111 results about "Milk protein" patented technology

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention discloses an anti-muscle attenuation composition and application thereof, and the composition provided by the invention comprises an anti-muscle attenuation peptide, WPC, MLCT and CaHMB; the muscle attenuation resisting peptide is zymolyte obtained after milk protein is subjected to protease enzymolysis, the zymolyte comprises polypeptide with the absolute net charge density ridge-shaped region distribution of a peptide chain formed by a head peptide fragment, a middle peptide fragment and a tail peptide fragment, the head peptide fragment is j1, the middle peptide fragment is j2, and the tail peptide fragment is j3; the charge density of the j1 and the charge density of the j3 are both larger than the charge density of the j2, or the charge density of the j1 and the charge density of the j3 are both smaller than the charge density of the j2. Through mutual cooperation of the muscle attenuation resisting peptide, the WPC, the MLCT and the CaHMB, the effect of obviously improving the muscle attenuation resisting effect is achieved.

Methods and compositions use a galactooligosaccharide (GOS) for increasing absorption of zinc, such as zinc naturally present in ingredients of the composition and / or present in a food product, a meal or a diet, wherein the food product, meal or diet is combined with the composition and / or consumed separately from the composition. Some embodiments are directed to a milk-based composition comprising zinc intrinsically present in the milk, further comprising milk protein, and further comprising a mixture of lactose, glucose, galactose and the galactooligosaccharide (GOS). In some embodiments, the milk-based composition does not contain exogeneous zinc, such that the only zinc in the composition is the zinc intrinsically present in the milk.

This application relates to the field of dairy food preparation technology, specifically to a room-temperature fermented milk and its preparation method. This application utilizes ultrasonic treatment on a composite system of milk base material and fermentation strains, and develops ultrasonic process parameters adapted to this composite system. This allows for the regulation of milk protein structure and the metabolic activity of fermentation strains, specifically inhibiting the generation of nitrogen oxides to reduce potential health risks. The ultrasonic treatment process of this application is short, easily controllable, and easily integrated with existing fermented milk production lines, possessing good potential for large-scale production. Furthermore, by ultrasonically treating the composite system of milk base material and fermentation strains under specific parameters, this application can also optimize the protein gel network structure to improve texture, while simultaneously increasing the content of sulfides, alcohols, aldehydes, ketones, and aromatic compounds, thus optimizing product flavor.

The invention belongs to the technical field of biological medicines and bioactive peptides, and relates to a xanthine oxidase inhibitory peptide derived from goat milk protein and application thereof. The amino acid sequence of the xanthine oxidase inhibitory peptide is as shown in SEQ ID NO. 1. The xanthine oxidase inhibitory peptide can be used for preparing a product for inhibiting xanthine oxidase or a product for regulating and controlling the uric acid level in a human body. The XOD regulation active peptide provided by the invention is safe in source and clear in structure, can be applied to the field of functional food or nutrition intervention, and provides a safe and natural active substance basis for diet regulation of hyperuricemia and related metabolic diseases.

This invention provides a composition for determining unpleasant flavors derived from milk proteins and a composition for simulating unpleasant flavors derived from milk proteins. [Solution] A composition for determining unpleasant flavors derived from milk protein, containing one or more compounds selected from group A below, and a pseudo-unpleasant flavor composition of milk protein, containing one or more compounds selected from group A below. (Group A) 2-Propyl-2-octenal, 2-Pentylpyridine, 2-Butyl-2-octenal

This invention provides a composition comprising: 5-15 parts by weight of dried plum, 10-20 parts by weight of cinnamon twig, 10-20 parts by weight of ginseng, 3-8 parts by weight of angelica root, 5-15 parts by weight of asarum, 10-30 parts by weight of dried ginger, 5-15 parts by weight of Sichuan pepper, 5-15 parts by weight of phellodendron bark, 3-8 parts by weight of coptis root, 20-40 parts by weight of bitter wine, 20-30 parts by weight of japonica rice, 10-20 parts by weight of honey, 3-8 parts by weight of lily bulb, 40-60 parts by weight of polygonum multiflorum stem, 40-60 parts by weight of monkey head mushroom, 3-8 parts by weight of polygala root, and 5-15 parts by weight of poria cocos (a traditional Chinese medicine composition). Further, the composition comprises: 20-40 parts by weight of hydrolyzed milk protein, 20-40 parts by weight of fish collagen peptide, and 20-40 parts by weight of soybean peptide (a biological product). This invention also provides pharmaceutical preparations (especially pills) comprising the above composition, biological products, and methods for preparing the same. The composition has a significant effect on improving sleep and has broad application prospects.

