115 results about "Prolamin" patented technology

The present invention relates to a composition, which can be referred to as a biopolymer, including prolamin and thermoactive material. The present invention also includes methods of making the biopolymer, which can include compounding prolamin and thermoactive material. The present biopolymer can be formed into an article of manufacture.

The invention discloses an antioxidant peptide prepared from shark prolamin and a preparation method and application thereof. The amino acid sequence of the antioxidant peptide is Trp-Asp-Arg or/and Pro-Tyr-Phe-Asn-Lys; according to the ESI-MS detection, a molecular ion peak is m/z 476.40[M+H]<+> or/and m/z 668.60[M+H]<+>; when in preparation, the shark meat is used as a raw material, and the shark prolamin is extracted by use of ethanol; then, papain is used as an enzymolysis enzyme, and the antioxidant peptide is prepared by the enzymolysis technology in combination with macroporous resin desalination, ultrafiltration classification and chromatography refining. The preparation method disclosed by the invention is scientific and reasonable in process, the enzymolysis process is easy to monitor, and the prepared antioxidant peptide has relatively high activity; compared with a chemosynthetic antioxidant, the antioxidant peptide disclosed by the invention has the advantages of safety, no toxic or side effect, high antioxidant activity, easiness in digestion absorption and the like, and can be used as a medicine, a healthcare food, a food additive and the like.

The present invention relates to a cereal alcohol soluble protein microsphere. Its grain size distribution is in 100-1500 nm. It is a method for preparing microsphere by utilizing phase separation method and using cereal alcohol soluble protein as membrane material. Said prepared microsphere can be used as base material for preparing passive target preparation.

The invention discloses a method for approving the purity of cabbage type rape hybrid seed. The method comprises the steps as follows: the seed is squeezed and is soaked in 2-chlorohydrin solution for 2 to 3 hours for picking up prolamin; then electrophoretic separation is carried out by separation gel and stacking gel; the processes of fixing, dying, decoloring and banding are carried out after electrophoresis; and finally, the purity of the rape hybrid seed is calculated by tape reading. The approving method has the advantages of simple operation, low cost, high efficiency, high accuracy, etc.

A method for encapsulating flavoring with a prolamin. A prolamin, such as zein, is dissolved in an appropriate solvent. Flavoring is mixed with the prolamin solution. The prolamin and flavoring solution is dried, thereby forming a flavoring encapsulated by a prolamin.

The invention discloses a preparation method of Pickering emulsion by utilizing prolamin loaded eucommia ulmoides chlorogenic acid. The unique solubility and self-assembly characteristic of prolamin are utilized, composite nanoparticles of prolamin loaded chlorogenic acid are prepared by adopting an anti-solvent method, and the Pickering emulsion is further prepared. The preparation method is simple in operation, small in the dosage of an emulsifier, low in cost, and environment-friendly; the prepared Pickering emulsion is uniform in particle size distribution, free of surfactants, low in toxicity and obvious in biological activity; alcohol-soluble nano-particles form a compact interface layer on an oil-water interface, so that the Pickering emulsion is high in stability and biocompatibility and is degradable, and polysaccharide-based particles are high in spatial stability and can resist flocculation and coagulation phenomena, so that the stability of the Pickering emulsion can be further improved, the solubility and stability of chlorogenic acid can be obviously improved, and the bioavailability of chlorogenic acid can be improved.

Compositions, food products or beverages for ameliorating the symptoms of celiac disease or gluten sensitive enteropathy comprising egg yolk antibodies against gluten, including gliadin, high molecular glutenin, low molecular glutenin and mixtures of the peptides. The antibodies may be produced by immunizing egg laying fowl with immunogenic preparations of gluten and harvesting the eggs and egg yolks.

The invention belongs to the comprehensive utilization field of agricultural product byproducts, and in particular relates to a method for continuously preparing millet bran coat crude oil and alcohol soluble protein. The method comprises the following steps: (1) millet bran coat screening and impurity-removing cleaning; (2) preparing of an extraction solution; (3) counter-current extraction; (4) solid-liquid separated millet bran coat crude oil and alcohol soluble protein mixture; (5) secondary extraction; (6) secondarily separated alcohol-soluble protein crude extract; (7) rotary-evaporation to obtain the millet bran coat crude oil. By use of the method of extracting twice, the grease and the alcohol-soluble protein in the millet bran coat are successively extracted, so the comprehensive utilization efficiency of the millet bran coat is improved; and meanwhile, the counter-current extraction method is use for extracting the bran coat, the extraction time is greatly shortened in comparison with that of the traditional solvent lixiviation method, the operation is simple, and the extraction rate is high.

