212 results about "Neutral proteinase" patented technology

The invention relates to a micromolecule walnut peptide and a preparation method thereof. The preparation method sequentially comprises the following steps of protein extraction, twice enzymolysis, filtering, purification, concentration and drying. In the twice enzymolysis process, alkaline protease with the mass being 1-3% that of the walnut protein is added into a walnut protein extracting solution for once enzymolysis; enzyme deactivation is performed on a once enzymolysis solution after the once enzymolysis is finished; one or more kinds of proteinase including the flavored proteinase, the neutral proteinase and the papain with the mass being 1-3% that of the walnut protein are added after the once enzymolysis solution obtained after enzyme deactivation is performed is cooled for secondary enzymolysis. According to the preparation method, the twice enzymolysis method is adopted, due to the specificity of the structure of the walnut protein structure, sufficient enzymolysis cannot be performed on the walnut protein through enzymolysis of one proteinase, and the twice enzymolysis method is adopted for ensuring that the enzymolysis is brought into play on the most suitable condition of each proteinase, and therefore the obtained walnut peptide content is high.

A process for extracting protein and oil from peanut by enzyme method includes pre-treating raw material, removing shell, peeling, grinding, enzymolizing with cellulase, pectinase, or neutral proteinase, leaching in water, and separating protein and oil. Its advantages are high yield, and low content of oil in protein powder.

The invention discloses a method for extracting a dietary fiber from potato residues, which comprises the following steps of: drying potato residues, pulverizing and screening to prepare potato residue powder; adding water into the potato residue powder, uniformly mixing to form a potato residue pulp, carrying out enzymolysis processing by using mixed enzyme, boiling and cooling; adding neutral proteinase to carry out enzymolysis processing, boiling and cooling, wherein the activity of the neutral proteinase is 1,600AU; filtering to form filter liquid and filter residues; and drying, pulverizing and screening the filter residues to obtain the dietary fiber. The invention improves the water-holding capacity and the oil-holding capacity of the potato dietary fiber by bio-enzyme processing and obtains a production process of the dietary fiber with optimal grain diameter simultaneously.

The invention relates to the field of processing of tobacco, and discloses a processing method of waste tobacco. The method comprises the following steps: reacting the waste tobacco, composite plant hydrolase accounting for 0.05-3 wt% of waste tobacco, 0.05-3 wt% of cellulase and 0.05-3 wt% of neutral proteinase in a buffer solution with the pH value of 4.5-6.0 for 4-8 hours, wherein the volume-to-mass ratio by mL/g of buffer solution to waste tobacco is 5-10:1; filtering after the reaction, taking the filter residues, and adding water for reextraction, wherein the volume-to-mass ratio by mL/g of water to waste tobacco is 2-4:1; and mixing the extracts. When the extraction yield and extract purity in the method and prior extraction method are measured, the result indicates that the method enhances the extraction efficiency by 25.2%, increases the content of volatile components by 74.2% as compared with the conventional method, and increases the content of main fragrance component neophytadiene by 6 times. The method has the advantages of low water consumption, low reaction temperature and simple operation, and lowers the production cost.

The present invention relates to a method for preparing soybean peptides through enzymolysis of soy protein, wherein the obtained soybean peptides have characteristics of low bitter taste and high yield, and the contents of free amino acids and the peptides having a molecular weight of less than 150 Da or greater than 2000 Da are low. The method comprises: adding water to soybean protein to prepare a 4-12 wt% soybean separation protein liquid, adjusting the temperature and the pH value, sequentially adding a proper amount of alkaline proteinase adopted as the endopeptidase, neutral proteinase and flavourzyme adopted as the exopeptidase, carrying out an enzymolysis reaction, adjusting the pH value of the enzymolysis liquid, carrying out enzyme inactivation, centrifugating, taking the supernatant, sterilizing, and carrying out spray drying to obtain the soybean peptide.

The invention discloses a high-dispersibility isolated soybean protein obtained by an enzymatic modification method and a preparation method thereof. The method comprises the following steps: taking low temperature bean pulp as a raw material, preparing isolated protein curd by alkali extraction, degasification and acid precipitation, and then enzymolyzing the isolated protein curd with neutral proteinase, alpha-moderate temperature amylase and alpha-high temperature amylase, and heating to inactivate enzyme, sterilizing, flash vaporizing, homogenizing, and spray drying after the reaction to obtain the soybean protein with low bitterness, high dispersibility, poor gelatination capacity and good suspension stability. The isolated soybean protein can be applied as a protein additive to milk powder, milk beverage, yoghurt, soy milk, ice cream, nutrition food, athletic food and health products.

