126 results about "Protein quality" patented technology

The invention relates to a high-efficacy environment-friendly compound feed for layer hens, fundamentally solving the problems of high content of crude protein, poor quality of protein and large discharge of nitrogen and phosphorus in the prior feed formulation. In the material composition of the compound feed, the balance model of digestible lysine: digestible methionine+ digestible cystine: digestible threonine: digestible tryptophan is 100:87:71:18. The invention has the advantages of reasonable design, environment protection, energy saving, improvement of laying rate, reduction of feed-egg ratio, reduction of the discharge of fecal nitrogen and fecal phosphorus and improvement of the economic benefits of enterprises.

The invention belongs to a production method for adding brewer grain fattening pannage, which belongs to the technical field of the feed processing. The production method comprises the following steps that: the brewer grain is undertaken the steam explosion pretreatment and is added with mixed bacteria and/or complex enzyme to be undertaken the solid anaerobic fermentation so as to degrade the fiber content in the brewer grain and to improve the soluble nitrogen content of the brewer grain, so the quality is better, and the nutrition is more balanced; then the fermented brewer grain, waste yeast powder, corn meal, soybean meal and pre-mixed material are uniformly mixed to obtain the fattening pannage being added with brewer grain. The source of the brewer grain and the waste yeast is abundant, the nutrition for matching the brewer grain and the waste yeast is balanced, and the cost of the feed can be reduced; and the brewer grain is processed with the steam explosion pre-treatment technology, the enzymolysis technology and the biological fermentation technology, so the fiber content is reduced, the protein quality is improved, and the type of the aminoacid is more abundant; and the production method can reduce the grain ratio, improves the daily gain, reduces the feed compositions, and is free from influencing the feed intake and the growth of the fatty pigs.

The invention provides a drug composition of cabazitaxel and a pharmaceutically acceptable biological carrier and a preparation method thereof. The cabazitaxel drug composition is actually a nanoparticle colloid dispersing system containing cabazitaxel. Cabazitaxel is encapsulated in a polymer shell made of proteins or is associated with the proteins by way of association to form nanoparticles, wherein the mass ratio of the cabazitaxel to the proteins is 1:(8-15); the pH value ranges from 5.0 to 7.0; the average diameter of the particles is not more than 200nm; the Zeta potential ranges from minus 10mv to minus 30mv; and the particles can be subjected to sterile filtration. The composition can be prepared by a high-pressure homogenating method or a protein denaturation and renaturation method. The composition prepared by the invention can be transformed to re-dispersable cakes or powder, can maintain stability for at least 48 hours at 37 DEG C after being re-dispersed in an aqueous medium, and can meet the requirements of intravenous drip therapy.

The invention relates to a poultry breeding technology, in particular to a cultivation method of high-yield native laying chicken. The cultivation method comprises the following steps of: F-series cultivation, backcrossing royal chicken with the synthesis series of parental royal chicken and parental Loman laying chicken, obtaining an underlying group strain containing 75 percent of royal chicken consanguinity, and then carrying out continuous four-generation selective breeding; M-strain breeding cultivation: carrying out cross breeding on the parental royal chicken and the parental Loman laying chicken to obtain an underlying group strain containing 50 percent of the royal chicken consanguinity, and then carrying out continuous four-generation selective breeding; producing commercial generation in matching strains: by taking F strains as parental generation male parent and M strains as parental generation female parent, carrying out sex determination on filial generation by adopting an anal swelling method, wherein the female chicken are commercial-generation laying chicken. The cultivation method can cultivate new species (matching strains) of native laying chicken with high egg yield and excellent egg quality, the egg yield of one commercial chicken after entering into a pheasantry for 72 weeks reaches more than 235 and is improved by 50 percent compared with the egg yield of pure native laying chicken; and the commercial eggs have same appearance quality, protein quality and flavor characteristics with native eggs.

