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326results about How to "Shorten the enzymatic digestion time" patented technology
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Fishscale collagen production process
The invention discloses a fish scale collagen process technology that is made up from the process of twice acid process, alkali neutralized, boiling, enzymolysis, exchanging absorbing, concentrating, filtering, drying and spraying. The invention also supplies the invention to easily produce fish scale collagen produce technology. The invention has low molecular weight, stability, and low content or ash content.
Owner:YANTAI DONGCHENG PHARMA GRP
Method for preparing collagen peptide from fish scales
The invention discloses a method for preparing collagen peptide from fish scales, which is characterized by comprising the following steps of: 1, taking the fish scales and immersing hydrochloric acid to remove calcium; washing to be neutral, drying and crushing; 2, adding the calcium-removed, dried and crushed fish scales obtained by the step 1 into an enzyme reactor; adding water and mixed protease to extract the collagen peptide; after the extraction, carrying out enzyme deactivation and centrifuging to obtain an enzymolysis solution, wherein the mixed protease is a mixture of neutral protease, papain and flavored protease; and 3, carrying out film concentration on the enzymolysis solution obtained by the step 2; and freezing and drying a concentrated solution to obtain fish scale collagen peptide powder. According to the fish scale collagen peptide obtained by the invention, the neutral protease, the papain and the flavored protease are used for extracting the fish scale collagen peptide by an enzymic method at one step, so that not only can the enzymolysis time (9 hours)be reduced, but also the extracting rate (72.72%) of the collagen peptide is improved, and solves the special flavor problem of bitter taste of the collagen peptide and the like.
Owner:WENZHOU UNIVERSITY
Method for preparing protein peptide with immobilization proteolytic enzyme protolysate
InactiveCN101294183AIncrease profitShorten the enzymatic digestion timeFermentationProtein solutionProtein insertion
The invention is a method for preparing protein polypeptide by continuously hydrolyzing protein with an immobilized enzyme. The process comprises the steps of synthesizing an inorganic carrier for immobilizing protease; immobilizing the protease on the inorganic carrier; preparing an enzymatic hydrolysis reactor which can conduct continuous reaction; and subjecting a protein solution to enzymatic hydrolysis. The method has the advantages of simple process, high operability, mild reaction conditions, recyclable immobilized protease and low economic cost.
Owner:FEED RESEARCH INSTITUTE CHINESE ACADEMY OF AGRICULTURAL SCIENCES
In-situ rapid preprocessing method for protein samples
ActiveCN104075931AReduce lossesAchieve replacementPreparing sample for investigationPretreatment methodUltrafiltration
The invention relates to an in-situ rapid preprocessing method for protein samples. The whole preprocessing process of the protein samples is carried out in a centrifugal ultrafiltration device in situ, the denaturation process, the reduction process, the solvent replacement process, the alkylate process, the enzymolysis process and the impurity removal process of the protein samples are integrated, and enzymolysis of the protein samples is accelerated under assistance of microwaves. The method can remarkably improve the preprocessing flux of the protein samples; meanwhile, the whole preprocessing process of the samples is carried out in situ, and the recovery rate is high. In addition, the centrifugal ultrafiltration device can conveniently and rapidly achieve the purification of the samples and replacement of solvents, and enzymatic hydrolysate does not need an additional purification process and can be directly combined with subsequent efficient liquid chromatogram separation and mass spectrum identification.
Owner:DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
Art for producing soyabean polypeptide powder without bitter taste
InactiveCN1461597AShorten the enzymatic digestion timeImprove utilization efficiencyProtein composition from vegetable seedsActivated carbonKaolinite
A soybean polypeptide powder without bitter taste is prepared through mixing soybean protein with distilled water, grinding, regulating pH value and temp. adding neutral proteinase, enzymolyzing, deactivating enzyme, regulating pH value and temp. adding pancreatin, enzymolyzing, deactivating enzyme, filter, adding kaolinite powder, adsorption, adding activated carbon powder, adsorption, and vacuum drying. Its advantages are no bitter taste and high quality.
