91 results about "Protein isolate" patented technology

The invention discloses high-strength oyster protein gel as well as a preparation method and application thereof, and belongs to the technical field of protein gel preparation. The oyster meat is used as a raw material, the oyster protein isolate is obtained by adopting an alkali-solution and acid-isolation method, and the oyster protein isolate is subjected to pre-solidification and high-temperature induced deep crosslinking at a low temperature for an ultra-long time, so that the gel property of the oyster protein isolate can be remarkably improved; the prepared oyster protein isolate gel has the characteristics of smooth surface, high gel strength, high elasticity and the like; according to the method, the aggregation degree, conformation and intermolecular interaction force of oyster protein can be regulated and controlled only by utilizing temperature, so that the oyster protein is induced to form high-quality protein gel. Besides, no organic chemical reagent or food additive is added in the preparation process, and NaCl is not added, so that the oyster protein isolate gel is pure in ingredient, high in safety and simple to operate, and has relatively high application value and industrialization potential.

This invention discloses a high-strength oyster protein gel, its preparation method, and its applications, belonging to the field of protein gel preparation technology. Using oyster meat as raw material, this invention obtains oyster protein isolate through an alkali-dissolution and acid-precipitation method, and pre-coagulates the oyster protein isolate at ultra-long-term low temperatures. High-temperature induction of deep cross-linking significantly improves the gel properties of the oyster protein isolate. The prepared oyster protein isolate gel exhibits characteristics such as smooth surface, high gel strength, and high elasticity. This invention utilizes only temperature to control the aggregation degree, conformation, and intermolecular interactions of oyster proteins, thereby inducing the formation of a high-quality protein gel. Furthermore, the preparation process of this invention involves no organic chemical reagents or food additives, and no NaCl is added, resulting in a pure, safe, and simple oyster protein isolate gel formulation with high application value and industrialization potential.

The invention relates to the technical field of adhesives, in particular to a cottonseed protein-based environment-friendly adhesive for plywood and a preparation method of the cottonseed protein-based environment-friendly adhesive. The cottonseed protein-based environment-friendly adhesive for plywood is composed of gene modified cottonseed protein isolate, double modified starch, an intelligent cross-linking agent system, a reinforced fiber system and the like. The cottonseed protein is subjected to gene editing and hydrophilic modification, and the starch is grafted with the nano silicon dioxide through esterification; the cross-linking agent contains a temperature-sensitive material and a dynamic cross-linking unit, and the reinforced fibers are nanocellulose and graphene oxide compounds; various functional auxiliaries are supplemented, and all the components have a synergistic effect, so that the high-performance environment-friendly adhesive is formed. The adhesive is mainly prepared from natural raw materials and is free of formaldehyde release; through gene modification, intelligent crosslinking and other technologies, the fluidity, the bonding strength and the water resistance are improved, and the bonding strength after boiling in boiling water is larger than or equal to 0.7 MPa; storage is stable, the process is simple, cost is low, and green development of the plywood industry is promoted.

The invention provides chickpea protein peptide as well as a preparation method and application thereof. The preparation method of the chickpea protein peptide provided by the invention comprises the following steps: sequentially carrying out enzymolysis on chickpea protein isolate by using neutral protease, pepsin and pancreatin; after the enzymolysis is finished, performing ultrafiltration on an enzymolysis product by using an ultrafiltration membrane with the interception amount of 3kDa, and collecting components with the molecular weight of less than 3kDa; and finally, carrying out gel chromatography on the component, and collecting the corresponding component to obtain the chickpea protein peptide. The chickpea protein peptide prepared by the method has inhibitory activity on DPP-IV, alpha-glucosidase and alpha-amylase, can effectively inhibit the activity of Caco-2 cell sucrase, maltase and DPP-IV, and has a certain inhibitory effect on glucose transport; therefore, the chickpea protein peptide provided by the invention has good hypoglycemic activity, and a new thought is provided for development of food-borne functional protein peptides.

The present disclosure relates to a process for obtaining sunflower protein isolates which encompasses the steps of shelling, cold pre-pressing, oil extraction, protein extraction and isolate purification. The process optimizes protein yield while employing mild processing conditions to maintain functionality. The obtained isolates exhibit high protein content, desirable emulsification capacity and water / oil retention, and neutral color characteristics, making them suitable for a variety of food applications. Thus, a sunflower globulin protein isolate, a sunflower albumin protein isolate and the use of the sunflower globulin protein isolate or sunflower albumin protein isolate in food products are also disclosed.

