63 results about "Low molecular weight peptide" patented technology

The invention discloses a walnut low molecular weight polypeptide and a preparation method thereof. The preparation method comprises the following steps: hydrolyzing walnut albumen powder through a high static pressure technique combined with a biological enzyme; decoloring and adsorbing to remove bitter substances in the walnut low molecular weight polypeptide, and then preparing the walnut low molecular weight polypeptide with high purity, good quality and high low molecular weight peptide proportion; and directly packaging or carrying out freeze drying to obtain the finished walnut low molecular weight polypeptide product. The walnut low molecular weight polypeptide disclosed by the invention can be widely applied to medicine raw materials, medicaments, food, health care products, foodadditives and the like. By using the method disclosed by the invention, the hydrolysis degree of protein is improved so that the proportion of the walnut low molecular weight polypeptide is improved,thereby being more beneficial to the absorption and utilization of walnut polypeptide, enhancing the nutrition and health care effects of walnut and improving the product additional value of walnut. Thus, the walnut low molecular weight polypeptide has a good market application prospect.

A primary package containing a low molecular weight peptide-based thrombin inhibitors which package is sealed with a rubber stopper or plunger containing bromobutyl rubber.

The invention discloses rose fermentation puree as well as a preparation method and an application thereof. The preparation method of the rose fermentation puree comprises the following steps: dry rose powder, water and yeast are mixed to obtain an initial system, the initial system is subjected to fermentation cultivation, the rose fermentation puree is obtained, wherein, the yeast is Pasteur yeast. A rose fermentation puree cosmetic doesn't contain any chemical component, foreign matters such as enzyme are not required to be added, not only is production cost saved, but also the production steps are simplified maximally, the fermentation technology can realize mass production and industrial production, and the product quality stability can be fully guaranteed. At the same time, the rose fermentation puree can be directly used as a finished production of a facial mask, essence or toner and is more natural compared with other products existing in the market, and no negative effect is caused to the skin; low-molecular-weight peptide can be obtained, the skin can absorb the rose fermentation puree thoroughly, and the rose fermentation puree can be widely applied in preparing whitening and/or anti-aging products.

A method for detecting the condition of an organism through the measurement of peptides from a sample of said organism containing high- and low-molecular weight peptides, as an indication of the condition of said organism, wherein

• • low-molecular weight peptides are directly detected and characterized; and
  • related to a reference.

The invention discloses ginseng fermentation puree as well as a preparation method and an application thereof. The preparation method of the ginseng fermentation puree comprises the steps that dry ginseng powder, water and bifidobacterium bifidum are mixed to obtain an initial system, the initial system is subjected to fermentation cultivation, and ginseng fermentation puree is obtained. The ginseng fermentation puree doesn't contain any chemical component, foreign matters such as enzyme are not required to be added, not only is production cost saved, but also the production steps are simplified maximally, the fermentation technology can realize mass production and industrial production, and the product quality stability can be fully guaranteed. At the same time, the ginseng fermentation puree can be directly used as a finished production of a facial mask, essence or toner and is more natural compared with other products existing in the market, and no negative effect is caused to the skin; compared with ordinary extraction method, low-molecular-weight peptide can be obtained, the skin can absorb the ginseng fermentation puree thoroughly, and the ginseng fermentation puree can be widely applied in preparing anti-aging products and/or DPPH free radical clearing products.

The present invention utilizes a novel enzyme cocktail comprising a fungal protease enzyme or a mixture of fungal protease enzymes having both endo and exo-peptidase activities to hydrolyze soy proteins while substantially avoiding free amino acids and low-molecular weight peptides which impart a bitter or undesirable flavor to the hydrolysate. The hydrolysate, and more preferably the soluble soy protein contained therein, is used in a food product such as, for example, high protein content beverages, sports beverages, balanced nutritional beverages, fruit juice mixes, health/nutrition bars, salad dressings, meat products, snacks, desserts, confectionaries, nutritional supplements, and the like. The soy protein hydrolysate, and more preferably the soluble soy protein contained therein, according to the present invention is particularly useful when the required dose is as high as about 2.5 to about 6.5 grams of soy protein per normal serving of a food product.

