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153 results about "Tissue protein" patented technology

The fibrous proteins which are found in connective tissues of the animals are either collagen, elastic, or reticular fibers. This collagen fibers provide strengths to the connective tissues. It prevents the connective tissues from torn or separation of the connective tissues from the surrounding tissues.

Lactic acid fermented beef salami sausage and processing method thereof

The invention relates to a lactic acid fermented beef salami sausage, which comprises the followings by 1000 parts of beef: preserved materials: 20 to 30 parts of salt, 3 to 5 parts of monosodium glutamate, 3 to 5 parts of mixed phosphate, 0.8 to 1.5 parts of heterogeneous Vc-Na, 0.08 to 0.12 part of nitrite, and 80 parts of 0.3mol / l CaCl; ingredients: 8 to 12 parts of soy protein, 8 to 12 parts of whey protein, 2 to 3 parts of beef flavor, 120 to 170 parts of tissue protein, 0.1 to 0.15 part of lactic acid bacteria; and auxiliary materials: 600 to 800 parts of water, 70 to 90 parts of soy protein, 8 to 12 parts of amino acid powder, 0.1 to 0.15 part of lactic acid bacteria, and 8 to 12 parts of glucose. The processing steps comprise preparation, preservation, chopping, enteroclysm, fermentation, curing and packaging. The beef sausage contains a plurality of types of protein, has delicate taste, is suitable to eat by consumers in all ages, and has the advantages of fast processing, low production cost, simple procedures and facilitation to mass production.
Owner:TANGSHAN FALIDE MUSLIM FOOD

Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage

The invention belongs to the field of health-care beverages, and relates to an additive of a radiation-resistant functional beverage, and additive-containing barley green milk wine and an additive-containing tea beverage. The additive consists of the following raw materials in part by weight: 30 to 35 parts of barley green, 30 to 35 parts of red bean, 12 to 15 parts of Chinese wolfberry, 12 to 15 parts of dried longan, 12 to 15 parts of red jujube, 5 to 8 parts of American ginseng, 12 to 15 parts of lucid ganoderma, 1 to 2 parts of Chinese caterpillar fungus, 12 to 15 parts of rhodiola, 12 to 15 parts of rose, 12 to 15 parts of roselle, 12 to 15 parts of ginkgo leaf and 10 to 12 parts of liquoric root. The additive can be used for brewing radiation-resistant functional barley green milk wine, can be used for preparing a radiation-resistant functional tea beverage and other various beverages, and can be prepared into a solid tea bag. The milk wine and the tea beverage prepared by the additive have the effects of strengthening health care, enhancing immunity, resisting oxidation and fatigue, delaying senility and the like, an obvious radiation-resistant effect and the effects of improving and protecting tissue proteins, nuclear proteins, enzymes and the like of organs harmed by photoelectricity and various rays of a human body.
Owner:刘巧霞

Tissue-Specific Extracellular Matrix With or Without Tissue Protein Components for Cell Culture

The present invention relates to compositions and methods for mimicking an in vivo environment for culturing cells in vitro. The in vivo mimicking environment is based on the generation of a tissue-specific extracellular matrix wherein the matrix provides a substrate for which the cultured cell originated from. The tissue-specific extracellular matrix can further comprise a component of a whole tissue-specific homogenate.
Owner:WAKE FOREST UNIV HEALTH SCI INC

Processing method of compound beef granules

The invention relates to leisure foods and processing methods thereof, in particular to a processing method of compound beef granules. The processing method includes: pretreating beef, stir-frying the pretreated beef with soaked and dewatered tissue proteins, sequentially baking the stir-fried beef, compacting with moulds, chopping into granules, drying and post-treating to obtain the compound beef granules which are high in nutrition. Original process is used and tissue proteins are used in the processing field of beef foods. The compound beef granules are fine in taste, high in nutrition, natural and pollution-free, and are deeply loved by consumers.
Owner:安徽老炊食品有限公司

