836 results about "Vegetable Proteins" patented technology

The present invention relates to the use of MtNAC33 gene and a protein encoded thereby in the cultivation of high-biomass and drought-tolerant alfalfa, belonging to the technical field of plant genetic engineering. The plant protein encoded by MtNAC33 gene has the amino acid sequence set forth in SEQ ID NO: 2, and MtNAC33 gene has the nucleotide sequence set forth in SEQ ID NO: 1. In the present invention, the drought tolerance of Arabidopsis thaliana and alfalfa can be significantly improved by regulating the expression level of MtNAC33 in alfalfa. The phenotypes of delayed flowering, increased leaf-to-stem ratio and more biomass in alfalfa were also developed, which has an important effect for genetic improvement of stress resistance and biomass of forage grass and other crops.

The invention discloses novel vegetable protein-polysaccharide composite nanoparticle stable powdered oil and a preparation method thereof, and belongs to the technical field of powdered oil preparation. The preparation method of the novel vegetable protein-polysaccharide powdered oil comprises the following steps: adding water into vegetable protein, dispersing, stirring overnight, and hydrating to obtain vegetable protein dispersion liquid; adding water to disperse polysaccharide, stirring overnight and hydrating to obtain a polysaccharide dispersion liquid; mixing the vegetable protein dispersion liquid with the polysaccharide dispersion liquid, adjusting the pH value to be alkaline, heating, stirring, cooling, and adjusting the pH value to be neutral, so as to obtain vegetable protein-polysaccharide composite nanoparticle dispersion liquid; and adding an oil phase, shearing and emulsifying, homogenizing at high pressure, and finally spray-drying. According to the method, the vegetable protein-polysaccharide composite nanoparticles are prepared through the pH shift vegetable protein-polysaccharide mixture, the grease is encapsulated through spray drying, the stability of the grease is improved, the method can also be used for embedding curcumin and other active substances, and a new thought is provided for improving the stability of the active substances.

The invention discloses a method for preparing an animal adipose tissue simulant by using soybean protein and application of the animal adipose tissue simulant, and belongs to the technical field of deep processing of vegetable protein. Soybean protein is used as a raw material, the soybean protein and polysaccharide are compounded and heated to form thermal induction gel, then microgel particles are obtained through mechanical shearing and crushing, and recombinant soybean protein emulsion gel, namely the animal adipose tissue simulant, is prepared through vegetable oil emulsification and glutamine transaminase covalent cross-linking. The fat-reducing sausage is used as a substitute of pig back fat and is applied to development of fat-reducing sausages. The animal adipose tissue simulant prepared by the invention has texture and melting characteristics similar to those of animal pig back fat. The invention provides the preparation method of the plant-based fat simulant, which meets the requirements of environmental protection and health and sustainable production, not only meets the requirements of texture and melting characteristics of solid fat, but also provides technical support for high-value application of soybean protein in the field of plant meat foods.

The invention relates to the technical field of daily chemicals, in particular to a skin care matrix with skin micro-ecology regulating and hair loss preventing effects and cosmetics thereof. The invention discloses a skin care matrix with effects of regulating skin micro-ecology and preventing hair loss. Comprising the following components in parts by weight: 60 to 70 parts of galactose yeast-like bacterium fermentation product filtrate, 0.05 to 0.5 part of Chinese arborvitae twig and leaf extract, 0.05 to 0.5 part of citrus fruit extract, 0.05 to 0.5 part of white willow bark extract, 0.05 to 0.5 part of officinal magnolia bark extract, 0.05 to 0.5 part of lotus leaf extract, 0.05 to 0.5 part of sea buckthorn fruit extract, 0.05 to 0.1 part of ceramide NS / ceramide NG and 0.05 to 0.5 part of Italian helichrysum extract. 1.0 to 5.0 parts of lactobacillus / soybean extract fermentation product filtrate, 0.5 to 1.0 part of vitex trifolia fruit extract, 0.05 to 0.3 part of hydrolyzed keratin and 0.05 to 0.3 part of hydrolyzed vegetable protein; according to the skin care matrix, the microbial fermentation product and the plant extract are used as skin probiotics, and ceramide and other components are used as auxiliary materials to generate a synergistic effect, so that the skin care matrix shows excellent effects of balancing scalp micro-ecology, repairing hair follicles, refreshing and preventing hair loss on the premise of ensuring safety and mildness.

