2721results about How to "High in protein" patented technology

The invention relates to methods of treating diseases and disorders of the muscle tissues in a vertebrate by the administration of compounds which bind the p185erbB2 receptor. These compounds are found to cause increased differentiation and survival of cardiac, skeletal and smooth muscle.

A translation enhancer-driven positive feedback vector system is disclosed which is designed to facilitate identification of a Translational Enhancer Element (TEE) and to provide a means for overexpression of gene products. The system exploits both transcriptional and translational approaches to control the expression levels of genes and / or gene products. Methods are also disclosed for screening libraries of random nucleotide sequences to identify translational elements and for overproduction of proteins, which have uses in both research and industrial environments.

The invention relates to chicken feed added with Chinese medicinal herbs and a preparation method thereof. The chicken feed comprises the following components by weight: 70-90 parts of cereals, 3-4 parts of Tenebrio molitor, and 0.5-1 part of Chinese medicinal herbs. The preparation method of the chicken feed consists of the steps of: 1. grinding the cereals into powder respectively, then blending and stirring the powder well; 2. by weight, adding 50-70 parts of water into 80-120 parts of materials, then adding 1.5-2.5 parts of an effective microorganism (EM) bacterial solution, i.e. a micro-ecological bacterial solution for stirring well; 3. placing the mixture into a fermentation land for sealed fermentation. Also, one or more of the herbaceous plants of silphium perfoliatum, alfalfa and Rumex can be added into the feed of the invention. The feed provided in the invention has the advantages that: 1. added with multiple Chinese medicinal herbs, the feed can prevent various chicken disease effectively; 2. free of hormone, the obtained chicken meat has high protein content and vitamin content; 3. the chicken meat is delicious in taste.

Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and / or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5-100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).

The present invention relates to processes and systems for the production of fermentation products such as alcohols. The present invention also provides methods for separating feed stream components for improved biomass processing and productivity.

The invention discloses a preparation method of an antioxidant walnut polypeptide health product. The preparation method comprises the following steps: pre-treating walnut pulp; homogenizing the walnut pulp; extracting walnut proteins; carrying out pre-treatment for enzymolysis; carrying out enzymolysis; separating; desalting; and concentrating and drying to obtain a walnut polypeptide product. Four enzymes: alkaline protease, papain, neutral protease and bromelain are sequentially added in different times in the enzymolysis link. The strength, function and synergy and the like of the effects of the four enzymes which are used for decomposing proteins into polypeptides and amino acids are comprehensively considered and the four enzymes are used for enzymolysis under the optimal enzymolysis conditions, respectively. The reducing capacity of the prepared walnut polypeptide manifests that the absorbancy floats up and down at 0.4, the hydroxyl free radical scavenging rate can reach 95%, the superoxide anion free radical scavenging rate can reach 39.5%, the protein extraction ratio can reach 98.71% and the degree of hydrolysis of the walnut polypeptide can reach 26.37%. Compared with the prior art, those items are greatly enhanced and improved relatively.

The invention provides a method for preparing a biological feed by taking manioc residues as raw materials. The method comprises the following steps of: preparing fermentation strains and fermentation mother cultures from aspergillus, bacillaceae, lievito and lactobacillus, and performing mixed fermentation by taking the manioc residues as the raw materials to obtain a biological feed crude product; and mixing uniformly, crushing, sieving, drying and packaging to obtain a biological feed finished product. According to the method, the manioc residues are used as the raw materials, so the biological feed is low in cost and wide in source, industrial waste residues are recycled, and the problem of the pollution of the manioc residues is solved. Simultaneously, the strains which are high in cellulose degradation effect and high in yield of mycoprotein are selected, so that cellulose in the manioc residues is degraded fully, the protein content of the feed is improved, a large number of enzymes, beneficial viable bacteria and organic acids are added.

The invention discloses a method of preparing yellow leaven to increase producibility of alcohol with strong fragrance, mixing wheat, barley and pea uniformly by weight ratio of 7:2:1; adding water at 25-30 DEG C to smashed material, weight percent of water is 36-39%; pressing the mixture as leaven biscuit with thickness of 6-7 cm; leavening the leaven biscuit 3-5 days; moist fire period of the leaven biscuit is 5-7 days, temperature of the leaven biscuit centre increased to 50 DEG C in 3-4 days; strong fire period is 8-10 days, temperature of top fire is 55-63 DEG C in 6-8 days; rear fire period is 6-8 days, temperature of the leaven biscuit centre declined gradually to room temperature; moving to storge after culturing the leaven be mature in room. The leaven of the invention is a middle and high temperature leaven made by more than two kinds of cereals, not only has special perfume of the leaven, but also has important function to incrase producibility of alcohol.

The invention discloses a processing process for rapeseed oil. The process comprises the following steps of (1) carefully selecting rapeseeds of the year, drying the rapeseeds in the sun until the water content is 9 to 11 percent, and removing impurities, wherein the oil content of the rapeseeds is 36 to 39 percent; (2) crushing the rapeseeds, and performing flasking to obtain rapeseed flakes; (3) steam-roasting the rapeseed flasks for 70 to 80 minutes by utilizing the natural water of the flasks; (4) placing the steam-roasted rapeseeds in an oil press, and pressing the rapeseeds to extract crude oil at low temperature of 60 to 70 DEG C; (5) filtering the crude oil by using a conventional method, and performing refining to obtain a rapeseed oil finished product. According to the process, the rapeseeds with the oil content of 36 to 39 percent are taken as raw materials, and are subjected to the steps of drying in the sun, steam-roasting, low-temperature pressing and the like, the obtained rapeseed oil is a non-transgenic product, the intrinsic flavor, aroma and nutrient substances of the rapeseed oil are maximally maintained, the oil yield is over 35 percent, the requirements of green processing are met, and the food safety is ensured.

The invention relates to the production method of biotic straw feedstuff, wherein the bacterial employed includes fungus, saccharomycete, bacillus and lactic acid bacteria, the stalk comes from rice straw and corn stems, the auxiliary materials include bran and urea, the stalk fermentation procedure comprises aerobic solid fermentation. The process requires no acid, alkali or ammonification preparatory treatment.

The present invention relates to a debriding composition obtained from bromelain and to methods of producing same. Particularly, the present invention relates to a debriding composition obtained from bromelain comprising proteolytic enzymes having molecular weights of about 23 kDa, being essentially devoid of bromelain inhibitors, and to pharmaceutical compositions comprising same. The debriding compositions and the pharmaceutical compositions comprising same are particularly useful in debriding eschar tissues and in wound healing.

A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

The invention relates to an eight-treasure spicy chili sauce and manufacturing thereof. The eight-treasure spicy chili sauce has the main functions of edibility and nutrition, and also combines the functions of helping digestion, darkening the hair, beautifying the face, moistening the intestine, clearing heat, dispelling fire and building the body. The chili sauce can be eaten together with rice or bread. The chili sauce is characterized by choosing clean walnut seeds, pine seeds, peanut seeds, coix seeds, barbary wolfberry fruit, raisin, bamboo shoots and dried hawthorn as raw materials, and clean chili, cooked beef, catchup, thick broad-bean sauce, honey, white granulated sugar, cooked sesame seeds, pepper, salt, gourmet powder, dried chrysanthemum leaching liquid, wine, onion and ginger oil and edible oil are compounded. The chili sauce has high material quality, fine processing, red color, fragrant flavor and good taste.