32 results about "Phosvitin" patented technology

This Invention discloses new proteins & peptides & saccharides that haue anti cariogenic capabilities and that are characterized by the presence of one or more components that haue the ability to form a complex with calcium Ions: such as epsilon-polylysine that is conjugated with one or more bisphosphonyl- , biscarboxyl-, or 3-hydroxyphthalate-groups or conjugated with Casein phosphopeptide, phosvitin or with partially hydrolyzed phosvitin; such as partially hydrolyzed chitosan that is conjugated with one or more bisphosphonyl groups, Casein phosphopeptide or with phosvitin or partially hydrolyzed phosvitin; such as bisphosphonylated and biscarboxylated proteins with at least 40% of amino acids consisting of lysine and a molecular weight of above 2 kD (2000 dalton) and such as polymerized Casein phosphopeptide and partially hydrolyzed phosvitin. Especially basic polymers that are conjugated with bisphosphonyl-groups, such as bisphosphonylated epsilon-polylysine, are strong protectors due to the simultaneous presence in one molecule of strong calcium-complexing- and strong acid buffering components. In addition, polylysines, such as epsilon-polylysine haue demonstrated antibacterial activity against a large variety of oral cavity bacteria including acid producing bacteria. It indicates it's relevance for the protection of teeth in particular and for control of the bacterial flora in the oral cavity in general. The products can be used in formulations to protect teeth and to treat the oral cavity: toothpastes, gels, mouth rinses, artificial saliva's ....for patients and healthy consumers. They haue an attractive toxicological profile compared to fluoride, and can be used in food systems; they act additionally to the action of fluoride. The use in combination with fluoride provides excellent and enhanced protection at minimum fluoride dosage. The Invention encompasses competent protein & peptide & saccharide structures, based an in-vitro and in-vivo experiments.

One aspect of the invention relates to an aerated water-continuous oil-and-water emulsion having an overrun in the range of 10-500%, said emulsion comprising:5-90 wt. % of an oil phase;10-95 wt. % of an aqueous phase;0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; andfrom 0.05 up to 10% by weight of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin;wherein the weight ratio of egg yolk granule proteins to egg yolk plasma proteins exceeds 1:1.The aerated emulsions according to the present invention can easily be produced at a high overrun. Furthermore, the foam structure of these emulsions remains surprisingly stable during shelf life.

The present invention relates to a method for separating phosritin from egg, belonging to the field of food engineering technology. Said method includes the following technology. Said method includes the following steps: firstly, taking out egg yolk from egg, making its egg-yolk lipoprotein be separated from water-soluble egg-white protein to obtain crude egg-yolk lipoprotein, mixing the crude egg-yolk lipoprotein with an iron-based inorganic nano material with iron atom affinity activity site to make them produce interaction and make the correspondent phosritin be adsorbed on the iron-based nano material, finally, making them undergo the process of boiling treatment so as to obtain the invented phosritin.

The invention discloses a phosvitin phosphopeptide enrichment method and belongs to the field of extraction, purification and separation. The phosvitin phosphopeptide enrichment method realizes enrichment of phosvitin phosphopeptide by mesoporous / macroporous TiO2 as an adsorption material. The prepared phosvitin phosphopeptide has N / P of 4.5. Mesoporous / macroporous TiO2 can utilize metal oxide TiO2 specific affinity effects on a phosphate group. Through high specific surface area and a good tunnel structure of the mesoporous-macroporous structure, a large amount of active binding sites are provided. Under enrichment conditions of pH of 2.5-4, an initial polypeptide concentration of 12-20mg / mL and adsorption time of 5-20min, the PPPs has purity of 4.3-4.8 and the corresponding adsorption quantity is in a range of 42-53mg / mL. The phosvitin phosphopeptide enrichment method has simple processes, is fast and effective and is conducive to industrial production.

The invention discloses a method for jointly extracting IgY, phosvitin, lecithin, egg oil and skim yolk powder from egg yolk. The method comprises the following steps: firstly, diluting yolk fluid by using water and centrifuging; salting out the acquired supernatant and performing polyethylene glycol sediment, thereby extracting IgY; for the yolk pulp on the bottom layer, removing water from the yolk pulp by adopting ethyl alcohol, extracting total yolk lipid by utilizing an ethyl alcohol and ethyl acetate mixed solvent and treating by utilizing ethyl acetate, thereby acquiring two products of lecithin and egg oil; treating the egg white by utilizing a sodium chloride solution after removing the lipid, thereby acquiring the phosvitin. According to the method, the technological operation is simple and convenient, environment-friendly and non-toxic effects are achieved, the production cost is low, the product purity and yield are higher and a technical support is supplied for the comprehensive utilization of yolk.

The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising:5-90 wt. % of an oil phase;10-95 wt. % of an aqueous phase;0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; andfrom 0.05% up to 10 wt. % of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin;wherein the weight ratio of the egg yolk granule proteins to the egg yolk plasma proteins exceeds 1:1.It was discovered that egg yolk granule proteins can advantageously be used to stabilize acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.