31 results about "Antifreeze Peptides" patented technology

The invention discloses a compound type yoghurt stabilizer and a preparation method thereof, which belong to the technical field of yoghurt stabilizer preparation. The compound type yoghurt stabilizer is prepared by taking modified dietary fibers with high water holding capacity, expansibility, thickening property and adsorptivity as well as abundant grid structure as main raw materials, scientifically compounding a plant extract and protein hydrolysate which contain high-content natural antifreeze peptides, Chinse herbal medicinal extracts with cold and heat stress resistance, sodium carboxymethylcellulose, pectin, tremella polysaccharide, transglutaminase and other food raw materials and refining; the prepared compound type yoghurt stabilizer has the advantages that the quality problems about low viscosity, rough texture, poor mouthfeel, whey separating and the like in the late-stage storage process of yoghurt are solved; in addition, the viable content of lactic acid bacteria in the yoghurt is obviously improved, and the shelf life is prolonged to over twenty-one days; besides, the yoghurt is good in solidifying state, and is suitable for long-distance transportation.

The invention provides a method for producing frozen dough through antifreeze fermentation of collagen antifreeze peptide. The method comprises the steps that an appropriate amount of wheat flour, yeast, sodium chloride and water are obtained to be placed into a stirring tank to be mixed into a dough, an appropriate amount of collagen antifreeze peptide is added into the stirring tank, and the dough is kneaded to be formed and then is cut, rolled to be round, shaped, wrapped by a preservative film and frozen at -20 DEG C for storage; the frozen dough is taken out and fermented to form the frozen dough. By adding the appropriate amount of collagen antifreeze peptide into the dough, growth and recrystallization of ice crystals in the frozen dough can be restrained, the liquid in yeast cells is protected against rupture death caused by crystallization, the fermentative capability of the yeast is enhanced, and meanwhile the gluten network structure of the dough is protected, so that the holding force is improved, the fermentation time is shortened, and standardization, safety and convenience of product quality are improved.

The invention discloses a process for simultaneously preparing an antioxidative peptide and an antifreeze peptide through enzymolysis of collagens. The method comprises the following steps: extractingcollagens by taking salmon skin as a raw material, hydrolyzing the collagens into a short peptide solution by utilizing crude enzymes of extracellaluar protease obtained by fermentation of Vibrio sp.SQS2-3, performing centrifugal ultrafiltration by a 3000 Da ultrafiltration tube 4500*g for 45 minutes so as to obtain the antifreeze peptide with effects of protecting myosin and relieving decreaseof Ca<2+>-ATPase activity in multigelation, performing Sephadex LH-20 gel filtration chromatography to separate lower ultrafiltration components so as to obtain the antioxidative peptide which has effects of scavenging DPPH free radicals and hydroxyl radicals and a certain ability of inhibiting DNA oxidative damage and shows concentration-dependent antioxidant activity in oxygen radical absorptioncapacity detection. The LC-MS technology shows that the antioxidant component contains 19 polypeptides.

The invention discloses a process for preparing a fish skin antifreeze peptide through one-step enzymatic hydrolysis. The fish skin antifreeze peptide is prepared by steps of selecting materials, cleaning the materials, homogenizing the materials, enzymatically hydrolyzing the materials, conducting membrane filtration, conducting double-effect vacuum concentration and conducting freeze-drying. The process provided by the invention is simple and low in production cost, and the process can reduce intermediate steps of preparing the antifreeze peptide, so that the loss of the antifreeze peptide caused by the intermediate steps is relieved and the yield of the antifreeze peptide is improved; and by controlling an enzymatic hydrolysis process, the obtained antifreeze peptide is relatively high in heat stagnation activity which is significantly higher than that of pig skin and chicken skin; and the industrial production of the antifreeze peptide is achieved.

The invention relates to a gene descended from insect antifreeze peptide and a preparation method and application thereof. The nucleotide sequence of the gene is shown in SEQ ID NO 1, the amino acid sequence of the protein encoded by the gene is shown in SEQ ID NO 2; and the gene is the CFAFP3I gene which is prepared by modifying the CFAFP3I gene of insect antifreeze peptide according to the preferred codons of plant through the gene synthesis method. When the gene is used to transform Arabidopsis thaliana, the anti-freezing capability of the transgenic Arabidopsis thaliana can be increased. The gene of the invention plays an extremely important role in the cultivation of the anti-freezing plant variety and has important theoretical significance and practical significance.

