64 results about "Nutrients protein" patented technology

The invention relates to a method for preparing peanut protein polypeptide by microbial fermentation, including the steps as follows: (1) peanut protein preparation; (2) polypeptide preparation; (3) microbial fermentation; (4) separation; (5) finished product formation. The method adopts the process of complex enzyme hydrolyzation to simultaneously realize certain degree of zymohydrolysis as well as modification during zymohydrolysis so that the flavor of the zymohydrolysis product, i.e. the peanut polypeptide can be improved and the peanut polypeptide can be used as a raw material for food addiitive or nutrient protein. Compared with animal prolease and plant prolease, the microbial protease enzyme adopted by the method has the characteristics of good solubility, high activity and strong specificity, and can deeply hydrolyze the protein.

The present invention relates to novel methods for combating cell degeneration or dysfunction resulting from neuroinflammatory conditions. The invention especially relates to the use, in the preparation of a medicament for the treatment of neurodegenerative disease associated with neuroinflammation, of an immunogenic compound which is capable of inducing an immune response against a proapoptotic neurotrophin, or an effective amount of a hapten combined with appropriate carriers and/or adjuvants to render the resulting combination capable of inducing an immune response against a proapoptotic neurotrophin. Also disclosed are compositions for the active or passive immunization against neuronal or glial cell apoptosis caused by neuroinflammation as well as methods and means useful for said active or passive immunization.

The present invention discloses a broiler feed, which comprises the following raw materials, by weight, 50-60 parts of corn, 8-12 parts of rice bran, 5-10 parts of fermented soybean meal, 3-5 parts of cottonseed meal, 1-2 parts of calcium hydrogen phosphate, 2-3 parts of fish meal, 1-2 parts of stone powder, 5-10 parts of potato freeze-drying powder, 0.2-0.4 part of gravy salt, 5-8 parts of mushroom, 5-10 parts of attapulgite powder, 0.02-0.03 part of grape seed, 0.03-0.04 part of threonine, 0.05-0.06 part of methionine, 0.06-0.08 part of lysine, 2-4 parts of grape seed oil, and 3-4 parts of a Chinese herbal. According to the present invention, the formula is added with the attapulgite powder, such that digestion and absorption of main nutrient-protein in the feed by broilers can be improved, and broiler growth can be accelerated; with the Chinese herbal formula, disease resistance of broilers can be improved, occurrence of respiratory system diseases, digestive system diseases and other diseases can be prevented, incidence rate of broilers is substantially reduced, and survival rate of broilers is increased so as to reduce feeding cost of breeders.

A health-care full-nutrient protein powder is prepared from 14 raw materials including soybean protein, cellulose, pollen, methionine, albumen, composite VB, cane sugar, etc through proportional and sequential mixing, sterilizing and loading in containers.

The invention relates to a compound protein powder for preventing postmenopausal women from osteoporosis. The components and weight percentage thereof are: 55 percent to 80 percent of soybean protein powder; 15 percent to 35 percent of whey powder, 0.2 percent to 0.8 percent of soybean isoflavone, 1 percent to 5 percent of oligosaccharide, 1.2 percent to 2.4 percent of calcium lactate, 0.5 percent to 1 percent of stabilizer and 0.5 percent to 1.5 percent of lecithin. The product of the invention is safe and reliable to eat, which has good effect, innocuity, no side effects and dependence. Furthermore, the invention can protect the health of middle-aged women by eating often, especially for improving the healthy problems caused by lacking of estrogen, so as to improve the life quality and living quality of women. Therefore, the invention can be taken as a protein complementary product to be eaten frequently by women.

Charged nutritive proteins are provided. In some embodiments the nutritive proteins an aqueous solubility of at least 12.5 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 50 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 100 g/L at pH 7. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in a benchmark protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in a benchmark protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present in a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.

Nutritive proteins are provided. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in whey protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in whey protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present in whey protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.

