419 results about "Whey protein" patented technology

The invention discloses preparation of a whey protein peptide mixture with immune and muscle-building effects, and relates to the technical field of food processing and bioengineering. The neutral protease is adopted and the pH is adjusted, so that the enzymolysis efficiency is effectively improved, and the enzymolysis time is greatly shortened; meanwhile, the whey protein peptide which is uniform in molecular weight distribution, free of peculiar smell and good in thermal stability is successfully prepared by accurately controlling enzymolysis conditions and combining microbial fermentation. The protein peptide can effectively improve thymus indexes and spleen indexes, enhance the proliferation capacity of splenic lymphocytes and the activity of NK cells, play an excellent immune regulation role and have a remarkable muscle building effect. The preparation process has the advantages of high efficiency, low cost, simplicity, convenience and the like, gives consideration to high quality and high functionality of the product, and has great application value.

The invention provides bacillus subtilis KC-1 as well as a composition and application thereof, and belongs to the technical field of microorganisms. The preservation number of the bacillus subtilis KC-1 is CGMCC (China General Microbiological Culture Collection Center) No.35237. The bacillus subtilis KC-1 can secrete IAA, has nitrogen fixation capacity and can generate siderophores. The bacillus subtilis KC-1 and whey protein are used as a composition, and the bacillus subtilis KC-1 and the whey protein jointly act to prepare the seed treatment material, so that a synergistic effect can be achieved, and corn seed germination and seedling root development are remarkably promoted. Experiments show that compared with single use of the whey protein and the bacillus subtilis KC-1, the combined use of the whey protein and the bacillus subtilis KC-1 can significantly improve the seed germination rate, the length of buds on the overground part, the length of main roots on the underground part, the total root volume, the total root surface area, the total root length and the seedling auxin concentration, and also can significantly reduce the concentration of abscisic acid in seedlings, so that the survival rate of the seedlings is improved. The germination of seeds and the growth of seedlings under drought conditions are promoted, and the drought resistance of plants is improved.

The invention provides a whey protein deep hydrolysate with low sensitization and an allergy relieving effect as well as a preparation method and application of the whey protein deep hydrolysate. According to the method, the alkaline protease, the neutral protease and the glutamyltransferase are sequentially used for carrying out first enzymolysis, second enzymolysis and third enzymolysis on the whey protein raw material, and the whey protein hydrolysate which is low in molecular weight, good in taste, good in digestion and absorption performance, low in sensitization and capable of effectively relieving allergic reaction of the organism is obtained.

The invention provides a safflower pigment extraction method. The safflower pigment extraction method comprises the following steps: preparing a safflower decoction; adding whey protein into the safflower boiling liquid, and uniformly stirring; standing for layering, removing supernatant liquid, and then regulating and controlling the pH value of the mixed liquid; selective separation of carthamin yellow and haematochrome is realized through pH control; wherein yellow pigment mud is obtained under the alkaline condition, and red pigment mud is obtained under the acidic condition; the obtained yellow pigment mud and the obtained red pigment mud are subjected to vacuum drying and then ground, and the drying temperature is 30-40 DEG C. According to the safflower pigment extraction method provided by the invention, the selective separation of safflower yellow / red pigment is realized by regulating the pH value, and the limitation of single pigment extraction is broken through; and the weather resistance of the product is effectively improved through low-temperature grinding and a color fixing agent compounding and coating process. The invention further provides application of the safflower pigment.