Owner:瑞泰高直生物科技(武汉)有限公司
Enzymolysis method for simultaneously extracting fucoidin, alginic acid, mannitol and seaweed dietary fiber
ActiveCN106008730AHigh yieldReduce degradationOrganic compound preparationFood ingredientsPepsinNeutral protease
The invention discloses an enzymolysis method for simultaneously extracting fucoidin, alginic acid, mannitol and seaweed dietary fiber. The method comprises the following steps of firstly performing crushing and water adding soaking on seaweed raw materials; then, adding complex enzymes A for further composite enzymolysis; then, adding complex enzymes B for two-step composite enzymolysis; performing enzyme activity inactivation; performing solid-liquid separation; obtaining solid being seaweed dietary fiber crude products; using obtained liquid for extracting alginic acid, fucoidin and mannitol, wherein the enzymes A contain any four or more than four of cellulose, hemicellulase, pectinase, amylase, xylanase and the like; the complex enzymes B contain one or any two of alkaline protease, neutral protease, papain, trypsin, acid proteinase and pepsin. The method provided by the invention has the most obvious beneficial effect that by using the special composite enzymolysis technology, four kinds of products including fucoidin, alginic acid, mannitol and functional dietary fiber can be simultaneously extracted from seaweeds.
Owner:SHANDONG FOOD & FERMENT IND RES & DESIGN INST
Method for preparing queen bee embryo peptide by enzyme hydrolysis method
ActiveCN103725742AFlavor Enhancement and ImprovementFlavor protease=1:1) to enhance and improve hydrolysisCompound screeningApoptosis detectionWater bathsEnzymatic hydrolysis
The invention relates to a method for preparing queen bee embryo peptide by an enzyme hydrolysis method. The method comprises the steps of carrying out sample pretreatment, degreasing queen bee larva powder, preparing queen bee larva powder sample solution, treating the queen bee larva powder sample solution by ultrasonic waves, carrying out enzymatic hydrolysis reaction on the queen bee larva powder sample solution, heating enzymatic hydrolysate in a boiling water bath for 20min to realize enzyme deactivation, cooing to room temperature, adjusting pH value of the enzymatic hydrolysate to 7.0, centrifuging to take out supernate, and drying the supernate to obtain the hydrolyzed queen bee embryo powder. The prepared queen bee embryo polypeptide can be used for preparing health products for improving the function of human body, and more important, the bioactive polypeptides beneficial to human body can be screened out from the hydrolyzed queen bee embryo polypeptide.
Owner:山东欣悦肽生物技术有限公司
Method for preparing oat antihypertensive peptides by ultrasound auxiliary enzymolysis
ActiveCN101849606AHigh activityShorten the enzymatic digestion timeVegetable proteins working-upProtein solutionAlkaline protease
The invention relates to an ultrasound auxiliary enzymolysis preparation method of antihypertensive peptides, in particular to a method for preparing oat antihypertensive peptides by ultrasound auxiliary enzymolysis, which belongs to the technical field of oat deep processing. The method is carried out according to the following steps: (1) crushing raw materials; (2) extracting protein by an alkali extraction and acid precipitation method; and (3) preparing the obtained protein into a protein solution with certain mass concentration, adding alkali protease, exerting ultrasound under the condition of maintaining the optimal pH and temperature of the alkali protease of a reaction system, carrying out ultrasound promoted enzymolysis treatment, closing the ultrasound after a certain time, converting the enzymolysis into conventional enzymolysis, maintaining unchanged pH and temperature in the enzymolysis process, killing enzymes at 100 DEG C after a certain time of the enzymolysis, carrying out centrifugation to collect supernatant fluid, and obtaining extract liquid of the antihypertensive peptides. After the ultrasound treatment in the preparation process of the oat antihypertensive peptides by the invention, the enzymolysis time is shortened, the enzymolysis effect is improved, and the activity of the enzymolysis products is improved.