The present invention relates to a signal sequence for expressing a CRM197 protein in Escherichia coli and secreting same into the periplasm, and a use thereof, and more specifically, to: a signal sequence for expressing a CRM197 protein; a nucleic acid for coding the signal sequence; a nucleic acid construct or expression vector comprising the nucleic acid and a CRM197 protein gene; a recombinant microorganism having the nucleic acid construct or expression vector introduced therein; and a CRM197 protein production method comprising a step for culturing the recombinant microorganism. According to the present invention, a CRM197 protein having the same physicochemical / immunologic properties as the protein isolated from the parent bacteria may be expressed even in regular Escherichia coli of which a redox potential is not adjusted, and a CRM197 protein having high periplasmic secretion efficiency may be produced even without shifting the pH of a culture medium in order to increase secretion into the periplasm, and thus the present invention is very useful in CRM197 protein production.

This invention belongs to the field of food processing technology, specifically relating to a walnut protein isolate-xanthan gum-epigallocatechin gallate ternary complex, emulsion, its preparation method, and its application. The walnut protein isolate-xanthan gum-epigallocatechin gallate ternary complex in the composite emulsion provided by this invention exhibits reduced particle size, enhanced electrostatic repulsion, and the absence of uneven clumps and particles. The elasticity and viscosity of the composite emulsion are significantly enhanced, and the complex demonstrates comprehensive environmental stability over a wide range of pH, salt concentration, and temperature conditions.

The invention provides high-whiteness and low-isoflavone-content soybean protein isolate for infant food, and belongs to the technical field of infant complementary food. Comprising the following components in percentage by mass: 92.5%-6% of soybean protein isolate, 6.0% of maltodextrin, 0.8% of sodium carboxymethyl cellulose, 0.1% of sucralose and 0.6% of ethyl vanillin, the risk of residual chemical bleaching agents (hydrogen peroxide and sodium hypochlorite) is avoided, the content of isoflavone is reduced to be less than or equal to 10mg / kg, the hidden danger of endocrine interference is reduced, the damage of high temperature and strong acid / alkali to a protein structure is reduced, and the quality of the protein is improved. The energy consumption is reduced through low-temperature sterilization and vacuum freezing dehydration, the whiteness is greater than or equal to 85%, the sensory requirements are met, the protein content is greater than or equal to 90%, the purity is high, and the protein is suitable for being used as a high-quality protein source of infant food; the green solvent and physical / biological decoloration reduce chemical pollution, and the process is more environment-friendly.

The invention discloses a preparation method of walnut protein isolate, and the walnut protein isolate prepared by the method has the efficacy of improving dysmnesia of old people and can be used for preparing acidic food, emulsified food and foam food. According to the method disclosed by the invention, the high-quality walnut protein isolate is prepared by taking degreased walnut powder as a raw material and utilizing the principles of reverse micelle dissolution, isoelectric precipitation and high solubility of bis (2-ethylhexyl) sodium sulfosuccinate in ethanol. The walnut protein isolate prepared by the invention has the advantages of high apparent property, high protein content, strong solubility, strong emulsifying ability, strong foaming ability, high in-vitro old-age model digestibility and AChE inhibition ability and antioxidant ability of strong digestion products.

The invention discloses a rapeseed-derived polypeptide capable of relieving injury of vomitoxin to piglet intestines and application of the rapeseed-derived polypeptide. The rapeseed polypeptide provided by the invention is prepared from the following peptide fragments: YLKDPSKF, IVGI, KGFF, GHQYIVT, YYF, FHLY, STFSEY, SVDKQIAK, FYSI and ALRAPLGQN. The rapeseed polypeptide has the advantages that the rapeseed polypeptide is prepared from the following peptide fragments; the method comprises the following steps: extracting rapeseed protein isolate from fat rapeseed dregs, and carrying out enzymolysis, dialysis and ultrafiltration to obtain the micromolecular rapeseed polypeptide with the molecular weight of less than 1kDa. Researches show that the polypeptide can relieve piglet weight loss caused by vomitoxin intestinal injury, can reduce the concentration of proinflammatory factors in serum, and can relieve inflammatory factor infiltration; meanwhile, the rapeseed polypeptide can protect the jejunum tissue of the piglet and reverse jejunum tissue crypt hypertrophy and intestinal villus shortening caused by a DON model group, has an intestinal tissue injury recovery effect, and can be applied to deep processing of rapeseed meal and relieving vomitoxin-induced piglet intestinal injury.

