846 results about "Plant protein" patented technology

The invention relates to a method for extracting plant proteins comprising the following steps: 1. suspending a plant flour in a preferably aqueous solvent, so as to obtain a plant flour suspension; 2a. adding a strain into the plant flour suspension of step 1; 2b. incubating the seeded suspension of step 2a so that the strain acidifies the seeded suspension until a protein precipitate is formed; and 3. separating the protein precipitate obtained at the end of step 2b. The invention also relates to a plant protein isolate capable of being obtained by the method of the invention.

The invention discloses a bacillus coagulans feed additive and a preparation method thereof, and relates to the technical field of feed additives, the bacillus coagulans feed additive comprises bacillus coagulans spores, the content of the spores is 1.0 * 10 < 8 >-1.0 * 10 < 11 > CFU / g; the protective agent system comprises the following components: maltodextrin or lactose, vegetable protein, polyhydric alcohol and an antioxidant; the invention discloses a microcapsule coating structure. A microcapsule is a two-layer composite coating of an inner layer alginate matrix and an outer layer polycation or polymer coating. According to the invention, bacillus coagulans spores which can still keep high survival rate under short-time high-temperature and low-pH conditions are obtained through screening and fermentation strategies of strains with high sporulation and heat and acid tolerance, the problem that common strains are easy to inactivate in granulation, extrusion and gastric acid environments is solved, the problem of product failure caused by insufficient tolerance of the strains is reduced, and the product quality is improved. And the original biological activity basis is improved, so that the protection effect of the subsequent formula and the coating can be played at a higher starting point, and the zoology effect of the final preparation is improved.

The invention relates to a reduced dairy chocolate product, preferably a vegan chocolate product composition comprising a dried emulsion of a plant protein.

The invention belongs to the technical field of intelligent food packaging films, and particularly relates to a nanometer composite fiber film based on vegetable protein and application of the nanometer composite fiber film. The preparation method comprises the following steps: dissolving gallic acid, an anthocyanin composite extract and rapeseed protein in deionized water, and uniformly stirring to obtain a spinning core solution; the preparation method comprises the following steps: dissolving zein in acetic acid, and then adding into water to obtain zein soluble liquid; uniformly mixing and stirring the zein solution and the Arabic gum mixed solution to obtain a shell solution; the shell liquid and the core liquid are subjected to coaxial electrostatic spinning, tin foil paper serves as a receiving base material and is collected through a rotary drum, and finally the nano-composite fiber membrane is obtained. According to the method, the color development difference of anthocyanin under different pH conditions is widened, the color development sensitivity is improved, and the freshness of food can be judged more visually according to color changes. Meanwhile, the composite membrane prepared through electrostatic spinning has larger specific surface area and higher ductility, and the mechanical performance of the composite membrane is improved.

The purpose of the present invention is to provide a textured plant protein-containing food product having improved liquid retainability. By using a production method for a textured plant protein-containing food product that includes a step of causing a protein deamidase to act on a textured plant protein material, it is possible to improve the liquid retainability of a textured plant protein-containing food product to be obtained.

The invention relates to the technical field of adhesives, and provides a wet state maintaining type vegetable protein adhesive as well as a preparation method and application thereof. The hyperbranched catechol polymer adhesive filler disclosed by the invention is prepared by carrying out ring-opening reaction on epoxy groups of neopentyl glycol diglycidyl ether and pentaerythritol tetraglycidyl ether and amino groups of dopamine hydrochloride. Meanwhile, the vegetable protein adhesive is prepared from vegetable protein, a cross-linking agent and the adhesive filler according to a certain proportion. According to the adhesive filler and the corresponding vegetable protein adhesive, the defect that in the prior art, a bio-based adhesive, especially a vegetable protein adhesive, is poor in product performance due to poor moisture retention can be overcome.

