24 results about "Protein retention" patented technology

The invention discloses a hydrophilic polyethersulfone ultrafiltration membrane based on metalloporphyrin coordination modification as well as a preparation method and application of the hydrophilic polyethersulfone ultrafiltration membrane. According to the ultrafiltration membrane, a membrane casting solution is prepared by blending a polyether sulfone base material, an organic solvent, a pore-foaming agent and tetra (4-aminophenyl) porphyrin, and the membrane casting solution is cured and formed in a coagulating bath containing ferric ions through a phase inversion process. The preparation method is characterized in that porphyrin compounds and iron ions are subjected to an in-situ coordination reaction in the phase inversion process to form a stable metalloporphyrin complex network structure, and the prepared ultrafiltration membrane has the following advantages that the hydrophilicity is increased, and the pure water flux is increased; the protein rejection rate is not less than 95%; the antibacterial property and the anti-pollution property are excellent. The process is simple and controllable, and the obtained membrane material has important application value in the field of biological medicine separation.

The invention relates to a quail egg product and a preparation method and equipment thereof, and the preparation method comprises the following steps: quail eggs are pre-cooked in a pre-cooking liquid at a low temperature, the pH value of the pre-cooking liquid is 4.5-6.0, and the low-temperature pre-cooking temperature is 20-55 DEG C; and cooking the quail eggs which are precooked at low temperature. According to the method, the quail eggs are pre-cooked in the pre-cooking liquid at the temperature of 20-55 DEG C, the pH value of the pre-cooking liquid is adjusted to 4.5-6.0, and the protein retention effect of the quail eggs and the yield of the quail eggs are greatly improved through synergistic regulation and control and synergistic interaction of the specific temperature and the specific pH value.

The invention discloses a method for qualitatively and quantitatively detecting protein in a recombinant varicella-herpes zoster vaccine and application. The method comprises the following steps: preparing a protein calibration standard solution sample; preparing a detection sample; loading the sample into a liquid chromatograph, and operating an analysis method; calculating the relative deviation of the protein retention time in the vaccine; and calculating the protein content in the vaccine. The technical problem that in the prior art, two different methods are needed for twice detection in qualitative and quantitative detection of the protein in the vaccine is solved, and the technical problem that in an existing protein content detection technology, the protein in the vaccine can only be quantitatively detected and cannot be qualitatively detected is also solved. According to the high performance liquid chromatography disclosed by the invention, the protein in the vaccine can be qualitatively and quantitatively detected only by one-time sample loading detection, so that the vaccine verification efficiency is greatly improved.

The invention relates to low-damage endosperm rice and a preparation process thereof. Specifically, the invention provides a brown rice milling method, the method comprises the steps of unhusked rice opening and fine milling, and the method comprises the step of controlling the protein retention rate, the damaged starch content and the protein-to-ash ratio of milled brown rice to be in the following ranges: the protein retention rate is 88.0% or above, the damaged starch content is 0.480% or below, and the ash-to-protein ratio is 0.055 or above.

The application discloses a feed oil and meat and bone meal co-production preparation process for improving protein retention rate, and relates to the field of animal feed.The preparation process comprises the following steps: S1, after crushing livestock and poultry slaughter by-products, water, lactic acid and sodium sulfite are added, and stirring treatment is conducted to obtain pretreated materials; S2, composite strain seed liquid is inoculated into the pretreated materials, and fermentation is conducted; S3, the fermented materials are heated, enzyme inactivation and sterilization treatment are conducted, and three-phase centrifugal separation is conducted to obtain upper oil, middle layer fermentation protein liquid and lower layer very fine bone residue; S4, the upper oil is subjected to water washing and vacuum dewatering to obtain feed oil; and the middle layer fermentation protein liquid and the lower layer very fine bone residue are combined and then subjected to low-temperature vacuum drying to obtain meat and bone meal.The process can effectively improve protein digestibility and protein retention rate, does not need high-temperature and high-pressure treatment, effectively retains heat-sensitive amino acids, and the product is rich in small-molecule peptides and soluble calcium and has excellent quality.

