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    A SAURY MAILLARD PEPTIDE HAVING URIC ACID-DECREASING ACTIVITY AND ITS PREPARATION METHOD AND APPLICATION
    4.
    发明申请
    A SAURY MAILLARD PEPTIDE HAVING URIC ACID-DECREASING ACTIVITY AND ITS PREPARATION METHOD AND APPLICATION 审中-公开

    公开(公告)号：US20180042264A1

    公开(公告)日：2018-02-15

    申请号：US15554396

    申请日：2015-12-23

    申请人： South China University of Technology

    发明人： Mouming Zhao ,  Qiangzhong Zhao ,  Guowan Su ,  Yang Liu ,  Lianzhu Lin ,  Rongzhong Zhao

    IPC分类号： A23J1/04 ,  C07K1/34 ,  C12P21/06 ,  A61K38/04

    CPC分类号： A23J1/04 ,  A23J3/04 ,  A23J3/34 ,  A23L33/00 ,  A61K38/04 ,  C07K1/34 ,  C07K14/461 ,  C12P21/06

    摘要： The present invention discloses a saury Maillard peptide with antihyperuricemic activity and its preparation method and application, with the method comprising the following steps: mincing a saury, adding water, heating, agitating, adjusting a pH value to 4.2, separating by centrifugation, and collecting the precipitate; adding water, proteases and amino acids to the precipitate, adjusting a pH value to 7.0, hydrolyzing, adding a reducing sugar to cause a reaction, centrifuging and collecting a supernatant which is saury Maillard peptide; and spray drying the peptide liquid to obtain a dry powder. The method of the present invention realizes the continuous action of enzymolysis and Maillard reaction to prepare the Maillard peptide, not only simplifying the production process, shortening the production cycle, and reducing the production costs, but also significantly enhancing the antihyperuricemic activity of the produced Maillard peptide. Animal experiments in rats showed that the obtained Maillard peptide prepared by the method of the present invention could significantly decrease the level of serum uric acid in rats, and display certain protective effect in their kidney.

    Systems and methods for deriving protein powder
    6.
    发明授权
    Systems and methods for deriving protein powder 有权

    公开(公告)号：US09706787B2

    公开(公告)日：2017-07-18

    申请号：US12639946

    申请日：2009-12-16

    申请人： Roberto Flores Ortega

    发明人： Roberto Flores Ortega

    IPC分类号： B01J8/00 ,  B01J10/00 ,  A23J1/02 ,  A23J1/04 ,  A23J1/00 ,  A23L1/00 ,  A23J3/04

    CPC分类号： A23J1/04 ,  A23J3/04 ,  A23V2002/00 ,  A23V2250/128 ,  A23V2250/543

    摘要： Systems and methods for producing protein powder are disclosed. In various embodiments, protein powder is prepared by a process comprising sanitizing raw material from aquatic animals mixture with ozone, combining the raw material with a solvent to create a mixture, baking the combined mixture for a first time period, separating, with a filter, liquid from the combined mixture that was baked for the first time period, baking the combined mixture without the separated liquid for a second time period, separating, with a filter, liquid from the combined mixture that was baked for the second time period, curing the combined mixture, and processing the cured mixture to produce protein powder.

    PROTEIN COMPOSITION OBTAINED FROM MEAT TRIMMINGS
    7.
    发明申请
    PROTEIN COMPOSITION OBTAINED FROM MEAT TRIMMINGS 审中-公开
    从肉类中获得的蛋白质组合物

    公开(公告)号：US20160088860A1

    公开(公告)日：2016-03-31

    申请号：US14872279

    申请日：2015-10-01

    申请人： Proteus Industries, Inc.

    发明人： Stephen D Kelleher ,  William R. Fielding

    IPC分类号： A23J3/00 ,  A23J1/02

    CPC分类号： A23J3/04 ,  A23J1/02 ,  A23V2002/00 ,  A23V2250/542 ,  A23V2300/14 ,  A23V2300/40

    摘要： A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein . A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.

    摘要翻译： 蛋白质级分和氧化稳定的脂肪级分从肉类修复中回收。 粉碎，与pH 3.6至4.4的食品级酸混合以形成液体蛋白质级分和固体脂肪级分。 将液体级分与食品级碱混合以沉淀蛋白质。 从蛋白质级分中回收富含肌红蛋白的部分并与沉淀的蛋白质混合。

    Plant-Based Food Product, Composition, and Methods
    8.
    发明申请
    Plant-Based Food Product, Composition, and Methods 审中-公开
    植物性食品，成分和方法

    公开(公告)号：US20160037801A1

    公开(公告)日：2016-02-11

    申请号：US14920620

    申请日：2015-10-22

    申请人： GOFIT FOODS, LLC

    发明人： GEOFFREY MARGOLIS

    IPC分类号： A23J3/18 ,  A23J3/00 ,  A23J3/22 ,  A23J3/16

    CPC分类号： A23J3/18 ,  A23J3/04 ,  A23J3/16 ,  A23J3/227

    摘要： A flavor stabilized hydrated texturized plant protein may be produced by infusing dehydrated texturized plant protein particles with a water solution of one or more flavors and one or more heat denaturable soluble proteins. A binding and thickening water solution, including a heat denaturable soluble protein, a gum, an insoluble food protein, and/or a starch, may be added to the flavor stabilized hydrated texturized plant protein to create a formable mass. Fat may be added to the formable mass to produce a mass of generally moist crumbly pieces, wherein the crumbly pieces are generally surrounded by the binder/thickener. The formable mass and/or one or more portions thereof containing the generally moist crumbly pieces may then be formed into one or more plant-based food products such as, e.g., a patty, a loaf, a ball, lasagna, sausage, pizza topping(s), chili, and/or other food products that normally contain small pieces of meat.

    摘要翻译： 可以通过用一种或多种香料和一种或多种耐热可耐受的可溶性蛋白质的水溶液注入脱水的组织化植物蛋白颗粒来生产风味稳定的水合变质植物蛋白质。 可以将含有可热可耐溶性蛋白质，胶，不溶性食品蛋白质和/或淀粉的结合和增稠水溶液加入到风味稳定的水合质化植物蛋白质中以产生可成形的块状物质。 可以将脂肪加入到可成形物料中以产生大体上通常湿润的碎屑，其中该碎屑通常被粘合剂/增稠剂包围。 然后可将含有通常湿润的碎屑的可成型物料和/或其一部分形成为一种或多种基于植物的食品，例如馅饼，面包，球，烤宽面条，香肠，比萨饼顶部 辣椒，和/或其他通常含有小块肉的食品。