434 results about "Reducing sugar" patented technology

The invention discloses a bacterium-enzyme synergistic fermentation method for sweet potato residues, which can realize rapid fermentation and has high protein content of the fermented sweet potato residues. According to the method, high-temperature-resistant alpha-amylase, cellulase and pectinase are used for carrying out enzymolysis on the sweet potato residues to decompose the sweet potato residues into reducing sugar, cellulose is preliminarily decomposed, and rapid and accurate starch conversion and cellulose degradation are carried out; a multi-bacterium combination of efficient degradation fibers, candida utilis capable of producing mycoprotein, lactobacillus plantarum JM113, bacillus subtilis and aspergillus niger is used for fermentation, so that the mycoprotein level in the fermented sweet potato residues is further improved, the nutritional value and the in-vitro digestibility are improved, the feeding price of the fermented sweet potato residues is improved, and the cost problem caused by high-moisture treatment is reduced; therefore, the economic value of the sweet potato residues is comprehensively improved, and the method has practical significance in waste utilization of the sweet potato residues, reduction of protein feed cost, alleviation of waste residue environmental pollution and improvement of industrial economic benefits. The method is suitable for popularization and application in the technical field of biological fermentation.

Antibody formulations are described comprising a mixture of a non-reducing sugar, an anti-α4β7 antibody and at least one amino acid. The disclosed formulations have improved stability, reduced aggregate formation, and may retard degradation of the anti-α4β7 antibody therein or exhibit any combinations thereof. The present invention further provides a safe dosing regimen of these antibody formulations that is easy to follow, and which results in a therapeutically effective amount of the anti-α4β7 antibody in vivo.

The invention relates to the technical field of intelligent food production, in particular to a probiotic plant beverage production method and system.The method comprises the steps that mildewed and damaged areas of penthorum chinense pursh, gastrodia elata and other plant raw materials are recognized and removed, the content of reducing sugar is detected, and a traceability identifier is generated; the preparation method comprises the following steps: compounding lactobacillus plantarum A, lactobacillus plantarum B and lactobacillus paracasei, embedding by adopting a sporopollen-calcium alginate core-shell structure, and adjusting the thickness of a shell layer and the concentration of carboxymethyl pachymaran; correcting Arrhenius equation activation energy Ea through bacterial colony density data so as to calculate the attenuation rate k value in the shelf life; after the fermentation liquor is embedded for the second time, QR code labels are generated for products qualified in primary inspection, and RFID temperature and humidity sensing chips are integrated; and pushing real-time shelf lives of qualified finished products, probiotic flora activity reports and traceability identifiers to consumers. According to the invention, the problems of low efficiency, lag in fermentation regulation, backward traceability technology and isolated intelligent technology of the traditional process are solved.

The invention provides Aspergillus tubingensis HNZY02, a method for producing enzymes by the Aspergillus tubingensis HNZY02 and application of the Aspergillus tubingensis HNZY02, and belongs to the technical field of microorganisms, the Aspergillus tubingensis HNZY02 is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.42148. The aspergillus tubingensis HNZY02 shows excellent cellulase and xylanase synthesis capability, can synergistically and efficiently degrade main structural components such as cellulose, hemicellulose and lignin in tobacco stems, and improves the safety and application value of cigarettes while breaking the compact structure and increasing the reducing sugar content.

The invention relates to the technical field of collagen preparation, in particular to a collagen product as well as a preparation method and application thereof. The collagen product prepared by the invention overcomes the problems of poor dissolution effect in cold water, poor fat solubility and poor emulsifying property. The preparation method comprises the following steps: crushing bovine bones, and performing collagen extraction, enzymolysis treatment, glycosylation treatment, fatty acid amidation treatment, polyphenol grafting modification and colloid compounding to obtain the collagen product. During glycosylation treatment, the cold water dissolving effect is improved by adjusting the variety of reducing sugar, the reaction temperature and time and grafting bone peptide molecules to sugar chains, and a flavor substance is generated by the Maillard reaction in the glycosylation treatment, so that the effect of covering the fishy smell of cattle bones is achieved; relevant parameters are adjusted through fatty acid amidation treatment, the bone peptide is endowed with liposolubility and emulsibility, and the solubility and emulsibility of the collagen product are synergistically improved through colloid compounding, optimization of the use amount of various colloids and control of reaction conditions.

