16 results about "Protein secondary structure" patented technology

The invention belongs to the field of food, and particularly relates to a preparation method of hydrolyzed whey protein. The preparation method of the hydrolyzed whey protein provided by the invention comprises the following steps: performing high-pressure homogenization on a whey protein aqueous solution, hydrolyzing the whey protein aqueous solution subjected to high-pressure homogenization in the presence of an enzyme, and performing enzyme deactivation, wherein in the step of performing high-pressure homogenization on the whey protein aqueous solution, the pressure of high-pressure homogenization is 150 to 450 MPa, and the time of high-pressure homogenization is 20 to 35 minutes. According to the method, protein feed liquid containing whey protein is subjected to high-pressure homogenization treatment before hydrolysis, so that alpha-helix, beta-fold and other protein secondary structures can be fully changed, the hydrolysis reaction time is greatly shortened, the bitter taste of the whey protein hydrolysate can be improved, and the characteristics of a whey protein hydrolysate downstream product can be improved; the osmotic pressure of the formula milk is reduced, and the reconstituability of the formula milk powder is improved.

The invention discloses a water-soluble silk fibroin with a random crimp / Silk I structure as a main structure as well as a preparation method and application of the water-soluble silk fibroin. The silk fibroin product is characterized in that in a protein secondary structure, the total content of random curls and Silk I structures exceeds 85%, and the proportion of Silk I in the whole crystal structure is not lower than 75%; the product can be directly dissolved in water at room temperature to form a stable clarified solution with the concentration not lower than 5%, and is not gelatinized after being stored at 4 DEG C for 90 days. The preparation method comprises the following steps: degumming and cleaning the mulberry silk raw material; the method comprises the following steps: carrying out short-time (less than or equal to 20 minutes) high-temperature dissolution by adopting a multi-element solution dissolution system with a specific ratio, and then carrying out dialysis purification at a low temperature by taking the conductivity (lt, 10 [mu] S / cm) of a dialysis external liquid and the concentration (lt, 50 ppm) of calcium ions as double end-point standards. The directional regulation and control of the silk fibroin structure are realized through the accurate control of the whole process, and the obtained product has excellent water solubility, storage stability and biological safety, and can be widely applied to the fields of drug delivery, 3D biological printing, medical beauty filling, tissue engineering and the like.

The application belongs to the technical field of cottonseed meal processing and animal feed, and particularly relates to application of enzymatic cottonseed meal in preparation of low-protein daily ration, promotion of animal intestinal development, improvement of animal production performance and improvement of carcass quality, wherein the small peptide content, free amino acid content and antioxidant activity of the enzymatic cottonseed meal are all significantly improved compared with cottonseed meal, the change of protein secondary structure and the significant reduction of relative molecular weight are more conducive to promotion of animal absorption of small molecules, are beneficial to animal intestinal health development, and can effectively improve animal growth performance. The feed prepared by replacing part of the conventional feed with the enzymatic cottonseed meal can still achieve the effects of promoting animal intestinal development and improving animal growth performance under the condition that the crude protein content is reduced by 1% to 2% compared with the basic daily ration or the conventional feed, and the feeding cost is significantly reduced compared with the use of the conventional feed.

The invention relates to a preparation method of a flavor carrier based on sea cucumber basic protein, and belongs to the technical field of marine functional food ingredients. The method comprises the following steps: stirring and extracting in an alkaline environment with the pH value of 11.0 + / -0.5, and carrying out isoelectric precipitation and freeze-drying processes to obtain alkaline protein; when the basic protein is combined with a characteristic flavor compound, the content of alpha-helix in a secondary structure of the combined protein is reduced by more than 8%, the content of beta-fold is reduced by about 14%, meanwhile, a random coil structure is correspondingly increased, and the combining capacity of the basic protein to a typical flavor compound is remarkably higher than that of a traditional extracted protein; and a brand new technical approach is provided for high-value utilization of sea cucumber protein and accurate regulation and control of food flavor.

The invention discloses a ferroheme binding site prediction method, system, medium and equipment, and relates to the field of site prediction, and the method comprises the following steps: obtaining protein sequence and structure information; extracting a plurality of physical and chemical attribute features, amino acid embedding features and protein secondary structure features according to the protein sequence and structure information; carrying out fusion operation on the plurality of physicochemical attribute characteristics, determining global evolution characteristics, carrying out time sequence characteristic analysis and fusion on the global evolution characteristics, determining time sequence characteristics, and carrying out nonlinear combination and mapping on the time sequence characteristics to obtain the probability that the unknown protein is the ferroheme binding protein; and splicing the probability that the unknown protein is the ferroheme binding protein, the amino acid embedding feature and the protein secondary structure feature to obtain a spliced feature, and carrying out weighted summation on different parts of the spliced feature to obtain a prediction result of the ferroheme binding site.