The invention relates to the technical field of food, and particularly discloses rumex hanus powder and a processing technology thereof. The rumex hanus powder is prepared from rumex hanus dry powder, an anti-caking agent, a natural antioxidant and water-soluble dietary fibers. The preparation method comprises the following steps: cleaning the raw materials by ultrasonic wave-ozone, carrying out gradient variable-temperature enzyme deactivation and staged temperature control enzyme deactivation, releasing functional factors by compound enzyme deactivation, regulating and controlling the moisture form in combination with stepped drying, finally carrying out superfine grinding under the protection of nitrogen, and carrying out low-humidity compounding with the functional components. The composition disclosed by the invention can be used as a high-protein nutritional supplement and prebiotic functional food, and has the advantages of high protein retention rate, strong probiotic proliferation activity and outstanding oxidation stability; besides, according to the preparation method disclosed by the invention, through multi-path cooperative control, the advantages of effectively reserving nutritional ingredients, inhibiting oxidation deterioration, being high in process controllability and the like can be further achieved, and a feasible way is provided for efficient utilization of azolla filliculoidas resources.

The invention discloses braised pork with pickled Chinese cabbages and a preparation method of the braised pork. The dried pickled Chinese cabbages consist of the following components in parts by mass: 200-400 parts of dried northeast pickled Chinese cabbages pickled by Chinese cabbages, 90-110 parts of streaky pork with skins, 51.525 parts of compound enzymatic hydrolysate, 100-200 parts of vegetable oil, 0.4-0.6 part of licorice root powder, 0.08-0.12 part of potassium sorbate, 40-80 parts of soy sauce, 8-10 parts of dark soy sauce, 1-2 parts of shallot sections, 0.5-1 part of ginger slices, 0.5-1 part of Chinese prickly ash and 0.5-1 part of star anise. The invention relates to the technical field of food processing, and particularly relates to the food processing technology. According to the braised pork with pickled Chinese cabbages and the preparation method of the braised pork with pickled Chinese cabbages, the fat content of the streaky pork can be remarkably reduced by 30% through the enzymolysis of bromelain and lipase in combination with 200W ultrasonic assistance, the protein retention rate is greater than 90%, the meat taste is retained, the greasy feeling is reduced, and the normal-temperature shelf life of the product is prolonged to 6 months.

This invention discloses a method for preparing a blood purification dialysis membrane and its application, relating to the field of materials preparation technology. The method includes the following steps: S1, dissolving polyacrylonitrile powder in N-N-dimethylformamide solvent to obtain a PAN spinning solution; S2, spinning the PAN spinning solution using electrospinning to obtain a PAN nanofiber membrane; S3, depositing a multi-walled carbon nanotube solution into the interfiber gaps of the PAN nanofiber membrane to obtain a composite PAN nanofiber membrane; S4, subjecting the composite PAN nanofiber membrane to hot-pressing treatment to obtain the blood purification dialysis membrane. By combining electrospinning with multi-walled carbon nanotube deposition and hot-pressing processes, a composite membrane with a gradient pore size structure is constructed. This effectively removes small and medium-sized toxins while selectively retaining large-molecule proteins, solving the technical challenges of wide pore size distribution and difficulty in balancing toxin removal and protein retention in traditional dialysis membranes. It offers the advantages of precise membrane structure control and improved blood purification efficiency.

The present invention relates to the field of food technology, and in particular to high-protein milk and a preparation method thereof, comprising: sequentially subjecting raw milk to milk purification, fat standardization, primary homogenization, pasteurization, concentration, secondary homogenization, protein retention, ultra-high temperature sterilization, and aseptic filling; fat standardization includes adjusting the fat-to-protein ratio in the raw milk to between 1.11:1 and 1.17:1; and concentration includes concentrating the protein content of the pasteurized milk to above 3.6g / 100g. By adjusting the raw milk fat-to-protein ratio within a specific range during the milk purification and separation process, the present invention effectively addresses the issues of product stability and inconsistent taste of high-protein milk. Furthermore, by optimizing process parameters such as the primary homogenization, secondary homogenization, and ultra-high temperature sterilization processes, the use of food additives can be avoided while effectively ensuring a uniform product taste and system stability.

The invention discloses a liquid chromatography method for simultaneously qualitatively and quantitatively detecting protein in a gE stock solution and application. The method comprises the following steps: preparing a protein calibration standard solution sample; preparing a detection sample; loading the sample into a liquid chromatograph, and operating an analysis method; calculating relative deviation of protein retention time; and calculating the protein content. The technical problem that large errors are caused due to the fact that a large number of manual operation steps exist in an existing technology for quantitatively detecting the protein in the gE stock solution is solved, and the technical problem that two different detection methods are needed for twice in existing qualitative and quantitative detection of the protein in the gE stock solution is also solved. Compared with the prior art, the high performance liquid chromatography disclosed by the invention has the advantages that the automation degree is higher, the error during quantitative detection is smaller, the protein in the gE stock solution can be qualitatively and quantitatively detected at the same time, and the detection efficiency is greatly improved.

