94 results about "Protein processing" patented technology

Disclosed herein are methods of purifying proteins using ultrafiltration and diafiltration processes.

The present invention relates to a lab-on-chip substrate, comprising a resin having a silicon content of 10% or less by weight as its base material and a hydrophilic polymer covalently bound onto the surface thereof by high-energy ray irradiation, and in particular, to a protein-processing chip. The present invention provides a lab-on-chip substrate resistant to washing and usable for an extended period of time without adsorption of proteins on the base material surface, i.e., a protein electrophoretic polymeric chip having a microchannel allowing high-accuracy analysis of trace amounts of proteins because of reduction in the amount of detection noise.

The invention discloses organized wiredrawing protein and a preparation method thereof, belonging to the technical field of organized protein and organized protein processing. The preparation method comprises the following steps of: crushing low-temperature defatted soybean meal and collecting; mixing the collected low-temperature defatted soybean meal with a mixture to form a mixed product containing grain protein, isolating protein and starch; adding water in the mixture and tempering; enabling the mixture to pass through an extruded bulking machine provided with a wiredrawing outlet die; and cutting, drying and cooling the product output by the extruded bulking machine to obtain the organized wiredrawing protein. After being rehydrated, the organized wiredrawing protein has the perception and characteristics similar to animal muscles and can be drawn into wires.

The invention discloses a method for synchronous extraction of grease and a protein peptide from shiny-leaved yellowhorn, and belongs to the technical field of plant grease and protein processing. The method includes the following steps: (1) peeling shiny-leaved yellowhorn, then crushing, and next carrying out vacuum extrusion expanding treatment, to obtain an expanded product; (2) adding water in the expanded product and mixing, then adding protease, carrying out magnetic field strengthening enzymolysis, and after enzymolysis, carrying out centrifugal separation to obtain free oil, a hydrolysate, an emulsion and residues; (3) mixing the emulsion with water, then adding phospholipase, carrying out ultrasonic enzymolysis demulsification, and after demulsification, carrying out centrifugal separation to obtain free oil and a hydrolysate; (4) merging the hydrolysates, then adjusting a pH to be neutral, then successively carrying out ultrafiltration treatment and nanofiltration treatment, and carrying out spray drying of the filtrate to obtain a protein peptide powder; and (5) washing the residues, carrying out vacuum drying, and crushing to obtain an animal feed. The shiny-leaved yellowhorn oil prepared by the method has high extraction rate and good quality, and the shiny-leaved yellowhorn protein peptide having high purity and strong activity also can be obtained at the same time and can be applied to industrial production with certain scale.

The invention discloses a method for preparing chicken bone collagen powder, belonging to the technical field of edible protein processing. The method comprises the following steps: (1) ultrafine grinding, (2) biological enzymolysis, (3) atmospheric-pressure cooking and extracting, (4) separating and concentrating, (5) mixing, (6) Maillard reaction, (7) blending, (8) homogenizing and emulsifying,(9) sterilizing, (10) drying, and (11) granulating. The chicken bone collagen powder is prepared by making chicken bone into particles by adopting the microencapsulation technology, wherein the particles internally comprise all the nutrients of the chicken bone and are externally coated with the xanthan gum layers and the lecithin layers. The chicken bone collagen powder has long shelf life, mildtaste, strong meat flavor and high content of nutrients and is convenient to eat. The detection and test show that the chicken bone collagen powder reaches the related technical standard of the national food industry.

The invention discloses a preparation method of a modified whey protein gel, which belongs to a cow milk protein processing technology. The method comprises the following steps: (1) dissolving a whey protein into water so as to prepare a protein solution with a certain concentration; (2) adding a certain amount of a phosphoric acid into the whey protein solution; (3) placing the protein solution treated by the phosphoric acid in a water bath to heat, and simultaneously carrying out ultrasonic processing on the protein solution, so that after the ultrasonic processing is completed, the whey protein gel is formed. According to the invention, after a whey protein is modified by using a phosphoric acid, a protein solution is treated in a water bath by using an ultrasonic instrument, so that a whey protein gel is obtained, therefore, the method is simple in required equipment, short in time consumption and safe in operation, and the obtained whey protein gel is high in strength and good in stability, and can be applied to food processing in place of pectin.