The invention discloses a composition containing D-chiro-inositol as well as a preparation method and application of the composition. The composition comprises D-chiro-inositol, Myo-inositol and microcapsule powder, wherein the wall material of the microcapsule powder consists of anhydride modified edible protein and a polysaccharide compound; the edible protein is selected from at least one of spirulina protein, quinoa protein, whey protein and soybean protein; the polysaccharide compound comprises at least one of fucoidin and larch arabinogalactan. Active components are also embedded in the microcapsule powder, and comprise at least one of Omega-3, coenzyme Q10, astaxanthin and vitamin. According to the composition, the stability and bioavailability of fat-soluble active ingredients are improved through microencapsulation, and the composition has a synergistic effect with components such as D-chiro-inositol and Myoinositol, so that insulin resistance is effectively improved, female hormone balance is adjusted, and polycystic ovarian syndrome is improved. The process is simple, is suitable for large-scale production, and can be widely applied to dietary supplements or functional foods.

The invention belongs to the technical field of emulsion gel preparation, and discloses a preparation method of interpenetrating cross-linked network emulsion gel for improving the stability of anthocyanin and xanthophyll. According to the invention, a whey protein network induced by TG enzyme and a sodium alginate network induced by Ca < 2 + > are mutually crosslinked to form emulsion gel with an interpenetrating network structure, and purple sweet potato anthocyanin extract and xanthophyll are jointly loaded. The whey protein and sodium alginate interpenetrating cross-linked network emulsion gel is good in rheological property, uniform in micro-pore distribution and high in anthocyanin and xanthophyll stability, has the advantages of being natural, environmentally friendly, green and sustainable, and has wide application prospects in the field of functional food.

The invention belongs to the field of food, and particularly relates to a preparation method of hydrolyzed whey protein. The preparation method of the hydrolyzed whey protein provided by the invention comprises the following steps: performing high-pressure homogenization on a whey protein aqueous solution, hydrolyzing the whey protein aqueous solution subjected to high-pressure homogenization in the presence of an enzyme, and performing enzyme deactivation, wherein in the step of performing high-pressure homogenization on the whey protein aqueous solution, the pressure of high-pressure homogenization is 150 to 450 MPa, and the time of high-pressure homogenization is 20 to 35 minutes. According to the method, protein feed liquid containing whey protein is subjected to high-pressure homogenization treatment before hydrolysis, so that alpha-helix, beta-fold and other protein secondary structures can be fully changed, the hydrolysis reaction time is greatly shortened, the bitter taste of the whey protein hydrolysate can be improved, and the characteristics of a whey protein hydrolysate downstream product can be improved; the osmotic pressure of the formula milk is reduced, and the reconstituability of the formula milk powder is improved.

Described herein are compositions comprising an extract from Hibiscus genus and an extract from damaged plant parts from the Moringaceae genus, and methods for stimulating collagen synthesis in skin cells. Also described herein are compositions comprising an extract from Hibiscus genus, an extract from damaged plant parts from the Moringaceae genus, and a complex of actives comprising at least one oligopeptide, at least one extract from the Laminaria genus, and whey protein.

The invention discloses a preparation method of a stable Pickering emulsion based on enzymic method modified whey protein microgel particle-araboxylan covalent composite particle, which comprises the following steps: preparing whey protein microgel particles by cross-linking glutamine transaminase, mixing the whey protein microgel particles with an araboxylan solution, and adding an enzyme method modified whey protein microgel particle-araboxylan covalent composite particle to prepare the Pickering emulsion. Adding horse radish peroxidase and a hydrogen peroxide solution to carry out enzymatic modification to obtain a water phase, mixing the oil phase and the water phase according to a volume ratio, carrying out IKA homogenization, and then carrying out ultrasonic treatment to obtain a Pickering emulsion with stable covalent composite particles; the preparation method is simple, harmful substances cannot be generated in the preparation process, and meanwhile, the preparation method is low in production cost, short in production period, rich in nutrition, green, free of pollution and high in economic utilization value; the obtained Pickering emulsion has high viscosity and excellent storage stability and environmental stability, an effective delivery carrier construction strategy is provided for construction of a fat-soluble and heat-sensitive bioactive micromolecule delivery system, and the application range of protein microgel particles in the fields of food, medicine and the like is widened.

