AU2020100883A4 - Preserved egg protein source anti-inflammatory peptide beverage and preparation method thereof - Google Patents
Preserved egg protein source anti-inflammatory peptide beverage and preparation method thereof Download PDFInfo
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- AU2020100883A4 AU2020100883A4 AU2020100883A AU2020100883A AU2020100883A4 AU 2020100883 A4 AU2020100883 A4 AU 2020100883A4 AU 2020100883 A AU2020100883 A AU 2020100883A AU 2020100883 A AU2020100883 A AU 2020100883A AU 2020100883 A4 AU2020100883 A4 AU 2020100883A4
- Authority
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- Australia
- Prior art keywords
- preserved egg
- egg protein
- filtrate
- peptide
- preserved
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
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- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A preparation method of a preserved egg protein source anti-inflammatory peptide beverage,
comprising the following steps:
(1) shelling qualified, cleaned and disinfected preserved eggs, taking preserved egg proteins, adding
water according to a weight ratio 1:4 of the preserved egg proteins to the water, homogenizing,
filtering, regulating a pH value of filtrate to 1.5-11, and heating the filtrate to 35-60°C;
(2) adding protease into a protein solution obtained in the step (1), performing hydrolysis, enzyme
deactivation, cooling and centrifugation, and lyophilizing the supernatant so as to obtain preserved
egg protein enzymolysis peptide powder;
(3) preparing a preserved egg protein enzymolysis peptide solution having a mass concentration of
1%-5% from the preserved egg protein enzymolysis peptide powder, regulating a pH value of the
peptide solution to 4.0, adding 5% of activated carbon, performing insulation adsorption at 50°C for
1 h, filtering, and collecting the filtrate;
(4) adding 0.1%-0.5% of an aqueous extract of figs, 0.002%-12% of a sweetening agent, 0.03%-0.25%
of a thickening agent, 0.1%-0.5% of a sour agent and 0.5%-2.5% of fruit juice into the filtrate
obtained in the step (3) and homogenizing; and performing filling, sterilizing and packing, thereby
obtaining the finished beverage.
Drawings of Description
1000
900
800
700 b
C cd
j 00
300 1
200
01
NEG POS 0.1 0.5 1 2.5 5 10
Peptide of preserved egg( mgml)
FIG.1I
I
Description
Drawings of Description
1000
900
800
700 b C cd
j 00
300 1 200
01 NEG POS 0.1 0.5 1 2.5 5 10 Peptide of preserved egg( mgml)
FIG.1I
Description
Technical Field
The present invention belongs to the field of food processing, relates to an anti-inflammatory peptide beverage prepared by enzyme methods, and particularly relates to a preserved egg protein source anti-inflammatory peptide beverage and a preparation method thereof.
Background
If organisms are exposed in reactive oxygen and free radicals of different sources for long time, excessive reactive oxygen and free radicals will cause redox imbalance in cells, thereby causing oxidative stress and further inducing in-vivo inflammations. Meanwhile, inflammatory cells are activated to secrete proinflammatory cytokines, which may cause damage of tissues and denaturation of proteins, thereby influencing health of the body. Researches show that, many diseases are caused by inflammations, such as inflammatory bowel disease, coronary atherosclerosis and Alzheimer's disease. Therefore, searching an exogenous anti-inflammatory agent is an important means of treating inflammation-mediated diseases. Anti-inflammatory peptides are a category of bioactive peptides beneficial to the organisms, and regulate inflammatory response of the organisms by comprehensively regulating secretion of cytokines, synthesis or release of inflammation mediators and inflammatory signaling pathways. Adequate intake of substances having anti-inflammatory activity may decrease content of in-vivo proinflammatory factors and prevent the inflammations. Many common medicines for treating the inflammations exist, such as penicillin, cephalosporin and glucocorticoids, but have certain side effects such as dependence, drug resistance
Description
