CN103876136B - 一种紫苏营养保健肽咀嚼片及其制备方法 - Google Patents
一种紫苏营养保健肽咀嚼片及其制备方法 Download PDFInfo
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开一种紫苏营养保健肽咀嚼片及其制备方法,属于功能食品的技术领域,特别涉及一种具有降血压及抗氧化活性的紫苏营养保健肽咀嚼片及其制作方法。咀嚼片组分包括紫苏营养保健肽粉、淀粉、糊精、柠檬酸、乳酸、木糖醇、甘露醇、羧甲基淀粉钠、硬脂酸镁。制备方法是,以紫苏营养保健肽粉为主要功能成分,其它辅助材料按照一定比例备料,经原料预处理、混料、制软材、造粒、干燥、整粒、压片等工艺步骤制成紫苏营养保健肽咀嚼片。该咀嚼片形态完整,外观光洁,硬度适中,酸甜可口,方便食用,通过咀嚼服用本品,其活性成分可以直接分散于口腔和胃内。该咀嚼片较好地保持了紫苏肽的降血压及抗氧化等生理活性。
Description
技术领域
本发明属于功能食品的技术领域,特别涉及一种具有降血压及抗氧化活性的紫苏营养保健肽咀嚼片及其制作方法。
背景技术
目前,紫苏籽主要用于生产紫苏油,紫苏饼粕是紫苏籽榨油后的副产物,主要用于饲料生产或当作废弃物直接排放,造成资源极大浪费及环境污染。紫苏籽经脱皮榨油后的饼粕中蛋白质得到富集,其含量可达到35%~55%。采用蛋白酶对紫苏饼粕中的蛋白进行酶解不但可以改善蛋白的理化及功能特性,还将有利于其在食品工业中的应用。
大量的研究证明,在蛋白质长链中普遍存在着功能区,蕴藏着许多生物活性肽,由于受到膳食摄入量及消化道水解不完全的限制,不能释放出相当浓度并具有特定生理功能的活性肽。当用适当的蛋白酶对蛋白进行体外水解时,它们的活性就被释放出来,并以完整的形式被直接吸收而进入血液循环,参与人体的代谢及免疫调节活动。
生物活性肽由于其特殊的生理生化性质,极易被人体吸收利用,尤其是由2~7个氨基酸组成的小肽与游离氨基酸的吸收转移系统不同,这类小分子肽能够直接被完整地吸收进入血液循环系统,避免了氨基酸之间的吸收竞争,吸收速度比游离氨基酸和蛋白快2~3倍,而且只有进入到血液循环中的生物活性肽才能发挥其抗氧化、抗菌、抗癌、降血压和提高人体免疫力等生理功能。
目前,人们已成功地以酪蛋白、水产品、玉米、大豆、鸡蛋、乳制品等为原料,经过蛋白酶可控酶解制备出活性肽,但上述原料均为人类的生活食物,用于制备活性肽势必会造成粮食的浪费。通过对紫苏饼粕中的蛋白进行酶解制备紫苏活性肽不仅可以提高紫苏籽的附加值,而且可以解决蛋白质资源浪费问题。
发明内容
本发明的目的在于提供一种紫苏营养保健肽咀嚼片及其制作方法。
本发明采用的技术方案如下:
一种紫苏营养保健肽咀嚼片,由下列质量份数的原料组成:
紫苏营养保健肽粉10~30份,
淀粉20~50份,
糊精10~20份,
木糖醇5~10份,
甘露醇5~10份,
柠檬酸0.02~0.12份,
乳酸0.02~0.12份,
羧甲基淀粉钠1~4份,
硬脂酸镁0.3~1份。
上述一种紫苏营养保健肽咀嚼片的制备方法,按照下述步骤进行:
