15 results about "Protein oxidation" patented technology

The invention discloses a multi-enzyme compound noodle stretching agent and application thereof, and belongs to the technical field of food additives. The multi-enzyme compound noodle stretching agent is prepared from the following components in parts by mass: 1 to 10 parts of papain, 1 to 10 parts of trypsin, 1 to 10 parts of glucose oxidase, 1 to 10 parts of lipase and 10 to 30 parts of tea polyphenol. Through the synergistic effect of multienzyme compounding and tea polyphenol, the dough structure and the noodle processing performance are improved, the protein depolymerization and crosslinking degree and the protein oxidation degree of the dough can be regulated and controlled at the same time, the dough strength and ductility are considered, the cooking loss is reduced, meanwhile, the green and natural characteristics are kept, no chemical modifier is added, and the production cost is reduced. And the limitation of the existing single enzyme or chemical modifier is overcome, so that the method has a relatively good application prospect in the technical field of food additives.

The invention discloses a soybean meal quality evaluation method based on protein oxidation, which comprises the following steps: sampling a soybean meal sample, determining the protein carbonyl content of the soybean meal by adopting a 2, 4-dinitrophenylhydrazine (DNPH) method and / or determining the protein carbonyl content of the soybean meal by adopting 5, 4-dinitrophenylhydrazine (DNPH) method. According to the method, the content of free sulfydryl in the soybean meal protein is measured by a 5, 5 '-dithio-2-nitrobenzoic acid (DTNB) method, the oxidation degree of the soybean meal protein is evaluated, the quality of the soybean meal is graded and evaluated, and the evaluation result can be verified by adopting the in-vitro digestibility of the protein. The evaluation method disclosed by the invention is simple and convenient to operate and high in result repeatability, can effectively evaluate the quality of the soybean meal, and can be applied to quality control, storage management and feed formula optimization of the soybean meal.

This invention discloses a method for improving the quality stability of frozen oysters and a frozen oyster meat product, relating to the field of aquatic product processing technology. The method for improving the quality stability of frozen oysters provided by this invention employs ultrasonic treatment combined with citric acid solution soaking. It utilizes the cavitation effect, microjets, and mechanical vibration generated when ultrasound propagates in a liquid medium to effectively disrupt the mass transfer resistance on the surface of oyster tissue, significantly promoting the penetration and uniform distribution of citric acid within the muscle tissue. This solves the problems of low penetration efficiency of active ingredients and insufficient internal tissue protection in traditional citric acid soaking treatments, achieving effective inhibition of lipid and protein oxidation. This invention features a simple process, high safety, requires no complex equipment, and is suitable for large-scale application in the aquatic product processing industry.

The invention belongs to the field of food processing, and particularly relates to a processing method of tea-flavored fresh braised chicken capable of prolonging the shelf life and an obtained product. According to the processing method provided by the invention, under the action of the tea polyphenol, on one hand, free radicals in a lipid oxidation chain reaction are competitively removed, grease rancidity and protein oxidative degradation are inhibited, and the rising rate of putrefaction indexes such as volatile basic nitrogen and a peroxide value is reduced; on the other hand, the cell membrane integrity of escherichia coli, staphylococcus aureus and other pathogenic bacteria and molds is destroyed, and metabolism and reproduction are inhibited. After the process is optimized, the shelf life of the Texas braised chicken under the normal-temperature vacuum packaging condition is prolonged to 15-20 days compared with that of the Texas braised chicken in the traditional process, artificially synthesized preservatives do not need to be added in the whole process, and the Texas braised chicken conforms to the natural and healthy food consumption trend.