and allergies. A natural anti-inflammatory agent is relatively safe, and has an effect in treatment or adjuvant therapy of the inflammations. A Chinese medical book Yilin Cuanyao Tanyuan records that, preserved eggs have effects of "clearing away lung heat, dispelling the effects of alcohol, relieving internal heat of the large intestine and treating diarrhea and can dissipate and astringe". In life, the preserved egg is always taken as an excellent cold food of "reducing internal heat". By virtue of modern experimental methods and technological means, it is first proved that preserved egg enzymolysis polypeptides have obvious anti-inflammatory activity. Beverage is a well-known and generally accepted liquid food that is rich in taste, convenient to eat and easy to preserve. The beverages are roughly classified into carbonate beverages, fruit and vegetable juice beverages, functional beverages and the like. Most of the raw materials of functional healthy beverages include extracts of natural plants, Chinese herbal medicines, fungus extracts, mineral substances, marine product extracts and functional additives. A method for taking anti-inflammatory peptides obtained by performing enzymolysis by taking preserved eggs as a protein source as raw materials of the beverages is not involved in China and abroad. At present, the research on bioactive peptides prepared from enzymolysis proteins mainly focuses on antioxidant peptides. CN105254714A discloses a method for preparing an antioxidant peptide by enzymolysis of milk casein. In the method, separation, desalination and concentration are performed by virtue of ion exchange column chromatography. CN105820229A discloses a method for preparing an antioxidant peptide by enzymolysis of duck gizzard proteins. In the method, hydrolysis is performed by adding 0.4-0.6% of protease. CN105648005A discloses a method for preparing an antioxidant peptide by enzymolysis of sphyrna chondroprotein. In the method, ion exchange resin chromatography, gel column chromatography and purification by reversed high performance liquid
Description
chromatography are performed. However, the research on the anti-inflammatory peptides and products such as anti-inflammatory peptide beverages taking preserved egg proteins as sources are not involved.
Summary
A purpose of the present invention is to provide a preserved egg protein source anti-inflammatory peptide beverage that can decrease content of in-vivo proinflammatory factors and prevent inflammations and has an effect in treatment or adjuvant therapy of the inflammations, and a preparation method of the preserved egg protein source anti-inflammatory peptide beverage. Technical solutions of the present invention are as follows: The method includes the following steps: adding water into preserved egg proteins for homogenizing; performing filtration, protease hydrolysis and lyophilization so as to obtain lyophilized peptide powder; preparing a solution from the lyophilized peptide powder; after decolorizing, adding an aqueous extract of figs, a sweetening agent, a thickening agent, a sour agent, fruit juice and the like so as to be fully dissolved; and performing uniform mixing and stirring, homogenizing, filling, sterilizing and packing, thereby obtaining the preserved egg protein source anti-inflammatory peptide beverage. A preparation method of the preserved egg protein source anti-inflammatory peptide beverage in the present invention includes the following steps: (1) shelling qualified, cleaned and disinfected preserved eggs, taking preserved egg proteins, adding water according to a weight ratio 1:4 of the preserved egg proteins to the water, homogenizing, filtering, regulating a pH value of filtrate to 1.5-11, and heating the filtrate to 35-60°C; (2) adding protease into a protein solution obtained in the step (1), performing hydrolysis, enzyme deactivation, cooling and centrifugation, and lyophilizing the supernatant so as to obtain preserved egg protein enzymolysis peptide powder;
Description
(3) preparing a preserved egg protein enzymolysis peptide solution having a mass concentration of 1%-5% from the preserved egg protein enzymolysis peptide powder, regulating a pH value of the peptide solution to 4.0, adding 5% of activated carbon, performing insulation adsorption at 50°C for 1 h, filtering, and collecting the filtrate; (4) adding 0.1%-0.5% of an aqueous extract of figs, 0.002%-12% of a sweetening agent, 0.03%-0.25% of a thickening agent, 0.1%-0.5% of a sour agent and 0.5%-2.5% of fruit juice into the filtrate obtained in the step (3) and homogenizing; and performing filling, sterilizing and packing, thereby obtaining the finished beverage. In the step (2), the protease may be one or more than one of alkaline protease, neutral protease, papain, pepsase and trypsin. An addition amount of the protease is 0.5-2 million U/L protein fluid, hydrolysis time is 90-180 min, and an enzymolysis temperature is 35-60°C. Enzyme deactivation is performed at 90°C for 10 min, and centrifugation is performed at 6000 r/min for 15 min. In the step (4), a preparation method of the aqueous extract of figs includes the following steps: soaking the figs in water according to a mass ratio of 1:1.5 for 24 h; boiling the figs in boiling water for 1 h; performing gauze filtration; performing vacuum concentration on the filtrate; and lyophilizing a concentrated solution, thereby obtaining the powdered aqueous extract of figs. In the step (4), the sweetening agent may be one or more than one of white granulated sugar, maltose, fructose, ammonium glycyrrhetate, monopotassium glycyrrhinate, tripotassium glycyrrhizinate, lactitol, xylitol, maltitol, sorbitol, erythritol, mogroside, acesulfame potassium, sucralose, thaumatin, stevioside, sodium cyclamate, neotame, alitame, aspartame, aspartame-acesulfame salt and isomaltulose. In the step (4), the thickening agent may be one or more than one of carrageenan, pectin, xanthan gum, locust bean gum, sodium alginate, tara gum,
