283 results about "Soybean Protein Isolate" patented technology

The invention provides a soybean protein nanoparticle coagulant for removing perfluorinated compounds in water as well as a preparation method and application thereof. The preparation method comprises the following steps: firstly, preparing N, N-dimethyl hexadecylamine and epoxy chloropropane into a reaction precursor, namely epoxy propyl hexadecyl dimethyl ammonium chloride; meanwhile, hydrolyzing the soybean protein isolate by using protease to obtain a hydrolyzed soybean protein solution; enabling the epoxy group on the epoxy propyl hexadecyl dimethyl ammonium chloride and the amino group on the hydrolyzed soybean protein to be subjected to ring-opening addition reaction so as to be grafted to the hydrolyzed soybean protein, and adding acetone to generate precipitate after the reaction is finished; and collecting the precipitate, washing and drying to obtain the soybean protein nanoparticle coagulant for removing the perfluorinated compounds in the water. The soybean protein nanoparticle coagulant prepared by the invention utilizes strong electrostatic interaction and hydrophobic interaction, the removal capacity and selectivity of the soybean protein nanoparticle coagulant on PFAS are far higher than those of a traditional coagulant, and the soybean protein nanoparticle coagulant has excellent removal efficiency and remarkable anti-interference capability.

The invention discloses oyster-soybean compound protein gel constructed based on low-temperature synergy as well as a preparation method and application of the oyster-soybean compound protein gel, and belongs to the technical field of functional foods. The composite gel is formed by oyster protein and soybean protein isolate through low-temperature stabilization, medium-temperature construction and thermal induction treatment. The preparation method comprises the following steps: preparing an oyster protein suspension; preparing a soybean protein isolate suspension; the oyster protein suspension and the soybean protein isolate suspension are mixed, stirred and left to stand, a gel structure is preliminarily constructed and then subjected to thermal induction curing treatment, and after the thermal induction curing treatment is finished, the oyster-soybean compound protein gel is formed through storage at low temperature and can be used in the field of food processing. The oyster protein and the soybean protein isolate are combined, so that the composite gel has excellent gel strength, smooth texture and long-acting storage stability, no organic chemical reagent or food additive is used in the preparation process, the formula safety is ensured, the process is simple and convenient, and the composite gel shows huge application value and industrialization prospect.

The invention provides a rutin-modified soybean protein isolate-pectin-genipin nano-particle carrier and a preparation method of the rutin-modified soybean protein isolate-pectin-genipin nano-particle carrier. The preparation method of the nanoparticle carrier comprises the following steps: preparing a soybean protein isolate solution, a soybean protein isolate solution after pH shift, an aqueous solution containing rutin-modified soybean protein isolate and an aqueous solution containing rutin-modified soybean protein isolate-pectin; the aqueous solution contains rutin-modified soy isolate protein-pectin-genipin, the concentration of the genipin is 0.05 mg / mL, and the rutin-modified soy isolate protein-pectin-genipin nano-particle carrier is prepared from the rutin-modified soy isolate protein-pectin-genipin nano-particle carrier. The invention further provides application of the rutin-modified soy isolate protein-pectin-genipin nanoparticle carrier. The rutin-modified soy isolate protein-pectin-genipin nanoparticle carrier is used for sustained release of gastric drugs and targeted release of drugs in small intestines. According to the preparation method disclosed by the invention, a rutin-modified soybean protein isolate-polysaccharide nanoparticle carrier with a shell-core structure can be formed, gastric acid erosion can be effectively resisted, and the rutin-modified soybean protein isolate-polysaccharide nanoparticle carrier is delivered to small intestines in a targeted manner.

The invention discloses functional recombinant soybean protein isolate emulsion gel as well as a preparation method and application thereof, and belongs to the technical field of soybean protein processing. The preparation method comprises the following steps: recombining three main components, namely soybean lipophilic protein, glycinin and beta-conglycinin, in soybean protein isolate (SPI) according to a certain compounding ratio, and carrying out combined modification on the recombined SPI by virtue of modification means such as ultrasonic treatment, heat treatment, magnetic field and enzyme crosslinking; the recombined SPI emulsion is subjected to micronization treatment by adopting high-pressure microjet homogenization treatment, and then the emulsion is jointly induced to be gelatinized by utilizing acid and salt ions and transglutaminase, so that the preparation efficiency, the structural strength and the stability of the emulsion gel are improved; two polyphenols, namely epigallocatechin gallate and quercetin, are co-embedded in an interface and an oil phase of the emulsion gel, so that the bioaccessibility and antioxidant activity of the polyphenols are improved, and the emulsion gel is endowed with functionality. The prepared emulsion gel can be widely applied to processing of functional food.

