155 results about "Tissue protein" patented technology

The invention provides a near-infrared spectrum imaging system for diagnosis of depth and area of burn skin necrosis. The near-infrared spectrum imaging system comprises a spectrum imager and a computer-control system. The spectrum imager acquires 1100-2500nm waveband spectral signals of burn skin necrosis tissue of a target area, the spectral signals are subjected to image analyzing and processing through the computer-control system, the depth and area of burn of the target area can be acquired through spectral matching recognition upon a spectral reflectance curve corresponding to each image element in spectral images and a standard spectral reflectance curve in a burn skin necrosis spectral database in a data module and are synthesized into three-dimensional image display of the target area. By the near-infrared spectrum imaging system, the spatial structure of skin changed due to tissue protein denaturation before and after the skin burn can be specified, so that micron-level information about boundaries of normal skin tissue and necrotic tissue and the depth of burn skin necrosis can be provided visually, and clinical diagnosis, treatment and prognosis judgment can be supportively facilitated.

The invention relates to recombined fried pork crisps and a preparation method thereof. The preparation method of the recombined fried pork crisps comprises the steps of processing raw material meat, processing soybean tissue proteins, mixing, rolling and kneading raw and auxiliary materials and forming and curing. According to the preparation method, the preparation technique is simple, the costis low, and industrialized production is easy to implement. On the basis that the raw and the auxiliary materials are adequately utilized, the recombined fried pork crisps also can provide nutrients beside the raw material meat and have perfect natural muscle fibers and good quality and taste.

The invention discloses soybean tissue albumin dried meat floss. The vegetarian dried meat floss is prepared by performing immersion, cleaning, deodorization, peculiar smell removal, dewatering, chopping into strips, mixing, frying, drying, cooling, packaging and the like on a soybean tissue protein raw material. The soybean tissue protein is used as a full vegetable instead of a filler to be developed and applied; by virtue of rich soybean proteins, the prepared vegetarian dried meat floss is loose, is moderate in sweetness and saltness, tastes mellow and delicious and has a unique flavor; people of all ages can eat the soybean tissue albumin dried meat floss; particularly a new convenient and delicious option is supplied to vegetarians and is a meat-substitute product with rich nutrition.

The invention discloses a fried rabbit meet crisps and the manufacture method thereof. The ingredients and the weight proportion thereof are: rabbit meet grain 1000 parts, salt 5-60 parts, white sugar 10-150 parts, chili 10-50 parts, cooking wine 5-50 parts, pericarpium zanthoxyli 2-20 parts, sodium nitrite 0.05-0.3 part, five-spice powder 3-20 parts, MSG 5-20 parts, soybean sauce 20-80 parts, starch 0-500 parts, tissue protein 0-500 parts, phosphate 2-5 parts, beta-cyclodextrin 2-20 parts.The combination of beta-cyclodextrin and phosphate can effectively remove the fishy smell and maintain the water to preserve the rabbit flesh at its best taste. After the sousing, spreading slice, parching and high-temperature curing, the taste of the rabbit flesh has a spicy and delicious flavour. The flesh tastes chewy and the nutrients of the rabbit flash are preserved to the maximum degree by the special technology of parching and high-temperature curing. The flesh has a bright red look and is convenient for food. The invention creates a completely new way of utilizing the rabbit flesh scraps and enjoys a broad market prospect.

The invention relates to a lactic acid fermented beef salami sausage, which comprises the followings by 1000 parts of beef: preserved materials: 20 to 30 parts of salt, 3 to 5 parts of monosodium glutamate, 3 to 5 parts of mixed phosphate, 0.8 to 1.5 parts of heterogeneous Vc-Na, 0.08 to 0.12 part of nitrite, and 80 parts of 0.3mol / l CaCl; ingredients: 8 to 12 parts of soy protein, 8 to 12 parts of whey protein, 2 to 3 parts of beef flavor, 120 to 170 parts of tissue protein, 0.1 to 0.15 part of lactic acid bacteria; and auxiliary materials: 600 to 800 parts of water, 70 to 90 parts of soy protein, 8 to 12 parts of amino acid powder, 0.1 to 0.15 part of lactic acid bacteria, and 8 to 12 parts of glucose. The processing steps comprise preparation, preservation, chopping, enteroclysm, fermentation, curing and packaging. The beef sausage contains a plurality of types of protein, has delicate taste, is suitable to eat by consumers in all ages, and has the advantages of fast processing, low production cost, simple procedures and facilitation to mass production.

