75 results about "Protein particles" patented technology

The present invention relates to a method of making a frozen or refrigerated food product, comprising combining a first food component with at least a second food component to produce the frozen or refrigerated food product, the first food component comprising extruded pieces that include protein granules with an average size greater than 75µm within a protein matrix comprising a protein matrix disruptive ingredient forming a protein matrix composition having a protein content of from about 10% to about 65% by weight, a moisture content of from about 25% to about 55% by weight and an oil content of from about 1% to about 15% by weight, the oil being substantially uniformly distributed throughout the extruded pieces, wherein the method comprises: processing the protein matrix composition under extrusion conditions comprising a specific mechanical energy (SME) of from about 8 Wh / kg to about 100 Wh / kg, a die pressure of from about 150 PSI to about 1000 PSI, and a die temperature of from about 200 °F to about 350 °F.

The invention relates to the technical field of biological engineering, in particular to a coconut protein cavitation jet-enzymolysis combined extraction device which comprises a mixing hopper, a first tank body and a second tank body, a high-pressure pump and a first pump body are installed on the first tank body and the second tank body respectively, and a protein solution and an enzyme solution are contained in the first tank body and the second tank body respectively. The second pump body guides enzyme liquid into the mixing hopper through a pipeline, an impurity removal mechanism used for purifying mixed liquid generated by the protein solution and the enzyme liquid is arranged on the outer side of the mixing hopper, a mixing mechanism used for guiding nitrogen into the mixed liquid is further arranged on the mixing hopper, multiple layers of ultrafiltration membranes are arranged in the frame body, and a transmission assembly used for shaking the ultrafiltration membranes is arranged on the frame body. A protein solution driven by the high-pressure pump and an enzyme solution conveyed by the first pump body are combined to form a cavitation jet flow effect, high-speed jet flow can generate strong shearing force and turbulent flow, protein particles are broken, contact of enzyme and a substrate is accelerated, the enzymolysis reaction rate and uniformity are remarkably improved, and the extraction time is shortened.

The invention discloses a method for improving digestion characteristics of frozen meat under assistance of ultrasonic waves, which comprises the following steps: cutting fresh meat blocks, sealing, and refrigerating at 0-4 DEG C for 4-8 hours; and freezing the refrigerated meat blocks, applying ultrasonic waves in the freezing process, setting the ultrasonic waves to be in a circulating intermittent mode when the central temperature of the sample reaches-0.5 DEG C to 0.5 DEG C, and completely immersing the meat blocks into refrigerant industrial alcohol until the geometric central temperature of muscles is reduced to-18 DEG C, thereby completing freezing. According to the present invention, with the treatment method of auxiliary ultrasonic application on the sample during the freezing process, the nutrition damage and the digestion characteristic reduction caused by the freezing of the sample are reduced, such that the sample has the high digestion rate, the protein is completely decomposed into the small peptide or the amino acid, the protein particles are small and do not aggregate, and the sample has the high nutrition value; the ultrasonic-assisted freezing proves that the digestion characteristic of the frozen meat is improved to a certain extent.

The present invention relates to a method of making a frozen or refrigerated food product, comprising combining a first food component with at least a second food component to produce the frozen or refrigerated food product, the first food component comprising extruded pieces that include protein granules with an average size greater than 75µm within a protein matrix comprising a protein matrix disruptive ingredient forming a protein matrix composition having a protein content of from about 10% to about 65% by weight, a moisture content of from about 25% to about 55% by weight and an oil content of from about 1% to about 15% by weight, the oil being substantially uniformly distributed throughout the extruded pieces, wherein the method comprises: processing the protein matrix composition under extrusion conditions comprising a specific mechanical energy (SME) of from about 8 Wh / kg to about 100 Wh / kg, a die pressure of from about 150 PSI to about 1000 PSI, and a die temperature of from about 200 °F to about 350 °F.

