57 results about "Protein isolate" patented technology

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 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 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.

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

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.

The invention relates to the field of emulsifying agents for food, provides an instant meat product emulsifying agent and a preparation method thereof, and solves the defect that the emulsifying effect of an emulsifying agent in the prior art is relatively common. Comprising the following raw materials in parts by weight: 30-40 parts of modified chickpea protein isolate, 20-30 parts of enzymolysis modified pea protein, 20-30 parts of inulin, 7-10 parts of kappa-carrageenan, 3-5 parts of konjac glucomannan, 4-6 parts of sunflower lecithin, 3-8 parts of glycerol monolaurate, 2-4 parts of trehalose and 0.4-0.6 part of a rosemary extract. The hydrolysis degree of the enzymolysis modified pea protein is 4-8%, the average polymerization degree of the inulin is greater than or equal to 10, and the content of carnosic acid in the rosemary extract is greater than or equal to 22%.

The invention discloses a production method of spina date seed protein gel, and belongs to the technical field of food processing, the spina date seed protein gel is prepared by taking medicinal and edible spina date seed as a raw material, performing degreasing, alkali extraction and acid precipitation to obtain spina date seed protein isolate, and performing precursor solution preparation, compound probiotic fermentation and post-treatment gelling. The compound probiotic leavening agent is formed by compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei according to the equal proportion, the inoculation amount is 0.1 g / 100 mL precursor solution, constant-temperature fermentation is carried out at 42 DEG C for 10-20 h, and the preferable fermentation time is 15 h. A standardized spina date seed protein isolate extraction process is established, the screened compound probiotic leavening agent is high in adaptability, and cooperative regulation and control of the gel water-holding capacity and strength are achieved by regulating and controlling the fermentation time; the prepared gel is in a non-transparent solid state, does not have dehydration shrinkage, has the water-holding capacity of more than or equal to 70%, has the gel strength of more than or equal to 18g, has a uniform and porous three-dimensional network structure as a microstructure, and has excellent rheological properties; the process is green and safe, the operation is simple, industrial amplification can be realized, and the product has both nutrition and probiotic functions, can be directly developed into products such as plant-based yoghourt and the like, can also be applied as a food gel, realizes high-value utilization of the spina date seed resource, and has a good industrial prospect.

The invention provides a high purification method of easily degradable protein, and belongs to the technical field of protein separation and purification. According to the method, hydrophobic chromatography, cationic collagen chromatography and ultrafiltration concentration are combined, and the easily degradable protein is purified, so that the high-purity protein is obtained; some degradation strips with small molecular weight are removed through hydrophobic chromatography, degradation strips similar to target strips are removed through cation exchange chromatography, and finally small-molecular impurities and residual salts are removed through ultrafiltration concentration. According to the invention, a trehalose-sucrose complex sugar system, black bean protein isolate, phycocyanin and an aspartic acid-lysine polymer are added into a concentrated displacement liquid to prevent the protein from being degraded in ultrafiltration concentration and freeze-drying processes; according to the method, the purity of the easily degradable protein can be greatly improved, meanwhile, the stability of the product is ensured, the product has the characteristic of low endotoxin, and the purification method has flexibility and expandability, can improve the quality and consistency of the product, and has very good practicability.

The present application relates to a method for preparing peanut protein microgel high internal phase emulsion with high antioxidant stability, the preparation method comprising: subjecting peanut protein isolate to enzymatic deamidation treatment to prepare deamidated peanut protein isolate; subjecting the deamidated peanut protein isolate to heat treatment to gel and then to high-pressure homogenization to obtain deamidated peanut protein isolate microgel particles; mixing the microgel particles with an alcohol solution of resveratrol, incubating, and then removing ethanol to construct a resveratrol-microgel particle compound; mixing the compound with vegetable oil and homogenizing to obtain a high internal phase Pickering emulsion. The emulsion prepared by the present application has excellent physical stability and antioxidant performance. The introduction of resveratrol significantly improves the free radical scavenging capacity and metal ion reducing capacity of the emulsion, and also endows the emulsion with good rheological properties, enabling it to exhibit clear structure and good self-supporting characteristics in food 3D printing. The present application can be applied in the fields of functional food, nutrition delivery system, and personalized food processing.

