406 results about "Lactalbumin" patented technology

A method of administering parenterally, particularly intramuscularly, glutamine and cystine and glycine plus selenium; or lactalbumin plus selenium; or lactalbumin and glutamine and cystine and glycine plus selenium, through a long-acting pharmaceutically acceptable carrier to a patient. The method comprises injecting a mixture of glutamine, cystine, glycine, lactalbumin and selenium in order to maintain the mixture systemically or locally for a sufficient time period so as to maintain blood levels of glutathione within an improved therapeutic range.

A method for producing lactic acid, comprising producing lactic acid from a sugar-containing fermentation liquid in a fermentor by means of lactic acid-forming bacteria to result in a lactate salt, typically ammonium, sodium or potassium lactate, and isolating lactic acid by subjecting the fermented fermentation liquid to a first ultrafiltration step to result in a substantially polymer-free permeate comprising at least one lactate salt, acidifying the permeate to a pH value of below about 3.9, performing at least one additional isolation step in which the acidified permeate is subjected to nanofiltration and / or reverse osmosis, and preferably subjecting the resulting product to electrodialysis using bipolar electrodialysis membranes. Fermentation is preferably performed using whey protein as a nutrient substrate and by adding at least one protein-hydrolysing enzyme directly to the fermentor during the fermentation process so that hydrolysis of protein to amino acids takes place simultaneously with the fermentation of sugar into organic acid.

The invention discloses a formula milk powder for promoting the absorption of fatty acid and calcium and a preparation method thereof. Raw cow milk, lactose, 1,3-Dioleoyl 2-palmitoyl triglyceride and demineralized whey powder as main materials are added with concentrated whey albumen powder, Alpha-lactalbumin powder, oligosaccharide, walnut oil, casein phosphopeptide, docosahexaenoic acid, arachidonic acid, nucleotide, lutein, inositol, carnitine and the like as well as vitamins, mineral substances and other nutrients needed for strengthening infants, and fat humanization, protein humanization and carbohydrate humanization are realized. The powdery product is produced by the processes of blending, homogenization, concentration, spray-drying, packaging and the like. According to the physiological characteristics and nutritional demand of the infants, the invention reinforces the calcium, the 1,3-Dioleoyl 2-palmitoyl triglyceride, other nutrient ingredients and the like, and aiming at the oversea clinical test conclusion of the 1,3-Dioleoyl 2-palmitoyl triglyceride, the final test conclusion of comparison with breast milk and infant formula milk powder sold on the market in the process of a clinical feeding test is that the feeding result of the designed formula approximates the feeding result of the breast milk and is better than the feeding result of an infant formula milk powder group sold on the market.

A method for fermentation of lactic acid from a sugar-containing fermentation liquid in a fermentor by means of lactic acid-forming bacteria, in which whey protein is present or is added as a nutrient substrate for the lactic acid-forming bacteria, wherein at least one protease is added to the fermentor during the fermentation, so that hydrolysis of protein to amino acids takes place simultaneously with the fermentation of sugar into organic acid, and wherein lactic acid resulting from the fermentation is isolated from the fermentation liquid. Ammonia is preferably added to result in the formation of ammonium lactate, and lactic acid is preferably isolated by a process comprising ultra filtration, ion exchange, conventional electrodialysis and electrodialysis with bipolar membranes.

The present disclosure provides formulations and methods for delivering water-soluble and lipid-soluble nutrients for preventing or correcting nutrient deficiencies to subjects requiring small-volume nutritional support, such as preterm infants. The formulations may comprise an emulsion of docosahexaenoic acid (DHA) stabilized by a protein emulsifier, such as α-lactalbumin, and may further comprise other valuable nutrients, such as arachidonic acid (ARA), arginine, glutamine, arginyl-glutamine dipeptide and / or alanyl-glutamine dipeptide. The formulation is useful, for example, for correcting nutritional deficiencies by increasing a subject's intake of nutrients such as ω-3 or ω-6 long-chain polyunsaturated acids, proteins, peptides, vitamins, minerals, other fatty acids, and / or essential amino acids. The nutritional formulation is suitable for enteral delivery and small-volume delivery via nasogastric tube, intragastric feeding, transpyloric administration and / or any other means of administration that result in the introduction of the nutritional formulation into the digestive tract of a subject.