The invention discloses a bitterness-free shrimp-type low-molecular-weight peptides as well as a preparation method and application thereof, belonging to the technical field of biology. The invention provides bacillus subtilis YBPE-4 with a preservation number of CCTCC NO: M2016359. The preparation method comprises the following steps: drying and crushing shrimps, enzymolyzing the shrimps by using neutral protease, and separating to obtain an enzymolysis solution; preparing a fermentation culture medium by utilizing the enzymolysis solution, soluble starch and potassium dihydrogen phosphate, inoculating a mature bacillus subtiliss YBPE-4 culture solution, and stirring, ventilating and fermenting for 132 to 144 hours; centrifuging a fermented solution to remove thallus to obtain supernatant, and filtering by virtue of an ultrafiltration membrane to obtain filtrate with a molecular weight of 360 to 5000 Da; and drying the filtrate to finally obtain the bitterness-free shrimp-type low-molecular-weight peptide product. The bitterness-free shrimp-type low-molecular-weight peptides have the advantages that the bitterness removal effect is good and the yield of products is high, and the preparation method is relatively low in production cost, suitable for producing the bitterness-free low-molecular-weight peptides by utilizing low-value shrimps in an industrialization manner and good in application prospect.

An extruded foodstuff having a protein content in the range of 45% to 80% protein by mass and specific density of 0.10-0.40 g/cm³, including: a vegetable protein isolate which has been at least partly hydrolysed by enzymic hydrolysis, which provides the majority of the protein content and which has a relatively low level of low molecular weight peptides and which has a relatively low water imbibing capacity; up to 30% by mass of wheat gluten; up to 5% by mass of the foodstuff is sodium bicarbonate.

The invention discloses a wild thelephora ganbajun zang compound condiment which is formed by the following components in parts by weight: 12-15 parts of wild thelephora ganbajun zang, 10-20 parts of beef powder, 5-10 parts of shrimp powder, 12-25 parts of sucrose, 3-5 parts of pepper, 3-5 parts of paprika powder, 3-4 parts of chili powder, 3-5 parts of ginger powder, 1-4 parts of garlic powder, 3-5 parts of salt, 2-3 parts of sucrose, 5-8 parts of rosemary, 10-15 parts of plant oil, 12-18 parts of papain, 6-9 parts of flavorzyme, 3-5 parts of medlar powder and 2-3 parts of red date powder. A preparation method of the wild thelephora ganbajun zang compound condiment comprises the following steps of: 1) adding the papain and the flavorzyme into the wild thelephora ganbajun zang to carry out enzymolysis and further treating to obtain wild thelephora ganbajun zang powder; and 2) heating the plant oil to be at 200-220 DEG C and sequentially adding all the raw materials to be uniformly mixed to obtain the wild thelephora ganbajun zang compound condiment. The condiment disclosed by the invention has special aroma, good flavor, and delicious mouth feeling and taste, and contains substances including a plurality of delicious amino acids, low-molecular-weight peptides and the like, so that the human immunity can be enhanced.

The invention discloses a whitening and moisturizing low-molecular-weight peptide mask and a preparation method thereof. The whitening and moisturizing low-molecular-weight peptide mask is prepared from the following components: oat polypeptide, camellia japonica extract, forsythia suspense extract, cicada slough extract, rose extract, lemon essential oil, arbutin, vitamin E, sodium hyaluronate, oat beta-glucan, menthol, lecithin, hydroxypropyl cellulose, methylparaben, EDTA-2Na, paraben and the balance of distilled water. The whitening and moisturizing low-molecular-weight peptide mask is mainly used for facial moisturizing and whitening and also has the effects of resisting wrinkles and aging, oat polypeptide in the components joining with the natural extract is taken as the effective component, is non-toxic, non-irritant, and allergy-free and has a good removal effect on melanin, meanwhile, the wrinkles are smoothed, cell viability is strengthened, skin elasticity is improved, the skin is enabled to be fine, smooth and glossy, and the mask has remarkable whitening effect, has no side effect, is safe, reliable and applicable to various skin and can be used for a long time as a mask type skin protective product.