Disclosed is a separating method for collagen antifreeze peptide. The separating method mainly comprises three steps of collagen preparing, collagen enzymolysis compound preparing and collagen antifreeze peptide separating, and finally the collagen antifreeze peptide with high antifreeze activity is obtained. The amino acid complete sequence of the collagen antifreeze peptide is Leu-Gly-Lue-Gly-Pro-Leu-Gly-Arg-Gly-Pro-Leu-Leu. According to the separating method, the separating process is simple, cost is low, and scale production is easy to achieve.

The invention discloses construction and application of an antifreeze peptide expressing food-grade lactobacillus expression system, in particular to a preparation method of the antifreeze peptide expressing food-grade lactobacillus expression system. The preparation method includes: setting an artificially-synthesized antifreeze peptide coding gene on a clone vector; subjecting acquired recombinant plasmids to digestion, and connecting to an expression vector with Nisin resistance gene nisr to construct antifreeze peptide expression plasmids; converting to lactococcus lactis competent cells to obtain the antifreeze peptide expressing food-grade lactobacillus expression system. A food-grade genetically engineered bacterium constructed according to the method is high in factor of safety to human and environment and applicable to various industries of medicines, food and the like.

A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps;(i) a (pre-) freezing) step which is a nucleation dominated freezing process;(ii) a (post-) compaction step using a screw extruder or a (piston) compactor;The invention aims at providing the food manufacturer with a greater flexibility for using antifreeze peptide material in frozen food products when aiming to obtain a product with improved recrystallization properties in combination with a good texture. In particular it has been found that the texture of frozen food products containing antifreeze peptides can markedly be improved by carefully controlling its production method.

The invention discloses frozen dough, a making method of the frozen dough and bread. The making method of the frozen dough comprises the steps that (1) bread powder, white granulated sugar, salt, yeast, water, rhopilema esculentum antifreeze peptides, gum, saccharose monopalmitate, transglutaminase and xylanase are evenly mixed to obtain the dough; (2) secondary stirring and standing are conducted; (3) the dough after standing in the second step is cut into dough with the designated size and shape, and shaping is conducted until the designated shape is formed; (4) whole egg liquid, lecithin, short daisy chain powder and salad oil are mixed, evenly stirred and cooled, spraying is conducted, and a layer of thin film is formed on the surface of the dough; (5) the dough in the fourth step is frozen to obtain the frozen dough. According to the frozen dough, novel ocean-type antifreeze peptides, namely rhopilema esculentum antifreeze peptides are adopted, the generation quantity of ice crystals in the dough can be lowered, moisture migration is reduced, and the activity of the yeast in the frozen dough can be protected.

The present invention discloses an antifreeze polypeptid composite antifreeze agent and application, belonging to the food processing field. The antifreeze agent comprises the following components in parts by weight: 2-8 parts of antifreeze polypeptid, 1.3x10e4-5.2x10e4 parts of manganese sulfate monohydrate, 0.1-0.4 parts of anhydrous calcium chloride, 0.05-0.2 parts of an sodium lactate, 2.5-15 parts of polydextrose and 6-8 parts of maltodextrins. According to the present invention, an antifreeze polypeptide acts as a main protective agent, and is combined with inorganic salts and dietary fibers to obtain an efficient low temperature protection formula for the surimi products. The product stability of surimi products can be favorably maintained during low-temperature storage of the surimi products, and the gel strength and water retention capability of the surimi products are improved, providing protection during low-temperature refrigeration and transportation of the surimi products. The antifreeze peptides manufacturing process is mature and simple, low in production cost, and suitable for industrial production. In addition, dietary fibers and inorganic salts can improve the environment inside the human body, prevent constipation and reduce fat accumulation.

Embodiments of the disclosure pertain to compositions containing (i) one or more non-antifreeze proteins or cell components or cells and (ii) one or more antifreeze proteins (AFPs), mimetics thereof, and / or analogs thereof, and a method of stabilizing a biologic (e.g., a protein, microbe, cell component or cell) against temperature stress and aggregation. The AFP may be selected from known antifreeze polypeptides and antifreeze peptides, analogs and mimetics of antifreeze proteins, active fragments of such antifreeze proteins, polypeptide and peptide mimetics, antifreeze peptoids and polymers, and combinations thereof. The non-antifreeze protein, cell component or cell comprises a known protein, cell component or cell used in the pharmaceutical, medical, agricultural, veterinary and / or food industry(ies). The AFP protects the function of the non-antifreeze protein, microbe(s), cell component(s) or cell(s) under temperature stress (e.g., a temperature of −20-60° C.).