1)制备紫苏营养保健肽粉:将脱皮榨油后的紫苏饼粕粉碎,加水配成质量分数为2%~10%的悬浮液,按照酶与底物质量比为1%~5%的浓度加入蛋白酶,在pH7~9、温度40℃~60℃的条件下,酶解0.5小时~4小时;将酶解液置于100℃水浴中加热15min~30min使酶失活,将酶解液离心、过滤,将上清液浓度调整至约20mg/mL,经葡聚糖凝胶G-15进行脱盐及初步纯化,色谱柱规格1.6cm×60cm,洗脱液为超纯水,洗脱速度1mL/min,上样量2mL~5mL,检测波长220nm;将透过液喷雾干燥或冷冻干燥获得紫苏营养保健肽粉;
2)原料预处理:将固体主辅料粉碎过60目~100目筛;
3)混料:按上述质量份数将过筛后的紫苏营养保健肽粉、淀粉、糊精、木糖醇、甘露醇、柠檬酸和羧甲基淀粉钠混合均匀;
4)造粒:主要包括粘合剂的配制、软材的制备、造粒三个环节。其中,粘合剂的配制是按上述质量份数将乳酸溶于所有原料总质量3%~12%的质量浓度的90%乙醇溶液中;软材的制备是将粘合剂成雾状缓慢喷洒在混料上进行软材制作;用14~20目的筛子造粒;
5)干燥:将湿粒均匀地摊放在托盘中,置于40℃~60℃真空干燥箱中干燥至水分含量降为2%~8%为宜;
6)整粒:湿粒经干燥后需过18~24目筛进行整粒,以选择大小均匀易于压片的颗粒;
7)压片:在整粒料中按上述质量份数加入硬脂酸镁,混合均匀,经压片机压片获得咀嚼片成品。
其中所述的蛋白酶为中性蛋白酶、碱性蛋白酶、胰蛋白酶;其中中性蛋白酶活力为8.9万U/g;碱性蛋白酶活力为34.0万U/mL;胰蛋白酶活力为33.6万U/g。
本发明所提供的紫苏营养保健肽咀嚼片及其制备工艺能较好保持紫苏肽的营养价值及活性,易于吸收,且具有降血压、抗氧化等生理功能。其成品便于携带与保存,食用方便。制作工艺合理,操作简单,易于推广实施。
附图说明
图1为稀释不同倍数紫苏营养保健肽溶液对ACE的抑制作用。
具体实施方式
抗氧化(活性)肽能够清除自由基,抑制或消除以及减缓氧化反应。其抗氧化机理包括:给抗氧化酶提供氢、缓冲生理pH值、螯合金属离子和捕捉自由基等。本发明中通过测定紫苏营养保健肽对DPPH自由基的清除率评价其抗氧化活性。
血管紧张素转换酶(ACE)在人体血压调节过程中起着重要的作用,通过抑制ACE活性可有效地降低原发性高血压。本发明中通过采用高效液相色谱法测定紫苏营养保健肽对ACE的抑制率评价其降血压活性。
下面结合实施例对本发明做进一步阐述:
本发明中使用的蛋白酶,中性蛋白酶(活力为8.9万U/g)、碱性蛋白酶(活力为34.0万U/mL)、胰蛋白酶(活力为33.6万U/g)均购于无锡市雪梅酶制剂科技有限公司。
实施例1
(1)紫苏营养保健肽粉的制备
准确称取脱皮脱脂紫苏饼粕粉,加水配成蛋白质量分数为2%的悬浮液,用氢氧化钠及盐酸溶液调节溶液pH至7.0,按照酶与底物质量比为1%的浓度加入中性蛋白酶,置于40℃的水浴锅中酶解0.5小时,用氢氧化钠溶液保持酶解过程中溶液pH恒定;将酶解液置于100℃水浴中加热15min灭酶,冷却至室温,4000rpm离心20min,将上清液浓缩至浓度约20mg/mL,经葡聚糖凝胶G-15进行脱盐及初步纯化,色谱柱规格1.6cm×60cm,洗脱液为超纯水,洗脱速度1mL/min,上样量2mL,检测波长220nm;将透过液喷雾干燥或冷冻干燥获得紫苏营养保健肽粉。
(2)紫苏营养保健肽咀嚼片的制备