This invention relates to the field of automated control technology in dairy processing, specifically a PLC-based real-time anti-mixing control system for milk protein. It includes multi-source operating condition signal filtering and extraction, fluid mixing and diffusion prediction, multi-dimensional operational cost optimization, timing compensation, and an adaptive control unit. The system extracts the trend of fluid property changes by aligning acquired signals and eliminating transient disturbances. Its core is to integrate this trend with operating condition data, deduce the spatial distribution of the mixing zone, and construct an optimization function to solve for the optimal control node. Combined with mechanical action delay calculation of time compensation, it adaptively schedules the anti-mixing valve group. This invention effectively isolates false triggering caused by pseudo-feature signals, realizing proactive prediction and precise timing compensation control of pipeline mixing.

The application belongs to the technical field of biological medicine, and particularly relates to a chicken synovial mycoplasma culture medium capable of improving strain titer and a preparation method thereof. The chicken synovial mycoplasma culture medium comprises a basic culture medium and auxiliary components; the basic culture medium comprises HEPES, milk protein hydrolysate, MEM, beef heart infusion powder, coenzyme I, 1% phenol red, magnesium sulfate heptahydrate, L-cysteine hydrochloride, lacto-N-tetraose, disodium chlormethine and water; and the auxiliary components comprise pig serum and penicillin. The chicken synovial mycoplasma culture medium obtained by the preparation method shortens the passage time of chicken synovial mycoplasma and improves the strain titer. The inactivated vaccine prepared from the chicken synovial mycoplasma cultured by the culture medium has good safety and immunogenicity, can effectively prevent chicken synovial mycoplasma infection, and has a good application prospect.

The present invention provides genetic constructs and methods for enhanced production of milk proteins in transgenic plants. The invention comprises novel nucleic acid constructs wherein regulatory sequences derived from plant genes are inserted into bovine casein coding sequences, resulting in increased protein accumulation when expressed in plant cells. In particular embodiments, the insertion of these regulatory sequences into casein coding sequences leads to enhanced protein accumulation in transgenic soybean plants compared to constructs lacking the regulatory sequences.

The present invention relates to the use of protein deamidase in methods for obtaining dairy protein-based ready-to-drink beverages with improved functionalities, including improved stability, in particular improved storage stability, and improved emulsification capability.

The invention discloses a molecular marker for detecting the milk production character of cattle and an identification method, and belongs to the technical field of biology. The SNP A provided by the invention is g.8044024C / T, the SNP B provided by the invention is g.8081101 A / G, and the SNP C provided by the invention is g.8081205C / G. The molecular marker g.8044024C / T, g.8081101 A / G or / and g.8081205C / G is associated with the milk yield, the milk fat amount and the milk protein amount at a remarkable or extremely remarkable level (P = 0.02-2.00 E-16). By utilizing the SNP provided by the invention, early screening can be realized in the dairy cow breeding process, the breeding cost can be reduced, and the SNP has an important application prospect in dairy cow breeding.

The application discloses an application of astragalus polysaccharide in promoting lactic acid bacteria metabolism and improving quality and stability of fermented products, and belongs to the technical field of fermented dairy product processing. The application adds 2 ‰ to 10 ‰ of astragalus polysaccharide and sucrose in skimmed milk with respect to the mass of the skimmed milk, inoculates lactic acid bacteria starter after pasteurization, and constant-temperature fermentation is carried out until the end point to prepare fermented products. The application utilizes the dual functions of astragalus polysaccharide in promoting lactic acid bacteria metabolism and strengthening milk protein gel network to realize the synergistic improvement of quality and stability of fermented products. Experiments show that when the addition amount of astragalus polysaccharide is 4 ‰, the sensory score of the fermented product reaches 87.3, and the water holding capacity is increased by 11.95 % compared with the control group; scanning electron microscopy shows that the gel network is dense and has few pores; when the addition amount is 6 ‰, the viable cell count reaches 1.23 x 10 8 CFU / ml; and when the addition amount is 8 ‰, the texture characteristics are optimal. The application is simple in operation, suitable for industrial production, and provides a new way for the development of functional fermented dairy products.

