38 results about "Protein total" patented technology

The invention belongs to the technical field of protein interaction prediction, and discloses a protein interaction prediction method and system based on dynamic graph attention, and the method comprises the following steps: 1, constructing a protein total graph; step 2, graph node feature enhancement: adjusting feature representation of residue nodes in the protein graph by using a gating mechanism, GRU time sequence updating and an additive attention mechanism, and performing adaptive enhancement on residue node features; step 3, predicting protein-protein interaction: aggregating information from adjacent nodes by adopting a dynamic graph attention mechanism, and capturing local and global interaction between residues; and splicing the output features of the two protein maps, and generating a score for predicting protein-protein interaction after passing through a full connection layer. According to the method, more accurate and stable protein interaction prediction is realized through dynamic feature fusion of a double-protein map structure.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0° C. and 15° C., (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30-40% compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat-sterilized enteral nutritional composition comprising 2.0-3.0 kcal / ml wherein 16-35 en % is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The present invention relates to a process for the dephosphorylation of skimmed milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidifying the skimmed milk, UF milk or MCI, preferably not below pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skimmed milk, UF milk or MCI to a temperature between 0 DEG C and 15 DEG C, (iii) adding gluconate and / or maleate to the cooled skimmed milk, UF milk or MCI, and (iv) washing the skimmed milk, UF milk or MCI to remove phosphorus, thereby dephosphorylating the skimmed milk, UF milk or MCI, preferably to the extent that the total phosphorus content of the skimmed milk, UF milk or MCI is reduced by at least 20%, preferably 20-40%, more preferably 30-40%, compared to the material provided to step (i). The invention also relates to a dephosphorylated MPC, MPI or MCI obtainable by the process of the invention and to a liquid enteral nutritional composition comprising 2.0-3.0 kcal / ml of heat sterilization wherein 16 en%-35 en% is provided by a protein, the combination of the calorie content and the relative protein calorie content being selected such that 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein is present in the composition, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein. Wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS) wherein at least 70 wt% MC and less than 15 wt% WP are present, based on the total protein content, and wherein the composition has a total amount of phosphorus of less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The present invention relates to the field of nutritional compositions, methods of providing nutritional compositions and uses thereof. More particularly, the present invention relates to a ready-to-eat powdered infant formula or ready-to-eat powdered growth formula exhibiting desirable gastric digestion characteristics. There is provided a nutritional composition comprising casein, whey protein comprising alpha-lactalbumin (aLac) and beta-lactoglobulin (bLac), and protein-coated fat droplets wherein the composition has a protein content of from 5% to 20% (w / w) based on total solids; the bLac content is at least 3% (w / w) based on the total protein level, and the aLac + bLac content is at least 25% (w / w) based on the total protein level; the fat content is in the range of 10% to 50% (w / w) based on total solids; the fat droplets are coated with an average protein load of 2 to 10 mg / m2, and wherein the weight ratio of casein: (aLacc + bLac) on the fat droplets is at least 4 times the weight ratio of casein: (aLacc + bLac) in the total composition; the level of sphingomyelin per 100 g of the composition is between 70 mg and 200 mg; the level of phospholipids per 100 g of the composition is between 280 mg and 950 mg.

[Problem] There is a demand for a protein-rich food having excellent protein quality and quantity and a texture required in the market, and having excellent flavor. [Solution] The problem is solved by providing a protein-rich food having a total protein content of 10 g or more per 100 g and contains (A) a soybean protein and (B) a micellar casein protein, wherein the content of the soybean protein to the total protein mass is 2-70 mass%.

The invention provides a children formula food capable of improving visual function and a preparation method and application thereof, the children formula food contains calcium and galactose, and the mass ratio of calcium to galactose is 1: (1-18); wherein in terms of dry matter of the infant formula food, the total protein content is 7.8 g to 30 g / 100 g, the fat content is 10 g to 35 g / 100 g, and the carbohydrate content is 37.5 g to 79.3 g / 100 g. The children formula food disclosed by the invention is beneficial to improving the visual function.

