70 results about "Whey protein" patented technology

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 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.

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.

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 present invention confectionary mass comprising microparticulated whey protein. This confectionary mass allows the production of nutritional bars with pleasant texture and taste and with a high whey protein content.

This invention discloses a *Lactobacillus plantarum* bacterial powder, its preparation method, and its application. The wall material of the bacterial powder includes resistant starch, whey protein, and a heat protectant. The bacterial cells in the powder are *Lactobacillus plantarum* TH103. The mass percentages of resistant starch, whey protein, and the heat protectant are 7-23%, with the total mass percentage of resistant starch and whey protein being 3-15% and the mass percentage of the heat protectant being 4-8%. The viable count of the bacterial powder is (3.5-9.0) × 10⁻⁶. 9 The CFU / g and moisture content are 5-7%. This invention uses resistant starch and whey protein as protective carriers, supplemented with heat-resistant protective agents, to achieve the preparation of *Lactobacillus plantarum* powder by spray drying. The obtained *Lactobacillus plantarum* powder has a viable count and moisture content that meet the relevant requirements for probiotic foods, and has good powder properties. It can be directly brewed in powder form or applied to fermented foods such as yogurt.

The present application provides a kind of stuffing cheese and its preparation method, it is related to dairy product technical field.The stuffing cheese of the present application includes crust and the stuffing filled in crust, and the stuffing includes continuous phase and porous cheese particles suspended in the continuous phase;The density of porous cheese particles is 0.95-0.98g / cm 3 , Pore size is 10~30μm;Continuous phase is thixotropic gel state continuous phase, with whipped cream as medium, and hydrophilic colloid and whey protein are added, and the viscosity under the condition of 4℃, 20rpm is 3000~4000cP.The stuffing cheese of the present application fundamentally solves the problem of stuffing layering and taste collapse, maintains the wet and chewiness of particle, significantly improves the sensory quality of product, improves the appearance uniformity of stuffing cheese and the stability within shelf life.

The present application provides a kind of fermented whey beverage and its preparation method.The denaturation rate of whey protein in the fermented whey beverage is less than or equal to 26%.The fermented whey beverage provided by the present application has the characteristics of lower denaturation rate of whey protein.In addition, the preparation method of the fermented whey beverage provided by the present application adopts ultra-high pressure sterilization with circulating pressure, which can kill miscellaneous bacteria, spoilage bacteria and pathogenic bacteria while minimizing the impact on non-covalent bonds of whey protein, reducing the degree of denaturation, improving the nutritional value of the final product, and has the characteristics of simple operation and the fermented whey protein beverage with lower denaturation rate of whey protein.

The application discloses a sports nutrition food composition for blood vessel health and post-exercise recovery. Each 40g contains soybean protein isolate, whey protein, resistant dextrin, inulin, ginkgo biloba extract, hawthorn extract, grape seed extract, sea buckthorn peptide, natto powder (containing natto kinase), coenzyme Q10, natural vitamin E, vitamin C, bacillus subtilis DE111 and mineral probiotic premix. The application realizes blood vessel cleaning and post-exercise recovery through the synergy of multiple pathways such as direct thrombolytic effect of natto kinase, anti-platelet aggregation of ginkgo biloba / hawthorn / grape seed, protection of blood vessel endothelium by coenzyme Q10 / VE / VC, and regulation of intestinal tract by bacillus subtilis DE111. In-vitro thrombolysis experiment shows that the composition has clear fibrinolytic activity. All components meet the national standard of sports nutrition food, are safe and compliant, and are suitable for people with thrombosis risk and people who need blood vessel repair after high-intensity exercise.