The invention discloses a preparation method of soybean milk powder for promoting immune regulation, and belongs to the technical field of soybean product processing. Performing biological enzymolysis; modifying soybean protein; compounding functional components; and preparing the microcapsule. An ultrasonic-enzyme composite extraction technology is applied, and the enrichment rate of components with immunocompetence is increased. According to the method, the Maillard reaction is performed on the soybean protein and the polysaccharide by utilizing an ultrasonic-assisted heating technology, so that the emulsifying characteristic of the soybean protein isolate is improved, and the immunoregulation promoting performance of the soybean protein isolate is greatly improved. According to the invention, through a microcapsule embedding technology, glycosylated soybean protein is wrapped in the particles by a wall material formed by galactooligosaccharide and resistant dextrin, the stability and bioavailability are improved, the microencapsulation efficiency is greater than 95%, and the immunoregulation promotion performance of the microencapsulated soybean protein is effectively exerted. By adopting spray drying, inactivation of immune active components caused by high temperature is avoided.

The invention discloses a plasmin lumbrukinase peptide dietary therapy formula suitable for rehabilitation of cardiovascular and cerebrovascular diseases, blood circulation promoting, blood stasis removing, thrombolysis, collateral dredging and microcirculation improving, and relates to the technical field of medicine and food homology dietary therapy. Soybean protein isolate and earthworm protein are used as core thrombolytic active raw materials, isomaltooligosacharide, xylitol, German Jilida collagen peptide, soybean peptide powder, Belgian imported inulin, red yeast rice and natto powder are compounded, microcrystalline cellulose and magnesium stearate are used as auxiliary materials, and probiotics / metabiotics strains such as rhamnolactobacilli JYLR-005 and the like can be selectively added. The raw materials have a synergistic effect through precise matching, plasmin and lumbrukinase peptide in earthworm protein can directly dissolve thrombus fibrin, natto powder and red yeast rice assist in lowering lipid and dissolving thrombus, multiple active peptides and prebiotics regulate intestinal microecology to improve microcirculation of the whole body, probiotics / metabiotics further strengthen the metabolic capacity of the body, no chemical medicine is added in the whole process, and the traditional Chinese medicine composition is free of toxic and side effects and free of toxic and side effects. The safety is high; the dietary therapy composition can achieve postoperative rehabilitation conditioning of cardiovascular and cerebrovascular diseases through daily consumption, effectively promote blood circulation to remove blood stasis, dissolve thrombus and dredge collaterals, improve microcirculation and relieve various discomfort caused by blood vessel clogging, raw materials are easy to obtain, compatibility is scientific, and the dietary therapy composition is suitable for large-scale production and popularization.

The invention discloses a heart-fire-clearing health-preserving traditional Chinese medicine health-care solid beverage and a preparation method thereof, and belongs to the technical field of solid beverage preparation. Lily and rhizoma anemarrhenae are taken as core raw materials, firstly, fat-soluble active ingredients in the raw materials are efficiently obtained through a supercritical carbon dioxide fluid extraction technology, then extraction residues are sequentially fermented through rhizopus oryzae and lactobacillus plantarum, and the utilization rate of the traditional Chinese medicine raw materials is increased; then, constructing a stable oil-in-water Pickering emulsion from an extraction solution extracted by the supercritical carbon dioxide fluid and a fermentation solution obtained after microbial fermentation under the action of the nanocellulose / soybean protein isolate composite colloidal particles, and taking the stable oil-in-water Pickering emulsion as beverage primary pulp; then, the beverage raw stock and carbon dioxide are pressurized and mixed respectively, and traditional Chinese medicine powder with a pore structure is prepared through spray drying; finally, the medicine powder and auxiliary materials are mixed, dry granulation is carried out, the solid beverage with good solubility is obtained, and the solid beverage has the health-care effects of clearing away the heart-fire and preserving health.

