94 results about "Protein processing" patented technology

Disclosed herein are methods of purifying proteins using ultrafiltration and diafiltration processes.

The present invention relates to a lab-on-chip substrate, comprising a resin having a silicon content of 10% or less by weight as its base material and a hydrophilic polymer covalently bound onto the surface thereof by high-energy ray irradiation, and in particular, to a protein-processing chip. The present invention provides a lab-on-chip substrate resistant to washing and usable for an extended period of time without adsorption of proteins on the base material surface, i.e., a protein electrophoretic polymeric chip having a microchannel allowing high-accuracy analysis of trace amounts of proteins because of reduction in the amount of detection noise.

The invention discloses organized wiredrawing protein and a preparation method thereof, belonging to the technical field of organized protein and organized protein processing. The preparation method comprises the following steps of: crushing low-temperature defatted soybean meal and collecting; mixing the collected low-temperature defatted soybean meal with a mixture to form a mixed product containing grain protein, isolating protein and starch; adding water in the mixture and tempering; enabling the mixture to pass through an extruded bulking machine provided with a wiredrawing outlet die; and cutting, drying and cooling the product output by the extruded bulking machine to obtain the organized wiredrawing protein. After being rehydrated, the organized wiredrawing protein has the perception and characteristics similar to animal muscles and can be drawn into wires.

The invention discloses broken rice deep processing technology, and particularly relates to processing technology for extracting protein by a broken rice enzyme method. Broken rice is subject to superfine grinding, and added with water and sodium bicarbonate; the mixture is blended and carries out an enzymolysis reaction; solid-liquid separation is performed to prepare rice starch and rice protein. The protease preparations used in the enzymolysis reaction are amylase and cellulase, and the enzyme activities of the two are 30 U/g and 10 U/g respectively. The processing technology for extracting protein by a broken rice enzyme method of the invention performs degradation and modification of rice protein by using the protease preparations, and converts the rice protein into soluble peptide which is then extracted. The extraction reaction condition is mild; the protein polypeptide chain can be hydrolyzed into short peptide chains, which both increases the protein dissolvability and the solid content in the extract, and reduces energy consumption for removing water in the extract. Meanwhile, the protein recovery rate is up to 85%; the broken rice total utilization rate is up to more than 55%; full utilization of the broken rice resources is realized; and important effect on the integration of national grain resources is provided.

The invention discloses a method for synchronous extraction of grease and a protein peptide from shiny-leaved yellowhorn, and belongs to the technical field of plant grease and protein processing. The method includes the following steps: (1) peeling shiny-leaved yellowhorn, then crushing, and next carrying out vacuum extrusion expanding treatment, to obtain an expanded product; (2) adding water in the expanded product and mixing, then adding protease, carrying out magnetic field strengthening enzymolysis, and after enzymolysis, carrying out centrifugal separation to obtain free oil, a hydrolysate, an emulsion and residues; (3) mixing the emulsion with water, then adding phospholipase, carrying out ultrasonic enzymolysis demulsification, and after demulsification, carrying out centrifugal separation to obtain free oil and a hydrolysate; (4) merging the hydrolysates, then adjusting a pH to be neutral, then successively carrying out ultrafiltration treatment and nanofiltration treatment, and carrying out spray drying of the filtrate to obtain a protein peptide powder; and (5) washing the residues, carrying out vacuum drying, and crushing to obtain an animal feed. The shiny-leaved yellowhorn oil prepared by the method has high extraction rate and good quality, and the shiny-leaved yellowhorn protein peptide having high purity and strong activity also can be obtained at the same time and can be applied to industrial production with certain scale.

The invention discloses a preparation method of a modified whey protein gel, which belongs to a cow milk protein processing technology. The method comprises the following steps: (1) dissolving a whey protein into water so as to prepare a protein solution with a certain concentration; (2) adding a certain amount of a phosphoric acid into the whey protein solution; (3) placing the protein solution treated by the phosphoric acid in a water bath to heat, and simultaneously carrying out ultrasonic processing on the protein solution, so that after the ultrasonic processing is completed, the whey protein gel is formed. According to the invention, after a whey protein is modified by using a phosphoric acid, a protein solution is treated in a water bath by using an ultrasonic instrument, so that a whey protein gel is obtained, therefore, the method is simple in required equipment, short in time consumption and safe in operation, and the obtained whey protein gel is high in strength and good in stability, and can be applied to food processing in place of pectin.

