213 results about "Lipid oxidation" patented technology

A process for grinding edible seeds, such as grain and/or pulses, in a single unit operation in a continuous, short-duration controlled-temperature manner. Grinding may be effected without the need for moving mechanical parts. The granulated product obtained from the grinding treatment is stable to lipid oxidation. It also may be used in preparing instant whole grain food products.

The present invention relates to a combination of a hermetically sealed, substantially air-tight container and a nutritional composition. The container of the present invention is adapted for the convenient transport, and storage of a single daily oral dose of a nutritional composition containing a fatty acid, for example, diacyl glycerol, an octadecatrienoic acid, an octadecadienoic acid, linolenic acid, linoleic acid, conjugated linoleic acid (CLA) or a combination thereof. In a preferred embodiment, the present invention relates to the use of the c9, t11 and t10, c12 isomers of CLA in a nutritional composition. The wide range of health benefits associated with consumption of these CLA fatty acids is well known. Furthermore, the invention relates to a container that substantially prevents CLA lipid oxidation caused by exposure to air.

The present invention concerns a transgenic soybean plant producing seed having reduced activity of seed lipoxygenases, when compared to a soybean plant expressing wild type activity of native seed lipoxygenases, the transgenic soybean plant having a nucleic acid fragment from at least a portion of at least one soybean seed lipoxygenase gene, wherein the nucleic acid fragment is capable of suppressing expression of native seed lipoxygenases and has been introduced into the soybean plant by transformation. The present invention also concerns a transgenic soybean plant producing seed having reduced activity of seed lipoxygenases and a second native enzyme, when compared to a soybean plant expressing wild type activity of native seed lipoxygenases and the second native enzyme, the transgenic soybean plant having a first nucleic acid fragment from at least a portion of at least one soybean seed lipoxygenase gene, wherein the first nucleic acid fragment is capable of suppressing expression of said native seed lipoxygenases, and a second nucleic acid fragment from at least a portion of at least one second native enzyme gene, wherein the second nucleic acid fragment is capable of suppressing expression of the native second enzyme, wherein the first nucleic acid fragment and the second nucleic acid fragment have been introduced into the soybean plant by transformation, and wherein the second enzyme is selected from the group consisting of an enzyme of the lipid oxidation pathway, fatty acid desaturation pathway, phenylpropanoid pathway, triterpenoid pathway, and combinations thereof. Methods of suppressing wild type activity of native soybean seed lipoxygenases, alone or in combination with suppression of a second native enzyme are also embodied by the present invention.

The patent relates to a processing method for high quality vacuum packaging poultry product, which belongs to food processing and storing technology field. The invention takes fresh poultry chicken, duck or goose as material, which is made into poultry product which can be preserved under room temperature through slaying, segmentation, finishing, precooking, braising, vacuum packaging, sterilization and cooling etc. The invention adds anti-oxidative bioactive peptides into bittern-making process for effectively controlling flavor deterioration problem caused by lipid oxidation in sterilization process and preserving process, thus the vacuum packaging product can keep remarkable traditional flavor characteristics. The invention adds antibacterial peptide, antibacterial protein and spice extracts having natural antibacterial effect into bittern-making process, which decrease sterilization strength of sterilization process, and avoids flavor and texture deterioration caused by high temperature and pressure sterilization, thus the shelf life of product can last 6 months under room temperature.

The invention discloses an edible film-coating freshness preservation agent used for megalobrama amblycephala, which belongs to the technical fields of the freshness preservation and the processing of aquatic products. The freshness preservation agent is a water solution prepared by dissolving the following components in water, wherein each component and the concentration thereof in the water solution are as follows: 14-16g/L of sodium alginate, 95-105g/L of glycerol and 40-60g/L of ascorbate. The invention also discloses a use method of the freshness preservation agent. After the film-coating freshness preservation agent is used for the film coating of the megalobrama amblycephala, a layer of film can be formed on the surface of the megalobrama amblycephala and acts as the functions of reducing bacterial pollution, prohibiting microbial growth, attenuating air oxidation and slowing down the lipid oxidation rate, and the effect of freshness preservation is obviously superior to that of an ordinary low-temperature preservation method. The use method of the film-coating freshness preservation agent is simple, the equipment investment is little, the operation site is small, and the film-coating freshness preservation agent can be suitable for industrial mass production.

