184 results about "Yeast Proteins" patented technology

The invention provides a soothing and repairing composition for oil-sensitive skin and application of the soothing and repairing composition, and belongs to the technical field of cosmetics. According to the soothing and repairing composition, the hydrolyzed yeast protein, the aesculus chinensis extract, the marine oligosaccharide, the Australian tealeaf extract and the phellinus igniarius extract are compounded to form the soothing and repairing composition, and the soothing and repairing composition reduces skin discomfort by maintaining the steady state of an enzyme network of epidermis, reducing oxidase and increasing enzymes and defensive enzymes for promoting Newcastle metabolism; the effects of repairing, moisturizing, controlling oil and relieving are achieved, the skin injury of oily sensitive skin is gently repaired, and the health state of the skin is recovered.

The invention provides a preparation method of a protein base material for preparing a protein beverage, which comprises the following steps: adding yeast protein or yeast powder into a liquid, and dispersing and hydrating to form a suspension; adding an enzyme into the suspension for enzymolysis; wherein the enzyme comprises a first enzyme, a second enzyme and a third enzyme; the first enzyme and the second enzyme are protease, and the third enzyme is cellulose hydrolase. According to the method, the solubility and flavor of the yeast protein can be effectively improved, and the yeast protein beverage with excellent flavor and stability is finally obtained. The yeast protein beverage base material which is good in flavor, high in solubility, less in additive and easier to digest and absorb can be prepared through physical and enzymolysis methods which are easy to realize in the food industry without adding other substances.

The invention provides a clostridium endophyllum engineering bacterium as well as a construction method and application thereof, and belongs to the technical field of biology, compared with a wild type strain, the clostridium endophyllum engineering bacterium can only produce acetic acid in a low-pH environment under the condition of taking CO2 and H2 as raw materials, and does not generate by-products such as ethanol, lactic acid, 2, 3-butanediol and the like. Besides, the fermentation liquor of the clostridium endophyllum engineering bacteria can be directly used as an acidic substrate to adjust the pH value of downstream yeast fermentation liquor, meanwhile, automatic addition of a carbon source is achieved, zero addition of inorganic salt in the cascade conversion process from CO2 and H2 to grease or yeast protein is achieved, and the economical efficiency and environmental friendliness of the whole process are improved.

The invention provides a preparation method of a composite Pickering emulsion based on modified yeast protein. Comprising the following steps: preparing modified yeast protein through combined treatment of papain and TG enzyme; mixing the modified yeast protein solution with a chitosan solution, and heating at 90 DEG C to obtain a proteoglycan composite solution, wherein the mass ratio of yeast protein to chitosan is (5: 1)-(1: 5); after the proteoglycan composite solution is cooled to room temperature, the pH value is adjusted to 2.5-6.5; 20%-60% of vegetable oil is added into the proteoglycan composite solution, and the Pickering emulsion can be obtained through homogenization. The composite Pickering emulsion based on the modified yeast protein is suitable for complex food matrixes, good in stability and capable of efficiently embedding various functional components and remarkably delaying oxidation, photolysis or thermal degradation of the functional components, so that the product quality is improved, and the shelf life of the product is prolonged. If the monascus pigment is added, the problems of color loss and degradation of the monascus pigment in the application process can also be improved.

The invention relates to the technical field of microorganisms, and provides pichia pastoris CMRC 13Y with high protein yield and application of the pichia pastoris CMRC 13Y. The pichia pastoris CMRC 13Y is separated from naturally-fermented dried milk cakes, the classification name of the pichia pastoris CMRC 13Y is Pichia kudriavzevii, and the preservation number of the pichia pastoris CMRC 13Y is CGMCC No.34655. The pichia pastoris CMRC 13Y has high acid resistance, and the growth of the pichia pastoris CMRC 13Y is not obviously influenced along with the reduction of the pH value within the pH value range of 3.0-7.0; a yeast protein product prepared from the strain CMRC 13Y is subjected to sensory flavor determination, has no earthy smell in the aspect of smell, has fragrance, is fine and smooth in mouth feel, and has no unpleasant taste; the strain can achieve high-biomass growth and high-protein expression, has the advantages of being green, environmentally friendly, high in protein yield and the like, can be used for preparing microbial protein related products and is wide in application prospect.