Owner:JIANGSU UNIV
Method of extracting scale collagen polypeptide by microwave-assisted enzyme
InactiveCN101586139AShorten the enzymatic digestion timeIncrease the degree of hydrolysisFermentationCollagen VIEnzyme
The invention discloses a method of extracting scale collagen polypeptide by microwave-assisted enzyme, comprising steps of cleaning sticky substance and other impurities on surface of scales, drying and crushing the scales; putting the scales into muriatic acid solution to remove calcium on the scales; putting the scales into alkali solution to remove impure protein on the scales; and drying the treated scales, putting into a microwave synthesizer, adding in enzyme to hydrolyze, wherein weight ratio between the enzyme and the scales is 2:5. Power of the adopted microwave synthesizer is 900w; the microwave time is 90min; and the microwave temperature is 65 DEG C. lastly, filtering the hydrolyzing liquid, freezing and drying the filtrated substance, thus obtaining collagen polypeptide. The method of extracting scale collagen polypeptide shortens enzymolysis time, improves hydrolyzing degree, improves production efficiency and decreases production cost.
Owner:UNIV OF SHANGHAI FOR SCI & TECH
Beef marrow bone zymolyte and application thereof
InactiveCN103284119ARich flavor ingredientsLong lasting fragranceFood preparationMaillard reactionFlavor
The invention discloses beef marrow bone zymolyte and an application thereof in preparation of beef flavor. The beef marrow bone zymolyte is prepared by protease enzymolysis by taking beef bone mud as a raw material; the protease comprises neutral protease, flavourzyme and papain in the weight ratio of (3 to 5): (2 to 5): (2 to 5); the enzymolysis temperature is 45 to 55 DEG C; the enzymolysis time is 2 to 3 hours; and the beef bone mud is prepared by grinding the beef marrow bone. The beef flavor prepared from the beef marrow bone zymolyte disclosed by the invention through a Maillard reaction has unique beef marrow characteristic aroma; the fragrance is lasting and the flavor is unique; and flowing beef breath smell can be generated.
Owner:TIANNING FLAVOR JIANGSU
Production method of halal chicken-flavor seasoning powder
InactiveCN106262663AImprove enzymatic hydrolysis efficiencyIncrease the degree of hydrolysisFood scienceMaillard reactionUltra high pressure
The invention relates to a production method of halal chicken-flavor seasoning powder. The method comprises the following steps: (1) crushing a whole chicken by using a meat grinder, evenly mixing the crushed chicken with water, fucoidan and mannose, wherein 2-10ml of the water, 3-5mg of the fucoidan and 5-10mg of the mannose are added into per gram of raw material, carrying out high hydrostatic pressure treatment on the obtained mixture, and then adjusting the pH value to be within a range of 6.5-7.0 to obtain chicken homogenate; (2) firstly, carrying out first-step ultrasonic-assisted enzymolysis on the chicken homogenate under the action of papain; after that, carrying out second-step ultrasonic-assisted enzymolysis under the action of compound protease; after enzymolysis is finished, filtering to remove impurities, and carrying out ultra-high pressure sterilization and enzyme deactivation to obtain enzymatically hydrolyzed chicken; (3) adjusting the pH value of the enzymatically hydrolyzed chicken to be within a range of 7.0-8.0, adding an auxiliary material X, and carrying out a Maillard reaction at the temperature of 88-105 DEG C; (4) after the Maillard reaction is finished, cooling, adding ingredients for seasoning, and grinding to obtain seasoning liquid with emulsification fineness reaching up to 2-40mu m; (5) carrying out spray drying on the seasoning liquid, then sieving, and packaging to obtain the halal chicken-flavor seasoning powder. The product produced by the method is pure and lasting in flavor, and has good bacteriostatic and antiseptic properties.
Owner:浙江金华味海食品股份有限公司
Method for preparing chitin and chitosan through hydrothermal/two-step enzymic method from shrimp and crab shells and application of the method
InactiveCN110256603AImprove accessibilityRealize multilinkOrganic compound preparationCarboxylic acid salt preparationPollutionImpurity
The invention relates to a method for preparing chitin and chitosan by coupling shrimp and crab shells through a hydrothermal / two-step enzymic method. The method comprises the following steps: removing impurities from shrimp and crab shells, and crushing the shrimp and crab shells; adding organic acid for decalcification treatment, placing filter residues into a hydrothermal reactor, and feeding a reaction medium for hydrothermal reaction; then rapidly relieving the pressure in the reactor, collecting a hydro-thermal treatment product, carrying out solid-liquid separation, and adding protease into a solid material to carry out enzymolysis deproteinization treatment; separating the deproteinized product to obtain solid residues, drying the solid residues to obtain chitin, and adding chitin deacetylase into the chitin for enzyme treatment to prepare chitosan; and finally, treating the organic acid decalcification solution and the protein enzymatic hydrolysate to obtain organic calcium and protein peptide. According to the method, the decalcified shrimp and crab shells are modified through a hydrothermal method, the compact structure of the shrimp and crab shells is broken, the accessibility of subsequent protease and deacetylase is promoted, the enzymolysis efficiency is improved, poly-generation of organic acid calcium, protein peptide, chitin and chitosan is achieved, the production process is rapid, stable and free of pollution, and large-scale industrial application is easy to achieve.