The invention provides a preparation method of tobacco protein particles as well as a product and application thereof. The preparation method comprises the following steps: (1) degreasing a tobacco raw material, drying, mixing with purified water, adjusting the pH value to be acidic, performing water extraction to obtain an extracting solution, centrifuging, and collecting supernate; (2) concentrating the supernate to obtain a concentrated solution, adding ethanol into the concentrated solution for extraction, then centrifuging an extracting solution, and collecting a precipitate; (3) mixing the precipitate with water, dialyzing, collecting trapped fluid, freeze-drying, and grinding the dried powder to obtain the tobacco extract; and (4) mixing the tobacco extract and essence in an ethanol aqueous solution, then adding a polylactic acid aqueous solution, mixing, then removing ethanol, centrifuging, then taking supernate, and freeze-drying to obtain the tobacco protein particles. After the obtained tobacco protein particles are used for cigarettes, the tobacco fragrance can be enhanced, the smoke taste is improved, the cigarette quality is improved, and the diversified requirements of consumers are met.

The application discloses a Zanthoxylum bungeanum protein characteristic data-driven modeling method and system for functional expression, belongs to the technical field of food protein data modeling, obtains protein characteristic indexes, functional expression indexes and impurity interference indexes of Zanthoxylum bungeanum protein samples under different processing conditions, forms corresponding data and carries out standardization and abnormal data processing; based on the correlation degree of the protein characteristic indexes, the functional expression indexes and the impurity interference indexes, functional contribution factors and impurity domination factors are determined respectively, and comprehensive weights are generated; the protein characteristic data is weighted by using the comprehensive weights to obtain function-oriented protein characteristic data; then principal component extraction is carried out, and function-oriented principal components are screened according to the correlation between the principal components and the functional expression data and the impurity interference data; finally, a Zanthoxylum bungeanum protein functional expression prediction model is established; the application can weaken the influence of interference information such as pigments, turbidity, residual oil rate and non-protein particles on modeling, and improve the functional prediction stability.

The invention belongs to the technical field of protein, and aims to solve the problem that the application range of spider silk particles as a drug carrier is limited due to the fact that the spider silk particles are in negative net charge under a neutral condition and can only load drugs with positive charges or neutral charges at present. The novel recombinant spider silk protein is prepared on the basis of an N connection sequence of araneus ventricosus MaSp1, has positive net charge under a neutral pH value, can load a negatively charged drug, and expands the application range of the spider silk protein as a drug carrier; and a drug release test result shows that the recombinant spider silk protein is superior to MaSp2-based silk protein particles in the aspect of etoposide delivery.

In an embodiment, yarn comprising a plurality of fibers is provided. Each fiber may include at least 0.5% protein by weight and a synthetic polymer. Each of the plurality of fibers may be a melt-spun fiber. For each fiber, an outer portion may have a higher density of protein particles than an inner portion. Each fiber may be a skin-core fiber comprising an inner core and an outer sheath. The outer sheath of each of fiber may include at least 1% protein by weight. The inner core of each fiber may include less than 1% and / or less than 0.1% protein by weight. In another embodiment, a fabric woven from the yarn is provided. The fabric may have no or negligible discernable scroop. In other embodiments, methods of manufacture are provided.

The invention discloses full-nutrient protein powder for special medical purposes, and mainly relates to full-nutrient protein powder for special medical purposes. Compared with the prior art, the full-nutrient protein powder for the special medical purpose is prepared from soybean protein powder, hydrolyzed whey protein powder, beta-cyclodextrin modified starch, ferulic acid, taurine, xylooligosaccharide, compound amino acid, compound mineral substances and compound vitamins. Beta-cyclodextrin modified starch subjected to special treatment is also added, the starch is selected from mung bean starch, firstly, beta-cyclodextrin and the mung bean starch are mixed and subjected to high-temperature gelatinization, so that starch molecular chains are fully stretched, and a cyclic structure of the beta-cyclodextrin is combined with starch molecules through hydrogen bonds; a composite structure with a steric hindrance effect is formed, and agglomeration caused by aggregation of protein particles due to hydrophobic interaction is reduced, so that the digestive absorbability and the normal-temperature water dissolving speed of the protein powder are improved, and the protein powder is easier to eat when being brewed and applied.