A process for preparing soybean protein oligopeptide from concentrated soybean protein, separated soybean protein, defatted soybean powder, soybean dregs, or soybean cake features the cooperative hydrolysis with alkaline proteinase, acidic proteinase and/or neutral proteinase at 30-70 deg.C for 2-24 hr. Its advantages are simple downstream steps and low cost.

The invention relates to an all-soybean peptide nourishment comprising oligopeptide, small peptide, polypeptide, a linoleic acid, a linolenic acid, an oleic acid, an eicosapentaenoic acid, a bifidus factor, phosphorus, saponin, vitamins and trace elements and a preparation method thereof, solving the problem of thorough beany flavor elimination and low percent conversion from protein into peptides. The preparation method of the all-soybean peptide nourishment comprises the following steps of: freezing soybeans, and then grinding into soybean milk; sequentially grinding the soybean milk 2 to 3 times through a colloid grinder and a high-pressure homogenizing grinder with the pressure of 600-700 Kg and the fineness of 500-600 meshes, and then stirring at the pressure of 0.7-0.8 MPa and the temperature of 130-132 DEG C; after the temperature is reduced, adding a lipase for biochemical degradation; after an enzyme is inactivated, knocking into a nano-grade high-pressure homogenizing grinder with the pressure not lower than 1000 Kg and the fineness not higher than 0.3-0.5 mu for grinding; then adding a neutral proteinase for biochemical reaction; filtering through vacuum micropores of 10-20 micrometers so as to obtain an all-soybean peptide stock solution; and finally preparing the all-soybean peptide nourishments of various types.

The present invention discloses one kind of special corn powder superior to available corn powder, which has poor processing performance, coarse mouth feeling, unbalanced nutrients and other merits. The special corn powder is produced based on the different effects of neutral proteinase, glucose oxidase, alpha-mylase and cellulase on corn or corn powder, and by means of glutelin powder, soybean powder, sodium alginate and guar gum to raise the stiffness and water preserving capability of corn powder and cooking to raise the viscosity of corn powder. The special corn powder is treated with enzyme preparation and natural flour additive while its nutritive components are maintained. The special corn powder may be special dumpling corn powder, special steamed bread corn powder, special self-fermenting steamed bread corn powder, special noodles corn powder, special cake corn powder, etc.

The present invention discloses a method of preparing antihypertensive peptide from silkworm pupa which includes the following steps: the defatted dry powder of silkworm pupa or silkworm pupa protein powder is mixed with water at the mass ratio of 1:6-7, the pH value is adjusted to 6.0-6.5, then neutral proteinase is added for hydrolysis at 50-55DEG C for 120-200 minutes, the result hydrolysate is antihypertensive peptide. The weight of the said neutral proteinase is 0.9-1.1% of the defatted dry powder of silkworm pupa or silkworm pupa protein powder. The method in the present invention that utilizes silkworm pupa to prepare antihypertensive peptide has lower cost and better effect.

The invention is a wool anti-felting finishing method, and its character: the preprocessing adopts chitosan water solution for soaking and adopts neutral proteinase and neutral fatty to make enzyme degradation treatment, thus making the felting ratio of the processed wool fabric less than 3%, and strong damage within 5% and raising balling resistance of wool fiber by 2-3 grades, and also the whiteness, able to completely meet the machine washing requirement. The invention simplifies the processing course and shortens the process flow and has a shorter cycle so as to strengthen the feasibility in industrialized operation and has no residual harmful matters and can not cause environmental pollution.

The invention discloses a preparation method of high-purity silk fibroin peptide. The preparation method comprises the following steps of: (1) degumming and refining damaged cocoon or bavella silk serving as a raw material by using an Na2CO3 solution, and then washing and drying to obtain silk fibroin; (2) dissolving the silk fibroin by using a CaCl2-H2O-C2H5OH ternary system; (3) diluting, and then carrying out enzymolysis by using neutral proteinase; (4) filtering by adopting electrodialysis; (5) filtering by adopting dislysis; and (6) concentrating, carrying out spray drying, and sterilizing to obtain the high-purity silk fibroin peptide. According to the preparation method, tests prove that the desalinization ratio is 99.5%, and the content of peptide in a finally obtained silk fibroin peptide product is more than 94% and meets the use requirements of pharmaceuticals, cosmetics, medical materials, and the like, so that the problem of the field is solved, and the creativity is achieved.