The invention belongs to the field of food processing and especially relates to a processing application of soybean protein isolate and a vegetarian soybean-protein roasted sausage. The vegetarian soybean-protein roasted sausage comprises the following ingredients: soybean protein isolate, tissue protein, vegetable oil, starch, salt, sugar, monosodium glutamate, spices, vegetarian Taiwan roasted-sausage essence, potassium sorbate, TG enzyme and monascorubin. According to the preparation method, the whole processing technology of the roasted-sausage product, especially the time for chopping and mixing, the order of material feeding as well as the process parameters including the temperature, the time and the like, are controlled; thus, the invention solves the problems of soybean-protein coagulation, vegetarian-sausage processing cost and popularization.

The invention relates to a lactobacillus fermented beef dry sausage and processing method thereof. Every 100 parts by weight of salted beef is added with 0.1 part of lactobacillus, 10-15 parts of tissue protein, 10-15 parts of starch, 1-2 parts of soy protein, 1-2 parts of whey protein and 0.1-0.2 part of essence. The processing method includes the following steps: a, salted beef is prepared; b, auxiliary material is added into the salted beef and then condiment is added, and then the salted beef is chopped into beef paste by a chopper mixer; c, the beef paste is poured into casing for sausage, the filled sausage body is subject to stewing, smudging, drying, cooling and vacuum packaging sequentially. The beef sausage of the invention adopts unique processing method, and beef and soy tissue protein are processed into nutrient components easy to be absorbed by human body, thus the beef sausage is convenient to process and make, and the product has favourable taste and flavour and is convenient to eat; thus the beef sausage is a convenient nutrient food which is good for both children and adults, is convenient to process and eat, has favourable taste and is delicious.

The invention belongs to the field of health-care beverages, and relates to an additive of a radiation-resistant functional beverage, and additive-containing barley green milk wine and an additive-containing tea beverage. The additive consists of the following raw materials in part by weight: 30 to 35 parts of barley green, 30 to 35 parts of red bean, 12 to 15 parts of Chinese wolfberry, 12 to 15 parts of dried longan, 12 to 15 parts of red jujube, 5 to 8 parts of American ginseng, 12 to 15 parts of lucid ganoderma, 1 to 2 parts of Chinese caterpillar fungus, 12 to 15 parts of rhodiola, 12 to 15 parts of rose, 12 to 15 parts of roselle, 12 to 15 parts of ginkgo leaf and 10 to 12 parts of liquoric root. The additive can be used for brewing radiation-resistant functional barley green milk wine, can be used for preparing a radiation-resistant functional tea beverage and other various beverages, and can be prepared into a solid tea bag. The milk wine and the tea beverage prepared by the additive have the effects of strengthening health care, enhancing immunity, resisting oxidation and fatigue, delaying senility and the like, an obvious radiation-resistant effect and the effects of improving and protecting tissue proteins, nuclear proteins, enzymes and the like of organs harmed by photoelectricity and various rays of a human body.

The present invention relates to compositions and methods for mimicking an in vivo environment for culturing cells in vitro. The in vivo mimicking environment is based on the generation of a tissue-specific extracellular matrix wherein the matrix provides a substrate for which the cultured cell originated from. The tissue-specific extracellular matrix can further comprise a component of a whole tissue-specific homogenate.

