203 results about "Egg White Proteins" patented technology

The invention discloses a simulated fat. The base material for preparing the simulated fat comprises konjaku flour and carrageenin of which the compound weight ratio is 1:0.3-0.45, and the auxiliary material comprises egg white protein, a defoamer, alkaline gel and water. The simulated fat is prepared by using compounded vegetable glue as the base material assisted by the egg white protein and vegetable oil through the steps of stirring with the water, molding, precooking, forming, cooling, mould unloading, recooking and secondary cooling under the action of the gel. The simulated fat product has a plurality of physical characteristics similar to natural fat and has no health hazards. The simulated fat can be used as a substitute in meat products processing and is widely applied to the meat products processing. Sausages, hamburger bakemeat and the like processed from the simulated fat are completely same with animal fat from the appearance and the cross section, have quite similar mouthfeel and flavor and low fat, are rich in dietary fiber, and do not contain cholesterol.

The invention provides a comprehensive nutritional and semi-digested formulated food for special medical use, and a preparation method thereof. Every 100 g of the comprehensive nutritional and semi-digested formulated food for special medical use comprises 5-15 g of hydrolyzed whey protein, 3-8 g of egg white protein, 1-4 g of soy isolate protein, 1-4 g of concentrated whey protein, 0.5-2 g of sodium caseinate, 37-60 g of carbohydrate with a low GI value, 1-4 g of fructose oligosaccharide, 0.005-0.05 g of carboxymethyl pachymaran, 15-22 g of vegetable oil powder, 4-10 g of a medium-chain fatty acid, 3-8 g of a mineral premix and 0.2-1.4 g of a vitamin premix. A finished product is prepared by mixing the above components uniformly. With a synergistic effect of the above components, partial digestion functions of a patient after operation can be taken fully used to keep, maintain and promote comprehensive restoration of the digestion functions of the patient; an immune function can be regulated; and body disease-resistant ability can be enhanced, thereby influencing development and conversion of the disease.

The invention belongs to the field of food processing, and relates to a method for hydrolyzing egg-white proteins by various proteases. The method comprises the following steps of: first, heating obtained egg white to degenerate; and then, hydrolyzing egg-white proteins simultaneously or in stages by using two or more of compound protease, neutral protease, alkaline protease and flavourzyme. According to the invention, different enzymes are combined in use and compensate one another in enzyme acting sites, so that the degree of hydrolysis is improved, and the yield of egg-white protein peptide is increased.

The invention discloses a preparation method of egg albumen powder with a great instant property and no bitter or fishy smells, which solves the problems of bad instant property, bitter smell or fishy smell, and bad organoleptic quality of egg albumen powder in the market at present. According to the preparation method, enzymolysis treatment is performed on egg albumen protein by a compound protease (including Alcalase, neutral protease and flavourzyme) and cooperates with a two-stage enzymolysis method, the use amount of the compound protease is less than the use amount of any one protease in the compound protease during independent use, the physicochemical indexes of instant property, taste and the like of the egg albumen powder obtained via the enzymolysis are greatly improved, and unexpected technical effects are obtained; the proportioning ratio of Alcalase to neutral protease to flavourzyme in the compound protease is determined to be 1: 2: 1, and via the proportioning, the instant property and dissolution stability of the egg albumen powder are remarkably improved; and high-speed short-time superfine treatment is combined, so that the effects are better.

The invention relates to a calcium absorption enhancer comprising as an active ingredient calcium and at least one of the components selected from the group of egg white, egg white proteins and isoflavones, as well as to an orally ingestible composition comprising it, and its use for different purposes, such as attenuating obesity, or increasing mobility.

The invention belongs to the technical field of a sensor, and discloses an organic field effect transistor-based ammonia gas sensor and a preparation method therefor, and aims to solve the problem ofhigh cost of the existing organic field effect transistor-based ammonia gas sensor due to a large amount of consumed manpower and materials. The organic field effect transistor-based ammonia gas sensor comprises a substrate layer, a gate electrode, a dielectric layer and an organic semiconductor layer which are arranged from the bottom up in sequence; the upper end of the organic semiconductor layer is connected with a source electrode and a drain electrode; the ammonia gas sensor is characterized in that the dielectric layer adopts the material of egg white protein; and the organic semiconductor layer is prepared from a soluble organic semiconductor material with 5-15mass% of egg white protein.