The invention provides a bimolecular fluorescence complementation system for testing interaction of plant proteins, which comprises a pBiFC-NLS-DsRED2-Enc vector integrated with an NLS-DsRed2 expression cassette and an nEYFP expression cassette, and a pBiFC-Ecc vector containing a cEYFP expression cassette. When the nEYFP expression cassette and the cEYFP expression cassette are respectively subjected to fusion expression with interacting proteins, the two non-fluorescent expression cassettes are pulled close to generate YFP fluorescence, the NLS-DsRed2 expression cassette simultaneously generates red fluorescence capable of specifically indicating cell nucleus positioning, and the two types of fluorescence are clear and stable in imaging effect and are mutually independent. Therefore, the system can be used for carrying out convenient, low-cost and safe plant bimolecular fluorescence complementation experiment operation.

The invention discloses a functional feed formula for improving endurance and reproductive performance of donkeys, and relates to the technical field of feed formulae, the functional feed formula comprises selection and pretreatment of raw medicinal materials, nutrient element proportioning, treatment of functional reinforcing materials and treatment after molding, the functional reinforcing materials comprise a functional formula A and a functional formula B, the method has the advantages that the mixed leaves are subjected to low-temperature freeze-drying treatment and then crushed into powder, bioactive components such as protein and flavonoids in the leaves are reserved, the leaves can be used as a high-quality plant protein source and a functional component source, carbon dioxide gas is introduced into the compound protein leaf powder for activation, and the compound protein leaf powder can be used as a high-quality plant protein source and a functional component source. The method has the advantages that bioactive components in the leaf powder can be activated, the bioavailability of the leaf powder can be increased, polysaccharide in the high-sugar Chinese velvet herb can be further decomposed into monosaccharide and oligosaccharide by saccharifying the high-sugar Chinese velvet herb, and the energy release speed can be increased.

The invention relates to a method of coating a substrate, to the coated substrate thus obtained, to a kit for coating a substrate and to the use of the coated substrate for making an item.

The invention discloses a multi-element animal protein and plant protein compounded polymorphic food and a preparation method thereof, and relates to a polymorphic food composition prepared by synergistic compatibility of multi-element animal proteins (insects, annelids and mollusks) and plant proteins (bamboo leaves, water hyacinth and duckweed) and an industrial production method thereof. The composition breaks through the problems of amino acid imbalance, single function and form limitation of the traditional protein food through a specific ratio and process design, can be processed into forms of engineering rice, meal replacement powder, noodles, energy bars, biscuits and the like, has the advantages of amino acid complementarity, functional component synergistic effect and sustainable production, and is suitable for industrial production. The food is suitable for people with special diet requirements (such as postoperative rehabilitation and heavy metal exposure patients), functional meal replacement food, pet high-protein food and special medical purpose food (FSMP).

The invention provides an amino acid water-soluble fertilizer as well as a preparation method and application thereof, and relates to the technical field of amino acid water-soluble fertilizers. The amino acid water-soluble fertilizer comprises compound amino acid, a microbial fermentation product, inorganic salt, a surfactant, a dispersing agent and a preservative, the microbial fermentation product is obtained by aerobic fermentation of radix puerariae and rhizoma atractylodis through a complex microbial inoculant; the compound amino acid is composed of animal protein hydrolyzed amino acid and vegetable protein hydrolyzed amino acid. According to the water-soluble fertilizer disclosed by the invention, through the synergistic interaction of the compound amino acid and the microbial fermentation product, multi-objective optimization of nutrition supply, stress resistance regulation and metabolism enhancement is realized, the yield and the quality of crops are remarkably improved, an efficient and environment-friendly solution for increasing the yield and improving the quality is provided for the crops, and the water-soluble fertilizer has a remarkable agricultural application value.

The present disclosure relates to the field of protein-based materials, and in particular, to a protein eutectogel prepared with natural deep eutectic solvents and one or more plant proteind, methods of making and uses thereof.

The invention relates to the technical field of beverage preparation, in particular to a yeast protein fermented beverage and a preparation method thereof. The yeast protein fermented beverage is prepared from the following raw materials in parts by weight: 37-48 parts of yeast protein, 15-25 parts of soybean protein isolate and 0.01-0.03 part of lactic acid bacteria strain. The yeast protein fermented beverage provided by the invention breaks through the limitation of a traditional dairy product fermented beverage and a common plant protein fermented beverage, uses novel plant-based food as a guide, specifically uses the yeast protein, the soybean protein isolate and the lactic acid bacteria strain as main raw materials, and creates a yeast protein fermented beverage which is excellent in flavor and good in taste through process innovation and a taste optimization technology. The yeast protein fermented high-protein beverage is high in total protein content, has the effects of increasing muscle and promoting intestinal health, and has the sensory characteristics of being high in taste fineness, good in curdling and pleasant in fermentation flavor.