Antibody formulations are described comprising a mixture of a non-reducing sugar, an anti-α4β7 antibody and at least one amino acid. The disclosed formulations have improved stability, reduced aggregate formation, and may retard degradation of the anti-α4β7 antibody therein or exhibit any combinations thereof. The present invention further provides a safe dosing regimen of these antibody formulations that is easy to follow, and which results in a therapeutically effective amount of the anti-α4β7 antibody in vivo.

Hand soap compositions having an increased shelf-life are described herein. The hand soap compositions include a Maillard reaction inhibiting enzyme that prevents a Maillard reaction between amine source and reducing sugars present in a hand soap composition. The Maillard reaction can cause yellowing of the hand soap composition. Hand soap compositions described herein, which include the Maillard reaction inhibiting enzyme, do not undergo yellowing and thus have an increased shelf-life compared to equivalent hand soap compositions that lack such an enzyme.

The present invention addresses the problem of providing a high-quality solid preparation containing milobalin benzene sulfonate and having excellent storage stability. The solution of the present invention is a solid preparation for medical use, which contains milobalin benzene sulfonate and does not substantially contain a reducing sugar.

The invention belongs to the technical field of edible flavors and fragrances, and particularly relates to a method for preparing bidirectional controlled-release meat flavor by using bean dreg protein. The method comprises the following steps: taking bean dreg protein as a raw material, mixing bean dreg protein zymolyte, yeast extract, amino acid or peptide, reducing sugar and grease, carrying out three-stage heating, and respectively mixing the three-stage heating products according to a specific ratio. The obtained essence has the characteristic of bidirectional controlled-release fragrance, is pure, strong, mellow and vivid in meat flavor, can be well applied to food seasonings, and has a wide application prospect.

The invention discloses a method for reducing cyanide in the grain moistening process of Maotai-flavor liquor, and belongs to the technical field of liquor brewing. The brewing raw material sorghum is subjected to gamma-ray irradiation pretreatment, and an abscisic acid solution is applied for multiple times in the grain moistening step in the brewing process. According to the method, 60Co-gamma ray irradiation and abscisic acid solution treatment are combined, the content of cyanogenic glycoside in baijiu brewing is controlled from the source, the content of cyanogenic glycoside in baijiu is remarkably reduced on the premise of not changing indexes such as moisture, crude protein, crude fat, total ash content, amylose and reducing sugar related to the quality of sorghum, and the quality of the baijiu is improved. And 105221.56 [mu] g / kg of a blank control group is reduced to 1395.32 + / -164.29 [mu] g / kg.

Body wash compositions having an increased shelf-life are described. The body wash compositions include a Maillard reaction inhibiting enzyme that prevents a Maillard reaction between an amine and a reducing sugar. The Maillard reaction can cause yellowing of the body wash compositions. The body wash compositions which includes the Maillard reaction inhibiting enzyme do not undergo yellowing and thus have an increased shelf-life compared to equivalent body wash compositions that lack such an enzyme.

The invention provides a cellulose pretreating agent, a method for pretreating cellulose by using the pretreating agent and a method for preparing reducing sugar. The cellulose pretreatment agent is an organic acid containing a sulfonic acid group, a carbon-based material derived from the organic acid containing the sulfonic acid group, or a g-C3N4 / FeOCl Fenton-like composite material. The pretreatment step is mild in condition, and the cellulose-containing biomass energy obtained through treatment of the pretreatment agent can be subjected to enzyme hydrolysis under milder reaction conditions while the use of dangerous chemicals is reduced.

Hair care compositions including shampoo compositions and shampoo-conditioner compositions having an increased shelf-life are described. The hair care compositions include a Maillard reaction inhibiting enzyme that prevents a Maillard reaction between an amine and a reducing sugar. The Maillard reaction can cause yellowing of the hair care composition. The hair care compositions of the present disclosure which include the Maillard reaction inhibiting enzyme do not undergo yellowing and thus have an increased shelf-life compared to equivalent hair care compositions that lack such an enzyme.

