198 results about "Protein particles" patented technology

The present invention relates to biocompatible protein particles, particle devices and their methods of preparation and use. More specifically the present invention relates protein particles and devices derived from such particles comprising one or more biocompatible purified proteins combined with one or more biocompatible solvents. In various embodiments of the present invention the protein particles may also include one or more pharmacologically active agents and/or one or more additives.

The present invention relates to compositions and methods for the modulated release of one or more proteins or peptides. The composition is comprised of a biocompatible polymeric matrix, a protein and/or peptide, and a sparingly water-soluble or essentially insoluble particle. The protein is deposited by adsorption or some other mechanism onto the sparingly water-soluble biocompatible particle wherein the protein-particle combination is dispersed within the polymeric matrix. The deposition of the protein onto the particle acts to modulate the release of the protein or peptide from dosage forms including long-acting dosage systems.

Devices and methods are provided for reducing matrix effects in protein precipitated bioanalytical samples comprising: a support, and a sorbent associated with the support capable of binding matrix interfering agents present in the bioanalytical sample, wherein the device further comprises filtering means for removing precipitated protein particles. The filtering means is a size exclusion filter or a polymeric or inorganic monolith having a maximum pore size less than or equal to the diameter of the particles to be removed from the sample, and can be integral with the sorbent or associated with the sorbent. The sorbent is characterized by sufficient selectivity between the matrix interfering agents and analytes of interest to provide retention of the matrix interfering agents while providing elution of the analytes of interest (e.g., a reversed phase or a polar modified reversed phase). Typical devices incorporating these features include luer syringe filters, individual filter cartridges, multiwell plates, pipette tips, or inline columns for multiple or single use.

Stable suspensions of a biologically active protein are disclosed that are suited for aerosol delivery to the lungs of a patient in need of treatment, which comprise particles of biologically active protein suspended in ethanol. In a preferred embodiment, the invention describes a stable suspension of insulin useful for aerosol delivery to the lungs of a patient in need of treatment comprising particles of a pharmaceutically effective amount of insulin suspended in ethanol. A method of delivering a therapeutically effective amount of a protein to the respiratory tract of a patient is described which comprises producing an aerosol of a stable liquid suspension of a protein using an electrohydrodynamic spraying means wherein the liquid suspension comprises particles of the protein suspended in ethanol. The stable ethanol suspensions of the invention may optionally contain up to about 20% (V/V) of a pharmaceutically acceptable formulation additive such as glycerol, propylene glycol and polyethylene glycol as well as minor amounts (from about 0.05% to about 5.0% W/V) of a pharmaceutically acceptable excipient.

A method and apparatus for analyzing particles in a fluid, such as proteinaceous particles in a pharmaceutical formulation intended for parenteral delivery, are disclosed. The method comprises arranging a fluid to form a wide and shallow stream, acquiring a sequence of magnified still images of the stream, and processing said images, so as to highlight images of particles in the flowing fluid. The apparatus includes a light source, a flow cell, a lens with increased depth of view, a detector array, and a processor for acquiring and processing the images of particles in the fluid stream.

The invention discloses low-fat additive-free yogurt and a preparation method thereof. The low-fat additive-free yogurt includes main ingredients such as raw milk and fermenting agent, and raw milk is degreased, concentrated, fermented with fermenting culture, cooled, counterbalanced, filled and post-cured to be made into the additive-free yogurt with low content of fat. According to the low-fat additive-free yogurt and the preparation method thereof, by increasing the content of proteins inside the raw milk and prolonging the fermentation time, partial proteins are modified, a substance with the structure and taste being similar to that of the fat is generated, and a taste of smoothness and coolness is applied to the low-fat yogurt; and through the counterbalancing processing technique, protein particles in the yogurt can be eliminated, an exquisite taste is applied to the yogurt, and the viscosity of the yogurt is greatly improved by utilizing the yogurt post-curing technique. On the premise that no external fat substitute is used and no additive such as a thickening agent and essence is utilized, the low-fat additive-free yogurt with a taste being similar to that of whole fermented milk is developed only by improving the raw material and yogurt manufacturing technique conditions.

The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.

A composition comprising about 10-65 weight % of a protein particulate material, about 35-90 weight % of a lipid-containing material, and no more than small amounts of an emulsifier, can be used as a coating composition for a food product, or as an ingredient in a coating composition for a food product. When used as a coating for a snack food item such as a protein-containing energy bar, the coating can add to the nutritive value of the bar, and maintain the moisture content of the bar. A method for making the composition includes the steps of adding finely ground particulate protein matter to a fat composition with heat and high shear, then cooling the composition.