The invention discloses purple perilla plant milk rich in strontium element and a preparation process thereof. The purple perilla plant milk is prepared from the following raw materials: shelled purple perilla seeds, shelled flaxseeds, peeled cyperus esculentus, sesame, soybeans, peas and strontium-rich water. The preparation method mainly comprises the following steps: raw material pretreatment, fine wet grinding, filtering and deslagging, high-pressure homogenization and refinement, ultrahigh-temperature instantaneous sterilization and sterile filling. The method ensures the fine taste, stability and safety of the product. The plant milk is rich in strontium element and high-quality plant protein, does not contain lactose and cholesterol, and has the advantages of bone health maintenance, low sensitivity and the like. The problems that casein allergy and lactose intolerance risks exist in traditional animal milk, and existing plant milk is low in protein content, unbalanced in nutrition, dependent on additives and single in function are solved.

The present disclosure generally provides methods for identifying compounds that attenuate the bitter taste of plant proteins. In some particular aspects, the disclosure provides methods of identifying compounds that attenuate the bitter taste of plant proteins by determining whether the compounds modulate certain T2R bitter taste receptors. In some other aspects, the disclosure provides uses of such identified compounds to attenuate the bitter taste of an ingestible composition that comprises one or more plant proteins. In some further aspects, the disclosure provides flavored products, such as food or beverage products, that incorporate such ingestible compositions. Such food products include meat and dairy analogues.

The invention discloses a preparation method of soybean protein-phycocyanin double-protein oil gel type plant-based cheese, and belongs to the technical field of food processing. The method comprises the following steps: (1) preparing soybean protein-phycocyanin double proteins; (2) ultrasonic preparation of a double-protein solution; (3) compounding plant-based cheese raw materials; (4) stirring and homogenizing the compound liquid; and (5) heating, cooling and forming. The gel type plant-based cheese adopts a compounding mode of two plant proteins, integrates the nutritional advantages of the two proteins, can play a role of a cheese substitute, is green, safe, natural and healthy, reduces the occurrence risk of hypertension, hyperlipidemia, diabetes and other diseases caused by animal fat and the like, and promotes the development and application of plant-based food.

Dairy product analogues with improved sensory properties are disclosed. The dairy product analogues comprise plant proteins and vinegar. Processes for preparing such dairy product analogues are also disclosed.

The invention belongs to the field of new daily chemical materials, and discloses a surfactant composition which comprises the following components in percentage by weight: 10-85% of glucoside derivative, 5-10% of surfactant and the balance of water. 5-30% of an ampholytic surfactant; 0.1 to 20 percent of vegetable protein hydrolysate; the glycoside derivative is an anion modified product of glycoside; the molecular weight of the vegetable protein hydrolysate is 100 to 2000 Daltons. According to the composition, the specific glycoside derivative, the ampholytic surfactant and the vegetable protein hydrolysate are combined, a good synergistic effect can be achieved, and the effects that the surfactant composition is extremely mild, foam is fine, stable and high in foam, and false smoothness is avoided after washing are achieved. Meanwhile, the invention also provides a preparation method and application of the composition.

The invention discloses a recombinant III-type human-like collagen as well as a coding gene and an expression method thereof, and the method comprises the following steps: S1, carrying out sequence optimization by taking a human III-type collagen sequence as a template to obtain a recombinant III-type human-like collagen gene sequence; designing PCR (Polymerase Chain Reaction) amplification upstream and downstream primers according to the gene sequence, and amplifying the gene sequence of the recombinant III type human-like collagen; s2, carrying out double enzyme digestion on the recombinant III type human-like collagen gene and a plasmid, and connecting to obtain a recombinant plasmid; s3, linearizing the recombinant plasmid, transforming the linearized recombinant plasmid into agrobacterium, and screening; and S4, infecting lettuce with agrobacterium, culturing to express protein, freezing the infected lettuce with liquid nitrogen, grinding, extracting total plant protein, and purifying to obtain the recombinant III-type human-like collagen. The recombinant III type human-like collagen is expressed through lettuce, so that the method is safe and efficient, and has sufficient market value and important practical significance.