Description
starch acetate starch, guar gum, potassium alginate, sodium starch phosphate, p-cyclodextrin, soluble soybean polysaccharide, flaxseed gum, gleditsia sinenis lam gum, Arabic gum, methylcellulose, gellan gum, sodium polyacrylate, distarch phosphate, gelatin, hydroxy propyl distarch phosphate, agar, hydroxypropyl methyl cellulose, acid modified starch, sodium carboxymethycellulose, oxidized starch, oxidized hydroxypropyl starch, acetylated distarch phosphate, acetylated distarch adipate, propylene glycol alginate and polydextrose. In the step (4), the sour agent may be one or more than one of citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, ascorbic acid, sodium gluconate and succinic acid. In the step (4), the fruit juice may be one or more than one of orange juice, apple juice, strawberry juice and lemon juice. In the step (4), the sterilization is performed at 85°C for 15 min. The present invention has advantages as follows: 1. The preserved egg protein source anti-inflammatory peptide beverage prepared in the present invention can decrease the content of in-vivo proinflammatory factors and help the body to resist inflammations. Meanwhile, compared with medicines, the food may be eaten for a long time, and is helpful for prevention and adjuvant therapy of diseases such as inflammatory bowel diseases. 2. The preserved egg protein source anti-inflammatory peptide beverage prepared in the present invention is added with the aqueous extract of figs, is clear and transparent, suitable in sweet and sour taste and soft and smooth in taste, and has higher consumer acceptance.
Description of Drawings Fig. 1 shows a result of an anti-inflammatory effect of a preserved egg protein enzymolysis peptide in a TNF-a induced Caco-2 cell model.
Description
Detailed Description
The present invention will be further described through the following embodiment. Embodiment 1 A preparation method of a preserved egg protein source anti-inflammatory peptide beverage includes the following steps: (1) qualified, cleaned and disinfected preserved eggs were shelled; preserved egg proteins were taken; water was added according to a weight ratio 1:4 of the preserved egg proteins to the water; homogenizing and filtering were performed; a pH value of filtrate was regulated to 10; and the filtrate was heated to 60°C; (2) a 1.5 million U alkaline protease/L protein solution was added into the protein solution obtained in the step (1); within 120 min after hydrolysis, enzyme deactivation was performed at 90°C for 10 min; the solution was cooled to a room temperature; centrifugation was performed at 6000 r/min for 15 min; a precipitate was removed, and the supernatant was taken; and enzymatic hydrolysate was lyophilized so as to prepare preserved egg protein enzymolysis peptide powder; (3) the preserved egg protein enzymolysis peptide powder was prepared into a preserved egg protein enzymolysis peptide solution having a mass concentration of 3%; a pH value of the peptide solution was regulated to 4.0; 5% of activated carbon was added; insulation adsorption was performed at 50°C for 1 h; filtering was performed; and the filtrate was collected; (4) 0.3% of an aqueous extract of figs, 10% of white granulated sugar, 0.1% of gleditsia sinenis lam gum, 0.03% of flaxseed gum, 0.2% of malic acid and 0.5% of apple juice were added into the filtrate obtained in the step (3) and homogenized; and the filtrate was filled, sterilized at 85°C for 15 min and packed, thereby obtaining the anti-inflammatory peptide beverage. Embodiment 2
Description
