33 results about "Protein digestibility" patented technology

The application discloses a feed oil and meat and bone meal co-production preparation process for improving protein retention rate, and relates to the field of animal feed.The preparation process comprises the following steps: S1, after crushing livestock and poultry slaughter by-products, water, lactic acid and sodium sulfite are added, and stirring treatment is conducted to obtain pretreated materials; S2, composite strain seed liquid is inoculated into the pretreated materials, and fermentation is conducted; S3, the fermented materials are heated, enzyme inactivation and sterilization treatment are conducted, and three-phase centrifugal separation is conducted to obtain upper oil, middle layer fermentation protein liquid and lower layer very fine bone residue; S4, the upper oil is subjected to water washing and vacuum dewatering to obtain feed oil; and the middle layer fermentation protein liquid and the lower layer very fine bone residue are combined and then subjected to low-temperature vacuum drying to obtain meat and bone meal.The process can effectively improve protein digestibility and protein retention rate, does not need high-temperature and high-pressure treatment, effectively retains heat-sensitive amino acids, and the product is rich in small-molecule peptides and soluble calcium and has excellent quality.

The invention discloses a deep processing method of wheat protein and application of the wheat protein in feed, and belongs to the technical field of deep processing of wheat protein and feed additive.The deep processing method comprises the steps that disulfide bonds are broken through sulfite under the alkalescent condition, so that the protein structure is loosened, then reducing sugar is added, the pH value is adjusted back to be nearly neutral, and the wheat protein is obtained through two-stage temperature-control and humidity-control dry heat treatment; maillard grafting modification and flavor generation are synchronously realized. The whole process does not need an enzyme preparation and is simple in process route; the water-soluble protein content of the obtained product is remarkably improved, the product can equivalently replace fish meal in a broiler chicken test, and the daily gain and the protein digestibility are remarkably improved; the process is simple to operate, low in cost and easy to industrially popularize, and a brand new path is provided for high-value utilization of the wheat protein.

The invention discloses a pet cat food formula and a making process thereof. The pet cat food formula comprises animal basic components: 25% of enzymolysis fresh chicken with bones, 30% of fresh chicken, 10% of fresh complete quail, 8% of fish scale-containing fresh salmon, 5% of fresh chicken liver, 4% of fresh chicken heart and 3% of fermented animal oil; the functional additives comprise 6% of functional fruit and vegetable groups, 2% of freeze-dried queen bee larva powder, 0.5% of propolis, 0.5% of wall-broken bee pollen, 2% of euphausia superba powder, 1% of ostrich liver powder, 1% of catgrass powder and 0.5% of eggshell membrane powder; nutritional additives: 2% of microencapsulated egg yolk powder and 0.2% of a probiotic post-spraying bag; and 0.3% of montmorillonite. According to the method, the meat with bones is pretreated through an enzymolysis technology, macromolecular protein and calcium are pre-decomposed, and the protein digestibility and the calcium bioavailability are remarkably improved; the fermented animal oil is decomposed into smaller molecules and can be directly absorbed without bile emulsification, so that the fat absorption rate is higher; the microencapsulation technology protects the activity of thermosensitive nutrients, and the overall nutrition utilization efficiency is greatly improved.

The invention relates to the technical field of cereal puffed food processing, in particular to puffed hulless oat flour rolls and a preparation method thereof.The puffed hulless oat flour rolls are prepared from, by mass, 70-80% of hulless oat flour, 20-30% of puffing auxiliary powder, 1-5% of seasoning and 10-15% of water, and the preparation method comprises the steps of mixing, curing, extrusion puffing, cutting forming, seasoning spraying and drying; the hulless oat puffed food has the beneficial effects that the processing bottleneck is broken through: a gluten network is constructed by puffing auxiliary flour such as high-gluten flour and starch, so that hulless oat puffing (the puffing rate is 350-400%) is realized, and a uniform roll-shaped structure is formed; nutrition optimization: the bioavailability of dietary fibers is improved by 40%, the dietary fibers (12.5 g / 100g) are higher than that of the traditional hulless oat noodles by 22.5%, and the retention rate of beta-glucan is greater than 95% (the loss of traditional cooking is 30%); the low GI value (55 + / -3) is obviously lower than that of a corn puffed circle (85 + / -4); the digestibility is improved, and the in-vitro protein digestibility is increased to 82% from 68% (traditional); the taste is optimized, the crispness is 35 + / -2N, the solubility reaches 92.5%, and the roughness score is 1.8.