The invention relates to the technical field of food processing, and discloses a preparation method of bean curd with a double-network structure, and the bean curd with the double-network structure is prepared from the following raw materials in parts by weight: a recombinant protein matrix and a composite coagulator, the recombinant protein matrix is an aqueous dispersion with the total protein concentration of 10% and contains 7S globulin and 11S globulin, and the mass ratio of the 7S globulin to the 11S globulin is (30: 70)-(35: 65); the final total ion concentration of the system is 0.15-0.25 mol / L due to the addition amount of the composite coagulator; the mass ratio of 7S globulin to 11S globulin in the recombinant protein matrix is 32: 68. By constructing a 7S / 11S double-network interpenetrating structure and performing variable-frequency ultrasonic coupling ion / pH gradient regulation and control, the high hardness, high elasticity and strong water binding capacity of the soybean protein gel are synergistically improved, and the dry matter utilization rate and the product homogeneity are improved.

The present disclosure provides a sample analyzer for analyzing a urine sample, a system, and a method. The sample analyzer comprises: a sample preparation device; an optical detection device, comprising an optical detector; and a controller, configured to: control the sample preparation device to prepare a first test solution from a urine sample to be tested and a colorimetric reagent, and control the optical detector to test the first test solution so as to obtain a first urine total protein test result; control the sample preparation device to prepare a second test solution from said urine sample and a turbidimetric reagent, and control the optical detector to test the second test solution so as to obtain a second urine total protein test result; when said urine sample is proteinuria, on the basis of the first urine total protein test result and the second urine total protein test result, calculate a kidney injury marking parameter used for characterizing the kidney injury state of a subject; and output the kidney injury marking parameter.

This invention provides cheeses with increased protein content without increasing hardness, a method for producing the same, and a method for controlling the hardness of cheeses. [Solution] The above problem can be solved by having cheeses that contain dairy raw materials including raw cheese, a plant protein material, molten salt, and water, with a total protein content of 16% by mass or more and 28% by mass or less, and a mass ratio of plant protein to total protein of 0.03 or more and 0.32 or less. The cheeses can be manufactured by a manufacturing method comprising a raw material preparation step of preparing a mixture containing dairy raw materials including raw cheese, a plant protein material, molten salt, and water, and a heating and stirring step of heating and stirring the mixture, wherein the total protein content of the cheeses is 16% by mass or more and 28% by mass or less, and the mass ratio of plant protein to total protein is 0.03 or more and 0.32 or less.

Heat-treated, shelf-stable liquid nutritional compositions comprising whey protein and non-whey protein, and methods of producing and using these compositions. The compositions have a pH of from about 6.0 to about 8.0, a total protein content of at least about 6 g per 100 mL of the composition. The whey protein comprises or is provided by an ingredient that comprises heat-denaturable protein of which at least about 55% is present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.

To provide an instant soup composition or the like containing protein at a high concentration and having improved texture of soup.SOLUTION: A solid instant soup composition comprising (A) a particulate insoluble proteinaceous material and (B) water-soluble collagen, wherein a weight ratio (A: B) of a content of the (A) to a content of the (B) is 1:0.18 to 1:1.5, and a total protein amount is 40 to 75% by weight.SELECTED DRAWING: None

The invention belongs to the technical field of microorganisms and fermentation engineering, and particularly relates to yarrowia lipolytica with high content of Cys, Met and His as well as a construction method and application of the yarrowia lipolytica. Specifically, the yarrowia lipolytica strain with high Cys, Met and His contents is successfully constructed through a genetic engineering means, the comprehensive content of three target amino acids accounts for 3.0% or above of the dry cell weight, meanwhile, the construction method of the strain is simple and efficient, the content of the target amino acids can be remarkably increased through overexpression of a single gene, and industrial popularization is easy. The total protein content of the strain is kept at a higher level of 40%-65%, and the prepared single-cell protein is excellent in nutritional value and wide in application prospect by combining with rich target amino acids.