The invention relates to an aquatic collagen fish ball and a preparation method thereof. The fish ball contains the following raw materials by mass: 40-70% of aquatic collagen, 1-10% of soybean protein isolate, 5-15% of fat pork, 10-30% of starch, 0.5-2% of egg white protein, 0.5-5% of a thickening agent, 5-10% of a seasoning, 0.01-0.5% of a calcium salt, 0.1-1% of a protein cross-linking agent, and the balance ice water. The preparation method of the fish ball includes: preparing the aquatic collagen into gel peptone, conducting chopping, then mixing the chopped gel peptone with the soybean protein isolate in certain proportion, carrying out pulping and emulsification, then adding auxiliary materials, the protein cross-linking agent and the seasoning, mixing the materials evenly, then performing molding, quick-freezing, storage and packaging, thus obtaining the finished fish ball product. The fish ball provided by the invention has the characteristics of good heat resistance, delicious taste, good elasticity, crisp and tender taste, rich nutrition, and convenience eating. The preparation method of the fish ball provided by the invention has the advantages of simple operation, high efficiency and low cost, effectively solves the problems of poor heat resistance and lack of raw materials in traditional collagen products, and is suitable for popularization and application.

An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

The invention discloses a process method for modified collaborative preparation of egg white powder through enzymolysis and phosphorylation. The process method sequentially comprises the steps of egg cleaning, egg white separation, gauze filtration, distilled water dilution, constant temperature enzymolysis, enzyme deactivation treatment, enzymatic hydrolysate centrifugal filtration, phosphorylation, TCA (Trichloroacetic Acid) precipitation and the like. According to the method, the egg white is used as a raw material; the egg white powder which is easy to absorb, has small fishy smell and has good solubility, foaminess and emulsibility is prepared through the combined mode of the enzymolysis and the phosphorylation. The processing characteristic of egg white protein and the utilization rate of the protein are improved.

Provided herein are recombinant animal-free food compositions comprising egg-white proteins such as ovalbumin, ovotransferrin and lysozyme and methods of making such food compositions.

A fluo-insect nitrile artificial antigen, its specific antibody there-from and direct or indirect competitive enzyme immune adsorptive determining reagent kit are disclosed. The molecular structural formula is (I), n=1-5, in the (II), n is semi-antigen, and is covalent coupled with protein in proportion of 5:1-100:1 mol, protein is bovine serum albumin or egg-white protein. It can be used to detect fluo-insect nitrile residues in samples.

The invention relates to a milk peptide polynary probiotic solid beverage, and belongs to the field of foods. The milk peptide polynary probiotic solid beverage is made from the following components with content in percentage: composite strains including 14%-23% of lactobacillus rhamnosus, 0.1%-0.8% of bifidobacterium lactis, 0.2%-0.9% of animal bifidobacterium lactis and 0.1%-0.7% of lactobacillus reuteri, 0.2%-1% of added fructo-oligosaccharide, 0.2%-1% of added isomaltooligosacharide, 0.1%-0.8% of added stachyose, 0.3%-1.0% of egg white protein polypeptide powder and 0.3%-1.0% of whey protein peptide. The product namely the milk peptide polynary probiotic solid beverage provided by the invention is rich in dietary fibers and prebiotics, balanced in nutrients, low in storage and transportation requirements and long in quality guarantee period.

The invention relates to a minced fish meat noodle, which is made from the main material of minced fish meat and the auxiliary materials of starch and flour, granulated sugar, salt, egg white and yolk, cooking wine and ginger powder, according to the weight proportions of: minced fish meat 30-60%, starch15-30%, flour 5-15%, granulated sugar 1-4%, salt 1-2.5%, egg white and yolk 2-8%, cooking wine 1-3% and ginger powder 0.1-0.5%. The making process comprises: cutting and blending the minced fish meat, cutting and blending the minced fish meat with salt, and cutting and blending the minced fish meat with other auxiliary materials, where, each cutting and blending process is performed for 1 / 3 of the total time, and the total time is 5-10 minutes. The minced fish meat noodle in the invention achieves the advantages of uniform color, low noodle braking rate, good formability, non-burnt, non-sticky while boiled, soft tasty and high nutritive value, and has nutrition health functions. The making process of the invention has the advantages of process reasonable, simple manufacture and short production cycle, is suitable for industrialized production.