The invention discloses application of oil tea cake protein in improving 3D printing performance of plant meat, and belongs to the technical field of food processing. According to the application, part of plant protein in the polysaccharide / protein composite system ink adopted for plant meat 3D printing is replaced by oil tea cake protein. The camellia oleifera cake protein is successfully developed and applied to preparation of the 3D printing plant meat, the apparent viscosity and storage modulus of the ink can be improved by adding the camellia oleifera cake protein, formation of a compact structure and change of moisture distribution of the ink are promoted, and the camellia oleifera cake protein shows excellent rheological adaptability; a printing sample has good self-supporting performance and printing precision. In addition, after the oil-tea cake protein is added, the thermal stability and the oxidation resistance of a printing sample are remarkably enhanced, and the protein digestibility is also improved to a certain extent. The oil-tea cake protein is extracted from the plant waste oil-tea cake, a sustainable protein raw material is provided for 3D printing in the food industry, and the additional value of the tea seed cake is increased.

The application provides a preparation method of high-quality and high-digestibility fresh stewed bird's nest products, and the method comprises the following steps: subjecting the bird's nest packed in a container to first constant-temperature sterilization treatment; after the sterilization is completed, filling the container with a sugar solution and sealing the container to obtain a fresh stewed bird's nest semi-finished product; and sequentially subjecting the fresh stewed bird's nest semi-finished product to first temperature-increasing sterilization treatment, second temperature-increasing sterilization treatment, second constant-temperature sterilization treatment, first temperature-decreasing sterilization treatment and second temperature-decreasing sterilization treatment; wherein during the first temperature-increasing sterilization treatment and the second temperature-increasing sterilization treatment, the reaction temperature continuously increases and does not contain a constant-temperature process of at least 1 min. The method can effectively improve the consistency, taste, protein digestibility and sialic acid digestibility of the fresh stewed bird's nest product, improve the nutritional value and flavor taste of the fresh stewed bird's nest product as a whole, ensure the stability of the fresh stewed bird's nest during the sterilization process and the safety of the product during the shelf life, and is suitable for industrial production.

The invention discloses a fermented sausage and a preparation method thereof, and belongs to the technical field of meat product processing. The fermented sausage is prepared from the following raw materials in terms of 100kg of finished product: a compound protein matrix, a functional additive and a compound fermentation strain. The preparation method comprises the steps of raw material pretreatment, ultrasonic-assisted vacuum pickling, strain inoculation and sausage filling, staged temperature-controlled fermentation and ultrahigh-pressure sterilization and packaging. The protein digestibility is improved through a compound protein matrix, chemical preservative-free preservation is realized by virtue of rosemary polyphenol and fructo-oligosaccharide, the texture and flavor of the product are synergistically optimized through staged fermentation and ultrahigh-pressure sterilization, and meanwhile, the pickling time is greatly shortened; the problems of unbalanced nutrition and taste, contradiction between safety and flavor and low process efficiency of traditional fermented sausages are solved, and the product meets the requirements of healthy foods.

The invention provides a protein raw material pretreatment method and application, and belongs to the technical field of protein raw material treatment.The protein raw material pretreatment method comprises the steps that a high-fiber protein raw material is prepared and subjected to pulsed electric field PEF treatment, stirring or circulation is conducted in the treatment process to guarantee the treatment uniformity, and after electroporation is generated, the protein raw material subjected to PEF treatment is obtained; the method comprises the following steps: performing PEF treatment on a protein raw material, adjusting the solid-liquid ratio of the protein raw material subjected to PEF treatment, sequentially performing sequential gradient enzymolysis, controlling the peptide chain length by monitoring the enzymolysis degree to obtain a protein hydrolysate with a specific peptide chain length, performing amyloid fibril treatment on the protein hydrolysate, and performing low-temperature drying on the treated product to finally obtain the functional protein raw material. According to the method, the pretreatment uniformity and the enzymolysis efficiency of the protein raw materials can be improved, the peptide chain length is accurately controlled, the protein digestibility is improved, the anti-nutritional factor content is reduced, and the functional protein raw materials suitable for livestock and poultry and aquatic feed production are produced.

