90 results about "Protein solubility" patented technology

The invention relates to a method for modification of rice protein and oryzenin with protein glutaminase, which comprises the following steps: adding the rice protein or oryzenin into a constant-temperature enzyme reactor with phosphate buffer solution while stirring to obtain protein dispersion solution with a certain substrate concentration; adding protein glutaminase to obtain a system with a certain proportion of enzyme and substrate, wherein the temperature of enzymatic reaction is 36-38 DEG C, the time of the enzymatic reaction is 0.1-48 hour(s), and the pH value of the enzymatic reaction is maintained 7.0; adding dialysis solution, i.e. acetic acid solution of 0.10mol/L, wherein the dialysis time is about 8 hours; and carrying out vacuum freeze-drying, thereby obtaining the product. The invention can improve the protein solubility of the rice protein or the oryzenin, and can also enhance the emulsification, foaming performance, gelation and other functional properties of the rice protein or the oryzenin.

Soluble variants of recombinant proteins produced in a prokaryotic host cell, where the high expression levels often cause the original proteins to aggregate into insoluble inclusion body aggregates. The variant polypeptides retain biological function while increasing protein solubility with comparable or higher recoverable levels of biologically active protein when expressed in a suitable expression host. Methods of identifying critical residues and substituting them are provided to produce the variants.

The invention discloses a physical modification preparation method of high-solubility rice protein. The method comprises the steps of dispersing raw material rice protein into the water, processing through alkaline liquid, freezing, crushing, neutralizing through acid, centrifuging, taking the liquid supernatant, and atomizing drying, so that a finished product of high-solubility rice protein can be obtained. The rice protein product with high solubility can be prepared by utilizing the method, the protein solubility is more than or equal to 98 percent, the emulsion performance is more than or equal to 0.50, the bubbling performance is more than or equal to 17.39, the utilization rate and additional value of the rice protein can be greatly improved, and the application prospect is wide.

The invention discloses a method for making fruit-vegetable soybean milk powder from soybean sprout. The method comprises two steps of preparing raw materials and preparing the soybean milk powder. The soybean sprout is taken as a base material; fruit-vegetable powder, functional sweeteners, a flavoring agent, a thickening agent and the like are added into the base material to prepare the soybean powder; the amino acid content and the protein solubility of the soybean powder are improved, and the pepsin digestibility is remarkably improved; and the fruit-vegetable powder contains rich essential ingredients (such as vitamins and mineral elements) and physiologically active ingredients of a human body, and has nutrition functions of remarkably regulating blood lipid, reducing plasma cholesterol, regulating a fasting insulin level, modifying blood sugar generation reaction, improving large intestine functions, prompting intestinal tract movement, reducing the contact time of harmful substances with the intestine so as to effectively prevent and cure colon cancer, and enhancing the immunologic function of human bodies. The method for making the fruit-vegetable soybean milk powder from the soybean sprout can meet the requirements of vast patients on various selections of diabetes treatment.

The present invention provides a method for selecting a buffer solution for protein crystallization. The method comprises: preparing a uniformly distributed buffer solution to dissolve protein; mixing a crystallization reagent and the protein solution or mixing a crystallization reagent, the buffer solution and a protein sample to prepare a protein crystallization solution; and standing in a sealed crystallization plate until crystallization. According to the present invention, the appropriate protein crystallization buffer solution pH value condition is selected, such that protein solubility is changed in a wide range, and protein crystal nucleation probability is increased so as to increase crystallization efficiency.

The invention provides a plant total protein extracting solution and application thereof. The extracting solution is an aqueous solution comprising 80 to 90 percent of redistilled phenol and a reducing agent, wherein the reducing agent is mercaptoethanol or dithiothreitol. Before protein is extracted by using the extracting solution, the impurities such as pigment, grease and the like are removed by trichloroacetic acid/acetone or other methods first according to the properties of samples, and the residual trichloroacetic acid is washed out by using the acetone or other organic solvents; after the samples are dried in a sort, the protein extracting solution is added into the dried samples and is evenly mixed with the samples; and standing the mixture for at least 10 minutes at the room temperature to extract the protein. The method provided by the invention uses phenol to extract the protein directly from dry powder of the plant samples so as to avoid the limit of protein solubility and enable the prepared protein samples to reflect the composition of the protein in a study object comprehensively. The plant total protein extracting solution can be widely used for proteomics study of various plant tissue samples in particular plant leaves, roots, fruits, tubers and the like containing more impurities such as the pigment, amylase and polyphenol.