The invention provides a method for preparing high-activity chitosan oligosaccharide based on a microbial fermentation method. The method comprises the following steps: cooling a fermentation culture medium containing chitin powder, inoculating an aspergillus niger seed solution under stirring and ventilation, and fermenting for 24 hours; stopping stirring for 30 seconds, adding a soybean protein isolate solution, reducing the rotating speed to 180 rpm, and fermenting for 12 hours; continuously reducing the rotating speed to 150 rpm, adding a soybean protein isolate solution, and fermenting for 12-14 hours; and centrifuging the fermentation liquor, taking supernate, filtering, adding a xanthan gum solution, stirring, concentrating, drying in vacuum, and crushing, thereby obtaining the product. According to the method disclosed by the invention, the industrial pain points that oligosaccharide is easy to degrade and active sites are easy to oxidize in traditional fermentation are solved by virtue of segmented dynamic electrostatic combination and deep synergy of aspergillus niger directional fermentation enzyme production and soybean protein isolate, and the preparation of the high-activity chitosan oligosaccharide is realized.

The invention discloses a method for preparing a soybean protein hydrolysate-soybean seed coat polysaccharide compound based on ultrasonic treatment.The method belongs to the technical field of food processing and manufacturing, soybean protein isolate hydrolysate with a balanced structure is obtained by controlling enzymolysis conditions, then the soybean protein isolate hydrolysate is compounded with soybean seed coat polysaccharide, moderate ultrasonic treatment is combined, and the soybean protein hydrolysate-soybean seed coat polysaccharide compound is obtained. Compared with the prior art, the preparation method has the advantages that the emulsifying property is improved while the protein structure functionality is maintained, and the preparation method is simple in process, green, environmentally friendly and capable of achieving large-scale production and is suitable for functional emulsion food, active substance delivery and development of other emulsion-based products.

The invention provides high-whiteness and low-isoflavone-content soybean protein isolate for infant food, and belongs to the technical field of infant complementary food. Comprising the following components in percentage by mass: 92.5%-6% of soybean protein isolate, 6.0% of maltodextrin, 0.8% of sodium carboxymethyl cellulose, 0.1% of sucralose and 0.6% of ethyl vanillin, the risk of residual chemical bleaching agents (hydrogen peroxide and sodium hypochlorite) is avoided, the content of isoflavone is reduced to be less than or equal to 10mg / kg, the hidden danger of endocrine interference is reduced, the damage of high temperature and strong acid / alkali to a protein structure is reduced, and the quality of the protein is improved. The energy consumption is reduced through low-temperature sterilization and vacuum freezing dehydration, the whiteness is greater than or equal to 85%, the sensory requirements are met, the protein content is greater than or equal to 90%, the purity is high, and the protein is suitable for being used as a high-quality protein source of infant food; the green solvent and physical / biological decoloration reduce chemical pollution, and the process is more environment-friendly.

The invention belongs to the technical field of plant meat improvement, and particularly relates to a multi-protein composite high-moisture extruded meat analogue and a fiber strengthening method thereof. Comprising the following components: 40-60 parts of yeast protein, 40-45 parts of soybean protein isolate, 30-40 parts of wheat gluten protein, 1-2 parts of konjaku flour and 150-300 parts of water. The konjac glucomannan is added to enhance the fiber structure of the yeast protein-based plant meat, and the combination of parameters such as temperature during shearing and extrusion and a cooling mold with a special structure and an elliptical cross section are assisted, so that the fiber reinforcement of the multi-protein composite high-moisture extruded meat analogue is realized.

The invention relates to the field of food biotechnology and fermentation engineering, and discloses lipid-lowering health-preserving vinegar capable of strengthening an amino acid metabolic pathway and a preparation process thereof, and the lipid-lowering health-preserving vinegar capable of strengthening the amino acid metabolic pathway is prepared by fermenting soybean protein isolate, silkworm chrysalis protein powder, broken rice, oat bran, a metabolism anchoring regulation composite emulsion and a plant extract. According to the metabolism anchoring regulation composite emulsion, carrier oligopeptide, pyridoxal-5-phosphoric acid and metal ions are utilized to construct a coordination system, and the microbial amino acid metabolism flow direction is directionally regulated. The preparation process is completed by adopting lactobacillus plantarum and acetobacter pasteurianus through anaerobic-aerobic variable-temperature variable-dissolved-oxygen coupling fermentation. Through a metabolic network intervention strategy, the enrichment efficiency of gamma-aminobutyric acid and hydrophobic active oligopeptide in the finished product is remarkably improved, and the flavor of the product is improved, so that the table vinegar is endowed with stronger auxiliary lipid-lowering and pressure-lowering effects.

