86 results about "Maltase" patented technology

The invention relates to a preparation method for enzyme laundry detergent. At present, most detergent in the market is prepared from chemical raw materials, skin irritation, irritability and pruritus are caused, the detergent has certain toxicity, environment is polluted severely, and health of people is harmed. The enzyme laundry detergent is prepared by organically combining natural active ingredients AES, oligose, chitosan, maltase, alkyl glycoside, enzyme, perfume, alcohol ethoxylates, salt, tartaric acid, glutamic acid, acetic acid, sodium butyrate and water. The enzyme laundry detergent has a biodegradation property, decomposes dirty marks automatically, removes various stubborn dirty marks, has the quick-acting and whitening effects, and can carry out sterilization and resist static electricity, harm to clothes and skin is avoided, and the clothes are kept shining and bright.

The invention discloses a fungal alpha-amylase-containing beer complex enzyme and a preparation method thereof, belonging to the field of enzyme preparation processing. The high-activity fungal alpha-amylase and other food grade enzyme preparations, plant extracts, antioxidants, protective agents, activating agents and the like can be scientifically compounded by taking concentrated maltase and concentrated malt juice powder as main raw materials; the prepared beer complex enzyme is complete in proteases, high in enzyme activity, difficult to deactivate, mellow in malt aroma, and capable of providing abundant nitrogen source for malt juice, wherein the activity of fungal alpha-amylase in fermenting liquor during the preparation of fungal alpha-amylase is 17000-21000 U/mL. The complex enzyme can be stored for 12 months under the conditions of 0DEG C and 40DEG C, the single enzyme activity loss in the complex enzyme are respectively 0.50% and 0.72%, the enzyme deactivation caused by environment change, and inappropriate operation methods during packaging, storage, transportation, use and the like can be effectively prevented, especially the enzyme deactivation caused by high temperature can be prevented.

Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic enzyme and a starch liquefying enzyme to produce maltose; (b) contacting said maltose with a transglucosidic enzyme, wherein said steps (a) and step (b) occur at a temperature less than or at a starch gelatinization temperature; and (c) obtaining a substrate, grain or tuber composition having an enzymatically produced isomalto-oligosaccharide, wherein the oligosaccharide is derived from the grain. The maltogenic enzyme can be either exogenous or endogenous to the grain. The contacting steps can be sequential or concurrent. The present invention also describes flour, oral rehydrating solutions, beer adjuncts, food, feed, beverage additives incorporating the grain compositions made as described.

The invention discloses a compound enzyme for bear, and belongs to the field of enzyme preparation processing. The compound enzyme adopts a natural concentrated maltase as a main material, and is complexed with a mixed enzyme scientifically, so that not only are full enzyme sources filled, but also more importantly under the synergistic effect of a protective agent and an activating agent, the enzyme activity is enough, the storage performance is good, a nitrogen source is rich, the malt flavor is strong, and the loss rate of the enzyme activity after 2-year storage at normal temperature is less than 3%. The compound enzyme disclosed by the invention has the advantages that the complexing is scientific, the preparation process is simple, the function of a product is complete, the storage period is long, the transportation, the storage and the use are convenient, especially a solid foundation is laid for carrying out added enzyme-preparation saccharification with the auxiliary-material ratio, reducing the production cost of the bear and producing the high-quality traditional bear with rich nutritional values and natural-pure taste and flavor.

The invention discloses a preparation method of an anti-allergy and anti-pruritus composite plant extract. The preparation method comprises the following steps of (1) taking panax notoginseng, adding water in the panax notoginseng, performing ultrasonic cell wall-breaking treatment for subsequent use, and pulverizing honeysuckle and chamomile for subsequent use; (2) uniformly mixing the panax notoginseng, the honeysuckle and the chamomile which are pretreated in the step (1), and adding cellulase and maltase to carry out enzymolysis so as to obtain enzymatic hydrolysate; and (3) extracting the enzymatic hydrolysate by using extracting solvent to obtain extracting solution, and performing follow-up treatment on the extracting solution to obtain the anti-allergy and anti-pruritus composite plant extract. The invention also discloses the anti-allergy and anti-pruritus composite plant extract prepared by the method. The composite plant extract is safe and non-irritant, and can be used for preparing anti-allergy and anti-pruritus medicines or cosmetics. The anti-allergy and anti-pruritus effect of the anti-allergy and anti-pruritus composite plant extract is obviously higher than that of a plant extract prepared by a traditional method.