The invention relates to a stabilizer composition for dairy products as well as a preparation method and application of the stabilizer composition. The stabilizer composition comprises the following components in percentage by mass: 1 to 40 percent of protein glutaminase (PG), 0 to 40 percent of glutamine transaminase (TG), 30 to 70 percent of maltodextrin, 0.1 to 3 percent of calcium chloride, 0.1 to 3 percent of magnesium chloride and 0.1 to 3 percent of sodium chloride. The invention further relates to yoghurt containing the stabilizer composition and a preparation method of the yoghurt. A further synergistic effect is generated by utilizing the deamidation effect of PG and / or the synergistic crosslinking effect of PG, TG and maltodextrin, and a milk protein gel network structure is effectively modified and remodeled, so that on the premise of not depending on an exogenous food additive, the smoothness and moist feeling of a product are remarkably improved, and excessive dry dysphagia and pasty taste are effectively reduced. The method is simple, conforms to the label cleaning trend and has a wide industrial application prospect.

This invention discloses the application of Cordyceps sinensis mycelium fermentation culture in improving the immunity and milk quality of dairy cows, belonging to the field of animal husbandry technology. The Cordyceps sinensis mycelium fermentation culture is obtained by liquid fermentation of Cordyceps sinensis, followed by solid-liquid separation, collection of the liquid fraction, concentration, and spray drying. This invention applies the Cordyceps sinensis mycelium fermentation culture as a feed additive to lactating dairy cows, significantly improving key milk quality indicators, including milk fat percentage, milk protein percentage, lactose percentage, non-fat solids content, and milk somatic cell count. It also enhances serum immune indicators in lactating dairy cows, improving their immunity. This invention provides a novel and effective solution to the industry challenge of finding green and safe feed additives in animal husbandry, and has clear industrialization prospects.

The invention belongs to the technical field of agricultural waste resource utilization, and particularly relates to an application of a black ink fruit extract in preparation of a product for reducing methane emission and / or nitrogen excretion of animals, a preparation method of the black ink fruit extract comprises the following steps: drying black ink fruits, and crushing the dried black ink fruits to obtain black ink fruit powder; taking ethanol with a volume fraction of 60% as an extraction solvent, adding the black ink fruit powder for extraction, and collecting an extract liquid; and centrifuging, decolorizing, filtering, concentrating and freeze-drying the leaching solution to obtain the black ink fruit extract. According to the invention, it is proved for the first time that the black ink fruits can inhibit a methane generation key approach and reduce ammonia nitrogen concentration by regulating rumen fermentation while not damaging feed basic digestibility and animal health. The method not only directly brings emission reduction and environmental protection benefits, but also can improve the utilization efficiency of feed energy and protein, improve the milk protein rate and the feed conversion rate, and realize double improvement of environment and production benefits.

This invention discloses a slow-digesting quinoa flour-concentrated milk protein composite gel food and its preparation method, belonging to the field of food processing technology. The invention first protects the composition as a gel food prepared from raw materials containing concentrated milk protein and quinoa flour; the preparation includes premixing quinoa flour and a portion of concentrated milk protein, hydrating them to obtain a premix with a starch-protein network, adding the remaining raw materials, stirring to form a slurry, and then shaping it. The gel food of this invention constructs a dense and continuous starch-protein network. This network, on the one hand, acts as a physical barrier to prevent effective contact between gastrointestinal digestive enzymes and internal proteins, maintaining the stability of the protein's secondary structure, thereby slowing down the rate of protein digestion and hydrolysis in the gastrointestinal tract to achieve slow digestion; on the other hand, it directly improves the product's hardness, chewiness, and other textural parameters, enhances water-holding capacity, reduces water separation rate, optimizes color and flavor, and achieves a synergistic improvement in multiple indicators of edible quality.