A preparation method of a preserved egg protein source anti-inflammatory peptide beverage includes the following steps: (1) qualified, cleaned and disinfected preserved eggs were shelled; preserved egg proteins were taken; water was added according to a weight ratio 1:4 of the preserved egg proteins to the water; homogenizing and filtering were performed; a pH value of filtrate was regulated to 8; and the filtrate was heated to 55°C; (2) a 0.75 million U alkaline protease/L protein solution and 0.25 million U papain/L protein solution were added into a protein solution obtained in the step (1); within 180 min after hydrolysis, enzyme deactivation was performed at 90°C for 10 min; the solution was cooled to a room temperature; centrifugation was performed at 6000 r/min for 15 min; a precipitate was removed, and the supernatant was taken; and enzymatic hydrolysate was lyophilized so as to prepare preserved egg protein enzymolysis peptide powder; (3) the preserved egg protein enzymolysis peptide powder was prepared into a preserved egg protein enzymolysis peptide solution having a mass concentration of 3%; a pH value of the peptide solution was regulated to 4.0; 5% of activated carbon was added; insulation adsorption was performed at 50°C for 1 h; filtering was performed; and the filtrate was collected; (4) 0.1% of an aqueous extract of figs, 6% of white granulated sugar, 0.1% of pectin, 0.2% of malic acid and 1.5% of apple juice were added into the filtrate obtained in the step (3) and homogenized; and the filtrate was filled, sterilized at °C for 15 min and packed, thereby obtaining the anti-inflammatory peptide beverage. Embodiment 3 A preparation method of a preserved egg protein source anti-inflammatory peptide beverage includes the following steps: (1) qualified, cleaned and disinfected preserved eggs were shelled; preserved egg proteins were taken; water was added according to a weight ratio 1:4 of the
Description
preserved egg proteins to the water; homogenizing and filtering were performed; a pH value of filtrate was regulated to 7; and the filtrate was heated to 50°C; (2) a 0.5 million U papain/L protein solution and 0.5 million U neutral protease/L protein solution were added into a protein solution obtained in the step (1); within 180 min after hydrolysis, enzyme deactivation was performed at 90°C for 10 min; the solution was cooled to a room temperature; centrifugation was performed at 6000 r/min for 15 min; a precipitate was removed, and the supernatant was taken; and enzymatic hydrolysate was lyophilized so as to prepare preserved egg protein enzymolysis peptide powder; (3) the preserved egg protein enzymolysis peptide powder was prepared into a preserved egg protein enzymolysis peptide solution having a mass concentration of 2%; a pH value of the peptide solution was regulated to 4.0; 5% of activated carbon was added; insulation adsorption was performed at 50°C for 1 h; filtering was performed; and the filtrate was collected; and (4) 0.5% of an aqueous extract of figs, 8% of xylitol, 0.15% of locust bean gum, 0.05% of tartaric acid, 0.15% of citric acid and 1.5% of lemon juice were added into the filtrate obtained in the step (3) and homogenized; and the filtrate was filled, sterilized at 85°C for 15 min and packed, thereby obtaining the anti-inflammatory peptide beverage. Embodiment 4 A preparation method of a preserved egg protein source anti-inflammatory peptide beverage includes the following steps: (1) qualified, cleaned and disinfected preserved eggs were shelled; preserved egg proteins were taken; water was added according to a weight ratio 1:4 of the preserved egg proteins to the water; homogenizing and filtering were performed; a pH value of filtrate was regulated to 8; and the filtrate was heated to 40°C; (2) a 2 million U trypsin/L protein solution was added into a protein solution obtained in the step (1); within 90 min after hydrolysis, enzyme deactivation was
Description
performed at 90°C for 10 min; the solution was cooled to a room temperature; centrifugation was performed at 6000 r/min for 15 min; a precipitate was removed, and the supernatant was taken; and enzymatic hydrolysate was lyophilized so as to prepare preserved egg protein enzymolysis peptide powder; (3) the preserved egg protein enzymolysis peptide powder was prepared into a preserved egg protein enzymolysis peptide solution having a mass concentration of 4%; a pH value of the peptide solution was regulated to 4.0; 5% of activated carbon was added; insulation adsorption was performed at 50°C for 1 h; filtering was performed; and the filtrate was collected; and (4) 0.3% of an aqueous extract of figs, 8% of maltose, 0.25% of xanthan gum, 0.2% of lactic acid and 0.5% of strawberry juice were added into the filtrate obtained in the step (3) and homogenized; and the filtrate was filled, sterilized at °C for 15 min and packed, thereby obtaining the anti-inflammatory peptide beverage. Embodiment 5 A preparation method of a preserved egg protein source anti-inflammatory peptide beverage includes the following steps: (1) qualified, cleaned and disinfected preserved eggs were shelled; preserved egg proteins were taken; water