379 results about "Soybean Proteins" patented technology

The invention relates to the technical field of centrifugal machine PID control, in particular to a centrifugal machine control method and system for soybean protein production. Obtaining time sequence data of the rotating speed and the torque of the centrifugal machine, analyzing data differences and fluctuation trends, calculating abnormal indexes of state parameters at all moments, accurately identifying abnormal data points and abnormal moments, and positioning rotating speed sudden change key nodes; determining an abnormal time period based on the time sequence characteristic of the abnormal moment, analyzing the relation between the rotating speed and the torque, the similarity of abnormal indexes and the rotating speed fluctuation characteristic in the time period, quantifying the dynamic relation between the two, and formulating an adjustment index; aiming at the problem of control lag caused by fixed parameters of the traditional PID, the PID parameters are dynamically adjusted by combining the abnormal index difference of the rotating speed and the torque at the current moment and the adjustment index determined in the early stage, so that the control strategy is adaptively optimized along with the change of the working condition, and finally, the stable, efficient and accurate control on the rotating speed of the centrifugal machine is realized.

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 a KASP molecular marker for identifying soybean protein content and application, and relates to the technical field of biology and application of an SNP locus, the SNP locus takes a soybean Wm82.a2.v1 genome sequence as a reference genome, is the 42148495th SNP on a soybean chromosome 9 and corresponds to the 20th basic group from the 5'terminal of the sequence shown in SEQ ID NO: 1, and when the locus is TT homozygosis, the corresponding genotype is A; when the site is AA homozygous, the corresponding genotype is B; according to the application, different protein contents of soybeans are screened or screened in an auxiliary mode, and the different protein contents of the soybeans are as follows: the homozygous soybeans of the genotype A are higher than or candidate to be higher than the homozygous soybeans of the genotype B. The molecular marker has important theoretical significance and economic value for molecular marker-assisted selection of soybean germplasm or breeding offspring materials with high protein content.

The invention relates to the field of food, and provides a soybean protein product and a preparation method thereof.The method comprises the steps that soybean and water are subjected to pulp grinding and centrifugal treatment, and residue-removed soybean milk and soybean residues are obtained; performing cold precipitation and centrifugal treatment on the residue-removed soybean milk to obtain a cold precipitation precipitate and a cold precipitation supernatant; carrying out ultrafiltration treatment on the cold precipitation supernatant, and collecting retentate; respectively drying the cold precipitation precipitate and the intercepted substance to obtain a cold precipitation dried substance and an intercepted dried substance; and carrying out mixing treatment on the cold-precipitated dried substance and the intercepted dried substance to obtain the soybean protein product. The soybean protein product prepared by the method contains all amino acids essential to human bodies, the proportion of the amino acids is close to that of ideal amino acids, and the nutritional value is high. Moreover, the method is simple and convenient to operate, low in cost and suitable for large-scale production.

The invention discloses application of GmFLZ protein or a coding gene thereof in drought tolerance of plants, in particular to application in drought tolerance of soybeans. The soybean GmFLZ protein or the coding gene thereof provided by the invention has a soybean drought-enduring function. According to the invention, the GmFLZ gene is introduced into soybean roots through an agrobacterium transformation method, so that a GmFLZ gene overexpressed soybean complex plant is obtained, and the drought tolerance of soybeans is remarkably improved.

The invention belongs to the field of cellulose materials, and particularly relates to a functional cellulose fiber as well as a preparation method and application thereof. The functional cellulose fiber comprises a core structure formed by fiber raw materials and a skin layer structure formed by functional components, the skin layer structure covers the surface of the core structure, and the functional components are selected from one or more of silk fibroin, sodium alginate and soybean protein. The cellulose functional fiber with the skin-core structure is prepared, the core layer is a cellulose layer, high strength is provided, the skin layer is a functional layer, and good comfort is provided.

The invention discloses a cross-platform soybean seed protein content estimation method based on a spectral time sequence. The method comprises the following steps: step 1, acquiring high spectral data of a soybean canopy; 2, collecting a soybean multispectral image; step 3, acquiring soybean physiological parameters and grain protein content data; step 4, obtaining soybean photosynthetic parameter data; step 5, calculating a vegetation index for estimation; step 6, constructing a vegetation index time sequence; 7, screening an optimal time window; 8, extracting dynamic characteristics; step 9, establishing a model, estimating the soybean protein content, and performing precision verification; and step 10, carrying out mobility analysis on the model from a near-ground canopy to a satellite platform. According to the method, a theoretical basis and a practical path are provided for realizing remote sensing-based soybean GPC accurate monitoring, wide application of the method on a satellite remote sensing platform can be promoted in the future, and high-precision, high-time-efficiency and large-scale soybean GPC estimation is realized.

