122 results about "Protein crosslinking" patented technology

Some aspects of this disclosure relate to a method for crosslinking a biological fluid comprising combining a biological fluid with a crosslinker to covalently crosslink proteins endogenous to the biological fluid to form a crosslinked gel. Examples of a biological fluid are blood, plasma, or serum.

A solution of deuterated water containing a riboflavin-based photosensitizer is provided in order to extend life-times of UVA/Rf photo-generated intra-stromal singlet oxygen, in combination with UVA delivery profiles of pulsing, fractionation, and optionally auxiliary stromal/Rf hyper-oxygenation in order to accelerate protein cross-linking density rates in ocular tissue. A 100% deuterated water solution with 0.1% riboflavin in solution increases singlet oxygen lifetimes by at least an order of magnitude without inducing endothelial cell apoptosis, thereby also permitting use of some combination of lower percentages of deuterated water, lower concentrations of riboflavin or lower dosages of UVA on intact (un-debrided) epithelium for equivalent cross-link densities compared to current acceptable corneal cross-linking procedures. Lower concentrations of deuterated water with regular water, for example, yields shorter singlet oxygen lifetimes in approximately linear proportion to concentration, which are considered acceptable in therapies known or being developed in the art of corneal cross-linking.

It is intended to provide a soy protein gel which has such gel properties that have never been obtained hitherto and is excellent in taste and color tone, and a soy protein food taking advantage of the gel properties. It has been found out that gel properties can be modified at an extremely elevated level and thus the desired soy protein gel can be obtained by preparing a gel by using a soy protein material in which the lipophilic protein content is reduced and conducting the gelation with the utilization of not only heat but also the action of a protein crosslinking enzyme.

Crayfish food comprises ingredients in parts by weight as follows: 100 parts of crayfish, 50 parts of vegetable oil, 10.6-15.2 parts of spice, 0.3-0.5 parts of transglutaminase, 0.3-0.5 parts of nisin, 0.2-0.5 parts of konjac glucomannan, 0.2-0.4 parts of chitosan, 0.4-0.5 parts of lecithin and 0.08-0.16 parts of delta-gluconolactone. According to the crayfish food, crayfish balls are used for preparing instant food, crayfish shells are used for preparing chitosan, and raw materials are sufficiently utilized; transglutaminase in the raw materials prompts crosslinking of crayfish meat protein crosslinking amino acid, tenderness of a product is improved, natural food antiseptics such as nisin and the like meet requirements of people for food health, and at the same time, the guarantee period of the crayfish food is prolonged to 12 months; and defects that crayfish products which can be stored at the normal temperature are less, the guarantee period is short and the like are overcome, and the crayfish food has good market prospect.

The invention relates to methods for identifying compounds which affect cellular stress. In particular, the method relates to identifying compounds which inhibit protein advanced glycation end product formation, where the compounds are carbonyl scavengers which inhibit the formation. The assay involves combing the substance of interest with histone H1 and ADP-ribose, and then measuring fluorescence and protein cross linking. Various inhibitors ofprotein AGE glycation have been identified, using this assay.

A streptomyce shygeroscopicus (CCTCC No.M203062) able to generate glutamine transaminase wigh high output is extracted from the soil of milk cow farm through plate screening, primary fermenting, flask culture, comparing test with standard color tape, and enzyme activity test. Said glutamine transaminase is prepared by deep fermentation.

The invention provides a whole potato starch preparation technology by a freeze drying method and belongs to the technical field of potato processing. The whole potato starch preparation technology includes the steps of taking fresh potatoes as a raw material, subjecting the potatoes to cleaning, peeling and slicing, soaking the sliced potatoes in color-protecting liquid for color protection, taking out for draining and quick freezing, and placing in a freeze drying bin for freeze drying and dewatering; subjecting the dried and dewatered potatoes to smashing, sieving and packing to obtain whole potato starch. The whole potato starch preparation technology by the freeze drying method has the advantages that activity, color, aroma and taste of the potatoes can be kept in the whole potato starch maximally, and a high-quality product can be obtained, so that the prepared whole potato starch has biological activity in protein, a gluten network structure can be formed by the aid of protein crosslinks during dough kneading, the problem of low processing performance of a potato dough used for processing needles and steamed buns is solved, and the whole potato starch preparation technology is significant to propulsion of making the potatoes as staple food.