The invention discloses environment-friendly hyper-concentrated liquid detergent tablets/particles and a preparing method thereof. The environment-friendly hyper-concentrated liquid detergent tablets/particles are prepared from 15-60% of an anion active agent, 10-30% of a nonionic active agent, 1-15% of an ampholytic surfactant, 2-6% of low-molecular weight peptide complex enzyme, 2-6% of a thickening agent, 0.1-0.5% of preservative, 0.1-2% of a lubricating agent, 0.1-2% of filler, 0.1-2% of essence and the balance water. The environment-friendly hyper-concentrated liquid detergent tablets/particles have the advantages that low-molecular weight peptide powder is added into the complex enzyme, then the trigger action on various active matters from the complex enzyme is enhanced, and therefore the dirt removing ability of the active matters is improved greatly; meanwhile, the scientific process of carrying out drying first and then spraying enzyme and liquid detergent tablet/particle production equipment developed and researched autonomously are utilized, and it is effectively ensured that active components of enzyme will not be damaged.

The invention discloses a method for extracting polypeptide by enzymolysis on oyster at low temperature, comprising the following steps of: carrying out enzymolysis on an edible part of a fresh oyster as a raw material with trypsase at the low temperature; extracting filter residue at low temperature again; combining filtrate of the two steps; and vacuum condensing to obtain a condensed solution containing the polypeptide. The method solves the problem that the enzymolysis of protein at high temperature is easy to inactivate a product of low-molecular weight peptide and broadens the application range of the oyster in the health-care foods.

The invention discloses a preparation method for secondary-fermented ferment tea. The method takes semi-fermented or fully-fermented tea as a raw material and takes bacillus natto, eurotium cristatum or acetic bacteria as strains for secondary fermentation; and aerobic fermentation is carried out on the raw materials to prepare the ferment tea. When the ferment tea prepared by the invention is used, the tea can be brewed with water with relatively low temperature and relatively good taste is realized; active substances generated by fermenting the secondary fermentation strains are kept to be greatest extent, and the tea has the functions of refreshing and restoring consciousness, invigorating stomach and the like; and the ferment tea also has the effects of dissolving thrombus and inhibiting the growth of angiotensin when patients with microthrombus drink the ferment tea for a long period. According to the ferment tea prepared by the preparation method, the active substances are easy to dissolve out and contain active factors including low-molecular-weight peptides, oligosaccharides, saponin and the like.

The invention discloses a rapeseed peptide for reducing blood pressure, preparation method and applications thereof. The preparation method is as follows: firstly, mixing degreased rapeseed cake with water, adjusting pH value, extracting, centrifuging, settling, extracting again, combining supernatant, adjusting the pH value to settling protein, separating the supernatant, adjusting the pH value of the supernatant to conduct the secondary protein settlement, abandoning the supernatant, combining the settlement, washing the settlement by deionized water, adjusting the pH value, stirring so as to dissolve the settlement, and then cooling and drying, thus obtaining rapeseed protein; and secondly, dissolving the rapeseed protein in distilled water, adding alcalase for hydrolysis, then adding flavourzyme for hydrolysis, killing enzyme, cooling, then obtaining the supernatant by centrifuging, cooling and drying the supernatant, thus obtaining the rapeseed peptide for reducing the blood pressure. The invention has the following advantages: the alcalase and the flavourzyme are utilized for hydrolysis, the hydrolysis degree is improved effectively, the bitterness of the rapeseed peptide is reduced, simultaneously, the rapeseed peptide with richer low molecular weight peptide and blood pressure reducing activity can be obtained. Furthermore, the condition is moderate, the flow is simple, the energy consumption is low, and the industrial production is easy.

The invention provides a process for preparing barley germ oil and a low molecular weight peptide by solid enzymolysis-CO2 supercritical extraction, which belongs to the technical field of barley germ processing, and is characterized in that (1) the process flow comprises five process: lipoxygenase deactivating, raw material solid enzymolysis, CO2 supercritical extraction on the germ oil, extraction on the low molecular weight peptide and drying on the low molecular weight peptide; (2) the process conditions are shown as follows: in the lipoxygenase deactivating, original lipoxygenase in theraw material of barley germ powder is deactivated in the manner of heating or microwaves and the like; in the raw material solid enzymolysis, distributing water to the raw material of the barley germpowder to enable the water content of the raw material of the barley germ powder to reach 9-15 percent, and then, neutral protease is added for the solid enzymolysis; in the CO2 supercritical extraction on the germ oil, the extraction pressure is 20-40MPa, and the extraction time is 1-2 hours; in the extraction on the low molecular weight peptide, the dregs of the barley germ powder are extractedfor 2-3 times by the water to obtain the liquid containing the low molecular weight peptide; and in the drying on the low molecular weight peptide, the liquid containing the low molecular weight peptide is dried in the manner of spray drying or fluidized bed drying to obtain a low molecular weight peptide product. The prepared barley germ oil and the prepared low molecular weight peptide are widely used for industry of foodstuffs, daily chemicals and the like. The barley germ powder is deeply processed by the process for preparing the barley germ oil and the low molecular weight peptide by the solid enzymolysis-CO2 supercritical extraction, i.e. waste is changed into valuable, thereby, the use value and the market value of the barley germ powder are greatly increased.