The invention relates to a Kluyveromyces marxianus strain with high protein yield and application of the Kluyveromyces marxianus strain, which is characterized in that the Kluyveromyces marxianus strain is firstly cultured on a slant, then is transferred into a seed culture medium for seed preparation, and then is inoculated into a fermentation tank, and yeast protein is obtained by adopting index feeding; the bacterial strain is a dominant mutant strain Kluyveromyces marxianus YWX-1, the protein content in a dry thallus reaches 55% or above and is increased by 26% or above compared with that of an original bacterial strain, the bacterial strain can be used for production of single-cell protein, the essential amino acid index (EAAI) value in the protein reaches 1.2, and the bacterial strain is rich in arginine, threonine and lysine and can be applied to production of single-cell protein. These amino acids play a key role in immune regulation, intestinal mucosal barrier function and muscle protein synthesis of young animals. The YWX-1 kluyveromyces marxianus strain has a wide application prospect in the production of neoplasm protein.

The invention relates to the technical field of biology, in particular to a preparation method and application of a yeast protein and polysaccharide compound. According to the method for preparing the yeast protein and polysaccharide compound, the yeast protein and the polysaccharide are compounded, meanwhile, the protein is subjected to enzymolysis, the functional property of the yeast protein is rapidly improved, and meanwhile part of bitter taste and bad flavor are wrapped. The yeast protein and polysaccharide compound prepared through enzymolysis and compounding processes is not prone to sedimentation, the foaming power of the yeast protein prepared through the method reaches 150.00%, the emulsibility reaches 67 m < 2 > / g, the water binding capacity reaches 700%, the yeast protein tastes fine and smooth and smells light, no organic solvent is involved in the production process, and the yeast protein and polysaccharide compound is clean, environmentally friendly and suitable for being used in food systems such as solid beverages and artificial meat.

The invention belongs to the technical field of yeast protein processing, and particularly relates to a method for improving the gas-liquid interface property of yeast protein. The method comprises the following steps: dispersing yeast protein in water to obtain a yeast protein dispersion liquid; adjusting the temperature and the pH value of the yeast protein dispersion liquid, stabilizing for a period of time, then carrying out restriction enzyme hydrolysis, and centrifuging after enzyme deactivation to obtain supernate. The surface tension of the yeast protein obtained by the method is reduced, the foaming ability and the foam stability are remarkably improved, and bubbles generated by whipping are small and uniform. And the method is green and efficient, and is beneficial to full utilization of high-quality protein resources.

The invention discloses a yeast protein zymolyte for enhancing salty taste and promoting digestion and absorption and a preparation method thereof, and belongs to the field of food additives. The preparation method of the yeast protein zymolyte for enhancing the salty taste and promoting digestion and absorption comprises the following steps: adding yeast protein powder into deionized water to obtain a yeast protein solution; adding flavourzyme into the yeast protein solution, carrying out oscillatory reaction, and boiling; cooling to room temperature, adding neutral protease, and carrying out oscillation reaction; after the reaction is finished, boiling and centrifuging, storing supernate, and carrying out ultrafiltration to obtain yeast protein zymolyte; the prepared yeast protein zymolyte can become a natural product partially replacing sodium chloride, can also improve the digestion and absorption capacity of sodium salt reducing food, has an ideal raw material source of functional food ingredients or medicines for reducing blood pressure and resisting oxidation, and provides theoretical basis and technical support for developing salt reducing and functional food.

The invention relates to the technical field of beverage preparation, in particular to a yeast protein fermented beverage and a preparation method thereof. The yeast protein fermented beverage is prepared from the following raw materials in parts by weight: 37-48 parts of yeast protein, 15-25 parts of soybean protein isolate and 0.01-0.03 part of lactic acid bacteria strain. The yeast protein fermented beverage provided by the invention breaks through the limitation of a traditional dairy product fermented beverage and a common plant protein fermented beverage, uses novel plant-based food as a guide, specifically uses the yeast protein, the soybean protein isolate and the lactic acid bacteria strain as main raw materials, and creates a yeast protein fermented beverage which is excellent in flavor and good in taste through process innovation and a taste optimization technology. The yeast protein fermented high-protein beverage is high in total protein content, has the effects of increasing muscle and promoting intestinal health, and has the sensory characteristics of being high in taste fineness, good in curdling and pleasant in fermentation flavor.