预先将紫苏营养保健肽粉、淀粉、糊精、柠檬酸、木糖醇、甘露醇、羧甲基淀粉钠、硬脂酸镁分别粉碎,过60目筛;依次称取紫苏营养保健肽粉10g,淀粉20g,糊精10g,木糖醇5g,甘露醇5g,柠檬酸0.02g,羧甲基淀粉钠1g,混合均匀;再量取0.02mL乳酸溶于3mL90%的乙醇溶液中制备粘合剂;将粘合剂成雾状缓慢喷洒在混料上,制成软硬适中的软料;再经14目筛子制粒后,将湿粒均匀地摊放在托盘中,置于40℃真空干燥箱中干燥1.5小时左右,每隔0.5小时翻动1次湿粒;干燥后的颗粒过18目筛整粒;在整粒料中加入硬脂酸镁0.3g,混合均匀后,用单冲压片机压片,压力为0.3MPa。
实施例2
(1)紫苏营养保健肽粉的制备
准确称取脱皮脱脂紫苏饼粕粉,加水配制成蛋白质量分数为10%的悬浮液,用氢氧化钠及盐酸溶液调节溶液pH至9.0,按照酶与底物质量比为5%的浓度加入碱性蛋白酶,置于温度60℃的水浴锅中酶解4小时,用氢氧化钠溶液保持酶解过程中酶解液pH恒定;将酶解液置于100℃水浴中加热30min灭酶,冷却至室温,4000rpm离心20min,将上清液稀释至浓度约20mg/mL,经葡聚糖凝胶G-15进行脱盐及初步纯化,色谱柱规格1.6cm×60cm,洗脱液为超纯水,洗脱速度1mL/min,上样量5mL,检测波长220nm;将透过液喷雾干燥或冷冻干燥获得紫苏营养保健肽粉。
(2)紫苏营养保健肽咀嚼片的制备
预先将紫苏营养保健肽粉、淀粉、糊精、柠檬酸、木糖醇、甘露醇、羧甲基淀粉钠、硬脂酸镁分别粉碎,过100目筛;依次称取紫苏营养保健肽粉30g,淀粉50g,糊精20g,木糖醇10g,甘露醇10g,柠檬酸0.12g,羧甲基淀粉钠4g,混合均匀;再量取0.12mL乳酸溶于12mL90%的乙醇溶液中制备粘合剂;将粘合剂成雾状缓慢喷洒在混料上,制成软硬适中的软料;再经20目筛子制粒后,将湿粒均匀地摊放在托盘中,置于60℃真空干燥箱中干燥3.5小时左右,每隔0.5小时翻动1次湿粒;干燥后的颗粒过24目筛整粒;在整粒料中加入硬脂酸镁1g,混合均匀后,用单冲压片机压片,压力为0.3MPa。
实施例3
(1)紫苏营养保健肽粉的制备
准确称取脱皮脱脂紫苏饼粕粉,加水配制成蛋白质量分数为5%的悬浮液,用氢氧化钠溶液调节溶液pH至8.5,按照酶与底物质量比为1.5%的浓度加入碱性蛋白酶,置于温度50℃的水浴锅中酶解2小时,用氢氧化钠溶液保持酶解过程中溶液pH恒定。将酶解液置于100℃水浴中加热20min灭酶,冷却至室温,4000rpm离心20min,将上清液稀释至浓度约20mg/mL,经葡聚糖凝胶G-15进行脱盐及初步纯化,色谱柱规格1.6cm×60cm,洗脱液为超纯水,洗脱速度1mL/min,上样量3mL,检测波长220nm;将透过液喷雾干燥或冷冻干燥获得紫苏营养保健肽粉。
(2)紫苏营养保健肽咀嚼片的制备
预先将紫苏营养保健肽粉、淀粉、糊精、柠檬酸、木糖醇、甘露醇、羧甲基淀粉钠、硬脂酸镁分别粉碎,过80目筛;依次称取紫苏营养保健肽粉20g,淀粉40g,糊精15g,木糖醇10g,甘露醇5g,柠檬酸0.06g,羧甲基淀粉钠2g,混合均匀;再量取0.08mL乳酸溶于6mL90%的乙醇溶液中制备粘合剂;将粘合剂成雾状缓慢喷洒在混料上,制成软硬适中的软料;再经16目筛子制粒后,将湿粒均匀地摊放在托盘中,置于50℃真空干燥箱中干燥3小时左右,每隔0.5小时翻动1次湿粒;干燥后的颗粒过22目筛整粒;在整粒料中加入硬脂酸镁0.7g,混合均匀后,用单冲压片机压片,压力为0.3MPa。
实施例4
(1)紫苏营养保健肽粉的制备