The invention discloses a method for improving dissolvability of rice protein isolates by supersonic wave-assisted alkali treatment. The method comprises the following steps: 2-10wt% of a solution of rice protein isolates is placed in an ultrasonic treatment groove with constant temperature water-bath; an alkaline solution is used for adjusting the pH value of a dispersion liquid to 9-13, and ultrasonic treatment is carried out for the solution; after the ultrasonic treatment, the pH value is adjusted to 7.5; a supernatant is taken by centrifugation, and a solution of rice protein isolates is obtained; reverse osmosis desalination and spray drying are carried out, and rice protein powder with high dissolvability is obtained. At the same time, all water used in the treatment process is deionized water, in order to reduce unnecessary ion interference. The method has the advantages of simple process, safe treatment mode, and substantially improved dissolving property of rice protein isolates; compared with untreated protein, the obtained protein solubility is increased by 30-48 times, so that dissolvability of rice protein isolates is improved to a large extent; rice protein isolates are suitable for various foodstuff ingredients and biological product ingredients.

Methods and kits useful for identifying conditions which solubilize proteins and/or reduce or eliminate protein aggregation are provided. The disclosed methods and kits find utility in any number of applications requiring solubilization, formulation or storage of protein samples.

The invention relates to a method for rapidly monitoring the solubility of protein in a preparation process of beer wheat malt. The method can be used for judging the wheat malt library value according to the measurement results of water-soluble protein content and FAN content in green wheat malt, and aims at rapidly and accurately judging the solubility of green wheat malt protein. A conventional wheat malt library value measurement method mainly refers to the standard of QB/T1686 beer wheat malt. A standard method comprises the steps of drying green wheat malt into finished wheat malt, carrying out EBC saccharification and then respectively measuring the content of soluble nitrogen and the total nitrogen of wheat malt in a kjeldahl method. The standard method is more in steps, complicated in operation, long in time consumption (about 30h) and high in cost. The method, which can judge the solubility of the wheat malt protein according to the water-soluble protein content and the FAN content in the green wheat malt, has the total time consumption of shorter than 3h, can rapidly and accurately judge the wheat malt library value, reasonably control the germinating time and accurately judge the finished wheat malt library value, and is capable of saving the analysis time and improving the processing efficiency and quality of wheat malt.

The invention relates to a method for preparing single-cell protein powder from biological slurry. The method is characterized by comprising the following steps: a, concentration of biological slurry, namely periodically discharging residual biological slurry containing microorganisms in a bio-reactor into a biological slurry concentration tank through a pipeline to concentrate the biological slurry till the water content is 97% below; b, dehydration, namely dehydrating the biological slurry by dehydration equipment till the water content is 75%-85%; c, airflow flashing drying, namely drying the dehydrated biological slurry by airflow flashing drying equipment till the water content is 10%-50%, wherein the inlet air temperature, the outlet air temperature and the material contact temperature of the airflow flashing drying equipment are controlled to ensure that the pepsase digestibility is not lowered; and d, sterilization by microwave drying, namely conveying the biological slurry to microwave drying sterilization equipment, and standing for 1-10 minutes till the water content of the slurry is 5%-15%. The protein solubility and the pepsase digestibility of the single-cell protein powder prepared by the method are improved greatly and are not lowered during processing, and the single-cell protein powder is good in mobility and can be a quality raw material of livestock and aquatic feed.

The invention relates to a sample preparation method for mice brain tissue proteome analysis. The method comprises the following steps: (1) replacing the blood through apex perfusion, namely, narcotizing a mice, performing slow apex perfusion, stopping while the liver is in grey white, and taking out a brain tissue; (2) extracting protein, namely, grinding the brain tissue into powder, adding a pre-cooled Tris buffer solution, ultrasonically treating, incubating in a shaking table, and centrifuging to obtain a protein extracting solution I; (3) thermally treating to increase protein solubility, namely, mixing the protein extracting solution I and the thermally treated solution, treating for 5min, and centrifuging to obtain the protein extracting solution II; (4) precipitating to remove fat, namely, adding the protein extracting solution II in the pre-cooled fat-removing precipitation solution CUS, precipitating, centrifuging, washing, and drying to obtain purified protein powder; and (5) re-dissolving the protein, namely, adding the purified protein powder in an urea protein lysate, and centrifuging to obtain a proteome sample. With the sample preparation method disclosed by the invention, blood and fat influences of the brain tissue of the mice can be economically and efficiently removed, and the solubility of the protein sample is increased.