The invention discloses a method for increasing protein content and amino acid content of phaeodactylum tricornutum and application. According to the method, a DPH gene in wild type phaeodactylum tricornutum is knocked out through a gene knockout technology, so that the total protein content and the amino acid content of the phaeodactylum tricornutum are increased, a method for knocking out the DPH gene in the wild type phaeodactylum tricornutum comprises the steps that the DPH gene is knocked out in a targeted mode through a CRISPR / Cas9 editing carrier, the nucleotide sequence of gRNA of the DPH gene is knocked out in a targeted mode through the CRISPR / Cas9 editing carrier is shown as SEQ ID No.3, and the content of the total protein in the wild type phaeodactylum tricornutum is increased. The total protein content and the essential amino acid content of the DPH gene knockout phaeodactylum tricornutum strain are remarkably improved compared with those of a wild type strain. The transformed algal strain can be used as a high-quality protein source to be applied to the field of aquaculture, the nutritional value and the transformation efficiency of feed are effectively improved, and the growth performance and the health condition of bred animals are improved. Wide market prospects and important economic values are realized.

The invention discloses an application of a rice phosphorus transporter gene and an encoding protein thereof in improving nutrient utilization efficiency and rice quality. According to the invention, OsPHT1 is mutated or inhibited; 1 gene expression can significantly improve nutrient utilization efficiency and rice taste quality and nutritional quality. The method is mainly embodied in that accumulation of nitrogen and phosphorus nutrients of rice is remarkably reduced, the total protein content, glutelin content, prolamin content, globulin content, albumin content and phytic acid content of rice grains are remarkably reduced, the gel consistency of the rice is increased, the reduction value is reduced, and the eating quality and the nutritional quality of the rice are further improved.

A lyophilized composition comprising a polyclonal immunoglobulin M (IgM) comprising the steps of: a) providing an initial aqueous solution comprising IgM at a concentration of from about 10 mg / mL to about 50 mg / mL, the polyclonal IgM being at least about 90% by weight of the total protein content in the composition; b) adding an amino acid selected from the group consisting of proline, glycine, alanine, valine and hydroxyproline, or mixtures thereof, at a final concentration of from about 0.15 M to about 0.45 M, polysorbate 80 (PS80) at a concentration of from about 50 to about 200 ppm, and succinic acid at a concentration of from about 1 mM to about 20 mM; and c) lyophilizing the IgM composition obtained in the step b), wherein the content of pentamer IgM in the lyophilized composition is greater than about 90% of the total IgM content, and the content of IgM aggregate is less than about 1.5%.

The invention provides modified milk powder capable of relieving chronic gastritis as well as a preparation method and application of the modified milk powder. The modified milk powder disclosed by the invention has the total protein content of 16.5-30 g / 100g, the fat content of 1.0-26 g / 100g, the dietary fiber content of 0-15.0 g / 100g and the carbon-water content of 30-69 g / 100g. Moreover, the modified milk powder contains hericium erinaceus and / or an extract thereof and dried ginger and / or an extract thereof, the weight ratio of the sum of the hericium erinaceus and the extract thereof to the sum of the dried ginger and the extract thereof is 1: (0.2-4) according to the amount of dry matter, and the total content of the hericium erinaceus and / or the extract thereof and the dried ginger and / or the extract thereof in the modified milk powder is 0.1-2 g / 100 g. The modified milk powder can relieve chronic gastritis and improve gastric mucosal lesion.

The application discloses a method for detecting the content of whey protein in goat milk-based infant formula food, wherein the method comprises the following steps: preparing samples and determining the theoretical proportion of whey protein in each sample; determining the peak area ratio of the measured whey protein to total protein in each sample, and the measured peak area of whey protein and the measured peak area of casein protein in the target goat milk-based infant formula food; determining the undetermined coefficient of each sample according to the theoretical proportion of whey protein in each sample and the corresponding measured peak area ratio of whey protein to whey protein and casein protein, and determining the correction coefficient according to all the undetermined coefficients; determining the total whey protein correction peak area of the target goat milk-based infant formula food according to the measured peak area of whey protein in the target goat milk-based infant formula food and the correction coefficient; and determining the proportion of whey protein in the target goat milk-based infant formula food according to the total whey protein correction peak area and the measured peak area of total whey protein in the target goat milk-based infant formula food. The application aims to improve the accuracy of measuring whey protein in goat milk-based infant formula.