准确称取脱皮脱脂紫苏饼粕粉,加水配制成蛋白质量分数为6%的悬浮液,用氢氧化钠溶液调节溶液pH至8.0,按照酶与底物质量比为3%的浓度加入胰蛋白酶,置于温度55℃水浴锅中酶解1.5小时,用氢氧化钠溶液保持酶解过程中酶解液pH恒定。将酶解液置于100℃水浴中加热30min灭酶,冷却至室温,4000rpm离心20min,将上清液稀释至浓度约20mg/mL,经葡聚糖凝胶G-15进行脱盐及初步纯化,色谱柱规格1.6cm×60cm,洗脱液为超纯水,洗脱速度1mL/min,上样量4mL,检测波长220nm;将透过液喷雾干燥或冷冻干燥获得紫苏营养保健肽粉。
(2)紫苏营养保健肽咀嚼片的制备
预先将紫苏营养保健肽粉、淀粉、糊精、柠檬酸、木糖醇、甘露醇、羧甲基淀粉钠、硬脂酸镁分别粉碎,过80目筛;依次称取紫苏营养保健肽粉18g,淀粉50g,糊精15g,木糖醇6g,甘露醇9g,柠檬酸0.08g,羧甲基淀粉钠1.5g,混合均匀;再量取0.05mL乳酸溶于8mL90%的乙醇溶液中制备粘合剂;将粘合剂成雾状缓慢喷洒在混料上,制成软硬适中的软料;再经18目筛子制粒后,将湿粒均匀地摊放在托盘中,置于55℃真空干燥箱中干燥3小时左右,每隔0.5小时翻动1次湿粒;干燥后的颗粒过20目筛整粒;在整粒料中加入硬脂酸镁0.8g,混合均匀后,用单冲压片机压片,压力为0.3MPa。
实施例5
(1)紫苏营养保健肽粉的制备
准确称取脱皮脱脂紫苏饼粕粉,加水配制成蛋白质量分数为4%的悬浮液,用氢氧化钠溶液调节溶液pH至7.0,按照酶与底物质量比为2%的浓度加入中性蛋白酶,置于温度50℃的水浴锅中酶解2小时,用氢氧化钠溶液保持酶解过程中酶解液pH恒定。将酶解液置于100℃水浴中加热30min灭酶,冷却至室温,4000rpm离心20min,将上清液稀释至浓度约20mg/mL,经葡聚糖凝胶G-15进行脱盐及初步纯化,色谱柱规格1.6cm×60cm,洗脱液为超纯水,洗脱速度1mL/min,上样量5mL,检测波长220nm;将透过液喷雾干燥或冷冻干燥获得紫苏营养保健肽粉。
(2)紫苏营养保健肽咀嚼片的制备
预先将紫苏营养保健肽粉、淀粉、糊精、柠檬酸、木糖醇、甘露醇、羧甲基淀粉钠、硬脂酸镁分别粉碎,过100目筛;依次称取紫苏营养保健肽粉20g,淀粉45g,糊精18g,木糖醇7g,甘露醇7g,柠檬酸0.08g,羧甲基淀粉钠3g,混合均匀;再量取0.05mL乳酸溶于6mL90%的乙醇溶液中制备粘合剂;将粘合剂成雾状缓慢喷洒在混料上,制成软硬适中的软料;再经20目筛子制粒后,将湿粒均匀地摊放在托盘中,置于45℃真空干燥箱中干燥3小时左右,每隔20min翻动1次湿粒;干燥后的颗粒过24目筛整粒;在整粒料中加入硬脂酸镁1g,混合均匀后,用单冲压片机压片,压力为0.3MPa。
试验1清除DPPH自由基试验:
取实施例3所制备的紫苏营养保健肽粉,配制成浓度分别为0.2mg/mL、0.4mg/mL、0.6mg/mL、0.8mg/mL、1.0mg/mL的溶液,取不同浓度溶液各2mL,加入2mL浓度为0.04g/L的DPPH无水乙醇溶液,混合均匀,反应20min,4000rpm离心20min,取上清液于517nm处测定吸光值Ai;分别取上述各浓度溶液2mL,加入2mL无水乙醇,反应后测得吸光值Aj;以2mL浓度为0.04g/L的DPPH溶液和2mL无水乙醇反应测得吸光值A0作为参比。清除率计算公式为:
EDPPH=[1-(Ai-Aj)/A0]×100
式中:EDPPH为对DPPH自由基的清除率,%;Ai为2mL样品溶液加入2mL的DPPH溶液的吸光值;Aj为2mL样品溶液加入2mL无水乙醇的吸光值;A0为2mL的DPPH溶液加入2mL无水乙醇的吸光值。每个样品重复测定三次取平均值,测定结果见表1。
表1紫苏营养保健肽清除DPPH自由基的能力
浓度/mg/mL | 0.2 | 0.4 | 0.6 | 0.8 | 1.0 |
清除率/% | 24.35 | 42.44 | 62.15 | 78.63 | 85.64 |
由试验结果可知,随着紫苏营养保健肽溶液浓度的增大,其清除DPPH自由基的能力逐渐增强,当浓度为1.0mg/mL时,其对DPPH自由基的清除率达到了85.64%,说明紫苏营养保健肽对DPPH自由基有很强的清除能力。
试验2对ACE抑制作用试验:
取实施例3所制备的紫苏营养保健肽粉,配制成浓度为8.0mg/mL的溶液,依次将其稀释2倍、4倍、8倍、16倍,分别取原液及稀释后各溶液40μL,加入25μLACE溶液,于37℃保温10min,加入40μL马尿酰组氨酰亮氨酸三肽(Hip-His-Leu,HHL)溶液,于37℃保温30min,然后加入85μL1.0mol/LHCl溶液终止反应,将反应液10000rpm离心20min,取上清液进行高效液相色谱测定,用40μLpH8.3(浓度0.05mol/L)的硼酸缓冲液作为空白对照,测定结果见表2及图1。
色谱条件如下:
ZORBAX-C18柱(4.6×150mm,5μm);柱温25℃;检测波长228nm;进样量5μL;洗脱液为乙腈:超纯水(含0.05%醋酸)=50:50(V/V);流速0.8mL/min。抑制率计算公式为:
式中:R为样品对ACE的抑制率,%;A为空白对照组马尿酸(Hip)的峰面积;B为添加ACE抑制肽组马尿酸(Hip)的峰面积。
表2紫苏营养保健肽对ACE的抑制作用
稀释倍数 | 原液 | 2 | 4 | 8 | 16 |
抑制率/% | 73.15 | 56.20 | 40.63 | 32.15 | 12.68 |
由试验结果可知,随着紫苏营养保健肽溶液浓度的增大,其对ACE的抑制作用逐渐增强,当浓度为8.0mg/mL时,其对ACE的抑制作用达到了73.15%,说明紫苏营养保健肽对ACE有很强的抑制作用。
经过试验证明,根据本发明提供的方法得到的紫苏营养保健肽咀嚼片具有抗氧化及降血压功效。
Claims (1)
1.一种紫苏营养保健肽咀嚼片的制备方法,其特征在于所述紫苏营养保健肽咀嚼片由下列质量份数的原料组成:
紫苏营养保健肽粉10~30份,
淀粉20~50份,
糊精10~20份,
木糖醇5~10份,
甘露醇5~10份,
柠檬酸0.02~0.12份,
乳酸0.02~0.12份,
羧甲基淀粉钠1~4份,
硬脂酸镁0.3~1份;
按照下述步骤进行:
1)制备紫苏营养保健肽粉:将脱皮榨油后的紫苏饼粕粉碎,加水配成质量分数为2%~10%的悬浮液,按照酶与底物质量比为1%~5%的浓度加入蛋白酶,在pH7~9、温度40℃~60℃的条件下,酶解0.5小时~4小时;将酶解液置于100℃水浴中加热15min~30min使酶失活,将酶解液离心、过滤,将上清液浓度调整至约20mg/mL,经葡聚糖凝胶G-15进行脱盐及初步纯化,色谱柱规格1.6cm×60cm,洗脱液为超纯水,洗脱速度1mL/min,上样量2mL~5mL,检测波长220nm;将透过液喷雾干燥或冷冻干燥获得紫苏营养保健肽粉;