The invention discloses China-hemp peptide multi-nutrient protein powder with a metabolism improving function, which comprises China-hemp seeds, soybean protein isolate, China-hemp seed protein, chickpea protein, pea protein, China-hemp peptide, rice protein, broad bean protein, mung bean protein and wheat hydrolyzed protein. Wherein the Chinese hemp seeds are 15-25 parts, the soybean protein isolate is 10-20 parts, the Chinese hemp seed protein is 5-15 parts, the chickpea protein is 8-12 parts, the pea protein is 8-12 parts, the Chinese hemp peptide is 8-15 parts, the rice protein is 5-10 parts, the broad bean protein is 5-10 parts, the mung bean protein is 5-10 parts, and the like. According to the present invention, besides the protein nutrition, the small molecule peptide and 10 other nutrients such as Omega3, gamma-linolenic acid, vitamin E and a variety of minerals are contained, such that the complete protein nutrition is provided, and the health-care food is rich in Omega-3 fatty acid, gamma-linolenic acid, vitamin E, potassium, magnesium, zinc and other minerals with different molecular magnitudes extracted from China-hemp seeds, the ten nutrients, a plurality of plant proteins and small molecule peptides have a synergistic effect to jointly form a basis for improving the metabolic function.

The application discloses a novel plant protein meat strip and a preparation method thereof, and belongs to the technical field of food processing. The plant protein meat strip is prepared from the following raw materials in parts by weight: soybean protein isolate 30-40 parts, pea protein 20-25 parts, gluten powder 10-15 parts, lentinus edodes powder 8-12 parts, konjac powder 5-8 parts, corn starch 10-15 parts, sunflower seed oil 5-8 parts, yeast extract 2-3 parts, carrot powder 2-4 parts, celery powder 1-2 parts, salt 0.8-1.2 parts, ginger powder 0.5-1 part and garlic powder 0.5-1 part. The preparation method comprises the following steps: mixing ingredients, multi-section temperature control double-screw extrusion molding, low-temperature marinating using specific plant-based broth, drying and high-temperature sterilization. Through protein compounding and process optimization, the application solves the problems of poor texture and single flavor of the existing plant meat strips, the product has a taste close to real meat, the flavor is natural and mellow, and the product is suitable for industrial production.

The invention relates to small yellow ginger compound protein powder as well as a preparation method and application thereof, belongs to the technical field of food, and provides small yellow ginger compound protein powder which takes small yellow ginger extract microcapsules and soybean protein isolate powder as main components. According to the invention, the small yellow ginger extract and the soybean protein isolate are combined for use, and the metabolic regulation function of the small yellow ginger is combined with the nutritional supplement function of the protein powder, so that the functionality of the protein powder is improved; good metabolism promoting, muscle building and weight losing effects can also be achieved.

This invention discloses a small-molecule soybean peptide, its preparation method, and its applications. The preparation method includes: mixing soybean protein isolate with water and then performing pH shift pretreatment, deep eutectic solvent pretreatment, and pulsed electric field pretreatment; subsequently, enzymatic hydrolysis, enzyme inactivation, centrifugation, and collection of the supernatant; then, performing a two-step fractional alcohol precipitation treatment on the supernatant, collecting the precipitate, reconstituteing, and freeze-drying to obtain the small-molecule soybean peptide. This soybean peptide has a molecular weight <1 kDa and a component content of over 94%, and can be used as a nitrogen source to replace soybean peptone in Bacillus subtilis fermentation medium. This small-molecule soybean peptide has a good yield-promoting effect on at least five Bacillus subtilis strains and can be used to promote the production of nattokinase by Bacillus subtilis biofilm fermentation, with the highest nattokinase activity reaching approximately 14800 U / mL.