The invention provides a weight-losing food with balanced nutrition, containing the following components of: soybean isolate protein expanded grains, maltitol liquid, water-soluble dietary fiber, concentrated lactalbumin, glycerol, fish collagen protein, phytosterol, quick-freezing blueberry grains, Arabic gum, sodium caseinate and compound vitamin. The weight-losing bar has the advantages of good taste and high protein content; the weight-losing food bar can enhance the satiety and also can supplement the protein; and meanwhile, functional food raw materials including the fish collagen protein, the phytosterol and the like, the compound vitamin and the like are added, so as to achieve the aim of healthily losing the weight of a consumer.

The present invention relates to a lactalbumin beverage and a production method thereof. The lactalbumin beverage provided by the present invention takes the total weight of the lactalbumin beverage as the benchmark and includes 0.05 to 8 percent of lactalbumin; in addition, the lactalbumin mainly comes from raw material, whey protein isolate; the pH value of the lactalbumin beverage is 2.5 to 4.0; the sweetness is converted to the saccharinity of cane sugar with the weight content of 2 to 17 percent. The lactalbumin beverage provided by the present invention can maintain the stability within 6-month shelf life and harmonize the product taste and the stability.

The invention relates to a quantitative detection method for thermal-denaturation and non-denaturation bovine alpha-lactalbumin in milk and milk products by applying an enzymolysis-liquid chromatography and mass spectrometry combination technology. The quantitative detection method comprises the steps as follows: taking a certain amount of milk or milk samples, dissolving and diluting the milk or milk samples in water to obtain solution with total protein content being about 1mg / mL; after volume metering, correctly sucking 500 mu L, adding an internal standard substance, reacting disulfide bond with dithiothreitol (DTT), alkylating to protect sulfydryl produced in reaction by iodoacetamide (IAA), and then conducting constant-temperature and constant-time enzymolysis with trypsin; and separating enzymolysis products by reversed phase liquid chromatography, conducting detection with a mass spectrum multiple reaction monitoring (MRM) manner, and calculating the result by an internal standard method. The quantitation limit of the method is 0.001g / 100g; when adding amount is 0.2, 1.7 and 5.0g / 100g, the recovery rate is 98.9-110.8% (n is equal to 6) and repeatability: RSD (Relative Standard Deviation) is smaller than 7.6%; and the quantitative detection method can be applicable to the quantitative detection of samples with different contents of bovine alpha-lactalbumin.

A process for treating the sewage generated by preparing soybean whey includes such steps as using the composite ultrafiltering inorganic ceramic membrane to separate alkaline protein from said sewage, nano-filtering for separating out oligose, reverse osmosis for removing inorganic salt, monosaccharide and ammino acids to obtain clean water to be reused, and further treating the protein and oligose to obtain pure protein and oligose.

The invention discloses a method for preparing lactalbumin peptides, comprising the following steps: (1) adding compound protease into lactalbumin solution to carry out enzymatic hydrolysis; (2) inactivating the compound protease; (3) depositing the enzyme solution and selecting supernatant fluid to carry out centrifugation; (4) carrying out decoloring processing on the centrifugalized supernatant fluid and then carrying out desalting processing; (5) carrying out nanofiltration on the desalted enzyme solution; (6)concentrating; (7) embedding the concentrated product into wall material; (8) spray drying, then the product is obtained. By applying compound protease in the invention, the lactalbumin is zymohydrolyzed with effectively improving enzyme hydrolysis degree, prominently improving usage factor of the lactalbumin, high product yield, good distribution range of molecular weight of the lactalbumin peptides, high peptide content and good product quality. By detecting, the content (counted by dry basis) of the lactalbumin peptides prepared by the method in the invention is up to 75.15 percent, the molecular weight distribution range of the peptide smaller than 2258 dalton can reach 98.83 percent.