The present invention discloses a composite enzyme for raising quality of tobacco leaf and its preparation process. Its composition is formed from cellulase, proteinase, converzyme, maltase and lysozyme through the processes of mixing, pulverizing, sieving and packaging. In the course of fermentation of tobacco leaf said composite enzyme can remove the green impurity, woody flavor, earthen taste, bitterness, austerity and other irritating smell from tobacco leaf so as to raise the grade of the cigarette quality.

The invention provides a preparation method of high-purity 95 isomaltose hypgather. The preparation method comprises the following steps: performing jet liquefying on starch or starch milk used as a raw material; performing saccharification transglycosidation through maltase (fungus alpha-amylase or beta-amylase) and alpha-galctosyl-hydroxylysyl glucosyl transferase to obtain 50 type coarse isomaltose hypgather liquor; decomposing non-trisaccharide (isomaltose, panose and isomaltotriose hereinafter referred to as 'trisaccharide') ingredients by use of efficient liquid saccharifying enzyme to obtain glucose; separating by use of a chromatographic separation purification technology to remove glucose; decolorizing, desalting and refining to obtain 95 isomaltose hypgather (the 'trisaccharide' content is not less than 95%). The high-purity 95 isomaltose hypgather has the advantages that the effective ingredients 'trisaccharide' are high in purity reaching more than 95%, low in syrup viscosity and high in sweetness; the physiology functions are high; the bifidobacterium cultivation effect is three times higher than that of the common 90 type isomaltose hypgather.

The invention discloses a method for screening antidiabetic active compounds. The method is characterized by comprising the steps of: (1) preparing bonding enzyme magnetic beads; (2) using at least two kinds of the bonding enzyme magnetic beads to conduct preferential adsorption on a traditional Chinese medicine solution or a natural extractive solution, enabling target proteins bonded on different bonding enzyme magnetic beads to be mutually different, and enabling the target proteins to be maltase, sucrase or lipase; (3) separating compounds jointly absorbed by all bonding enzyme magnetic beads to serve as a sample set; and (4) screening the antidiabetic active compounds from the sample set through inhibitory activity tests directing at the target proteins. The method for screening antidiabetic active compounds can screen the antidiabetic active compounds in a traditional Chinese medicine or a natural extractive aiming at multiple target points or enzymes, is applicable to development of anti-diabetic medicines, simultaneously reduces compound preparation and separation steps during initial screening in a traditional method, improves screening efficiency and shortens screening times.

The invention discloses a method for preparing malt fragrance-flavour matter by utilizing self protein of wheat bran and sugar. The method disclosed by the invention is characterized by comprising the following steps: (1) baking wheat bran for improving aroma, and smashing for later use; (2) carrying out enzymolysis, namely adding the smashed wheat bran into an aqueous solution, adding alpha-amylase and maltase for carrying out enzymolysis, then adding flavoured proteinase for carrying out enzymolysis, then carrying out enzyme deactivation after enzymolysis is finished, centrifuging, removing impurities, and carrying out vacuum concentration, so that mixed enzymatic hydrolysate rich in reducing sugar, amino acid and small molecular peptides is obtained; and (3) carrying out Maillard reaction by taking the reducing sugar, amino acid and small molecular peptides in the mixed enzymatic hydrolysate, so that the mal fragrance-flavour matter product is obtained. The method disclosed by the invention is simple in steps and easy to operate, all the related raw materials are from the wheat bran, the amino acid and reducing sugar do not need to be added, the obtained flavour matter is close to the original malt fragrance to the utmost extend, and aroma is natural without other foreign flavour, thereby being applicable to popularization and application.

Co-incubation of an amyloid protein with sulfated macromolecules as a method for the formation of amyloid plaques. The amyloid protein may be the beta-amyloid protein or the prion protein or the like. Amyoid plaque formation in one embodiment proceeds in vitro and desireably produces amyloid plaques that stain with Congo red and demonstrate a maltese-cross pattern when viewed under polarized light. The method also produces amyloid plaques that demonstrate an "amyloid star" appearance when viewed by transmission electron microscopy. Sulfated macromolecules include a sulfated proteoglycan selected from the group consisting of perlecan, ~220 kilodalton heparan sulfate proteoglyean, glypican, cerebroglycan, aggrecan, synaptoglycan (SV2PG), syndecan, N-syndecan (also known as syndecan-3), syndecan-1, syndecan-4, neurocan, phosphacan, decorin, biglycan, versican, amphiglycan, lumican, PG-M, PG-M (3), agrin, betaglycan, claustrin, brevican, appican, epican, neuroglycan-C, and fragments thereof. Thw sulfated macromolecule may be a sulfated glycosaminoglycan selected from the group consisting of heparin, heparan sulfate, dermatan sulfate, chondroitin sulfate, keratan sulfate, and fragments thereof. An in vivo assay is also presented for selecting a candidate therapeutic agent for inhibiting or disrupting amyloid plaque deposition or persistence. The assay includes a) pre-forming congophilic maltese-cross amyloid plaques in vitro following incubation of an amyloid protein and a selected sulfated macromolecule, b) using a first cannula and osmotic pump to continuously infuse for a selected duration the pre-formed congophilic maltese-cross amyloid plaques into a tissue or organ, c) changing the first cannulae and osmotic pump with a second cannulae and osmotic pump to administer the candidate therapeutic, and d) detecting the candidate therapeutic's ability to disrupt, reduce, or eliminate congophilic maltese-cross amyloid plaque deposition/persistence in the tissue or organ.

