5 results about "Protein calcium" patented technology

The invention belongs to the technical field of food-borne functional factors, and particularly relates to a bioactive glycopeptide as well as a preparation method and application thereof. According to the application, casein glycomacropeptide is taken as a substrate, specific protease is adopted for carrying out directional enzymolysis reaction on the casein glycomacropeptide, and after primary separation and purification by hydrophilic interaction chromatography and secondary purification by cation exchange chromatography are carried out, the bioactive glycopeptide with the molecular weight of less than 1,500 Da and more than 80% of components and the random coil secondary structure content of more than 35% is obtained. A system performance test shows that in an in-vitro cell experiment, the bioactive glycopeptide prepared by the embodiment of the invention can remarkably improve the proliferation rate of preosteoblasts and lay a sufficient cell quantity foundation for bone cell generation; meanwhile, the activity of an osteogenic early differentiation key marker ALP is effectively up-regulated, and the differentiation process of preosteoblasts towards the osteoblast direction is accelerated; in addition, the expression quantity of osteogenesis-related regulatory protein calcium-sensitive receptors is remarkably increased, and the function improvement of cells to mature bone cells is further promoted.

The application discloses a production process of a feed-grade high-protein D-calcium pantothenate particle, and the process comprises the following steps: (1) after inactivation of D-calcium pantothenate mash, ceramic filtrate and ceramic membrane residue liquid are obtained through membrane filtration; (2) after heating of the ceramic filtrate, wood active carbon is added for decolorization; decolorized liquid is obtained through suction filtration; (3) the decolorized liquid is mixed with part of the ceramic membrane residue liquid to prepare a mixed liquid with a dry basis purity of 52-58%; (4) after concentration of the mixed liquid to a dry solid content of 52-58%, auxiliary materials are added to prepare a dry basis purity of 42-48%, and a 42-48% D-calcium pantothenate particle product is obtained through granulation bed drying. The production process effectively reduces the production cost and environmental protection pressure, and meanwhile, the bacterial protein and auxiliary materials are used to prepare an animal-friendly feed D-calcium pantothenate product which is better in flowability and richer in nutrition.

The invention relates to the field of bone tissue engineering and regenerative medicine, in particular to non-denatured bone protein calcium superfine powder with bone tissue oriented growth and rapid repair effects and a preparation method and application of the non-denatured bone protein calcium superfine powder, and the non-denatured bone protein calcium superfine powder comprises the following components in percentage by weight: 25%-45% of non-denatured type I collagen, 0.005%-0.05% of bone morphogenetic protein-2, 0.001%-0.02% of transforming growth factor-beta1, 0.01%-0.02% of calcium sulfate, 0.01%-0.02% of calcium sulfate, 0.01%-0.02% of calcium The bone tissue repairing agent is prepared from, by weight, 0.001%-0.02% of basic fibroblast growth factors, 20%-40% of ultramicro hydroxyapatite nanoparticles, 5%-15% of chitosan oligosaccharide, 3%-10% of mannitol calcium complex, 2%-8% of sodium hyaluronate, 0.01%-0.1% of vitamin D3, 0.01%-0.1% of vitamin K2, 5%-15% of chondroitin sulfate, 1%-4% of casein phosphopeptides and the balance auxiliary materials, and directional growth and rapid repairing of bone tissue are promoted.

This invention discloses a health food product called "Eight-Fruit Treasure" and its preparation method. The product is a scientific blend of eight nuts: walnuts, almonds, hazelnuts, cashews, pine nuts, black sesame seeds, sunflower seeds, and pumpkin seeds, in specific proportions (13.6%, 13.6%, 13.6%, 13.6%, 13.6%, 10.7%, 10.7%, and 10.7%, respectively). By precisely calculating the weighted average of the nutritional components of each nut, the finished product contains 21.5g of protein, 265.0mg of calcium, and 34.2mg of vitamin E per 100g, achieving a high degree of nutritional balance. This product is in powder form, overcoming the drawbacks of traditional nuts being difficult to chew. It is convenient to eat, suitable for all ages, and has a high digestibility and absorption rate. It also has significant effects in preventing cardiovascular diseases, improving intestinal flora, and delaying aging.

The invention discloses a wire-drawing and slurry-exploding fried bread stick and a making method, the wire-drawing and slurry-exploding fried bread stick comprises a fried bread stick dough and slurry-exploding and wire-drawing stuffing, and the fried bread stick dough is prepared from the following components in parts by weight: 50-80 parts of flour, 20-40 parts of drinking water, 0.3-1 part of table salt, 1-3 parts of white granulated sugar, 2-5 parts of soybean oil, 3-8 parts of eggs, 3-6 parts of shortening and 0.5-2 parts of a compound leavening agent; the invention relates to the technical field of food processing. According to the wire-drawing and slurry-exploding fried bread stick and the making method, through the optimal proportion of the fried bread stick dough, the outer skin of the fried bread stick is crisp and fluffy, the slurry-exploding and wire-drawing stuffing is gradually melted but not lost in the frying process after being frozen and pretreated, the inside wire-drawing and slurry-exploding taste is formed, the double experience of crispy outside and glutinous inside and wire-drawing and slurry-exploding is achieved, the taste is rich and unique, and the fried bread stick is suitable for being eaten by people. The problem that traditional deep-fried dough sticks are single in taste is solved, the prepared wire-drawing and slurry-exploding deep-fried dough sticks are balanced and comprehensive in nutrition, nutritional ingredients such as protein, calcium and vitamins are enriched, and the nutritional structure of the deep-fried dough sticks is more balanced.