Owner:TIANJIN UNIV OF SCI & TECH
Compound lipase and application thereof
InactiveCN103266094ARich flavor ingredientsStrong aromaHydrolasesAnimal feeding stuffYeastFood flavor
The invention discloses compound lipase and application thereof. The compound lipase comprises Novozym435 lipase, candida rugosa lipase and wild DF15 lipase according to the mass ratio of (4-6):(5-8):(2-3). The Novozym435 lipase, the candida rugosa lipase and the wild DF15 lipase are mixed, so that the enzymolysis time is shortened, the enzymolysis efficiency and the enzymolysis degree are improved, and furthermore, the flavor components of zymolyte are enriched. Butter zymolyte prepared from the compound lipase is more mellow and richer in fragrance, the sour and greasy smell is proper, the milk fragrance and the fat fragrance are extremely harmonized, and the compound lipase has an obvious effect on milk type essences such as flavoring butter essences.
Owner:TIANNING FLAVOR JIANGSU
Method for improving straw enzymolysis efficiency by synergistic pretreatment of Steam Explosion and ultra micro-pulverization
InactiveCN1952162AReduce consumptionReduce energy consumptionPretreatment with water/steamAnimal feeding stuffSodium acetateEngineering
A method of increasing stawenzymolysis rate co-pretreated synergy by steam blasting and ultramicro-crashing, the steps are as follows: treating the straw with 10-25% water with steam blasting at under 0.8-1.3Mpa conditions, airdrying the straw, crashing the straw with fluidized bed contraconsperging airflow ultramicro crashing machine, putting into pH 4.8 acetic acid-sodium acetate buffer, at the substrate concentration of 5-10%, adding cellulose 20-40FPA per gram of steam blasted straw spermicropowder, digesting at 40-50 Deg C for 26-36 hours. The cellulase is selected from recumbent Penicillium, Lee Trichoderma, Trichoderma viride, Aspergillus. By using steam blasting and ultramicro-crashing, cellulose in the pretreated straw obtained from the invention can be completely digested, hemicellulose can nearly be completely digested of cellulose. The method has the advantages of easy operaton, short hydrolysis time, clean and on pollution.
Owner:INST OF PROCESS ENG CHINESE ACAD OF SCI
Preparation process of resveratrol
InactiveCN101628858AShorten the enzymatic digestion timeIncreased enzymatic hydrolysisOrganic chemistryOrganic compound preparationSocial benefitsState of art
The invention provides a preparation process of resveratrol, which relates to the field of medicament preparation and solves the problems of low preparation conversion rate, low yield and poor product quality of resveratrol in the prior art. The preparation process of resveratrol comprises the following steps: washing away dust of giant knotweed used as raw material, cutting the giant knotweed into slices or preparing the giant knotweed into coarse powder for later use; adding material to be used to a decomposition pool and adding enzymolysis liquid to carry out enzymolysis; and extracting. Through repeated scientific research improvements, compared with the traditional process, the invention shortens the enzymolysis time by half, improves the enzymolysis quantity by one time and improves the conversion rate by one time. A special enzymolysis process is designed for the preparation process, the operation convenience, the use effectiveness and the conversion reliability greatly exceed that of the traditional process, thereby the quality of finished products is ensured and stabilized more effectively, the cost is reduced by half, and the social benefit is obvious.
