215 results about "Pea protein" patented technology

The invention discloses a vitamin K2 composite micro-capsule system with stomach protection and intestine slow release functions and a preparation method and application thereof, the vitamin K2 composite micro-capsule system with stomach protection and intestine slow release functions comprises three layers, namely a core layer, a middle layer and an outer layer from inside to outside in sequence; the core layer is formed by coating vitamin K2 with a zein-lac hydrophobic core, the middle layer is a pea protein-pectin electrostatic compound, and the outer layer is sodium alginate and chitosan double-network gel. The micro-capsule system provided by the invention can be tightly combined in a gastric acid environment after being orally taken, the release of active ingredients in the stomach is reduced, and then the micro-capsule system stays at intestinal mucosa for a long time and slowly releases contents, so that the functions of the micro-capsule system are slowly presented outside, the half-life period is prolonged, and the action effect is improved. Vitamin K2 directly or indirectly participates in and regulates various physiological processes related to health, and plays an important role in the aspects of maintaining bone health, preventing cardiovascular diseases, protecting nerves, improving metabolism and the like.

The present invention discloses a method for improving the properties of composite meat protein gel based on modified pea protein, which belongs to the technical field of food protein processing. The present invention fully dissolves natural pea protein or pH-shifted modified pea protein to obtain a protein solution; then adds a disulfide bond cleaving agent to the protein solution, dissolves and mixes the solution to obtain modified pea protein. The present invention is based on the disulfide bond cleavage treatment of pea protein to dissociate acidic and basic subunits and expose more internal groups, thereby achieving the improvement of the solubility and functionality of pea protein itself. In addition, both natural pea protein and modified pea protein with disulfide bond cleavage can enhance the structural properties of low-salt meat protein gel under the action of cross-linking enzymes, develop low-salt meat protein gel with good gelation and network structure, and provide solutions and technical support for the quality deterioration of meat products under various circumstances.

The invention discloses a preparation method of liposome for encapsulating euphausia superba oil, and belongs to the field of euphausia superba oil. Through material selection and hierarchical structure design, starch octenyl succinate, sodium alginate and pea protein are screened as composite wall materials, and the materials can achieve a synergistic effect on the molecule-interface-micro-nano scale to delay lipid oxidation, control the targeted release characteristic of active ingredients and improve the absorption efficiency of fat-soluble ingredients. Moreover, the liposome raw material of the euphausia superba oil is screened, and the liposome with low particle size and high stability is prepared.

The invention discloses an anti-hardening protein bar suitable for cold conditions and a preparation method thereof, and belongs to the technical field of food processing. In order to solve the problems of texture hardening and mouthfeel deterioration caused by aggregation and crosslinking of protein molecules in the existing protein bar under a cold condition, the invention provides a method for organically combining specific plant proteins (soybean protein, quinoa protein, winter rapeseed protein and pea protein) rich in antifreeze peptide with antifreeze polysaccharide; the protein bar which can effectively resist hardening and keep good texture and nutritional characteristics in a cold environment is prepared through the processes of extrusion puffing, precise mixing, forming and the like, so that the application of the product in the fields of exercise and fitness, outdoor exploration, emergency storage and the like is expanded, and the market competitiveness of the protein bar is enhanced.

The present disclosure provides an albumin enriched PPI extraction process and albumin enriched PPI produced by the process and use of albumin enriched PPI. The albumin enriched PPI extraction process comprises steps of a) protein extraction from aqueous solution comprising pea flour, b) separation of solids from the aqueous solution, producing a protein-rich liquid fraction, and c) precipitation of protein by use of Na, Ca, or Mg salt or combination thereof, thereby producing an albumin enriched PPI.

