Tag: Amino Acid

The EU approved L-tryptophan produced by Escherichia coli kccm 80210 as a feed additive
By: Date: 2021-11-29 Categories: foodwarning Tags: ,

According to the official gazette of the European Union, on November 26, 2021, the European Commission issued regulation (EU) No. 2021/2076 approving L-tryptophan produced by Escherichia coli kccm 80210 as a feed additive for all animals in accordance with regulation (EC) no 1831/2003 of the European Parliament and the Council.

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EU approves L-valine produced by Corynebacterium glutamate CGMCC 7.366 as feed additive
By: Date: 2021-11-29 Categories: foodwarning Tags: ,

According to the official gazette of the European Union, on November 26, 2021, the European Commission issued regulation (EU) No. 2021/2077 approving L-valine produced by Corynebacterium glutamate CGMCC 7.366 as a feed additive for all animals in accordance with regulation (EC) no 1831/2003 of the European Parliament and Council.

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The EU approved L-histidine hydrochloride hydrate produced by E. coli nite SD 00268 as a feed additive for all animals except finned fish
By: Date: 2021-11-29 Categories: foodwarning Tags: ,

According to the official gazette of the European Union, on November 26, 2021, the European Commission issued regulation (EU) No. 2021/2080 approving L-histidine hydrochloride hydrate produced by E. coli nite SD 00268 as a feed additive for all animals except finned fish in accordance with regulation (EC) no 1831/2003 of the European Parliament and the Council.

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How to reasonably intake amino acids from food?
By: Date: 2021-11-07 Categories: foodtechnology Tags: ,

Amino acid is a class of organic compounds containing amino and carboxyl groups. The chemical formula is rchnh2cooh. Amino acid is one of the many bioactive macromolecules that constitute the biological body. It is the basic material for constructing cells and repairing tissues. It is used by the human body to produce antibody proteins, hemoglobin, enzymes and hormones to maintain and regulate metabolism.

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The research team of Anhui Agricultural University has revealed the mechanism of large-scale synthesis of theanine by tea plants and realized the efficient synthesis of Theanine in tobacco
By: Date: 2021-10-13 Categories: foodtechnology Tags: ,

Recently, Professor Zhang Guangming’s team from the State Key Laboratory of tea biology and resource utilization of Anhui Agricultural University published a paper online in the authoritative journal of Botany plant biotechnology journal, revealing the molecular mechanism of large-scale synthesis of theanine by tea plants, and realizing the efficient synthesis of Theanine in non tea plant tobacco without adding direct substrate.

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New type of copper cluster antibacterial agent can effectively eliminate multi-drug resistant bacteria infection in tea
By: Date: 2021-02-05 Categories: foodtechnology Tags: ,

Recently, the tea quality and risk assessment innovation team of the Tea Research Institute of the Chinese Academy of Agricultural Sciences has made new progress in the research on the utilization and safety evaluation of tea functional ingredients. A new type of copper cluster antibacterial agent was designed and synthesized using theanine. The agent can effectively eliminate multi-drug resistant bacteria infection and has good biological safety. Related research results were published on”Advanced Functional Materials (Advanced Functional Materials)”.

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Important progress has been made in research on the utilization and safety evaluation of tea functional ingredients
By: Date: 2021-02-03 Categories: foodtechnology Tags: ,

Recently, the tea quality and risk assessment innovation team of the Tea Research Institute of the Chinese Academy of Agricultural Sciences has made important progress in the research on the utilization and safety evaluation of tea functional ingredients. A new type of copper cluster antibacterial agent was designed and synthesized using theanine. The agent can effectively eliminate multi-drug resistant bacteria infection and has good biological safety. The relevant research results were published in the famous international chemistry and materials science journal”Advanced Functional Materials” (IF=16.836).

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Experts found a new method for efficient separation of amino acid mixtures
By: Date: 2020-12-23 Categories: foodtechnology Tags: ,

Recently, the hemp fiber product and processing technology team of the Bast Fiber Research Institute of the Chinese Academy of Agricultural Sciences has made important progress in the study of polyionic liquid membrane separation of amino acid mixtures. The study found that the polyionic liquid membrane has good mechanical properties, good separation effect on amino acids, and excellent antibacterial and anti-pollution properties. This study provides a new method for the industrial application of separation of amino acid mixtures. Relevant research results were published online in”Journal of Colloid and Interface Science”.

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China National Institute of Daily Chemicals was approved for seven industry standard setting project plans
By: Date: 2020-08-12 Categories: authoritativerelease Tags: ,

Recently, the Ministry of Industry and Information Technology approved the second batch of industry standard revision and foreign language version project plans in 2020, including seven industry standard development project plans in the field of detergents, namely”Evaluation Method for the Sterilization Effect of Daily Chemical Products” ,”Technical Specifications for Safe Production of Sulfonated Enterprises”,”Nonionic Surfactant Cocamide (MEA)”,”Amino Acid Surfactant Glycine Type”,”Amino Acid Surfactant Glutamate Type”,”Amino Acid Surfactant” Sarcosine type” and”Detection method of preservatives and antioxidants in food detergents”.

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