The invention relates to a solid beverage and the preparation method thereof. In the invention a plurality of novel nutritive additives which are blended in reasonable proportions are adopted to achieve the needed effect. The detailed ingredients and the weight proportions (percent) thereof are as follows: 30 to 40 percents of concentrated lactalbumin, 28 to 32 percent of whole milk powder, 5 to 10 percent of oligermerized isomaltiooligosaccharide (IMO), 3.5 to 5 percent of water soluble dietary fiber, 12 to 19 percent of natural fruit powder, 0.8 to 1.5 percent of medium chain triglyceride, 0.9 to 1.5 percent of premix of vitamins and minerals, 0.8 to 1.5 percent of glutamine, 0.7 to 1.2 percent of L-carnitine, 0.2 to 0.5 percent of conjugated linoleic acid, 1 to 1.5 percent of shark cartilage, 3.8 to 5.9 percent of dimethyl sulfone, 0.2 to 0.5 percent of hexadecadienoic acid, 1.5 to 2 percent of amino glucose and 0.5 to 1 percento of glycoprotein. Made by adopting quality protein and carbohydrate as major preferred materials, and adding various novel functional nutritive raw materials properly, the solid beverage is suitable for the population involving with sports.

A high-nutrition protein powder with the immunity enhancing function comprises: 30 to 50 parts of isolated soybean protein by weight; 10 to 30 parts of concentrated lactalbumin by weight; 6 to 35 parts of a component for enhancing immunity by weight; 0.01 to 5 parts of a component for promoting digestion and absorption of protein by weight; 1 to 10 parts of an intestine regulating component by weight; and 5 to 30 parts of a flavoring component by weight. Compared with prior art, the high-nutrition protein powder has the following advantages: (1) coordinated ratio of plant protein (isolated soybean protein) to animal protein (concentrated lactalbumin), which is more suitable for human body; (2) addition of the components for enhancing immunity such as taurine, vitamin C, vitamin E and Pachyman polysaccharides; (3) strengthened calcium; (4) good taste; and (5) low cholesterol, low fat and low calorie.

The invention discloses a normal full nutrient, which is characterized by being prepared into powder by using the following materials: zymolytic rice flour, polypeptide, caseinsodium, lactalbumin, malto dextrin, vegetable oil, milk powder, dietary fibers, mineral premix, vitamin premix and the like. The normal full nutrient is characterized in that: proteins and carbohydrates, which have high bioavailability and are easy to digest, are used to quickly and timely supplement nutrients and energy, which are required by the human body, so that the synthesis and repair of the tissues of the human body can be improved; and various of dietary fibers are added into the product, the gastrointestinal diseases such as astriction and diarrhea can be regulated in a bidirectional manner and the cure success rate of serious patients and the overall conditions of patients can be improved. Meanwhile, according to the gastrointestinal tract stress difference between serious patients in clinic, a low-permeability formula suitable for early intestinal nutritional support is designed for better improving and increasing the adaptability of gastrointestinal tracts.

Laser-induced phase-separation polymerization of a porous acrylate polymer is used for in-situ fabrication of dialysis membranes inside glass microchannels. A shaped 355 nm laser beam is used to produce a porous polymer membrane with a thickness of about 15 μm, which bonds to the glass microchannel and forms a semi-permeable membrane. Differential permeation through a membrane formed with pentaerythritol triacrylate was observed and quantified by comparing the response of the membrane to fluorescein and fluorescently tagging 200 nm latex microspheres. Differential permeation was observed and quantified by comparing the response to rhodamine 560 and lactalbumin protein in a membrane formed with SPE-methylene bisacrylamide. The porous membranes illustrate the capability for the present technique to integrate sample cleanup into chip-based analysis systems.

The invention discloses normal-temperature drinking type yoghourt, which is prepared from the following raw materials in percentage by mass: 80 to 86 percent of fresh milk, 7 to 12 percent of white sugar, 0.5 to 2 percent of lactalbumin powder, 0.4 to 0.7 percent of pectin, 0.04 to 0.25 percent of agaragar, 0 to 0.03 percent of gellan gum, 0 to 0.05 percent of food flavoring and the balance water. The normal-temperature drinking type yoghourt provided by the invention has the advantages that more than 80 percent of pasture high-quality fresh milk is used as the main raw materials; the lactalbumin powder and the white sugar are added; food additives such as the pectin, the agaragar and the gellan gum are used as auxiliary materials; firstly, the milk is preheated, and is mixed with the raw materials such as the lactalbumin powder, the white sugar, the agaragar and the gellan gum; the materials are subjected to homogenizing, sterilization, cooling and fermentation for use. Through the secondary proportioning process, the pectin is singly dissolved and cooled and is then mixed with yoghourt; the 75-110 DEG C and 5-30s pasteurization heat treatment can be simultaneously performed. The normal-temperature drinking type yoghourt has the advantages that the requirement of a national standard of acidified milk that the flavor yoghourt needs to contain more than 80 percent of raw material milk is met; the stabilizing agent addition is reduced; the flowability of the produced yoghourt is good; the mouthfeel and the state thickness degree are proper.