A preparation method for a yeast protein-dietary fiber compound, comprising: pretreating a biomass raw material, and then sequentially carrying out steam explosion treatment, water washing treatment, delignification treatment, low-enzyme-amount enzymatic hydrolysis, fed-batch liquid fermentation and spray drying treatment to obtain a yeast protein-dietary fiber compound. Also provided are a product prepared by using the preparation method, the use of the product, and a feed comprising the product.

The invention discloses a chenopodium quinoa powder processing method which comprises the following steps: soaking chenopodium quinoa seeds in a sodium hypochlorite solution with the mass percentage concentration of 2% to disinfect for 8 minutes, then germinating for 72 hours in an environment with the temperature of 25 DEG C and the humidity of 85%, and spraying a calcium chloride solution with the mass percentage concentration of 8% every 2 hours during the period, the mass ratio of the calcium chloride solution to the quinoa seeds sprayed for the first time is 3: 10, and the mass ratio of the calcium chloride solution to the quinoa seeds sprayed for the rest times each time is 1: 20, so that the quinoa is germinated to obtain germinated quinoa; germinated quinoa and seaweed dietary fibers are stirred for 15 minutes and uniformly mixed by using stirring equipment at the rotating speed of 500rpm, and then the quinoa powder processing method disclosed by the invention has the advantages that the yield of yeast protein can be remarkably increased, and reducing sugar in the quinoa powder is effectively consumed in the active growth and reproduction period of yeast.

This invention provides a highly soluble yeast protein and its preparation method, belonging to the field of yeast protein processing technology. In this invention, yeast protein is first dispersed in distilled water and hydrated to prepare a yeast protein solution. The solution is then treated under strongly alkaline conditions and subjected to high-pressure homogenization. The pH of the system is then adjusted back to neutral, and finally, after dialysis and freeze-drying, a highly soluble yeast protein powder is obtained. Compared with commercial yeast protein powder, the yeast protein powder prepared by this method exhibits significantly improved solubility under neutral conditions.

The invention discloses yeast protein nutritional gel and a preparation method thereof, and belongs to the technical field of protein gel. Comprising the following steps: adding dialdehyde starch into a yeast protein solution, then sequentially adding EDC and NHS, fully mixing, and standing to obtain stable gel. The invention has the following technical effects: (1) the formation of a closer molecular network structure between YP and DS can be effectively promoted; (2) the mechanical property of the gel system is obviously improved; (3) an external structure is not introduced, and safety and environmental friendliness are achieved; and (4) rapid reaction can be realized under a mild low-temperature condition.

The present invention relates to a low-nucleic acid yeast protein and a preparation method thereof, and belongs to the field of microbial application technology. The present invention creatively adds xylitol and sodium glycine to a fresh yeast dispersion prepared with deionized water as a dispersion medium, then performs a denucleic acid treatment under alkaline and high temperature conditions, obtains a heavy phase after subsequent centrifugation, and then continues to use deionized water as a dispersion medium to prepare a heavy phase dispersion, and successively adds two different enzymes, namely glucanase and β-mannanase, for enzymatic hydrolysis, thereby further reducing the nucleic acid content and increasing the protein content, thereby preparing a low-nucleic acid yeast protein, wherein the nucleic acid content can be less than 1.5wt%, and the protein content can be greater than 75wt%, effectively expanding the use field of yeast protein.