was added according to a weight ratio 1:4 of the preserved egg proteins to the water; homogenizing and filtering were performed; a pH value of filtrate was regulated to 8; and the filtrate was heated to 40°C; (2) a 0.25 million U papain/L protein solution and 0.25 million U trypsin/L protein solution were added into a protein solution obtained in the above step; within 180 min after hydrolysis, enzyme deactivation was performed at 90°C for min; the solution was cooled to a room temperature; centrifugation was performed at 6000 r/min for 15 min; a precipitate was removed, and the supernatant was taken; and enzymatic hydrolysate was lyophilized so as to prepare preserved egg protein enzymolysis peptide powder;
Description
(3) the preserved egg protein enzymolysis peptide powder was prepared into a preserved egg protein enzymolysis peptide solution having a mass concentration of %; a pH value of the peptide solution was regulated to 4.0; 5% of activated carbon was added; insulation adsorption was performed at 50°C for 1 h; filtering was performed; and the filtrate was collected; (4) 0.2% of an aqueous extract of figs, 0.01% of alitame, 0.1% of pectin, 0.2% of malic acid and 0.5% of lemon juice were added into the filtrate obtained in the step (3) and homogenized; and the filtrate was filled, sterilized at 85°C for 15 min and packed, thereby obtaining the anti-inflammatory peptide beverage. Embodiment 6 A preparation method of a preserved egg protein source anti-inflammatory peptide beverage includes the following steps: (1) qualified, cleaned and disinfected preserved eggs were shelled; preserved egg proteins were taken; water was added according to a weight ratio 1:4 of the preserved egg proteins to the water; homogenizing and filtering were performed; a pH value of filtrate was regulated to 9; and the filtrate was heated to 60°C; (2) a 1 million U alkaline protease/L protein solution and 0.5 million U neutral protease/L protein solution were added into a protein solution obtained in the above step; within 150 min after hydrolysis, enzyme deactivation was performed at 90°C for 10 min; the solution was cooled to a room temperature; centrifugation was performed at 6000 r/min for 15 min; a precipitate was removed, and the supernatant was taken; and enzymatic hydrolysate was lyophilized so as to prepare preserved egg protein enzymolysis peptide powder; (3) the preserved egg protein enzymolysis peptide powder was prepared into a preserved egg protein enzymolysis peptide solution having a mass concentration of 3%; a pH value of the peptide solution was regulated to 4.0; 5% of activated carbon was added; insulation adsorption was performed at 50°C for 1 h; filtering was performed; and the filtrate was collected;
Description
(4) 0.5% of an aqueous extract of figs, 7% of maltose, 0.06% of carrageenan, 0.1% of malic acid and 0.5% of strawberry juice were added into the filtrate obtained in the step (3) and homogenized; and the filtrate was filled, sterilized at °C for 15 min and packed, thereby obtaining the anti-inflammatory peptide beverage. Embodiment 7 A preparation method of a preserved egg protein source anti-inflammatory peptide beverage includes the following steps: (1) qualified, cleaned and disinfected preserved eggs were shelled; preserved egg proteins were taken; water was added according to a weight ratio 1:4 of the preserved egg proteins to the water; homogenizing and filtering were performed; a pH value of filtrate was regulated to 1.5; and the filtrate was heated to 37°C; (2) a 1 million U pepsase/L protein solution was added into a protein solution obtained in the above step; within 120 min after hydrolysis, enzyme deactivation was performed at 90°C for 10 min; the solution was cooled to a room temperature; centrifugation was performed at 6000 r/min for 15 min; a precipitate was removed, and the supernatant was taken; and enzymatic hydrolysate was lyophilized so as to prepare preserved egg protein enzymolysis peptide powder; (3) the preserved egg protein enzymolysis peptide powder was prepared into a preserved egg protein enzymolysis peptide solution having a mass concentration of 3%; a pH value of the peptide solution was regulated to 4.0; 5% of activated carbon was added; insulation adsorption was performed at 50°C for 1 h; filtering was performed; and the filtrate was collected; and (4) 0.4% of an aqueous extract of figs, 5% of white granulated sugar, 0.01% of stevioside, 0.06% of carrageenan, 0.1% of malic acid and 0.5% of orange juice were added into the filtrate obtained in the step (3) and homogenized; and the filtrate was filled, sterilized at 85°C for 15 min and packed, thereby obtaining the anti-inflammatory peptide beverage.
