China National Research Institute of Food and Fermentation Industries

Beijing, China

China National Research Institute of Food and Fermentation Industries

Beijing, China

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Patent
China National Research Institute Of Food And Fermentation Industries | Date: 2017-02-03

The present invention provides a soybean oligopeptide with low allergenicity and little bitterness and its preparation method and application. The preparation method includes the following steps: 1) mixing a soybean protein powder with water to obtain a soybean protein solution, and then performing thermal denaturation on the soybean protein solution, to prepare a denatured protein solution; 2) adjusting pH value of the denatured protein solution to 6-9, and then adding a neutral protease and papain to conduct a first enzymolysis, to obtain a first enzymatic hydrolysate; 3) adding an alkaline protease and a flavor protease into the first enzymatic hydrolysate to conduct a second enzymolysis, and after performing enzyme inactivation, to obtain a second enzymatic hydrolysate; and 4) centrifuging the second enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant liquid, to obtain the soybean oligopeptide with low allergenicity and little bitterness.


Patent
China National Research Institute Of Food And Fermentation Industries | Date: 2017-02-24

Disclosed are a fish protein oligopeptide with low allergenicity and slight fishiness, and industrial preparation method and application thereof The method comprises the following steps: 1) washing fresh fish flesh and/or fish wastes, crushing, and adding water to obtain a mixture; 2) performing thermal denaturation on the mixture to obtain a denaturized protein solution; 3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry; 4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate; 5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness. The method completely eliminates the allergenicity and fishiness of fish proteins, and prevents release of bitter components.


Lin F.,Peking University | Chen L.,China National Research Institute of Food and Fermentation Industries | Liang R.,Peking University | Zhang Z.,Peking University | And 3 more authors.
Food Chemistry | Year: 2011

A pilot-scale production was developed to enhance the value of proteins from corn gluten meal (CGM). Corn protein isolate (CPI) with high protein content (90.68%) was obtained through heat treatment of CGM (150kg) in aqueous alkaline solution. Two-step enzymatic hydrolysis and multistage separation were applied to enrich corn oligopeptides (COP) with low molecular weights, 96.77% of which were less than 1000Da. The greatest antihypertensive effect of COP treatment in spontaneously hypertensive rats (SHR) was observed at a dose of 0.45g/kg. One major ACE-inhibitory peptide, Ala-Tyr, was identified and quantified (9.16±0.08mg/g) from COP. The ACE inhibitory activity of Ala-Tyr (IC 50=0.037mg/ml) was over 27 times higher than that of COP (IC 50=1.020mg/ml). The results indicate that COP may be a source of natural antihypertensive compounds that could be used for drugs or functional food ingredients. © 2010 Elsevier Ltd.


Gu R.-Z.,China National Research Institute of Food and Fermentation Industries | Li C.-Y.,Perfect China Co. | Liu W.-Y.,China National Research Institute of Food and Fermentation Industries | Yi W.-X.,China National Research Institute of Food and Fermentation Industries | Cai M.-Y.,China National Research Institute of Food and Fermentation Industries
Food Research International | Year: 2011

Collagen extracted from Atlantic salmon (Salmo salar L.) skin (which is normally discarded in the process of manufacture) was hydrolyzed with Alcalase and papain, and treated by multistage separation. The salmon skin collagen peptides (SSCP) obtained had high protein content (91.20±1.03%) and low molecular weights, 90.79% of which were less than 1000Da. SSCP was then separated by reversed-phase high performance liquid chromatography. Eleven major fractions were collected and their angiotensin I-converting enzyme (ACE) inhibitory activity was assayed. Fractions 5 and 7 displaying higher ACE inhibitory activity were subjected to mass spectrometer to identify the ACE inhibitory peptides. A total of eleven peptide sequences were identified, and two dipeptides, Ala-Pro and Val-Arg, were selected for further ACE inhibitory activity analysis. The ACE inhibitory activities of Ala-Pro (IC50=0.060±0.001mg/ml) and Val-Arg (IC50=0.332±0.005mg/ml) were found to be approximately 20- and 4-fold higher than that of SSCP (1.165±0.087mg/ml), respectively. © 2011 Elsevier Ltd.


Patent
China National Research Institute Of Food And Fermentation Industries and Perfect China Co. | Date: 2014-10-31

The present invention relates to a functional engineered rice having alcoholism relief and liver protection functions for those drinking alcohol over an extended period of time or drinking alcohol excessively, and preparation method thereof. The engineered rice comprises six starting materials: coarse rice powder, isolated soy protein, kudzu root extract, corn oligopeptide, purple sweet potato powder, and hawthorn extract, and is prepared by: premixing the starting materials; employing a double screw extruder to conduct texturized processing and forming under high temperature and high pressure; and then drying, dedusting and packaging. The coarse cereal components of the engineered rice have the effects of balancing the diet and ensuring nutrition ingestion for those consuming the rice; and the functional factors such as the corn oligopeptide, the kudzu root extract and the like have the functions of enhancing ethanol metabolism inside the body, reducing liver damage, relieving alcoholism and protecting the liver.