The present application relates to the technical field of dairy processing, in particular to a fermented milk and a preparation method thereof. The preparation method comprises the following steps: separating skimmed milk by using a microfiltration membrane and / or an ultrafiltration membrane to obtain casein liquid and whey protein liquid; controlling the lactose content in the whey protein liquid to be less than 5%, and then performing microparticulation on the whey protein liquid to obtain microparticulated whey protein; and taking the microparticulated whey protein, the casein liquid and whipped cream as fermentation raw materials to obtain fermented milk. The fermented milk product prepared by the preparation method has a smooth taste and no obvious powder or particle feeling. Moreover, the texture and rheological properties of the final product can be controlled by adjusting the microparticulation process parameters, so that different types of fermented milk products can be developed by enterprises, and the present application is suitable for popularization and application.

The present application provides a method for preparing high whey protein composition, which is carried out by using pure wet process, and comprises the steps of premix preparation, oil and fat mixture preparation, feed liquid preparation, homogenization sterilization and spray drying. The feed liquid prepared by the method has high thermal stability, and after sterilization, the feed liquid does not need to be cooled and concentrated, and can be directly spray dried to form high protein nutritional powder product. In addition, the present application also provides high whey protein composition with high thermal stability prepared by the method.

This invention, entitled "A Xanthohumulin Microcapsule, Its Preparation Method, and Its Application," belongs to the field of cosmetic technology. The technical problem to be solved is to provide a xanthohumulin microcapsule with higher stability, better encapsulation effect, simpler operation, and higher cost-effectiveness. The key technical points are: a xanthohumulin microcapsule, characterized in that the raw materials for preparing the xanthohumulin microcapsule include: xanthohumulin, component A, component B, and dipropylene glycol; the mass ratio of xanthohumulin to component A and component B is 0.01-1:0.25:0.075-0.5; component A is whey protein or whey protein peptide; and component B is chitosan hydrochloride.

This invention relates to the field of food processing technology and discloses a method for improving the stability and bioavailability of astaxanthin by combining piperine with a whey protein fibrillary-algin complex. The method specifically includes the following steps: S1. Preparation of whey protein fibrillary; S2. Loading piperine onto whey protein fibrillary; S3. Complexation of piperine-loaded whey protein fibrillary with sodium alginate; S4. Preparation of an astaxanthin-piperine co-encapsulated emulsion. This invention constructs a three-dimensional network resistant to pepsin hydrolysis through electrostatic complexation; enhances the effective concentration of piperine in the intestine through co-encapsulation, efficiently regulating the expression of P-gp efflux transport proteins and the transmembrane absorption of astaxanthin; and utilizes the functional property of piperine to inhibit the activity of P-gp efflux transport proteins to achieve efficient absorption of astaxanthin.

The present application belongs to the field of food science and microbial engineering, and specifically relates to a fusarium venenatum protein, a low-fat protein food and a preparation method and use thereof. The present application provides a high-emulsifying fusarium venenatum TB01 protein, a preparation method and application thereof. The present application uses fusarium venenatum TB01 mycelium as raw material, and innovatively realizes the functional modification of protein structure by sequentially cooperating complex enzymolysis and ultrasonic treatment, thereby efficiently breaking the cell wall to extract high-content protein (≥82%) and realizing the functional modification of protein structure. Tests show that the emulsification activity and stability of the obtained protein are significantly better than those of soybean protein, and the emulsification stability is better than that of commercial whey protein. Therefore, the protein obtained by the present application can be used as a high-performance emulsifying ingredient to replace or partially replace whey protein or soybean protein, and is applied to beverage, plant yogurt, sauce and other food systems.

The application provides a whey protein hydrolysate and application thereof in preparation of anti-inflammatory, antioxidant or allergy relief related products. The preparation method has the advantages of high preparation efficiency, fast speed and sufficient hydrolysis. The whey protein hydrolysate obtained through the preparation method is of excellent quality, rich in nutrition, easy to be absorbed by the human body, and can improve the cyclooxygenase-2 inhibition rate, improve the free radical clearance rate, and relieve the kidney and liver damage caused by the body allergy, and thus has the effects of anti-inflammation, anti-oxidation and allergy relief.