Owner:张守力
Fusion protein and method for preparing liraglutide intermediate polypeptide
ActiveCN110128552AShorten the enzymatic digestion timeLow costBacteriaAntibody mimetics/scaffoldsEnzymatic digestionEscherichia coli
Owner:AMPHASTAR NANJING PHARMA +1
Method for preparing black rice enzymatic hydrolysate and black rice polyphenol compound beverage
InactiveCN106343291AShorten gelatinization timeImprove enzymatic hydrolysis efficiencyFood ingredient functionsPolysaccharide/gum food ingredientsHydrolysateAlpha-amylase
The invention discloses a method for preparing black rice enzymatic hydrolysate. The preparing method comprises the following steps of, conducting extrusion expansion and grinding to black rice materials to prepare puffed black rice micro powder; adding the black rice micro powder with purified water to prepare puffed black rice paste; conducting liquidation to the puffed black rice paste by adopting alpha-amylase; after liquidation, conducting combined enzymolysis to the puffed black rice paste by cellulase and glucoamylase to prepare black rice enzymatic hydrolysate. Prepared black rice enzymatic hydrolysate helps not only with digestive absorption of black rice products but also with effective release and reservation of polyphenol substances black rice cortex. Prepared black rice enzymatic hydrolysate and an auxiliary material such as lycium barbarum juice are compounded into black rice polyphenol compound beverage respectively with the weight percentage of 60%-80% of black rice enzymatic hydrolysate and the weight percentage of 20%-40% of lycium barbarum juice, and black rice polyphenol and lycium barbarum polysaccharide are enriched in the black rice polyphenol compound beverage.
Owner:SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
Method for synchronously extracting soybean oil, soybean milk powder and soybean dietary fiber by aqueous enzymatic method
InactiveCN105505558AEffective destructionStrong bean flavorFatty-oils/fats productionMilk substitutesFiberHydrolysate
The invention relates to a method for synchronously extracting soybean oil, soybean milk powder and soybean dietary fiber by an aqueous enzymatic method, which belongs to the technical field of plant grease processing. The method comprises the following steps: 1) dehulling soybeans and crushing the soybeans, extruding and puffing the material to obtain a puffed product; 2) adding water into an enzymatic hydrolysis reaction vessel, heating steam and adding the puffed product to obtain a mixed liquor, performing alkaline extraction on the mixed liquor, adding alkali protease for performing enzymatic hydrolysis, using a horizontal centrifuge after enzymatic hydrolysis is carried out for performing centrifugation to obtain an emulsified oil, a hydrolysate and residues; 3) using a disk centrifuge for performing centrifugation on the emulsified oil to obtain the soybean oil and a water phase, adding the water phase into the hydrolysate for concentration, and drying the material to obtain the soybean milk powder; and 4) adding water for mixing the water and the residues for homogenizing and drying a mixture to obtain the soybean dietary fiber. The method has the advantages of simple process, less enzyme usage amount, short reaction time, and low cost. The prepared high-quality soybean oil can obtain the high-nutrition partly-defatted soybean milk powder and high-oil high-protein soybean dietary fiber, and is suitable for industrial continuous production.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Health preserving whole-cereal milk and preparation method thereof
The invention relates to health preserving whole-cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving whole-cereal milk comprises the following raw materials by weight percent: 1-1.5% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 2-10% of brown rice, oat and corn compound enzymatic hydrolysate, 0.1-0.3% of stabilizing agent, 0.1-0.3% of lucid ganoderma extract, 0.5-1% of longan concentrated juice, 0.1-0.2% of Chinese yam polysaccharides, 0.05-0.1% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving whole-cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam, black sesame and the like with lucid ganoderma according to the principle of the traditional science of health preserving of traditional Chinese medicine and adding enzymatic hydrolysates of whole-cereals such as corn, brown rice, oat and the like to coordinate with milk. The product is nutritionally balanced and has good color, aroma and taste and prominent health care and preserving effects.