The invention relates to the technical field of preparation of beef jerky, in particular to a preparation method of freeze-dried high-protein low-fat yak jerky based on traditional nature air drying, which comprises the following steps: step 1, pretreating yak meat; step 2, cutting into strips; step 3, performing pickling treatment; step 4, air drying; step 5, freeze-drying; step 6, quality inspection; the buttock meat or hind leg meat is adopted, air drying and freeze-drying technologies are combined, the fat content is effectively reduced, the retention rate of protein is increased, the prepared jerky has the high protein content and the low fat content, the traditional flavor of yak meat is reserved through a mode of combining traditional air drying and modern freeze-drying, and the flavor of yak meat is improved. According to the method, the yak jerky is prepared, flavor loss caused by excessive moisture volatilization in a traditional air drying method is avoided, multiple seasonings are adopted for pickling, the unique fragrance and flavor are given to the yak jerky, the unique flavor is achieved, the yak jerky has the advantages of being high in protein and low in fat, and the modern healthy diet concept is met.

This application provides a molecularly woven 3D covalent organic framework ultrafiltration membrane, its preparation method, and its application, relating to the field of water treatment membrane technology. The membrane consists of two core components: a rigid porous 3D covalent organic framework and a water-soluble polymer woven matrix. The 3D covalent organic framework is synthesized using a single-phase method, and the water-soluble polymer has a molecular weight sufficient for full spread and stable interaction with the active sites of the 3D covalent organic framework. Molecular-level weaving is achieved by physically blending the 3D covalent organic framework microcrystals with the water-soluble polymer to obtain a stable casting solution. After vapor phase evaporation to form the membrane, the resulting membrane has an ultrathin asymmetric structure of 10–40 μm, a tensile strength ≥15 MPa, an effective separation pore size of 0.8–1.5 nm, a bovine serum albumin (BSA) rejection rate ≥98%, and a pure water flux ≥200 L·m³. ‑ ²·h ‑ ¹·bar ‑ ¹ It is structurally stable in aqueous solutions with pH 1~14 and in common organic solvents, and has advantages such as high retention, high throughput and antifouling. It is suitable for scenarios such as protein retention in water treatment, and the process is adapted to industrial mass production.

The invention discloses a method for preparing lysozyme and low-salt egg white powder from high-salt egg white, which comprises the following steps: centrifuging the high-salt egg white in an electrodialysis-ultrafiltration coupling manner, and filtering to remove viscous substances. Diluting a Na2SO4 solution and salted egg white according to different proportions to obtain a feed liquid, and treating the feed liquid by adopting an electrodialysis-ultrafiltration (EDUF) device to extract lysozyme; and repeatedly extracting and concentrating the penetrating fluid to obtain the lysozyme. And carrying out electrodialysis desalination on the lysozyme-removed high-salt egg white, and then carrying out spray drying to obtain the low-salt egg white powder. The desalting rate can reach 98.86%, and the protein retention rate is 94.63%. Preparing an MbetaCD saturated solution, adding lysozyme (LYS) powder, and uniformly stirring; and absorbing the electrospinning liquid, and carrying out electrostatic spinning to obtain the lysozyme-MbetaCD nanofiber membrane. According to the technical path, the utilization of raw materials and the increase of benefits are greatly improved.

This application provides a method for optimizing flavor balance during the concentration process of milk base material, comprising: acquiring initial concentration state indicators by collecting base material sample data during the concentration process; determining a list of key flavor small molecule components by processing the composition of lost substances using a permeate analysis algorithm based on the initial concentration state indicators; obtaining the mixed base material sample corresponding to the optimized flavor intensity equilibrium point and verifying the protein retention rate through secondary membrane filtration to determine the final protein flavor balance ratio; obtaining a stable quality output base material sequence by processing production batch data through continuous fluid simulation based on the final protein flavor balance ratio; if the level of perception parameter fluctuation in the stable quality output base material sequence exceeds a threshold, correcting the concentration parameter settings using a feedback adjustment algorithm to obtain a refining production process configuration; and extracting key operation node data from the refining production process configuration and verifying the overall quality indicators through batch simulation to determine an optimized milk base material generation path.