The invention provides a beef essence preparation method and system based on dual enzymolysis-Maillard reaction synergistic interaction. The preparation method comprises the following steps: (1) carrying out first-step enzymolysis, namely adding compound protease into minced beef, regulating the pH value of a system to 6.5-7.0, controlling the temperature to be 45-50 DEG C, and carrying out enzymolysis reaction for 2-3 hours; (2) carrying out second-step enzymolysis, adding lipase derived from aspergillus oryzae, adjusting the pH value of the reaction system to 7.5-8.0, raising the temperature to 55-60 DEG C, and carrying out enzymolysis reaction for 1-2 hours; (3) performing enzyme deactivation treatment to obtain enzymatic hydrolysate; and (4) mixing the enzymatic hydrolysate with reducing sugar, thiamine and a yeast extract, and carrying out a Maillard reaction. The beef ingredients can be fully decomposed through double enzymolysis, and sufficient flavor precursor substances are provided for reaction; the Maillard reaction is intelligently regulated and controlled, more flavor substances are generated, and the flavor of the essence is remarkably improved.

The present disclosure provides a detergent composition comprising about 10 to about 25 wt % water, about 20 to about 40 wt % of at least one surfactant, and about 30 to about 60 wt % of a non-aqueous solvent comprising glycerin and a non-reducing sugar, wherein the water activity is less than 0.8, and the detergent composition has a pH of about 8 to 11. The detergent composition can further comprise additional components, such as an acid, a base, an enzyme, an anti-redeposition agent, a performance polymer, a defoamer, a chelating agent, a chlorine scavenger, an optical brightener, a corrosion inhibitor, and any combination thereof. The detergent composition comprises surfactants with improved mildness and self sustaining solvents with reduced allergic components.

This invention discloses a cigarette formulation design method based on calorific value adjustment. The method includes the following steps: S1, collecting calorific value data; S2, constructing a tobacco leaf calorific value prediction model based on near-infrared spectroscopy; S3, extending the model in step S2 to stockpiled tobacco leaves; S4, designing cigarette formulations based on calorific value screening; S5, improving the permeability and aroma of the formulation by selecting alternative formulations with significantly higher calorific values ​​than the original formulation; and improving the smoothness and reducing the irritation of the formulation by selecting alternative formulations with significantly lower calorific values ​​than the original formulation. This invention, without changing the basic components of the existing formulation, including total sugar, reducing sugar, nicotine, chlorine, potassium, total nitrogen, pH, etc., designs cigarette formulations of different styles and qualities by adjusting the calorific value, and achieves rapid detection of tobacco leaf calorific value.

A detergent composition useful for laundry applications in both unit dose form and non-unit dose form is provided. The detergent composition includes a primary amine source of a fermented amino acid including a reducing sugar and a Maillard reaction inhibiting enzyme that inhibits the reducing sugar from reacting with the primary amine source. The detergent composition which includes the enzyme does not undergo yellowing and thus has an increased shelf-life compared to an equivalent laundry detergent composition that lacks such an enzyme.

The invention discloses algin with anti-photoaging activity as well as a preparation method and application of the algin, and belongs to the technical field of deep processing of seaweed. The molecular weight of the algin is 10-350kDa, the total sugar content is 40wt%-80wt%, the reducing sugar content is 3wt%-16wt%, and the uronic acid content is 40wt%-80wt%. The preparation method of the algin specifically comprises the following steps: (1) degrading dielectric barrier discharge plasma; and (2) dialyzing and freeze-drying. The algin can significantly improve the inhibition rate of elastase and the cell survival rate of HaCaT cells after ultraviolet irradiation, has significant anti-photoaging activity, and can be used for developing anti-photoaging functional foods and skin care products. Meanwhile, the preparation method adopting the dielectric barrier discharge plasma is simple and convenient to operate, rapid, efficient, green, environment-friendly and free of addition of exogenous chemical substances, and the molecular weight of the algin can be remarkably reduced, so that the additional value of the algin is improved, the application range of the algin is widened, and the algin has a good application prospect.

The invention relates to a method for producing a juice concentrate having a reduced sugar content, in which method the sugar content of a juice is reduced by means of fermentation after the addition of microorganisms, and the ethanol produced by the fermentation is separated using additional fermentation products in an evaporator, as a result of which the juice concentrate having a reduced sugar content is obtained. The invention also relates to: a juice concentrate, preferably a fruit juice concentrate or vegetable juice concentrate, which can be obtained using said method; and a method for producing a juice having a reduced sugar content from said juice concentrate.