The invention relates to a water-soluble mussel extract produced by enzymatic hydrolysis of mussel material. The extract comprises a high proportion of low molecular weight peptides and demonstrates anti-inflammatory properties.

The invention belongs to the technical field of traditional Chinese medicine material separation, and particularly relates to a preparation method of low molecular weight peptide in larva chrysomyiae. The method comprises the steps of preparing freeze-dried powder of small molecules, preparing the mother solution, applying the gel chromatography for separation, conducting test to the activity of the eluent acquired from the separation, at last conducting separation to acquire the low molecular weight peptide of larva chrysomyie with anti-fungus activity. The method has the advantage of being simple, highly efficient, fast in operation, having high stability, high precision and good restoration effect. The method lays down the foundation for future research.

An object of the present invention is to provide a method that can efficiently and mass-produce a target peptide by using a gene recombination method. The method of the present invention based on the combination of right-hand scissors (S-cyanation reaction) and left-hand scissors (cyanogen bromide treatment, enterokinase, factor Xa treatment, etc.) to cut out the target peptide and tandem repeat method can be used for large-scale synthesis of gene-based Peptides of recombinant technology, especially low molecular weight peptides.

The invention discloses a liquid chromatography-mass spectrometry technology-based protein-polysaccharide complex digestibility analyzing method. The liquid chromatography-mass spectrometry technology-based protein-polysaccharide complex digestibility analyzing method comprises in vitro digesting protein solution and protein-polysaccharide complex solution in simulative gastric juice; performing denaturation treatment on digested proteins and digested protein-polysaccharide complexes, removing low-molecular-weight peptide fragments through an ultrafiltration pipe, and further completely hydrolyzing large-fragment polypeptides retained inside the ultrafiltration pipe through a second endo protease with clear enzyme-digesting points except pepsase to obtain a number of polypeptide fragments;detecting the composition and abundance of the polypeptide fragments through the liquid chromatography-mass spectrometry technology; according to the abundance of the polypeptides digested by the second endo protease and the pepsase, determining the digestibility of the pepsase; further, according to the high-abundance polypeptides in the two types of peptide fragments in the protein-polysaccharide complex group, deducting the binding sites of proteins and polysaccharides.

The present invention discloses a spiced meat flavor for eliminating fishy and mutton smell, characterized by consisting of the following raw materials in parts by weight: 500 to 600 parts of porcine bone, 10 to 12 parts of glucose, 7 to 9 parts of cysteine, 5 to 7 parts of thiamine, 2 to 4 parts of fennel powder, 3 to 5 parts of pepper powder, 1 to 2 parts of star anise powder, 0.6 to 0.8 part of cinnamon powder, 0.4 to 0.6 part of cloves powder, 7 to 8 parts of Chinese wolfberry powder, 2 to 4 parts of onion powder, and 12 to 14 parts of hydrolyzed vegetable protein. The process of the present invention comprises the steps that: the porcine bone is frozen first to increase bone brittleness which facilitates puffing performed on the porcine bone; then calcination is performed on the puffed porcine bonet to change minerals in the porcine bone into active absorbable mineral ions which are easy for uptake by the human body. Bone soup is hydrolyzed with enzyme into hydrolysate rich in free amino acids and low molecular weight peptides which is easy for the Maillard reaction; and spiced condiments, such as the fennel and pepper, added in the hydrolysate can eliminate the unpleasant odor of such food with fishy smell, urine smell and mutton smell, making the food have special flavor, stimulating human sense of smell and enhancing people's appetite.