The invention relates to a pig growing and fattening compound feed for improving the pork quality and a preparation method thereof. The feed is prepared from, by weight, 60-66% of corn, 20-24% of bean pulp, 4-10 parts of wheat bran, 1-3% of soybean oil, 0.03-0.05% of vitamin E, 0.03-0.05% of tea polyphenol, 1-1.4% of mountain flour, 0.6-1.3% of calcium hydrophosphate, 0.2-0.5% of salt, 0.1-0.4% of lysine, 0.1-0.4% of methionine, 0.1-0.3% of threonine and 0.5-1.5% of a premix compound. Compared with the prior art, the nutrient content of the feed formula is optimized, the vitamin E and tea polyphenol are added, the vitamin E and tea polyphenol cooperative antioxidation effect can be effectively brought into play, pork lipid oxidation is lowered, drip losses are reduced, the meat color is stable, the pork quality is improved, and culture benefits are improved.

A nutritional composition and method is provided for promoting weight loss or weight maintenance in an individual by supporting and enhancing thermogenesis and lipid oxidation comprising therapeutically effective amounts of yohimbine or derivatives thereof, an effective amount of Evodia rutaecarpia extract and a source of an effective amount of L-carnitine or derivatives thereof.

The invention discloses a livestock and poultry meat quality improver, which comprises a combination of vitamin E, yeast selenium, tea polyphenol, thioctic acid and carrier by certain percentages; the livestock and poultry meat quality improver adopts the using method that the added content is 0.02 percent-0.10 percent according to the total weight of feedstuff (by weight percentage), the livestock and poultry meat quality improver is directly added to the livestock feed; or the livestock and poultry meat quality improver is mixed with the carrier to produce premix; or is mixed with other feedstuff additive to make premixed material or mixed with feedstuff raw material to make concentrated feed for preparation of animal feedstuff for live stock. The invention highlights advantages that the livestock and poultry meat quality improver is combined with ingredients beneficial to animal health, thus eliminating toxic and side effects and being good for animal and human health; and the meat quality improver can soothe animal stress and has effects of enhanced body oxidation resistance, reduced lipid oxidation, improved meat tenderness, reduces water drop loss and extended shelf time of meat.

The invention discloses preparation of a soybean anti-fatigue biological active peptide, belonging to an extraction processing technology of plant protein. The method comprises the following steps: adding water in high-denaturation soybean meal serving as a raw material to prepare a mixed solution; performing ultrasonic preprocessing on the mixed solution; adding neutral protease into the processed mixed solution to perform enzymolysis so as to obtain enzymatic hydrolysate; performing ultrafiltration treatment on the enzymatic hydrolysate by using a membrane separation technology after the enzymolysis to obtain biological active peptide with high peptide content and molecular weight of less than 5 kDa; then performing separation and purification by using anion exchange chromatography and reversed-phase high-performance liquid chromatography; and finally performing freeze drying to obtain the soybean anti-fatigue biological active peptide. The soybean anti-fatigue biological active peptide prepared by the preparation method disclosed by the invention has higher autioxidant enzyme activities and lower malondialdehyde (MDA) content after movement of a mouse; and results show that the soybean peptide has the functions of reducing cell injury caused by lipid oxidation to have an anti-fatigue effect by removing free radicals produced in the body and inhibiting the generation of lipid peroxides.

The invention discloses a fish body preservative which takes fishskin zymolyte as a raw material as well as a preparation method and preservation method thereof in the technical field of aquatic product preservation. In the fish body preservative, the fishskin serves as the raw material, pepsase is used for enzymolysis to obtain fishskin zymolyte, and a plasticizer, namely glycerol is added to obtain the fishskin zymolyte preservative. After the fishskin zymolyte preservative is dipped into a fish body, one layer of film can be formed on the surface of the fish body to perform the effects of reducing bacteria pollution, preventing microorganisms from growing, weakening atmospheric oxidation, reducing the lipid oxidation rate and reducing the fish body weight loss. Compared with the commonrefrigeration method, the freshness, moisture and flavour of the fish body can be better maintained so as to achieve a better preservation effect, lighten the quality loss in the storage process and prolong the shelf life.

The invention relates to a preparation method of a intermediate moisture seasoning fish food, which comprises the technological processes of raw ingredient fish such as preprocessing, rinsing with clear water, drying, etc. The fish bodies are soaked in mixed aqueous solution composed of edible salt and EDTA before being rinsed in the clear water; certain lso-Vc is mixed in seasoning for salting treatment before drying; the fish bodies are drying-processed by adopting the low-temperature drying process, to lead the water content of the fish bodies in the products to range from 40 to 65 percent. The mixed aqueous solution has the proportion of the edible salt and the EDTA that the edible salt is 2 to 10g and the EDTA is 0.2 to 0.5g by weight per 100ml water, and the time for soaking the fish bodies is 10 to 60 minutes. The quantity of the lso-Vc which is mixed in the seasoning is 0.2 to 0.5 percent of the weight of the salted and processed fish bodies. The preparation method is applied to solve the problems that the taste is single, the lipid oxidation is serious, the color is bad, etc. in the traditional intermediate moisture fish food; the preparation method can also enlarge the raw ingredient of the intermediate moisture fish food, and can solve the difficult problem of processing the intermediate moisture foods of high-fat fish.

