the standard size are achieved.

The invention discloses a flue-cured tobacco curing method for increasing the amino acid content of heated cigarette tobacco leaves and application. The flue-cured tobacco curing method comprises thesteps that fresh flue-cured tobacco leaves suitable for being cured are harvested and woven into rods and then put into a curing barn; the curing parameters of the tobacco leaves put into the barn inthe yellowing period, the color fixing period and the stem drying period are sequentially controlled, and then the cured heated cigarette tobacco leaves with the high amino acid content are obtained.The tobacco leaves are obtained through the flue-cured tobacco curing method. The application is application of the tobacco leaves obtained through the flue-cured tobacco curing method in preparationof heated cigarettes. According to the characteristics of the raw materials of the heated cigarettes, the curing time and temperature in the yellowing period, the color fixing period and the stem drying period are comprehensively regulated and controlled, especially, hydrolysis of protein in the tobacco leaves into amino acid is promoted through stepped temperature rise in the yellowing period, the amino acid and sugar are prone to generating a Maillard reaction in the low-temperature heating process of the heated cigarettes, a series of compounds with the fragrance characteristic are generated, and therefore the fragrance quality and the fragrance amount of the heated tobacco leaves can be increased, and the purpose of improving the quality of the heated cigarette tobacco leaves is achieved.

The present invention describes a novel plant having increased activity of glutamate glyoxylate aminotransferase (GGT), a method of producing the plant, a seed of the plant, and a plant having an increased amino acid content. The present invention more specifically provides a plant which is improved in the content of at least one of the amino acid selected from the group consisting of serine, arginine, glutamine, and asparagine, and a method of producing the plant, as well as the seed of the plant. A plant having increased GGT activity is produced by mutagenesis, introduction of a nucleic acid molecule and the like. A genetic construction being capable of enhancing the expression of a GGT gene, particularly a genetic construct being capable of expressing a GGT gene and/or increasing the level of an endogenous gene having GGT activity is introduced into a plant.

The invention discloses a method for producing a high-protein-content feed by fermenting soy sauce residues using EM bacterium liquid. A low-temperature continuous-phase-change extraction technology is adopted in the method for producing the high-protein-content feed by fermenting soy sauce residues using the EM bacterium liquid so as to perform deoiling and desalting treatments on the soy sauce residues, and thus, massed substances including cellulose, ptoteins and so on, are scattered so that salt content of the soy sauce residues is reduced so as to facilitate fermentation; the salt contentof the soy sauce residues is further reduced after fermentation with cellulase, and crude fiber content of the soy sauce residues is also reduced so as to allow relative content increase of proteins;and then, fermentation and degradation treatments are performed on a mixed base material under double effects of EM bacterium liquid and corynebacterium glutamicum so that nutrient complementation isrealized so as to improve content ratio of the proteins and the amino acids in the feed; moreover, the corynebacterium glutamicum capable of producing amino acids is inoculated so as to increase amino acid content of the feed.

The invention discloses a soy sauce brewing method for increasing an amino acid yield by utilizing an enzyme preparation. The soy sauce brewing method comprises the following steps: mixing aspergillus oryzae and/or aspergillus sojae with cooked soybean and starchy auxiliary materials, and then fermenting to prepare soy sauce koji; mixing the obtained soy sauce koji with salt water to prepare soy sauce mash, and then fermenting in nature to obtain soy sauce; adding the enzyme preparation which accounts for 3 percent to 10 percent of the total weight of a koji making material into the soy sauce mash, wherein the enzyme preparation is obtained by fermenting aspergillus niger and desalted sauce residue, and acid proteinase activity of the enzyme preparation is 2000 U/g or above. According to the method disclosed by the invention, by adding the enzyme preparation during fermentation, an enzyme system lacking in the aspergillus oryzae and/or aspergillus sojae is remedied, the acid proteinase activity of the soy sauce mash is increased, amino acid content in natural soy sauce is increased, occurrence of Maillard reaction is promoted, and a soy sauce flavor is promoted.