The invention discloses an edible packaging film capable of indicating food rancidity and a preparation method thereof, and belongs to the technical field of food package materials. The edible packaging film is prepared by mixing a lactalbumin solution and a natural anthocyanin extract under the condition of adding a plasticiser. The invention also discloses the preparation method of the pH color-changing type edible packaging film. The package disclosed by the invention is sensitive to the pH, can be used for displaying different colors with the change of the pH of an external environment, is red in an acid environment and blue in an alkaline environment and is changed in color with the change of the pH; The edible packaging film disclosed by the invention has the advantages of high safety, nutritional function if being eaten and sensitive pH color changing reaction; and the color of a packaging inner film is changed with an environment with a food when the edible packaging film as the package contacts with the food, so that whether the food is rancid or not is indicated according to different colors of the packaging film. The method disclosed by the invention is convenient and accurate.

The invention discloses high-protein yoghourt and a making method thereof. The protein content of the product is over 9.5 percent, and the fermented milk contains 86 to 96 percent of raw cow's milk, 0 to 3.0 percent of concentrated lactalbumin, 3.0 to 6.0 percent of white granulated sugar, 0 to 2.0 percent of diluted cream, and 1 to 3 percent of lactic acid bacteria first-generation leavening agent. The making method comprises: preparing the lactic acid bacteria first-generation leavening agent, standardizing the raw cow's milk, mixing material, degassing, homogenizing, sterilizing, cooling, inoculating the lactic acid bacteria first-generation leavening agent, fermenting, centrifugally filtrating and concentrating, packaging, cooling and obtaining finished products. According to the high-protein yoghourt making process discloses by the invention, the raw cow's milk is made of high-quality raw cow's milk with total bacterial count of less than 20,000cfu / ml, the fermented milk is concentrated by centrifugal filtration, the nutrition of the yoghourt is more than 4 times that of common yoghourt, and high-nutrition yoghourt is made; after the being concentrated, the yoghourt is more fragrant and tastes thicker and finer; and in a 21-day quality guarantee period, the product is stable.

The invention discloses an angiotensin converting enzyme inhibitory peptide, which is characterized by comprising the following amino acid sequences: SEQ NO1: Arg-Leu-Ser-Phe-Asn-Pro, SEQ NO2: Leu-Leu, and SEQ NO3: Ala-Leu-Pro-Met-His-Ile-Arg. The method for preparing the inhibitory peptides comprises the following steps of: (1) preparing lactalbumin concentrated solution; (2) preparing lactalbumin hydrolysis liquid; (3) preparing angiotensin converting enzyme-containing inhibitory peptide concentrated solution; (4) performing separation and purification on the inhibitory peptide-containing concentrated solution through gel chromatography and reverse-phase high-pressure liquid chromatography; and (5) obtaining the product by freeze drying. The invention has the advantages that: three amino acid sequences of the angiotensin converting enzyme inhibitory peptide derived from the lactalbumin are disclosed for the first time, the preparation cost is low and the extraction ratio is high.

The present invention uses (by weight portion) 60-80 portions of collagen protein peptide as main raw material, adds 10-20 portions of protein from soybean, 5.0-15 portions of defatted milk powder, 5.0-15 portions of lactalbumin, 5.0-10 portions of peanut protein and vitamins as auxiliary raw material and through the processes of closed mechanical vibration sorting, placing all the raw material inturn into sterile mixing machine, controlling rotating speed at 20-60 rpm and refining. Said food possesses the functions of supplementing protein for human body and nourishing skin, raising the absorption of mineral elements of calcium, phosphorus and iron, etc. by human body and inhibiting formation of internal free radical, etc.