The invention relates to a method for preparing peanut peptide by fractional bienzyme hydrolysis, belonging to the technical field of peanut protein processing methods. The method is characterized by comprising the following steps of: dissolving the peanut protein powder in distilled water, then placing the dissolved peanut protein powder into a 9 DEG C constant-temperature water bath, and preserving for 20min so as to passivate separated peanut protein; taking out the separated peanut protein after passivation, regulating the pH value of the protein solution to be 8.0, adding incision enzyme, and reacting for 120min in a 5 DEG C constant-temperature water bath oscillator; after reaction, regulating the pH value of the protein solution, adding flavourzyme, evenly mixing, reacting for a certain period of time in a constant-temperature water bath oscillator with a certain temperature, taking out after the reaction, placing into a 1 DEG C water bath, preserving for 5min, and cooling with cold water to obtain the peanut peptide after cooling. The invention has the advantages of low preparation cost, high peanut peptide yield, high purity, short preparation time, simple preparation method, and mild production conditions, and the mass concentration of soluble nitrogen in an enzymolysis product is high.

The invention belongs to the field of edible protein processing and in particular relates to a high-efficiency albumen powder drying device. The device comprises a drying tower, a feeding device, a gas generating device and a discharging device, wherein the drying tower comprises a feeding hole, a discharging hole and an air jet hole; the gas generating device comprises a filter, an air blower and an air heater which are sequentially connected with one another; an outlet of the air heater is connected with the air jet hole; the high-efficiency albumen powder drying device is characterized in that the discharging device comprises a cyclone separator and a preheater; the discharging hole, the cyclone separator and the preheater are sequentially connected with one another; the feeding device comprises a storage tank, a feeding pump and a sprayer which are sequentially connected with one another; an air inlet of the preheater is connected with an outlet of the air blower; the air outlet is communicated with the storage tank. According to the device, heat in tail gas can be recycled, and albumen powder settlement is relatively complete.

The invention discloses a high-water textured protein processing method for wheat. The method comprises the following steps: 1, chopping and mixing materials: throwing away free water on the surface of wheat wet glutens to obtain wheat wet glutens with the water content of 50-80%, pouring the wheat wet glutens to a chopping and mixing machine, adding protein powder, chopping the obtained materials until uniform mixing, and mining the obtained mixture to form a strip-shaped stuffing with the water content of 50-80%; and 2, texturing the mixture: extruding the strip-shaped stuffing at an extrusion temperature of 60-200DEG C under a screw rotating speed of 200-300r/min at an extrusion die heat temperature of 120-130DEG C under a pressure of 3.0-4.5MPa. The method allows the water required by high-water textured proteins to be balanced in a chopping and mixing mode, and raw materials are directly fed to a double screw extruder and undergo texturing treatment to obtain the high-water textured protein product; and the method effectively avoids the wheat protein vital gluten drying treatment process, reduces energy wastes and wastewater discharge, and is a green and pollution-free processing method.

The invention relates to a preparation method for improving the walnut isolated protein processing characteristics. According to the method, walnut spent meal generated in a walnut oil extracting process is used as a raw material; walnut isolated protein is extracted from the walnut spent meal by an alkali-dissolution and acid-isolation method; the walnut isolated protein is modified by different ultrasonic treatment methods. The preparation method has the advantages that the ultrasound modification mode with the advantages of simplicity and convenience in operation, high safety and economy is adopted, so that the solubility, the emulsibility and the emulsion stability of the walnut isolated protein are improved; the heat stability of the walnut isolated protein is improved; the nutritive value of the walnut protein is reserved to the greatest degree. A new path is provided for the wide application of walnut protein to food processing and the effective solving of resource utilization of walnut oil expression industrial by-products of walnut spent meal.