The present invention relates to a method for enzymaticly digesting porcine fat, wherein fat cells are fragmented by using an ultrasonic wave-assisted enzymatic digestion method. The present invention also provides a method that is based on the foregoing method and that is for further refinement of advanced edible lard and fat tissue protein hydrolysate. The method comprises: extracting lard in in a cryogenic condition; obtaining the advanced edible lard after refining the lard; and obtaining a sauce by performing homogenizing, flavouring, thermal reacting, filling, and sterilizing on the protein hydrolysate obtained during enzymatic extraction.

The invention relates to leisure foods and processing methods thereof, in particular to a processing method of compound beef granules. The processing method includes: pretreating beef, stir-frying the pretreated beef with soaked and dewatered tissue proteins, sequentially baking the stir-fried beef, compacting with moulds, chopping into granules, drying and post-treating to obtain the compound beef granules which are high in nutrition. Original process is used and tissue proteins are used in the processing field of beef foods. The compound beef granules are fine in taste, high in nutrition, natural and pollution-free, and are deeply loved by consumers.

The invention discloses a method for preparing a peanut protein at a low temperature and extracting original peanut oil and histone synchronously. The method comprises the following steps: peanuts go through secondary physical pressing in a single-screw oil press to obtain peanut protein powder and crude oil; the peanut protein powder is extruded and puffed in a double-screw extruder to obtain the histone; the crude oil is made into the original peanut oil after the processes of vacuum drying, standing and freezing at a constant temperature, filtering at a constant pressure, and twice finely filtering by a multi-layer vegetable fiber. The method of the invention can synchronously extract the original peanut oil and the histone; the prepared original peanut oil meets the national class 1 pressing standard; the prepared peanut protein structure, that is the histone is characterized by high vegetable protein, high fiber, low fat, no cholesterol, fragrant smell, etc., which can be directly prepared into vegetarian food or food vegetable protein additive material after being further processed. The method can realize the large-scale industrial production.

The paper-based plaster for treating beriberi is produced through the process of making Chinese medicine liquid with 24 kinds of Chinese medicinal materials including flavescent sophora root, gallnut, alum, cnidium fruit, sessile stemona root, etc.; producing paper carrier with husk, wheat b bran and Chinese medicine residue and through conventional papermaking process; painting thiamine and the medicine liquid to the paper carrier and stoving; and covering the medicine liquid layer with water absorbing paper layer. It has the functions of killing bacteria, stopping itch, eliminating wetness,promoting blood circulation, healing tissue protein, killing free dmould spores and replenishing vitamin B1.

Embodiments of the present invention provide methods and apparatus for comparing the proteome and or metabonome of an organism or culture to standard values, over time, or after a change has taken place, a pertubation, with respect to the organinsm or culture.

A method for treating animal tissue with acylation agents to alter the net charge and net charge density of the treated tissue for therapeutic applications is provided. The method involves applying an alkaline solution to the exposed tissue surface area. This results in deprotonation of ε-amino groups of lysine residues on the exposed tissue proteins so that the tissue proteins have a net charge. Then, an acylating agent is applied and the acylating agent reacts with the tissue protein to form a protein complex having an altered net charge. Acylating agents such as sulfonic acids, sulfonyl chlorides, and acid chlorides can be used. The method can be used to treat a wide variety of human tissues including the human cornea for correcting myopia. The method can also be used to treat skin tissue, so that there is an increase in dermal thickness and pliability. The method can be further used to treat articular cartilage.

The invention relates to a lung cancer tissue protein blotting membrane and a preparation method thereof. The membrane is prepared by the extraction of lung cancer tissue protein, electrophoretic separation and membrane conversion. The preparation method is characterized in that a polyvinylidene fluoride (PVDF) membrane is contained, and an instantaneous receptor potential channel TAPC6 is formed on the PVDF membrane, wherein the molecular weight is between 120kda and 85kda of the non-prestained protein molecular weight standard; or a cytoskeletal protein immune blot is formed on the activated PVDF membrane, wherein the cytoskeletal protein is above 40kda of the non-prestained protein molecular weight standard. The invention has convenient and quick storage and transportation and can be repetitively used, therefore the lung cancer specimen resource and the research are integrated and utilized efficiently; the researcher can obtain the relevant data when the subsequent immune reaction is completed after the lung cancer immune blotting, thereby saving the time of scientific research and enhancing the efficiency.