A preparation method used for preparing a compound protein foaming agent belongs to the food biotechnology field. The method adopts isolated soy protein, wheat gluten protein, rice protein and whey protein as materials which are respectively hydrolyzed properly by alcalase; then the hydrolyzates are mixed by a certain proportion and the mixed hydrolyzate is hyperfiltrated to obtain protein peptide provided with the molecular weight higher than 10kDa; a hydrophobic classification method is adopted to isolate the peptide to obtain the peptides of different types of hydrophobicity; then the peptides are crossly linked with TGase for recombination; the linked production is condensed and frozen for drying to obtain the compound protein foaming agent. The invention relates to the modification to structure and functional property of protein and the frothing capability and froth stability of the prepared product are both better than that of egg white protein and the frothing capability is enhanced by 10 to 30 percent compared with egg white protein. The invention strongly promotes the extensive application of the natural food foaming agent to the food production and largely enhances the availability and added value of various low-value protein resources with excellent economic benefit.

The invention relates to a special fat simulant for salad sauce, and a preparation method thereof. The special fat simulant comprises, by weight, 80-130 parts of egg white protein powder and 0.3-1.2 parts of yolk powder. The special fat simulant for salad sauce is similar to high fat salad sauce in appearance and mouthfeel, can well stimulate the properties and the structure of salad sauce products, has the advantages of few kinds of raw materials, simple preparation technology, low cost, and effective reduction of the addition amount of grease, can be used to produce low fat salad sauce and other seasoning sauce products, and guarantees that the products have good mouthfeel, appearance and stability.

The invention relates to an egg white protein nutritive peptide chewable tablet and a preparation method thereof, belonging to the technical field of functional foods, in particular to an egg white protein nutritive peptide chewable tablet with a function of assisting for improving memory and a preparation method thereof. The chewable tablet comprises the following components of egg white proteinnutritive peptide powder, starch, dextrin, xylitol, citric acid, malic acid, sodium isoascorbate and magnesium stearate. The preparation method comprises the steps of: with the egg white protein nutritive peptide powder as a main function component and the starch, the dextrin, the xylitol, the citric acid, the malic acid, the sodium isoascorbate and the magnesium stearate as auxiliary materials, processing, mixing, pelletizing, drying, straightening, and tabletting to obtain the product. The egg white protein nutritive peptide chewable tablet has the characteristics of complete form, smooth surface, compact section tissue, sour and sweet taste, fine and smooth mouth feel, difficult moisture absorption, simple storage method, long quality guarantee period and the like, is easy to eat, and is convenient for carrying. Through different batches of animal experiments of 30 days, 90 days and 180 days in program and method of functional evaluation of health care products, the egg white protein nutritive peptide chewable tablet has the function of assisting for improving the memory.

The invention provides a salted egg white protein polypeptide containing enteral nutrition and a preparation method thereof, belonging to the field of nutritious foods. The enteral nutrition comprises the following components in percentage by mass: 2-5% of salted egg white protein polypeptide powder, 9-10% of fat, 15-20% of soy protein, 45-50% of maltodextrin, 5-10% of fruit and vegetable powder,2-5% of arginine, 7-12% of konjaku flour and 2-5% of oligosaccharide. The preparation method mainly comprises the following steps of: preparing salted egg white protein polypeptide powder, preparing salted egg white powder into an aqueous solution with pH of 7-9, heating for pretreating; adding protease, carrying out constant-temperature water bath enzymolysis on a condition of stable pH value; and finally, carrying out boiling water bath, cooling and centrifuging, treating supernate with activated carbon, and drying. The salted egg white protein polypeptide containing enteral nutrition provided by the invention has comprehensive nutrients, can be digested and absorbed easily, and can remarkably enhance immunity; the utilization value of salted egg white protein is realized completely. The effect of environment protection is realized and the processing cost of salted egg foods is reduced.