The present disclosure is directed to a non-dairy vegan cheese product that comprises plant-based protein, having improved melt properties. Also disclosed are processes for preparing the vegan cheese product, uses of the vegan cheese product, and a food product comprising the vegan cheese product.

The present application provides a kind of beverage with chickpea as plant protein source and a preparation method thereof.The protein in the prepared chickpea protein beverage is 100% or mainly derived from natural chickpea seeds.No stabilizer, thickening agent and sweetener is added in the product, and the above-mentioned purposes are achieved only by physical processing, enzyme hydrolysis and pH adjustment.The chickpea protein and starch components can be fully utilized, the fullness of the plant protein beverage is improved, and the chickpea protein beverage can still meet the commercial sterile requirements even under the condition of higher protein content.

The utility model relates to the field of vegetable protein liquid production, and discloses a high-pressure double homogenizing device for vegetable protein liquid production, which comprises a plunger reciprocating pump system, a double homogenizing mechanism, a base and a shell. The plunger reciprocating pump system and the double homogenizing mechanism are arranged on the base and the shell; and materials are pressurized by the plunger reciprocating pump system and are conveyed into the double homogenizing mechanism to be homogenized. The plunger reciprocating pump system comprises a material feeding port, a plunger, a power mechanism, a pump body, a pressure regulating valve set and a material discharging channel. The double homogenizing mechanism is composed of an impact homogenizing unit and a convection collision homogenizing unit. The impact homogenizing unit is composed of an impact homogenizing feeding channel, an impact valve seat, a homogenizing valve element, an impact ring, an operating mechanism and a conical pressurizing channel. And the convection collision homogenizing unit comprises a convection homogenizing feed port, an interaction accommodating cavity and a convection homogenizing discharge port. The interaction cavity is provided with a flow dividing channel, an interaction channel and a collision cavity.

The preparation method of the double-protein yoghourt comprises the following steps: fermenting mixed emulsion by adopting zymophyte; the main components of the mixed emulsion are plant-based milk and animal milk; the zymophyte comprises Weissella fusiformis and yoghurt zymophyte. The obtained double-protein yoghurt contains animal-derived and plant-derived proteins at the same time, animal and plant protein complementation is achieved, dietary fibers lacked in the animal-derived yoghurt are provided, and more comprehensive nutrition is provided for the human body. The obtained double-protein yoghurt can still show stable texture without adding a stabilizer, has no layering phenomenon, is good in coagulability, does not separate out whey in a storage period, and is a healthy food which is free of additives and rich in nutrition; the obtained double-protein yogurt is free of bad flavors such as fishy smell, high in sensory score and good in commercial prospect.

The invention relates to the technical field of protein modification, in particular to a method for improving foam characteristics of vegetable protein. The method comprises the following steps: adding vegetable protein into water, stirring and hydrating to obtain vegetable protein dispersion liquid; the pH value of the vegetable protein dispersion liquid is adjusted, subcritical water treatment is carried out, and then shearing and homogenizing are carried out. The plant protein is modified by combining subcritical water treatment with pH regulation treatment, so that the foaming capacity of the plant protein is improved, the foam density is reduced, the expansion rate and porosity of the plant protein are improved, and the method has potential application value in foam type food.

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 invention discloses instant high-protein food formed by compounding and extruding soybean protein and cereals and a preparation process of the instant high-protein food, and relates to the field of instant food, the instant high-protein food is prepared by adopting soybean protein powder, cereal powder and water as raw materials and performing extrusion puffing, and the raw materials comprise, by weight, 30-60 parts of soybean protein powder, 20-30 parts of cereal powder and 20-30 parts of water. 40 to 70 parts of cereal powder; the cereal flour is selected from at least one of oat flour, quinoa flour, coarse rice flour and whole wheat flour; the water accounts for 15-35% of the total dry weight of the raw materials; wherein the protein content (dry basis) is greater than or equal to 30%; the puffing density is 0.3-0.5 g / cm < 3 >; according to the invention, the raw materials are accurately selected, the high-quality vegetable protein is adopted, the cereal powder is reasonably matched, and the characteristic that the content of beta-glucan in the oat powder is not less than 4% is utilized, so that a continuous gel network structure is formed in the extrusion process; and the inhibition effect of a compact network formed by a vegetable protein molecular chain during extrusion expansion on gelatinization expansion of cereal starch is effectively relieved.