The invention discloses a biological fermentation method capable of improving protein content of cottonseed meal and removing toxicity. The method comprises the following steps: 1) respectively preparing fermentation broth of candida utilis, aspergillus niger, bacillus subtilis and lactobacillus acidophilus to serve as a strain; 2) preparing a raw material cottonseed meal; 3) adding water into the raw materials in a weight ratio of 1:0.5-1.2; 4) inoculating the strain prepared in the step 1), including 0.5 to 10 percent of the candida utilis, 0.5 to 1.2 percent of the aspergillus niger, 0.5 to 10 percent of the bacillus subtilis and 0.5 to 10 percent of the lactobacillus acidophilus; and 5) controlling the temperature to be between 25 and 40 DEG C for fermenting. The product obtained by the method directly can be used for effectively degrading free gossypol in the cottonseed meal, so that the protein quality of the cottonseed meal can be improved, the taste of the cottonseed meal can be improved, and the utilization of cottonseed meal in various livestock feed can be effectively increased.

This invention is a process for improving the production levels of recombinant proteins or peptides or improving the level of active recombinant proteins or peptides expressed in host cells. The invention is a process of comparing two genetic profiles of a cell that expresses a recombinant protein and modifying the cell to change the expression of a gene product that is upregulated in response to the recombinant protein expression. The process can improve protein production or can improve protein quality, for example, by increasing solubility of a recombinant protein.

The invention utilizes a microbial fermentation technology to improve the forage nutritional value of the cottonseed meal, so as to improve the forage quality of the cottonseed meal, increase the addition proportion in the forage and realize the promotion of the protein nutritional value and the feeding value of the cottonseed meal, aiming at the disadvantages that cottonseed meal is rich in antinutritional factors of free gossypol, cellulose, oligosaccharide, phytic acid and the like, the protein quality is relatively poor and the content of essential amino acids of methionine and the like is low and unbalanced, so that the large-scale forage of cottonseed meal is restricted. The method for improving forage nutritional value of cottonseed meal through the microbial fermentation adopts the technology of 'composite enzymatic hydrolysis and multi-strain three-step solid-state fermentation', so as to prepare the fermented cottonseed meal product that is high in the free gossypol, cellulose degradation degree and the protein content; the cottonseed meal product is rich in nutritional ingredients of probiotics, vitamins, enzyme, amino acid, short peptide, high-grade protein and the like; the method for improving the forage nutritional value of cottonseed meal through the microbial fermentation has the advantages of prompting growth and development, improving the utilization ratio of the forage, enhancing immunization, improving intestinal micro ecology, preventing diseases and the like. The method for improving forage nutritional value of cottonseed meal through the microbial fermentation adopts the solid-state fermentation; the manufacturing technology is simple; the energy consumption is low; zero environmental pollution is generated; and the investment is small. Therefore, mass production is easy.

The invention relates to a pond artificial domesticating method for Acrossocheilus yunnanensis and belongs to the technical field of fish culturing. The method comprises the following steps of selecting and preparing a domesticating pond, i.e. selecting a rectangular cement pond as the domesticating pond, planting hornworts in the pond, wherein the area of the hornworts accounts for one third that of the whole pond, and simulating the natural environment; filling wild fish fingerling into the pond, feeding and domesticating the wild fish fingerling, and performing daily management on the wild fish fingerling, i.e. filling a complete formula feed with a particle size of 1.5mm and a protein percentage of 35 percent, wherein the daily feed filling amount accounts for 2 to 3 percent of the weight of the fishes, enabling water in the domesticating pond to slowly flow, exchanging the water body every 3 to 4 days, and filling 2 to 3g of allicin or Vc (vitamin c) for fish every one kilometer of feed every 20 days for 2 to 3 days continuously; preventing and controlling fish diseases, i.e. spraying povidone iodine and ethylene double ammonium dithiocarbamate into the pond to control every 15 days to prevent and control bacteriosis and balantidiasis, wherein the prevention dosage is 50 to 60ml per 0.0667 hectares, and the controlling dosage is 80 to 100ml per 0.0667 hectares. The survival rate and the growing speed of the wild Acrossocheilus yunnanensis can be effectively improved by the method, and the method is simple, and is convenient to use and popularize.

The invention discloses a breeding method of laying hens. The breeding method comprises steps as follows: in the brooding period, the illumination time is 23-24 hours for the first three days, is reduced to 18 hours from the fourth day to the seventh day and is 12h when the brooding period is ended, and the hens are fed with fodder for the brooding period; in the growing period, the breeding density is adjusted, and the hens are fed with fodder for the growing period; in the egg laying period, the temperature in a hen house is kept in the range of 13 DEG C-23 DEG C, the relative humidity is 55%-60%, the illumination time is 16 hours, and daily nutrition is guaranteed. According to the breeding method of the laying hens, formulas of the fodder for the brooding period and the fodder for the growing period are improved, the immune function of the laying eggs is adjusted, the protein quality of eggs laid by the laying hens is improved, the fodder cost is low, the nutrition is rich, the nutritional requirement of the laying hens is met, and the egg production is improved.