Owner:NINGXIA XIAJIN DAIRY GRP
Main peptide chain of semaglutide and preparation method thereof
InactiveCN110498849AHigh purityImprove the purification effectBacteriaMicroorganism based processesIon exchangeDsbA
The invention discloses a main peptide chain of semaglutide and a preparation method thereof; and more specifically, the invention discloses recombinant protein of intermediate polypeptide of somaluptide. The recombinant protein of the intermediate polypeptide of the somaluptide is leader peptide-DDDDK-GLP-1 (9-37), and has an amino acid sequence as shown in SEQ ID NO. 1. When the intermediate polypeptide of the somalutide is being prepared, the following leader peptides can be adopted: (1) MFLKGDGYVQGIINFEGLHHLVALGLV; (2) KSI; (3) TrxA; (4) DsbA, (5) DsbC; (6) Sumo; (7) GST; (8) Intein; and (9) KPSTYI. The intermediate polypeptide of the somalutide prepared by the preparation method is high in polypeptide purity that the polypeptide purity can be up to 89% or above; and moreover, yield ofthe intermediate polypeptide can be higher than 82%. By adopting ion-exchange separation and purification, the preparation method has the characteristics of being high in degree of separation, good in purification effects, few in impurities and easy to operate.
Owner:南京迪维奥医药科技有限公司
Method for extracting oil camellia protein from camellia seed cake
InactiveCN102965422AHigh extraction rateShorten the enzymatic digestion timePeptide preparation methodsFermentationCamellia oleiferaFreeze-drying
The invention provides a method for extracting oil camellia seed polypepetide from oil camellia seed protein. The method sequentially comprises the following steps of preparing the oil camellia seed protein, crushing, screening, adding water to obtain suspension, carrying out heat denaturation treatment, regulating pH value, carrying out enzymolysis with compound enzyme, carrying out enzyme deactivation, centrifuging, extracting supernatant, desalting with resin, carrying out SephadexG-50 column chromatography, centrifuging, extracting the supernatant, and carrying out freeze drying to obtain the oil camellia seed polypepetide. By adopting the method for extracting the oil camellia seed polypepetide from the oil camellia seed protein, disclosed by the invention, the enzymolysis time is shortened, the energy consumption is reduced, the extraction rate of the oil camellia seed polypepetide is also improved, and the purposes of turning waste into wealth and having low energy consumption and low pollution are achieved.
Owner:安徽新世界绿洲茶油有限公司
Method of preparing natural milk-flavored essence by virtue of enzymatic hydrolysis of double enzymes and fermentation of multiple microorganisms
ActiveCN103907890AIncrease pleasureEnhance the sense of durabilityFood hydrolysisFood ingredient as taste affecting agentMicroorganismWax
The invention discloses a method of preparing natural milk-flavored essence by virtue of enzymatic hydrolysis of double enzymes and fermentation of multiple microorganisms, with natural cream as a raw material. The method comprises the following operating steps of melting the cream; adding a medium and an emulsifier; carrying out homogeneous emulsification; carrying out pasteuring; carrying out enzymatic hydrolysis of the double enzymes, anddeactivating the double enzymes; carrying out fermentation of the microorganisms, and drying to prepare the milk-flavored essence. With the adoption of the method, the enzymatic hydrolysis time is shortened; middle-and-short-chain fatty acids of C4-C12 are generated; meanwhile, as milk proteins are hydrolyzed into flavor such as polypeptide and amino acid by virtue of protease to form a unique milk flavor, the strong, pleasure and lasting feelings of the taste of the milk in the essence are strengthened, and the bitterness and the wax taste caused by the middle-and-short-chain fatty acids are eliminated; by virtue of the fermentation of multiple microorganisms, flavor compounds are increased; as a great deal of lactic acids are generated due to the fermentation of lactic acid bacillus, the flavor and the taste can be improved to form diversified acides and milk flavors, and the fragrance is further softened. The natural milk-flavored essence prepared according to the invention is pure and soft in fragrance and is strong in milk flavor; and compared with the natural cream without treatment, the fragrance of the natural milk-flavored essence can be strengthened by 20-300 times.
Owner:I&D INT FLAVOURS & FRAGRANCES GZ
Dendrobium small molecule peptide and preparation method thereof
InactiveCN107446978AShorten the enzymatic digestion timeShorten the timePeptide preparation methodsFermentationAlkaline proteaseEnzyme digestion
The invention provides a preparation of dendrobium small molecule peptides and dendrobium small molecule peptides obtained therefrom. The preparation method comprises the following steps: 1) pretreatment; 2) extraction; 3) enzymolysis; 4) separation and purification; and 5) concentration and drying. The enzymolysis time is shortened to 2-3h by way of compound biological enzyme digestion on xylanase, cellulase, alkaline protease and plant protease. The pH value needs not to be adjusted during enzymolysis, so that the process time is shortened, and meanwhile, the desalting process is canceled, and the production efficiency of the dendrobium small molecule peptide is increased. The molecular weight of the dendrobium small molecule peptides obtained by the preparation method is primarily at 100-500Da, so that the dendrobium small molecule peptides are easily absorbed by a human body and can be applied to the field of food.
