281 results about "Milk protein" patented technology

The invention relates to the technical field of microorganisms, in particular to application of streptococcus non-lactolyticus GX-7 and a complex microbial inoculant thereof in sugarcane leaf silage, the strain GX-7 is separated from healthy pig manure by a research group, and through detection, the strain has good cholate resistance and is suitable for surviving in intestinal tracts, and the strain GX-7 has good cholate resistance and is suitable for being used as a feed additive. The antibacterial effect on pseudomonas fluorescens, listeria monocytogenes, salmonella choleraesuis and shigella flexneri is achieved; the strain has a good fermentation capability on sugarcane leaves, and the sugarcane leaves are inoculated with a complex microbial inoculant prepared from streptococcus non-lactolyticus GX-7 and streptococcus non-lactolyticus GX-2, so that a synergistic fermentation effect can be achieved; after the silage prepared from the complex microbial inoculant is fed to female buffalo in the gestation period, it is found that the silage can effectively increase the content of milk protein, milk total solids and milk non-fat solids in colostrum of the female buffalo and relieve diarrhea of the female buffalo, and the silage is safe and good.

The invention discloses a beta-lactoglobulin fluorescent probe as well as a preparation method and application thereof, the structural formula of the probe is (C30H25N4I), the probe is combined with beta-lactoglobulin through non-covalent interaction, a fluorescence signal is triggered to be remarkably enhanced, and low-background fluorescence detection of the beta-lactoglobulin is realized. The probe has low cytotoxicity and excellent mitochondrial targeting ability, and provides a powerful tool for visualization of beta-lactoglobulin in living cells. After being combined with beta-lactoglobulin, a sample can generate obvious color change under the irradiation of an ultraviolet lamp, and the change can be used for evaluating the content of active beta-lactoglobulin in the sample, so that the rapid detection of the milk protein level in a beverage is realized. The beta-lactoglobulin fluorescent probe disclosed by the invention has a wide application prospect in the fields of biological imaging, milk protein detection, beverage quality control and the like.

This invention discloses a milk protein containing composition comprising: at least one milk protein; at least a first protein; at least a second protein; and at least a linker comprising an amino acid sequence coded by nucleotide sequence which is at least 80% similar to sequences selected from the group consisting of SEQ ID NO: 14, SEQ ID NO: 15, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO: 18, SEQ ID NO: 19, SEQ ID NO: 20, and SEQ ID NO: 21

The invention belongs to the field of fermentation, and particularly relates to a complex microbial inoculant, original cheese, processed cheese with a blood sugar reducing function and preparation and application of the complex microbial inoculant. Wherein the processed cheese is prepared by the method comprising the following steps: mixing the components including raw cheese, sugarcane juice, corn oil, casein, concentrated milk protein, blueberry powder, mono / diglycerol fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum, potassium sorbate and water, and then emulsifying to obtain the processed cheese, the sugar cane juice, the corn oil, the casein, the concentrated milk protein, the blueberry powder, the mono / diglycerol fatty acid ester, the sodium citrate, the sodium tripolyphosphate, the sodium hexametaphosphate, the salt guar gum, the potassium sorbate and the water, the original cheese is prepared from a complex microbial inoculant, and the complex microbial inoculant comprises lactococcus lactis bacterial powder, lactococcus lactis subsp. Lactis bacterial powder, lactobacillus delbrueckii subsp. Lactis bacterial powder, lactobacillus plantarum bacterial powder and lactobacillus paracasei bacterial powder. The processed cheese provided by the invention has a better function of controlling blood sugar, and meanwhile, the processed cheese is fine and uniform in texture and has good smearing performance.

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 relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention discloses a bone-strengthening lactoprotein extract as well as a preparation method and application thereof, and belongs to the technical field of deep processing of cow milk. The bone-strengthening milk protein extract contains bone-strengthening active peptide FYPELFR. The preparation method specifically comprises the following steps: (1) pasteurization; (2) separating casein; (3) pepsin hydrolysis; (4) trypsin hydrolysis; (5) purifying and desalting; and (6) concentrating and drying. The bone-strengthening active peptide and the bone-strengthening lactoprotein extract containing the bone-strengthening active peptide can be combined with integrin alpha v beta 1 through hydrophobic interaction and hydrogen bonds, proliferation and differentiation of osteoblasts are promoted by activating a specific signal channel, proliferation of the osteoblasts is promoted, and the bone-strengthening active peptide and the bone-strengthening lactoprotein extract can be used for development of bone-strengthening functional food or drugs and have important significance on deep processing of cow milk.

