64 results about "Stem bromelain" patented technology

The present invention discloses a soy albumen acidophilus beverage that contains soy albumen amino acid and a preparation method. The present invention solves the problem of fermentation of acidophilus in the soy bean fluid and degradating the protein to produce peptide-amino. The content of soy bean in the beverage is 4 to 10 percent, the content of the peptide-amino is 0.06 to 0.1 percent and the content of the protein is no less than 0.7 percent and the rest is counterbalance water. The preparation method is that: the fishy smell of the soy bean thin white is removed, bromelin or paparin are added for biochemical processing and enzyme-distinguishing processing; a part of the enzyme-distinguished materials are fetched and added with lactobacillus, such as lactobacillus bulgaricus and so on to cultivate hametz that is used for producing soy albumen lactobacillus beverage; the enzyme-distinguished materials are heated to 30 to 40 DEG C and added with isomaltooligosaccharide, hametz and appropriate granulated sugar for fermentation to produce soy albumen acid milk which is added with water and processed with serum synthesis to produce the soy albumen acidophilus beverage.

The invention is a method of preparing active peptides by making step oriented enzymolysis of compound enzyme on fish skin collagen, and its characteristic: putting the fish skin collagen in a phosphatic buffer solution to prepare a solution at 0.04-0.06kg / l, adding in pineapple proteinase at 40-50 deg.C in the proportion of 3000-5000 U / g substrate, stirring at constant temperature, making enzymolysis for 3-5 hours, then killing the enzyme at 95-110 deg.C for 4-6 minutes, cooling to normal temperature and freeze-drying. It produces the active peptides of reducing blood pressure and easy to obtain the active peptides with more reasonable molecular weight distribution.

The invention discloses plant protein peptide lactic acid bacteria beverage made by taking wheat embryo as a main raw material and using biological fermentation engineering, wherein total contents of protein and peptide are 0.7-3 percent, so that the wheat embryo with abundant nutrition can benefit general consumers. The plant protein peptide lactic acid bacteria beverage disclosed by the invention is prepared by adopting the following steps of: carrying out alpha treatment on wheat embryo pulp at the pressure of 0.2-0.4MPa and the temperature of 110-138DEG C; cooling to 30-50DEG C and then adding papain or bromelin for biochemical treatment; sterilizing and then reducing the temperature to 38-40DEG C; adding white granulated sugar and inoculating the mixture to a lactic acid bacteria strain subjected to gradual domestication and culture for standing and fermenting at constant temperature; adding the fermented material into a proper amount of food additive; and carrying out colloid mill treatment and homogenization treatment at high pressure of 70-80DEG C to obtain the wheat embryo peptide lactic acid bacteria beverage.

The invention discloses a Natto polypeptide nourishing powder with high polypeptide content and enzymatic activity, wherein the weight proportion of the production charge mixture are, soybean 100 parts, soybean separated albumen powder 30-40 parts, skimmed milk powder 5-10 parts, stabilizing agent 0.1-0.2 parts, emulsifying agent 0.1-0.2 parts, phosphatidy lcholine 0.5-1 parts, oligosaccharide 0.5-1 parts, and small amount of papayotin and bromelin.

The invention relates to a rana japonica oil antioxidant polypeptide. The rana japonica oil contains abundant nutrient substance, however in the existing using method of rana japonica oil, the nutrient substance is not likely to be absorbed by a human body due to too big molecular weight of proteins, the polypeptide with even molecular weight still cannot be obtained after rana japonica oil is subjected to enzymolysis by a conventional method, the efficient utilization of nutrient substances cannot be realized. The invention provides a rana japonica oil polypeptide with small molecular weight, which is prepared by the method specifically comprising the following steps: adjusting the pH (potential of hydrogen) of a rana japonica oil solution to 1.6-1.8, adding 0.1-0.3g / ml pepsase to carry out enzymolysis completely; adjusting the pH of the solution to 6.0-7.0, adding 0.2-0.4g / ml neutral protease to carry out enzymolysis completely; adjusting the pH of the solution to 7.0-8.0, adding bromelain to carry out enzymolysis completely; heating to 70-75 DEG C, inactivating the enzyme to obtain enzymolysis solution; filtering with a 0.3-0.4mu m filter film, and then filtering with a ultra-filtration film with molecular weight cut-off of 4-5kD, adding activated carbon, stirring, filtering, concentrating and drying, so as to obtain rana japonica oil polypeptide; the polypeptide can be easily absorbed and has an excellent antioxidant effect.