The invention discloses application of pediococcus acidilactici NR combined with a compound enzyme preparation in preparation of a wheat bran fermentation agent and a fermentation method of the pediococcus acidilactici NR combined with the compound enzyme preparation, and belongs to the fields of fermentation engineering and feed processing. The invention provides a method for improving the protein content and the protein digestibility of fermented wheat bran through synergistic fermentation of pediococcus acidilactici and a compound enzyme preparation. The acid soluble protein content and the in-vitro protein digestibility of the wheat bran are remarkably improved through a fermentation technology. In an actual animal feeding test, the fermented wheat bran shows an excellent feed replacement effect, and can partially replace corn and soybean meal, so that the feed digestibility is remarkably improved, and the feed cost is reduced. The invention provides a new way for high-value utilization of wheat bran, and has wide application prospect and important economic significance.

This invention discloses an animal feed based on the synergistic enzymatic hydrolysis of cottonseed meal and rapeseed meal, and its feeding equipment, relating to the field of animal feed technology. It comprises the following raw materials in parts by weight: 25-30 parts cottonseed meal, 20-25 parts rapeseed meal, 35-40 parts corn flour, 3-5 parts wheat bran, 0.18-0.26 parts compound enzyme preparation, 2.8-4.5 parts nutritional supplement, and 0.4-0.7 parts functional additive. This invention utilizes multi-enzyme synergistic hydrolysis to degrade protein into easily absorbed small peptides, improving crude protein digestibility. Combined with the complementary and precise supplementation of amino acids from the two meal products, feed conversion efficiency is significantly optimized. Through detoxification enhancement and the synergistic effect of adsorbents, the residual levels of anti-nutritional factors are significantly reduced compared to the unoptimized group, greatly improving feeding safety.

A plant based protein supplement comprises a legume protein isolate, such as pea protein isolate or mung bean protein isolate, combined with rice protein isolate and a mix of single form amino acids. The supplement is formulated to provide high protein digestibility comparable to or greater than non-plant based protein supplements. A method of producing such a protein supplement is also disclosed.

The invention discloses high-protein coarse cereal nutritional meal replacement powder and a preparation method thereof, and relates to the field of food processing, the high-protein coarse cereal nutritional meal replacement powder comprises a continuous gel matrix phase formed through mineralization crosslinking and an adsorption slow-release phase dispersed in the continuous gel matrix phase; the continuous gel matrix phase is formed by reacting pea protein, enzymolysis oat beta-glucan and a compound mineralizing agent; the adsorption slow-release phase is composed of porous starch loaded with hydrolyzed whey protein peptide and flavor substances; the composite mineralizer comprises calcium salt and magnesium salt; according to the nutritional meal replacement powder, a three-dimensional gel network with a loose structure and strong hydrophilicity is formed through a coupling technology of constructing a continuous gel matrix phase through mineralization cross-linking and forming a dispersed slow-release phase through porous adsorption, disordered hydrophobic aggregation of protein and fibers is efficiently prevented, hydration reconstruction can be rapidly performed during brewing, and in the digestion process, the nutritional meal replacement powder has the advantages that the dissolution rate is high; the loose gel network provides a smooth permeation path for digestive enzymes, and the protein digestibility is high.

This invention discloses a method and apparatus for evaluating the digestibility of compressed dry food. The method includes: using an in vitro dynamic human gastrointestinal digestive system to simulate the digestion of compressed dry food and standard food, respectively, to obtain corresponding digestive juices; measuring the protein content sequence, amino acid content sequence, apparent viscosity value sequence, and protein digestibility sequence of the digestive juices corresponding to the compressed dry food and the standard food, respectively; and performing quantitative evaluation of the digestibility of the digestive juices corresponding to the compressed dry food and the standard food to obtain the digestibility evaluation value of the compressed dry food.

