CN104305191A - Preparation method of polypeptide oral solution - Google Patents
Preparation method of polypeptide oral solution Download PDFInfo
- Publication number
- CN104305191A CN104305191A CN201410570000.5A CN201410570000A CN104305191A CN 104305191 A CN104305191 A CN 104305191A CN 201410570000 A CN201410570000 A CN 201410570000A CN 104305191 A CN104305191 A CN 104305191A
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- CN
- China
- Prior art keywords
- preparation
- oral solution
- polypeptide oral
- polypeptide
- hydrolyzate
- 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.)
- Pending
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 35
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 33
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 229940100688 oral solution Drugs 0.000 title abstract 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 241000283074 Equus asinus Species 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 108091005804 Peptidases Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 5
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 5
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 4
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 210000004209 hair Anatomy 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000007790 scraping Methods 0.000 claims abstract description 4
- 239000006228 supernatant Substances 0.000 claims abstract description 4
- 235000019419 proteases Nutrition 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 7
- 238000006460 hydrolysis reaction Methods 0.000 claims description 7
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000000758 substrate Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 8
- 108010010803 Gelatin Proteins 0.000 abstract description 6
- 229920000159 gelatin Polymers 0.000 abstract description 6
- 239000008273 gelatin Substances 0.000 abstract description 6
- 235000019322 gelatine Nutrition 0.000 abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 5
- 241001465754 Metazoa Species 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 4
- 208000007502 anemia Diseases 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 241000700159 Rattus Species 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 239000001202 beta-cyclodextrine Substances 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 239000012153 distilled water Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 230000002093 peripheral effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000013049 sediment Substances 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 5
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003185 calcium uptake Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 108010016626 Dipeptides Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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
- 235000021240 caseins Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
Classifications
-
- 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
Abstract
The invention relates to a preparation method of a polypeptide oral solution, belonging to the field of a preparation method of a nutritional food, especially a nutritional oral solution. The preparation method of the polypeptide oral solution comprises the following steps: scraping off fat and hairs attached on a donkey skin; washing and cutting the donkey skin into small blocks; mincing by a mincing machine; finely milling for two times by a colloid mill (at a ratio of materials to water of 1 to 5; adding distilled water and putting into a constant-temperature water bath device to be heated and keeping a constant temperature; adjusting the pH to be the optimal pH of protease; adding the protease and hydrolyzing; after hydrolyzing, boiling for 5 minutes for enzyme deactivation; after cooling, centrifuging and separating for 15 minutes at the speed of 8000rpm; taking liquid supernatant and adjusting the pH of hydrolyzed liquid to 4.5 by citric acid; standing for 30 minutes and filtering; then adjusting the pH to 6.0 by using sodium bicarbonate; and adding beta-cyclodextrine, citric acid liquid and protein sugar into the hydrolyzed liquid to remove a bitter taste and odor to obtain the polypeptide oral solution. According to the polypeptide oral solution, the content of low-molecular peptides is more than or equal to 1.3% and the product is clarified and transparent, has no sediment and has a good taste. An animal test is carried out to observe the effects of enriching blood, strengthening bones and promoting calcium absorption of the donkey skin polypeptide oral solution, and the test result shows that the polypeptide oral solution has no remarkable difference when being compared with donkey-hide gelatin (P is more than 0.05), and has obvious effects on peripheral hemogram of white rats suffering from anemia.
Description
Technical field
The present invention relates to a kind of preparation method of polypeptide oral liquor, belong to nutriment especially nutrition oral administration and preparation method thereof field.
Background technology
Modern biology experiment proves, polypeptide and protein are compared with amino acid has more advantages: the absorptivity of polypeptide in enteron aisle is best, and some low peptides are as faster than the amino acid of same composition in the infiltration rate of dipeptides, tripeptides; Polypeptide has low antigen, promotes lipid-metabolism, reduces cholesterol, promotes mineral absorption, the physiological function such as hypotensive, anti-oxidant; Some polypeptide have strengthening immunity of organism, promote the effect of human metabolism; Polypeptide has good acid, heat endurance, water-soluble, and viscosity is blunt with change in concentration.The research of current polypeptide products mainly concentrates on casein and hydrolyzed soy aspect, is that the polypeptide products of development of raw materials is less with Animal Skin.Wherein, containing more polypeptide in donkey-hide gelatin product, it can promote the generation of red blood cell and hemoglobin in blood, effects such as having enriching blood, stop blooding, be nourshing Yin and drynsessmoistening prescription.Often there are some problems in this product, as long in the block donkey-hide gelatin infusion time in edible process, is easily charred phenomenon; Ass glue oral liquid is also charred taste with certain, and thickness, mouthfeel are poor, and these problems all seriously constrain the further exploitation of donkey-hide gelatin product.Utilize donkey hide develop a kind of mouthfeel good, be of high nutritive value, the polypeptide oral liquor product of instant has certain economic and social profit.
Summary of the invention
The present invention aim to provide a kind of utilize donkey hide develop a kind of mouthfeel good, be of high nutritive value, the polypeptide oral liquor product of instant.
The preparation method of described polypeptide oral liquor, comprises the following steps:
By fat, hair scraping that donkey hide adheres to, be cut into small pieces after cleaning, rub with meat grinder, with colloid mill fine grinding twice (material: water=1:5), adding distil water puts heating on thermostatical water bath and constant temperature, and adjusts PH all the time at the optimal pH of protease, adds protease hydrolytic.After hydrolysis, boil 5min go out enzyme live, cooling after 8000rpm centrifugation 15min, get supernatant.With the PH of citric acid adjustment hydrolyzate to 4.5, filter after static 30 minutes, then adjust PH to 6.0 with sodium acid carbonate, then in hydrolyzate, add cycloheptaamylose and citric acid solution, protein sugar carry out removing bitter taste and fishy smell, obtain polypeptide oral liquor.