The invention discloses a wisteria and kiwi fruit noodle. The wisteria and kiwi fruit noodle is prepared from the following raw materials in parts by weight: 120-130 parts of flour, 20-30 parts of glutinous rice flour, 22-34 parts of millet flour, 13-25 parts of purple sweet potatoes, 4-5 parts of pumpkins, 4-6 parts of potatoes, 10-12 parts of duck skin, 5-8 parts of pineapple flesh, 1-2 parts of tremella, 1-2 parts of wisteria, 1-2 parts of radix polygonati officinalis, 2-4 parts of pear roots, 2-3 parts of rehmannia leaves, 1-2 parts of platycodon grandiflorum, 1-2 parts of fructus alpiniae oxyphyllae, 1-2 parts of lotus leaves, 8-15 parts of kiwi fruits, 2-3 parts of salt, 0.3-0.5 part of sodium carbonate and a suitable amount of water. The wisteria and kiwi fruit noodle disclosed by the invention is abundant in nutrition and delicious in mouth feel, and has a certain dietary therapy and health-maintenance health-care effect; the duck skin is immersed by rice wine to remove oil and then is agitated with the pineapple flesh all the time; pineapple protease in an pineapple flesh can be used for decomposing collagen in the duck skin. The pear roots have the functions of removing heat from the lung to relieve cough and regulating qi to alleviate pains. The wisteria has the effect of inducing urination, seeds have an anti-corrosion effect, and wisteria tumors and stems have an anti-cancer function.

The preparation process of hydrolytic gelatin with combined enzyme includes compounding water solution with gelatin material, regulating pH value with citric acid and phosphate buffering system, heating to reaction temperature, throwing enzyme via stirring, heating to killing enzyme, filtering, concentrating and drying to obtain hydrolytic gelatin. The combined enzyme contains any two of neutral proteinase containing AS1.398, papain, trypase and pineapple proteinase; the reaction has temperature suitable for the enzyme components, system pH value of 5-8.5 and reaction period of 0.5-5 hr; and the single enzyme adding amount is 0.01-2 wt% of gelatin. The enzyme components are added after being mixed or successively to degrade gelatin, and the process can decrease molecular weight of hydrolytic gelatin, raise hydrolytic gelatin solution stability and eliminate bad smell.

The invention provides a brewing method for fig health wine containing multi-amino acids. The technical scheme is that the fig health wine comprises, by weight, 80-90 parts of fig, 2-3 parts of lotus seed, 1-2 parts of burdock seed, 0.5-1 part of rose, 0.2-0.6 part of safflower carthamus and 0.1-0.2 part of clove. The brewing method includes: beating the fig by a beater, obtainingfig sarcocarp pulp, smashing lotus seed, burdock seed, rose, safflower carthamus and clove together to be added in the fig sarcocarp pulp, adjusting sugar degree to 18-22% by using crystal sugar, adding 0.06-0.1g / L of fruit wine yeast, 0.06-0.1g / L of papain and 0.04-0.08g / L of bromelain, fermenting for 5-7 days at the temperature of 22-24 DEG C, filtering, fermenting for 15-20 days, filtering, adding 0.06-0.10g / L of natural food-grade propolis and 0.08-0.16g / L of peach gum, clarifying for 6 days, filtering, placing wine base in an oak barrel, ageing for 60-90 days, filtering by using a filtering machine with 0.10 mu m accuracy, filling and capping to obtain the fig health wine. According to the brewing method, amino acid content in the fruit wine is increased, a key problem of sediment of the fruit wine is solved, production is easy to operate, products are abundant in nutrition, and often drinking is beneficial to human body health.