This application relates to the field of dairy processing technology, specifically disclosing a composite DHA milk protein peptide, its preparation method, and its application. The process involves homogenizing DHA algal oil with an emulsifier under high pressure to prepare a nano-sized DHA emulsion (particle size 100-300 nm), achieving efficient encapsulation and stabilization protection of DHA. The resulting DHA emulsion is then mixed with skim milk, and targeted enzymatic hydrolysis with trypsin and flavor protease at 45-55℃ and pH 6.5-7.0 for 2-4 hours hydrolyzes the milk protein into small molecule peptides. After enzyme inactivation and drying, the composite DHA milk protein peptide is obtained. This process significantly improves protein digestibility while protecting DHA stability; in vitro simulated digestion experiments show a digestibility and absorption rate of over 94.8%. Further application of this protein peptide in the preparation of liquid milk yields a DHA retention rate of over 92%, and even after 6 months of storage at room temperature, there is no obvious oxidized fishy odor. This effectively solves the technical problems of DHA's easy oxidation and poor stability in dairy products, demonstrating good nutritional synergistic value and promising industrial application prospects.

The invention relates to the technical field of feed biology, and discloses a straw protein feed based on fungal fermentation and a preparation method thereof. The feed is prepared by taking a modified straw substrate as a main raw material, performing structure modification on natural straw to improve accessibility of cellulose, introducing an organic small molecule metabolism inducer into a fungus fermentation system, matching a nitrogen source, mineral substances and a fermentation regulation and control aid, and performing fermentation under controlled conditions. The small organic molecule metabolism inducer does not serve as a main carbon source in the fermentation process, but can regulate and control nitrogen metabolism and protein synthesis pathways of fungi and promote efficient conversion from a nitrogen source to microbial protein. Compared with the prior art, the method has the advantages that the crude protein content, the protein digestibility and the nitrogen source utilization efficiency of the straw fermented feed can be remarkably improved, high-value utilization of agricultural straw is realized, and the method is suitable for industrial popularization and application of feed.

A forage sorghum plant or plant part comprising in its genome at least one mutant allele of a kafirin storage protein gene, which encodes a polypeptide comprising SEQ ID NO: 3. The mutant forage sorghum plant of the present disclosure has improved protein digestibility thus enhancing the quality of silage produced from the plant.

The invention relates to the technical field of microbial fermentation and feed production, in particular to a free gossypol degrading bacterium YJQ-1 and application thereof.The free gossypol degrading bacterium YJQ-1 is Wickerhamomyces anomalus, is preserved in the China Center for Type Culture Collection on March 4, 2026, has the preservation number of CCTCC M 2026367 and is separated from Sichuan Dazhou sweet distiller's yeast. The strain can tolerate 2.0 g / L of gossypol acetate, and the degradation rate of 1.0 g / L of gossypol acetate within 72 h reaches 83.75%. The microbial inoculum prepared from the strain is inoculated to cottonseed meal sieved by a 40-mesh sieve according to the inoculum size of 5%, the moisture content is adjusted to 40%, solid state fermentation is performed at 30 DEG C for 7 days, the gossypol degradation rate is 86.52%, the free gossypol is only 144 mg / Kg, and nutritional indexes such as cottonseed meal crude protein and protein digestibility are remarkably improved. The technology is low-carbon and environment-friendly, the application range of the cottonseed meal is widened, and a foundation is laid for biological manufacturing of oil processing byproduct protein resources.

The invention relates to the technical field of feed, in particular to a compound feed additive for improving intramuscular fat deposition of beef cattle and a preparation method of the compound feed additive. The compound feed additive for improving intramuscular fat deposition of beef cattle is characterized by consisting of the following raw materials in parts by weight: 14-26 parts of coated amino acid, 2-8 parts of complex cellulose lytic enzyme, 2-6 parts of slow-release urea, 30-60 parts of rumen bypass protein or fermented rumen bypass protein and 18-32 parts of corn flour, the coated amino acid is obtained by coating amino acid with zein water. When the prepared compound feed additive for improving intramuscular fat deposition of beef cattle is added into daily ration, the growth of cattle can be effectively promoted, the protein digestibility is improved, and the marbling grade of beef and the intramuscular fat content of longissimus dorsi muscle are improved.