A powdered composition which provides improved muscle growth and helps reduce fatigue, comprising a combination of edible nutritional whey protein, citrulline malate, and at least one branched chain amino acids. The branched chain amino acids are L-isoleucine, L-leucine, and L-valine. The concentration of nutritional protein present in the composition ranges from about 10% by weight to about 96% by weight, and may be about 20% by weight to about 90% by weight. The composition may contain additional ingredients such as polypeptides, a hyper-immune milk protein concentrate, amino acids, antioxidants and various flavorings and sweeteners. A method of use of the composition is also disclosed.

The invention discloses a novel high-calcium nutrient protein powder and a preparation method thereof. The novel high-calcium nutrient protein powder is prepared from the following raw materials in percentage by weight: 20-40% of whole milk powder, 5-20% of maltodextrin, 1-10% of xylitol, 0.2-5.0% of isomaltooligosaccharide powder, 0.2-2.0% of calcium carbonate, 0-1.0% of silicon dioxide, 0.05-0.50% of sodium L-ascorbate, 0-0.02% of Bifidobacterium lactis Bi-07, 0-0.02% of Bifidobacterium animalis Bb-12, 35-55% of compound protein composition and 0.01-0.10% of complex vitamin premix. The novel high-calcium nutrient protein powder has the advantages of high calcium content and comprehensive and reasonable amino acid content. The added probiotics effectively promote the proliferation of beneficial bacteria in the intestinal tract of the human body and improve the intestinal tract problem. The added sodium L-ascorbate has the functions of resisting oxidation, postponing aging and enhancing the immunity.

The invention discloses a multi-nutritional protein. The multi-nutritional protein comprises the following components by weight percent: 20-60% of whey protein, 20-60% of soy isolate protein, 4-10% of wall-breaking spirulina powder, 1-3% of lecithin, 2-10% of dietary fibres, 5-10% of isomalto-oligosaccharide and 5% of nutritional seasoning powder. The multi-nutritional protein disclosed by the invention is richer and balanced in nutrition by virtue of the combination of animal and plant proteins, and the perfect collocation of spirulina; comprehensive nutrients necessary to a human body can be supplemented while the function of uptaking multiple proteins of a human body can be exerted better; the gastroenteric functions are improved to promote the metabolism of a human body and expel toxin while the acid-base balance of a human body is improved, so that the multi-nutritional protein is more healthy to eat. The multi-nutritional protein disclosed by the invention is rich in the wall-breaking spirulina powder, and has the functions of tonifying spleen, protecting liver, promoting reduction for high blood fat, high blood pressure and high cholesterol, enhancing immunity, and resisting cancer in case of being usually eaten because substance molecules are finer and extremely easer to be absorbed by a human body after being wall-broken.

Nutritive proteins comprising no phenylalanine (Phe) are provided. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in a benchmark protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in a benchmark protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things. The compositions are useful, for example, to provide protein in the diet of subjects with a disorder characterized by accumulation of Phe in the body.

A protein-enriched nut butter composition is provided, the protein-enriched nut butter composition comprising a mixture of at least one of finely ground roasted nuts and milled roasted nuts and a substantially unflavored powdered protein preparation, wherein the protein-enriched nut butter composition (1) is up to about 50% enriched in nutritive protein value, (2) remains substantially homogeneously mixed when stored at at least one of about room temperature and about refrigerator temperature, (3) is conveniently spreadable at at least one of about room temperature and about refrigerator temperature, and (4) does not require an addition of at least one of saturated fats and hydrogenated fats to remain substantially homogeneous upon storage. Optionally, the protein-enriched nut butter composition (5) falls within a definition of low carbohydrate products, and (6) is suitable for use in low glycemic index diets comprising at least one of the Atkins Diet, the South Beach Diet, and diets formulated for diabetic patients.