The invention belongs to the field of food processing, and provides a processing method of vegetable protein substitute meat. The processing method comprises the following steps: (1) soaking and tumbling vegetable tissue protein and liquid emulsion; (2) filling the plant tissue protein obtained in the step (1) with a liquid emulsion through a vacuumizing process; (3) adding a colloid adhesive into the plant tissue protein obtained in the step (2) and tumbling; (4) enabling the surface layer of the plant tissue protein obtained in the step (3) to be full of a colloid adhesive through a vacuumizing process; and (5) pressing the mixture of the plant tissue protein and the colloid adhesive in the step (4) into a shape by using a mold, and heating, curing and shaping to obtain the vegetable protein substitute meat. The vegetable protein substitute processed by the method is large in meat loaf, juicy and tender in taste, the plant tissue egg fiber is full of fat, and rich grease exists during frying.

The present invention is flavor improver for river crab and its preparation process and belongs to the field of aquatic culturing feed additive and its preparation technology. The flavor improver consists of garlicin, spirulina powder, vitamin E, vitamin C, vitamin B1, betaine, DMPT and bran. The preparation process of the flavor improver includes crushing, sieving and mixing the said materials and drying to obtain the product. The flavor improver is added into river crab feed to raise the content of delicate flavor amino acids, high unsaturated fatty acid, free amino acid, fatty acid and vitamin E in crab meat and to prolong the time of autodigestion of isolated tissue protein.

The invention discloses a meatless sausage containing dietary fibers and a processing process of the meatless sausage.The meatless sausage is finely produced by using soybean tissue protein, isolated soybean protein and wet soybean dregs as main raw materials, soaking, dewatering, chopping and mixing, stirring, filling, steaming, packaging in the presence of coolant, and the like.The produced meatless sausage is unique in taste, high and lasting in fragrance, convenient to eat and carry and rich in dietary fibers and conforms to the people's requirement on pursuing healthy, fast and convenient food.Compared with traditional sausages, the meatless sausage containing the dietary fibers has the advantages that the edibleness and nutritional value of the meatless sausage are increased, product grade is increased, the dietary structure of people can be changed, the requirements of people can be satisfied, and a new variety is added to sausage food; the meatless sausage is bright in appearance, fragrant in taste and unique in flavor; the soybean dregs and the like are added into the meatless sausage as the main raw materials, so that the meatless sausage has effects of lowering blood pressure, lowering blood sugar and controlling weight and is beneficial to human health.

The invention discloses a small stuffed ball and a making method thereof. A skin of the stuffed ball is made from the following raw materials in parts by weight: 30-40 parts of fish meat, 30-40 parts of chicken breast, 8-12 parts of pork fat, 3-5 parts of potato starch, 8-12 parts of water, 1.2-1.6 parts of salt and the like; a stuffing is made from the following raw materials in parts by weight: 15-25 parts of chicken breast, 45-55 parts of chicken skin, 12-16 parts of tissue protein, 8-12 parts of water, 2.8-3.6 parts of white granulated sugar and the like. The small stuffed ball is crisp, tasty and tender in mouth feel, perfect in elasticity, full in delicious soup during chewing and durable in fragrance after being eaten. The skin is made by adopting the fish meat as a main material, is delicious in taste, high in protein content and low in fat content, and accords with a modern life mode of people. The small stuffed ball is small in gram weight, can be made with the soup, is crisp and tasty in mouth feel, and is tender and juicy; one small stuffed ball can be eaten once. The soup is slightly pungent, and thus the appetite of people can be increased.