The invention provides modified milk powder capable of improving a visual function, learning and memory and / or a cognitive function as well as a preparation method and application of the modified milk powder. The total protein content of the modified milk powder is 16.5-34 g / 100 g, the fat content of the modified milk powder is 10-35 g / 100 g, the carbohydrate content of the modified milk powder is 35-70 g / 100 g, the modified milk powder comprises sodium alginate and calcium, and the mass ratio of the sodium alginate to the calcium is (0.5-5): 1. The modified milk powder provided by the invention is helpful for improving the visual function, learning and memory and / or cognitive function.

The invention belongs to the technical field of food, and particularly discloses hydrolyzed whey powder with sheep flavor and a preparation method thereof, and the preparation method comprises the following steps: adding sheep whey protein into water, and dissolving to obtain protein liquid; adding flavourzyme, chymotrypsin and alkaline protease into the protein liquid, and performing enzymolysis and enzyme deactivation to obtain enzymatic hydrolysate; and carrying out nanofiltration on the enzymatic hydrolysate by using a nanofiltration membrane with the molecular weight cut-off of 150Da, and carrying out spray drying to obtain the hydrolyzed whey powder. The preparation method comprises the following steps: dissolving sheep whey protein in water, carrying out enzymolysis by using flavourzyme, chymotrypsin and alkaline protease, carrying out ultrafiltration by using ultrafiltration membranes with different molecular weights, and carrying out spray drying to obtain the hydrolyzed whey powder with sheep flavor, the content of beta-lactoglobules in the hydrolyzed whey powder is reduced by more than 90% compared with that before hydrolysis, and the content of beta-lactoglobules in the hydrolyzed whey powder is reduced by more than 90% compared with that before hydrolysis. The proportion of small molecules with the molecular weight smaller than 1000 Da in total protein is larger than 60%, bitterness is avoided, and wide application prospects are achieved.

Disclosed is a method for obtaining a product enriched in extracellular vesicles (EV), the method comprising the steps of: i. Obtaining a liquid comprising EV; ii. Subjecting the EV-containing liquid to ultrafiltration (UF) to provide an EV-enriched UF retentate (UFR), and a UF permeate (UFP) wherein the enrichment is an increased number of EVs in the UFR as compared to total protein levels in the EV-containing liquid; wherein a step of chelating a divalent cation with EDTA is not used in the preparation of the EV-containing liquid, preferably wherein EDTA is not used to prepare the EV-containing liquid.

The description relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products. In particular, methods for preparing protein-containing food products are described, comprising providing a heat-treated, liquid milk protein concentrate that has been produced directly from fresh, liquid milk, the milk protein concentrate comprising at least about 6 % total protein by weight, preferably up to about 25 % total protein by weight, and at least about 50 % total protein by weight relative to total solids non-fat, wherein the milk protein concentrate after storage for at least about three months at a temperature of about 20° C. has no apparent gelation, and mixing the milk protein concentrate with one or more additional ingredients to produce the protein-containing food product.

The invention relates to liquid compositions, preferably liquid emulsions which comprise a fat component, at least one non-proteic thickening agent and a yeast protein source. The yeast protein source comprises at least 40wt.% yeast proteins. The total protein content of the liquid compositions, preferably liquid emulsions is at least 5.01wt.%. It also relates to powder compositions and products comprising yeast proteins. It also relates to processes for preparing said powder compositions and liquid compositions.

The application relates to application of PLK1 protein in preparation of a product for identifying X sperm and Y sperm of mammals, enriching X sperm or determining the concentration of X sperm, and belongs to the technical field of biological detection. By detecting total proteins of X sperm and Y sperm of a cow, a marker protein PLK1 protein which is specifically expressed in X sperm but not in Y sperm is identified, and the PLK1 protein is further used for identification of X sperm and Y sperm, enrichment of X sperm and determination of the concentration of X sperm. Whether the PLK1 protein is expressed can be used to determine the type of sperm, X sperm can be enriched quickly and simply on the basis of not damaging the sperm, and the concentration of X sperm can be determined according to the expression amount of the PLK1 protein.