Methods and compositions for enhancing heterologous protein expression in plants are provided. The invention is directed to the co-expression of a heterologous protein of interest with a specific endoplasmic reticulum (ER)-resident molecular chaperone protein. Co-expressing chaperones such as a native soybean protein disulfide isomerase-like protein (Glyma.01G003700, Glyma.04g247900, Glyma.03G218300, or Glyma.18G204000), or a heterologous mammalian chaperone (bovine DNAJB12) with casein proteins in soybean cells resulted in a significant increase in casein accumulation, with up to 4-fold enhancement observed. The methods are broadly applicable for improving the yield of complex recombinant proteins, including milk proteins, therapeutic proteins, and industrial enzymes, in plant-based production systems, thereby overcoming common limitations related to protein folding and stability.

The invention discloses a postbiotic with a sleep promoting effect as well as a preparation method and application of the postbiotic, and provides a scheme for efficiently preparing the postbiotic for improving sleep at low cost. The preparation method of the fermentation culture medium comprises the following steps: mixing milk protein with a solvent to obtain milk protein liquid, and sequentially adding pepsase and mixed enzyme for enzymolysis to obtain zymolyte; the mixed enzyme is selected from at least one of trypsin or alkaline protease; the milk protein is selected from milk protein or casein or whey protein. According to the fermentation medium and the method for preparing the metagen by using the fermentation medium, the gamma-aminobutyric acid precursor substance sodium glutamate or glutamic acid does not need to be additionally added into the fermentation agent, and the prepared metagen has a good sleep improving effect and can be used for industrial production.

This invention belongs to the field of food science and technology, specifically relating to a composition for cardiovascular protection and its preparation method. The composition includes freeze-dried natto powder, milk protein peptide powder, dihydromyricetin, and functional red yeast rice powder. The freeze-dried natto powder has a nattokinase content of 3000 FU / g, 5000 FU / g, 10000 FU / g, or 20000 FU / g. The milk protein peptide powder has a total VPP and IPP content ≥5.0%, and the milk protein peptide powder has an ACE inhibition rate ≥63%. This invention addresses the limitations of existing cardiovascular health foods that rely on single-component efficacy and cannot achieve multi-target, comprehensive protection. It employs a scientific combination of four natural active ingredients—freeze-dried natto powder, milk protein peptide powder, dihydromyricetin, and functional red yeast rice powder—to achieve synergistic effects across multiple targets.

The invention discloses a construction method of a lactoferrin hydrolysate oligopeptide database, an identification system and application, and belongs to the cross technical field of bioinformatics, mass spectrum data analysis and milk protein deep processing. Aiming at the problems of low recall rate and insufficient accuracy of the existing general database and tool, the method comprises the following steps: firstly, inputting a bovine-derived lactoferrin full-length sequence, simulating to generate all possible 25 peptide sequences through programmed enzymolysis, and de-weighting; calculating the theoretical b / y ion fragment mass of each peptide fragment in the mass spectrum and the mass-to-charge ratio of each peptide fragment in different charge states; and finally constructing a special structured database containing sequence, molecular weight, state of charge and fragment ion information. Based on the database, the invention further provides a lactoferrin hydrolysate oligopeptide identification system. According to the method and the system, the identification efficiency and the coverage degree of the lactoferrin hydrolysate oligopeptide are remarkably improved, and reliable technical support is provided for active peptide screening and quality control of the lactoferrin hydrolysate oligopeptide in the fields of functional foods, medicines and the like.

The invention discloses lactose-free brown flavored fermented milk and a preparation method thereof. The zero-lactose brown flavored fermented milk comprises a leavening agent and a fermented milk base material, wherein the fermented milk base material comprises the following raw materials in parts by weight: 800-950 parts of raw milk, 0.4-0.6 part of lactase, 15-30 parts of glucose, 20-45 parts of sweet substances, 1-10 parts of a stabilizer and 1-10 parts of lactoprotein. The lactose in the raw milk is subjected to enzymolysis, browning and fermentation to obtain the lactose-free brown flavored fermented milk which is zero in lactose content, uniform in color and luster, light brown to brown and empyreumatique in flavor, so that a high-added-value dairy product with unique sensory experience and health is provided for the market; good industrialization prospects and market competitiveness are realized.