It is intended to provide a process for producing a highly safe seasoning by highly decomposing meat or a bone residue remaining after taking meat (in particular, chicken meat, chicken bone or culled chicken) with enzymes. It is also intended to utilize nitrogen at an elevated ratio compared with the existing low nitrogen utilization level. In decomposing protein in chicken meat, culled chicken or chicken bone, muscular protein alone is decomposed by using an autolyzing enzyme or an autolyzing enzyme with an enzymatic agent containing peptidase. In the case of using chicken meat as the raw material, it contains trace constituents of meat (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 0.5% by mass or less to the protein. In the case of using culled chicken or chicken bone as the raw material, it contains trace constituents of meat (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 1.0% by mass or less to the protein.

The invention belongs to the technical field of animal cell culture, and specifically relates to an efficient serum-free culture medium. The efficient serum-free culture medium disclosed by the invention mainly comprises amino acids, inorganic salts, a buffer system, vitamins, trace elements, carbon source and liquid substances. The culture medium provided by the invention may be similar to a commercially available culture medium in species of the components; the content of each component is obtained by long-term research; the content of each component is optimized; and each component is balanced. The efficient serum-free culture medium does not contain a culture medium system limited by chemical ingredients of the recombinant protein, can greatly promote the growth of CHO, increases expression amount, greatly reduces the cost of the culture medium, and is beneficial to process stability of the recombinant protein quality.

A method for preparing recombinant meat from fragmentary meat and meat blocks with irregular shapes through treating said raw material, proportionally mixing it with flavouring materials, shaping, reaction, quickly freezing and slicing.

The invention discloses a method for preparing a bone white soup basal material for hot pot. The preparation method comprises the following: a step of preparing: an animal bone is extracted to obtain primary bone soup, and the primary bone soup is added with ingredients and auxiliary agents, so that the protein content in weight percentage is between 10 and 50 percent, the fat content in weight percentage is between 5 and 35 percent, the salt content in weight percentage is between 12 and 18 percent, and the pH value is between 3.5 and 6.2; a step of sterilization: the primary bone soup is kept at a temperature of between 60 and 85 DEG C for 23 to 42 minutes: a step of homogenizing: the primary bone soup is homogenized under the working conditions the temperature is between 40 and 60 DEG C and the pressure is between 10 and 30MPa; and a step of drying: the air inlet temperature is between 190 and 220 DEG C, the air outlet temperature is between 80 and 110 DEG C, and the rotary speed of a centrifugal disc is between 13,000 and 15,600 rev/min. The bone white soup basal material prepared by the method is of a powder shape or a paste shape according to use requirement, and has the advantages of having flavor and taste of the corresponding animal and convenient use, and is used to prepare hot pot white soup bedding material, and ensures that the bone white soup basal material stably keeps milk white.

The method discloses a method for preparing rice protein function beverage by rice residues, and belongs to the technical field of deep processing of rice. According to the method, the rice residues are subjected to ultrasonic pretreatment after immersed by warm water and subjected to pulp grinding, high-pressure homogenizing treatment is performed for two times respectively under the conditions that instant treatment is performed at the pressure of 30-55 MPa to obtain upper-layer light-phase substances and a lower-layer heavy-phase starch fluid and the upper-layer light-phase substances is subjected to pressure maintaining at the pressure of 90-100 MPa for 20 minutes and concentrated to obtain heavy-phase protein pulp; the lower-layer heavy-phase starch fluid is concentrated and dried to obtain starch; purified water is added into the protein pulp, and the PH value is adjusted; starch is added, heated to the temperature of 80 DEG C-85 DEG C and gelatinized for 0.5 hour; white granulated sugar, a thickening agent and a stabilizing agent are added and stirred uniformly; plant oil containing span is added and emulsified for 10 minutes in a blending pot; and a flavor agent is added, uniformly stirred, subjected to heat preservation at the temperature of 75 DEG C-85 DEG C, sterilized and packaged. According to the method, the rice protein extraction rate is increased, the purity is improved, the extracted protein quality is improved, rice protein is made into grain beverage, and the beverage is nutritional, healthy and lower in cost.