The present disclosure relates to the generation of functionalised matrices comprising self- aggregating protein particles absorbed, combined or bound to the porous matrix. More particularly, the disclosure relates to matrices comprising p40 containing protein nanoparticles which modified matrices exhibit functional activity.

The utility model relates to a silk fibroin rapid dissolving device which comprises a stirring tank and a top cover detachably mounted at the top of the stirring tank, and further comprises a stirring device, the crushing assembly is mounted at the top of the top cover and is used for crushing the fed solid materials; the water storage tank is fixedly mounted at the top center of the top cover, a water inlet is fixedly formed in the top of the water storage tank, and a water outlet is formed in the bottom of the water storage tank; the stirring assembly is installed at the center of the inner cavity of the stirring tank and used for stirring the smashed solid materials, the stirring assembly comprises a rotating motor and a stirring shaft, the stirring shaft is of a hollow structure, and the end, away from the rotating motor, of the stirring shaft communicates with the inner cavity of the water outlet in the water storage tank; the discharging pipe is fixedly mounted at the bottom of the stirring tank, and a valve is arranged at the bottom section of the discharging pipe. According to the device, powdery protein particles fall into the stirring box at a relatively low speed and are not easy to accumulate, so that a dissolving agent and the powdery protein particles can be fully fused, and the dissolving efficiency is greatly improved.

The invention relates to the technical field of food processing, in particular to high-protein low-fat walnut milk and a preparation method thereof. The raw materials comprise walnut kernels, defatted soybean powder, purified water, an emulsifier, a stabilizer and white granulated sugar. The method comprises the following steps: obtaining various raw materials for preparing the walnut milk, and pretreating walnut kernels and defatted soybean powder; grinding the pretreated walnut kernels to obtain walnut primary pulp, and mixing defatted soybean powder with water to obtain a soybean protein solution; mixing and blending the walnut puree and the soybean protein solution; carrying out two times of homogenization treatment on the prepared walnut milk coarse adjustment liquid to obtain walnut milk homogenized liquid; performing high-temperature sterilization on the homogenized walnut milk; through the mode, fat globules and protein particles in the walnut milk can be fully refined, the layering and precipitation phenomena easily occurring in the product storage process are effectively solved, the appearance quality of the product is greatly improved, and it is ensured that the walnut milk keeps uniform and stable texture in the whole shelf life.

The invention provides a recombined grilled dehydrated meat pie and a making method thereof. The preparation method comprises the following steps: (1) sequentially carrying out rehydration treatment, dehydration treatment and chopping treatment on drawing protein to obtain drawing protein particles; (2) the mixed drawing protein particles and the semi-solid seasoning are stirred for the first time, the mixed livestock and poultry meat pulp and the first ice water are stirred for the second time, then the mixed seasoning, the food additive and the second ice water are added, and meat stuffing is obtained after third-time stirring; and (3) performing shaping treatment on the meat stuffing to obtain the meat pie, and performing cooking treatment, grilling treatment, quick-freezing treatment and vacuum drying treatment in sequence to obtain the recombined grilled dehydrated meat pie. The recombined grilled dehydrated meat pie provided by the invention is elastic in mouth feel after being rehydrated, rich in juicy feeling and rich in meat flavor, the rehydration rate is 300-350%, the surface is free of cracks and damage conditions, and subsequent transportation and storage are facilitated; and the product can be stored at normal temperature for a long time.

An oily solid food, wherein the protein particles have an average particle area of ​​250 μm 2 The following are dispersed in the continuous phase of oil.