The invention discloses high-solubility and high-stability protein powder containing an acidic functional component. The protein powder comprises the following components in percentage by mass: 70-92% of soybean protein isolate, 1-3% of the acidic functional component and 4.52-16.5% of a composite dissolution-promoting dispersion-stabilizing component, the composite dissolution-promoting and dispersion-stabilizing component is prepared from the following components in percentage by mass: 3 to 10 percent of isomaltooligosacharide, 1.5 to 6 percent of fructo-oligosaccharide and 0.02 to 0.5 percent of stevioside; the invention further discloses a preparation method of the high-solubility and high-stability protein powder containing the acidic functional components. The invention further discloses an acidic functional protein beverage and a preparation method thereof. The brewing dissolution speed and the solution stability are remarkably improved through an oligosaccharide-sweetening agent compounding system, the dry mixing process is simple, complex modification treatment is not needed, the cost is lower than that of an enzymolysis or microcapsule technology, and the good industrialization advantage is achieved.

The invention provides a double-protein-containing enteral total nutrient composition, a suspension and a preparation method thereof, and belongs to the technical field of nutritious foods. The invention relates to a double-protein enteral total nutrient composition, which is prepared from the following components in parts by mass: 2 to 5 parts of protein, 1.9 to 4.4 parts of fat, 7 to 26 parts of carbohydrate, 0.01 to 0.2 part of compound vitamin, 0.07 to 0.3 part of compound mineral substance, 0.01 to 0.1 part of essence and 0.01 to 1 part of compound stabilizer. Vegetable protein (soybean protein isolate) and animal protein (sodium caseinate) are adopted according to a certain scientific ratio, the problem that emulsion protein micelles are unstable due to thermal polymerization of the vegetable protein in a mixed liquid system is effectively solved, no full-nutrient liquid product added with the vegetable protein exists in the market at present, the market blank is filled, and the market prospect is wide. The problems of incomplete nutrition, uniformity of double proteins, heating stability and storage stability caused by a single protein source are effectively solved.

The invention discloses a water-resistant and oil-resistant paper-based coating, a preparation method and a water-resistant and oil-resistant paper product, and belongs to the technical field of paper-based packaging materials. Hydrophobic modification is achieved through the esterification reaction of stearic acid and the chemi-mechanical pulp CNF, meanwhile, high-pressure homogenization treatment is combined, it is ensured that the hydrophobic chemi-mechanical pulp CNF is evenly dispersed, and the hydrophilic problem of the CNF is fundamentally solved; meanwhile, the prepared oil-proof agent takes soy isolate protein as a substrate, sodium-based montmorillonite is matched to form a synergistic oil-proof system, and a hydrophobic chemithermomechanical pulp CNF dispersion liquid and an oil-proof agent dispersion liquid are used for constructing a coating on the surface of a paper base, so that the coating has excellent water resistance and oil resistance at the same time. The coating prepared by the invention has good compatibility with a paper-based material, and subsequent paper can be degraded along with the paper-based material after being discarded, so that the problem of white pollution caused by a polyethylene spraying film is thoroughly abandoned; the chemical-mechanical pulp CNF raw material has the green property of being degradable and renewable, so that the green, environment-friendly, safe and sustainable coating system is realized.

The present invention relates to a process for the production of microencapsulated natural preservatives and antioxidants, including extracts of walnut leaves and epicarp, the preservatives obtained and their use for preserving fat-containing foods. The natural preservative, in particular water-alcohol walnut epicarp and / or walnut leaf extract, is microencapsulated with a water-soluble polymer (HSP), such as maltodextrin or synanthrin, and wherein the microparticle comprises a channeling agent, which is a fat-soluble polymer (LSP), such as soy isolate protein or CAPSUs. These microparticles provide a controlled release action of the antioxidant and preservative extracts such that their action occurs over time.

This invention pertains to microbial fermentation, specifically a method for preparing a fermentation broth containing β-1,3 / α-1,3-glucan. The method involves inoculating *Rhizobium spp.* into a sterilized fermentation medium containing carbon sources, nitrogen sources, and essential nutrients, followed by aerated fermentation. The carbon source in the fermentation medium is sucrose, and the nitrogen source is soy protein isolate. The aeration rate is controlled in stages, and nitrogen sources and hydrogen peroxide are supplemented during fermentation. This invention solves the problem of low fermentation yield in existing technologies, offering advantages such as high fermentation broth viscosity, a fermentation yield of 25 g / L to 30 g / L, and good water solubility of the prepared product.