The invention discloses a production method of a mask liquid containing fish-skin collagen peptide. The production method is characterized by comprising the following steps: (1) fish-skin pretreatment; (2) enzymatic hydrolysis; (3) inactivation and centrifugation; (4) odor removing and decoloring; (5) condensation and drying; (6) oil-phase preparation; (7) water-phase preparation; and (8) product preparation. The produced fish-skin collagen peptide has the advantages of high content of micromolecular peptide, low ash content, and high protein content, does not have any side or toxic effect, thus can be used as cosmetic or cosmetic additives, has a physiological activity that can prominently promote the keratinocyte growth and propagation, can repair the skin, enhances the tightness and elasticity of skin, prevents the skin from aging, and has the advantages of high safety, odor-free property, and non-irritant property. The production method has the advantages of simple steps and convenient operation. No pollution or wastewater is generated during the production process. The obtained collagen protein quality is high. The reaction conditions are mild, and the production method is suitable for industrial production.

The invention discloses a method for improving the antioxidant activity and the functional characteristics of chicken myofibrillar protein. The method aims to improve the protein quality. The method is characterized in that the myofibrillar protein and a sodium tripolyphosphate solution are subjected to reaction under the magnetic stirring condition so as to obtain phosphorylated myofibrillar protein; polyphenol is added into an obtained phosphorylated myofibrillar protein solution, full and uniform stirring is carried out, and reaction is carried out at a low speed under the magnetic stirringcondition so as to obtain a modified myofibrillar protein solution; the modified myofibrillar protein solution is put into a water bath kettle, the gradient is increased from 20 DEG C to 75 DEG C, and heating is continuously carried out for 30 minutes after the temperature reaches 75 DEG C; and then cooling is carried out in an ice-water mixture so as to obtain protein gel. According to the method, the antioxidant activity, the emulsifying activity, the emulsifying stability and the gel elasticity of the improved myofibrillar protein are remarkably improved, and the method plays an importantrole in improving the quality of meat products and prolonging the shelf life.

The invention discloses a high protein double protein milk beverage and a preparation method thereof. The high protein double protein milk beverage comprises pea protein isolate, micronized whey proteins, colloidal stabilizers, white sugar and water; the protein content of the double protein milk beverage is 4% to 8%, the mass content of a colloid stabilizer is 0.02% to 0.05%, and the mass contentof the white sugar is 1% to 5%. The preparation method for the high protein double protein milk beverage is also disclosed. The high protein double protein milk beverage is prepared by compounding pea proteins with the micronized whey proteins with low viscosity and low gelation property, based on the complementary amino acid of the plant-derived protein, solves the problem that a previous vegetable milk beverage is low in protein content and rough in taste, and is a high-protein, green, nutritious and healthy milk beverage.

The invention relates to a high-quality pleurotus eryngii culture medium and a preparation method. The culture medium comprises the components in percentage by weight as follows: 58% of grain stillage, 22% of bean cakes, 12.5% of corncobs, 0.8% of glucose, 2.5% of urea, 0.15% of quick lime, 0.22% of hydrated lime, 0.15% of potassium dihydrogen phosphate and 0.15% of magnesium sulfate. In a preparation process, the bean cakes are smashed, and granular bean cake granules are obtained; the bean cake granules are soaked in hot water with a temperature higher than 60 DEG C, the water temperature is kept to be constant, soaking is performed for more than half an hour, the mixture is cooled naturally, and a bean cake soaking solution is obtained; the corncobs are placed into a sealed transparent glass or plastic container, water is added to the container, and the height of the water level is in accordance with the stacking height of the corncobs; the container is sealed and placed in a natural environment where sunlight can directly eradiate, and retting is performed for three months; and the mixture is mixed with the grain stillage, the culture medium is paved, the glucose, the urea, the quick lime, the hydrated lime, the potassium dihydrogen phosphate and the magnesium sulfate are prepared into a nutrient solution, and the surface of the culture medium is sprayed with the nutrient solution. The absorption and growth of pleurotus eryngii are facilitated, and the protein quality of the pleurotus eryngii is improved by the aid of the grain stillage.