The invention discloses a preparation method and application of antifreeze glycopeptides based on fructooligosaccharide modification, and belongs to the technical field of biology and food processing. The fructooligosaccharide carbohydrate chain is introduced into antifreeze peptide from different sources by a glycosylation grafting means to synthesize the antifreeze glycopeptides. The antifreeze glycopeptides have good antifreeze functions, and can be applied to low-temperature freeze preservation of cells, tissues, organs, microorganisms and frozen food. The freezing survival rate of the cells, the tissues and the microorganisms added with the antifreeze glycopeptides is obviously improved; when the antifreeze glycopeptides are applied to freezing preservation food, the stability of the regional quality of the freezing food can be well maintained; the food quality deterioration caused by freezing damage is obviously reduced.

The invention discloses tuna fish bone gelatin antifreeze peptide and a preparation method thereof. The antifreeze peptide, with tuna fish bones as a raw material, is prepared by conducting non-collagen protein removal and decalcification, and conducting bi-enzyme enzymolysis so as to obtain enzymatic hydrolysate; and separating and purifying the enzymatic hydrolysate through ultrafiltration, macroporous resin purification, cation exchange resin chromatography and gel column chromatography. Based upon detection and analysis, the average molecular weight of the antifreeze peptide is 1250.0-1315.0 Da; and the antifreeze peptide mainly consists of four polypeptides, namely GPAGQEGPAGLVG, GFRGPAGTIGLVG, GFIGPAGPAG and GPSGPLGFPGPSG, at the mass ratio of 1 to (1.78-1.93) to (0.85-0.91) to (0.73-0.84). Based upon an escherichia coli activity protection experiment, it is indicated that the tuna fish bone gelatin antifreeze peptide can take a relatively good protective effect on escherichia coli at low temperature.

The invention relates to a marine source antifreeze peptide preparation, the antifreeze peptide preparation contains polypeptide His-Val-Arg-Gly-Ala-Phe-Ser-Glu-Glu, the polypeptide accounts for 60-70% of the total content of the antifreeze peptide preparation, the molecular ion peak of the antifreeze peptide preparation is [M] + 1052 m / z through UPLC-MS detection, and the antifreeze peptide preparation can play a good low-temperature protection role on escherichia coli and catalase. The invention also relates to a preparation method of the marine-source antifreeze peptide preparation, the method combines a protease enzymolysis technology and a gel column chromatography technology, the operation is simple, the cost is low, the enzymolysis process efficiency is high, and the antifreeze peptide preparation obtained by separation and purification has high antifreeze activity; the adopted raw material is the squid skin of a processing byproduct, so that the utilization degree of resources can be effectively improved, and the environmental pollution is reduced.

The invention provides an anti-freezing treatment agent and an application method thereof. The anti-freezing treatment agent provided by the invention is prepared from the following components by masspercentage: 30-65% of glycerin, 0.2-0.6% of anti-freezing peptide, 1-3% of D-sorbitol, 5-10% of ethanol and the balance water. According to the technical scheme, the anti-freezing peptide is added toimprove the physical properties of food packaging paper in a long-term low-temperature frozen state and / or under the condition of large temperature difference change, so that the food packaging papermaintains good paper performance and is prevented from being broken due to brittle denaturation, and the quality stability of packaged contents is guaranteed.

The invention provides a preparation method of fish skin antifreeze peptide microcapsules and an application of the fish skin antifreeze peptide microcapsules in surimi products. The preparation method comprises the following steps of selecting materials, preparing antifreeze peptide, adsorbing the antifreeze peptide with porous starch, performing konjac glucomannan-cane sugar system embedding, performing slow release of fish skin antifreeze peptide, and applying the antifreeze peptide in the surimi products. The preparation method disclosed by the invention is simple in technology and low in production cost, and the problem that the fish skin antifreeze peptide is inactivated in the temperature rising process can be well solved. A technical method is provided, so that the heat stability of the antifreeze peptide is improved; and the problems of frost cracks, drainage and the like caused by repeated freezing and thawing of the surimi products in the process of frozen storage, transportation and sales are solved, and the increase of utilization rate of the antifreeze peptide and the industrialized production of the antifreeze peptide are facilitated.