The invention discloses a method for preparing high-F-value oligopeptide from whey protein, and belongs to the technical field of food biology. According to the method, whey protein is taken as a raw material, step-by-step synergistic enzymolysis of alkaline protease-chymotrypsin-flavourzyme is performed, and an activated carbon selective adsorption dearomatization process is combined, so that the F value and the hydrolysis degree of oligopeptide are remarkably improved. The enzymolysis efficiency is high, and the final hydrolysis degree is gt; 30%; the dearomatization effect is excellent, and the product F value is gt; 26; the method is simple in process and low in cost, high-value conversion of whey protein can be achieved, and the prepared high-F-value oligopeptide can be applied to the fields of sports nourishment, food for special medical purposes and the like and has remarkable industrial value.

A weight loss supplement composition is disclosed. The composition comprises a first pre-defined amount of dairy product such that the dairy product is a heavy and lactose-free whipping cream; an effective amount of sugar-free flavoring extract; and a second pre-defined amount of isolate whey protein; wherein the first pre-defined amount of the dairy product, the effective amount of the sugar-free flavoring extract, the second pre-defined amount of the isolate whey protein are mixed to a desired consistency for preparing a weight loss supplement.

The invention provides a protein-polysaccharide-polyphenol ternary complex used as a Pickering emulsifier and a preparation method of the protein-polysaccharide-polyphenol ternary complex. Specifically, the ternary complex is a complex formed by whey protein nanofibers and a pectin-polyphenol covalent complex. The ternary complex provided by the invention has very excellent interface stabilizer / active agent performance, and can be used as an emulsifier / interface stabilizer / interface active agent of Pickering emulsion.

The invention relates to a nano bismuth agent for preventing and / or treating gastritis infection as well as a preparation method and application thereof, the preparation method comprises the following steps: respectively dissolving soluble bismuth salt and a sulfur-containing compound, mixing, and reacting to obtain the nano bismuth agent after the reaction is finished, the sulfur-containing compound is any one or a combination of at least two of thioamino acid, vitamin B1, thioacetamide, sodium sulfide, sodium thiosulfate, bovine serum albumin, whey protein, ovalbumin or metallothionein. The prepared nano bismuth agent has efficient antibacterial performance, shows an excellent curative effect which is two orders of magnitude higher than that of an existing bismuth complex on clinically separated drug-resistant helicobacter pylori, and does not further induce increase of drug resistance of the helicobacter pylori.

The application discloses a composition, which comprises hydrolyzed protein; the hydrolyzed protein comprises hydrolyzed whey protein and hydrolyzed casein protein, the weight ratio of the hydrolyzed whey protein and the hydrolyzed casein protein is (70-95):(5-30), the amino acid nitrogen content in the hydrolyzed protein is (1.0-3.0) g / 100 g, the proportion of protein hydrolysate with a relative molecular mass distribution <1000 in the hydrolyzed protein is 34-70%, the peptide content (calculated on a dry basis) in the hydrolyzed protein is not less than 33 g / 100 g, and the total free amino acid content in the hydrolyzed protein is not less than 1 g / 100 g. The composition can effectively treat diarrhea and is suitable for people with gastrointestinal dysfunction and severe patients with diarrhea symptoms.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0° C. and 15° C., (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30-40% compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat-sterilized enteral nutritional composition comprising 2.0-3.0 kcal / ml wherein 16-35 en % is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The present invention has been made to solve the above-described problems of conventional MP whey, and an object of the present invention is to provide a protein material containing MP whey, which can be prepared by a simple method, does not contain extra additives, and has a wide range of applications, and a method for producing the protein material.SOLUTION: The present invention provides a method for producing a protein material containing MP whey, the method including: (1) a step of preparing a whey solution having a protein concentration of 11 mass% or less and a solid content concentration of 19 mass% or less; and (2) a step of shearing the whey solution prepared in the step (1) at 70 °C or higher and 95 °C or lower. The present invention also provides a protein material containing MP whey, wherein the MP whey has a median diameter of 2 μm or more and 9 μm or less, and the ratio of the mass of the MP whey protein to the mass of all proteins is 40% or more and 85% or less.SELECTED DRAWING: None