The application discloses a compound lactic acid bacteria additive for improving the quality of corn straw-sweet potato vine compound silage and application thereof, and belongs to the field of feed processing. The compound lactic acid bacteria additive comprises the following components in parts by weight: 0.5-1.5 parts of lactobacillus plantarum and 0.8-1.2 parts of lactobacillus buchneri. The compound lactic acid bacteria additive can significantly improve the crude protein content of corn straw-sweet potato vine compound silage, promote the degradation of fiber components to improve the digestion and utilization rate, quickly reduce and maintain the low pH value of the silage, reasonably accumulate lactic acid, inhibit the generation of butyric acid and the accumulation of ammonia nitrogen, maintain a high propionic acid content to prolong the aerobic stable period of the feed, and has better effects than traditional silage additives in terms of fiber degradation, protein retention, fermentation environment regulation and the like, so that the research blank of the special additive for the compound raw material silage is filled, and the resource utilization of agricultural wastes is realized.

Provided herein are compositions and methods for treating, diagnosing, monitoring, and / or imaging diseases, disorders, or conditions using radiopharmaceuticals that are selective for various targets. More particularly, the compositions and methods disclosed herein reduce renal retention or potential reuptake in the kidney in which the target is expressed. Various methods of reducing renal retention of radiopharmaceuticals are disclosed.

The invention provides a method for treating kitchen waste by using a double-spectrum technology, and belongs to the technical field of resource utilization. The invention provides a kitchen waste treatment method which comprises the following steps: carrying out solid-liquid separation on kitchen waste to obtain a kitchen waste solid part; performing spectral treatment on the solid part of the kitchen waste; the spectrum treatment comprises irradiation treatment by adopting infrared rays and ultraviolet rays respectively. According to the treatment method provided by the invention, the kitchen waste is treated by adopting a double-spectrum cooperative treatment system, and selective breakage and structural modification of organic macromolecules can be realized through double-spectrum cooperative treatment of the kitchen waste, so that the aliphatic chain breakage rate and the cellulose degradation rate of macromolecular substances in the kitchen waste are greatly increased; meanwhile, the protein retention rate is improved. The obtained kitchen waste subjected to spectrum treatment is high in organic matter degradation rate, small in protein loss and free of odor, and can be directly applied to feed of hermetia illucens.

The invention relates to the technical field of yoghurt, and provides high-protein concentrated-alcohol fermented normal-temperature yoghurt and a preparation method thereof. The preparation method comprises the following steps: taking purified raw milk as a first raw material; performing first preheating, first homogenizing, single-effect falling film, pasteurization and first cooling on the first raw material to obtain a first mixture; the first mixture and a second raw material containing a stabilizer are mixed through a vacuum mixing system, and second preheating, degassing, second homogenizing, protein maintaining, ultra-high temperature sterilization and second cooling are performed to obtain a second mixture; adding a strain into the second mixture, and performing fermentation, demulsification and high-viscosity material plate exchange cooling to obtain fermented milk; the fermented milk is subjected to third preheating and nozzle separator treatment until the protein content is 6% or above, then secondary pasteurization, third cooling and dynamic smooth pump treatment are performed, and the obtained yoghourt has the unique fermentation flavor combining the cream flavor, the cooking flavor, the fermentation flavor and the yoghourt flavor and is good in stability.

The invention discloses a method for qualitatively detecting protein in a recombinant varicella-herpes zoster vaccine and application. The method comprises the following steps: preparing a protein calibration standard solution sample; preparing a detection sample; loading the sample into a liquid chromatograph, and operating an analysis method; and calculating the relative deviation of the protein retention time in the vaccine. The technical problem that the protein in the PADRE-gE-P2 fusion protein vaccine cannot be fully and qualitatively detected in the prior art is solved. The high performance liquid chromatography disclosed by the invention can be used for sufficiently and qualitatively detecting the PADRE-gE-P2 fusion protein together with an ELISA (Enzyme-Linked Immunosorbent Assay) method. According to the method for qualitatively detecting the protein in the recombinant varicella-herpes zoster vaccine, provided by the invention, whether the protein in the PADRE-gE-P2 fusion protein vaccine (XA-401 composite adjuvant) is the PADRE-gE-P2 fusion protein (qualitatively detected protein) can be identified.