The application provides a method for producing biogas by anaerobic fermentation of pea protein wastewater, and relates to the technical field of biomass energy utilization, wherein the chemical oxygen demand is 10000-15000 mg / L, the ammonia nitrogen is 400-800 mg / L, and the sulfate radical is 600-1000 mg / L; the method comprises the following steps: (1) gradient micro-oxygen hydrolysis acidification pretreatment; (2) physical-chemical and biochemical synergistic intensified pretreatment; and (3) anaerobic methane production. The method for producing biogas by anaerobic fermentation of pea protein wastewater is capable of effectively inhibiting sulfate reducing bacteria, reducing hydrogen sulfide generation, reducing free ammonia toxicity and accelerating hydrolysis of macromolecular organic matter through gradient micro-oxygen hydrolysis acidification. In combination with modified tourmaline ceramic and magnetization synergistic treatment, the microbial activity and mass transfer efficiency are further improved. The whole process can be stably operated, the COD removal rate, the biogas yield and the methane content are significantly improved, and the harmless treatment of the pea protein wastewater and the resource utilization of the biogas are efficiently realized.

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

The present application relates to a kind of compositions containing potato extract and with extended satiety and its preparation method and application, and the composition includes the following weight parts of raw materials: plant extract 30-40 parts, protein component 10-20 parts, dietary fiber component 30-40 parts and auxiliary materials 5-10 parts;Wherein, the plant extract includes potato extract, white kidney bean extract, tea flower extract and lotus leaf extract, the protein component is at least one in pea protein, soybean protein and oat protein, the dietary fiber component is the combination of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder.The composition of the present application has significant advantages in controlling body weight and managing satiety, and realizes the weight loss effect of "reducing heat absorption, extending satiety and promoting metabolism" in multiple dimensions, forms sustainable metabolic health support long-term value, and can be used for preparing weight loss body shaping functional food.

Described herein are composition and methods for the production of a vegan cheese composition including a pea protein fermentate. An initial composition including a pea protein, a Leuconostoc pseudomesenteroides bacterium, and sucrose may be fermented for a time and under conditions suitable to produce a pea protein fermentate. The resulting pea protein fermentate will have increased viscosity, improved aspect, and improved sensory attributes relative to an equivalent pea protein composition that has not been contacted with or fermented by a Leuconostoc pseudomesenteroides bacterium. The pea protein fermentate is incorporated into a vegan cheese composition.

The present disclosure discloses a composition for hair growth comprising Larix europea wood extract, Camellia sinesis leaf extract, Pisum sativum sprout extract, Curcuma longa (Turmeric) callus conditioned media, Hamamelis virginiana (Witch Hazel), Rosmarinus officinalis Leaf Oil, Glycerin, Glycine, Zinc Chloride, Sodium Metabisulfite, Gluconolactone, Sodium Benzoate, Calcium Gluconate, Tetrasodium ethylenediaminetetraacetic acid (EDTA), Saccharide Isomerate, Hyaluronic Acid, Hydrolyzed Hyaluronic Acid, Propanediol, Biotinoyl Tripeptide- 1, Alpha Glucosyl Hesperidin, Caffeine, Hydrolyzed Pea Protein, Polyalkylene Glycol Mono Butyl Ether, Acrylates / C 10-30 Alkyl Acrylate Crosspolymer, Panthenol, Niacinamide, Arginine, PEG-40 Hydrogenated Castor Oil, Ethylhexylglycerin, Phenoxyethanol, and water is added to the composition until the desired volume is achieved. A method for preparing the composition for hair growth is also provided.

The present invention relates to the field of egg substitutes. More particularly, the present invention relates to the field of plant-based substitutes for whole eggs. The present invention also relates to products made from the plant-based substitutes according to the invention. The present invention relates to a dry whole egg substitute characterized in that it comprises: - 20 to 60% rice flour, - 10 to 50% rapeseed protein, - 1 to 20% broad bean and / or pea protein.

The invention discloses China-hemp peptide multi-nutrient protein powder with a metabolism improving function, which comprises China-hemp seeds, soybean protein isolate, China-hemp seed protein, chickpea protein, pea protein, China-hemp peptide, rice protein, broad bean protein, mung bean protein and wheat hydrolyzed protein. Wherein the Chinese hemp seeds are 15-25 parts, the soybean protein isolate is 10-20 parts, the Chinese hemp seed protein is 5-15 parts, the chickpea protein is 8-12 parts, the pea protein is 8-12 parts, the Chinese hemp peptide is 8-15 parts, the rice protein is 5-10 parts, the broad bean protein is 5-10 parts, the mung bean protein is 5-10 parts, and the like. According to the present invention, besides the protein nutrition, the small molecule peptide and 10 other nutrients such as Omega3, gamma-linolenic acid, vitamin E and a variety of minerals are contained, such that the complete protein nutrition is provided, and the health-care food is rich in Omega-3 fatty acid, gamma-linolenic acid, vitamin E, potassium, magnesium, zinc and other minerals with different molecular magnitudes extracted from China-hemp seeds, the ten nutrients, a plurality of plant proteins and small molecule peptides have a synergistic effect to jointly form a basis for improving the metabolic function.