The invention relates to a method for preparing functional protein polypeptide by using a bionic method, which uses natural plant protein as a raw material, utilizes non-animal-derived protease and simulatesan animal digestion process to produce enzymolysis protein polypeptide. The method comprises the following steps of: pre-crushing plant protein raw materials, adding water for preparation, performing primary enzymolysis by adopting non-animal-derived composite protease A, papain and bromelain, adding composite protease B, lysine aminopeptidase and carboxypeptidase for secondary enzymolysisto obtain secondary enzymolysis protein slurry, then homogenizing, spray-drying, and sterilizing to obtain the final product. The method has the advantages of simple process flow, low cost, high content of active micromolecular peptide (the relative molecular weight is between 186 and 1000Da) and free amino acid (186Da) of the prepared product, complete degradation of anti-nutritional factors, invitro digestion absorption rate of more than or equal to 95%, and capability of effectively replacing high-quality animal-derived protein, the growth of young animals isobviously promoted and the method has good social and economic benefits.

The invention discloses a preparation method of a novel bromelain preparation. The preparation method comprises the following steps: (1) preparing pineapple juice; (2) preparing a natural polyanion polysaccharide solution; (3) respectively adjusting the pineapple juice and the natural polyanion polysaccharide solution until the pH values are the same, adequately mixing the pineapple juice with the natural polyanion polysaccharide solution, and stirring to generate a bromelain-polyanion polysaccharide compound precipitate through an electrostatic attraction interaction between the bromelain and polyanion polysaccharide in the pineapple juice; and (4) centrifugally collecting the bromelain-polyanion polysaccharide compound precipitateand drying, so as to obtain the bromelain preparation. By utilizing a principle of generating the precipitate by virtue of the electrostatic attraction interaction between the bromelain and polyanion polysaccharide, the bromelain is separated, and the bromelain preparation is obtained. The bromelain preparation has the stability of bromelain in storage and processing processes and has good slow-release and control-release properties, and the disadvantages that bromelain is sensitive to head and easy to oxidize can be overcome.

The invention relates to preparation of fermented milk with additives, in particular to yoghurt with sea cucumber polypeptide and a processing method for the yoghurt. The yoghurt with the sea cucumber polypeptide comprises the following materials in percent by weight: 5-15% of sea cucumber polypeptide and 85-95% of yoghurt. The processing method comprises the following steps of using pre-treated sea cucumber internal organs as raw materials; adding distilled water of which the weight is 4-8 times the weight of the raw materials in the raw material; uniformly stirring the mixture to obtain homogenate; adjusting the pH (potential of hydrogen) value of the homogenate to be 5.8-6.8; controlling the temperature of the homogenate to be 35-45 DEG C; adding bromelain and trypsin in the mixture; staying warm for 2-4 hours; then performing enzyme deactivation; centrifuging the mixture; taking supernate; performing decoloration and deodorization on the supernate by using activated carbon; filtering the supernate by using an ultrafiltration membrane to obtain sea cucumber internal organ polypeptide with the molecular weight lower than 5000 Dalton; and mixing the sea cucumber internal organ polypeptide and the yoghurt to obtain a finished product. The yoghurt with the sea cucumber polypeptide is rich in nutrition, easy to absorb and convenient to drink, tastes good, has effects of oxidation resistance, aging resistance and the like, is reasonable in technology and high in operability, and facilitates industrial production.

The invention discloses a preparation method of a fish collagen peptide compound. The method includes: processing fish skin with citri acid at 80 to 100 DEG C to obtain collagen, hydrolyzing the collagen with alkaline protease and bromelain, and fermenting hydrolyzed collagen peptides with yeast to obtain the fish collagen peptide compound. By means of a combination of acid extraction and hot water extraction, the collagen is acquired from the fish skin and is then enzymatically hydrolyzed with food industry proteinases and fruit and vegetable juice proteases, microbial fermentation is then enabled to obtain collagen peptides, and the fish collagen peptide compound easy to digest and absorb and of good taste and flavor is prepared. The preparation method is simple and easy to operate and has high collagen extraction rate.