The invention provides a potato raw flour preparing process by the vacuum drying method and belongs to the technical field of potato processing. The process includes adopting fresh potatoes as raw material, cleaning, peeling and dicing the potatoes, soaking the potatoes through color protecting liquid to protect color, fetching and draining the potatoes before placing into a vacuum drying box to perform vacuum drying; obtaining the potato raw flour after smashing, filtering and packaging. The color, flavor and taste of potatoes can be remained to the utmost extent, the quality of the obtained potato raw flour is high, the protein has the biological activity, protein crosslink occurs to form a gluten network structure during dough making, the processing performance problem is solved when the potato dough is used for noddle and bread processing, and the significance is provided for promoting potatoes to be staple foods.

One-part binder compositions are described that may include a protein and a crosslinking combination. The crosslinking combination may include at least a first crosslinking compound and a second crosslinking compound. The first and second crosslinking compounds are individually crosslinkable with each other and with the protein. Examples of the protein include soy protein. Fiber products and methods of making the fiber products are also described. The fiber products may include organic fibers, inorganic fibers, or both, in a cured thermoset binder based on solutions of the one-part binder compositions.

The invention discloses an ELISA (enzyme-linked immune sorbent assay) analytical method for directly detecting furaltadone metabolite AMOZ (3-amino-5-morpholinomethyl-2-oxazolidinone) content in food, which is characterized in that three different AMOZ hapten derivatives are synthesized and crosslinked with carrier protein to synthesize three immunogens and envelope antigens so as to prepare a monoclonal antibody by the hybridoma monoclonal antibody preparation technique. The AMOZ in a sample can be directly detected without derivatization steps by the setup ELISA, and the prepared monoclonal antibody is not in cross reaction with other nitrofurans and metabolite thereof and eight antibiotics, so that the specificity of the antibody is high. AMOZ of different amounts is added into four meat samples including fish, shrimp, chicken and pork liver, the ELISA is used for direct determination, the standard recovery rate ranges from 72.6% to 102.7%, the relative standard deviation is 6.1-17.7%, seven standard samples are detected by HPLC (high performance liquid chromatography) and ELISA simultaneously, determination results are compared, the regression curve is Y=0.9742X-7.6001, and the linearly dependent coefficient is 0.9889, so that the HPLC and the ELISA have high relativity.

A method for improving the degree of deamidation (%) and the deamidation rate when deamidating a milk protein by an enzyme which exerts a deamidating effect by acting directly on an amide group of a protein without cleaving a peptide bond or crosslinking the protein is provided. A method for denaturing a milk protein enzymatically is also provided.

A preliminarily denatured milk protein is deamidated by a protein deamidating enzyme which exerts a deamidating effect by acting directly on an amide group of a protein having a molecular weight of 5,000 or more without cleaving a peptide bond or crosslinking the protein. Such an enzyme can be used also for denaturing a milk protein.

The invention discloses high-content buckwheat fine dried noodles and a preparation method thereof. The high-content buckwheat fine dried noodles are prepared from buckwheat whole flour, high-gluten wheat flour, wheat gluten, resistant starch, egg white powder, sodium alginate, konjac flour, sodium carbonate, glutamine transaminase, hemicellulase and phytase. The preparation method comprises the following technical steps: pretreatment of buckwheat raw materials, optimization of proportions of raw and auxiliary materials, vacuum dough mixing, an improved rolling press process, cutting into noodles by a knife, hanging on a rack, drying, cutting of long noodles, packaging and the like, thereby obtaining the high-content buckwheat fine dried noodles. By intensifying protein crosslinking by anenzyme modification technique, improving the content of soluble dietary fibers and biologically degrading an anti-nutritional factor phytic acid, the preparation method effectively improves the utilization ratio of nutrient substances and the high-content buckwheat fine dried noodles have the effects of controlling generation of postprandial blood sugar, preventing obesity and the like; and in addition, the high-content buckwheat fine dried noodles do not contain edible salt in a formula, belong to low-salt products, are in line with the concept of modern healthy diet, and are healthy type high-content buckwheat fine dried noodles.