The present application provides a salidroside multilayer microcapsule powder comprising salidroside; an inner layer covering the salidroside, the inner layer comprising chitosan or gelatin, and gum arabic; and an outer layer covering the inner layer, the outer layer comprising resistant dextrin, trehalose, and hydrolyzed whey protein or hydrolyzed soy protein. The present application also discloses a food, beverage, nutritional product, dietary supplement, or cosmetic comprising the salidroside multilayer microcapsule powder, and a method for preparing the salidroside multilayer microcapsule powder.

The present invention aims to provide a method for efficiently producing specific peptides from whey protein-containing materials. In particular, it aims to provide materials with a high GTWY content, a low WY content, and good flavor, as well as food products using these materials. [Solution] When hydrolyzing whey protein with a protease derived from Aspergillus meleus, we found that maintaining the pH of the reaction solution on the alkaline side and performing the enzymatic reaction for a relatively short time not only promotes the cleavage of GTWY from whey protein but also suppresses the degradation of GTWY by the protease, making it possible to produce a flavorful material with a high GTWY content.

The application discloses a preparation method of salt-tolerant whey protein, comprising the following steps: dispersing whey protein in water, uniformly stirring and sufficiently hydrating to obtain solution A; preheating the dispersion A at 120 DEG C for 10-30 min, cooling to room temperature, and then performing HPM treatment at 20000-30000 psi for 2-4 times as one cycle; performing 1-5 cycles in total to obtain solution B; adjusting the pH of the solution B to 4-5 to obtain solution C; centrifuging the solution C and recovering the precipitate; dispersing the precipitate in water, adjusting the pH to 6.0-7.0 to obtain solution D; and drying to obtain the salt-tolerant whey protein. The salt-tolerant whey protein dispersion (7%, w / w) still has good fluidity after being heated in a system containing NaCl or CaCl2. The salt-tolerant whey protein prepared by the application can be used to prepare a protein beverage or a drinkable gel rich in NaCl.

The present invention relates to the preparation of vegetarian food products, i.e. composed of dairy and plant-based ingredients (including mushrooms) and having organoleptic properties similar to those of meat products, and which comprise: - from 35 to 80% by weight of hard cheese with a protein content of 20 to 40% by weight and a whey proteins / micellar caseins ratio of between 1:99 and 18:82; - from 20% to 65% by weight of minimally processed or unprocessed plant materials.

The present disclosure relates to treatment of whey proteins for improved properties in food use, particularly in infant formulas. More particularly, the present disclosure relates to selective hydrolysis of whey proteins to provide whey protein compositions with altered protein composition. A selectively hydrolysed whey protein composition, a method of producing a selectively hydrolysed whey protein composition and a food product comprising the selectively hydrolysed whey protein composition are provided.

The present invention relates to a process for the production of a whey protein phospholipid concentrate, wherein at least one of the microorganism reduction steps comprises a treatment with UV-C radiation, thereby avoiding denaturation of heat sensitive bioactive ingredients and improving the sustainability of the whey protein phospholipid concentrate production process.

The invention discloses anti-vomiting hydrolyzed whey protein and a preparation method thereof, and belongs to the technical field of food processing. The product provided by the invention reduces the digestion burden of protein and relieves the symptom of vomiting. According to the method disclosed by the invention, protein sequences are mutually crosslinked by virtue of a treatment mode of first fibration, second polymerization and final hydrolysis, and a hydrolyzed polypeptide sequence is changed, so that the abundance of the polypeptide SLAMAASDISLA in a hydrolysate is improved. The polypeptide has the characteristics of being easy to recognize by intestinal peptidase and relatively high in PepT1 affinity, the bioavailability of protein is improved, and the deamination proportion of unutilized amino acid is reduced, so that substances generating nitrogen-containing toxoid are reduced, the stimulation of toxin accumulation on gastrointestinal mucosa is relieved, and the symptoms of nausea, vomiting and the like of a user are avoided.