The disclosure pertains to compositions to stabilize nutrient, food, pharmaceutical, and biological formulations by preventing the crystallization or precipitation of carbohydrates used in the formulations. The compositions contain (i) one or more carbohydrates, sugars, sugar alcohols, analogs thereof, and / or derivatives thereof and (ii) one or more antifreeze proteins (AFPs), mimetics thereof, and / or analogs thereof and methods of making and using the same. The AFP may be selected from antifreeze polypeptides and antifreeze peptides, analogs and mimetics of antifreeze proteins, active fragments of such antifreeze proteins, polypeptide and peptide mimetics, antifreeze peptoids and polymers, and combinations thereof. The carbohydrate, sugar or sugar alcohol has the formula CmHnOp, where m is an integer of 5 or 6, n is an integer of 2m or 2m+2, and p is equal to m, or the formula CaHbOc, where a is an integer of 10-12 or 15-18, b is 2a−2 when a is an integer of 10-12 or 2a−4 when a is an integer of 15-18, and c is a−1 when a is an integer of 10-12 or a−2 when a is an integer of 15-18. The AFP, AFP analog, or AFP mimetic inhibits or controls crystallization of the carbohydrate (e.g., during the storage of the solution of the carbohydrate or the analog or derivative thereof, during the freeze-drying of a formulation using the carbohydrate or the analog thereof) and stabilize the solution or the formulation using the carbohydrate or the carbohydrate analog or derivative.

The invention belongs to the technical field of food processing, and specifically relates to marine-organism compound antifreeze peptides and a preparation method thereof. The marine-organism compoundantifreeze peptides are prepared by blending the following ingredients in parts by weight: 80-120 parts of nori-and-fish-source compound antifreeze powder, 100-200 parts of deionized water, 0.001-0.003 part of citric acid, and 0.001-0.05 part of a stabilizer. The purpose of the marine-organism compound antifreeze peptides is to solve the problem of low anti-freezing activities of single biological antifreeze peptides.

The invention relates to a composite antifreeze agent and application thereof in cryopreservation of aquatic products. The invention discloses a composite antifreeze agent which mainly comprises the following components in parts by mass: 20-50 parts of fish scale antifreeze peptide, 15-35 parts of trehalose, 2-15 parts of ascorbic acid and 8-21 parts of EDTA.Na2. According to the invention, fish scales are used as an antifreeze peptide extraction raw material, so that not only is the quality protection of shrimp meat during freezing realized, but also the comprehensive utilization of processing byproducts is realized, the high-value utilization rate of resources is greatly improved, and the production cost is reduced. Compared with a traditional phosphate cryoprotectant, the novel composite anti-freezing agent is better in treatment effect, safe, efficient, low in sweetness, suitable for anti-freezing protection of frozen shrimp meat and capable of being applied to the field of freezing processing of other aquatic products. The composite antifreeze agent is based on food-grade raw materials, has a good low-temperature freezing protection effect, can significantly improve the quality of frozen shrimp meat, well maintains the original flavor and nutritional value of fresh shrimp, effectively delays protein denaturation and lipid oxidation, prolongs the shelf life, and improves the commodity value.

The invention discloses a compound protein powder with high biological activity and a preparation method thereof. Soybean protein isolate, concentrated whey protein and phospholipid are used as main raw materials, and stevia is processed into stevia extract at low temperature, which can retain stevia to the greatest extent Active ingredients and bioactive ingredients, high extraction rate, pure flavor, natural color, no licorice taste, scientifically compounded with main ingredients, and added antifreeze polypeptide, dietary fiber powder, bee chrysalis enzymatic hydrolyzate, wheat malt powder, A compound protein powder with suitable taste, good solubility, comprehensive nutrition, strong biological activity and suitable for a wide range of people is prepared. The preparation method adopts non-thermal processing technology, which has high work efficiency, low energy consumption, environmental friendliness, no pollution, reduces the introduction of food additives and chemical additives, effectively improves food safety, improves product quality and reduces production costs , achieved the goal of low-carbon production, and can be scaled and industrialized.