This invention discloses a slow-digesting quinoa flour-concentrated milk protein composite gel food and its preparation method, belonging to the field of food processing technology. The invention first protects the composition as a gel food prepared from raw materials containing concentrated milk protein and quinoa flour; the preparation includes premixing quinoa flour and a portion of concentrated milk protein, hydrating them to obtain a premix with a starch-protein network, adding the remaining raw materials, stirring to form a slurry, and then shaping it. The gel food of this invention constructs a dense and continuous starch-protein network. This network, on the one hand, acts as a physical barrier to prevent effective contact between gastrointestinal digestive enzymes and internal proteins, maintaining the stability of the protein's secondary structure, thereby slowing down the rate of protein digestion and hydrolysis in the gastrointestinal tract to achieve slow digestion; on the other hand, it directly improves the product's hardness, chewiness, and other textural parameters, enhances water-holding capacity, reduces water separation rate, optimizes color and flavor, and achieves a synergistic improvement in multiple indicators of edible quality.

The invention belongs to the technical field of animal feed processing and preparation, and particularly relates to an optimization method of a rapeseed meal treatment process capable of improving nutritional value, the treatment process and a rapeseed meal treatment product. The optimization method comprises the following steps: designing an orthogonal test of the puffed rapeseed meal and carrying out a corresponding orthogonal test according to orthogonal test factors to obtain an optimal parameter combination of the influence factors; processing the rapeseed dregs according to the optimal parameters, and exploring the change of each component of the rapeseed dregs before and after puffing; and processing the rapeseed dregs according to the optimal parameters, and exploring the change of the microstructure and the protein secondary structure of the rapeseed dregs before and after puffing. The glucosinolate, phytic acid, crude fiber content and crude protein in-vitro digestibility are used as evaluation indexes, the treatment effect of the puffing process on the rapeseed dregs is explored, the treatment process of the rapeseed dregs is further optimized through tests, treatment products related to the rapeseed dregs are enriched, and the nutritional value and comprehensive utilization degree of the rapeseed dregs are improved.

This invention belongs to the field of pharmacology and provides the application of demethoxycurcumin and phlorizin in the preparation of drugs that inhibit β-lactoglobulin glycosylation. The synergistic inhibitory effects and mechanisms of demethoxycurcumin and phlorizin on AGEs were systematically investigated. Fluorescence spectroscopy and carbonyl / thiol / amino group assays confirmed that demethoxycurcumin and phlorizin can synergistically inhibit β-lactoglobulin glycosylation at appropriate concentrations. Circular dichroism spectroscopy and other experiments showed that the combined use of the two can better alleviate protein secondary structure changes and aggregation. They competitively bind to the same glycosylation site, synergistically resist oxidation, thereby inhibiting AGEs formation, and synergistically reducing oxidative stress, cell damage, and apoptosis at the cellular level. Therefore, the combined application of these two drugs has potential therapeutic value in intervening in diabetic complications.

The invention discloses a method and a system for predicting RNA-protein interaction based on a computer. The method comprises the following steps: acquiring RPI data and preprocessing the RPI data to obtain a data set; the RNAErnie model extracts RNA sequence features and fuses the RNA sequence features with the RNA secondary structure features to obtain RNA features; the ESM2 model extracts protein sequence features and fuses the protein sequence features with protein secondary structure features to obtain protein features; fusing the RNA features with the protein features to obtain node features; constructing a binary adjacent matrix; extracting a k-hop closed subgraph taking the RNA node and the protein node as the center, and performing node marking; converting into a line graph structure, and obtaining graph topological characteristics; the node features and the graph topology features are input into a graph neural network architecture for joint processing, and a prediction result of RNA-protein interaction is output; and evaluating the model. According to the invention, more accurate and reliable RPI prediction can be realized.

The invention discloses an oyster peptide preparation method, which comprises: (1) a raw material activation stage: taking fresh oyster meat, washing with pulse water flow, placing in a DBD plasma reactor, and treating for 12-15 min at a temperature of 40-45 DEG C so as to reduce the protein secondary structure alpha-helix content by 15-20%, the power of the DBD plasma reactor being 300-350 W, introducing nitrogen gas into the DBD plasma reactor, and the flow rate being 2 L / min; (2) a directional enzymolysis stage; (3) a separation stage; (4) targeted deodorization; (5) centrifugal separation; and (6) pulse vacuum drying. According to the method, the enzymolysis efficiency is remarkably improved, efficient enrichment of small molecules is achieved, fishy smell residues are low, and the activity cost is low and is not prone to degradation.