The present disclosure provides extruded or spun semi-permeable porous hollow fibers comprising covalent ester, thioester, and / or amide cross-linked polypeptides and methods of producing the same. The hollow fibers may be produced from proteins, protein extracts and / or protein isolates derived from plants, animals, bacteria, algae, archaea and / or fungi and, in certain embodiments, are intended to be suitable for human and / or animal ingestion. In some embodiments, the hollow fibers may be designed for producing cartridges compatible with existing and / or novel bioreactor platforms for containing cell cultures in cultured meat production.

The present application relates to protein derived from microorganisms, and more specifically derived from yeasts, that possess low RNA content and high gelling capacity. This application also relates to an industrial process and industrial uses of such single cell proteins for human and animal nutrition, health and well-being.

The invention relates to the technical field of hot dry noodle production, in particular to a hot dry noodle cooking preparation process and production equipment thereof. The composite material comprises an inner core supporting layer, a middle transition layer and a surface adsorption layer, in the hot dry noodle cooking preparation process and the production equipment thereof, the inner core layer increases the lasting supporting force and chewiness of noodles by virtue of a compact three-dimensional network formed by the high gluten flour and the wheat protein isolate; the middle layer effectively links the inner and outer structures through elastic crosslinking of plain flour and soybean protein isolate, and interlayer separation is avoided; the surface layer utilizes a porous adsorption system constructed by low-gluten flour and modified starch, so that the permeation uniformity of grease is improved; according to the structure, the noodles form uniform tenderness in the cooking process, the phenomenon that local hardness is not uniform is reduced, the adsorption path of grease on the surface layer is optimized through interaction of specific components of all the layers, the contradiction between the greasy outer layer and the dry inner layer is effectively relieved, and the overall texture stability and eating experience of the product are improved.

The invention discloses a method for stabilizing peanut butter based on a peanut endogenous protein thermally induced aggregate, and belongs to the technical field of food processing. The method solves the technical problems that the peanut butter in the prior art is easy to separate out grease, depends on exogenous additives and is unstable in utilization effect of endogenous components. The technical scheme is characterized by comprising the following steps: preparing a peanut butter base material; extracting peanut protein isolate powder from the peanut degreased powder and drying to obtain peanut protein isolate powder; dispersing and hydrating the protein powder, performing specific heating treatment, rapidly cooling and drying to obtain a peanut protein heat-induced aggregation product; measuring the absorbance value A600 and the oil holding capacity Oc of the product, inquiring a rapid prediction model pre-established based on multi-condition centrifugal test according to the absorbance value A600 and the oil holding capacity Oc, determining a specific addition ratio, and mixing with a peanut butter base material to obtain a stable product. The method is mainly used for producing the peanut butter which is good in long-term storage stability and does not need to add an exogenous emulsifier.

This invention discloses a ternary composite foaming agent of flaxseed protein-fucose-rutin, its preparation method, and its application in meringue cookies. The foaming agent is a non-covalent complex formed by flaxseed protein isolate (FPI), fucoidan (FUC), and rutin (RU) through electrostatic interactions, hydrogen bonds, and hydrophobic interactions, with a mass ratio of FPI:FUC:RU = 1:2:(0.2~0.4). This invention forms a structurally stable composite system through the non-covalent interactions of FPI, FUC, and rutin, achieving a foaming height of 95.69±8.77%. The foam retention rate after 30 minutes is more than double that of natural FPI, and the interfacial tension is reduced to below 25 mN / m, overcoming the shortcomings of poor foaming properties and insufficient stability of single plant proteins. Even after high-temperature baking, the foam retention rate remains above 75%, meeting the processing requirements of meringue cookies.

The present invention relates to leguminous protein isolates, particularly pea protein isolates having a low lipid content, as well as to the method for the preparation thereof. In one embodiment, provided is a leguminous plant protein isolate from pea and faba bean wherein said isolate does not contain organic solvent.

The present technology generally relates to a process for the development of mushroom mycelium using byproducts of protein isolate production and fractionation or milling.