The present disclosure provides a preparation method for a light-colored water-soluble vegetable protein. The method comprises: adding protease and glucose oxidase into a vegetable protein solution for enzymolysis to obtain a water-soluble vegetable protein. The method effectively reduces browning reactions in the enzymolysis process, not only lightening the color, but also ensuring that the yield of polypeptide products remains undiminished.

The invention belongs to the technical field of food fermentation, and provides a lactobacillus plantarum CMRC 1L and application thereof. The lactobacillus plantarum CMRC 1L disclosed by the invention is separated from a sour meat sample in Maojia village region in Lijiang City, Yunnan Province, grows well on an MRS culture medium, is high in acid production speed, has the biological characteristics of salt resistance, frostbite resistance, inhibition of growth and reproduction of spoilage microorganisms and the like, has a good fermentation effect on various plant proteins, and is an excellent strain for preparing a leavening agent for production. The invention also provides a leavening agent containing the strain and application of the leavening agent in vegetable protein meat products. Compared with the vegetable protein jerky without the leavening agent, the vegetable protein jerky product prepared by the preparation method provided by the invention has the advantages of stable quality, fresh and sweet fermentation fragrance, no beany flavor and good flavor and taste. The strain CMRC 1L has great potential when being applied to production of vegetable protein meat products.

To provide an imitation shrimp having a distinctive springy texture like that of natural shrimp.SOLUTION: An imitation shrimp comprises a matrix containing glucomannan and a polysaccharide (other than glucomannan) in which plant protein particles containing a seasoning and a colorant are dispersed.SELECTED DRAWING: Figure 1

The invention discloses a method for value-added utilization of straw biomass and extraction and purification of fulvic acid and fulvic acid derivatives of the straw biomass, and belongs to the field of resource utilization of agricultural and forestry wastes. Through regulation and control of raw materials in feed liquid, fulvic acid, vegetable protein and other organic matters can be efficiently separated from three elements in straw, cellulose and hemicelluloses are further efficiently separated from lignin, and then fulvic acid and derivatives thereof are efficiently separated from other organic matters and purified through an extraction separation method. The functionalization degree and the functional group type of the fulvic acid or the fulvic acid derivative thereof are regulated and controlled according to different components of the added cooking liquor, the high-purity fulvic acid or the new derivative thereof is obtained, and other organic matters containing protein and the like can be used as natural organic fertilizers; meanwhile, the obtained three elements are subjected to secondary cooking treatment, and lignin can be effectively separated and purified from cellulose and hemicellulose by regulating and controlling components of cooking liquor. And finally, the straw proliferation waste-free efficient utilization is realized.

The invention relates to a codon optimization method for improving the protein expression quantity of a target gene in a plant, and belongs to the technical field of gene engineering. The invention provides a codon optimization method for improving the protein expression quantity of a target gene in a plant, which comprises the step of replacing the third basic group of a codon of a target protein coding sequence with C or G to obtain an optimized target protein coding sequence. The method has effectiveness and universality in plants, and research shows that after codon optimization of the method, the protein expression quantity of target genes in a plant protein transient expression system and a transgenic plant is increased by several times to dozens of times. According to the production application of the functional protein taking the plant as the bioreactor, the yield of the target protein can be increased, and the protein purification cost can be reduced; according to the application of the method in preparation of the transgenic plant, the expression quantity of the target gene can be increased, so that the target character of the transgenic plant is enhanced, and the screening cost of the high-expression transgenic plant is reduced.