The present invention relates to the technical field of protein micronization preparation, and discloses a preparation method and application of a plant fat substitute based on protein micronization, comprising the following steps: (1) preparing a separated protein solution from plant separated protein, and then performing protein hydration to obtain a hydrated separated protein solution; (2) subjecting the hydrated separated protein solution to ultrasonic heat treatment to obtain a micronized protein dispersion; (3) performing post-treatment to obtain a plant fat substitute based on protein micronization. The present invention utilizes the combined ultrasonic-heat treatment technology to obtain micronized protein particles, endowing them with the texture characteristics of milk fat globules, greatly expanding the application of plant proteins in the food field; adding the plant fat substitute to plant milk can meet the nutritional needs of consumers and the pursuit of more natural and green foods, and the processing technology is green and fast, expanding the practical application of micronized proteins in the field of plant milk.

The invention discloses a preparation method and application of stable surimi rinsing hydrothermal recovery protein particle Pickering emulsion, and belongs to the technical field of application of an emulsion preparation technology in food processing. The preparation method of the Pickering emulsion comprises the following steps: firstly, performing heating flocculation, hot air drying and crushing on surimi rinsing water to obtain surimi rinsing water heat recovery protein particles; secondly, uniformly dispersing through ultrasonic treatment or stirring to obtain a minced fish heat recovery protein particle aqueous dispersion; then, edible oil and polysaccharide are added into the dispersion liquid, and the stable surimi rinsing hydrothermal recovery protein particle Pickering emulsion is prepared through high-speed shearing emulsification. The method is easy to operate, edible protein is recycled, economic benefits are increased, and the sewage treatment difficulty and cost of surimi rinsing water are reduced; the emulsion is good in stability, no chemical surfactant, inorganic ions and other non-edible substances are added in the preparation process, and the edible safety is high; when being added into the surimi product, the additive stabilizes or optimizes the texture, reduces the cost and has a wide application prospect.

The invention provides protein particles having improved whiteness after storage, and powder detergents comprising the particles.

The present invention relates to self-assembling multimeric protein particles displaying Borrelia antigens, namely an encapsulin protein particle displaying an 'outer surface protein A' (OspA) antigen and a DPS (DNA binding protein from starved cells) protein particle displaying a mutant 'complement regulator-acquiring surface protein 2' (CspZ) antigen for use in the vaccination against Lyme disease, particularly in combination.

The invention relates to a protein skimmer (1 ), which enables organic compounds, such as proteins, fats, etc., and inorganic particles to be separated from the water. The present invention relates to a protein skimmer (1), which performs mechanical filtration, and which enables amino acid chains and protein particles resulting from metabolic activity and food input, as well as other undesirable organic and inorganic particles with size in the range of 1 -500 microns, to be removed from the water in the most effective manner.

The invention discloses a method for extracting plasma exosomes based on an ultracentrifugation method, which belongs to the technical field of biomedicine, and comprises the following main steps: firstly, carrying out differential centrifugation to remove visible components, cell debris and large vesicles in blood, ensuring no platelet residue, reducing the possibility that large particulate matters carry exosomes to settle, and extracting exosomes from the exosomes; the subsequent exosome recovery amount is increased; secondly, low-temperature operation is carried out in the whole process, so that the biological activity and the structure of the exosome can be better guaranteed, the degradation of exosome protein and RNA is effectively avoided, and the sample purity is high. According to the method for extracting the plasma exosomes based on the ultracentrifugation method, impurities such as cell debris and protein particles in the plasma are effectively removed by using a 0.22-micron filter for filtration, the purity of the exosomes is improved, and the method for extracting the plasma exosomes based on the ultracentrifugation method is short in separation time, high in repeatability, low in operation cost, large in sample treatment capacity, not prone to introducing personal errors and capable of being used for primary separation of a large number of samples.