The invention relates to a method for preparing peanut peptide by fractional bienzyme hydrolysis, belonging to the technical field of peanut protein processing methods. The method is characterized by comprising the following steps of: dissolving the peanut protein powder in distilled water, then placing the dissolved peanut protein powder into a 9 DEG C constant-temperature water bath, and preserving for 20min so as to passivate separated peanut protein; taking out the separated peanut protein after passivation, regulating the pH value of the protein solution to be 8.0, adding incision enzyme, and reacting for 120min in a 5 DEG C constant-temperature water bath oscillator; after reaction, regulating the pH value of the protein solution, adding flavourzyme, evenly mixing, reacting for a certain period of time in a constant-temperature water bath oscillator with a certain temperature, taking out after the reaction, placing into a 1 DEG C water bath, preserving for 5min, and cooling with cold water to obtain the peanut peptide after cooling. The invention has the advantages of low preparation cost, high peanut peptide yield, high purity, short preparation time, simple preparation method, and mild production conditions, and the mass concentration of soluble nitrogen in an enzymolysis product is high.

The invention discloses a process for processing high-purity fructus cannabis protein power. The process comprises the steps of impurity removal, pressing, extraction, saturated NaCl solution adding for extraction, concentration, spray drying and sterilization and the like. Grease in fructus cannabis is removed through the two steps which are mechanical pressing and subcritical extraction, the subcritical extraction efficiency is high, the grease is removed thoroughly, and the content of the grease in cake meal can be lowered to below 1%. The fructus cannabis protein is extracted from the cake meal through the saturated NaCl solution, so that the fructus cannabis protein is dissolved into the saturated NaCl solution. According to the process, the fructus cannabis protein is further purified and extracted from the cake meal by means of the principle that the fructus cannabis protein is soluble to the saturated NaCl solution and not soluble to unsaturated NaCl solution and other substances in the cake meal is not soluble to the saturated NaCl solution, the yield is high, and the content of the fructus cannabis protein is 92% or above. The process can be widely applied to the field of fructus cannabis protein processing.

The invention discloses peanut quality determination and evaluation methods suitable for gel type protein processing. The determination method comprises the following steps of: determining fruit shape score, total protein content, coarse fiber content, glycine content, cysteine content, leucine content, arginine content, arachin content, conarrachin content, conarrachin I content and mass percentage content of subunit with molecular weight of 23.5 kDa in the total protein of a peanut sample to be determined; and substituting all the determined values into a formula (1) to obtain the gelling property of the peanut sample to be determined. The invention provides a peanut quality evaluation method suitable for gel type protein processing, wherein the gelling property of the peanut protein is subjected to K-means cluster analysis by using SPSS (Statistical Package for the Social Sciences) software, is sequentially arranged according to size and is divided into three categories, i.e., suitable, basically suitable and unsuitable categories. A peanut quality determination model suitable for the gel type protein is established, the size of the gelling property can be determined through quality characteristics of several peanuts; and the determination of indexes such as amino acid in the model is predicted by using a near infrared analyzer to guarantee convenience and quickness.

The invention belongs to the field of edible protein processing and in particular relates to a high-efficiency albumen powder drying device. The device comprises a drying tower, a feeding device, a gas generating device and a discharging device, wherein the drying tower comprises a feeding hole, a discharging hole and an air jet hole; the gas generating device comprises a filter, an air blower and an air heater which are sequentially connected with one another; an outlet of the air heater is connected with the air jet hole; the high-efficiency albumen powder drying device is characterized in that the discharging device comprises a cyclone separator and a preheater; the discharging hole, the cyclone separator and the preheater are sequentially connected with one another; the feeding device comprises a storage tank, a feeding pump and a sprayer which are sequentially connected with one another; an air inlet of the preheater is connected with an outlet of the air blower; the air outlet is communicated with the storage tank. According to the device, heat in tail gas can be recycled, and albumen powder settlement is relatively complete.