The invention discloses a method for preparing a double-nutrition fat substitute based on soybean protein-silibinin compound high internal phase emulsion, and belongs to the technical field of food processing. The method comprises the following steps: respectively preparing a soybean protein solution and a silybin solution to form a soybean protein-silybin compound, dissolving resveratrol into an oil phase by virtue of an ultrasonic dispersion means, and homogenizing at a high speed to prepare a soybean protein-silybin compound high internal phase emulsion as the double-nutrition fat substitute. The milk is green, healthy, low in cost and environment-friendly, and caters to the consumption requirements of vegetarians, people with specific diet requirements and people complying with religious diet restrictions, and the addition of the silibinin improves the antioxidant activity and stabilizes the emulsion interface, and endows the emulsion with antibacterial performance. Meanwhile, the resveratrol carried by the emulsion enables the fat substitute to have potential health benefits and nutritional value. The method for preparing the double-nutrition fat substitute which is similar to real fat in texture and healthy by packaging natural polyphenol through the soybean protein-silibinin high-internal-phase emulsion provides a wider development thought for application of the high-internal-phase emulsion; and the method is beneficial exploration of using the emulsion based on the vegetable protein as an effective substitute of saturated fat in various foods.

A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may not include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include a plant protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including a vegetable protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the vegetable protein when the fat or the fat analogue and the material exit the die.

The invention provides a plant amyloid protein fiber, a preparation method thereof, a composite film and a composite coating preservative, and belongs to the technical field of protein fibers. The method comprises the following steps: mixing plant protein isolate with water, adjusting the pH value to 1.5-2.5, then carrying out solid-liquid separation, and carrying out fiber growth treatment on the obtained liquid material containing the plant protein to obtain the plant amyloid protein fiber; according to a growth kinetic curve, the fiber growth treatment comprises first incubation treatment, ultrasonic treatment and second incubation treatment in sequence, the time of the first incubation treatment is 0 h to the end of the logarithmic phase, and the first incubation treatment and the second incubation treatment are carried out under a non-ultrasonic condition; when the time of the first incubation treatment is 0 h, the ultrasonic power density of the ultrasonic treatment is greater than or equal to 2.5 W / mL. According to the method, the growth process and morphology of the fibers can be conveniently and simultaneously regulated, and the proportion of rigid fibers can be reduced.

The invention provides a breathable anti-allergic fabric and a preparation process thereof, and belongs to the technical field of fabric preparation. The preparation process comprises the following steps: preparing the thermo-sensitive nanoparticles; carrying out graft modification on the polyester fiber by the thermo-sensitive nano particles; co-grafting the polylysine and the elastin to modify the mixed fiber; and preparing the breathable anti-allergic fabric. The fabric creatively adopts a three-layer composite structure, a base layer is formed by blending grafting modified cotton fibers, natural bamboo fibers and modal fibers, a breathable skin-friendly foundation is formed, a middle functional layer is formed by thermo-sensitive nanoparticle grafting modified polyester fibers, nano-silver is antibacterial, sodium bismuthate is used for decomposing allergens through photocatalysis, meanwhile, the breathability of the polyester fibers cannot be reduced, and the fabric is comfortable to wear and comfortable to wear. The plant protein fibers and the polylactic acid fibers on the surface layer are interwoven to form a fine net, allergens are prevented from invading, steam is guaranteed to flow smoothly by means of fiber characteristics, and therefore excellent air permeability is guaranteed.

The invention discloses a high-strength anti-freezing vegetable protein adhesive based on multi-scale structure regulation and a preparation method thereof. The vegetable protein adhesive is mainly prepared from the following raw materials: vegetable protein meal, an anti-freezing modifier, modified cellulose nanocrystals, a chemical cross-linking agent and a dispersion medium. Wherein the components comprise 30 parts of vegetable protein meal, 10-15 parts of an anti-freezing modifier, 0.5-1.2 parts of modified cellulose nanocrystals, 4-6 parts of a chemical cross-linking agent and 70 parts of a dispersion medium. The invention provides a high-strength anti-freezing vegetable protein adhesive based on multi-scale structure regulation and control, which breaks through the bottleneck of low-temperature freezing and brittleness of the traditional adhesive, effectively solves the problem of poor performance of the vegetable protein adhesive in a low-temperature environment, fills up the blank of a bio-based adhesive in the low-temperature field, and has a wide application prospect. The anti-freezing performance, the bonding strength, the environment-friendly performance and the sustainability are excellent.