The invention discloses a brewing method of high-freshness organic soy sauce. The method comprises the steps that a mixed solution rich in wheat protein and starch B is obtained by treating organic soybeans and organic wheat, the mixed solution is subjected to high-shear emulsification treatment, wheat proteolytic enzyme, fungal alpha-amylase and cellulase are added for enzymatic hydrolysis, and apolypeptide oligosaccharide enzymatic hydrolysate D and a polypeptide maltase enzymatic hydrolysate F are obtained; the treated soybeans are immersed with the polypeptide oligosaccharide enzymatic hydrolysate D, through conventional cooking and starter making, a soy sauce finished starter is prepared, the polypeptide maltase enzymatic hydrolysate F is mixed with the soy sauce finished starter, conventional fermentation is carried out for 90-360 days, and the high-freshness organic soy sauce with excellent color, fragrance and taste and outstanding freshness and without a freshener is obtainedthrough squeezing or sauce spraying. The brewing method is provided for the production of the fresh-taste organic soy sauce demanded on the market, and meanwhile, the fundamental problem of insufficient fresh taste of organic soy sauce is solved.

The invention discloses a blood-glucose-reducing sweetening agent without lingering bitterness. The sweetening agent is prepared from the following raw materials in parts by weight: 10-20 parts of xylitol, 20-30 parts of maltitol, 5-15 parts of lactitol, 10-20 parts of modified stevioside, 40-60 parts of rebaudioside-A, 8-12 parts of thaumatin and 6-9 parts of a traditional Chinese medicine extracted composition, wherein a method for preparing the modified stevioside comprises the following steps of dissolving maltose and stevioside in a buffer solution, adding maltase, uniformly mixing the mixture to obtain a solution A, heating the solution A, preserving the temperature of the solution A, and inactivating and purifying the solution A to obtain the modified stevioside; and the traditional Chinese medicine extracted composition comprises pomegranate seed extract, puerarin, lycium barbarum polysaccharide, rhizoma anemarrhenae extract, glycyrrhizin and radix platycodonis polysaccharide. The sweetening agent has the advantages of high sweetness, no lingering bitterness, good taste, decayed tooth prevention and good blood glucose reducing effect.

The invention provides a preparation method of honeysuckle beverage. The preparation method of the honeysuckle beverage comprises the following steps: providing a honeysuckle extract; providing a mint extract, providing a sugar source, mixing the sugar source and a composite enzyme preparation which is formed by glucolase, maltase, pectinase and pectate lyase, and performing enzymolysis to obtain a sweetening agent; and mixing the honeysuckle extract, the mint extract and the sweetening agent according to a weight ratio of 100:(1-10):(0.1-5) to obtain the honeysuckle beverage. According to the preparation method of the honeysuckle beverage, provided by the invention, the bitterness of the honeysuckle is shielded by adding the sugar source and the mint extract, and the added sugar source is decomposed into micromolecular sugar by the composite enzyme preparation, so the sweetness is reduced and the honeysuckle beverage is suitable for most people to drink.

The present invention belongs to the technical field of preparation of a vaccine, and particularly relates to a method for improving the solubility of a foot-and-mouth disease protein for immunization. The method is by adding an His6-MBP protein tag in the C terminal of the foot-and-mouth disease protein by the mean genetic engineering in FMD protein by genetic engineering, so as to increase the solubility of the foot-and-mouth disease protein; the His6 represents the 6 histidine tags, and MBP represents a maltase binding protein. The present invention also provides an immune FMD protein CDG276 aiming at type A FMD prepared by the method. Compared to the FMDV VPI protein prepared by the existing genetic engineering, the FMD protein prepared by the invention has obvious increased the expression level; and due to the addition of soluble label maltose binding protein (MBP), the expressed FMDVA1 soluble protein has significantly increased solubility; therefore, the method has good application value.

A composition and method for the separation of the different layers of long-life packaging includes an aqueous based synthetic treatment composition containing lactic acid, sodium acetate, cellulase enzymes, alpha-amylase enzymes, maltose enzymes, citric acid and activated carbon.