Description
Test example 1: Study on anti-inflammatory activity of preserved egg protein enzymolysis peptides Anti-inflammatory activity of preserved egg protein enzymolysis peptides is evaluated by adopting a TNF-a induced Caco-2 cell inflammation model. Cultured Caco-2 cells were added into the preserved egg protein enzymolysis peptides for acting for 2 h; TNF-a (2 ng/mL) was added for inducing for 4 h; and the supernatant was collected for determining IL-8 content. Results are as shown in Fig. 1. It can be seen from the figure that, by adding the preserved egg protein enzymolysis peptides of different concentrations (such as 0.1, 0.5, 1, 2.5, 5 and 10 mg/mL), secretion of the proinflammatory cytokine IL-8 in the Caco-2 cells can be inhibited, which indicates that the preserved egg protein enzymolysis peptides have excellent anti-inflammatory activity. Test example 2: Sensory evaluation of preserved egg protein source anti-inflammatory peptide beverage The preserved egg protein source anti-inflammatory peptide beverage prepared in the embodiments was subjected to sensory evaluation by three indexes such as taste, tissue morphology and color, and the sum of scores of the three indexes is a sensory score of the preserved egg protein source anti-inflammatory peptide beverage. Table 1 Sensory scoring standard of the preserved egg protein source anti-inflammatory peptide beverage Taste Tissue morphology Color
Having special taste of Clarified liquor, no precipitate at the Presenting uniform brown
preserved eggs, soft, bottom, no clot, no mechanical yellow: 8-10
smooth and fresh-tasting: impurity: 21-30
41-60
Having flavor of Basically clarified liquor, having a Color of the product is
preserved eggs, taste is not small amount of precipitates: 11-20 non-uniform, being brown
Description
harmonious and soft: or light yellow: 3-7
21-40
Flavor is poor, having Liquor is turbid and not clarified, and The product is badly
astringent or fishy taste: lots of clots or precipitates exist: discolored: 0-2
-20 0-10
Table 2 Sensory evaluation result of the preserved egg protein source anti-inflammatory peptide beverage Index Embodiment 1 Embodiment 2 Embodiment 3 Reference 1 Reference 2
Taste (score) 58 55 56 15 18
Tissue morphology 27 24 25 21 25
(score)
Color (score) 10 9 10 9 8
Comprehensive 95 88 91 45 51
evaluation (score)
Notes: 1) the number n of sensory evaluation persons is equal to 8; and 2) the sensory evaluation result is rounded off. Test example 3: Stability evaluation of the preserved egg protein source anti-inflammatory peptide beverage The preserved egg protein source anti-inflammatory peptide beverage prepared in the embodiments was respectively placed in an environment at temperatures of 4°C, 25°C and 38°C and observed for a month, and a thickness of the precipitation layer was recorded. Table 3 Precipitation height (mm) of the preserved egg protein source anti-inflammatory peptide beverage at different temperatures
Index Embodiment 1 Embodiment 2 Embodiment 3 Reference 1 Reference 2
4 0C 0 0 0 0.07 0.03
0C 0 0 0 0.18 0.11
Description
38 0C 0.05 0.08 0.09 0.32 0.24
The fig extract is not added in Reference 1 in the present invention, and the others are the same as Embodiment 1. The differences of Reference 2 and Embodiment 1 in the present invention are as follows: the addition amount of the alkaline protease in the step (2) is 2.1 million U/L protein fluid, and the hydrolysis time is 80 min; and in the step (3), the preserved egg protein enzymolysis peptide powder is prepared into the preserved egg protein enzymolysis peptide solution having the mass concentration of 6%.