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride. The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

The invention relates to the technical field of resources and environment, in particular to a method for pretreating lignocellulose by using a rumen microorganism dry method. The method comprises the following steps: crushing lignocellulose to 1-5cm, and filling the crushed lignocellulose into a sealed space; spraying microorganisms under an anaerobic condition according to a mass ratio of rumen microorganisms to lignocellulose volatile components of (0.015-0.03): 1, and controlling the water content of the system to be 30-60%; the pretreatment temperature is regulated and controlled to be 35-42 DEG C, the pH is 6.0-7.5, the pretreatment time is 10-14 days, so that the total abundance of the functional microorganisms Pseudocidovorax, Hallella and Prevotella is greater than or equal to 55%, and the three types of microorganisms respectively form strong interaction with specific companion bacteria; when the relative crystallinity of the lignocellulose is reduced by more than 15% and the volatile component is reduced by 10%, finishing the pretreatment; and performing process regulation and control according to the crystallinity and the reducing sugar yield when the pretreatment is performed for 10 days. The dry process is adopted, the bionic principle and the solid-state fermentation technology are combined, all-component gradient utilization of lignocellulose is achieved, a green solution is provided for industrial and high-value conversion of lignocellulose, and remarkable economic, social and environment-friendly benefits are achieved.

The application relates to the food technology field, and particularly discloses a preparation method of sesame-flavored wheat flour, which improves the content of reducing sugar in wheat through enzymolysis, provides a substrate for the Maillard reaction in the enzymolysis and baking processes, improves the content of fatty acids in wheat through enzymolysis, improves the concentration of a reaction substrate for generating ester fragrance, and finally prepares the sesame-flavored wheat flour through a baking and fragrance generation reaction. Under the premise that no sesame raw material is added, only wheat raw material is added, the sesame-flavored wheat flour is obtained, the application scenarios of the wheat flour are expanded, and the preparation method greatly shortens the production cycle, the process is simpler, the production efficiency is improved, and the raw material cost is lower.

The invention discloses a method for preparing sunflower seed meal fermented feed. The method comprises the following steps: step 1, crushing sunflower seed meal with shells, and carrying out steam explosion treatment; step 2, carrying out enzymolysis by adopting a compound enzyme; step 3, fermenting by adopting saccharomycetes, lactic acid bacteria and acid protease; and 4, performing low-temperature drying, crushing, packaging and warehousing. The fiber degradation rate can reach 80% and the reducing sugar content can reach 10% (under 8% of moisture) after steam explosion treatment and cellulose compound enzyme treatment, so that the influence of the fiber on the application proportion is solved, and the energy value is also improved; through synergistic fermentation of saccharomycetes, lactic acid bacteria and acid protease, the protein content of the product is increased, the protein is degraded into small peptides, the digestibility of the sunflower seed meal is increased, in addition, lactic acid generated by the lactic acid bacteria and the fragrance of the yeast can improve the palatability of the fermented sunflower seed meal, and the application of the sunflower seed meal in livestock and poultry breeding is promoted.

Methods of reducing oxidative damage to an eye of a subject are provided. Aspects of the method include intravitreal injection an antioxidant composition consisting essentially of a non-reducing sugar or a hydrate thereof. In some embodiments, the non-reducing sugar is trehalose. The methods can further include surgical removal of at least a portion of the subject's vitreous humor during a vitrectomy. Also provided are ophthalmic compositions, kits and pre-loaded injection devices for use in vitrectomy surgery which find use in the subject methods.

The application discloses application of VvERF105 and VvSWEET15 promoter interaction in reducing sugar accumulation in fruits, and belongs to the technical field of biotechnology, and particularly relates to application of VvERF105 and VvSWEET15 promoter interaction in reducing sugar accumulation in fruits.The protein VvERF105 can interact with the VvSWEET15 promoter, the expression amount of the VvERF105 is regulated, the contents of grape glucose and fructose in grape fruits are negatively regulated, and the application prospect is good in the field of plant breeding.

The present invention relates to stable formulations of antibodies or antigen-binding fragments thereof that bind to human immunoglobulin-like transcript 4 (ILT4). The formulations provided herein may also include buffers, non-ionic surfactants, non-reducing sugars, antioxidants, and other compositions and adjuvants. Also provided are methods of treating various cancers using the formulations disclosed herein. The formulations can be prepared as a medicament and administered to a patient in need thereof.