Li H.,China National Research Institute of Food and Fermentation Industries | Liu F.,China National Research Institute of Food and Fermentation Industries
Journal of the American Society of Brewing Chemists | Year: 2015

The profiles of seven kinds of organic acids (citric acid, malic acid, fumaric acid, succinic acid, lactic acid, formic acid, and acetic acid) of worts made from different proportions of rice adjuncts and corresponding beers were analyzed, and the changes in these organic acids during beer fermentation were studied. Results showed that rice proportions had a huge effect on the profiles of organic acids of wort and beer. The total content of these seven organic acids in the cooked rice mash was less than one-fifth of that in the all-malt wort when the extract was the same. The major organic acid in the cooked rice mash was acetic acid, which constituted about 40% of the total organic acids. The abundant organic acids in worts except for the cooked rice mash were citric acid, malic acid, lactic acid, and acetic acid, but the contents of fumaric acid and succinic acid were low. In comparison with the corresponding wort, the content of organic acids in beer obviously increased after fermentation, mainly owing to the excretion of succinic acid, acetic acid, and lactic acid. According to the change characteristics of organic acids during fermentation and their initial levels in wort, these seven organic acids were classified into three groups, namely, groups A, B, and C. Citric acid, malic acid, fumaric acid, and formic acid belonged to group A, for which excretion quantity was little during fermentation. Group B comprised lactic acid and acetic acid; the initial contents of these two organic acids were not low, and they were greatly formed during fermentation. Group C just had succinic acid, for which initial concentration in wort was low, but it was largely formed during fermentation. © 2015 American Society of Brewing Chemists, Inc.


Li H.,China National Research Institute of Food and Fermentation Industries | Liu F.,China National Research Institute of Food and Fermentation Industries
Food Chemistry | Year: 2015

Abstract The contributions of free hydrogen ions, undissociated hydrogen ions in protonated acid species, and anionic acid species to sour taste were studied through sensory experiments. According to tasting results, it can be inferred that the basic substance producing a sour taste is the hydrogen ion, including free hydrogen ions and undissociated hydrogen ions. The intensity of a sour taste is determined by the total concentration of free hydrogen ions and undissociated hydrogen ions. The anionic acid species (without hydrogen ions) does not produce a sour taste but can intensify or weaken the intensity of a sour taste. It seems that hydroxyl or conjugated groups in anionic acid species can intensify the sour taste produced by hydrogen ions. The following strategy to reduce the sensory sourness is advanced: not only reduce free hydrogen ions, namely elevate pH value, but also reduce the undissociated hydrogen ions contained in protonated acid species. © 2015 Elsevier Ltd. All rights reserved.


Patent
China National Research Institute Of Food And Fermentation Industries | Date: 2014-10-15

The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines.


Patent
China National Research Institute Of Food And Fermentation Industries | Date: 2014-01-28

The present invention discloses an enzyme beverage of natural garden stuff and a method for preparing the same. The enzyme beverage is prepared from a fresh juice extracted from fresh garden stuffs and added with marine fish-skin collagen peptide, as a fermentation substrate, by dilution, blending and sterilization followed by stepwise fermentation with lactobacillus and yeast in sequence. With stepwise fermentation of the garden stuff juice from two or more fresh garden stuffs with lactobacillus and yeast, and the addition of marine fish-skin collagen peptide for accelerating growth and metabolism of fermenting strains, said beverage contains more abundant metabolites from the nutritional ingredients of the natural garden stuffs, and will bring more beneficial and nutritional effects on health.


Patent
China National Research Institute Of Food And Fermentation Industries | Date: 2014-12-24

The present invention provides a corn active peptide additive for cell culture medium, wherein in the corn active peptide additive, oligopeptides with molecular weight of lower than 1000 Dalton account for equal to or more than 90 wt % of total proteins, and the oligopeptides at least comprise one or more of AP, SAP, PAL, VNAP, PSSQ, and TQPGPQ. The corn active peptide additive of the present invention can be compounded with various basic culture mediums for serum-free culture of various animal cells, which not only substantially lowers the cost for cell culturing and reduces pollution and other problems caused by an animal derived component, but also can promote cell proliferation, improve cell viability and enhance expression of cell products.

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