The invention relates to the technical field of food processing, in particular to a preparation method of fermented oat flour with high digestibility, and the fermented oat flour is combined with kluyveromyces marxianus fermentation through double enzymolysis, so that the protein digestibility is improved. According to the method disclosed by the invention, a high-integration-degree continuous process path of front-end enzymolysis, two-stage fermentation at different temperatures and rear-end drying is realized through a strategy of separating enzymatic hydrolysate into supernate and precipitate and respectively applying the supernate and the precipitate to yeast propagation and secondary fermentation of thalli.

The present disclosure relates, according to some embodiments, to methods and systems for processing a high-concentration protein product from a microcrop (e.g., aquatic species, Lemna) and compositions thereof. According to some embodiments, the present disclosure relates to a method of processing a biomass comprising a microcrop (e.g., Lemna), where the method may include: blanching a first portion of the biomass in a blanching solution to form a wet protein concentrate; separating the first wet protein concentrate from a separated solution (e.g., using a screw press, using a vibratory screen); and drying the first wet protein concentrate to form at least one of a first protein concentrate flake and a first protein concentrate granule. In some embodiments at least one of the first protein concentrate flake and the first protein concentrate granule may comprise at least 45% protein and a Protein Digestibility Corrected Amino Acid Score (PDCAAS) value of at least 0.88. In some embodiments, the present disclosure relates to protein products and compositions derived from a microcrop (e.g., derived from Lemna).

The application discloses a kind of rich in wheat oligopeptide compressed dry food digestion performance evaluation method and device, the method comprises: using in vitro dynamic human gastrointestinal digestion system, not containing wheat oligopeptide compressed dry food and rich in wheat oligopeptide compressed dry food are respectively simulated digestion processing, respectively measured to obtain first measurement index set and second measurement index set;Each type of measurement index set, including gastric emptying curve, protein digestion rate sequence, amino acid composition value sequence, fat bioavailability sequence;The gastric emptying curve includes several discrete points;The first measurement index set and second measurement index set are preprocessed, and obtain preprocessed index information set;The preprocessed index information set is evaluated and processed, and obtains the digestion performance evaluation value of rich in wheat oligopeptide compressed dry food.

The invention relates to the technical field of feed protein modification, in particular to a preparation method and application of sesame meal pretreated by a pulsed electric field, ground sesame meal is used as a raw material and dissolved in water to serve as a solvent to obtain a sesame meal solution, the sesame meal solution is treated by the pulsed electric field to obtain sesame meal feed, and the pulsed electric field treatment conditions are as follows: the field intensity is 3.3 kV / cm to 5.3 kV / cm; the pulse frequency is 1 kHz to 1.5 kHz. The preparation method of the treated sesame seed meal is a rapeseed meal modification method which is low in energy consumption, free of pollution, suitable for industrial amplification and capable of simultaneously removing various anti-nutritional factors and remarkably improving the protein digestibility, and the application effect of the rapeseed meal in piglet feed is verified.

Formaldehyde is a common component of antimicrobial compositions for preserving animal feeds. However, the use of formaldehyde is coming under pressure and alternative antimicrobial compositions are needed. The present application discloses methods and / or uses of a formaldehyde-free antimicrobial composition comprising formic acid and propionic acid in the making of rendered animal protein compositions or in the inhibiting of the development of Salmonella bacteria in animal by-product compositions (e.g., rendered animal proteins) while maintaining higher protein digestibility comparing with formaldehyde.

The invention relates to the technical field of feeds, in particular to a compound feed for improving intestinal health of piglets and a feeding method of the piglets. The compound feed for improving the intestinal health of the piglets consists of corn flour, whey powder, a core functional component, a premix, other trace components and a carrier, the core functional component comprises a digestible fermentation product, functional oligosaccharide and a sterol compound. The digestible leavening is prepared by performing enzymolysis on soybean meal and wheat bran through compound protease and then inoculating zymophyte for fermentation. The invention further provides a staged feeding method matched with the feed. The staged feeding method comprises pasty feeding and gradual feed adding in the weaning transition period. Through an enzymolysis and fermentation synergistic process and compounding of core components, deep pre-digestion of the feed is realized, the protein digestibility and the feed conversion rate can be remarkably improved, the emission of ammoniacal nitrogen in intestinal tracts is effectively reduced, and the intestinal health and growth performance of piglets in the weaning period are improved.