The invention discloses a preparation method of gelatinized euphausia superba oil microcapsules, which comprises the following steps: selecting glycerol laurate as an emulsifier, mixing and stirring the glycerol laurate and euphausia superba oil, standing to obtain oleogel, mixing the oleogel as a core material with a wall material consisting of a mixture of concentrated milk protein, whey powder and corn syrup to prepare an emulsion, and preparing the gelatinized euphausia superba oil microcapsules. And preparing the gelatinized euphausia superba oil microcapsule by adopting a spray drying method. The gelatinized microcapsule prepared by the method disclosed by the invention is relatively uniform in distribution, relatively smooth in capsule body surface and relatively complete in capsule wall, and the euphausia superba oil can be well embedded by a wall material to present a one-capsule multi-core structure. The gelated euphausia superba oil microcapsule has good compactness, can effectively mask the bad smell of the euphausia superba oil, and improves the sensory performance of the euphausia superba oil.

The invention discloses a soft shell jacket composite fabric and a preparation method thereof, and aims at solving the problem that an existing soft shell jacket fabric is poor in waterproof performance. According to the technical scheme, the fabric is characterized by comprising a waterproof layer, a warm-keeping layer and a skin-friendly layer which are sequentially arranged from top to bottom, and the skin-friendly layer is prepared from, by weight, 40-60 parts of cotton fibers, 10-15 parts of milk protein fibers, 10-25 parts of bamboo pulp fibers and 20-45 parts of antibacterial fibers; the surface of the waterproof layer is coated with a waterproof finishing agent, and a waterproof film layer is fixedly bonded to the surface of the waterproof layer. The waterproof performance of the fabric is enhanced by arranging the waterproof layer, the warm-keeping effect and comfort of the fabric can be considered by arranging the warm-keeping layer and the skin-friendly layer, the fabric is more comfortable to wear, and outdoor requirements under more conditions are met.

The invention discloses an SNP molecular marker for increasing the milk yield of Holstein cattle and application of the SNP molecular marker, the SNP molecular marker is located at a mutation site of a Holstein cattle genome Leptin gene, the gene number of the Leptin gene in an NCBI database is NC037333.1, the SNP molecular marker is located at the 1761th basic group of a cDNA sequence of the Leptin gene, and the mutation basic group is A or G. When the basic group of the SNP molecular marker is A, the genotype is AA or AG, and the milk fat rate and the milk protein rate of Holstein cow milk production are high; when the basic group of the SNP molecular marker is G, the genotype is GG, the milk yield of Holstein cattle in 305 days is high, and the milk quality is not obviously reduced. The marker is applied to genetic improvement of dairy cows, and the frequency of dominant alleles can be improved generation by generation by selecting individuals carrying the dominant alleles, so that the lactation performance of the dairy cows is effectively improved, the breeding efficiency is optimized, and the competitive advantage in the field of dairy cow breeding is enhanced.

The invention provides a milk protein peptide which takes milk protein as a raw material and has the effects of promoting calcium absorption and improving bone health and application of the milk protein peptide. Specifically, milk protein peptide sequences, including YGGVSL and SQRY, are screened by adopting enzymolysis, sequence identification and molecular docking methods. The milk protein peptide is proved to have high calcium transport promoting capacity in the in-vitro intervention of Caco-2 cells, and the milk protein peptide is proved to have the capacity of promoting osteogenesis and inhibiting bone resorption in the in-vitro intervention of MC3T3-E1 mouse embryo osteoblasts. In animal experiments, by increasing the content of blood calcium and bone calcium, reducing the content of excrement calcium, improving mRNA expression of calcium ion channel protein, calcium binding protein and peptide transporter in intestinal tracts, enhancing the efficiency of calcium entering blood, promoting osteogenesis and inhibiting bone resorption, the milk protein peptide is comprehensively proved to have the capabilities of improving calcium resorption of organisms and improving bone health. The milk protein peptide has both functionality and nutrition, and has a wide application prospect in the aspect of bone health.

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.

The invention discloses a culture medium for A type clostridium perfringens and C type clostridium perfringens, a fermentation culture method and application of fermentation toxin production. Wherein the culture medium comprises the following components: tryptone, # imgabs0 # peptone, casein peptone, a yeast extract, lactoalbumin hydrolysate, trihydroxymethyl aminomethane, sodium acetate and glucose. According to the present invention, through the specific formula composition, the A-type clostridium perfringens and the C-type clostridium perfringens can adapt to fermentation in the fermentation tank, and in the fermentation culture process, the toxin production ability of the A-type clostridium perfringens and the C-type clostridium perfringens can be significantly improved by controlling the stirring speed, the pH value of the fermentation liquid and the precise material supplementing manner. And the supernate obtained by fermentation is used as a raw material for preparing the vaccine, so that animals can generate high-level neutralizing antibodies aiming at the clostridium perfringens A and C type toxins after being immunized with the vaccine, the death of the animals caused by infection of the clostridium perfringens A and C type toxins is avoided, and the method has practical popularization and application values.