The invention discloses method for detecting and evaluating quality of peanuts suitable for soluble protein processing. A method for detecting the quality of the peanuts suitable for the soluble protein processing comprises the following steps of: detecting the following indexes of a peanut sample, such as crude fat content, total protein content, total sugar content, cystine content, arginine content, content of conarrachin I, mass percentage content of a subunit with molecular weight of 37.5kDa based on total protein, the mass percentage content of the subunit with the molecular weight of 23.5kDa based on the total protein, the mass percentage content of the subunit with the molecular weight of 15.5kDa based on the total protein, a protein extraction ratio and a kernel ratio; and substituting measured values into a formula (1) so as to obtain dissolubility of the peanut sample. The invention also provides a method for evaluating the quality of the peanuts suitable for the soluble protein processing, namely, detecting the dissolubility of the peanut sample to be detected according to the method, and classifying the peanut sample to be detected according to standards of the following 1) to 3): 1) if a calculated value of the dissolubility is not less than 86, the peanut sample is suitable for the soluble protein processing; 2) if the calculated value of the dissolubility ranges from 68-86, the peanut sample is substantially suitable for the soluble protein processing; and 3) if the calculated value of the dissolubility is not more than 86, the peanut sample is not suitable for the soluble protein processing.

The invention discloses a preparation method of xanthoceras sorbifolia bunge oil and xanthoceras sorbifolia bunge protein peptide and belongs to the vegetable oil and protein processing technology. The method includes the following steps that firstly, xanthoceras sorbifolia is smashed after being peeled and then is frozen, an then water is added and mixed with the peeled xanthoceras sorbifolia so that mixed liquid can be obtained; secondly, the mixed liquid is placed in a magnetic field to be magnetized, the magnetized mixed liquid is dried and then is placed in a high-pressure cold press to be subjected to high-pressure cold pressing, and xanthoceras sorbifolia bunge oil is separated out after cold pressing so that cold pressed cake meal can be obtained; thirdly, the cold pressed cake meal is dried and then is subjected to superfine grinding, after water is added for mixing, neutral protease is added for ultrasonic auxiliary enzymolysis, and after enzymolysis, centrifugal separation is performed so that the xanthoceras sorbifolia bunge oil and enzymatic hydrolysate can be obtained; fourthly, after enzyme deactivation of the enzymatic hydrolysate is performed, ultrafiltration is performed, decompression concentration and spraying drying are performed after ultrafiltration, and the xanthoceras sorbifolia bunge protein peptide is obtained. The method is simple in technology and low in cost, the whole technological reaction condition is moderate, and the quality of the xanthoceras sorbifolia bunge oil and the activity of the xanthoceras sorbifolia bunge protein peptide are effectively protected, and broad application prospects are achieved.

The present invention discloses a method for treating modified soybean protein. Said method includes the following steps: (1), dispersion: shearing modified soybean protein at 20 deg.C-50 deg.C to make protein be uniformly dispersed; (2), heating: heating the dispersed protein liquor to 70-100 deg.C under the condition of continuously shearing; and (3), heat-insulating: under the condition of continuously shearing heat-insulating for 10-30 min, Said treated modified soybean protein can be extensively used in the infant foods.

The invention discloses a soybean protein product special for minced fillet products. Great technological breakthrough is carried out on the color, the flavor and the sense of the soybean protein product, and the characteristics that a colloid is white in color and has no obvious objectionable odor such as beany flavor after the soybean protein product is dissolved into water and the taste is fine and smooth and is more close to minced fillet after the soybeam protein product is applied to the minced fillet products are realized.

The invention belongs to the technical field of fungus and food processing, and relates to an edible mycelium protein processing method and application. The edible mycelium processed product disclosed by the invention is high in protein content and low in nucleic acid content, and has the characteristics of rich nutrition and high edible safety. According to the meat substitute disclosed by the invention, beany flavor brought by vegetable protein can be effectively reduced, and the flavor of the meat substitute is improved. When the mycelium processed product is eaten, the fiber texture of the animal-derived meat can be simulated through the fibers of the mycelium, and the taste of the animal-derived meat is effectively simulated. The production raw materials of the edible mycelium processed product are easy to obtain, the period is short, the yield per unit area is high, and the method has the advantages of no influence of environment and climate, continuous production, greenness and environmental protection and the like.