The invention discloses genipin modified ginkgo protein and whey protein composite gel and a preparation method thereof, and belongs to the field of functional food. The method comprises the following steps: (1) uniformly mixing a prepared ginkgo protein solution and a prepared whey protein solution, and adjusting the pH value to obtain composite sol; (2) adding a genipin reagent into the composite sol, carrying out a cross-linking reaction, and after the reaction is completed, adjusting the pH value again to obtain a genipin-treated composite sol; and (3) carrying out thermal induction gel formation on the genipin-treated composite sol, taking out and cooling to obtain the genipin-modified ginkgo protein and whey protein composite gel. Animal protein and plant protein are combined through the cross-linking agent genipin, so that the prepared composite gel is more nutritional, pollution to the environment is reduced, application in food production is facilitated, meanwhile, the composite gel treated with the cross-linking agent genipin has more diversified functional characteristics, and the composite gel is suitable for being applied to food production. And the food can be provided for people with different requirements.

The invention belongs to the technical field of medical technology and deep processing of vegetable protein polypeptides, and discloses golden chrysanthemum oligopeptide with blood fat reducing and weight losing effects, which has pancreatic lipase inhibition activity and cellular level blood fat reducing activity. The oligopeptide has pancreatic lipase inhibitory activity, and also has an inhibitory effect on fatty acid-induced accumulation of HepG2 cell lipid content. A plurality of polypeptide sequences are identified in the golden chrysanthemum oligopeptide through a mass spectrum method, and the sequence of the 9 peptide with the highest confidence coefficient is AGDTHLGGE and also has good pancreatic lipase inhibitory activity. The production process of the plant protein is green and environment-friendly, and the product is good in safety and has good pancreatic lipase inhibition activity and cellular level lipid-lowering activity. Therefore, the golden chrysanthemum petal protein oligopeptide and 9 peptide disclosed by the invention have good effects of reducing blood fat and controlling body weight, and have application prospects in the aspects of special medical foods, health foods, functional foods, medicines and common foods.

A plant-based sausage analogue is prepared by mixing a plant protein sausage meat analogue dough with a vegan fat analogue particle product to form a sausage analogue dough composition, dispensing the sausage analogue dough composition into a casing and cooking to an internal temperature of at least about 180° F. to form a cooked sausage analogue. The vegan fat analogue particle product can be prepared by mixing hydrated plant protein with i) tapioca and / or cassava starch, ii) carrageenan, and iii) konjac. That intermediate composition is mixed with a fat composition to form a paste composition, wherein at least about 33% of the fat composition comprises an oil having a saturated fat content of at least 30%. The paste composition is cooked and the cooked vegan fat is reduced to particles wherein at least 90% of the particles have a maximum dimension between about 2.5 mm and about 10 mm.

The invention relates to the field of vegetable protein gel products, in particular to rapeseed protein-soybean protein isolate composite gel and a preparation method thereof. The preparation method of the composite gel comprises the following steps: mixing rapeseed protein and soybean protein isolate, adjusting the pH value to 6-8, heating in a water bath at 80-100 DEG C, and immediately cooling to obtain the composite gel; the preparation method of the rapeseed protein comprises the following steps: crushing degreased rapeseed meal, dissolving the crushed degreased rapeseed meal in a sodium chloride solution according to a solid-to-liquid ratio of 1: (8-12), adjusting the pH value to 7.5-8.5, carrying out a reaction for 30-60 min, and carrying out centrifugation, membrane filtration, secondary centrifugation, dialysis and drying on the product to obtain the rapeseed protein. The hardness, elasticity, cohesiveness and chewiness of the compound protein gel prepared on the basis of the rapeseed protein are superior to those of soybean protein isolate gel. And the viscosity and modulus of the compound protein gel are superior to those of SP protein, and the compound protein gel has better external force resistance.