The present disclosure provides an albumin enriched PPI extraction process and albumin enriched PPI produced by the process and use of albumin enriched PPI. The albumin enriched PPI extraction process comprises steps of a) protein extraction from aqueous solution comprising pea flour, b) separation of solids from the aqueous solution, producing a protein-rich liquid fraction, and c) precipitation of protein by use of Na, Ca, or Mg salt or combination thereof, thereby producing an albumin enriched PPI.

The application discloses a novel plant protein meat strip and a preparation method thereof, and belongs to the technical field of food processing. The plant protein meat strip is prepared from the following raw materials in parts by weight: soybean protein isolate 30-40 parts, pea protein 20-25 parts, gluten powder 10-15 parts, lentinus edodes powder 8-12 parts, konjac powder 5-8 parts, corn starch 10-15 parts, sunflower seed oil 5-8 parts, yeast extract 2-3 parts, carrot powder 2-4 parts, celery powder 1-2 parts, salt 0.8-1.2 parts, ginger powder 0.5-1 part and garlic powder 0.5-1 part. The preparation method comprises the following steps: mixing ingredients, multi-section temperature control double-screw extrusion molding, low-temperature marinating using specific plant-based broth, drying and high-temperature sterilization. Through protein compounding and process optimization, the application solves the problems of poor texture and single flavor of the existing plant meat strips, the product has a taste close to real meat, the flavor is natural and mellow, and the product is suitable for industrial production.

The present invention relates to a method for preparing a plant-based frozen confection premix comprising fat, sugar, stabilizer and vegetable protein, including pulse protein, such as pea protein, where the method comprises the sequential steps of: (a) combining sugar, stabilizer and vegetable protein in water to prepare an aqueous dispersion; (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combining the aqueous dispersion having a pH in the range of from 6.5 to 8.5 with the fat to provide a frozen confection premix; (d) reducing the pH of the frozen confection premix to a pH in the range of from 3 to 6; and (e) optionally pasteurizing the frozen confection premix of step (d). Furthermore, the present invention relates to a plant-based premix for making a frozen confection and to a frozen confection containing fat, sugar, stabilizer and vegetable protein (1 wt% to 12 wt%), the vegetable protein including pulse protein.

The invention discloses a pea protein-casein self-assembled curcumin emulsion delivery system as well as a preparation method and application thereof, and belongs to the technical field of food biology. In order to solve the problems that curcumin is low in water solubility and poor in bioavailability, and existing carriers (such as lipidosome) are high in safety risk and insufficient in stability, pea protein and casein serve as composite carriers, an emulsion system is self-assembled through an ultrasonic-assisted pH migration method, and the system can be used for preparing functional food such as nutritional supplements and the like. The stability and the oral bioavailability of the curcumin are effectively improved.

This invention belongs to the field of flavor enhancement technology and provides a method for enhancing the binding of pea protein isolate to 2,5-dimethylpyrazine using nanocellulose. The method involves mixing pea protein isolate, nanocellulose, and water; the resulting first mixture is then hydrated and gelled sequentially to obtain a gel system; this gel system is then mixed with 2,5-dimethylpyrazine to obtain a second mixture, which is then combined to enhance the aroma of 2,5-dimethylpyrazine. This invention introduces nanocellulose, achieving efficient adsorption and stable retention of the flavor compound 2,5-dimethylpyrazine in the pea protein isolate system.

The present disclosure relates to a pea protein blend that comprises a pea protein containing material and bovine serum albumin (BSA). The pea protein blend has an improved solubility and / or an improved gelation as compared to the same pea protein containing material. The present disclosure also relates to a food product that comprises a pea protein blend of the present disclosure. A process for preparing a pea protein blend, a process for improving solubility and / or gelation of a pea protein blend are also described herein.