A protein processing method in starch production is disclosed. According to the method, starch milk obtained through cyclone separation is processed by feeding micro bubbles into the starch milk, and a protein-rich solution recovered matter is collected, is returned to the previous protein processing step and is processed. Proteins in a starch milk cleaning step are removed in one step by the method. The method can reduce the protein content of the starch milk, increases the yield of protein powder, improves product quality, and reduces the production cost of each ton of starch.

The invention discloses a soy protein curd product and a preparation method thereof, and belongs to the technical field of processing of a food protein. The soy protein curd product disclosed by the invention comprises the following components (in parts by weight): 5.5-10 parts of soy isolate protein, 1-3 parts of whole milk powder, 2-4 parts of dried skim milk, 0.002-10 parts of sweetening agents, 0.2-0.3 parts of glucolactone, 0.05-0.2 parts of thickeners, 0.1-0.2 parts of edible essence, 5-10 parts of tartar sauce and 62-86 parts of water. The dry materials are prepared according to a certain ratio, and then prepared into the product by the processes of mixing, heating, preparing gel, breaking gel, blending, filling and the like. The soy protein curd product is simple in preparation technology, high in protein content (greater than 6%), unique in flavor, and fine and smooth in mouthfeel, and is a health-care food for replenishing vegetable protein.

A method of determining and evaluating quality of peanut raw material suitable for processing protein. The method includes the following step: determining fruit shape score, total protein content, leucine content, arginine content, conarachin I content and the mass percentage of the subunit with molecular weight of 23.5 kDa to total protein in the peanut sample to be tested; putting the determined values into formula (1) to obtain the protein powder quality of the peanut sample. The disclosure reduces the analysis step. The disclosure establishes the model of evaluating raw material quality for peanut protein processing, and the peanut protein powder quality can be determined by 6 peanut quality characteristics. The determination of indexes in the model can be predicted by the near infrared analyzer. Through the near infrared analysis of peanut kernel, the indexes in the model can be simultaneously predicted without any damage to the peanut kernel.

The present invention relates generally to methods to monitor the transport of proteins through the secretory pathway, and methods to monitor ER stress. In particular, the present invention relates to methods to monitor, in real-time, the processing of protein through the secretory pathway, which can be monitored both at a subcellular level by florescence visualization and quantitatively by detecting the secreted luciferase reporter protein. The present invention also relates to methods to assess biological processes in cells, in particular the secretory pathway and ER stress, as well as methods to identify agents which augment or inhibit the secretory pathway and/or ER stress. The present invention also relates to compositions and nucleic constructs encoding a secreted luciferase-fluorescent protein conjugate for methods to monitor protein trafficking in the cell by simultaneous detection of fluorescence and luciferase secretion.

The invention discloses a method for preparing an oligopeptide refreshing beverage by using endogenous endopeptidase and exopeptidase to hydrolyze sesame protein, and belongs to the technical field ofplant protein processing. The method comprises the following steps: sesame seeds are soaked at low temperature and peeled, pulping is performed, filtration is performed to obtain water extracts of peeled sesame seeds, centrifugation is performed on the water extracts to obtain a light phase, an intermediate phase and a heavy phase, protein in the intermediate phase is hydrolyzed by using the sesame endogenous endopeptidase and exopeptidase, centrifugation is performed to remove oil in the intermediate phase, the obtained supernatant and other materials are mixed, sterilization is performed, and packaging is performed to obtain the sesame oligopeptide refreshing beverage. The sesame oligopeptide refreshing beverage prepared by the method has the fragrant smell of the sesame seeds, and notonly is easier to digest and absorb, but also contains some physiologically active peptides; and the method provided by the invention does not use any industrial enzyme preparations or organic solvents, and the preparation process is environmentally friendly.