The invention relates to the production of ovoproducts containing bioactive peptides from the egg white subjected to enzymatic treatment. Said peptides have an inhibiting activity of the angiotensin converting enzyme (ACE inhibiting activity) in vitro and / or anti-hypertensive activity in rats and / or antioxidant activity. Said ovoproducts, complete hydrolizates, the fractions thereof with low molecular weight or their constituent peptides could be used as therapeutic substances with ACE inhibiting activity and / or anti-hypertensive activity and / or anti-oxidant activity, either as functional food products, food additives or ingredients or pharmaceutical products for the treatment and / or prevention of hypertension in all its forms in humans or animals and for the treatment and / or prevention of any disorder associated with hypertension in humans or animals.

The invention provides a biodegradable composite film, which is prepared from a plasticizer, a reinforcing agent, a crosslinking agent, egg white protein and nano SiOx which serve as raw materials, wherein the plasticizer consists of glycerol and polyethylene glycol 400 with volume ratio of 3 to 1; the reinforcing agent is CMC-Na (sodium carboxymethylcellulose); and the crosslinking agent is epichlorohydrin. The biodegradable composite film has excellent mechanical performance and isolation performance, has the use performance of a plastic coating film, and can completely replace a conventional plastic package film.

A rapid glycosylation method for modifying egg white protein comprises the following steps: using egg white protein to prepare a solution with a concentration between 0.5% to 5%; adding glucose, the mass of which is the same as that of the protein, into the solution, adjusting the pH value to 8.0, and stirring the solution for 30 minutes to be well-mixed; and spray-drying the mixture, allowing the mixture to react in a microwave field, and controlling time and power of the microwave to obtain protein products with high resistance to oxidation and good functionality. The method is safe and reliable, with simple and reasonable techniques, high efficiency, low costs, a high conversion rate and a short production period.

The invention provides a method for preparing egg albumin peptide with high antioxidant activity. The specific steps are as follows: modifying egg albumin suspension at 85-95 DEG C for 10 minutes, cooling to room temperature, respectively hydrolyzing the egg albumin suspension for 1-6 hours by using alkaline protease and pepsase, performing enzyme deactivation, cooling and centrifuging to extract supernatant; ultrafiltering the supernatant by using a membrane with molecular weight cut-off of 3kDa, and collecting filtrate; carrying out vacuum concentrating and frozen drying to obtain white or faint yellow egg albumin antioxidant peptide rough product; adsorbing the filtrate by using DA201-C macroreticular resin, carrying out gradient eluting by using ethanol, collecting, performing vacuum concentrating and frozen drying on a 75% ethanol elution component to obtain egg albumin peptide with high antioxidant activity. The method provided by the invention has the advantages of high egg albumin utilization rate, simple process, low cost and convenient industrial production; the obtained egg albumin peptide has significant antioxidant activity and is safe and free of toxic side effect.

The invention belongs to the technical field of the deep-processing of egg products and the comprehensive utilization of side products, and discloses an egg white source antioxidant peptide powder and a preparation method thereof. The egg white source antioxidant peptide powder can be prepared by taking hydrolyzed egg white protein as a raw material and DPPH (1,1-diphenyl-2-picryhydrazyl) free radical scavenging rate and reducing power as antioxidant activity evaluation indexes through using an ultrafiltration device, a vacuum rotating concentration instrument, a column chromatography cabinet system and a vacuum freeze-drying technology. In the egg white source antioxidant peptide powder, the molecular weight is 300-600Da, the protein content is 94.28%, the DPPH scavenging rate is 90.2%, the reducing power is 1.8, and the moisture content is 1%-3%. According to the preparation method, the antioxidant activity of the egg white source antioxidant peptide can be improved, the DPPH scavenging rate is improved to 90.2% from 50%, the reducing power is improved to 1.8 from 1.46, and the research and development level of egg resources on comprehensively utilizing and developing functional products can be beneficially improved.