The invention discloses a preparation method and application of a vegetable protein-pectin particle stable composite emulsion, and belongs to the technical field of vegetable protein emulsion preparation. The preparation method comprises the following steps: mixing thermally induced peanut protein particles with pectin, and carrying out high-speed shearing emulsification to construct the oil-in-water peanut protein-pectin composite emulsion. The composite emulsion disclosed by the invention is controllable and stable in structure and enhanced in function, and has a wide application prospect in the field of foods such as dairy products.

The application discloses a preparation method of a nitrite emulsion inhibitor and application thereof, and belongs to the technical field of food processing. The application prepares a double-protein particle solution by mixing wheat prolamin and sodium caseinate, then adds the double-protein particle solution into a mixed oil phase containing Chinese litse oil, and obtains a Pickering emulsion containing Chinese litse oil through a homogenization reaction. In addition, the prepared emulsion is added into meat paste, the lipid oxidation and spoilage of the meat paste are improved, the accumulation of nitrite in the meat paste is obviously inhibited during cold storage, the purposes of inhibiting bacteria and inhibiting the residue of nitrite in the meat paste during storage and improving the quality of the meat paste are realized, and finally high-quality meat paste with rich nutritional components and low nitrite residue is obtained. Moreover, the process provided by the application is simple, energy-saving and environment-friendly, and the large-scale production process is easy to implement, so the application can be widely promoted and has wide application prospects.

The invention discloses a technology for preparing micron-sized oleosin protein particles with high interfacial activity, and belongs to the technical field of grease protein processing. The method comprises two steps of oleosin protein self-assembly and protein particle size homogenization: mixing completely dried oleosin protein powder with an ethanol solution with the volume being 3-10 times of the mass of the protein powder, the concentration being 55%-75% and the pH value being 3-7 for 5-10 minutes, then treating for 30-90 seconds under ultrasonic waves of 200-500 W, standing the treated mixed solution for 2-3 hours at room temperature, and carrying out solid-liquid separation to obtain the oleosin protein particle size. And then centrifuging for 10-30 minutes at the speed of 3000-5000 rpm, collecting supernate obtained after centrifuging, and filtering for 1-3 times by using an organic filter membrane with the size of 3-5 microns to obtain filtrate which is a micron-sized oleosin protein particle solution with high interfacial activity. The particle size of the prepared high-interfacial-activity micron-sized oleosin protein particles is smaller than 2500 microns, and the interfacial tension can be effectively reduced when the high-interfacial-activity micron-sized oleosin protein particles are adsorbed to an oil-water interface.

The invention relates to the field of food, in particular to calcium beta-hydroxy-beta-methyl butyrate nutrition protein powder and a preparation method thereof, and the calcium beta-hydroxy-beta-methyl butyrate nutrition protein powder is prepared from the following components in parts by mass: 6-7 parts of microcapsules, 10-12 parts of flavor protein particles, 0.5-0.7 part of a composite anti-caking flavor agent, 65-75 parts of whey protein isolate, 10-12 parts of resistant dextrin and 0.6-0.7 part of food-grade zeolite. According to the invention, through multi-structure design and process innovation, core functional components are processed by adopting a composite embedding technology, taste experience is optimized by applying a flavor anchoring technology, and uniformity and stability of the product are ensured by utilizing a stepped mixing technology. The method effectively solves the industrial common problems that functional components are poor in taste, prone to caking, uneven in mixing and the like, efficient utilization of nutritional components is achieved, the taste is remarkably improved, the product stability is comprehensively optimized, and the good market popularization value and application prospects are achieved.

The invention discloses a diaphragm and a preparation method thereof and a lithium-sulfur battery, the diaphragm comprises a base membrane and a cottonseed protein coating, the cottonseed protein coating is coated on at least part of the surface of the base membrane, the cottonseed protein coating comprises cottonseed protein particles, and the cottonseed protein particles are obtained by crosslinking cottonseed protein. The cottonseed protein coating is arranged on the surface of the diaphragm, so that the diaphragm has good mechanical performance and ionic conductivity, the shuttle effect of lithium polysulfide can be effectively inhibited, and the transmission performance of lithium ions is improved. When the diaphragm is applied to the lithium-sulfur battery, the diaphragm has higher mechanical strength, thermal stability and lithium polysulfide adsorption capacity, the cycling stability of the lithium-sulfur battery can be improved, and the overall performance of the lithium-sulfur battery can be improved.