The application discloses a composition with long-acting anti-wrinkle, skin elasticity improvement and skin tightening effects, a preparation method and application thereof, and belongs to the technical field of cosmetics. The composition comprises the following efficacy components: Schizosaccharomyces pombe ferment lysate, hydroxypropyl tetrahydropyrane triol, lactose, whey protein, lactic acid, Lactarius volemus extract and palm leaf tree extract. The eye cream prepared by using the composition has very significant long-acting anti-wrinkle, skin elasticity improvement and skin tightening effects. After 28 days of use, the R2 value of skin elasticity at the corner of the eye is increased by more than 20%, the R0 value of total skin stretching displacement is decreased by more than 40%, the proportion of wrinkle area is decreased by more than 15%, and the wrinkle depth is decreased by more than 27%. The effect after 28 days of use is also significantly better than that after 14 days of use.

The invention relates to the field of functional additives for daily chemicals, and particularly discloses hydrolyzed procyanidine freeze-dried powder and a preparation method thereof. The hydrolyzed procyanidine freeze-dried powder is prepared by freeze-drying and comprises the following raw materials in parts by weight: 0.1-0.2 part of hydrolyzed procyanidine, 25-35 parts of carnosine, 10-20 parts of a stabilizer, 0.1-0.3 part of acetyl hexapeptide-8 and 45-55 parts of water. The stabilizer is selected from at least one of mannan, trehalose, mannitol, cane sugar, betaine, whey protein, PVP (Polyvinyl Pyrrolidone), PEG (Polyethylene Glycol), glycine, histidine, leucine, sodium alginate, beta-cyclodextrin, maltodextrin and chitosan. The hydrolyzed procyanidine freeze-dried powder has good storage stability, can keep activity for a long time, is still stable after being dissolved in water for a long time, and has less activity loss.

To produce fermented milk that has a high content of whey protein and a smooth texture without using special raw material or equipment.SOLUTION: A static-fermented milk has a milk protein content of 5.2 mass% or more relative to the static-fermented milk, and contains both of non-heat-denatured whey protein and heat-denatured whey protein.SELECTED DRAWING: None

This invention relates to the field of emulsion technology, specifically disclosing a method for preparing a casein micelle-phenol-whey protein ternary complex, comprising: S1, screening bovine milk with κ-casein genotype AA, and using it as raw material to prepare a casein micelle solution; S2, adding a phenolic compound to the casein micelle solution to form a casein micelle-phenol binary complex mixed solution; S3, dialyzing the mixed solution obtained in step S2; S4, adding whey protein; by combining a phenolic compound (such as EGCG) with casein micelles and whey protein to form a ternary complex, the degree to which proteins form dense clots in the stomach can be reduced, making the clot structure looser, thereby accelerating the digestion rate and reducing stomach discomfort.

The invention discloses a method for improving the anti-oxidation characteristic of a soybean whey protein-dialdehyde starch composite film by using chlorogenic acid, and belongs to the technical field of food processing. The preparation method comprises the following steps: step 1, preparing soybean whey protein; step 2, preparation of dialdehyde starch; 3, preparing a film forming solution; and step 4, preparing the soybean whey protein-dialdehyde starch composite film added with chlorogenic acid. The chlorogenic acids with different concentrations are added into a soybean whey protein-dialdehyde starch solution to prepare the composite membrane, and the influence of the chlorogenic acids with different concentrations on the antioxidant property of the soybean whey protein-dialdehyde starch composite membrane is comprehensively evaluated by measuring the ABTS < + > and DPPH free radical scavenging rates of the composite membrane. And a theoretical basis is provided for improving the comprehensive performance of the edible film and promoting the application of novel food packaging. Comprehensive analysis shows that along with the increase of the concentration of the added chlorogenic acid, the anti-oxidation characteristic of the composite membrane is gradually enhanced, and the chlorogenic acid can effectively improve the anti-oxidation characteristic of the composite membrane.