The invention provides a hemp seed protein functional beverage and a preparation method thereof, and belongs to the field of vegetable protein beverages. The protein functional beverage is a total-nutrient protein function beverage prepared from hemp seeds, drinking water, white granulated sugar, sodium hexametaphosphate, monostearin and carboxymethylcellulose sodium through a modern technology. The novel vegetable protein function beverage which mainly contains hemp seed proteins and is rich in oils, vitamins, mineral matters and other nutrient components is prepared through establishing a high-yield extraction technology for extracting the hemp seed proteins from the complete hemp seeds and an anti-flocculation heating technology for extracting a protein liquid, so the nutrients and the healthcare effects of the hemp seeds are fully performed. The protein functional beverage has the characteristics of uniformity, stability, plump mouthfeel and prominent flavor, and is very suitable for the current market demands.

The invention discloses edible oil. The edible oil is characterized in that the formula of the edible oil comprises the following components in part by weight: 80-100 parts of olive oil, 46-60 parts of sunflower seed oil, 10-14 parts of arochidonic acid oil, 2-5 parts of taurine components, 3-4 parts of DHA components, 0.7-1.2 parts of EPA components, 0.2-0.4 part of zinc-enriched yeast, 0.1-0.2 part of selenium supplement ingredients, 2-2.3 parts of hemerythrin, 1.1-1.3 parts of hemocyanin, 3-4 parts of nutritious protein components, 3-6 parts of lipid-soluble vitamin, 2-4 parts of antioxidants and 2.2-4.1 parts of emulsifiers. The edible oil disclosed by the invention has the advantages that an iron supplement agent can be added to the oil environment because the hemerythrin is added as a carrier of iron; a human body can obtain the needed copper element on the one hand and the copper element can also promote the absorption of the iron on the other hand because the hemocyanin is added as a copper supplement agent; and the edible oil can also have multiple other health care effects.

The invention relates to feed and provides young shrimp feed which is high in adhesive force, high in nutrient protein, low in feed coefficient and free of water pollution, makes the survival rate high and young shrimps grow fast after the young shrimps eat the feed. The young shrimp feed is prepared from, by weight, 13-15 parts of Antarctic krill mean, 8-10 parts of eggs, 10-15 parts of starch, 5-8 parts of soybean lecithin, 35-40 parts of super fishmeal, 0.1-0.3 part of mineral salt, 0.1-0.3 part of composite cellulose, 0.1-0.3 part of bowl regulating agents, 2-3 parts of spirulina, 3-5 parts of yeast powder, 12-15 parts of caramel pigment, 20-30 parts of biological adhesives, 5-10 parts of tea meal, 0.5-0.8 part of stellaria yunnanensis, 5-10 parts of compound enzyme and 8-10 parts of white peony roots.

The invention discloses a coconut milk yam sausage for tonifying spleen and benefiting stomach, and a preparation method of the coconut milk yam sausage. The coconut milk yam sausage comprises the following raw materials in parts by weight: 200-300 parts of chicken, 40-80 parts of yam, 20-30 parts of pisum sativum, 10-20 parts of hibiscus sabdariffa powder, 20-30 parts of millet, 10-20 parts of hericium erinaceus, 20-35 parts of coconut milk, 1-2 parts of epimedium herb, 2-3 parts of rose, 3-8 parts of hippophae rhamnoide, 1-2 parts of angelica sinensis, 1-3 parts of abrus herb, 1-2 parts of ginseng flower, 1-2 parts of agrimonia pilosa, 2-3 parts of rhizoma polygonati, 2-3 parts of poria cocos, 2-5 parts of horseradish powder, 10-15 parts of white wine and 8-15 parts of salt. The coconut milk yam sausage tastes sweet and delicious, is tender and chewable, has the healthcare functions of tonifying the spleen and benefiting the stomach, and caters to a market requirement. The hibiscus sabdariffa has the effects of engendering liquid, allaying thirst, invigorating the stomach and helping digestion, the hippophae rhamnoide has the effects of tonifying the spleen and invigorating the stomach, the added coconut milk has the effect of increasing nourishing proteins and is convenient to absorb, and meanwhile, sunflower leaves have the effect of invigorating the stomach and the antibacterial effect. The coconut milk yam sausage has a reasonable formula, is suitable for being eaten by people suffering from weakness of the spleen and the stomach, and is beneficial to the health of healthy people.