The invention belongs to the field of edible fungus cultivation, and particularly relates to a wild-imitating cultivation method for increasing an amino acid content of phallus impudicus. Gastrodia elata waste bacteria firewood is used as a main material for preparing a cultivation material, so that the gastrodia elata industry and the phallus impudicus industry are connected, and the economic benefits are increased; wood and bamboo branches in auxiliary materials of the cultivation material are respectively treated, so that the phallus impudicus can fully absorb the nutrition of the cultivation material, the content of inclusions is increased, and the amino acid content of the produced phallus impudicus reaches 16.95%, wherein the content of glutamic acid (Glu) reaches 2.07%; and meanwhile, management parameters are adjusted according to different growth stages of the phallus impudicus, the cultivation time of the phallus impudicus is shortened, the phallus impudicus comes into the market in advance, and the economic benefits are maximized.

The invention relates to the technical field of black tea processing, in particular to a processing method for increasing the amino acid content of black tea. The method comprises the following steps: (1) keeping tea leaves away from light and controlling water; (2) pre-protecting the tea leaves; (3) de-enzyming the tea leaves; (4) frying the tea leaves; (5) fermenting the tea leaves; and (6) baking the tea leaves. Dust on the surfaces of the tea leaves is effectively reduced, meanwhile, the integrity of the tea leaves is guaranteed, natural fermentation of the tea leaves at the normal temperature is accelerated, the prepared black tea is original in taste but higher in nutrient content, the content of amino acid in the tea leaves is remarkably increased, and loss of nutrient substances such as tea polyphenol is reduced.

The present invention relates to the field of tea leaf processing and particularly relates to a processing method of a fresh and sweet flower fragrance-type green tea small cake. The processing methodof the fresh and sweet flower fragrance-type green tea small cake comprises the following steps: when one bud and three leaves of new shoots in a first round of spring of a high-fragrance type oolong tea variety firstly spread, one bud and two leaves or three leaves are picked to obtain a fresh leaf raw material; the fresh leaf raw material is spread thinly on a nylon mesh screen; the fresh leafraw material is sun-dried by sunlight to a weight loss rate of 5%-8% of the fresh leaf raw material; the sun-dried fresh leaf raw material is transferred to indoors for low-temperature dehumidification and spread-cooling to a weight loss rate of 40%-45% of the fresh leaf raw material to obtain an air-dried product; the air-dried product is subjected to hot air enzyme deactivating to obtain enzyme-deactivated product with a water content of 40%-50%; the enzyme-deactivated product is cooled; and the cooked product is subjected to a cake pressing shaping to obtain the pressed tea cake. The tea fresh leaves are subjected to the low-temperature long air-drying and hot air enzyme deactivating, realizing ''greening color protecting''. At the same time, a deep withering process similar to white tea is introduced, which greatly increases amino acid content of green tea and effectively releases characteristic aroma ingredients of the oolong tea variety.

The invention discloses a processing method of morchella angusticeps breakfast brewing powder. The method comprises pretreating morchella angusticeps, adding water and mixing powder, conducting extrusion, and conducting seasoning for taste. Beneficial effects of the method are that potato powder and active polypeptide are added to morchella angusticeps powder, and extrusion technique is utilized to prepare the morchella angusticeps breakfast brewing powder, and the method furthest retains the original functional components of the processed morchella angusticeps, and rich amylopectin in potatoes raises the extrusion degree of the morchella angusticeps breakfast brewing powder, and the hydrophobic active polypeptide endows the morchella angusticeps breakfast brewing powder with a good brewing character, increases amino acid varieties of the brewing powder, and endows the brewing powder with an unique taste and flavor so as to meet demands of different consumption groups. The manufacturing process of the brewing powder is simple, has little energy consumption, has a short production cycle, and has good economic prospects.

The invention discloses a planting method for increasing amino acid content in tea and relates to the technical field of tea planting. The method comprises the following steps: (1) planting tea tree seedlings; (2) performing pest management; and (3) performing fertilization management. According to the planting method for improving amino acid content in tea, provided by the invention, the yield of the tea can be effectively increased, the content of amino acids in the tea is obviously increased, and the quality of the tea is effectively improved.

The invention provides a gluten and a preparation method thereof. The gluten has relatively high amino acid content and high nutritional components. The present invention adopts traditional Chinese medicines such as Angelica dahurica, nutmeg, emblica, etc., which are compatible with medicine and food, to be compatible with thiamine and glucose, and then decocted with water. nutritional value. But this will affect the extensibility of gluten and affect the taste. We found that after improving the extraction process of the nutritional synergist extract, the above problems can be solved, and the amino acid content in gluten can be further increased. That is to say, adopting the extraction process described in the present invention can improve the problem of gluten extensibility decrease and increase amino acid content at the same time.