The invention discloses camel milk protein-polysaccharide composite nanoparticles and a preparation method thereof, and belongs to the technical field of preparation of natural fermentation composite particles. The preparation method comprises the following steps: (1) inoculating phytobacterium plantarum into camel milk for fermentation, centrifuging, and collecting supernatant; and (2) carrying out ultrasonic treatment on the supernatant under an ice-water bath condition, adding absolute ethyl alcohol to precipitate after the ultrasonic treatment is finished, standing, centrifuging, and dialyzing to remove impurities, so as to finally obtain the camel milk protein-polysaccharide composite nanoparticles. According to the preparation method, camel milk is taken as a fermentation substrate, fermentation is carried out by utilizing phytobacterium plantarum LR-1, and the natural polysaccharide-protein nanoparticles (PPNPs) are successfully prepared in combination with ultrasonic treatment. In the fermentation process, the metabolic activity of lactic acid bacteria promotes the combination of protein and polysaccharide, and the particle size, the stability and the oxidation resistance are improved; the ultrasonic treatment further optimizes the particle size and structure, and enhances the oil-water interface adsorption capacity.

A powder contains a buffer salt and an amino acid, for example one or both of (i) least one glycine or functional derivative thereof or (ii) at least one N-acetylcysteine, L-cysteine or functional derivative thereof. Optionally the powder additionally includes at least one vitamin or mineral. Preferably the powder has at least one characteristic selected from the group consisting of (i) the amino acid is present in an amount that at least partially comprises the amino acid in a form selected from the group consisting of free form, dipeptides, tripeptides and mixtures thereof and (ii) the powder is substantially free of enzymes and antibodies. The powder can be reconstituted in a liquid containing an acidic component, such as juice or a polyphenol, and / or a protein, such as milk protein, plant protein, collagen or blends thereof. The buffer salt can minimize or prevent denaturation of protein and / or coagulation of protein upon reconstitution of the powder in the liquid.

The invention relates to the field of food engineering, in particular to a fruit grain sandwich yoghourt cheese bar and a preparation method thereof. The fruit granule sandwich yogurt cheese stick comprises a core material and a skin material, the core material comprises fresh fruit granules and / or jam accounting for 25-35% of the weight of the core material, and the core material and the skin material both contain natural cream cheese, concentrated milk protein and yogurt, so that higher nutritional value is provided for the cheese stick. The fruit grain sandwich yoghourt cheese rod provided by the invention not only has various tastes and rich nutrition, but also can obtain the yoghourt cheese rod which is stable in structure and contains granular fresh fruit grains in the core material under the condition of not using more additives, and brings good sensory experience to consumers.

To provide a paste pie dough capable of stably obtaining a paste pie product having a crispy and light texture and less shrinkage due to baking, and particularly, enabling molding by a bean jam wrapping machine.SOLUTION: A paste pie additive agent contains milk-derived phospholipid and milk protein, and in which the additive agent is an aqueous solution containing the milk protein of 1-15 pts.mass relative to 1 pt.mass of the milk-derived phospholipid.SELECTED DRAWING: None

The present invention discloses a targeted knockout bovine FGFR1 The application of the sgRNA of the gene in constructing a bovine mammary epithelial cell line, wherein the sgRNA nucleotide sequence is shown in SEQ ID NO: 1. The mammary epithelial cell line obtained by constructing the sgRNA of the present invention through CRISPR / Cas9 technology, FGFR1 Protein expression was significantly downregulated, and knockout FGFR1 The gene expression had no significant effect on the viability and proliferation of mammary epithelial cells. PCNA 、 Cyclin D1 、 Cyclin E1 There was no significant change in the mRNA expression of the genes related to milk protein synthesis (such as CSN1S1 、 CSN2 、 CSN3 、 EFL5 ), lactose synthesis-related genes ( GLUT1 and HKⅡ ) and milk fat synthesis-related genes ( SCD‑1 ) were significantly decreased, providing a basis for in-depth analysis FGFR1 It provides key tools for the regulatory mechanisms of mammary epithelial cell proliferation, lactation synthesis and other biological behaviors.

The present disclosure addresses the problem of providing a bakery food product mix that contains 50 mass% or more of whole wheat flour and can produce bakery food products having good baked color, soft texture, and rising properties.　The bakery food product mix contains 50 mass% or more of whole wheat flour, milk protein, and soybean protein.

The invention provides application of a rice endosperm protein content gene, and belongs to the technical field of biology. According to the application, the OsAFB3 gene is used for regulating and controlling the content of the rice endosperm protein. According to the application of the rice endosperm protein content gene provided by the embodiment of the invention, the OsAFB3 gene is used for regulating and controlling the content of the rice endosperm protein, and the effect is remarkable.