A neurodegenerative disorder biosensing system including at least one plasmonic device including a plurality of plasmonic nanostructures; at least one optical detector; and at least one data processing device including at least one processor configured to process a plurality of absorption spectra determined from the reflected optical infra-red spectra, the plurality of absorption spectra representing time-resolved infra-red absorption by at least one of: (i) first protein secondary structure types formed from neurodegenerative disorder aggregated proteins and (ii) second protein secondary structure types formed from neurodegenerative disorder aggregated proteins. The at least one processor configured to process the plurality of absorption spectrum signals to identify the first protein secondary structure type and the second protein secondary structure type, and to distinguish the identified first protein secondary structure type from the second protein secondary structure type, and to distinguish the identified second protein secondary structure type from the first protein secondary structure type.

The present disclosure relates to a device and method for virtual reality interaction based on bimanual gestures for artificial protein backbone design, wherein the device is configured to detect a bimanual gesture of a user gripping a same virtual central axis in a space, and generate a protein secondary structure corresponding to the bimanual gesture along the virtual central axis in the space. In the present disclosure, the protein secondary structure may include at least one of an alpha-helix, a beta-strand, or a loop. In various embodiments, the bimanual gesture may include at least one of a grab gesture, a thumb-grab gesture, or a pinch gesture.

The application realizes significant and stable improvement of soybean protein taste by screening 100~1000 Da specific molecular weight chitooligosaccharide and optimizing whole process parameters. The application determines the interaction mechanism of chitooligosaccharide and soybean protein, changes the protein secondary structure through hydrogen bond, electrostatic and hydrophobic interaction, remodels the protein aggregation state and competitively combines with phytic acid, and fundamentally solves the core taste defects of soybean protein such as roughness, astringency and beany taste. The soybean protein product prepared by the application has delicate and warm taste, and at the same time, the nutritional ingredients are maximally retained, which meets the natural and healthy consumption demand. The preparation process does not need special large equipment, has low cost and small energy consumption, is suitable for various raw materials such as soybean protein isolate and soybean protein concentrate, can prepare various form products such as powder and liquid, is widely applied in the fields of food processing, health product research and development, feed additive and the like, and has significant industrial application value and market prospect.

The invention discloses an EGCG-WPH nano-emulsion capable of enhancing the stability of a gel structure, composite gel prepared from the EGCG-WPH nano-emulsion and application of the composite gel. The EGCG-WPH nano-emulsion is a nano-emulsion prepared by mixing an EGCG solution and a WPH solution and adding corn oil, and the EGCG-WPH nano-emulsion can significantly enhance the structural stability of the gel and can enhance the density and elasticity of the gel. The invention also provides a composite gel prepared by mixing the EGCG-WPH nano-emulsion and a myofibrillar protein solution, the composite gel has freeze-thaw tolerance, and the composite gel after repeated freeze-thaw cycles can continue to maintain a protein secondary structure and water retention capacity. Meanwhile, the freezing and thawing cycle can also enhance the strength of ionic bonds and hydrogen bonds in the composite gel. The invention also provides an application of the EGCG-WPH nano-emulsion and the composite gel in preparation of a minced fillet gel product, and the EGCG-WPH nano-emulsion or the composite gel has a wide application prospect due to the functions of gel stability and freeze-thaw tolerance in gel preparation, has a good economic value and is suitable for popularization and application.

The application discloses a protein secondary structure analysis method based on spectrum and convolution neural network combination and relates to the technical field of protein structure analysis. The method comprises the following steps: designing and calculating protein simulation spectrum data capable of reflecting physical laws; acquiring experimental spectrum data and background spectrum data as a fine-tuning data set; constructing a protein secondary structure proportion prediction model; pre-training the protein secondary structure proportion prediction model; fine-tuning the protein secondary structure proportion prediction model by using the fine-tuning data set; acquiring spectrum data to be predicted; and predicting the protein secondary structure proportion by using the fine-tuned protein secondary structure proportion prediction model.

The invention discloses a method for online monitoring protein secondary structure change in a surimi hot processing process based on a hyperspectral imaging technology, and the method comprises the following steps: collecting original hyperspectral data of a surimi sample in a heating process, and determining a protein secondary structure of the surimi sample; performing preprocessing and PCA dimension reduction on the original hyperspectral data to obtain first two principal component diagrams with contribution rates greater than 95%; extracting textural features of the first two principal component diagrams, wherein the textural features comprise local binary pattern (LBP), gray level co-occurrence matrix (GLCM) and two-dimensional discrete wavelet transform (2D-DWT) features; based on the texture features and the spectral features of the original hyperspectral data, establishing and training a PLS prediction model of a protein secondary structure; and monitoring the change of a protein secondary structure in the surimi hot processing process by using the trained PLS prediction model.