The invention discloses a sports nutrition solid food for supplementing protein and a preparation method, and belongs to the technical field of foods.The sports nutrition solid food is prepared from, by weight, 31-60 parts of compound amino acid powder, 10-15 parts of isomaltitol, 1-6 parts of taurine, 1-5 parts of Chinese yam peptide, 5 parts of glycine, 5 parts of gamma-aminobutyric acid, 5 parts of L-lysine hydrochloride and 1 part of yeast protein powder. The formula comprises the following components in parts by weight: 1-3 parts of whey protein powder, 1-2 parts of hydroxymethyl propyl cellulose, 0.1-1 part of yeast extract, 0.1-1 part of yeast beta-glucan, 2-6 parts of bovine colostrum powder, 0.5 part of stevioside, 0.1 part of zinc glycinate, 0.1 part of ferrous lactate, 0.5 part of essence and 2-3 parts of magnesium stearate. The compound amino acid powder, the Chinese yam peptide, the glycine, the L-lysine hydrochloride, the yeast protein powder, the whey protein powder, the yeast extract and the bovine colostrum powder are compounded, so that protein consumed by a human body after exercise can be comprehensively supplemented.

The invention relates to a silk fibroin-containing composition as well as a preparation method and application thereof, and belongs to the technical field of cosmetics. The composition provided by the invention comprises silk fibroin-tea polyphenol powder, myrothamnus flabellifolia leaf extract, alfalfa extract and hydrolyzed yeast protein, and the silk fibroin-tea polyphenol powder is prepared by grafting two tea polyphenol components, namely EGCG and ECG, onto silk fibroin, so that the original effects of the silk fibroin are retained, and meanwhile, the content of the tea polyphenol components in the silk fibroin-tea polyphenol powder is increased; and the application stability of the silk fibroin in the product can also be improved. Besides, the prepared silk fibroin-tea polyphenol powder, myrothamnus flabellifolia leaf extract, alfalfa extract and hydrolyzed yeast protein are reasonably compounded to prepare the composition, all the components in the composition have a synergistic effect, and the composition has good anti-inflammatory, soothing and barrier repairing effects.

The invention discloses an Escherichia coli culture medium and application thereof in preparation of cell extracts required by cell-free protein synthesis, the culture medium comprises an initial culture medium or an initial culture medium and a supplementary culture medium, the initial culture medium comprises fructose, lactose, magnesium sulfate, ammonium sulfate, dipotassium phosphate, monopotassium phosphate, citric acid, trace elements, a vitamin solution and a nitrogen source; the fed-batch culture medium comprises a carbon source and a nitrogen source, the carbon source is fructose and a magnesium sulfate solution, and the nitrogen source comprises a nitrogen source solution added with yeast powder and yeast peptone. According to the culture medium disclosed by the invention, the escherichia coli can maintain logarithmic phase growth and reach relatively high thallus density (OD600 is greater than or equal to 60), and the prepared escherichia coli cell extract is used for cell-free protein synthesis, has high activity consistent with that of a cell extract obtained by low-density fermentation, and can be used for expressing various foreign proteins. According to the invention, the problem of low thallus density during preparation of the cell-free protein synthetic cell extract is solved, and the expression yield of the cell-free protein is effectively improved.

The invention relates to the technical field of microorganism application, in particular to low-nucleic-acid yeast protein as well as a preparation method and application thereof. The preparation method of the low-nucleic-acid yeast protein comprises the following steps: (1) carrying out inactivation treatment on high-protein yeast; (2) carrying out enzymolysis on the inactivated yeast by adopting neutral protease, glucanase, mannase and first nuclease, and after enzyme deactivation, separating and taking a heavy phase to obtain crude yeast protein; (3) performing high-pressure homogenization treatment on the crude yeast protein; and (4) carrying out enzymolysis on the crude yeast protein subjected to high-pressure homogenization treatment by adopting second nuclease and lipase, and after enzyme deactivation, separating and taking a heavy phase to obtain the low-nucleic-acid yeast protein. The yeast protein with the nucleic acid content of 1.0% or below is obtained by taking the high-protein yeast as a raw material through inactivation, compound enzyme enzymolysis, high-pressure homogenization treatment and secondary enzymolysis, is neutral and pure in taste, and can be widely applied to the fields of nutrition, health and food such as protein supplementation and protein substitution.