The invention discloses a separation preparation method of protein in soybean protein wastewater. The method comprises the following steps: (1) collecting and detecting soybean wastewater; (2) pretreating the soybean protein wastewater; (3) carrying out a two-stage foam separation technology; and (4) separating solid and liquid, and spray-drying. The method prevents protein decay during the separation process through adding antioxidants, and determines the numerical value ranges of two parameters of liquid filling height and operation time, thereby obtaining the powdery protein product. The separation preparation method provided by the invention effectively reduces the protein concentration in soybean protein wastewater, and obtained residual liquid can act as a raw material for extracting soybean oligosaccharides by a membrane separation method, so that the cost for processing soybean protein wastewater by a biochemical process and the production cost of soybean protein isolate are reduced; the separation preparation method of protein in soybean protein wastewater has favorable economical benefits and social benefits; the mass percentage of protein is 90% maximally, and the protein can act as a food-level protein product.

A protein beverage containing protein and water is prepared from the proteins of plant and animal through defatting, mixing, adding deionized water, adding composite proteinose, enzymolyzing, filtering, separating to obtain refined liquid, concentrating, adding deionized water, sterilizing, and filling it in containers. It is rich in balanced multiple kinds or protein and 9 amino acids.

The invention discloses a biological processing method for probiotics cottonseed polypeptide. According to the method, an excellent-quality cottonseed protein product is obtained by utilizing bacillus subtilis and an enzyme preparation to process cottonseed protein and fermenting at 30 DEG C for 2-3 d. The cottonseed protein product has the free gossypol content lower than the safe standard prescribed by the forage, the crude protein content of 50%, the small peptide content of 25%, the oxidation resistance improved by 53% and substantially-increased free amino acid content, and can be directly used as a protein forage. The biological processing method relatively well solves the problems that a product produced by employing a prior art is bad in sensory quality and bad in palatability and the protein quality becomes bad, is a cottonseed protein biological processing method which is capable of substantially improving nutrition value and oxidation resistance, is low in energy consumption and also enables the cottonseed protein to reach the forage standards, and has wide application prospect.

The invention discloses a method for removing free gossypol from cotton dregs by a microbial fermentation method, which comprises the following steps of: a, preparing cotton dreg raw materials; b, adding feed water into the raw materials, wherein the weight ratio of the cotton dreg raw materials to water is (1:0.3)-0.8; c, inoculating microbial strains according to a certain ratio, wherein the microbial strains comprise 0.1 to 10 percent of bacillus licheniformis, 0.1 to 10 percent of lactobacillus casei and 0.1 to 10 percent of saccharomyces cerevisiae according to the percentage ratio of the weight or volume of a strain-containing culture medium to the weight of the cotton dreg raw materials; d, controlling temperature and fermenting at the temperature of between 30 and 50 DEG C; and e,after the step d is finished, drying, crushing, inspecting and packaging the fermented cotton dregs. In products obtained by the method directly, the free gossypol in the cotton dregs can be degradedeffectively, and the protein quality of the cotton dregs can be improved, so that the utilization rate of the cotton dregs in various livestock and poultry feeds is improved effectively.

The invention discloses a performance-stable retinal binding protein quality control product, comprising a matrix fluid and a retinol binding protein. The quality control product also comprises a protein protectant and a preservative, wherein the protein protectant is aminopyrine, polyethylene glycol, gelatin or K30, the preservative is one of NaN3, Bronidox, BIT, MIT, BRO or a mixture of two or more substances. The invention has the advantages of stable performance, strong adaptability, and can be applied to mainstream instruments produced by various manufacturers. The quality control productadopts normal human serum or plasma as a matrix liquid, which is consistent with the clinical sample, thereby minimizing the matrix effect and improving the good stability. The added protectant improves the stability of the quality control product, and the addition of the preservative is effective to prevent the turbidity of the quality control product during use.

The present invention is production process of surgical gloves of low protein rubber. The low protein rubber gloves are produced on the basis of available surgical gloves producing process via increasing one protein eliminating step, in which the rubber gloves are processed with the protein extracting solution comprising borax, ammonia water and water and through soaking at 60-65 deg.c while stirring for 2 hr, soaking at normal temperature for 22 hr, soaking in clear water for 20-30 min, boiling in water, mixing with powder, tumble-drying and cooling. The said protein eliminating step can lower the protein content by 53.9 % and make the residual soluble protein content lower than the allergic critical index.