245 results about "Gliadin" patented technology

A food composition comprises gluten, a gliadin or glutenin and food stuff such as an additive for chewing gum, a batter for frying, a dough, a seafood paste and a livestock paste. A food quality such as taste is improved in the composition.

The invention relates to a resveratrol oral administration drug delivery system prepared through the nanometer technology. The drug delivery system is made of the resveratrol and bearer material of wheat gliadin. By utilizing the characteristic that the nanometer granule is highly dispersed and that of biological adhesion of the bearer material, the contact area and contact time of the resveratrol and absorption region of the intestinal canal is increased, which can promote absorption of the small intestine. In addition, the resveratrol oral administration nanometer drug delivery system is distributed over the suitable auxiliary-material skeletal material to improve the dissolve velocity and degree of the resveratrol.

The present invention relates to compositions for ameliorating the symptoms of celiac disease or gluten sensitive enteropathy comprising egg yolk antibodies against gluten, including gliadin, high molecular glutenin, low molecular glutenin and mixtures of the three peptides. The antibodies may be produced by immunizing laying hens with immunogenic preparations of gluten and harvesting the eggs and egg yolks.

The invention discloses an edible membrane of cross-linking cereal gliadin and its preparation method, wherein the film comprises cereal alcohol soluble protein 100 weight parts, plasticizing agent 20-100 weight parts, hydrophobic modifier 0.5-1 weight part, anti-oxidant 0.05-0.1 weight parts, antiseptic agent 0-0.1 weight part and cross linking agent 1-7 weight parts. The film is made through plastic processing method and high temperature cross bonding reaction.

The invention discloses a polysaccharide/alcohol soluble protein composite membrane and a preparation method of the polysaccharide/alcohol soluble protein composite membrane. According to the polysaccharide/alcohol soluble protein composite membrane and the preparation method of the polysaccharide/alcohol soluble protein composite membrane, polysaccharide (including curdlan or curdlan/ konjac glucomannan mixed polysaccharide) and alcohol soluble protein (including wheat alcohol soluble protein or corn alcohol soluble protein) are taken as raw materials, a plasticizer and an emulgator are taken as auxiliary elements, tape casting and drying are conducted after blending modification is conducted according to a physical method, and then the polysaccharide/alcohol soluble protein composite membrane is obtained. The raw materials of the composite membrane are natural renewable resources and are abundant and easy to obtain. The polysaccharide/alcohol soluble protein composite membrane prepared with the method is flat and smooth, has excellent mechanical property and barrier property and is high in water vapor permeability, oxygen permeability and light transmittance, capable of being degraded naturally and rapidly and free of poison and pollution. The polysaccharide/alcohol soluble protein composite membrane can be used as a food packaging film or a sustained-release material for food or drugs.

The invention discloses a method for extraction of maize yellow pigment and alcohol soluble protein from maize protein powder. The method includes: crushing the maize protein powder, then conducting sieving by a 60-100 mesh sieve, adding ethanol with a material-liquid ratio of 1:(8-16), conducting ultrasonic treatment at 200-600W for 10-50min by an ultrasound assisted extraction technique; centrifuging the raw material and the extraction solvent, then collecting the supernatant and performing reduced pressure distillation till an orange red oily liquid, and conducting drying to obtain a pigment product; drying the centrifuged precipitate, adding ethanol diluted to 60%-90% according to a material-liquid ratio of 1:(6-14), conducting ultrasonic treatment under ultrasonic power of 200-400W for 10-50min, performing centrifugation and taking the supernatant, adjusting isoelectric points, collecting alcohol soluble protein from the precipitate, and conducting drying to obtain the finished product. According to the invention, maize yellow pigment and alcohol soluble protein with high purity can be extracted in steps by one production process, the solvent can be recycled, the production cost is saved, the extraction efficiency is improved, and the operation is simple, so that the method is easy to realize industrialization.

The present invention provides an immunological detection method that can detect milk allergens, allergens of albumen, flour, buckwheat and peanut with high sensitivity in foods containing these allergens regardless they are denatured/native, and a detection kit to be used therefor. It is a method for detecting allergens by using 2 or more monoclonal antibodies recognizing native and denatured milk allergens, native and denatured albumen allergens, native and denatured flour allergens, native and denatured buckwheat allergens, and native and denatured peanut allergens, using asl casein which is the main protein of milk casein, β-lactoglobulin which is the main protein of whey, ovalubumin and ovomucoid which are main proteins of albumen, gliadin which is the main protein of flour, protein with a molecular weight of 24 kDa and 76 kDa which are main proteins of buckwheat, and Ara h1 which is the main protein of peanut as an index.