The invention discloses a nitrate-free smoked ginseng sausage and a preparation method thereof, and belongs to the technical field of meat product processing. The method comprises the following steps: adding different addition amounts of ginseng powder into a nitrate-free smoked sausage to prepare the nitrate-free smoked ginseng sausage, mincing pork serving as a main raw material, adding water, plasma activated water, beet root powder, celery powder, ginseng powder and nisin, and uniformly stirring to prepare the nitrate-free smoked ginseng sausage. The preparation method comprises the following steps: uniformly stirring other ingredients including table salt, white granulated sugar, monosodium glutamate, potato starch, soybean protein isolate, pepper powder and ginger powder, pickling, filling, cooking, drying to be mature, cooling, and packaging in vacuum to obtain the nitrate-free ginseng smoked sausage. According to the method, the flavor quality and functional characteristics of the nitrate-free smoked sausage are optimized, the defects of a single nitrate-free smoked process in flavor level and nutritional added value are overcome, and the flavor and texture of the sausage are remarkably improved.

The invention relates to the technical field of hot dry noodle production, in particular to a hot dry noodle cooking preparation process and production equipment thereof. The composite material comprises an inner core supporting layer, a middle transition layer and a surface adsorption layer, in the hot dry noodle cooking preparation process and the production equipment thereof, the inner core layer increases the lasting supporting force and chewiness of noodles by virtue of a compact three-dimensional network formed by the high gluten flour and the wheat protein isolate; the middle layer effectively links the inner and outer structures through elastic crosslinking of plain flour and soybean protein isolate, and interlayer separation is avoided; the surface layer utilizes a porous adsorption system constructed by low-gluten flour and modified starch, so that the permeation uniformity of grease is improved; according to the structure, the noodles form uniform tenderness in the cooking process, the phenomenon that local hardness is not uniform is reduced, the adsorption path of grease on the surface layer is optimized through interaction of specific components of all the layers, the contradiction between the greasy outer layer and the dry inner layer is effectively relieved, and the overall texture stability and eating experience of the product are improved.

The invention discloses a pecan vegetable protein beverage and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the pecan vegetable protein beverage comprises the following steps: performing physical peeling through a freeze-thaw method, performing low-temperature wet grinding to obtain a pecan oil body emulsion system with a complete structure, reinforcing an oil body interface through the thermal denaturation characteristic of soybean protein isolate, and finally constructing a stable network structure by using dendrobium officinale stem liquid to increase the viscosity of the system, so as to obtain the pecan vegetable protein beverage. The pecan protein beverage free of the artificially synthesized food stabilizer is prepared through the preparation method of the pecan protein beverage, and the pecan protein beverage is rich in natural flavor, high in system stability, free of floating oil and sediment after being stored for 6 months, and very good in storage stability.

The application belongs to the technical field of food processing, and relates to a high-protein and low-fat baked potato crisp with balanced nutrition and a preparation method thereof. Raw materials of the high-protein and low-fat baked potato crisp include potato powder, concentrated milk protein, soybean protein isolate, egg protein, maltitol solution, polydextrose, vegetable oil, sodium bicarbonate and water. The combination of the concentrated milk protein, the soybean protein isolate and the egg protein makes the protein content higher than 21%, the forming performance good and the breakage rate low. The baking process is used to replace the frying process, and the oil content of the finished product is only about 11%, which is much lower than 30% of the commercially available fried potato chips. The high-protein and low-fat baked potato crisp is rich in high-protein, high-dietary fiber, various vitamins and minerals, and has balanced nutrition.

The invention relates to the technical field of food processing, and discloses buckwheat noodles and a preparation method thereof, the core of the preparation method lies in the synergistic effect of the compounding proportion of tartary buckwheat and common buckwheat and the freeze-drying process of the noodles, the tartary buckwheat and the common buckwheat are scientifically compounded, and under the optimal proportion provided by the invention, the content of the buckwheat in the noodles is increased. The bitter taste of the tartary buckwheat can be neutralized and the taste is balanced by adding the common buckwheat, the addition amount of the tartary buckwheat can be maximized, and the content of functional components can be increased; the wheat gluten and the soybean protein isolate powder are added, so that the toughness of the buckwheat noodles is ensured, the addition amount of the buckwheat flour is increased, and the nutritional value of the buckwheat noodles is improved; by freeze-drying the noodles, the damage of traditional high-temperature drying to the structure and nutritional ingredients of the noodles is avoided, the texture characteristics of the buckwheat noodles are improved, and the functional ingredients of buckwheat are reserved to the maximum extent. Through the synergistic effect of formula and process optimization, the taste and quality of the buckwheat noodles are improved.