The invention discloses a preparation method of a pumpkin-seed premix-powder base material for baked product, and belongs to the technical field of food processing. The preparation method of the pumpkin-seed premix-powder base material for the baked product comprises the following nine major steps of performing pretreatment on pumpkin seeds, carrying out roasting, carrying out oil extraction, removing impurities from skimmed pumpkin seed meal, carrying out ultra-fine crushing, carrying out extrusion by performing dual twin-screw extruding, carrying out drying and crushing, adding auxiliary materials, as well as carrying out packaging. By performing supercritical carbon dioxide extraction on the pumpkin seed meal according to the preparation method, heterozygous peculiar odor, residual grease and fat-soluble pigments contained in the pumpkin seed meal can be effectively removed; and thus, sensory quality and shelf lives of the baked products prepared from the pumpkin-seed premix-powder base material can be significantly improved. Moreover, ultra-fine crushing and extrusion by performing dual twin-screw extruding are performed on the pumpkin seed meal so that soluble dietary fiber content and protein solubility are improved so as to further increase absorption and digestion rates, as well as processing performance, of the pumpkin-seed premix-powder base material for the baked product; and thus, the baked products produced by using the pumpkin-seed premix-powder base material for the baked product are good in sensory quality, free of taste of gravel, free of speckle, as well as fine and smooth in taste. The pumpkin-seed premix powder for the baked product enriches types of baked products on the market; moreover, the skimmed pumpkin seeds are used for food production so that added values of the pumpkin seeds are increased.

The invention relates to a high-value utilization method for high-nutrition peanut hot-pressed cakes, belonging to the field of deep processing and high-value utilization of peanuts. The processing method comprises the following steps: by taking hot-pressed peanut cakes as raw materials, soaking Chinese herbal medicines, performing microbial fermentation, grinding, homogenizing, spray-drying and the like. According to the method, in the step of soaking the Chinese herbal medicines, radix astragali seu hedysari, herba houttuyniae, herba artemisiae annuae, galla chinensis, fructus crataegi, radix et rhizoma rhei, cortex meliae and the like are added, and bacillus natto, aspergillus oryzae and bacillus subtilis are adopted during microbial fermentation. The price of the peanut cake processed by utilizing the method is high, the protein solubility is good, the absorption utilization degree is high, the high-nutrition peanut hot-pressed cakes can effectively prevent various bred pest and disease damage as a feed, the cultured animals grow fast, the economic and social benefits are significant, and the high-value utilization of the peanut hot-pressed cakes can be realized.

The invention belongs to the technical field of agricultural and sideline product processing, and particularly discloses an expanded full-fat soybean processing technology improving the protein solubility. Soybeans after dedusting and impurity removal are sent into a crusher and crushed, the crushed material is sent into a wet expanding machine and subjected to thermal refining preheating and extrusion expanding, and finally the expanded full-fat soybeans are acquired through cooling, wherein the pore size of a sieving slice of the crusher during crushing is 1.5-1.8 mm, and technological parameters of the wet expanding machine comprise that the feeding speed of 38-42 r/min, the steam addition amount of 13-15%, the steam pressure of 0.45-0.47 MPa, the thermal refining temperature of 75-85 DEG C, and the expanding temperature of 105-115 DEG C. Under the condition of the technological parameters, the expanded full-fat soybean product significantly increases the protein solubility while keeping lower urease activity; under the technological parameters, the obtained expanded full-fat soybeans have the moisture content decreased significantly, so as to be more beneficial for preserving; and under the technological parameters, the obtained expanded full-fat soybeans have crude fat and crude protein contents increased significantly, and the nutritional value is improved.

According to the present invention, provided is a method for improving solubility of a protein in water by irradiating the protein with an electron beam. According to the method, the solubility of the protein in water is improved without alteration and decomposition of the protein and an associated body which is not generated in an ordinary state is formed, so that protein which is stable even in an aqueous solution can be obtained.