The invention provides a method for using homotype double functional cross linking agent with epoxy radicals for protein and polypeptide cross bonding, the cross linking agent used by the present invention can realize an ideal reaction velocity for the cross bonding between proteins and polypeptides with good controllability. When applied to the hemoglobin cross bonding under controlled conditions, the method can raise the yield for inter-molecule cross bonding to above 90%.

The invention relates to a production method of animal and plant protein cross-linked recombinant gel paste, in particular to a method for producing high-protein meat paste by cross-linking recombination of animal proteins and plant proteins.The method comprises the following steps: (1), preparing protein peptide solution by using meats and papain, (2), concentrating the protein solution to solid concentration up to 30-50%, carrying out Plastein reaction, and synthesizing a new protein peptide, (3), adding transglutaminase and auxiliary materials for pulp grinding, (4), recombining plant protein and animal protein peptides by using transglutaminase to obtain co-gel, and (5), sterilizing to obtain a finished product.It is possible to enzymatically hydrolyze multiple raw animal meats with papain, it is also possible to add amino acids so that the product contains nutrients of various raw animal meats and added exogenous amino acids, and with the added plant proteins, this product is made into compound protein nutrient gel paste.

The invention discloses an enzyme-linked immuno sorbent assay (ELISA) method for detecting the melamine content in a food. The method is characterized in that three different melamine hapten derivatives are synthesized and are linked with a carrier protein to synthesize three immunogens and three envelope antigens; and a monoclonal antibody is prepared by using a hybridoma monoclonal antibody preparation technology. Different amounts of melamine are added into four samples, namely pure milk, milk powder, chicken feeds and pig feeds, and are directly measured by ELISA; the labeling recycling rate is 72.6 to 133.3 percent; the relative standard deflection is 0.8 to 18.9 percent; when the samples are labeled, measured results are detected and compared by using high performance liquid chromatography (HPLC) and ELISA; a regression curve is Y which is equal to 1.5589x-1.4004; a linear relevant coefficient is 0.9902; and a result shows that the two methods are relatively high in relevance.

Described herein is a method for shaping keratin fibers including providing a pretreatment composition which includes a pretreatment active agent; applying the pretreatment composition to keratin fibers; leaving the pretreatment composition on the keratin fibers for a time period from about 5 minutes to about 24 hours; providing a crosslinking composition including from about 1% to about 20% of one or more protein crosslinking agents and a cosmetically acceptable carrier; applying the crosslinking composition to keratin fibers; and mechanically shaping the keratin fibers with an appliance at a temperature of from about 50° C. to about 280° C.

This invention is related to preparation of photosensitive ruthenium based aminoacid monomers and oligomers, aminoacid monomer-protein cross-linking using photo sensitat ion and conjugation on micro and nano-structures by ruthenium-chelate based monomers. Its vast range biotechnolgy applications of multifunctional, biocompatible, stabilE and specific micro and nanobio-conjugates, which will stand-alone or simultaneously enable (i) both purification and determination, (ii) both targeting and imaging and theranostics and (iii) catalysis and determination. The construction and method of preparation is applicable to silica materials, superparamagnetic particles, QDs, CNTs, Ag/Au nanoparticles and Au surfaces and polymeric materials. The photosensitive aminoacid monomer linkers can react via chemically and biocompatible to a lot of different micro and nano-surface and then to the protein when they act as a single-step cross-linking reaction using irradiation. The photosensitive conjugation based on click biochemistry can be carried out at mild conditions, independent of pH and temperature, without affecting conformation and function of protein.

The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.

The invention relates to a non-natural amino acid compound represented by a general formula (I) and a preparation method thereof, and applications of the non-natural amino acid compound in fixed-pointmodification of bio-macro-molecular proteins, protein interaction and biological research. Specifically, the non-natural amino acid provided by the invention is used as a chemical probe with a novelstructure, and is used for protein crosslinking, research of protein-protein interaction, site-specific labeling of protein and application of protein site-specific modification.