383 results about "Protein isolate" patented technology

The invention relates to a method for preparing a Pickering emulsion from peanut protein isolate, and the method comprises the following steps: preparing a peanut protein dispersion solution by taking a peanut protein isolate solution as a raw material; preparing a proteoglycan mixed dispersion solution from a polysaccharide solution and the peanut protein isolate dispersion solution; adding transglutaminase to the proteoglycan mixed dispersion solution, and preparing gel blocks by crosslinking reaction; preparing a microgel particle dispersion solution by taking the gel blocks as raw materials; and then adding the microgel particle dispersion solution to edible oil for preparing the Pickering emulsion. The method disclosed by the invention adopts high-speed shearing equipment, high-pressure homogenizing equipment and other common equipment for conducting granulation, and the Pickering emulsion prepared by high-speed shearing is not added with any inorganic materials in the preparation process, and has good biosafety and strong biocompatibility. The prepared Pickering can be stable at room temperature for more than 30 days, and can be used as a delivery system of fat-soluble and photosensitive active substances.

A process for the producing edible protein-containing meal for human and animal consumption and high quality food grade oils from oil seed using iodotrifluoromathane as the solvent is shown. The meal has a significantly improved level of dietary available (absorbable) protein. The process involves the preparation of protein isolates by a procedure which is conducted at room temperature, thus decreases protein degradation and denaturing which is caused by elevated temperatures. The process also provides for extraction of substantially all oils and fats, which interfere with the formation of the protein micelle, from the protein meal providing a cleaner, purer product with high levels of absorbable protein. Such protein isolates can then be used as such or added to formulated foods in order to increase the total protein content of that food. The protein produced and the oils recovered have compositions which are also unique and unobtainable by prior processing methods.

A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.