46 results about "Legumin" patented technology

The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also create using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meat applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant human and animals.

The invention discloses a preparation method of high-purity 11S glycinin and an application thereof. The preparation method of high-purity 11S glycinin, disclosed by the invention, comprises the following steps: (1), obtaining a protein crude extraction liquid from defatted soybean powder through an acid precipitation method; (2), performing strong anion exchange chromatography on the crude extraction solution in the step (1) for separation and purification, and collecting a target eluant 1; and (3), performing ceramic hydroxyapatite chromatography on the target eluant 1 for separation and purification, and collecting a target eluant 2, namely, a target protein, wherein the target protein is glycinin with a sedimentation coefficient 11S. The preparation method disclosed by the invention is simple in process, easy to separate and purify in a production line, and convenient to produce industrially.

A process for the extraction, purification and enzymatic modification of β-conglycinin α′ subunit, wherein β-conglycinin is selectively extracted from ground, defatted soy, then precipitated by treatment with aqueous ethanol; the enriched fraction is then subjected to Metal Affinity Chromatography (MAC) in denaturant conditions to obtain the α′ subunit, which is treated with chymotrypsin, then subjected to a further MAC to recover the amino-terminal region of this polypeptide (MW 28,000 Da).

The invention discloses a process-destructed β-conglycinin β subunit antigen region and a screening method based on phage display technology. The amino acid sequence of the antigen region is shown in SEQ ID NO.15. The present invention uses a series of bioinformatics software and refers to the three-dimensional crystal structure of β-conglycinin that has been resolved in the PDB database, uses phage display technology to study the antigenic region of ultra-high pressure that destroys β-conglycinin, and presents β-conglycinin on the surface of the phage ‑Conglycinin β subunit and its overlapping protein, precise localization of the region where the ultrahigh pressure method leads to β‑conglycinin β subunit antigenicity reduction. To provide the food industry with a theoretical basis for screening processing methods, and to further develop application products for rapid detection of the desensitization effect of processed foods.

The invention discloses a method for preparing an antibiotic-free feed for piglets, which comprises the steps of: cooling a mixture of soybean meal and wheat bran after moist-heating, adding glucose, inoculating yeast and lactic acid bacteria, anaerobic fermentation to obtain moist-heating fermented material, and mixing with The whey powder, the premix and the dry-heat-cured corn material are evenly mixed; wherein, the starch gelatinization degree of the dry-heat-cured corn material is greater than 90%, and the content of globulin and Beta-conglycinin in the wet-heat-cured fermentation material All are less than 10mg / g. The present invention pre-digests bulk raw materials by adopting wet heat curing-anaerobic fermentation and dry heat curing, eliminates antigenic activity in protein raw materials, and improves the ripening degree of starch raw materials; the operation is simple, the equipment investment is low, and the popularization is easy; the prepared feed protein The content is between 16-17wt% and the water content is about 12%, which is easy to be digested by piglets, is conducive to the normal development of intestinal microorganisms, can reduce the weaning stress of piglets, and has good promotion value.