The invention relates to a preparation method of Beauveria sp. extract with functiosn of a tyrosinase inhibitor and an antioxidant. The preparation method comprises the following operation steps: 1. selecting and culturing Beauveria sp. Strain; and 2. extracting and refining active components from a fermented product, wherein the refining process comprises primary refining and chromatographic refining. The Beauveria sp. and Beauveria sp. extract provided by the invention have tyrosinase inhibiting and antioxidation active effects, and the refined product has the minimum IC50 (50% inhibiting concentration) of 134.5 mu g/ml to tyrosinase and the minimum IC50 of 87.2 mu g/ml to rat liver cell lipid oxidation; the Beauveria sp. extract can be used as articles for daily use to take into effects of whitening, antioxidation, antiaging, preserving, sterilizing, anti-inflammatory and the like; because the Beauveria sp. extract is produced by microorganism fermentation, the production of the Beauveria sp. extract is not influenced by environment and natural resources, and is easy to industrialize and automatize; the process method has low production cost, simple process, stable process, and high success rate and is easy to adjust and control; and the preparation method is suitable for investment of enterprises in various scales.

The present invention relates to a method for extending a storage period of embryo rice, which is characterized by using a method of air preheating, superheated steam treatment, and air step-by-step cooling to achieve the purpose of extending the storage period of the embryo rice. The superheated steam treatment can kill worm eggs hidden in rice grains, passivate the activities of lipoxygenase and lipase in the embryo rice, and inhibit lipid oxidation. The use of air preheating and air step-by-step cooling treatment can prevent the embryo rice from cracking and nutrient losses to some extent. The method can significantly improve the storage period of the embryo rice.

The present invention relates to a method for increasing the production of astaxanthin in Haematococcus pluvialis by a two-stage light cultivation process and, more specifically, to a method for increasing the production of astaxanthin in Haematococcus pluvialis cells by inoculating mature spores (cyst) and adding iron ions under high-temperature autotrophic conditions. The two-stage light cultivation process for the production of astaxanthin under autotrophic conditions using the sun during outdoor cultivation comprising inoculating mature spore (cyst) cells and adding iron ions, according to the present invention, can solve the problem that synthesis of astaxanthin is inhibited by excess generation of LROS(O2-, H2O2) by effectively converting LROS(O2-, H2O2) that is generated in a large amount under high-temperature conditions to MROS(O2, OH.) and amplifying an intracellular lipid oxidation signal, thereby more economically increasing the production of astaxanthin. Such astaxanthin is useful in a variety of industrial fields as a potent antioxidant.

The invention provides a processing method of an Elaeagnus pungens fruit vinegar beverage. Elaeagnus pungens is used as a main raw material of the Elaeagnus pungens fruit vinegar beverage, and Elaeagnus pungens fruit vinegar raw stock is made through following steps: raw material juicing, ultrahigh-temperature sterilizing, alcohol fermenting, acetic fermenting, filtering and sterilizing. The Elaeagnus pungens fruit vinegar beverage which is comprehensive in nutrition and pure in taste is provided; nutritional substances in Elaeagnus pungens are fully extracted by subjecting Elaeagnus pungens juice to compound enzyme treatment, so that utilization rate of Elaeagnus pungens is increased; the finished beverage is stable in color and luster through homogenizing for many times, so that layered precipitation is avoided; ultrahigh-temperature sterilization lowers damage to active ingredients of the Elaeagnus pungens fruit vinegar beverage, and the Elaeagnus pungens fruit vinegar beverage has efficacy of promoting digestion to stop diarrhea, dispelling wind to induce diuresis, decreasing blood sugar and blood lipid and resisting lipid oxidation.

The invention discloses a spirulina gamma-linolenic acid extractive and a preparation method of the spirulina gamma-linolenic acid extractive. The spirulina gamma-linolenic acid extractive has high antioxidation activity and antiplatelet activity. According to the spirulina gamma-linolenic acid extractive, spirulina powder is taken as a raw material; and by ultrasonic processing, organic solvent extraction, vacuum filtration, vacuum concentration, vacuum freezing drying and gas chromatograph-mass spectrometer measurement, the powdered spirulina gamma-linolenic acid extractive can be finally obtained. A DPPH (1.1-diphenyl-2-1picryhydrazyl radial) scavenging test, a lipid oxidation inhibition test and a platelet aggregation inhibition test show that the spirulina gamma-linolenic acid extractive has high antioxidation activity and antiplatelet activity, and finally prove that the mode of extracting gamma-linolenic acid from spirulina is an economic and effective mode. The method disclosed by the invention can be applied to the field of development of health-care food.