The invention relates to a polypeptide production method which sequentially comprises the following steps: (1) taking a protein-containing raw material, adding water, and immersing to obtain a first solution; (2) stirring and homogenizing the first solution; (3) carrying out enzymolysis on the first solution with alkaline proteinase; (4) inactivating and centrifugating the enzymolysis solution obtained in the step (3) to obtain a supernate A and a precipitate A; (5) adding water to the precipitate A to obtain a second solution; carrying out enzymolysis on the second solution with neutral proteinase; (6) inactivating and centrifugating the enzymolysis solution obtained in the step (5) to obtain a supernate B and a precipitate B; (7) adding water to the precipitate B to obtain a third solution; carrying out enzymolysis on the third solution with acidic protease; (8) inactivating the enzymolysis solution obtained in the step (7), and centrifugating to obtain a supernate C; (9) mixing the supernate A, supernate B and supernate C to obtain a polypeptide mixed solution; and (10) removing water in the polypeptide mixed solution to obtain the polypeptide. The method can enhance the protein utilization ratio of the raw material and obtain the high-quality polypeptide product.

The present invention discloses one kind of low molecular Brazil mushroom polysaccharide and its preparation process and application in antagonizing tumor metastasis. The low molecular Brazil mushroom polysaccharide extracted from the sporophore of edible fungus Brazil mushroom has homogeneous glucosan in molecular weight of 48,000 as the main component. It is prepared with sporophore of Brazil mushroom, and through crushing, leaching in distilled water, precipitating in alcohol to obtain coarse Brazil mushroom polysaccharide product, deproteinizing, chromatographic separation in DEAE650M cellulose column, gradient eluting with NaCl solution, chromatographic separation of eluted liquid in Toyopearl HW-65F column, eluting with NaCl solution, chromatographic separation of eluted matter in Toyopearl HW-50S column, eluting with NaCl solution, and drying.

A process for treating tailings of processing fish with the enzymes, such as one of or the combination of two more of the neutral proteinase,alkali protease,papainase,flavor protease and trypsinase. The hydrolysis process includes 7 steps as following, adjusting the substance concentration, high temperature denaturalization, cooling down and adjusting the pH to 8.0-9.5, heat preservation at 35-6deg.C for 30-50min, enzymolysis for 2-6hr, enzyme destroyed at 85-100deg.C for 10-30min, then it will be separated to get the hydrolysis product. Such product can be used in the food industry with fresh fish flavor. The added value of the fish processing tailings will be greatly improved and it will make sense to the aquaculture and the environment.

The invention relates to a biological method for extracting grease from flat almonds. The method comprises the following steps of: crushing the flat almonds in a dry way, mixing the crushed flat almond powder and water, regulating pH to 6.5-7.5 and the temperature to 50 DEG C, adding neutral proteinase accounting for 0.1-1.0% of the flat almond powder to carry out enzymolysis for 2-6 hours, reducing the temperature to 40 DEG C and regulating the pH 7.5-8.5, adding alkaline proteinase accounting for 0.1-1.0% of the raw materials to carry out enzymolysis for 2-6 hours to obtain enzymolysis liquid; directly centrifuging the enzymolysis liquid to respectively obtain free oil, emulsion, hydrolytic liquid and almond dregs from top to bottom, adding biological lipopeptid demulsifying agents accounting for 0.1-0.5% of the volume of emulsion into the emulsion, demulsifying and centrifuging again for separation to obtain free oil, and merging the free oil to obtain flat almond oil. The invention can avoid the formation of stable emulsion by adopting a dry method, the demulsifying agents are saved, and the cost is reduced; the flat almond oil prepared by the biological method can avoid problems of fat oxygenation caused by squeezing grease, and solvent remain caused by extracting oil in a lixiviation method.

A method for processing the defatted soybean dregs as the by-product generated by extracting soybean isoflavone from defatted soybean cake features that said fatted soybean dregs are hydrolyzed by use of neutral proteinase, pectinase and cellulase to obtain soybean fiber product with high content of soluble fiber.

The invention relates to a nanometer dietary fiber product, takes the wheat bran or malt or rice bran as raw materials and comprises biological enzymatical hydrolysis, concentration, spraying or freeze-drying. According to the weight percentages, the product contains non-aqueous dietary fiber 55%-65%, water-soluble dietary fiber of fiber peptide 30%-40%, and balancing water, wherein, the fiber peptide accounts for 10%-20% of the total amount of water-soluble dietary fiber. The invention carries out the biological enzymatical hydrolysis to raw materials through neutral proteinase, which can carry on hydrolysis to macromolecular proteins in the raw materials to be further divided into micro-molecule peptide and effectively convert the utilization of proteins, and facilitates digestion and absorption of bodies. The original minerals such as B clan vitamin, selenium, and magnesium and the like in the raw materials lead the spillage of extremely rich micronutrients such as vitamin E and B clan vitamin to be substantially enhanced, and the absorbed rate is achieved to correspondingly increase.

