7 results about "Lipase" patented technology

The invention relates to a method for preparing fly oil and relative fatty acid, which comprises that washing the fly water, under 0.01MPa, drying it until the water content of fly is lower than 15%, breaking, adding organic solvent, extracting, separating solid and liquid, recycling the liquid to recycle the solvent to obtain the fly oil; in the buffer liquid prepared from sodium hydrogen phosphate and acid sodium phosphate at 6.0-8.0pH, adding neutral lipase, to reach 180-200 lipase active amount in each milliliter; adding fly oil into the buffer liquid at 1:0.5-1.5 volume ratio, mixing, reacting, stopping reacting, laying and separating, separating the oil, washing with the water in same volume, rotating and drying the oil, to obtain the fly fatty acid. The inventive fly oil and relative fatty acid can be used to treat liver cancer, lung cancer, or the like.

The invention relates to a quickly frozen steamed bun raw product and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented,pre-fermentation is required before steaming. The invention has the advantages that the traditional manual workshop production of the steamed bun is shifted to industrial production in an accelerating way, the product quality, the safety and the convenience are improved, the flavor loss caused by repetitive steaming is avoided and the energy is saved when compared with the steamed bun products quickly frozen after steaming.

The invention provides a method for extracting ethyl vanillate from peony. According to the method, peony petals are used as a raw material. Through heating reflux, an active component containing ethyl vanillate are extracted from peony petals; and through extraction, macroporous resin column chromatography, silica gel column chromatography and recrystallization, ethyl vanillate is obtained. By the method for extracting ethyl vanillate from peony, ethyl vanillate with high purity can be obtained, and the purity can reach 95% and above. During the extraction process of ethyl vanillate, medicines used in the process are all common medicines, and production cost is low. Meanwhile, organic solvents such as ethanol and macroporous resin in the chromatographic column can be repeatedly used. Thus, the environment is not polluted, and production cost is further reduced. The method of the invention is suitable for large-scale promotion and application. The ethyl vanillate obtained by the method has stronger activity than orlistat and can be applied in preparation of diet pills or a medicine with inhibitory effect on lipase activity.

The invention discloses a low-temperature lipase Lip1 and a gene thereof. An amino acid sequence of the low-temperature lipase is SEQ ID NO:2; and the gene is from Yersinia enterocolitica KM1 of a Kunming slaughter house refrigeration house. According to the invention, the low-temperature lipase is prepared from a recombinant expression vector containing the enzyme gene is used for preparing low-temperature lipase; the low-temperature lipase prepared from the expression vector has good activity and stability under the low-temperature condition, wherein the optimal acting temperature is 25 DEG C and the optimal acting pH value is 7.5, and therefore, the low-temperature lipase can be extensively applied to the industrial fields including detergent preparation and biodiesel preparation.

The invention discloses a chemical-enzyme method used for synthesis of cinacalcet. The chemical-enzyme method cmprises following steps: under catalyst effect of lipase, racemic 1-(1-naphthyl)ethanol and a fatty acid vinyl ester are subjected to kinetic resolution in a solvent so as to obtain (S)-1-(1-naphthyl) ethanol; under the effect of a catalyst, (S)-1-(1-naphthyl) ethanol and 3-(3-(trifluoromethyl)phenyl)propylamine are subjected to Mitsunobu reaction so as to obtain cinacalcet. According to the chemical-enzyme method, racemic 1-(1-naphthyl)ethanol is taken as an initial raw material, biological enzyme resolution is adopted so as to obtain (S)-1-(1-naphthyl) ethanol, and (S)-1-(1-naphthyl) ethanol and 3-(3-(trifluoromethyl)phenyl)propylamine are subjected to Mitsunobu reaction so asto obtain cinacalcet. Compared with the prior art, the advantages are that: reaction steps are few; operation is simple; no high pressure container is used for hydrogenation reduction; no expensive reducing agent is used; reaction conditions are mild; safety is high; the yield and purity are high; and the purity is as high as 99% or higher.

The invention relates to a method for improving the elastic modulus of waxy barley leavened bread by using lipase, and belongs to the technical field of food processing. Waxy barley flour, high-gluten wheat flour, granulated sugar, yeast and lipase are added into a stirring cylinder and uniformly mixed; ice water is added into the stirring cylinder, and the mixture is continuously stirred until a gluten film of dough is formed; salt and shortening are added, the mixture is continuously stirred until an uniform and transparent thin film is formed; the dough is taken out and allowed to stand still, cut, rounded, leaved to rise and baked, and finally finished products of the bread can be produced. The waxy barley flour is used as the raw material to increase the nutrition of the products, the lipase is added into the waxy barley flour dough to increase the strength, the extensibility and the elasticity of the waxy barley flour dough, and increase the specific volume of the finished products. The lipase's emulsifying property and the complexing property with amylose are utilized to improve the elasticity and the leavening stability of the waxy barley flour dough and delay the aging of starch, so as to furthermore improve the texture and the taste of the finished products and obtain the waxy barley leavened bread with uniform and fine internal structure and stable shelf life.