The invention belongs to the field of food, relates to a flavored high-moisture textured vegetable protein product and a preparation method thereof, and aims to solve the problems of low high-moisture texturization degree and poorer flavor in the prior art, endow the textured vegetable protein with unique flavor and improve the quality and texture characteristics of the product. The flavored high-moisture plant textured protein comprises soybean meal, bean protein, cereal protein and starch, the moisture content of the product is 50-75%, a certain amount of seaweed powder is added for compounding, and a twin-screw extruder with a cooling die head is used for extruding the raw material compound powder; when the dosage of the sea sedge (powder) is 0.5-2wt%, the high-moisture plant textured protein is similar to meat in taste and has unique flavor. The texturization degree of the extruded product can reach 1.5 or above, and the extruded product has the advantages of being high in texturization degree, unique in flavor, good in taste and the like.

The invention discloses an environment-friendly closed-loop ecological culture method for colored pearls, which belongs to the technical field of aquaculture and comprises the following steps: S1, selecting and culturing high-quality pearl mussels to form high-quality pearl mussels; s2, cooperatively culturing high-quality pearl mussels, fishes, algae and microbial communities; s3, according to the color requirement of the high-quality pearl mussels, algae, plankton, vegetable protein and a microorganism culture solution are used for preparing feed, the high-quality pearl mussels are fed, and the color and glossiness of pearls are regulated and controlled; s4, collecting breeding data in real time, and adjusting collaborative breeding parameters; according to the color requirement of high-quality pearl mussels, the feed is prepared from algae, plankton, vegetable protein and a microorganism culture solution, the high-quality pearl mussels are fed, nacre layer components secreted by pearl sacs in mussel bodies are affected through natural pigment components in the feed, and therefore the color and glossiness of pearls are regulated and controlled. The active regulation and control of the pearl color and glossiness can be realized.

The invention provides a methylobacterium strain JC03 for producing single-cell protein and application of the methylobacterium strain JC03 in the field of aquaculture, and belongs to the technical field of microorganisms. The methylobacterium strain JC03 is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.32616. The strain is high in growth efficiency, high in thallus crude protein content, rich in amino acid spectrum, high in essential amino acid content and rich in functional components for improving the immunocompetence of aquatic animals; the single-cell protein produced by the strain can completely or partially replace fish meal protein in feeds of marine fishes such as turbot, pseudosciaena crocea, grouper and rainbow trout; vegetable protein in feed of freshwater fish such as grass carp can be completely replaced; animal and plant proteins in feeds for shrimps and crabs, such as penaeus vannamei, can be completely replaced, and animal and plant proteins in stichopus japonicus feeds can be completely replaced; the immunocompetence of fed aquatic animals can be obviously improved. The invention provides a microbial strain for efficiently converting methanol to produce single-cell protein, and the microbial strain has a wide application prospect in the field of aquaculture.

The invention relates to the technical field of fertilizers, and provides a pollen polysaccharide-based water-soluble fertilizer and a preparation method thereof. The water-soluble fertilizer is prepared from the following components in percentage by mass: 14 to 40 percent of chemical fertilizer, 6 to 10 percent of vegetable protein-based pollen polysaccharide temperature-sensitive hydrogel, 0.1 to 0.5 percent of chlorogenic acid, 1 to 5 percent of humic acid and the balance of water. According to the invention, the pollen polysaccharide is wrapped by the vegetable protein to prepare the temperature-sensitive hydrogel, and the pollen polysaccharide is isolated from inorganic salt in the water-soluble fertilizer; then a stronger hydrogen bond network and electrostatic interaction are formed by carboxyl and multiple hydroxyls in chlorogenic acid molecules, pollen polysaccharide and vegetable protein, so that the stability and the uniform dispersity of a hydrogel system are remarkably improved. The combination of the two improves the flowability of the fertilizer, avoids layering, improves the system consistency during spraying or application, and improves the fertilizer efficiency.