The invention relates to an aquatic collagen fish bean curd and a preparation method thereof. The fish bean curd is composed of the following raw materials by mass: 65-90% of aquatic collagen glue peptone, 2.5% of soybean isolate protein, 0.1-0.5% of a protein cross-linking agent, 0.5-2% of egg white protein, 1-5% of vegetable protein, 0-10% of starch, 1-8% of pork fat, 0.1-2% of thermal reversible colloid, 0.1-1% of thermal irreversible glue, and 2-10% of a seasoning. The preparation method of the fish bean curd comprises: preparing the raw materials into a collagen gel peptone shape, then adding soybean isolate protein to perform pulping and adding the protein cross-linking agent to conduct chopping, then adding auxiliary materials and the seasoning, mixing the materials evenly and carrying out rough processing shaping, finally conducting deep processing to obtain a finished product and then carrying out vacuum packaging, sterilizing, cooling, encasement and warehousing. The fish bean curd provided by the invention has the characteristics of high protein content, rich nutrition and convenient eating, and solves the technical barrier that traditional collagen products have poor heat resistance. The preparation method of the fish bean curd provided by the invention has the advantages of simple and convenient operation and high efficiency, and is suitable for popularization and application.

The invention relates to a novel method for extracting lysozyme in poultry eggs (chicken eggs, duck eggs or goose eggs), comprising the following steps of enzyme extraction and separation by an acid-salt (hydrochloric acid or lactic acid and potassium chloride) temperature control combination method, cooling, centrifugation, pH value regulation, enzyme concentration and purification by a hollow fiber ultrafiltration membrane method, spray drying and the like. The process is simple and practical, has convenient operation, is suitable for industrial production, and ensures the quality of products as well as reduces the production cost. The residual egg white protein after extraction can be prepared into protein flakes through vacuum drying or prepared into egg white active peptide crude products by a bacterial neutral proteinase hydrolization method.

The invention belongs to the field of deep processing of edible protein and comprehensive utilization of by-products thereof and discloses a method for preparing egg white source ACE inhibitory peptide microcapsules. The method is characterized by comprising the following steps: with egg white protein powder with protein content of 80-90% as a raw material, carrying out enzymolysis, ultrafiltration, vacuum freeze drying and microcapsule embedding process of spray condensation technology to prepare the egg white source ACE inhibitory peptide microcapsules. The embedding rate and ACE inhibition ratio of a microcapsule product obtained according to the preparation method provided by the invention are higher than 80%, the microcapsule product is natural and safe and is good in palatability and stability, and moreover, the peptide digestion is not affected. Therefore, the technology for preparing the egg white source ACE inhibitory peptide microcapsules provided by the invention provides an efficient and new way for deep processing and comprehensive utilization of egg products.

The invention relates to the field of food processing, in particular to probiotic grain powder and a production method and application thereof. The probiotic grain powder comprises 105-1,012 cfu / g of probiotic, 10-300 mg / 100 g of GABA and 5-50 parts of peptide or free amino acid, and enzyme activity is larger than or equal to 500 u / g. The grain powder is prepared from 100 parts of grain, 0.5-2 parts of compound bacteria, 0.5-2 parts of compound enzyme, 1-20 parts of white granulated sugar, 0.1-0.5 part of amino acid, 1-10 parts of taurine, 1-10 parts of egg white protein powder, 50-200 parts of water, 0.1-5 parts of glycerinum, 1-6 parts of trehalose and 0.5-2 parts of monoglyceride, wherein compound bacteria, compound enzyme, white granulated sugar, amino acid, taurine and egg white protein powder serve as auxiliary materials, and water, glycerinum, trehalose and monoglyceride serve as protective agents. The method for preparing the probiotic grain powder comprises the steps of main material soaking and grinding into thick liquid, heating and curing are conducted, the auxiliary materials are added for fermentation, and finally drying is conducted. The technologies of sprouting, enzymolysis, nutrition compound and ultra-low-temperature freezing are adopted, and the nutrient contents and viable count are kept to the maximum extent.