The invention discloses a method for preparing a corn peptide by using corn gluten water. The method comprises the steps: regulating the pH value of the corn gluten water to 5.5-8.0 by using sodium sulfite, then, carrying out ultrasonic treatment, and centrifugally collecting a liquid; regulating the pH value of the liquid to 8-11 by using sodium hydroxide, and adding alkaline protease to carry out enzymolysis; and removing impurities in an enzymatic hydrolysate through a microfiltration membrane, then, concentrating the microfiltration filtrate through a nanofiltration membrane, and carrying out drying treatment on a concentrate to obtain the corn peptide. The method is used for producing the corn peptide through extracting by taking the corn gluten water as the raw material, so that the production cost is relatively low; through pH regulation and ultrasonic treatment, prolamin is modified before enzymolysis is finished, so that the purity of a protein and the hydrolysis effect are improved; through two-stage membrane separation treatment, a corn peptide product containing 90% of proteins is obtained, and the process yield is about 85%; extraction is realized without using an organic solvent, and the corn peptide product is free of solvent residues and high in safety; the COD (Chemical Oxygen Demand) of a small deal of residual wastewater is less than or equal to 800mg/L, and the wastewater can be discharged up to the standard after being treated a little.

The invention relates to a method for improving the yeast fermenting power of frozen dough. The frozen dough is prepared from the following raw materials: flour, amylopectin or food materials rich inamylopectin, and vital wheat gluten or protein-rich food materials. The method comprises the following steps: mixing the food materials into a flour mixture, and preparing the frozen dough with the flour mixture. For the flour mixture, a starch content is 68.0-80.0g per 100.0g of the flour, and the mass ratio of the amylopectin and amylose is 3:1 to 6:1, and a protein content is 8.0-20.0g per 100.0g of the flour, and the mass ratio of glutenin and prolamin is 0.5:1 to 2:1. According to the method disclosed by the invention, natural food materials are used as raw materials for a reasonable formula, and raw materials are wide in source and low in costs, and the interaction effect of the starch and proteins in the frozen dough is fully utilized, and the yeast fermenting power is improved, andgluten structure is strengthened, and the air holding ability of the dough is improved, so that a final product has a large specific volume, a uniform void and a soft mouth feel, and the recombination of molecular chains in the materials is inhibited, and the hardening degree of the product during storage is reduced, and the preservation period of the product is prolonged.

The invention relates to a corn germ, specifically, relates to a preparation method of proteins separated from a corn germ, and belongs to the technical field of food processing. The preparation method is characterized in that albumin, globulin, alcohol-soluble protein and alkali-soluble protein in a corn germ are extracted out respectively by water, a sodium hydrosulphite solution having the content of 5%, an ethanol solution having the content of 70%, and a sodium hydroxide solution having the content of 0.4%. A corn germ mainly comprises albumin, globulin, alcohol-soluble protein and alkali-soluble protein. All proteins separated from a corn germ have different processing properties and functional properties. In abroad, corn germ proteins as protein additives are widely utilized in baked products and meat products, and also can be utilized for production of puffed snack foods. The preparation method has simple processes, high extraction rates of all proteins, and a total protein extraction rate of 87 to 94%.

The invention discloses a compound edible biofilm which is characterized by comprising the following raw materials in parts by weight: 2-10 parts of starch, 25-40 parts of chitosan, 5-15 parts of soy prolamin, 1-5 parts of pullulan and 2-8 parts of a humectant. The compound edible biofilm is high in mechanical property, oxidation resistance and water and oil resistance performance.

The present disclosure is directed to methods for purifying prolamin proteins from a cereal flour containing such proteins. More particularly, the present disclosure provides a rapid and cost effective method for the purification of avenin proteins from oat flour, gluten proteins from wheat flour, secalin proteins from rye flour, hordein proteins from barley flour, zein proteins from maize flour or kafirin proteins from sorghum flour.

The invention provides a colon-targeted gel microsphere with a controllable core-shell ratio, and preparation and application of the colon-targeted gel microsphere. The gel microsphere comprises a core layer, an inner shell layer and an outer shell layer from inside to outside in sequence, wherein the core layer comprises cereal prolamin and an active matter; the inner shell layer comprises gel polysaccharide; the outer shell layer comprises chitosan, a cross-linking agent and a suspending aid. The inner shell layer and the core layer form core-shell structure fog drops through a coaxial electrostatic spraying technology, in an outer shell layer solution, the inner shell layer gel polysaccharide of the core-shell structure fog drops is cross-linked with the cross-linking agent and is subjected to electrostatic layer-by-layer adsorption with chitosan, and therefore, the colon-targeted gel microsphere is prepared. The particle size of the gel microsphere is 100-600 [mu] m, the core-shell ratio is 0.5-0.9, the encapsulation efficiency of a water-soluble active matter is as high as 60%, the encapsulation efficiency of an alcohol-soluble active matter is as high as 90%, the release amounts in a stomach simulation liquid and a small intestine simulation liquid within 1 h and 3 h can be as low as 10% and 25%, and the gel microsphere can be efficiently delivered and targeted to the colon.

Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

The present invention aims to develop transgenic rice that produces high levels of flavonoids in the entire endosperm. A rice variety, Oryza sativa japonica cv. Hwa-Young, is transformed with maize C1 and R-S genes that together activate most structural genes in the flavonoid biosynthetic pathway. Expression of the C1 and R-S transgenes is endosperm-specific for using the promoter of a 13-kD rice prolamin gene that specifically expresses throughout the endosperm. With variation in pigmentation among 27 independent C1/R-S transgenic lines, the T1 kernels of most lines are light brown and apparently darker than kernels of the wild type as well as rice plants transformed with vector alone. The T2 and T3 kernels of homozygous transgenic lines become darker in pigmentation and smaller in size than T1 kernels.

The invention provides a fertile transgenic monocot, e.g., maize, plant encoding an endosperm specific prolamin box binding factor peptide (PBF) that is expressed so as to increase the methionine and/or lysine content of the seeds of said plant over said content in the seeds of the corresponding plant that lacks said gene, wherein said corresponding plant was used to prepare said transgenic plant, or an ancestor of said transgenic plant.

The invention discloses a rice prolamin bile acid adsorbent and a preparation method thereof, relating to a bile acid adsorbent and a preparation method thereof. The invention solves the technical problem that the traditional bile acid adsorbent has toxic side effects. The rice prolamin bile acid adsorbent is a prolamin which has the molecular weight of 13.0kDa and/or 16.0kDa and is extracted from rice. The preparation method comprises the following steps of: lixiviating and degreasing rice powder by a mixed solvent of methanol and diethyl ether, and then lixiviating three times by using phosphate buffer, lixiviating a precipitate obtained by centrifugation by using normal propyl alcohol with mass percentage concentration of 55% to obtain a supernatant liquor, and then condensing, freezing and drying the supernatant liquor to obtain the rice prolamin bile acid adsorbent. The rice prolamin bile acid adsorbent is insoluble in water and not easy to digest, can absorb bile acid, and can be used for preventing coronary sclerosis and cardiovascular disease.

The invention provides a composite wooden box adhesive and a preparation method thereof. The preparation method includes the steps: mixing phosphate ester starch and distilled water; heating mixture to reach the temperature of 60-70 DEG C; stirring the heated mixture for 10-30 minutes; adding chitosan, furcellaran, konjac glucomannan and hydrogen peroxide, and continuing to stir mixture for 30-50minutes; mixing polyvinyl alcohol, potassium peroxodisulfate and distilled water, and stirring mixture for 20-30 minutes at the temperature of 90-95 DEG C at the rotating speed of 200-300r/min; cooling the mixture to indoor temperature, and mixing two groups of components; adding corn prolamin, diacetyl tartaric acid mono-and diglycerides, N-dodecenyl succinic anhydride, Na-montmorillonite, citricacid and n-butyl alcohol; heating mixture to reach the temperature of 70-80 DEG C; stirring the mixture for 20-30 minutes; cooling the mixture to reach indoor temperature; performing ultrasonic cutting for 10-20 minutes, and standing and defoaming to obtain the composite wooden box adhesive. The composite wooden box adhesive has high adhesiveness and is rapid in curing and short in curing time.

The present invention relates to a process for producing protein microparticles in dilute organic acid solutions and in the absence of an alcohol such as ethanol. The microparticles are formed by dissolving a cereal prolamin protein in a concentrated organic acid solution with agitation and then diluting the solution with an aqueous solution. Protein microparticles having vacuoles are thus formed. The protein microparticles may be used to form powders, films, coatings, matrices, scaffolds and the like. Complete films can be formed from the protein microparticles of the invention.

The invention discloses corn prolamin anti-inflammatory polypeptide and a preparation method thereof, and belongs to the technical fields of deep processing of agricultural products and preparation offunctional food. The preparation method comprises the following steps: performing ultrasonic pretreatment on corn prolamin, performing enzymolysis by using protease to prepare corn anti-inflammatorypolypeptide, tracking the activity of the corn anti-inflammatory polypeptide by simulating gastrointestinal digestion, simulating intestinal epithelial cell absorption through Caco-2 cells and representing the corn pure peptide with high anti-inflammatory activity capable of resisting Caco-2 cell decomposition through gastrointestinal digestion and being absorbed by the inner wall of the small intestine simulated by the Caco-2 cells. The invention identifies the corn prolamin functional polypeptide with high anti-inflammatory activity for the first time, wherein the corn prolamin functional polypeptide can resist Caco-2 cell decomposition through gastrointestinal digestion and can be absorbed by the inner wall of the small intestine simulated by the Caco-2 cells. Through combination of thesimulated digestion system and the Caco-2 simulated intestine inner wall absorbing system, the change of the activity of the corn anti-inflammatory polypeptide is tracked; and the absorption rate ofthe corn polypeptide digestion peptide in the Caco-2 simulated intestine inner wall absorbing system is researched.