The invention discloses a high-stability functional beverage based on citric acid and maltodextrin dynamic cross-linked microencapsulated spirulina and a preparation method of the high-stability functional beverage, and belongs to the technical field of functional food processing. Aiming at the problems of flavor defect, easy degradation of active ingredients, poor storage stability, narrow system adaptability and the like of the existing spirulina beverage, the invention initiates a citric acid and maltodextrin dynamic crosslinking wall material system, constructs a core-shell structure microcapsule, and combines a synergistic process of spray drying, gradient homogenization, staged sterilization and the like to prepare the spirulina beverage. The efficient embedding and function maintenance of the spirulina in various beverage substrates are realized. A dense ester bond network is formed on the basis of dynamic esterification reaction of maltodextrin hydroxyl and citric acid carboxyl, a cross-linking degree detection method is optimized, and nonlinear improvement of a synergistic technical effect is realized. The process is stable and controllable, the microcapsule embedding rate is high, the method is suitable for multiple systems such as yoghourt, fruit juice and vegetable protein beverages, and the method can be widely applied to the field of functional foods and has remarkable industrialization value.

The invention discloses a functional and recoverable vegetable protein adhesive with high strength and toughness and a preparation method of the functional and recoverable vegetable protein adhesive. The adhesive is prepared from the following components in parts by mass: 30 parts of soybean protein, 4 to 7.5 parts of acrylamide, 0.5 to 4 parts of methacryloyloxyethyl trimethyl ammonium chloride, 1 to 3 parts of a peptide self-assembly cross-linking agent, 1.6 parts of ammonium persulfate, 5 parts of a metal-polyphenol catalyst and 65 parts of a dispersion medium. The preparation method comprises the following steps: weighing the components in proportion, dispersing the acrylamide, the methacryloyloxyethyl trimethyl ammonium chloride, the peptide self-assembly cross-linking agent and the ammonium persulfate in a medium, uniformly stirring, adding the soybean protein, finally adding the metal-polyphenol catalyst, and uniformly dispersing. The self-assembled amphiphilic peptide fiber is introduced as a dynamic cross-linking agent, and a multi-stage energy dissipation structure is constructed in the adhesive, so that the mechanical strength, the toughness and the function customizability of the adhesive are remarkably improved, and meanwhile, room-temperature polymerizability, recoverability and reprocessing are realized.

The invention provides a heat-conducting vegetable protein-based composition, a heat-conducting vegetable protein adhesive as well as a preparation method and application of the heat-conducting vegetable protein-based composition and the heat-conducting vegetable protein adhesive. The heat-conducting vegetable protein-based composition provided by the invention is prepared by ball-milling raw materials including a heat-conducting filler, modified vegetable protein and (3-(methacrylamido) propyl) trimethyl ammonium chloride in a mass ratio of 1: (0.3-5): (0.03-1) for 15-25 hours. The heat-conducting vegetable protein adhesive comprises the following raw materials in percentage by weight: 6-20% of the heat-conducting vegetable protein-based composition and 3-8% of a cross-linking agent, and further comprises 0.1-3% of a flame-retardant reinforcing agent on the basis of the heat-conducting vegetable protein-based composition and the cross-linking agent. The heat-conducting vegetable protein adhesive provided by the invention adopts the heat-conducting vegetable protein-based composition, has good cementing performance and water resistance, also has good heat conductivity, flame retardance and mildew resistance, is beneficial to preparation of multifunctional materials, and is beneficial to industrial application, especially in the field of artificial board industry.