Preferably, protease hydrolytic of the present invention is A.S1398 neutral proteinase, and the optimal pH of protease is PH7.0, hydrolysis temperature 45 DEG C, time 1.0h, concentration of substrate 9.0%, enzyme dosage 7000U/g.
Preferred, the addition of cycloheptaamylose of the present invention is 0.2% of hydrolyzate, and the addition of citric acid solution is 0.05% of hydrolyzate, the addition of protein sugar is 0.5% of hydrolyzate.
Preferred further, donkey hide of the present invention boils 5 minutes with carrot, light-coloured vinegar, white wine before hydrolysis simultaneously.
Low molecular peptide content >=1.3% in polypeptide oral liquor of the present invention, product clear, nothing precipitation, mouthfeel are better.By animal experiment, observe donkey hide polypeptide oral liquor enriching blood, strengthening bone and promote the effect in calcium uptake, contrast aobvious marked difference (P>0.05) with donkey-hide gelatin, have obvious effect to anaemia big white mouse surrounding hemogram.
Detailed description of the invention
Embodiment one:
By fat, hair scraping that donkey hide adheres to, be cut into small pieces after cleaning, rub with meat grinder, take donkey hide 900g, with colloid mill fine grinding twice (material: water=1:5), after boiling 5 minutes with carrot, light-coloured vinegar, white wine, adding distil water to 10L(concentration is 9% simultaneously), put on thermostatical water bath and be heated to 45 DEG C and constant temperature.The configuration NaOH of 1mol/L and the hydrochloric acid solution of 1mol/L, with PH automatic regulator adjustment PH all the time at PH7.0, add A.S1398 neutral proteinase, use consumption is 7000U/g, hydrolysis 1h after boil 5min go out enzyme live, cooling after 8000rpm centrifugation 15min, get supernatant.First adjust the PH of hydrolyzate to 4.5 with citric acid, filter after static 30 minutes, then adjust PH to 6.0 with sodium acid carbonate, namely adopt isoelectric point sedimentation by the soluble protein removing in hydrolyzate.The cycloheptaamylose of last interpolation 0.2% in hydrolyzate and the citric acid solution of 0.05%, the protein sugar of 0.5% eliminate bitter taste and the fishy smell of hydrolyzate, obtain polypeptide oral liquor 10L.
Low molecular peptide content >=1.3% in polypeptide oral liquor of the present invention, product clear, nothing precipitation, mouthfeel are better.By animal experiment, observe donkey hide polypeptide oral liquor enriching blood, strengthening bone and promote the effect in calcium uptake, contrast aobvious marked difference (P>0.05) with donkey-hide gelatin, have obvious effect to anaemia big white mouse surrounding hemogram.
Claims (4)
1. the preparation method of polypeptide oral liquor, comprises the following steps:
By fat, hair scraping that donkey hide adheres to, be cut into small pieces after cleaning, rub with meat grinder, with colloid mill fine grinding twice (material: water=1:5), adding distil water puts heating on thermostatical water bath and constant temperature, and adjusts PH all the time at the optimal pH of protease, adds protease hydrolytic;
After hydrolysis, boil 5min go out enzyme live, cooling after 8000rpm centrifugation 15min, get supernatant;
With the PH of citric acid adjustment hydrolyzate to 4.5, filter after static 30 minutes, then adjust PH to 6.0 with sodium acid carbonate, then in hydrolyzate, add cycloheptaamylose and citric acid solution, protein sugar carry out removing bitter taste and fishy smell, obtain polypeptide oral liquor.
2. the preparation method of polypeptide oral liquor as claimed in claim 1, it is characterized in that described hydrolysising protease is A.S1398 neutral proteinase, the optimal pH of protease is PH7.0, hydrolysis temperature 45 DEG C, time 1.0h, concentration of substrate 9.0%, enzyme dosage 7000U/g.
3. the preparation method of polypeptide oral liquor as claimed in claim 1 or 2, is characterized in that the addition of described cycloheptaamylose is 0.2% of hydrolyzate, the addition of citric acid solution is 0.05% of hydrolyzate, the addition of protein sugar is 0.5% of hydrolyzate.
4. the preparation method of polypeptide oral liquor as claimed in claim 1 or 2, is characterized in that described donkey hide boils 5 minutes 2 with carrot, light-coloured vinegar, white wine before hydrolysis simultaneously.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410570000.5A CN104305191A (en) | 2014-10-23 | 2014-10-23 | Preparation method of polypeptide oral solution |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410570000.5A CN104305191A (en) | 2014-10-23 | 2014-10-23 | Preparation method of polypeptide oral solution |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305191A true CN104305191A (en) | 2015-01-28 |
Family
ID=52360626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410570000.5A Pending CN104305191A (en) | 2014-10-23 | 2014-10-23 | Preparation method of polypeptide oral solution |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305191A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329776A (en) * | 2018-10-08 | 2019-02-15 | 天津农学院 | A kind of shortening liquid meat and preparation method thereof |
-
2014
- 2014-10-23 CN CN201410570000.5A patent/CN104305191A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329776A (en) * | 2018-10-08 | 2019-02-15 | 天津农学院 | A kind of shortening liquid meat and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |
|
| WD01 | Invention patent application deemed withdrawn after publication |