The invention provides a preparation method of specific molecular weight hyaluronic acid with concentrated molecular weight distribution, and relates to the technical field of polysaccharide preparation. The method comprises the following steps: inoculating a streptococcus zooepidemicus seed solution into a fermentation culture medium, and culturing for 6-8 hours under the conditions that the temperature is 35-39 DEG C and the dissolved oxygen is 15-50%; adding hyaluronidase to enable the enzyme activity concentration to be 1500-4000 U / L, and culturing for 6-10 hours at the temperature of 37-40 DEG C; the fermentation culture medium comprises the following components in parts by mass: 30-50 parts of glucose, 10-15 parts of a yeast extract, 10-15 parts of casein peptone, 5-10 parts of yeast peptone, 1-3 parts of magnesium sulfate and 0.2-0.8 part of sodium glutamate. By regulating and controlling the HAase addition amount, the addition time, the fermentation temperature and the fermentation time, a specific low-molecular-weight hyaluronic acid product can be obtained, and the dispersion degree of the molecular weight of the hyaluronic acid is remarkably reduced.

The invention discloses an anti-inflammatory and anti-aging composition as well as a preparation method and application thereof. The composition disclosed by the invention at least comprises one or more of lavender flower extract, carboxymethyl chitosan and hydrolyzed yeast protein. Compared with a single-component anti-inflammatory factor, the composition disclosed by the invention has a good effect; the product prepared from the composition has anti-inflammatory and anti-aging effects, can achieve the effects of removing redness, repairing skin barrier, increasing skin elasticity, improving skin brightness and improving skin grease, and is not only suitable for dry sensitive skin, but also suitable for oil sensitive skin.

The invention discloses a retinol / saccharomycetes protein polypeptide copolymer as well as a preparation method and application thereof, and relates to the field of biology. The preparation adopting the yeast polypeptide to entrap the retinol is created, the yeast polypeptide is extracted from yeast autolysis supernatant, the yeast autolysis supernatant adopts animal-derived protein as a nitrogen source for fermentation, the content of the retinol entrapped by the yeast polypeptide is remarkably increased, and the preparation is remarkably superior to the retinol in the aspects of stability, mildness, efficacy and the like.

The invention belongs to the technical field of plant meat improvement, and particularly relates to a multi-protein composite high-moisture extruded meat analogue and a fiber strengthening method thereof. Comprising the following components: 40-60 parts of yeast protein, 40-45 parts of soybean protein isolate, 30-40 parts of wheat gluten protein, 1-2 parts of konjaku flour and 150-300 parts of water. The konjac glucomannan is added to enhance the fiber structure of the yeast protein-based plant meat, and the combination of parameters such as temperature during shearing and extrusion and a cooling mold with a special structure and an elliptical cross section are assisted, so that the fiber reinforcement of the multi-protein composite high-moisture extruded meat analogue is realized.

The application discloses a kind of genetic engineering escherichia coli plasmid expression culture medium and fermentation process, including basic medium and feed medium;The basic medium includes glycerol, yeast hydrolysate, yeast peptone, L-glutamic acid, L-valine, L-isoleucine, arginine, tyrosine, lysine, proline, glycine, ammonium sulfate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, citric acid, magnesium sulfate, ferrous sulfate, zinc sulfate, calcium chloride, manganese chloride, cobalt chloride, copper chloride, sodium ethylenediaminetetraacetate;Feed medium includes glycerol, citric acid, magnesium sulfate, ferrous sulfate, zinc sulfate, calcium chloride, manganese chloride, cobalt chloride, copper chloride, sodium ethylenediaminetetraacetate.The application inhibits the accumulation of harmful metabolites, and creates the optimal intracellular environment for stable replication of plasmid.In industrial fermentation scale, the amount of plasmid harvested per liter of fermentation broth is more than 1 gram, and the supercoiling ratio of plasmid DNA is stably maintained at more than 90%, with minimal batch-to-batch variation.