Heat-treated, shelf-stable liquid nutritional compositions comprising whey protein and non-whey protein, and methods of producing and using these compositions. The compositions have a pH of from about 6.0 to about 8.0, a total protein content of at least about 6 g per 100 mL of the composition. The whey protein comprises or is provided by an ingredient that comprises heat-denaturable protein of which at least about 55% is present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.

A milk protein beverage, including: milk protein; one or more polyphenol-containing agent; and one or more calcium-binding chelator compound, wherein the milk protein beverage has a viscosity difference of less than 150 cP across a temperature range of 2 to 30 °C. A method of producing the milk protein beverage, the method including: forming a first liquid including water, one or more polyphenol-containing agent, and one or more calcium-binding chelator compound; forming a second liquid including a milk concentrate; combining the first liquid and the second liquid to form a third liquid; homogenizing the third liquid; and thermally processing the third liquid to form the milk protein beverage, the thermal processing including a temperature of 105 to 140 °C. A milk protein beverage, including: milk protein; and one or more calcium-binding chelator compound, the milk protein beverage having a viscosity difference of less than 150 cP across the temperature range.

The utility model belongs to the technical field of mixed fiber filaments, and discloses a heterochromatic bamboo joint mixed fiber filament, which comprises a core layer composite fiber, the core layer composite fiber comprises a polyester pre-oriented yarn, a cotton composite fiber is spirally wound on the side wall of the polyester pre-oriented yarn, a soybean protein composite fiber is spirally wound on the cotton composite fiber, and the soybean protein composite fiber is wound on the side wall of the polyester pre-oriented yarn. And a graphene layer is coated on the soybean protein composite fiber. According to the application, the soybean protein composite fiber has the common characteristics of the jute fiber, the bamboo fiber and the milk protein fiber, the graphene layer is coated on the soybean protein composite fiber, and the graphene layer has good antibacterial, bacteriostatic, antistatic and skin-friendly properties, so that the itching or pilling phenomenon is avoided; therefore, the wearing comfort of the product made of the mixed fiber filament is improved. Due to the fact that the diameter of the cross section of the polyester composite fiber is larger than that of the cross section of the soybean protein composite fiber, the contact area between the fabric made of the mixed fiber filament and the skin is reduced when the fabric is worn, and the air permeability of the mixed fiber filament is improved.

The invention provides a whipped milk base, and relates to the technical field of food processing. An emulsifier is not added into the raw materials of the whipped milk base, and the whipped milk base comprises the following raw materials: 45-65 parts of raw milk, 5-15 parts of milk fat, 1-5 parts of at least one of whey powder, milk powder and concentrated milk protein powder, 1-2 parts of dietary fibers and 0.1-0.5 part of a stabilizer. On the premise that no emulsifier is added, the whipped milk base can maintain good shelf life stability, the whipping performance of the whipped milk base during application can be effectively improved, the shelf life stability and the excellent whipping performance are both considered, and the quality requirements of freshly-made drinks for the appearance and durability of the milk foam are met. The fat content of the whipped milk base is 5.0-8.0%, the protein content is 3.0-5.0%, and the whipped milk base has natural milk fragrance, is light in blood sugar burden and free of drinking burden, and meets the requirements of modern consumers for healthy drinks.

The invention provides methods for enhancing emulsification properties of a first protein, by fusing the first protein (preferably a dairy protein) with an oil body-associated protein, or a protein with affinity for an oil body-associated protein, to produce a fusion protein with at least one enhanced emulsification property relative to the first protein. The invention also provides fusion proteins produced by the methods, polynucleotides encoding and cells and plants expressing, the fusion proteins, and extracts from the cells and plants comprising the fusion proteins. The invention also methods for using the fusion proteins to produce emulsions, and sequestering proteins into such emulsions, and the emulsions and protein-enriched emulsions produced. The invention also provides for the use of the fusion proteins and emulsions in compositions, and for producing compositions, including food and beverage products, particularly in dairy, and dairy product substitutes, particularly in plant-based dairy product substitutes.