The invention relates to a pie with chicken and corn and a preparation method thereof. The preparation method comprises the following steps of adopting chicken, sweet corn and green beans as main materials, adopting ice water, white granulated sugar, trehalose, wheat drawing protein, soybean tissue protein, salt, baking soda, monosidum glutanate, I+G, corn essence, a composite-phosphate water-retaining agent and spices such as onion powder as auxiliary materials, respectively slicing, stirring, freezing, sizing, coating with powder, frying, cooking and quickly freezing to obtain the pie with the chicken and the corn. The pie has the advantages that the chicken, the sweet corn and the green beans are selected for composition, and rich protein in the chicken, dietary fiber, unsaturated fatty acid, vitamins, minerals and anti-oxidation active substances in the plant materials are combined, so that the defect of higher calories of a chicken product is improved and the pie is beneficial to the health of a human body after being eaten. The pie is scientific and reasonable in process design, can be eaten after being heated by microwave and can meet the need of people for the fast-paced life.

The invention relates to an extraction method of protein from animal tissues, in particular to an extraction method of total protein from a rumen epithelial tissue of a milk cow. The method comprises the steps of putting a rumen epithelial tissue sample of the milk cow in a precooled mortar, adding liquid nitrogen, grinding into powder, adding an acetone solution of precooled trichloroacetic acid, oscillating, eddying, uniformly mixing for overnight aging, centrifugally collecting sediment, freeze-drying the tissue sediment, adding lysate, incubating and eddying at intervals, and centrifugally collecting supernate, namely the total protein of the rumen epithelial tissue of the milk cow. For the total protein of the rumen epithelial tissue of the milk cow, extracted by the method, a total protein mixture can be separated by a two-dimensional gel electrophoresis technology according to an isoelectric point and molecular weight of the protein, the relative abundance of the protein is acquired, the isoelectric point, the molecular weight and a relative transcript level of each protein can be clearly and visually shown in a gel atlas, and the method has the advantages of more obvious integrity and visualization in comparison with the prior arts such as a high efficiency liquid chromatography separation method, an enzyme-linked immunosorbent assay and immunoblotting.

The invention provides a method for efficiently extracting sheep viscus tissue protein, i.e. a frozen crushing homogenate method and a vortex mixing method are adopted, the protein quantification is carried out on the extracted viscus tissue protein of livers, spleens, lungs, kidneys and the like of the sheep, the extracted protein is separated through polyacrylamide gel electrophoresis, and the expression of the transgenosis sheep green fluorescent protein (GFP) genes is detected by western blot. The method has the technical characteristics that: 1, the concentration of the extracted protein is high, and the cost is low; 2, the method is applicable to the extraction of viscus tissue protein of adult or young sheep; and 3, insoluble protein is little, the abandoned tissue residue is little, and important practical values are realized.

The invention relates to a fish bait with advantages of controlled release and gas generation. According to the structure of the fish bait, the innermost layer is a spherical pill core formed from a core attractant, an acidic substance, a filler, essence and a binder; the spherical pill core is coated with a layer of a water-insoluble microporous coating film as a controlled release layer; the controlled release coating film is covered with a state-maintaining layer formed from an oxygen generating agent, a colloidal complex, soybean powder, titanium dioxide and sodium carbonate; and the outermost layer is a rapid atomizing layer formed from wheat germ, soybean tissue protein granules, pregelatinized starch, millet soaked with an agent, and titanium dioxide. According to the present invention, after the fish bait is poured into water, the outermost layer is rapidly atomized, the state-maintaining layer gradually absorbs water and swells, and the water enters the pill core through the microporous filtration membrane layer so as to slowly release the attracting component in the pill core; and the fish bait can produce the multi-stage and multi-level state change in the water, continuously release the fish attraction substance, be suspended in the water for a long time, and continuously generate the gas bubbles, such that the good fish attraction effect can be achieved.