The invention provides a method for extracting bromelain ananase through a chitosan carboxylation derivative, which comprises the following steps of: (1) preparing the chitosan carboxylation derivative; (2) carrying out preprocessing on pineapple juice; (3) adsorbing the bromelain ananase; (4) eluting the bromelain ananase; and (5) refining and drying the bromelain ananase. The method for extracting bromelain ananase through the chitosan carboxylation derivative has the advantages that: (1) the obtained enzyme has high activity, and is safe and reliable; (2) the process has less pollution to an ultrafiltration membrane, and the production efficiency is high; (3) the production of the bromelain ananase is not limited by pineapple harvest time; (4) two products of the bromelain ananase and the pineapple juice can be obtained simultaneously; and (5) the process is flexible, the bromelain ananase can be collected through ultrafiltration or salting out, and when the salting out method is used, the volume of the bromelain ananase solution is only 1 / 20 of the original pineapple juice, so that the used salt is greatly reduced.

The invention discloses a bromelain liposome and a preparation method thereof. The bromelain liposome is prepared from the following components by weight: 0.2 to 0.5 percent of bromelain, 1 to 5 percent of lecithin, 0.4 to 0.8 percent of cholesterol, 0.2 to 0.8 percent of Tween 80, and 0.1 to 0.5 percent of pectin. The bromelain liposome provided by the embodiment of the invention can not only improve the transdermal absorption ratio of bromelain and but also increase the stability and the bioavailability of liposome.

The preparation process of oligomeric peptide capable of inhibiting angiotonase activity includes the following steps: pulping Acaudia molpadioides with water, centrifuging to obtain precipitate, washing with alkali solution, water washing the precipitate to neutrality, water extracting while heating, centrifuging to obtain hot water extracted collagen solution, freeze drying to obtain Acaudia molpadioides collagen, dissolving in buffering phosphoric acid-citric acid solution, adding bromelin through stirring at constant temperature to enzymolyze, deactivating enzyme, cooling, ultrafitering with ultrafiltering membrane, regulating pH to 7-8, adding Alcalase enzyme through stirring at constant temperature to enzymolyze, deactivating enzyme, cooling, ultrafiltering, adding type I collagenase to enzymolyze at constant temperature, deactivating enzyme, cooling, ultrafiltering to obtain hydrolysate, chromatographic separating, and freeze drying.

The invention relates to pineapple ferment and application of the pineapple ferment as a tyrosinase inhibitor. The pineapple ferment is obtained by naturally fermenting wild yeast on the surfaces of the pineapple peels or pineapple leaves or bromelin in the presence of glucose, and has the characteristics that raw materials are cheap and easy to get and waste can be converted into treasure. By adopting the pineapple ferment and the application of the pineapple ferment, not only can the problems that byproducts of the pineapple processing-pineapple peel resources are wasted and the environment is polluted be solved, but also the pineapple ferment with an effect on inhibiting tyrosinase is obtained by virtue of the natural fermenting technology. The pineapple ferment can be used as a whitening agent in the field of cosmetics and is natural and non-irritating.

The invention relates to the field of plant extracts, in particular to an antioxidant peony peptide and a preparation method thereof. The peony peptide comprises 6-9 amino acids, and comprises one ormore of tyrosine, cystine and methionine. According to the preparation method, a two-step decomposition method is utilized, ficin proteinase with not high specificity and subtilisin are selected and compounded, firstly, peptide bonds at main glutamic acids in peony seed meal protein are ruptured, and a protein peptide fragment is formed; then a small amount of bromelain without specificity, papainwith specificity and endopeptidase Glu-C with specificity are utilized, and the tyrosine, the cystine and the methionine are retained in peptide chain molecules as much as possible to improve the antioxidant capacity of the protein peptide.