Claims (5)
1. A preparation method of a preserved egg protein source anti-inflammatory peptide beverage, comprising the following steps: (1) shelling qualified, cleaned and disinfected preserved eggs, taking preserved egg proteins, adding water according to a weight ratio 1:4 of the preserved egg proteins to the water, homogenizing, filtering, regulating a pH value of filtrate to 1.5-11, and heating the filtrate to 35-60°C; (2) adding protease into a protein solution obtained in the step (1), performing hydrolysis, enzyme deactivation, cooling and centrifugation, and lyophilizing the supernatant so as to obtain preserved egg protein enzymolysis peptide powder; (3) preparing a preserved egg protein enzymolysis peptide solution having a mass concentration of 1%-5% from the preserved egg protein enzymolysis peptide powder, regulating a pH value of the peptide solution to 4.0, adding 5% of activated carbon, performing insulation adsorption at 50°C for 1 h, filtering, and collecting the filtrate; (4) adding 0.1%-0.5% of an aqueous extract of figs, 0.002%-12% of a sweetening agent, 0.03%-0.25% of a thickening agent, 0.1%-0.5% of a sour agent and 0.5%-2.5% of fruit juice into the filtrate obtained in the step (3) and homogenizing; and performing filling, sterilizing and packing, thereby obtaining the finished beverage.
2. The preparation method of the preserved egg protein source anti-inflammatory peptide beverage according to claim 1, wherein in the step (2), the protease may be one or more than one of alkaline protease, neutral protease, papain, pepsase and trypsin; an addition amount of the protease is 0.5-2 million U/L protein fluid, hydrolysis time is 90-180 min, and an enzymolysis temperature is 35-60°C; and enzyme deactivation is performed at 90°C for 10 min, and centrifugation is performed at 6000 r/min for 15 min.
3. The preparation method of the preserved egg protein source anti-inflammatory peptide beverage according to claim 1, wherein in the step (4), the sweetening agent may be one or more than one of white granulated sugar,
Claims
maltose, fructose, ammonium glycyrrhetate, monopotassium glycyrrhinate, tripotassium glycyrrhizinate, lactitol, xylitol, maltitol, sorbitol, erythritol, mogroside, acesulfame potassium, sucralose, thaumatin, stevioside, sodium cyclamate, neotame, alitame, aspartame, aspartame-acesulfame salt and isomaltulose.
4. The preparation method of the preserved egg protein source anti-inflammatory peptide beverage according to claim 1, wherein in the step (4), the thickening agent may be one or more than one of carrageenan, pectin, xanthan gum, locust bean gum, sodium alginate, tara gum, starch acetate starch, guar gum, potassium alginate, sodium starch phosphate, p-cyclodextrin, soluble soybean polysaccharide, flaxseed gum, gleditsia sinenis lam gum, Arabic gum, methylcellulose, gellan gum, sodium polyacrylate, distarch phosphate, gelatin, hydroxy propyl distarch phosphate, agar, hydroxypropyl methyl cellulose, acid modified starch, sodium carboxymethylcellulose, oxidized starch, oxidized hydroxypropyl starch, acetylated distarch phosphate, acetylated distarch adipate, propylene glycol alginate and polydextrose.
5. The preparation method of the preserved egg protein source anti-inflammatory peptide beverage according to claim 1, wherein in the step (4), the sour agent may be one or more than one of citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, ascorbic acid, sodium gluconate and succinic acid.
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| CN116508848A (en) * | 2023-04-13 | 2023-08-01 | 江南大学 | Compound capable of reducing inflammation and rich in sialoglycan and preparation method thereof |
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2020
- 2020-05-29 AU AU2020100883A patent/AU2020100883A4/en not_active Ceased
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| CN114478814A (en) * | 2022-01-24 | 2022-05-13 | 上海浩泰生物科技有限公司 | High-transparency Caesalpinia spinosa adhesive and preparation method and application thereof |
| CN114478814B (en) * | 2022-01-24 | 2022-09-27 | 上海浩泰生物科技有限公司 | High-transparency Caesalpinia spinosa adhesive and preparation method and application thereof |
| CN115956645A (en) * | 2022-12-29 | 2023-04-14 | 苏州欧福蛋业股份有限公司 | Preparation method of ready-to-drink chicken protein beverage |
| CN116508848A (en) * | 2023-04-13 | 2023-08-01 | 江南大学 | Compound capable of reducing inflammation and rich in sialoglycan and preparation method thereof |
| CN116508848B (en) * | 2023-04-13 | 2024-03-01 | 江南大学 | Compound capable of reducing inflammation and rich in sialoglycan and preparation method thereof |
| CN117778509A (en) * | 2024-01-04 | 2024-03-29 | 吉林肽谷生物工程有限责任公司 | Walnut peptide extraction method |
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