Provided in the present disclosure are a yeast protein having an antibacterial function and a preparation method therefor. The method includes: S1, performing liquid fermentation on a Saccharomyces cerevisiae strain, and then performing separation to obtain a yeast milk; S2, acidifying the yeast milk to obtain an acidified yeast milk; and optionally performing autolysis, or exogenous enzyme catalytic hydrolysis, or mechanical crushing on the yeast milk to obtain a cell wall emulsion; S3, mixing the acidified yeast milk and the optional cell wall emulsion and performing autolysis to obtain an autolysis mixed solution; S4, performing first enzymolysis with compound protease; S5, performing second enzymolysis with seminase; and performing third enzymolysis with β-glucanase and cellulase to obtain a yeast protein emulsion; and S6, evaporating and concentrating the yeast protein emulsion to obtain the yeast protein. According to the method, a yeast protein having a broad-spectrum antibacterial function can be prepared.

The current invention relates to a cheese substitute comprising a vegetable oil and / or fat, starches and / or modified starches, plant-based protein and yeast protein. The invention further relates to a method for preparing the cheese substitute, the use of yeast protein in a cheese substitute and a food product comprising the cheese substitute according to the present disclosure.

A high-purity yeast protein and a preparation method therefor, wherein the method comprises the following steps: inoculating an activated yeast strain into a liquid seed culture medium, culturing same in a shaker, then inoculating same into a fermentation culture medium for culturing, and centrifuging and washing same to obtain a yeast strain; preparing the yeast strain into a suspension solution, and performing a heat treatment to collect a precipitate; preparing the precipitate into a suspension, adding 5-50 U / mL of dextranase and 5-50 U / mL of cellulase at a pH of 5.0-7.0 and 30-60°C, and performing enzymatic hydrolysis to obtain a first enzymatic hydrolysate; adding a non-ionic solubilizer to the first enzymatic hydrolysate at a certain pH, and incubating the resulting mixure at a certain temperature to obtain a second enzymatic hydrolysate; and subjecting the second enzymatic hydrolysate to solid-liquid separation, washing and drying to obtain a high-purity yeast protein. The method reduces the possibility of protein denaturation. The final yeast protein product has a low dietary fiber content, a high branched-chain amino acid content and a high protein content, and exhibits good nutritional value and processing characteristics.

The present invention relates to a transparent hair care composition comprising: 0.1 to 5 wt% hydrolyzed yeast protein, 0.1 to 20wt% a non-ionic surfactant comprising a sorbic acid based non-ionic surfactant and alkoxylated alcohol based non-ionic surfactant, 0.01 to 3 wt% preservative, 0.01 to 3 wt% chelating agent, 0.01 to 3 wt% polycationic polymer, and 80 to 95wt% water.

The invention belongs to the field of frozen drinks, and particularly relates to a high-protein ice cream containing yeast protein and a preparation method thereof. The ice cream comprises the following raw materials in parts by weight: 90-240 parts of a milk raw material, 1-20 parts of yeast protein, 70-135 parts of dietary fibers, 4-10 parts of an ice cream compound stabilizer, 20-40 parts of grease and 80-160 parts of a sweetening agent. The preparation method of the ice cream comprises the following steps: adding water into the raw materials and mixing; then sterilizing the obtained mixture; finally, the sterilized solution is sequentially subjected to homogenizing, cooling, aging, congelation, injection molding, demolding and hardening, and the ice cream with the high protein and the high dietary fibers is obtained. The yeast protein is combined with other components, so that the beany flavor and bitterness can be improved to a certain extent, the taste is finer and smoother, the milk flavor is richer, and a better sensory effect is achieved.

The present invention relates to the field of food processing technology, and in particular to a semi-fermented microbial protein meat product and a preparation method thereof. The preparation method comprises: mixing yeast protein and soy protein in a mass ratio of (2-5): (5-8) and then extruding through high moisture content to form a fibrous protein; the temperature program of the high moisture content extrusion comprises: (55-65°C)-(75-85°C)-(133-137°C)-(143-147°C)-(117-123°C); fermenting, frying and drying the fibrous protein. The present invention uses a specific ratio of yeast protein and soy protein to prepare a fibrous protein through high moisture content protein extrusion, which has a distinct fiber structure. The microbial protein meat product prepared after combining subsequent fermentation processes has both the advantages of microbial fermented food and better flavor and sensory experience.