The National “863 Program†in the field of modern agricultural technology achieved breakthroughs in the enzymatic modification of large-scale low-value protein resources and the preparation of food ingredients. “Key low-value protein resources for production of taste-based materials and key technologies for high-grade condiments†won the 2007 Guangdong Provincial Science. Technology Progress Award First Prize.
Through the physical treatment and chemical molecular modification, on the basis of studying the relationship between structural changes and enzymolysis characteristics of plant proteins such as soybean protein and wheat gluten protein, the technological conditions for achieving controlled enzymolysis of plant proteins are discussed; transacylamidase is used to catalyze acyl transfer The reaction, the polymerization modification of plant proteins, the study of functional protein preparation techniques with strong gelation (film-forming) and emulsification, and the acquisition of a new technology for the polymerization of modified plant proteins. A new protein product with good film forming properties can be used as an edible packaging material with good toughness, thermal stability and suppression properties. "The key technology for the production of large-scale, low-value protein resources for the production of flavoring base materials" has been identified through the results of the organization organized by the Guangdong Provincial Department of Science and Technology, and has been industrialized in Guangdong Huixiangyuan Biotechnology Co., Ltd. and Foshan Haitian Seasoning Food Co., Ltd. “The key technologies for the production of large-scale, low-value protein resources, common flavors for taste-based ingredients and high-grade condiments†won the first prize of the Guangdong Provincial Science and Technology Progress Award in 2007.