The invention relates to the technical field of food processing, and discloses a preparation method of alumina-free bean flour based on cooperation of a magnetic field and mung bean protein improvement, and the preparation method comprises the following steps: S1, uniformly mixing potato starch, starch acetate, pea protein powder and guar gum, adding distilled water, and stirring to form uniform starch slurry; s2, performing wet extrusion molding on the pulp; s3, performing hot water curing treatment on the extruded vermicelli; s4, cooling the cured vermicelli; s5, performing magnetic field freezing treatment on the cooled vermicelli; and S6, drying after unfreezing to obtain a target product. Wherein the component of the alumina-free bean flour is potato starch; starch acetate; pea protein powder; guar gum; and distilled water. The technical scheme of combining magnetic field freezing and mild drying is adopted, the structural stability and the taste of the potato vermicelli are improved, the moisture distribution and the microstructure are optimized through the action of the low-frequency alternating magnetic field, and ice crystal aggregation is prevented.

The technology disclosed in this specification pertains to a pea protein isolate that is not enzymatically modified having at least 75% protein content by weight. The pea protein isolate has compared to other pea protein isolates that are not enzymatically modified. It disperses quickly in water and remains suspended in water for enough time to make it useful in a ready to mix beverage powder mix. Ready to mix beverages made using the described pea protein isolates, also have relatively low shear viscosity allowing for higher protein loading without creating a too thick beverage.

The application relates to an antibacterial waterproof down feather and a processing method thereof, in particular to the down feather processing technology field, and the processing method of the antibacterial waterproof down feather comprises the following steps: (1) using a degreasing agent to perform degreasing treatment on the down feather; (2) performing normal-pressure plasma treatment on the down feather subjected to the degreasing treatment in the step (1); (3) mixing the down feather subjected to the normal-pressure plasma treatment in the step (2) with a bacteriostatic finishing emulsion, water and tyrosinase to perform bacteriostatic waterproof finishing, the bacteriostatic finishing emulsion is a phosphatized pea protein emulsion loaded with bacteriostatic essential oil; and (4) performing hot air drying on the down feather subjected to the bacteriostatic waterproof finishing in the step (3) to obtain the antibacterial waterproof down feather. The down feather obtained through the processing method has the advantages of persistent antibacterial property, further improved waterproof performance, good fluffiness and excellent comprehensive performance.

A method for preparing a composite plant protein, including: S1: mixing at least two kinds of plant proteins with water, adding compound alkali powder to a mixed solution and stirring, so as to obtain a protein stock solution with a pH of 10-10.5; the two kinds of plant proteins being rice protein and pea protein, or the rice protein and soy protein; and the compound alkali powder is sodium hydroxide and calcium hydroxide; S2: obtaining a protein solution with a pH of 6.8-7.0 by performing a high-pressure jet mill-ultrasonic treatment on the protein stock solution obtained from step S1, and adding citric acid to a treated protein stock solution; and S3: obtaining the composite plant protein by spray-drying the protein solution obtained from step S2.

The present disclosure relates to a pea protein product and a process for preparing the same. The process comprises the steps of providing a pea protein containing material; humidifying the pea protein containing material at a relative humidity and a humidifying temperature of less than 100°C to obtain a humidified material; and drying the humidified material to obtain the pea protein product. The pea protein product has content of one or more volatile compounds reduced as compared to an equivalent untreated pea protein product.

The invention relates to the technical field of functional foods, in particular to a fermented cereal formula food for controlling sugar and a preparation method thereof, three strains synergistically ferment cereals, and are compounded with a high-activity white hyacinth bean alpha-amylase inhibitor, high-purity mulberry leaf superfine powder and chromium-enriched yeast to jointly construct a multi-way blood sugar regulation and control system; according to the formula, three proteins of soybeans, whey and peas are combined with dietary fibers and prebiotics, the nutritional structure is optimized, satiety is enhanced, traditional herbal essences such as bitter gourds and Chinese yams are supplemented, the dual goals of scientific sugar control and nutrition balance are achieved through precise proportioning, deep biotransformation of cereal nutritional ingredients is achieved through a three-strain staged synergistic fermentation technology, and the nutritional value of the whole grain is improved. According to the present invention, the deep biological conversion of cereal nutritional components is achieved through the protein hydrolysis and glycoside hydrolysis ability of the lactobacillus plantarum, the glutamic acid decarboxylation ability of the bifidobacterium breve, and the vitamin synthesis and chromium enrichment ability of the saccharomyces cerevisiae;

The present disclosure relates to low density, high protein, oat-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include oat flour as a first ingredient, about 20% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, and 0% to less than 6% maltodextrin.