The invention relates to a method for preparing a protein isolate, comprising the following steps: supplying a seed; micronizing the seed to obtain a micronized fraction; treating the micronized fraction by air 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; contacting the liquid substrate with at least one enzyme selected from xylanases, glucanases, and combinations thereof; 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 by solid-liquid separation to obtain a liquid fraction and a solid fraction; collecting the solid fraction. No figure.

The invention belongs to the technical field of biscuit processing, and particularly relates to an enhanced allergen-free rice maca cake and a preparation method thereof. The enhanced allergen-free rice maca cake is prepared by baking the following raw materials in parts by weight: 82 to 94 parts of rice flour, 6 to 18 parts of modified chickpea protein isolate, 0.5 to 1 part of sodium carboxymethyl cellulose, 45 to 46 parts of rapeseed oil, 1 to 3 parts of citric acid, 2 to 4 parts of sodium carbonate, 70 to 75 parts of sugar, 0.5 to 1.5 parts of salt and 100 to 110 parts of water. Wherein the modified chickpea protein isolate is prepared by modifying chickpea protein isolate through cold plasma jet. The allergen-free rice maca cake does not contain allergens, is good in texture, appropriate in hardness, soft in taste, chewy and not prone to residue falling, and can meet the eating requirements of allergic people.

This invention discloses a water-resistant plant protein adhesive, its preparation method, and its application. The raw materials for preparing the water-resistant plant protein adhesive include: oilseed cake, oilseed cake protein isolate, choline glyphosate, and a modifier; the raw materials for preparing the modifier include: urea and aminosulfonic acid compounds. This invention proposes a water-resistant plant protein adhesive that avoids the separation of oilseed cake while simultaneously improving the flame retardancy, antibacterial properties, and mechanical properties of engineered wood products.

A composition is provided comprising a starch source; and a chickpea protein isolate, a chickpea protein concentrate, or a combination thereof. The starch source may be chickpea flour and / or oat flour. The composition may include an edible liquid (e.g., water) to provide chickpea milk that may be used in place of conventional dairy milk. The composition can be in the form of a dry blend, which can be redissolved by a consumer with an edible liquid (e.g., water) to make chickpea milk. The invention also provides a preparation method of the composition. The method can include the step of mixing an edible liquid, a starch source, optionally at least one edible plant-derived lipid, and a chickpea protein isolate, a chickpea protein concentrate, or a combination thereof. The method may include the step of enzymatically treating the composition to obtain a low viscosity composition.

The present invention relates to a novel yeast strain having enhanced production and secretion of recombinant proteins isolated from Hallabong. More specifically, the present invention provides: a novel Saccharomyces cerevisiae, which is isolated from a culture of Hallabong and exhibits enhanced production and secretion of recombinant proteins; and a method for producing recombinant proteins in large quantities by using same.

The disclosure relates to a signal sequence for expressing a CRM197 protein in Escherichia coli and secreting same into the periplasm, and use thereof, 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. A CRM197 protein having the same physicochemical / immunologic properties as the protein isolated from the parent bacteria may be expressed even in 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 in CRM197 protein production.

The present invention relates to a method for producing a gelation-enhanced plant protein isolate derived from legumes such as mung beans, chickpeas, lentils, and peas. The process involves milling, dry air classification, alkaline extraction with anti-foaming agents, and protein recovery via centrifugation or filtration, optionally followed by spray drying. The protein isolate is enzymatically treated with Glucose Oxidase to improve gelation properties, then further enhanced by calcium lactate and optional natural additives like quillaia extract and glucono delta lactone. The resulting protein isolate contains at least 80% protein on a dry weight basis, forms thermally reversible or irreversible gels, and excludes synthetic crosslinkers, emulsifiers, or animal-derived ingredients, supporting clean-label applications. Additionally, the invention covers methods of incorporating this protein isolate into plant-based food formulations and processing them to yield final products with superior textural attributes including firmness, cohesiveness, elasticity, and mouthfeel.