The invention discloses a preparation method of tender dry-cured goose, which comprises the following steps: killing and preparing dry-cured gooses, injecting a tenderizer prepared from an aqueous solution of ficin and bromelain, carrying out rolling and kneading, mixing five spices powder, salt and liquor, coating a mixture in and out of the goose body for dry-curing, preparing a wet-curing material from clove, myrcia, dahurian angelica root, cassia, licorice, amomum tsao-ko, cardamom, netmeg, anise, common fennel fruit, dried orange peel, grosvenor momordica fruit, villous amomum fruit, ginger, scallion and black tea, carrying out a wet-curing for the goose body, carrying out air drying, boiling with sauce and sterilizing, and preparing the tender dry-cured goose. The preparation technology is simple, antiseptic is not added, preservation time is long, carrying and eating are convenient, and the prepared dry-cured goose has unique local flavor, delicious quality and salted fragrance with heavy flavor.

The invention discloses active protein nanoparticle prepared by restrictive enzymatic hydrolysis and a preparation method and an application thereof. The preparation method comprises the steps of: mixing protein and water in a mass to volume ratio of 1 to 10:100 (g / mL) to adjust the pH of the protein liquid, adding pancreatin, Alcalase, pepsin, papain, neutral protease, flavor protease, complex protease or bromelain for restrictive enzyme digestion, controlling the degree of proteolysis at 3 to 9%, performing steps of insulated enzyme deactivation and centrifugation, taking a supernatant, andperforming freeze drying or spray drying to obtain the active protein nanoparticle. The method has mild reaction conditions, simple process, and green safety, and no organic reagent is involved in theprocess; The prepared protein nanoparticle has small particle size, good stability, also has superior antioxidant activity, and has good development and application prospects.

The invention relates to a method for biopanning the affinity ligand of bromelin. The method comprises the following steps: (1) biopanning; (2) performing directed amplification and enrichment on bacteriophage; (3) testing the titer; (4) performing monoclonal amplification on bacteriophage; (5) performing an enzyme-linked immuno sorbent assay (ELISA); and (6) performing DNA sequencing, wherein the sequence is Ile-XXX-Ser-Pro-XXX-XXX-XXX (LXSPXXX). The preparation method is simple and has low cost, the biological resources of Escherichia coli and bacteriophage are rich; the selected heptapeptide ligand which has affinity to bromelin has higher affinity to bromelin, and can be used to discover the concensus sequence and provide rich experimental data for the interaction of protein in the proteomics; and the heptapeptide ligand can also be used in the separation and purification researches of pineapple protein.

The invention discloses a method for preparing ACE inhibitory peptide through enzymolysis of bromelain on konjak protein. The konjak protein serves as a raw material, bromelain is used for conducting enzymolysis, enzymolysis is conducted for a while under a certain enzymolysis condition, enzymatic hydrolysate is obtained through enzyme deactivation, cooling, pH value adjusting and centrifugation, high-purity ACE inhibitory liquid is obtained after the enzymatic hydrolysate is subjected to ultrafiltration, SephadexG-25 gel chromatography and RT-HPLC separation and purification, and by means of cooling and drying, konjak ACE inhibitory peptide powder is obtained. The konjak powder is effectively utilized, and the method has important significance in producing high-value-added products of the konjak powder.

The invention discloses a method for extracting and obtaining a bromelain from pineapple peel residues, which comprises the following steps of: cleaning pineapple peel residues, putting the pineapplepeel residues into a crushing and filtering device for multi-stage crushing, adding 0.05-0.1 % of ascorbic acid and 0.5-1 Kg of distilled water, and finally obtaining filtrate through extrusion and filtration; adding 0.03-0.05 % of calcium propionate into the filtrate for corrosion prevention, stirring and centrifuging the filtrate at a high speed for 10-15 minutes at a stirring speed of 4000-5000r / min, taking supernatant, adding pre-dissolved tannin solution into the supernatant, stirring while leading the final concentration of the tannin to be 0.1-0.2 %, and allowing the solution to standafter adding the tannin. The enzyme activity of the bromelain prepared from the pineapple peel residues is good, the purity is high, and the utilization rate of pineapple peel residues is improved.