A composition which helps reduce joint inflammation and structural damage to joints during the growth of muscle structure, whether such growth is for repair of damaged muscle tissue or for development of new and enhanced muscular structure. The composition comprises a combination of edible nutritional protein, and a hyperimmune milk protein concentrate. The preferred nutritional protein is a whey protein isolate. The concentration of nutritional protein present in the composition typically ranges from about 10% by weight to about 90% by weight, more typically about 70% by weight to about 90% by weight. The composition may contain additional ingredients such as polypeptides, amino acids, antioxidants and various flavorings and sweeteners. A method of use of the composition is also disclosed.

An apparatus for preparing high-function superfine active whole soybean powder which contains primary nutrient protein, lipoid, carbohydrate, ash content, secondary nutrient physiological active substance, and oxygenases such as lipoxygenase, antitrypsin, and seahorse grutinine, is composed of far infrared and electromagnetic rosonance unit and multi-stage drying system. Its advantages are low granularity (100-900 meshes), and low water content (lower than 2%). It is prepared through the resonant phenomenon of raw soybean so not destroying the nutrient of soybean.

The invention provides a nutrition protein powder having hair caring and nourishing function, which is characterized by comprising the following components by weight part: 15-20 parts of fleece-flower root, 18-23 parts of watermelon peels, 12-15 parts of black soya bean, 80-100 parts of glutinous rice, 15-18 parts of black sesame, 120-150 parts of black rice, 20-25 parts of walnut kernel, 30-34 parts of soya bean, 15-17 parts of fig, 20-23 parts of kumquat, 23-25 parts of peanut and 15-17 parts of honey. The nutrition protein powder is prepared by green and healthy raw materials according to ratio, can supplement nutrients required by human body for every day and adjust body immunity, and has efficacy of blackening and brightening hair, preventing hair loss and strengthening hair, and caring and nourishing hair; and the nutrition protein powder has the advantages of simple preparation technology, convenient and rapid usage, comprehensive and equalized nutrition.

The invention discloses a preparation technology of edible fungus mycelium and/or an edible fungus mycelium powder, and products thereof. The preparation technology of the edible fungus mycelium and/or the edible fungus mycelium powder comprises the following steps of taking sheet food materials and other materials as raw materials, and carrying out mixing according to proportion so as to obtain an edible fungus culture material; and then, carrying out the processes of humidity controlling, microwave puffing, sterilizing, cooling, edible fungus inoculating, fungus germinating, mycelium microwave-drying and so on so as to obtain the edible fungus mycelium and/or edible fungus mycelium powder. The preparation technology of the edible fungus mycelium and/or the edible fungus mycelium powder is capable of providing more types of edible fungus mycelium and/or edible fungus mycelium powder which are convenient for eating; moreover, nutrients of edible fungus culture material and medicinal ingredients of the edible fungus mycelium are transformed and improved into microbial fungal nutrient protein powder and so on which can be eaten and absorbed by the human body on basis of biotechnology. And thus, the edible fungus mycelium and/or the edible fungus mycelium powder are low in calories, and high in contents of fungal proteins, mycelium polysaccharides, a plurality of amino acids and unsaturated fatty acids, various essential trace elements for the human body and so on so that the edible fungus mycelium and/or the edible fungus mycelium powder can be used for health-caring and preventive treatment of diseases; moreover, the preparation technology of the edible fungus mycelium and/or the edible fungus mycelium powder has the advantages that the edible fungus mycelium and/or theedible fungus mycelium powder is low in production cost, high in absolute biological conversion rate, free of medicament fumigation as well as pesticide and insecticide addition during production processes, energy-saving, and environmentally friendly.