The invention belongs to the technical field of adhesives, and particularly relates to a high-strength mildew-proof vegetable protein adhesive as well as a preparation method and application thereof. The plant protein water-based paint comprises the following components: 10-30% of plant protein, 50-80% of water, 1-6% of a thickening agent, 0.25-2.5% of an activating agent, 0.25-2.5% of a stabilizing agent, 1-4% of a polymer mildew preventive, 0.25-0.5% of a nano reinforcing agent and 0-7% of a pH value regulator. The plant protein adhesive disclosed by the invention can be cured under an ambient temperature condition, realizes water-resistant gluing, is high in viscosity, and does not contain toxic and harmful substances such as free formaldehyde and free benzene compounds, so that the adhesive is completely green, and the problem of volatile organic compound pollution caused by artificial boards and wood products thereof is effectively solved; in addition, agriculture and forestry biomass raw materials are effectively utilized, green energy conservation and emission reduction of the plywood industry are achieved, and the method has huge application value.

The invention discloses a low-fish-meal compound feed for improving the muscle fiber density and muscle texture performance of pelteobagrus fulvidraco and application of the low-fish-meal compound feed, and belongs to the field of feeds. After the mixed plant protein source (corn protein powder, rapeseed meal and soybean meal) is used for replacing 50% of fish meal, the growth performance, muscle fiber density and texture performance (hardness, elasticity and rupture strength) of the pelteobagrus fulvidraco have significant negative changes; by adding 0.6% of lysine, the adverse effects of the low-fish-meal feed on the muscle fiber density and the muscle texture performance of the pelteobagrus fulvidraco can be remarkably improved, namely, high muscle tenderness, elasticity and rupture strength can be kept, and the low dorsal muscle fiber density caused by low fish meal can be recovered; however, when the addition amount of the lysine exceeds 0.6%, the lysine has a significant negative effect on the growth of the pelteobagrus fulvidraco, and the influence of the lysine on the muscle growth and texture performance of the pelteobagrus fulvidraco is related to the regulation of ERK1 / 2 signal activity.

The invention belongs to the technical field of natural adhesives, and discloses a natural adhesive with coconut pectin biomass as a raw material and a preparation method thereof.The preparation method comprises the steps that coconut shell fibers, coconut meat residues and other coconut fruit waste are utilized, and active polysaccharide and vegetable protein are obtained through an oxidized saline water extraction technology; the composite adhesive is formed by self-assembly crosslinking of the modified starch, the polyvinyl alcohol, the modified starch and the epoxidized glyceryl polyether. The adhesive is high in bonding strength, the initial strength of 80% or above can still be kept after the adhesive is soaked in water, the content of VOCs is lower than 10 g / L, and the environment-friendly requirement is met. The problem of environmental pollution of a traditional petroleum-based adhesive is solved, meanwhile, the technical defects that an existing bio-based adhesive is insufficient in strength and poor in water resistance are overcome, a green and environment-friendly adhesive substitute is provided for the wood industry, and the production cost is remarkably reduced.

The present invention addresses the problem of providing: a cheese-like food product that contains a vegetable protein, has a preferable texture, and is suitable for being filled into an object; and a production method for the cheese-like food product.　Said problem can be solved by the cheese-like food product containing starch, moisture, an oily fat, an emulsifier, and a vegetable protein material, wherein an extremely hardened oil is contained as a portion of the oily fat in such an amount that the mass ratio of the extremely hardened oil to the entirety of the oily fat is at least 0.05 and less than 0.30. Said problem can also be solved by the cheese-like food product containing starch, moisture, an oily fat, an emulsifier, agar, and a vegetable protein material, wherein 0.1-3.0 mass% of the agar is contained with respect to the cheese-like food product.

The invention relates to the technical field of bionic meat products, in particular to a bionic meat product based on fragmented mycelia and a multi-level printing path as well as a preparation method and special ink thereof, and the special ink comprises the following components in percentage by weight: 10-20% of fragmented mycelia, 24-30% of vegetable protein, 0.5-1.5% of hydrophilic colloid and the balance of water. The controllable fragmentation technology is adopted, the core technical problem that long fibers block a spray head is creatively solved, natural fibers are possibly used in fine 3D printing, and a real and microscopic fiber basis is brought to products. The design of a multi-level bionic printing path is proposed for the first time, and a complex internal structure with directional arrangement and anisotropy is constructed by simulating growth logic from myofibril to muscle bundles, so that the texture and mechanical properties of a product are improved from'muddy meat 'to'bionic meat' level.