The invention discloses a method for improving the stability of peanut butter, and belongs to the technical field of food processing. The invention provides a solution aiming at the problems that the peanut butter is easy to separate out grease and harden in texture in the storage process. The method comprises the following steps: by taking peanut protein powder as a raw material, preparing peanut protein isolate by an alkali-solution and acid-isolation method; measuring the contents of protein, fat and water in the peanut kernels, selecting baking temperature and time according to the measurement result, baking, removing red skin, and grinding to obtain a peanut butter base material; measuring the wet basis protein content and the moisture content of the peanut butter base material, selecting the addition amount of the peanut protein isolate in a range of 2-3% of the mass of the base material, and adding the peanut protein isolate into the base material to enable the wet basis total protein content of the mixture to reach 30-33%; and finally, stirring and mixing the mixture, and standing to obtain the stabilized peanut butter. The method is mainly used for improving the grease separation problem of the peanut butter and improving the storage stability of the peanut butter.

The invention discloses a method for preparing hollow nanoparticles from soybean protein isolate-wheat gliadin compound protein and delivering naringenin, and belongs to the technical field of food application. The method comprises the following steps: extracting soybean protein isolate, preparing a soybean protein isolate ethanol solution, preparing a wheat gliadin ethanol solution, carrying out alkaline heating, preparing hollow nanoparticles by taking sodium carbonate as a hard template, preparing a naringenin ethanol stock solution, and preparing the naringenin-loaded hollow nanoparticles. The functional characteristics of the soybean protein isolate and the wheat gliadin are improved, the requirements of the green food industry for environment-friendly and natural auxiliary materials are closely combined, a new path is provided for widening the application of plant protein in the field of green functional ingredients, and the method is simple to operate, low in cost and suitable for industrial production. And the food industry can be promoted to be transformed to a more nutritional, safer and more sustainable direction. The method for preparing the hollow nano-particle loaded naringenin by combining alkali heat treatment with an anti-solvent precipitation method lays a foundation for application of the hollow nano-particles in the food field and research in biological medicine.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and / or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

The present invention relates to Akkermansia muciniphila SNUG-61027 strain (accession number KCTC 13530BP) and use thereof, specifically, a composition for suppressing appetite or preventing, ameliorating, alleviating or treating metabolic diseases, comprising the strain, or a culture solution thereof, etc. or a B2UM07 protein isolated therefrom as an active ingredient, and use thereof for suppressing appetite or preventing, ameliorating, alleviating or treating metabolic diseases, and a method of suppressing appetite or preventing, ameliorating, alleviating or treating metabolic diseases using the same are provided. Through this, among the anti-obesity effects, not only weight reduction and glucose homeostasis regulation, but also the effect on brown fat and the effect of secreting appetite regulating hormones are exhibited.

The invention discloses a method for obtaining function-enhanced isolated protein from oil by-products, which comprises the following steps: mixing the oil by-products with plant extracts rich in phenolic substances and flavones, and carrying out common alkali treatment to prepare a function-enhanced protein compound. Flavonoid compounds have remarkable antioxidant, anti-inflammatory, antibacterial and other biological activities, but are poor in stability and easy to degrade. Through a protein embedding technology, active ingredients of natural plants are combined with plant proteins in the process of separating protein components, so that the stability and bioavailability of flavonoid substances are remarkably improved, and the flavonoid substances are endowed with a slow release characteristic. The method not only realizes efficient utilization of oil by-products, but also improves the functional characteristics of the soybean protein through a simple compound process in extraction, and has remarkable economic and social benefits. Meanwhile, the prepared function-enhanced isolated protein has high nutritional value and wide application prospects, and can be applied to the fields of functional foods, health care products, medicines and the like.

The present invention belongs to the technical field of plant protein extraction, and provides a green and efficient preparation method for high-quality oilseed protein isolate with high yield. The method of the present invention comprises the following steps: low-temperature pressing, crushing, screening and removing residual oil from oilseeds in sequence to obtain defatted oilseed meal; mixing the defatted oilseed meal with water, adjusting the pH value to 8-10, and obtaining a mixed solution; centrifuging the mixed solution, collecting the supernatant, and concentrating and purifying the supernatant by using a weak base synchronous ultrafiltration method with precise scale control to obtain a highly concentrated solution; redissolving the highly concentrated solution with water in a volume ratio of 1:1-3, stirring, and obtaining a reconstituted solution; freeze-drying the reconstituted solution to obtain high-quality oilseed protein isolate. The oilseed protein isolate prepared by the process of the present invention has the advantages of short extraction cycle, high protein yield, and environmental friendliness, and the oilseed protein prepared by the present invention has high functional properties, high nutritional value, and good flavor.