The invention relates to the field of packaging materials, and particularly discloses a paper inflatable packaging film and a preparation method thereof. The inflatable paper packaging film comprises a protective layer, an isolating layer, a starch kraft paper layer and an antibacterial layer which are arranged in sequence, the raw materials for preparing the protective layer comprise soybean protein isolate and polyvinyl alcohol; the raw materials for preparing the isolating layer comprise soybean protein isolate, epoxy triglyceride and stearic acid; the antibacterial layer is prepared from the following raw materials: lauryl gallate and chitosan. The paper inflatable packaging film has good gas barrier property, moisture barrier property and antibacterial ability, also has good mechanical stability, almost does not have the problems of gas leakage and water leakage in use, and greatly widens the application of the paper inflatable packaging film in the field of food packaging.

This invention discloses an octapeptide derived from soybean protein with the function of lowering blood pressure, blood sugar, and cholesterol, as well as its preparation and application, belonging to the field of small molecule peptide technology. The octapeptide sequence is YEGNWGPL, which can be obtained artificially or by targeted enzymatic hydrolysis of soybean protein isolate. Functional verification in a hyperlipidemia model shows that the octapeptide YEGNWGPL has the function of lowering blood lipids; functional verification in a hyperglycemia model shows that the octapeptide YEGNWGPL has the function of lowering blood sugar, with a significantly better effect than the drug metformin; functional verification in a hypertension model shows that the octapeptide YEGNWGPL has the function of lowering blood pressure, with a significantly better effect than the antihypertensive drug captopril; moreover, food-derived bioactive peptides have high biosafety, therefore, they can be applied to the development of related products for lowering blood pressure, blood sugar, and cholesterol or assisting in lowering blood pressure, blood sugar, and cholesterol, with good market prospects and application potential.

The invention discloses a high-internal-phase tea oil emulsion or lutein-loaded tea oil emulsion and a preparation method thereof. The method comprises the following steps: (1) preparing a soybean protein isolate-carboxymethyl cellulose conjugate; and (2) preparation of a high internal phase tea oil emulsion or a lutein-loaded tea oil emulsion: pumping the oil phase tea oil or the tea oil in which the lutein is dissolved into the soybean protein isolate-carboxymethyl cellulose conjugate solution. The safe and environment-friendly natural biomacromolecule soy isolate protein and carboxymethyl cellulose are prepared into a conjugate which is used as an emulsifier for preparing the high-internal-phase tea oil emulsion, so that the food safety risk caused by chemical synthesis of the emulsifier is avoided, and the emulsification stability of the high-internal-phase tea oil emulsion is improved; the grafting degree of the reaction product soybean protein isolate-carboxymethyl cellulose is improved by optimizing Maillard reaction conditions; the lutein is loaded by the high-internal-phase tea oil emulsion, so that the stability of the lutein is remarkably improved, and the lutein can be effectively prevented from being oxidized and degraded in environments of high temperature, oxygen, illumination and the like.

The invention belongs to the technical field of microcapsules, and particularly relates to an alpha-ethyl linolenate microcapsule and a preparation method thereof. The invention provides an alpha-ethyl linolenate microcapsule which comprises a core material and a wall material, and the core material comprises alpha-ethyl linolenate; the wall material comprises soybean protein isolate, maltodextrin and microcrystalline cellulose; the mass ratio of the soybean protein isolate to the maltodextrin to the microcrystalline cellulose is (3: 1)-(1.2: 1); and the mass ratio of the core material to the wall material is 1: (2-3). The wall material composed of the soybean protein isolate, the maltodextrin and the microcrystalline cellulose is more effective in the aspect of enhancing the interface structure, so that the wall material has a better protection effect on unsaturated fatty acid.