The invention discloses a high-water textured protein processing method for wheat. The method comprises the following steps: 1, chopping and mixing materials: throwing away free water on the surface of wheat wet glutens to obtain wheat wet glutens with the water content of 50-80%, pouring the wheat wet glutens to a chopping and mixing machine, adding protein powder, chopping the obtained materials until uniform mixing, and mining the obtained mixture to form a strip-shaped stuffing with the water content of 50-80%; and 2, texturing the mixture: extruding the strip-shaped stuffing at an extrusion temperature of 60-200DEG C under a screw rotating speed of 200-300r / min at an extrusion die heat temperature of 120-130DEG C under a pressure of 3.0-4.5MPa. The method allows the water required by high-water textured proteins to be balanced in a chopping and mixing mode, and raw materials are directly fed to a double screw extruder and undergo texturing treatment to obtain the high-water textured protein product; and the method effectively avoids the wheat protein vital gluten drying treatment process, reduces energy wastes and wastewater discharge, and is a green and pollution-free processing method.

The invention relates to a preparation method for improving the walnut isolated protein processing characteristics. According to the method, walnut spent meal generated in a walnut oil extracting process is used as a raw material; walnut isolated protein is extracted from the walnut spent meal by an alkali-dissolution and acid-isolation method; the walnut isolated protein is modified by different ultrasonic treatment methods. The preparation method has the advantages that the ultrasound modification mode with the advantages of simplicity and convenience in operation, high safety and economy is adopted, so that the solubility, the emulsibility and the emulsion stability of the walnut isolated protein are improved; the heat stability of the walnut isolated protein is improved; the nutritive value of the walnut protein is reserved to the greatest degree. A new path is provided for the wide application of walnut protein to food processing and the effective solving of resource utilization of walnut oil expression industrial by-products of walnut spent meal.

The invention relates to a preparation method of walnut milk with high peptide content. The method comprises the following steps: removing walnut coats of raw walnuts, adding water into coat-removed walnut kernels, grinding the walnut kernels into a thick liquid, performing filtering to obtain walnut pulp, and performing centrifuging to divide the walnut pulp into a light phase, an intermediate phase and a heavy phase; uniformly mixing the heavy phase with all or part of the intermediate phase to obtain a walnut protein system; and activating endogenous protease by using lactic acid bacteria-produced acid or artificially-regulated acid, and hydrolyzing walnut protein to generate peptide so as to obtain the product. The method does not use any organic solvent or enzyme reagent, and is a green, environment-friendly and low-cost protein processing technology; due to the utilization of the endogenous protease of the walnuts, on one hand, the physiological functionality of corresponding products can be improved, and on the other hand, the water solubility of the walnut protein can be improved, so that the use of food additives can be reduced; and the walnut milk with high peptide content can meet various consumption requirements on the premise of higher protein content.

The invention discloses a manufacturing method of flax protein in the edible protein manufacturing technical domain, which comprises the following steps: degreasing under low temperature; grinding; doing aqueous extract and centrifugal separation; extracting through salt; doing centrifugal separation; condensing in the vacuum; spraying; drying. The invention solves the defect of high denaturization degree, deep glaze and bad taste, which improves the protein content of flax protein at 55-70%.

The invention discloses method for detecting and evaluating quality of peanuts suitable for soluble protein processing. A method for detecting the quality of the peanuts suitable for the soluble protein processing comprises the following steps of: detecting the following indexes of a peanut sample, such as crude fat content, total protein content, total sugar content, cystine content, arginine content, content of conarrachin I, mass percentage content of a subunit with molecular weight of 37.5kDa based on total protein, the mass percentage content of the subunit with the molecular weight of 23.5kDa based on the total protein, the mass percentage content of the subunit with the molecular weight of 15.5kDa based on the total protein, a protein extraction ratio and a kernel ratio; and substituting measured values into a formula (1) so as to obtain dissolubility of the peanut sample. The invention also provides a method for evaluating the quality of the peanuts suitable for the soluble protein processing, namely, detecting the dissolubility of the peanut sample to be detected according to the method, and classifying the peanut sample to be detected according to standards of the following 1) to 3): 1) if a calculated value of the dissolubility is not less than 86, the peanut sample is suitable for the soluble protein processing; 2) if the calculated value of the dissolubility ranges from 68-86, the peanut sample is substantially suitable for the soluble protein processing; and 3) if the calculated value of the dissolubility is not more than 86, the peanut sample is not suitable for the soluble protein processing.