Relating to the food industrial field, the invention discloses a method of continuously extracting corn oil, alcohol soluble protein and yellow pigment with corn gluten meal. The method includes: corn gluten meal crushing, petroleum ether extraction, filtration, concentration, salt washing, centrifugation, ethanol extraction, stirring, filtering and drying. Corn oil, alcohol soluble protein and yellow pigment are extracted continuously by a simple process. The method is simple and is convenient to operate, significantly improves the added value of corn gluten meal, compared with single product preparation, the method provided by the invention has the advantages of low production cost and easiness in industrial production, and is conducive to comprehensive development and utilization of corn gluten meal and improvement of economic benefits.

A 3D scaffold is prepared from the vegetative gliadin, the pore-forming agent chosen from edible salt, ammonium dicarbonate, ammonium acetate, etc. the polylactic acid or polyhydroxyacetic acid, and the biomedical material (collagen,chitosan, etc) through proportional mixing and natural shaping or die pressing. Its advantages are high degradability and bacterial resistance, low immunogenicity and proper mechanical strength.

Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked products. A conditioned protein or protein composite which functions to replace gluten in gluten-free flour. The conditioned protein comprises one more non-wheat cereal storage proteins, particularly prolamins, optionally, but preferably in combination with one or more co-proteins which function to facilitate formation and stabilize formation of a protein network, e.g., β-sheet network, that facilitates retention of CO₂ for leavening. More specifically, protein composites of zein and or other non-wheat prolamins with co-proteins including casein, elastin or mixtures thereof conditioned at temperatures above the glass transition temperature of the protein mixture provide improved ingredients for preparation of gluten-free breads and other baked products. Sorghum or maize mutant flours with prolamins available for viscoelastic protein formation may also be used.

Decolorized and/or deodorized zein from corn products may be recovered in high yields using zeolite adsorbents. A solution of a zein-containing corn product in an aqueous alcohol solvent is contacted with a zeolite adsorbent under conditions effective for adsorption of color and odor impurities in the corn product onto the zeolite. Following this contact, the treated solution may be separated from the adsorbent and recovered, yielding substantially pure zein dissolved in the aqueous alcohol solvent. Optionally, the zein may be further purified by subsequently contacting the treated solution with an activated carbon adsorbent or a mixture of activated carbon and zeolite adsorbents to adsorb any residual color and/or odor impurities therefrom.

The invention provides a method for preparing a plant essential oil powder microcapsule. The method comprises the steps of preparing plant essential oil, embedding a wall material for the first time,drying by spray and embedding the wall material for the second time. According to the preparation method, plant essential oil is embedded in micropores through beta-cyclodextrin embedding, and membrane attached embedding is carried out with zein or wheat gliadin, a completely closed structure can be formed, and the essential oil has an embedding rate of 80-88 percent; and the stability of plant essential oil at normal temperature and high temperature can be improved by twice embedding, the volatility can be reduced, and the high temperature resistance can be reinforced.

A phytogenous gliadin microsphere solid as the medicine carrier is prepared by phase separation method. It can be mixed with the medicine in the mass ratio of (1-199):1.

The biodegradable chewing gum with functions of nursing face, beautifying and slimming has the nursing face and beautifying components including serine, proline, lysine and sorbitol; and the slimming components including haw lipase, gamma-linolenic acid, xylitol, etc. It has biodegradable natural gum prepared with corn starch. The production process of the natural gum includes the steps of: mixing alcohol solution with corn starch, microwave heating to obtain alcohol corn protein, purification, and modification with chitosan and cross-linking agent. The chewing gum contains also proteoglycan, calcium lactate, sweetener, essence, pigment and glycerin.

Compositions, food products or beverages for ameliorating the symptoms of celiac disease or gluten sensitive enteropathy comprising egg yolk antibodies against gluten, including gliadin, high molecular glutenin, low molecular glutenin and mixtures of the peptides. The antibodies may be produced by immunizing egg laying fowl with immunogenic preparations of gluten and harvesting the eggs and egg yolks.

The invention discloses a preparation method for zein. The preparation method comprises the following steps: with corn gluten meal as a raw material, adding ethanol water to extract the corn gluten meal; carrying out filtering and separating so as to obtain zein extract; adding the zein extract into a resin for chromatography; after removal of impurities, eluting protein with salt-containing ethanol water; and successively carrying out concentration, ethanol recovery, washing and drying so as to obtain a finished zein product. The method has the advantages of low cost and small influence on the environment; and the obtained finished zein product has a light color, low impurity content and high purity and is suitable for industrial production.