This invention discloses a method for preparing protein powder through low-temperature separation, comprising the following steps: S1: raw material pretreatment; S2: low-temperature defatting; S3: multi-stage low-temperature membrane separation; S4: low-temperature concentration; S5: freeze-drying; S6: post-treatment. This invention uses animal-derived whey as raw material, sequentially performing raw material pretreatment, low-temperature defatting, multi-stage low-temperature membrane separation, low-temperature concentration, freeze-drying, and post-treatment. The temperature is controlled within the range of 0–10°C throughout the process. By optimizing the pretreatment process to remove impurities and heat-sensitive interfering substances, and employing a combination of gradient-pore-size ceramic membranes and ultrafiltration membranes, efficient separation and purification of proteins are achieved. Combined with vacuum low-temperature concentration and freeze-drying technology, the active components of whey protein are preserved to the maximum extent. This invention solves the problems of large protein activity loss, low purity, high energy consumption, and easy introduction of chemical contaminants in existing preparation methods.

The invention discloses a whey protein-functional polysaccharide composite particle-based structured fermented milk-based food. The whey protein-functional polysaccharide composite particle-based structured fermented milk-based food is prepared by mixing whey protein-functional polysaccharide composite particles and a fermented milk base and then adding a food stabilizer, the whey protein-functional polysaccharide composite particles are prepared from whey protein and functional polysaccharide in a mass ratio of 1: (0.2-0.5); the fermented milk base is prepared by adding a fermentation strain accounting for 0.01-0.10% of the weight of a milk base raw material into the milk base raw material and fermenting; and the food stabilizer accounts for 0-0.3 wt% of the milk-based raw material. Chewable composite particles are constructed through synergism of whey protein and functional polysaccharide, the composite particles are introduced into a fermented milk-based system to form the structured fermented milk-based food, the whey protein-functional polysaccharide composite particles are innovatively introduced into the fermented milk-based food, and the structure of the particles is regulated and controlled, so that the structural fermented milk-based food is obtained. The chewiness, the structural layering sense and the smooth taste of the product are taken into consideration, and external colloid materials such as jelly or gelatin are not needed.

The invention relates to a confining liquid and method for reducing background signals in immunohistochemical detection, and belongs to the technical field of immunodetection, and the confining liquid comprises whey protein and an anionic surfactant. By utilizing the confining liquid provided by the invention, background signals generated on a glass slide can be reduced or even eliminated, and the convenience and accuracy of interpretation of an immunohistochemical detection result are improved.

The invention belongs to the technical field of whey protein processing, and particularly relates to a preparation method of a hydrolyzed whey protein digestion product with high immunocompetence and low sensitization. The preparation method comprises the following steps: by taking hydrolyzed whey protein as a raw material, carrying out simulated gastrointestinal digestion treatment under specific conditions to obtain a whey protein digestion product; the product can effectively exert immunoregulation and anti-inflammatory effects, solves the problem of sensitization of a traditional whey protein product, and has a good application prospect.

The application discloses a plant Lactobacillus rhamnosus microcapsule and a preparation method and application thereof, and the plant Lactobacillus rhamnosus is embedded by adopting a low-temperature spray drying process with lily starch, citrus pectin and whey protein as wall materials, and mainly includes the following steps: preparation of a bacterial suspension, preparation of a wall material solution, preparation of a microcapsule solution and low-temperature spray drying for preparing the microcapsule. The preparation technology of the stable encapsulated plant Lactobacillus rhamnosus microcapsule provided by the application has the advantages that the viable bacterial count in the microcapsule is high after spray drying, the microcapsule has strong gastrointestinal fluid resistance, is stable in storage, and can effectively solve the problem that the bacterial activity of the plant Lactobacillus rhamnosus and products thereof is reduced or even inactivated in the production and processing, storage and transportation and in-vivo digestion process; the prepared microcapsule can be used as a probiotic bacterial agent and applied to foods such as cheese, yogurt, ice cream, milk, chocolate, lactic acid bacterial beverages and baked products, and helps to promote the healthy development of the probiotic industry, and has obvious economic and social benefits.