The invention discloses a graft copolymerization modified high-water-retention formaldehyde-free adhesive as well as a preparation method and application thereof, and belongs to the technical field of adhesive preparation. The adhesive is prepared from the following components: deionized water, vegetable protein meal powder, cationic polyamide polyamine epichlorohydrin resin and an anionic moisturizing factor, wherein the anionic moisturizing factor is prepared from the following components: deionized water, an initiator, acrylamide, itaconic acid, chitosan, hydrochloric acid, N, N '-methylenebisacrylamide, 1-ethyl-(3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxy succinimide. According to the invention, acrylamide, itaconic acid and chitosan are subjected to a graft copolymerization reaction, a moisturizing factor with negative charges is formed in situ in the process, and the moisturizing factor is compounded with polyamide polyamine resin with positive charges for use, so that not only can the water retention capacity of the plant protein adhesive be remarkably improved, but also the mechanical strength characteristic of the plant protein adhesive can be synchronously enhanced.

The application provides a plant amyloid protein fiber and a preparation method and a composite film and a composite coating film preservative thereof, and belongs to the technical field of protein fibers. Plant protein isolate is mixed with water, and after the pH value is adjusted to 1.5-2.5, solid-liquid separation is carried out, the obtained plant protein-containing liquid material is subjected to fiber growth treatment, and a plant amyloid protein fiber is obtained. According to the growth kinetics curve, the fiber growth treatment comprises sequentially performing first incubation treatment, ultrasonic treatment and second incubation treatment, the time of the first incubation treatment is 0 h-end of the logarithmic growth phase, and the first incubation treatment and the second incubation treatment are performed under non-ultrasonic conditions. When the time of the first incubation treatment is 0 h, the ultrasonic power density of the ultrasonic treatment is greater than or equal to 2.5 W / mL. The method is convenient for simultaneously regulating the growth process and morphology of the fiber, and can reduce the proportion of rigid fibers.

The invention belongs to the technical field of vegetable protein peptide preparation and functional food, and particularly relates to pea oligopeptide with a lipid-lowering function as well as a preparation method and application of the pea oligopeptide. The amino acid sequences of the pea oligopeptide I, the pea oligopeptide II and the pea oligopeptide III are respectively as shown in SEQ ID NO.1-3. Three pea oligopeptides are obtained through enzymolysis separation in pea protein, and tests prove that the three pea oligopeptides not only have the activity of inhibiting HMG-CoA reductase, but also have the effect of inhibiting the activity of liver cancer cells, and meanwhile, have the effect of inhibiting the activity of HMG-CoA reductase. The traditional Chinese medicine composition has an obvious improvement effect on accumulation of lipid in liver cells and an effect of regulating and controlling expression of lipid metabolism related signal protein, so that the effects of reducing blood fat and preventing and / or improving the non-alcoholic fatty liver disease can be achieved.

The invention discloses a preparation method and application of fat replacement type single cream based on double-protein high-internal-phase Pickering emulsion, and belongs to the technical field of food processing.The preparation method comprises the following steps that egg white protein and vegetable protein are dissolved in deionized water, stirred to be uniform and fully hydrated, and a double-protein composite solution is obtained; mixing the oil phase with the double-protein composite solution, and carrying out high-speed shearing, so as to obtain a high-internal-phase Pickering emulsion; the preparation method comprises the following steps: heating and melting solid fat, replacing part of the solid fat with the high-internal-phase Pickering emulsion, uniformly mixing the high-internal-phase Pickering emulsion with an additive, adding a water phase, carrying out high-speed shearing, homogenizing and pre-emulsifying, and then carrying out high-pressure homogenizing, aging, quick-freezing and unfreezing to obtain the high-internal-phase Pickering emulsion. According to the fat replacement type single cream based on the double-protein high-internal-phase Pickering emulsion, the fat content is effectively reduced by 10%-30%, meanwhile, the whipping time is short, the whipping lines are clear, and new technical guidance is provided for the low-fat healthy whipping single cream processing industry.