The application provides a method for improving the stability of zero-fat fermented milk and application thereof, and particularly, the method comprises the following steps: dividing skimmed milk in raw materials of zero-fat fermented milk into two parts, using the first part of skimmed milk to perform heat pretreatment on whey protein to obtain a mixture A, mixing the mixture A with the second part of skimmed milk to obtain a mixture B, and adding TG enzyme for enzyme treatment in the mixing process; the mass ratio of casein and whey protein in the mixture B is (1.5-3):1; and the mixture B is subjected to homogenization, sterilization and fermentation to prepare zero-fat fermented milk. The method can improve the water holding capacity of zero-fat fermented milk without adding additional stabilizers, and ensures the texture stability of zero-fat fermented milk.

The application provides a method for preparing fiber-reinforced low-fat chocolate and fiber-reinforced low-fat chocolate, and relates to the technical field of food processing, and comprises the following steps: whey protein gel network construction, raw material pretreatment, mixture temperature adjustment, mold vibration, cooling and demolding and the like. The chocolate prepared by the method has excellent sensory quality and nutritional value, the fat content is significantly reduced, the dietary fiber content is significantly increased, the texture is fine, and the thermal stability is good, and the problems of high heat and high fat of traditional chocolate are solved, and a feasible technical scheme is provided for development of a new type of nutritional and healthy chocolate product.

The present invention relates generally to preparative and purification processes relating to whey protein and particularly to the preparation and purification of Whey Protein Concentrate (WPC), also known as Whey Protein Phospholipid Concentrate (WPPC), Milk Fat Globule Membrane (MFGM), procream, Whey Fat Concentrate (WFC) and whey retentate. We describe processes for increasing a protein concentration of a composition containing milk protein and milk fat, and processes for separating milk protein and milk fats in a composition containing milk protein and milk fat. The process includes extracting the composition with a solvent selected from hexane, 2-methyloxolane, ethanol and carbon dioxide, and combinations thereof. The present invention also relates to whey protein compositions, milk fat compositions and phospholipid-rich compositions obtainable or obtained by the processes of the invention.

1. Name of the product in this design: Packaging Can (Whey Protein Peptide Powder). 2. Purpose of this design: for food packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

This invention discloses a sports nutrition food for post-exercise recovery and blood glucose management. Each 40g portion contains Astragalus membranaceus extract, Dioscorea opposita extract, white kidney bean extract, mulberry leaf extract, L-arabinose, cinnamon extract, whey protein peptides, and a mineral-vitamin-probiotic premix. This invention utilizes a six-fold blood glucose control pathway through a four-mineral glucose control matrix, triple carbohydrate blocking, probiotics, and dual tonification of Qi and Yin with traditional Chinese medicine. Animal experiments showed that the fasting blood glucose level in the full-formula group decreased to 6.3 mmol / L, significantly better than the control group (*p*<0.05). All ingredients comply with national standards for sports nutrition foods and are safe and compliant.

The present application belongs to the technical field of food processing, and particularly relates to a colored wheat flour product based on exogenous protein and sourdough fermentation and a preparation method thereof. The preparation method of the colored wheat flour product provided by the present application comprises the following steps: uniformly mixing and stirring colored whole wheat flour, sourdough, exogenous protein and water to obtain a intermediate dough; the exogenous protein is selected from soybean protein isolate, yeast protein and isolated whey protein; the intermediate dough is subjected to cold storage fermentation treatment, and then the intermediate dough is uniformly mixed and stirred with colored whole wheat flour, yeast, water and edible alkali to obtain a main dough; the main dough is subjected to division, shaping, then proofing and steaming, and the colored wheat flour product is obtained. The process strategy of sourdough fermentation combined with the addition of exogenous protein can synergistically improve the quality characteristics, antioxidant capacity, polyphenol content and amino acid balance of the flour product, and improve the utilization rate of polyphenols and proteins in the in vitro digestion process, and is suitable for development as a high-nutrition and easy-to-digest staple food product.