The invention provides high-solubility sunflower seed protein as well as a preparation method and application thereof, and relates to the technical field of protein modification. The preparation method comprises the following steps: preparing sunflower seed protein isolate with the pH value of 7 into a sunflower seed protein solution, adjusting the pH value of the sunflower seed protein solution to 8-10, stirring for 20-40 minutes, treating under the ultrasonic condition of 200-600 W for 5-25 minutes, adjusting the pH value of the sunflower seed protein solution subjected to ultrasonic treatment to 7.0, and freeze-drying to obtain the high-solubility sunflower seed protein. The sunflower seed protein structure is promoted to undergo an aggregation-depolymerization-rearrangement process through pH circulation and ultrasonic treatment, a microenvironment of hydrophobic amino acid is converted into a hydrophilic environment, sunflower seed protein molecules are converted into a molten ball state and dispersed to form small particles, the problem that the sunflower seed protein is poor in solubility is greatly solved, operation is easy, cost is low, and the method is suitable for industrial production. And further application of the sunflower seed protein in food processing is promoted.

The present invention relates to the field of plant-based compositions comprising canola protein isolate, a calcium salt, a vegetable oil and water. The invention also relates to a method for producing said plant-based compositions.

To provide a leguminous protein isolate, especially a pea protein isolate having a low lipid content, and a method for preparing the same.SOLUTION: Provided is a legume protein isolate characterized in that it contains 7 to 9 grams of total lipids per 100 grams of protein, wherein the legume is a pea.SELECTED DRAWING: None

Disclosed is a controlled release particle including a core including at least one hydrophobic active ingredient, optionally a sugar alcohol, and optionally a plasticizer; and a shell including a reaction product of (a) at least one isocyanate resin and at least one epoxy resin with (b) at least one treated protein isolate, at least one mono epoxy alkoxy silane, at least one hydrolyzed organofunctional silane, at least one gelatinized polysaccharide, at least one amino polysaccharide and at least one adduct. The at least one adduct is at least one amine-acid functional urea linked amino acid isocyanate adduct and / or at least one amine-hydroxy-acid functional amino acid epoxide adduct. Further disclosed are a controlled release composition including a plurality of the particles, and a method of making the controlled release particle.

The invention relates to a method for preparing a protein isolate, comprising the following steps: providing a seed; micronizing the seed, to obtain a micronized fraction; treating the micronized fraction by aeraulic separation, to collect a starch-enriched fraction; mixing the starch-enriched fraction with an aqueous liquid, to form a liquid substrate; hydrolyzing the starch in the liquid substrate, to obtain a hydrolyzed substrate; fermenting the hydrolyzed substrate, to obtain a fermented medium; distilling the fermented medium, to collect a distillate and a distillation residue; treating the distillation residue via a solid-liquid separation; collecting the solid fraction; the method further comprising bringing the liquid or hydrolyzed substrate and / or the distillation residue into contact with at least one enzyme selected from xylanases, glucanases, galactosidases and combinations thereof.

The application belongs to the field of functional food and nanotechnology, and particularly relates to a preparation method of peanut protein polysaccharide composite nanoparticles loaded with selenomethionine. The application combines peanut protein isolate with low methoxyl pectin and sodium alginate composite polysaccharide, and introduces selenomethionine to prepare a high-performance composite nanoparticle with a core-shell structure. The components of the application have good compatibility, the prepared nanoparticles have excellent performance, the nanoparticles have a wide application field, the preparation method is simple and mild, and the application has practical application value. The preparation method provided by the application not only provides a new way for high-value utilization of peanut protein, but also develops a nutrient delivery system with high stability and bioavailability, and provides a theoretical basis and practical reference for the innovative research and development of functional food.

The present application relates to a novel process for simultaneously providing, from plant flours, preferably derived from legumes, more preferably from peas or faba beans, a protein isolate and a protein concentrate. It also relates to the compositions obtained by this process, such as a protein isolate, a protein concentrate and a starch preferably derived from legumes, more preferably from peas or faba beans, as well as the various industrial applications, including food applications, accessible with these products.