A multifunctional hydrogel adhesive having excellent wet adhesion and being able to be rapidly degraded and controllably removed consists of two parts, namely double networks, wherein the first network is gelatin containing a catechol group, and the second network is hyaluronic acid containing a succinimide succinate group. The two components are mixed in a PBS solution to obtain the hydrogel. Once the hydrogel is in contact with tissue, succinimide succinate groups and catechol groups remained in the networks react with amino groups on tissue proteins, and the chemical bonds enable the firm connection strength between the tissues and the hydrogel to be higher than that of commercial fibrin glue. A cyclized succinate group is introduced into a hydrogel matrix, so that the hydrogel has thecharacteristics of rapid degradation and controllable removal.

The invention belongs to the field of food processing and relates to a vegetarian glutinous sausage based on soybean tissue protein and a making method thereof. Based on the technical scheme, the vegetarian glutinous sausage based on the soybean tissue protein comprises a sausage casing and fillings, wherein the fillings are packaged in the sausage casing as in an ordinary sausage. The vegetarianglutinous sausage based on the soybean tissue protein is characterized by being prepared from the following steps of: taking the soybean tissue protein as a basic material, soaking the goods soybean tissue protein until the water content reaches 60-70 percent, adding glutinous rice occupying 30-90 percent of the weight of the soaked soybean tissue protein, and mixing with common accessories and adjuvants of the sausage to make the vegetarian glutinous sausage. By replacing meats by the soybean tissue protein, replacing animal fat by soybean oil and also adding the glutinous rice, the invention solves the main problem of over standard use of food additives such as nitrite, composite phosphate, and the like in the aspects of quality, safety and health of the traditional meat sausage and also endows the product with a great amount of nutrients such as vitamins, mineral substances, plant fibers, and the like which are not contained in the traditional sausage, therefore, the sausage has more balanced nutrients and is more safe to eat.

The invention discloses a tissue protein with high rehydration rate and a preparation method thereof. The method includes the following steps: step 10, uniformly stirring and mixing crushed low temperature soybean meal with vital wheat gluten, soy protein isolates and starch to form a vegetable protein mixed raw material; step 20, performing mixing and smashing on the vegetable protein mixed raw material obtained by the step 10; step 30, adding a proper amount of water into the smashed vegetable protein mixed raw material obtained by the step 20 to performing blending; step 40, performing extruding and expanding on the blended vegetable protein mixed raw material obtained by the step 30; and step 50, performing cutting, drying and cooling on the extruded and expanded product in the step 40, and finally obtaining the texturized vegetable protein with high rehydration rate. Through the tissue protein with high rehydration rate obtained by the preparation method, the rehydration rate of the tissue protein can be significantly enhanced, the yield of the tissue protein used by food production can be increased, and using costs can be reduced.

A production facility of high-moisture texture protein includes a frame body, a motor, a drive system, a feed system, and a transmission system, wherein, the transmission system includes a motor, a gearbox and drive wheels; the feed system includes a hopper, a charging barrel, screws and heating jackets; the hopper is installed at the end of the charging barrel, the screws are placed inside the charging barrel, the heating jacket is designed at the exterior of the charging barrel and is controlled by a distribution panel, and the motor drives the screw to rotate through the gearbox. The production facility of high-moisture texture protein includes a host and an auxiliary machine, both the host and the auxiliary machine are composed of a frame body, a motor, a drive system, and a feed system, the terminal of the auxiliary charging barrel on the auxiliary machine is connected to a main hopper on the host; and a replenishing water pipe is connected on the main hopper. The facility increases the water content of products, so that the products are dense, and the fiber degree is significantly increased, and the product still remains the taste of meat after a variety of follow-up processes.

Novel nitroaromatic compounds and immunogenic conjugates comprising a novel nitroaromatic compound and a carrier protein are disclosed. The invention further presents monoclonal antibodies highly specific for the claimed nitroaromatic compounds, the compounds' protein conjugates, the compounds' reductive byproducts, and adducts formed between the compounds and mammalian hypoxic cell tissue proteins. The invention is further directed to methods for detecting tissue hypoxia using immunohistological techniques, non-invasive nuclear medicinal methods, or nuclear magnetic resonance. Diagnostic kits useful in practicing the methods of claimed invention are also provided.