The application provides a method for efficiently expressing and producing BMP-2 in Escherichia coli. The synergistic effect of the host cell, the BMP-2 fusion protein and the high-density fermentation and induction strategy optimized in the application promotes the high-level expression of the target protein in a soluble and active form, so that the BMP-2 fusion protein accounts for more than 30% of the total soluble protein, the volume yield of the fusion protein in the fermentation liquor reaches an amazing yield of 26 g / L, and the fusion protein has activity after purification. The application simplifies the downstream purification process, reduces the production cost, and fundamentally overcomes the key bottleneck of inclusion body formation existing in the traditional method.

The invention discloses an application of aloe floss as a protein kinase B stabilizer in preparation of a medicine for resisting recurrence of heat-resistant convulsion. The pine aloes can be combined with protein kinase B in a targeted mode, the total protein effect of the pine aloes can be stabilized, generation of a protein kinase B-CTCF protein complex is promoted, accordingly ubiquitination degradation of CTCF protein is promoted, metabolism and transcriptional steady states after the febrile convulsion are remodeled, and finally the curative effect of remarkably inhibiting relapse of the febrile convulsion is achieved.

The invention relates to the technical field of biological detection, and discloses a glycosylated protein fluid, a preparation method and application thereof and a fructosamine detection kit.The preparation method comprises the following steps that human serum albumin, bovine serum albumin and glucose with the mass ratio being (70-80): (20-30) are added into a buffer solution with the pH ranging from 7.0 to 8.0, incubation is conducted for 14 days to 28 days at the temperature of 36 DEG C to 38 DEG C in a dark place, an obtained reaction solution is purified, and the glycosylated protein fluid is obtained. A glycosylated protein solution is obtained; the ratio of the total protein mass to the glucose mass is 2: 1. The specific proportion of the human serum albumin and the bovine serum albumin can generate a synergistic effect, and an optimal balance is achieved between reduction of a heterologous matrix effect and improvement of stability, so that a calibrator prepared from the glycosylated protein liquid can simultaneously and remarkably improve the correction capability on reagent batch difference and instrument difference. Meanwhile, by controlling the pH value, the temperature and the time and adopting a purification process, the glycosylated protein fluid can have good stability.

The invention relates to the technical field of microorganisms, in particular to pichia kudriavzevii SJTU-BEL-1 capable of producing single-cell protein and application of the pichia kudriavzevii SJTU-BEL-1. The pichia kudriavzevii SJTU-BEL-1 provided by the invention is a strain obtained by performing primary screening, secondary screening and identification on supermarket over-ripe strawberry residues, and when the pichia kudriavzevii SJTU-BEL-1 is cultured for 72 hours, the dry weight of thalli reaches 41.25 + / -0.69 g / L, which is obviously superior to that of other strains. The strain has great application potential in single-cell protein production, and can still maintain high-yield protein capacity under the condition of high-density fermentation; the total protein content and the total amino acid content are higher than those of a common yeast fermentation product, and good industrial fermentation potential and application prospects are achieved.

The present disclosure relates to dairy products and methods. In particular, the present disclosure relates to a dry, heat-treated dry nutritional composition comprising a total protein content of at least 9 g per 100 g of the composition, the total protein content comprising whey protein and non-whey protein, the composition having a pH of from about 6.0 to about 8.0. The whey protein comprises or is provided by an ingredient comprising a heat denatured protein, at least about 55% of the heat denatured protein being present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.

Protein bars and beverages as well as methods for manufacturing protein bars and beverages are disclosed. An example protein bar may include a base dough material. A first quantity of a first protein component may be incorporated into the base dough material. A second quantity of a soluble sunflower protein component may be incorporated into the base dough material. The protein bar may have a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component. The second quantity of the soluble sunflower protein component may be 10-50% of the total protein content.