Provided is a soybean protein material which shows high emulsion stability in the case where 30% by weight of sodium casein has been replaced with soybean protein. A sugar-containing soybean protein material is produced by mixing a soybean protein raw material with a reducing sugar and performing a heat treatment at a temperature higher than 100° C. and 170° C. or lower for 10 sec to 300 sec at pH 6.3 to 8.0, followed by a hydrolysis treatment. Further, a sugar-containing soybean protein material in which protein is contained in an amount of 80% by weight or more on a dry weight basis, the 0.22 M TCA solubility is 5% by weight or more, 180 μmol of more of sugar is bound per g of protein and the content of β-conglycinin in protein by the ELISA method is 35% or less, or a soybean protein material for a coffee whitener in which the 0.22 M TCA solubility is 15% by weight or more and 30% by weight or less, the protein solubility is 80% by weight or more, and the total content of β-conglycinin and glycinin by SDS-PAGE is 30% or less is used. By using these soybean protein materials having high emulsifiability, emulsions and foods and drinks can be obtained.

The invention relates to a rapid detection method for identifying bean pulp maturity. The detection method is a near-infrared detection method. According to the detection method, the chemical bonds oforganic matters in bean pulp can have specific absorption in a near-infrared spectrum region (10,000 to 4,000 cm<-1>); the absorption difference is transformed into spectrum by a near-infrared spectrometer; and a quantitative detection model is established by a partial least square (PLS) to predict the solubility of potassium hydroxide protein in bean pulp and judge the processing maturity. The detection method disclosed by the invention only needs to crush a sample and acquire the near-infrared spectrum, the potassium hydroxide protein solubility data of the bean pulp can be obtained in a short time in combination with the near-infrared quantitative model, and the maturity of the bean pulp sample can be judged in combination with an acceptance standard. Compared with traditional chemicalreagent quantitative detection, the rapid detection method is fast and accurate, and has no pollution to the environment.

The invention belongs to the technical field of gene engineering and particularly relates to a recombinant expression vector capable of promoting protein soluble expression and increasing protein expression quantity. The recombinant expression vector pET21b-HEMBP(Pyr) is a prokaryotic expression vector; after double digestion based on pET21b, a HE-MBP(Pyr)-TEV sequence is connected through recombination; and the recombinant expression vector is obtained specifically by the steps of construction of recombinant plasmid pUC57-HEMBP(Pyr)-Nb, digestion, connection, conversion, screening and the like. The recombinant expression vector can be applied to protein expression to express multiple proteins such as monoclonal antibody, antigen, polyprotein, c-di-GMP and c-GAMP synthetase. In the invention, the protein expression quantity and protein solubility can be improved relatively well by constructing and transforming to obtain a new recombinant expression vector; and the invention is of relatively good practical value and significance in popularization and application in gene engineering and protein engineering.

Expression vectors for expression of a protein or polypeptide of interest as a fusion product composed of the protein or polypeptide of interest fused at one terminus to a solubility enhancing peptide extension are provided. Sequences encoding the peptide extensions are provided. The invention further comprises antibodies which bind specifically to one or more of the solubility enhancing peptide extensions.

The invention relates to a method for improving dissolubility of gluten protein. The method comprises the following operation steps of (1) dissolving gluten protein of wheat into a pretreatment solution; (2) adding protease to perform enzyme hydrolysis reaction, and stirring and culturing in a constant-temperature shaker, wherein the mass of the protease is equal to 1 to 5% of the mass of the gluten protein; (3) deactivating the enzyme, adding organic acid, and stirring and culturing in the constant-temperature shaker, wherein the mass of the organic acid is equal to 0.01 to 0.2% of the mass of the gluten protein; (4) freezing and centrifuging, and obtaining a supernatant; (5) dialyzing in deionized water; (6) freeze-drying, so as to obtain the powdery wheat gluten protein with high dissolubility, wherein the dissolubility of the wheat gluten protein with high dissolubility is 60% to 70%. The method has the advantages that the dissolving property of the gluten protein is jointly treated and improved by the enzyme hydrolysis via the protease and the modification via the organic acid, so that the dissolubility of the protein is increased from about 3% to about 6%; the good function characteristics are obtained, the application range of the gluten protein is widened, the gluten protein is suitable for the preparation of food package materials, and the important contribution is made to the prolonging of quality warranty period of foods.

The invention relates to malty steamed bread and a making method thereof.Wheat malt with specific diastatic power and protein solubility (Kolbach index) is selected, high-temperature baking processing is performed at specific temperature for specific time, wheat malt enzyme deactivation is performed to generate typical amber and strong malt flavor, and the novel bread is obtained according to the specific proportion of the wheat malt flour, flour and water and specific fermentation temperature and time.The advantages that the wheat malt flour contains a certain amount of fermentable sugar and araboxylan and has special malt fragrance are given into play, and the novel bread yellowish in skin, large in specific volume and rich in malt flavor, baking fragrance and araboxylan is made.