The invention relates to a method for removing soybean peptide bitter by a composite protease. The method is as follows: (1) preparing a pulp: mixing a soybean protein isolate with a buffer solution so as to obtain the pulp with a soybean protein isolate mass percentage content of 10-20%; (2) conducting sterilization: disposing the pulp in microwave sterilization equipment for intermittent microwave sterilization treatment; (3) preparing a composite protease preparation: mixing an alkali protease, a neutral protease and papain, adding blending water to the mixture, and adding an acid protease and bromelain to the obtained solution so as to obtain the composite protease preparation; (4) conducting a hydrolysis with the composite protease preparation: controlling a hydrolysis degree of 10-35%; and (5) conducting separation: conducting centrifugal treatment and membrane filtration, and controlling molecular weight at 2000-4000 Dalton. The method embeds hydrophobic amino acids in the middle of peptide chains so as to remove the peptide bitter. Moreover, process conditions are easy to control so as to reduce manufacturing costs.

The invention belongs to the field of human hair product processing, and particularly relates to a bio-enzyme composite desquamation technology for human hair fiber. The bio-enzyme composite desquamation technology comprises a step of performing desquamation treatment on the human hair fiber sequentially through protease A and protease B, wherein the protease A is one of bacillus subtilis protease, bacillus licheniformis protease, bacillus cereus protease, ficin and chymotrypsin; and the protease B is one of actinomycetes protease, aspergillus oryzae, aspergillus niger, trypsin, endopeptidase, hemocoagulase, papain and bromelain. The technology provided by the invention is simple and easy to implement.

The invention discloses a method for purifying bromelin by a nano-titanium dioxide porous ceramic column chromatography, belonging to the technical field of enzyme separation and purification, mainly solving the problems of bromelin purification and enzymatic activity preservation. The technical scheme comprises the following steps of: manufacturing a porous ceramic column chromatography stuffing by a utilizing ceramic sintering technology; purifying the bromelin by adopting a column chromatography technology; and maximally preserving enzymatic activity through ultrafiltration and freeze-drying to obtain a finished product of the bromelin with the amount of activity units reaching 6 million. The invention is a high-efficiency and safe method for preparing the high-activity bromelin, and the product can be used as food or medicine raw material to be widely applied to the fields of food, biomedical industry and the like.

The invention provides a naringin extraction method. Naringin is extracted from shaddock peel with an enzyme hydrothermal process. Particularly, naringin is extracted from the shaddock peel by using 250 U / g bromelain, 50 U / g cellulase and 100 U / g pectinase assisted with a hot water process in the naringin extraction method.

The invention relates to a component of bromelain which is largely responsible for the ability of bromelain to interrupt the MAP kinase cascade. The component contains ananain and comosain and is useful in the treatment or prevention of diseases and conditions mediated by T cell activation or by activation of the MAP kinase pathway.

The invention discloses application of vitamin B1 in inactivating bromelin at normal temperature. The method comprises the following steps: preparation of bromelin solution, namely diluting 1g of bromelin (food level, the specific activity unit is 0.5 million U / g) by 1000 times, i.e. diluting to 100ml, taking 5ml of the bromelin solution, and diluting to 50ml; and addition of vitamin B1: respectively adding 0.001-0.004mg (vitamin B1) / mL (bromelin solution) into the bromelin solution, wherein every milliliter of bromelin solution contains 0.02mg of bromelin. The method has the advantages of favorable inactivating effect and high safety, and can ensure meat to have proper tenderness when being used in meat.

The present invention relates to a method for producing recombinant stem bromelain. Total RNA is isolated from pineapple plant (11) and used for reverse transcription polymerase chain reaction to generate multiple copies of stem bromelain gene (12). The gene is then cloned into a cloning vector (13), then transformed to a competent cell to produce an entry clone (14). After identifying and selecting the positively transformed entry clone (15), the stem bromelain gene is sub-cloned into a destination vector (16) and transformed into host cells to produce recombinant cells (17). After identifying and selecting the positively transformed recombinant cells (18), the recombinant cells are induced to express recombinant stem bromelain (19). Subsequently, the recombinant cells are harvested and the recombinant stem bromelain purified (20). The recombinant stem bromelain produced is in an active form and demonstrates activity similar to native stem bromelain.