The invention relates to a microbial invertase composition for improving cigarette quality and a preparation method of the microbial invertase composition for improving the cigarette quality, and belongs to the technical field of manufacturing of microbial invertase products for food additives. The microbial invertase composition for improving cigarette quality is technically characterized by comprising 30% of plant amylase, 30% of maltase, 15% of protease, 5% of yeast, 10% of lysozyme and 10% of microbial amylase, and the microbial invertase composition for improving the cigarette quality is prepared through a method which comprises the steps of mixing, smashing, screening and evenly stirring. The microbial invertase composition for improving the cigarette quality is low in consumption of raw materials, simple in preparation method and low in product cost. After the microbial invertase composition for improving the cigarette quality is used, internal quality of tobacco can be greatly improved, shortening of the fermentation period of the tobacco or tobacco shreds is facilitated, and sensory quality of cigarette products can be improved. As is proved by experiments and smoke panel tests, when the microbial invertase composition for improving cigarette quality is added, carbohydrate inside the tobacco can be rapidly and fully fermented and be disintegrated into alcohols, esters and various organic acids through the enzymatic reaction, protein inside the tobacco can be degraded into amino acid, thus, flavor components of the tobacco can be extracted and be exposed, and the quality of the tobacco can be fundamentally improved.

The invention discloses application of Lactobacillus casei LC2W strain (CGMCNO.0828) in preparation of a maltase inhibitor and an Alpha-glucosidase inhibitor. Alpha-glycosidase inhibitor is prepared by using milk as a growth medium and fermenting the Lactobacillus casei LC2W strain; the maltase inhibition rate can reach 50-88%; and the Lactobacillus casei LC2W strain can be used as a functional ingredient for beverages and dietary supplements and used for inhibiting the activity of the Alpha-glucosidase and controlling the after-dinner glycemic excursion.

A maltogenic alpha-amylase from Trichoderma reesei (TrAA) and variants thereof are useful in the production of high-maltose syrups from liquefied starch. Particularly high maltose concentrations are achieved when TrAA is used in the presence of a pullulanase. Expression hosts and encoding nucleic acids useful for producing TrAA and its variants also are provided.

The invention relates to a chromatographic separation method of trehalose and maltose, and belongs to the technical field of biochemical separation. The method comprises the following steps: carrying out membrane filtration, centrifugal clarification or plate and frame filtration on a mycose feed liquid produced by maltase transformation, and preparing a 1%-71% (w/w) water solution through heat concentration or membrane concentration; feeding to a chromatographic column filled with a special chromatographic medium at 20-90 DEG C, eluting with water as an eluting agent, and respectively collecting an eluting liquid and a residual liquid, so as to obtain two products pure mycose and maltase, and thus efficient separation of the mycose and the maltase is achieved. Compared with the prior art, the chromatographic separation method has the advantages of low cost, high separation efficiency and the like, and is simple to operate and environmental friendly.

The invention discloses a rice whitening method. The rice whitening method comprises the following steps of (1) atomization treatment, namely soaking brown rice with a compound enzyme solution of cellulase, maltase and protease in a spraying manner; (2) rice milling, namely feeding the soaked brown rice in the step (1) into a rice milling device for rice milling; (3) discharging, namely conveyingmilled semi-polished rice from a rice milling box into a material distribution box; (4) primary screening, namely screening out large-grain rice and small-grain rice through a first filter screen; and(5) secondary screening, namely screening out the small-grain rice and impurity grains through a second filter screen. The invention relates to the technical field of rice processing. The method reduces the broken rice rate in the rice milling process, improves the rice milling quality and improves the rice processing efficiency.

The invention discloses a quick-fermentation bread yeast strain and a breeding method thereof. The bread yeast strain is Saccharomyces cerevisiae Sy-5-11L with the storage number of CGMCC No 5637. The fermentation capacity of the no-sugar dough is remarkably improved on the condition of not affecting other fermentation performances of the strain; and 950 mL of CO2 is generated one hour before the fermentation of the no-sugar dough. Compared with the parent strain, the fermentation capacity is improved by 22.58% and the repression degree of the glucose is reduced by 17.05%. The repression factor coding gene MIG1 with the repression action in the strain bread yeast CICC 31616 glucose is removed, and a strong promoter PGK1 is selected to over-express maltase coding gene MAL6S to achieve the breeding method of the bread yeast strain. The bread yeast strain obtained by the breeding method has no special requirements to the fermentation equipment and fermentation conditions, and the equipment and the conditions of a general factor can be applicable, and so the bread yeast strain has an extensive application prospect.