The application discloses high-protein chicken blood globule powder and a spray drying optimization process and application thereof. Through orthogonal optimization of the air inlet temperature, the feeding rate and the atomization pressure, the optimal process (240 DEG C, 300 mL / h, 0.3 MPa) is obtained, the process solves the problems of low efficiency, unstable quality, material wall sticking and the like, realizes stable and efficient production, and effectively kills pathogenic microorganisms through instantaneous high temperature. The obtained chicken blood globule powder has a yield of 31.25%, a crude protein retention rate of 71.22%, an excellent essential amino acid mode, is much higher than the recommended mode reference value of WHO / FAO, and is rich in various mineral elements, and the total number of bacterial and mold colonies and the detection amount of heavy metals all meet the GB 13078-2017 'Feed Hygiene Standard'. The application can be applied to preparation of feed or feed additive, and realizes high-value utilization of chicken blood resources.

The invention discloses a liquid chromatography method for simultaneously qualitatively and quantitatively detecting protein in PADRE-gE-P2 fusion protein stock solution and application of the liquid chromatography method. The method comprises the following steps: preparing a protein calibration standard solution sample; preparing a detection sample; loading the sample into a liquid chromatograph, and operating an analysis method; calculating relative deviation of protein retention time; and calculating the protein content. The technical problem that in the prior art, a large number of manual operation steps exist, and consequently large errors are caused is solved, and the technical problem that PADRE-gE-P2 and gE cannot be distinguished in the prior art is also solved. Compared with the prior art, the high performance liquid chromatography disclosed by the invention has the advantages that the automation degree is higher, PADRE-gE-P2 and gE can be distinguished, in addition, PADRE-gE-P2 fusion protein stock solution can be qualitatively and quantitatively detected at the same time, and the detection efficiency is greatly improved.

The invention discloses a liquid chromatography method for qualitatively detecting protein in a PADRE-gE-P2 fusion protein stock solution and application of the liquid chromatography method. The method comprises the following steps: preparing a protein calibration standard solution sample; preparing a detection sample; loading the sample into a liquid chromatograph, and operating an analysis method; and calculating the relative deviation of the protein retention time. The technical problems that PADRE-gE-P2 fusion protein cannot be completely and qualitatively detected, and particularly PADRE-gE-P2 and gE cannot be distinguished in the prior art are solved. The high performance liquid chromatography disclosed by the invention can be used for distinguishing PADRE-gE-P2 and gE, and can be used for sufficiently and qualitatively detecting protein in a PADRE-gE-P2 fusion protein solution (stock solution) together with an ELISA (Enzyme-Linked Immunosorbent Assay) method.

The invention belongs to the technical field of food processing and safety, and discloses a preparation method and application of attenuated ginkgo powder based on multi-mode synergistic treatment.The preparation method comprises the steps that ginkgo is soaked, peeled and pulped, and then physical field pretreatment selected from ultrasonic treatment, mechanical stirring treatment or a synergistic mode of the ultrasonic treatment, the mechanical stirring treatment and the mechanical stirring treatment is conducted; then carrying out solid-liquid separation and washing on the slurry twice, and collecting a purified solid matter; preliminarily drying the solid matter to obtain a pretreated ginkgo wet base; feeding the wet base into a twin-screw extruder for extrusion treatment; and finally, drying and crushing to obtain the attenuated ginkgo powder. Through multi-mode cooperation of physical field pretreatment, washing purification and extrusion treatment, toxic substances such as ginkgolic acid, MPN and MPNG in the ginkgo are efficiently removed, meanwhile, the high protein retention rate (larger than or equal to 50%) is kept, and the obtained product is high in safety, good in brewing dispersity and suitable for large-scale production. The product can be used as a meal replacement powder base material, a nutritional supplement, a baked food raw material or a functional food additive.

The invention belongs to the technical field of food processing, and discloses an ultrasonic-assisted detoxified bean product and a preparation method thereof.According to the method, an ultrasonic technology is combined with traditional heat treatment and enzyme treatment, toxic components in the bean product are efficiently removed, the nutritional value of the bean product is reserved, the heat treatment process is optimized through the ultrasonic technology, and the heat treatment efficiency is improved. A more efficient detoxification effect is realized at a lower temperature, the speed and the effect of the enzymolysis reaction are remarkably improved, and the loss of nutritional ingredients at a high temperature in a traditional detoxification method is avoided. Experimental results show that according to the method, the decrease rate of the trypsin inhibitor content exceeds 90%, the saponin residue is lower than 0.1 mg / g, the protein retention rate is larger than or equal to 80%, and the in-vitro protein digestibility is improved.