The application discloses a kind of compressed dry food digestion performance prediction method and device, the method comprises: the component information set of compressed dry food is obtained by acquisition;The component information set includes protein content information, mineral content information, starch content information and fat content information;The preset digestion performance prediction model is trained and handled, and the digestion performance prediction model that training is completed is obtained;Using the digestion performance prediction model that training is completed, the component information set of compressed dry food obtained by acquisition is fused and predicted and handled, and the digestion performance prediction information set is obtained;The digestion performance prediction information set includes protein content prediction value, amino acid content prediction value, apparent viscosity prediction value, protein digestion rate prediction value.

The present disclosure pertains to a sorghum plant or seed that includes a mutant y-kafirin gene that enhances sorghum protein digestibility, sorghum protein content, or combinations thereof. The present disclosure also pertains to methods of altering a sorghum plant or seed by introducing a y-kafirin gene mutation into the sorghum plant or seed. Additionally, the present disclosure pertains to methods of growing a sorghum plant or seed in a field by applying a sorghum plant or seed of the present disclosure to the field.

The application discloses a yeast protein and citrus fiber functional assembly based on a high-pressure homogenization process and a preparation method thereof, and belongs to the field of novel functional feed.The yeast protein and the citrus fiber are subjected to high-pressure homogenization treatment in a liquid phase, so that the small particles of the yeast protein are uniformly adsorbed on the porous structure of the citrus fiber, and when the cumulative particle size distribution number of the self-assembly reaches 90%, the particle size (D90) is less than 500 nm, which is in the submicron level. Subsequently, the biological activity is maximally retained through freeze-drying, and finally, the final product is obtained through high-speed mixing and granulation. Compared with a traditional physical mixture, the assembly prepared by the method has higher protein digestion rate and anti-inflammatory activity, can effectively replace a traditional feed protein source in a specific proportion, and significantly improves the intestinal health of a colonitis model animal. The application realizes dual innovation of a preparation process and application function, and has extremely high industrial application value.

The present invention discloses a composite protein source and its application, belonging to the field of aquatic feed technology. The composite protein source comprises yellow mealworm powder, chlorella powder, ethanolic clostridial protein and cottonseed protein concentrate in a mass ratio of 1:1:5:5-1:1:7:3. The composite protein source is beneficial to the growth and feed utilization of allogynogenetic silver crucian carp, can improve the apparent protein digestibility and protease activity of allogynogenetic silver crucian carp, and is beneficial to the digestion of protein by allogynogenetic silver crucian carp; moreover, the composite protein source can promote the absorption of protein by the intestinal tract of allogynogenetic silver crucian carp, increase the length of microvilli, improve intestinal tight junctions, and is beneficial to intestinal health; in addition, the composite protein source can also enhance intestinal amino acid perception and improve the antioxidant capacity of allogynogenetic silver crucian carp.

According to the wheat sauce and the preparation method thereof, a formula and a process of the wheat sauce are fused with a traditional fermentation and modern technology, and 7-10% salt is used for balancing bacteriostasis and fermentation; composite spices (perilla leaves, Chinese prickly ash and the like) are added in stages, and precursor substance conversion and flavor retention are both considered. According to the technology, the activity of alpha-amylase is improved by 3 times through wheat germination, and the starch gelatinization degree reaches 85% through gradient cooking; according to intelligent koji making, 90% of aspergillus oryzae spore formation rate is realized through 45cm koji bed thickness and dynamic temperature control (23-40 DEG C), and koji turning ensures that an enzyme system is uniform. In the multi-stage fermentation, main fermentation at 40-45 DEG C promotes generation of gamma-aminobutyric acid from tetracoccus halophilus, and secondary grinding improves the flavor development efficiency. The shelf life can reach 18 months by combining ultra-high temperature sterilization (125 + / -2 DEG C) with vacuum packaging, and natural ingredients of the spice are inhibited from being oxidized. The whole process improves the protein digestibility by 22%, saves energy by 30%, realizes flavor standardization (the difference is less than or equal to 8%), and has both traditional flavor and industrial controllability.