The present invention provides calcium chelated pig bone collagen peptide and a preparation method thereof and a calcium peptide chelate, and belongs to the technical field of bone protein processing.The preparation method of the calcium peptide chelate comprises the following steps: 1) pig bone powder is dissolved in water; the dissolved pig bone powder is mixed with an enzyme; the mixture is subjected to enzymatic hydrolysis to obtain a pig bone collagen polypeptide solution; and 2) pH of the pig bone collagen polypeptide solution is adjusted to be 7.2-7.8; then a calcium chloride solutionis mixed with the pig bone collagen polypeptide solution for reaction; and after ethanol precipitation reaction is conducted, a solid phase component, that is the calcium peptide chelate, is collected. The calcium chelation rate of the obtained calcium chelated pig bone collagen peptide is as high as 70.24%. A scanning electron microscopy shows that after the calcium chelated pig bone collagen peptide and calcium are chelated, the structure becomes tight granular aggregates. The calcium chelated pig bone collagen peptide opens up a new way for comprehensive utilization of pig bones and also provides a theoretical basis for a development of a novel calcium supplement preparation of polypeptide chelated calcium.

The invention discloses a preparation method of xanthoceras sorbifolia bunge oil and xanthoceras sorbifolia bunge protein peptide and belongs to the vegetable oil and protein processing technology. The method includes the following steps that firstly, xanthoceras sorbifolia is smashed after being peeled and then is frozen, an then water is added and mixed with the peeled xanthoceras sorbifolia so that mixed liquid can be obtained; secondly, the mixed liquid is placed in a magnetic field to be magnetized, the magnetized mixed liquid is dried and then is placed in a high-pressure cold press to be subjected to high-pressure cold pressing, and xanthoceras sorbifolia bunge oil is separated out after cold pressing so that cold pressed cake meal can be obtained; thirdly, the cold pressed cake meal is dried and then is subjected to superfine grinding, after water is added for mixing, neutral protease is added for ultrasonic auxiliary enzymolysis, and after enzymolysis, centrifugal separation is performed so that the xanthoceras sorbifolia bunge oil and enzymatic hydrolysate can be obtained; fourthly, after enzyme deactivation of the enzymatic hydrolysate is performed, ultrafiltration is performed, decompression concentration and spraying drying are performed after ultrafiltration, and the xanthoceras sorbifolia bunge protein peptide is obtained. The method is simple in technology and low in cost, the whole technological reaction condition is moderate, and the quality of the xanthoceras sorbifolia bunge oil and the activity of the xanthoceras sorbifolia bunge protein peptide are effectively protected, and broad application prospects are achieved.

The present invention discloses a method for treating modified soybean protein. Said method includes the following steps: (1), dispersion: shearing modified soybean protein at 20 deg.C-50 deg.C to make protein be uniformly dispersed; (2), heating: heating the dispersed protein liquor to 70-100 deg.C under the condition of continuously shearing; and (3), heat-insulating: under the condition of continuously shearing heat-insulating for 10-30 min, Said treated modified soybean protein can be extensively used in the infant foods.

The invention discloses a soybean protein product special for minced fillet products. Great technological breakthrough is carried out on the color, the flavor and the sense of the soybean protein product, and the characteristics that a colloid is white in color and has no obvious objectionable odor such as beany flavor after the soybean protein product is dissolved into water and the taste is fine and smooth and is more close to minced fillet after the soybeam protein product is applied to the minced fillet products are realized.

Disclosed is a process for preparing proteinaceous materials. The process comprises solubilising fibrous protein by contacting it with an alkaline solution, ageing the resulting mixture to form a homogenous solution, and coagulating the resulting solution to form the proteinaceous material. The proteinaceous materials may be produced as, for example, fibres, films, sheets, coatings, particles, shapes, foams or composites.

The invention discloses freezing-resisting soybean protein isolate and a preparation method thereof, and belongs to the technical field of soyabean protein processing. According to the freezing-resisting soybean protein isolate and the preparation method, degreased soybean meal is taken as a raw material, and the freezing-resisting soybean protein isolate is prepared through processes of alkali dissolution, acid precipitation, redissolution, gelatin mixing, enzyme crosslinking, spray drying and the like. The soybean protein isolate can improve the gel texture or reduce deterioration of sensory quality of frozen foods due to frozen storage. According to the freezing-resisting soybean protein isolate, the water holding rate of protein gel can still be higher than 85% in one-month frozen storage period. According to the method, an enzyme crosslinking method is adopted for modifying the soybean protein isolate, the modification condition is mild, the process is simple, the operation is easy, the production time is short, complicated equipment is not required, the prominent realistic problem of related food quality deterioration caused by the fact that the water holding capacity of protein gel is reduced under the extreme low-temperature condition when soybean protein isolate is added and used into the frozen foods at presence is better solved, and the freezing-resisting soybean protein isolate has wide industrial application prospect.