The application belongs to the technical field of food processing, and particularly relates to a fat-reducing emulsified intestine containing natural plant extract okra powder and a preparation method thereof. The fat-reducing emulsified intestine contains 0.25-1% of the okra powder in terms of the total mass of raw materials; the raw materials of the fat-reducing emulsified intestine include 53% of pig hind leg meat, 1% of salt, 0.4% of composite phosphate, 22.8% of pig back fat and 22.8% of ice water in terms of mass fraction. Experimental results show that the cooking loss of the fat-reducing emulsified intestine with the added okra powder is significantly reduced, the ability of bound water is enhanced, the hardness of the emulsified intestine is improved, fat oxidation and protein oxidation can be effectively reduced, and the total number of colonies is lower.

The invention discloses an efficient antibacterial and antioxidant composite hydrogel film as well as a preparation method and application thereof. The efficient antibacterial and antioxidant composite hydrogel film comprises a film-forming substrate with polyvinyl alcohol and chitosan as main components and a ZIP-8 composite material which is dispersed in the film-forming substrate and is loaded with curcumin. The composite hydrogel film provided by the invention has excellent and synergistic antibacterial and antioxidant dual effects, and can effectively inhibit microbial growth and lipid / protein oxidation; the fresh-keeping agent is suitable for fresh keeping of high-fat and easily-oxidized pork, can prolong the shelf life compared with a common PE film, can better maintain the color and texture of the pork, and reduces juice loss; zIF-8 is used for packaging curcumin to realize pH-dependent controlled release and prolong the active action time, and the film also has a pH-responsive color change effect and can be used for real-time visual monitoring of food freshness.

The invention discloses an anti-freezing and anti-oxidation compound agent for delaying quality deterioration of rinsing-reduced minced fillet in frozen storage and application of the anti-freezing and anti-oxidation compound agent, and belongs to the technical field of aquatic product processing. The invention relates to an anti-freezing and anti-oxidation compound agent for delaying quality deterioration of rinsing-reduced minced fillet in frozen storage. The anti-freezing and anti-oxidation compound agent comprises the following components in percentage by mass; the components comprise 30-40% of arabinogalactan, 0.005-0.01% of tea polyphenol and the balance of water; when in use, the arabinogalactan is dissolved in water, and the tea polyphenol is added after high-speed shearing treatment. The compound agent can reduce freezing denaturation caused by ice crystal formation and protein aggregation in the freezing storage period of rinsed surimi, reduce surimi quality deterioration caused by fat and protein oxidation, and effectively prolong the shelf life of the surimi.

Compositions and methods for treating oxidative stress, and conditions where oxidative stress contributes to conditions such as diabetes, in a subject by administering an effective amount of cobinamide. Oxidative stress can be caused by, for example, increased levels of reactive oxygen species (ROS) and reactive nitrogen species (RNS) in the patient. Compositions and methods for treating oxidative stress that contributes to diabetes-associated conditions such as cardiac fibrosis, and to aortic aneurysm, lipid or protein oxidation, or DNA damage, in a subject by administering an effective amount of cobinamide.

The application discloses a kind of recombination collagen liquid quantitative filling device, including base, perfusion pipe and first protection component;First protection component includes mounting bracket, multiple sliders and multiple elastic expansion pieces, multiple elastic expansion pieces cooperate to drive multiple sliders to be spliced to form the cylinder with both ends open, the inner wall of the top end opening of cylinder defines a tapered surface, the two end openings of cylinder are communicated by central passage, the inner wall of cylinder is provided with exhaust hole group, cylinder is discharged to perfusion pipe, bottle body and the bottle mouth of bottle body through exhaust hole group and central passage.Gas is discharged through the setting of the exhaust hole group and the central passage, which realizes the closed loop oxygen isolation of the whole process of perfusion. Through the whole process of nitrogen gas covering, such as pre-charging nitrogen before filling, continuous pressure maintaining during filling, and final gas supplementing after filling, the problem of protein oxidation inactivation is solved. Combined with the sterile air curtain at the bottle mouth, the risk of recombinant collagen contacting with air during the whole filling cycle is eliminated.

