5 results about "Nut Proteins" patented technology

The invention discloses a composite nut polypeptide solid beverage and a preparation method thereof. The health-care food is prepared from the following components in parts by weight: 20 to 40 parts of walnuts, 15 to 30 parts of cashew nuts, 10 to 25 parts of almonds, 12 to 28 parts of almonds, 8 to 20 parts of hazelnuts, 0.3 to 0.8 part of compound protease, 0.05 to 0.15 part of beta-glucanase, 10 to 20 parts of isomaltooligosacharide, 5 to 15 parts of resistant dextrin, 8 to 18 parts of maltodextrin, 0.1 to 0.3 part of silicon dioxide, 0.05 to 0.15 part of vitamin C, 0.02 to 0.08 part of gamma-aminobutyric acid, 0.03 to 0.1 part of taurine and 2 to 5 parts of natural strawberry powder. And 0.05 to 0.15 part of natural vanilla essence. The invention discloses and provides a composite nut polypeptide solid beverage and a preparation method thereof, a composite enzymolysis technology is adopted, nut protein is hydrolyzed into small-molecule polypeptides with the average molecular weight lower than 1000Da, and the polypeptides have high biological activity and bioavailability.

The invention discloses a compound nut polypeptide beverage and a preparation method thereof. The compound nut polypeptide beverage is prepared from the following components in parts by weight: 20-40 parts of walnuts, 15-30 parts of cashew nuts, 10-25 parts of almonds, 12-28 parts of almonds, 8-20 parts of hazelnuts, 0.3-0.8 part of compound protease, 0.05-0.15 part of beta-glucanase, 3-8 parts of fructo-oligosaccharide, 0.1-0.3 part of citric acid, 0.1-0.3 part of xanthan gum, 0.05-0.15 part of vitamin C and a proper amount of purified water. Through cooperation of multiple proteases and beta-glucanase, nut protein is efficiently hydrolyzed under mild conditions, and the yield and activity of polypeptide are significantly improved; the vitamin C and the nut polypeptide are added for synergistic interaction, so that the beverage is endowed with the functions of resisting oxidation, resisting fatigue and the like; xanthan gum is used for constructing a compound stabilizer, and ultrafiltration and high-pressure homogenization processes are combined, so that the suspension stability and taste of the beverage are remarkably improved.

The invention belongs to a protein extraction technology in food processing, and relates to a nut protein and a preparation method thereof. According to the method, nuts are taken as raw materials, protein and grease in the nuts are synchronously separated and extracted by adopting an aqueous enzymatic method, and then nut protein is obtained by adopting acid precipitation treatment. The aqueous enzymatic method not only has the advantages of high efficiency, safety and mildness, but also has small damage to the biological activity of the protein. According to the preparation method, the protein extraction rate and the protein purity are high, and waste of a large number of protein resources is avoided.

This invention discloses a protein-based stabilizer, its preparation method, and its application, relating to the field of food science and technology. The stabilizer comprises a complex formed by covalent cross-linking of tiger nut protein (CEP) and whey protein isolate (WPI); wherein the covalent cross-linking is catalyzed by transglutaminase (TGase); the complex comprises 10%–50% tiger nut protein by weight. Experimental results show that the stabilizer, when applied to the preparation of Pickering emulsion, can significantly improve its freeze-thaw stability. Furthermore, when the Pickering emulsion is applied to the preparation of ice cream, it can reduce the peak ice crystallization temperature, decrease bubble size, increase overrun, and improve its freeze-thaw resistance and structural integrity. Therefore, this invention provides an efficient, simple, and natural strategy for improving the stability of complex frozen multiphase systems, and has broad application value in the frozen food field.

The invention provides a pine nut allergen identification and detection method, and belongs to the technical field of allergen detection. The identification method comprises the following steps: mixing defatted pine nut powder with an extracting solution, and extracting to obtain a pine nut protein crude extract; the method comprises the following steps: screening out protein with IgE immune reaction in a pine nut protein crude extract by utilizing WesternBlot, and carrying out LC-MS / MS mass spectrum qualitative identification; and finally confirming a pine nut allergen gene sequence and an amino acid sequence. Related sequence information of the pine nut allergen is obtained by utilizing the identification method, the pine nut recombinant allergen Vicilin prepared by utilizing the CDS sequence of the pine nut allergen has good IgE binding capacity and can be used for detecting the pine nut allergen in food, the detection limit (LOD) is 0.30 ng / mL, the limit of quantitation (LOQ) is 1.02 ng / mL, and the specificity is good.