The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

The present disclosure discloses a method for modification of mung bean protein and preparation of simulated egg pulp based on the modified protein. A commercial mung bean protein isolate is used as a raw material in the present disclosure, then subjected to pH shift modification, ultrasonic treatment and protein-glutaminase treatment for compound modification to prepare a high-functionality modified mung bean protein isolate; and the modified mung bean protein isolate is used as a raw material, using high-speed emulsification and high-pressure homogenization are conducted to obtain a high-stability mung bean protein-based simulated egg pulp. In the present disclosure, the mung bean protein isolate prepared by compound modification has good solubility, emulsifying property and gelling property. The mung bean protein-based simulated egg pulp is in the form of a stable emulsion and has good fluidity and moderate gelling property, and uniformity and stability can still be maintained for a long time.

The present invention relates to a structure composed of -cyclodextrin, a linker and a supporter, and a preparation method thereof. The cellulose-adipate--cyclodextrin structure of the present invention is effective in removing cholesterol from foods, and the use of the cellulose-adipate--cyclodextrin structure may reduce the onset of adult and chronic diseases due to excessive intake of cholesterol, thereby contributing to maintenance, recovery and promotion of health.

A protein having a novel saccharide oxidase activity capable of being subjected to various uses is provided. The present invention provides a protein having the following physicochemical characteristics: (1) effect: oxidizing a saccharide to produce a saccharic acid; (2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and, (3) [Km value of glucose]/[Km value of maltose]1.

A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

System and method for sterilizing a fluid. The system comprises a UV emitter (1) surrounded by an elongated element (2) arranged concentrically with respect to the UV emitter through which a coolant fluid cooling the UV emitter circulates, the elongated element (2) being surrounded by an elongated element (3) arranged concentrically with respect to the UV emitter through which the fluid to be sterilized circulates, the elongated element being (3) surrounded by an elongated element (4) arranged concentrically with respect to the UV emitter through which a coolant or heating fluid cooling or heating the fluid to be sterilized circulates. In the method for sterilizing a fluid, the fluid to be sterilized is subjected to UV radiation at a temperature ranging between 20 C. and 160 C.

System and method for sterilizing a fluid. The system comprises a UV emitter (1) surrounded by an elongated element (2) arranged concentrically with respect to the UV emitter through which a coolant fluid cooling the UV emitter circulates, the elongated element (2) being surrounded by an elongated element (3) arranged concentrically with respect to the UV emitter through which the fluid to be sterilized circulates, the elongated element being (3) surrounded by an elongated element (4) arranged concentrically with respect to the UV emitter through which a coolant or heating fluid cooling or heating the fluid to be sterilized circulates. In the method for sterilizing a fluid, the fluid to be sterilized is subjected to UV radiation at a temperature ranging between 20 C. and 160 C.