A protein processing method in starch production is disclosed. According to the method, starch milk obtained through cyclone separation is processed by feeding micro bubbles into the starch milk, and a protein-rich solution recovered matter is collected, is returned to the previous protein processing step and is processed. Proteins in a starch milk cleaning step are removed in one step by the method. The method can reduce the protein content of the starch milk, increases the yield of protein powder, improves product quality, and reduces the production cost of each ton of starch.

The invention discloses a soy protein curd product and a preparation method thereof, and belongs to the technical field of processing of a food protein. The soy protein curd product disclosed by the invention comprises the following components (in parts by weight): 5.5-10 parts of soy isolate protein, 1-3 parts of whole milk powder, 2-4 parts of dried skim milk, 0.002-10 parts of sweetening agents, 0.2-0.3 parts of glucolactone, 0.05-0.2 parts of thickeners, 0.1-0.2 parts of edible essence, 5-10 parts of tartar sauce and 62-86 parts of water. The dry materials are prepared according to a certain ratio, and then prepared into the product by the processes of mixing, heating, preparing gel, breaking gel, blending, filling and the like. The soy protein curd product is simple in preparation technology, high in protein content (greater than 6%), unique in flavor, and fine and smooth in mouthfeel, and is a health-care food for replenishing vegetable protein.

A method of determining and evaluating quality of peanut raw material suitable for processing protein. The method includes the following step: determining fruit shape score, total protein content, leucine content, arginine content, conarachin I content and the mass percentage of the subunit with molecular weight of 23.5 kDa to total protein in the peanut sample to be tested; putting the determined values into formula (1) to obtain the protein powder quality of the peanut sample. The disclosure reduces the analysis step. The disclosure establishes the model of evaluating raw material quality for peanut protein processing, and the peanut protein powder quality can be determined by 6 peanut quality characteristics. The determination of indexes in the model can be predicted by the near infrared analyzer. Through the near infrared analysis of peanut kernel, the indexes in the model can be simultaneously predicted without any damage to the peanut kernel.

A method for the structure-based identification and selection of inhibitors of processivity factor binding to protein is disclosed herein. Characterization of the protein / processivity factor interface is given. Methods for the structure-based inhibition of processivity factor binding to protein are also given. One embodiment includes a class of peptidomimetics that mimic helical portions of proteins. In addition, methods of treatment of various diseases are given, using the inhibitors of the invention.

The present invention relates generally to methods to monitor the transport of proteins through the secretory pathway, and methods to monitor ER stress. In particular, the present invention relates to methods to monitor, in real-time, the processing of protein through the secretory pathway, which can be monitored both at a subcellular level by florescence visualization and quantitatively by detecting the secreted luciferase reporter protein. The present invention also relates to methods to assess biological processes in cells, in particular the secretory pathway and ER stress, as well as methods to identify agents which augment or inhibit the secretory pathway and / or ER stress. The present invention also relates to compositions and nucleic constructs encoding a secreted luciferase-fluorescent protein conjugate for methods to monitor protein trafficking in the cell by simultaneous detection of fluorescence and luciferase secretion.

The invention discloses a method for preparing an oligopeptide refreshing beverage by using endogenous endopeptidase and exopeptidase to hydrolyze sesame protein, and belongs to the technical field ofplant protein processing. The method comprises the following steps: sesame seeds are soaked at low temperature and peeled, pulping is performed, filtration is performed to obtain water extracts of peeled sesame seeds, centrifugation is performed on the water extracts to obtain a light phase, an intermediate phase and a heavy phase, protein in the intermediate phase is hydrolyzed by using the sesame endogenous endopeptidase and exopeptidase, centrifugation is performed to remove oil in the intermediate phase, the obtained supernatant and other materials are mixed, sterilization is performed, and packaging is performed to obtain the sesame oligopeptide refreshing beverage. The sesame oligopeptide refreshing beverage prepared by the method has the fragrant smell of the sesame seeds, and notonly is easier to digest and absorb, but also contains some physiologically active peptides; and the method provided by the invention does not use any industrial enzyme preparations or organic solvents, and the preparation process is environmentally friendly.