The invention provides an egg-white protein peptide containing enteral nutrition preparation and a preparation method thereof. The nutrition preparation disclosed by the invention comprises the following components in percentage by weight: 10-20% of egg-white protein peptide powder, 5-15% of soy protein powder, 50-75% of maltodextrin, 5-10% of medium chain triglyceride, 2-5% of olive oil, 1-2% of prebiotics, and 0.2-1% of compound vitamins. The preparation method comprises the following steps: carrying out microencapsulation packaging on the medium chain triglyceride and the olive oil, completely mixing the obtained product with the egg-white protein peptide powder, the soy protein powder, the prebiotics and the compound vitamins, and finally mixing the obtained mixture and the maltodextrin together. The preparation contains comprehensive nutrients; and particularly, because of containing the components such as egg-white short peptides, medium-chain fatty acids, monounsaturated fatty acids and prebiotics, the preparation is easily digested and assimilated, can be used as a nutritional supplement, and is particularly suitable for providing nutritional support for patients with intestinal dysfunction.

The invention discloses a nutrition biscuit processing method comprising the following steps: preparing the following raw materials by weight parts: low protein-low phosphorous rice flour and / or low protein-low phosphorous wheat flour 60-100 parts, lactalbumin 2-10 parts, egg white protein peptide powder 2-10 parts, fish flesh protein powder 1-10 parts, white sugar 3-15 parts, dietary fiber 1-20 parts, fruit and vegetable powder 0.5-5 parts, Prebiotics 0.5-5 parts, edible and medicinal accessory 0.5-5 parts, grease 2-15 parts, ammonium bicarbonate 0.2-1.5 parts, and water 10-20 parts; evenly mixing said raw materials; mixing powders, rolling, shaping, baking and cooling so as to prepare the nutrition biscuit. The nutrition biscuit is suitable for Chronic Kidney Disease patients to eat; the egg white protein peptide powder and the fish flesh protein powder high-quality protein can satisfy nutrition demands of Chronic Kidney Disease patients; the Prebiotics is added; kidney protective edible and medicinal accessory, fruit and vegetable powder, and dietary fiber are added so as to adjust human body metabolism, and thus keeping nephrosis patient healthy.

The invention discloses a preparation method of an egg white protein-catechin free radical graft and belongs to the field of food technology. The method comprises the following steps: diluting by adding 9 times volume of water into egg white until the mass fraction of the protein is 1%, adjusting pH to about 5.0, stirring for 10-20 min, naturally precipitating for 1 h, filtering to remove insoluble proteins, taking 50 mL of an egg white solution into a 100mL triangular flask, adding 0.5-2.0 mL of 5M hydrogen peroxide and 0.0625-0.5 g of ascorbic acid, uniformly stirring and placing at room temperature for 2h, adding 0.025-0.1 g of catechin, reacting at 25 DEG C for 12-48 h, dialyzing the sample at 4 DEG C for 12-60 h, changing water every 6 h to ensure that unreacted free polyphenol is completely dialyzed out, and finally freeze-drying to obtain the sample. According to the egg white protein-catechin free radical graft obtained by the above method, the highest DPPH free radical scavenging rate is 65.29%, the ABTS free radical scavenging rate is 94.17%, and the highest reducing power reaches 0.649 Abs.

The invention relates to a preparation method of a high internal phase Pickering emulsion with stable egg white protein, which comprises the following steps: stirring egg white at a medium speed, filtering to obtain an egg white protein solution, and carrying out ultrasonic treatment to obtain a modified egg white protein solution; carrying out high-speed shearing on the gel obtained by egg whiteprotein heat treatment, carrying out pre-homogenization, and carrying out ultrasonic crushing by using an ultrasonic probe to form egg white protein microgel particle dispersion liquid; the dispersionliquid and vegetable oil are homogenized under the condition of stirring for 2-4 min at the speed of 12,000 rpm to 15,000 rpm, and stable high internal-phase Pickering emulsion is obtained; the egg white protein microgel particles have good emulsibility, and the prepared high internal-phase emulsion has high safety and good stability and is still stable after being stored at 4 DEG C for more than30 days. The method can be applied to the fields of food, cosmetics and medicines.