Owner:陈玫辛
Separated soybean protein preparation process and prepared soybean small peptide and process
InactiveCN1765921AImprove enzymatic hydrolysis efficiencyShorten the enzymatic digestion timePeptide preparation methodsPlant peptidesSmall peptidePentaerythritol
The invention discloses a new synthesis method for bicetyl pentaerythritol diphosphite ester, which comprises two steps shown below: 1. synthesis to pentaerythritol diphosphite ester; 2. synethsis to the product. This invention needs no organic solvent and generates no phenol, so environmental friendly.
Owner:黄磊 +1
High-calcium seafood flavor soup base and preparation method thereof
InactiveCN104041869AIncrease added valueWide variety of sourcesFood mechanical treatmentFood ingredient functionsMonosodium glutamateNeutral protease
The invention provides a high-calcium seafood flavor soup base and a preparation method thereof. The preparation method comprises the following steps: firstly smashing and grinding fishbones until the granularity is 400-600 meshes, so as to obtain ultramicro fishbone powder, and then performing enzymolysis on blue clam meat by using papain and flavourzyme so as to obtain blue clam extractive; performing enzymolysis on shrimp leftovers by using the flavourzyme and a compound enzyme which consists of a compound protease and a neutral protease so as to obtain shrimp leftover extractive; uniformly mixing the blue clam extractive, the shrimp leftover extractive, the ultramicro fishbone powder, edible salt, monosodium glutamate, corn starch, disodium 5'-ribonucleotide, ascorbic acid, spring onion powder and garlic powder, adding dehydrated broccoli and dehydrated carrots and preparing the seafood flavor soup base. The high-calcium seafood flavor soup base has the advantages of being delicious in taste, convenient to eat, nutritive and healthy; the preparation method provided by the invention has the advantages that the additional value of the blue clam and leftovers such as fishbones, shrimp heads and shrimp shells, which are from aquatic product processing, is improved, and the environmental pollution is avoided.
Owner:BOHAI UNIV
Method for preparing silkworm chrysalis source ACE (Angiotensin Converting Enzyme) inhibitory peptide by ultrasonic-ionic liquid coupling technology
The invention discloses a method for preparing a silkworm chrysalis source ACE (Angiotensin Converting Enzyme) inhibitory peptide from by an ultrasonic-ionic liquid coupling technology. The method comprises the following steps: preparing silkworm chrysalis protein into a suspension by using distilled water, subsequently mixing the suspension with an isopyknic ionic liquid and adding into a flask, dipping an ultrasonic probe into a water phase so as to perform ultrasonic-ionic liquid coupling treatment, after the treatment is accomplished, centrifuging, collecting the silkworm chrysalis protein and recycling the ionic liquid, firstly washing the collected silkworm chrysalis protein and subsequently centrifuging so as to remove the residual ionic liquid, and preparing the ACE inhibitory peptide from pretreated silkworm chrysalis protein by using an enzyme method. Compared with the conventional untreated method, the method for preparing the silkworm chrysalis source ACE inhibitory peptide by an ultrasonic-ionic liquid coupling technology remarkably improves the activity of the ACE inhibitory peptide, that is, the activity is increased by 34-54%.