The invention discloses an elastic chewable nicotine oral product and a preparation method thereof. The elastic chewable nicotine oral product comprises a nicotine source and an additive, the nicotine source is dissolved in the mixed solution of the additive, so that the nicotine oral product forms a soft elastomer, and the nicotine is slowly released in the oral cavity through chewing; the nicotine source is extracted or chemically synthesized from tobacco; the additive comprises a gelling agent, and the gelling agent comprises one or a combination of more of gelatin, agar, konjac polysaccharide, xanthan gum, pectin, carrageenan, sodium alginate, semen plantaginis polysaccharide, guar gum, gellan gum, curdlan, whey protein, casein or soybean protein. The gel is added into the carrier to realize physical embedding of the nicotine, the elastic and chewable oral nicotine product can be obtained without bonding fixation, and the nicotine is released through gel swelling-diffusion regulation, so that the oral nicotine product has no residue in the oral cavity and does not pollute the package when being used, and the purposes of dynamically releasing the nicotine and improving the consumption experience are realized.

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 relates to the technical field of blood culture bottles, in particular to a composition and application thereof in preparation of a microbial culture medium. Yeast extract powder, soy peptone and casein tryptone are combined into a nitrogen source, and an aerobic and anaerobic culture medium for clinical pathogenic microorganism culture is formed. Through comparison verification, in growth experiments of nine aerobic bacteria and seven anaerobic bacteria, the culture speed and the biomass accumulation of the aerobic and anaerobic culture media added with the composition are integrally superior to those of other components excluded in the prior art and screening. Therefore, the composition can effectively promote the performance of a blood culture product, improve the clinical blood flow infection detection capability, inhibit antibiotic abuse and save the life of a patient.

The invention discloses a method for preparing high-nutrition oil gel from a soybean protein typing aggregate-hyaluronic acid compound, and belongs to the technical field of food processing. The method comprises the following steps: (1) preparing a soybean protein typing aggregate; (2) preparing a hyaluronic acid solution; (3) preparing a soybean protein typing aggregate-hyaluronic acid compound; and (4) preparing the oil gel. The oleogel with high nutrition, good stability and better structural performance and water-retaining property is prepared by fully utilizing the structural and functional advantages of the protein parting aggregate and the hyaluronic acid, so that the effective application of the oleogel prepared from the soybean protein isolate in the food industry is enhanced. The oil gel is simple and convenient in preparation step, high in efficiency, environment-friendly and suitable for being used in actual continuous production.

The present disclosure provides polypeptides having a cholesterol-lowering function in a soybean protein hydrolysate, a preparation method thereof, and uses thereof. The polypeptides are derived from peptide fragments having a molecular docking “binding energy” value of less than −1.2 kcal with cholesterol esterase. The peptide fragments of the polypeptides that are subjected to molecular docking with cholesterol esterase are derived from 23 polypeptides having a Peptide Ranker bioactivity score of greater than 0.9. The polypeptides possess a significant blood-lipid-lowering function.

The invention relates to the technical field of microcapsule preparation, and particularly discloses a microcapsule composition with a slow release function and a preparation method and application of the microcapsule composition. Soybean protein provided by the invention is subjected to three-stage hydrolysis to generate small molecule peptide and amino acid, and the small molecule peptide and amino acid can be interwoven with maltodextrin in a network structure; therefore, a compact and coherent composite wall material network structure is jointly constructed, erosion of gastric acid can be effectively resisted, and physical isolation protection is provided for probiotics. When the microcapsule enters an environment from neutral to alkalescent intestinal tracts, the pH value in the intestinal tracts is increased, and an original hydrogen bond network structure among molecules is damaged, so that an original compact gel network structure becomes loose and is greatly swelled; meanwhile, the hydrolyzed soybean protein can be further hydrolyzed under the action of intestinal trypsin and the like, the wall material structure of the microcapsule is gradually loosened, thalli are gradually released in the swelling-disintegration process, targeted slow release of the intestinal tract is achieved, and therefore the probiotic function of the microcapsule is achieved.