The invention relates to the technical field of food processing, and discloses shredded bread and a preparation method thereof, the shredded bread comprises the following components by mass: 45-60 parts of high gluten wheat flour; 10 to 20 parts of whole wheat flour; 5 to 10 parts of oat powder; 3 to 6 parts of erythritol; 0.02 to 0.05 part of a stevia rebaudiana extract; 2-5 parts of inulin; 5-10 parts of soybean meal; 2-6 parts of pea protein powder; 1-3 parts of apple fiber; 1-2 parts of oat dietary fiber; 3-6 parts of vegetable oil; 5-8 parts of unsalted butter; 0.2 to 0.5 part of lecithin; 1.0 to 2.5 parts of yeast; 0.5 to 1.5 parts of lactic acid bacteria; 25 to 40 parts of drinking water; 3-6 parts of whole egg liquid; and 0.8 to 1.5 parts of salt. Through specific strain two-stage fermentation and raw material combination, the shredded bread has unique flavor and nutritional and healthy characteristics; rolling and fermenting processes are combined, so that the taste is improved.

The present invention relates to leguminous protein isolates, particularly pea protein isolates having a low lipid content, as well as to the method for the preparation thereof. In one embodiment, provided is a leguminous plant protein isolate from pea and faba bean wherein said isolate does not contain organic solvent.

A fat-free soft cream cheese and method of its preparation using aggregates of pea protein hydrolysate; A method of preparing aggregates of pea protein hydrolysate; its use as a fat replacer in fat-free soft cream cheese and other dairy products.

The application discloses a kind of euphausia superba oil gel and its preparation method and application in hot-processed meat products.The method comprises: under salt-containing conditions, natural pea protein is subjected to acid heat treatment to prepare pea protein fiber solution; iota-carrageenan solution is prepared; the two solutions are mixed in proportion and pH is adjusted, and composite hydrogel is formed under heating conditions; the obtained hydrogel is pre-frozen and freeze-dried to obtain porous aerogel template; the aerogel template is immersed in liquid euphausia superba oil to obtain high-oil-loaded composite oil gel.The oil gel can partially or completely replace animal fat when applied in emulsified sausage and other hot-processed meat products, maintains the texture stability of the products under high-salt and high-temperature processing conditions, imparts uniform and long-lasting orange-red color to the products using natural astaxanthin in euphausia superba oil, and improves the nutritional value and sensory quality.The method does not require organic solvents, and the process is safe and controllable, suitable for industrialization and popularization.

This application discloses a highly efficient extraction method for pea protein based on the synergistic effect of eutectic solvent and enzyme, comprising the following extraction steps: 1) preparation of a dual-response eutectic solvent mother liquor; 2) preparation of DES-modified cellulase; 3) formulation of a DES-enzyme aqueous two-phase coupling system; 4) time-cascaded synergistic extraction; 5) in-situ phase separation and purification. This application achieves a time-cascaded synergistic effect of pre-sensitization and enzymatic hydrolysis using a pH / temperature dual-response DES, eliminating the need for DES removal throughout the process, reducing the number of process steps by more than 3, and reducing wastewater discharge by more than 50%. Through precise pre-sensitization at dual targets combined with reversible DES-modified enzyme, the accessibility of enzyme substrates and catalytic efficiency are significantly improved, reducing enzyme usage by more than 70% compared to conventional processes. Protein extraction rate is ≥89%, purity is ≥93%, while avoiding protein denaturation and impurity dissolution. In-situ separation of hydrolysis and extraction is achieved through aqueous two-phase coupling, resulting in excellent protein functional quality. DES and enzyme can be recycled in a closed loop, eliminating the need for high-energy-consuming distillation regeneration, and reducing overall production costs by more than 30%.