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.

The present invention addresses the problem of providing: a packaged black tea beverage containing milk protein and vegetable oils and fats in which a pickled odor that occurs during heat sterilization of the packaged black tea beverage is suppressed; and a method for producing the same.　In the production of a packaged black tea beverage having a milk protein concentration of at least 0.05 mass% and a vegetable oils and fats concentration of 0.1-10 mass%, the packaged black tea beverage is prepared such that the concentration of linalool is 55-9,030 ppb.

To produce fermented milk that has a high content of whey protein and a smooth texture without using special raw material or equipment.SOLUTION: A static-fermented milk has a milk protein content of 5.2 mass% or more relative to the static-fermented milk, and contains both of non-heat-denatured whey protein and heat-denatured whey protein.SELECTED DRAWING: None

The invention relates to the technical field of milk food preparation, in particular to normal-temperature fermented milk and a preparation method thereof. The ultrasonic treatment acts on the milk base material and fermentation strain composite system, and the ultrasonic process parameters adaptive to the composite system are developed, so that the metabolic activity of the milk protein structure and the fermentation strain can be regulated and controlled, the generation of nitrogen oxides can be directionally inhibited, and the potential risk of health can be reduced. The ultrasonic treatment process is short in time, easy to regulate and control and easy to efficiently integrate with an existing fermented milk production line, and has good large-scale production potential. Besides, ultrasonic treatment is carried out on a milk base material and fermentation strain composite system under specific parameters, the protein gel network structure can be optimized to improve the texture, meanwhile, the content of sulfides, alcohols, aldehydes, ketones and aromatic compounds is directionally increased, and the flavor of the product is optimized.

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 present invention discloses a magnetically recyclable core-shell hydrogel microsphere and its preparation method and application. A hydrogel-based microsphere medium with a core-shell chamber structure is constructed by coaxial microfluidic technology, and the magnetic core directional encapsulation and shell dynamic covalent modification strategy are combined to achieve efficient specific adsorption of lactose molecules and rapid magnetic separation of microspheres. Based on the core-shell functional zoning synergistic mechanism, the magnetic core provides high magnetic responsiveness to achieve rapid recovery, and the shell hydrogel network captures lactose through dynamic covalent bonds. At the same time, its swelling steric hindrance and surface charge repulsion effect block milk protein adsorption, and the efficient removal of lactose and the preservation of nutrients are simultaneously completed under mild operating conditions, breaking through the bottleneck that active ingredients and separation efficiency cannot be achieved at the same time in traditional processes. By adjusting parameters such as the core-shell size ratio and the functional group grafting density, the synergistic optimization of the cyclic adsorption function is achieved. This technology provides an innovative material platform for the large-scale production of low-lactose buffalo milk and the closed-loop recovery of lactose resources.

The present invention relates to the use of a composition comprising one or more proteins from cashmere goat milk as cosmetic, medicament and / or dietary supplement.

The application belongs to the technical field of food processing, and relates to a high-protein and low-fat baked potato crisp with balanced nutrition and a preparation method thereof. Raw materials of the high-protein and low-fat baked potato crisp include potato powder, concentrated milk protein, soybean protein isolate, egg protein, maltitol solution, polydextrose, vegetable oil, sodium bicarbonate and water. The combination of the concentrated milk protein, the soybean protein isolate and the egg protein makes the protein content higher than 21%, the forming performance good and the breakage rate low. The baking process is used to replace the frying process, and the oil content of the finished product is only about 11%, which is much lower than 30% of the commercially available fried potato chips. The high-protein and low-fat baked potato crisp is rich in high-protein, high-dietary fiber, various vitamins and minerals, and has balanced nutrition.

The invention discloses a waterproof antibacterial moisture-conducting home textile fabric and a preparation method thereof, and belongs to the field of textile fabric processing, the waterproof antibacterial moisture-conducting home textile fabric sequentially comprises a waterproof antibacterial outer layer, a sweat-absorbing middle layer and an antibacterial inner layer from top to bottom, and the waterproof antibacterial outer layer, the sweat-absorbing middle layer and the antibacterial inner layer are connected together in a laminated mode; the waterproof and antibacterial outer layer is used for preparing waterproof and antibacterial silicon dioxide nano particles through a method of initiating atom transfer radical polymerization on the surface, then the waterproof and antibacterial silicon dioxide nano particles are polymerized on the surface of the cotton fabric, the sweat-absorbing middle layer is composed of regenerated cellulose fibers with sweat-absorbing columns, and the antibacterial inner layer is formed by weaving bamboo fibers and milk protein fibers. The home textile fabric has excellent waterproof, antibacterial and moisture-conducting properties, and the washing resistance and the strength of the home textile fabric are basically not affected.