To provide an emulsified composition that preserves its quality even after frozen storage.SOLUTION: An emulsified composition comprises water, oil or fat, and a protein, wherein the protein is present at the interface between the water and the oil or fat, and wherein the median diameter of the protein particles in a water dispersion of the protein is 1000 nm or less.SELECTED DRAWING: None

The invention provides a method for judging the type of a dairy product by using a laser confocal microscope. The method is used for judging whether the dairy product is any one of fresh milk, yoghourt or a lactic acid bacteria beverage. The method comprises the following steps: observing a sample by using a laser confocal microscope; when it is observed in the laser confocal microscope that the protein particles are in a regular spherical shape and are dispersed, the dairy product is fresh milk; when the protein particles are observed to be connected to form a net structure, the dairy product is one of yoghourt or a lactic acid bacteria beverage, and the lactic acid bacteria beverage with the irregular protein particle shape and smaller protein particle size is the lactic acid bacteria beverage. According to the method, different dairy products can be judged by using the laser confocal microscope, and the types of the dairy products can be effectively distinguished, so that the method has scientific guiding significance on product quality evaluation and product raw material traceability, and a method support is provided for detecting the real attributes of the dairy sources.

The invention discloses an aerated beverage added with whey protein and a preparation method of the aerated beverage, and particularly, the aerated beverage comprises the following ingredients based on the total weight of the aerated beverage: 0.1-0.6% of concentrated whey protein powder, 1.5-7.5% of soluble soybean polysaccharide and 0.3-0.6% of sodium hexametaphosphate; the ingredients also comprise 2.0-4.0 times by volume of carbon dioxide; the mass fraction of protein in the aerated beverage is less than 0.5%. The ingredients of the aerated beverage added with whey protein can improve the repulsive force between protein particles and reduce particle aggregation, so that the stability of the aerated beverage is improved, and the color and luster of the product are improved.

The invention provides a low-salt fermented sausage with stable texture characteristics and a preparation method thereof, and belongs to the technical field of meat processing. The pickling agent provided by the invention is prepared from the following raw materials: table salt, ascorbic acid, sodium nitrite, pepper powder, dried ginger powder, glucose, cane sugar, white spirit, corn starch, whey protein powder, a compound leavening agent, gamma-polyglutamic acid and / or glutamine transaminase, the compound fermentation agent is prepared from plant lactobacillus plantarum IMAUJBP3 and lactobacillus reuteri IMAUJBR3, and the compound fermentation agent is prepared from lactobacillus plantarum IMAUJBP3 and lactobacillus reuteri IMAUJBR3 The pickling agent provided by the invention is suitable for preparing the low-salt fermented sausage, and on the basis of reducing the addition amount of the salt of the fermented sausage from 2% to 0.5%, the pickling agent can also effectively promote the increase of the ordered secondary structure of the protein of the sausage, reduce the particle size of the protein, and solve the problem that the elasticity and chewiness of the low-salt fermented sausage are reduced. Moreover, the water-holding capacity of the sausage can be improved, the color of the sausage is greatly improved, and the redness value of the sausage is increased by 9.6%.

An embodiment of the present invention relates to protein granules containing a whey protein as a main component, the protein granules having an average particle diameter of 207 μm to 570 μm, a homogeneity U of 0.58 or less, a content ratio (volume ratio) of coarse powder having a particle diameter of 500 μm or more of 22% or less, and a content ratio (volume ratio) of fine powder having a particle diameter of 150 μm or less of 31% or less.