This invention discloses a perilla compound water-retaining agent and its application in deodorizing and retaining water in aquatic products, belonging to the field of food processing technology. The water-retaining agent uses perilla extract as its core component, combined with compound cyclodextrin and 3,4-dimethoxy-3,5,7-trihydroxyflavone. The compound cyclodextrin is prepared from citrate monoglyceride compound cyclodextrin. Through single-factor experiments combined with electronic nose-assisted analysis, the optimal application process was determined using the fishy smell value and color difference value of marine fish as optimization indicators. When applied to marine fish processing, the phenolic substances in the perilla extract can inhibit lipid and protein oxidation, the compound cyclodextrin can specifically encapsulate fishy smell substances, and 3,4-dimethoxy-3,5,7-trihydroxyflavone jointly enhances water retention performance, achieving effective deodorization, significantly reducing the content of trimethylamine and nonenal, improving color stability, and optimizing processing quality. It is suitable for various aquatic product processing scenarios.

The application discloses a soybean-based nutrition powder rich in linoleic acid with moderate protein oxidation and a preparation method and application thereof, and belongs to the technical field of soybean product processing. The method is that after soybean milk and linoleic acid are mixed, moderate heating is carried out, and a cold plasma technology is combined to moderately oxidize soybean powder, improve the solubility and the antioxidation during digestion, and effectively improve the functional properties and the nutritional value of the soybean-based nutrition powder.

The invention belongs to the technical field of food preservation, and relates to a beef preservation method based on combination of composite essential oil nanoemulsion and an alternating magnetic field, which comprises the following steps: putting beef treated by the composite essential oil nanoemulsion into a refrigeration device with the alternating magnetic field for refrigeration; the composite essential oil nanoemulsion is prepared from the following raw materials: perilla essential oil, amomum tsao-ko essential oil, zanthoxylum armatum essential oil, a chitosan acetic acid solution, Tween 80, water and absolute ethyl alcohol. The beef is preserved by combining the compound essential oil nano emulsion treatment and the alternating magnetic field refrigeration treatment, so that the increase of the pH value, volatile basic nitrogen and the total number of bacterial colonies in the storage process of the chilled beef is effectively inhibited, the oxidation of fat and protein is inhibited, and the water-retaining property, the texture property and the sensory quality of the product are effectively maintained; the physicochemical and oxidation quality of the chilled beef in the refrigeration period is improved, the growth of microorganisms is effectively inhibited, and the shelf life of the product is prolonged by 5-6 days.

The invention provides formulations comprising a protein in combination with a compound that prevents oxidation of the protein. The invention also provides methods for making such formulations and methods of using such formulations. The invention further provides methods of screening for compounds that prevent oxidation of a protein in a protein composition and methods of preventing oxidation of a protein in a formulation.

The application discloses a wheat germ albumin-EGCG compound, an emulsion and a preparation method and application thereof, and relates to the field of food emulsifiers. The wheat germ albumin-EGCG compound comprises wheat germ albumin and EGCG, and the mass molar ratio of the wheat germ albumin and the EGCG is 1:50-350 (g:μmol). The preparation method of the wheat germ albumin-EGCG compound is simple and efficient, and the application value and resource utilization rate of wheat germ protein are improved. The prepared wheat germ albumin-EGCG non-covalent compound is used as an emulsifier of an oil-in-water / oil-in-water emulsion, effectively improves the anti-fat oxidation and protein oxidation capacity of the emulsion, and further improves the stability and nutritional value of the emulsion.

This application relates to the field of biotechnology and discloses a purification process for the OAS1-Cas12aREC fusion protein, specifically including its encoding gene, expression vector, and purification process. This application achieves optimal matching between the encoding gene of the OAS1-Cas12aREC fusion protein and the E. coli translation system by targeted optimization, eliminating translational bottlenecks and unfavorable elements, thereby increasing the yield and purity of the OAS1-Cas12aREC fusion protein. Furthermore, it optimizes the reagents used in the protein purification process to further promote the yield and purity of the OAS1-Cas12aREC fusion protein, while also preventing protein oxidation and stabilizing the protein structure, making it less prone to denaturation.