The invention provided a fore treatment process of the enzyme rolling pile for the fabric which belongs to the fore treatment process of the dyeing and finishing field. The process is: first to fore treatment of the loom stare using the boiling water, then dipping into the the mixture of the alkali pectinase liquid, neutral proteinase liquid and xylanase liquid, then to wash with the hot water ( killing the enzyme) and the cool water, last to dry in the air. the best pectinase is produced by the Bacillus subtilis WSHB04-03. the process has many merits such as high efficiency, low work output and the energy conservation and so on.

An injectable soy protein isolate and a preparation method thereof belong to the technical field of soy proteins and processing. The preparation method comprises the following steps: using low temperature soy meal as the raw material, preparing milk curds of the protein isolate by carrying out alkali extraction, degasification and acid precipitation on the raw material, then using neutral proteinases to carry out enzymolysis on the milk curds of the protein isolate, adding soy phospholipids for mixing into the enzymatic hydrolysates after enzymolysis, then carrying out thermal enzyme inactivation, sterilization, flash evaporation, homogenization and spray drying to obtain the soy protein with good dispersibility, water absorptivity, water-retaining property, oil absorption property and gelproperty, wherein, the soy phospholipids comprises powdered soy phospholipids, soy lecithin or hydroxylated modified soy phospholipids. The soy protein isolate can be used in such industries as injectable meat products, low temperature meat products, solid beverages, flour products and condiments, etc.

The live microbial composition EM preparation is produced with rice washing water and through regulating pH value, treating with neutral proteinase, adding certain amount of one of waste molasses, red sugar and starch saccarifying slurry, phosphate, table salt, sulfate and yeast paste, mixing homogeneously, heating at 100 deg.c for 5 min, cooling, inoculating live EM bacterial liquid in 10-20 %, and fermentation to culture. The present invention has simple production process suitable for industrial production and low cost, and can produce high quality live microbial composition EM preparation with high live bacteria content for use in farm production, livestock breeding, food processing, environment protection and other fields.

A composite enzyme as the treating agent of leather collegen contains at least two of neutral proteinase, alkaline proteinase and acidic proteinase, pH-buffering agent and additive. It can be used for hydrolysis and softening of leather collegen.

The invention discloses a preparation method of a pea peptide with a prebiotics effect. The preparation method comprises the following steps of S1, uniformly agitating pea protein with water accordingto a solid-liquid ratio of (1 to 5) to (1 to 20), so as to obtain a mixed solution, and shifting to S2; S2, in a natural pH (potential of Hydrogen) condition, at a temperature of 45 to 55 DEG C, adding alkali protease into the mixed solution, and carrying out enzymolysis for 0.5h to 1.5h; next, adding neutral proteinase, and carrying out the enzymolysis for 1h to 3h; next, adding papain, carryingout the enzymolysis for 1h to 3h, and shifting to S3; S3, raising the temperature to 90 to 100 DEG C, carrying out enzyme deactivation, and shifting to S4; S4, filtering and collecting filtrate, carrying out vacuum concentration on the filtrate, and then carrying out spray-drying, so as to obtain the pea peptide. The invention also discloses application of the pea peptide with the prebiotics effect, which is prepared and obtained through the method provided by the invention, to food. The pea peptide prepared by the preparation method has the prebiotics effect; the preparation method of the pea peptide does not need to artificially regulate a pH value; the operation is simplified; the preparation time is effectively shortened, and the production cost is decreased.

A process for brewing yellow wine by more kinds of biologic enzyme is characterized by that after the alpha-amylase, cellulase neutral proteinase and saccharifying enzyme are added for treatment, the malt powder, rhizopus powder and active dry yeast are added for fermenting for 30 days, and the "hot coagulation and cold filtering" is performed. Its advantages are low consumption of raw materials, high wine yield increased by 40% or more, low cost and high quality.

The invention discloses a preparation method of probiotic solid-state fermented complete feed. The preparation method is characterized in that lactobacilli, pichia pastoris and bacillus subtilis cultured by a culture medium are mixed with neutral proteinase and water according to a ratio; the mixture in a fog form is sprayed into complete feed according to a certain ratio; and in vacuum, the complete feed with the mixture is subjected to solid state fermentation at a temperature of 30 to 35 DEG C for 3 to 7 days so that the probiotic solid-state fermented complete feed as a product is obtained. The probiotic solid-state fermented complete feed can be directly used for animal feeding without drying. The probiotic solid-state fermented complete feed has the advantages that antibiotics are not adopted; a large amount of live probiotics are used; anti-nutritional factors of crude proteins are destroyed; a large amount of macromolecular nutrients are degraded; product digestibility is high; a feed conversion rate is greatly reduced; and a nitrogen output volume of excrement and urine is reduced.