The invention provides a grass carp scale high-activity antifreeze polypeptide and a preparation method thereof, fish scales are taken as a raw material, the high-activity antifreeze polypeptide is obtained through pretreatment, papain enzymolysis and separation and purification, detection and analysis show that the molecular weight of the antifreeze polypeptide is 1107.54-1554.72 Da, and three main polypeptide amino acid sequences of the antifreeze polypeptide are respectively VGPAGPSGPSGPQ, RGSPGERGESGPAGPSG and VGPAGPSGPSGPQG. Fish scale waste resources are fully utilized, waste is turned into wealth, the low-cost and high-activity natural anti-freezing polypeptide is prepared, the defects and defects of common anti-freezing agents and anti-freezing proteins are overcome, and the grass carp scale high-activity antifreeze polypeptide has the advantages of being wide in source, good in safety, low in cost, good in heat stability and the like, is beneficial to industrial popularization and application of the grass carp scale high-activity antifreeze polypeptide and has good application prospects. The grass carp scale high-activity antifreeze polypeptide and the preparation method thereof provide technical support and theoretical basis for preparing the novel antifreeze polypeptide and exploring the application of the antifreeze polypeptide in the aspects of food, medicine and the like.

The invention discloses a preparation method of anti-freezing small-molecular peptide of minced fillet, and relates to the technical field of aquatic product processing. The preparation method comprises the following steps of: (1) removing heads and internal organs of large yellow croaker serving as a raw material, crushing the large yellow croaker into minced fillet, performing decalcification treatment on the minced fillet, extracting water-soluble crude protein with water, and performing freeze drying to obtain large yellow croaker water-extracted crude protein powder; (2) adding water into the large yellow croaker water-extracted crude protein powder obtained in the step (1) for redissolving, and adding protease for enzymolysis to obtain enzymatic hydrolysate; and (3) performing ultrasonic treatment on the enzymatic hydrolysate obtained in the step (2), performing dialysis treatment to obtain dialysate with the molecular weight of not more than 3,500D, and performing freeze drying to obtain the anti-freezing small-molecular peptide of the minced fillet. According to the preparation method, bones of the large yellow croaker and anti-freezing peptide in fish meat are extracted together, and the prepared anti-freezing small-molecular peptide of the minced fillet has high anti-freezing activity and has an effect equivalent to that of a commercial anti-freezing agent.

The invention provides an antifreeze polypeptide and a preparation method thereof. Fish skin collagen is used as a raw material, and a purified specific antifreeze polypeptide is obtained through papain enzymolysis, separation and purification, and the complete sequence of amino acids is: Pro-Gly- Lys-Asn-Gly-Glu-Asp-Gly-Asn-Asn-Gly-Arg-Pro-Gly-Lys-Pro-Gly-Asp-Arg-Gly-Ala-Pro. The present invention breaks through the existing research ideas and methods of antifreeze protein at home and abroad, overcomes the limitation of the quantity of antifreeze protein purified from natural organisms and the concern of the international FDA organization on the safety of transgenic antifreeze protein in food application, and obtains High-efficiency antifreeze peptides based on food sources lay a theoretical foundation for the development of antifreeze peptides based on food sources and their wide application in food and medicine.

The invention discloses an anti-freeze halal barbecue seasoner and a preparation method thereof. The method comprises the steps that anti-freeze polypeptide capable of remarkably improving food material anti-freeze effect, delaying and preventing ice crystal formation and recrystallization, preventing food material structure, quality and flavor from being damaged and prolonging the food material market circulation time is scientifically compounded with composite flavor Maillard peptide capable of giving food special fragrance, taste and color and producing a strong antioxidant effect, a penetrating agent having a rapid penetrating effect and being capable of shorting pickling time, dried potato powder, sweet potato powder and tomato powder capable of reducing barbecue cancerogen, dietary fiber flour capable of prolonging seasoner shelf life and promoting digestion and other functional raw materials are added, and finally the halal barbecue seasoner which has a remarkable anti-freeze effect, can prolong food material frozen storage circulation time and keep food material quality and flavor, has strong penetrating effect, can shorten pickling and barbecuing time and reduce barbecue cancerogen, and is more suitable for a commercial operation mode is obtained.