New Biological Functional Protein Source - Biological Protein E

1. The concept of a new type of bio-functional protein source The bio-functional protein source is a new concept that has emerged at home and abroad in recent years. It refers to the use of certain special beneficial function microorganisms and feed protein raw materials and auxiliary materials mixed fermentation and other special processing The high-quality protein feed contains bioactive substances such as active probiotics, enzyme preparations and functional active peptides, which are safe, non-polluting, and free of drug residues. The bio-functional protein source is a novel protein feed for the comprehensive use of diversified biotechnology. From the standpoint of foreign development, this complex bio-fermented feed is not a complete system, and the data obtained are mostly liquid fluids. Biofermented feeds, which feed on animal species, are also mostly confined to pigs. These countries include the United States, Japan, the United Kingdom, and Switzerland. In China, the source of bio-functional protein is still a new thing, and the time of appearance is still very short. At present, the scientific and technological circles are still in the stage of preliminary research and arguments. There are still big differences in the concept and classification of bio-functional protein sources. The attention of experts and scholars to this new life has attracted extensive attention from the business community. As early as the beginning of 1999, the Polaroid Bioengineering Institute initiated the “Research and Development of a Novel Biological Functional Protein Source—Biological E Protein” and was listed in the “National Development Planning Commission High-tech Industrialization Recommendation Project” in 2002. In 2003, it was included in the "double high and excellent project" of the State Economic and Trade Commission. Baolai Lilai Company is the most competitive supplier of probiotics in China. Over the past seven years, it has accumulated rich experience in microbial fermentation and laid a solid technical foundation for the research and development of biological E protein. After more than four years of hard work, the functional strains with high enzyme activity were successfully selected and the fermentation production process was studied. A new type of organism that combines probiotics, enzyme preparations, high-protein and biologically active peptides was developed. Functional protein source - biological E protein. At the end of 2002, it passed the appraisal of the Department of Science and Technology of Shandong Province, and the overall technical level of the results ranked first in China. 2. Characteristics and mechanism of action of a novel bio-functional protein source, the biological E protein 2.1 Novel point of the biological functional protein source, the biological E protein 2.1.1 The bacterial strain has excellent production performance, high enzyme production activity, and synthetic bacterial protein efficiency High, protease digests proteins into peptides, small peptides, and free amino acids. Fermentation metabolites contain 18 enzymes, vitamins, organic acids, and other biologically active substances. 2.1.2 Advanced fermentation using single strain fermentation followed by proportional mixing The production process avoids the mutual antagonistic effect between the bacteria species when the multi-strains are mixed and fermentation, and ensures that each strain can fully exert its production performance; 2.1.3 Fermentation raw materials are sterilized with high temperature and high pressure steam, moderately denaturalized protein, starch Gelatinization provides favorable conditions for the growth and reproduction of microorganisms and enzymatic hydrolysis of proteins, and at the same time kills pathogens such as contaminated bacteria and parasites in fermentation raw materials, and destroys toxic and harmful substances, which is a powerful guarantee for the production of safe products; 2.1 .4 The post-treatment of fermented material is dried at a low temperature to avoid the high temperature of bioactive substances such as probiotics, enzyme preparations and active peptides. Losses.

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