This invention discloses a method for preparing a carbon source for microbial culture medium based on enzymatic hydrolysis of bamboo powder and its application, belonging to the field of high-value utilization technology of biomass resources. Using bamboo powder as raw material, the invention involves mild alkali pretreatment to disrupt the dense structure of lignocellulose, followed by enzymatic hydrolysis using a specialized enzyme system of endoglucanase Cel7B and xylanase XynA expressed heterologously by *E. coli* in an optimized ratio. After solid-liquid separation, an enzymatic hydrolysate rich in reducing sugars is obtained. The hydrolysate is then nutritionally fortified with trace elements such as sodium thiosulfate and sodium silicate to produce a low-cost, high-efficiency liquid carbon source. This invention achieves high-value utilization of bamboo waste. The entire process is mild, environmentally friendly, and simple, easily scaled up industrially, and solves the industry bottleneck of high carbon source cost in industrial microbial culture, demonstrating good application prospects and market value.

The invention discloses a persistent endo-cellulase mutant with high specific activity and thermal stability and application of the persistent endo-cellulase mutant. A series of persistent endo-cellulase mutants are obtained by taking persistent endo-cellulase EG5C-1 derived from Bacillus subtilis as a template and combining mutation sites with deep learning prediction and a greedy algorithm, and compared with a wild enzyme, the optimal mutant M8 has the advantages that the activity of a substrate CMC (Carboxymethyl Cellulose) is improved by seven times, and the activity of a substrate Avicel is improved by four times. The content of reducing sugar generated by degrading filter paper by the continuous endo-cellulase mutant is greatly increased, and the continuous endo-cellulase mutant has important significance on efficient degradation of a cellulose substrate and reduction of the production cost.

The preparation method comprises the following steps: carrying out fishy smell removal treatment on a beef offal raw material, and carrying out enzymolysis on the treated low-fishy-smell beef offal to obtain beef offal enzymatic hydrolysate; chopping the mixed fresh food, adding vegetable oil, heating and frying to obtain fresh food residues and fresh food oil; taking beef offal enzymatic hydrolysate, mixed spices, soy sauce, yeast extract, yolk powder, fresh seasoning oil, fresh residues, raw tallow, amino acid, reducing sugar, edible salt, white granulated sugar, monosodium glutamate and water; the preparation method comprises the following steps: uniformly mixing all the raw materials, carrying out thermal reaction, cooling, discharging, sieving to obtain reaction feed liquid, and concentrating the feed liquid until the water activity is less than or equal to 0.7. The beef offal flavor seasoning paste with natural and harmonious flavor is prepared by combining enzymolysis, Maillard reaction, low-temperature concentration and other technologies while the fishy smell removal efficiency is remarkably improved by adopting a triple fishy smell removal technology of enzymolysis, ultrasonic cleaning and fresh raw material synergistic treatment.

The invention provides a method for efficiently preparing active polypeptide by fermenting rapeseed dregs, which comprises the following steps: pretreatment: crushing rapeseed dregs, adding 3-5% of reducing sugar, humidifying and sterilizing; performing mixed bacteria segmented fermentation: inoculating a composite strain consisting of bacillus licheniformis SWJS33 with high yield of aminopeptidase, aspergillus oryzae and lactobacillus plantarum, and fermenting at 30 DEG C or 37 DEG C for 72-84 hours; ultrasonic wall breaking: adding water after fermentation, uniformly mixing, carrying out ultrasonic treatment for 20-30 minutes under the power of 120-200W, and breaking thalli to release intracellular enzyme; enzymolysis: carrying out enzymolysis for 4-6 hours under the condition of 50-60 DEG C; post-treatment: enzyme deactivation, centrifugation and drying are carried out after enzymolysis, and a polypeptide product is obtained. By adding the exogenous reducing sugar, nutrition is enhanced, and thallus proliferation is accelerated; bacillus licheniformis SWJS33 with high yield of aminopeptidase is inoculated, so that the generation of small-molecule active peptide is further promoted; a mixed bacteria composite system and a segmented fermentation technology are adopted, and bacteria cells are crushed in an ultrasonic-assisted manner, so that the enzymolysis efficiency is enhanced, and the yield and activity of the polypeptide are remarkably improved.