The invention relates to a preparation method of a Vero cell influenza virus vaccine, and belongs to the technical field of virus culture. In the culture of the influenza virus, red algae protein and soybean protein hydrolysate are added into a culture medium at the same time, the red algae protein and soybean protein hydrolysate are subjected to low-temperature ammonium sulfate precipitation and PD-10 desalination column purification, natural conformation is kept, integrin-FAK-Src and IGF-1R signal channels can be activated, and cell adhesion and proliferation are promoted; the latter contains soybean protein isolate, polysaccharide and RGD motif peptide, and can form an adhesion film on a substrate and mediate adhesion through integrin. According to the invention, the Vero cells and the recombinant plasmid are combined to improve cell adherence, metabolic homeostasis and oxidation resistance, so that the Vero cells grow at high density and efficiently replicate influenza viruses under a serum-free condition, the virus titer (TCID50) reaches 8.5 log10 / mL, and the Vero cells and the recombinant plasmid are suitable for industrial vaccine production.

The invention discloses application of GmABHD6 protein in controlling soybean oil content or soybean protein content, and belongs to the technical field of soybean quality. The invention aims to improve the quality of soybeans and increase the oil content and protein content of the soybeans. The invention discloses application of GmABHD6 protein in controlling soybean oil content or soybean protein content or increasing soybean yield. The amino acid sequence of the GmABHD6 protein is shown as SEQ ID NO.2. The invention further discloses application of the GmABHD6 protein in controlling soybean oil content or soybean protein content or increasing soybean yield. GmABHD6 negatively regulates and controls the oil content of soybean seeds, and a theoretical basis is provided for cultivation of high-quality soybeans.

The present disclosure addresses the problem of providing a bakery food product mix that contains 50 mass% or more of whole wheat flour and can produce bakery food products having good baked color, soft texture, and rising properties.　The bakery food product mix contains 50 mass% or more of whole wheat flour, milk protein, and soybean protein.

The present application relates to a kind of compositions containing potato extract and with extended satiety and its preparation method and application, and the composition includes the following weight parts of raw materials: plant extract 30-40 parts, protein component 10-20 parts, dietary fiber component 30-40 parts and auxiliary materials 5-10 parts;Wherein, the plant extract includes potato extract, white kidney bean extract, tea flower extract and lotus leaf extract, the protein component is at least one in pea protein, soybean protein and oat protein, the dietary fiber component is the combination of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder.The composition of the present application has significant advantages in controlling body weight and managing satiety, and realizes the weight loss effect of "reducing heat absorption, extending satiety and promoting metabolism" in multiple dimensions, forms sustainable metabolic health support long-term value, and can be used for preparing weight loss body shaping functional food.

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 present disclosure can improve the degree of soy protein proteolysis and the ability to produce valine, isoleucine, and leucine, which are branched-chain amino acids, as well as other amino acids, such as threonine, glycine, tyrosine, and lysine. Accordingly, the present disclosure can prevent sarcopenia and has antioxidant activity. Also, the present disclosure can maintain protein metabolic balance and relieve sarcopenia by muscle synthesis.The self-aggregation, hydrophobicity, and intestinal adhesion of a mixed strain is improved compared to a case where a single strain used for the mixed strain is used. Therefore, when the mixed strain of the present disclosure is ingested, the strain can remain for a long time in the intestine.

The invention belongs to the field of molecular biology, and relates to application of soybean protein GmSEED1 and a coding gene thereof in regulating and controlling the grain weight of seeds. The GmSEED1 is a protein of which the amino acid sequence is as shown in SEQ ID No. 2. Experiments prove that the GmSEED1 and related biological materials thereof can be used for increasing the crop yield and cultivating high-yield varieties.

Problem:Soybean saponins have been reported to possess various physiological activities, but their content in natural products is low, and blending into other materials is difficult in consideration of flavor and physical properties. Furthermore, concentrated saponins significantly impair flavor. The objective of the present invention is to find a material that contains soybean-derived saponins at a high content without unpleasant bitterness or astringency, and to produce saponin-enriched chocolates using this material.Resolution:It has been found that a poorly soluble soybean protein material, which is unhydrolyzed residue generated by the enzymatic hydrolysis of a soybean protein raw material, contains saponins at a high content and does not possess unpleasant bitterness or astringency. By blending this poorly soluble soybean protein material into chocolate, the target amount of saponins can be included without affecting the flavor and texture.