Chemical treatment of in vivo tissue to alter charge and net charge density characteristics

A method for treating animal tissue with acylation agents to alter the net charge and net charge density of the treated tissue for therapeutic applications is provided. The method involves applying an alkaline solution to the exposed tissue surface area. This results in deprotonation of ε-amino groups of lysine residues on the exposed tissue proteins so that the tissue proteins have a net charge. Then, an acylating agent is applied and the acylating agent reacts with the tissue protein to form a protein complex having an altered net charge. Acylating agents such as sulfonic acids, sulfonyl chlorides, and acid chlorides can be used. The method can be used to treat a wide variety of human tissues including the human cornea for correcting myopia. The method can also be used to treat skin tissue, so that there is an increase in dermal thickness and pliability. The method can be further used to treat articular cartilage.
Owner:DEVORE DALE PAUL +1

Meatless sausage containing dietary fibers and processing process of meatless sausage

The invention discloses a meatless sausage containing dietary fibers and a processing process of the meatless sausage.The meatless sausage is finely produced by using soybean tissue protein, isolated soybean protein and wet soybean dregs as main raw materials, soaking, dewatering, chopping and mixing, stirring, filling, steaming, packaging in the presence of coolant, and the like.The produced meatless sausage is unique in taste, high and lasting in fragrance, convenient to eat and carry and rich in dietary fibers and conforms to the people's requirement on pursuing healthy, fast and convenient food.Compared with traditional sausages, the meatless sausage containing the dietary fibers has the advantages that the edibleness and nutritional value of the meatless sausage are increased, product grade is increased, the dietary structure of people can be changed, the requirements of people can be satisfied, and a new variety is added to sausage food; the meatless sausage is bright in appearance, fragrant in taste and unique in flavor; the soybean dregs and the like are added into the meatless sausage as the main raw materials, so that the meatless sausage has effects of lowering blood pressure, lowering blood sugar and controlling weight and is beneficial to human health.
Owner:ZUMING BEAN PROD

Extraction method of total protein from rumen epithelial tissue of milk cow

The invention relates to an extraction method of protein from animal tissues, in particular to an extraction method of total protein from a rumen epithelial tissue of a milk cow. The method comprises the steps of putting a rumen epithelial tissue sample of the milk cow in a precooled mortar, adding liquid nitrogen, grinding into powder, adding an acetone solution of precooled trichloroacetic acid, oscillating, eddying, uniformly mixing for overnight aging, centrifugally collecting sediment, freeze-drying the tissue sediment, adding lysate, incubating and eddying at intervals, and centrifugally collecting supernate, namely the total protein of the rumen epithelial tissue of the milk cow. For the total protein of the rumen epithelial tissue of the milk cow, extracted by the method, a total protein mixture can be separated by a two-dimensional gel electrophoresis technology according to an isoelectric point and molecular weight of the protein, the relative abundance of the protein is acquired, the isoelectric point, the molecular weight and a relative transcript level of each protein can be clearly and visually shown in a gel atlas, and the method has the advantages of more obvious integrity and visualization in comparison with the prior arts such as a high efficiency liquid chromatography separation method, an enzyme-linked immunosorbent assay and immunoblotting.
Owner:INST OF ANIMAL HUSBANDRY & VETERINARY MEDICINE ANHUI ACAD OF AGRI SCI