The invention relates to a soaking technology for preparing corn starch, belonging to the technical field of grain deep processing. The technological steps comprise: 1. soaking: corn grains are soaked in water to soften embryos; 2. pulp grinding: the soaked corn grains are coarsely ground to obtain corn pulp; 3. enzymolysis: one of acid protease and pepsin is added in the obtained corn pulp after coarse grinding to conduct enzymolysis to the corn pulp, and SO2 is fed at the same time to mainly take the effect of inhibiting activities of microorganisms on the premise that the enzymatic activity is not affected; and 4. fine grinding, separation and drying to obtain starch finished product. Through shortening soaking time and reducing the used amount of SO2, the invention has the advantages that the corrosion of equipment, the underground water pollution, the residual sulfurous acid in the product and the like are obviously reduced, the obstacles restricting enzyme to enter endosperm to react with protein particles are eliminated, the total soaking time is only 8-12h, the soaking time is shortened, the cost is reduced, the effect is good, and the popularization value and the application value are high.

A low-fat, low-sugar and high-protein chocolate product is prepared from the following components in parts by weight: 2-25 parts of protein powder, 1-6 parts of dietary fiber, 1-6 parts of collagen, 1-5 parts of cocoa powder, 5-25 parts of soybean isolate protein particles and 48-88 parts of chocolate. The high-protein, low-fat, low-sugar and frostless chocolate product can be obtained by regulating the components of the conventional chocolate product and improving the preparation process of the conventional chocolate product, and the low-fat, low-sugar and high-protein chocolate product is welcome by consumers.

An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10% of the number of said protein particles have in a hydrated state a diameter of more than 300 micron.

Systems and methods are provided for producing a protein of interest that is typically not amenable to expression in soluble form in in vitro expression systems. In some aspects, the invention provides methods of synthesizing proteins using in vitro protein synthesis systems that include a scaffold protein such as apolipoprotein or an amphipathic alpha helix containing (“AAHC”) protein, in which higher yields of soluble protein are produced than in the absence of the scaffold protein. The scaffold proteins may be provided in an in vitro protein synthesis system associated with lipid or not associated with lipid. The scaffold protein may be provided as a protein per se or may be encoded by a nucleic acid template and co-expressed with the protein of interest. The invention also provides compositions and kits for synthesis of proteins in soluble form, in which the compositions and kits include cell extracts for protein expression and isolation.

The invention belongs to the technical field of peanut food deep processing and relates to a formula of peanut paste, which is characterized by comprising pulverized skimmed peanut protein particles, pulverized soybean, pulverized garlic, additive, stabilizer and emulsifier, wherein the mass ratio of the skimmed peanut protein particles to the soybean to the garlic is 10:2:1; and the additive, the stabilizer and the emulsifier account for 1.5 percent, 0.2 percent and 0.1 percent of the mass of the mixture of the peanut protein, the soybean and the garlic respectively. The invention also discloses a preparation method of the peanut paste. The peanut paste prepared by the method has the advantages of preventing the paste from separating from fat and oil, along with fine mouthfeel, pure flavor, high stability, long quality guarantee period and the like. Meanwhile, the peanut paste offers a very excellent mouthfeel and can be spread easily. The production method of the peanut paste is simple and the production cost of the peanut past is low, so the peanut paste is suitable for industrial production and can create obvious economic and social benefit.

A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.

A catalytic conformational sensor method for detecting abnormal proteins and proteinaceous particles. The method is based on the interaction of a peptide fragment or probe with an abnormal proteinaceous particle. The interaction catalyzes transformation of the probe to a predominately beta sheet conformation and allows the probe to bind to the abnormal proteinaceous particle. This in turn, catalyzes propagation of a signal associated with the test sample-bound probe. As a result signals can be propagated even from samples containing very low concentrations of abnormal proteinaceous particles as is the case in many body-fluid derived samples.

The present invention provides a process for producing a high solids/high protein dairy product wherein an MPC is first mixed with molten fat to produce a mixture of protein particles coated in fat and the mixture hydrated, acidified and heated under low shear to produce a dairy product, preferably a cheese or cheese-like product having a protein to water ratio of between 0.6 and 3.0.

A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.

The invention relates to extraction of DNA in Pleurotus eryngii by an improved CTAB (cetyltrimethylammonium bromide) method. 25-35% anhydrous alcohol is added while adding a mixed solution of Tris-phenol, chloroform and isoamyl alcohol, and the OD260/OD280 values of the extracted DNA are respectively 1.9-2.0, which indicates that the addition of the alcohol is beneficial to removing proteins. Since the alcohol is dissolvable in water and has great affinity for water, the hydration shells of the protein granules can be destroyed, so the proteins precipitate at the isoelectric point; and therefore, the protein precipitate can be removed in the extraction process. When the DNA is subjected to ultraviolet detection by five different methods, the result indicates that only the DNA tape extracted by the invention is the brightest, basically has no degradation trailing phenomenon, and only has few substances detained near the sample charging hole, which indicates that the low-concentration alcohol precipitation method can well remove polysaccharides in the DNA.