The application provides a preparation method of high-selenium compound powder for postoperative and radiotherapy rehabilitation immune repair, and belongs to the technical field of functional food or special medical use formula food processing technology.The application realizes sufficient wall breaking by respectively pre-wetting and low-temperature complex enzymolysis of hard plant wall and fungal wall raw materials, and then prevents active loss by using endogenous substances of the raw materials for in-situ anchoring without adding, after drying and crushing, adding postbiotic powder, active peptide, whey protein, yeast beta-glucan, EGCG and other heat-sensitive components into low-temperature sterile dry mixing, while maximizing the release of organic selenium and immune active substances, the heat-sensitive functional components are completely protected from degradation and inactivation, and finally the technical target of sufficient wall breaking, complete activity and stable immune repair effect is achieved.The product prepared by the application can improve the immune organ damage and immune homeostasis imbalance caused by radiotherapy, and is suitable for the immune repair of postoperative and radiotherapy rehabilitation population.

The invention belongs to the technical field of biological medicines, and particularly relates to a composition for improving a cognitive function as well as a preparation method, a product and application of the composition. The composition is prepared by taking soybean meal, whey protein peptide powder and bovine bone collagen peptide powder in a mass ratio of 1: 3: 2 as peptide source raw materials, matching the peptide source raw materials with AMY001, lactobacillus plantarum LP-90 and clostridium butyricum (3: 1: 1) compound strains, and carrying out enzyme production self-hydrolysis by bacillus amyloliquefaciens, peptide-bacterium anaerobic synergistic fermentation and sodium alginate-HPMC-CPP composite carrier embedding. According to the present invention, the hippocampus Abeta1-42 protein can be cleared, the BDNF content can be increased, the IL-6 expression inhibition multi-mechanism synergistic effect can be achieved, the memory improvement rate and the Abeta1-42 clearance rate are high, and the cognitive impairment can be significantly repaired. The composition is high in stability and bioavailability, controllable in preparation process and suitable for development of food and health care products for improving the cognitive function and medicines for preventing or assisting in improving diseases related to cognitive impairment.

The invention relates to the technical field of dairy product processing, in particular to a double-fat double-protein synergistic dairy product and a preparation method thereof. According to the preparation method, a ''whey protein (WP)-casein phosphopeptide (CPP)'' double-protein system and a ''milk fat (MF)-medium chain triglyceride (MCT)'' double-fat system are constructed, and a four-step synergistic process of ''pretreatment, composite emulsification, gradient assembly and low-temperature curing'' is adopted, so that stable combination of a chemical interface of protein and fat is realized, high-temperature stability breakthrough is realized, and the preparation method has the advantages of high-temperature stability, high-temperature stability and high-temperature stability. Meanwhile, high-pressure processing tolerance is improved, fat globule flocculation caused by high pressure is avoided, and long-term storage stability, texture and taste are guaranteed.

The invention discloses a preparation method of a whey protein / pullulan / sugar astaxanthin nano-dispersion, WPC / PUL compounds are adopted to construct different carriers to embed AST, the carriers are respectively a nano-dispersion loaded with AST, emulsion gel and microcapsule powder, the three carriers have good embedding efficiency and protection effect on AST, the simulated gastrointestinal digestion stability of AST is remarkably improved, and the stability of AST is improved. And the method has great significance in expanding the preparation of an AST embedding delivery system and the application of AST in industries such as food and the like.