Fish bait with advantages of controlled release and gas generation

The invention relates to a fish bait with advantages of controlled release and gas generation. According to the structure of the fish bait, the innermost layer is a spherical pill core formed from a core attractant, an acidic substance, a filler, essence and a binder; the spherical pill core is coated with a layer of a water-insoluble microporous coating film as a controlled release layer; the controlled release coating film is covered with a state-maintaining layer formed from an oxygen generating agent, a colloidal complex, soybean powder, titanium dioxide and sodium carbonate; and the outermost layer is a rapid atomizing layer formed from wheat germ, soybean tissue protein granules, pregelatinized starch, millet soaked with an agent, and titanium dioxide. According to the present invention, after the fish bait is poured into water, the outermost layer is rapidly atomized, the state-maintaining layer gradually absorbs water and swells, and the water enters the pill core through the microporous filtration membrane layer so as to slowly release the attracting component in the pill core; and the fish bait can produce the multi-stage and multi-level state change in the water, continuously release the fish attraction substance, be suspended in the water for a long time, and continuously generate the gas bubbles, such that the good fish attraction effect can be achieved.
Owner:朱燕超

Controllably removed strong adhesion type hydrogel and preparation method thereof

A multifunctional hydrogel adhesive having excellent wet adhesion and being able to be rapidly degraded and controllably removed consists of two parts, namely double networks, wherein the first network is gelatin containing a catechol group, and the second network is hyaluronic acid containing a succinimide succinate group. The two components are mixed in a PBS solution to obtain the hydrogel. Once the hydrogel is in contact with tissue, succinimide succinate groups and catechol groups remained in the networks react with amino groups on tissue proteins, and the chemical bonds enable the firm connection strength between the tissues and the hydrogel to be higher than that of commercial fibrin glue. A cyclized succinate group is introduced into a hydrogel matrix, so that the hydrogel has thecharacteristics of rapid degradation and controllable removal.
Owner:SHAANXI UNIV OF SCI & TECH

Vegetarian glutinous sausage based on soybean tissue protein and making method thereof

The invention belongs to the field of food processing and relates to a vegetarian glutinous sausage based on soybean tissue protein and a making method thereof. Based on the technical scheme, the vegetarian glutinous sausage based on the soybean tissue protein comprises a sausage casing and fillings, wherein the fillings are packaged in the sausage casing as in an ordinary sausage. The vegetarianglutinous sausage based on the soybean tissue protein is characterized by being prepared from the following steps of: taking the soybean tissue protein as a basic material, soaking the goods soybean tissue protein until the water content reaches 60-70 percent, adding glutinous rice occupying 30-90 percent of the weight of the soaked soybean tissue protein, and mixing with common accessories and adjuvants of the sausage to make the vegetarian glutinous sausage. By replacing meats by the soybean tissue protein, replacing animal fat by soybean oil and also adding the glutinous rice, the invention solves the main problem of over standard use of food additives such as nitrite, composite phosphate, and the like in the aspects of quality, safety and health of the traditional meat sausage and also endows the product with a great amount of nutrients such as vitamins, mineral substances, plant fibers, and the like which are not contained in the traditional sausage, therefore, the sausage has more balanced nutrients and is more safe to eat.
Owner:SHENYANG AGRI UNIV +1

Production process of meat analogue

The invention relates to the technical field of meat analogue processing, in particular to a production process of meat analogue. The production process comprises the following processing steps: S1, preparing raw materials including tissue protein, ice water, soybean protein isolate, TG enzyme, salad oil, auxiliary materials, additives and seasonings; S2, carrying out pretreatment: rehydrating thetissue protein, and carrying out chopping and stirring treatment on the soybean protein isolate, the ice water and the TG enzyme; S3, carrying out weighing: accurately weighing the auxiliary materials, the seasonings and the additives according to a formula; S4, carrying out stirring: putting the tissue protein and the soybean protein isolate into a stirring device for stirring, sequentially adding the auxiliary materials, the seasonings and the additives in the stirring process to form a stuffing; S5: carrying out moulding: placing the stuffing into a mould, and then heating the stuffing tomould the stuffing; and S6, carrying out packaging: taking out the moulded protein product, packaging the moulded protein product, and quickly freezing the moulded protein product. The invention has the advantages that the meat feeling and taste of the meat analogue are improved, and influence caused by stir-frying is avoided.
Owner:北京翰祺食品配料有限公司
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