The invention discloses nutritional meal replacement powder suitable for a crowd with hyperglycemia. The nutritional meal replacement powder comprises the following raw materials in mass percentage: 45%-75% of dietary fiber powder, 15%-30% of fruit and vegetable powder, 1.0%-5.0% of mulberry leaf extractive, 5%-10% of maltodextrin, 0.5%-1.5% of stevioside, 3%-6% of hydrolyzed lactalbumin, 0.1%-1.5% of composite vitamins, and 0.1%-1.0% of composite minerals. The invention also discloses a preparation method of the nutritional meal replacement powder. The nutritional meal replacement powder can play a definite role of health care for the crowd with the hyperglycemia, and has a definite auxiliary effect on decreasing blood sugar of a patient with diabetes; the nutritional meal replacement powder is good in mouth feel, rich in nutrition, and convenient to eat, and the nutritional meal replacement powder can be used as replaced food of the crowd with the hyperglycemia.

The invention relates to a soybean whey composite powder and a preparation method thereof. The soybean whey composite powder is obtained through adding soybean lecithin, soybean isoflavone, soybean oligosaccharides and other trace elements to main raw materials comprising non-transgenic soybean protein powder and lactalbumin, and has abundant, comprehensive and balanced nutrition. The composite powder contains a plurality of natural active components, is a high-protein nutritional food, has the advantages of the special fragrance of the soybean proteins, slip mouthfeel, pure and rich taste, instant solving after boiling, and rapid and comprehensive nutrition supplementation, can be rapidly dissolved after slightly stirring in warm boiled water, and has an inherent fragrance and smell, and there is no layering of the soup obtained after dissolving the composite powder in water.

The invention discloses a functional Enteromorpha flavor dried duck meat and a preparation method thereof. The method is characterized by comprising the steps of: activating bacterial strains to prepare acidified milk; slaughtering a duck, scalding hairs, removing internal organs and cleaning; smearing a mixture of nitrate and sodium erythorbate on chest meat and leg meat, placing in a 0-6 DEG C refrigerator, preserving for 20-24 h and tumbling; preparing an Enteromorpha powder; at last blending, chopping, moulding, insulating for fermentation, carrying out enzymatic hydrolysis, refrigerating, slicing, baking, cooling, vacuumizing and sterilizing with microwave to obtain the functional Enteromorpha flavor dried duck meat. The invention has an advantage that a method for preparing the Enteromorpha flavor dried duck meat with functions of antioxidation, ACE resistance, calcium absorption promotion and immunoregulation by using duck meat, Enteromorpha, acidified milk and lactalbumin powder is disclosed for the first time.

The invention discloses a composition containing oligopeptide and oligosaccharide for postoperative group to eat. The composition includes oligopeptide, oligosaccharide and traditional Chinese medicine extractives, wherein the oligopeptide is a mixture of marine collagen peptide, marine bone peptide, lactalbumin and ovalbumin; the oligosaccharide is a mixture of chitosan oligosaccharide and isomaltooligosaccharide; and the traditional Chinese medicine extractives comprise folium mori extractive, rhizoma polygonati extractive and corn stigma extractive. The composition can not only maintain nutrient balance of a postoperative patient but also promote wound healing of the postoperative patient.

The invention relates to a stachyose infant nourishing cereal and its preparation method. The infant nourishing cereal comprises the following raw materials: long-grain rice, millet, whole milk powder, lactalbumin powder, stachyose, cane sugar, docosahexaenoic acid, arachidonic acid, vitamin and a trace element supplement accepted by bromatology. The especially added stachyose possesses obvious proliferation effects to probiotic groups like bifidobacterium and lactic acid bacillus in human gastrointestinal tract, and is capable of promoting the synthesis of vitamin B1, vitamin B2, vitamin B6,vitamin B12 and the like as well as promoting the absorption of elements like calcium and magnesium by the gastrointestinal tract, thereby the stachyose infant nourishing cereal has the advantages ofhigh nutrition value and high physiological value. The stachyose infant nourishing cereal can effectively preventing and alleviating the infant constipation and diarrhoea, inhibiting the intestinal tract diseases, comprehensive comprehensively enhancing the infant immunization capability and raising the disease resistance of infant body.