Owner:JIANGSU UNIV OF SCI & TECH
Process for improving quality and yield of collagen peptide coproduced from sodium chondroitin sulfate
PendingCN111793145AHigh extraction process requirementsReduce dosageConnective tissue peptidesPeptide preparation methodsUltrafiltrationIon exchange
A process for improving quality and yield of collagen peptide coproduced from sodium chondroitin sulfate comprises the following steps: (1) degreasing bovine cartilage by supercritical / subcritical extraction; (2) hydrolyzing, flocculating and separating endonuclease; (3) carrying out ultrafiltration to separate chondroitin sulfate sodium and collagen peptide; (4) refining the sodium chondroitin sulfate; and (5) refining the collagen peptide. The process is used for extracting the dried bovine cartilage chondroitin sulfate sodium and collagen peptide, meanwhile, the product yield and quality are improved, and the obtained product is white in color and luster and free of beef tallow smell. According to the process, the dried bovine bones are adopted, so that the problems that domestic bovinefeeding and slaughtering are scattered, and fresh bovine cartilage is high in storage, collection and transportation cost and high in difficulty are solved; and the process is simple in technologicalprocess, easy to filter, short in production time, capable of saving energy and reducing emission, low in production cost and remarkable in economic benefit and social benefit, and processes such asresin decoloration and ion exchange are not needed.
Owner:HUNAN WUXING BIOLOGICAL TECH CO LTD
Preparation method and application of pea protein peptide
InactiveCN106260498AHigh activityImprove enzymatic hydrolysis efficiencyFood ingredient as antioxidantVegetable proteins working-upNeutral proteaseFreeze-drying
The invention belongs to the field of food processing, and particularly relates to a preparation method and application of pea protein peptide. The preparation method of the pea protein peptide includes the steps that pea protein powder is extruded and crushed, and an enzyme accelerant 8-((4-(2,4-dimethoxyphenyl)piperazine-1-yl)methyl)-5,7-dyhydroxyl-3-(4-hydroxyphenyl)-4H- benzopyran-4-one and neutral protease are added into the extruded pea protein powder together to carry out enzymolysis on the pea protein powder to prepare pea protein polypeptide powder. As the pea protein powder is extruded, a spatial structure is changed into a chain structure beneficial to enzyme action, and the use level of the neutral protease is lowered; besides, the neutral protease accelerant improves the activity of the neutral protease, shortens enzymolysis time and improves enzymolysis efficiency. As the pea protein polypeptide powder is obtained after the pea protein powder is subjected to enzymolysis and then freeze-dried, the free radical scavenging efficiency is higher. Compared with pea protein polypeptide powder without any neutral protease accelerant added, the superoxide anion free radical scavenging rate is increased by 10.5-31.7%, and the pea protein polypeptide powder can be applied to development of anti-aging and anti-oxidation functional foods.
Owner:SHANDONG UNIV OF TECH
Method for preparing oat beta-glucan through ball milling
The invention relates to a method for preparing oat beta-glucan through ball milling, which belongs to the technical field of deep processing of oat. The method comprises the following steps: (1) pretreatment; (2) degreasing treatment; (3) microwave drying; (4) extraction with alkaline water; (5) centrifugation of filtrate; (6) ultrasonic treatment; (7) treatment with amylase; (8) treatment with glucoamylase; (9) centrifugation of enzymatic hydrolysis liquid; (10) isoelectric precipitation; (11) centrifugation after enzyme deactivation; (12) concentration and precipitation; (13) centrifugation and collection of precipitate; and (14) freeze drying. The method provided by the invention employs a combination of mechanochemical technology (ball milling) and enzymatic hydrolysis technology to prepare oat beta-glucan and fills a blank in a mechanochemical process for preparation of oat beta-glucan; and through ball milling, enzymatic hydrolysis time is shortened, enzymatic hydrolysis effect is improved, and the value of oat beta-glucan is give to better play.
Owner:GUILIN SEAMILD BIOTECH DEV
Compound protease and application thereof
The invention discloses compound protease and application thereof. The compound protease comprises papain, compound protease and flavourzyme according to the mass ratio of (2-4):(5-8):(3-6). The compound protease is mixed by the papain, the compound protease and the flavourzyme, so that the enzymolysis time is shortened, the enzymolysis efficiency and the enzymolysis degree are improved, and furthermore, the species and the amount of amino chemicals in zymolyte are enriched. A reactant prepared by maillard reaction of the prepared beef zymolyte is more mellow, vivid and natural in fragrance and tastes more comfortable and harmonic, the sense of massiveness of the reactant in an oral cavity is enhanced, and the fragrance can be retained for a longer time.
Owner:TIANNING FLAVOR JIANGSU
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