The invention belongs to the technical field of skin care products and in particular relates to acne removal compound essential oil and a preparation method thereof. The acne removal compound essential oil is composed of 5-15wt.% of compound essential oil and 85-95wt.% of base oil, a modifier is utilized for modifying the compound essential oil, and hydrophilicity and lipophilicity of the compoundessential oil are improved; and further the acne removal compound essential oil can be better dissolved into skin. The modifier is obtained by carrying out primary esterification reaction on sodium alginate and oxalic acid and then carrying out esterification reaction with propanetriol again. The obtained acne removal compound essential oil can stimulate cells and enable tissues to regenerate, has effects of resisting to acnes, controlling oil and moisturizing, can tone and protect skin and also has good effect on dry, allergic and inflamed skin; and the acne removal compound essential oil also has functions of eliminating edema, nourishing, preventing skin lipid oxidation, preventing deterioration of skin tissues, preventing skin ageing, astringing and promoting scabbing of a wound. Thepreparation method of the acne removal compound essential oil is simple and easy to operate.

A preparation technology for improving emulsibility and emulsion stability of desugared egg white powder specifically comprises steps as follows: yolks are separated after fresh eggs are pretreated, an egg white liquid is desugared, then soybean lecithin is added to the egg white liquid, and the emulsibility of egg white powder obtained after spray drying can be significantly improved; besides, an antioxidant is added to the obtained egg white powder, and a lipid oxidation reaction can be avoided in the hot chamber treatment process of subsequent industrial production. Compared with other kinds of egg white powder, the prepared egg white powder has the advantages that the emulsibility can be significantly improved, the egg white powder has the uniform and stable pure white color, the method adopts the simple technology, other devices are not required to be added, and industrial production is facilitated.

The invention discloses heart-nourishing yolk and walnut chicken cutlets which are prepared from the following raw materials in parts by weight: 50-60 parts of chicken breast meat, 15-16 parts of rice sprouts, 14-16 parts of walnut cream, 4-5 parts of minced chili pepper, 14-15 parts of salted duck yolk, 0.9-1 part of tuber fleeceflower stems, 1.6-2 parts of white hyacinth beans, 1.9-2 parts of clove branches and a proper amount of clove oil, thyme oil, coriandrum seed oil, sucrose ester, chitosan, a 1-2% acetate solution and lotus leaves. The chicken cutlets disclosed by the invention are savory and mellow and delicious and good in taste quality. The chitosan compound preservative film agent coating to the chicken cutlets is better in preservation effect than that of a single chitosan film liquid, so that the speed of generating hydrogen sulfide by the coated content is slowed down, lipid oxidation is slowed down and bacterial multiplication is slowed down. The storage period of the chicken cutlets is prolonged by 5-7 days compared to that in the prior art. Moreover, by adding food materials such as the tuber fleeceflower stems, the white hyacinth beans, the clove branches and the like, the heart-nourishing yolk and walnut chicken cutlets are endowed with the health-care functions of nourishing heart and soothing the nerves and warming the middle warmer and regulating qi.

The invention relates to a method for improving the stewing performance and the storage performance of unpolished rice. The method is characterized in that the microwave and superheated steam combined treatment is adopted, the unpolished rice is properly gelatinized (the gelatinization degree is 20 to 30 percent) through controlling the water addition quantity and the water adding speed, and meanwhile, insect bacterium enzymes inside rice grains are killed or passivated for reaching the goal of improving the stewing quality and the storage performance. Through the microwave and superheated steam synergistic effect, the surface gelatinization of unpolished rice grains is very uniform, meanwhile, ova, bacteria and mycete hidden in the rice grains are effectively killed, lipoxidase and lipase in the unpolished rice are passivated, and the lipid oxidation is inhibited. Through controlling the water adding quantity and the water adding speed and adopting the low-temperature high-humidity treatment after the microwave treatment, the crackling rate of the rice grains can be effectively reduced, and the nutritional ingredient loss is reduced. The method has the advantages that the environment is protected, no pollution exists, and the stewing performance and the storage performance of products are obviously improved.

The present invention belongs to the processing field of agricultural and sideline products and particularly relates to a processing method of torreya grandis. The processing method includes that TBHQ is added and used in the frying process of the torreya grandis seeds. The processing method effectively solves the problem of lipid oxidation rancidity during the frying process of the torreya grandis seeds and can improve the quality of the fried products of the torreya grandis.