The present invention provides constructs and methods for increasing the content of selected amino acids by targeted expression or accumulation of amino acid sequence-rich proteins in plant species or in plant tissues or organs. Said increased levels are obtained by stably transforming plants with a recombinant nucleotide sequence construct encoding a carrier protein, having a polyamino acid extension at the 3'-end of said construct and operably linked to a tissue or on organ-specific regulatory sequences. The increased amino acid content in plant tissues, especially the membranous oil bodies and cell walls of seeds, provides a useful component for animal feed.

The invention belongs to the technical field of Hericium erinaceus culture materials, and discloses a culture material for increasing the amino acid content of Hericium erinaceus, a preparation methodand an application. A milkvetch root medicinal residue and a swollen bamboo powder are main base materials of the Hericium erinaceus culture material. The culture material of the invention has significant production effects, shortens a production period of Hericium erinaceus to 25 days, the produced Hericium erinaceus hypha is white, has no bitter taste, and has high yield, and at the same time the content of amino acids and polyphenols is greatly increased. The milkvetch root medicinal residue and bamboo powder softening swelling technology is developed, a formula of the culture material anda culture process are innovated, and the culture material is used to produce Hericium erinaceus. The Hericium erinaceus mycelia cultured in the invention is white, and oval in shape, a length of fungus thorns is 0.5-0.8 cm, a weight of a single mushroom is 420-460 g, the crude protein content of Hericium erinaceus is 28%-32%, the free amino acid content is 2.23%-3.02%, and the essential amino acids account for 40% or more of the total free amino acids.

The invention discloses a feed for increasing the amino acid content of live pigs, which is characterized by consisting of a piglet feed, a middle pig feed and a big pig feed, and the used raw materials are blended in parts by weight. The piglet feed comprises 4-6 parts of fermented pine pollen powder, 50 parts of corn and 50 parts of piglet concentrated feed; the middle pig feed comprises 4-6 parts of fermented pine pollen powder, 70 parts of corn, 20 parts of bean pulp, 2 parts of bran and 8 parts of middle pig premix; and the big pig feed comprises 4-6 parts of fermented pine pollen powder,68 parts of corn, 18 parts of bean pulp, 6 parts of bran and 8 parts of a big pig premix. The feed can effectively increase the amino acid content of live pigs by feeding the pigs in different live pig stages in a targeted manner, and is simple to prepare and low in cost.

The invention provides gluten with high nutritional content and a preparation method thereof. The present invention adopts longan meat, white hyacinth bean flower, Chinese prickly ash and other traditional Chinese medicines with the same source of medicine and food, is compatible with niacin and mannitol, and then decocts with water. nutritional value. However, the elasticity of the prepared gluten is greatly reduced, and the gluten index is too low. We found that after improving the extraction process of the nutritional supplement extract, the above problems can be solved, and the amino acid content in gluten can be further increased. That is to say, the problem of low gluten index can be improved by adopting the extraction process described in the present invention, and the amino acid content can be increased at the same time.

The present invention discloses curry flavored shrimp meat flour and a preparation method thereof. The flour consists of the following raw materials in parts by weight: wheat 160-180, curry powder 1-2, shrimp meat 4-6, cassia pulp 3-5, coriander 7-9, Chinese yam 6-8, lotus root powder 4-6, coconut juice 15-20, fish gelatin powder 2-3, lily 6-8, liquorice 10-14, calamus 3-4, chitosan 0.4-0.6, a proper amount of amylase and a proper amount of papain. In the production process, firstly, the wheat is soaked in traditional Chinese medicine decoction so that the flour can reach health-care effects what people want; the papain is performed with curing process by using the chitosan to make the papain good in heat resistance and thermal activation, and to reduce enzyme reaction time; in the milling process, the amylase and the papain are added into the flour, which can not only control protein contents in the flour, but also increase amino acid, polypeptide and polysaccharide contents in the flour, and the flour is prone to being absorbed by the human body; and the curry powder is added into the flour so that the flour is unique in taste, and improves dietary patterns of flour.