2)原料预处理:将固体主辅料粉碎过60目~100目筛;
3)混料:按上述质量份数将过筛后的紫苏营养保健肽粉、淀粉、糊精、木糖醇、甘露醇、柠檬酸和羧甲基淀粉钠混合均匀;
4)造粒:主要包括粘合剂的配制、软材的制备、造粒三个环节;
其中,粘合剂的配制是按上述质量份数将乳酸溶于所有原料总质量3%~12%的90%乙醇溶液中;软材的制备是将粘合剂成雾状缓慢喷洒在混料上进行软材制作;用14~20目的筛子造粒;
5)干燥:将湿粒均匀地摊放在托盘中,置于40℃~60℃真空干燥箱中干燥至水分含量降为2%~8%为宜;
6)整粒:湿粒经干燥后需过18~24目筛进行整粒,以选择大小均匀易于压片的颗粒;
7)压片:在整粒料中按上述质量份数加入硬脂酸镁,混合均匀,经压片机压片获得咀嚼片成品;
所述的蛋白酶为中性蛋白酶或碱性蛋白酶;其中中性蛋白酶活力为8.9万U/g;碱性蛋白酶活力为34.0万U/mL。
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CN105495590A (zh) * | 2015-12-18 | 2016-04-20 | 华北制药秦皇岛有限公司 | 紫苏仁咀嚼片及其制备方法 |
CN106317170B (zh) * | 2016-10-13 | 2020-01-14 | 福州大学 | 一种紫苏籽抗氧化肽及其应用 |
CN106243191B (zh) * | 2016-10-13 | 2019-11-12 | 福州大学 | 一种紫苏籽抗氧化七肽及其制备方法 |
CN108477621A (zh) * | 2018-02-05 | 2018-09-04 | 江苏大学 | 一种环脂肽营养咀嚼片及其制备方法 |
CN109566845A (zh) * | 2018-12-03 | 2019-04-05 | 甘肃农业大学 | 一种食源性牛蹄筋ace抑制肽、果蔬咀嚼片及其制备方法 |
CN109700034A (zh) * | 2019-01-09 | 2019-05-03 | 黑龙江省科学院大庆分院 | 一种紫苏汉麻肽复合营养粉冲剂及其制备方法 |
CN109757600B (zh) * | 2019-02-13 | 2023-01-06 | 湖北瑞邦生物科技有限公司 | 一种紫苏肽的制备方法 |
CN110732018B (zh) * | 2019-10-14 | 2023-04-07 | 浙江海洋大学 | 一种金枪鱼鱼肉ace抑制肽咀嚼片的制备方法 |
CN112646000A (zh) * | 2020-12-30 | 2021-04-13 | 杭州娃哈哈科技有限公司 | 一种紫苏籽肽粉及其制备方法、应用 |
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CN102813207A (zh) * | 2012-09-14 | 2012-12-12 | 吉林大学 | 玉米肽咀嚼片配方及制备工艺 |
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