123 results about "Protein isolate" patented technology

The invention relates to the technical field of food, and provides a pea complete protein component and a preparation and identification method thereof.The preparation method of the complete protein comprises the steps that pea kernel powder and water are mixed and then subjected to first solid-liquid separation, and first clear liquid is obtained; adjusting the pH value of the first clear liquid to 5.8-6.2 to obtain a protein mixed liquid; adding lactic acid bacteria into the protein mixed solution, and standing for 1-3 hours at the temperature of 10 DEG C or below for layering; removing a bottom layer material of the layered material to obtain a residual material, and carrying out second solid-liquid separation on the residual material to collect a precipitate; performing first drying on the precipitate to obtain protein isolate; mixing the separated protein and water, and performing third solid-liquid separation to obtain a second clear liquid; and separating the second clear liquid through an ultrafiltration membrane, and performing secondary drying on the obtained percolate to obtain albumin, namely the complete protein. The method disclosed by the invention is green and environment-friendly, and the extracted complete protein is good in balance and meets nutritional requirements.

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 discloses a preparation method of avocado soup rich in eucommia ulmoides seeds, which comprises the following steps: modifying chickpea protein isolate (CPI) through dynamic high-pressure microjet (DHPM), assisting grafting modification of CPI and arabinose (AB) by DHPM, preparing nano-emulsion rich in eucommia ulmoides seed oil by using the modified chickpea protein isolate (CPI) as an emulsifier, and adding the nano-emulsion into the avocado soup to improve the fat-soluble nutrient content of the avocado soup.

The present disclosure relates to low density, high protein, ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate.

The present disclosure provides extruded or spun, semi-permeable, porous hollow fibres, comprising covalent ester, thioester and / or amide crosslinked polypeptides as well as processes for their production. The hollow fibres may be produced from protein, 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 fibres may be designed to be used in the production of cartridges that are compatible with existing and / or novel bioreactor platforms, for harbouring cell cultures in cultured meat production.

The invention discloses a zero-blood-permeation Pickering emulsion entrapment system and application thereof.The zero-blood-permeation Pickering emulsion entrapment system is prepared by the steps that spirulina protein isolate and chitosan are dissolved in deionized water respectively, and a spirulina protein isolate solution and a chitosan solution are prepared; the preparation method comprises the following steps: mixing and stirring a spirulina protein isolate solution and a chitosan solution to prepare a spirulina protein isolate-chitosan composite nanoparticle dispersion liquid; and adding an oil phase containing an active matter into the spirulina isolated protein-chitosan composite nanoparticle dispersion liquid, and homogenizing to prepare the stable Pickering emulsion of the spirulina isolated protein-chitosan composite nanoparticles. The penetration enhancing system is used for skin drug delivery, can accurately deliver the drug into the epidermis or corium layer, does not cross the skin barrier to enter blood circulation, and is an optimal drug delivery system for treating diseases in the skin or modifying the skin structure.

The invention discloses a separation and purification production device for protein isolate, and belongs to the technical field of separation and purification. An annular first filter bin is fixedly arranged on the inner wall of a shell, and a first filter screen is movably mounted at the bottom of the first filter bin; a vibration ring for driving the first filter screen to lift up and down is movably mounted at the bottom of the first filter bin, and a second filter bin is fixedly arranged at the bottom of the vibration ring; a plurality of groups of flashboards are movably mounted on the inner wall of the first filter bin, a cleaning cylinder is mounted on the inner wall of the top of the top cover, a driving shaft is movably mounted at the output end of the cleaning cylinder, a plurality of groups of scrapers for scraping and cleaning the first filter screen are mounted in the middle of the driving shaft, and a conical second filter screen is mounted at the bottom of the driving shaft. When the vibration ring rotates, the first screen can move up and down in a reciprocating mode, slurry obtained after primary filtering falls into the second filtering bin on the lower portion, when the second filtering bin and the second filtering screen rotate in the opposite directions, the slurry can be filtered again, and the stability and the filtering effect are improved through the design.

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 present disclosure provides extruded or spun, semi-permeable, porous hollow fibres, comprising covalent ester, thioester and / or amide crosslinked polypeptides as well as processes for their production. The hollow fibres may be produced from protein, 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 fibres may be designed to be used in the production of cartridges that are compatible with existing and / or novel bioreactor platforms, for harbouring cell cultures in cultured meat production.

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 invention relates to the technical field of peanut functional protein structure application, in particular to a peanut protein amyloid fiber and a preparation method thereof. The method specifically comprises the following steps: (1) mixing peanut meal with an organic solvent, degreasing to obtain degreased peanut powder, and preparing the degreased peanut powder into a degreased peanut powder solution; (2) centrifuging the degreased peanut powder solution for the first time, taking a supernatant, adjusting the pH value, standing, centrifuging for the second time, taking a precipitate, dialyzing, and freeze-drying to obtain peanut protein isolate; (3) hydrating the peanut protein isolate, centrifuging for the third time, taking supernatant to obtain a peanut protein isolate solution, adjusting the pH value, centrifuging for the fourth time, taking supernatant, and filtering to obtain a protein solution; and (4) carrying out fibrosis treatment on the protein solution to obtain the peanut protein amyloid fiber. The preparation method provided by the invention can improve the generation amount of the peanut protein amyloid fiber and increase the length of the fiber, and provides a theoretical basis for the application of the peanut protein amyloid fiber in the food industry.

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 invention provides a chickpea protein isolate functionality improving method, a chickpea protein isolate product and application, and relates to the technical field of food protein processing. The lifting method provided by the invention comprises the following steps: carrying out a hydration reaction on a chickpea protein isolate aqueous solution, adjusting the pH value to 1.5-2.5, carrying out a stirring reaction, carrying out centrifugation, taking a supernatant, carrying out a reaction on the supernatant at 75-95 DEG C, and carrying out an ice bath; the functionality comprises one of foamability and emulsibility. The improving method provided by the invention is green and environment-friendly, low in economic cost and easy to operate, the functionality of the chickpea protein isolate can be effectively improved, and powerful support can be provided for industrial application of the chickpea protein isolate.

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.

The invention discloses a method for improving emulsibility and thermal stability of ginkgo nut protein isolate through Maillard reaction, and belongs to the field of protein modification. The method comprises the following steps: (1) dissolving ginkgo nut protein isolate powder in a solvent, and fully hydrating to obtain a ginkgo nut protein isolate solution; (2) dissolving polysaccharide in a solvent, and fully hydrating to obtain a polysaccharide solution; (3) mixing the polysaccharide solution and the ginkgo nut protein isolate solution to obtain a protein-polysaccharide mixed solution; (4) adjusting the pH value of the protein-polysaccharide mixed solution, and stirring to obtain a composite solution; and (5) carrying out Maillard reaction on the composite solution, mixing the obtained solution with an oil phase, and homogenizing to form the emulsion containing the ginkgo nut protein isolate-polysaccharide copolymer. The emulsion prepared on the basis of the Maillard reaction has good emulsibility and thermal stability, a practical method is provided for improving the function of the ginkgo nut protein isolate, and meanwhile the application range of the ginkgo nut protein isolate in the food field is widened.

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.