The invention discloses a preparation method of low-beany-flavor high-nutrition soybean protein, and belongs to the field of food processing. In order to solve the problems that the beany flavor of the existing soybean protein is prominent and the quality of the protein is deteriorated in a dry heat processing process, the invention provides a preparation method of low-beany-flavor high-nutrition soybean protein, and the method mainly comprises the following steps: (1) taking soybeans as a raw material, crushing, sieving, degreasing, carrying out alkali dissolution and acid precipitation, and freeze-drying to obtain the soybean protein; (2) preparing a soybean protein solution; (3) adding tannic acid to further prepare a soybean protein-tannic acid covalent / non-covalent compound; and (4) carrying out dry heat treatment on the soybean protein-tannic acid covalent / non-covalent compound. According to the method, dry heat treatment and covalent / non-covalent compounding of the tannic acid and the soybean protein weaken the interaction between beany flavor substances and the protein by changing the conformation of the protein, and the prepared soybean protein has the properties of low beany flavor, high nutrition and the like, and has a good application prospect in the field of foods.

The invention relates to the technical field of adhesives, and discloses a soybean-based formaldehyde-free adhesive and a preparation method thereof. The adhesive prepared by the invention is prepared from the following raw materials in parts by weight: 30 to 40 parts of soybean protein powder, 5 to 10 parts of starch, 80 to 120 parts of deionized water, 3 to 8 parts of modified cross-linking agent, 2 to 5 parts of reinforcing filler, 2 to 6 parts of sodium hydroxide and 0.5 to 1.5 parts of defoaming agent, soybean protein powder is adopted as an aldehyde-free base material, a modified cross-linking agent, reinforcing filler and other auxiliaries are added, and the adhesive is endowed with excellent bonding strength, water resistance, antibacterial performance, flame retardance and the like. Wherein a large number of epoxy groups are introduced into the modified cross-linking agent and can react with active groups in soybean protein, so that the cross-linking density of the adhesive is improved, and the bonding strength, water resistance, flame retardance and the like of the adhesive are further improved; and the reinforcing filler improves the toughness of the matrix through physical filling, and endows the matrix with certain antibacterial property.

The invention relates to the field of genetic engineering and plant genetic breeding, and discloses a soybean GmMYB6 protein and application of a coding gene thereof. The invention provides a GmMYB6 protein and a coding gene thereof, the GmMYB6 protein is closely related to the stalk strength and lignin content of a plant, and the stalk strength and lignin content of the plant can be effectively regulated and controlled by knocking out the coding gene of the GmMYB6 protein from the plant. The GmMYB6 protein and the coding gene thereof provided by the invention can be used for cultivating lodging-resistant soybean varieties, and have a wide application prospect.

This application relates to a method for improving the utilization of soybean protein in salmonid fish. This disclosure provides a method for modifying salmonid fish to grow on a diet containing soybean protein. The method includes administering a fish feed composition to the fish for an effective period after hatching. The fish feed composition contains soybean protein and an effective amount of an antioxidant. The antioxidant may be astaxanthin.

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 provides a coffee and soybean milk composition for body weight management and a preparation method thereof. The coffee and soybean milk composition comprises the following components in parts by mass: 10-20 parts of a coffee component, 20-60 parts of a soybean protein component, 5-10 parts of a mitochondrial activator and 5-15 parts of dietary fibers. According to the coffee and soybean milk composition provided by the invention, the coffee component, the soybean protein component, the mitochondrial activator and the dietary fiber are scientifically and specifically proportioned, so that key functional components, namely caffeine and chlorogenic acid in coffee, generate a synergistic biological effect with the soybean protein; and a coordinated regulation system of a targeted lipid metabolism full chain is systematically constructed. According to the preparation method, the coffee-dietary fiber microcapsule powder is obtained through a microencapsulation process, the structure can effectively protect heat-sensitive components such as chlorogenic acid and part of aroma substances in coffee from being damaged in the processing and storage process, and the synergistic effect performance of beneficial components in the coffee and soybean milk composition in the human body is guaranteed.

It has been reported that soybean saponin has various physiological activities, but the content thereof in natural products is low, and it is difficult to blend soybean saponin with other materials in terms of flavor and physical properties. In addition, concentrated saponin greatly inhibits flavor. To find out a material highly containing saponin derived from soybean and free from unpleasant bitterness and astringency, and to produce chocolates highly containing saponin by using the material.SOLUTION: It has been found that a hardly soluble soybean protein material, which is an undecomposed residue produced by enzymatically hydrolyzing a soybean protein raw material, contains saponin at a high level and does not have unpleasant bitterness or astringency. By blending the hardly soluble soybean protein material with chocolate, a desired amount of saponin can be contained without affecting flavor and texture.SELECTED DRAWING: None