The invention discloses a special diet food eaten by the patients with hyperlipidemia / hypertension, or a nutritional food with health functions, which is characterized in that the nutritional food comprises the following raw materials in proportion by weight: 2 to 20 grams of soybean active oligopeptide (ACEI antihypertensive active peptide), 4 to 30 grams of oat flour, 5 to 15 grams of soybean isolated protein, 2 to 8 grams of evening primrose oil, 0.2 to 1.5 grams of ginkgo leaf extract, 2 to 10 grams of corn silk, 0.1 to 1 gram of agaric polysaccharide, 200 to 500 milligrams of tea polyphenol, 2 to 10 grams of pumpkin powder, 1 to 8 grams of lactalbumin, and 2 to 20 grams of fructo-oligosaccharide. The nutritional food is designed by taking the physiological nutrition characteristics of the patients with hyperlipidemia / hypertension and referring to the actual situations of diets of the people with hyperlipidemia, and can evenly replenish nutrition and assist in reducing blood lipid and blood pressure. The nutritional food not only is suitable for the demands of the patients with hyperlipidemia for evenly replenishing nutrition, but also can assist in reducing blood lipid and blood pressure, and improve metabolism.

A process for modifying the lactoprotein by enzyme method features that the immobilized composite enzyme, the ionically regulatory protein structure and heat treating technique are used as selectively hydrolyze the alpha S-casein and beta-lactoglobulin in lactoprotein, resulting in easy digestion and low sensitization. It can be used for composite milk for baby, old man and patient.

A method is disclosed for producing an infant formula base, wherein by means of microfiltration, ultrafiltration, and nanofiltration the components of milk are separated into a casein fraction, a whey protein fraction, and a lactose fraction to produce, by suitably combining, a composition in which the amino acid composition is close to that of human milk. An infant formula base having a total protein concentration of about 1.0 to about 1.5% and a beta-casein concentration of at least about 11 % of the total protein concentration is also disclosed. The infant formula base is suitable for the production of an infant formula.

An externally-applied skin pasting film is composed of a water-soluble polymer material, a function additive and distilled water, and concretely comprises sodium polyacrylate, cross-linked polyacrylate, polyvinyl alcohol, sodium alginate, sorbitol, citric acid, glycerin, the function additive and distilled water, wherein the function additive is anyone of or a mixture comprising several of a skin humectants, a skin whitening agent, a cutin softener, a skin anti-wrinkling agent and a skin reparing agent; the skin humectant is anyone of or a mixture comprising several of chondroitin sulfate, allantoin, elastin, lactic acid, hyaluronic acid, sodium alginate, chitosan, chitin, casein, soybean protein, wheat gluten protein and lactalbumin; and the function additive is processed to prepare a water-soluble polymer system, has the characteristics of large drug loading, good biocompatibility with skins, no excitation, no allergy, comfortable application and the like, simultaneously enhances the hydration of the skins and the percutaneous absorption of functional substances, and improves the percutaneous absorption effect.

The invention provides probiotic gel. The probiotic gel is prepared by using whey as a gel material and adding probiotics. According to the invention, based on the fact that lactalbumin forms gel, whey containing a certain concentration of WPI is heated and denatured, denatured whey is mixed with probiotics, and an obtained mixture is stood to form gel; therefore, the goal of preserving probiotics for a long time is achieved, combination of probiotics and jelly products is realized, diversity of the products is obtained; the probiotic gel is applicable to the food industry.

The invention discloses a raw material formulation for vanilla-seed fermented milk, which includes raw milk, lactalbumin powder, a milk-fat product, a sweet substance, a thickening agent, zymogen and vallina-seed jam with viscosity not being higher than 10cm / (20 DEG C, 60s); and the invention discloses a semiquantitative analysis method for addition of the jam, which comprises steps of 1) covering vanilla-seed fermented milk uniformly on an entire filter-paper surface; 2) drying filter-paper surface with the vanilla-seed fermented milk for 15 to 40 minutes; and 3) comparing with a series standard sample. The invention also discloses a preparation method of the vanilla-seed fermented milk, which comprises the steps of: 1, mixing the fermented milk and the vanilla-seed jam to be canned; and 2, implementing the analysis according to the semiquantitative analysis method and fetching the vanilla-seed fermented milk reaching the target addition of the jam. The invention also discloses the vanilla-seed fermented milk prepared through the preparation method. The vanilla-seed fermented milk combines the light fermented flavor of the fermented milk and the fragrance of the vanilla and has rich color, the addition of the jam can be semiquantitatively monitored, the quality of different product batches is stable, and the market potential is remarkable.